Recipes from The Original Cold Smoked Salt and Pepper Co.

Shepherds Pie Recipe

Thu, 22 Jan 2026 16:02:37 GMT

Shepherds Pie

Shepherd's pie is a classic meal that is truly perfect for those cold winter nights when you find yourself craving something warm, hearty, and comforting. This delightful dish, lovingly crafted with tender pieces of meat and a medley of fresh vegetables, is generously topped with a richly creamy layer of mashed potatoes that creates a satisfying contrast in texture. Each bite offers a wonderful combination of flavors, enhanced by ingredients such as Cherry Smoked Sea Salt and Peppercorns, Mesquite Smoked Paprika, and Applewood Smoked Sea Salt and Peppercorn, making each mouthful a taste sensation that warms your soul and invites you to unwind after a long, demanding day. Whether enjoyed as a family dinner shared with loved ones or as a comforting solo meal that wraps you in warmth, shepherd's pie is sure to become a beloved favorite that you'll eagerly return to during those chilly months, inviting you to savor the cozy embrace of home-cooked nourishment.

Shepherd’s Pie Recipe

Ingredients

For the Filling

2 tbsp olive oil
1 large red onion, finely chopped
2 carrots, diced or graded
2 cloves garlic, minced
1 lb ground turkey (or beef)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup chicken stock (or beef stock)
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 cup frozen peas
1 cup frozen corn
½ tsp of Cherry Smoked Sea Salt
½ tsp of Cherry Smoked Peppercorn
½ tsp of Mesquite Smoked Paprika

For the Mashed Potato Topping

2 lbs russet potatoes, peeled and chopped
8 tbsp salted butter
⅓ cup halt and half
½ tsp garlic powder
½ tsp Applewood Smoked Sea Salt
¼ tsp Applewood Smoked Peppercorn
½ cup of parmesan cheese

Instructions

Prepare the Potatoes
Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, half and half, salt, pepper, and parmesan cheese. Stir well before setting aside.
Cook the Filling
Heat olive oil in a large skillet over medium heat. Add onion carrots, corn, garlic and cook until softened. Add salt, pepper, and paprika.Add ground turkey and cook until browned, breaking it apart with a spoon.
Add Flavorings
Stir in tomato paste and Worcestershire sauce. Pour in chicken stock and add thyme. Simmer for 10–15 minutes and add flour to thicken slightly. Stir in peas and season with salt and pepper.
Assemble the Pie
Preheat oven to 350 degrees. Spread the filling mixture evenly in a greased baking dish. Spoon mashed potatoes on top and smooth with a spatula.
Bake
Bake for 20–30 minutes until the top is golden brown and slightly crisp.
Serve
Let rest for 5 minutes before serving.

Chicken Quesadilla Recipe

Wed, 12 Nov 2025 18:55:38 GMT

Chicken Quesadilla Recipe

A simple midweek dinner that requires minimal prep and will leave your family craving more is just what busy schedules need. Chicken Quesadillas have become a beloved staple in our dinner lineup, and it’s easy to see why. They’re always quick to whip up on those hectic weeknights when time is of the essence, yet you still want to serve something satisfying and wholesome. With straightforward ingredients seasoned to perfection using our own unique blend of Mesquite Smoked Chili Powder , Cherry Smoked Garlic Salt , and Cherry Smoked Peppercorn , each bite not only delights the taste buds but also delivers a burst of delicious flavor that has everyone coming back for seconds. This dish not only nourishes but also brings the family together around the table, making it a highlight of our week.

Ingredients

2 cups cooked chicken breast, shredded or diced 1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced bell peppers (red or green)

1/2 cup diced red onion
1 tablespoon olive oil
1 teaspoon Mesquite Smoked Chili Powder 1/2 teaspoon cumin
1/2 teaspoon Cherry Smoked Garlic Salt Cherry Smoked Peppercorn to taste
4 large flour tortillas
Cooking spray or additional oil for the pan

Optional Toppings

Salsa
Sour cream Guacamole Chopped cilantro

Instructions

Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers. Sauté for 3-4 minutes until softened.T
Pre-heat oven at 350 degrees
Add diced or shredded chicken, Mesquite Smoked Chili Powder, cumin, Cherry Smoked Garlic
Salt, and Cherry Smoked Peppercorn. Stir to combine and cook for 3-5 minutes until heated
through. Remove from heat.
Lay out 2 tortillas flat on sheet pans. Sprinkle half of each tortilla with a mix of cheddar and

Monterey Jack cheese.

Spoon the chicken and vegetable mixture evenly over the cheese. Top with more cheese, then place tortillas on top.
Lightly coat sheet pan with cooking spray or oil. and place quesadillas on pan
Place in oven for 20 minutes or until golden brown and cheese is melted.
Remove from pan and let cool for 1 minute. Slice into wedges.
Serve warm with salsa, sour cream, guacamole, and chopped cilantro if desired.

Homemade Steak Fries

Wed, 17 Sep 2025 17:41:16 GMT

Nothing complements a grilled steak or a juicy hamburger quite like a side of perfectly cooked steak fries. The crispy, golden-brown exterior and the soft, flavorful interior of steak fries create the ideal harmony with the timeless combination of savory meat and hearty potatoes. This straightforward yet delicious recipe is brimming with flavor, thanks to our exclusive blend of Applewood Smoked Sea Salt , smoked Paprika , and smoked Peppercorn , which elevate the taste to a whole new level. To take this dish to even greater heights, we prepared it on the smoker using fragrant applewood pellets; the result was nothing short of extraordinary—a mouthwatering adventure that enhances any meal.

Ingredients

4 large russet potatoes
3 tbsp olive oil
1 1⁄2 tsp applewood smoked sea salt
1 tsp applewood smoked paprika
1⁄2 tsp freshly ground applewood smoked pepper 1⁄2 tsp garlic powder
1⁄2 tsp onion powder
Optional: chopped fresh parsley for garnish

Instructions

Preheat oven to 425°F (220°C), or set your smoker to 400 degrees using applewood pellets. Line a large baking sheet with parchment paper, or spray a grill grate with non sticking oil.
Scrub potatoes clean and pat dry. Cut each potato lengthwise into thick wedges (about 8 wedges per potato).
In a large bowl, toss potato wedges with olive oil, applewood smoked sea salt, applewood smoked paprika, applewood smoked pepper, garlic powder, and onion powder until evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet / grill grate, cut side down for maximum crispiness.
Bake for 45 to 60 minutes. Flip each wedge after 20-30 minutes and bake for an additional 20 to 30 minutes, or until golden brown and crispy on the edges.
Remove from oven / smoker and sprinkle with a little extra applewood smoked sea salt if desired. Garnish with chopped parsley.
Serve hot with your favorite dipping sauce.

Easy Lemon Pepper Chicken

Wed, 17 Sep 2025 16:57:21 GMT

One of the easiest meals to whip up on a weeknight, while still pleasing even the most discerning palates, is lemon pepper chicken. This dish comes together in no time and is bursting with flavor. While many recipes opt for breaded chicken, which can get messy and often results in burnt breading, we at The Original Cold Smoked Salt and Pepper Company prefer pan-searing our lemon pepper chicken. This method is never messy and ensures that the bold lemon pepper flavor is locked in. Of course, this recipe wouldn’t be complete without our signature Hickory Smoked Lemon Peppercorn , so be sure to grab some to make this dish a weeknight staple in your home.

Easy Lemon Pepper Chicken Recipe Ingredients

4 boneless, skinless chicken breasts 2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed) 1 tbsp lemon zest

1 1⁄2 tsp Hickory Smoked Lemon Peppercorn 1 tsp salt
1 tsp garlic powder
1 tsp onion powder

1 tsp dried thyme (optional)
Lemon slices and chopped parsley for garnish

Instructions

Prepare the Chicken
Pat chicken breasts dry with paper towels.
Pound to even thickness if needed for even cooking.
Make the Marinade
In a small bowl, combine olive oil, lemon juice, lemon zest, Hickory Smoked Lemon Pepper, salt, garlic powder, onion powder, and thyme.
Mix well.
Marinate the Chicken
Place chicken breasts in a shallow dish or zip-top bag.
Pour marinade over chicken, ensuring all pieces are coated. Marinate for at least 30 minutes (up to 2 hours) in the refrigerator.
Cook the Chicken
Preheat oven to 200°C (400°F) or heat a large skillet over medium-high heat.
For oven: Place chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until internal temperature reaches 75°C (165°F).
For skillet: Add a little oil to the pan. Cook chicken 5-7 minutes per side, until golden and cooked through.
Serve
Let chicken rest for 5 minutes.

