Important Tips when Using an Electric Smoker

An electric smoker is the easiest type of smoker to use for a newbie. However, it is still important to know how to properly use it for best results. Below are important tips when usingan electric smoker.

Prep the unit during first use

If you are using the electric smoker for the first time, it won’t be right if you just start cooking immediately. New electric smoker usually come with manufacturing chemicals, factory oils, and dust. These may contaminate your BBQ meat if you don’t clean them off. After taking it out of the box, you need to first season the electric smoker. It will remove any lingering manufacturing odor on the smoking chamber.

Pre-heat electric smoker

Before you load the meat, it’s important to set the correct temperature. And make sure the smoke from the electric smoker has turned blue before stuffing the meat. If you are adding woodchips, they should have burnt to ashes. It will ensure that you are actually smoking the meat at the correct temperature. 

This process is what some seasoned smokers and newbie omit, which is actually very important. When you set the right temperature and preheat the electric smoker, it will help create the perfect smoking environment for the best BBQ result.

Check the temperature

The cooking temperature is the most important consideration to make when cooking with an electric smoker. You need to monitor the cooking temperature to make sure the meat receives the right heat levels. It shouldn’t be too high or too low. On a general note, the internal temp should be between 2250F and 2500F for most types of meals. Higher temperature will lead to dry and overcooked meat.

In addition, ensure that there is always water in the water pan. Otherwise, it could lead to temperature increase. If the thermometer comes with Smart technology, then things will be a bit easier for you. In this case, you don’t need to always stay close to the smoker to monitor the temperature.

Always make sure the vents are open

Finally, ensure the smoker vents are always open at all times. If you are cooking with a closed vent, it will invite excess smoke into the food, which may spoil the overall taste of the food. When vents are open, it will make sure that smoke is evenly distributed within the smoking chamber. An open vent provides the best ventilation required for food.

Overall, cooking with an electric smoker is a lot of fun. But it’s necessary to get the basic things right. Doing so will guarantee you better results.

Best smoker recipes for your electric smoker

Are you new to the world of electric smoker? Are you looking for the best smoker recipes that will spur your taste for BBQ meals? There are mouthwatering recipes you can prepare to make enjoy your BBQ meals. Here are some of the best smoker recipes for your electric smoker.

Apple wood Smoked Chicken

This is ideal to prepare when you have a guest or you want to organize a small BBQ party. The smoke flavor of the apple wood combined with the flavor chicken usually gives this recipe a rich blend of taste. The recipe is prepped with garlic rub, smoky paprika, and brown sugar. This does not require much time and expertise to prepare. Only the chicken will take a bit more time. Here is a full list of ingredients for this recipe.

BBQ smoked Ham toppled with pineapple

If you want to make your BBQ recipe juicy, just topple smoked ham with pineapple. The recipe is quite simple to prepare but it doesn’t have a simple taste.  The taste is delicious and simply irresistible. 

One good thing about this recipe is the fact that you can combine it with just about any type of meal. This leaves you with a lot of options for your breakfast, lunch, or dinner. The simple ingredients for this recipe include pineapple, mustard, and precooked sliced ham.

The above are the different types of smoker recipes you can prepare with your electric smoker. They are simple to prepare and quite tasty.

Bacon Explosion

If you like bacon, you will be head over heels in love with this meal. It will even be more appetizing when you prepare it the right way. The recipe is a great appetizer and it goes well with different types of meals.

Ingredients for this recipe include Italian sausage, 1 lb of sliced bacon, seasoning, and toppings. Preparation is also very simple. As long as you have your electric smoker and the ingredients, you will do okay.

Smoked Mac & Cheese

Here is another very tasty electric smoker recipes anyone can try at home. If you are a vegetarian, you will love every bit of this smoked cheese. The ingredients are not much and preparation is not hard as well.

The ingredients for this recipe include  35 oz shredded cheese, 7 oz  cream cheese, 2½  cups milk, 1/3 cup butter, 1/3 cup flour, and 16 oz Elbow Macaroni. You can add pepper to the mixture to taste.

