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Chilled Smoked Fish with Horseradish Sauce Whole redfishGarlic saltLemon-pepper seasoningJuice of 3 lemons1/2 cup butter, melted2 tablespoons Worcestershire sauceDash of Tabasco® sauce1 teaspoon chopped parsley Sprinkle fish with garlic salt and lemon-pepper seasoning. Combine next 5 ingredients to ...

 


Honey Smoked Turkey 1 (10 pound) whole turkey 2 tablespoons chopped fresh sage 2 tablespoons ground black pepper 2 tablespoons celery salt 2 tablespoons chopped fresh basil 1 (12 ounce) jar honey 2 tablespoons vegetable oil Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a ...

 


Kansas City Smoked Pork Ribs Makes 4 racks of ribs. 4 racks baby back ribs 3/4 cup firmly packed dark brown sugar 1/4 cup mild New Mexico red chile powder 1/4 cup mild paprika 2 1/2 tablespoons kosher salt 2 1/2 tablespoons freshly-ground black pepper 1 tablespoon granulated onion 1/2 tablespoon ...

 


Smoke-Barbecued Salmon 1 (3 1/2 to 4 pound) salmon1 tablespoon chopped parsley1/2 teaspoon dill weed1/2 teaspoon sugar1/4 teaspoon salt1 clove garlic, minced1/2 teaspoon grated lemon peel2 cups hickory chipsWaterVegetable oil Mix spices and rub over the fish. Let stand at room temperature. Burn ...

 


Smoked Bacon 4 pounds raw pork belly 1/2 cup packed brown sugar 1/4 cup curing salt 1 gallon cold water, or as needed 1 (10 pound) bag charcoal briquettes Hickory or apple wood chips In a 2-gallon container, mix together the brown sugar, curing salt, and water. Submerge the pork belly in the ...

 


Smoked Brisket 1 cup granulated sugar 1/4 cup black pepper 2 tablespoons garlic powder 1/3 cup salt 1/2 cup paprika 2 tablespoons Accent 1 (4 to 4 1/2 pound) beef brisket Mix together sugar, pepper, garlic powder, salt, paprika and Accent. Rub dry sauce generously over brisket. Smoke in hooded ...

 


Smoked Cheddar Cheese Brick of Cheddar cheese (preferably    "Old Fort" or aged Cheddar) Place cheese on the rack. Use a mild smoke flavor such as maple or fruit woods. Or try hickory flavor briquettes, which will give a very distinct flavor. Open the damper wide and make ...

 


Smoked Chickens 1/2 bag hickory chips10 pounds charcoal6 whole chickens Soak hickory chips in water overnight. Place charcoal in bottom of smoker. Start fire and let burn 30 minutes. Coals will be glowing, but not flaming. Remove hickory chips; save water. Place soaked chips directly on hot coals. ...

 


Smoked Corn on the Cob 6 to 12 ears of corn with husks on 1/2 cup olive oil 1 bunch finely chopped green onions (including tops) Gently pull back the husks on the each ear. Remove the silk but not the husks. Place the ears in a large pot and cover with water. Let sit for several hours. Remove from ...

 


Smoked Fish Brine fish with either the Basic Brine solution or the Rum Brine solution: Basic Brine1/2 cup non-iodized salt 1/2 cup granulated sugar 1 quart water Mix and stir until completely dissolved. Place fish in the solution, being careful to ensure that the fish is completely covered with the ...

 




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