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Flank Steak September 06 2016

Life continues to be more than interesting and I seem to have not been able to find time to write recently.  That being said I always find time to cook.  So here is a little update on my learning curve into the world of smoking.  My big brother found me a lovely smoker and delivered it to my house so I could try moving outdoors over the summer to experiment with various cuts of meat, marinades, rubs, etc.

A good Flank steak is hard to beat any time.  Rubbed up with a blend of various spices and then rolled and tied, it fits nicely onto the smoker and gives you a juicy bite and paired with a nice salad, some sauteed zucchini fresh from the garden, a crusty baguette and a good glass of red wine, it is hard to beat.  I even had time to relax a little in the back yard with a good book, a glass of that red and my trusty side kick, Louie.  Here is how I did it:

1 – Using my new smoker, I found a nice spot away from the house with good air circulation.

 

2 – I got a nice bed of coals going.  I think it is important to use real wood charcoal which is available almost everywhere these days.  You want to keep the heat on the low side so that your meat is slowly cooked through the smoking process and not flame broiled.

3 – I added my soaked wood chunks above the coals.

4 – I placed a drip pan above the chunks to prevent the fat which will render out of the meat from dripping onto the soaked chips as we want smoke not fire from the chunks.

5 – Time to add the meat.  I rubbed the Flank steak with a blend of spices and let it marinade for several hours before placing it in the smoker.  My recipe follows but use your favorite rub or experiment with different spices till you create your own new favorite.

6 – Relax!  This is going to take several hours if you have the coals nice and low and maintain an environment for perfect smoking.

7 – Bring the meat off the smoker when it hits your desired temperature for your taste.  Let it rest a bit so that the juices return to the center of the meat and don’t run out as soon as you slice in.

8 – Plate it up.  I recommend a nice salad and some fresh veggies sauteed till just cooked.  Pair it with your favorite beverage and a nice bit of bread and it will be fabulous.

9 – Dig in!

I love Bob!  He knows I love to cook and will come up with some great recipes.  He also loves to cook and like myself, he has passed that love onto his son.  We are blessed to have these guys in our lives and we celebrate through our food.  Here is to the Bobs in our lives, especially the ones at Bob’s Smokin Hardwood.

Happy Smokin!

Lori Coates

Lori’s Dry Rub Blend

1 Tsp. Cumin

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Paprika

1 Tsp Crushed Rosemary

½ Tsp. Cinnamon

½ Tsp. Salt

¼ Tsp. Ground Pepper

Blend together using a spice grinder or mortar and pestle and rub into all surfaces of your meat.  Let the meat absorb the spice blend for several hours or even better, overnight.  


BSHW is now offering Premium Wood Chips! August 14 2015

Hi Folks,

We have been busy working to bring requested products to the store, and today we are happy to present our Premium Hardwood Chips in Apple, Cherry, and Pear varieties! These easy to use and convenient format wood chips are great for grilling and smoking your favorite foods.

These are produced by us, using the same hand selected hard woods we bring to you in our Wood Chunks format. We screen them after production to remove any dirt or debris and then they are brought to our processing facility for protected storage until we ship them to our customers. We have managed to bring these to market at a price comparable to the wood chips you would find in your local big box store, even after shipping costs! We offer 512 and 792 cubic inch boxes of chips, shipped USPS Priority Flat Rate Service for only $5 and $10 respectively. These volumes are multiples of the standard 190 cubic inch offering found at most local retailers, which is why we can keep the price down while still delivering the quality our customers have come expect from us.

To celebrate, we are offering a 10% discount on our already competitive prices to the first 100 orders that use this code: BSHWCHIPS - during checkout.

Thank you for your support!

Bob Coates

Here is a picture I took of the new Apple Wood Chips I took when we were doing the product photos for the store:


Smoking feast with friends! July 04 2015

Hi Folks!

We've been mighty busy of late preparing for the new BBQ season, but finally found some time for food and fun last weekend while my friend was in from out of town. He's been hearing about all of our activities and the great food for about two years now and decided to come see what it was all about.

He got an early taste after arrival because I still had some ribs and fish from a smoke just days before, but I wanted him to get the best experience, which everyone knows is fresh out of the smoker! To that end, we lined up a beautiful layout of: One whole chicken, three racks of St. Louis style pork ribs, 3.5 lbs. of bratwurst, 1-2 lbs. of breakfast links, and about 4 lbs. of russet potatoes. I brought home 5 lbs. each of apple and pear wood from the shop, invited the partners and a local friend up to the house, and away we went.

Starting the Apple wood

I was working hard to make sure everything came in on schedule and according to plan, with sausages to munch along the way at different times, and then the ribs, chicken, and potatoes together as a sit down meal in the early evening. Knowing the whole chicken would be the longest smoke, it went in early with a nice bunch of our apple wood and I ran a bit higher temp than normal (~190deg F) to help it come in on time for dinner. As some of you already know, I take "Low and Slow" a bit to the extreme, as I usually run a smoker temp of approximately 170-180 degs F. I like my smoked food SMOKED, you might say!

Before it was all said and done, the chicken got about 6-7 hours of full smoke. Not only did it look amazing, but it was juicy and tender, with good flavor throughout. As always, I cooked it breast side down in my foiled roaster rack to help keep juices contained and draining into the water pan through the hole created in the center of the foil for that purpose. It builds up in the foil, which helps keep the chicken moist, but eventually drains down. My smoker gets coated in enough juices without having the chicken leaking in every direction! I also put the chicken in the very bottom so that it would get the benefit of the drips from the other food above. No lack of flavor in this chicken...

Chicken started in the smoker

I started the breakfast links next to provide some munchies for the arriving guests, and started adding pear wood to the unit when I put them on the racks. I used pear wood from here until the brats were done.

