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Catering Triumph: A Culinary Medley of Smoked and Grilled Delicacies
Approaching my third catering job with a pragmatic mindset, I meticulously preplanned my runbook to ensure a smooth operation. On the menu were Charcoal Grilled Char Siu smoked with Cherry Wood, Vegetarian Rotini with Broccoli and Mushroom Delight, and BBQ Smoked Chicken Legs—each crafted for culinary satisfaction.
The Charcoal Grilled Char Siu: I marinated the Char Siu overnight and proceeded to smoke and grill it on Sunday over charcoal and cherry wood. After a day of mellowing, a simple warm-up, maltose glazed, and a quick broil on the event day resulted in an authentic grilled flavor.
BBQ Smoked Chicken Legs: A meticulous preparation unfolded as the legs were brined, briefly dipped in hot water, patted dry, and left to chill overnight. Seasoned and smoked on the morning of the event, they emerged as a smoky sensation.
Vegetarian Rotini with Broccoli and Mushroom Delight: The Vegetarian Rotini took a practical approach. Ingredients were prepped the night before, and on the event day, the dish came together in a pan with garlic, shallots, broccoli, and spices—a savory ensemble.
Valuable Lessons: Amidst the tasks, a crucial lesson emerged—avoid hefty orders with limited fridge space. The runbook, designed with ample buffer time, proved essential in giving each dish the attention it needed.
The catering event unfolded as a practical exploration of smoked and grilled delicacies. Each dish had its own narrative, shaped by preparation, patience, and a touch of creativity—the essence of a successful catering endeavor.
Smoked Gouda Cheese Dip appetizer
Smoked Gouda Cheese Dip
Created as an appetizer for our Christmas party, the Stonevy Smoked Gouda Cheese Dip effortlessly steals the show. Crafted for simplicity, this easy-to-make dip features the luxurious richness of our shredded Stonevy Double Smoked Gouda and a generous sprinkle of crispy bacon bits. A crowd-pleaser for all ages, the irresistible allure of this dip keeps the kids coming back for more, making it the perfect holiday indulgence for gatherings that demand both ease and exquisite taste.
Ingredients
- 250 g Cream cheese
- 1/2 cup Sour cream
- 1/2 cup Mayo
- 1 cup Stonevy Shredded Smoked Gouda cheese
- 1/2 cup Real bacon bits - lightly pan fried/toasted
- 1/4 tbsp garlic powder
- 1/4 tbsp salt
- 1/4 tbsp pepper
- 2 green onions for garnish, chopped
Instructions
- Soften cream cheese at room temperature for 30min to 1 hour (easier if it's chopped in smaller chunks)250 g Cream cheese
- In a cool pan, lightly toast bacon bits for few minutes, then cool for later use1/2 cup Real bacon bits - lightly pan fried/toasted
- In a medium bowl, use a hand mixer or two spoons to combine the cream cheese, sour cream, and mayo until completely smooth.1/2 cup Sour cream, 1/2 cup Mayo, 250 g Cream cheese
- Add Stonevy Shedded Smoked Gouda cheese to the bowl. Mix with half of the bacon bits, garlic powder, salt, and pepper by hand with a spoon.1 cup Stonevy Shredded Smoked Gouda cheese, 1/4 tbsp salt, 1/4 tbsp pepper, 1/4 tbsp garlic powder
- Top with the remaining bacon bits and sliced green onions (optional).2 green onions for garnish, chopped, 1/2 cup Real bacon bits - lightly pan fried/toasted
- Chill for about 30 minutes before serving to let the flavors intensify, or let it out about 30 minutes before serving of less firm cheese spread consistency. Serve with Pretzels, French bread, or crackers
Notes
We served ours with pretzel pieces!Delivering a symphony of Smoke and Flavor
We recently had the pleasure of delivering a catering order that showcased the very essence of our culinary philosophy. From the succulent smoked beef brisket to the tender whole smoked chicken, every dish was crafted with love and a commitment to delivering a memorable dining experience.
