How about some real comfort food? Baked ham is one of those beloved foods that works for any occasion—one bite brings you right back to childhood, when all you needed was some yummy, smoky goodness to feel that everything was right with the world.
Ham is already cooked when you purchase it, so all you need to do is decide on your favorite glaze and reheat it. The ease of making this nostalgic centerpiece dish is one of its finest attributes, especially when you smoke it in the Big Green Egg.
Low and slow-smoked meat offers a three-dimensional explosion of flavors. It could be connected to the fact that it’s elemental, and universal. As Korean-American-Southern chef Edward Lee writes in his cookbook, Smoke & Pickles, the appeal spans the continents. “Some say umami is the fifth [taste], in addition to salty, sweet, sour, and bitter,” Lee writes. “I say smoke is the sixth.” And then there are the leftovers...need we say more?
LOW AND SLOW!
The purpose of low and slow cooking and smoking is to allow meat to cook fully, but to avoid burning or drying out the meat in the process. Smoking adds flavor and depth to the meat itself during the cooking process.
Ham comes from the rear leg of the pig and is then salted and dried or smoked. In the 1940s, Harry Hoenselaar invented the spiral-slicing machine. It holds ham while an oscillating blade makes thin cuts into the meat around the bone. Now, precooked spiral ham is a heat-and-serve holiday classic.
Big Green Egg Hearty Beef Stew
Brrrr... with the snow, ice, cold winter weather blowing through this weekend, how about a savory beef stew? This easy one skillet meal can be made for a warm and delicious meal for your family or friends. We cooked ours on the Big Green Egg to add that extra flavor. You can make this at home in a traditional oven just as well.. Fresh herbs and butter make all the difference in this recipe. Yummy!
Local. Seasonal. Delicious . . . A True Taste of Oregon
Executive Chef Adam Ruplinger, Steamboat Inn, Idleyld Park, Oregon
Adam grew up on a farm in the heart of Wisconsin, where meat and potatoes are king. But the move to Minneapolis proved to have the biggest influence on his culinary style; he landed squarely at the side of a James Beard Best Chef: Mid-West semifinalist Doug Flicker at Auriga. After assisting Chef Flicker at a James Beard House dinner, Adam’s passion took flight. He learned to push the boundaries of what a chef can do with food.
After ten years in Minneapolis kitchens (Auriga, Sous Chef at Martini Blu, Mission, Barrio, Common Roots, Chef de Cuisine at Cocina del Barrio), Adam made a pilgrimage to Portland, Oregon. In August of 2013, fresh off Interstate 84, Coppia Restaurant & Wine Bar nabbed him as the Executive Chef before anyone else had the opportunity.
At Coppia the focus was on the food and wine of Piedmont, Italy. But Adam was able to infuse his devotion to locally sourced ingredients, supporting organic farmers when possible.
Then the excitement of a bold new restaurant project drew Adam to The Parrott House at Roseburg, Oregon. Adam oversaw the design and transformation of several former upstairs bedrooms of the house into a full kitchen. As Executive Chef, he also created and executed a European-focused menu.
His farm-to-table passion drew him to Steamboat Inn which has had a commitment to sourcing locally long before it was a movement. Adam is the perfect addition to the team at Steamboat. Here he provides guests with a true taste of Oregon perfectly paired with local wines. He also loves cooking on the Big Green Egg and trying out new flavor profiles each season.
At the Steamboat Inn, he works with Executive Sous Chef Bryar Horn and Sous Chef Keenan McGrew, providing guests with a true taste of Oregon.
Covid-19 News: The restaurant at the Steamboat Inn is closed until mid April. Everyone stay safe and take care of each other. We will see you soon.
42705 North Umpqua Highway
Idleyld Park, OR, 97447, United States
TJ's Prime Rib Roast
Throughout the course of human history, there have been two things that have never failed to bring a community together: music and food. At Pariah Recorders, an analog-equipped recording studio in Atlanta, Georgia, the combination proves even more effective, drawing together an enclave of artists and creatives just north of the city of lights.
Boasting an analog-outfitted live room with in-house photography, publicity, booking, and artist management, the close-knit team runs the studio, manages the official site and social media channels, films the videos, and builds the studio fittings - like the custom console desk and tape machine case. The team also mans the grills outside when work is done, offering a fully immersive live, work, and play experience to the artists who come to write or record their next album.
This group is great on the grill! Try TJ's Prime Rib Roast, cooked on the Big Green Egg!
Read more about this creative team in our "chocolate" issue, volume 2, of Nourish and Flourish magazine.
Big Green Egg S’mores with Bananas
LET'S CELEBRATE NATIONAL S’MORES DAY!
National S’mores Day is today, and it recognizes one of the most popular campfire treats! Millions of people of all ages love this warm, gooey, chocolatey treat.
S’mores consists of a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker. The origin of this tasty snack is credited to the entrepreneur Alec Barnum. However, the first recorded version of the recipe can be found in the 1927 publication of "Tramping and Trailing with the Girl Scouts" Even though the Girl Scouts were not the first ones to make s’mores, Girl Scout groups describe them in their reports as early as 1925. Earlier recipes used the name “Some Mores.” It is unclear when “S’mores” became the more common name.
Today, many variations on the original s’more find their way around a campfire.