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Welcome to the Super Bowl of BBQ! When Chris was out here doing his last class, he invited us to come help cook on his team. It was an opportunity we could not pass up. Not only were we going to the Royal but we were going to be cooking with the nine time winner Chris Marks!

Welcom to the American Royal

On the way to the American Royal. We crossed over the Christopher S. Bond Bridge. Not only is the bridge functional, it is a work of art. It opened in 2007 and was built to replace the Paseo Bridge. You can read the full Wiki article here if you are interested in learning more about it.

Cool Bridge in Kansas City

We stopped at the the SmokeHouse BBQ restaurant for some lunch. It was pretty ordinary BBQ, however our waitress was really nice and went out of her way to make our visit enjoyable.

The Smokehouse BBQ

While Chris drove us to the event he explained how the weekend would unfold. He was truly a generous Southern host.

Chris explaning the event to us

Pulling into the parking lot we saw this awesome old Kansas City Live Stock Exchange building. The inside has been completely renovated and is used as office space these days. The official website has some good information about it’s history.

Kansas City Live Stock Exchange

The BBQ Legend Chris Marks and his son Christopher. Second and third generation KCBS competitors.
Chris and Christopher Marks

The American Royal Banner

The American Royal

The Awards Arena. This is where it all ends.

The Awards Arena

The guys had set up the tent, lights and football field already. We spent the next 6 hours setting up the rest of it. It was very quiet at this point as everyone was busy getting ready for the onslaught of people that would arrive tomorrow night.

Setting up the tent.

Kabob Ingredients:

  • 2 teaspoons red wine vinegar
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoons dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 5 teaspoons olive oil
  • 1 teaspoon salt
  • 1 heaping fork full of minced garlic
  • 1 pound boneless chicken breast, cut into 1-inch squares
  • 2 medium zucchini, halved lengthwise and cut into slices

Tzatziki Sauce Ingredients:

  • 2 cups greek yogurt
  • 2 medium cucumbers, seeded and diced
  • 4 teaspoons of lemon juice
  • 1 fork full of minced garlic
  • 1 tablespoon of dried dill
  • 1 tablespoon of salt
  • 1/2 teaspoon of ground black pepper


  • 6 pitas
  • 2 Roma tomatoes thinly wedged
  • 4 cups of shredded lettuce
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta cheese


  • Combine all the tzatziki sauce ingredients in a food processor and blend until nearly smooth. Place mixture in bowl, cover and let it rest for 2 + hours. It will taste much better after resting than when initially mixed.
  • Combine red wine vinegar, lemon juice, oregano, thyme, pepper, olive oil, salt and garlic to bowl and mix thoroughly. Add chicken and zucchini to a large resealable bag and pour in the marinade. Seal the bag and toss tumble until the chicken and zucchini are well covered. Let the chicken rest in the refrigerator for 30 minutes to 2 hours.
  • Preheat the grill to medium heat. While the grill is preheating, load the kabobs by alternating chicken then zucchini. I try to start and end each kabob with a piece of chicken. It crisps up nicely and takes the heat better than the zucchini.
  • Place kabobs on grill until the chicken is done, turning once. This will take about 10 minutes.
  • While the kabobs are cooking prepare the toppings and preheat a skillet to heat the pitas up with.

  • Heat the pitas up on a the hot skillet flipping once. Top hot pitas with chicken, zucchini and toppings.

I hope enjoy this meal as much as I did!

  • 3 Jalapenos
  • 3 Shrimp (21-25 count)
  • 1 Teaspoon Old Bay seasoning
  • 3 Hungarian Wax peppers
  • 3 Spicy buffalo wings (I used leftover wings)
  • 1 Tablespoon wing sauce
  • 1/4 lb Queso Fresco
  • 12 strips of thin cut bacon
  • 12 Toothpicks

There are two many peppers in the picture. You only need 3 of each for this recipe.

Jalapeno Popper Ingredients


1. Pre-heat grill to medium heat.
2. Cut Jalapenos and Hungarian Wax peppers in half. Remove the seeds and pith.
3. Remove shells from shrimp, devien them, finely chop and toss with Old Bay seasoning
4. Remove meat from wings, finely chop and toss with wing sauce.

5. Fill Jalapenos with shrimp and fill the Hungarian peppers with wing meat.

Jalapenos filled with shrimp

6. Top each pepper with a slice of Queso Fresco. I prefer to use Queso Fresco over cream cheese because it has a pretty high melting temperature for cheese. This helps get the bacon nice and crispy without having your cheese melt out of your poppers.