Garnish with lemon slices, chopped parsley, and a dash of fresh cracked Hickory Smoked Lemon Pepper.
Serve with rice, roasted vegetables, or salad.

Tips

For extra flavor, add a pinch of crushed red pepper flakes to the marinade. Substitute chicken thighs for a juicier result.
Double the marinade to use as a sauce—boil it for 2-3 minutes before serving.

Smoked Chicken Leg Recipe

Wed, 31 Jul 2024 12:31:37 GMT

The Original Cold Smoked Salt and Pepper Co.

Everyone knows that there are endless ways to cook chicken and you will find endless recipes everywhere you look. But sometimes, you just need something quick, easy and tasty. We’ve come up with a recipe that is simple and packed full of flavor. And the best part is, you get to cook it on your pellet smoker!

The secret to the exquisiteness of this recipe is that you’ll be using The Original Cold Smoked Mesquite Smoked Sea Salt, Mesquite Smoked Paprika, and Mesquite Smoked Peppercorn. The bold, earthly tones of mesquite really bring out the flavor in this recipe.

Here are the ingredients needed:

1 - Olive Oil

2 - 8 Chicken Drumsticks

3 - 2 tsp Mesquite Smoked Sea Salt

4 - 2 tsp Oregano

5 - 2 tsp Mesquite Smoked Paprika

6 - 2 tsp Mesquite Smoked Peppercorn

7 - 2 tsp Garlic Powder

The first step is to take the skin off of the drumsticks. Place the skinned drumsticks in a large bowl. Drizzle olive oil over them and toss until completely coated.

In a small bowl, mix all seasonings. Stir until evenly mixed. Then sprinkle the seasoning over the drumsticks. Toss the drumsticks until they are thoroughly coated. You should have a bit of seasoning left over. Save that to season during the cooking process.

Next, set your smoker to 350 degrees and place the drumsticks on the grates and allow to cook for one hour. Rotate the chicken drumsticks every fifteen minutes and add a little more seasoning as you do so. At the one hour mark, check the internal temp of the chicken. It should be 165 degrees or above. If you desire a more charred outer layer, leave them on the smoker for another fifteen minutes or to your desired liking.

Cowboy Potatoes Recipe

Mon, 29 Jul 2024 14:43:34 GMT

The Original Cold Smoked Salt and Pepper Co.

When I was a teenager, I had the unique opportunity to work on a ranch in the midwest for a few years. It was exciting, yet full of hard work and determination. Nothing about it was easy, but it was so rewarding. At the end of each day you were tired and hungry and couldn’t wait to get home to a big meal mom had ready for you. After a satisfying meal, you were ready to find some rest and do it all over again the next day.

Hard work is deserving of fulfilling comfort. When I was creating this recipe of Cowboy Potatoes, it reminded me of those long days back on the ranch. It inspired me to put together a side dish that would require little prep work, yet still be full of flavor. This recipe has quickly become one of our family’s favorites as we tackle the hard work in front of us each day.

This recipe is simple with a handful of ingredients that require minimal prep work and time. Several of our best seasonings are highlighted in this meal including Hickory Smoked Sea Salt, Hickory Smoked Peppercorn, and Hickory Smoked Paprika from The Original Cold Smoked Salt and Pepper Company. The flavor will transport you to an open campfire out on the range with your horse and fellow cowboys as the daylight melts into the horizon.

The list of ingredients is as follows…

1- 1 cup bacon (Optional)

2 - 1/2 red onion

3 - 2 cups cooked ham

4 - 6 large red potatoes

5 - 1 cup frozen yellow corn

6 - 4 tbsp butter

7 - 1 bag shredded cheddar cheese

8 - 1/2 cup chopped green onions

9 - Hickory Smoked Sea Salt

10 - Hickory Smoked Peppercorn

11 - Hickory Smoked Paprika

To start, preheat your oven to 350 degrees. Next, grab a large cast iron pan greased throughly with non stick spray. Make sure to cover the sides of the pan as well. Place pan close by as you will begin to layer it with the ingredients.

Take your 6 large red potatoes and cube them into 1/2 inch pieces. Begin to layer the potato cubes in the bottom of the cast iron pan. Then season to taste with Hickory Smoked Sea Salt, Hickory Smoked Peppercorn, and Hickory Smoked Paprika. Next, grab your bag of shredded cheddar cheese and take about a cup worth and sprinkle over the potatoes.

Take your cooked ham and begin to slice in small 1/2 inch cubes. You can also use an uncooked ham steak in place of the cooked ham. You will have to sear it on the stove top first. Take the cubed ham and spread it over the cheese and potatoes in the cast iron pan. Repeat the same process with the bacon as well. Again it is optional, but it does add a boost of flavor in the end. Then dice half a red onion and spread it over the ham and bacon. Season again with The Original Cold Hickory Smoked salt, pepper, and paprika to taste.

Take one cup of frozen corn and spread it over the ham and bacon, then thoroughly cover with shredded cheese. Chop a half cup of green onions to sprinkle over the top layer. Finally, take 4 tablespoons of butter and lay over top. Finally, place in the oven for one hour.

Pair this dish with grilled chicken seasoned with your favorite Original Cold Smoked Salt and Pepper and spices, and you’ll have an unforgettable combination that your family will sure to love.

Chicken Stir Fry

Thu, 06 Jun 2024 13:41:14 GMT

The Original Cold Smoked Salt and Pepper Co.

When life gets busy, which happens more often than not these days, we find ourselves hurrying to make any kind of dinner that is quick, simple, and hopefully something everyone will eat. This tends to lead us down the path of choosing unnourishing food choices. But this doesn’t have to be your reality! A healthy and simple recipe that our family stumbled upon was this chicken stir fry, enhanced with The Original’s own seasonings. It is intensely flavorful and packed full of vegetables which are easily woven into this flavor adventure.

When making this chicken stir fry, you will be using our very own Pecan Smoked Sea Salt and Pecan Smoked Peppercorn, which are sure to bring a nutty and decadent flavor profile to elevate this simple meal to new heights.

You will need the following ingredients:

1 - 1/3 cup soy sauce

2 - 3 Tbsp brown sugar

3 - 2 tsp toasted sesame oil

4 - 2 garlic cloves, minced

5 - 2 tsp ginger

6 - 1 1/2 Tbsp cornstarch

7 - 1/3 cup water

8 - 1 whole head of broccoli

9 - 3 carrots

10 - 1 red bell pepper

11 - 1 green red pepper

12 - 3 stalks of celery

13 - 1 red onion

14 - 2 green onions

15 - 2 lbs of chicken breasts or tenders

16 - 3 Tbsp of olive oil

17 - Pecan Smoked Sea Salt

18 - Pecan Smoked Peppercorn

19 - Jasmine Rice

Our first step is mixing the stir fry sauce. In a small mixing bowl, combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, cornstarch and water. Use a whisk to mix throughly. When done, set aside for later.

Grab your cutting board and start to chop the broccoli into small florets. Then start to slice the red and green bell peppers, red onion, carrots, and celery. Use your own preference for how small or large you would like the vegetables to be. Place all the sliced vegetables in a large mixing bowl and sprinkle with olive oil and season with both Pecan Smoked Sea Salt and Pecan Smoked Peppercorn. Stir throughly.

Next, take out your favorite skillet and pour in enough oil to coat the bottom. Then take your chicken breasts or chicken tenders and cut into small bite sized pieces and place in the skillet. Season the chicken with Pecan Smoked Sea Salt and Pecan Smoked Peppercorn and mix. Place skillet over medium heat and cook until browned.

While your chicken is cooking, take your bowl of vegetables and pour them into a large stove top pot and place over medium heat. Continue to stir the vegetables so they cook evenly. This will take around 10-15 minutes to do so thoroughly.

While your chicken and vegetables are cooking, begin cooking your jasmine rice. Following the cooking instructions on the box or bag of rice.

When the chicken and vegetables are cooked, combine the chicken with the vegetables and reduce the heat down to simmer. Then take the stir fry sauce that you had prepped earlier and pour it in with the chicken and vegetables. Stir to coat everything evenly.

Finally, once your rice is cooked, dish out a bottom layer of rice and then place your stir fry mix on top of the rice. Your simple, nourishing dinner is now complete and ready to enjoy!

Chicken Parmesan & Alfredo

Tue, 07 May 2024 13:13:58 GMT

The Original Cold Smoked Salt and Pepper Co.

