Smokin' Kokopelli BBQ - Bruce Cross

Smokin' Kokopelli BBQ - Bruce Cross All forms of meat, fish, poultry & misc. smoking. Specializing in custom orders and unique items! In

North Texas Smoke is best known by customers for three unique items - blue cheese chopped brisket, smoked salmon, and smoked salmon spreads. We take great pride in meeting the requests for custom smoking orders.

08/25/2019

A good day yesterday. A new customer who had tried a comped package of brisket came back & bought 3 lbs. Also wants to try our blue cheese brisket. And then sold what we had left of the brisket to a repeat customer. Looks like I'll need to go get a couple more briskets!

08/19/2019

Another great review from Brad who installed our new solar screens! Thank you sir!

"I got some smoked brisket from Bruce about 2 months ago. it sat in our freezer until last night. we pulled it out and made 4 salads with it. No joke, it was the best salad we had ever had.

We made a warm bacon grease and balsamic vinegar dressing along with sauteed veggies & some cheese. W O W. definitely going to get more! THANK YOU Bruce!!"

I've been smoking SPAM bricks for several years & have customers in Washington State & here in Arizona. Several pre-orde...
08/16/2019

I've been smoking SPAM bricks for several years & have customers in Washington State & here in Arizona. Several pre-order & I usually do 16 bricks at a time. Great on sandwiches, in scrambled eggs & in casserole dishes. Now I'm thinking about trying the newest flavor - reviews have been good! . . . And it is the season!

08/14/2019

With the wife visiting the Northwest for 6 weeks I haven't been using the Cookshack for any smoking. So I've been eating some of my excess stock in the freezer. Smoked SPAM for breakfast & sandwiches; pulled pork for green chile stew; blue cheese brisket on baked potatoes; brisket burnt ends on salad; and pulled pork in various casserole dishes!

07/26/2019

Today we received another nice text from another 1st time smoked salmon customer in Vancouver, WA. - Pat McDonnell.

"Had it on pasta! Unreal and super good! Thank you!"

07/24/2019

Here's a text tonight from Bruce Bosch, Oregon City, OR. - one of my newest smoked salmon customers. He's already ordered more of the honey glaze, red pepper for October delivery!

"Just had a salad topped with your smoked salmon. Absolutely incredible. Nice strong flavor in the smoked salmon. You are on to something."

07/17/2019

Comments from a potential new customer in Las Vegas. Thank you sir!

"Thank you again for the smoked meats. I had the salmon and it was delicious!" ~~~ Blake Friedman

Packaging the pre-orders for delivery to customers on Thursday in the great Pacific Northwest! Thank you everyone!
07/16/2019

Packaging the pre-orders for delivery to customers on Thursday in the great Pacific Northwest! Thank you everyone!

Done! With smoking this week anyway. Still need to do some vacuum packing of the salmon. Also need to break down some of...
07/12/2019

Done! With smoking this week anyway. Still need to do some vacuum packing of the salmon. Also need to break down some of my 2-packs of smoked SPAM. A couple of new customers in Washington want to try just one brick! Pulled pork casserole ready too for dinner this weekend.

3rd day of smoking meat & fish for pre-orders. Almost done for this week! Here's a photo of pulled pork vacuumed packed ...
07/12/2019

3rd day of smoking meat & fish for pre-orders. Almost done for this week! Here's a photo of pulled pork vacuumed packed & ready. Also shown is salmon after 12 hours of brown sugar salt brine & a photo of two of the racks forming a pellicle before going in the Cookshack! Smoking with alder at 180 for approx. 2 1/2 hours.

Also shown is a pulled pork enchilada casserole, now also in the smoker with the salmon. Added taco seasoning to the pulled pork, nuked a Southwest protein mix & added to the meat. Built the casserole with flour street tortillas & filling, added green chile sauce, shredded Mexican cheese & cilantro. Will smoke for 2 hours!

Pig wings were vacuum packed this morning while waiting on the pork butts. All 25 (5 packages of 5) are pre-sold in SW W...
07/11/2019

Pig wings were vacuum packed this morning while waiting on the pork butts. All 25 (5 packages of 5) are pre-sold in SW Washington State! Pork butts came out at 200 degrees after 14 hours. Had a stall at 182 degrees at 6 a.m. so changed smoker temp to 240. Let rest for 2 hours before shredding. Last photo shows my pork puller. less than 3 minutes to shred 10 lbs.

Tried something new! 1st time I have placed the butts in throw-away pans. the butts sat in their own juice as they smoked, & created much more moisture/flavor when shredded. And saved me time with smoker clean-up!

Pig wings came out of the smoker earlier today after 2 1/2 hours. In the fridge now & will vacuum pack tomorrow morning!...
07/11/2019

Pig wings came out of the smoker earlier today after 2 1/2 hours. In the fridge now & will vacuum pack tomorrow morning! The 2 pork butts were prepped with rub & are in the smoker over night tonight at 225. And YES! That is a margarita in the photo. We keep a bottle of margaritas pre-made in in the fridge!

Address

16945 W Bridlington Court
Surprise, AZ
85374

Telephone

+19728378655

Website

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North Texas Smoke is best known by customers for three unique items - blue cheese chopped brisket, smoked salmon, and smoked salmon spreads. We take great pride in meeting the requests for custom smoking orders. When we relocated to Surprise, Arizona we changed the name to Smokin’ Kokopelli BBQ to more closely match our ne wlocation.