Smoked Salmon
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View Cart3 Smoked Main Dishes
SMOKE:
1 hour
PREP:
30 minutes
YIELD:
4 servings
Ingredients
- 4 6-ounce salmon fillets
- 1 lemon, sliced
- ½ cup orange juice
- 3 tablespoons honey
- 1 tablespoon dijon mustard
Directions
- I like to use 6 oz fillets to smoke pretty quickly, one trick is to take two slices of lemon place on the bottom of the salmon fillet and let the fillet rest on the lemon as it smokes. Another secret tip is to baste every 15 minutes with orange juice, honey and dijon mustard while smoking the salmon fillet. Set the smoker to 225ºF using cherry wood or apple wood. Smoke salmon for 1 hour.
Smoked Sausage and Onions
The best drunken smoked sausage and onion dish? This is it.
PREP:
10 minutes
MARINATE:
1 hour
SMOKE:
3 hours
Ingredients
- 1 pound Italian sausage
- 1 red onion
- 1 (12 oz.) can beer
Directions
- Soak the sausages and onions in beer for 1 hour before smoking. Set the smoker to 225ºF using cherry wood or apple wood. Smoke sausages for 3 hours.
Smoked Boneless Chicken Thighs and Korean Barbecue Sauce
I promise people will ask you for this recipe.
SMOKE:
2 hours
MARINATE:
8+ hours
YIELD:
Varies
Ingredients
- Boneless chicken thighs (as many as desired)
- Korean Barbecue Sauce (as much as desired)
- 1 cup dark brown sugar, firmly packed
- ½ cup water
- 1 cup soy sauce
- 1 small white onion, coarsely chopped
- 1 Asian pear, peeled and coarsely chopped
- 1 kiwi, peeled and coarsely chopped
- 8 cloves garlic, peeled
- 1 1-inch piece fresh ginger, peeled and sliced
- ¼ cup toasted sesame oil
Directions
- Combine the brown sugar, water and soy sauce in a bowl and whisk until the sugar dissolves. Transfer the mixture to a food processor, add the onion, pear, kiwi, garlic and ginger, and process for about 2 minutes, until completely smooth. Add the sesame oil and blend until fully combined.
- Marinate chicken thighs with Korean Barbecue Sauce overnight. Set the smoker to 225ºF using cherry wood or apple wood. Smoke chicken thighs for 2 hours.
