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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.
Smoked Corn on the Cob
Smoked Corn on the Cob
Wanna get 2 birds stoned at once? Smoked corn on the cob is an easy side that you can smoke along with whatever meat you’re smoking. Simply pull back the husks of the corn, leaving it attached. Remove all of the silt. Place the corn in a pot of salted water standing upright, trying to keep the husks as dry as possible. Soak the corn for 2 hours. Pull the husks back over the corn and smoke in a preheated 250 degree smoker for 2 hours. You can use any type of wood chips. Rub the corn with butter.
Equipment
- Electric Smoker
Ingredients
- corn on the cob unshucked
- salt water
Instructions
- Pull back the husks of the corn, leaving it attached. Remove all of the silt. Place the corn in a pot of salted water standing upright, trying to keep the husks as dry as possible. Soak the corn for 2 hours.
- Take out of the water. Pull the husks back up over the corn.
- Place the corn in a preheated 250 degrees smoker for 2 hours.
Smoked Turkey Breast
Tips For Smoking A Bone-In Turkey Breast Brine bone in turkey breasts for 12 hours. Pat dry and let rest at room temp for at least an hour before smoking. If you want to add anymore seasonings to the outside of the breast such as …
Filipino-Style Lasagna
Filipino-Style Lasagna
Filipinos have their take on lasagna, just like spaghetti. The meat sauce for the lasagna is made the same way as the spaghetti sauce: with ground beef and diced Filipino red hotdogs; with banana ketchup in the tomato sauce to give it the distinct sweetness that makes the lasagna Filipino in flavor. The noodles are layered with meat sauce and a bechamel sauce, then finely topped off with cheese. The lasagna will take 30-40 minutes in a preheated 375 degree oven. Most importantly, let the lasagna rest for at least 20 minutes before cutting into it or you’ll have a plate of slop instead of a nicely layered tower of goodness.
Servings: 8
Equipment
- 9”x13” baking pan; at least 3” deep
Ingredients
- 1 package lasagna noodles prepared according to box
- 1 cup cheddar jack cheese
Meat Sauce
- 1 tbsp vegetable oil
- 16 oz Filipino hotdogs sliced
- 1 small onion diced
- 1 red or green bell pepper diced
- 6 garlic cloves minced
- 3 lbs ground beef
- 24 oz tomato sauce
- 12 oz banana ketchup
- 1 can tomato paste
- 1 cup beef stock
- 2 tsp Italian seasoning
- 2 tsp sugar
- salt and pepper to taste
Bechamel Sauce
- 1/2 cup butter
- 1/2 cup flour
- 4 cups whole milk
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
Meat Sauce
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the hot dogs for 3-4 minutes until browned. Remove from the pan.
- Add in the onions, bell pepper, and garlic. Sauté for 5 minutes.
- Add in the ground beef, breaking up all of the clumps. Cook for 10 minutes. Drain any remaining grease.
- Add in the tomato paste. Cook for 2 minutes. Stir in the tomato sauce, banana ketchup, beef broth, Italian seasoning, sugar, salt, and pepper. Cover. Simmer on low heat for 30 minutes.
- Stir in the hotdogs . Cover and continue simmering for 10 minutes. Let cool.
Bechamel Sauce
- Melt butter in a saucepan over medium heat. Whisk in the flour until there are no remaining lumps. Cook for 2-3 minutes.
- Whisk in the milk, salt, and white pepper.
- Continuously whisk for 7-8 minutes until the sauce is thick and can coat the back of a spoon. Take off the heat.
Lasagna Assembly
- Grease the bottom of a 9×13 baking dish that’s at least 3” deep. Ladle a thin layer of the meat sauce on the bottom.
- Take 4 lasagna noodles and lay them horizontally across the pan; slightly overlapping each other.
- Ladle 1/3 of the meat sauce over the noodles.
- Pour half of the cream sauce over the meat sauce.
- Repeat these steps one more time. Once you are done layering the lasagna, there shoulad be the rest of the meat sauce on top. Cover that with the cheese. Bake in a 375 degree oven for 30-40 minutes; until the cheese is melted and slightly browned on top.
Alder Wood Hot Smoked Salmon
Tips For Smoking Salmon Farm raised salmon works best for smoking. Cut a whole fillet into 4-6 oz portions to allow for faster smoking time. Brine salmon fillets for 4 hours, max. Pat dry fillets with paper towels. If adding additional seasoning, do so now. …