Recipes

1 cup black olives (something like Greek Kalamata or atalanti) lightly drained 1 cup green olives (something like Greek cracked) lightly drained 2 tbs extra-virgin olive oil 2 tbs white wine 2 garlic cloves, minced ¾ tsp dried oregano Freshly ground pepper to taste Smoker 200-225 Coat olives in ingredients Place olives in shallow smoke-proof dish or heavy-duty foil molded into a small tray Place dish/tray on smoker until olives absorb half of the liquid and take on light but identifiable smoke flavor, 55-65 minutes. ENJOY!

No, I’m not crazy and YES, this is a thing!  You can thank me later. 2 boxes of Cheez-It crackers or Gold Fish crackers (I buy Cheese Nips, same thing and A LOT less $) ½ aluminum pan Smoker set no higher than 250 (preferred 225 or lower or cold smoke) Stir crackers every 30 minutes, cook for NO MORE than 2 hours ENJOY!

2 cups shelled salted peanuts ½ cup Red Hot sauce (or preferred brand) Cooking Spray Salt Combine peanuts with Red Hot in small bowl.  Let nuts sit in sauce for 30 minutes. Smoker 200-225 Heavily spray medium size aluminum pan or smoke proof dish (big enough to hold peanuts in one single layer) Sprinkle salt onto coated peanuts. Place pan/dish in smoker until browned and dry, 50-60 min.  Stir halfway through. Watch to ensure no buring. Let cool then eat. ENJOY!

½ stick of butter, melted 1 lb of elbow macaroni 1 tsp smoked paprika ½ tbsp. black pepper ½ tbsp. salt 1 lb Velveeta, cubed ½ (8oz) Gouda, cubed 2 cups heavy whipping cream 3 cups whole or 2% milk 1 cup chopped cooked smoked pork or brisket 2 cups shredded Colby & Monterey cheese 1 cup crunched corn flakes (not to powder, just crunched in hand) Makes 1 half-sized aluminum roasting tray Place the past in the pan (uncooked) Pour in the butter and mix the noodles to coat with butter. Add in all the other ingredients, [...]