I recently received a copy of “The Wood Pellet Smoker and Grill Cookbook” from Ulysses Press. Written by California resident Peter Jautaikis, pitmaster of smokinpetebbq.com, the illustrated 180 page hard cover book has a bevy of recipes – appetizers, poultry, red meat, pork, seafood, “extras” and brines and rubs. A lot of the recipes are classic barbecue and grilling fare – ATBs, bacon-wrapped asparagus, spatchcocked chicken, brisket and ribs – but the book includes some non-traditional and interesting recipes as well.
Dickey’s Barbecue Pit Launches Signature Smoked Sausage
Usually when you hear “sausage” and “Walmart” in the same sentence, it’s a news story involving a meth head going commando right before his arrest. In this case, however, Dickey’s Barbecue Pit is proud to announce its newest retail offering launching April 6 in 3,000 Walmart stores nationwide. Walmart will now carry three types of Dickey’s signature smoked sausage: Original Smoked Polish Sausage, Smoked Spicy Cheddar Sausage and Hot Links.
Smoked Mexican Turkey with Orange Chile Oil Marinade
I have turkey on the brain right now so for the next three weeks, you’re going to see a post a week from me on the subject. If you’re really lucky, it may even induce a food coma.
Smoked Pumpkin and Dark Rum Shakes
Pumpkin-infused dark rum is pretty out there, but it seemed like a good idea at the time. Overall, I liked the way it came out but make sure you don’t overdo it on the pumpkin. Too much of it and you’ll lose most of the rum or have to squeeze it out! This time, I made milkshakes with it at a friend’s party. The hardest part? Meeting demand. I made alcoholic milkshakes for ten people before I ran out. Here are the recipes for both the smoky pumpkin-infused rum and the shakes that followed.
Recipe: Smoked Pumpkin Chili
I also raised sugar pumpkins from seed, coaxing a dozen good ones from some top soil in the Los Angeles heat. There’s plenty more harvesting to be done, but if the early Halloween candy at my supermarket is any indication, fall is looming just up ahead. That’s why my first experiment with all this bounty is smoked pumpkin chili.
Scovie Spotlight – Consuming Fires Hot Smoked Andouille BBQ Dip
You don’t have to apologize for double dipping into this fiery bbq sauce from 2015 Scovie Awards winner Consuming Fires…
Cured and Pecan-Smoked King Salmon with Hot Sauce
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.