1 teaspoon salt, a tablespoon oregano, a tablespoon garlic powder, a tablespoon onion powder, a tablespoon smoked paprika, a table spoon chili powder, and ¼ cups of dark brown sugar.

How to clean smokin tex electric smoker

Smokin Tex electric smoker is a top quality electric smoker that has served thousands of users over the years. It has simple but effective features that make its very easy to use. Just like other types of electric smokers, this one makes use of thermometer for checking temperature of the smoker.

It also comes with a recipe book, drip pan, and three stainless steel racks. These are all provided to make it easy and convenient to use. However, maintaining this electric smoker is the best way to enjoy it for a long time. If you want to know how to cleanSmokin Tex electric smoker, the following information will be useful to you.

Clean the cooking chamber

The interior of the smoker should be left to cool down completely before cleaning for safety reasons. Take out the water pan and racks from the chamber. Take care of particle buildup by brushing every side. Use a bristle brush or sponge to brush the interior surface. Them gather all the residues and dispose properly.

If you are going to use bristle brush, make sure there is no bristle left in the smoker after cleaning. Wipe off everything with a clean cloth and get it ready for later use. However, your cleaning task is not done yet. There are other areas you need to clean.

Wash other removable parts

Wash the drip tray, water pan, as well as cooking racks with warm soapy water. To make the clean task easier, you can oil based spray or coat the surface of the cooking racks with vegetable oil.

This will significantly reduce the cleaning work you have to do.  Otherwise the cooking chamber interior will get dark after prolonged use. By then, there may be nothing you can do about it. So, it’s important to coat the surface with oil to sustain the interior of the smoker.

Clean The Exterior

The smoker’s exterior also needs cleaning. With a slightly damp cloth, clean the outside of the smoker to make sure any oil or food particle is cleared. Wipe off the door seal using a warm damp cloth. It’s important to keep the exterior section of the smoker clean to avoid buildup of dirt. It could cause that area to rust if not properly cleaned.

Clean the temperature probe and thermostat

The temperature probe and thermostat may be small, but if there are buildups on them for a long time, it could affect its overall performance. Use a damp cloth to clean the temperature probe. But do not soak the cleaning material too much. Also, you should not immerse them or place them under water.

After cleaning, it is important to dry the electric smoker completely before using. This will prevent any form of electric shock when using the smoker.

Beers

Domestic Craft Beers

Hail to the Ale

Oskar Brothers Dale’s Pale Ale, Lyons, CO: American Pale Ale, This voluminously hopped mutha delivers a hoppy nose and assertive-but-balanced flavors of pale malts and citrusy floral hops from start to finish. (ABV 6.5% IBU 65)

Revolution Anti Hero, Chicago, IL: India Pale Ale, Features a blend of four hop varieties which creates a crisp bitterness and imparts massive floral and citrus aromas. (ABV 6.5% IBU 70)

Revolution Rosa, Chicago, IL: Hibiscus Ale, A highly drinkable ale steeped with hibiscus flowers for a natural tartness and slight pink hue (ABV 5.8% IBU 15)

Berghoff Germaniac, Chicago IL: American Pale Ale, Subtle honey notes and a small dose of molasses which gives it a lightly nutty character, with a mix of three types of malted barley, plus wheat and a dash of oats for a creamy texture, plus tiny amounts of Wisconsin cranberry honey and light molasses, both of which add subtle shading of aroma (ABV 6.3% IBU 40)

Goose Island 312, Chicago Illinois: Urban Pale Ale, This is a pale ale in the traditional sense. It’s not a modern American hop bomb, but rather one that embraces the balance between the grain bill and the hop additions. Clear and deep copper, with a thin white head that disappears quickly. A faint toffee sweetness, some caramel malt as well. Slight spicy hop presence.  (ABV 5.4%  IBU 30)

Ale Syndicate Sunday Session, Chicago, IL: Session Hopped Up Ale, A mellow session beer that is light, but deliciously hoppy. (ABV 4.8% IBU 23)

