iahflyr

Tripple "S" (Sunday Smokin' Stuff) Day

Blog Post created by iahflyr on Jul 18, 2017

Ahhh what a glorious Sunday right here in The Woodlands, Texas.  Yes, we've had a very pleasant by some standards early summer here with only a tiny handful of days reaching 95 degrees so far (thankfully) and the past Sunday it topped out at 89, so I decided it was as good a day as any to put the little KINGSFORD grill to work as a grill and then smoker.   This little baby was a steal at $55 last spring and is a perfect little brother and easy option to the larger Weber gas grill or Oklahoma Joe smoker that sit close wondering "when do I get uncovered next"!

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The menu was set with a number of items to prepare to nibble on during the week plus a little fun light dinner Sunday evening.

 

  • Grilled Cheese Steak Quesadillas (can't call em Philly Cheese Steak cuzz we ain't in Philly so it ain't right or I would)
  • Smoked Turkey Loin
  • Smoke Sockeye Salmon

 

Time to get the charcoal going in the chimney starter and let is sit for about 20 minutes till smokin' hot, a very simple task at best even for this guy!

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With the fire hot and dumped in to one side of the grill time to grill the small Sirloin bits to medium rare that were seasoned with olive oil, black pepper and garlic powder before taking them off to cool and then slice to put into the Quesadillas.  (To be clear, I'm only the labor.....Mrs. IAHFLYR does all the prep work and seasoning)

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Next, to the grill for a quick searing on both sides is the skinless Turkey Loin which had been in a brine of water, rosemary, oregano, coriander, pepper, lemon juice and orange peels overnight then rinsed and patted dry to sit at room temperature for 30 minutes.  Notice no salt required!   After a quick searing the Pecan wood hits the coals to start the smoke.

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Ahhh the Salmon.  A nice piece of Sockeye seasoned with olive oil, a pinch of SAVORY SALMON SEASONING | Fresh Bites Basket , a touch Our Own Rub – Pike Place Fish Market, fresh dill and sprinkling of brown sugar.  Let that all marry together and then it's to the smoking grill to cook.

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The Turkey hits 160 degrees inside and the Salmon 140 degrees then they come off to rest inside while the orange bell peppers, onions and mushrooms are sauteed in olive oil and black pepper for the Dillas. 

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Time to assemble the Dillas with small corn tortillas, steak and low fat Swiss cheese.

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Now for the fun....put a few small pieces of Swiss on top then the top tortilla, lightly drizzle olive oil on both top and bottom tortilla and then back to the grill over direct heat for a little crusty grill mark.

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YUM, cut them into quarters along with some fresh guacamole, fresh homemade salsa and 1/2 an ear of sweet corn each and you've got a wonderful tasty fun Sunday afternoon of cooking together with a little bit left over for a snack later in the evening.  Plus you've got some great tasting smoke flavor Turkey to slice thin for nibblin on rather than deli meats and that Salmon......and it's all with little to no sodium, fresh ingredients, easy to make and cheap enough so you are able to book your next vacation!!!!

 

Thanks for joining us for a little Sunday fun. 

 

P.S.  And I'm hoping to get a few other Insider grill mates that have been missing for a while to share some of their favorite grilling/smoking ideas and photos.  Come on jerrycoin and foxglove, BRING IT.

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