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What’s for Dinner: Smoked New York Steak Roast

Smoked New York Steak Valentines Dinner
Smoked New York Steak Valentines Dinner
Parsley and Butter Sautéed Potatoes
Parsley and Butter Sautéed Potatoes
Toni's Super Salad
Toni’s Super Salad

What’s for dinner tonight? Smoked New York Steak Roast again.   See the recipe here.  I keep coming back to this one.  It’s so easy and entertaining friendly.  While the Roast is smoking away in the Cookshack and then the oven I’m able to visit with friends without feeling stressed.  Lots of time to do everything necessary for a nice Valentine’s dinner.  There is still plenty of breathing room to figure out the sides and get them going too.

I’m fixing it up again today for friends who have escaped the minus 9 F South Dakota freeze that has moved into the north and northeast.  They are here in sunny Arizona for an extended visit.  Mrs. T is one of my best friends and the special lady who made up Grandma Olga’s Homemade Noodles with Chicken for me last year when they were visiting then.

Smoked New York Roast
Smoked New York Roast

This time we’re cooking it with 2 ounces of cherry wood instead of apple wood.  Also, I needed to watch the bold spice due to an onion allergy for Mr. B.  I’m not worried about how it will turn out though because it’s all in the smoking.  The roast was liberally coated with simple salt and pepper and is now in the smoker.  It’s a Cookshack Smoker that been getting a lot more use this winter.  Here are more Cookshack Recipes direct from the Cookshack website.

A little later:

Mrs. T is putting together a dinner salad of fresh lettuce, sliced mushrooms, slivered carrots, cucumber, sliced tomatoes, bacon bits and whatever else is in the vegetable bin.  Idaho russets are resting in water ready to boil later for twice cooked potatoes.  First the potatoes will be boiled in salted water and then pan sautéed in butter and parsley.  Yum.  We can smell the aroma of the smoked roast as it is now slow cooking in the oven at 170 degrees for 1 hour and then let to rest for 1 1/2 hours. It should all come together in another 2 1/2 hours.

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What’s for Dinner – Smoked Turkey Breast

Smoked Turkey Breast
Smoked Turkey Breast

Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour.

We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey.

It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time in the smoker because it seems to be too heavy smoking for me. I like to start with the smoker every time and then finish in the oven or on the grill.  This is done for any type of meat I smoke.

Next, bake the turkey in a 325 degree preheated oven until the turkey breast registers at 170 degrees on a meat thermometer.  Once the turkey reaches the right temperature, let it rest for a 10 minutes or so after it finishes and then slice away.  Serve warm with dressing, gravy and a nice side dish.

While the turkey is cooking, I’ve got my Apple Pecan Rice and Bread Turkey Stuffing slow cooking in the oven too. You would think I’m making another Thanksgiving dinner but this is a “For Company” dinner and for the hubby who just loves smoked anything.  Along with a side salad and stuffing we had sautéed green beans with mushrooms and slivered almonds.

Update on this slow cooking turkey:  For the last 45 minutes we turned up the oven to 350 degrees.  Hungry.  Hungry.    Everyone was getting hungry and the stubborn turkey was still gobbling.  Dinner was finally done at 8:45 and was planned for 7:30.  The dinner salad was served to waste a few moments while waiting for the darn turkey popper to pop.  We finally took the turkey out of the oven and draped the turkey breast with two heavy towels to continue cooking while we had the salad.  This was a newly learned suggestion from my guest, Britt.  I will never forget it!  By the time we were done with salad the turkey was ready.

As a hint the turkey may not have been totally thawed which caused it too cook more slowly than I would have liked.  Plus, the package called for 325 degrees to cook the turkey but 350 might have been better.  Regardless, it was juicy and smoked to the right amount.

 

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Apple Wood Smoked Lemon Chicken

It seems like eternity since I’ve posted a new recipe to KCinAZ.  Originally, my posts were all about food and then I ran out of newly created recipes.  Sometimes, the old noggin just doesn’t think up new goodies.  But, leave it to the hubby, he requested that I smoke chicken for a dinner party and this recipe was the result.  Apple Wood Smoked Lemon Chicken stuffed with quartered golden delicious apples and white onion.

Take one 3-4 pound  whole chicken

Place herbs and dried lemon peel under the breast skin.
Place herbs and dried lemon peel under the breast skin.

Season Hen Under Skin:
1 teaspoon lemon peel fo season under skin
4 sprigs fresh thyme
salt & Pepper to season inside of hen

Have all your ingredients ready and season the inside of the hen.
Have all your ingredients ready and season the inside of the hen.

