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5 Things- Summer Madness!

Summer officially begins on June 21st, but here at the Smokehaus, it effectively starts Memorial Day Weekend. As the weather warms up, tourists and locals alike naturally gravitate towards Lake Superior, Canal Park and Park Point (along with all of the other incredibly beautiful outdoor spaces in Duluth) to soak up that precious surf and sun.  Memorial day weekend is usually when we start to notice that the lines extend a little further down the hallway at our lunch rush, the summertime SECONDARY lunch rush starts in earnest, and that we have a generally hard time getting in and out of our beloved workplace. Right about now you’ll start to notice that our 5 Things blogs will get away from talking about plans, product development and visioning our business, and will probably shift more towards the nuts and bolts of what we will do in earnest for the next 4 months; sling sandwiches.  We have a minute, though, to talk about some other stuff. Let’s get into it!

 

 

What’s ‘On Deck’?  Great question! The answer is more creature comforts. We’ve had a really nice deck right outside our door for the entire time we’ve existed here at The Dewitt Seitz building, and through the years we’ve added more tables and chairs to accommodate our growing number of patrons. Since we don’t have a ton of space in our actual deli, the deck really becomes our dining room for a lot of people. We’ve had it in our minds for a while to put a some of our personality outside of our shop, and the deck offers the perfect canvas. Our amazing team here at The Smokehaus brought the vision to life by buying umbrellas, planters, flowers and furniture, along with creating custom decals to decorate some of the furniture. Our customers have absolutely loved the small but cozy touches that we’ve added, and we’ve even heard rave reviews from our staff. Having a beautiful outdoor space that matches what we do inside the building is just another small step along the way for us in crafting a customer experience that is both memorable and comfortable.

 

 

The Smokehaus just keeps popping up! The businesses that we partner with are extremely important to us. We are so incredibly lucky to have a business partner right here in Canal Park that we not only respect as a business, but is also comprised of our good friends.  Our old pal Dave Hoops has a pretty great (and important in the world of Duluth beer) brewery just about a block away from our Deli. Hoops Brewing also loves great partnerships, which is why they are allowing Northern Waters Smokehaus to curate a pop up restaurant in their taproom on the first Friday of each and every month. We love to draw inspiration for these pop ups from the incredible beers brewed at Hoops, and we’ve done everything from ribs and kimchi to Bison Buddies snack sticks to good old fashioned bratwurst and polish sausage. One thing that we haven’t done much (until the last couple Fridays) was tacos… which seems crazy, right? Our homie TK brought the prerequisite brawursts and accouterments to the party, along with our famous Smokehaus Canrne Adovada tacos. Lo and behold, the tacos were were a huge hit and the first thing to sell out ( pairing brilliantly with Hoops’ Keller Pils ). Catch us each and every month at Hoops for more exciting snacks and, probably, tacos. Speaking of…

Taco Tuesday is maaaaaybe just a little played out. As a concept! Not as a way of life, obviously. But, we recognize that many many places do a riff on Taco Tuesday (including us) and that many of them ripped the concept off from a rather large taco corporation with an inexplicably Anglo-Saxon name purported as their leader (including us). But that doesn’t mean that Taco Tuesday can’t be special, and here at The Smokehaus we do our utmost to make it the best of the best. The aforementioned Carne Adovada tacos from the Hoops popup have always been a staple of our Tuesday special, but we’ve recently really expanded our taco horizons even further. This past Tuesday brought Gringo Tacos. More John than Juan, the Gringo Taco is just like Mom used to make: ground beef (except we grind the beef ourselves), cheddar cheese, iceburg lettuce, tomatoes and salsa (house made). We know that most people get the crispy taco shells that  you toast in the oven, but we weren’t prepared to go quite that far in the name of kitsch, so we decided to offer house-made corn tortillas and soft flour tortillas. Other awesome and even fusion-like flavors of tacos we’ve slung have included Green Curry (a nod to the cuisine of Indian food guru Madhur Jaffrey) and just a plain old (not at all plain OR old) pulled pork taco with simple accompaniments of onion, cilantro and salsa. Got a hankering for a Tuesday taco flavor? Hit us up! We’re trying to change the taco game each week, and we will take any help or suggestions that you have to offer. We feel as though there is always room for collaboration. And tacos. Always tacos.

