Hot and Cold Smoking with James Beard Winning Chef Jimmy Schmidt

Big Poppa

Administrator
Jimmy Schmidt is one of the greatest chefs in the country. He has won just about every culinary award there is including the James Beard award. For some crazy reason we get together and cook and I sort of iron chef both of us. I get more out of it than he does. I sent jimmy some drum kits and he has dove into smoking. Here is the dinner that we made Parmesan Crusted MAK Smoked Mushrooms with chives and topped with smoked and grilled Maui Onions, Money Cold Smoked Heirloom tomato basil salad with MAk cold smoked pistachios, Desert gold pan fried brussel sprouts,BIG Poppa's Jalapeno Mashed Yukon Gold taters and Big Poppa Strube Ranch reverse seared New York Steaks
Lets start
BP Drum smoked pecan pellets Asian Sweet and spicy wings with Macadamia nuts
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Jimmy dish Money dusted Shitake, Portabello, and white mushrooms with a light olive oil drizzle hot smoked on the MAK Four Star
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Big Poppa's Jalapeno Mashed Potatoes. These were a first time dish and they were superb. Smoked the jalapenos with light dusting of my Jalalujah maple bacon rub and olive oil. When soft I pureed the Jalapeno and added it to the melted butter and floded it into the mashed potatoes. Try this...really great.
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Big Poppa Seasoned Garlic Salt with the prototype Packa peppa rub Smoked on the MAK Four Star and then seared on the BPS drum
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Jimmys Money and olive oile drizzled heirloom tomatoes for a great salad In the MAK 2 Star with the new cold smoking box
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Jimmy did some secret stuff to these pistachios and cold smoked the in the MAk two star in the new cold smoking box. These topped the salad
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Here is Jimmy's completed Cold Smoked Heirloom Basil salad. The basil was chopped into small strips and folded into chopped romaine and the dressing was tossed into a very subtle vinegarette
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Here is Jimmy's Parmesan chive crusted Smoked Mushroom medley with Mak smoked and drum seared Maui Onions
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I hated brussel sprouts....I dont anymore Thanks Jimmy!
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Here is the plated goodness. Thank you so much Jimmy. Keep in mind he had no idea what he was going to cook I had four bags from the market and said "dig in!" It is such a great honor to get to share the smokers with such a wonderful cook.
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TentHunter

Moderator
WOW! There's so much great looking food where do I even begin with the comments? More importantly, where does the line form?


I'll take a double helping of those Brussels Sprouts!
 

scooter

Moderator
I am speechless! One dish more gorgeous than the last! What a wonderful session of cooking you had. I would have loved to have been there to watch and take it all in.
 

Big Poppa

Administrator
it is really fun...I feel like Im cooking with a friend and I go for it...he is very supportive and I think I sort of fire his juices up creatively its like a jam session in music...WE have 38 unique recipes that one day we are going to publish a cookbook...... I am not in the same league with him but we have never had a bad meal...It is sort of a coveted invite with my friends...."hey Im cooking with Jimmy tonight" Yes is always the answer
 

Kite

New member
The food looks incredible - I LOVE the looks of that salad! And more important, it sounds like a lot of fun!
 

scooter

Moderator
Any guidance on the proportions of the jalapenos to potatoes for your BP jalapeno mashers? Say if I used 6 potatoes, I'd should use 4 japs? More, less?
 

KristenBPS

New member
oooooh, I have a Thai Chili sauce that I love with chicken, now to add macadamia nuts and sneak over to use my dad's drum!
 

Big Poppa

Administrator
The taters were just a normal batch of potatos.....

I sliced down the middle and seeded and lightly dusted with maple bacon jalalujah and then coated lightly with olive oil and smoked until soft Then you puree the halapeno or you can finely dice and put the jalapenos in the butter that you fold into the potatos to have the oil in the butter hold onto the jalapeno flavor.
 
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