Tag: main course
Avocado and Tomato Salad
Avocado Tomato Salad
This salad is extremely simple to make and overwhelmingly good to eat. I like salads just fine, but I don’t get excited when I hear the word. This salad is different for me. After eating this for the first time, I was like “god damn, that was really good.” Better then I expected. The key is a firm but ripe avocado and good tomatoes and cucumbers. The salad is layered and drizzled with a nice lime vinaigrette.
Servings: 1
Ingredients
Dressing
- 1 lime juiced
- 1 1/2 tbsp vinegar
- 1 tbsp cilantro chopped
- 2 tsp olive oil
- salt and pepper to taste
Salad
- 1 avocado sliced
- 1 cup grape tomatoes sliced in half
- 1/2 cup english cucumber thinly sliced
- 1/4 small red onion thinly sliced
Instructions
- Mix together the dressing ingredients.
- Place a single layer of half of the avocado on a plate. Top with half of the other ingredients.
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.
