Smoked Sea Salt

As I continue on my journey to become proficient in smoking foods, I came across a recipe that called for smoked salt.  I could't find any at the local grocery stores so I did some research to see what would be involved in making it myself.  It turns out that making smoked salt is quite easy but does take some time.  Since making this, I have used it on in several dishes and it adds a nice smokey flavor.

I made my smoked salt using a cold smoke method.  I filled my A-maze-n smoke tube with hickory pellets and placed it into a unlit smoker.

Printable Recipe

Ingredients
1 cup Sea Salt

Directions
Pour salt into a pie plate or other small baking pan.  Be sure to spread out the salt as much as possible.  Place the pan in a smoker or grill with smoke tube inside.  Smoke salt until it reaches the desired color and concentration.

I smoked my salt for a total of 6 hours, stirring every 30 minutes.

Mini Baklava Cups

I love baklava but the idea of buttering layers of phyllo dough just seems a bit too tedious some times. I love this recipe as an easy alternative.  You will need two mini cupcake pans to make these as listed, but if you don't have them you can use a rimmed baking sheet.  Just be sure to keep the cups placed tightly together.

Printable Recipe

Ingredients
½ cup pistachios
½ cup walnuts
½ cup almonds
¼ cup, plus 3 Tbsp. sugar
2 Tbsp. butter, melted
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. vanilla extract
2 boxes mini filo shells, 15 shells each
½ cup water
¼ cup honey


Directions
Preheat oven to 350°F..Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes. Allow nuts cool slightly, then add to a food processor along with 3 Tbsp. of sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell.  Bake until filling is hot, about 8-10 minutes.

Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer.   Cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 tsp. syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 6 hours, or overnight.

Herb Smoked Turkey Breast

Smoked turkey is one of my favorite meats to prepare on the smoker.  This recipe is quick and can be made in just a few hours.  I used a pre-made herb butter bought at a local market and it was perfect.  Be sure to leave the netting around the turkey will you cook it but you can remove it once the turkey comes off the smoker.

Printable Recipe

Ingredients
1 boneless, skin-on Turkey breast (weighing about 3lbs)
1/4 cup herb butter, melted
Rub
1 Tbsp. Kosher Salt
½ Tbsp. Granulated Garlic
1 tsp. Onion Powder
½ tsp. Black Pepper
½  tsp. Poultry Seasoning

Directions
Preheat smoker to 275°F.  In a small bowl, mix rub ingredients.  Place turkey breast in an aluminum roasting pan. Slowly pour melted herb butter onto the turkey breast and rub over and under the skin as much as possible.  Sprinkle with rub and spread all over the turkey breast.  Place pan in smoker and cooker for about an hour.  After one hour's time, remove turkey from pan and place directly on the smoker grate (this allows for proper browning).

Continue to cook until turkey breast reaches an internal temperature of 165°F.  Total cooking time for mine was just over 2 hrs.  Allow turkey to rest for about 15 minutes before carving.

Picnic Coleslaw

Yesterday was the 4th of July and that means one thing around here....BBQ.  I smoked a pork shoulder and we had guests over for dinner.  Being from South Carolina, I have to admit that I like cole slaw on my pulled pork sandwich.  This coleslaw is perfect on a sandwich or by itself.

Printable Recipe

Ingredients
1 cup mayonnaise
½  Tbsp. Dijon mustard
½  Tbsp. lemon juice

½  Tbsp. red wine vinegar

½  Tbsp. sugar
Salt and black pepper to taste
1 (14 oz) package shredded cabbage mix

Directions
In a large bowl, add the first five ingredients and mix well. Add the shredded cabbage mix and toss until combined.