Avocado and Crab Stuffed Portabello Mushrooms

Apple wood chips or 3 drops hickory liquid smoke
2 portabella mushroom tops

MARINADE
1 cup extra virgin olive oil
1/4 cup lemon juice
6 fresh basil leaves, coarsely chopped
3 fresh rosemary sprigs, coarsely chopped
4 garlic cloves, coarsely chopped
2 tsp. salt
1 Tbsp. cracked black pepper

STUFFING
1 ripe avocado, coarsely chopped
1/4 cup lump crab meat
Salt and pepper to taste
Juice of 1/2 lime
1 Tbsp. red bell pepper, finely diced
2 Tbsp. onion, minced

Clean mushroom caps and smoke them over apple wood chips in a smoker for 10 minutes. Or, add 3 drops hickory liquid smoke to the marinade to get a smokey flavor without smoking.

Poke holes in each mushroom cap with a toothpick. Mix marinade ingredients together and pour over mushroom caps in a large non-reactive container.

Refrigerate 12 hours, turning mushrooms once.

Make an incision partway through each mushroom cap to create a pocket, or cut each mushroom cap in half horizontally.

Mix together stuffing ingredients and stuff each mushroom.

Grill or saute mushrooms until soft. Serve hot or cold.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Adapted from: the California Avocado Commission
[Dead link: http://www.avocado.org/recipes/printrecipe/12232/letter]
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Smoked Chicken Roulade with Dried Fruits & Wine

20 ounces boneless chicken breasts (5-oz. each) -- skinned, fat removed
4 ounces lean chicken meat -- diced fine
2 tablespoon port wine
2 egg whites
1/4 cup coconut or almond milk
salt and pepper -- to individual taste
1 cup veal stock
1 cup dried fruit -- see directions

1. Prepare the Filling:
Prepare 1 cup finely diced dried fruits (apples, cherries, pineapple, apricots, and raisins). Put diced chicken meat, Port, egg whites, skim milk, salt, and pepper in food processor and create a mousse from these ingredients. Place into a bowl. Add diced mixed fruits. Blend well.

2. Prepare the Roulades:
Flatten the chicken breasts and place filling in the middle. Roll up tight. Place in smoker until done.

3. Prepare the Sauce:
While roulades are cooking, combine veal stock and wine. Cook for three minutes.

4. Presentation:
To serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce over chicken.

By Ro Miller. Posted to the PaleoRecipe Mailing List, March 2001
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Dan's Spicy Smoked Spareribs

8 lb Spareribs; pork, in 4-rib sections

---dry ingredients---
1 tb Ginger; powdered
1 tb Mustard; powdered
1 tb Paprika
1/2 tb Salt
1 ts Black pepper
1 ts Chili powder
1 ts Sage; powdered
1 ts Crushed red pepper

---basting sauce---
1/2 c Tomato juice
2 Peaches
2 tb Barbecue sauce
1 tb Onion; finely minced
1 tb Bell pepper; finely minced
Juice of one and one-half limes

To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes (this partially cooks them and renders much of the fat). Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of arrowroot with 1/4 cup of cold water, and mix a little of the mixture into the basting sauce a bit at a time until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in olive oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce.

Formatted for Compu-Chef by Jess Poling
Posted to rec.food.recipes by Z Pegasus on Dec 21, 1998.
Adapted by Patti Vincent
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Smoked Salmon Recipe

1 1lb. salmon filet
lemon
pepper
dill
1 tbsp. alder or oak (if you like it with more flavor, make it 1 1/2 tbsp.)

Place the salmon skin side down on grill in Stove Top Smoker. Squeeze fresh lemon over fish; add a pinch of pepper and a dash of dill to taste. Smoke 17 minutes. turn burner off and let stand covered for 5 minutes.

From: Cameron's Professional Cookware [archive.org]
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Smoked Pork Shoulder Barbeque

1 pork shoulder (about 7 pounds)
salt and pepper
6 tablespoons of oak chips
barbeque sauce

Level out the woods chips over the middle third of the Camerons smoker pan. Rub the pork shoulder with salt and pepper and place it on the smoker rack. Carefully form a double layer aluminum foil tent over the pork shoulder crimping the foil tightly to the outside flange of the pan. Smoke for 1 hour over medium heat. Do not disturb the foil tent and place the pan onto a 275° oven for 4 hours. Creates a wonderful smell in the house on a wintry day. To serve, tear the meat from the bone using two forks and serve with your favorite barbeque sauce.

