Smoker bag for oven
or grill
– use with poultry
Smoker Bag recipes
Fillets of spring chicken, Caesar
salad
Fillets of spring chicken
4 fillets of spring chicken
5 tablespoons olive oil
Freshly ground black pepper
Salt
Caesar salad
2 dl mayonnaise
1 tablespoon Dijon mustard
20 g filleted anchovies, chopped
1 dl double cream
150 g grated Parmesan cheese
20 cherry tomatoes
Toasted white bread (cut to crouton size)
Freshly ground black pepper
Romaine lettuce
Season the chicken fillets with pepper and salt. Roll the fillets in
olive oil. Place the fillets in a smoker bag. Place the smoker bag on
the gridiron as close to the heat source as possible and allow to smoke
for 20 minutes. If using a gas grill, lower the temperature. If using a
charcoal grill raise the gridiron one notch. Continue smoking for 5 more
minutes. Remove the smoker bag from the gridiron. Leave the fillets in
the bag for a couple of minutes. Serve with Caesar salad.
Salad:
Mix the mayonnaise, mustard, chopped anchovies, half the cheese, and the
cream. Season with pepper and add salt to taste. Mix the sauce into the
salad just before serving. Add tomato halves and pieces of toasted bread.
Grind black pepper onto the surface.
Smoker Bag recipe for chicken
1 pound chicken pieces
1/8 teaspoon dried thyme leaves
pinch dried oregano leaves
1/¤ teaspoon garlic salt
Mix together seasonings; rub over chicken. Place chicken in Smoker Bag,
seal and cook as directed in chart. Makes 4 servings.
Smoker Bag recipe for turkey
1 pound skinless turkey breast or
drumsticks
1/3 cup butter or margarine, softened
2 tablespoons grated Parmesan cheese
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
¼ teaspoon coarsely ground black pepper
Mix together ingredients well; pread over turkey. Place turkey in Smoker
Bag, seal and cook as directed in chart. Makes 4 servings.
Smoker Bag recipe for potatoes
4 medium potatoes, cut into 1-2-inch
pieces
2 tablespoons garlic salt
Toss potatoes in garlic salt. Place potatoes in Smoker Bag, seal and
cook as directed in chart. Makes 4 servings.
Smoker Bag recipe for vegetables
5-6 cups cubed vegetables, such as onions,
mushrooms, zucchini or peppers (cut into 1 to 2 inch pieces)
2 tablespoons garlic salt
Toss vegetables in garlic salt. Place vegetables in Smoker Bag, seal and
cook as directed in chart. Makes 6 servings.
Smoker Bag recipe for corn on the cob
4 ears corn
1 tablespoon butter or margarine
½ teaspoon salt
¼ teaspoon pepper
Remove husks from corn and wash. Soak in cold water 20 minutes. Remove
corn from water and pat dry. Rub butter or margarine over corn, then
sprinkle with salt and pepper. Place corn in Smoker Bag, seal and cook
as directed in chart. Makes 4 servings.
Smoked Apples
4
apples
4
tablespoons brown sugar
4
cups of sour cream
4
tablespoons honey (liquid)
2/3
teaspoon orange peel
1
teaspoon mint
juice from a fresh orange
Peel the apples, cut in halves, remove seeds. Sprinkle 2 tablespoons
brown sugar and mint over the apples. Sprinkle the rest of the brown
sugar, honey and orange juice on the bottom of an oven-safe roasting pan
(a size the fits inside the SAVU Smoker Bag) and add the orange peels.
Stir the sour cream and pour it over the other ingredients. Then place
the apple halves on the roasting pan and insert the pan into the smoker
bag. Place on a hot grill for 15 minutes (or in a 475 F oven). Let rest
for 5 minutes, open bag and serve.
Maple Chicken Drummies
2 pounds chicken drummettes
¼ cup maple syrup
1 tablespoon paprika
1 ½ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon ground black pepper
1/3 cup chili sauce
2 tablespoons chopped fresh chives
½ teaspoon ground mustard
½ teaspoon garlic salt
1/2 teaspoon lemon juice
¼ teaspoon ground cayenne pepper
a few drops of hot sauce to taste
In a flat baking dish, arrange the chicken in a single layer and pour
syrup over the chicken to coat all sides. Cover, refrigerate and
marinate for 1 hour up to overnight. While the chicken is marinating, in
a small bowl, mix the next 6 ingredients.