So Fresh, So Clean- In the past few years, we’ve taken a lot of care in sprucing up and ramping up the functionality of our tiny deli and storefront. Think about it; we had the television show Diners, Drive Ins and Dives show up 8 long years ago, and ever since have been reacting to the astounding amount of business that it has brought our way. Our deli was definitely going through some growing pains trying to accommodate the droves of hungry food tourists beating down our door, but we did it. And we think that we did it pretty well. With all of the big changes that have happened, you often don’t have a moment to contemplate the significance of the small changes. This week, our property manager decided that we were next on the list for a refresh of paint, so we jumped at it! It’s still a work in progress, but we feel that the color scheme that we picked really goes a long way in making the space inviting and calming for not only patrons but our staff as well.  Check out the beginnings here, and come see the final result in person. We think you’ll approve!

Scavenger Hunt- 2018 is the year that we celebrate 20 years of Northern Waters Smokehaus. Knowing what a milestone this is for any business, we decided that we should take the time leading up to our actual anniversary (September) to do some fun stuff for the community that we live in, which coincidentally is the community that supports us so beautifully. Maybe it’s not such a coincidence, but one thing is for certain; we wanted to let Duluth know how much it means to us. More is in the works in the next few months (I won’t get into it here), but we figured we’d start hyping what we think will be a really fun part of our summer- A Scavenger Hunt! In the month of July, we’ll be releasing clues via our social media outlets for a giveaway of 20 (see what we did?) Cajun Finn sandwiches. We chose the Finn because it is not only our most popular sandwich, but we feel our most iconic. Check us out on Facebook, Instagram and Twitter for clues starting July 2nd and win some lunch! Why wouldn’t you?

 

 

Get here in the Summer! Also, get here in the rest of the year. Duluth is beautiful, and it makes us really happy to share it with the people who appreciate it. See you soon!

 

 

 

 

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5 things – volume 9

5 Things – Volume 9

Here’s some stuff that occurred this past week at The Smokehaus. In chronological order this time:

#1. Sunday night Staff Meeting! We crammed ourselves into the common area of our small office. We ran down the agenda, we chatted and laughed. No shortage of laughter in this place. Then the newbies got their height marked on the wall. It’s tradition. And it’s a mirror into the past of all the beautiful humans that have made their mark (hehe) on the Smokehaus in years past.

 

#2. Order Up! So…. There’s been some confusion. When sandwiches are shouted out to shop patrons they are set under a sign that once read “Pickup.” This was, however, not where one would pick up an order they called in to our Pickup department. Pickup patrons can conveniently skip the line and our Pickup staff will bring your order right out to you in the alley way on the North side of the building. That all makes sense, right?! ☺ So, we think our new signage might help alleviate some of the confusion… what do you think? More custom lettering by the one and only Flo.

 

#3. The titan among sandwiches is released on the nation. It’s been a long time coming, but as we dipped our toes into the trending world of Sandwich Kits it was only natural that our best-selling sandwich be one of the competitors. You can read more about how this sandwich came into being in this post. If you ever find yourself staring longingly in the direction of the Smokehaus, you know how to bring it home now. Get ‘yer Cajun Finns sent to your doorstep.

#4. PIXIES! A favorite band for at least 2 Smokehausers (Mary and Nick C), the Pixies were in St Paul this week and Steve-man, Mary, Greg, and Jeremy all went down to see them. They were awesome! They played everything from Caribou to Motorway to Roswell. After the show, we headed to a bar around the corner and were utterly amazed to see Black Francis and Joey Santiago in the next booth over. Magic!

 

#5. Birthdays and a tweet. A few fine folks celebrated birthdays this week including Eric, Jeremy, Jacob, and Ned. If you’re a local you probably know and love them. Plus extra love from the fine peeps behind the Homegrown twitter handle. Well that was nice! Thanks @dhgmf

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Cajun Finn – The Inside Story

The humble beginnings of a Titan among sandwiches

The Cajun Finn is our most popular sandwich by far – we outsell our second most popular sandwich (The Cold Turkey) by nearly double the amount of Cajun Finns. Invented early on in our deli life – around 2004 – the sandwich began as many of recipes did – with the help of customers and the use of ingredients that happened to be around.