The St Louis Style ribs were great in this case due to the fact they tend to cook more evenly and a little quicker than baby-backs, which was useful for my socialized smoking event. It's harder to pay proper attention to the cooking when engaged in conversation with friends and a scotch on the rocks in one hand! I was still doing pear wood when I put these in with the chicken, and added more at the same time.

As always the pear smoked bratwurst were amazing, with the newly experienced exclaiming about how sweet they were etc. If you haven't tried our pear wood for smoking brats yet, you are truly missing out! Part of the fun of our business is access to so much smoking wood that we experiment with random things and occasionally stumble over great combinations of this sort. Smoking is a fun learning process for me every time, and what's not to like about sampling new smoked food combinations?

The smoked potatoes were a new adventure for me this go 'round, so I did some research on the the Interwebs for ideas and to set expectations on results from differing approaches. Most obvious from reading reports from the front line on smoking potatoes was that getting them tender/fully cooked was the primary challenge. Lots of folks were apparently par-cooking them before smoking, and others were finishing them by other means. Saw many recommendations to slice them into slabs of about 1/2" for faster and more even cooking, which seemed pretty reasonable to me.

In the end, I decided to try whole and sliced at the same time so I could see the differing results in one shot. I used basil-garlic olive oil, fresh ground sea salt and pepper, with some garlic powder for a little extra punch. I put them in the smoker on foil trays to contain the oils, but was more than a bit generous in the amount I prepared.

I ended up tossing some of them in with the chicken, just to get them in the unit. That actually got some cheers from the audience when they saw the taters landing in the juices collected in the foiled rack!

I was prepared for the potatoes to be the holdout at the end, and they didn't let me down. I ended up finishing them in the oven so we could eat somewhat on time. That's the way of it sometimes, and no one complained anyway with the spread that got laid out when the time came to sit down and eat. Next time I'll start them earlier in the smoke and not make (quite) so many. I had plenty leftover, and I'm going to try dicing them up and making them into country style fried potatoes. I'll let you know how that turns out!

 Last but not least, a quick picture of the feast in progress :-) We even had (some) vegetables!

Happy Fourth of July Everyone!
Be safe and have fun!

Bob C.


Weekend Smoke with Apple and Pear Woods November 17 2014

Hi Folks!

I broke out my smoker a week or so back and got busy! I batched out salmon, baby-back ribs, a whole chicken and a variety of sausage, including some authentic Kielbasa from back east. I did my usual low and slow method, made easier by the fall weather that has come into it's own the last few weeks. I was originally shooting for a Saturday smoke with friends and family, but wind conditions made it impossible. So, >when the wind changed direction favorably on Sunday, I invited everyone, but only my Dad was able to attend. We ate well!

My temp range for the cook was ~170 deg F, +/-10 deg F. I brought the temp up to 190 to finish the ribs and chicken at the end. I used our offered Pear and Apple smoking woods in my 2 door vertical gas smoker as shown here going full tilt. I started with Apple wood, and added fresh chucks of Pear wood every time I added sausages. When I did the salmon I used just Apple wood, as it gives me the best results with my rub and technique.

Loaded Smoker

I loaded up the ribs and chicken to launch, and as soon as the temp stabilized where I wanted it, I added in the first sausages, 2 packs of breakfast links from Costco. Here's how those turned out:

Freshly smoked breakfast links

After about an hour to an hour fifteen, I pulled the sausages and swapped in my salmon. The salmon was soaked in brine for 36 hours, then rinsed, patted dry with paper towels, and sprinkled with rub. I prepped the fillets first thing in the morning so they had time to set up before smoking. I personally think they turned out beautifully. Here are some pics of the salmon prepped and after smoking:

Brined and seasoned Atlantic Salmon
Atlantic Salmon fresh off the smoker More Atlantic Salmon fresh off the smoker

Next up on the spare rack were the Polish Kielbasa from Ohio that a friend of my Dad's picked up for him on a trip through the Midwest last summer. He has a stash of this authentic, top-quality sausage in his freezer now that he breaks out for events. Thanks for sharing Dad!

Unfortunately I forgot to snap a pic of those when they finished, but I do have a pic that includes them from dinner at our weekly meeting a couple of days later down below. Somehow I forgot to gets pictures of the chicken before it was demolished. Next time!

About 6 hours in I foiled my ribs and put them back in to finish. I stopped smoking at this point, and let the last of the Apple and Pear wood chunks burn out for the benefit of the chicken. I pushed the temp up to 180-190 deg F for the next 1.5-2 hours, then pulled the ribs and chicken and shut everything down for the night. It was a long smoke with lots of good food, total run time was 11:30 in the morning to 8:45 at night. The finished ribs looked like this:

Baby Back Ribs, ready to eat!

I brought a rack of ribs, section of salmon fillet and the last two kielbasa to our weekly meeting night and we had a great meal together along with the fried potatoes supplied by Rich. We frequently have events like this where we share the results of our smoking activity, assuming we aren't grilling and/or smoking right at the shop! Did we mention we love smoked food? Here is a pic of some of the spread:

Smoked Salmon, Baby Back Ribs, and Polish Keilbasa for dinner!

I've mentioned elsewhere that my low and slow technique using mild woods like Apple and Pear allow me to smoke the food consistently for hours without producing poor smoke flavors, while allowing incredible smoke penetration. Notice in the rib photos that there is almost no ring effect because of complete penetration by the smoke. This also gives me incredible storage time on my smoked foods when properly refrigerated. Considering the amount of food I smoke in a given batch, this is a very helpful effect.

Everyone raves about my salmon, it was the first food I mastered on my smoker in a quest to supply my SO with one of her favorite foods. I'll post in the future with the details of my salmon smoking method for those who would like to try it for themselves.

Happy Smoking!

Bob C.