Smokehouse Recipes
Wild Game Pepperoni Sticks
Pepperoni can be as simple or complex as you want to make it. Once you have the techniques and equipment mastered, the flavor possibilities are endless. Using ground pork with wild game meat keeps the pepperoni sticks from drying out too much. The pork also acts as a neutralizer for taming wilder tasting meats like waterfowl. Ingredients: 1 Pound Ground Wild Game 1/2 Pound Ground Pork 2 TBSP Red Wine Vinegar 1 TBSP Brown Sugar 1 TSP Smoked Paprika 1 TSP Granulated Garlic 1 TSP Black Pepper 1/2 TSP Kosher or Sea Salt 1/3 - 1 TSP Cayenne Pepper 1/3...
Smoked Satay with Smokey Peanut Sauce
You can't go wrong with meat on a stick! Across the world, this popular cooking method has an endless variety of flavor combinations. Traditionally, Indonesian Satay, is grilled chicken over a smokey open flame served with peanut sauce. This version includes flavorful tenderizing marinade along with an extra smokey peanut sauce. Keep the skewer all chicken or add fruits and vegetables, customizing as desired. This recipe is a great way to cook up a variety of game bird breast meat as well. Chicken will cook quickly leaving the Smokehouse Smoker Box still smoking. This is a great time to take...
Smoked Vegetable Salsa
With salsa being the number one condiment in America, the preparation methods and combination of ingredients is almost unlimited. Salsa translates in several languages to “sauce” which leaves a lot of room for creative license. This recipe was created after a dinner party, when I found myself with a container of smoked vegetables left over the next day. I needed a topping for the trout I’d just cooked up so after dicing the smoked veggies, adding some fresh cilantro and lime juice, I had a smokey, flavorful, unique salsa. Next time you want to add a healthy side to your...
Smoked Steelhead Candy
Smoking fish is a favorite preparation of many anglers and home cooks. Whether you have a fresh caught fish, one in the freezer from a previous fishing trip or pick up a nice fillet from your local seafood market, smoking it up is a treat everyone will enjoy. Fish can be either cold smoked or hot smoked but all smoked fish needs to be brined in a wet or dry brine before smoking. Styles of cold and hot smoked fish vary greatly and depending on your preference can yield moist, almost rare fish to the opposite extreme of being dry,...
Easy Tips to Get the Best Smoked Salmon
Here are some easy tips to get the best smoked salmon (or trout), like how to solve common issues like having your salmon getting stuck to your grills. Keep your salmon from sticking to your grills... You can spray your grills with pam or whatever else and people will tell you in won't stick... well, it's gonna stick, we guarantee it. Try some Drying Screens, they fit right on your grills and the salmon won't stick to them. Plus you can take them right out and put them in the dishwasher to clean them. It's easy and simple and eliminates the...
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