Categories
Baby-Back Ribs Beef Food Smoking Turkey

Smoked Meats

I’m starting to do apple smoked meats locally (Sacramento area) for those that are interested. On a request by request basis.

  • Brisket
  • Baby-Back Ribs
  • Pulled Pork
  • Turkey Breast

Brisket

I start with an entire brisket. Covering it amply with salt and pepper. It is smoked over apple wood for 10 hours. then wrap the meat and cook until tender. Usually 12-16 hours depending on weather and smoker temperature. A single brisket will serve from 1 to 20 people.

Price depends on market and availability. Minimum order is one full brisket. I can cook up to 4 full briskets at a time.

Baby-Back Ribs

I start with a trimmed and skinned rib. Cover lightly with salt, pepper and dried garlic. Then braise with bourbon and crushed garlic for the first 3-4 hours. Then I bring the ribs out of the braise and smoke for an additional 3-4 hours with apple wood. I then finish over a hot grill covered in a home made bourbon garlic bbq sauce. I can finish with or without the BBQ sauce. One cup of BBQ Sauce are provided with each 3 rack order. I cannot say how many people this feeds. It depends. I eat an entire rack. So, take this into consideration. 😉

Price depends on market and availability. Minimum of 3 racks per order. I can accept orders of up to 12 racks at a time.

Pulled Pork

I start with a trimmed pork butt roast. Cover lightly with salt, pepper and dried garlic. I then smoke 12 hours with apple wood. I then wrap the roasts and cook for an additional 6-8 hours. I finish them by pulling them apart with a nice home made bourbon garlic BBQ sauce (with or without chili-flake). Includes home mixed coleslaw and rolls. Two pork butts serves 15-20 people.

Price depends on market and availability. Minimum of 2 pork butts per order. I can accept orders of up to 8 pork butts.

Turkey Breast

These are special. I brine turkey breast for 24-48 hours in a brown sugar, rosemary, sage, and kosher salt brine. Then I smoke each breast with apple wood low and slow for 8-10 hours. Each breast comes out juicy and sweet. This can be made hot for delivery, or chilled for warm up in your oven on party night.

Price depends on market and availability. Minimum of 1 breast per order. I can accept orders of up to 6 turkey breasts.

Bourbon Garlic BBQ Sauce

I created this sauce using the nearest bourbon on hand. I usually have Maker’s Mark closest at hand. Crushed garlic, diced onions, a bit of honey, and using a tomato base I simmer the sauce slow over low heat for 6-8 hours until reduced and thick. I make this sauce special for each order, so it’s slightly different each time. I can add heat (upon request) to this sauce using a special home made chili garlic oil. This is only provided with meat orders. I do not make this sauce for order.

Cole Slaw

I make two kinds of coleslaw. For those with issues around mayonnaise I use a vinegar/sesame oil mixture. For those without issues around mayonnaise I make a fairly normal coleslaw. This is only provided with the pulled pork.

Categories
Food Uncategorized

Change and an end of an era…

K&M SB Closing

KandMSB

Around about 2004 Starbucks opened Kenneth & Madison. Since it was close to family it was a great place to ride to and work from. It has been my goto location since then. After 12 years Starbucks is closing the cafe and moving to a brand new drive through @ Madison & Hazel. The old store closes today @ 5pm.

The new place is different. That’s OK. I’m looking forward to new times at the new place. It opens on July 28th at 430am. 🙂

The new place is going to be here: https://goo.gl/maps/bcM8NqXrfDQ

Categories
Beef Beef Food Smoking

Ribeye Roast Smoke

Ok! I finally documented this kind of cook!

* Full ribeye Roast – ~16lbs
* Fine salt
* Coarse sea salt/Kosher Salt
* Lightly ground pepper

Smoker warmed up to ~375/400F. Place roast in the smoker with temperature probes already placed. One probe in the middle, and one on each end. Cook at 375F for 15-30 min. Reduce smoker temp to 240 and cook until the middle probe reads ~135F. Pull the roast and let rest for 30-40 min before slicing into it. (This is the hardest part!!!) Probe temp will increase to 140-145F. The ends will be well done, and the middle will be perfectly rare.

You have to remember to use the probes. You can’t use a timing method. General cook time is between 4-5 hours.

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I purchased my roast from Sam’s Club. Note that this is a full ribeye roast – 18 to 20″ in length.

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I apply the fine salt first. Nothing too heavy. Just enough to coat the fat layer. Then comes the coarse salt and coarse ground pepper.

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Finished roast. Lovely…

Categories
Food Uncategorized

Order By Phone App @ Starbucks 

Yup! It’s been a long time coming and it’s finally here! The only thing I’m missing is a ‘splash of lemon aid’ and an 8-cup press!

Hopefully they add ‘custom requests’ to handle the first and add an item for the press!!

Lovely times. I still talk to my barista. Gotta keep the human in the system.

Categories
Food Smoking Uncategorized

Chicken Salad For Lunch – Smoked brats for the week…

The best chicken salad ever made!

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Kale, sliced brussel sprouts, broccoli slaw, pumpkinseeds, dried cranberries. Topped with grilled chicken and a light dressing.  …and to share…

Smoked bratwurst!

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Lovely times!

Categories
Beef Beef Food Smoking

2015 – Memorial Weekend Brisket

Smart and Final had this brisket. Just laying around. I felt the desire to smoke it. Alder and Apple woods. Such lovely yumminess. 🙂

Basics:
16lb Brisket
Kosher salt
Garlic pepper
Alder wood
Cherry wood

Memorial weekend smoked brisket - Start
Memorial weekend smoked brisket – Start

Memorial weekend smoked brisket - 3 hours in.
Memorial weekend smoked brisket – 3 hours in.

Memorial weekend smoked brisket - 6 hours in.
Memorial weekend smoked brisket – 6 hours in.

Slice from the heavy side.
Slice from the heavy side.

Slice from the thin side
Slice from the thin side

Off the grill