A staple here on the Central Coast of California. Served at local restaurants, service club banquets and many other events. Even our local supermarket cooks it off in their parking lot! Check out how to cook tender, smoked Tri-Tip on your smoker.
One of several products designed by local Central Coast craftsmen to replicate how the vaqueros cooked their tri tip over an open fire. Local red oak is used in the fire pan and a huge height adjustable cooking grate is on top. Note the wheels on each end for adjusting the cooking grate.
August of 2019 was a very special bucket list trip - fishing with friends in British Columbia. Thanks to QCL for their amazing hospitality. As trips go definitely one of my favorites.
So many delicious ways to prepare salmon. Try this awesome recipe idea below for smoked Crunchy Baked Salmon.
Bald eagles, whales and sea lions were only a few of the amazing sights. The scenery of the Haida Gwai was incredible.
Can't say enough about the lunches on the HMS Driftwood. After a full morning of coastal fishing having her anchored nearby serving hot lunch was the best! Lots of good food, beer and other products.
Gorgeous British Columbia coastline as we approach the resort. Check out the the Haida Gwai...
Time to head back home. Short chopper ride to Masset airport - a small airport on the north coast of Graham Island.
One of my favorites. Preheat the smoker to 250 F | 120 C. Mix together the following ingredients in a small bowl until the bread crumbs are saturated with the butter. Place your fillet on a baking rack on a sheet pan skin side down. Compress the breadcrumb mixture onto your salmon fillet and smoke for 15 minutes. To finish, raise the smoker temperature to 400 F | 200 C until the internal salmon temperature reaches 120 F | 50 C.
On a recent trip back to my home town, my buddy and I stopped to pick up some of my favorite smoked chops. They were as good as I remembered. Hog farming is important here - maybe where I got my love for pork?
My favorite cut of pork - pork butt smoked low and slow until it is succulent and tender - one of my favorites. There is nothing better, especially when it first comes out of the smoker. Unbelievable texture and flavor.
The most succulent and flavorful smoked brisket ever! Cooking this one will take your full commitment but if you are up for it you will be rewarded I promise!
Having had the good fortune to live in Montreal for many years I speak from experience. Schwartz's is a cultural icon and one of my favorites for smoked meat that is well worth a visit.
Memphis Grills represent the high end of the smoker options. This is one of the best products in the category of pellet smokers. If you are looking for a super high quality smoker that produces consistent results with your smoked foods this is a great choice.
This Northwoods seasoning it the best I have found for chicken. The subtle thyme and rosemary notes are a perfect match for smoking chicken. The paprika also gives your smoked chicken good color.
Weber Smokey Mountain. My first smoker and one my favorites! A great way to get started and learn the basics of smoking proteins. Learn how to manage the air and fuel ratio and tend your smoker fire!
CHEFMADE 17-Inch Rimmed Baking Pan, Non-stick Carbon Steel FDA Approved for Oven Roasting Meat. This pan will catch the fat that renders from your cooks - much easier to clean than the bottom of your smoker! One of my favorite products.
Another one of the products I can't live without. CHEFMADE Baking Rack, 16-Inch Non-Stick Bold-Grid Design Rectangle Wire Rack, FDA Approved for Oven Baking. Good open spacing to allow the smoke under the meat. Easy to clean.
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