Mesquite

whole pork loin, 10 pounds deboned, cut in two to make 5 pound loins • Spray of olive oil to adhere dry rub spices • granulated garlic per pound of meat • flaked seasalt per pound of meat • freshly cracked green peppercorns per pound of meat • sweet red paprika powder per pound of meat • dried truffle powder per pound of meat • . Chimney load of mesquite charcoal for grill • Brabant potatoes per person • Apple sauce per person

Atlantic salmon filet, the thicker the better, skin on, up to 20” long • each Dill weed, himalayan rock salt, crushed green peppercorns • Chimney of mesquite charcoal, 4 pounds • Chimney of soaked oak firewood, 4 pounds • Spray of high smoke point avocado oil on salmon skin • green asparagus spears • microwave hollandaise sauce : 6 Tbs unsalted butter, 3 Tbs water, 2 egg yokes, 1/2 tsp each vinegar, lime juice, mustard, salt, pepper • Juice of 1 lime, 1 Tbs

BBQ young hen turkey, 23 pounds, thawed, butchered in two leg quarters, two boneless breasts, two wing quarters, neck, back, organs • Turkey leg quarters (4 pounds) • Turkey Back and neck Carcass Soup (4 pounds) • dried lovage • Turkey Organs gravy (1 pounds) • wings (2 pounds) • Tea Smoked Turkey Breasts, 12 pounds • dried whole lapsong soochong tea leaves • hardwood pellets • charcoal chimney mesquite charcoal • flaked seasalt • water •

Flank steak, or tri tip, 1” to 1 1/2” thick, about a pound • brown sugar, Tsp flaked sea salt on the side • full Chimney of mesquite charcoal • hardwood wood pellets

slabs pork spare ribs, 11 pounds • each flaked seasalt, pepper, cumin • large navel orange for zest and juice • harissa paste, home made • star thistle honey • charcoal chimney with mesquite charcoal

rump roast, cap removed, 1/4” thick steaks • lime juice • lemon juice • tamarind beans • each achiote pepper, garlic powder, coriander, cumin • flaked seasalt and crushed black pepper • Spray of olive oil

whole gutted fish, one pound each, make deep slices on both sides, yields 60% meat • meyer lemon, in thin slices • ripe cluster tomato in wedges • Fresh butter lettuce • light soy sauce • olive oil to brush the outside skins • charcoal chimney with mesquite charcoal • water to make fish bouillion • Serve with refried black turtle beans • Serve with kimchi side salad • Serve with sweet and sour lemon onions

whole pork liver, browned in porkfat to bring out the flavor • boneless fresh Pork shoulder with lean back bacon • fresh pork belly with fat side bacon • cold water • brandy • seasalt • butchers pink salt • white ground pepper • each coriander, ginger, garlic, onion powder, red paprika, marjoram, mace, laurel • mustard seeds • black or white sesame seeds • Pork Sausage casings, 42 mm •

vegetarian beans • cheddar cheese Smokies • onion chopped • maple syrup • garlic powder, onion powder • salt, pepper • mesquite seasoning • Microwave safe

fresh porkloin cut in two equal pieces, makes 3 pounds smoked • brine water • Maple syrup • rock salt, himalayan or otherwise • Pink salt • Bay leaves • Star anise • Peppercorns, crushed • Granulated garlic • Charcoal chimney with mesquite charcoal • hardwood pellets • Suggested serving: eggs benedict •

grams, 3 pounds baconfat trimmed from a large whole pork shoulder. Cut into thick strips like store bought bacon • grams, 6 pounds, lean trimmed shoulderpork meat, cut into the same length and thickness as the bacon and boiled. Freeze the remaining shoulder pork, bone and meat, to make other recipes • pink butchers salt • Nutmeg, ground • sweet paprika powder • smoked paprika powder • black pepper • ground ginger • cardemon seeds, ground • garlic cloves, minced • blackberry syrup • Rum •

Tomahawk T Bone Steak, 3 pounds, 2 pounds meat • Flaked seasalt • Granulated HardNeck Garlic • cracked peppercorns • large Idaho Baking potatoes • Crumbled Cheese • Shaved beef • Black beans • greek yoghurt • chopped green onions • Soaked Corn-on-cobs with husks on • unsalted butter •

lambshank • olive oil • tomato juice • water or less • potatoes, quartered • onions, thick slices • carrots, disks • celery stalks, chunked • green peppers, sliced • soy sauce • granulated garlic • white pepper •

fresh red ripe Organic California Wonder sweet peppers, 2 pounds fresh, makes half pound dry • oak wood chips, soaked • mesquite charcoal

fresh blue corn tortillas • beefsteak tomato, 1/4” thick • red onion, 1/4” thick • ground lean wagyu beef • layers of fresh spring spinach • pickle spears • cheddar cheese, 1/4” thick • Tomato ketchup • plate full Fresh corn chips • Mayo • Chimney of mesquite charcoal

