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  • Smoked Vegetables


    When vegetables are smoked, they take on a completely different character. Smoking also helps to preserve the vegetables, providing an excellent solution to an overabundant summer garden. After they are smoked, many vegetables may also be frozen for several months. Smoked vegetables may be used as a side dish, to fill quesadillas, as an addition to salads and pasta dishes or made into interesting salsas.
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  • Smoked Acorn Squash


    Since this squash recipes requires a smoker, it might be a good idea to put in with whatever meat you happen to be smoking.


    • 3 acorn squash, halved and seeded
    • 1/4 cup brown sugar
    • 1/4 cup butter
    • 3 teaspoons olive oil
    • 1 teaspoon cinnamon
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon nutmeg
    • wood chips


    Apply olive oil to acorn squash. Cover with foil, making sure to poke holes to let steam through.Prepare smoker. Place squash on smoker rack, halved side down. Smoke at 225 degrees for 1 1/2 to 2 hours.

  • Smoked Beef Tri-Tip


    For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per side of beef and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don’t, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.
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  • Hot BBQ Sauce


    1/2 small Jalapeno Pepper
    1/2 small chopped Yellow Onion
    1 1/2 cup Ketchup
    2 Tbsp. Cider Vinegar
    2 Tbsp. light Brown Sugar
    2 tsp. Red Pepper Flakes
    2 Tbsp. Worcestershire Sauce


    Puree the pepper and onion in a food processor then combine with remaining ingredients.
    Mix with a hand mixer until smooth, then simmer over medium heat for 1 hour.
    Chill the portion you don’t use immediately.

  • Dry Rubs for Smoking


    Basic Dry Rub…

    Dry rubs can be varied endlessly. And it’s fun. You will feel a little like a scientist in a laboratory. If you’re feeling creative, begin by using teaspoonfuls, rather than the tablespoonfuls. Once you come up with your perfect formula (write it down so you don’ forget what and how much you have used), you can make a large batch using the same proportions. But if this is your first experience with making a dry rub, you can’t go far wrong by using this recipe just as it is written.
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  • Ham with brown sugar and mustard glaze


    1 10-pound smoked ham with rind, preferably shank end
    1 cup Beer (pilsner or ale, not stout)
    1/2 cup whole grain Dijon mustard
    2/3 cup (packed) golden brown sugar
    1/4 cup honey


    Preheat oven to 325°F. Place ham in large roasting pan. Pour beer over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.

    Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.