Chay Lahew’s interest in smoked cooking began many years ago when he worked at Hot Rod’s House of Barbeque. After Hot Rod’s closing, Chay decided to put their skills to the test by entering the Kansas City Barbeque Society circuit. They competed for many years in Hagerstown, Maryland and consistently placed in the top 10.
After that, Chay and his friend John Sinnot started their own barbecue company called Jail House Swine. Together, they enjoyed cooking for many occasions and events. When John moved away, Chay decided to continue smoking meat for friends, family, and fun.
One of Chay’s specialties is smoked alligator. Of course, I was curious, so I asked him what smoked alligator tastes like. I thought he would say, “like chicken,” but his response was not what I expected. With a proud smile on his face, he explained that an alligator actually has three very distinct tastes. The tail meat has a flaky cod-like texture, the rib meat is sweet, stringy and slightly drier. The jaw, according to Chay, is “the best-tasting meat you will ever eat.” And then he added, “Oh, and the claws — the claws are so good.”
Chay was generous enough to share a couple of his favorite recipes. He admitted that he does not measure much anymore because he knows the recipes so well, so feel free to adjust the seasonings to your own taste.
With summer upon us, Chay’s smoked brisket and smoked macaroni and cheese are great recipes to try at home. But if you would rather enjoy Chay’s cooking without firing up the smoker yourself, his smoked brisket and macaroni and cheese will be available at The Denny House on Friday, July 3, during the 250th America Celebration.
Be sure to look in the GreeneScene and on Facebook to see what other nights Chay’s recipes will be featured.
Smoked Brisket
- Ingredients
- 1 whole prime-grade brisket
- Worcestershire sauce
- Coarse cracked black pepper
- Spice Rub
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
Trim the fat around the outside of the brisket to about ¼ inch to ⅛ inch. Drizzle the entire brisket with Worcestershire sauce and rub it in to create a wet surface.
Mix the salt, pepper, garlic powder, and onion powder together. Rub the spice mixture over the entire brisket. Sprinkle coarse cracked black pepper over the brisket to help create a flavorful bark.
Smoke at 225 degrees for 13 to 14 hours, or until the brisket is tender.
Smoked Macaroni and Cheese
- Ingredients
- 1 pound elbow or spiral noodles
- 1 stick of butter
- ½ cup of flour
- 1 quart milk
- 4 ounces Gruyère cheese
- 4 ounces Gouda cheese
- 4 ounces pepper jack cheese
- 4 ounces cheddar cheese
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Smoked garlic powder
Directions
Cook the noodles very al dente, then drain.
Prepare the roux. Melt the stick of butter in a large skillet over medium-low heat. Once melted, add the flour and whisk to incorporate. Continue whisking for about 4-5 minutes, cooking out the raw flour flavor to make a golden, smooth roux.
Add warmed dairy and seasonings. Slowly pour the warmed dairy into the roux 1/2 cup at a time, whisking to thicken the sauce. Once all the milk has been poured in, add the spices and whisk constantly while the sauce simmers, just until thickened. Make sure the sauce does not start simmering rapidly.
Mix in the Gruyère, Gouda, pepper jack, and cheddar cheeses. Smoke uncovered for about 45 minutes, or until the noodles are tender and the cheese is melted and bubbly.
