Brew 250 mL (8 oz) of Green Mountain hot apple cider.
Pour the dark rum in the hot apple cider.
Place a cinnamon stick and apple slices in the mug to decorate.
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
PREPARE THE SMOKER: Place the wood chips in
nch thick for the Brinkmann smoker. Check the manual if you
Wipe meat with cloth soaked in vinegar, then sprinkle with flour.
Heat oil in saute pan and brown brisket on all sides.
Peel and crush the garlic, and rub brisket with a mixture of garlic, salt, pepper, bay leaves, green beans(Crushed) and prunes(Crushed).
Place in smoker with hickory wood chips and smoke for 3 1/2 hours on medium heat.
Mix beer honey, water and nutmeg.
Approximately every hour open the smoker and pour a small portion of the mixture over the brisket.
Serve with your favorite vegetables.
br>Slowly pour in your mountain dew soda and mix for
Halve and remove seeds from the peppers.
Place cut side down in the smoker and smoke for 15 minutes over medium.
heat using hickory wood chips.
Remove from the smoker and dice 1/2 of each pepper, saving the remainder for garnish, or use in a southwestern salad.
In a blender, mix melted butter, Szechwan peppercorns, lime juice and zest. Then stir in 1/3 cup of the diced peppers and serve over grilled chicken. Fantastic!
or approximately 1 hour. (Other recipes said to cook only until
r crumbled bacon, mushrooms, and green onions.
Pour the mixture
Cook and cut up skinless, boneless chicken.
While chicken is cooking, chop tomatoes, green onions and celery into bite-size pieces.
Grate cheese.
Warm gravy.
Build your mountain in this order:
rice, Chinese noodles, chicken, gravy, tomatoes, celery, green onions, cheese, almonds, more gravy and coconut (snow). Serves 4, maybe more.
mounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and
re too long for the smoker, otherwise, leave them as is
Place sugar, cinnamon, and butter in sauce pan.
Heat until butter is melted and sugar is dissolved.
Separate crescent rolls.
Put approximately 2 teaspoons of apples close to the wide end of each triangle.
Roll dough to form a crescent.
Place the rolls in a greased 9\" x 13\" pan.
Pour cinnamon/butter mixture over the crescent rolls.
Pour Mountain Dew over last.
Bake in 350 degree oven for approximately 35 minutes.
Cool for 10-15 minutes.
Serve warm with vanilla ice cream.
inutes from the time the smoker lid is closed. Check for
Mix the marinade and marinate the salmon for 2 hours before poaching.
Pour 2 inches of water into the smoker. Omit the drip tray and place rack inside.
Place salmon in a shallow pan and steam for 20 minutes per pound on medium heat or until it flakes easily.
Serve with sauce on the side.
Combine marinade ingredients in a Ziploc bag.
Add pork chops and marinade in refrigerator for at least one hour.
To bottom of smoker add 3 tablespoons mesquite wood chips.
Line tray of smoker with aluminum foil (makes cleanup a breeze).
Arrange potatoes, onions, carrots and pork chops in tray.
Brush everything with marinade or spray with Pam.
Close lid and place on grill or stove-top.
Smoke over medium heat for 30 minutes.
Check for doneness before serving.
or more delicious and economical recipes that feature in-season fresh
he chicken.
Close the smoker lid and smoke the chicken
How to Microwave the Mountain: Crumble beef into 2-quart casserole dish. Stir in 1/2 cup of salsa, onion salt, garlic powder, salt and pepper. Cover. Microwave on High for 4 to 6 minutes, or until beef is no longer pink, stirring once or twice to break apart. Drain; stir in remaining 1/2 cup salsa and beans. On a platter, mound mixture into a rounded shape, about 9-inches.
Cream together margarine and cream cheese with mixer.
Beat in tuna, onion, lemon juice, salt, pepper and tarragon until smooth. Chill.
Shape into a mountain on a plate.
Cover with parsley and sprinkle top with egg.