Ingredients:

12 Large Portobello mushrooms
16 oz. Bruschetta or salsa (store bought or homemade)
12-16 oz. Fresh mozzarella

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 275F 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)

Ingredients:

2 cups non-fat cottage cheese
2/3 cup shredded Swiss cheese
2 eggs, beaten
1 onion, chopped
� cup soft bread crumbs (Panko preferred)
1/3 cup frozen chopped spinach, thawed

In medium bowl combine cottage cheese, Swiss cheese, eggs, onion, bread crumbs, and spinach. Transfer mixture to a parchment lined plank roasting pan. 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)

Ingredients:
2 honeydew melons
2 cantaloupes
8 ripe pears, peaches, or apples
12 grapevine skewers or a plank roasting pan lined with parchment
2 cups sugar
2 cups water
1/4 cup lime juice
2 fresh jalapeno peppers, chopped after seeds and veins removed
4 tablespoons red chili powder

Dice the fruit into 1-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)

Ingredients:

2 tablespoons butter
4 gloves garlic, thinly sliced
2 tablespoons lemon juice
salt
1/4 teaspoon black pepper
1 onion, sliced thin
1-1/2 pounds asparagus, trimmed

Directions:

Prepare plank roasting pan by lining with two sheets of parchment paper. Heat smoker to 250. Melt butter in saucepan, stir in the garlic and cook over low heat until just tender. Remove from heat and mix in the lemon juice, salt, and pepper. Arrange the onions in the bottom of the plank pan. Spread asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Cook about 1 hour.

Wood Recipe Recommendations: One part White Oak- Two parts Ash Chunks or chips with Plum Smokin' Dust