Author: manthatscooking

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Pellet Smoked Teriyaki Salmon

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Pellet Smoked Teriyaki Salmon

Here is a quick recipe for smoked salmon that you can make on your pellet smoker. This is a simple marinade method and it’s super easy compared to wet and dry brine methods. You can marinade for 4 hours or up to 12 hours depending on how much time you have. The total smoke time is about 3 hours. So give this a try and don’t skip on the jalapeños because you can always take them off after cooking and still get that sweet heat!

Ingredients

  • 2 pounds Atlantic salmon fillet
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 1 tablespoon old bay seasoning
  • 2 jalapeño peppers

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Directions

First slice the salmon fillet into 2 to 3 inch pieces then place them into a zip seal bag.


Add the soy sauce and teriyaki to the bag then seal it closed. Place the bag in the refrigerator overnight or at least 4 hours.


After marinating, remove the salmon slices and place them on a cooling rack. Season them with old bay seasoning.


Slice 2 jalapeno peppers into thick slices and place two or three on top of the salmon slices.


Start your pellet smoker with pecan pellets at 150 to 170 F.


Smoke the salmon until it reaches 145 F then remove and let it rest for 5 minutes. The meat will fall off the skin (usually) and is ready to eat.

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Holiday Turkey Ballz

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Holiday Turkey Ballz

Holidays always need appetizers and this turkey ball recipe does not disappoint! These turkey balls have all the flavors of the holidays except for mashed potatoes and pumpkin pie. You can prepare these ahead of time and cook them later because it’s that easy. For this recipe we used a pellet smoker to add a smokey flavor dimension. If you don’t have a smoker you could easily cook these indirectly on the grill or bake them in the oven.

Ingredients

  • 1 pound ground turkey
  • 6 oz stove top stuffing (turkey flavor)
  • 1 1/2 cups chicken broth
  • 4 oz chevre (goat cheese)
  • 1/4 cup dried cranberries
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon onion powder

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Directions

First, cook the stuffing according to the directions on the box and substitute water with chicken broth. Usually this will require you to boil 1 1/2 cups of broth then add the stuffing mix. Stir around the mixture then cover and remove it from the heat. Let it sit at least 5 to 10 minutes to cool down to room temperature prior to mixing it with the turkey meat.


Mix together the ground turkey and the stuffing. Add the seasonings and continue to mix everything together. You may notice that salt was not on the list of seasonings. You can add salt if you like, but keep in mind the stuffing mix and broth are already salty.


Place some meat and stuffing mixture into the palm of your hand. Flatten it down into a thin round patty until it covers the palm of your hand. Scoop about 1 / 2 teaspoon of cheese and place it in the center of the patty. Add several dried cranberries, then fold the patty closed around the cheese and cranberries. Roll the meat around in your hands forming a round ball. Place the turkey ball on a greased cooling rack.


Smoke the turkey balls with apple or pecan wood at 200 F for roughly 1 hour or until they reach 160F. Transfer them to a grill and cook them over a medium flame until they reach 165F. If you don’t have a smoker you can bake them in the oven at 350 F for around 25 to 35 minutes or until they reach 165 F.

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Cold Smoked Cheese

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Cold Smoked Cheese

It’s cooling down outside and that is a perfect time to make your own smoked cheese. When the temperature stays below 80F you can fill up that pellet tube with your favorite wood flavors and get to smoking. For cold smoking, you are only burning pellets in the tube and this is the only heat source. This won’t be enough heat to melt the cheese however keep the tube at least 1 foot away from the cheese. You can use any type of grill or smoker to make cold smoked cheese as long as it has a lid and some ventilation. There are many different cheeses that you can use for smoking and what works for you might be different than what is listed here. If this is your first time smoking cheese, give these a try then expand out next time.

Ingredients

  • 8 oz colby jack
  • 8 oz medium cheddar
  • 8 oz pepper jack
  • 8 oz baby swiss
  • 8 oz jarlsberg

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Directions

First, fill a 3 hour smoke tube with pellets. For soft and semi-soft cheeses, use a lighter flavored wood such as apple. For hard cheeses use something with more flavor such as pecan or hickory. Light the pellets with a torch and allow them to burn for a minute or two. Blow out the flame and let the pellets smoke. Close the lid on the grill or smoker.


Next, remove any wax rind on the outside of the cheese. Slice the cheese block into smaller blocks roughly 4 x 4 x 2. This exposes more surface area which attracts smoke flavor. Place the smaller blocks onto a cooling rack and transport it to the grill or smoker.


Use a temperature monitor with an ambient probe to make sure the temperature in the grill or smoker does not exceed 90F. Smoke for 3 hours and turn each piece of cheese every 30 minutes. After 3 hours, remove the cooling rack with the cheese and allow it to rest for 30 minutes.


For storage, wrap the cheese in wax paper then vacuum seal each piece. Most cheeses can be stored up o 3 months in the refrigerator.

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Southern-ish Potato Salad

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Southern-ish Potato Salad

This recipe is a non sweet take on a classic potato salad. It has similar ingredients such as dill relish instead of sweet relish but also adds a little heat with cayenne pepper. If you are not into sweet or maybe you are into trying out new recipes, give this one a try.

Ingredients

  • 3 pounds russet potatoes
  • 1 tablespoon kosher salt (for potato boil)
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tablespoons apple cider vinegar
  • 1/4 cup dill pickle relish
  • 2 celery stalks
  • 1/2 cup red onion
  • 2 hard boiled eggs
  • 1 teaspoon kosher salt (for dressing)
  • ¼ teaspoon black pepper
  • ¼ cayenne pepper
  • ¼ teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder

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Directions

Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium to maintain a simmer. Cook for about 20 – 30 minutes until a small knife can be inserted into the potato without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes with a pairing knife then cut them into small chunks and add them to a large mixing bowl.


While the potatoes are cooking, dice the onion and celery. Set this aside in a large mixing bowl.


In a small mixing bowl, combine the mayonnaise, mustard, relish, vinegar, and all seasonings listed. Stir the ingredients together until they are well blended. Pour the dressing over the potatoes and diced veggies, then stir lightly for a few minutes. Try to break down any large potato chunks with your spoon. Cover the bowl with cellophane and allow this to sit overnight in the refrigerator.


The next day, season the top of the potato salad with paprika. Slice the hard boiled eggs and layer them on top. Lightly sprinkle paprika on the eggs. Serve and enjoy!

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