POTATO SALAD GETS SMOKE INFUSION

Serving bowl of Our Potato salad gets smoke infusion recipe!

Looking to add some smoky flavor to your BBQ try this Potato salad gets smoke infusion recipe and please your guests taste buds!

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Without question, potatoes are my favorite vegetable to expose to smoke vapor.   For one, it is so easy to do whether you select a gas/LP grill, charcoal grill, convection grill, or electric unit.  Additionally, it takes such a short amount of time to cook them this way.

I’ll give you my preparation for the potatoes and then my take on the traditional potato salad made with our awesome smoked potatoes.

Preparing for the Grill

The potatoes inside the Orion Cooker

The potatoes inside the Orion Cooker

 

Honestly, you can use any of your favorite potatoes for this technique and recipe.  I’ll tell you that I’m firing up my Orion Cooker as the high heat of this unit will allow my potatoes to become tender in about 60 minutes and I don’t need to do more than turn the potatoes one time.  Of course, I’m using the custom blend wood chips sold by Orion to ensure that the smoke infusion is perfectly balanced.  When using the Orion Cooker, a chimney starter of briquets should be started and the fuel pan of the unit filled with unlit briquets.  Personally, I like to use long-handled tongs and place my hot coals from the chimney started to the inner edge of the fuel pan.  That ensures that I direct the heat very quickly to the metal cylinder of the unit.

Tasting Notes:

If you’re using a traditional charcoal grill, try to do the cooking on hot coals only, with no flame. Start a chimney or two of hot coals and allow these to burn down until they are just hot coals.  Then pour into the charcoal area.  I often use a fine wire mesh in my charcoal area so I can retain even the smallest hot coal for my cooking.

On a gas grill, use a two-zone cooking method with wood chunks placed on the hot side of the grill, potatoes on the unlit side, and the lit burners set to low-to-medium. 

Before placing the potatoes on the grill grate of any of these units, clean them, pat dry, and pierce with a fork on both sides so the water in the potatoes can steam out during the cooking process.

No Work

As I said, potatoes are the perfect vegetable to put on the grill or smoker as their skin acts like a mini cooker and cooks them tender.  You’ll simply need to turn the potatoes just one time during the hour they grill.  While they are cooking, you can prepare the dressing to be ready to put everything together.

Tasting Notes: Always grill and smoke the potatoes with the skins on to keep the smoke vapor from getting too strong.  Remember, potatoes have a lot of water which will be an attractant to smoke vapor.

Creamy Dressing

The ingredients for our recipe!

The Ingredients for our Smoked Potato recipe

For our creamy dressing, you’ll need the following ingredients:

1-1/2 cups of mayonnaise

Rice or cider vinegar- 2 tablespoons

2 tablespoons of sugar

2 tablespoons of yellow mustard

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon pepper

2 celery ribs, sliced

1 cup of onion, minced

5 hard-boiled eggs, coarsely chopped

paprika

Start by combining the mayonnaise, mustard, vinegar, garlic powder, salt, pepper, and sugar.  Be sure everything is mixed in well.  Taste to be sure everything is balanced and adjust as needed.  Usually, adjustments are made to the vinegar or mustard levels.   The texture will be very creamy.

Once the potatoes are tender, you can remove them from the grill and allow to cool.  Once cool enough to handle, cut into bite-size pieces.  Now add the chopped smoked potatoes to the dressing bowl and mix until all the potatoes are covered in dressing.  Give it just a few minutes to absorb.

Final Salad Touches

The ingredients mixed with our Hardboiled Eggs on top!

Must add the Eggs for our Smoked Potato Salad

Now that the dressing has been added to the smoked potato pieces, it’s time to add the remaining ingredients.  First in, the celery and onion.  Mix this well to ensure a single bite doesn’t get all onion!  Next, the chopped egg is added.  Gently mix this into the salad to keep the larger pieces from crumbling too far.  Finally, the sprinkle of paprika over the top of the salad.  I prefer a Spanish or Hungarian paprika.   That’s it!  Now chill until ready to serve and enjoy this super flavorful take on the non-traditional potato salad gets smoke infusion!

Tasting Notes

 

You can use a smoked paprika if you want even more kick of smoke but most of the time, a traditional paprika is suitable. 

SmokinLicious Products used in this blog:

Wood Chips: Grande Sapore®

Additional reading:

-The Breakfast Potato Takes on Smoke!

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER

-SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

Dr. Smoke- Bet you can't stop at one bit when you try our Potato salad gets a smoke infusion!

Dr. Smoke- Bet you can’t stop at one bit when you try our Potato salad gets smoke infusion!

 

CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER and turns very golden brown

CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER

CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER

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Often, when it comes to smoking poultry, many people become quite nervous as they may have had a previous experience that resulted in a dry outcome.  Or, they may have read how difficult it is to maintain moisture when you smoke poultry.  Today, I’m going to show you how to smoke Cornish game hens on the Orion Cooker.

Why does the Orion Cooker make a difference?  Because this isn’t a traditional smoker.  This is a convection cooker that you can smoke with.

