DIY Meat Smoking Pt. 2 — Q&A with Dave Blaikie

May 29th, 2012

Dave Blaikie is a meat smoking master...

Q & A with Dave Blaikie
(If you haven’t read the first part of this blog series you can at DIY Meat Smoking Pt. 1)

Me: When did you build your smoker?

Dave: In 2009.

Me: How did you make it?

Dave: I made it out of a 55-gallon drum that used to be filled with vegetable oil. A man was selling them in his front yard and I had to get one. It was 15 bucks and I wedged it into the back seat of a Mazda Protege. Sheet metal that I found in a scrap pile and angle steel lengths make up the smoker box and stand. It took a week to cut and weld all the pieces in my garage. The design is based on a smoker my friend had.

Me: What are your favorite things to smoke?

Dave: Anything pork. Baby back ribs are my faves followed by the pork butt, and country-style ribs.

Me: Any advice for someone who’s never smoked meat before and is about to try?

Dave: Ask questions. For starters, get a good book because you have a lot to learn and you’re going to be sitting for a while. Don’t use lighter fluid, unless you like that taste in your food. Use a mixture of woods. I use oak or mesquite as a fuel wood and add any fruit wood that I can get my hands on. You can use all fruit wood if you want for both fuel and flavor as well. Apple wood is my favorite and if you can get your hands on some, do it.

Get the temperature in the smoker up to where you want it. You want to have a good fire going but want the smoke to be as light as you can get it. Don’t worry it’ll have a smoky flavoring without too much smoke. That’s about it. Every smoker is different and it takes time to understand the in’s and out’s of each one. Oh yeah, don’t rush it. This is all about kicking back with your friends, drinking and salivating over an aroma that can only be made from smoking meat.

Check out DIY Meat Smoking Pt. 1

Dave and Tyler doing what smoking meat requires -- a lot of waiting...

Blaikie with friends with a rib in his hands. Eating smoked meat from the smoker that he built of course...

After learning from the master Tyler tried his hand at some smoked pork butt. It turned out really good.

Juicy and perfectly smoked pork butt.

DIY Meat Smoking Pt. 1

May 21st, 2012

Our friend Dave Blaikie built this smoker and we're storing it for him in our backyard. We are lucky.

Our friend Dave built the above barrel smoker a few years ago and we’ve gotten to eat all sorts of delicious things smoked in it. A little less than a year ago Dave needed someplace to store it and we’ve had it at our house ever since.

Late April Dave and his fiance Rachel came over and we celebrated their engagement by smoking an insane amount of meat for four people while splitting wood from our old apple tree that we cut down this winter. It was a really old tree — one arborist thought it was nearly as old as our 100+ year old house — and hollowed out as you’ll see in the photos. Although the wood is still drying it was the perfect combo because apple wood which is ideal for smoking meat.

That day with Dave and Rachel we smoked a five pound brisket, three pound pork butt, and a rack of pork and beef ribs. Don’t worry — in the end, we invited some other friends over to help us eat it all.

The Basics

We mortar and pestled herbs and spices and then dry-rubbed all of the meat with various combinations, adding brown sugar to some of the rubs and leaving it off of others. We got the smoker up to temperature (Dave says the sweet spot temperature-wise is 220-230) with mesquite, dried some apple wood while doing that, and then put all the meat into the smoker at 3:30pm to cook until about 8pm — 4.5 hours.

The hottest spot on the racks is of course right by the smoke chute. We put our meat in when it got to 200. Then as the meat smoked we occasionally rotated things and cracked the door if it got too hot — we tried to keep it between 220-230 — and added wood if the fire got low.

You don’t want too much smoke — just a bit. We put wood shavings in a small cast-iron skillet and had an apple wood fire with mesquite coals in the barbecue. Although we didn’t do it this time Dave usually adds vinegar and mustard to the meat toward the end to keep it moist. And if you don’t know this already you always want to remove the silvery membrane from ribs so that they cook properly.

Gartner's never fails -- brisket, pork spare ribs, pork butt and Dave brought beef ribs.

We gave all the cuts nice dry rubs and put them in the smoker when it was 200 and nicely, lightly smoking.

Masters of the meat -- Rachel, Dave and Tyler. And Rubin -- can't forget the white wolfie.

Splitting apple wood while the meat smoked. Apple wood is great for smoking meat and seafood.

Sweet spot.

Not much longer to go.

Carving time.


We climbed meat mountain and lived to tell the tale! So good.

Up next a Q&A with the meat master himself — Dave Blaikie!