Season Inside the Hen:
1 teaspoon lemon peel to season inside of hen
2 small golden delicious apples (not ripe) quartered
1/3 yellow onion cut in thirds

I like plenty of seasoning!!
I like plenty of seasoning!!

Season Skin on Outside of Hen:
sprinkle outside of hen with lemon peel, garlic salt, Tuscan Style dried herbs

Removed from Smoker and Placed on Grill.
Removed from smoker and placed on grill.  Looks done but it’s not!

Smoke It First:
Pre-heat smoker with apple wood at 225 degrees. Place hen in smoker and slow cook for 1 hour. It will begin to turn brown. I put mine breast side up in a large pie pan to hold in the juices.  Remove from smoker after at least one hour.  You can then finish on your grill or in the oven.  I’ve finished mine on the grill.  If you prefer the oven then place the smoked whole chicken in a baking dish with enough room to catch any drippings.  Bake at 375 until a meat thermometer reads 180 degrees F.  This will probably take at least another 1-2 hours depending on the size of the hen.

smokedChicken1
Slowly grilled for another hour. Let’s eat.

Finish on Grill:
Pre-heat your grill so that the hen will sear when placed on the grill.  Place the hen in the center of the grill breast side down and turn off or down those center burners so that it continues to grill with indirect heat.   Turn hen over every 15-30 minutes and check often to ensure that you have enough heat but not too much heat as to burn or over cook the outside of the hen.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

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Arizona BBQ Festival – Frog Leg Appetizer

Last week Gus and I went to the Arizona BBQ Festival and enjoyed some great tastings.  There were BBQ tents and portable kitchens set up throughout the Salt River Fields in Scottsdale.  One of the best features of the event were the chef demos held throughout the day.  I attended two demos; the first being Chef Stephen Jones of Blue Hound Kitchen and Cocktails.  Each chef was to demonstrate how to make some type of “road kill”.  Chef Stephen chose an appetizer of  Frog Legs and it was delicious.  Since meeting him and a short conversation, I decided to also check out the restaurants website and Facebook page.  This restaurant looks like well worth a visit.

 

Frog Legs Appetizer:

I don’t actually have the recipe for the Frog Legs Appetizer but it begins with a 3-1 pickling sauce with these following ingredients.  There is probably more to the pickling sauce but this is all I could get down before we moved on to the next step.

Pickling Sauce:
1 part Red wine vinegar
3 parts Water
Coriander
Dijon mustard
Salt and Pepper to taste

Vegetable Bed for the Legs:
Take 1/2 of a butter lettuce leaves, cleaned and then quartered.   Drop them into the warming pickling sauce and allow to braise.  Thinly slice 1/4 red onion and add to pickling sauce.  Let braise for around 10 minutes.

Chef Stephen talked about how to skin and prepare the frog legs for cooking.  It is the back legs only.  I’m not sure if I could do it but buying fresh has to be a tastier dish than if you bought frozen.   There is not a lot of meat on the legs so plan on quite a few for even this appetizer.  Pre-smoke for 5 minutes the full piece legs with a probably the pecan wood since it’s also used for the almonds.    Let the meat cool then cut the meat into small bite size pieces.  Toss the bits in Wonderflour and drop them into hot clarified butter.  The chef recommended this over regular flour as it is not as heavy.   Cook legs in clarified butter instead of whole butter.  This browns at slower pace and not burn.

Frog Legs Appetiser with Pickling Sauce
Frog Legs Appetizer with Salad Bed in Pickling Sauce

To plate, remove the greens from the pickling sauce and arrange on the plate.   Drain the meat bits of excess butter and place on the plate.  Garnish with sliced radishes and pecan smoked almonds.   Chef added a few drops of a balsamic vinaigrette glaze to the plate for an added touch.

Chef Stephen has a charming and charismatic persona to match his talent for cooking.  Even at his young age he has a substantial background in culinary expertise.  His ideas for cooking are new and refreshing.  Some even very fattening!  Once of his specialties at the restaurant is his signature Tater Tots which are made from scratch. They begin with shredded potatoes and bacon.  I don’t recall the balance of the ingredients so you’ll just have to visit to get a better idea and a personal tasting.  Anyway, he said that he mixes up the tots, places them in a large (probably very large) decorating tube and squeezes the mixture out on the sparkling clean prep table in the form of a long tube.   Then they are cut into around 1 inch pieces rolled in probably Wonderflour.  They are then placed in the freezer until ready to fry.  Letting them rest in the freezer will also allow them to set up for frying.

