Tag: appetizer
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.
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. …
Smoked Bacon Wrapped Stuffed Jalapeños
Smoked Bacon Wrapped Stuffed Jalapeños
Have you came yet? I have. This appetizer is something of gluttony; my favorite sin. Jalapeños stuffed with a cream cheese mix, then wrapped in bacon? Don’t mind if I do. The jalapeños that I purchase from my local Asian market are fairly large and mild. They have just the right amount heat to not overpower the flavors. The wrapped and stuffed jalapeños will only take 3 hours in a smoker.
Equipment
- Electric Smoker
Ingredients
- 6 large jalapeños
- 4 oz cream cheese
- 1/2 cup cheddar cheese
- 1/4 cup white onion finely chopped
- 1/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp jalapeños finely chopped
- 6 slices bacon
Wood Chips
- mesquite wood chips
- pecan wood chips
Instructions
- Cut a small wedge from the top of the jalapeños. Scoop out all of the seeds. Use the little piece that you cut off in the cream cheese filling.
- Mix all of the filling ingredients together.
- Stuff the jalapeños with the filling.
- Wrap each jalapeño with a piece of bacon.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the jalapeños in the smoker. Smoke for 3 hours.
Smoked Rainbow Trout
Tips For Smoking Rainbow Trout Brine the rainbow trout for 3 hours. It takes a little more time for the brine to penetrate whole fish. Pat the rainbow trout dry inside and out with paper towels. This allows the smoke to stick to the fish. …
Smoked Tofu
Tips For Smoking Tofu Extra firm tofu works best since it has the least amount of liquid. Wrap the blocks of tofu in multiple layers of paper towels and press for 30 minutes. Marinate the tofu for 2 hours. Pat the tofu dry with paper …
Smoked Steelhead
Smoked Steelhead
Steelhead trout are anadromous fish, meaning that they can go in and out of saltwater to freshwater, much like salmon; the exact opposite for it’s relative, the rainbow trout. Steelhead can get up to 55lbs and almost 4 feet in length. They are indigenous to fresh and ocean waters of North America, but have been introduced to every other continent with an exception of Antarctica. Steelhead migrate and spawn during the summer and winter months.Steelhead smokes the exact same way salmon does. It tastes really close to salmon; maybe a little stronger in flavor. I made a simple brine of water, sea salt, and brown sugar. The steelhead only needs 2 hours of brining. Anymore, the fish will be too salty. I cut my steelhead fillet into 6 pieces; each about 8 oz. Once they are done brining, place on a rack and pat dry with paper towels. The smoke won’t stick to the fish if they are wet. They are ready to smoke as is. If you want any extra seasoning on them, do so now. I made one with black pepper, one with gochugaru, and brushed honey on the tail piece. Preheat you electric smoker to the manufacturer’s directions. Some people like to smoke their fish at a lower temp for a longer time(180-200 degrees for up to 4 hours). Others do higher temps for shorter amount of time(200-225 degrees for 2 -3 hours). I kept my electric smoker between 200-225 degrees. I used apple and cherrywood, but alderwood and cedar are also good choices. You will want to use a probe thermometer to monitor the internal temp. 145 degrees is the recommended internal temp for fish. But I want the steelhead to be cooked all the way through, so I set my thermometer at 160 degrees. It took almost 2 1/2 hours to smoke. Once the internal temp is reached, remove from the smoker. Refrigerate once cooled.
Equipment
- Electric Smoker
Ingredients
- 1 side steelhead cut into 6 pieces
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup brown sugar
Wood Chips
- applewood
- cherrywood
Instructions
- Mix the brining ingredients together.
- Give the steelhead fillet a rinse.
- Cut into 6-8 pieces, depending on how big you want them.
- Place in a gallon sized storage bag with the brine. Squeeze out as much air as possible. Brine for 2 hours.
- Take out of the brine and place on a rack. Pat dry with paper towels. They are ready to smoke as is. If you want to add additional seasoning or glazes to the steelhead, do so. I have 3 plain, 1 black pepper, 1 gochugaru, and 1 brushed with honey in the picture.
- Preheat your smoker to 200 degrees. Place the steelhead in the smoker. The pieces I have are fairly thick and took 2 hours to smoke. The internal temp for fish consumption is 145 degrees. It is best to have a probe thermometer to monitor the temp. Since I wanted the steelhead cooked all the way through, I smoked it to 160 degrees internal temp.
Tip for smoking steelhead
- Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty.
- Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish.
- There are 2 ways you can smoke your steelhead: low and slow(180-200 degrees for up to 4 hours) or high and fast(200-225 degrees for 2-3 hours).
- Since you want smoked fish to be cooked all the way through, use a probe thermometer to monitor the internal temp. You want the smoked steelhead to read 160 degrees internally.
- Applewood, cherrywood, alderwood, and cedar are all great woods to use for smoking.
