Shrimp Ceviche Boats

Ceviche in the summer time is so refreshing.  Grab a cold beer, sit on the patio

and feel refreshed with a light chilled dish of ceviche. 

Traditionally served on tostada style crisp tortillas, or with tortilla 

chips as an appetizer.  

Sometimes though, I don't feel like so many chips, especially if salsa is also 

being served. 

So why not put the ceviche into lettuce leaves.  Either bibb lettuce or romaine. 

Just the right size for one serving, and easy enough to get into your mouth with out

spilling they yummy topping.

As Always,

ENJOY!

Chopped Mexican Salad

This salad is so versatile.  Here I have it served over chopped romaine lettuce

that I dressed with lime juice, oil, cumin and salt. Then I heaped the chopped

salad on top with a few lime wedges on the side. 

It is a perfect accompaniment to a meaty mexican meal.

I have also served this chopped salad on its own as a side or even as a fun dip 

with some tortilla chips.  

It is easy to make ahead and serves a crowd.

I have traveled with it to many sporting events to feed hungry athletes.

Since it is all vegetables, it is both healthy and refreshing!

As always, 

ENJOY!

INGREDIENTS

Tomato - diced

Avocado - diced

Cucumber - diced

Black Beans(canned) - drained

Corn

Cilantro - chopped

Green Onions - chopped

Salt

lime juice - optional

Jalapeno - optional (chopped)

      I did not include quantities, of each item, because honestly, you can add more or less of your favorites.  My general rule is equal amounts of all the vegetables.  The green onions, cilantro and salt are for added flavoring so add to your own taste.

    In a large bowl add all ingredients but the avocado.  Stir.  Then add avocado and gently stir to mix.

Carnitas Tacos with Salsa Verde

Great for feeding a crowd!

This recipe comes from Tasting Table, one of my great sources for 

recipes and inspiration.

If you are having lots of guests, especially young adults, tacos is the 

perfect solution!

The salsa verde can be made ahead, as well as the carnitas if need be, just rewarm. 

Fill the tortillas and top with salsa verde and thin radish slices and a garnish of 

cilantro.  Serve cut limes on the side.

As Always,

ENJOY!

INGREDIENTS

For the Carnitas:

3 tablespoons lard or canola oil

3 pounds skinless, boneless pork shoulder, cut into 3-inch pieces

Kosher salt, to taste

10 garlic cloves, peeled and smashed

1 large white onion, roughly chopped

¾ cup whole milk

¾ cup orange juice

¼ cup lime juice

¼ cup pickled jalapeño slices

¼ cup jalapeño pickling liquid

1 teaspoon orange zest

For the Salsa and Assembly:

1 pound (8 small) tomatillos, husked and cored

4 garlic cloves

1 jalapeño—stemmed, halved and seeded

3 tablespoons lime juice

Kosher salt, to taste

Corn tortillas, warmed, for serving

Roughly chopped cilantro, for garnish

Thinly sliced radishes, for garnish

Diced white onions, for garnish

Lime wedges, for serving

DIRECTIONS

1. Make the carnitas: In a large Dutch oven, heat the lard over medium high heat. Season the pork with salt and add it to the pan. Cook, stirring as needed, until golden brown,15 minutes. Using a slotted spoon, transfer the pork to a bowl.

2. To the pan, add the garlic and onions, and cook until lightly golden, 5 minutes. Return the pork to the pan with the remaining carnitas ingredients and bring to a boil. Reduce the heat to a light simmer and cook, covered, until the pork is tender when pierced with a knife, 2 to 2½ hours. Using a slotted spoon, transfer the pork to a bowl. Add 1 cup of the braising liquid to the pork and, using two forks, roughly shred the carnitas into bite-size pieces. Season with salt.

3. Meanwhile make the salsa: Heat a large cast-iron skillet over high heat. Add the tomatillos, garlic and jalapeño, and cook, turning as needed, until charred, 4 to 5 minutes. Transfer to a blender to cool. Once cooled, add the lime juice and purée until smooth. Season with salt.

4. Serve the carnitas on corn tortillas with the salsa, cilantro, radish and onion, with lime wedges on the side.

Blueberry Lemon Cream Tart

This tart is worthy of a celebration!

