Tag: Smokers
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 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.
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.
