Oak Smoked Chuck Cross Rib Roast
What’s a mother to do when it’s noon and you have nothing planned for dinner!?? You run over to your local Grocery store and pick up a little Chuck Cross Rib Roast. Man, everything keeps going up, up, up … Just 5 months ago I paid $1.99/lb for one of these and today it was $4.79/lb!! I have to start planning ahead better and start stashing meat away in the freezer before it gets even more expensive. Oh well, a man’s gotta eat …
Rubbed the Chuck Cross Rib Roast with some Annie’s Roasted Garlic EVOO and Fagundes Prime Rib & Roast Seasoning.
SETPOINT the MAK 2 Star General Wood Pellet Smoker-Grill with Oak wood BBQ pellets to SMOKE (180º) for 2 hours. I prefer using Oak with Beef.
While the Rib Roast was smoking in the MAK I scrubbed some Potatoes, dried them, rubbed them with some Annie’s Roasted Garlic EVOO and dusted them with Fagundes Seasoning. Nothing beats Baked Potatoes in the Char-Broil The Big Easy Infrared Smoker, Roaster and Grill (SRG).
A man’s gotta have his tools … Using the MAK 2 Star General Pellet Smoker-Grill for the Rib Roast while the baked potatoes are being cooked in the SRG. Sure keeps the house from heating up during these dog days of summer. Infrared Baked Potatoes are so much tastier than oven baked ones. The Bradley Original Smoker sits in the background waiting for it’s turn.
After 2 hours of Oak smoke I bumped the SETPOINT temperature to 230ºF until the Rib Roast Internal Temperature reached 145ºF.
Let the Chuck Cross Rib Roast rest under a foil tent for 20 minutes before slicing thinly.
The Money $Shot$ … A few slices of Oak Smoked Chuck Cross Rib Roast, Infrared Baked Potato, and a side of mixed vegetables … You gotta have your veggies … Bon Appétit
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Apple Smoked Chicken Pot Pie
I’ve learned to maximize my pellet use when smokin’ Chickens these days by throwing in a couple extra Chickens. I burn the same amount of pellets whether I’m smoking 1 or 4 chickens. The last time I smoked some Chickens in my MAK 2 Star General Wood Pellet Smoker-Grill I stayed true to form and popped in a couple extra chickens. Vacuum sealed the extra chicken halves for future use.
Today was back to the future. Decided to use up some of the Apple Smoked Chicken for a nice Chicken Pot Pie. I must admit that this is my first Chicken Pot Pie but will not be my last! This is a very easy recipe to make and a great way to incorporate leftovers.
Ingredients:
- 1+ lbs of diced Apple Smoked Chicken
- 4 cups frozen mixed vegetables (thawed)
- 1 tub (10 oz) Philadelphia® Savory Garlic Cooking Cream
- 1 can (10¾ oz) Cream of Chicken soup
- 1 ready-to-use refrigerated pie crust (½ of 14.1 oz pkg)
Mix the Apple Smoked Chicken, mixed vegetables, Cooking Cream, and Cream of Chicken soup in a large bowl. Spoon the mixture into a 9 inch pie plate.
Cover the mixture with the Pie Crust; seal and fluted the edges. Cut several slits in the Pie Crust. Preheated the MAK 2 Star to 410ºF using Apple wood BBQ pellets. Place the Apple Smoked Chicken Pot Pie on a baking sheet and into the MAK for 40 – 45 minutes.
The Pot Pie was bubbling nicely and the crust was beginning to brown … Time to pull it.
Let the Apple Smoked Chicken Pot Pie rest for 10 minutes before serving.
The Money $Shot$ … A couple of slices of Apple Smoked Chicken Pot Pie with a side of Cantaloupe Melon … Bon Appétit …
The combination of the Philadelphia® Savory Garlic Cooking Cream and Cream of Chicken soup made for a flavorful sauce for the pot pie. The Apple Smoked Chicken though was the star of this dish!! It added that WOW factor and brought the Chicken Pot Pie to another dimension.
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SRG Ribeye Steaks with all the trimmings
Weather, Weather?? I don’t let no stinkin’ HOT scorching weather stop me from enjoying a nice Ribeye Steak, Baked Potato, and trimmings while keeping the house cool. SRG and my Camp Chef 3 Burner Stove to the rescue!!
Rubbed some healthy taters with Roasted Garlic EVOO and Fagundes Seasoning
Into the SRG on HIGH for 2 hours due to the size of those spuds. Kept the lid OPEN
While the Ribeye Steaks were grilling on the SRG I sautéd some Baby Bella Mushrooms and Onions with some garlic. I also boiled some corn on the cob on the stove
A few Ribeye Steaks grilling nicely on the SRG. Seasoned the steaks with a 50/50 portion of Montreal Steak Seasoning and Johnny’s Garlic Spread. Refrigerated the steaks overnight.
The Money $Shot$ … A scrumptious Medium Rare Ribeye Steak, some sautéd Mushrooms & Onions with half a Baked Potato (like I said, those taters were huge!!) topped with butter/cheese/sour cream and a sweet ear of corn … Bon Appétit
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Maximizing your Apple BBQ Pellets
Decided to have a light summer dinner consisting of Apple Smoked Chicken and a Zucchini Casserole using Zucchini Squash from the garden. Since I would be using the same amount of Apple Pellets in my MAK 2 General Pellet Smoker-Grill to smoke a Spatchcock Chicken or 2 I decided to maximize my Apple Pellets and smoke 2 Spatchcock Chickens. Never hurts to be frugal!!
Rubbed under and on the skin of the Spatchcocked Chickens with Annies Roasted Garlic EVOO and also applied a liberal amount of Fagundes Seasoning. On the right of the chickens you can see the chicken livers and hearts ready to be sautéd with a bit of garlic. Makes for a great appetizer!
SETPOINT on the MAK 2 Star to SMOKE (180ºF) for 2 hours of Apple wood BBQ pellets with the skin side down. Have done skin side up and down but my preference is skin side down. After the 2 hour smoke I bumped the temperature to 325ºF until the Internal Temperature at the thickest part of the breast reached 168ºF. Rested the Spatchcock Chickens under a foil tent for 20 minutes before serving.
The Money $Shot$ … A healthy serving of the Zucchini Casserole with half an Apple smoked chicken breast … Mighty tasty!! Half a chicken is plenty for the wife and I. She enjoys the leg and thigh and I wolf down the breast!!
Vacuum sealed 3 chicken halves … Like I said … “Maximizing my Apple Pellets”.
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Manhattan Seafood Chowder
I’m a big soup and chowder fan so I decided to make a Manhattan Style Seafood Chowder using everything but the kitchen sink. The nice thing about a soup and/or chowder is that you can throw in anything and everything you want.
Here are the ingredients: Celery, Onions, Green/Yellow/Red Bell Peppers, Cabbage, a Zucchini from the garden, diced Potatoes, Stewed Tomatoes, Diced Tomatoes, Corn, Clam Juice, and 4 cups of water. Brought everything to a boil and turned it down to a soft simmer until the vegetables were al dente. For spices I used a pinch of Ground Thyme, dried Oregano Leaves, Crushed Garlic, Old Bay Seasoning, Parsley Flakes, and some Clam Base to taste.
Once the vegetables were al dente I threw in 1 lb of Dungeness Crab, 1½ lbs of Shrimp, and 1 lb of cubed Fresh Wild Pacific Rock Fish fillets. Simmered gently until the the fish was done.
The Money $Shot$ … a healthy bowl or two of Manhattan Seafood Chowder à la Smokin’ Pete with some Roasted Garlic Artisan Bread … Bon Appétit
