MAK Hickory Smoked Chicken Thighs & Hash Brown Casserole
Seasoned a few Fresh Foster Farms Chicken Thighs under/ON the skin with Roasted Garlic EVOO and Jans Dry Rub. Refrigerated for 4 hours. Preheated the MAK 2 Star Wood Pellet BQ Smoker-Grill with Pacific Pellet Gourmet BBQ Hickory Pellets. Smoked the thighs for 45 minutes with Hickory then bumped the temp to 350ºF until the IT reached 180ºF.
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Latvian Pulled Pork Butt & SauerKraut
My heritage is 100% Latvian … I immigrated to the USA in 1959 
This is a recipe that I’ve enjoyed since my youth and I guarantee that even if you don’t like SauerKraut you’ll love this recipe. The Pork Butt is simply to die for and virtually melts in your mouth.
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Smoked Tri-Tip Roast
The key to a perfect Tri-Tip Roast is twofold … Internal Temperature and carving against the grain of the meat which runs in a couple of different directions. A Tri-Tip is a cut from the bottom of the sirloin and there are only 2 per animal. Basic recipes suggest seasoning with salt, garlic, and pepper before cooking. I prefer using a proprietary rub which I’ve developed and am looking to market consisting of the basics mentioned above but augmented with a few other spices, wrapping the roast in a plastic wrap, and refrigerating overnight.
Most Tri-Tip roast recipes suggest cooking at 350-375ºF to an internal temperature of 125-135ºF. I on the other hand have found that taking the Tri-Tip roast to 145ºF and resting it under a foil tent for 15 minutes produce ideal results.
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Pulled Pork Low Carb Taco Bake
Here’s a great way to kill two birds with one recipe – so to speak! First of all, we can always use more recipes for our leftover Pulled Pork. Second, it’s another way of adding Mexican cuisine to your Low Carbohydrate life style. This is a compilation of a few recipes I found online that I tweaked slightly and substituted Pulled Pork for Hamburger. The Pulled Pork Taco Bake crust turned out wonderful and the overall texture and blend of flavors was reminiscent of an Enchilada Casserole. This is one recipe that I’ll repeat and continue tweaking … not because it needs it but because that’s my nature.
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Low Carb Dover Sole & Shrimp Seafood Casserole
Found some Fresh Wild Dover Sole fillets at Costco and decided to use it for this Low Carbohydrate Seafood Casserole. Next time I think I’ll add Scallops.
Ingredients:
- 1½ lbs Fresh Wild Dover Sole fillets (cubed)
- 1½ lbs shrimp
- 1½ cups heavy cream
- ¼ cup shredded sharp Cheddar cheese
- ½ cup shredded Swiss cheese
- 4 tbsp Parmesan cheese
- ¼ tsp smoked Paprika
- ¼ tsp Old Bay Seasoning
