Big Chief Smoker Recipes

Food lovers are experiencing a high demand for smoked food due to their spicy and delicious flavor. There are numerous restaurants across the globe where smokehouse-style recipes are becoming more well-known. here we will share some delicious Big Chief Smoker Recipes right below for you to make and enjoy in your kitchen easily.

Fresh and tender fillets or meats with a flavorful, smoked, and spicy taste will ensure perfection. This is why we will present some of the best chief smoker recipes cooked at home and enjoyed only in the smokehouses outside.

Smoky layers with delicious tossing add flavors that make the smoked food more appealing. Let’s get started on the recipes immediately without delay.

Recipe 1: SMOKED AND ROASTED WHOLE CHICKEN

Roasting a whole chicken is among the most simple but appealing options for lunch or dinner. It’s not just an attractive centerpiece for your dinner, but there will be leftovers over the following days. Smoking and bringing the chicken first will give it the best flavor a Rotisserie can ever offer. Spatchcocking the chicken allows more smoke and brine flavors to be absorbed, reducing the time required to roast the chicken.

INGREDIENTS:

  • Smoked and Roasted Whole Chicken
  • 1 3-4 pound whole bird Spatchcocked
  • 6 teaspoons Smokehouse All-Purpose Brine Mix
  • 3 Tablespoons of Black pepper Jerky Smokehouse Seasoning
  • 7 cups of water
  • Smokey chips of your preference

ROASTING GLAZE:

  • 1/4 cup of melted butter
  • One cup of juice from oranges
  • 1 teaspoon zest of an orange
  • 1/2 teaspoon of smoked spice paprika
  • 1 teaspoon of black pepper

Big Chief Smoker roasted whole chicken recipe-kookybakes.com

DIRECTIONS:

  • Whole chickens can be spit-cocked by removing the backbone using kitchen shears. (The neck, backbone, and giblets are excellent stock for chickens.)
  • Flip the chicken breast side down and press it down until level. Remove any excess fat or skin and dispose of it.
  • A large brining vessel mix Smokehouse Brine Mix and Smokehouse Black Pepper Seasoning in the boiling of 1 cup.
  • Add the rest of the cool water mixture and stir thoroughly. Add the chicken to the brine mix, ensuring it’s fully submerged. Refrigerate for 8-12 hours.
  • Remove the chicken from the brine and set it breast-side down on the rack. Dry, cover, and refrigerate for between 30 and an hour. Make the Little Chief Smoker or Big Chief Smokers by making a pan of wood chips. Make sure that there is no rust on the foil to prevent off-flavors. Connect the smoker to the oven and heat until the chips smoke. Smoke chicken for 1.5 or 2 hours. Changing chips every couple of hours.
  • Preheat the oven to 425 degrees. In a small bowl, mix glaze ingredients until completely blended.
  • Remove the chicken from the smoker. However, keep it on the smoker rack. Put the rack on a foil-lined baking sheet. Sprinkle glaze over roast and chicken, glazing every 10 to 15 minutes until the chicken attains the desired level of doneness, 150-155 degrees. (About 40-50 minutes.) If the skin begins to turn brown excessively, cover it with foil. It should rest for 10 minutes before serving.
  • Keep chicken in the refrigerator for up to four days, vacuum seal it, and freeze it for 3 months or more.

Recipe 2: Smoking Steelhead Fish Fillet Recipe

Smoked fillet is among the most challenging techniques for cooking sea fish. The fish’s smoked flavor and spiced tang make the dish even more appealing. Let’s begin the recipe for smoked steelhead.

Smoked-Steelhead fish fillet recipe-kookybakes.com

Ingredients:

  • 2-pound fish fillet
  • 2 1/2 tsp olive oil (any option)
  • 3 cloves of garlic chopped
  • 2 tsp chopped coriander
  • 1/2 tsp salt and pepper, according to your preference
  • Two cups of water
  • 2 teaspoons of chili powder, chili flakes and
  • 1/2 tsp lime juice for garnish

Directions:

  • In a bowl large enough to take the fish fillets cut into pieces and rub them with olive oil to coat the surface. Rub the oil-coated filet with chili powder, salt, garlic, and chili powder to marinate. Store the fillet in the refrigerator for a few hours to let the seasoning settle thoroughly.
  • Once the fish fillet is chilled, it’s time to make brines for smoking fish. Mix salt and water in a bowl, then submerge the fish fillet marinated in the liquid. This will create an incredibly soft and soft fish feeling when cooked.
  • Heat the griller to 180 degrees at high heat. Place the fillet of fish onto the barbecue. Sprinkle the pepper on top and coat it with olive oil. Cook the fish fillets for a smokey texture and crisp crust.
  • Flip the fillets every interval and raise the heat for a smokey flavor. After 20-30 minutes of cooking, remove the heat and place the fillet onto serving dishes.
  • Then, sprinkle the filet with chili and lemon juice chips to add a touch of garnish. The delicious steelhead filets are ready to serve.

