30. aug. 2013

Moinkballs - texmex style

Then the summer is on the run and the fall is on the way. Time to get the UDS out again. I recon that moust of you know about the combination  of meatballs and bacon in a nice glace. And I know many uses frosen, premade meatballs for that.

I prefer to make the meatballs raw, and bacon wrap them and smoke for 40-50 min at 120- 150*F

the UDS i perfect for this cook.

You will need:

800gr. Minched meat
1 yellow onion,
1-2 cloves garlic
2-4 tb spoons nafle taco seasoning
1 chilli, (non seeded for some more heat)

2-4 packages of nice bacon slices.

To get moust flavour of the smoke, put the meat on before the heat are on the spot ( The cold smoke sets a better flavour than the hot the first 10 min.

scoop 1 tb spoon and shape the meatballs.

light the charcoals and take the apple wood chunks out of the water,

Wrap the bacon around (I preffer twice) the meatballs

put on the UDS - with the charcoal bin at the lowest with a heatdeflector.

After 30 min I try to see if the meatballs are "set" and glaces them first time.

35 min glace secound time
40 min glace tird time
45 min glace last time
50 min done.

these moink balls are superb in the lunch boks, in salads, with pasta or baked potatoes. also with rice.

Enjoy, and thanks for klikking . :)

10. jun. 2013

Salmon plank smoked

After a lot of meat on the Big D. I desided that it was time to have some easy but still tasty food. Some time back I found a ressepie that supposely are an old native american tradition from the area Pacific Northwest. and the Swedish also have an tradition of making fish this way. For the right flavour and heat resistanse I use Cedertree plank for cooking.

First I got two nice peaces of salmon. Coated them with a layer of mustard. Here you can use aone you like.

Then a little bit of brown sugguar

Some lemon pepper

and topping with dill

you might also add a lime or lemon slice or two on top of this.

I wanted to steam the potatoes so I wrapped them in tinnfoil and addet half a cup of wather

The plank was soaked for 6 hours and placed directly over the charcoal until it started do smoke. then the deflector and potatoes was placed on top of the charcoal bin.

The plank with was placed with the hot side UP and the fish was placed with the skinn side DOWN on the hot plank and the lid was placed. Let the whole thing smoke with apple chunks for 20 - 30 min on 275-285*F (135*C)

The temp on the side in the drum
Temp in the middle of the drum

The fish was NOT dry for anyone thinking that and the potatoes got 10 min more on the drum than the fish.

Testing the fish with a fork that it is cooked properly. On the side of the fish you see the probe for the Igrill.

Served with cucumber salad - Bon apetit.

Ribeye Medium Rare

After assembeling a drum smoker for my friend, i really got hungry. So the ribeye I had in the refridgerator had to get room tempered. propper rubbed and rested it came on for some smoke on 250* - 275*F and smoket wit mesquit lumps until it reached an internal temp for 140*F.

Set aside and rested for 10 min while the charcoal bin was set in high position for the sear.

During the cok it came a rainstorm... and the drum held the temp right on :)

Seared for two minutes each side, then done.. :)

The potatoes took a litle longer than I had thought, so at the end i wrapped them in tinfoil with a drop of wather so they got steemed the last bit. But got a nice smoked flavour.

The corn bacon wrapped was on the last thing just searing. Served with salad of choice. this time with feta cheese iceberg salad, tomatoes, sweet corn and onion. With a winegrette