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Smoked Sweet Potatoes
Smoked Sweet Potatoes
Talk about one of the most low maintenance side dished you can make…it’s smoked sweet potatoes. Throw the sweet potatoes in the smoker at 250 degrees for 2-2.5 hours. That’s it. I like to use maple wood chips to smoke the sweet potatoes. If you happen to have sweet potatoes the size of small footballs, cut them in half so they don’t take 4-5 hours to smoke. My favorite way to top sweet potatoes is with some butter, brown sugar, and fresh cracked black pepper.
Equipment
- Electric Smoker
Ingredients
- sweet potatoes
- salt
- butter
- brown sugar
- cracked black pepper
Wood Chips
- maple wood chips
Instructions
- Wash your sweet potatoes. If ginormous, cut them in half. Rub with salt on the outside.
- Preheat you smoker to 250 degrees. Place your sweet potatoes on a rack and get a smokin.
- Depending on the size of your sweet potatoes, they can take anywhere between 2-2.5 hours to smoke.
Curtido
Curtido
Curtido is a slightly fermented Salvadoran cabbage slaw that is eaten with practically everything all over Central America. The cabbage is slightly wilted with boiling water, rinsed with cold water, then mixed with julienned carrots, onion, jalapeño, oregano, vinegar, sugar and salt. Typically the curtido is left out overnight covered to slightly ferment the cabbage, then put in the refrigerator for a day before eaten. Think of this as the Salvadoran version of sauerkraut or kimchi. Serve the curtido with pupusas, tacos, sandwiches, tamales, enchiladas, smoked meats…the list goes on and on.
Equipment
- mandolin
Ingredients
- 1/2 head green cabbage shredded
- 4 cup boiling water
- 2 large carrots finely julienned on a mandolin
- 1/2 medium red or white onion sliced paper thin on a mandolin
- 1 red jalapeño finely chopped
- 1 tsp dried oregano
- 1/2 cup vinegar
- 2 tsp sugar
- 1 tsp sea salt
Instructions
- Place the shredded cabbage in a strainer. Pour the boiling water slowly over the cabbage. Rinse with cold water. Press out as much water as possible.
- Mix the cabbage together with all of the ingredients. Refrigerate overnight before use.
Bacon Wrapped Smoked Quail
Bacon Wrapped Smoked Quail
Bacon wrapped smoked quail are a tasty appetizer that only take 2 hours to smoke. Simply season them, letting the quail marinate for a couple of hours. Then wrap them in bacon. Throw them in a preheated 250 degree smoker until they reach 180 degrees internal temp; which again is about 2 hours. Let them rest before serving. The bacon will helps keep the quail moist and adds that porky goodness that any little bird deserves.
Equipment
- Electric Smoker
- toothpicks
- Probe Thermometer
Ingredients
- 6 quail
- 1 tbsp paprika
- 1 tsp garlic powder
- 6 strips bacon
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Season the quail with the paprika and garlic powder. Let marinate in the refrigerator for 2 hours.
- Wrap each of the quail in with a strip of bacon. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the quail in the smoker. Smoke for 2 hours until the quail reach 180 degrees internal temperature.
