Experimenting with your smoker!

   One of the joys of being a guy who loves cooking for other people, is the plain fact that if I cook something and people eat it, then it must have been good. On the other hand, if I cook 10 steaks for 20 people, and there are still steaks left at the end of the night, I screwed that one up bad. Now my wife will tell you, I don't screw up too often. There was an incident with a meatloaf that wasn't so appealing, as well as a brisket that was a failure the first time I used a water smoker, but those things happen and I accept that. I do strive to make sure the food is good though!

   So last week was the first week we took the concession trailer to a fair setting. It was great, the Platte County Fair was hot, hot, and even hotter by the last day. What we learned was that people like different items, sure my pulled pork sammich was popular, as much as one would expect. But the other vendors were all known for something. The guy next to me had blooming onions and Texas twisters (basically 2 potatoes cut in shoestring fashion and deep fried). He constantly had lines. That man gave me my vision. He said "Chuck, you need a way to put yourself on the map!" Oh great I thought. So I pondered a few days and by Friday I put my plan in action!!!

   We headed out Friday morning with a new excitement. We bought a case of rib eye steaks and went to the fair grounds to get them going. I'm making Smoked Rib Eye Steak Sammiches dammit!!! Fired up the smoker, got the pork shoulder in, and left room to add the steaks later. Headed into the trailer because every steak sammich needs a house sauce right? I whipped up a steak sauce that was simply heaven! Got the steaks on the grill and by the time the fair opened they were so tender they were falling apart.

   Now, this steak was wonderful before I placed it on the bun. Then I went and added this fine sauce I had developed a few hours earlier! Hot damn I am a genius! This was delicious, and I enjoyed it! That was great. I had never smoked a rib eye steak before, and used my general rule of thumb, slow and low, and after about 2 hours perfection was born.

   Basically, what I am getting at is that if you follow the standards, good cook temps and nice seasoning, the food should taste good when you are done.

   My sister in law loves when I smoke salmon. I try to do it especially for her when she comes and visits, it is like a little extra treat for her. Lets go over a quick salmon smoke and let you try that.

   Make sure you have some cedar planks and that they have been soaked for at least 30 minutes preferably 2 hours. Your salmon needs to be thawed and uncooked. Get your fire going ( this is important, I promise!). I always rub the top side of my plank with some EVO (extra virgin olive oil), so it doesn't stick as much. Place the skin side down on the plank.

1 cup fresh dill, chopped
1/2 cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp. black pepper, cracked
2 tbsp. olive oil
juice of one lemon

   Place the ingredients in a bowl and mix well, then cover the top of the salmon thoroughly. Once grill is to temp, place in the smoker and kick back with a nice cold one. Don't worry, it won't take as long as some of our other cooks have.

   After it is able to be flaked with a fork (internal temp of 135 degrees), remove from smoker and set to rest for approximately 5 minutes. Garnish with a twist of lemon maybe a bit of zest, and enjoy!!


   Please, let me know what you want to cook next!!