Smoke

Chicken thighs • Walkerswood Jerk Marinade • Jack Daniel's BBQ Sauce

brown sugar • maple syrup • kosher salt • water • Soy sauce • Black pepper

debone rotisserie smoked(or any flavor you like) chicken diced up • large sweet onion diced • garlic cloves diced • diced sweet &hot jalapeño slices diced(optional) • can original Rotel (or your favorite) • chili beans • ranch beans • 14.5 diced tomatoes fired roasted (or your favorite) • Salt & pepper to taste • Chile power to taste • taco seasoning • chicken broth more if you like a little more soupy •

Tri-tip • Yellow mustard • Salt • Black pepper • BBQ sauce

smoked salmon, finely diced • cooked beetroot, finely diced • red onion, very finely minced • fresh dill, finely chopped • creme fraiche • fresh lemon juice • sea salt, to taste • black pepper, to taste

turkey • kerrygold butter • dry rub • ea thyme, rosemary, sage, tarragon • Spray bottle of duck fat • a lemon, zest and juice

shake seasoned salt • shake iodized salt • shake garlic powder • shakes onoin powder • shakescarmelized onion powder • shake black pepper • "Medly mixed" potatoes • skinless smoked sausages • non virgin olive oil • medium/large pot • medium bowl

butter divided • large eggs • dill weed divided • smoked Norwegian steelhead trout

Salmon Fillet - skinless • Coarse Salt • Brown Sugar

(about 1.5kg) St. Louis style pork ribs • (generous amount) Myron Mixon Original Rub • Approximately 31-40 Charcoal briquettes. enough for 4.5 hours of smoking • Hickory wood chips • (for spritzing) Honeycrisp apple cider • BaconUp • Brown sugar • Aluminum foil

Sourdough bread • Cream cheese • Smoked salmon • Onion (thinly sliced) • Dried dill

ice cold organic pork shoulderham, cut in 1” wide bacon size strips • ice cold organic pork bacon fat, cut in 1” wide bacon size strips • ice cold water • nitrite butcher salt for preservation • white pepper • nutmeg • mace • coriander • onion powder • mm pork intestine, soaked overnight • charcoal chimney Red oak Hardwood pellets for cold smoking that impart a red color

Olive oil • , diced Green pepper • , diced Large onion • –6 cloves, minced Garlic • Ground meat • (411g/14.5 oz), with liquid Diced tomatoes (canned) • (439g/15.5 oz each), with liquid Dark kidney beans (canned) • Hot water • Better Than Bouillon roast beef base • Chili powder • Cumin • Oregano •

Pizza Dough (you can use store-bought or homemade) • Olive Oil (for brushing) • Cream Cheese (about 4 oz) • Capers (optional, to taste) • Fresh Dill (chopped, for garnish) • Lemon Zest (for garnish) • Red Onion (thinly sliced, optional) • Lemon Wedges (for serving) • Fresh Arugula (for garnish)

ripe honeydew, diced • 1⁄2 ounces mezcal • fresh jalapeno, seeded • ⁄2 ounce agave syrup • salt • txakoli wine • ice • for garnish, mint

red onion, sliced • chicken smoked sausage, cut into coins • black pepper • crushed red pepper • chicken bouillon cube • cold water • frozen broccoli cuts • frozen cauliflower • diced tomatoes • Olive oil

smoked pickled Herring filets • water • extra virgin olive oil • sour cream • heavy mayonnaise • sweet pickle relish • dried dill weed • salt • Dijon mustard • ground black pepper • lemon juice

black beans or pigeon • cocoyam dried n crushed • scotch bonnets • onion • orange or red sweet pepper • ugba • garlic • chicken cubes • papaya seeds crushed (or 2tsp black pepper) • scent leaves (basil)chopped • curry masala • salt •

smoked sausage, sliced • colorful mini peppers, cut into bite-sized pieces • Anaheim peppers, cut into bite-sized • scallions, chopped • garlic cloves, minced • 2 tbsp cooking oil • salt • ground white pepper or black pepper • Chinese five spice powder • garlic powder • onion powder • light soy sauce • water

