The Lighter Side - Smoker recipes for swimsuit season
Published on Mon, 07/28/2014 - 10:56am
Last month, we shared a foolproof Texas brisket recipe for your smoker. And as much as we like brisket—and we like it a lot—we wouldn’t be able to fit into our favorite jeans if we ate it as much as we’d like.
So, for our August issue, we bring you four recipes better suited to keep us looking fit. There’s no reason why eating lighter shouldn’t taste just as good, so put away the vegetable steamer, fire up the smoker, and enjoy these great recipes.
Smoked Corn On The Cob
6 to 12 ears of corn, husks on
1/2 cup of olive oil
1 bunch of green onions, finely chopped
- Gently pull back the husks on each ear and remove the silk, but not the husks.
- Place corn in a large container and cover with water. Let soak for several hours.
- Remove from water and pat dry.
- Brush each ear of corn with olive oil and sprinkle with a teaspoon of green onions.
- Recover the corn with the husks.
- Place corn on smoker racks.
- Preheat your smoker to approximately 225°F.
- Using Alder flavor bisquettes, smoke/cook corn for about 1-1/2 hours, turning once halfway through.
- Remove husks and serve with butter and salt.
- For a different taste experience, try mixing up some herb butter:
- In a small bowl stir together butter and a mixture of herbs, such as chives, parsley, cilantro, tarragon and/or dill.
- Fill ramekins with herb butter and refrigerate until ready to serve.
Smoked Oysters on the Half Shell
3 tbsp. olive oil
3 tbsp. lemon juice
1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. curry powder
- Combine marinade ingredients together in a medium size non-metallic bowl and mix well.
- Remove oysters from their shells. Keep at least one half shell for each oyster.
- Place oysters in marinade for approximately 30 minutes, turning once.
- Replace oysters in their half shell and add a little of the marinade to each one.
- Preheat the Bradley Smoker to 220°F.
- Place the oysters in their half shells on smoker racks and using Apple flavor bisquettes, smoke/cook for 40 to 60 minutes or until cooked.
Serve hot with Tabasco sauce or wasabi on the side.
Far East Chicken
2 lb. bone-in chicken breasts
3 tbsp. Hoi Sin sauce, available in the Asian foods aisle
2 tbsp. each: white wine vinegar, sherry, water, and oil
- Skin chicken breasts, removing as much fat as possible. Set aside.
- Boil the Hoi Sin sauce, vinegar, sherry, water, and oil in a small saucepan. Reduce heat and simmer one to two minutes. Allow to cool.
- Coat all surfaces of the chicken pieces, rubbing in well.
- Let chicken stand at room temperature for two hours.
- Preheat smoker to approximately 185°F to 220°F
- Place chicken on oiled racks
- Smoke/cook for about 1-1/2 to 2-1/2 hours, or until an instant thermometer reads 130°F to140°F.