Cheeseburgers and Smokestack Cheesy Corn

I always want to try corn dishes. I found this recipe at Saveur.com for Smokestacks Cheesy Corn and knew I had to try it. With bacon and three kinds of cheese it sure sounded good. It would just be the wife & I and our grandson so I decided to have cheeseburgers and Ore Ida crispy rounds too.

I fired up my gas burner and a pot of water outside to blanch the corn. When I carried the corn in to cut off the cob I ask my grandson if he wanted an ear of corn while it was hot, this was about 10 am. He said “not for breakfast Grampa”! The same kid that was eating a small bowl of green olives for breakfast a few mornings before!

I know it’s a lot of photos of the corn but I love that Suter’s corn. Suter’s is a vegetable and fruit farm just north of here. They sell from the farm and 8 little red barns scattered over several counties. Mr. Suter hires college kids to pick and run the red barns every year. He said hot weather makes sweeter corn and he managed to grow a great crop this year even though we have had a drought. They irrigate when needed. I wish you all could try this corn.

I made up the cheesy corn a little early to put in the oven for 45 minutes. I had the smoker heated to 375 deg. with my cast iron grill grate in and did the potatoes for about 10 minutes before adding the burgers. I did the burgers for 20 minutes turning halfway, then added the cheese to melt and topped with the buns a minute to warm up.

It all tasted good but my corn was a little runny, I used a slotted spoon to serve. I guess I didn’t get the white sauce thick enough. My wife & I had some fresh tomatoes on our cheeseburger.


Waters about ready

Corns in

Corns done

I had to have an ear for Breakfast!

Burgers and taters about done

My Plate

Smokin Don

Skyline Chili and Corn Taco Skillet

Today’s cook was a fun and easy one. It was a nice 80 deg day instead of 90! I had some fresh corn, cut from the cob; that needed used. I knew all liked the Skyline chili and my d-i-l was working the afternoon shift so I didn’t need to have a meatless dish for her. Skyline chili is a Cincinnati style chili, unique, unlike other chili. It is a fine ground beef and sauce chili, no beans, with a flavor all its own; a little on the runny side. Skyline is probably the most well known brand since it has restaurants in Ohio, Kentucky, Indiana, and Florida.

I made up this recipe to use my corn, about 15 oz. I sprayed a 9 inch cast iron skillet with olive oil. I layered soft corn tacos up the side, overlapping so I had two layers; and sprayed with some olive oil. I poured one 15 oz. can of Skyline chili in. I had drained the little bit of water off the top. I topped that with half my corn then about a cup of shredded four cheese Mexican blend. I then repeated that for a second layer.

I wanted to smoke it for 45 minutes then finish another 45 minutes. I held 170 to 180 deg. in smoke mode and was getting some good smoke. I then went to 300 deg. and finished the last 10 minutes at 350 deg. You might want to rotate the skillet some since you can see I got the back half a little browner on top.

I served this with a salad side. Promoting another Ohio product you can see I had some Great Lakes Dortmunder Gold, brewed in Cleveland, Ohio; with my meal. Everyone thought this was great and had seconds.

I thought I could taste a little smoke, my wife & son didn’t think so. I have done quite a few skillet meals in my Traeger and find there’s not much smoke flavor unless you use smoked meat in the dish. So to save time you could just do this at 325 to 350 deg. about 45 minutes or until bubbly and getting brown. This would be good with any chili or cheese of your choice.

Printable Taco Recipe

Some ingredients

A layer of tacos and a can of chili

One layer being made

Second layer added and ready for the smoker

After 45 minutes of smoke

All done

My Plate, my supper

Smokin Don

Smoked Tomato and Zucchini Salsa

I did the following salsa last Monday. It is nothing exciting but shows zucchini makes a good filler for making salsa and a way to use up some if you grow your own. It gives some texture and should take on any flavors you add. It may not be as good in a fresh salsa but it worked in my cooked version. I think mine could have used some more onions at least and maybe some green peppers.

I didn’t have anything planned to cook for supper tonight; we had some leftovers to use up. I still had some tomatoes and zucchini from my neighbor that needed used. I decided I would roast them and make a small batch of Salsa.

I had seven med. tomatoes, and a zucchini to use. I picked 4 Anaheim peppers from my garden and cut an onion in half. I cut the tomatoes and zucchini in half added all to a sheet pan coated with olive oil spray. Seasoned with salt & pepper and sprayed with olive oil.

