Smoked Food recipes

[minisoji]

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.

[minisoji]

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.