My friend just celebrated her birthday and requested when asked,

for something blueberry. 

The crunchy crust (previous post-sweet tart dough, from Dorie Greenspan), and the 

amazingly mouth watering lemon filling ( French Lemon Cream Tart - from Dorie Greenspan),

topped with fresh large blueberries is the perfect combination of flavors and textures!

I added ground almonds to the tart dough which give it a little extra depth of flavor especially 

when baked the nuts really add a richness.

Glazing the blueberries with blueberry jam keeps them in a beautiful high mound on the 

tart without rolling off.   Finish with a bit of lemon zest for the final touch!

As Always, 

ENJOY!

Blueberry Streusel Tartlets

Yummy! and so fun to share!

Having recently purchased some new 4" fluted tartlet pans, 

I just had to try them out!

What could be more delicious, especially if being enjoyed in the morning,

than blueberry streusel topped tartlets. 

Put a big smile on a friends face, and share them.   I always love to share 

new "experiments" with my friends.

As Always,

ENJOY!

       Preheat oven to 375 degrees.  divide chilled pastry dough into 4 parts.  Roll out into 6" circles,

and line buttered tart pans.  With any remaining scrap, press together and roll out two more disk, and line buttered tart pans.   With foil or parchment paper, line each tart pan and fill with pastry weights( I use dried beans for this).  Place tartlet pans on cookie sheet and bake for 8-10 minutes, just until crust is set but not golden or browned. 

      Remove from oven and let slightly cool.  Fill with fruit, just to level with the rim of the pan.  Do not over fill, these small pans or you will have a bubbling mess all over your cookie sheet.

     Top with a crumb topping.  A mixture of flour, sugar and butter with just a pinch of salt.

Bake at 350 degrees for 40-45 minutes  or until crust is browning and filling is just starting to bubble.

Sweet Tart Dough Crust

This crust looks amazing when filled and tastes

amazing to eat, and it is so easy to prepare.

Your friends will be in awe, and you will know it was no

trouble at all.

Fill it with vanilla or lemon custard and top with your favorite

fresh summer fruit.  Maybe you prefer something chocolate, or

hazelnut or even caramel, the choices are endless.

The recipe comes from one of my favorite baking cookbooks!

Baking by Dorie Greenspan!

As Always,

ENJOY!

Makes enough for one 9-inch tart crust

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg*

1. Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.

2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.

Alternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.

3. Freeze the crust for at least 30 minutes, preferably longer, before baking.

4. To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

5. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.

Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out.

Pickled Eggplant Relish

Use as a lovely antipasto when serving a tray of meats and cheese.

When I was young, I remember my mom making an eggplant relish.

It was so delicious!  I remember my aunt and my grandmother raving about it.

There is a very strong memory about the way it looked and tasted.

I really want to duplicate it, but I can not seem to find the recipe I want.

Most eggplant relishes are Italian and under oil or they are Indian and with

lots of spices.

Neither of these is what I want.

So I have begun the experimentation process.  Making one recipe, and beginning to 

adjust and change from that, until I arrive with what I am looking for hopefully. 

This recipe is more Indian influenced.  Called, Brinjal.

I added some of the spices, and omitted others, to keep closer to what I want my 

final results to be.

I have not tasted this yet, it needs to marinate in its spices for awhile,

but I can't wait to try it.

As Always,

ENJOY!

Canning Lids

This is just a friendly tip, if you are planning on canning.

I love these designer lids!

They are available in the grocery store near all the canning supplies

or in the seasonal section.

I have seen them in red, blue, green and purple!

Ordinarily your choice is only gold or silver. 

Have some fun using these lids, and forget about the cute 

fabric circles to cover the tops when you are giving them away.

Just add some ribbon to tie on a really great tag and you have 

an instant lovely gift!

As Always,

ENJOY!

Plum Jam

Six jars of plum jam, ready for the church fair!

Such a beautiful color red, I wish the camera could capture it better.

Canning in the summer is so much fun, I just love it!

It brings back so many memories of my childhood. 

It was one of the funnest, hottest and most work, my mom and I would do 

together in the kitchen.

Being able to save summer goodness in a jar for a later time.

Opening canned fruits on a cold winter day and enjoying the delicious flavors of summer

that you miss so much.

