Lately we've been a wee bit obsessed with the Momofuku cookbook by David Chang, but we do have other cookbooks. We actually have a whole shelf of cookbooks, but we continue to return to a popular facorite: Dinosaur Bar B Que: An American Roadhouse. Back in college, one of our favorite places to go for dinner was the original Syracuse location of Dino's. It was only about an hour away and served by far the best BBQ within driving distance. Jess was the one to first purchase the Dino's cookbook and test out some of the recipes and since we trust her food sense even above our own, we picked up a copy at some point.
But a lot of the recipes require a smoker, which we did not have available to us until Whitney and Evan were nice enough to give us their old one.
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| Step 1: Fire up them coals. |
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| Filet mignon: NOT recommended for smoking because a far cheaper cut of meat will come out just as well. But if you're desperate for some smoked meat and it's been in the freezer forever........ |
Then we got our tasty Costco sized filet steak meat product slathered up in tasty spices and arranged it on the grill in the smoker.
To go with the tasty smoked meat, we decided to make the Dino's classic Mutha Sauce. Unintuitively this sauce starts with onions and green peppers but then with the addition of all the other ingredients it turns into a rich red sauce.
Several hours later, the meat came out perfectly. It was nicely marbled, with the heavy pink line of smokey goodness penetrating about 1/8 inch around the edges.
The tangy, spicy, smokey sauce got slathered right on top. Here you can actually see the flecks of onion and pepper in the sauce, but they're not at all overwhelming.
And of course what Dino's meal is complete without dessert? Even if you only get one dessert and lots of spoons it is always worth it. We went with the classic key lime pie, adjusted to include a little extra lemon juice.
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