Scoop egg yolks into medium bowl and mash with fork.
Add mayonnaise, vinegar, mustard, and curry powder and blend well.
Spoon into pastry bag fitted with fluted or star tip. Pipe into reserved egg whites.
Refrigerate for at least 2 hours.
Just before serving, lightly sprinkle the eggs with hickory-smoked salt.
Mix bbq sauce with soy sauce, ham and hickory smoked salt. Put ribs in a slow cooker and add this mixture to it and stir. cook on low 9-10 hours.
Serve over rice.
ngredients (except salmon fillets and hickory smoked salt) in a shallow dish or
Place brisket in a large piece of foil.
Sprinkle generously with liquid smoke, celery, onion and garlic salt. Wrap well and place in a baking pan.
Bake at 275\u00b0 for 1 hour for each pound. Drain juice from meat and chill completely (overnight works best). Slice brisket very thin.
Place in baking dish. Cover with sauce (hickory smoked brisket sauce) and bake 1 hour at 350\u00b0.
Serve with buns.
Great for picnics, teen parties, helping a friend in need.
Serves 8 to 10.
vaporated.
Stir in flour, salt and pepper and allow to
Mix together thoroughly the meat, salt cure, mustard seed, garlic salt and smoked salt.
Refrigerate this in an airtight container.
Remove it each day for three days and remix, this helps to distribute the cure better.
Place chicken, skin side up, in baking pan.
Pour water around chicken.
Sprinkle with hickory smoked salt& pepper.
Bake chicken, uncovered, for 30 minutes at 375 degrees.
Mix ingredients for BBQ sauce.
Pour BBQ sauce over chicken& bake 30 minutes longer, or until fork can be inserted easily into chicken.
Makes 4 servings.
black pepper, smokehouse maple seasoning, smoked salt, and nutmeg into ground beef
Cook onion in oil a few minutes, add garlic, celery, chili sauce, catsup, water, Worcestershire sauce, vinegar, lemon juice, horseradish, mustard, smoked salt, Tabasco sauce, and sugar.
Add sherry and simmer 10 minutes.
Use London broil or beef roast of choice.
Marinate overnight or longer.
Bake in marinade until done at usual temperature.
Heat oil in a pan over medium heat until shimmering. Add sesame seeds and cook for 1 minute; watch carefully as seeds burn quickly. Add green beans, bacon bits, smoked salt, and garlic powder. Cook and stir until beans are hot, about 3 minutes.
venly on pans. Sprinkle with smoked salt and bake until a deep
owl. Triple or quadruple the recipe and keep the rest in
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken wings on a baking sheet.
Bake in the preheated oven for 1 hour.
Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
Transfer smoked wings to a large bowl and toss with barbeque sauce.
Soak hickory chips in water to cover for 30 minutes; drain. Adjust grill 3-inches from prepared coals. In small bowl, combine butter, salt, paprika and pepper. Brush both sides of broiler-fryers with butter mixture. Grill, skin side down, 20 minutes, basting frequently with butter mixture. Turn; baste well again. Place drained hickory chips on coals. Pull down door of smoke oven* to let smoke flavor broilers. Grill 20 minutes in smoke oven; do not baste. Serve smoked broilers with any remaining basting sauce. Makes 8 servings.
s used later in the recipe.) One (1) hour before cooking
Mix hamburger, eggs, oatmeal (enough to work together), garlic and onion salt. Make out into small meatballs. Fry until brown. Place in crock-pot. Pour pizza sauce and soup over meatballs. Cook on low heat for 1 hour.
Add hickory smoked barbecue sauce and cook until ready to eat.
hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper
Dice the hickory smoked bacon and fry in a
Cook bacon until crisp; drain and crumble.
Reserve for garnish.
Boil potatoes until fork-tender; peel and slice into thin circles.
(Do not dice.)
Combine all remaining ingredients except garnish; mix well and pour over warm potatoes.
Mix very gently to prevent potatoes from breaking into pieces.
Place in serving bowl; cover and keep at room temperature until ready to serve.
When ready to serve, garnish with bacon, green onion and parsley.
Serves 6.
Blend the cottage cheese and sour cream until smooth.
Add the remaining ingredients blending well.
Cover and chill.
SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas