Smoked Salmon

In the picture above we separated the salmon so you can see the inside, very juicy and moist. It was pulled from the smoker at 145° F.

Cook Time: 1 hour 45 minutes at 250°F
Hickory Smoke

We started with a 2-pound filet of salmon and cut it in half to put onto 2 cedar boards.
Soak the cedar boards in water for 30 minutes before use.

Seasoned with honey and DaKine Hawaiian Original Rub.

Seasoned with honey, salt, rosemary, thyme, and parsley.

Place the larger half of salmon closer to the heat source and place the probe into the fattest part of the salmon coming in from the end and not from the top.
Pull the salmon when it reaches 145° F.

Hickory Smoked Duck with Szechuan Spicy Sauce

Cook Time: 3 hours at 250° F
Hickory Smoke

5 pound Culver Duck
Fiesta Spices Wild Game Rub
House of Tsang Szechuan Spicy Sauce

Cut a cross hatch pattern into the top skin of the duck to let the fat render out during the cook.
Season liberally with Fiesta Spices Wild Game Rub.
Let sit on the counter while preparing the smoker and getting it to a steady 250° F.

Place in the smoker and put the temperature probe into the breast of the duck.

After 1 hour lighlty baste the duck every 30 minutes with House of Tsang Szechuan Spicy Sauce. 

Pull the duck from the smoker when the temperature reaches 165° F and let rest 10 minutes before carving.

Cheesy Hasselback Potatoes

Total Cook Time: 1 hour

3 large russet potatoes
Avocado oil (substitute olive oil or melted butter)
Coarse Sea Salt
2-3 slices cheddar cheese per potato

Optional Garnish
Bacon Bits
Sour Cream

Preheat the oven to 450 F.
Place two wooden or plastic spoon handles on both sides of potato and make cuts about 1/8 inch apart all the way across.
(The handles of the spoons will keep you from cutting all the way down into the potato)
Cover each potato top and bottom with avocado oil (substitute olive oil or butter).
Top with coarse sea salt.
Place in the oven 450F.

Pull the potatoes out at 55 minutes and check the tenderness.
They should have cooked all the way through by now, but if not place back in the oven 5-10 more minutes before moving on to the next step.

Break each slice of cheddar cheese into 4 and places between the slits in the potatoes.
How much cheese you use depends on your personal preference.

It only takes about 5 minutes for the cheese to completely melt.

Garnish with chives, bacon bits, and/or sour cream.

Ancho Chili Shredded Chicken

2 pounds boneless skinless chicken breasts

Place the chicken in the crock-pot.

Pour in 1 cup of ancho chili sauce.
Cook on LOW for 4 hours.

Shred the chicken and leave in sauce on WARM for at least 1 hour for best results.

Ancho Chili Sauce

This recipe for ancho chili sauce yields just over 1 cup. You can add more salt and pepper if you want, but we try to keep it basic until the application of the sauce has been decided.

5 ancho chili peppers
1 tablespoon vegetable oil
1/2 cup chopped white onion
6 garlic cloves, chopped
1 Roma tomato, diced
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 - 1 1/2 cup chili pepper soaking water

Dry roast peppers on a hot pan 2-3 minutes per side.

Notice the peppers will turn red and puff up a bit as the oils begin to release.

Boil water in a large pot while roasting the peppers.
Set peppers inside boiling water then remove from heat and cover with the lid.

Let peppers soak for 30 minutes.

Heat 1 tablespoon of vegetable oil and cook chopped onion for 3-5 minutes.

Add the garlic and tomato then cook 2-3 minutes.

Pull peppers from soaking water and remove stems.
Reserve soaking liquid.
Coarsely chop the anchos and keep in mind that the more seeds you leave the more spice it will have in the end.
Also, a tip, be careful when removing the ancho chilies, they are often full of hot water and need to be drained before transferring to the cutting board.

Transfer chopped anchos to the food processor.

Add the onion, garlic, and tomato to the food processor.

Add the apple cider vinegar, cumin, oregano, salt, and pepper to the food processor. First, add 1 cup of the soaking liquid to the mix before adding more for desired consistency.

Process until smooth.

Transfer to a coarse strainer over a bowl.

Press the sauce through the coarse strainer until it looks like this.

Here is the final product and is ready for many applications. We don't suggest over seasoning it until you have decided what dish you will use it for.

Pepperoni Pizza

This recipe is going to cover a homemade dough, homemade sauce, and how we construct a basic pepperoni pizza using a Hans Pizza Stone.

Dough Ingredients
½ oz dry yeast (two packages)
2 tsp white sugar 
2 cups warm water (about 100-110°F)
5 cups flour
¼ cup olive oil
2 tsp salt

Dough Procedure
Mix yeast, sugar, and water together and leave for about 10 minutes or until creamy
Add in flour, salt, and oil and mix to combine. The dough will be sticky
Leave for 5 minutes to rest, divide the dough into four equal pieces
Turn out the dough onto a well-floured surface and roll or pat into a round. 