Peppers topped with Queso Fresco

7. Starting at the small end of the peppers wrap a slice of bacon around the pepper overlapping itself to keep if from falling off. You want to wrap the bacon around the peppers fairly tightly. When you get the final wrap on pin it in place with a toothpick.

Bacon wrapped peppers.

8. Place the peppers cheese side down on the grill for about three minutes or until the bacon is crispy. Flip the peppers and continue grilling for another 3 minutes.
9. Remove the finished peppers from the grill and let rest for a few minutes. The cheese will be VERY hot when they first come off the grill.

Bacon wrapped, shrimp stuffed jalapeno poppers

If you try this recipe, let me know what you think of the wing meat stuffed peppers. I have made them a few times and really enjoy them.

Note: These were cooked on a TEC grill. Because TEC’s have glass directly under the cooking grids they are not as prone to flare up as regular grill. I had zero flare ups allowing me to perfectly cook the bacon. If flare up is a problem for you, just put a sheet of tinfoil under the poppers. They will taste just as good, but won’t have the sexy grill marks.



  • 2 lbs Halibut fillets
  • 2 limes, cut in half
  • salt
  • pepper
  • 2 tablespoons olive oil
  • 1 forkful minced garlic
  • 3 tablespoons butter
  • 1/2 cup chopped cilantro


  1. Preheat grill to high. Squeeze the juice of 1 lime over the Halibut fillets. Season with salt and pepper.
  2. Put the Halibut fillets on the preheated grill. It should take about 5 minutes on each side. When the fillets are done they should have grill marks and the fish should be flaky.
  3. While the Halibut is cooking, heat the olive oil in a small sauce pan over medium heat. Add the garlic and cook it until it starts to lightly brown. Squeeze the second lime into the pan and add butter and cilantro.
  4. Serve the Halibut with the cilantro garlic sauce drizzled over them.

Halibut right off the grill

Grilled Halibut

The complete meal

Cilantro Garlic Grilled Halibut

We got the Chuckwagon set up and removed the tow arm. You don’t forget to remove the tow arm after ganking the sh*t out of your shins a couple of times. So we were ready to go. The smoke time should have taken about a 1 1/2 hours at 275°. We had the smoker loaded with two 20 lb bags of Royal Oak Hardwood Charcoal. In addition to the leg quarters we had to grill 120+ vegetable kabobs. So we loaded the grill side up with a 20 lb bag of charcoal.

The Chuckwagon

While we were waiting to put the chicken on, I took a few pictures of the event layout. They had a few great spots set up for the patrons to enjoy their lunches.

Seating Area

Seating Area

They were holding cork boat races on Oak Creek. Dozens of contestants had built boats and were enthusiastic about winning.

Oak Creek

Oak Creek

During most of the event the musician played awesome reggae music. A lot of familiar favorites and some really great original music.

Cool Musician

This is what we were up against. 168 chicken leg quarters & 120 vegetable kabobs all needed to be served at 1:30 pm. We seasoned them with Three Little Pigs Memphis Style Rub and put them in the smoker at about 12:00 pm. We planned on grilling the kabobs during the last 15 minutes.

168 Chicken Leg Quaters

At about 12:45 pm the smoker was still sitting at 150°. Oh SH*T! We started to panic. The chicken was only at about°. To make matters worse, one of the hosts announced that the lunch was ready at 1:00pm. A full 1/2 an hour before we were supposed to have it ready. I started to get dizzy from the realization that the chicken was not going to be ready for AT LEAST another hour. No matter what we did we could not get the smoker to rise above 150°. The fire box was red hot, but the smoker temp wouldn’t budge. I called Chris Marks (The 9 time national BBQ champion and spokesperson for Good One smokers). He explained that I needed to open up some smoke holes so the smoker could draft properly.

Too Much Chicken

I don’t have a picture so I made this diagram. Essentially we removed a leg quarter in the area of each black box on every rack. This allowed the hot smokey air to rise unimpeded. On the top rack we only removed 4 leg quarters. The smoker temperature immediately started climbing.

Smoke Hole Placement

The hosts decided to have the boat racers return to the river for the finals, which was supposed to happen after the lunch. Yay! It bought us another 1/2 hour. We took advantage of this and let the smoker run up to about 350°. We took the 28 quarters and put them on the hot grill. They finished up in about 10 minutes over the high heat. Since we decided to use the grill to finish the chicken off of the smoker, we also fired up one of Page Springs gas grills to help with grilling the kabobs. There were about 2 dozen people that did not go back to the creek and they ate the first round of chicken and vegetable kabobs. Once we had the top rack on the smoker cleared we filled it with kabobs and finally knew that we were going to be able to stay ahead of the demand. Phew!

