Fajitas

Similar to my post Flank Steak Fajitas AKA Kuve, just a different shorter marinade

Ingredients:
Marinade: Rapeseed oil (2dl), Red wine vinegar (1dl), 1 lime, some pesto, salt

Prep:
Marinade for 6 hrs.

Cook:
550F direct heat 4-4-3 I lowered the vents for the last 3 min.
Rest for 10min under foil.

Smoke:
none

Sides:
Fajitas.

Notes:
Forgot to take the picture until at the end of the meal. Too hungry...

Hickory smoked Finnish Meat Balls

This is just like, Mesquite balls, but with hickory chunks for smoke.

Ingredients:
500g organic ground pig
400g ground beef
2dl gluten free bread crums
2dl water
2 sauteed onions
2 eggs
seasoned with thyme, marjoram, and salt

Prep:
Sautee onion, mix water and breadcrumbs, add everything else in and make meatballs.

Cook:
30min indirect at 200C.

Smoke:
Hickory chunks

Sides:
Mashed potatoes and a salad

Notes:
Photography credit goes to Chi.

Pork Loin

Ingredients:
Pork Loin, Raspberry jam, prunes, dried bananas, pecans, honey

Prep:
Split the pork loin almost all the way through, and lay it out flat. Add rasberry jam and other goodies, and then roll it up. Tie it together and add honey on top.

Cook:
350F indirect for 2hrs.

Smoke:
Hickory chunks

Sides:
Mashed potatoes & broccoli

Notes:
Sorry, but the pictures are out of focus.
Two hrs was a little bit too long in the egg. The polder was showing 170F bout I really should have taken it out at 160 or a little earlier. The taste was good though.
This is adapted from Mr Toad's stuffed loin at Eggfest 2000.
I didn't have any butchers string, so I used dental floss... Nice and minty. :-)

Rainbow Trout

Ingredients:

800 g piece of Finnish rainbow trout

Prep:

Season with sea salt and some lemon juice before cooking.

I also sprinkled some dill after I took it off the egg.

Cook:

300F indirect for 1hr 15min. The first 15min the dome temp went from 200F- 300F.

Smoke:
Apple chips

Sides:
potatoes, summer squash, and a salad.

Notes:
This  meal turned out really good.

Summer Squash

Ingredients:

1 sliced summer squash
olive oil, basil, salt

Prep:

Slice the squash, and put some olive oil, basil, and salt on both sides.

Cook:

300F indirect for 1hr

Smoke:
Apple wood

Notes:
This is a great side that can be done while you are cooking something else in the egg. This time it was with the rainbow trout.
It can also be done over direct heat (just faster).
Another great recipe from my sister Rebekka.

Grilled Salmon

Ingredients:

Salmon

Prep:

Season with sea salt 30min before cooking.

Cook:

350F indirect for 30min

Smoke:
Alder chips

Sides:
potatoes and a salad.


Notes:

This was a quick dinner. I put the salmon in at 325F dome temp, but then I opened up the vents and by the end the dome thermometer showed about 400F.

Bunny

Ingredients:
Marinade: Red wine, olive oil, thyme, salt

Dry Rub: Brown Sugar, sea salt, marjoram, thyme

Prep:

Skin the bunny. I did it by hanging it upside down.
Marinade over night.
Apply dry rub and wrap in bacon about 30min before smoking. (Everythings better with bacon... right?)

Cook:

225F indirect heat 5.5hrs
30min rest in foil

Smoke:
Apple

Sides:
sweet potato casserole, broccoli


Notes:
A friend of mine from work brought me the rabbit that his dad had shot. This was my first attempt at rabbit. The taste varied a lot. Some parts were really good, but other parts tasted a bit like the forest. The texture of the meat (especially on the back) was almost powdery, where as the deep part of the leg could have  been cooked longer. This was an interesting experiment, but I don't think I will make another one anytime soon. ;-)

Grilled Chicken Salad

Marinade:
Olive oil, lemon, garlic, rosemary

Prep:
I marinade the chicken breasts for about 20min while I get the egg ready.

Cook:
350F direct heat for about 15min until internal temp 165 F

Smoke:
none

Notes:
Quick and simple