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.
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.
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 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.
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.
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.
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!! ... 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.
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.
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!