Smoked Beef Brisket: Our smoked beef brisket is a labor of love, slow-cooked to perfection until it reaches that melt-in-your-mouth tenderness. After hours in the smoker, we take the extra step of resting it in the oven for a full 24 hours. This process allows the flavors to deepen, creating a brisket that’s not just smoked but truly infused with the essence of the hardwood. The result? A masterpiece of smokiness and succulence that will leave you craving more.
Whole Smoked Chicken: Our whole smoked chicken is a true crowd-pleaser. Treated with a two-step process to ensure irresistibly crispy skin, the meat beneath remains juicy and succulent. The smokiness permeates every bite, creating a dish that is a celebration of simplicity and bold flavors, a true embodiment of our commitment to quality ingredients and expert technique.
Smoked Gouda and Marble Pasta: Elevate your pasta experience with our smoked gouda and marble pasta. The smokiness of the gouda melds seamlessly with the tomato sauce, creating a dish that’s both comforting and sophisticated. To add an extra layer of indulgence, the pasta is melted on top, resulting in a harmonious blend of textures that will leave your taste buds dancing.
Coleslaw: Our coleslaw is a refreshing counterpoint to the hearty smoked meats. Crisp cabbage, carrots, and a light yet creamy buttermilk dressing come together to create a coleslaw that’s both crunchy and flavorful.
Curious to experience the magic of our home kitchen for yourself? Contact us for your next event or place an order for a delightful home-cooked meal. We look forward to bringing the warmth and flavor of our kitchen to your doorstep.
Crafting Herb-Infused Tallow with a Pressure Cooker
Crafting Herb-Infused Tallow with a Pressure Cooker
Herb-infused tallow is a versatile and aromatic ingredient that can add a burst of flavor to your culinary creations. Tallow, derived from beef fat, has been used for centuries in cooking and skincare. When infused with fragrant herbs using a pressure cooker, it becomes an exquisite ingredient that can elevate your dishes to new heights. In this guide, we'll explore the art of crafting herb-infused tallow using a pressure cooker, unlocking a world of flavors and possibilities in your kitchen.
Equipment
- 1 Pressure cooker (Ninja foodi or Instapot)
- 3 glass jars
- 1 Cheesecloth or fine mesh strainer (I used 250 fine mesh strainer)
- 1 funnel
- 1 gravy separator optional
Ingredients
- 2 lb High-quality beef fat
- 1 yellow onion, roughly chopped in quarters
- 1 rosemary
- 1 bunch thymes
- 2 bay leaves
- 6 cloves garlic - smashed
Instructions
- Trim the fat into smaller pieces, removing any excess tissue. This will ensure a cleaner and more flavorful end product. (Optional: if previous frozen, defrost a bit, then grind to smaller pieces)
- Select aromatic herbs that complement the richness of tallow. Classic options include rosemary, thyme, onion, garlic and bay leaves. Wash and dry the herbs thoroughly to remove any dirt or moisture.
- Ensure your pressure cooker is clean and in good working condition. Some pressure cookers have a specific setting for rendering fat, which can be very useful.
- Place the trimmed fat pieces and the selected herbs in the pressure cooker. The amount of fat you use will depend on the size of your pressure cooker and the desired quantity of infused tallow. I've added a 1/4 cup water, but there may be no need to add water, as the fat will release its own moisture during the rendering process.
- Close the pressure cooker and set it to a low-medium heat for 2 to 3 hours. As the fat begins to melt, it will release its rich flavors and incorporate the aromatic essence of the herbs. Avoid high temperatures that could scorch the fat or herbs.
- After several hours, the fat will have fully rendered and absorbed the flavors of the herbs. Carefully open the pressure cooker and let the mixture cool. First strain through gravy separator, and also remove any excess water and keep only the tallow. Then strain the liquid tallow through a few layers of cheesecloth or 350 fine mesh strainer into glass jars. This will remove any solid residue, leaving you with a beautifully clear and aromatic herb-infused tallow.