Regular customer, dream pop superstar, and all around cool guy Al Sparhawk happened to be in the shop to purchase his favorite at the time, Smoked Atlantic Cajun Salmon. Eric asked if Al wanted to try a sandwich, and Al and Eric basically improvised until they came up with a fairly cohesive mish-mash of the ingredients we had for the purpose of experimentation, including pepperoncini (Eric had a huge hot pepper faze), roasted red peppers (because ripe tomato season is too damn short in Northeast MN), and wild leek cream cheese (I wish we could still make this, but we’d have to hire a team of licensed foragers to bag up an airplane-hanger’s worth every season to keep up with demand).  A sprinkling of greens and a freshly-baked stirato later and before you could say “The Great Destroyer” a wonderful sandwich was born.

Variations on the sandwich have included double cream cheese, no cream cheese/add mustard, add bison pastrami (Affectionately called “The Big Diaper”) and of course the celebrated jean jacket – adding Sriracha and cilantro. But the original recipe, invented on the fly to please a regular, is still a peppery, smoky, sweet, and spicy sandwich that is hard to beat.

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5 Things Volume 5

Volume 5 – Les Sgo!

#1 / Boot in the Barn was a success! The folks came, The cooks cooked and the staff worked really hard. We are really proud of everyone involved!

#2 / Beer in hand – Sandwich in Mouth The Cedar lounge is one of our favorites places to catch a drink and relax. Starting this week you will find ultra fancy, co-branded menus throughout the establishment! That’s right, you can order a sandwich straight to your bar stool at the Cedar Lounge. We think you’ll love the way our sandwiches taste with a cold one.

#3 / The Future Holds New… Photographs! Our creative crew (Stephen & Flo) took a trip to Mary’s (GM) house to scout locations for our new product photos. The abundance of trinkets, textures and materials was inspiring and we can’t wait to get cracking on this dream project.

#4 / Happy Mistakes Our restaurant (Northern Waters Restaurant) makes ice cream from scratch. But what do you get when you burn the base for this sweet treat? Cream Brûlée ice cream! It’s quickly becoming one of our favorite flavors, although the curry is pretty dang tasty…. Nothing like a good happy mistake!

#5 / Our Bread’s First Voyage Our Baker Jerry has been cranking out loaf after loaf of his delicious rye bread for our deli and we are loving it! Although the loaves are living the good life in Canal Park I could tell they were feeling a little antsy and longed for a bigger taste of the world. Low and behold they took the grand voyage to Woodland Ave. and became a permanent addition to our restaurant’s Reuben (The Thursday and sometimes Friday special). This sandwich is truly a legend in the making and now it’s one step closer.

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5 Things Volume 4

Volume 4

The backpack kids are back in town. School is back in session and with a new season comes its ups and downs.

  1. Our co-workers have less time for us! Some of our really hilarious and youthful souls are back in the world of academia. Study hard: Cedar, Asher, Keira, Jake, Cy, Cal, Ian, Kjell, Lucy and Thomas. On a very, very exciting note- Penti (our summer spunky basement daredevil) is studying abroad in India and we wish him all the luck and encouragement on his grand adventure overseas.

Pictured above is the Mr. Deli Manager TK — not going back to school — who’s been keeping his nose in books while researching more and more about fermentation but that’s for another 5 things.

 

2. We have been joined by a local jean-vest-wearing-rockstar Jacob. When he’s not slaying sandwiches, Jacob’s a multi-media working artist in Duluth. He makes short films, shoots video and plays in several bands in town. Welcome to the island of food weirdos!

Ok… So if you add the look, the knife and the t-shirt… You might get the wrong impression of him. He’s actually an incredible sweetheart. We just wanted him to be fierce for the internet. 

 

3. Earlier this summer our assistant manager JT (read: Coach) took a leap of faith and moved across the country to Montana. We were heartbroken to lose him as he brought in a stellar sense of humor to the workplace, but we knew that he had a different scenery calling his name. So since we’re in the middle of testing our new sandwich kit, we sent JT the first four person Cajun Finn Kit! Reports say it arrived safely and made for a sentimental meal with a piece of home. We miss you, JT!!!

This could be you. Stay tuned as we will announce the Cajun Finn Kit this fall!!

