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Smoked Salmon

Smoked Salmon

Cold Smoked on a Gas Grill

Posted on November 09, 2016
The day I received my Apollo Water Smoker from Napoleon was the day that my grandmother asked me to make Smoked Salmon for her. Generally for smoking you want to keep the grill or smoker between the temperatures of 200°F and 275°F, perfect for ribs and pulled pork. For Smoked Salmon, you need a colder temperature of 140°F or so. The idea is that you’re not cooking the fish but using the smoke to preserve and flavor it. I’ve never been able to keep the smoker lower than 200°F when using charcoal. But then I had a brainwave. What if I used my Prestige™ PRO500 instead?  One burner on super low with a PRO Stainless Steel Smoker Tube full of chips would fill the grill with delicious smoke and keep the temperature low. Well guess what? Success! Delicious, delicious, fishy, success! 
Posted in: Seafood
Comments: 0
Homemade Smoked Corned Beef

Homemade Smoked Corned Beef

An Irish Grilling Recipe

Posted on March 17, 2016
This St. Patrick’s Day I decided to make Homemade Smoked Corned Beef after the wild success of the homemade bacon. A little research uncovered that Corned Beef, largely consumed on St. Patrick’s Day by people wanting to do the Irish thing, isn’t actually from Ireland. When the Irish immigrated to North America, they needed an inexpensive meat, and thanks to their Jewish neighbors, discovered the joys of brisket. Now you too can enjoy brisket that you have proudly turned into corned beef yourself! Trust me, it’s worth the wait. 
Posted in: Beef
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Brined Turkey Grilled Over Charcoal

Brined Turkey Grilled Over Charcoal

Succulent Thanksgiving Turkey

Posted on November 20, 2015

When you go to buy a turkey for brining, remember to purchase a bird that has not been injected with a salt-water solution prior to packaging. It will say on the package if you buy it from a grocery store. You definitely don’t want to go Butterball if you are considering brining your bird. If you can, get your turkey from a trusted, local farm. You may have to call ahead and pre-order, but it will be worth the effort. 

Brined Turkey Grilled Over Charcoal is an easy way to have the best Thanksgiving ever with very little work. Brining is easy and a great way to add flavor, and keep the juiciness of your meat. Case in point, we accidentally overcooked our very big bird (14+ lbs). I was feeling rather nonchalant about the whole grilling process this time., I was going to let it go for an hour or two, and then put the meat thermometers in. It should need at least 4 hours, right? Well, we put the thermometers in, one in the breast and one in the thigh, and it was DONE! We're aiming for 165°F; the breast was 195°F and the thigh was 180°F! The poor thing barely got any color, but we pulled it off and foiled it, then wrapped it in a tea towel to keep the heat. When I carved it a few hours - Yes it was that early - later, it was the most succulent bird ever. Juices were running everywhere! Dinner was awesome. 

Posted in: Poultry
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Cider Brined Pork

Cider Brined Pork

With Cider Sauce

Posted on November 04, 2015
I was going to throw my pork tenderloin into the crock pot and have some Slow Cooked Sake Pork. However my loving husband wrapped the loin straight instead of curled around itself and it wouldn't fit into the crock pot! Needless to say we had something else for dinner that night, but I did come up with a nifty recipe to have the next night! 

Like I mentioned in my Cider Donut recipe, we're obsessed with Angry Orchard Cider right now. So while rifling about in the fridge for something I could do to my tenderloin to make it tastier, my eyes alighted on the Angry Orchard Cider I had. Thus Cider Brined Pork was devised. 

Posted in: Pork
Comments: 0