- Seal the glass jars and store the infused tallow in refrigerator. It will solidify as it cools. Optionally store the tallow upside down so that any moisture will solidify on the top when you open to jar. The infused tallow can be used in a variety of dishes, such as roasted vegetables, seared meats, and even baked goods. Its high smoke point makes it ideal for high-heat cooking methods.
Notes
Elevating Char Siu Pork with the Camp Chef Woodwind Pro 24 Smoker
Embarking on a smoky adventure, I recently delved into the realm of Char Siu Pork using the incredible Woodwind Pro 24 Smoker. Armed with a competition pellet blend of Oak, Cherry, and Applewood, along with the tantalizing combination of charcoal and cherry wood chips in the smoke box, I set out to create a symphony of flavors that would redefine the art of Char Siu.
Perfect Smoke Combination:
To ensure the utmost tenderness, I began by tenderizing the pork shoulder with a spiked tenderizer mallet. Afterward, I placed the pork in a vacuum-sealed container and allowed it to marinate in the refrigerator for 2 hours. This shorter marinating time would still infuse the meat with the essence of the Char Siu blend, while providing ample flavor development.
With the Woodwind Pro 24’s exceptional versatility, I loaded the hopper with a blend of Oak, Cherry, and Applewood pellets, laying the foundation for an exquisite smoky flavor profile. To further enhance the aromatic experience, I introduced charcoal and cherry wood chips into the smoke box. This combination created a multi-layered smoky richness that would take the Char Siu to new heights.
Heating Up and Glazing:
Instead of slow and steady smoking, I decided to heat up the smoker to 350°F for a more accelerated cooking process. Brushing each side of the pork with a mixture of honey and marinate, I diligently turned the meat every 15 minutes until it reached an internal temperature of 165°F. This ensured a juicy and perfectly cooked result, with no additional searing required.
Adding Shine and Finishing Touch:
After reaching the desired temperature, I took the succulent char siu off the smoker and embarked on the final step. To enhance its visual appeal, I generously covered the pork with melted maltose, creating a beautiful glossy sheen that added a touch of elegance to the dish.
Tasting the Delights:
The moment of truth arrived as I sliced into the glistening Char Siu Pork. Each tender and flavorful piece showcased the perfect balance of sweet and savory notes, combined with the alluring smokiness from the Woodwind Pro 24’s pellet blend and the richness from the charcoal and cherry wood chips. The char siu had achieved a delightful caramelized exterior and a juicy, succulent interior that left an unforgettable impression.
Conclusion:
The Woodwind Pro 24 Smoker proved to be the ultimate partner in my quest to elevate Char Siu Pork. Its versatility, precise temperature control, and the ability to combine different smoke elements allowed me to create a truly exceptional dish. The accelerated cooking process at 350°F, combined with the honey-marinate glaze, delivered remarkable results, resulting in juicy, tender, and perfectly smoked pork. The final touch of melted maltose added a captivating shine to the char siu, elevating its presentation.
The Ultimate Snack: Smoked Brisket and Smoked Gouda Poutine
The Ultimate Snack: Smoked Brisket and Smoked Gouda Poutine
Introducing a delectable creation submitted by a friend of ours, Mslamkitchen, we present the mouthwatering recipe for Smoked Brisket and Smoked Gouda Poutine. This ultimate snacking experience combines the irresistible flavors of smoked brisket, rich gravy, and indulgent smoked Gouda cheese. Prepare to be blown away by this enticing dish that perfectly balances savory, smoky, and cheesy notes. Be sure to check out Mslamkitchen's Instagram (link: instagram.com/mslamkitchen) for more culinary inspiration and delightful recipes. Let's dive into the recipe and satisfy our cravings!
