Posts Tagged ‘Smoked Game’

Orange Marinated Smoked Quail

If you are smoking meat, then you better be doing it in a Camp Chef smoker.  Fully adjustable heat control heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures. Cooking temperatures can vary from 160° F to 400° F. And you can infuse your meats with mesquite, hickory or…

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Smoked Trout with Herb and Lime Mayonnaise

Of course this is the perfect opportunity to plug the Camp Chef Smoker. They have a few different sizes for your budget. This beauty is a beast and looks awesome in your backyard (at least that’s what you tell your spouse).   PrintSmoked Trout with Herb and Lime Mayonnaise Serving Size: 6-8 Ingredients3/4 cup kosher…

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Talon Lodge Smoked Salmon

A great recipe from James Kozack, former chef at our favorite Sitka, Alaska hangout, Talon Lodge.  If you don’t have a smoker, James says that you can add a hint of liquid smoke to the tomatoes or just leave the smoking part out and use fresh,unsmoked tomatoes. You can also substitute drained, fire-roasted, canned tomatoes.…

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Fred Hall Smoked Lemon-Herb Fish Pate

For all of you Fred Hall show goers. The fish is first brined, then smoked in a Camp Chef Smoke Vault at 200 degrees for 1 – 2 hours, depending on the type and thickness of the fish. If your smoked fish is alredy on the salty side, you may not need to add additional…

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