Cheesy Potato Bake (Serves 6)

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 135° to 149°C(275°-300°F) for 45 minutes or until potatoes are tender. Stir mixture a couple of times through the cooking process.

Head Cook-Donna Jean of the Smokinlicious Culinary Team (Demonstration at the Jack Daniels Invitational 2006)

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 121° to 135°C(250°-275°F) for 25 minutes.

Head Cook-Donna Jean of the Smokinlicious Culinary Team (Demonstration at the Big Pig Jig 2006)

Basic Rub (Yields 2 cups)

1/2 cup packed light brown sugar
1/2 cup sugar
1/2 cup kosher salt ground fine
3 teaspoons mustard powder
2 teaspoons granulated garlic
2 tablespoons chilli powder
1 teaspoon cayenne pepper
1 tablespoon granulated onion
2 teaspoons dried thyme
1/4 teaspoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground black pepper

Run all ingredients through a spice mill or food processor. Pour into a sifter and sift to combine thoroughly. Store in an airtight container.

Roxy's S.C. Mustard Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minutes.

Submitted by "Roxy" Simcoe County Smokers

PLANK ROASTING PAN RECIPES

Chile Cornbread:

6 strips of bacon, chopped 2 cups stone-ground cornmeal 1 cup flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons kosher salt 4 eggs 2 cups milk 1 can chipotle chile, drained, stemmed, seeded, minced 2 tablespoons finely chopped chives

Mix together cornmeal, flour, sugar, baking powder, baking soda, salt. In separate bowl whisk eggs until foamy; whisk in milk. Add wet ingredients to the dry and stir until just combined. Fold in bacon, chipolte, and chives. Pour batter into parchment lined plank roasting pan. Smoke at 300° for 70 minutes or until done.

Pumpkin Spice Cake with Brown Butter Frosting:

2 cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger ¼ cup butter ¼ cup shortening 1 ½ cups sugar ½ teaspoon vanilla 2 eggs 1 cup buttermilk ¾ can canned pumpkin

Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Beat together better and shortening. Add sugar and vanilla. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk, and pumpkin, alternating each. Pour into parchment lined plank roasting pan. Smoke at 300° for 70 minutes or until done.

Frosting:

In a small saucepan, heat ½ cup butter over low heat until melted. Continue heating till the butter turns a delicate brown. Remove from heat, pour into a small bowl. Add 4 cups sifted powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Beat until mixture reaches frosting consistency (may need to add more milk).

Sweet Taters and Apples Casserole:

1 cup sugar 3 tablespoons cornstarch 1 ¼ cups water 1 teaspoon salt ½ cup butter 5 apples, peeled, cored, and each cut into 6 wedges 4-5 sweet potatoes, parboiled, peeled and sliced cinnamon

In a saucepan, combine sugar, cornstarch, water, salt, and butter. Cook until thickened. Layer the apples and potatoes in parchment lined plank roasting pan, sprinkling cinnamon between layers. Pour sauce over the casserole. Smoke at 300° for 1½ hours or until done.

Onion Quiche

1 large onion 1 tablespoon butter 4 eggs 3/4 cup heavy cream 1 cup white shredded cheese pepper pie crust

Spread the pie crust in the bottom and up the sides of a parchment lined plank roasting pan. Spread the diced onions over the crust. Beat eggs, pepper, and heavy cream. Stir in the cheese. Pour mixture over onions in pan. Smoke at 300° for 1 hour or until done.

Fudge Brownies

4 (1 oz. Squares) unsweetened chocolate ¾ cup butter 2 cups sugar 3 eggs 1 teaspoon vanilla extract 1 cup flour 1 cup chopped walnuts (or other nuts)

Melt chocolate and butter in saucepan, stirring occasionally. Stir in sugar. Add eggs one at a time. Add vanilla. Stir in flour and nuts. Pour into plank roasting pan lined with parchment paper. Cook on smoker using vanilla Smokin’ Dust at 300° for 45-60 minutes or until brownies are cooked through the center.

Cheese Bites

2½ cups non-fat cottage cheese ⅔ cup shredded Swiss cheese 2 eggs, beaten 1 onion, chopped ½ cup soft bread crumbs (Panko preferred) ⅓ cup frozen chopped spinach, thawed

In medium bowl combine cottage cheese, Swiss cheese, eggs, onion, bread crumbs, and spinach. Transfer mixture to a parchment lined roasting pan. Smoke at 300° for 75 minutes or until done. Let stand for 10 minutes prior to cutting.

Banana-Chocolate Chip Bars

Ingredients: ¾ cup butter, softened ⅔ cup sugar ⅔ cup packed brown sugar 2 teaspoons baking powder ½ teaspoon salt 1 egg 1 cup mashed ripe bananas (2-3) 1 teaspoon vanilla 2 cups flour 1 16-oz. package semisweet chocolate chips ⅔ cup chopped walnuts 1 plank roasting pan

Beat the butter then add the sugar, brown sugar, baking powder, and salt until well combined. Beat in the egg, bananas, and vanilla until combined. Beat in the flour. Stir in the chocolate chips and nuts.

Spread the mixture into parchment lined plank roasting pan. Smoke at 325° for 50 minutes. Cut into bars.

Fiery Fruit and Melon Kabobs:

2 honeydew melons 2 cantaloupes 8 ripe pears, peaches, or apples 12 grapevine skewers or a plank roasting pan lined with parchment 2 cups sugar 2 cups water ½ cup lime juice 2 fresh jalapeno peppers, chopped after seeds and veins removed 4 tablespoons red chili powder

Dice the fruit into 1½-inch cubes and place in large zip lock bag.Cook the sugar and water together in a saucepan over low heat until the sugar dissolves. Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red child powder. Blend thoroughly. Pour marinade over bagged fruit and marinate for a minimum of 1 hour. Place marinated fruit either on skewers or in parchment lined plank roasting pan and grill/smoke the fruit about 7-10 minutes until the fruit is warm.