 

Barn dinner. Barn dinner. Barn dinner. Those two words have been on everyone’s mind for the last month here at the Smokehaus! So we are happy that tomorrow is finally the day that we will be sharing and making a wonderful experience with 50 guests and co-workers. Eric Goerdt sure knows how to throw a damn party!

4. Stephen and Mary made Mozzarella from scratch for our antipasto platters that we are serving at “Boot in the Barn” this Saturday at Hemlock Preserve. To make Mozzarella you have to bring up your curd mixture to 105 F. There was talk about double gloves, hot hands and other phrases that confirms that love and labor went into the making of the Mozzarella. 

 

5. Three large Porchettas will be smoked, roasted and fire licked as the main event for our “Boot in the Barn” dinner. This week Eric and TK rolled Berkshire pork loin and bellies together. Each Porchetta was massaged and slathered with white wine, lemon, rosemary, sage, garlic and olive oil and will be cooked until tender-perfection. Each Porchetta weighs about 20 lbs!!!! That’s a lot of mouth-watering Berkshire pork.

 

Excuse our raw image, processing isn’t always glamorous but the outcomes are worth the mess. 
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Special Delivery – Coming to a Brewery Near You

smokehaus apparel bmx jersey 2

Northern Waters Smokehaus is teaming up with local breweries and bars to offer their one-of-a-kind sandwiches and catering  delivery to foodless businesses throughout the Twin Ports.

 

Starting with the 250-seat Hoops Brewery in Canal Park, the Smokehaus delivery mobile and fleet of bikes will deliver Cajun Finns, Pastrami Mommys, and Sitka Sushis all over town to feed hungry bar patrons some classic Duluth cuisine. The small deli and sandwich shop can get pretty congested, so customers hoping to avoid lines and the hustle and bustle of “the shop” can simply hop on their phones, scroll through the full menu online, and be eating a Cold Turkey with extra Crayo and a Jean Jacket (that’s cilantro and Sriracha, FYI) in 45 minutes via delivery.

 

Smokehaus food, painstakingly developed in the basement of the Dewitt Seitz Building for nearly 20 years, is ideal for beer sipping. Rich, slightly smoky, touched with salt, and eminently snackable, Smoked Salmon with Black Pepper and Coriander, Berkshire Pork Loin, Bison Buddies, and Curried Leg of Lamb can all stand up to a generous IPA – both beer and the Smokehaus’s recipes have a rich (mostly) European legacy. With such a delightful crop of talented brewmeisters in the Twin Ports and a delivery department full of energetic Smokehausers, it seems a supreme match for the food-brew-curious and longstanding culinary intelligentsia alike. Smokehaus delivery has been bringing the goods to Duluthians since 2015.

 

First offered through brand-spanking-new Hoops Brewing but soon to hit the bar at The Cedar Lounge and others to be announced.

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How to Survive a Summer Line at Northern Waters Smokehaus

By Ned Netzel, Frontline Force, Musician, Sandwich Inventor

Dig, if you will, a picture of yourself entering Dewitt-Seitz Marketplace for the first time. It is a sunny, hot summer day, and you have just spent the last fifteen minutes searching for a parking spot or “bridged.” Your GPS has sent you on what seems like a wild goose- *ahem* salmon-chase, but finally you arrive at our shop—perhaps you first heard of us while watching our segment on Diners, Drive-Ins & Dives (filmed during our more idle days)—and after entering through the modestly-labelled “exit” door (appropriate only while wearing a raspberry beret) are asked to head to the back of what appears to be a line all the way through the building. Trust me: Those of us making sandwiches behind the counter are just as terrified as you. And those of us behind the deli cases feel for you. Now that we’ve acknowledged the mutual trepidation, I would like to lay out a (fingers crossed) concise guide to improving your experience, and that of your fellow patrons, at our establishment.

The “Flow” of our shop

This section is not about our talented designer, “Flo;” it is about the best way to navigate our tiny shop. A somewhat superficially confusing interior design element of our shop is that the checkout register is directly next to the exit door. Allow me to explain why this works best for everyone in three short points: First, it allows us to direct our line down through the building in such a manner that it neither clogs the hallway, nor blocks the entrance to our amazing neighbors, Lake Avenue Café . Secondly, it allows us to divide our tiny (even at two-times the size it was just 3 years ago) shop into an initial grocery/deliberation section, an ordering/payment section, and a final waiting/dining section. If this path is followed, the line will move steadily and your likeliness of feeling stuck in line will decrease greatly. Order grocery items, ask questions, and contemplate your sandwich order before the register; place sandwich orders at the register; prepare to be amazed after the register. My awesome (see: helpful, hilarious) coworkers and I are always there to help with the process, but you, dear reader, shall no longer be dependent on them.
Pro-tip: If you know exactly what you want, try ordering from our pickup/delivery department. You can even order online!

