The abundance of duck throughout the winter months is enough to make the summer seem not so distant. As far as poultry is concerned there really isn’t another bird that holds a candle to all of the wonderful things that duck will bring into your life. From crispy skin, to multi use and delicious duck fat you’re already at a great advantage and you haven’t even gotten to the succulent meat! Continue reading “Smoked Duck Sliders”
Short rib tacos are an undeniable Mexican staple of epic proportions. We added some of our favorite Mexican beer along with some full leaf Mexican oregano to take the authentic flavor composition to an entirely different stratosphere. Throw in the Big Green Egg and a cast iron Dutch Oven from Lodge and this recipe will easily move up the ranks as one of your favorite go to Mexican inspired recipes. Who doesn’t love them some Tacos? Continue reading “Short Rib Tacos”
We’ve officially reached the point in the year where a nice bowl of hot chili on any given day is a treat for the body and the soul. At smofried.com we believe in adding as much BBQ to just about anything that we can get our hands on. The combination of classic chili ingredients with slow smoked pulled pork BBQ makes this chili a culinary intersection of the best from two different worlds. It’s almost like taking the best of the summer and adding it to the best of the winter thus making the best of all time. Continue reading “Smoked BBQ Chili”
Those who have enjoyed the fruits of open fire cooking can attest to the efficiency in which cast iron Dutch ovens get the job done. Camp style cast iron Dutch Ovens possess many great characteristics even though they are fairly minimal in design. For starters they pack a good bit of weight. This allows for the outdoor cooking stoves to perform at peak capacity no matter what the conditions present. The overall versatility of cast iron allows for gourmet level results whether you’re using the Dutch oven in your backyard, at the park or in your kitchen.
It wasn’t but two years ago I recall having a high sense of amazement at myself for smoking 40 pounds of Boston Butt at one time. Nowadays it seems like I blow that amount out food of the water on just about a weekly basis. 2016 proved to be the biggest year of my culinary journey. From winning the Kentucky Derby Burger contest to catering two large events to serving food out of my own pop up BBQ stand last year was been nothing short of amazing.
For what feels like all of the past thirty years it seems like there has been a consistent Taco craze amongst us. As mundane as Tacos appear to be, there just seems to be an ever apparent infatuation with the traditionally Mexican delight. Though Tacos used to be regarded as a Mexican staple they are now an easy to infuse international culinary treat of pure genius. As noted by the weekly holiday like celebration of Taco Tuesday it’s evident at this juncture that the world renowned phenomenon is here to stay for good.
Continue reading “Smoked Chicken Tacos”
Throughout the years of constant cooking, experimenting and testing I’ve found that more often than not some of the best meals come off the cuff. A very un-exact combination of flavor profiles play an extremely important role in the culmination of this simple recipe for delicious roasted chicken. The citrus notes from a couple of oranges compliment the savory herb rubbed chicken and hearty vegetables to a tee. Continue reading “Dutch Oven Roasted Chicken”
This time of year brings about a number of the most wonderful of seasonal delicacies. While Fall is mostly known for the start of football season there is also a number of related activities that must take place during or around the big games. The obvious top of the objective list is enjoying great food. At the top of the list of great fall foods is chilli. There are a number of ways to enjoy great chilli and there are even greater ways to cook it. Continue reading “Oktoberfest Brisket Chilli”
Potatoes may be the most versatile and tasty vegetables known to man. There aren’t very many foods in existence that don’t go well with potatoes of some sort. Whether its French Fries, potato chips or baked potatoes you’re likely to see some form of potato dish at every American cookout. These twice baked potatoes are no different and are a perfect standalone compliment to any backyard BBQ! Continue reading “Twice Baked Potatoes”
Likely the greatest advantage to international BBQ is the ease in which the cooking technique can be applied to a plethora dishes. With as little as a single piece of meat and a fire you can just about conjure up anything your imagination can come up with. This recipe takes an even more primitive approach to cooking up some of the tastiest steak I’ve ever had the luxury of tasting. If you’ve ever witnessed anyone cook meat directly over charcoal then you can attest to the culinary intimacy that I felt as this flat iron steak sizzled and emitted the most fragrant scents I’ve ever experienced from my Big Green Egg. Continue reading “Tacos Carne Asada”