Hey Guys,
Hope everyone had a great holiday and had some good eats....I know my family and I did. So since this was a special occasion, I decided to fill my smoker up to the max and try and impress the folks
That being said, here was the menu:
Spiral Sliced Ham
Venison Loin
ABT's
Celebration Roast (For my brother who doesnt eat delicious meat)
Smoked Salsa
Homemade Cole Slaw, Potato Salad and Pasta Salad (Made by my mom)
Redskin Potatoes w/ EVOO, S&P, Rosemary and Garlic (Made by my bro)
Let me start off by saying the MES is incredible. That was the most relaxing smoke I have done to date. With my Brinkmann, I was in and out every 45 minutes to an hour tending to the fire and adding wood. On another awesome note is the A-Maze-N Smoker. I got a solid 4 hours of nice Cherry and Hickory smoke. Not having to tend to the smoker and being able to spend that time with the family was priceless.
Set the smoker to 220 degrees and loaded the AMNS with 2 rows with Hickory and 2 rows with Cherry dust. Once we were up to temp and had a nice TBS, I loaded the box up for the maiden voyage.
On to the Qview:
Ham ready for some rub. I used Jeff's rub on this ham.
Here's the venison loin--Trimmed and rubbed with EVOO, fresh Garlic, S&P and wrapped overnight.
Veggies for the Salsa--Light drizzle of EVOO and some S&P
ABT's wrapped and ready--Stuffed with Extra Sharp Cheddar and Cream Cheese.
The Ham smoked for 4 hours. After 3 hours, I glazed the ham with half of the packet of glaze that comes with the ham and half of Jeff's BBQ sauce mixed together. The glaze turned out great. I was a little skeptical of putting BBQ sauce on a ham, but man o man it was tasty. The Venison took about 2 hours and I pulled it at 150 internal temp. I smoked the veggies for 2.5 hours. Both the ABTs and the Celebration Roast smoked for 1.5 hours. Ill tell you what, the Celebration roast was great. It is made out of Lentils and stuffed with squash, apples and mushrooms. Here is the grub all smoked and ready to eat.
Salsa prepared. Added fresh cilantro, fresh lime juice and some tomato paste after the tomatoes, red pepper, jalapenos, garlic and onions were pulled out of the smoker and chopped up.
Here is the vegan roast rubbed with some of Jeff's rub and smoked for 1.5 hrs.
All in all, food was great. The family really liked the ham and never having eaten or cooked Venison before, I think it was good. I went a little heavy on the garlic but you live and learn right?
I am really looking forward to using my MES again. And for those of you who have not purchased an A-Maze-N Smoker---DO IT!!! You will not be disappointed. I have to give props to Todd, what a great product! Next up.... a Brisket (I hope
)
Thanks for looking at my smoke, I look forward to looking at all of yours!
Best,
Chris
Hope everyone had a great holiday and had some good eats....I know my family and I did. So since this was a special occasion, I decided to fill my smoker up to the max and try and impress the folks
Spiral Sliced Ham
Venison Loin
ABT's
Celebration Roast (For my brother who doesnt eat delicious meat)
Smoked Salsa
Homemade Cole Slaw, Potato Salad and Pasta Salad (Made by my mom)
Redskin Potatoes w/ EVOO, S&P, Rosemary and Garlic (Made by my bro)
Let me start off by saying the MES is incredible. That was the most relaxing smoke I have done to date. With my Brinkmann, I was in and out every 45 minutes to an hour tending to the fire and adding wood. On another awesome note is the A-Maze-N Smoker. I got a solid 4 hours of nice Cherry and Hickory smoke. Not having to tend to the smoker and being able to spend that time with the family was priceless.
Set the smoker to 220 degrees and loaded the AMNS with 2 rows with Hickory and 2 rows with Cherry dust. Once we were up to temp and had a nice TBS, I loaded the box up for the maiden voyage.
On to the Qview:
Ham ready for some rub. I used Jeff's rub on this ham.
Here's the venison loin--Trimmed and rubbed with EVOO, fresh Garlic, S&P and wrapped overnight.
Veggies for the Salsa--Light drizzle of EVOO and some S&P
ABT's wrapped and ready--Stuffed with Extra Sharp Cheddar and Cream Cheese.
The Ham smoked for 4 hours. After 3 hours, I glazed the ham with half of the packet of glaze that comes with the ham and half of Jeff's BBQ sauce mixed together. The glaze turned out great. I was a little skeptical of putting BBQ sauce on a ham, but man o man it was tasty. The Venison took about 2 hours and I pulled it at 150 internal temp. I smoked the veggies for 2.5 hours. Both the ABTs and the Celebration Roast smoked for 1.5 hours. Ill tell you what, the Celebration roast was great. It is made out of Lentils and stuffed with squash, apples and mushrooms. Here is the grub all smoked and ready to eat.
Salsa prepared. Added fresh cilantro, fresh lime juice and some tomato paste after the tomatoes, red pepper, jalapenos, garlic and onions were pulled out of the smoker and chopped up.
Here is the vegan roast rubbed with some of Jeff's rub and smoked for 1.5 hrs.
All in all, food was great. The family really liked the ham and never having eaten or cooked Venison before, I think it was good. I went a little heavy on the garlic but you live and learn right?
I am really looking forward to using my MES again. And for those of you who have not purchased an A-Maze-N Smoker---DO IT!!! You will not be disappointed. I have to give props to Todd, what a great product! Next up.... a Brisket (I hope
Thanks for looking at my smoke, I look forward to looking at all of yours!
Best,
Chris
