Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Maple-Cayenne Smoked Almonds
Raw almonds coated in maple syrup and cayenne, slow-smoked at 225°F for 90 minutes. Surface caramelization…
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Grilled Watermelon Steak with Feta, Mint, and Balsamic
Salt-blotted watermelon steaks hit a screaming-hot grill for a char that Maillard science makes possible—then land…
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Grilled Peaches with Honey-Yogurt and Fresh Thyme
Halved peaches hit a screaming-hot grill cut-side down for 3 minutes — fructose and glucose Maillard-browning…
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Smoked Chocolate-Chip Cookies — Pellet-Grill Baked
Pellet-grill baked at 375°F, these cookies pick up a whisper of smoke phenols that amplifies the…
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Smoked Apple Crisp — Skillet-Baked
Granny Smith and Honeycrisp apples in a cast-iron skillet, finished with an oat-butter crumble inside a…
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Smoked Bourbon-Pecan Pie
Smoked at 325°F over hickory, this bourbon-pecan pie fuses campfire phenols with caramelized corn-syrup filling —…
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Smoked Peach Cobbler in a Cast Iron Skillet
Cast iron peach cobbler kissed with wood smoke at 350°F — caramelized brown sugar, ripe peaches,…
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Smoked Bloody Mary with Brisket Burnt-End Skewer
A brunch-worthy Bloody Mary built on cold-smoked tomato juice, sharp horseradish, and Worcestershire—then loaded with a…
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Smoked Cherry Bourbon Sour
Bourbon meets cold-smoked cherries in a sour built on ovalbumin foam science. Maple sweetness, lemon acid,…
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Smoked Pineapple Daiquiri
Cold-smoke pineapple wedges at 225°F for 30 minutes, then shake with white rum and fresh lime.…