Recipe 3: SMOKED TRAIL MIX GRANOLA

The trail mix is essential for those who travel on the “trail,” of course, but it’s also great to have on hand to enjoy a nutritious snack or breakfast mix that includes fruit and yogurt. This recipe adds a touch of smoking to the oats and gives the granola an even more taste. If you want to add more smoke, add smoked oats, honey, and butter.

smoked Trail-Mix-Granola-kookybakes.com

INGREDIENTS:

  • 3 cups old-fashioned Oats rolled
  • 1 cup of sweetened coconut
  • 1 Cup chopped almonds
  • Cup of chopped peanuts
  • 1/2 cup raisins
  • 1/2 cup butter
  • 1/2 cup of honey or maple syrup
  • 2 teaspoons vanilla
  • 1/3 teaspoon salt
  • 1 cup of dried apples
  • 1/2 cup cashews
  • Half a cup of dried cranberries or cherries
  • 1/2-1 Cup of chocolate chunks or chips

DIRECTIONS:

  • Make the Little or Big Chief Smoker by filling the pan to half with the wood chip. Always ensure that you have clean foil lined the pan of the smoker to avoid off-flavors. Heat the smoker until the chips start to smoke.
  • Set rolled oats in two layers of Teflon screen on top of the smoker rack. Then, spread the oats into thin layers. If you want, place butter and honey in a shallow dish, then put it on a rack for a smoker. Smoke for 30 minutes, using approximately 3/4 of a pan of chips.
  • Use a small pot to melt butter at a moderate temperature. Add maple syrup or honey and salt, stirring until well combined. Remove from the heat, cool slightly, then add vanilla.
  • Place the smoked oats in an enormous mixing bowl. Add chopped almonds, coconut, chopped peanuts, and raisins, and mix thoroughly. Pour the butter mixture over the oatmeal mixture and stir until well-mixed.
  • Preheat the oven to 300°F. Spread the granola mix in an even layer on a large baking tray. Bake for 30 to 45 minutes, turning it over every 10-15 minutes to ensure an even cooking time. Remove the oven from the oven and allow it to cool.
  • After the granola mixture is chilled, add dried apples, cashews, cranberries, and dark chocolate chunks or chips. Keep in an airtight container for up to a week, or vacuum seal for long-term storage.

Recipe 4: QUICK SMOKEY SHRIMP KEBABS

Shrimp is a classic, but when it’s paired with a bit of smoke, it’s more memorable. Shrimp doesn’t take a long time to smoke to absorb the flavor. To make the meal preparation easier, use frozen shrimp to prepare your next kebab-themed party. Make sure not to smoke or overcook the shrimp. A few moments in the smoker and then a few hours on the grill are all you need to prepare this visually appealing and delicious dish.

QUICK SMOKEY SHRIMP KEBABS on wooden sticks-kookybakes.com

INGREDIENTS:

  • 1 pound of pre-cooked, cleaned shrimp
  • 6 whole mushrooms
  • Whole cherry tomatoes
  • Two cups cut into smaller pieces of fruits or vegetables like bell peppers or onion, pineapple, or zucchini.
  • Smokehouse Wood Chips (Apple or Alder)

MARINADE INGREDIENTS:

  • 2 tablespoons olive or canola oils
  • Pure garlic 1 clove
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon cumin

mix all marinade ingredients in a medium-sized bowl until thoroughly mixed. Mix shrimp and marinade together in a bowl and allow it to rest at room temperature for 10 mins.

GLAZE INGREDIENTS:

  • 2 tablespoons of orange juice
  • 1 tablespoon olive oil 1 tablespoon olive
  • 1 teaspoon finely chopped cilantro
  • One tablespoon of fresh lime juice
  • 1 tablespoon honey
  • 1 Tablespoon white rice or vinegar
  • 1 tablespoon of soy sauce 1 tablespoon of soy
  • In a medium-sized bowl, mx all glaze ingredients until completely blended.
  • (Vegetables, as well as fruits, can get marinated with the glaze. Double the recipe if you use it for a glaze or a marinade.)

DIRECTIONS:

  • Make a Little Chief Smoker or Big Chief Smoker by filling it with wood chips. Always ensure that fresh foil is placed in the pan of the smoker to avoid off-flavors. Plug the smoker into the oven and set the temperature until the chips smoke.
  • Remove the shrimp from the marinade and place them on Teflon screens at the top of the smoker racks. Place the shrimp on the smoker and let it smoke for 10 minutes.
  • Remove the smoker from the grill and thread it onto Skewers with or without fruits and vegetables.
  • Sprinkle glaze on all kebabs.
  • Grill over high heat for about 1-2 minutes per side. Add additional glaze if you like.
  • Serve immediately.

Conclusion

Smokehouse recipes are difficult due to the combination of different sizzling flavors. The recipes listed above are made of smoky and sweet flavors simultaneously for a delightful taste with every bite.

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