Oysters Rockefeller on bottom shell, plus: • shredded Parmesan Cheese • shredded Romano Cheese • wilted Spinach, 3 minced shallots, cup of heavy cream, cup of white cooking wine, 12 pinches of black pepper, 12 Tsp breadcrumbs, drizzle of lemon juice • Raw fresh oysters on bottom shell, drizzle of meyer lemon juice • grilled fresh pacific oysters in double shell, optional topping of butter, tabasco sauce, 2 lemon wedges • baked fresh pacific oysters, baked in double shell, lemon drizzle, parsley, breadcrumbs • panfried fresh pacific oysters, removed from shell, rolled in egg, oyster juice, then corn starch, ginger powder, garlic powder, salt, pepper. Grapeseed oil to fry • cold smoked oysters, in the shell, 5 pounds mesquite charcoal

flat meaty pork ribs in one pound pieces • Lizano style mild pepper sauce • granulated garlic • Maldon flaked seasalt • maple or cane syrup • # mesquite charcoal

Fresh lean pork belly, 3” square strip, skin (rind) on • each paprika powder, pepper, curing salt • brown sugar • olive oil • lapsong souchong tea soaked in cold water • Charcoal chimney full of mesquite charcoal, add coals as needed • Flaked seasalt to rub sparingly

Pork tenderloin, 1 pound • Granny Smith green Apple, quartered • boiler onions • preboiled fingerling potatoes • cherry tomatoes • poblano pepper • Sprinkle Flaked seasalt • Sprinkle Crushed green peppercorns • Sprinkle granulated garlic • soaked lapsong souchon smoked tea, or ground coffee, or applewood chips • Charcoal chimney mesquite charcoal • Tea smoked bacon

front leg of lamb, 5 pounds meat • Enough Lemon juice to wash the leg • For the Greek Style mixed grilling and smoking rub: • with Fresh rosemary leaves • elephant garlic confit or garlic cloves • Dijon mustard • Flaked maldon seasalt • Cracked whole green peppercorns • canola oil • olive oil • For the smoke: • charcoal chimney mesquite charcoal •

rack of lamb with 4 whole ribs, 2 pounds • Enough lemon juice to wash the meat • To make Greek style Rubbing mix for smoking: • Oil mix 90% canola, 10% olive oil • fresh leaves of rosemary • Garlic confit or peeled garlic cloves • dijon mustard • Cracked green peppercorns • Maldon flaked sea salt • chimney of mesquite charcoal • chimney of soaked oak hardwood for smoking • Twigs from the rosemary •

fresh winter curly kale leaves, about 20 leaves • water • Add boiling water if soup gets too dense • lemon juice to bring out more flavor in kale • chicken broth bouillion, (contains salt) • frozen whole peas, makes one pound, or, • dried whole peas, soaked overnight, makes one pound • cured bacon • mild black garlic powder • wintercarrot • celery stalk • shallots •

Front quarter of pig • coarse Hawaian flaked seasalt • Aluminum foil to help keep steam inside the meat • whole large bananas, 4 pounds, use peels and fruits • fresh or dried lemon grass • Charcoal chimneys of mesquite charcoal • soaked oak fire wood

whole salmon fillet, fresh, skin on • Charcoal chimney full of soaked oak firewood • charcoal chimney of mesquite charcoal • twig fresh or dried rosemary or lavender • lemon grass stalk • twig dill weed • twig peppermint • olive oil • flaked seasalt, rubbed sparingly open side only • For traditional salmon curing

feet of pork casing size 32 mm diameter • Chimney of dry Oak firewood • Chimney of dry walnut firewood • chimney mesquite charcoal • fresh lean shoulderham, top, 10% fat • fresh fat shoulderham, bottom rind and bacon, 30% fat • Rosemary extract water, icecold • Lemon juice, one per sausage • Sugar, dextrose • Wright liquid smoke • % of weight of meat in Pink salt, 11 grams • % of weight of meat in seasalt, 4 grams •

Wagyu beef brisket top part, top part is called the point, flat part is called the skirt • For the dry rub: • truffle broth or beef broth • ground pepper from freshly smoked green peppercorns • wildflower honey • sliced garlic cloves • Smoked paprika powder • For the glaze: • Apple cider • Wildflower Honey • apple cider vinegar • sliced shallots •

For the marinade: • pickled sliced ginger • Lapsong Soochong smoked tea leaves • water • apple cider Vinegar • thick sweet Soy sauce • seasalt, 1/2 tsp per pound of duck • Ground black pepper • For the barbecue • chimney mesquite charcoal or gas barbecue • chimney soaked oakwood • lapsong soochong smoked tea leaves, soaked •

large rainbow trouts, one pound each • olive oil • Icelandic caviar • capers • anchovis paste • meyer lemon • charcoal chimney of mesquite charcoal • metal can full of soaked hardwood

milk and one quart water for marinade • ground white pepper • california olive oil • fresh rosemary • flaked seasalt • lamb chops, 1” thick, ribs left on Tomahawk style • Mint Jelly • Hand cut French fries