December 2006


Here is a tasty appetizer that is sure to delight! 

 

Smoked Portabello Mushrooms (serves 8-10)


Ingredients:


12 Large Portobello mushrooms

16 oz. Bruschetta or salsa (store bought or homemade)

12-16 oz. Fresh mozzarella


            Clean the mushrooms and remove the stems. Be sure the mushrooms are dry prior to assembling. Place the mushrooms on a foil cookie sheet. Spoon bruschetta or salsa into stem-side of mushroom, coating evenly. Place thinly sliced fresh mozzarella on top of the bruschetta/salsa. Place foil tray on the smoker grate and smoke at 250° to 275° for 25 minutes.

 

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Below is a recipe for Smoke Cheesy Potatoes (serves 6) that have been made at our events.

Ingredients:

1 package frozen diced potatoes or 16 oz. Fresh potato

1 red pepper, diced

1 onion, diced

3 cups of shredded white cheddar cheese

6 tablespoons of butter

1 ½ cups of heavy cream

½ cup of grated parmesan cheese

½ teaspoon salt

½ teaspoon pepper


            In a foil pan, place the diced potatoes, diced red pepper, diced onion, salt, and pepper. Mix thoroughly. Sprinkle 2 cups of the shredded white cheddar cheese over the potato mixture. Mix gently and set aside. Mix the parmesan cheese and heavy cream together. Pour over the potato mixture. Top with the remaining 1 cup of shredded cheddar cheese. Place the foil pan on the smoker grate and smoke at 275° to 300° for 45 minutes or until potatoes are tender. Stir mixture a couple of times through the cooking process.

 

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