Cooking some food with marinaded meat

Posted this at DrumSmoking.com and thought to repost here

Used the Marinade Express to Marinade some steaks and a pack of chicken breast. Once I had it out: figured I would do two loads. While I had the Drum going also roasted some peppers that will be used later in the week for soup. We have a Market here in town called Valley Produce. Today I purchased two bottle of marinade, one bottle of mustard, the three bell peppers , two artichokes, two zucchini,five avocados and a stalk of brussels sprouts. Less then $15. The marinade and mustard was half the expense.











Here the MAK and the BP SSE Drum are in cool down mode. The drum was cool to touch in a hour and able to put the cover on. 4 holes were open to get the temp where it was. With the vents sealed around the edges they work so nice. Being the second home for this drum and it moved around in pick up trucks I knew a little tweaking would be in order. All I will say is this works real well with a little attention applied.

Man that's an awesome mixed grill you have going Jim!! Gotta love that drum! It's the perfect companion to a pellet cooker.

I just bought some high temp sealant from an auto parts store. Got it in grey so it will match the SS drum color. They didn't have clear.

The sealant made a Big difference on my drum.

Nice cook!!

Follow up

In a thread yesterday I roasted some peppers on the Drum. Today I do some tomatoes on the drum. If I did these on a pellet grill I would do one hour in the smoke mode and then ramp up to 250. You need the tomatoes to get enough heat at the end to peel the skins off. Who knows they may only need the heat of the smoke mode.



Today took some tomato split in two with balsamic glaze and Jallelujah Bacon Jalapeno Rub. On the Drum around 250º some oak pellets for smoke.





Saute some onions and garlic with the peppers from yesterday. Took the tomatoes off the drum peeled the skin off added the cans of diced tomatoes and everything into the Blendtec Blender. Split the amount in two blender cycles so ther was no surprise.



add some salt to taste



Tomato soup needs a grill cheese. I now add a little of spicy mustard to the inside of the sandwich



Drizzle in a little cream and avocado slice and dinner is served



I wish I could tell you this is my idea. It is not, Patty and I go to cooking classes at Williams Sonoma and Chef Lindsey who gives the classes there deserves the credit. It is adapted from a WS recipe.

Oh man would I love to have a bowl of that soup! Fantastic cook Jim.

That does look awesome!