I think realistically, you can only smoke about 120 chicken leg quarters at a time. While that number is still huge, it was far short of what I thought it could accommodate.

Fortunately the attendees returned from Oak Creek in small groups and we were able to stay just ahead of the demand. Everyone got to eat chicken and kabobs that had only been off the grill/smoker for about 5 minutes.

In hindsight the experience was a bit surreal. While we were panicking that the lunch was not going to be ready all at once. Many people said that it was nice to get food right off the grill instead of it sitting in serving trays for a while. All that worrying and it ended up turning out really well. I suppose there is a lesson to be learned here.

In closing I would like to thank the PSC staff for all their help getting the meal served hot and on time.

AKA – How to roast a whole hog in a La Caja China roaster.

Our first annual Father’s Day Friday went better than expected. We just started carrying the La Caja China line of roasters, so we thought we would give one a try. Our friends at McReynolds Farms provided us with a beautiful 60lb hog. After the Cuban style meal our Free rib and chicken classes went without a hitch. Except for the part where the smoker caught on fire. :-)

We got our first order of La Caja China roasting boxes in. They are very different than anything else we carry in the store. I have read that these rose to popularity in Cuba during the early 1900′s. Their brilliant but simple design allows them to be relatively inexpensive and cook food like nothing else we carry.

They really excel at cooking whole hogs quickly and in Louisiana where they have grown popular they call them “Creole Microwaves”. Normally a 60lb hog would take 8 or more hours to cook. Supposedly we were going to be able to cook ours in about 4 hours. If you don’t understand how it works, it may seem like magic. The principal behind the fast cook times are really very simple. The hog is placed in a metal tray in bottom of the metal lined box. Then a large metal tray is set on top of the box and charcoal is placed on top of that. The well fitted lid and the weight of the charcoal effectively seal the cooking chamber and create a pressure cooker large enough to roast a whole pig. In addition to the short cook time, the meat is super juicy and the skin gets crisp like bacon. The charcoal is only used as a heat source and is complete separated from the food. Because of this you can use really cheap charcoal. None of the binders or other chemicals will ever come in contact with your meal.

Now that you hopefully have a better understanding of the units, lets get into how we used it to cook a 60lb hog in 4 hours. Note: we did nothing other than follow the directions that came with the Model #2.

Here is the unit fully assembled. As you can see it is metal lined wooden box which has a metal tray that acts as a lid. In this photo you can see the optional wind guard (which we did not use) and an optional roasting rack for cooking things above the charcoal. If you use the raised cooking rack, remember to only use quality charcoal under it. The handles and wheels make it easy to move and when not in use it can be stored vertically. Just use a couple of bungee cords to keep the lid secure and stand it up in a some place out of the way.

La Caja China Model #2

On to the hog prep. Our hog weighed about 60lbs and was supplied by McReynolds Farms. When we received it the hair and insides are removed. It had a USDA stamped seal of approval and was inside of a plastic bag.

A day before the event Phil picked up our hog. We were going to inject and season it and keep it refrigerated overnight. Leaving it to soak up the marinade and seasonings always results in better tasting meat.

Holding the Hog

While we got the supplies and tools around, Mike glanced through the instructions and we were ready to get started in about 5 minutes.


Unless you cut the bag, removing a pig this big is a two person job. We did not want to damage the bag because we were going to use it to store the pig overnight. After a minute or so JT and Mike had wrestled it from the bag.

Taking the hog out of the bag

They manufacturers even paint the general cooking on the end of the roaster. The amazing part of cooking on one of these, is that it is really this simple. We only used about 20lbs of low grade charcoal briquettes to cook the hog to perfection.

Cooking instructions on roaster

While you can get hogs already butterflied, Mike wanted to try doing this himself. The first thing you have to do is cut the breast in half. This was fairly easy and only took a minute.

Cutting the hog open

Splitting the backbone so that the hog would lay flat was another story. It took about 5 minutes of chopping, cutting and slicing before it would lay flat.

Splitting the backbone

This is what the backbone should look like once it has been suitably split.

Split backbone

The next step is to inject the meat with La Caja China Mojo Cuban Style Marinating Sauce. It is a blend of Pineapple, sour orange juice, garlic, onions and spices that really help create that Cuban flavor we were going for.