Applewood Smoked Duck (Mallard, Wood Duck, or domestic, smoked to internal temperature 165°F), rested, de-boned, pulled apart • Cajun Style Andouille Sausage, Market Fresh (Aidelle's, Zatarain's or Johnsonville), oblique-sliced • Crawfish tail meat, par cooked, thawed (www.lacrawfish.com), [or substitute with 21-25 peeled and deveined Gulf Coast Shrimp] • large Vidalia (or Spanish) Sweet Onions, diced [roughly 2 cups] • Fresh Peeled Garlic, minced • large Green Bell Pepper, diced • Celery, cleaned, diced including leaves (discard bitter hearts) • Fresh Okra, Sliced [substitute frozen, also add more if desired] • fresh San Marzano Pomodoro, or Roma Tomatoes [substitute 2 large cans (1lb 14oz ea) Cento Petite Diced Tomatoes] • V-8 Cocktail Vegetable Juice • Cold Water (use the empty V-8 can) • Tony Chachere's Creole Seasoning •

St. Louis Style Ribs • Salt • Meat Rub • Honey • Yellow Mustard • Unsalted Butter

salt • chicken bouillon • a package of fettuccine pasta • butter • smoked sausage sliced (I like using cheddar smokies) • diced onion • herb and garlic Boursin cheese • grated Parmesan cheese • pasta water • Salt and pepper to taste

fresh made sour cream, made from cup of whole milk, 2 Tbs lemon juice, cup of yoghurt, sprinkle of fresh fennel greens on top • Cold smoked atlantic salmon • olive oil • brown sugar • dill weed • lemon zest • chimney manzanita charcoal • hardwood pellets • “Poffertjes” potato latkes: 1 medium yukon potato, 1 shallot, 1 Tbs potato flour, 1 small fresh farm egg, 1/2 Tsp flaked seasalt, 1/2 tsp baking powder, 1/2 tsp pepper, spray of peanut oil • honeycrisp apple sauce, 1/2 Tsp cinnamon • icelandic caviar • chopped fresh fennel herbs •

whole turkey, backbone removed with serrated knife • Olive oil • brown sugar • Flaked Maldon seasalt • Baking powder • sweet paprika powder • each granulated garlic, onion powder, black pepper, black mustard seeds, cumin seeds, coriander seeds, sage • For the gravy: • grassfed butter • water • garlic cloves • flour •

ribeye steak • woodchips • horse radish • dijon mustard • Sprinkling of flaked seasalt • Sprinkling of fresh cracked black peppercorns • Sprinkling of granulated hardneck garlic • Sprinkling of thyme

full milk, not ultrapasteurized • fresh lemons • flaked seasalt if desired • salmon or piece of frozen salmon filet, half pound • whole lemon, pressed • each brown sugar, flaked seasalt • each dill weed (fresh or dried), black pepper, Wrights’ Hickory liquid smoke • each dried dill weeds, garlic cloves, cucumber, shallots, radishes, green onion, green pepper, red pepper • cilantro, 1/2 bunch parsley • crushed green peppercorns • Cucumber mayo or yoghurt dressing • mint leaves for garnish

peeled yellow onions, 2 peeled red onions, plus the peels • water • wedges of Mozambi lime • fresh french sour dough bread • chunks of smoked truffle cheddar cheese • fresh farm eggs • California Sherry wine • mace • Pepper • seasalt • butter for smoking • hardwood chips for smoking

whole chicken livers, frozen, sprinkled with flaked seasalt • flaked seasalt • whole shallots • hardwood smoke pellets • butter • tea leaves, I prefer Lapsang Souchong • Serve with pepper oil pickled mango on the side

over ripe Cavendish (Chiquita) medium size bananas, makes one pound of peeled chips • Banana peels for soup • Banana peels for bacon