Archive for the ‘Smokin!’ Category


Whole roasted black sea bass, Tautog.

Spring vegetable stuffed  black sea bass.

I love this town! Fresh fish almost literally falls from the sky right into your lap! We went right into the garden and gathered some savories – garlic scapes, peashoots, and onion bulbils, the partially developed onions resultant from the huge flowers the onions have borne all spring.


Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Stuffed the fish liberally, oiled it, seasoned heavily with salt and pepper, a few lemon slices, et voila – into the bag, en papillote.



en papillote

en papillote

The grill is hot, big bed of coals. Oil the bag very well or it will burst into flames. Cover the grill somewhat tightly, while it needs some air, too much will cause a conflagration! Ten minutes. Remove from heat, remove from bag, remove from bone. Serve with cold white wine – Mearsault?! Good Stuff!





Good Stuff! Tautog en papillote!

Good Stuff! Black sea bass en papillote!









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Beachside smoker, baby!

Sauteed onion and jalapeno and shredded cheddar added to the cornbread batter

Vacation will not slow the smokin’ apparatus. We plug on. Winn Dixie sale on pork roast, maybe too lean, but we make up for it with much olive oil in the mojo. Fresh cornbread hopped up on cilantro and other savory garnishes and a refreshing salad of local romaine, homemade preserved meyer lemon, and sliced pear. Something else, entirely. Started the day before when we cleaned the preserved meyer lemon and soaked the pork in the brine from the lemons for about fourteen hours. Served tepid with soft butter, mojo, and meyer lemon vinaigrette. Good Stuff!




The full spread with cornbread, mojo, and pear and preserved meyer lemon salad


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Blood Orange Mojo Marinated Pork Shoulder

Finished with Balsamic Glaze

Some of you may recall we put a tightly wrapped pork shoulder in the oven the other day. Here is some photographs of the results. This was a shakedown run for the same project to be knocked out in the smoker tomorrow. While it is easy to maintain a temperature in the oven, it is an entire other story in the smoker. Just got to stay on top of it. Cook the pork to 190 degrees and then let it rest for at least one hour, still wrapped, before placing in a hot smoker, 400 plus, to set the balsamic glaze. Serve with dirty rice. Good Stuff!


Plated with Dirty Rice and Broccolini

Check the recipe blog for balsamic glaze recipe.

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30 degrees outside and 275 in!

Don’t let the snowfall dampen the smoker plans. We just brought it a little closer to the house for comfort and to get out of the thirty mile wind.

About four bucks worth of pork, I think charcoal costs will be higher than that. Sour orange mojo has been on this belly for two days. Check recipe blogsite. Good Stuff!

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Cast iron skillets, smoking hot.

One of the best companions to tender barbecue. Good cornbread. This one has no sugar and the corn is smoked alongside the pork for about two hours. Some sauteed onions and jalapenos for bite, and a couple handfuls shredded cheddar cheese. Good Stuff!

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Brined shoulder

Hour or two into smoking operations

This smoked picnic shoulder took days of prep and a full day in the yard, and it was worth every minute. Marinated it first, overnight in a sort of Tomato Sishimi Mojo Marinade. Spicy, sweet, tart, salty, all good. Next day, rinsed well and brined overnight. Seasoned the brine with a couple cups of marinade. Next day, start your fire, soak your wood, and marinate regularly while smoking. This shoulder took 12 or so hours at 275 degrees. Flipped it occasionally, twice I believe, so the skin would be on top.

Later that afternoon, smoking corn for the cornbread.

Seven or so pm, two hours to go, still basting with mojo.

Remove the pork at 175 degrees for sliced meat. For tender pulled meat, cook to 190 degrees. Let the meat rest, covered, for at least an hour before serving. In the meantime, you may remove the skin and crisp it on a slow grill. Pull the meat with forks or tongs, a knife should  not be necessary. Dress with some mojo marinade and serve. Good Stuff!

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Wascally Swine!

covered in tomato mojo marinade

Hittin the Weber

Smoked pork belly, what could go wrong? 4 bucks worth of pork. Marinade for some time in a high acid, high garlic, high flavor marinade. We used a tomato mojo. If you’ve too much, no worries, it will be your basting juice. Set up the offset smoker. Fire on one side with water pan over it, food on the other. We were advised to put heavy duty foil under the roast, next time we will just use another piepan. Monitor the temperature constantly. 275. Maintain by controlling the amount of air entering and leaving the grill. 5 or 6 hours until internal temperature is 170 for slicing, 195 for pulling. Good Stuff!

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