Soak meat overnight in water, 1/4 cup salt and brown sugar. In the morning, rinse lightly.
Lay on trays in Little Chief Smoker.
Add salt and pepper and garlic salt lightly.
Cook 8 to 10 hours or until done.
Use hickory chips or your choice of smoking flavors.
Don't use aluminum pans or bowls.
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.
re too long for the smoker, otherwise, leave them as is
inutes from the time the smoker lid is closed. Check for
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.
he chicken.
Close the smoker lid and smoke the chicken
0 minutes after closing the smoker lid. Check for doneness with
Simply wash and cut baking potatoes in 1/2 to 3/4-inch slices, leaving
the skin on. Place 1 tablespoon wood chips in the smoker.
Fill up the rack with the potatoes and season to taste, cover then smoke
for 45 minutes on medium heat, using 1 tablespoon oak or apple wood
chips.
ix well.
Add the Little Smokies (drain out the liquid
ontainer cool whip.
Slice Little Debbies in 1 inch pieces
Preheat oven to 350 degrees.
Cut bacon in thirds and wrap 1 piece around each little smokie. Skewer the little smokies and place skewers over a deep casserole dish so that bacon grease will drip down.
Sprinkle with brown sugar.
Cook 15 minutes, flip, and then cook an additional 15 minutes.
Remove little smokies from oven and broil until bacon has reached desired crispness.
Bring little smokies and the preserves to
Wrap each Little Smokie in 1/4 slice of bacon (seam side down). Place in baking dish in rows.
Spread brown sugar on top.
Cover with foil and refrigerate overnight.
Bake in 375\u00b0 oven for 30 minutes or until brown and bubbly.
Serve with toothpicks.
In crock-pot, put little smokies, jar of jelly and 4 tablespoons mustard.
Set crock-pot on high until all ingredients are melted.
Set crock-pot on low and enjoy.
Great for parties. Makes a delicious finger food.
Simmer Little Smokies in sweet and sour sauce until smokies look glazed.
Serve hot.
In large frying pan, add onion and olive oil, cook until transparent, add tomatoes or canned tomatoes with juice, stir in honey, barbecue sauce, sugar or splenda, yellow mustard, brown sugar.
Cook about ten minutes on low heat, stir.
Add green peppers and little smokies sausages.
Cook for about 10 to 15 minutes.
Serve over macaroni or rice.
Brown little smokies in a large saute pan.
Combine bbq sauce and marmalade in a bowl. Pour over sausages.
Saute about 5 minutes until heated through.
Can transfer mixture to crock pot if want to keep warm for extended period of time.
**Variation: combine all ingredients in crock pot and wait til sausages plump up (should take about 3 hours on low).
Add little smokies to barbecue sauce and heat in microwave until hot (about 2-3 minutes) stir every minute.
Heat cooked spaghetti up (about 2-3 minutes).
Serve smokies in BBQ sauce over the spaghetti and top with cheese. Serve with leftover vegetables from the fridge.
In a medium saucepan, combine all ingredients; heat and stir over medium heat until mixture is smooth.
Add the little smokies; heat 5-6 minutes, or until hot.
Serve with frilled toothpicks.
Warm little Smokies in Catalina dressing.
Serve warm as appetizers.