Ingredients
- Homemade or store-bought fries
- Smoked brisket, shredded or sliced
- Smoked Gouda cheese, cut into small cubes
- Gravy (homemade or store-bought)
- Fresh chives, chopped (for garnish)
Instructions
- Prepare your favorite homemade fries or cook store-bought fries according to the package instructions until golden and crispy.
- While the fries are cooking, heat up your smoked brisket on the Stonevy Grill or in a skillet until it's warmed through.
- Once the fries are ready, transfer them to a serving dish or individual plates.
- Scatter the warm smoked brisket over the fries.
- Distribute small cubes of smoked Gouda cheese evenly over the brisket and fries.
- Pour your desired amount of gravy over the cheese, ensuring that each bite is coated with its savory goodness.
- Garnish with freshly chopped chives for a touch of freshness and added flavor.
- Serve immediately and enjoy the ultimate snacking experience of Smoked Brisket and Smoked Gouda Poutine!
Smoked Cheddar or Gouda Pasta Bolognese
Smoked Cheddar or Gouda Pasta Bolognese
Indulge in the rich and smoky flavors of Smoked Cheddar or Gouda Pasta Bolognese, a tantalizing variation of the beloved pasta dish. Perfect for those nights when you crave a delicious meal but don't feel like spending hours in the kitchen, this recipe has become our go-to option for quick and satisfying dinners. Elevate your culinary experience by incorporating the distinct smokiness of Stonevy Grill's smoked cheese. This recipe combines the heartiness of a traditional Bolognese sauce with the creamy, smoky goodness of smoked cheese, creating a truly unforgettable dining experience.
Ingredients
- 2 tsp Corn starch (for marinating the ground beef)
- 1 tbsp Soy sauce (for marinating the ground beef)
- 2 tbsp Olive oil (for mixing with drained pasta)
- 8 oz Smoked Cheddar or Gouda cheese from Stonevy Grill
- 8 oz Your preferred pasta (spaghetti, fettuccine, or penne) (use grinded cauliflower if on keto diet)
- 1 lb ground beef
- 1 large onions, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, finely chopped (optional)
- 1 celery stalk, finely chopped (optional)
- 14 oz or 1 small can of crushed tomatoes
- 24 oz (1 jar) of your favourite tomatoe pasta sauce
- 2 tbsp ketchup
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp roasted garlic pepper
- 2 bay leaves
- Salt and pepper to taste
- Dried parsley flakes for garnish
- 0.5 tsp fennel seed (optional)
Instructions
- In a bowl, combine the ground beef with 2 teaspoons of corn starch and 1 tablespoon of soy sauce. Mix well to ensure the beef is coated evenly. Set aside to marinate for about 15 minutes.2 tsp Corn starch, 1 tbsp Soy sauce, 1 lb ground beef
- Cook the pasta according to the package instructions until al dente. Drain and set aside. Add and mix a little olive oil.2 tbsp Olive oil, 8 oz Your preferred pasta (spaghetti, fettuccine, or penne)
- In a large skillet or saucepan, heat some canola oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
- Add the chopped onion, minced garlic, carrot, and celery to the skillet. Sauté until the vegetables are tender and the onions are translucent.
- Stir in the crushed tomatoes, tomato sauce, red wine (if using), garlic powder, roasted garlic pepper powder, sugar, ketchup, bay leaves, and fennel seeds (optional). Season with salt and pepper to taste. Reduce the heat to low and simmer the sauce for about 30 minutes, allowing the flavors to meld together.
- While the sauce is simmering, grate the smoked Cheddar or Gouda cheese from Stonevy Grill using a cheese grater.
- Add pasta to baking dish. Once the sauce has thickened and the flavors have developed, pour or mix over the pasta. Spread the grated cheese all around top until covered
- Set Oven to broil for about 5 minutes. Once heated, place pasta baking dish into middle rack and broil for 3 to 5 minutes.
