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!

Pork Rib Roast

posted in: Pork | 0

A Boneless Rib Roast is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor, some compare it to the prime rib in beef.

The rib end has slightly more fat than the center of the pork loin. It adapts well to a brine, marinades, glazes, dry rubs, and for maximum tenderness do not cook a pork roast more than medium, ~150ºF.

Cut your own Boneless Pork Rib Roast from a pork loin and $ave.  It allows you to determine what size roast best meets your needs.

Rubbed a small rib roast with Extra Virgin Olive Oil and seasoned lightly with Jans Dry Rub.  Wrapped in plastic and refrigerated for 5 hours.

Roasted at 350ºF until the internal temperature reached 150ºF.  Rested under a foil tent for 10 minutes before serving.

The Money $Shot ... Roasted Pork Rib Roast with a side of steamed squash and Cauliflower mash

Save on Boneless Pork Loin Roasts & Center Cut Pork Chops

posted in: Pork | 0

In my quest to save as much $$ as possible these days I like to shop for meat at Costco.  It's hard to beat their quality and price!  Nowadays you can't be too careful ...  First time I've seen "Born, Raised, and Harvested in the USA" on a label but then I never paid that much attention before - You can bet I will from now on!!

With just the two of us left at home it pays to buy the whole Pork Loin and cut my own.  Sometimes upwards of $2 a pound.

I was able to portion out 9 meals for the 2 of us for less than $3 a meal for the protein.  It's called being frugal!!

Vacuum sealed and ready for the freezer with one small Pork Loin Roast seasoned and ready for tonight's dinner.

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