There was a time in our family’s life when we couldn’t choke down another bite of Chicken Parmesan & Alfredo. When we welcomed our second child, we were blessed by a meal train of wonderful people willing to provide us delicious dinners. However, six out of the seven dinners that first week were all Chicken Alfredo. There may have been a glitch in the meal train communication. So we ended up eating four of those meals and then froze the rest to use at a later date. While we were blessed beyond measure to receive such thoughtfulness from our friends, we were Chicken Alfredo’d out! After that week I swore to myself that I would never eat another Chicken Alfredo meal as long as I lived.

But as fate would have it, one day my wife came home from the grocery store with two jars of Alfredo sauce. When I asked her why she would commit such a culinary faux pas, she simply stated that they were on sale and figured that I would be able to create a masterpiece with them. She had forgotten the absolute repulsion to Alfredo sauce that had occurred only a few years earlier.

So I searched the internet high and low trying to find a decent and competent recipe. There are thousands of recipes out there and each one had its own weird twist. I ended up using one that fused the ingredients I already had while also supplementing my own Original Cold Smoked Seasonings. The outcome at this particular dinner changed my mind forever regarding the venerable Chicken Alfredo. Now this Chicken & Broccoli Alfredo bake is requested several times throughout each month.

I don’t mind saying that I have spent a good amount of time perfecting this meal using The Original Cold Smoked Salt and Pepper Co.’s seasonings. I hope that if you have ever experienced any Alfredo apprehension like I have, then this recipe will be the turning point in finally creating an Chicken Parmesan & Alfredo meal that your family will enjoy throughout the years.

These are the ingredients that you will need for this recipe. It includes four of our best Original Cold Smoked products.

2 boneless chicken breasts
1 1/2 heads of broccoli florets
Olive Oil
Grated Parmesan Cheese
Italian Seasoning
Red Pepper Flakes
Maple Smoked Sea Salt (The Original Cold Smoked Salt and Pepper Co)
Maple Smoked Peppercorn (The Original Cold Smoked Salt and Pepper Co)
Hickory Smoked Paprika (The Original Cold Smoked Salt and Pepper Co)
Butter
Panko Breadcrumbs
Cherry Smoked Garlic Salt (The Original Cold Smoked Salt and Pepper Co)
Italian Shredded Cheese Blend
Rotini uncooked Pasta
2 jars of Alfredo Sauce

The following steps can be done simultaneously to help speed up the cooking process. Preheat your oven to 375 degrees and grab a large 9x13 glass baking dish with 2 inch sides and prepare it with nonstick cooking spray on the inside. Set aside to be used later.

Cut the two boneless chicken breasts into small bite size pieces. Then take a medium size non-stick frying pan and add a small amount of olive oil and heat to medium heat.

In a small bowl, combine the following ingredients:

1/2 tsp of Italian Seasoning

1/2 tsp of Red pepper flakes

1/2 tsp of Maple Smoked Sea Salt (The Original Cold Smoked Salt and Pepper Co)

1/2 tsp of Maple Smoked Peppercorn (The Original Cold Smoked Salt and Pepper Co)

1/2 tsp of Hickory Smoked Paprika (The Original Cold Smoked Salt and Pepper Co)

Place the chicken into the frying pan and add the contents of the small bowl over the chicken and stir throughly. Then add 3 tablespoons of parmesan cheese to the meal and continue to stir. Allow the chicken to cook until done. Remove from heart and set aside.

Fill a large pot 3/4 of the way full with warm water. Set the stove to high heat and bring to a boil. Feel free to add some salt to speed up the boiling process. Once boiling, add the rotini pasta. Add a dash of olive oil in with the pasta to prevent sticking. Reduce heat to slightly above medium to prevent boil over. Allow for 12 minutes of cooking time to ensure for tender pasta. After the twelve minutes, drain the water from the pasta and leave the pasta in the large bowl. Place on a hot pad and cover.

To cook the broccoli, I recommend steaming it in a medium sized stove pot. Add a half inch of water to the bottom and then place a steaming tray inside. Cut up the broccoli into small florets while removing the majority of the stocks. Place cut broccoli on top of the steaming tray and sprinkle some Cherry Smoked Garlic Salt over top. (The Original Cold Smoked Salt and Pepper Co). Cover the pot and place on the stove and bring to a boil. Once steam starts to emit from the lid, allow it to continue to cook for five to eight minutes. Feel free to test the tenderness of the broccoli with at fork around the five minute mark. If broccoli is tender and a fork can pierce through, it is done. Do not over steam or broccoli will start to get mushy. Drain the water and leave the broccoli in the pot and cover.

To make the topping for the Chicken & Broccoli Alfredo Bake, mix the following ingredients in a bowl:

1/2 cup of Panko Breadcrumbs

1/4 tsp of Italian Seasoning

1/4 tsp of Cherry Smoked Garlic Salt (The Original Cold Smoked Salt and Pepper Co)

1/4 tsp of Red Pepper Flakes

1/8 tsp of Maple Smoked Sea Salt (The Original Cold Smoked Salt and Pepper Co)

1/4 tsp of Maple Smoked Peppercorn (The Original Cold Smoked Salt and Pepper Co)

In a small sauce pan, melt 3 tablespoons of butter at medium heat. Once the butter has melted, reduce heat to low and take the breadcrumb mix and pour into the sauce pan. Stir the breadcrumb mix so the butter coats the breadcrumbs throughly. Continue to stir so that the breadcrumbs don’t burn and will the begin to get a darker toasted color. Once toasted, remove from heat and set aside.

Our next step is to take the cooked chicken and broccoli and pour it into the large pot of cooked pasta. Then take the two jars of Alfredo sauce and pour it over the large pot of pasta, chicken, and broccoli. Stir throughly. Add a cup of Italian Shredded Cheese and stir. Then add a half cup of parmesan cheese and stir thoroughly again. Continue to mix the ingredients until everything is completely mixed.

Finally, pour the mixture into your glass baking dish and evenly spread out the chicken and broccoli alfredo. Take your toasted breadcrumbs and sprinkle them on top of the chicken and broccoli creation. To finish out the meal, I will also add a bit of Italian seasoning on top as well. Once completed, bake for 25 to 30 minutes.

When baking is complete, grab a glass of your favorite white wine and enjoy!

The Original Burger Recipe

Sun, 07 Apr 2024 19:52:07 GMT

The original Cold Smoked Salt and Pepper CO.

We all eagerly await that time of year when the cold, dreary days of winter begin to fade away and the call to fire up the grill becomes too strong. Or perhaps your grill never cools, even during the fiercest squalls of wintertime. Whichever way you roll, we’re right there with you. But nothing says welcome to spring and summer more than a fresh, hot burger right off the grill.

If you’re like us, you know where to find the best burgers - whether it’s at a local downtown restaurant or with your old roommate who just happens to be a chef and knows how to dish out the tastiest burgers around. Yet the age old question remains - how do you replicate that one-of-a-kind flavor on your own backyard grill? We’ve often wondered this ourselves, because when that moment hits, you want that perfect burger, but you don’t want to break the bank in the process.

So we knew we had to finally solve this backyard quandary and man, did we come up with our own very simple, yet intensely flavorful seasoning blend that includes our own Mesquite Smoked Kentucky Bourbon Peppercorn, Mesquite Smoked Paprika, Maple Smoked Cayenne Pepper, and Whiskey Smoked Sea Salt from The Original Cold Smoked Salt and Pepper Company.

Gather your ingredients listed below and mix in a small bowl.

1/2 tsp Mesquite Smoked Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Mesquite Smoked Kentucky Bourbon Peppercorn
1/8 tsp Maple Smoked Cayenne Pepper
1/2 tsp Whiskey Smoked Sea Salt
2 Tbsp Brown Sugar

Sprinkle the seasoning blend on either side of the hamburger patties or even veggie burgers. Both yield great results. Reserve a portion of the seasoning to re-season as you grill. Cook low and slow or char to your desired preference. Either way, the end result will keep the grill fired up in the backyard all year long.

Apple Cider and Double Smoked Ham

Mon, 15 Jan 2024 18:10:51 GMT

The Original Cold Smoked Salt and Pepper Co.

One of the most common seasonal offerings in any Christmas meal is baked ham. Though this traditional meat has been reinvented time and time again throughout history, it still has never lost its rightful place at the center of the dinner table. Here at The Original Cold Smoked Salt and Pepper Company, our family has fallen in love with this double smoked ham recipe. The extra smoky flavors, along with The Original’s cold smoked seasonings, are beyond compare. We hope our family’s tradition may become the new tradition at your dinner table as you gather together with family this Christmas season or any other time of the year.