It is well worth the efforts!  If you have not tried it before, do not be intimidated.

You can easily start with refrigerator jam, which does not need to go in a canning jar.

Just pick the freshest, ripest fruit and get cooking.

As Always, 

ENJOY!

     The pectin boxes in the grocery stores have all the exact directions.

Supplies:

Fruit

Pectin

Sugar

lemon juice(for some fruits)

Peach Crisp

What a summer delight!  

A large baking dish full to serve a crowd!

In the summer I love to make fruit crisp!  It reminds me of when I grew up. 

My mom could put a fruit crisp together in a snap and everyone loved 

these fruit desserts in the summer with some vanilla ice cream on the side.

With so many choices and plenty of great farmer's market produce

available, why not try your favorite stone fruit or even berries!

It is a dessert you can put together so quickly and I really don't know anyone 

who does not like this type of fruit dessert, especially when 

it is still warm from the oven!

As Always,

ENJOY

For those who need specific recipe directions, and quantities, do not be put off by my explanation.

I have helped my mom make this dessert since I was probably 10 years old.  I hardly measure, but know that whether you make this in a big baking dish to serve 8-10, or a small dish for 2, it is really about ratio, get that right, and your golden!

     Preheat oven to 350 degrees.

   Select your baking dish,  fill the bottom half of the dish full of cut fruit or berries.  Sprinkle with sugar, and if you like some cinnamon.  If the fruit is very juicy, sprinkle with a bit of instant tapioca

granules, stir.

   In a bowl mix flour, old fashioned oats, granular sugar, brown sugar and butter, to form a crumb topping.  Sprinkle this over the top of your fruit and spread to the edges of the dish. 

    Bake for 30 min or until the crumb topping is beginning to brown. 

     Let cool slightly before serving.  

For a large baking dish of fruit, 8-10 people this is my ratio

1c flour

1c oats

1c sugar(half white,half brown)

1/2 c butter

cinnamon - optional

salt - optional

      

Pine Nut Cookies

Looking for something simple to finish off that great Italian dinner. 

This is the perfect little cookie.

It is very simple to prepare and can be made a day ahead. 

Serve it with gelato or just an espresso. 

Your guests will be delighted!

As Always,

ENJOY!

Recipe courtesy of Everyday Italian by Giada De Laurentiis

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

Hazelnut Orange Brittle

Brittles really satisfy a sweet tooth, but sometimes it is fun

to change it up and not just stick with peanuts.

Any variety of nut can be used.  Here, I used toasted hazelnuts, and added 

orange zest and a bit of orange extract to give it 

an additional layer of flavoring beyond the sugar and butter.

Try your hand at this brittle, and added your favorite nut and flavoring.

As Always,

ENJOY!

INGREDIENTS

2 Tbs. butter

1 cup sugar

1/2 cup toasted hazelnuts, cut in half

1/8 tsp. salt

1/2 tsp. orange zest, slightly dried

1/4 tsp. orange extract

        Grate the orange, on a microplane, over a paper towel.  Gently spread the zest out to air dry while preparing the remainder of the brittle. 

       Toast the whole hazelnuts in a 350 degree oven until lightly golden and the skins begin to peel away from the nut.  Let cool. Discard any of the loose skins. Cut nuts in half.

          Lightly butter a large cookie sheet, set aside.

  In a heavy bottomed pot, over medium high heat, melt the butter.  Once melted, add the sugar and salt. Cook for 4-5 minutes until the sugar is melted and has turned a beautiful caramel color. 

     Take pot off heat.  Stir in chopped nuts, orange zest, and orange extract. 

     Pour hot sugar mixture over the buttered cookie sheet.  Use a silicon spatula to get all the brittle

from the pot and stirring spoon.  Spread into a thin layer.  It is important to work quickly, because the

sugar begins to harden quickly.

Balboa Pizza

This is one spicy pizza!

Featured in Bon Appetit, June Issue, the article "Pizza Pizza"

calls this  The Balboa.

I am not sure where they got the name, but I call

this pizza layered with spice. 

For my vegetarian version, omit the spicy sausage and 

add Shitake mushrooms.  

You won't be loosing any flavoring, since there is heat from

many other ingredients.

