Villaware 8-280 Hickory-Smoked Baby Back Ribs, Smoked Cornish Game Hens and Sweet Potatoes

Hickory-Smoked Baby Back Ribs

1 quart of a favorite prepared barbecue sauce

4 ounces brown sugar

6 ounces pineapple juice

1/4 cup red onion, finely minced 1/4 teaspoon cayenne pepper parsley flakes

hickory wood chips

Pour barbecue sauce into a low baking pan. In a container, mix brown sugar together with the pineapple juice, then add to the baking pan. Now add one large minced onion, 1 tablespoon cayenne pepper. Mix with wooden spoon. Place baby back ribs onto smoker meat rack, smoke cook at medium for 3 to 4 hours over hickory wood. After smoking is completed, fully dip each slab of ribs into the baking pan of prepared barbecue sauce. Place sauced rib slabs on full sheet pans. Place pans in a 300°F oven for 45 minutes. Remove from oven and sprinkle each full slab with parsley for color.

Smoked Cornish Game Hens and Sweet Potatoes

4 Cornish game hens

2 tablespoons butter

1 stalk celery, chopped

1 medium onion, chopped

1 can chicken broth

4 medium sweet potatoes apple or pecan wood chips

Wash game hens and reserve giblets, dry hens and place in the smoker prepared with apple or pecan wood. Smoke for 15 minutes along with sweet potatoes in the skin. Meanwhile, dry giblets and sauté briefly in butter, along with celery and onions. Add chicken broth to cover and simmer for 15 minutes. Remove hens to baking dish and baste liberally with seasoned broth. Place sweet potatoes in the oven with hens and bake until soft to the touch. Bake hens until internal temperature reaches 170 degrees and skins are crisp; remove hens from pan and keep warm. Remove any flesh from giblets and return to broth. Deglaze pan with water, wine or apple cider; pour pan juices into giblet mixture and return to boil; reduce to form a light sauce.

Garlic and Herb-Smoked Tomatoes

6 vine ripened tomatoes 1/2 cup olive oil

1/4 cup fresh oregano 1/8 cup sautéed garlic 1/8 cup sautéed shallots 1/4 cup brown sugar salt and pepper hickory wood chips

Core tomatoes and split an X down the center, about 1/3 way. Combine the ingredients, then equally divide the mixture and stuff each tomato. Place tomatoes on smoker rack. Smoke cook at medium high for 45-60 minutes or until very tender, over hickory wood, rosemary branches, and garlic skins and peels. Serve on a plate of tossed baby greens with a vinaigrette of your choice and a toasted baguette.

Smoked Stuffed Cajun Pork Tenderloin

2 pork tenderloins 1/4 cup onion, diced

1/4 cup bell pepper, diced 1/4 cup celery, diced

1 tablespoon Cajun spice

1 1/2 cup bread crumbs 1/2 cup chicken stock 1/2 pound shrimp hickory or apple wood chips

Remove silverskin and fat from tenderloins and slice in half lengthwise. Sauté vegetables in oil. Heat chicken stock and add to breadcrumbs. Stir in spice, sautéed vegetables and shrimp. Stuff the tenderloins with the mixture. Oil tenderloin and sprinkle with Cajun spice. Smoke cook with hickory or apple wood chips at high for 1 hour. Slice each into thirds or fourths on the diagonal. Serve on bed of rice or spinach.

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