Ale Syndicate Van de Velde, Chicago IL: Belgo-Style Ale, It pours a seductive ruby-amber in the glass with aromas of caramelized sugar and tangy yeast. On the palate that caramelized sugar pops up front, but is quickly met with some earthy, herbal hops that blossom through the finish, giving off notes of pine and sage. (ABV 6.4% IBU 37)

Anchor IPA, San Francisco, CA: India Pale Ale, Bright amber color, distinctively complex aroma, spiky bitterness, malty depth, and clean finish unite to create a uniquely flavorful, memorable, and timeless craft IPA. (ABV: 6.5%) 

Founders All Day IPA, Grand Rapids, MI: Session IPA, Naturally brewed with a complex array of malts, grains and hops. Balanced for optimal aromatics and a clean finish. The perfect reward for an honest day’s work and the ultimate companion to celebrate life’s simple pleasures. (ABV 4.7% IBU 42)

Lagunitas IPA , Petaluma, CA: India Pale Ale, Formulated with malt and hops working together to balance it all out on your ‘buds so you can knock back more than one without wearing yourself out. (ABV 6.2% IBU 45)

Allagash Tripel, Portland ME: Strong Golden Ale, This strong golden ale is marked by passion fruit and herbal notes in the aroma, with suggestions of banana and honey in the complex palate. The Tripel has a remarkably long and smooth finish. (ABV: 9% IBU 30)

Great Lakes Lake Erie Monster, Cleveland, OH:  Imperial India Pale Ale,  This ale explodes with bold hop flavors and hints of monsters found from Lake Erie (ABV 9.1% IBU 80)

Great Lakes Commodore Perry, Cleveland OH: India Pale Ale, A medium-bodied and well-hopped India pale ale with a dry, fruity finish. (ABV 7.5% IBU 70)

Great Lakes Nosferatu, Cleveland OH: Highly hopped Imperial Red Ale rich with flavor, yet remarkably balanced. (ABV 8%, IBU 70)

Flying Dog Doggie Style, Fredrick, MD: American Pale Ale, A classic example of a perfectly balanced pale ale, Flying Dog serves up a refreshing brew that is simply delicious. Crisp, complex citrus flavors with notes of grapefruit and lemongrass deliver a taste that is easy to enjoy. (ABV 5.5% IBU 35)

Flying Dog Raging Bitch, Frederick MD: Belgian Style IPA, An American IPA augmented with Belgian yeast, our 20th anniversary beer jumps out of the glass and nips at your taste buds with its delicate hop bitterness. (ABV 8.3% IBU 60)

O’Fallons Zeke’s Pale Ale, O’Fallon MO: Zeke’s is a crisp, sessionable pale that offers huge aromas and flavor of tropical fruits from the use of Galaxy hops.  A light grain bill allows the hops to shine, while maintaining enough sweetness to create a well-balanced beer. (ABV 5.1% IBU 29)

Breckenridge 417 Small Batch IPA, Breckenridge, CO: Double IPA, that combines Pale, Munich, Caramel-30, Carapils and Torrified Wheat malts, with Chinook, Centennial, Simcoe and Fuggles hops. It has a big sweet mouthfeel, followed by more hoppiness than you’ve ever had at one time. (ABV 9.2% IBU 70)

Breckenridge Avalanche Ale, Breckenridge CO: Amber Ale,  a refreshing-but-flavorful, anytime Amber Ale. Aromas of pale grains, a semi-sweet middle and a clean-as-Colorado snow finish make this a deliciously drinkable, think you’re in the Rockie’s beer. (ABV 4.4% IBU 19)

Victory Golden Monkey, Downingtown, PA: Belgian Style Tripel, Imported malts and Belgian yeast are tempered by a sparkling approach and overall light body with abundant, herbal, fruity notes (ABV 9.5% IBU 25)

Off Color Apex Predator, Chicago, IL: Farmhouse Ale, Brewed only with grain and sugar unencumbered by the heat of the kiln, they created a hazy, golden body. Apex Predator gets its teeth from a generous Crystal dry-hopping that completes the dry finish with a fruity bite. (ABV 6.8% IBU 35)