As Always,

ENJOY!

INGREDIENTS

- crumbled hot Italian sausage or mushrooms

- mozzarella

- charred small onions

- crushed red pepper flakes

- chili oil

-oregano 

-Fresno peppers

- single pizza dough

                   If using sausage, crumble and cook through.  Roll out dough.  Layer on cheese,

meat/mushrooms, onions, peppers, and spices.

                Grill or bake in a 500 degree oven, until crust is browned and cheese is bubbly. 

Italian Breakfast Pizza

I absolutely LOVE this pizza!

Bon Appetit, June Issue, featured, "Pizza Pizza".

On the grill or in a very hot oven, they are all delicious!

As Always,

ENJOY!

INGREDIENTS

- Ricotta

- Sizzled pancetta or bacon

- Eggs

- Cracked black pepper

- Parmesan

- Olive oil

- Flaky salt

- single pizza dough

      Cook pancetta or bacon, to just browning but not crisp.  Roll out dough.  Layer on cheese, pancetta/bacon, make small wells for eggs, then sprinkle on black pepper, parmesan, salt, and drizzle with olive oil.

     Place in 500 degree oven or on grill.  Remove when crust is browning and egg whites are cooked but yolks are still runny.

Green Goddess Pizza

Bon Appetit, June Issue featured "Pizza Pizza"

This Green Goddess Pizza is really layered with great taste from all 

the veggies and herbs.

Whether you choose to grill it or put it in a 500 degree oven 

on a pizza stone, the results will still be so delicious!

As Always, 

ENJOY!

INGREDIENTS

- pesto

- fresh goat cheese

- grilled swiss chard or kale

- charred scallions

- parsley

- basil

- chives

- pizza dough

          Char your vegetables.  Roll out your dough. Spread on the pesto. Dot with goat cheese and then layer on the vegetables and herbs. 

      Bake in a very hot 500 degree oven on a pizza stone until the crust is brown.

          

Heirloom Tomato Pizza

A beautiful rainbow of tomatoes, ready for the oven.

Baked to perfection!

Bon Appetit, June Issue featured an article "Pizza Pizza"

about grilled pizza.  Or at least a very hot oven, like 500 degrees!

With a wide range of topping choices, what could be more traditional than this!

As Always,

ENJOY!

1 ball of pizza dough, I really like Trader Joe's, cut into 4 parts

   or single serving size

1/2 cup shredded mozzarella cheese

 heirloom tomatoes, to cover the top, sliced

fresh basil, chopped

olive oil

salt

      A very hot 500 degree oven, with a pizza stone.  Roll out dough. Layer on cheese, tomatoes, basil, a drizzle of olive oil and a little sprinkle of salt.  Bake until crust is browning and cheese is bubbling.

Bucatini All' Amatriciana

This dish is the pride of Rome, although some may argue this point!

Finding Bucatini is not always easy, but it really makes the dish. 

To me the size and texture of the pasta is so important to the dish. 

Too many people think you can put any sauce, with any cut of pasta, and that

just is not true.

A thick heavy pasta needs a thick heavy sauce, and a thin light pasta needs 

a light sauce.

Most importantly for this dish, is the main characteristics of the contrast between

the smoky crisp pancetta, and the hot spicy sauce.

As Always,

ENJOY!

INGREDIENTS

4 oz. diced pancetta

2 Tbs. olive oil

1 small onion, diced

1/2 chili chopped

12 oz. canned tomatoes, chopped

12 oz. Bucatini

salt

grated pecorino cheese

Fry the pancetta in olive oil until crispy. Set aside. Add the onion and chili to the pan, and fry until softened. Add the tomatoes and cook for 20 minutes.

    Cook the bucatini in boiling salted water.  Then add back the pancetta to the sauce.  Drain the pasta and add to the sauce.  Add cheese mix together and serve.

Grilled Hanger Steak with Fennel Salad

This recipe comes from the June issue of 

Bon Appetit, RSVP section.

A requested recipe from a reader. 51 Lincoln Restaurant in 

Newton, MA. is the creator of this fabulous recipe, and now

you can create it on your own grill in your own

backyard.

The meat is so tender and the marinade is delicious!

I agree with the reader from Boston who requested this recipe, 

that the fennel salad is the best part.

