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1. Championship BBQ Secrets for Real Smoked Food - Book Description

2. Smoked Sausage-Stuffed Mushrooms

3. Alder Smoked Halibut Steaks in Marinade

Book Description

A complete guide to the popular favorite of BBQ fans everywhere. This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish.

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Championship BBQ Secrets for Real Smoked Food: 300 Recipes from Ribs And Roasts to Chops And Cheese

Authors: Karen Putman

Date:

ISBN: 0778801306

Publisher: Robert Rose

Paperback

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A delicious appetizer. You could put these on to smoke when you’re also smoking something that will take more time, like a pork butt, ribs, or a brisket. You’ll have something to nibble as you tend the fire.

Makes 3 to 6 servings
Suggested wood: Pecan

• 8 ounce bulk pork breakfast-type sausage, 250 g

• 1 large bunch spinach, rinsed and stemmed, 1

• 1 tablespoon freshly grated Parmesan cheese, 15 mL

• 3 ounce cream cheese, 90 g

• 5 ounce blue cheese, 150 g

• 6 jumbo button mushrooms, stemmed and cleaned, 6

• More Parmesan cheese for sprinkling

1. In skillet, crumble the sausage and cook over medium heat until almost done. Transfer the sausage to a plate.

2. In the same skillet, add the spinach and stir until it begins to wilt. Remove from the heat and let cool.

3. In a food processor add the sausage, spinach, Parmesan, cream cheese, and blue cheese. Pulse until mixed well and almost smooth. Fill each mushroom with spinach mixture and sprinkle on a little more Parmesan cheese.

4. Prepare a fire in your smoker. Place the mushrooms on the smoker rack, add the wood to the coals, and close the lid. Smoke at 225 degrees F (110 degrees C) for 30 minutes.

More From This Book:

1. Championship BBQ Secrets for Real Smoked Food - Book Description

2. Smoked Sausage-Stuffed Mushrooms

3. Alder Smoked Halibut Steaks in Marinade

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