Off Color Troublesome, Chicago, IL: Gose Style Beer, Off Color blended together two different beers to make Troublesome. The first was a somewhat uninteresting wheat beer and the second is an overly acidic & funky beer fermented solely with lactobacillus. We blend the two beers together with coriander and salt at the tail end of fermentation to create a mild, lemony tartness and a fuller sensation of mouthfeel. (ABV 4.3% IBU 10)

Furthermore Knot Stock, Spring Green, WI: American Pale Ale, The real treat of our A.P.A. is the tangle of flavors that fresh cracked pepper and Northern Brewer Hops create. there’s plenty of zing for the Hop Heads or Bitter Bettys, but not so much to overpower the tingle of the black pepper as it slowly kicks in. (ABV 5.5% IBU 65)

Tallgrass Velvet Rooster, Manhattan, KS: Belgian Style Tripel, Clean and crisp, with subtle fruit notes and a touch of candy-like sweetness. (ABV: 8.5% IBU: 30)

Finch’s Golden Wing, Chicago, IL: American Blonde Ale, An easy drinking craft beer that has a moderately sweet malty aroma and is deep gold in color. (ABV 5% IBU 20)

Finch’s Threadless, Chicago, IL: IPA, It pours a darker amber color and finishes with a citrus flavor, and when combined, will require this to be the last IPA you ever drink! Well, maybe, we realize you will probably drink more, but the result of this recipe clearly evolves into a very balanced IPA. (ABV: 6% IBU 90)

Finch’s Fascist Pig, Chicago, IL: Amber Ale,  A deep red, malt-forward ale brewed with plenty of caramel malts and a touch of rye for a hint of spice. (ABV 8% IBU 72)

Goose Island Ogden, Chicago, IL: Belgian Tripel, This limited release Belgian style Tripel is dry hopped with Citra hops to balance spicy, tropical American hop flavors with a unique Belgian yeast, giving it a bold more complex palate. (ABV: 9% IBU: 35)

Goose Island Sophie, Chicago, IL: Belgian Style Farmhouse Ale, Tart and dry ale with a subtle, spicy white pepper note, fermented with wild yeasts and aged in wine barrels with an orange peel. (ABV: 6.5%, IBU: 20)

Goose Island Matilda, Chicago, IL: Strong Pale Ale, Dry and quenching, wild in character, with a slightly fruity aroma and a spicy yeast flavor that is as unique as it is satisfying, (ABV: 7% IBU: 26)

Grand Teton Brewing Sweet Grass, Victor, ID: American Pale Ale, 2009 Great American Beer Festival gold medal winner in the American Pale Ale category, this crisp and fragrant beer is hopped and dry hopped with Columbus, Galena, Zythos, Cascade and Bravo hops. (ABV: 6% IBU: 60)

Grand Teton Bitch Creek, Victor, ID: Extra Special Brown Ale, perfectly balanced big malt sweetness and robust hop flavor for a full bodied, satisfying mahogany ale. Like the stream for which it is named, the Bitch Creek ESB is full of character… not for the timid. (ABV: 6% IBU 60)

Arcadia Rapunzel, Battle Creek, WI: White IPA, An up-front blast of aromatic hops ushers your palate into a balance of crisp, sweet, malt character and lush, juicy hop flavors of pineapple, citrus, and lemongrass. (ABV: 5.8% IBU 48)

Wheat Style

Goose Island 312, Chicago, IL: Urban Wheat Ale, A spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body that’s immensely refreshing. (ABV 4.2% IBU 18)

Berghoff Straight Up, Chicago, IL: Hefeweizen, A classic Bavarian wheat beer yeast is used, adding subtle layers of banana, bubblegum and spicy clove, the signature trio for the style. The finish is creamy, dry and just a touch tangy. (ABV: 5.2% IBU 14)

Allagash White, Portland, ME Belgian Style Wheat,  Brewed with a generous portion of wheat and spiced with coriander and Curacao orange peel, this beer is fruity, refreshing and slightly cloudy in appearance. (ABV: 5% IBU 13)

