Tag: main course
Smoked Scallops
Smoked Scallops
Smoked scallops are a delicious treat. They really don’t require any prep work other than washing and patting dry. I simply seasoned the scallops with Hawaiian pink salt. They will only need 40 minutes of smoking time to reach an internal temp of 145 degrees. Alderwood works best for smoking.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 2 lbs U-12 scallops
- Hawaiian pink salt
Wood Chips
- alderwood chips
Instructions
- Wash and pat dry the scallops. Lightly season with pink salt. Place on a rack.
- Preheat your smoker to 250 degrees, turning down to 225 degrees. Place the scallops in the smoker.
- Smoke the scallops for 40 minutes. You want the internal temp to reach 145 degrees.
Smoked Pit Beef
Smoked Pit Beef
Smoked beef sandwiches!? Fuck yeah, smoked beef sandwiches. They are extremely easy to make as long as you have time and patience. This is better than any smoked beef you can get from a restaurant or smokehouse for a fraction of the price. I’ve seen smoked beef go for as much as $25-$30 per lb, when the chuck roast I purchased was only $3.99lb.Once brined, the chuck will take 2 hours per lb to smoke in order for the meat to shred; exactly like a pork shoulder. To achieve this, use a probe thermometer to monitor the internal temperature. You will want the temp to get to 205-210 degrees. Once finished, let the chuck rest for at least 20 minutes. The beef is great on a sandwich or even used as taco meat.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3-4 lb chuck roast
- black pepper
- paprika
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup sugar
- 6 garlic cloves minced
- 6 shallots sliced
- 2 tsp black peppercorns
- 3 bay leaves
Wood Chips
- mesquite wood chips
Instructions
- Mix together the brining ingredients.
- Place the chuck in a gallon sized storage bag with the brine. Brine the chuck for 1 day.
- Pat the chuck dry. Season all sides with black pepper and paprika. Let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the chuck in the smoker.
- The chuck will take about 2 hours per lb. Monitor the temp with a probe thermometer. In order for the beef to shred, you will need to reach an internal temp of 205-210 degrees.
- Once finished smoking, pull from the smoker and let rest for 20 minutes.
- Slice or shred the beef.
Pork Saltado Sandwich
Pork Saltado Sandwich
Typically when you hear saltado in Peruvian cuisine, you think of the stir fried beef and french fry dish, lomo saltado. This version uses stir fried pork with tomatoes and onion without the fries on top of a ciabatta roll; hence the birth of the pork saltado sandwich.
Ingredients
Pork Saltado
- 1 lb boneless pork loin or tenderloin cut into thin strips
- salt and pepper to taste
- 3 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp ginger grated
- 1/4 cup aji amarillo paste
- 1/2 medium red onion sliced into big chunks
- 1 cup grape tomatoes
- 3 tbsp soy sauce
- 4 tbsp white wine vinegar
- 2 tbsp cilantro chopped
Sandwich
- 4 ciabatta rolls
- cilantro sprigs
Instructions
- Season the pork with salt, pepper, garlic, ginger, and aji amarillo paste.
- Heat up cooking oil in a sauté pan over high heat. Sauté the pork for 5 minutes.
- Add in the onions and tomatoes. Sauté for 1 minute.
- Add the soy sauce and white wine vinegar to the pan. Give it a stir.
- Turn off the heat and stir in the cilantro.
Sandwich Assembly
- Slice a bread roll in half. Scoop a heaping amount of the pork saltado on the roll. Top with sprigs of cilantro.
