Smoked Salmon/Dungeness Crab Corn Chowder

posted in: Seafood | 1

Chinook / Dungeness Chowder

When Mother Nature provides you with an abundant amount of bounty then it's time to make the best of it and come up with some quick and easy recipes to use some of that Chinook (King) Salmon and Dungeness Crabs.  This easy Corn Chowder recipe is not only quick but exceptionally tasty and filling.

Dungeness Crabs

Boil fresh live Dungeness Crabs in boiling salted water.  Use about half a cup of rock salt per gallon of water. Cook for 20 minutes once the water begins to boil again.

Dungeness Crab

Hopefully you'll have a great view to enjoy while picking your crab.  Carefully remove any pieces of shell from the meat.  In the background is the pier where the crabs were caught.

picked Dungeness Crabs

Store picked Dungeness Crab in the refrigerator for up to 5 days.  Some people freeze the crab but I always enjoy it fresh.

Chinook Salmon

Preheated my Green Mountain Grills Davy Crockett Wood Pellet Smoker-Grill to 180ºF using Pacific Pellet Hickory Gourmet BBQ pellets.  Smoked the Chinook (King) Salmon filets for 1 hour before increasing the pellet grill temperature to 225ºF.

smoked Chinook Salmon

Cooked the salmon until the internal temperature reached 145ºF.  Allowed the salmon to cool before refrigerating overnight to allow the smoked flavors to penetrate deeper into the fish.  Flaked the Chinook Salmon for use in the chowder.

Salmon/Crab Chowder

Used a cream of potato soup mix and a can of corn for the chowder.  Bring 8 cups of water to a boil, whisk in the potato soup mix and add a can of corn (drained).  Simmer the soup uncovered for 20 minutes on medium low being careful not to bring back to a boil.  Season the soup/chowder to taste with salt & pepper, top off the chowder with a generous amount of smoked Chinook Salmon and Dungeness Crab before serving.

MAK 2 Star General Wood Pellet Smoker-Grill Upgrade – Part 1

posted in: Miscellaneous | 2

MAK 2 Star General

MAK 2 Star General

MAK 2 Star General

I am the proud owner of a MAK 2 Star General Wood Pellet Smoker-Grill - serial # 360.  Bought this pit years ago and have been totally satisfied with it's performance, durability, and versatility.  It has produced countless scrumptious meals and would continue to do so for a lifetime due to her state of the art award winning controller, precision construction and stainless steel material used.  You can tell from the photos above that my MAK 2 Star has been well used.

MAK Grills

MAK 2 Star

MAK Grills

MAK Grills provides a service that upgrades older units to incorporate newer standards and materials.  Contact MAK Grills for full details. Since we were coming North to Oregon I delivered my MAK 2 Star personally to the factory in Dallas, OR.  This was my 3rd visit to the facility and as always I was royally treated.

Stay tuned for Part 2, in about 4 weeks, to see the transformation of my MAK 2 Star General Wood Pellet Smoker-Grill.

MAK 2 Star Grill

Fresh Chinook Salmon on a Wood Pellet Grill

posted in: Fish | 0

Chinook Salmon

Fresh Chinook Salmon (King) caught at the mouth of the Umpqua River by a friend.  Fresh from the Pacific Ocean these King Salmon have such a beautiful color and they taste scrumptious.  This salmon is perfect for those who do not care for a gamy fish taste - it was that fresh!  Couldn't wait to pop it on my Green Mountain Grill Davy Crockett Tailgater unit with a little Hickory smoke.

King Salmon

Lightly seasoned the salmon with salt, pepper, granulated garlic, and Old Bay.  Wanted to allow the Chinook Salmon to speak for itself and not overpower it.

Green Mountain Grill Davy Crockett

Preheat the Green Mountain Grill Davy Crockett Wood Pellet grill to 180ºF using Pacific Pellet Gourmet BBQ Hickory wood pellets.

Chinook Salmon

Hot smoked at 180ºF for an hour and then bumped the pit temperature to 225ºF until the internal temperature reached 145ºF.

Turned out extremely moist and delicious.  You'll see for yourself if you use my technique.  Trust me, it doesn't get any better than this!!

Oregonian Organic Free Range Chicken Quarters!!

posted in: Chicken | 0

Chicken Quarter

When I delivered my MAK 2 Star Wood Pellet Smoker-Grill to Dallas Oregon for an upgrade I had the pleasure of meeting Katrina.  I want to thank Katrina for sharing one of her chickens, eggs, and duck eggs with us.  She offered us Rabbit and Goat's milk but being a wuss I declined the later.  Last time I ate Bugs Bunny was in the 1950s when I lived in France and I've never had Goat's milk but it's my understanding that it's really good.

So I defrosted what I thought were 2 chicken halves but instead turned out to be 2 chicken quarters.  Man oh Man ... I would have hated to run up against this monster in a dark alley!!  :D :D ... this picture does not do these quarters justice - they were humongous  ???

Rubbed the quarters on and under the skin with Roasted Garlic Extra Virgin Olive Oil and seasoned them with Lawry's Chicken & Poultry Rub.  Wrapped in plastic and refrigerated for 4 hours.

Chicken Quarters

Fired up my Green Mountain Grill Davy Crockett and some curious campers wondering what I was cooking with mosied over for a look-see.  When I showed them the quarters they thought they were turkey legs. 

Preheat the Davy Crockett to 180ºF using Pacific Pellet Gourmet BBQ Hickory wood pellets.

Hickory smoked Chicken Quarters

Smoked the chicken quarters for an hour and bumped the pit temperature to 375ºF until the internal temperature reached 180ºF.  Rested the quarters under a foil tent for 15 minutes before serving.

These beauties, I swear, were the size of Tri-Tips - Lordy Lordy what a feast.  Unlike store bought quarters these were extremely lean and tasted fantastic!

Baked Spaghetti Squash & Chicken Thighs

posted in: Chicken, Vegetables | 0

Baked Spaghetti Squash and Chicken Thighs with a side of Cucumber salad and Cantaloupe makes for a wonderful light Summer meal.  Squash and Cucumbers were harvested from the garden.

Bake the Spaghetti Squash and the Chicken Thighs in a pre-heated 375ºF oven for 45-60 minutes.  Ensure that the internal temperature of the Chicken Thighs measures 180ºF with a digital thermometer.

Fresh from the garden ... the season's first Spaghetti Squash.  At my local grocery store Spaghetti Squash goes for $1.29/lb which can quickly add up!!  It's hard to beat freshness like this.

Trim fat/excess skin from the Chicken Thighs and rub Extra Virgin Olive Oil and your favorite Chicken seasoning on/under the skin.  Wrap in plastic and refrigerate for 4-5 hours.

Halve the Spaghetti squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.  Rub Extra Virgin Olive Oil on the squash and season with salt & pepper.  Arrange squash in a 9x13-inch casserole dish, cut sides down.

Bake the Spaghetti Squash in a 375ºF oven until just tender, 45 to 60 minutes.  Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!

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