We had problems with the sauce plugging up the injector, so we tried to strain it with a number of devices and finally found that the screen on the top of our OGGI Oil Skimmer worked perfectly. After filtering the sauce through the strainer the injector did not get plugged again.

Straining the marinade

Mike injected all of the large meaty areas of the hog and he used all 24 oz of the sauce.

Injecting the hog

After he finished injecting the meat, he sprinkled a heavy coat of Adobo Criollo on all sides of the hog.

Adding Adobo Criollo

Now that the hog was properly prepped they returned it to the bag and put it on ice overnight.

Rebagging the hog

Somehow I managed to not take any photos of the hog loaded into the roasting rack, but I will try and describe the process to you. You simply lay the hog flat between the two metal racks and secure them to each other with 4 S-hooks. The rack is then lowered into the La Caja China and the charcoal tray/lid placed on the roaster. We started a couple of charcoal chimneys up and in about 15 minutes had about 5 lbs of charcoal red hot.

10 lbs of unlit charcoal was spread out on the top of the La Caja China. Then the two chimneys of hot charcoal were scattered among the unlit briquettes and we were off and running.

Twice during the roasting we added approximately another 5 lbs of charcoal to the top of the cooker.

About 1/2 an hour before the hog was fully cooked the rack was flipped and the skin was sliced open in about 15 places. This last step helps achieve the fantastic crisp skin that is a signature trait of cooking in one of these.

Roasted hog in the la caja china

Shelton gloved up and help carry this masterpiece into the store for lunch.

Roasted Hog

That my friends, is one hell of a good looking pig. Great job Mike, JT and Shelton! At this point we were just hoping it tasted as good as it looked.

Perfectly roasted hog

One last thing about the La Caja China. The metal handles double as a place to set the hot coal tray when accessing the roaster. Pretty ingenious, right?

Coal tray resting on metal handles

The first wave of guests descended on the hog like killer bees on a landscaper.

First wave of guests

Once the first wave had plated up their lunches, this is what was left. Do you notice what is missing? If you guessed the skin, you would be correct. Everybody I saw, made sure they got a little bit of that deliciousness on their plate. Many people mentioned that they thought the crisp bacon like skin was best part. I think someone even ate the ears.

After the first wave

Part of our Cuban themed meal was Pinapple Avocado salad. Sounds a bit weird, but when paired with the smoked pork it was fabulous. It is a light, healthy side that has a citrus tang to it.


  • 1 pineapple, peeled, cored, and sliced
  • 8 cups torn head lettuce
  • 2 cups chopped cucumber
  • 1 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 diced peeled avocado
  • Serves 10

Just combine all the ingredients and toss.

Pineapple avocado salad

After the meal we offered two free 1 hours smoking classes. The first was ribs and the second was chicken.

BBQ classroom

Our in house BBQ expert Sterling, taught the rib class. The feedback was very positive and as always the ribs turned out fantastic. Thanks Sterling!

Sterling teaching the rib class

I was a bit late getting over to the class to take pictures of the finished ribs. By the time I made my way over to the class this was all that was left of the ribs. Man they were good.

Finished ribs

The chicken class was taught by master barbecuer Michael Reimann. His years of experience, really made the class enjoyable and was full of great information. Thanks Michael!

All in all the day was a tremendous success. Thank you all for coming out and spending the afternoon with us. We look forward to seeing you at our next event.


BBQ Island

Pizza Dough Recipe:

  • Mix equal parts (by weight) water and flour with about a TBS of yeast.
  • Loosely cover and let it sit over night, or about 8-12 hours.
  • Mix in another TBS of yeast, a few TBS to ½ cup (for about 5# of dough) of olive oil, salt and another
  • 1 part flour.
  • Mix everything together and knead until it forms a rough but cohesive dough.
  • Let it sit, covered, until it doubles in size. Do this step in the fridge to slow the process and let the
  • flavors develop.
  • Knead the dough on a floured counter until smooth.
  • Portion into desired amounts and let it sit again- it should just about double again.
  • Press or roll out into flat, pizza-shaped circles and top with various pizza-like ingredients.
  • Bake hot and fast.
  • Pour a beer.
  • Eat the pizza.
  • Repeat if necessary.

Tomato Sauce Recipe:

  • Olive oil
  • 1 onion, chopped
  • 1 tsp each:
  • chile flakes, oregano, sage, cumin, salt, pepper, anise, granulated garlic
  • bay leaf
  • 4-5 cloves of garlic
  • 2 TBS balsamic vinegar
  • 2 cans of chopped tomatoes
  • Heat the olive oil and throw in the onion, spices and garlic. Cook until soft and brown.
  • Add the vinegar and reduce.
  • Add the tomatoes and simmer for a couple of hours.
  • Blend and season to taste.
Chicago Brick Oven 750 in action.Wood Fired Pizza Oven

Chef J preaching pizza.