Blue Moon Golden, CO:  Belgian Style Wheat Ale, Starts crisp and tangy and ends with a coriander and orange spiciness. The Valencia orange peel gives a subtle sweetness to the beer. (ABV 5.4% IBU 9)

3 Sheeps Baaaad Boy Sheboygan, WI: Black Wheat, A classic unfiltered wheat presentation fused with the smooth, roasty, chocolate-like characteristics of the dark wheat malt. (ABV: 5.5% IBU 13)

Breckenridge Agave Wheat, Breckenridge, CO: Wheat Ale,Agave complements the refreshingly light quality of our wheat and adds a subtle note of flavor that expands this beer’s uplifting taste profile. It is familiar, yet creative. (ABV: 4.2% IBU 19)

Breckenridge Ophelia, Breckenridge, CO: Hoppy Wheat Ale, Subtle hints of citrus round out the complex aroma of Mosaic hops, for a beer so drinkable, it’ll last through multiple acts. (ABV: 5% IBU 23)

Lagunitas Little Sumptin Sumptin, Petaluma, CA: Filtered Pale Wheat Ale, A filtered pale wheat ale that is great for both IPA and wheat beer fans. (ABV 7.5% IBU 72)

Furthermore Fatty Boombalatty, Spring Green, WI: Belgian White: A big Belgian, with enough crispness to cut through the sweet profile, thus making you want to sip it again and again (ABV 7.2% IBU 25)

Porters/Stouts/Dark Ales

Oskar Brothers Old Chub Lyons, CO: Scotch Ale, Brewed with large amounts of malted barley and specialty grains, and a dash of beechwood-smoked malt. Old Chub features semi-sweet flavors of cocoa and coffee. (ABV 8% IBU 25)

Founders Dirty Bastard, Grand Rapids, MI: Scotch Ale, brewed with ten varieties of imported malts with hints of smoke and peat paired with a malty richness, finalized with a good bit of hop attitude. This beer “ain’t fer the wee lads” (ABV: 8.5% IBU 50)

Founders Porter, Grand Rapids, MI: Porter Style Ale, Pours silky black with a creamy tan head. The nose is sweet with strong chocolate and caramel malt presence. No absence of hops gives Founders’ robust porter the full flavor you deserve and expect. (ABV: 6.5% IBU 45)

Arcadia London Porter, Battle Creek, MI: Porter, brewed using no less than seven different varieties of premium European malted barley, resulting in a complex and full bodied beer characterized by hints of chocolate, coffee, caramel and beechwood smoke. (ABV: 7.2% IBU 42)

Great Lakes Edmund Fitzgerald, Cleveland, OH. A complex, roasty porter with a bittersweet, chocolate-coffee taste and bold hop presence (ABV: 5.8% IBU: 37)

Left Hand Nitro Milk Stout, Longmont, CO, Initial roasty, mocha flavors rise up, with slight hop & roast bitterness in the finish. (ABV: 6% IBU 25)

Breckenridge Oatmeal Stout, Breckenridge, CO, A bold, smooth-bodied concoction that oozes dark-roasted coffee aromas and flavors of espresso and semi-sweet chocolate with flaked oatmeal. (ABV: 4.9% IBU: 36)

Breckenridge Vanilla Porter, Breckenridge, CO, An ale that has all the chocolate and roasted nut flavor of a classic Porter, with an enigmatic surprise thrown in for good measure. (ABV: 4.7% IBU: 16)

Finch’s Secret Stache Stout, Chicago, IL: The specialty ingredients, vanilla bean and lactose, lend to its complexity and full flavor. While no actual chocolate was used to brew this beer, heaps of chocolate malt give the beer its color as well as its chocolate and coffee notes. (ABV: 5.3% IBU 25)

Lagers/Pilsners

Oskar Blues Brothers Mamma’s Little Yella Pils, Longmont, CO: Pilsner, An uncompromising, small-batch version of the beer that made Pilsen, Czech Republic, famous. Unlike mass market “pilsners” diluted with corn & rice, Mama’s is built with 100% pale malt, German specialty malts, and Saaz hops. (ABV: 5.3% IBU 35)