The ingredients you will need for this recipe are as follows…

5 lb Ham
4 Cups of Apple Cider
1/2 cup of Honey Bourbon
1/4 cup Dijon Mustard
1/4 cup Honey
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Maple Smoked Sea Salt
1/2 Teaspoon Maple Smoked Peppercorn
Applewood Smoked Espresso Peppercorn
Hickory Smoked Paprika

The first step is to prep the ham the day before you are planning to smoke it. We use an apple cider and honey bourbon marinade that we inject straight into the ham the night before smoking. This allows the juices to settle into the meat and hold the flavor during the cooking process. Next, you will mix together in a sauce pan 2 cups of apple cider, 1/2 cup of honey bourbon, 1/4 cup dijon mustard, 1/4 cup honey, 1/2 teaspoon ground cinnamon, 1/2 teaspoon of Maple Smoked Sea Salt, 1/2 teaspoon Maple Smoked Peppercorn. Mix together and heat over medium heat. Do not boil or this will start to caramelize the honey and bourbon. Grab a 3 inch deep foil pan in which to place the ham. Cover the ham with foil to protect any juices that may spring a leak during the injecting process. Use a meat injector to throughly inject the ham with the marinade until it is all distributed. Make sure to cover as much surface area as possible over the ham so the marinade is distributed as evenly as possible. Once this is done, cover with foil and place in fridge overnight.

On the day you are ready to smoke the ham, prep the smoker with Hickory wood pellets or with your favorite flavored pellets and set the smoker to 350 degrees. While the smoker is heating up to the desired temperature, remove the ham from the fridge and uncover. Season the outside of the ham with Applewood Smoked Espresso Peppercorn, Maple Smoked Sea Salt, and Hickory Smoked Paprika. Season to taste. Finally, take 1 cup of apple cider and another 1/2 a cup of bourbon and pour into the bottom of the foil pan with the ham. This will help with flavoring during the cooking process and help keep the ham from drying out.

Once the smoker is close to 350 degrees, place the foil tray with the ham in the smoker. Allow one hour of cook time per pound of ham. You will want an internal temperature to be 165 degrees before you pull it off the smoker. One tip to help during the smoking process is to take a spoon to scoop up the juices in the foil pan and drizzle them over the ham from time to time. This will help season the meat and get a nice caramelization on top. After it has reached the desired temp of 165 degrees, remove it from the smoker and cover. Let it set for at least 30 minutes to let the juices settle back into the meat as it cools. Finally, slice the ham to your desired thickness and serve.

Smoky Baked Mac & Cheese

Thu, 21 Sep 2023 14:21:15 GMT

Ambassador Chef Ryan Dawson

Ingredients ( 6 Servings )

8 oz elbow macaroni, cooked
1/2 tbsp olive oil
4 tbsp unsalted butter
4 tbsp flour
1 cup whole milk
1/2 cup heavy whipping cream
2 cups sharp cheddar cheese shredded
1 cup gruyere cheese shredded
1/2 cup pepper jack cheese shredded
salt and pepper to taste (Try Hickory Smoked Sea Salt and Peppercorn)
1 cups panko crumbs
4 tbsp melted butter
1 tbsp The Original Hickory Smoked Paprika (or regular paprika)

How to:

Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
Cook pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

Drizzle with olive oil and stir to coat. Set aside to cool while preparing cheese sauce.
Melt butter in a deep saucepan. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface. Whisk in salt and pepper.
Add shredded cheese and whisk until smooth. Sauce should be nice and thick.
Stir in the cooled pasta until fully coated with the cheese sauce.
Pour the mac and cheese into the prepared baking dish.
In a small bowl, combine panko crumbs, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Roasted Parmesan Asparagus

Thu, 21 Sep 2023 14:21:13 GMT

Ambassador Chef Ryan Dawson

Ingredients ( 4-5 Servings )

1 bunch Asparagus ( I prefer thick cut )
1/2 teaspoon salt (Try Cherry Smoked Sea Salt)
1/2 teaspoon fresh ground black pepper (Try Cherry Smoked Peppercorn)
3 cloves minced garlic
4 tbsp parmesan cheese
2 tbsp olive oil

How to:

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
Rinse the asparagus and trim off the woody end pieces. Spread out onto prepared baking sheet.
Coat the asparagus lightly with coat of olive oil. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again.
Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy! ( For a more tender version, blanch your asparagus in unsalted boiling water until bright green - let cool before tossing with olive oil and seasoning )

Creamy Wild Mushroom Risotto

Thu, 21 Sep 2023 14:21:11 GMT

Ambassador Chef Ryan Dawson

Ingredients ( 6 Servings ) **trust me, you’ll want extra! “”

1 lb wild mushroom ( I prefer Cremini & Oyster )
8 tbsp butter
4 garlic cloves, minced
2 fresh thyme sprigs
1/2 tsp salt (Try Mesquite Smoked Sea Salt)
1/2 tsp freshly ground pepper (Try Mesquite Smoked Peppercorn)
3/4 cup dry white wine
1 tbsp lemon juice
5 cups vegetable stock
1 1/2 cups Arborio Rice
1 cup heavy cream
1 cup freshly grated parmesan cheese
fresh parsley minced, optional

How to:

In a small saucepan, warm broth over low heat

In a heavy skillet melt half of the butter over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add garlic, thyme sprigs, salt and pepper. Stir for an additional minute. Remove mushroom mixture from pan and set aside.

Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.

Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of vegetable broth and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (This step takes 20-25 minutes.)

Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly shaved parmesan cheese & fresh parsley.

Pan Seared oven Roasted Rosemary Chicken Thighs

Thu, 21 Sep 2023 14:21:09 GMT

Ambassador Chef Ryan Dawson

Ingredients ( 4 Servings )

4 chicken thighs, bone-in and skin-on, (pat chicken dry with paper towels)
1 tablespoon olive oil
2 tbsp finely chopped fresh rosemary
2 tsp onion powder
1 tsp smoked sea salt (Try Applewood Smoked Sea Salt)
1 tsp smoked black pepper (Try Applewood Smoked Peppercorn)
1 tsp smoked paprika (Try Hickory Smoked Paprika)
2 tbsp olive oil for searing the chicken

How to:

Preheat the oven to 375°F.
In a small mixing bowl, combine all seasonings. Mix well & coat both sides of the chicken. Marinate for 30 minutes

Using a dutch oven, or deep skillet ( to prevent splattering ) heat oil on medium high

Place the chicken, skin side down until golden brown ( about 3 minutes) place skin side up onto a wire rack prepared baking sheet ( reserve the juices to make pan sauce ) Cook until internal temperature reaches 165°F ( about 30 minutes / timing will reflect on size of chicken)

Reese’s Peanut Butter Cup Cheesecake

Sun, 17 Sep 2023 12:39:30 GMT

Ambassador

Chef Ryan Dawson

Ingredients

Oreo Crust:

2 cups Oreo crumbs
4 tbsp. unsalted butter-melted
pinch of sea salt (Try Maple Smoked Sea Salt)

Peanut Butter Cheesecake Filling:

32 oz. cream cheese- softened
1 1/2 cup brown sugar
4 large eggs
1 cup smooth peanut butter
2 tsp vanilla
1/3 cup heavy cream
1 ¼ cups miniature chocolate chips

Milk Chocolate Ganache:

½ cup heavy cream
1 ½ cups milk chocolate chips

Garnish:

Chopped Reese’s cups

How to:

Make the Crust

Preheat oven to 325 degrees F.
Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.
Pour in the melted butter and a pinch of salt; pulse a few times to combine.
Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.
Place the pan into the preheated oven; bake for 10 to 12 minutes. Remove from the oven, then set aside to cool. When the spring-form pan has cooled, wrap aluminum foil around the sides

Make the Cheesecake:

Beat the room-temperature cream cheese with a mixer until smooth, scraping down the sides at least once.

Add the eggs one at a time, scraping down the sides of the bowl after each addition.

Add brown sugar, peanut butter, cream, and vanilla; beat until combined. Scrape down the sides of the bowl a few times while beating. It will take a few minutes to get the peanut butter mixed in.

Gently fold in the chopped peanut butter cups with a spatula.

Cover the bottom of the springform pan with a double layer of aluminum foil that goes high up on the sides. Then pour the mixture onto the cooled crust inside the foil bottom-covered springform pan

Bake the Cheesecake:

Place the foil-lined springform pan inside a larger pan. Carefully pour the hot water into the larger pan until the water is about 1 inch up the sides of the springform pan.

Bake the cheesecake until just set, about 1 hour and 15 minutes. There will be a 2-3 inch wobbly area in the center. A wobbly center is completely normal!

