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"Bar-B-Que Adventures"

Sunday, April 22, 2012

Hello Bloggers!
Time for another recipe. This one was originally posted on one of the BBQ forums as "Turtle Eggs" but i added some ingredients and changed the name to "Goose Eggs" mostly because i made them a bit larger than the original recipe . I smoke/cooked these on my Medium Big Green Egg in preparation for a BGE fest that we will be competing in. This recipe should be enough for a dozen eggs.
Lets get started shall we....
Goose Eggs

2 lbs - Breakfast Sausage*, divided into 12 egg sized balls*
1/2 cup - softened cream cheese
1/2 cup - shredded Cheddar cheese*
2 tbsp - sour cream*
2 tbsp - jalapenos & bell pepper mix, de-seeded and finely diced
2 tbsp - Whyldfire Bar-B-Que All Purpose Original dry rub available at Smok`n Buddies Grills & Gear or Lou’s Thriftway in Norfolk Ne.

1. Preheat smoker for indirect cooking to 225-250 degrees.
2. Mix the cream cheese; sour cream, cheese & pepper mix together.
3. Place about 1 tsp of the cheese mixture on each flattened piece of sausage. Pull up the edges of the sausage and seal; forming it into a round egg sized ball.
4. Season your eggs with BBQ rub.
5. Add a chunk or two of apple or cherry smoking wood to your cooker, load eggs on the grates.
6. Smoke/cook the eggs for about 90 minutes or to 165 degree internal temp.

* I added sour cream for a twist.
* You can sub any cheese of your liking.
* Use a sausage of fattier content such as jimmy dean brand or egg will not hold together.   Do not to over fill eggs.

               Now don`t these look just yummy!

Great as an appetizer, snack or for breakfast. The other snack i am planning on cooking for this years Egg Fest is called "Chickeroni Bites" but you`ll have to wait for this recipe cause i think it`s a winner. Don't want to give away all my secrets just yet.

Thanks for checking out my latest "BBQ Adventures"

Saturday, March 10, 2012

Apple Wood Smoked Rainbow Trout

Hello Bloggers.
Spring is here! Time to clean out the freezer & smoke up some of last years catch!
Nothing better than smoked fish specially Trout. The fine delicate white meat takes the smoke rather well.. let`s get started shall we?

First thing you will want to do is take out your catch from last year (or run to the grocery store and catch some fresh trout) & thaw in the refrigerator for a couple of days. Check your fridge with a temperature gauge to make sure its at least 35-40 degrees but no higher than 40. Trout is great brined & smoked low & slow or even grilled but for this recipe we will smoke them with apple wood.

Here is the recipe and instructions for brining and smoking your catch.

Apple Wood Smoked Rainbow Trout
By; Whyldfire Bar-B-Que Catering & Concessions

* 6 - 8 Whole Rainbow Trout
(10-12 oz each, cleaned & gutted, skin on, head removed)
* 1 – Qt. Water
* 2 – Tbsp. Kosher Salt
* 2 – Tbsp Lt. Br. Sugar
* 2 – Tbsp Fresh Chopped Onion
* ¼ -Tsp Fresh Minced Garlic
* ½ Tsp Dried Dill
* ½ - Tsp Lemon Pepper (no-salt)
Mix brine ingredients together well till salt & sugar is dissolved into the water.
Brine fish for 6-8 hours. Remove fish from brine & lightly rinse with cold water.
Pat fish dry with paper towels. Place fish on elevated drying racks in refrigerator for one hour so the pellicle (a shiny, tacky skin on the surface of the fish) will form.
After pellicle has formed, prior to loading fish on your smoker, lightly re-season with Whyldfire Bar-B-Que Poultry & Fish seasoning.
Mean while, fire up your smoker. Smoke with apple wood (chips or chunks), maintaining an average temp of 200 degrees for 2-3 hours or till done.
Insert the tip of a knife in thickest area of the fish to check for doneness. The meat should be flaky and opaque in appearance. The internal temperature of the fish should be 145°F degrees, preferably 160°F internal temp.

Here they are freshly rinsed, re-seasoned & loaded on my medium sized Big Green Egg smoker. The perfect smoker/grill for this cook knowing it will attain and hold the proper temp for this cook session.

Two hours in... i checked the temps and after a small spike in cooker temps, i believe they are ready. I checked the internal temp & they were sitting right at 160 degrees, perfect for me.

I brought them in for a rest... about 10-15 minutes. Ready for lunch!

Having leftover fish isn't a problem in our house but if there is any left make a nice spread with the leftovers.

Here is the recipe...

Trout Spread
By; Whyldfire Bar-B-Que Catering & Concessions

* Apple Wood Smoked Rainbow Trout
(Flake meat finely & remove any & all pin bones)
* 1/4-cup Mayo.
* 1/4-cup softened cream cheese
* 1/2 cup finely chopped celery
* 1/3 cup finely chopped onions
* 2 tbsp ranch dressing
* 1 tbsp. lemon juice
* ½ tsp dried dill
* Cracked fresh black pepper
* Dash of Worcestershire sauce
* Dash of Tabasco
Mix well. Serve chilled with crackers.

The smokey meat flakes apart very easily so make sure you pull out any & all pin bones.

I serve this appetizer on flat bread wheat crackers. Light apple wood smoke flavor. A creamy spread with a hint of Dill. Thats about it for this time... thanks for stopping by & checking out my latest adventure!

Sunday, January 22, 2012

Brat & Cabbage Chowder

This recipe i`m sure is not exactly an authentic version of a Chowder but quite good nun the less. I started my Saturday with purchasing a pound of Tomato Basil Bratwurst from a good friend of mine who owns a small sausage processing shop here in town.
R & M Meats here in Norfolk Ne. makes some of the best Sausages & Brats available locally. Very flavorful & lightly smoked. This is how the Chowder recipe breaks down....

Start with poaching 1 lb of brats in 3 cups water. Set aside when done & save the poaching water. Saute 1 med onion chopped in some butter till clear.

In a large pot add your sauteed onion, 2 chopped carrots, 4 med sized potatoes chopped, 1 small head of cabbage chopped, 1- 15 oz can of whole kernel corn drained of liquid, reserved poaching water & cooked Brats; bring to a boil adding a little more water if needed. You'll need to season the pot with 1 tsp salt & pepper.

Then once veggies etc. are tender slowly pour in 3 cups milk. When hot again, add a slurry of 1/2 cup milk & 1/2 cup flour to thicken. Once this is hot again, stir in 1 cup shredded Swiss cheese till melted & serve!

This Chowder is sure to melt any cold heart on a blustery winter day. The Bratwurst flavor is optional, any flavor will do. Traditional brat, beer brat, onion brat etc the base flavors are endless in that respect. I think the next time i make a batch i`ll omit the carrots, although they add nice color to the dish the brats, cabbage and other ingredients are more predominant & over power any flavor that the carrots might add.
But judge for yourself make a pot of Chowder and see.
Thanks for stopping by.