The rise of Fall 🍁🍂🎃
Growing up, if I was ever asked what my favorite time of year was, I would answer spring… most likely because it meant my birthday was near.😂 There’s something to be said about the arrival of Fall though. I enjoy aspects of each season but Fall brings about a particular joy in me. The crisp in the air, the changes in leaves, candied apples, Halloween….. Fall gatherings and bonfires 🔥 lighten the spirit and prepare us for the holidays. What is your favorite time of year?
We went shopping for Thanksgiving dinner yesterday….last minute shopping as always! It was an absolutely amazing time perusing the aisles, imagining the feast we would prepare. As we prepare for Thanksgiving, on the horizon we are also prepping for Christmas, The Fellowship of the Grill Christmas Cookoff and collaborating with select great brands.
In the midst of all the turkey and stuffing, we will be preparing a rack of ribs and stuffed pork loin from Campo Grande. Campo Grande is on a mission to deliver the best of Spain's delicious food culture straight to your doorstep—from free-range Ibérico pork raised on humane family farms to sustainable European seafood and grass-fed Vaca Vieja beef.
The founder of Campo Grande, Kurt Oriol is descendant of a Spanish family that takes great pride in food preparation and of course loves to eat. Enjoying an upbringing between Spain and the U.S., deep appreciation of food and culture from home provided inspiration to spread the love to all those that enjoy food as he does.
In 2015, Oriol co-founded Iberian Pastures, one of the first Iberian pig farms in the U.S., which airlifted a herd of black-hoofed pigs from Extremadura to Georgia. Campo Grande
Tuo Cutlery
Tuo Cutlery offers up some quality kitchen necessities! Last year we posted a series on knife selection and what to look for when shopping. For starters we want to pay attention to: angle, shape, weight, type of steel, and thickness of the blade.
Tuo Cutlery’s German chef’s knife was tried in the kitchen and passed with flying colors! The size and leverage provided makes for optimal efficiency while slicing through large cuts. This blade made prep swift and efficient! Let’s take a look at the rest of the stats.
Precision-forged, high-carbon German stainless steel at 56±2 HRC
8-12 degree sharpened edges to ensure you a razor-sharp blade
Beautiful hand-polished satin finish blade
Tapered design for hardness and flexibility
Precisely tempered for added durability
Ergonomic handle shape for maximum comfort, grip, and maneuverability
Full tang for incredible robustness and quality
Below are typical specs for a German blade for comparison- Please contact us for any questions on specs.
German knives:
Bevel angle: 20-22 degrees
Shape: Curved
Weight: Heavy
Thickness: Thicker blade, especially near the bolster.
Steel: softer steel 56-58 Rockwell
German knives, sporting a thicker, heavier blade, translates to more robust chores. The softer steel offers immense durability. The added weight also makes for easier work of cutting through bones and thick cuts.
A question to ask yourself….What types of blades do what?
When shopping for a new knife, you will see mostly two different types of blades. Japanese and German. Now don’t get me wrong, there are many other types of knives out there. These are just the two most prominent.
As long as you’re purchasing from a reputable dealer, either knife will suit many tastes. We would like to impart knowledge to help you determine which one will meet all of your needs...not just some of them.
We’ve seen @Tuocutlery German Chefs knife. Lets talk Japanese knives. @tuocutlery offers a wide selection of blades to suit your needs. Japanese blades often sport a single bevel, such as the ones you see at a sushi bar or hibachi. The western type of Japanese knives, are double beveled or sharpened on both sides.
Check out the following specs when looking at knives: angle, shape, weight, type of steel, and thickness of the blade.
Japanese blades:
Bevel angle: 12-15 degrees
Shape: straight edge
Weight: Light weight
Thickness: Blade is thinner and often bolster free.
Steel: 60-61 Rockwell
In our first knife post, we talked about Rockwell rating. As far as Japanese blades go, the slim hard steel makes for an edge that is razor sharp and lighter. This type of knife is great for precision work where attention to detail is imperative. The harder steel offers up a very sharp edge that lasts longer. On the downside, the harder steel makes a blade that is more prone to chipping and cracking. Please note that this type of occurrence is from improper use of the knife. Know your skill set and limitations.
Hopefully these tech specs will help narrow down your selection! Stay sharp, pay attention to the details. If you have any questions, contact us.