Tips for your water bath:

Use Hot Water. Don’t rely on the oven to bring the water temperature up. Instead, use a kettle or pot to heat the water before pouring it inside the pan for baking.

Wrap the Springform Pan In Foil: To prevent water from spoiling the cheesecake, use a double layer of aluminum foil that goes high up on the edges of the springform pan.

I found that using a large roasting pan worn handles works the best. Use one if you have one, but any pan that will hold the 9-inch springform will work.

Cool the Cheesecake:

Turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the range.

Let the cheesecake sit for about an hour, then remove the cheesecake from the oven.

Cool completely, then refrigerate until completely cool on a wire rack, about 2 to 3 hours before topping.

Ganache w/ Peanut Butter Cup Topping:

Pour the cream into a small saucepot. Heat until simmering, but not boiling.

Remove from the heat and pour in the own!

Baked Bourbon Apple Crisp

Mon, 14 Aug 2023 11:02:20 GMT

The Original Cold Smoked Salt and Pepper Co.

One of the best desserts to share with family and friends is Baked Bourbon Apple Crisp. It is a sure fire way to end any meal with smiles and pure satisfaction. We have made this dessert many times with different family and friends with different tastes, but all have raved about this dessert.

The prep time can take up to an hour depending if you have some extra hands around that are willing to pitch in and peel some apples. That is the most extensive part of the prep for this dessert, but getting the family and friends involved in this meal can also add some extra fun and great memories that all will share in the years to come.

Now before we get into the nuts and bolts of this dessert creation please note there are two different ways going about cooking this dessert. One option is baking it in the oven for one hour at 350 degrees. The other option is smoking it on the hot smoker for one hour at 350 degrees. Both come out with great results that you will not be disappointed of. However, if you desire that over the campfire smell and taste the hot smoker is a great option. Feel free to use either a cherry, pecan, or apple wood pellets. The choice is ultimately up to you and your preference of taste. If you want to up the level of flavor we recommend trying whisky wood pellets. The unique flavor profile with the bourbon apple crips just takes things to the next level.

The preparation of this meal is key to the success of a delicious dessert. So prepare ahead and give yourself enough time to cook this dessert. The only thing we have always done is to get the Apple Bourbon Crisp all prepped and ready to go just before dinner. Once you get ready to serve dinner we place the apple crisp in the oven or hot smoker. By the time you finish dinner the dessert is just about done and as you give it some time to cool down once out of the oven or hot smoker your guests will be more than ready to dive into this tasty dessert.

Here are the list of ingredients you will need to for this amazing dessert.

Brown Sugar
Flour
Old Fashioned Oats
Cinnamon
1 1/2 Sticks of salted butter
3 pounds of Granny Smith or Honey Crisp Apples
Honey
Bourbon (of your choice) (Try a caramel flavored whiskey or bourbon)
Lemon Juice
Vanilla
The Original Cold Smoked Whiskey Smoked Sea Salt (Fine)
Cast Iron Skillet

To get things started you need to take a half stick of salted butter and season a 12 inch cast iron skillet. Make sure you throughly coat the entire skillet including the sides all the way to the top edge. If you fail to do so the apples will stick to the bottom and sides and it will not serve as easy and clean up will be a pain. This is also a good time to preheat the oven or smoker to 350 degrees.

Second, you want to begin to mix the topping of the Bourbon Apple Crisp. In a small to medium sized bowl combine the following and mix throughly.

1 Cup of brown sugar, firmly packed
1/2 Cup flour
1/2 Cup of old fashioned oats.
1 1/2 Teaspoon ground cinnamon
8 Tablespoon (1 Stick) cold salted butter, cut into 1/4 cubes.

Use a wooden spoon and fork to mix the topping as best as you can. It will be semi clumpy once mixed because the butter is still solid. That is okay and set the topping aside for now.

Now that the topping is made you will need to make the filling. In a small to medium sized bowl place the following ingredients.

1/2 Cup brown sugar, firmly packed
1/4 Cup honey
2 1/2 Tablespoon Bourbon (Try a caramel flavored whiskey or bourbon)
1 Tablespoon lemon juice
1 1/2 Teaspoon ground cinnamon
1 Teaspoon vanilla
1/2 Teaspoon of Whiskey Smoked Sea Salt

Use a fork or whisk to thoroughly mix the ingredients where there is no longer any clumps. Set aside with the topping for the time being.

The fun part and the most time consuming is coring and peeling the Granny Smith or Honey Crisp Apples. The flavor is up to you, but may we recommend Granny Smith apples for this bourbon crisp. The tartness of granny smith apples pairs well with the sweetness of bourbon. If you have some family around feel free to bring them in on the peeling action and let the fun begin. Make sure the slice the apples from 1/4 to 1/2 inch thick. Too thin will cause the apples to become mushy. Place the sliced apples in a large bowl.

Once you have all the apples peeled and in the large bowl take the filling that you have already made and pour it into the apples. We recommend to not pour all of it at once. Pour half of it over the top first. Stir the apples throughly and then pour the rest of the filing and stir again. Make sure that all the apples are coated completely.

Take the apples and pour them into the 12 inch seasoned skillet. Then take the topping, which should be clumpy, and use your hands to break the clumps over the apples making sure to coat the top evenly.

Place the skillet into the oven or smoker at 350 degrees and set a timer for 1 hour. If you have decided to place the skillet in the oven, we would recommend placing it on a cookie sheet. It is possible for the juices to simmer over the edge of the skillet which can cause quite the mess in your oven. Take our word for it.

When you hit the one hour mark, remove the skillet from the oven or smoker and place it on a hot pad. Let it sit for about 15 minutes. The Bourbon Apple Crisp will be extremely hot when taken straight out of the oven or smoker. In the meantime, take a moment to step back and admire your work of culinary art. While it is cooling, it’s time to get out the vanilla ice cream, spoons and bowls to start serving. Begin to dish those sweet portions of Baked Bourbon Apple Crisp into a bowl and dish a good helping of vanilla ice cream on top.

The last step is to sit down, revel in the enjoyment of those around you, and watch the awakening of delight come upon their faces as your family, friends and guests savor every bite of your dessert creation. The Baked Bourbon Apple Crisp will now become a staple in your dessert repertoire.

Smoked Turkey

Tue, 28 Mar 2023 06:24:36 GMT

The Original Cold Smoked Salt and Pepper Co.

As we gather around the Thanksgiving table each year, the big question that our family faces is whether or not we put the turkey in the oven or if we go rogue and put it on the smoker. The traditional oven roasted turkey is flavorful, juicy, and has that tender and familiar Thanksgiving flair. When you pair that with homemade mashed potatoes, baked corn and stuffing you have yourself a crowd pleasing kind of meal. However, this past Thanksgiving we decided to change things up and for the first time we served an Applewood Smoked Turkey for our family Thanksgiving. While it is hard to move on from tradition when some family members balk at the thought of doing something different, our family was extremely excited to venture into the world of a new tradition of smoked turkey. The results of the aforementioned applewood smoked turkey packed so much smoky flavor into every single bite that leftovers were hard to come by.

Smoking a turkey is honestly not hard to do and takes minimal prep work to accomplish great results. For our family Thanksgiving dinner we did not smoke a whole turkey. Rather, we chose to smoke four large turkey breasts, each weighing around three to four pounds. Choosing to smoke just the breasts instead of a whole turkey is contingent on the size of your smoker. Second, we just love the tender breast meat and it takes on the smoky flavor exceptionally well. If you have a large smoker that can hold a full sized turkey, absolutely go for it! Our recipe will work on a whole turkey, as well as just the breasts. Plan accordingly as you prep your smoker and make sure to allow for the proper cook time to reach an internal temperature of 165 degrees.

The ingredients needed to smoked this flavor packed turkey is as follows…

1 to 4 Turkey Breasts / 3 to 4 pounds each
Mayonnaise
The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn
The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt
The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Lemon Peppercorn
The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Paprika
Onion Powder
Garlic Powder
Turkey Stock
Honey

To prepare each turkey breast, we usually use a two day process. The day before smoking, we inject the turkey with a turkey stock mixture and let it set over night, and then on day two we prep the outside of the turkey breasts prior to placing them on the smoker. We like to let the injections soak into the meat at least twelve hours before we actually cook the turkey. Of course, you can inject the turkey on the same day you are smoking it. The choice is yours and it is completely up to you and your preference!

