PEACHY SMOKED PORK ROAST

Ingredients:

..2-pound boneless pork loin roast
..1/2 tsp. salt
..1/2 tsp. black pepper
..1 tsp. ground ginger
..2 tbs. cooking oil
..2 tbs. cider vinegar
..1/2 cup brown sugar
..3 tbs. chili sauce
..29-ounce can peach slices in heavy syrup, undrained



Preparation:

In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili
sauce, and undrained peaches. Blend until smooth.

Place pork loin in a heavy plastic bag, pour half of peach sauce over;
refrigerate, covered, overnight. Refrigerate remaining sauce.

Prepare smoker by allowing to heat to 200 degrees.

Add 1/ 2 cup small hickory pellets to heat source or pellet pan. Water pan
may be used for extra moisture.

Cook 1 to 11/2 hours per pound until fork tender. It is always best to use a
meat thermometer. It should register 170 degrees.




BEER-GRILLED CHOPS

..4 boneless pork loin chops, trimmed, about 1 pound

Marinade:

..1/4 cup soy sauce
..1 cup beer, room temperature
..2 tbs. brown sugar
..2 tsp. graded fresh ginger root



Combine marinade ingredients together well; place chops in bag or bowl,
cover and refrigerate 4-24 hours.

Prepare medium hot grill.

Grill chops 7-8 minutes per side, turning once.




SMOKED ONIONS

Put in cooking chamber of smoker for 30 minutes to 1 hour at about 200
degrees.

The smell and taste is ecstasy!








CORN ON THE COB

Leave the husk on the corn, soak for 2-3 hours in water.

Put corn in the cooking chamber of smoker and cook 3-5 hours at 175 degrees.

Silks will come off with husk leaving the best tasting corn on the cob you
have ever eaten.







RIB and BRISKET RUB

..1 beef brisket, 10-15 lb.

..2 tbs. salt
..1/2 teaspoon red pepper (optional)
..2 tbs. garlic powder
..2 tbs. black pepper
..2 tbs. paprika
..2 tbs. chili powder

..1 cup brown sugar



Combine all ingredients, except brown sugar, mixing well.

Wash brisket. Pierce surface with meat fork and coat thinly with rub mixture
( more rub will create a stronger flavor).

Press brown sugar into brisket as thick as possible on all sides.

Put in smoker, fat side up, and smoke at 200 degrees, 1 1/2 hours per pound.

The thicker the brisket, the longer the cooking time. (A 10 lb. brisket
takes approximately l4 hours).




Italian Smoked Chicken
Ingredients:

..4 half chicken breasts
..1/2 cup teriyaki sauce
..1/2 can beer
..1 cup Italian salad dressing

Preparation:

Combine liquids and marinate chicken breasts 1 to 2 hours.

Smoke 1 - 2 hours at 200 degrees, basting occasionally with sauce.





Smoked Chicken Breasts in Ham

Ingredients:

4 ea. Large chicken breasts, Skinned and boned
1/2 Ts Garlic salt
1/2 Ts Paprika
1/4 Ts Chili powder
1/4 c Flour
2/3 c White wine
1/2 LB Thin sliced baked ham



Preparation:

Cut chicken breasts into strips about 1" wide. Place in smoker and smoke
for approximately 1 hour.

Dredge in a the mixture of garlic salt, paprika, chili powder and flour.

Brown strips in 3 tbs. of butter.

Add white wine, cover, and simmer for approximately 20 minutes until tender.

Cool.

Wrap each piece of chicken in strips of thinly sliced baked ham. Skewer
with cocktail picks.

Wrap and carry in a cooler to the picnic.

Credit: Luhr-Jensen