-The Jacobsen Family
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When it comes the world of BBQ, the team at Traeger Grills is both literally, and figuratively, on fire. With the addition of our new friend, Traeger Executive Chef Marco Niccoli, and other new and recent developments, the 30+ year-old brand is fundamentally changing the way people eat around the country: using fire and smoke to fuel a Wood-Fired Revolution.
The Traeger Culinary Team had never visited the Jacobsen Saltworks on the Oregon Coast, so we invited them out for a behind the scenes look at how America's finest sea salt is made. And of course, as we do, we created a beautiful communal feast while we were out there.
During the meal we featured a few of the NEW products we now create in partnership with Traeger: essentially anything we add wood smoke to - our Jacobsen Cherrywood Smoked Salt, our Bee Local Smoked Honey Sauce, and our Bee Local Cherrywood Smoked Honey. We now work with the Traeger team to distribute these products to mom-and-pop barbecue-centric shops around the country! It's important to note that our original smoked honey recipe was developed by our friend Chef BJ Smith - chef and owner of Smokehouse Tavern, Smokehouse Provisions, and Kim Jong Smokehouse.
READ ON: Checkout the beautiful images below, click on links below to explore and purchase products used at the feast, enter a chance to win Jacobsen and Bee Local products, and discover simple recipes that you can re-create at home.
The Traeger team flew into Portland from their headquarters in Salt Lake City, Utah and we started at Jacobsen HQ to see one of our new collaborative products - Jacobsen Cherrywood Smoked Salt being packaged.
Then Traeger Executive Chef Marco Niccoli and his team hopped in our rig and we travelled out to the Oregon coast to tour the Saltworks and share a meal and sunset together.
It's about a 1.5 hour drive from our HQ in Portland to the Saltworks on Netarts Bay. Once we arrived, we walked the Traeger team through our entire saltmaking process - from seawater to dried sea salt flakes.
After the Saltworks tour we decided to cook a meal together. After setting up the outdoor kitchen and our Traeger grill, we travelled to a local produce farm and oyster farm to pickup provisions for the feast.
The first stop was Denoble Farms in Tillamook, Ore. They have an incredible farmstand full of organic produce. You grab what you want, drop the money in the money jar, and head on your way.
The next stop was Nevor Shellfish Farm on Netarts Bay - just a stone's throw from the Jacobsen Saltworks. We picked up a few bushels of oyster to both eat raw and grill/smoke on the Traeger grill.
Back at the Saltworks we popped open some wine, made ourselves some Smoked Salt Margaritas, and started cooking together. See the full menu with recipe links below.
MENU + RECIPES
Raw and Grilled Netarts Bay Oysters with Jacobsen Cherrywood Smoked Salt
Smoked Tomatillo Salsa with Juanitas Tortilla Chips
Smoked Jacobsen Salt Margarita
Grilled Cauliflower with Jacobsen Cherrwood Smoked Salt
Cabbage and Carrot Slaw with Lime and Bee Local Smoked Honey Dressing
Smoked Sausage and Potatoes with Jacobsen Cherrywood Smoked Salt
Grilled Oysters with Jacobsen Cherrywood Smoked Salt
After dinner, the whole crew walked down past the Saltworks to the edge of Netarts Bay to watch the sunset. And it was so worth it - the colors were close to being unbelievable.
ENTER FOR A CHANCE TO WIN
Directions: Try one of the recipes from this trip at home (Grilled Oysters, Smoked Salt Margaritas, or Smoked Sausage and Potatoes), take a picture of the process or the finished product, post it on Instagram while tagging @jacobsensaltco and @traegergrills, and email the original image to our Culinary Director email@example.com.
Winning Prize: Once you do the above (by November 1), you will be entered into a raffle for a chance to win 1 jar of Jacobsen Cherrywood Smoked Salt and 1 bottle of Bee Local Smoked Honey Sauce. The winners' images will be posted to the Jacobsen Instagram Feed on November 2.
Our signature Flake Finishing Salt is the product that put us on the map. Hand-harvested from the cold and pristine waters of Netarts Bay on the Oregon Coast, our Flake Finishing Salt has bright salinity and a delicate crunch. Use it to finish savory and sweet dishes alike. Add to sliced steaks and roasts, sprinkle on eggs, finish grilled vegetables, top baked goods, or add to anything that strikes you. One of our favorite applications: sprinkled over warm baguette with butter and Bee Local honey.
Hand-harvested from the cold waters off the Oregon Coast using the same methods as our renowned Pure Flake Finishing Salt, we are extremely excited to offer Pure Kosher Sea Salt - the workhorse in your modern American pantry. Our Pure Kosher Sea Salt has the same taste as our flake salt - briny with no bitter aftertaste - but is much smaller grained. Some compare it to a fleur de sel. Our Pure Kosher Sea Salt is perfect for seasoning, brining, baking, boiling, cooking, pickling, and even finishing.
We partnered with Traeger Grills to combine 100% natural wood fire smoke with our pure sea salt. Jacobsen Cherrywood Smoked Salt combines delicate smoky notes are perfect with cured or grilled salmon, pulled pork (CLICK HERE for Recipe), simple green salads, or peaches with creme fraiche.
Our NEW Bee Local Smoked Honey Sauce is an irreplaceable condiment and powerful weapon in your culinary arsenal. Smoky, sweet, and addictive, it's good on just about anything. We take our sustainably-produced Bee Local honey, cold-smoke it, infuse the smoked honey with Lapsang Souchong (smoked tea), and then add a touch of apple cider vinegar for balance. The result is one of the most distinctive and addictive products we've created to date.
Our Bee Local Smoked Honey Sauce brings a sweet, smoky, and savory boost to your favorite foods: all manner of BBQ (pulled pork shoulder, ribs, brisket), tacos, cheeses, roasted vegetables, fried chicken, and more.