Chef Stephen Jones of Blue Hound Kitchen and Cocktails
Chef Stephen Jones of Blue Hound Kitchen and Cocktails
Chefs Famous Tator Tots
Chefs Famous Tater Tots

 

 

 

 

 

 

 

 

 

 

 

“A little more about the festival.  The Arizona BBQ Festival is the largest Honky Tonk in the state of Arizona! There’s live bands, hilarious “redneck themed” games, more beer and booze than you can handle, and (literally) tons of smoked meat like brisket, chicken, pulled pork, ribs, and all the fixin’s.”

The day we attended there were over 20 pit-masters in attendance cooking right on the spot.  They were serving up a variety of “brisket, ribs, pulled pork, smoked chicken, shanks of all kinds, and all the sides like grilled corn, baked beans, cornbread, and more”.  We had several favorites; one was a Smokey Mac and Cheese that we tasted from the Memphis Best BBQ (I think) and the best smoked meat and longest line was at Montana BBQ hidden away at the back of the field.

 

 

 

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Smoked New York Steak Roast

Thinking about smoking something for a New Years dinner.  Many of  the supermarkets have New York Steak roasts on special and they are great smoked and then finished on the grill or in the oven.  In the recipe, it calls for your favorite beef rub.  Mine is always, Barbarians Steak Rub from Barbarian’s Restaurant in Toronto, Canada.  What are you cooking up for the New Year?

Grilling and smoking most anything is a passion, especially steaks, chicken, lamb and seafood.  Grilling is a favorite way for cooking. Originally I had an electric grill because for some reason using gas frightened me. Chicken, and not the food type! Maybe it was because in my early years we had to light the pilot light and I was always afraid it would blow up in my face. Several years later my talented hubby was badgered into converting my electric cook top over to gas.  He took on the task and ran a gas line to the kitchen and installed a gas cook top. Hooray! There’s been no going back.

Mr. Hubby loves smoked foods and has been begging me for over a month to smoke something.  Well, since I am going to be deserting him for a long weekend to visit Oklahoma I decided to finally spoil him.  I’m off to see how my 97 year old aunt is doing and maybe do a few repairs around her house.  It’s amazing at her age that she still lives in her own home.  The hubby is staying behind.

So, back to that smoking beef.  It’s already been in the CookShack Smoker for an hour and half with apple wood slowly charring away at 225 F.   I don’t like as much smoke flavor as the hubby so it’s now been transferred to the heated 170 F convection oven to slow cook for another 1 hour.  After that just turn off the oven at let rest for 2 more hours until it reaches medium rare.  That will give me plenty of time to cook up some twice baked potatoes, another of his favorites.

This big chunk of meat is way too much for just two people but I figured he would nosh on it for the next few days and not think too much about me being away.  You see, he’s pretty much helpless when it comes to preparing food or cooking.  But he does know how to make a nice steak sandwich so he won’t starve.  Between that and a bagel in the morning at the local bagel café life will still be good.

Smoking is easy the way I do it because I kinda’ cheat.  My smoker is an electric Cookshack Smoker and that makes it much more simple.  While the roast was in the smoker I was able to go off and run a few errands and get some extra treats for the hubby to enjoy.  Now back at home it’s in the oven slow cooking away at 170 F for that hour.

photo2

The recipe itself is quite easy.

1 (6 pound) New York Roast
Season liberally with your favorite beef rub
Season with fresh ground sea salt
Season with fresh ground pepper

Smoke at 225 F for 1 hour. Then roast at 170 F for around 1 hour.  Then turn off oven and let rest for 1.5 hours without opening the oven door.   For medium or medium well just let it cook longer at 175 and then rest for 2 hours.  Then for crisping up and searing the outside, just place on the hot grill for an additional 20 minutes.

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Smoke N Rib Eye Roast

What a great meal this was. The Rib Eye Roast was loaded with a Barbarian’s Steak House spice rub from a famous Toronto Restaurant along with dry rosemary and then placed in the electric Cookshack smoker for 1 hour at 225 degrees. Then the roast was finished in the oven for the balance of the cooking time, about 1 hour at 300 degrees. It came out medium rare. Gus, my husband, love the taste of smoke foods but some people can find it overwhelming so half smoked and half roasted in oven seems to be a good balance. Served with roasted rosemary red potatoes, green salad and a glass of 2008 Castello di Amorosa Cabernet Savignon. Yummy meal enjoyed by all.

Ready to Carve
Ready to Carve