I did these for a half hour on smoke then went to 225 deg. After a total of an hour 45 minutes I checked them and went to 300 deg. for another half hour.

After they cooled I took the peels off the tomatoes & cut up some. There was plenty of water left since I did them peel side down so poured about half off. I cut up and added the zucchini, onion & peppers to this, some cilantro, two stalks of sliced celery and two chopped garlic cloves.

I chopped this all up pretty fine in my food processor. It went into a sauce pan, brought to a boil then went to simmer. I added the juice of a lime and some tomato paste. I simmered it about 20 minutes. I tasted it and decided to leave as is, a little above mild heat; a little too much cilantro for my taste. I just ate a couple of bites on my Cajun crackers, the heat builds after eating. My Anaheim peppers are hot.

Seasoned and ready to smoke

All done

More ingredients added

Simmering

My Big Batch!

Smokin Don

Zucchini Bread

We had another good rain early this morning, over an inch; overcast most of the day so it was nice to be outside. My wife wanted to go out somewhere today; I had some Cajun crackers made up to smoke and garden produce from my good neighbor to use. I said you & the kids go, I’ll stay here. I am getting so I am perfectly happy here at home.

I got my Cajun crackers on and smoked for an hour & a half. I decided to do some zucchini bread. My daughter in law had found a recipe that sounded good to me. I grated two cups of zucchini and had it ready to do on the smoker after the crackers were done.

The wood pellet smokers should be good bakers since most are just wood fired convection ovens with indirect heat. Years ago when I bought my Amana glass top range it came with a convection oven. It was just an added fan in the oven to circulate the air. It said the advantage of that was you could do most recipes using a lower temp. for the same amount of time or a higher temp. in less time. I didn’t use the fan that often since I was usually trying to cook several dishes different methods and done at the same time for a meal. I used it mostly for browning a roast at the end of cooking or melting cheese when it calls for cheese to be added at the end.

I have baked cornbread and cobblers on my Traeger with good results. Most call for 350 deg. so I do them at 325 on my Traeger since that gives me close to 350 deg. at grill level. Most are done at or close to the given times. Cornbread usually takes a little longer since most recipes call for 375 deg.

The zucchini bread was a mix of grated zucchini, sugar, eggs, veggie oil, flour, baking powder and soda, cinnamon, nutmeg, and raisons were optional. The recipe made two loaves and called for baking 45 to 50 minutes at 350 deg. I put them in long ways, front to back and rotated end for end after 25 min. I should have rotated front to back too since the back one was done first. It was done in 45 minutes and the other took another 7 to 8 minutes.

I am not a great zucchini bread lover but thought this recipe was great. It came out nice and moist good texture and the cinnamon and nutmeg was a great flavor. Of course you need some good butter on top! It was a big hit with everyone.

So guys and gals don’t just smoke meat, bake up some good desserts for the family!

Printable Bread Recipe

My Cajun Crackers

Ready for the smoker

On the smoker

Sliced, the buttered piece is for the cook!

Smokin Don

Cold Ham Sandwich and sides

We finally got some much needed rain today; about a half inch early afternoon and over an inch tonight. We had a little wind and a lot of lightning and thunder.

I had the ham I smoked yesterday for cold ham on rye sandwiches. I had enough tomatoes from my garden to do some tomatoes, cucumbers, yellow squash and onions in vinegar. I made that up this morning. I got some fresh picked corn from my produce wagon & that should make a good meal. I also had 4 Anaheim peppers I would make some poppers for me and my son.

Just after noon my neighbor said to come over, she had some garden produce for me. Here she had three 5 gallon buckets of tomatoes, one of red beets, one of cucumbers, one of zucchini, and some acorn squash. She said take all you want I have already canned up a bunch. I filled a bucket with some of each.

I had enough beets for a nice mess so I washed them and cooked for supper too, then I would have 3 veggies for my d-i-l. I love those fresh beets.

I must admit it’s been a little trying at times cooking for all of us since my son & family moved in; like too many in my kitchen, that’s anyone but me! And getting used to their eating habits, my d-i-l is a veggie, my son does not like a lot of veggies, our grandson will eat about any veggie, raw or cooked. They have always lived in big cities, a lot of good carry outs, and a lot of choices to dine out. They were used to each having what they want, a little spoiled I think!