 

Interacting with Our Staff

Everyone in our shop is either human or service animal, so miscommunication is inevitable, but our staff is trained to do everything in our power to provide you with excellent service. Here are a few things you should feel free to ask of us, if we haven’t already offered them:

An Italiensk sandwich from Northern Waters Smokehaus
• Menus. 99%* of the time we have them available for our deli & catering department. You can take them with you or leave them once you’re finished. If you have your smartphone or tablet with you, all of the menus are available on our website. *This is one of  85% of all statistics made up on-the-spot for the purposes of this article.

• Samples. In an ideal world, we have curated samples for you already. In reality, sometimes the line and the long hours have us focused on figuring out what you want and getting it to you in a timely manner. This is your invitation to ask for samples. You have graced our shop with your patronage (or, in other words, waited in a long line to get there), so we would like you to leave with zero surprises about whether you’re getting what you want. With a few exceptions –  mostly frozen goods –  our products are available for sampling. All we ask is that you are respectful of your fellow customers. More on this in the next section, but as always, we are available to help guide the procession.
• Advice. Listen, our shop may be very small, but it can be overwhelming. The staff at NWS will never take for granted that you share our detailed knowledge of our products (shout out to the repeat customers and regulars who do, but there’s no expectation). The sandwich board alone merits hours of analysis (and aesthetic appreciation, shout out again to the phenomenal Flo). Ask us about our favorite sandwiches/deli items, customer favorites, pro-tips, and pairing recommendations. My coworkers and I are not robots, but due to the nature of the work, we often find ourselves repeating actions and phrases throughout the day. When engaged in a friendly manner, we at NWS are among the most thoughtful, funny, and helpful customer service representatives you’ll ever meet, and we love the food we prepare. It bears repeating that we feel for those of you who wait in long lines to experience our amazing products.

Interacting with your fellow customers

Please allow me to editorialize for a minute:
So many of us walk through the world in fear of those around us, or plagued by our own anxieties and problems. Have you ever found yourself feeling lost or alone in a sea of people? Humans are social creatures, yet so much that goes on in the world can isolate us, alienate us, or upset our carefully crafted and protected comfort zones. This isn’t wrong, by any means, but it is sad. Human existence is a strange and beautiful thing, and each person has a unique perspective on the world, yet it can be very easy to allow our joy and wonderment at our environment to become anger and annoyance.
With that said, the best advice I can offer you for surviving the long summer lines at NWS is to engage your fellow customers. Perhaps the person in front of you is ordering a month’s worth of deli items and you only want to order a few sandwiches: ask them if it’s alright to pass them and order. Our staff is used to facilitating these interactions, but we are not always able to. Perhaps you are new to our establishment and the person in front of you is a veteran Smokehauser: ask them if they have any recommendations. Take a look at our Trip Advisor reviews to find that we have passionate and knowledgeable customers. If I know anything about humans, it is that we love to talk about the things we like (guilty as charged: ask me about my favorite music sometime—probably not in the NWS line, although I have occasionally jotted down music recommendations for customers when I thought they would be valued. Maybe I’ll write a future blog post about music culture at NWS. I’ll have to check with my superiors first).
Share your light with your fellow customers, and be a mirror to reflect theirs. We’re all in this together.