For the injections you will need the following four items: turkey stock, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt and honey. In a small pot, pour one cup of turkey stock, one tablespoon of Applewood Smoked Espresso ground peppercorn, one tablespoon of Applewood Smoked Sea Salt and a quarter cup of honey. If you are wondering why we recommend honey, it’s because we find it adds a natural, mild sweetness to the bold and earthy flavor from the smoked applewood. Simmer all ingredients at medium heat and then bring down to a simmer. Stir occasionally to evenly mix the ingredients. Remove from the stove and use a meat injector to begin injecting each turkey breast. Make sure to place the turkey breast in a plastic bag so that you don’t make a mess of your kitchen. Inject the broth evenly among each turkey breast. If you notice that some of the mixture is starting to leak out, then you know you have throughly filled the turkey breast. Seal the bag where the turkey breast is placed and set in the refrigerator overnight.

When the day arrives to smoke your turkey, get your smoker set to 250 degrees using applewood pellets or wood chips. While the smoker is heating to the desired temperature remove the turkey breasts from the fridge and place on a cookie sheet. At this time we will prepare the outside of the turkey with the following ingredients: Mayonnaise, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt, The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Lemon Peppercorn, The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Paprika, Onion Powder and Garlic Powder.

Apply mayonnaise over the entire turkey breast. This process is known as the Texas way of smoking a turkey. Mayonnaise acts as a binder for all the seasonings that will be applied, but it also keeps the outside of the meat tender and from drying out. Once you have covered each turkey breast, start to apply the seasonings as listed in the above paragraph. All the seasonings listed will be applied to taste. However, may we suggest that the Hickory Smoked Lemon Peppercorn be used as a final touch and used sparingly. Also, when using the onion and garlic powder, know that both can be over power if too much is applied. As for the Applewood Smoked Salt and Pepper and Hickory Smoked paprika, make sure to coat the turkey thoroughly.

Once your smoker has reached the desired temperature of 250 degrees, place the turkey breasts on the smoker. The average cook time for one turkey breast is somewhere between 3 to 4 hours. One hour per pound. If you have more than one turkey breast on the smoker it would be wise to give it a total of 4 1/2 to 5 hours. The final internal temperature you are looking for is between 165 to 170 degrees.

When you have met the proper internal temp, remove the turkey breasts from the smoker. Let the turkey breasts rest for at least 20-30 minutes on a cookie sheet or butcher block. If you have some aluminum foil, use it to lightly cover the turkey breasts. The rest time allows for the juices to seep back into the meat as it cools to keep all the flavor locked in. After you have let the turkey breasts rest you can begin to slice 1/4 inch thick pieces. We recommend placing the sliced turkey in a countertop cooker and set it to 200 degrees or on the warm setting. We also recommend pouring a cup of water in the bottom of the slow cooker to prevent the turkey from drying out.

And at last, all you need are those must have side dishes such as mashed potatoes, stuffing, baked corn, or any family favorites you like to share at Thanksgiving. And after your family tastes the incredible difference that The Original Cold Smoked Salt & Pepper Company has added to your family tradition, you will be the highlight of every family meal for years to come!

Bourbon Smoked Pulled Pork

Tue, 28 Mar 2023 06:24:19 GMT

The Original Cold Smoked Salt and Pepper Co.

One of the most commonly smoked meats is pork, while the most sought after menu item is pulled pork. It’s a time honored favorite never missing from your favorite BBQ joint or local street fair. When looking to satisfy that intense BBQ craving, smoked pulled pork has the best culinary chops to get the job done.

Making your own pulled pork can be fun, rewarding, and exceptionally tasty. Once you have perfected your own style and flavor combinations, you’ll probably feel ready to conquer the smoked meat world by entering yours into any local competition! Although, providing an extraordinarily flavorful and satisfying meal to all your friends and family is just as rewarding as well.

The internet is flooded with an incredible amount of smoked pulled pork recipes for you to choose from. We love to create and cultivate our own style of recipes using our very own The Original Cold Smoked Salt and Pepper Co. products. This recipe of Hickory Smoked Bourbon Pulled Pork is no different, and we have made it for our friends, family, and even private events for 50 to 100 people. While the internet provides you endless recipe options, we hope that our smoked pulled pork becomes a beloved family tradition.

The Hickory Smoked Bourbon Pulled Pork is based on a two step process. The meat is injected with marinade the day prior to cooking and then cooks on the smoker for a solid 8 to 10 hours. The ingredients you will need for this recipe are as follows…

1/3 Cup Bourbon (Your Choice)
1/3 Cup Brown Sugar
1/3 Cup Honey (We recommend using local honey - Preferred Mesquite Flower Flavored Honey)
1/2 Stick 80z of Butter
1/3 Cup Apple Cider
1 Teaspoon The Original Cold Smoked Salt and Pepper Co. Whisky Smoked Sea Salt (Fine)
1 Teaspoon The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn
8 to 10 Pound Bone-in Pork Butt

This recipe is based on a pork butt weighing between eight and ten pounds.

Prep the pork butt by removing any extra skin or thick layers of fat. A small amount of fat is fine to leave on and will add flavor as it cooks.

The night before you plan to smoke your pork butt, combine the ingredients listed above and mix in a small pot on the stove at medium heat. As the ingredients begins to liquify, turn the heat down to a light simmer so that crystallization does not occur. Once the ingredients are throughly blended and liquified, move to a warmer on the stove top if you have one or keep the heat at a very low temp. Take a meat injector, found at any BBQ store, and fill it as full as you can. Before injecting the ingredients into the pork butt, make sure the pork butt is in a plastic bag or container. This will help to contain any excess liquid. Now you can begin to inject the marinade into the pork butt on each side as many times as you can until you have emptied the pot of marinade.

Tie up the plastic bag with the pork and make sure there are no leaks and place in the fridge over night.

Plan accordingly for the amount of time it will take to cook the pork butt. Depending on the weight, you will figure one hour of cook time per pound when smoking at a temperature of 225 degrees. Weather also plays a factor in the cook time as well. If it is extremely cold outside, you might want to bump the heat up to compensate for the colder temperatures.

In the morning, take the pork butt out of the fridge and let it set until it is close to room temperature. While you are waiting, lather the pork butt in yellow mustard and season with The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt and Applewood Smoked Espresso Peppercorn.

Add your favorite wood pellets into your smoker. We recommend Hickory Wood for this recipe, however, you can choose whatever wood flavor that fits your unique taste. Set your smoker to 225 degrees. Once your smoker has reached the desired temp, place your pork butt right onto the grill racks. Remember, this is not necessarily a set-it and forget-it cooking process. After the first 3 1/2 hours on the smoker, spray the outside of the pork butt with Apple Cider Vinegar. This helps with adding additional flavor as well as keeping the pork from drying out during the smoking process. Continue this process every 30 minutes until the pork has been on the smoker for five hours.

Once the pork has been on the smoker for five hours, it is time to wrap the pork butt in butcher paper. We have tried aluminum foil in the past but have found that butcher paper works best. Once you have wrapped the pork, place it back on the smoker for the remainder of the cook time. This is based on an 8 to 10 pound pork butt, so plan on 8 to 10 hours of cook time. Please note during the final cooking hours you can flip the pork butt mid way through so that it cooks evenly.

As you get closer to the final hour on the smoker use a meat thermometer to get the internal temp of the meat. You are looking for a final internal temp of 205 degrees. It cannot be less than that. At a temperature of 205 the meat will begin to break down, which allows you to easily pull the meat apart to get the style of smoked pulled pork we have all come to know and love.

When you have reached the internal temp of 205, remove the pork butt from the smoker and let it rest for an hour - do not remove the butcher paper. One option is to place the pork butt in a cooler with no ice, cover it with towels and let it set for an hour. This is a viable option, but if you don’t want to go to the extent of using a cooler, we recommend setting the pork in a baking pan and covering it with a towel to keep as much heat in as possible. After an hour, remove the towel and butcher paper. We recommend leaving the pork butt in the baking sheet as it gives you room to pull the pork. Before you begin to pull the pork with “claws”, go for the bone and pull it out. If all has been cooked properly, the bone should pull out clean without any meat attached. Now you can begin to pull apart the pork butt. Keep pulling until you have fine slivers of meat or the desired texture you are looking for. Once you have pulled everything apart, it is recommended to place it in a crockpot to keep warm. We also like to add a thin layer of water at the bottom of the crockpot so that the meat does not dry out depending on how long it is until you serve.

The final steps are up to you! Grab your favorite sides, rolls, drinks and dig in. Notice we did not include any BBQ sauce in this last step. Trust us when we say that you will love the Hickory Smoked Bourbon Pulled Pork as is with no additional sauces. Enjoy!

Smoked Sausage and Rice

Tue, 28 Mar 2023 06:18:53 GMT

The Original Cold Smoked Salt and Pepper Co.

