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

1. Smoker 200-225
2. Coat olives in ingredients
3. Place olives in shallow smoke-proof dish or heavy-duty foil molded into a small tray
4. 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

1. Smoker set no higher than 250 (preferred 225 or lower or cold smoke)
2. 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

1. Combine peanuts with Red Hot in small bowl.  Let nuts sit in sauce for 30 minutes.
2. Smoker 200-225
3. Heavily spray medium size aluminum pan or smoke proof dish (big enough to hold peanuts in one single layer)
4. Sprinkle salt onto coated peanuts.
5. Place pan/dish in smoker until browned and dry, 50-60 min.  Stir halfway through.
6. Watch to ensure no buring.
7. 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

1. Place the past in the pan (uncooked)
2. Pour in the butter and mix the noodles to coat with butter.
3. Add in all the other ingredients, except the […]