Savor These 6 Smoked Meat Recipes | Living the Country Life
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Savor These 6 Smoked Meat Recipes

From fruit-garnished to corn bread-stuffed, these smoked recipes will give your cookout extra flavor.
  • Steak Strips with Peanut Sauce

    1 2-lb. boneless beef sirloin steak, cut 1 inch thick

    1/4 cup unsweeted pineapple juice

    2 Tbsp. cooking oil

    1 Tbsp. lemon juice

    1 tsp. grated fresh ginger

    1 tsp Dijon-style mustard

    2 cups fruitwood chips

    1/4 cup creamy peanut butter

    1/4 to 1/3 cup unsweetened pineapple juice

    1 -2 Tbsp. chopped, seeded fresh jalapeño pepper

    1 small green onion, chopped,

    1/2 tsp. grated fresh ginger (optional)

    1. Trim fat from steak. Place steak in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/4 cup pineapple juice, the cooking oil, lemon juice, the 1 tsp. ginger, and mustard. Pour over steak; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

    2. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using. Drain steak, reserving marinade. 

    3. In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place steak on the grill rack over drip pan. Cover and smoke until steak is desired doneness, brushing once with marinade halfway through cooking. [Allow 22 to 26 minutes for medium-rare or 26 to 30 minutes for medium doneness.] [In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chps according to the manufacturer's directions.] Discard the remaining marinade.

    4. Meanwhile, for sauce, in a small saucepan heat peanut butter over low heat until just melted. Gradually stir in the 1/4 to 1/3 cup pineapple juice until creamy (peanut butter mixture may thicken at first but will become creamy as more juice is added). Remove from heat. Stir in jalapeño pepper, green onion, and, if desired, ginger.

    5. To serve, thinly slice steak across the grain. Serve steak with sauce. If desired, garnish with additional green onion. Makes 8 servings. 

    Per serving 233 cal, 12 g fat, 69 mg chol, 97 mg sodium, 4 g carb, 1 g fiber, 26 g pro.

    Date Published: September 20, 2017
    Date Updated: September 20, 2017
    Tags: Recipes
  • Corn Bread-Stuffed Chops

    2 cups apple or cherry wood chips

    1/4 tsp. black pepper

    1/8 tsp. celery seed

    1/8 tsp. onion salt

    Dash ground cloves

    Dash ground red pepper (optional)

    4 ounces bulk pork sausage or bulk turkey sausage

    1/4 chopped onion

    1/2 cup corn bread stuffing mix

    1/4 cup diced cranberries

    1/2 4 oz. can diced green chili peppers, drained

    2 Tbsp. snipped fresh parsely

    1 - 2 Tbsp. apple juice or water

    4 pork loin rib chops, cut 1-1/2 inches thick

    1. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.

    2. For rub, in a small bowl combine black pepper, celery seed, onion salt, cloves, and if desired, ground red pepper. Set aside.

    3. For stuffing, in a small saucepan cook the sausage and onion until sausage is brown and onion is tender. Drain well. Stir in the stuffing mix, cranberries, green chili peppers, and parsely. Toss with enough apple juice just to moisen.

    4. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone. Spoon stuffing into pockets. If necessary, secure openings with wooden toothpicks. Sprinkle rub evenly over chops; rub in with your fingers.

    5. In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place chops on the gril rack over the drip pan. Cover and smoke for 35 to 40 minutes or until the juices run clear. (In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to the manufacturer's directions.) Remove any toothpicks before serving. Makes 4 servings. 

    Per serving 425 cal, 13 g fat, 146 mg chol, 470 mg sodium, 17 g carb, 1 g fiber, 55 g pro.

    Date Published: September 20, 2017
    Date Updated: September 20, 2017
    Tags: Recipes
  • Smoky Bass with Carambola Salsa

    2 cups orange, apple, or cherry wood chips

    4 4 oz. fresh or frozen sea bass or red snapper fillets, about 1 inch thick

    1/2 to 1 tsp. cumin seed

    3 large carambola (star fruit)

    1 small lime

    1/2 smaall fresh poblano pepper, seeded and finely chopped

    2 Tbsp. snipped fresh cilantro

    1/2 tsp. salt

    1/4 tsp. ground red pepper

    1. At least 1 hour before smoke cooking, soak wood chips in enough water  to cover. Drain before using.

    2. Thaw fish, if frozen. For salsa, in a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set aside. 

    3. Slice 1 carmbola; cover and refrigerate for garnish. Chop the remaining carambola. Finely shred the lime peel. Set aside. Peel, section, and chop lime. In a small bowl combine cumin seed, chopped carambola, chopped lime, poblano pepper, cilantro, and 1/8 tsp. salt. Cover and refrigerate until ready to serve.

