Pellet Smoked Teriyaki Salmon

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


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.





Cold Smoked Cheese

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


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.





Smoked Cowboy Beans

Smoked Cowboy Beans

Cowboy beans are a spicy delicious side dish or main course for your next summer BBQ. If you like jalapeño peppers and some sweet heat, give this recipe a try!

Ingredients

  • 1 16 oz can kidney beans
  • 1 16 oz can pinto beans
  • 1 16 oz can navy beans
  • 1 16 oz can black beans
  • 12 ounces of salt pork or bacon
  • 4 bratwurst sausages
  • 1 yellow onion diced
  • 2 jalapeno peppers
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 1/2 cup bbq sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon BBQ rub


First, lay out the 4 bratwurst sausages and salt pork slices onto a cooling rack. Season all sides with your favorite BBQ rub. Place the sausage and bacon cooling rack in the smoker and cook at 250 F for 2 hours.


While the meat is smoking, dice one yellow onion, then slice two jalapenos leaving the seeds in. Open each can of beans, drain the liquid into the sink, then pour the beans into a large cast iron skillet or foil pan. Add the onion, jalapenos, BBQ sauce, ketchup, mustard, worcestershire sauce, chili powder, cumin, garlic powder, brown sugar, and molasses. Stir everything until all the ingredients are combined.


When the meat is finished smoking, pull it from the smoker and allow it to cool for 5 minutes. Slice the bratwurst and pork as thin or thick as you like, then add it to the bean mixture. Stir everything together once again, then place it on the smoker. Smoke at 250 F for 2 hours stirring every half hour.





Pellet Smoked Poblano Chorizo Dip

Pellet Smoked Poblano Chorizo Dip

Nothing beats a smokey cheesy meaty dip and this recipe brings all these delicious flavors together perfectly. This recipe requires a little bit of work and it yields a large amount but that’s a good thing right? Be sure to buy an extra bag of tortilla chips!

Ingredients

  • 4 poblano peppers
  • 1 white onion
  • 1 jalapeno pepper
  • 20 oz chorizo (5 links)
  • 8 oz cream cheese
  • 8 oz cheddar cheese
  • 8 oz colby jack cheese
  • 8 oz pepper jack cheese
  • 1 1/2 cups sour cream or greek yogurt
  • 2 cans refried beans
  • 1 teaspoon chili powder
  • 1 teaspoon cumin


First, fire up the grill and allow it to heat on low. Peel the onion and cut it into 3 thick slices. Rub a light coat of olive oil on the onions and poblano peppers. When the grill reaches temp, add the onion, poblanos, and chorizo. Cook for about 6 to 10 minutes then flip everything to the other side and continue cooking. The poblanos will finish first, and should be removed when the skin on both sides is browned. After removing the peppers, place them in a plastic bag to steam off the skin. The onions will finish next followed by the chorizo when it reaches 165 F in the center.


While you are grilling, shred the cheddar, pepper jack, and colby cheeses and add it to a large bowl. Slice up the cream cheese into small chunks and add to the bowl. Add the greek yogurt / sour cream to the bowl and stir the contents until mixed.


After the peppers have steamed for 10 minutes, remove the outer skin layer from the peppers and discard. Remove the pepper stems and seeds, then dice the peppers and add them to the bowl. Dice the cooked onion and add it to the bowl. When the chorizo is done cooking, let it cool for a few minutes then remove the casing and chop the meat. Add the chorizo to the bowl and mix the contents of the bowl thoroughly.


Next spread around the 2 cans of refried beans on the bottom of a 13 inch skillet or foil lasagna pan. Spread the cheese poblano chorizo mixture on top of the refried beans. Slice the jalapeno thinly and place the slices on top of the cheese.


Preheat your pellet smoker at 250F using apple or pecan wood. Smoke the cheese dip for at least 1 hour. You can smoke longer if you like, just pay attention to the top layer of browning cheese and make sure it does not get too tough and overcooked.