A day in the life…
For those new to following, I’d like to introduce myself and say welcome. I’ve been an RN for almost 20 years now. My experience spans from intensive care, emergency, to management. Currently, Melody and I both work Cardiac Cath Lab and love it! Most people are surprised to learn we are in healthcare, let alone, traveling together in healthcare.
A little background, I gave my life to medicine at the age of 19, not long out of high school. Of course I dabble in other fields, like diesel mechanics, construction, and welding, taking a short sabbatical when needed, but I always come back to medicine with a fresh start. This coming year, I will graduate with my Masters Degree in Nursing Education and Family Nurse Practitioner.
Caring for others is a gift from my mom who was an RN for over 30 years and my uncle who worked as a paramedic. I also have two brothers and a sister in healthcare. It keeps us connected to our mother who set a inspirational example until she passed in 2013, exactly seven years ago today.
Melody and I are both in school, pursuing advanced degrees. She just applied to graduate school and is awaiting acceptance. We bounce ideas off one another and help each other through times thick and thin. She has been instrumental in the pursuits of my learning.
It’s crazy to realize it’s almost been a year since @stevenkissedmelody started @stevensmoked. I’ve always enjoyed cooking and barbecue and I take great pride in what I make, how I make it, and what ingredients I use. Melody saw this in me and we joked around about sharing the food I make to inspire others. Next thing you know, 💥 bam 💥 we have an Instagram!
It’s been quite the journey this year and I’m proud of how our spark of an idea has developed into something meaningful to us! The feedback you give and friendships we’ve made, lights us up! Thank you for all your support!
Be on the look out for an upcoming Instagram account focusing on men’s health and longevity. It’s something I’ve been developing over the past few months and I would like to share my ideas and passion with you.
Growing up, I learned that it’s good to have a back up plan. Do you have dreams? I encourage you to set goals and make efforts to achieve them each and every day.
Invest in yourself!
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Schlafly Bottleworks, St. Louis
One hot afternoon this past August, while driving around St. Louis, we happened across a chic, upbeat locale. We doubled back to see what the name of the venue was. The place that caught our eye was Schlafly Bottleworks, a local brewery and tap.
Pulling into the parking lot, we noticed a community farmers market on site! Not only could we stop for a bite to eat, we could stock up on offerings of fresh fruits and vegetables from local farmers!
We parked and quickly made our way indoors as the the weather was starting to change and rain pelted down upon us. We were excited to enjoy some local brews and fare. After a short wait, we were seated outdoors where we were able to enjoy the ambiance of a roofline of beautiful wood, potted palms, string lights, and warm air with an open breeze from the new rain.
While talking with our friendly server, we found that Bottlworks was built in a sustainable fashion by repurposing an abandoned supermarket! This creative and environmentally responsible repurposing resonated within us.
Over 60 styles of brews are offered at Bottleworks! We settled on trying an Apple Pie cider and an Ale, aptly named Tropical Saison. Both brews were satisfying on the warm summer day. A medley of spices and freshly baked apple pie was sensed as I took that first sip from the cider. The suitably named Tropical Saison offered up a unique flair with the scent and taste of mango with a tart finish.
As for the food, Bottleworks offers up a host of fine dishes to choose from! To accompany our ale and cider, we started out with hot pretzel sticks accompanied with fresh, melted Hefeweizen cheese! The pairing of the cheese and the ale was unparalleled! The pretzel sticks had a crisp outer finish with a doughy hot center that lent well to sopping up the cheese.
For the main course we chose the Pork Schnitzel with garlic mashed potatoes, sautéed spinach, and mushroom gravy. The schnitzel was cooked to perfection, crisp outer layer with a tender juicy center. The garlic mashed potatoes were freshly made with minced garlic on top, lending a kick to each bite. The white mushroom gravy complimented the schnitzel and potatoes perfectly while the sautéed spinach served as an all-star side!
Bottleworks is definitely an experience to be had. Fresh food, good taps, friendly wait staff, live music, and an inviting atmosphere all come together to provide an experience like no other. Next time you’re in town, stop by and try it out for yourself. Cheers!
Peel Wood Fired Pizza, Clayton MO.
Peel Wood Fired Pizza!, I exclaimed as we were driving home after a long day in the Cath Lab. We enjoy taking delight in new food experiences, and heard that Peel was a a must try. Living in St. Louis, we decided to go to the Clayton location. Nestled in the sophisticated county seat of St. Louis, Clayton is home to many boutiques, galleries, hotels, and restaurants known throughout the area.