Miscellaneous tips

*Have a locally crafted beer with your meal. Our shop can’t sell alcohol, but our neighbors at  Lake Avenue Café have a wonderful bar (a staff favorite post-shift haunt) and a liquor license that extends to the front deck and the tables in the hallway. Get your sandwich wrapped to-go or in a basket (which we trust you will return to us), grab a drink from Lake Avenue Café, and enjoy an exquisite meal in the sunshine of our shared patio.
• Feel as if you have waited long enough in line? Get something from our grab’n’go case and skip the wait for your sandwich, or have the deli staff make you a fish basket, which is typically ready by the time you get to the register. And of course, if lines aren’t your thing, here’s another reminder that you can place delivery and pickup orders online.
• Take it all in. Since we expanded our shop in 2014, we have put a ton of work into making NWS an aesthetically pleasing experience, from the smell and taste of smoked meats, fish and charcuterie, to the visual splendor of the hand-designed sandwich menu, to the serve-yourself nature of a number of our available grocery items, even to the music playing to keep our staff and guests dancing and smiling through the workday.
• Our pickup department has their own door, located in the alleyway between  our building and Duluth Pack. Our phone number is painted on the door next to it, and all you have to do to skip our voice menu and reach the pickup department is press 1. Unfortunately, due to the heavy volume of customers in our shop, if you want to order additional items once you arrive, you’ll have to wait in line. If you find yourself in this position, please refer to our wonderful How to Survive a Summer Line at Northern Waters Smokehaus guide.

If you have any further questions about the best way to experience our shop, I’m not surprised. I have worked at NWS for a few years, and I still learn things about our shop and sandwiches every shift. Just know that we’re happy you’re here for us, and we’ll do our best to be there for you.



P.S. If you noticed the Prince allusions at the beginning of this guide, I love you and you are part of what is right with this world. Try the Purple Range sandwich: A quarter pound of pastrami, cabbage, pepperoncini and red onion on a Crayo-spackled hero roll.

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Northern Bagel Sandwich Kit

Some food bites transport you.

 

Creamy whipped scallion cream cheese, perfectly smoked, flakey Traditional Salmon and a golden (with a slight hint of sweetness) Lake Superior Bakehouse Bagel.

Can you remember the anticipation while waiting in line?

Can you remember the list of to-dos and must-sees while visiting the western tip of Lake Superior?

Do you remember avoiding making eye contact with the Seagulls (or lake birds)?

 

 

This May, we will help transport you to the unsalted sea. You can bring a friend along and share a Northern Bagel anywhere in the United States.
No luggage required. 

Coming Soon

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HausBao

Why Berkshire?
Berkshire Pork is a driving force around our Smokehaus team. The marble in the fat and its fat content renders a soft, chewy and luxurious Pork.
We believe in using the best-of-the-best in Heritage Berkshire Pork because of its moist texture, superb marbling and juicy meat.
Did you know that the when Berkshire Pork is certified by the Heritage Berkshire Program it’s referred to as Kurobuta? Kurobuta is like wagyu beef and/or jidori chicken.

It’s no secret that the biggest inspiration comes from a quality beginning. When we begin our creative process with Berkshire Pork, we are only enhancing it’s succulent flavor by pairing it with other well(local when possible) sourced ingredients.

The HausBao

With our first inspiration being Berkshire, Our second inspiration comes from traditional Chinese roots, the contemporary food culture of BaoHaus, and our adoration for the sweet, succulent & crunchy bao sandwich.That’s just the beginning & the inspiration. We then do what the island of food weirdos does best and we add a Smokehaus twist.

TherE are two ways to achieve this recipe to maximum delicious.
Please make note that all the quick-pickle veggies must be made the day before you wish to enjoy the Bao.

INGREDIENTS

For the Pork Belly
Buy a nice slab of Pork Belly from your local co-op, butcher, or local Asian Market.

1.25 lb -Pork Belly
Salt
Pepper
2 T -Rice Vinegar
4 T- Soy Sauce
2 T -Ginger, minced
4 cloves Garlic, minced
¼ Serrano Pepper, minced (optional)

For the Quick Pickled Veggies

1 Daikon, julienned
2 large Carrots, julienned
1 Cucumber, sliced thinly
4-5 small Red Radish, sliced thinly
1 small Red Onion, sliced thinly
3 C White Vinegar
3 C Water
1 C Sugar
1 T Salt

For the mayo

1.5 Serrano Chiles, minced  **2 whole peppers if you like it super spicy**
2 C Mayo

Accoutrements

Small bunch  cilantro, minced
2 T Marcona almonds,minced. (**lightly toasting them is optional)
1 Green onion, sliced at a bias.
Sriracha

The Bun

IMG_8567

1 bag of Buns: GWA PAO (Bánh Bao Kep) **find these at your local Coop or Asian Market.
Heat these up in the oven for a 1-2 mins, flipping these to have a hint of golden. You can use the previous 425F temperature.