Sauce Ingredients
15 oz tomato sauce
6 oz tomato paste
1 tablespoon oregano
1 tablespoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Sauce Procedure
In a mixing bowl combine the tomato sauce and paste.
Add all of the seasonings and mix thoroughly.

Pizza Ingredients
Pizza Dough
Pizza Sauce
Mozzarella Cheese (approximately 1 cup depending on size)

Pizza Procedure
For this cook, we are using a Hans Pizza Stone for Oven and Grill/BBQ. When preheating the oven to 450F place the pizza stone in the cold oven first. It needs to heat up as the oven heats up or the stone will crack. Same with after the pizza is done cooking, leave the pizza stone in the oven to cool down on its own. Pulling it out early will also crack the stone.
Place flour or cornmeal onto your peel, place dough onto the peel, and cover the dough with the sauce and toppings of your choice. 
Bake at 450°F for 12-14 minutes or until golden brown. Let sit for about 5 minutes before cutting and serving 

Classic Chocolate Chip Cookies

Some days you just need a cookie or two! When life is chaotic, baking always brings me joy and peace - with the bonus of a yummy treat!

These chocolate chip cookies have the best of both worlds - crunchy and chewy!


  • ½ cup butter softened 
  • ½ cup white sugar
  • ½ cup brown sugar (I use dark brown sugar)
  • 1 egg
  • 1 tsp vanilla extract 
  • 1 tsp hot water
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ cup flour
  • 1 cup chocolate chips


  • Preheat oven to 350°F
  • Cream the butter and sugars, add egg and extract, mix to combine
  • In a little dish, mix the water and baking soda and add the mixture to the dough
  • Add the salt and flour, mix to combine
  • Add the chocolate chip, and other add-ins, and fold till well mixed in
  • Drop on a cookie sheet, with about an inch of space between the cookies, bake for 8-12 minutes; or until the edges are just brown, depending on how big the cookies are
  • Let sit for 5 minutes and transfer to a wire rack till cool


  • We like mini semi-sweet chips for this recipe, but you could use any size or flavor chips for different flavor combinations!
  • Adding chopped nuts would also add some texture and flavor to your cookie
  • In addition to the vanilla extract, I also like to add in 1 tsp of maple extract for a nice flavor combination

Cheddar Broccoli Soup

1 tablespoon avocado oil
1 cup chopped white onion
4 tablespoons butter
1/4 cup flour
2 cups milk
2 cups chicken stock
2 cups chopped broccoli florets
1 cup shredded carrots
2 1/2 cups shredded cheddar cheese
salt and pepper, to taste

(celery is also an optional ingredient to add, but we don't due to the fact that no one in our household will eat it)

Cook Time: 1 hour

In a saute pan, use 1 tablespoon of avocado oil to brown 1 cup of chopped onion and set aside.
In a large saucepan melt 4 tablespoons of butter.
Over medium-low heat, whisk in 1/4 cup flour, then gradually pour in 2 cups of milk.
Mix 2 cups of chicken stock into the milk mixture and bring to a simmer and cook until flour taste is gone and has thickened, about 20 minutes.

Add 2 cups chopped broccoli florets, 1 cup chopped carrots, and 1 cup sauteed onions.

Let simmer until vegetables are tender, about 10-15 minutes.

Stir in 2 1/2 cups of cheddar cheese until melted.
Salt and pepper, to taste.

Skillet Garlic and Rosemary Potatoes

10 baby blonde potatoes (quartered)
6 garlic cloves (halved)
1/2 tablespoon crushed rosemary
4 tablespoons butter

Preheat oven to 400 F
Bake for 35 minutes total
After 10 minutes stir potatoes and garlic into melted butter
Let cook remaining 25 minutes untouched
Salt and pepper, to taste

Da Kine Mesquite Smoked Pork Belly

Total Cook Time: 3 hours
Temperature Range: 250 F
Mesquite Smoke

Half Cut Pork Belly 4.5 pounds
Da Kine Hawaiian Original Rub
Da Kine Hawaiian Smoky Rub
Da Kine Hawaiian Spice Rub

For this cook, we plan on using half of the pork belly for bacon and half for some delicious burnt ends. We placed our pork belly in the smoker fat side up because we wanted the fat to drip down into the meat while smoking. Before seasoning, we cut a checkerboard pattern into the fat side so the seasonings could make its way in.

It took 2 hours for the pork belly to reach 165 F before pulling it from the smoker.

We cut it in half and set the leaner half aside for bacon.

With the remaining fattier side we cut it into chunks and placed it into a grill pan. Topped it with all three of the Da Kine rubs.
Then added some:
and mixed it all together.

It went back in the smoker for the final hour.