Recipes

Enhance your cocktails with The Bark & Barware Premium Cocktail Smoker Kit

Thank you to Bark & Barware for the provided sample. Opinions are 100% my own.

Enhance your cocktails with The Bark & Barware Premium Cocktail Smoker Kit

If you appreciate a good Bourbon like I do and love to find ways to enhance your cocktails, I wanted to feature The Bark & Barware Premium Cocktail Smoker Kit that is available on Amazon and has great reviews. I have 3 smoker kits in my bar and this one immediately became my favorite. Perhaps you would think that all smoker kits could be the same- you just need a torch, chips and a glass topper, right? Yes, but there are some unique features I never knew to consider before really appreciating what adding some smoke can do to elevate the drink.

The Bark & Barware Premium Cocktail Smoker Kit contents

  • Encased in a beautifully crafted wooden box
  • Quad-Head Flame Torch
  • 6 Different Wood Chip Aromas
  • 4 Whiskey Stones
  • Metal Cleaning Brush
  • Tongs
  • Metal Filter
  • Sphere Ice Mold
  • Wood Base + with Flame Guard – fits all glassware
  • Lifetime Warranty
Screenshot

This Quad-Head flame torch distributes heat quickly and evenly. Believe it or not, not all torches work the same on a base with wood chips. I have one that you have to hold on for quite a while making a very delicate line between creating smoke and actually burning the wood chips. If your torch is burning the chips before the heat distributes evenly, you get quite a different (and not so great) taste. The quality of the chips is also important and this kit uses premium wood and you get 6 flavors as well – pear, oak, cherry, apple, hickory, and maple.

This set looks so classy and because the wooden box adds that touch og class, it makes a great gift! The price is right for the amazing quality. You can find this set on Amazon and as of right now, there is a 29% price reduction! Get The Bark & Barware Premium Cocktail Smoker Kit on Amazon today!

Food, Recipes

Burlap & Barrel Spices are Sourced from small farms

I just spent the last 2 days marinating and smoking some pork. I don’t typically smoke pork carnitas, but I knew if I gave it a try I could enhance those spices with a little Hickory and then give it a quick sear for those crunchy bits. The key has to be in the quality of spices. To me, quality depends on where the spices are sourced and the ingredients used. Here is how I spiced my pork and it was a hit!

  • Kosher Salt
  • Cracked Black Pepper
  • Brown Sugar
  • B&B Smoked Pimenton Paprika
  • B&B Toasted Onion Powder
  • B&B Pure Stripe Garlic and 
  • B&B Black Lime and Chili salt
  • Oregano

You will notice, I am a bit partial to my B&B Spices and this is because these are all sourced directly from small farms. These spices are aromatic and the flavors are just amazing. In working with small farms around the world, B&B has access to unique spices you just cannot find anywhere else in a standard US shop. With spices that are single origin, you always know exactly where they are traced back to. 

Back to the pork – I used the Costco packs of Roast and so it was 4 smaller roasts I smoke at 225 for about 5-6 hours or until they hit 165 degrees. Then I place it in a foil pan, pour some avocado oil on and add about 2 Bay Leaves per 2 roasts, cover with foil and back on a 350 degree smoker for a few hours until it hits about 200 degrees. Mine stopped at 203 degrees. I rest 1 hour still covered and shred. Then I heat up a skillet and get those nice crunchy ends in batches using the reserved liquids from the foil pan. It heats up very well back in the pan especially if you save some of the original juices. If you have never smoked your prok for tacos before, you are missing out! 

Recipes

Smoked Cheez-Its Recipe using Sauce Goddess Spices

This recipe is so easy, it almost does not need an entire post. Good thing they are such a hit, it deserves its own post, however! I have created such a crowd that when I make these, I do it in batches because I have a list of friends who want a bag for themselves. For Holidays and birthdays, I will smoke these and also use my smoker to make my Chex Mix and use treat bags for great gifts. You can use any flavor cheez-its but sticking to original and/or white cheddar or pepper jack is the best!

Let’s talk about the flavor kick! Smoking cheez-its elevates this simple snack to an incredible level. I have made this so many times and have found what works best. To start, I never use the pre-flavored cheez-its like bacon or puffs. The regular, single cheddar flavors work best.

The rub matters! I find that, hands down, a beef or roast rub has the best flavors. Sure! You can make use any rub, but with such heavy cheddar flavor-think burgers or smoked mac n cheese. Those are the spices you want for this recipe.