Owners/chefs Patrick Thirion and Brandon Case have developed a menu that is based from quality ingredients that culminate an amazing experience. Growing up in the local area, Brandon and Patrick have established Peel locations in Edwardsville, Clayton, and O’Fallon.
Upon entering Peel, we noted that the atmosphere was welcoming with a modern edge. Aromas from the wood fired ovens filled the air, enticing our appetites even more. The wait staff happily seated us, and we were greeted with polite attention that catered to our needs. Eyeing the menu, we simply wanted to try everything!
To start our dining experience, we decided to try Peels Wood Fired Margarita and Seasonal Sangria. The Wood Fired Margarita uses infused lunazul tequila, ancho reyes verde, and house made sweet and sour. The black salt brimmed glass added not only a sophisticated taste, but also a visual experience. The seasonal Sangria was comprised of Titos Vodka, Sauvignon blanc, seasonal fruits and sour mix. Sangria definitely delivered exquisite taste and a fresh aroma for the dining experience.
Our culinary experience began with deliberation over the salads. Or pick was the Apple Gorgonzola Salad. Baby spinach, Granny Smith apples, gorgonzola cheese, cranberries, pecans and maple cider vinaigrette all meet to create a sweet, yet savory salad with some crunch. We asked for yellow fin to added for extra protein.
Perusing the extensive selection of wings, we had trouble trying to decide on one flavor. We chose to order up 12 and do a split order of Maple Bourbon Black Pepper and House wings. Both of these wings are a must try for anyone going to Peel!
Finally, how could we visit a wood fired pizza restaurant and not order pizza? The Lobster BLT pie caught our eye with garlic butter lobster, bacon, cherry tomatoes and arugula. Lovely combination!
Dessert was ordered to go, consisting of a Wood Fired Apple Pie and two scoops of vanilla bean ice cream topped with Hawaiian Black Sea salt. Need I say more? The caramelized apples brought our taste buds to life and a silver fork was all we needed to complete the night.
If you’re in the neighborhood and want some delicious food, an interesting experience, and delightful service, stop by Peel Woodfired Pizza.
Hoseradish Capital of the US!
How many of you enjoy horseradish?
We absolutely love it! Our first free weekend after we arrived in Illinois, before social distancing was put in place, we visited a local restaurant in St. Louis by the name of Broadway Oyster Bar. They had the most amazing horseradish sauce we had ever consumed. I mean, the kind that brings you to tears, making you hit your knee over and over because....hot --- but with a Kleenex in hand you have to have more? It's like riding a roller coaster, ascending that first climb you're thinking, what the hell am I doing this for, but then run to the back of the line as soon as it's over? Yes, that's the kind.
Later, we found out, the neighboring town, Collinsville is the horseradish capital of the US! SAY WHAT?!? The horseradish from this county supplies 80% of the national supply! Well aren't we lucky to have this experience?! Time to pick up a fresh supply and make some home made fiery horseradish! Look for a recipe posting soon, highlighting horseradish in all of its glory!
Code 3 Spices
While creating recipes and developing our repertoire, we are constantly looking for a source of quality spices and seasonings to cook with. Since we have been in the midwest, we have discovered a company called Code 3 Spices and Barbecue supply. Code 3 aims at bringing a host of award-winning seasonings for you to use at home! Best yet, a portion of each sale is donated to support: Police, fire, medical and military branches. During this time with COVID-19 we all know how imperative support like this is to these respective divisions.
The owners, Mike Radosevich and Chris Bohnemeier, teamed up to form Code 3, winning many awards in BBQ competition. The spices and rubs they developed received so much positive feedback, they decided to offer these tasty blends to the BBQ community! Didn't we luck out? YES!!! There are five blends to choose from and you'll soon discover that these products will become part of your everyday cooking experience!
While conversing with Mike, the topic of COVID-19 was discussed. He said something that stuck with us. "Its not about what we do during this time of struggle, its how we respond and how we treat others." This was in regard to the struggles posed by COVID-19 and the strain placed on our economy. He was concerned with the local restaurants and saddened by many that were closing and would never recover.
Mike and Chris are doing what they can to keep local business afloat, while helping out their fellow man. They are what they say they are, and Code 3 Spices was created in an effort to bring the best seasoning blends to the public as well as helping others!
Stop by if you're in the area or follow the link listed below to order some products! Tell em,
@stevenSMOKED sent you!