Answering Questions

Dough balls ready to roll.

Pizza Dough Resting

Assorted toppings & cheese.

Pizza toppings

Tomato sauce, Pesto, olive tapenade, sliced onions, so many good toppings.Pizza Toppings

Seasoned Sirloin that was grilled up for the Philly Cheese Steak Pizza.

Seasoned Sirloin Steaks

Everyone got to roll out their own dough ball.

Flattening The Pizza Dough

Oh yeah!

Tossing The Pizza Dough

Thanks to all who attended the Pizza Class. It was the messiest and most fun class to date.

Buffalo ribeye topped with morel sauce, prosciutto wrapped asparagus and twice baked garlic mashed potatoes. I made adjustments to the ingredients once I cooked this. In the ingredients below I reduced the amount of shallots and wine and bumped the cream up a bit. While the meal was delicious, I wanted the sauce to be a bit creamier and more of a tan color instead of so red.

Steak and Morel Sauce Ingredients:

  • 2 steaks – I used a buffalo ribeye and a beef filet
  • 3 tbsp butter
  • 1/2 shallot, finely sliced
  • 1/4 cup red wine
  • 1 cup beef stock
  • 12 morel mushrooms
  • 1 tsp fresh thyme, minced
  • 3 oz heavy cream
  • salt and pepper

Prosciutto Wrapped Asparagus Ingredients:

  • asparagus
  • prosciutto
  • olive oil or grape seed oil


Baked Garlic Mashed Potatoes Ingredients:

  • 4 Yukon Gold
  • 1/4 scallion minced
  • 1 heaping forkful of minced garlic
  • 1/2 cup of sour cream
  • salt and pepper
  • milk

Mashed Potaotes Ingredients

So you may be wondering what brought on this sudden interest in morel mushrooms? When I was in my teens we used to find them on our farm. My grandmother would just fry them in butter. We would eat pounds of them in one sitting. I moved away to Arizona and have only had them a couple of times since. Every time was in a restaurant and they were used as a topping of some other food. Non-the less it always took me back to waiting in the kitchen for my grandmother to set the first plate of fried morels down and we would attack them.

About a month ago I was planning a trip to upper lower Michigan. I was searching the Internet for things to do and see while we were there. To my delight I found out that Boyne City was having their 51st Annual Boyne City Morel Mushroom Festival. YES! Despite the weather the festival was packed. Short video of the event, I filmed. We picked up about 1/2 pound of morels for $20 bucks and brought them back to Arizona with us.

51st Annual Boyne Morel Mushroom Festival

Cut the Yukon Golds into 1/4s and them for 15 – 20 minutes. They should be fork tender.

Boiling Potatoes

Strain the cooked potatoes and let them sit for a minute so the excess water will evaporate.

Pre-heat the oven to 400 degrees.

Boiled Potatoes

Add garlic, butter and sour cream to the mixing bowl.

Mashed Potatoes Ingredients Added

Add potatoes, salt and pepper.

Boiled Pototoes Added To Other Ingredients

I ended up picking some of this milk up and decided to use it instead of the other milk I had. This stuff is crazy good. It came in a glass bottle with the cream floating on top. I will be getting more and try making butter with it.

Organic Milk

Pre-heat your BBQ grill to high.

Mix ingredients in mixer. Add a little bit of milk and mix until smooth but still stiff. I don’t have pictures of this part. Take the mashed potatoes and make 2/3 cup dollops in a greased oven safe pan.

Mashed Potatoes

Trim tough ends off of Asparagus. These were huge. They were as big around as my thumb.

Trimmed Asparagus

Wrap asparagus with Prosciutto, leaving the tips exposed. Brush the tips with olive oil or grape seed oil. This will help prevent them from drying out like mine did.

Place the potato dollops and asparagus on the center rack and cook for 20 minutes.

Asparagus Wrapped in Prosuitto

While the vegetables are cooking you have time to prepare the rest of the meal.

The Morels had dried out some, so I had to rehydrate them. It is generally recommended to use warm water, however I chose to use warm beef broth. It turned out to be a good decision.

Morels Soaking In Beef Broth

Peel and thinly slice the scallion. Only use half of the scallion in the sauce.

