Smoked Halibut Cheeks poached in Huckleberry-Shallot Butter

A friend shares his halibut, a GOOD friend shares their halibut cheeks. And we have huckleberries this year, so let’s create another kind of surf and turf – smoked halibut cheeks poached in a huckleberry and shallot butter. Sounds pretty decadent, huh? Smoked Halibut Cheeks poached in Huckleberry-Shallot Butter Ingredients 1 lbs. fresh halibut cheeks 1 cup fresh…

Spicy Smoked Pork Chops on the Big Green Egg

What is real man-food in the summer heat? Spicy Smoked Pork Chops is the answer. I memory goes back to Playa del Coco, Costa Rica where I had enjoyed a smoked pork chop that used coffee wood as the smoking agent. I inquired around town and found out that a German ex-pat was responsible for…

The Decleater: Bacon-wrapped Cheddar-stuffed Bratwurst

Football season is right around the corner, and it is time for some football food and tailgating. The Decleater is a double bacon-wrapped cheddar-stuffed bratwurst that is smoked with mesquite in the Big Green Egg. It is a BIG hit from the blind side. Smoky, spicy, and hearty – it might be the perfect football…

Char Siu (Chinese BBQ pork)

“Char” doesn’t translate to charred, rather “char siu” literally means fork roast – ‘Char’ meaning fork and siu being roast. The traditional cooking method for Chinese BBQ Pork was skewering long strips of seasoned pork with long-twined forks and placed over a fire, much like roasting a hot dog. We grilled a thoroughly marinated pork roast over indirect charcoal in…

The Ultimate Pulled Pork Sandwich

Let’s start with the Chokecherry Liqueur Pulled Pork, whip up some spicy coleslaw, and heap it on a ciabatta roll. That’s is why it is the Ultimate Pulled Pork Sandwich, straightforward like a punch to the mouth. The Ultimate Pulled Pork Sandwich The Ultimate Pulled Pork Sandwich Ingredients 1 lbs. Chokecherry Liqueur Pulled Pork 2…

Chokecherry Liqueur Pulled Pork

It is about time…time to smoke a giant pork shoulder for some pulled pork. And we kick it up with a homemade BBQ sauce made with the Chokecherry Liqueur from Willie’s Distillery of Ennis, MT. The smoke was low and slow at 225-250 degrees for roughly 10 hours and an additional wrapped cook of another 2…

Chocolate Porter Ribs

What says Dad more than smoked ribs that are fall off the bone tender and filled with smoke flavor. Add in a spicy Cocolate Porter BBQ sauce, and I know that Dad will smile. How to Smoke the Ribs Using the 2-2-1 Method Once the smoker reaches230°F, adjust the vent at the bottom and the…

Smoked Venison Roast with Bacon

Like most wild game, elk is a lean meat that is high in protein. Wild elk don’t have time to sit and graze on the land like cattle, resulting in a healthy alternative to beef smoked recipes that has about 1/6th the amount of fat and an equal amount of protein. Due to this low…

Black IPA Smoked Salmon

Northwest king salmon, Northwest alder for smoking, and, yes, a Northwest beer-style, the black IPA all play together to create an awesome smoked salmon. Smoking salmon is easy as long as you are patient. In this recipe, I used the Last Cast Black IPA from the Bitterroot Brewing Company. Black IPA Smoked Salmon Ingredients ½…

Swineapple (Bacon wrapped Smoked Pineapple) with Brown Ale

The Swineapple took the interwebs by storm last year. I avoided the hype. I tried to not look at the delicious recipes. I even tore the word pineapple from my lexicon! But, the pull of the swineapple was too much. I have given in to the magic of bacon, pork, and smoke…once again. My version…

Hop Manna Pastrami

Pastrami is maybe the apex of beef brisket. Brined, rubbed, and smoked, the Hop Manna Pastrami is deeply flavored with spiciness and a heavy ring smoke. 5 hours in the Big Green Egg transformed the brined brisket into a wonderfully cured meat that kept the AleMeals house happy, happy for awhile. The beer used in…

Belgian Ale Smoked Leg of Lamb

Leg of lamb is the perfect dish for Easter with its richness and depth of flavor, and add a great marinade and smoke with peach wood, then you got a dish worthy of the any celebration. This particular leg of lamb from Missoula Fresh Market is boneless (although a bone-in leg would be awesome) and nicely marbled…