Recipes and Suggestions
Smoked Portabello Mushrooms (serves 8-10)
12 Large Portobello mushrooms
Clean the mushrooms and remove the stems. Be sure the mushrooms are dry prior to assembling. Place the mushrooms on a foil cookie sheet. Spoon bruschetta or salsa into stem-side of mushroom, coating evenly. Place thinly sliced fresh mozzarella on top of the bruschetta/salsa. Place foil tray on the smoker grate and smoke at 250° to 275°F for 25 minutes.
Wood Recipe Recommendations: Wild Cherry chunks or chips with Bourbon Smokin' Dust® or Woodscuit®
Head Cook-Donna Jean of the Smokinlicious Culinary Team (First demonstration at Pork in the Park Salisbury, Maryland 2007)
2½ cups non-fat cottage cheese
In medium bowl combine cottage cheese, Swiss cheese, eggs, onion, bread crumbs, and spinach. Transfer mixture to a parchment lined roasting pan(see picture). Smoke at 300° for 75 minutes or until done. Let stand for 10 minutes prior to cutting.
Wood Recipe Recommendations: Sugar Maple chunks or chips with Pear, Papaya, or Mango Smokin' Dust®
Head Cook-Donna Jean of the Smokinlicious Culinary Team (First-demonstration at the I love Barbecue Festival-Lake Placid, New York 2007)
Fiery Fruit and Melon Kabobs:
2 honeydew melons
Dice the fruit into 1½-inch cubes and place in large zip lock bag.Cook the sugar and water together in a saucepan over low heat until the sugar dissolves. Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red child powder. Blend thoroughly. Pour marinade over bagged fruit and marinate for a minimum of 1 hour. Place marinated fruit either on skewers or in parchment lined plank roasting pan and grill/smoke the fruit about 7-10 minutes until the fruit is warm.
Wood Recipe Recommendations: Sugar Maple chunks or chips with Mango, Papaya, Pear, Peach, or Coconut Smokin' Dust®
Head Cook-Donna Jean of the Smokinlicious Culinary Team (First demonstration at the Pigs in the Park, Danville, VA 2007)
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