Tag: appetizer
Smoked Jumbo Shrimp
Smoked Jumbo Shrimp
Smoked shrimp are easy to prepare and only take 20 minutes to smoke. I highly recommend using as large of shrimp as you can find with the shell on. The shell will add flavor and keep the shrimp moist. Smaller shrimp are easier to overcook. Wash your shrimp, pat dry, and season with your favorite spice blend. Once the shrimp start to turn pink around the 20 minute mark, pull them from the smoker. They are now ready to eat.
Equipment
- Electric Smoker
Ingredients
- 2 lbs U-15 shell-on shrimp
Wood Chips
- alderwood chips
Instructions
- Wash your shrimp and pat dry. Season with your favorite spice blend. Place on a rack.
- Preheat the smoker to 250 degrees, then reduce the heat to 225 degrees. Place the shrimp in the smoker.
- Smoke the shrimp for 20 minutes.
Smoked Pate
Smoked Pate
My friend James asked me for a good pate recipe. So I gave him this one minus smoking the livers, onions, and garlic. I wasn’t planning on putting the recipe on Stoned Soup until I started thinking about how would this pate taste if it had smoked ingredients. The answer is fucking excellent.The chicken livers only need 90 minutes of smoking time in a 225 degree smoker. I used alderwood since it is mild and works well with poultry. Once the ingredients are smoked, let them cool completely. Add the livers, garlic, and onion to a food processor. Instead of traditionally using cognac for pate, I used Boreal Cedar Gin from Vikre Distillery in Duluth, MN. Process until smooth. Then add in 2 tbsp of butter at a time into the pate and continue to process until all of the butter is incorporated. Place in ramekins and let firm up in the refrigerator overnight before serving.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 lb chicken livers washed and pat dry
- 2 tsp thyme
- 1/2 tsp cracked black pepper
- 1/2 tsp salt
- 1/4 cup smoked onion chopped
- 1 head smoked garlic peeled
- 1 tbsp cognac or whiskey
- 12 tbsp unsalted butter room temp
Wood Chips
- alder wood chips
Instructions
- Place the chicken livers in a foil pan. Season with thymes, salt, and cracked black pepper.
- Preheat your smoker to 250 degrees. Put the livers in the smoker. Turn the temp down to 225 degrees. Smoke for 90 minutes.
- Pat dry on paper towel and let cool completely.
- Place the livers, onion, garlic, and cognac in a food processor. Process until smooth.
- Add 2 tbsp at a time of the softened butter. Process until all the butter has been incorporated and your pate is smooth.
Smoked Duck Heart and Pork Belly Skewers
Smoked Duck Heart and Pork Belly Skewers
This was a great idea my high ass though of when I wanted to start clearing out the freezer. I had some duck hearts and a little pork belly left. Why not skewer them together and smoke it. Place 4 pieces of duck heart and pork belly on a bamboo skewer, alternating between the two. Season with sea salt and cracked black pepper. They only took 90 minutes in a preheated 250 degree smoker. I’m telling you: if you think duck hearts sound gross, you couldn’t be more wrong. They are so tender and not organy tasting. I really think that they are one of the better organ meats that everyone should try.
Equipment
- Electric Smoker
- bamboo skewers
Ingredients
- 1/2 lb duck hearts
- 1/4 lb pork belly sliced thinly; cut into 2” pieces
- cracked black pepper
- sea salt
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Skewer up the duck hearts and pork belly slices, placing 4 of each on each skewer. Season with sea salt and cracked black pepper.
- Place in a 250 degree preheated smoker. Smoke for 90 minutes.