I used some spices from Sauce Goddess in this last batch and got some amazing feedback. Friends who have had this snack many times before had asked what was different this time. I simply changed the rub to this brand. I started by adding their Steak House seasoning and decided to add a bit of their Roasting Rub as well and the combo was amazing!

Sauce Goddess deserves for you to know more about the brand. You can easily order on Amazon and they also have sauces for those smoked meats and side dishes. Their products have no additives and nothing but recognizable ingredients. No anti-caking ingredients either. Just real herbs and spices.

Smoked Cheez-Its

These are a hit! Serve them as an appetizer or make for gifts!
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Snack

Ingredients
  

  • 2 7oz Cheez-Its Box Any cheddar flavor
  • 2 tbsp Oil Olive or Avocado
  • 1 tbsp Spice Rub

Instructions
 

  • Preheat Smoker to 215 degrees. Use pellets of choice (I like hickory or pecan)
  • Mix 2 boxes of Cheez-Its with oil. (I mix cheddar and white cheddar)
  • Add a rub of choice (Beef or roast rubs work great). Mix all together
  • Smoke for 90 minutes at 215 degrees. Stir every 30 minutes
Keyword smoked, snacks
Recipes

How to Smoke Sirloin Steaks on the Traeger Step by Step with Images

How to Smoke Sirloin Steaks on the Traeger Step by Step with Images

When you have some quality meat, you need to make sure you are cooking it right because along with lumber and gas, meats are not cheap right now. I started with some sirloin steak from a meat pack I recently ordered from our local meat market. Here is how to smoke sirloin steaks on the Traeger and it is so simple!

dry brine steak

The night before or a few hours before, I dry brine the meat. Dry brining is done by adding a decent amount of kosher salt to the meat and setting it in the fridge for a few hours or overnight. This will benefit you hugely with moisture.

steaks on the smoker

When you are ready to cook, preheat the Traeger to 225˚ and I used some Hickory pellets, but with steaks, it is your preference. While the smoker preheats I grab the steaks and rub gently with some olive oil then add my favorite rub. This Suckle Busters 1836 Beef Rub is my favorite for steaks and burgers. It is a black pepper, Texas rub.

It will take about an hour to get your steaks up to the right temp. In this recipe I reverse sear. Reverse sear means you give the steaks some high heat AFTER smoking/grilling them. Because we reverse sear, you will want to pull your steaks off of the smoker 10 degrees below your final cook temp desire. I included your final temp suggestions below:

  • Rare 125˚
  • Medium Rare 135˚
  • Medium 145˚-what I cooked to
  • Medium Well 150˚
  • Well Done 160˚
sear steaks

Once my steaks got to 135˚ on the smoker (I was aiming for 145 after sear), I took them off and had my sear set-up ready. You will want to have a few things ready to go. I have my cast iron pan (the good ‘ole Lodge pan), a good high heat oil such as Avocado Oil, a large sheet of tin foil set beside the stove, a thermometer and tongs.

Heat the oil in the cast iron until hot. Sear each side of the steak for about 1-2 minutes. I sear one side for 1 minute, flip, insert thermometer and sear second side until it gets that extra 10˚ to finish. Remember, I took the meat off of the smoker at 135˚ and then seared to 145˚ to get a medium steak. I prefer mine more of a medium rare, but this was for the kids and the pink terrifies them -lol!

steak doneness

Once you reach that perfect temperature, you do the last and most important step – rest the meat! This is why you had that sheet of foil ready. As you remove the 1 or 2 steaks you can sear at a time, set in the foil, cover and then I unwrap to add the next few steaks until all of my steaks are seared, in the foil and resting. I fold up the foil tight and let it sit 10+ minutes.

Why is resting your meat so important? Look below – those juices up top only exist because of the rest. Meat needs to rest so the juices can redistribute, otherwise it will just flow away, leaving you with a brown, overcooked piece of meat. 

resting steak

Slice against the grain and enjoy! Low and slow is best, this was an average night dinner so I used 225˚ temp, but you can set your Traeger to 180-190˚ and plan on about 90 minutes or longer on the smoker.

slicing steak

My son chose tater tots and fruit for sides, but perhaps that means nothing to you. I am showing you the true finished dinner, anyhow! FYI – the leftover steaks make great fajitas on night 2!

steak dinner options