Remove the chicken from the syrup and sprinkle the chicken with the
paprika mixture. Place the drummies in the smoker bag in a single layer
and seal. Cook for 20-22 minutes on the grill or 25 minutes if using a
bag that works in the oven.
While the chicken is cooking, mix the remaining ingredients in a small
bowl. When the chicken is almost done, remove the chicken from the heat
source and carefully slit the top of the bag and fold back enough to
brush a bit of the sauce on top of the chicken. Return the chicken to
the heat source to brown the top. Serve warm with the remaining sauce
for dipping.
Berkshire Chicken
4 (6-oz) skinless boneless chicken breasts halves
½ teaspoon salt
¼ teaspoon black pepper
3 large portabella mushrooms, stems and fills discarded, and caps thinly
sliced
1 small shallot, finely chopped
1 garlic clove, minced
½ teaspoon dried thyme, crumbled
½ cup dry red wine
1 (15 oz.) can chopped tomatoes, drained
½ cup beef or veal demi-glace
½ cup water
Rinse and pat dry the chicken. Arrange in a single layer in the smoker
bag. Cook the chicken for 20-25 minutes in the oven or 18-20 minutes on
the grill. Remove from the heat source and allow the chicken to rest in
the bag for 10 minutes before opening the bag.
While the chicken is cooking, add the mushrooms, shallot, garlic, and
thyme to a medium size skillet. Add wine and boil, stirring and scraping
up brown bits, until reduced by half, about 1 minute. Add tomatoes,
demi-glace, and water and simmer until mushrooms are tender and sauce is
reduced by half, about 4 minutes. Season with salt and pepper.
Place the chicken on the plates and top with sauce.
Serves 4
Turkey Tenderloins with
Apple-Plum Sauce
4 turkey tenderloins (about 1 ¾ lbs.)
2 tablespoons butter, melted
1 tablespoon garlic, minced
salt and pepper to taste
Sauce:
2 cups apple jelly
6 plums, peeled, seeded and diced
1 cup maple syrup
¼ cup cider vinegar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
½ teaspoon dried sage
In a medium-size saucepan, combine the sauce ingredients and set aside.
Rinse and pat dry the turkey. Baste the tenderloins with butter on the
top side, sprinkle with garlic and then drizzle with about 1 teaspoon of
the sauce on each piece. Add salt and pepper. Turn the turkey over and
repeat.
Place the turkey in the smoker bag and seal. Cook in the oven for 28-30
minutes or on the grill for 15 minutes. Remove from the heat source and
allow to rest for 10 minutes before opening the bag.
While the turkey is cooking, bring the sauce to a boil over medium-high
heat. Reduce to medium low, and cook, stirring often 25 minutes or until
thick and bubbly. Remove from heat. Serve warm with turkey.
Serves 4
Turkey Breast
1-3 lb. Turkey breast
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon salt
½ teaspoon black pepper
1 poultry smoker bag
For the oven: Lower the rack to the lowest possible position and preheat
to 450 degrees F.
Prepare the turkey for cooking per manufacture directions. Mix the
seasonings in a small bowl and rub on the turkey breast on all sides.
Place the turkey in the smoker bag and seal. Cook in the oven for 1 hour
and 10 minutes. Remove the turkey from the oven and let rest in the bag
for 5 minutes. Reduce oven temperature to 400 degrees F.
Transfer the turkey to an open roasting pan and place on the middle rack
in the oven. Cook for 40 minutes until browned and the internal
temperature reaches 175 degrees.
Serve with Cranberry Salsa- recipe follows
Serves 6
Cranberry Salsa for Turkey Breast
1 cup water
1 cup sugar
1-12 ounce package fresh or frozen cranberries
2 tablespoons chopped, bottled jalapeno peppers
¼ cup fresh chopped cilantro
¼ teaspoon ground cumin
1 green onion, chopped
1 teaspoon lime juice
In a medium saucepan, combine water and sugar. Bring to a boil over
medium heat. Add cranberries; return to boil and cook just until the
cranberries begin to crack. Remove from the heat.
Place the berries and remaining ingredients in a food processor and
pulse to coarsely chop the ingredients.
Put the salsa into a serving bowl, cover and refrigerate until chilled.
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