    4. Rinse fish; pat dry with paper towels. Sprinkle with lime peel, remaining salt, and ground red pepper.

    5. In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place fish on the greased grill rack over drip pan, tucking under any thin edges. Cover and smoke for 45 o 60 minutes or until fish flakes easily when tested with a fork. (In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to manufacturer's directions.)

    6. Serve the fish with salsa. Garnish fish with the reserved sliced carambola. Makes 4 servings. 

    Per serving 143 cal, 3 g fat, 47 mg chol, 280 mg sodium, 8 g carb, 1 g fiber, 22  g pro.

     

    Date Published: September 20, 2017
    Date Updated: September 20, 2017
    Tags: Recipes
  • Smoked Gremolata Chicken

    8-10 3-in. apple or cherry wood chunks

    2-3 Tbsp. snipped fresh Italian parsley

    2 tsp. finely shredded lemon peel

    1/4 tsp. coarsly ground pepper

    1 6-lb. whole roasting chicken

    1 medium garlic bulb

    1 small lemon, cut into wedges

    Fresh Italian parsely sprigs

    1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 

    2. For rub, in a small bowl combine the snipped parsley, lemon peel, and pepper. Remove the neck and giblets from chicken. Sprinkle rub evenly over chicken; rub in with your fingers.

    3. With a sharp knife, cut off the top 1/2 inch of garlic bulb to expose the ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place the garlic bulb and lemon wedges in cavity of chicken. Skewer the neck skin to the back. Twist wing tips under back. Tie legs to tail with 100-percent-cotton string. Insert a meat thermometer into the center of an inside thigh muscle without touching bone. 

    4. In a smoker, arrange preheated coals, half of the drained wood chunks, and the water pan according to the manufacturer's directions. Pour water into pan. Place chicken, breast side up, on the grill rack over water pan. Cover and smoke for 3-1/4 to 4 hours or until meat thermometor registers 180°F. Add more coals, wood chunks, and water as needed. Remove chicken from smoker. Cover chicken with foil; let stand for 15 minutes before carving.

    5. Remove garlic and lemon wedges from chicken cavity. If desired, season chicken with salt. Garnish with parsely sprigs and additional lemon wedges. Makes 6 to 8 servings. 

    Per serving 363 cal, 20 g fat, 162 mg chol, 120 mg, sodium, 2 g carb, 0 g fiber, 41 g pro.

    Date Published: September 20, 2017
    Date Updated: September 20, 2017
    Tags: Recipes
  • Alder Plank Smoked Salmon

    1 3-lb. salmon fillet

    Freshly ground black pepper to taste

    1/8 cup packed brown sugar

    1/2 tsp. salt

    1 Tbsp. water

    1. Soak the salmon fillet in a brine solution for 4 to 24 hours. Submerge the alder wood plank in water 1 hour before cooking, placing a heavy object on top of it to prevent floating.

    2. Preheat an outdoor smoker for 160° to 180°F. 

    3. Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper. 

    4. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but should not be too salty. Adjust cooking time and salty flavor to your taste. (Note: smoking a fillet can take 2 to 6 hours depending on taste, size of fillet, and fat content of the fish.)

    5. During the last 30 minutes of smoking, mix together brown sugar and water to form a paste. Brush liberally onto the salmon and serve. 

    Date Published: September 20, 2017
    Date Updated: September 20, 2017
    Tags: Recipes
  • Smoked Chicken Hot Wings

    Dry Rub: 

    1 Tbsp. kosher salt

    1 1/2 tsp. ground black pepper

    1 1/2 tsp. Cajun seasoning

    2 1/2 pounds chicken wings

    Sauce: 

    2/3 cup hot pepper sauce

    1/2 cup butter

    1 1/2 Tbsp. white vinegar

    1/2 tsp. Worcestershire sauce

    1/8 tsp. garlic powder 

    1 pinch salt to taste

    1. Heat a smoker to 225°F according to manufacturer's directions. 

    2. Mix 1 Tbsp. salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.

    3. Cook chicken wings in preheated smoker until tender, 1 to 1 1/4 hour.

    4. Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat. 

    5. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

    6. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.

    7. Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated. 

    Date Published: September 20, 2017
    Date Updated: September 20, 2017
    Tags: Recipes

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