My Mother served family style, at the table, usually meat, potatoes and a veggie. If you didn’t like something you filled up on what you did like. We had no fast food or pizza parlors. That’s about the way we fed our family too, we did have fast food and pizza but at most we ate that maybe once a week. If my wife felt like it she would go to 2 or 3 places to get what everyone wanted.

I sliced the ham up early and made the poppers. I stuffed them with philly onion & chive cream cheese with some sharp cheddar mixed in & wrapped in bacon. I put the corn in to soak a few hours.

I got the poppers & corn on the smoker at 250 deg for one hour. While that was cooking I put the beets on to reheat, sliced the rye bread and sat out everything else. After one hour I knew the corn was done and the popper s looked done too.

I turned the smoker down to smoke mode and told everyone to get their sandwiches made and the sides they wanted. I said give me a holler when you are done and I’ll bring the corn & poppers in and serve you. When all the chaos was over in my kitchen I served the corn and poppers.

The ham I thought was just right. Everyone liked the food and got plenty to eat. Maybe I am getting better!

My poppers

My supper, sandwich, poppers, corn, beets and tomato cuke salad

Smokin Don

Smoked Ham and pickled peppers

I wanted to get a small boneless smoked ham from my butcher for some sandwiches and ham salad, 5 or 6 lbs would have been good. He had one large one and a small piece in the meat case. I told him just to give me the one from the meat case, 2.5 lbs. It was smaller than I wanted but would make a few sandwiches and a small batch of ham salad.

Kah’s hams are smoked and fully cooked. Every time I used to buy one Dick would tell me now don’t overcook that or you’ll dry it out. I hope I didn’t dry this small one out. I suppose I prefer my ham a little more dry than some, with a little texture instead of the water injected stuff you buy at the groceries.

I started this one, coated with some molasses, at 275 deg. I ended up at 325 to finish to 138 deg. IT. I tented to rest then after it cooled some, in the fridge. I can’t remember the exact time; I was a little lazy today. I’ll slice it tomorrow.

I had planted six Anaheim pepper plants in my small garden. I do Anaheim poppers some since they are usually milder than jalapenos. About a week ago I picked a small mess of them, looked a little small for poppers so I decided to pickle some. It looked like I had enough for a pint. I tasted one while cleaning and these babies are hot.

My first batch I added a couple garlic cloves, pinch of crushed red pepper flakes, and a pinch of salt, all packed in a pint jar. I boiled 1 ½ cups of apple cider vinegar, covered the peppers and sealed. When cooled they went in the fridge. I tasted a piece today and too hot for me just to eat but may be good on a sandwich.

I picked enough today for another pint and saved out 4 bigger ones for poppers. For this batch I did the same but had enough room for a couple slices of onions, and added a pinch of sugar too. I tamed the vinegar down some too, 1 cup apple cider vinegar and ½ cup of water.

Hams about done

Ready for the fridge

Pickled Peppers

Smokin Don

Pork and Beans with cornbread

94 today so it was a good day to do all my cooking outside. I used my gas burner to do up some pork and beans, my Traeger would bake the cornbread. A 15 bean mix and Miracle Maize’s country style cornbread; I like it for covering with beans or in soups and gumbos. For eating with butter on I like their sweet style.

I put my leftover rib & back bones in a pot with some celery, an onion, salt and pepper, covered with water. My gas burner is hard to get down to a simmer so in just over an hour the meat was fall off the bone so I pulled it and the celery & onions out to cool and added the beans in with a chopped onion and a few drops of Cholula hot sauce.

While the beans were cooking I preheated the smoker to 350 deg. along with my cast iron skillet. I mixed up the cornbread and got it on. In just over ½ hour it was done.

My grandson and I will be the only ones eating the beans; no one else here knows some good food! I will freeze a couple of bowls for my Mother. This tastes better on a cold winter night, but I was hungry for some beans.

I had the beans on the stove to keep warm. At 5:00 my grandson said can I eat, I’m hungry so I cut a piece of cornbread and covered with some pork & beans. He ate it all then got another piece of cornbread to eat. I ate a plate of it later with some Cholula hot sauce. That hit the spot!

Don't you love the color of those beans

The bean mix

Pork ready to cook

Pork is done

Pulled and chopped ready to add to the beans

Cornbread fixins

Cornbread's done

Pork & beans cooking

My Plate

Smokin Don