Thank you Mike and Chris for all you do!
St. Louis Pork Steak
Spending the last few weeks in Illinois and Missouri, we have tried some of the local favorites around, albeit carry-out, to support local and abide by social distancing recommendations. St. Louis style pizza, and toasted Raviolis are two dishes indigenous to the area.
On my quest to find out the type of steak that is favored, I happened upon pork steak. What is a pork steak? I thought it would be just another name for a pork chop. It's not. WHAT? A pork steak is a Boston butt or pork shoulder roast that is thinly sliced, then cooked on the grill. The marinade is made from a specific type of barbecue sauce, Maulls' barbecue sauce, mixed with a full bodied beer.
I love taking dishes that are local favorites and putting a twist on them. Here I have developed a unique dish that addresses the St. Louis style and have come up with a couple amazing recipes using the pork steak!
Let me know what you think!
Location: Granite City, IL, USA
Updates…Quarantine COVID 19
With COVID-19 spreading as it has over the last few weeks, our new reality can make days long, wondering what to do next. Shopping is limited to grocery and essential items. Most restaurants operate with "to-go" only. Those that aren't able to participate, are closed. Public attractions are closed. It has affected the world and globally will change our way of life in general.
We are praying for a reprieve from this virus and remaining vigilant to prevent the spread. With trips to the grocery store being on a need only basis, we have spent much time in the RV. Simple things such as toilet paper, flour, and hand sanitizer are no where to be found. As we wear our masks, passing others with feet between us, no one looks us in the eye. Not sure why that is. Is it a northern thing, fear of contracting the virus through eye-contact, or fear of being blamed for noncompliance of social distancing? Whatever it is, it is lonely. We miss the greetings, the smiles, the eye-contact, the acknowledgement that we are human, living in a human world.
Staying positive, we are glad we prepared as we did before this trip. Spending time in the RV and not eating out has resulted in many recipes on our blog! We have also developed some new recipes and will be posting them soon. School work, gardening, puzzles, baking, show binging, and reading are some of the other activities we have been partaking in to stay busy.
How have you been handling the quarantine?
Bartolinos Restaurant St. Louis
One of the draws to the famous city of St. Louis is the variety of foods and restaurants it provides. We came with a list, wanting to "try them all!" Since in quarantine, we've had to be creative and order curb-side, and while not getting the whole experience, we have been able to try some favorites -- because supporting local business is what we deem important and necessary.
This past Saturday, we had a craving for Italian food. A quick search on our list pointed us in the direction of Bartolino's, a classy family-owned Italian restaurant that has been around for years, serving the greater area of St. Louis. The Saracino family at Bartolino's aims to provide an experience to each guest that makes them feel as family. With the motto: Cook good food and give plenty. Basta! (Enough said), we feel that they accomplish this hands down, minus the hugs of course, because...social distancing, duh!
The menu for Bartolino's is well appointed and describes each dish exquisitely. We found items that piqued our interests and called-in to place an order (during this time of distress, Bartolino's is offering 20% off for those involved in healthcare and first responders). Upon calling, the service was excellent and professional. Pickup was conveniently accomplished by leaving our order at the main entrance with our name clearly stated on the bags. Our order included: Bartolino's Dinner salad, toasted ravioli, manicotti, and chocolate lava cake! The menu is fully appointed and there are selections to please every taste.
Our dining experience came to life in the RV, the place we hang our hats currently. As we opened each container and plated the food as closely as it was presented in the box, the smell was oh, delicioso. The dinner salad was crisp and fresh with a tangy, spicy, tantalizing house dressing. The toasted ravioli is a St. Louis original and this example is a must try. Rumor has it toasted ravioli was a mistake as someone accidentally dropped one in hot grease.
Manicotti, for those that do not know, is a tubular pasta stuffed with ricotta and parmigiano cheese. Our order of Manicotti consisted of four large servings, swimming in the most delicious red sauce and cheese. The fork easily sliced the delicate pasta and yes, our mouths watered at the anticipation of the first bite. It did not disappoint.
After such a good meal, it is only right to have something sweet, right?
Our norm is to order dessert to go. Hence, the chocolate lava cake was enjoyed a little later and was a perfect end to the day. It consisted of a chocolate buntini cake, slathered in chocolate sauce and garnished with ice cream. Needless to say, there were no left overs and the plate was licked clean!
Check Bartolino's out and tell 'em @stevenSMOKED sent you!
