Cooking Stories

2

Smoked Tropical Salmon Bites

November 17, 2012
by Curt

Bite sized chunks of salmon isn’t necessarily a new idea, but I really liked the idea of having more surface area to soak up the smoke during cooking. I have to give credit where credit’s due though, I decided I would create my own version of this after seeing “Smoked Salmon Nuggets” on one of my favorite sites. I’ve found some really awesome recipes on “The Black Peppercorn” website.

I used a new marinade for this, so check it out. I would have to say this is definitely one of my favorites so far. Citrus juices seem to really go well with salmon.

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Smoked Tropical Salmon Bites

Ingredients

  • 3 lbs. salmon fillets
    • Marinade
  • 1 cup frozen concentrate pineapple juice (thawed)
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons Soy Sauce
  • 1 1/2 teaspoons Chinese Five Spice

Preparation

  1. Remove the skin from the salmon fillets, and cut into 2 inch square chunks. Place these chunks into a plastic bag and set aside.
  2. Mix all the marinade ingredients together. Note: do NOT add the water to the pineapple juice concentrate. Much more flavor that way. Pour the marinade into the plastic bag with the salmon chunks and seal it up with a twist tie. Place the bag inside of a plastic container in case of leakage. Marinate for 8 hours, or overnight.
    3. Smoking the Salmon
  3. Prepare your smoker and get it stabilized to about 250° F. I used pecan and mesquite wood for this cook.
  4. Once stabilized, pour off and discard the the excess marinade and place the salmon in the smoker. Note: If your grate is small enough, place the chunks directly on the grate, if not, you can purchase smaller screen grates at most stores in the grilling section.
  5. Smoke for about 20 to 30 minutes. No need to flip or turn the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.
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5

Smoked Boneless Pork Back Ribs

July 22, 2012
by Curt

I love smoking baby back ribs, and as you can see by the list below, I’ve smoked them in a number of different ways:

Smoked Apple Soaked Baby Back Ribs

Peach Smoked Baby Back Ribs

Sweet & Mesquite Baby Back Ribs

Knowing how much I love baby back ribs, my wife found these boneless pork back ribs on sale and grabbed a couple packages. (Much, much cheaper than a slab of baby back ribs usually are!)

Well, I gave them a shot on the smoker, and did they ever turn out great! No recipe needed here, because all I did was rub them with my favorite rub and smoke them for about 1 1/2 hours at 250° I used pecan chunks for smoke, and the flavor of these were excellent.

So, next time you’re at the grocery store or meat market, look for them and give them a try!

And of course, as usual, my cat Rocky shares the smoked pork with me. It’s become a tradition now! He obviously approves!
 
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2

Pecan Smoked Burgundy Pepper Spoon Roast

July 1, 2012
by Curt

I just can’t believe how good this is. I told my wife last week that it was the 1 year anniversary of Smoked ‘n Grilled on June 25th, and she surprised me with this 4 pound burgundy pepper spoon roast.

The reason for this choice of meat is that this was the first thing I smoked a year ago just before creating Smoked ‘n Grilled. I must say I’m much better at smoking now, and it turned out even better than the first time 1 year ago.

Don’t go looking for this at your local grocery store, because this is a specialty of a local grocery store chain here in Wisconsin. Not sure which other states may have Festival Foods, but this is a special marinade they make and they marinate it in a vacuum process that gets the flavor all the way through the roast. (No….not a paid promotion!)

It’s called a spoon roast because it’s so tender, you can cut it with a spoon!

No recipe needed here. All I did was smoke the 4 pound roast for 4 hours to an internal temperature of 155°. I used pecan wood chunks for the smoke. Just slice it and serve it up! Man, this turns out so tender and juicy!

Just look at that smoke ring! Mmmmmmm!
 
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3

Smoked Apple Soaked Baby Back Ribs

April 28, 2012
by Curt

It’s been a while since I’ve smoked up some baby backs! I’ve talked to some who believe you should only lightly rub them with a dry spice rub and then smoke them. But for me, I’m all about flavor. I firmly believe in marinating the ribs overnight before smoking them. And of course, also giving them a generous dry spice rub before putting them on the smoker.

So if that’s also the way you like your baby back ribs, give this a try. Low and slow smoked, along with a good marinade, and I guarantee fall off the bone tender baby back ribs for your eating pleasure!

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Smoked Apple Soaked Baby Back Ribs

Ingredients

  • 1 full rack of baby back ribs
    • Marinade
  • 1 12 oz. can frozen apple juice concentrate (thawed)
  • 1 teaspoon ground cinnamon
    • Dry Rub
  • A generous portion of your favorite spice rub

Preparation

  1. Thoroughly rinse the ribs and remove the thin membrane from the back side of the ribs. Cut the rack in half and place both halves into a zip-Lock baggie.
  2. In a microwave safe bowl, mix together the apple juice and the cinnamon. (Do Not add water!). Microwave for about 30 seconds on high to help dissolve the cinnamon. Pour over the ribs, remove as much air as possible from the bag, seal it and place it in the refrigerator for approximately 8 hours.
  3. Once marinated, prepare your smoker and stabilize it to 250° F. Note: I used mesquite for these ribs, because I wanted a heavy smoke flavor.
  4. Remove the ribs from the marinade and discard the marinade. Generously rub the ribs with your favorite dry spice rub and place on the smoker rack.
  5. Maintain a temperature of 250° F throughout the cooking time. This should take approximately 4 hours to bring them to a fall off the bone tenderness. Note: The internal temperature of the meat between the bones should be at least 190° F to achieve this tenderness!
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