Smoked Food recipes

[netfree]

Smoked Mushrooms

Ingredients

4 cups mushrooms
2 tablespoons lemon pepper
2 tablespoons garlic powder

Method

Cut mushroom stems off and wash. Sprinkle lemon pepper and garlic powder lightly over mushrooms. Smoke at 225 degrees F for 45 minutes. Cool; serve immediately.

[netfree]

Smoked Chickens

Ingredients

1/2 bag hickory chips
10 pounds charcoal
6 whole chickens

Method

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. Fill water pan with hickory water. Add more water until pan is filled. Place 3 chickens on each rack. Outside temperature will determine the length of time to cook. Very cold winter nights will require about 5 hours. Warmer weather will take less time, about 4 hours.

[netfree]

Honey Smoked Turkey

Ingredients

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

Method

Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a medium grilling pan.

In a medium bowl, mix together sage, ground black pepper, celery salt, basil and vegetable oil. Drizzle mixture over the turkey. Flip turkey breast side down in the pan.

Heat an outdoor grill for high heat. Loosely cover turkey with foil, and place the pan on the prepared grill. Cook approximately 1 hour.

Place approximately 2 handsful of smoking chips on the fire. Drizzle 1/2 the honey over the bird. Continue cooking covered approximately 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C).

Uncover turkey and carefully flip it breast side up in the baking pan. Baste with remaining honey. Continue cooking approximately 15 minutes. The cooked honey will be very dark.

[netfree]

Smoked Herb Chicken

Ingredients

1 (4 pound) whole chicken
3 tablespoons butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon fresh chives, finely chopped

Method

Heat an outdoor grill for low heat.

Rinse chicken inside and out. Pat dry. Loosen skin around the breast area. Place butter in various places under the skin.

Mix herbs together and place half under the skin and the other half inside the chicken.

Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.

[netfree]

Chilled Smoked Fish with Horseradish Sauce

Ingredients

Whole redfish
Garlic salt
Lemon-pepper seasoning
Juice of 3 lemons
1/2 cup butter, melted
2 tablespoons Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon chopped parsley

Method

Sprinkle fish with garlic salt and lemon-pepper seasoning. Combine next 5 ingredients to make basting sauce. Place aluminum foil over tail and head of fish and smoke on covered grill over low fire (to which wet hickory chips have been added) for about 1 hour. Baste every 15 minutes. Do not overcook. Fish should flake easily. Cool, refrigerate and serve with Horseradish Sauce. Yields about 1 serving per pound.

Horseradish Sauce

2 cups sour cream
1 tablespoon horseradish
2 teaspoons lemon juice
1/4 teaspoon lemon-pepper seasoning
Salt, to taste
1 tablespoon chopped chives or
1 teaspoon dill seed or fresh dill
Paprika

Mix together all ingredients and spoon into bowl. Sprinkle with paprika.

Makes 2 cups sauce.

The fish makes an excellent buffet dish. For an appetizer, serve a piece of smoked fish on a Melba round with a dab of sauce on top.