From: Cameron's Professional Cookware
[Dead link: http://www.cameronscookware.com/ShowRecipe.aspx?ID=7]
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Stove Top Smoker Pecan Smoked Leg of Lamb

A wonderful moist leg of lamb every time! From the Cameron Cooking Guide.

6 garlic cloves
parsley
1/4 cup olive oil
1/4 cup white wine
1 tablespoon dried rosemary
5 lbs leg of lamb
salt
2 tablespoons pecan wood chips
1 (12 ounce) jar jalapeno jelly

Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the marinade into the drip tray, place leg of lamb on rack, season and form a foil tent to cover tightly.

Smoke on medium heat for 1 hour using pecan wood chips.

Remove foil, brush lamb with remaining marinade, and place into a 350° oven for approximately 1 hour.on the side.

By TxGriffLover. From Food.com
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Subject: Wood Types

Date: 1998/08/12
Forum: alt.food.barbecue

the following: courtesy of Lloyd

BBQ WOODS

On the subject of BBQ woods, I have found the best results to be from nut and fruit bearing trees, cut down from 6 months to 2 years old. Like Oak, Hickory, Mesquite, Pecan, Peach, Pear, Apple, Apricot, and Maple to list a few. These are the safest types to use for cooking. I have found that wood over two years old tends to produce a dirty taste in the food more often than not. Wood can be cut down whole, and split after five or so months of seasoning. I recommend spliting three days or so before cooking with it.

ALDER - Very delicate with a hint of sweetness. Hard to find commercially. Good with fish, pork, poultry and light-meat game birds.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor, available white or black. Good with fish and red meats.

BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood like hickory or mesquite. Can be bitter if used alone. Good with red meats and game.

CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry trees. Good with poultry, pork and beef (turns skin brown).

GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity. Expensive. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - One of the hottest burning. Strong earthy flavor. Good with beef, fish, chicken and game.

OAK - Lighter version of mesquite. Red oak is good on ribs, white oak makes the best coals burning longer. Good with red meat, fish and heavy game.

ORANGE - Light and citrusy. Good with pork and game birds.

PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character. Good with steaks, ribs and cheese.

HERBS & SPICES - Don't forget you can add soaked garlic, peppers, onions, herbs and spices directly to your fire. Good with all meats and vegetables.

You can use some woods green for cooking, but under no circumstances should you to use green mesquite for smoking. It will produce a bitter taste in the pit for years that cannot be sandblasted out. People have used this before because they saw someone in a restaurant using it. That was grilling with it, not smoking where there is top capturing the bitter smoke. That stuff will black your eyes it's so strong. Also don't use any pine limbs. I saw a man cook with the heart of pine, promptly promoting some of the nastiest red splotches all over the skin of the unhappy diners, making them extremely sick. I think the antigens got in their bloodstream. Yuck! Stay away from pines......

Try apple chips soaked in water, placed on your charcoals when you cook duck or goose in your smoker. It will taste like you rubbed your bird for hours with honey. Delicious... Also try smoking a cherry pie on pecan wood. Great... "Let there be Smoke"....... See ya in the Great Outdoors.
__________

And here is something that Bill put together a while back:

Various Woods to Use for Smoking Meats

WOOD	TASTE / FLAVOR	BEST WITH
Alder	A medium, tart smoke taste	Beef Poultry Game
Maple	Sweet, hearty smoke flavor	Fish Jerky Bacon
Apple	A light, sweet flavor	Poultry Ham Sausage
Hickory	Heavy smoke flavor	Beef Pork Game
Mesquite	A light, tangy smoke flavor	Beef Fish Poultry
Cherry	Distinctive and delicious	Beef Pork Game Lamb
Pecan	A rich, sweet flavor	Beef Pork Fish Poultry Game Lamb
Oak	Heavy smoke flavor	Beef Pork Lamb
Grapevine	A strong smoke flavor	Beef Poultry
Peach
Pear
Apricot
Acacia	Similar to mesquite
Plum

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