Heading to the lake!

 I'm going to try my luck at catching a few fish.  Hope everyone has a great week!

Pulled Beef on Indian Fry Bread

After seeing pics of a friend's smoked beef chuck the other day, I couldn't get it out of my mind. I haven't smoked a chuck in quite awhile and his looked sooooo goood!.

I used a simple seasoning of cracked black pepper, some of my smoked coarse salt and a little sprinkle of granulated garlic...

Into the Big Poppa Smoker drum...

I let it go for 2 hours uncovered...

then added beef stock and onions....and foiled til tender. (about 3 1/2 more hours)

while the beef chuck cooked I made a batch of Indian fry bread...
 combined
2 cups of flour
1 TBS baking powder
1 tsp salt
Then worked in 1 TBS of lard
When the lard was worked in well I added 1/2 cup of warm water.
Kneaded well and covered for 30 minutes

Rolled and used hands to form circles. I like to keep the edges thicker than the center...

Fried til puffy and golden...

the tender beef chuck...

the puffy fry bread...

pulled beef....

topped with fresh pico, lettuce, smoked pepper jack cheese and a dollop of sour cream

It was pretty tasty. I could tell I should have smoked two chucks instead of just one. :)

I couldn't resist .............Chicharron Shrimp

After making a fresh batch of Chicharrons the other day, I couldn't resist seeing what kind of coating they would make for fried shrimp. :)

The chicharrons were so tasty...and I love fried shrimp, just seemed like the right thing to do. lol

I crushed a few of the dried pork skins...

shelled, removed the vein, butterflied and rinsed the shrimp, then pressed the pork skin pieces onto each side..

Deep fried til all chicharrons were puffed. They cooked fast!..

Sprinkled with SM Season all dry rub...

These were insanely good... :)

I will make these again but next time I will break the chicharrons into smaller pieces.

The flavor combo was great! :)

Chicharróns

Maybe one of my favorite things. :)

I had some pork skin in the freezer, (this was from my butcher, not one of my pigs) decided it was time to fry them up. :)

first I boiled the skins in water for 45 minutes to remove most of the fat and any meat...

used a spoon to scrape off any extra fat. I wanted these to be skin only, not like cracklins.

then I let the skins dry overnight in the oven, set on it's lowest setting.

broke them into smaller pieces. (they puff up when fried)

I ended up with about a sandwich baggie full...

heated the oil..

these cooked fast, I could only handle two or three at a time....

they kept me too busy to take pics. lol
the little sandwich baggie full filled the whole tray... I did salt them after frying.

Supper..... a big crisp chicharron ...

sprinkled with SM season all...

then drizzled with Cholula Chili Lime hot sauce...

They were sooooo tasty.  I will definitely make these again soon! :)

Attn: Drum Smokers.... Drumsmoking.com is up and running :)

Talented Smoking Pal Big Poppa... from   Big Poppa Smokers  and  PelletSmoking.com ....  has started up a new forum for drum (UDS) smokers like me.    Drumsmoking.com

It's a great place to exchange recipes and ideas.  If you haven't built a drum yet, BP offers a drum "kit" with everything included, you just supply the drum.
Check it out if you get the time. Hope to see some of you drum heads there. :)

A Dutch Oven Breakfast

This was day 5 of a 5 day camp-out. I didn't really feel like cooking and didn't have any eggs. So I used some of the things I had on hand.

I sliced the last of the potatoes and onions... topped them with butter and pepper..

layered slices of grilled smoked back bacon from an earlier meal....

more tatoes, onions and butter....

thought about going the "white sauce" route but had some pepper gravy mix on hand...

let the pot simmer til the tatoes were almost tender....

topped with some of my apple pecan cold smoked Jack cheese....

then a bacon lattice... (the last of the bacon)

added more hot coals to crisp the bacon...

Not sure if being tired and hungry had anything to do with it.... but this tasted really good. :)