There are a plethora of smoked meats to choose from at the local grocery store or meat market. I am sure they all taste as you would expect and have the smoky flavor you are looking for, but nothing replaces the experience of smoking your own meat. A few months ago, I was gifted some links of smoked sausage from the Green Dragon Flea Market here in my home town of Ephrata, PA. It was a phenomenal sausage and did not disappoint. I created a rice bowl style meal around it and it was quite tasty ~ meal you would desire on a cold fall or winter’s day. However, I wanted to try my hand at smoking my own sausage. A friend of ours had an entire hog butchered and was kind enough to share some pork sausage with us. After it spent some time in the freezer, I finally decided to take the opportunity to thaw it out and place it on the smoker. Then, after entrusting the smoked sausage to the seasoning with our Hickory Smoked Sea Salt, the ending result was a delicious Hickory Smoked Sausage and Rice dinner ~ fit for the whole family.

The ingredients are fairly simple with no complicated steps to muddy the waters. You’re basically throwing everything into one big pot to simmer, stir, and serve. Here are the ingredients you will need…

1 Green Bell Pepper
1/2 Red Onion
3 Garlic Gloves
1 Can of Peas & Carrots
1 Cup Bacon
4 Cups of Rice
Sausage
Shredded Cheddar Cheese
1 Tsp of Lemon Juice
The Original Cold Smoked Salt and Pepper Co Hickory Smoked Sea Salt & Hickory Smoked Peppercorn

Getting the sausage onto the smoker is priority number one. You can always choose whatever flavor of wood you would like to smoke with, but for this specific recipe, I chose hickory. The rule of thumb when smoking is this: the lower the temp, the more smoke will adhere to the meat, but you will have a longer cook time. The choice is yours, of course, so plan accordingly. I typically set the smoker to 250 degrees and it takes about an hour for the sausage to cook. Once the sausage is finished on the smoker, let it set and cool, and while this is taking place, begin to prep the rest of the ingredients.

Grab a large pot and fill it with water. Place it on the stove top at high heat to begin the boiling process for the rice. Add regular table salt into the water to speed up the process. Finely chop the green bell pepper, red onion, garlic cloves, bacon, and place into a medium frying pan at medium heat. Feel free to add a drizzle of olive oil as you sauté. Season the ingredients with The Original Cold Smoked Salt and Pepper Co Hickory Smoked Sea Salt & Hickory Smoked Peppercorn. As the bacon and onions begin to caramelize, add a teaspoon of lemon juice and the can of peas and carrots. Continue to cook as you begin to lower the heat.

Once your water is boiling, place the 4 cups of rice into the water. To save time, use bagged rice that can be thrown into the boiling water. It is much easier and no measuring is required. Let it boil for 10 minutes. If you choose another rice option, please following the instructions on the box.

While the rice is cooking and your other ingredients are sautéing in the skillet, grab the sausage that has now cooled and begin to slice it into 1/4 inch thick discs and then cut them in half again. Place the sausage immediately into the skillet with the other ingredients and bring the heat back up to medium. As you continue this process, make sure to stir so nothing burns and season again with The Original Cold Smoked Salt and Pepper Co Hickory Smoked Sea Salt & Hickory Smoked Peppercorn.

After 1o minutes is up, drain and fluff the rice. Take your skillet full of smoky yummy goodness and pour it in with the rice. Stir until completely mixed. Grab a few cereal bowls and fill them up. Take some of the shredded cheddar cheese, place on top and allow to melt. Finally pull up a chair, grab your favorite drink, and sit down and enjoy!

Cheesesteak and Homemade French Fries

Tue, 28 Mar 2023 06:14:29 GMT

The Original Cold Smoked Salt and Pepper Co.

This simple meal has become one of my boys’ favorite Friday night go-to dinners. I recently came across a similar recipe and decided to try my own adaption using our own smoked salt and pepper. Nothing compares to using fresh ingredients in any meal and this one is no different. The benefits of making your own homemade French fries are incredible and so simple - there are no preservatives or other unhealthy ingredients that you will be serving to the family. Instead, it’s a simple fresh take on an American classic. The fresh sliced beef steak, which has never been frozen, is so tender when you take that first bite. The combination of all these ingredients will certainly leave your family with a dinner they will love.

The ingredients that make up this tasty meal are simple, including a light prep time. You will need the following…

Yukon Gold Potatoes
Garlic
Red Onion
Fresh Sliced Beef Steak
Beef Stock Concentrated
Mayonnaise
Butter
Olive Oil
Flour
Water
Baguette Rolls
Shredded Sharp Cheese
Brown Sugar
The Original Cold Smoked Salt and Pepper Co. Mesquite Smoked Kentucky Bourbon Peppercorn / Mesquite Smoked Sea Salt / Mesquite Smoked Paprika / Applewood Smoked Sea Salt / Applewood Smoked Peppercorn

Wash the potatoes with cold water and dry. Quarter the potatoes long ways and then slice each quarter to the thickness of about a 1/4 inch. Grease a large cookie sheet. Place potatoes in a large mixing bowl and drizzle olive oil over potatoes fries then season with Applewood Smoked Sea Salt and Applewood Smoked Peppercorn. Then place evenly over the cookie sheet and into the oven at 425 degrees for 30 minutes or until potatoe fries are crispy.

While the fries are in the oven, heat up a skillet on the stove top to medium heat and drizzle in olive oil. Slice half of a red onion into small pieces along with four cloves of diced garlic and place into skillet. Sauté onions and garlic with two tablespoons of brown sugar, 3 tablespoons of butter, and a pinch or two of Mesquite Smoked Sea Salt and Mesquite Smoked Kentucky Bourbon Peppercorn. Continue to stir as onions and garlic caramelize. Then take your fresh sliced beef steak and place into skillet with onions and garlic. Allow to brown over medium heart. Season again with Mesquite Smoked Sea Salt and Mesquite Smoked Kentucky Bourbon Peppercorn and this time also add Mesquite Smoke Paprika. While simmering, take two dollops of mayonnaise and 2 tablespoon of flour and mix in with the sliced beef. To keep things from drying out as you cook, feel free to add a 1/2 cup of water as you continue to let the beef cook. Once the beef is cooked thoroughly, begin to pour in shredded sharp cheese and stir. Keep stirring to keep the cheese from burning. Once the cheese is thoroughly melted, turn off stove, remove from heat and let set.

Finally, slice the Baguette Rolls. If you have the time you can always toast the rolls in the oven for about 2 to 5 minutes if you would like a more crispy bun. Leaving the rolls as is will also do just fine.

Lastly, all you have to do is plate, take out the homemade French fries, and serve. Enjoy!

Homemade Cheese Pizza

Tue, 28 Mar 2023 04:31:06 GMT

The Original Cold Smoked Salt and Pepper Co.

One of the most common questions we are asked is simply this: How do we use smoked salt and peppercorn? It’s always interesting how adding the singular word “smoked” before salt or pepper can cause apprehension when it comes to cooking. But don’t let this word leave you perplexed. Rather, allow it to bring a new dimension of flavor and creativity to your home cooking.

One of the most asked-for meals in our family is Homemade Pizza. It usually finds its way to our table on a Sunday night after a busy weekend. The ingredients are simple and already prepared. You just have to put it together, but the flavor twist is using our Maple Smoked Lime Peppercorn and Whisky Smoked Sea Salt to add an amazing finish to a traditional pizza.

Ingredients:

Pre-made Pizza Dough
Pizza sauce
Mozzarella Shredded Cheese
Oregano
Maple Smoked Lime Peppercorn
The Original Cold Smoked Whisky Smoked Sea Salt
Feel free to add any toppings that your family requests.

Preheat oven to 425 degrees. Roll out pizza dough on a greased cookie sheet. Once pizza dough is rolled out to the edges on the cookie sheet, sprinkle the Maple Smoked Lime Peppercorn and Whisky Smoked Sea Salt over the dough. Place in the oven for 8 minutes until dough has risen. Do not leave it in past 8 minutes or dough will harden and could possibly burn. Remove the crust from the oven, spread the pizza sauce, then add shredded mozzarella cheese, oregano and any other toppings you prefer. Next, sprinkle a dash of the Maple Smoked Lime Peppercorn on top or to desired taste. Place back in oven for another 8 minutes or until crust is lightly browned and cheese is fully melted. Remove and let set for a few minutes to cool. Lastly, slice and serve. Enjoy!

Cornflake Chicken Sliders

Tue, 28 Mar 2023 04:31:04 GMT

The Original Cold Smoked Salt and Pepper Co.