 

HOW TO COOK THE PORK BELLY

salt_bao          sear_bao           deglaze_bao

Long Way

1. Season a nice sprinkle of salt and pepper on both sides of the belly –not too much. Wrap the Pork Belly in two layers of tin-foil and roast it slow for 275 F. Leave the wrapped-up Pork Belly in tin foil to rest until it reaches room temperature and it’s ready to be refrigerated.

2. Refrigerate overnight in its juices (in the tin foil).

3. Slice the cooled Pork Belly into 1/2 inch pieces.

4. In a bowl, whisk together the rice vinegar, soy sauce and the minced ginger, garlic and optional Serrano.

5. Heat up a saute pan, cast iron or wok with a little bit of high temperature oil (like peanut or Canola) on high heat and sear your sliced Pork Belly. Allow each side of the Pork Belly to brown and swirl in some oil as you’re adding more slices (don’t overlap slices).

6. Lower to medium-low heat and add the ginger, soy sauce & rice vinegar. Allow each slice to simmer in the sauce for 10 minutes.

**Quick way

(pre-heat oven to 425F)

1. Season a nice sprinkle of salt and pepper on both sides of the belly –not too much.

2. Brown your belly. Heat up your cast iron or oven safe saute pan to high temperature. Use high temperature oil (like peanut or canola) and wait until your pan begins to smoke to before you place the belly. Sear each side (edges, too) of the belly leaving each area beautifully brown.

3. Foil the top of your cast iron & bake the pork for 20 minutes on each side until it reaches temperature (150F). Let it rest for 10 mins and slice in ½ inch slices.

4. With your pan at medium heat,  add the soy sauce to coat the bottom of the pan & mix in the minced garlic and serrano pepper. Place the sliced pork belly in the pan without them overlapping. Add the rice wine vinegar to deglaze and caramelize the bellies. Make sure to equally flip these over.


PREPARING THE MAYO
Mix the minced Serrano with the mayo and refrigerate until you are ready to assemble the Baos.

QUICK PICKLE THE VEGGIES

1. Combine all of your prepared veggies in a stainless steel bowl (it’ll help them cool faster).

2. Bring your Vinegar, water, sugar and salt to a rapid boil. Boil for 2 mins.

3. Pour the boiling vinegar mix into the veggies and refrigerate overnight.
**For faster cooling veggies place the veggies in a larger bowl with water and place it in the freezer for a couple hours (don’t let them freeze).

 

Assembling the HausBao

IMG_8542

1. Smear mayo on the bun.
2. Place your Pork Belly.
3. Add your pickled veggies (enough to fill the rest of the bun).
4. Sprinkle the minced accoutrements on your Bao.
5. Add Sriracha for spice and flavor.

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Expanded Delivery & Catering Services

We at the island of food weirdos love any excuse to get together and eat good food. Creativity has its ways of blossoming relationships and inspiring co-workers to entice both themselves and customers. Late nights lead to planning other late nights. In this case, we kept it not-so-late, but we did combine a lot of our favorite things in one place.
We are excited to invite our fellow food lovers and Smokehaus friends to our “Delivery Debut & Catering Cotillion” (for the love of alliteration) at the Red Herring Lounge.
This is your opportunity (YES!) to come and sample some bites of our slow fast food. We can’t sample our whole *brand* new catering menu, but we can sample the cult-classics and party pleasers.
What can you expect?
A showcase of our talented, creative catering and delivery crew. They’re food lovers, musicians and entertainers. Our talented Seym0ur, Ned Netzel, will set the mood as you can delight yourself with small bites and participate in our raffle that includes tons of Smokehaus $wag. Our raffle has a small price ($1 per raffle tickets) and all of the funds that are raised will be donated to the Damiano Center located in Duluth.
What kind of $wag?
Anything from our classic Rick Allen Tees that are loved by Duluthians and transplants to free All Season Platters and sandwiches.

Here’s the low-down:
When? July 7th, 2016.
Where? 208 E 1st Street
Time? 7-9pm
Cost? Free. $1 Raffle tickets.

We can’t wait to share our love for food with you!

xoxo-
Team Smokehaus