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Smoke and Awe

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Smoke and Awe last won the day on October 16

Smoke and Awe had the most liked content!

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About Smoke and Awe

  • Birthday 08/20/1947

Contact Methods

  • MSN
    jerrireynolds@msn.com

Profile Information

  • Gender
    Female
  • Location:
    Whidbey Island, Washington
  • Interests
    Cooking with fire, gardening, home coffee roasting

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  1. Smoke and Awe

    Honey Mustard Chicken Apple Skillet Dinner

    We are so fortunate to live here, especially with the El Nino that is going to happen this winter. But our Fall has been spectacularly mild and beautiful. We have a wood picnic table not far from that fire pit, and while it's expensive open space, it makes such a difference on how we live here.
  2. Smoke and Awe

    Rotisserie Citrus Glazed Smoked Chicken

    Somehow, I have to figure out how to do this without a rotisserie, but it is the perfect meal in my book. Inspired I am.
  3. Smoke and Awe

    Chicken Thighs Le Med

    I can always depend on you to inspire me with simple made delicious! A worthy entry, and I thank you.
  4. It's apple season, and many neighbors are giving away apples so when I saw this recipe, I wanted to give it a try. The recipe actually called for skin on thighs, but when I went to the grocery there was a special on whole chicken breast for .99, so I thought that would work. Did a dry brine of olive oil, garlic salt and herbs for 24 hours. Got my Akorn Jr. started up on a spectacularly beautiful Fall day in the Pacific Northwest, and also decided to use a bit of apple wood chips for smoke. First roasted the chicken for 20 minutes at 400 degrees. Then added the mixture of sliced red onion, sliced red apples, and a base of cole slaw around the chicken breast. Over that poured a mixture of chicken stock and honey mustard dressing, and roasted another 20 minutes until IT was 165, pulled and rested. Just realized I didn't take a picture of the pan in the Akorn, sorry. Broccoli was what I had on hand, but I think brussel sprouts would have been a better choice. A perfect Fall meal on a perfect Fall day.
  5. Smoke and Awe

    Hello from Cincinnati!

    Welcome to the kamado forum. You'll enjoy it a lot more now that you're joining in, and I second Bgosnell's shout out to try a challenge.
  6. Smoke and Awe

    Hello from Mountains of North Carolina

    Glad to have you join us in the kamado world.
  7. Smoke and Awe

    Hooked on my Akorn Jr... From Newport Beach

    Well, I just have to welcome you to the forum as I do most of my cooking on the Akorn Jr. and never tire of the little guy. If you look at any of my cooks on this forum, you will see how I use the Akorn Jr., which is somewhat different than others in that I usually cook in or on a vessel, and I use a steel mesh charcoal pan so I don't need to worry about wearing out the somewhat fragile prong for releasing the ash pan. Glad you found the forum.
  8. Smoke and Awe

    CÔTE de boeuf on the Joe jr

    Even though I don't get to eat it, the picture alone is a work of art. Happy Birthday, and a fine happy meal!
  9. Smoke and Awe

    Hurricane Michael

    I was hoping for some kind of report from you all down there, and glad it's not terrible news. Thanks for keeping us updated.
  10. Smoke and Awe

    Orange MarmaLEGS and Veggies

    You did it!! Wonderful meal, beautiful chicken. Love this entry.
  11. Smoke and Awe

    Simple Oven Baked Chicken

    I really want to be, I AM appreciative and encouraging, but there's also a bit of envy mixed in because this kind of meal is what I was going for when I started the whole clay oven kamado cooking thing. I'm happy to enjoy it from afar though, and super entry for starters.
  12. Smoke and Awe

    Stuffed Lobster Tail and Filet

    A for effort, A+ for results!
  13. Wow, if you haven't entered the September challenge, you've still got a few minutes to do so! Nothing left undone in this cook.
  14. Good to the last picture! Great story and inspired cook. Yup.
  15. Smoke and Awe

    Fish Friday Challenge

    My goal was to get this done last Friday, but life intervened. However, today is a beautiful Northwest day at the beach, and I could do this with the ingredients I had on hand. The recipe is for Brazilian Salmon Stew (Moqueca), and I used wild caught Coho Salmon portions, in a braise of chopped garlic, green pepper, onions, fresh tomatoes, cilantro, and the surprise ingredient, coconut milk. The salmon portions were skinless, then marinated in a mixture of lime juice, cumin, sweet paprika, s & p. I've never skinned salmon before, and it's a good thing I didn't have company as there wasn't enough salmon left for more than 2... The recipe called for layering the ingredients, but for just us I halved it, so ended up with only one layer, but no problem. Used my trusty thrift store stoneware pan, no extra smoke. Had to finish the meal with some garlic parmesan rolls from the freezer. Like I said, easy and Nummy, as my husband said, but so simple in the kamado. I used the dome as my casserole lid, so the salmon got a little color on it.
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