14
smokEd CHEEsE
The flavor is so mouth watering good, you’ll want to try it on every variety.
Our favorite is a premium pepper jack.
Directions
Select a good quality cheese. Better quality cheese seems to taste
better smoked.
Cut cheese into 2” thick slices. Place cheese on rack inside smoker or grill.
Smoke for 2½ hours or until desired color and flavor are achieved.
Vac seal or use stretch wrap for storage.
Note:
It’s very important to maintain the temperature inside your smoker or grill
under 90° to keep the cheese from melting.
The smoke flavor will mellow with time.
Careful not to over smoke, as this can cause a bitter flavor.
We prefer using Apple wood for smoking cheese. A strong wood like
Hickory can be used, but do not over smoke.
Place your cheese on Q-MATZ (check our website, it’s an A-MAZE-N
product!) or cookie cooling racks.
smokEd CoRn
Turn their heads with a savory smoked ear.
Directions
Remove the husks from the corn. Place corn on your grill or smoker at 275°+.
Smoke for approximately 15 to 20 minutes with Hickory.
Glaze with butter. Salt to taste.
The corn will have a nice smoky flavor.
15
smokEd dEVilEd Eggs
not your parents’ deviled eggs. These are so tasty, so good, they should be sainted.
Ingredients
6 peeled hard boiled eggs
¼ cup mayonnaise
1 tsp Dijon or spicy mustard
¼ tsp garlic powder
Salt and pepper to taste
Smoked paprika for garnish
Directions
Cold smoke peeled hard boiled eggs for 1–2 hours with Apple wood.
Slice eggs lengthwise and remove yolks. Mix yolks, mayonnaise, mustard, garlic,
salt and pepper. Fill empty egg halves with the mix. Dust with smoked paprika
for garnish.
Optional:
Brine hard boiled eggs for 24 hours... (see brine recipe page 20)
Add: pickles and/or pimentos.
Add: small piece of smoked salmon and wasabi roe.
Tip:
Fill small plastic bag with mix and cut off a corner.
Use the bag like a pastry bag to fill the egg halves.
smokEd TURkEY or CHiCkEn
This is one of our family favorites – so simple to make, but so complex in taste.
Ingredients
Whole Chicken, whole Turkey or a whole Turkey Breast
½ stick butter
4 oz. white wine
1 Tbsp garlic
Directions
Clean turkey or chicken. Pat dry with paper towels. Coat skin with olive oil.
Sprinkle liberally with your favorite seasoning or rub.
Mix butter, wine and garlic, and inject breasts and legs.
Smoke at 275° until internal temp reaches 165°.
We like to use a mix of Hickory & Cherry pellets, with a little Mesquite at the
very end.
Rest for 20 minutes before carving.
Optional:
Brine turkey or chicken with poultry brine overnight. (see brine recipe page 20)
Q-MATZ
are teflon coated fiberglass cooking mats.
The non-stick properties of Q-MATZ keep food
from sticking, and allow for easy clean up. The
material used in Q-MATZ is FDA compliant.
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