Sliced Scallions

Melt 3 tablespoons of butter over medium heat.

Melting Butter

Add scallions to the melted butter.

Add Scallions To Butter

Season steaks while scallions are cooking. As usual, I used Fast Eddies.

Fast Eddies Seasoned Steaks

Saute the scallions until they start to slightly brown.

Sauteed Scallions

Add red wine to onions.

Add Red Wine

Add Morels to the sauce.

Put your steaks on the pre-heated grill.

Add Morels To Sauce

Add heavy cream to sauce.

Heavy Cream And Beef Broth Added

Reduce sauce for about 5 minutes.

Reducing Sauce

Remove the cooked steaks from the grill and let rest.  Once the sauce is thickened plate the meal and cover steak with the sauce.

The meal turned out really great. Soaking the morels in the beef broth made them taste even more meaty than they usually do. The potatoes had a nice crust to them and I could have eaten twice as much asparagus. I liked them better than when they are wrapped with bacon believe it or not. The Prosciutto did not overwhelm the taste of the asparagus like bacon can.

Plated Meal

I was at a small bakery and came across pretzel rolls. They are basically hamburger buns made of pretzel dough. They had a nice hard outer crust and a chewy center. Huntsman is a combination of the English cheeses, Stilton and Double Gloucester. The two types of cheese are combined in alternating layers. There was a little leftover Huntsman cheese from the night before and I thought the cheese and the buns would make an outstanding cheeseburger. Turned out, I was correct!

I also had some fresh red onion and some wonderful organic beefsteak tomatoes that I picked up at a local farmers market. Here is what I started with.

Huntsman Cheesburger Ingredients

I used about 2/3 lb of grass fed ground beef. Grilled it to just under medium rare and melted the Huntsman cheese on it. The finished product tasted as good as it looks.

Huntsman Pretzel Bun Cheeseburger

Watermelon Guacamole

  • 1 jalapeno, minced
  • 1/4 cup chopped cilantro
  • 1/2 red onion, diced
  • 3 TBS lime juice
  • 1/2 tsp jalapeno salt
  • dash of hot sauce
  • 2 cups cubed watermelon
  • 8 avocados, diced

Combine all ingredients except watermelon and avocado and mix
thoroughly. Fold in avocado and watermelon. Let it chill for at least an
hour before serving.

Jalapeno and Cheddar Grits

  • 2 roasted jalapenos, diced
  • 1 raw jalapeno, diced
  • 1/2 red onion, diced
  • 2-3 cloves garlic
  • 1 1/2 cups cornmeal
  • 3 cups water
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste

Saute jalapenos, onion and garlic until brown. Add cornmeal and water
and bring to a simmer. When the cornmeal is soft stir in the cheese and
season to taste.

Smoked Salsa

  • 2 Roma tomatoes, roasted and diced
  • 1 poblano pepper, roasted and diced
  • 1 jalapeno, roasted and diced
  • 2 Roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 1/2 onion, diced
  • 1 jalapeno, minced
  • 1-2 TBS lime juice
  • cilantro
  • salt & pepper to taste

Combine all ingredients ans smoke for about 30-40 minutes.

Photos from the class:

Veggies that are going into the salsa. Note that the poblano peppers are to be roasted before they go into the salsa.

Avocados and fruit for the salsa.

Make sure all veggies are minced well, as this helps distribute the flavors.


Fish taco toppings.

Class is underway.

Class begins with a quick introduction to the recipes and ingredients, before everyone dives in to do their own grilling.

Chef Gare offering his insights.

Scallops sizzling on the salt block.

Salmon in a cedar wrap, tied with a scallion. The wraps are very, very thin slices of cedar wood that a soaked and then wrapped around the fish. They are  similar to the cedar planks, but they cook quicker and offer nice presentation on the plate.

Cedar plank salmon came out super moist with a nice cedar flavor.

Mike Pratt, showing off his delicious cedar plank salmon.  Mike was also the fishmonger for the class. Thanks Mike!

Cedar Plank Salmon rubbed down with the Dizzy Pig Shak’n the Tree

Guests enjoying themselves after a fun evening of grilling. The fish on the grill class featured Halibut, Seabass, Scallops, Shrimp, and Shark. We were able to use various wood planks, cedar wraps, salt blocks as well as open charcoal fires. Everyone selected their fish of choice, seasoning of choice, and their grill of choice to create their own signature “fish on the grill.” Thanks for all the support, and we hope to see you in the store for the next class. You can sign up for the email newsletter, and get more information on the next class right here on the web site.

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