#yougotsauced Order ups some of Bartolino's fresh pasta and sauce and show everyone how you sauce!
Fresh Beginnings…
So, we made the long trek from Texas to Illinois and have the RV settled in at a park for the next three months. Our first night here we were starving! A quick trip to Schnucks netted us a frozen pizza made by The Bar. This is a local St. Louis style pizza. We picked up some extra jalapeños, mushrooms and peppers to vamp it up a bit! We fired up the Breville and enjoyed some local pizza hot and crisp our first night!
Starting out this week, things have been fantastic. The assignment we are on has been a pleasant experience, providing a great onboarding introduction. Now that we have started our contract, I finally had the chance to unbox and assemble my Oklahoma Joe Rambler. (I will do a full review in the smoker section of the blog.) To christen the Rambler, we chose to smoke a pork butt to make delicious pulled pork! Check out our Instagram post for the recipe and if you make it, let us know how your pulled pork turned out.
This past weekend we had an opportunity to check out local hot spots to see what attractions the area holds. Venturing out to Soulard Farmers Market in St. Louis, we found a wide array of fresh produce, an amazing meat market, and a variety of delicious cheeses. At the meat market we picked up some thick cut sirloin to reverse sear, boudin for smoking, and ground bison to make burgers. We also got excellent prices on produce. I’m most excited about the butternut squash we are going to smoke! I’ve not personally prepared butternut squash but with the encouragement of my fiancé, I’ll let you know how it turns out. After the market, we enjoyed lunch at Broadway Oyster Bar! All I can say at this point is, “oh my horseradish!” A full review is coming soon!!
Lamberti’s Ristorante and Wine Bar
It all begins with an idea.
So we stepped outside to a bright and breezy crisp day last Saturday and decided to do a little shopping and get dinner at a local restaurant. Spending time in Dallas for this assignment has allowed us to experience the unique areas of the Big D, it's restaurant scenes, hotels, airbnbs, and shopping venues. After working up our appetite, we happened across a restaurant in Irving. Lamberti's Ristorante was the name and we noted that they had a farmers market in front of the restaurant. This site thrilled us as we are big proponents of eating local and fresh. After looking up reviews we decided to give this place a try. Entering Lamberti's we noted a quiet pleasant ambiance. It was soothing with dimmed lighting, dark wood detail, and clean lines. We were early diners, making seating ample, offering both tables and intimate booths. We asked for booth seating and were readily accommodated by our host. The menu offered the story of the Lamberti family oriented restaurant, along with cherished family photos.
The food list selection was quite expansive, offering Italian and Sicilian cuisine along with a vast selection of wine and spirits. For this particular occasion we decided to start with the Caprese salad. Bursting with flavor from fresh basil, mozzarella tomatoes and balsamic vinegar, the salad was a delightful treat! Fresh toasted bread with seasoned butter was offered by our host and was enjoyed immensely; the butter seasoning, a perfect addition to the crisp, light crust and soft bread. The main course, Ribeye Santo was chosen, cooked to medium rare. The preparation was amazing, seared to perfection with a perfect medium rare finish. Served as a side were parmesan garlic potatoes. The two complimented each other quite well. Looking at the desert menu we couldn't pass up ordering the Tiramisu and the Chocolate Torte to go. I know, I know, two desserts? Well, I will tell you that I am very pleased that we couldn't decide on which one to order. Ordering both allowed us the opportunity to experience a taste of authentic Italian dessert. Both deserts demanded ceremonial silence as we enjoyed them together. If you are ever in Irving and looking for some good Italian food, try Lamberti's. You won't be displeased.
Have RV, Will travel!
It all begins with an idea.
We are absolutely delighted to report that our assignment in Dallas has finished! It is time to move on to the next assignment! We are heading north to Illinois just northeast of St. Louis. It's go time right now, spent the last few days getting the camper ready and everything packed for the trip. 13 weeks in Illinois here we go! We have had a few suggestions for places to eat in Illinois and St Louis. If anyone has any “must visit restaurants,” please feel free to respond and let us know. Yes, we will still be cooking and providing recipes on the road. In preparation for this trip we have brought a few kitchen essentials. Amongst many, the main items we packed: Breville oven/air fryer, Instapot, Oklahoma Joe Rambler, and our Kitchen aid. I may purchase the Oklahoma Joe Pro Drum smoker when I get there as well. Here’s to our new assignment and more food to come!