Don’t over think it! That is always what our go-to answer is when people ask us how to use our incredibly aromatic smoked salt and pepper. Just remember - What is always found on a dining, kitchen table or likely in a kitchen cabinet? Salt and Pepper! These two ingredients will always find their way into a meal, and the beauty of this is that you don’t have to be a chef or an accomplished cook to expertly use these ingredients. The distinct smokiness of these two simple ingredients is what will change a simple meal into a family favorite.

As a family, we value time together around the dinner table and when good food is involved, good conversation is sure to follow. One of those meals that lend itself to this good conversation is our Cornflake Chicken Sliders. This is another go-to meal where you can add various sides - whether it be French fries, chips, or a salad.

The ingredients you will need are as follows…

Chicken Breasts
Cornflake Cereal
Flour
2 Eggs
Mini Potato Rolls
Cucumber
Vegetable Oil
The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt & Maple Smoked Orange Peppercorn .

First, defrost enough chicken breasts for your family and then slice them in half. Then take those halves and halve them again, so they are nice and thin. A little prep work beings now: Get three bowls ready. In the first bowl, place 1 cup of flour. In the second bowl, crack one egg and whisk. The third bowl will be for your cornflakes, but before you place them into the bowl, pour the cornflakes into a large zip-lock bag and crush. The consistency should be similar to bread crumbs. Place the cornflake crumbs into the third bowl. Finally, grab your cucumber and a peeler, and thinly slice the cucumber long ways to create thin strips of cucumber. Set aside to add later.

Place a skillet on your stovetop and turn on just above medium heat. Pour in vegetable oil to cover the entire bottom. Let oil heat to a good temperature. Once oil is hot and bubbles appear, lower the heat to simmer.

Take your three bowls and have them close to the stove near your skillet. You will want to grab one of your thinly sliced chicken breasts and place it into your first bowl which contains your flour. Be deligent to coat the entire breast. Place it into the second bowl containing an egg. Again turn over to coat entirely. Finally, place into your bowl number three which has your crushed cornflakes and repeat the turnover process until covered. Then immediately place into the hot skillet with vegetable oil.

The cooking process will be shorter that you think. Leave the chicken on each side for about a minute or two. The key is to keep an eye on it so that you don’t burn the cornflakes. Total cook time for each piece of chicken breast is about 5 minutes. Once cooked, remove the chicken breasts and place onto a paper towel to absorb any residual oil. Allow time to cool.

When plating, we normally like to add our own homemade mustard sauce to each side of the potato roll, but you can choose whatever you would prefer. We do recommend a honey mustard style flavoring, which seems to be a great compliment. Before you put it on the top of the bun, take the cucumbers you had sliced earlier and place a few of them on top of the cornflake chicken. You may find this to be an odd pairing, but the first bite will chase away any apprehensions you may have had.

Once again, any side dish you are craving will do, and don’t be afraid to have more than one slider! Enjoy!

Smoked Bacon and Garlic Stuffed Pork Loin

Tue, 28 Mar 2023 04:31:02 GMT

The Original Cold Smoked Salt and Pepper Co.

One of the greatest joys in my life is the opportunity to cook for others. I love to bless family and friends with a great meal that they can savor, while nourishing and encouraging them at the same time. I will never claim to be an accomplished cook, chef, or barbecue, but I hope that my efforts at these endeavors will conclude in blessing others through food. There is no other better way to connect with your community than with providing a meal. While our individual preferences may greatly vary, our love of food brings us together. It requires that moment in time where we sit, stop, and enjoy the moment we have been given to refuel, regroup, and recharge. It allows for pure conversation with our friends and family, when we normally don’t take the needed time to do so. It’s the beauty of dinner time; a call to drop everything, come on in and give thanks.

One of the more challenging meals I have attempted was Smoked Bacon and Garlic Stuffed Pork Loin. I love to make this for friends and family and there is always plenty to go around. This does involve more prep work than most meals, yet the end result is pretty gratifying. And the ending presentation looks simply amazing. Here’s a heads up: I normally make this as a two stage process and allow two days to make this all happen. I usually have this meal on a Saturday evening, because I use Friday night to prepare the stuffed pork. When Saturday arrives, I use the day to smoke the pork on our hot smoker. If you can cram it all into one entire day, absolutely go for it. There honestly is no right or wrong way. Do what you think is best for you and your time.

The list of ingredients is a little longer than other recipes, so here you go:

5lb Pork Loin
10 Slices of Bacon
2 Shallots
5 Cloves Garlic
Fresh Parsley
Oregano
1 Lemon
1 Lime
Red Pepper Flakes
Butcher String
Butcher Paper
The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn / Applewood Smoked Sea Salt / Maple Smoked Lime Peppercorn / Hickory Smoked Paprika

First, grab a medium sized skillet and slice the 10 pieces of bacon into small pieces and begin to sauté them over medium heat. While the bacon is cooking, begin to chop up the shallots and garlic and place them with the bacon and continue to sauté. Next, take the fresh parsley and roughly chop it into pieces and place with with the bacon, shallots, and garlic. Season with The Original Cold Smoked Salt and Pepper Co Applewood Smoked Espresso Peppercorn, Applewood Smoked Sea Salt, and Hickory Smoked Paprika. Finally, grab a pinch of red pepper flakes and throw that into the mix. If you are not overly familiar using red pepper flakes, please note that a little goes a long way. I made that mistake once and it really brought an unbearable level of heat to the meal.

While things are cooking, begin to grate some lemon and lime zest into the skillet on top of everything else. Then cut the lemon and lime and squeeze the juices into the skillet. Both juices add a fresh and vibrant flavor to the stuffing. You will know when things are cooked all the way through when the bacon, garlic, and onions have a nice caramelized color. When this happens, remove the skillet from the heat.

Allow the mixture to cool while you grab the 5 pound pork loin from the fridge. This next step will require you to butterfly the pork loin. To do this, place the pork loin with the fat side down and cut in one inch from the edge with a sharp knife. Slice from one end to the other from about a half inch down. Once you have the first cut completed, the objective is to continue to cut down and around the loin, keeping a half inch thickness all the way through until the pork loin is now laying flat. If it doesn’t come out perfect on the first try, don’t worry; it may take a few more times to get it done to your satisfaction.

Now that you now have your pork loin rolled out and laying flat, take some of the The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn / Applewood Smoked Sea Salt / Maple Smoked Lime Peppercorn / Hickory Smoked Paprika and lightly season. Once that is done, grab your bacon mixture (a.k.a Stuffing) and spoon that over the pork loin. Make sure to stuff all of the bacon mixture into the loin, because you don’t want to waste any of your star ingredients. Spread it evenly over the entire pork loin.

Now it’s time to roll the stuffed pork loin. Grab the butcher string and keep nearby. aHold the pork loin at one end with both hands and begin to roll the it back into its original state or at least as close to it as you can get it to that. Using the butcher string, wrap around one end and tie tight. Cut the string and repeat the process a few more times down the pork loin until you have the pork is properly rolled. Make sure to tie the butcher string as tightly as you can. It is very important that nothing will come loose or undone, so that you do not lose any of the filling during the smoking process.

Now that your Bacon and Garlic Stuffed Pork Loin has taken its proper form, place the fat side up and begin to season once again with The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn / Applewood Smoked Sea Salt / Maple Smoked Lime Peppercorn / Hickory Smoked Paprika. As mentioned above, I normally take two days to make this meal. So I would normally let the pork loin set over night in the fridge until I am ready to put it on the smoker the next day. When you are finally ready to place it on the smoker, set the temp to 225 degrees. Place the pork loin fat side up on the smoker. The fat juices will then pour into the meat and not lose that flavor by dripping to the bottom of your smoker. You can anticipate one hour of cook time per pound. Therefore, a five pound pork loin will take five hours to cook. You will also need to decide which wood flavoring you would like to use. I usually like to smoke this pork loin with applewood, but feel free to try any other flavor that you may prefer.

Typically pork will only take so much smoke during the cooking process. After four hours the pork will stop taking on the smok flavor, so I prefer to wrap the pork in foil or butcher paper to finish out the cooking process. I will usually wrap it in butcher paper after three hours of smoking and cook the last two hours covered. You are looking for an internal temp of 145 degrees on the pork loin, but I’ve been known to let it go to 155-160 degrees. Once it is done, remove the meat from the smoker and leave the pork loin wrapped. Let it set for at least 15 to 20 minutes. Allow those juices to soak back into the meat before slicing.

Finally, remove your dinner from the butcher paper. Slice it into one inch thick pieces and admire the work of art you have just created. Serve and enjoy!

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