Anchor Brewing Anchor Steam, California Common: San Francisco, CA, Lager/Ale Hybrid, A uniquely American Lager fermented at higher temperatures with lager yeast. A malty character with the citrus notes of West Coast hops. (ABV: 4.9% IBU 35)

Great Lakes Wright Pils, Cleveland, OH: Pilsner, Classic style with a flowery bouquet and elegantly dry finish (ABV: 5.3% IBU 35)

Great Lakes Dortmunder Gold, Cleveland, OH, A smooth lager that strikes a delicate balance between sweet malt and dry hop flavors (ABV: 5.8% IBU 30)

Baba Black Lager, Salt Lake City, UT, Robust and smooth, this Organic full-flavored lager is exceptionally drinkable and pitch black in color. (ABV: 4% IBU: 32)

Brooklyn Pils Brooklyn, NY: A refreshing golden lager beer, brewed in the style favored by New York’s pre-prohibition brewers. (ABV: 5.1% IBU: 33)

Belgians:

Leffe Brown: an authentic abbey beer. Both its deep, dark brown color and its full, slightly sweet flavor can be ascribed to the use of darkly roasted malt, making every sip just as exceptional as the last. (ABV 6.5% IBU 20)

Leffe Blond: an authentic blond abbey beer with a slight hint of bitterness to it.(ABV 6.6% IBU 28)

Stella Artois: first brewed as a Christmas beer. It was named Stella from the star of Christmas, and Artois after Sebastian Artois, founder of the brewery. It’s brewed to perfection using the original Stella Artois yeast and the celebrated Saaz hops. It’s the optimum premium lager, with its full flavor and clean crisp taste (ABV 4.5% IBU 9)

Hoegaarden: 500 years of hard work went into making this Belgian Wheat beer that features the aroma of orange peel, coriander and herbs that the merry monks imported from sunny Curacao.

Seasonal

O’Fallons Pumpkin, O’Fallon, MO, Pumpkin Ale, Like pumpkin pie in a bottle…we add 136 pounds of real pumpkin to the three-barley mash and then season the finished beer with cinnamon, nutmeg and cloves. (ABV: 5.6% IBU 11)

Shiner Octoberfest, Shiner, TX, Traditional Style Märzen, made with the highest quality two-row barley, Munich and caramel malts, along with German grown Hallertau Tradition and Hersbrucker hops. It’s our way of honoring our ancestors and the beer they loved to celebrate with. (ABV: 5.7% IBU 18)

Capital Oktoberfest -A traditional marzen style beer with a gorgeous firey dark orange color. Oktoberfest emphasizes a rich malt character. A great way to fortify oneself as the nights start to get cooler. (ABV: 5.5%  IBU 24)

Arcadia Jaw Jacker, Kalamazoo, MI: Pumpkin Ale, Jaw-Jacker balances our finest malted barley with a bit-o-wheat and is complimented with a citrus hop kick and just the right amount of cinnamon, nutmeg and allspice for a nice marriage of pumpkin pie and beer. Made in the fall to celebrate the changing of the season. (ABV: 6%    IBU 26)

Kentucky Bourbon Barrel Ale, Lexington KY: Bourbon Aged Ale, Award winning Kentucky Bourbon Barrel Ale® is a unique sipping beer with the distinctive nose of a well-crafted bourbon.  Kentucky Ale is aged for at least six weeks in freshly decanted bourbon barrels from some of Kentucky’s finest distilleries. Subtle yet familiar flavors of vanilla and oak are imparted to this special ale as it rests in the charred barrels.