As Always,

ENJOY!

Ingredients

SERVINGS: 4

• 2 garlic cloves
• ¾ cup vegetable oil
• 1 cup cilantro leaves with tender stems
• 1¼ cups parsley leaves with tender stems, divided
• ¾ cup mint leaves, divided
• 1½ pounds hanger steak, center membrane removed
• 2 tablespoons sherry vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon honey
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 2 fennel bulbs, cored, cut into wedges
• 2 large tomatoes, cut into wedges
• 3 ounces feta, cut into 2x½-inch pieces

• Preparation

  • Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.

  • Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper.

  • Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.

  • Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside steak.
  • Recipe by 51 Lincoln, Newton, MA.

Summer Tomatoes

Every July, I love to post the beginning of tomato season from my garden!

Pictured here are all heirloom varieties. From big to little, they are all so delicious and sweet!

Each year I replant some of my favorite varieties, and I also love to try new ones.

Shown are:  Green Zebra, 

                                                                                 Foxy Lady

                                                                                 Sungold

                                                                                 Marianna's Peace

                                                                                 Cherokee Purple

                                                                                  Paul Robison

                                                                                  Sunrise Bumble Bee

                                                                                  Anna Russian

                                                                                  Brandywine

I am still waiting on my other varieties to ripen, to continue enjoying all 

of summers bounty!

As Always,

ENJOY!

Smoked Beef Jerky

There are many methods of preparing beef jerky.  I chose to use an old fashioned 

method of smoking and dehydrating.  The way jerky was made before our forefathers had

such items as teriyaki sauce.

The result is a very flavorful meat with less salty taste than regular jerky. 

If you are taking the jerky backpacking, as my husband always does, the salty teriyaki seasoning

is very welcomed, as it helps to replace a lot of the sodium lost while on the trail hiking. 

If just wanting to enjoy the jerky as a snack, or with a beer, this smoked version

will hit the spot.

As Always,

ENJOY!

INGREDIENTS

1 large top sirloin, select one that is very lean, no marbling

salt 

pepper

    Trim the top sirloin of any excess fat around the edges. Slice across the grain in 1/8 inch long slices. Lay slices out flat on wire cooling racks.  Sprinkle HEAVILY with salt and then with pepper, to taste. 

    Place an empty rack on top of seasoned meat and flip over.  Now season other side of sliced meat in the same manner.  

     Prepare the smoker.  Temperature must not exceed 150 degrees.  

Place prepared seasoned meat in the smoker, on their wire racks, and smoke for 3 hours.  Check on temperature periodically to see that you are maintaining an even temperature.

      After meat has smoked for 3 hours, remove and place in a dehydrator.  Following the manufacturers instructions.  Depending on the running temperature of the machine, it could take between 5-10 hours.

Clay Pot Smoker

One man's castoffs, is another woman's treasure!

3 tiers of beef jerky after smoking for 3 hours.

So many people in my family enjoy beef jerky, and I love to make homemade jerky.
My son recently requested a batch, and how could I refuse!
Teriyaki beef jerky is usually what I prepare.  Having just heard about smoked beef jerky, I thought
I would give it a try.

Now is the tricky part, I don't have a smoker.  The internet is full of ideas though, and I
happened to see a picture of a smoker using clay pots.

Two days later a neighbor was getting rid of the lovely clay pots seen in the
photo at the top of the post.
As they were more than happy to be getting rid of them, I was more than happy to bring them home.

They were scrubbed and hosed clean, and once dry, were ready to be put to use.

I placed 3 bricks under the bottom pot to allow for ventilation from the drain hole.
Placing three smaller bricks inside to create a base for the pan of fuel.

Using an aluminum BBQ drip pan for holding my fuel, I put in some wadded paper, and then
some lump charcoal. Once those were burning and turning light gray, I gently spread them out and
added my soaked hickory chips.
With an oven thermometer hanging inside, I was able to monitor the temperature.

Using the lip of the pot to rest the bottom rack of meat, and then stacking the other racks with
brick or rocks, between the racks for air flow and even smoking.

Place the top pot on as a lid, and you can see the smoke come out the drain hole.

Now that I have created my smoker, I am sure I will be using it all summer!

As Always,

ENJOY!