Preparing the Orion Cooker

One difference with the Orion Cooker is it requires about 13lbs. of charcoal briquettes to produce enough heat to sustain cooking.  I recommend you start the charcoal for the unit first, especially if using a chimney starter, which is my preferred method.  I like to line the drip pan with foil to reduce the amount of clean up once the hens have cooked.  There is no need to add water to the pan.  I also add SmokinLicious® Minuto® Wood Chips in a blend of Sugar Maple and Wild Cherry to the area around the drip pan.  These chips will smolder and give off great wood flavoring while the hens cook, producing a beautiful finished color and flavor.

Preparing the Hens

The preparation for our hens is very simple.  First, as with any poultry item, you want to remove the giblets, wash off the hens, and pat dry.  There is no need to truss these birds as the Orion Cooker will cook every part evenly. Once cleaned, it’s time to decide how you want to enhance the flavors of the hens; dry or wet rub, brine, etc.  I like to put a dry rub on the birds first then drizzle with a bit of oil to make the skin crispy.  Feel free to apply whatever rub ingredients give you the flavors you prefer.  Mine contains brown sugar, pepper, red pepper flakes, coriander, cayenne, curry, cumin.  Apply the rub generously and then drizzle with oil – mine is almond oil.

Once the hens are ready to go on the grill, I add a softened butter that’s been mixed with a couple of tablespoons of orange juice all over the skin.  This will contribute flavor as well as aide in the crisping of the skin.

Cooking Perfection

With a dry rub, orange butter, and a little oil, these Cornish game hens cook using convection heat from the Orion Cooker.  Great smoke flavor is added using Minuto® Wood Chips from SmokinLicious®. In just 75 minutes, you will have the most moist, flavorful, tender hens you could imagine.  With a crispy skin and great bronzed color, you couldn’t ask for anything more.  Remember, the Orion Cooker can hold comfortably about 8 hens so make it a party. We hope you enjoyed our blog CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER

Purchase products:

Wood Chips- Minuto®

Related reading:

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-SMOKE A TURKEY- LEARN HOW

-WELCOME TO OUR BRAT PARTY-BRATWURST IN THE ORION SMOKER COOKER

Dr Smoke- "

Dr Smoke- “The Orion Cooker is a wonderful piece of equipment for cooking and smoking by using their custom blended chips.”

Smoky Cocktail Sauce is very easy to do by simply smoking the Tomatoes for the recipe!

Smoky Cocktail Sauce is very easy to do by simply smoking the Tomatoes for the recipe!

GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

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You’ve seen me use the Orion Cooker before for cooking and smoking more traditional items.  Now, see how I produced a great hot smoked tomato using a blend of Sugar Maple and Wild Cherry wood chips to bring subtle smoke flavor.   Once smoked, I take the smoked tomato and produce a smoked tomato cocktail sauce that has so many uses.

Easy Hot Smoking

I like to smoke food items that take 40 minutes or less on the Orion Cooker that has been used first for a longer protein cook.  Remember, this cooker is a convection cooker so the heat retention can’t be beat.  It’s just perfect for our plum tomatoes which can be smoked in 30 minutes or less.

Simply take plum or on the vine tomatoes, and cut in half.  Place directly on the grill grate.  Use the residual wood chips and briquettes already in the Orion Cooker to smoke the tomatoes.  Once smoked, remove and use in your favorite recipe or store in the refrigerator for later use.

Cocktail Sauce Ingredients

With the tomato halves smoked, it’s time to gather the other ingredients needed for our Smoked Tomato Cocktail Sauce.  In addition to these ingredients, you’ll also need a food processor.

  • Olive oil – about 1 tablespoon
  • Salt and fresh ground pepper
  • 1 teaspoon honey
  • 1 chipotle in adobo or 1 tablespoon chipotle hot sauce
  • 3 heaping tablespoons prepared horseradish
  • Dash of Worcestershire sauce
  • Juice of ½ lime
  • Chopped cilantro leaves – about 2 tablespoons worth
  • 12 smoked tomato halves

Processing for Flavor Outcome

Using a food processor, you will add all the ingredients for our smoky, spicy cocktail sauce:

Tomatoes, honey, prepared horseradish, chipotle in adobe sauce, Worcestershire sauce, lime juice, cilantro leaves, salt, and fresh ground pepper.  Add just a touch of olive oil.  Process all the ingredients until slightly smooth in consistency.  Remove, and place in a serving bowl or you can store in an air tight container in the refrigerator for up to 2 weeks.

So Many Uses

There are two distinct flavors that work so well in this unique cocktail sauce: spicy chipotle and smoky tomato.  Combined with the freshness of cilantro and lime juice, a beautiful balance of flavor develops that makes this perfect as a dipping sauce for calamari, shrimp or used as a sauce on your favorite fish.  I’ve had guests who simply want to treat it like a salsa and scoop up some sauce with tortilla chips.

Whatever you decide to use this smoky cocktail sauce with, you sure won’t be disappointed with the flavors.  Remember too, you can smoke the tomatoes in the Orion Cooker, on a charcoal grill, on a gas grill with wood chunks, in a stove top smoker pan, or even with a handheld food smoker.  The choice is yours for the same easy, great flavor.

Purchase products:

Wood Chips- Minuto®

Additional reading:

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-WOOD FIRED LOBSTER TAILS CHILI

-STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

Dr Smoke- "

Dr Smoke- “Try this recipe to avoid any “boring” sauces for your dipping pleasure. Avoid double dipping!”