Taste of the Nation Portland 2012

May 14th, 2012

Oven & Shaker fixing up and serving tasty little meatball puccia at the 2012 Portland Taste of the Nation.

This year’s 25th anniversary Portland Taste of the Nation at Jeld-Wen Field was incredible and rather than type up all of the reasons why I’m going to lay it all out in photos for you. If you were there you might see yourself in some of the photos below because I snapped a lot and managed to only drop my camera once. It’s ok. This was the first year Taste was held at Jeld-Wen Field and I think it’s a fantastic venue. You’ll see from the photos. If you weren’t able to make it please consider attending next year. It costs a pretty penny but 100% of proceeds go toward hunger relief in Oregon. Without further ado…

One of the most decadent treats of the night was Gruner's foie gras torchon on toasted brioche topped with riesling pickled rhubarb. One of my favorites of the night and they went fast.

Another favorite only available to VIP ticket holders (spend more on your ticket for several additional tastes and early entry) was Bamboo Sushi's amberjack topped with red jalapeno, cilantro, black flying fish roe and miso vinaigrette.

My friend Craig joined me this year and this is what his tray looked like 10 minutes in. So many tasty treats. And we got to sample a lot of nice wine, beer and spirits as well.

Chop's table was very popular and they had one of the most diverse spreads of any of the partipants. Tried all kinds of delicious salames, proscuittos and pates and had a difficult time leaving that table and moving along...

This was probably about 30 minutes into general admission. Packed but not uncomfortable because of all the natural light and air flow above. Everyone was in great spirits sampling all the food and drink and knowing that all money spent goes to a great cause.

For $25 you could try your luck at restaurant roulette. All sorts of local food and drink gift certificates to be won...

I won these! Anya Spence of Miss Zumstein is a good friend of a friend and looking forward to using both GCs.

Departure was serving up one of my other favorites of the night -- spicy steamed honey chicken bao.

They deserve a close-up -- Departure's spicy chicken bao.

I always look forward to what Andina cooks up for Taste of the Nation. This year they did lomo saltado empanadas and potato, avocado, smoked tomato causitas. Both were delicious as always.

My boyfriend's friend Brewer Dylan Goldsmith of Captured by Porches poured my friend Craig an alt beer right before Mayor Sam Adams gave a speech declaring May 8th officially No Child Hungry Day and at the end thanked Dylan for the tasty IPA he was drinking.

Happy to donate some copies of my book to the silent raffle. My book came with gift certificates to Chop, Nong's Khao Man Gai and Missionary Chocolates. Not too shabby.

Closing shot -- love this one of Irving Street Kitchen's station cooking up potato latkes with gravlax and apple butter. Can't beat cooking in sunglasses...

Stay tuned for next year’s Taste of the Nation!

Kids’ Meals with Seeds — Zenger Farm & Burgerville

May 7th, 2012

Zenger Farms seed packets with all Burgerville kids' meals through May!

There’s a great promo. going on at all Burgerville locations throughout Oregon and Washington that you should know about if you have kids in your life. Local, sustainable fast food chain Burgerville is offering seed packets in its kids’ meals. They’ve partnered up with urban farm education center Zenger Farm and this spring through May — until supplies last — when you purchase a Burgerville kids’ meal you get a packet of seeds, an illustrated plant stake and a Zenger Farm activity bag. So go get some burgers and fries and plant some seeds!

Straight from the press release…

“It all starts with a seed. When kids plant, tend and harvest vegetables, they are more inclined to eat them. We see it over and over again at Zenger Farm,” said Jill Kuehler, Executive Director of Zenger Farm. “We are proud to partner with Burgerville to encourage families to plant a garden this spring and cook with what they grow.”

About Zenger Farm

Founded in 1999, Zenger Farm is a working urban farm that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all. It now consists of 9.7 acres of farmland and wetland in outer southeast Portland. Learn more at or call (503) 282-4245.

About Burgerville

Burgerville is a restaurant company with 38 locations throughout Oregon and Southwest Washington, serving guests fresh, great tasting food from the mission “serve with love.” Burgerville’s values extend beyond locally grown berries, all-natural Country Natural Beef, Walla Walla onions and cage-free eggs. At Burgerville, the commitment to fresh, local and sustainable values is about helping people and communities thrive. The innovative company, established in 1961, is redefining industry norms by providing affordable health care for hourly employees and their dependents, purchasing wind power equal to their electricity use, converting used trans-fat free cooking oil to biodiesel and implementing comprehensive resource stewardship and recycling. For more information about Burgerville, please visit