Good food

Experiments from the kitchen

Last week when I helped Nate with his almonds we worked at the kitchen in Ventura he was renting. This was his last week at this kitchen as it had been sold and the new owners were making new contracts and Nate found a spot in a kitchen in Santa Barbara. The old owner was selling items that the new one did not want which included a commercial size smoker. Nate bought the smoker and I brought it to our house because of the lack of space at his place.

Last night after lots of internet searching I bought some salmon filets and a pork shoulder roast, only .69/lb, a very cheap cut of meat. I made some rum based brine for the salmon and chili/paprika based rub for the pork.

Today we started smoking the pork early in the morning and then added the salmon by 11am. Salmon was done by 12:30 and we each ate ½ of a filet. By 7pm we took the pork out of the smoker, it was moist and pulled apart easily.

Dinner was pork roast with some Hanna Rose Wine 2006 and a salad.

For additional details you may visit my blog at g-maskitchen.blogspot.com.

Life is good