Boring Domestics:

  • Pabst Blue Ribbon
  • Budweiser
  • Bud Light
  • Miller Light
  • Coors Light

Imports:

  • Corona- Umbrella on Beach
  • Negra Modelo
  • Amstel Light

Heineken- Green Bottle

Chimay Trappist Style, Belgium, Topped with a creamy head, it gives off a slight fruity apricot smell from the fermentation. The aroma felt in the mouth is a balance confirming the fruit nuances revealed to the sense of smell (ABV 7% IBU 20)

Steigl Radler, Austria, British Shandy, The aroma is full of citrus fruit, (luscious lemon & grapefruit), and sweet caramel malts. Taste is similar to the nose with lots of fruity, citrusy grapefruit and sweet malts. A crisp, refreshing beer with a dry finish. (ABV 3.5% IBU 7)

Krombacher Pilsner, Kreuztal, Germany, A Premium Pilsner beer of acknowledged high and exclusive product quality and is brewed as natural as no other Pilsner beer. Brewed only with natural spring water, which guarantees a particular full flavor and fresh taste.

BUZZ Menu

SMALL PLATES

CRISPY PIGS EARS
Kale, Brussel sprouts, sun chokes, Peppadew peppers, Grana Padano, topped with a sunny side egg & Arrope

SHRIMP VERDE
Cilantro, bell peppers, garlic, onion, homemade creamy goat cheese, apple cider reduction 8

VENUS CLAMS
Cipollini, garlic, Piquillo peppers, Sauvignon Blanc, fine herbs, lemon 8 

MARS BEER MUSSELS
Prince Edward mussels, jamon, garlic, shallot, Piquillo peppers, Blue Moon, lemon and cilantro 8

HIPSTER POUTINE
House made frites, smoked bacon, Tasso ham, aged cheddar, aged pepper Jack, 
Provolone, scallion, the sauce of dozen spices 8

DUO TARTAR
Norwegian salmon, capers, scallions, cornichons, grass fed top round, pickled Cipollini, organic pouched egg 9

RUFFAGE

BUZZ SALAD
Romaine lettuce, shaved carrot, kalamata olives, gypsy red peppers, Dutch cucumber, 
Michigan Green apple creamy glazed vinaigrette, 8/12

APPLE BEETS
Beet, mango, Michigan green apple, Romaine lettuce, nectar goat cheese 8/12

PISA TOWER
Roma tomatoes, fresh mozzarella cheese, basil, Champagne balsamic reduction 8/12

CAESAR
Grilled baby Romaine, shrimp, sauvignon blanc, white truffle oil, Sarvecchio Parmesan, white anchovy 8/12

The BRUSSELS
Brussel sprout, green tea raisins, lemon vinaigrette, roasted almonds 8/12

BURGERS

The AMERICAN
Certified Angus beef, aged Cheddar, smoked bacon, charred balsamic onions, fried farm egg 10

FOIE GRAS
Certified Angus Beef, truffle aioli, Foie Gras, arugula, pickled red onion, Potato bun 13

The ALAMO
Ground pork, Spanish chorizo, Mexican chorizo, black bean puree, guacamole, Jalapeno aioli, Pico de Gallo 10

STROGANOFF
Braised Beef Short ribs, Sauvignon Blanc, Crimini mushroom gravy, egg noodles on a Potato bun 10

SALMON
Norwegian salmon, arugula, pickled carrots, cornichons, pickled Cipollini, Feta cheese, creamy glazed vinaigrette, tomatoes, Romaine lettuce, Ciabatta 10

The RAMEN
Kobe Beef, aged Cheddar, fried farm egg, sundried tomatoes, arrugula , Sriracha sauce in a homemade Ramen noodle bun13

VEGGIE
Black beans, green bell peppers, onion, garlic, cumin, sun dried tomatoes 10

CUBANO
Slagel farms Achiote, pineapple, ham, smoked sausage, Malagueta aioli, Manchego, Ciabatta 10

LAMB
Ground Lamb, smoked green peppers, Spanish onions, Feta cheese, house Tzatziki sauce, Brioche bun 10

SIDES 3
Hand cut Idaho potato fries/ Hand cut sweet potato fries/ Truffled Mac and Cheese/ Elotes (corn, Sriracha aioli, cayenne, Cotija cheese)/ Kale chips/ Malagueta Tostones

DESSERT 4
Butterscotch/ Pot-de-crème/ Del Valle
Quality Grass Feed Beef, Certified Natural Angus, Local Farm Produce, Fresh Baked Buns …+love

Leonardo Del Valle – Executive Chef