Skillet Style Chile Rellenos on the Smoker

I make these as often as I can, but usually fry the chilies like this .

I was in a hurry this time so I made the skillet version and used the Memphis Pro smoker.
I blister and steam anaheim peppers (steam in a baggie)...



made my favorite filling of beef cheek meat, minced onions and asadero cheese...



added a good sprinkle of Simply Marvelous Season All....



whipped 8 egg whites, added 8 TBS of flour then folded in 8 beaten egg yolks...



stuffed the peeled, seeded peppers with the beef cheek, cheese mixture...





spread half of my batter into the skillet...



added the stuffed peppers...

topped with the remaining batter, seasoned with more SM Season All and

placed the skillet into the smoker at 325F...

The cook took about 45 minutes. I gave it the toothpick in the center test...

I parked the hot skillet on the old corner post..



The breeze was just right to torment my neighbor with the aroma. :)
The neighbor's ranch house in the clump of trees on the horizon...



Added sauce.....



I love these things and the skillet version saved me a lot of time! :)

It was a nice day :)

I had the chance to check out my favorite little fishing lake the other day. I was glad to see that the water level was much higher than last summer.



I can't go to the lake without taking my fishing "stuff"......just in case.



Looks like my fishing sneakers should make it through the summer. :)



The fish weren't biting so I went for a walk.

Some of the grass in the lake...



The little path leads to a good fishing spot...







The wooden bridge...



The hole in the bridge reminded me of an ice fishing video I watched the other day. A huge pike with sharp teeth came out of the hole making me jump a mile. (yeah I'm a wuss) :)



The foot bridge...



The area still needs moisture. If you can see the little white spots in the distance, they are These things .




I wanted to get a pic of the fence. When new fences are built, they are built on the inside of the property line. Most ranchers remove the old fence.... but some leave them.
There can be miles and miles of old fence....the wooden posts are prized as fire wood for outdoor cooking around here. The wood is almost petrified from 20 to 30 years of "seasoning". They are perfect for underground cooks. :)



The trip to the lake made me hungry for catfish so I thawed some of last summer's catch...



I seasoned the fish with a cornmeal, flour, cayenne, salt and lemon pepper mixture...



sliced a potato and seasoned with the catfish mixture too..





The tatoes....



Catfish, tatoes and tarter sauce...





I enjoyed the meal. :)



It was a nice day even if the fish weren't biting. :)

"Dizzy Pig" Crab and Shrimp Stuffed Salmon

I wanted to try three different recipes from friends, so I combined them into one cook.
Talented cooking, smoking friend CarterQ at pelletsmoking.com , posted his recipe for crab stuffed salmon on the smoker.
I love crab and just had to give it a try. (Thanks again Carter!)

This isn't his exact stuffing recipe but close. I used crab meat, minced scallions, lemon pepper, minced garlic and salt..



made cuts into the salmon filets for the stuffing...



I rubbed the filets with olive oil and seasoned with salt before stuffing....



I used cubed raw shrimp for two of the filets and seasoned the stuffing the same as the crab meat.

Then I tried talented smoking friend NRA4Life's recipe of sprinkling the salmon with adobo seasoning and Dizzy Pig's Cowlick Steak Rub.....
Here is a link to the Dizzy Pig Rubs



I let the stuffed salmon smoke in the Memphis Pro at 275F .....



Then I tried talented smoking friend Militant Squatter's recipe of drizzling shrimp with olive oil, adding minced garlic...the dusting with Dizzy Pig's Swamp Venom dry rub....



I cranked up the heat on the Pro when I added the shrimp...





The crab stuffed salmon hot out of the smoker....



The Dizzy Pig Cowlick shrimp stuffed salmon...



The Dizzy Pig Swamp Venom shrimp......



CarterQ's crab stuffed salmon....





NRA4Life's Dizzy Pig Cowlick shrimp stuffed salmon...





and a couple of MilitantSquatter's Dizzy Pig Swamp Venom smoked shrimp...



They were all great!
I loved Carter's crab stuffing better than my shrimp stuffing. I think it's because I love crab meat.... it rates right up there with bacon, chocolate and garlic as one of my favorite food groups. lol

I also loved NRA4Life's Dizzy Pig Cowlick and adobo on the salmon. Next time I will use Carter's crab stuffing with the Cowlick Rub.

Militant Squatter's Dizzy Pig Swamp Venom shrimp recipe was perfect... I loved it. :)

I don't know if you three will see this but thanks again for your recipes and ideas!
I'll definately make this again. :)

Chinese BBQ'd Pork and Smoky Fried Rice Over The Coals

This recipe is one of my favorites for pork! It's soooo good roasted over hot coals. :)

Here's how I butterfly a pork loin





Then I score the loin....



Make my marinade... (make a double batch if needed to cover the meat)
2 cloves minced garlic
one "thumb sized" piece of fresh ginger peeled and minced
3 tsp sherry
3 1/2 TBS soy sauce
2 tsp sugar
1 tsp salt
2 TBs honey
1/2 tsp five spice
and about 1/2 tsp red food coloring
Bagged and let it chill overnight...







This time I sprinkled the loin with Simply Marvelous Spicy Apple Rub for a nice kick.



Onto the hot coals ...



I flipped the loin over to roast the top too....



Added a bowl of rice with chicken stock and scallions to catch some of the smoke. When the rice absorbed the stock I covered the dish and let it sit until ready to make fried rice.





I drizzled asparagus with olive oil and seasoned with coarse salt and cracked black pepper..



The whole cook took 35 minutes....



The Chinese BBQ'd pork, smoky fried rice and grilled asparagus...



It was sooo tasty. One of my favorite meals. :)



I was a happy girl again. :)