- Serve the Smoked Cheddar or Gouda Pasta Bolognese in bowls, garnished with dried parsley flakes. Enjoy the delightful combination of smoky cheese and robust Bolognese sauce, creating a harmonious marriage of flavors.
Unboxing and First Impression Review: Iwatani Portable Gas Grill BBQ Stove ABURIYA2 CB-ABR-2
I recently got my hands on the Iwatani Portable Gas Grill BBQ Stove ABURIYA2 CB-ABR-2, and I couldn’t wait to unbox it and give it a try. Known for its exceptional build quality and versatility, this Japanese-made grill promised to bring convenience and delicious grilled flavors to my culinary adventures. Join me as I share my unboxing experience and provide my initial impressions of this portable gas grill.
Unboxing and Build Quality: Upon receiving the Iwatani Portable Gas Grill, I was impressed by its solid construction and attention to detail. The grill is well-built and showcases the renowned craftsmanship of Japanese products. From the sturdy materials to the thoughtful design, it exudes a sense of durability and reliability.
Versatility and Cooking Options: One of the standout features of the Iwatani ABURIYA2 CB-ABR-2 is its versatility. Whether I wanted to grill directly on the grate or enjoy yakitori-style cooking, this grill delivered excellent results. The ability to switch between different cooking styles added a layer of culinary creativity to my outdoor cooking sessions.
Pros:
The pros of the Iwatani Portable Gas Grill were evident from the start. Its impressive build quality ensured a long-lasting product that I could rely on for my cooks. The versatility it offered allowed me to explore various cooking techniques and expand my culinary horizons.
Cons:
While the Iwatani grill had many positive aspects, there were a few downsides worth mentioning. Firstly, it was disappointing to discover that the grill didn’t come with a carrying case or box for convenient storage and transportation. However, I noticed a small detail that Iwatani expects users to keep the box for future use. It’s important to open the box carefully on the side with the tab, as shown in the album pictures, so that the tab can be folded back in and the box can be used to store the grill.
Additionally, the stainless steel grill net proved to be challenging to clean thoroughly, requiring extra effort and time. Lastly, during my grilling session with Korean LA Galbi short ribs, I noticed excessive smoking, possibly due to the high fat content. It’s essential to consider proper ventilation and cooking under a strong range hood or in outdoor spaces to prevent smoke alarms from being triggered. Additionally, I found that the smoke was mainly caused by flare-ups from the marinade and fat dripping onto the grill. To mitigate this, it’s important to regulate the flame and avoid excessive flare-ups by adjusting the heat accordingly.
Furthermore, when I finished grilling outside and moved the grill indoors for cleaning, I inadvertently forgot that the water pan was quite full and ended up spilling it. Therefore, it’s crucial to be mindful of the water pan’s water level and handle it with care to avoid any accidents or spills.
Overall Impression:
The Iwatani Portable Gas Grill BBQ Stove ABURIYA2 CB-ABR-2 provided a convenient grilling experience that surpassed traditional charcoal grills in terms of convenience and ease of use. Its exceptional build quality and versatile cooking options made it a valuable addition to my outdoor cooking arsenal. However, it’s important to consider the potential smoke production and take necessary precautions such as cooking under a strong range hood or in well-ventilated areas. Additionally, keeping the box for storage purposes and opening it carefully on the side with the tab ensures that you can safely and conveniently store the grill after each use.
Remember, while using the Iwatani Portable Gas Grill BBQ Stove ABURIYA2 CB-ABR-2, it’s always recommended to carefully read and follow the manufacturer’s instructions. Additionally, utilizing Google Lens or any translation tools can be helpful for understanding any instructions or labels on the equipment. Enjoy your grilling experience while prioritizing safety and being mindful of potential smoke production and water pan handling.
Please stay tuned for a more detailed review as I continue to explore the capabilities of the Iwatani Portable Gas Grill BBQ Stove in future cooks!
We had a first real customer!
We had our first real customer today! Thank you!!!
