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Idiomas disponibles
Idiomas disponibles
SMOKED TURKEY
Instructions:
1. Empty cavity rinse and pat dry with paper
towel.
2. Tuck wing tips under the back and tie legs
together.
3. Place in center of cooking grate directly above
foil drip pan of water.
4. Smoke for 12 minutes per pound. Allow
several extra minutes per pound if stuffed to
allow
for expansion.
Use a meat thermometer for best results
(190°F internal).
SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked
and cured whole ham or shank or butt portion.
Glaze
1 cup of Light Brown Sugar, firmly packed
1/2 cup Orange Juice
1/2 cup Honey
Instructions:
1. Combine sugar, juice and honey. Let glaze sit
for at least 4 hours.
2. Remove rind and score fat diagonally to give a
diamond effect.
3. Insert a whole clove into the center of every
diamond.
4. Place ham with fat side up in center of cooking
grate. Close lid.
5. About 9 minutes per pound is suggested for
fully cooked hams. Smoked or cured ham,
which is not fully cooked, should be cooked to
an internal temperature of 160°F.
6. Baste with ham glaze 3 or 4 times during last
30 minutes of cooking time.
7. Garnish with pineapple rings about 15 minutes
before end of cooking time.
SMOKED STUFFED HOT DOGS:
1. Slit hot dogs lengthwise, within 1/4 inch of
each end.
2. Stuff hot dogs with cheese and relish and wrap
in bacon.
3. Place on cooking grate over drip pan and
smoke 15-20 minutes or until bacon is crisp.
SMOKED VENISON
WITH BACON
Venison Marinade
1 cup Balsamic or Red Wine Vinegar
1 cup Olive Oil
2 oz. Worcestershire
½ oz. Tabasco
2 Tbsp. Seasoning Salt
1-2 Chopped Jalapeños
3 oz. Soy Sauce
Bacon Marinade
2 oz. Red Wine Vinegar
2 oz. Worcestershire 4 dashes Tabasco
Instructions:
1. Place leg of venison in a container and
marinate for 2-4 days, turning daily.
2. Leave bacon to marinate overnight.
3. Remove leg from refrigerator at least an hour
before cooking.
4. Season generously with seasoned salt and
coarse ground black pepper.
5. Wrap 1 lb. bacon over the top of the leg, and
smoke 20-25 minutes per pound, or until
tender.
6. Do not overcook.
D-11
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