Heat your smoker to 250. Poke lots of small holes in the bottom of the trays. I used a corn cob holder. The ratios of olive oil to salt were different for each flavor. For Grilla Gorilla, I used 1/2 c olive oil + 5 tbsp spice. For Das Bigfoot, I used 1/3 cup olive oil and 4 tbsp spice. If you like light salt, start with 1/2 the salt I used, taste the pretzel before you smoke, and add more salt to taste. Stir the pretzels into the oil mix until they're covered. Scoop the pretzels into the foil trays (don't pack the trays tight—you want space for the smoke to do its thing) and load the wood. I used apple for both. Smoke for 15 minutes. You can also bake these in a 250 degree oven.
I was going to make toffee popcorn anyway, but then I thought, "Toffee popcorn bakes at 250 for 1 hour. That's perfect for the smoker!" Well, it melted people's faces off in a good way. The Cha-cha Lima popcorn was the best thing I've ever tasted, but some liked the Iowa Nice Spice better. I didn't try Coco Corazón yet.
10-20 cups of popcorn*
1/2 cup of butter
1 cup Cha-cha Lima or Iowa Nice Spice
(that's 1/2 lb—it's on the website for $10)
1/2 cup corn syrup
1/2 tsp salt or Smoke Licker
1/4 tsp baking soda
Foil trays that will fit in your smoker
Wood chips of your choice
Heat smoker to 250. Poke several small holes in the bottom of the trays. I used a corn cob holder. Put popcorn in a big bowl. *The original recipe called for 10 cups, but I stretched one batch to 16 cups, and another to 20 cups. There was plenty of flavor, and the popcorn was well-covered on both batches. So for smothered super-candy popcorn, use 10 cups. If a lighter glaze is OK, this recipe stretches to 20 cups. Melt the butter, sugar, corn syrup & salt together, stirring constantly, until it bubbles when you stop stirring. Stir in baking soda. Pour over the popcorn and stir until everything's covered. Scoop popcorn into the foil trays (don't pack the trays—you want space for the smoke to do its thing) and load the wood. I used apple wood for the Iowa Nice, and cherry for Cha-cha—though I wish I'd had mesquite. Smoke 1/2 hour. Take the trays out and toss/break up the popcorn, and return to the smoker for 1/2 hour. I only did one pass of smoke, but if you like it super smokey, go nuts and give it another blast after 1/2 hour.
One of our oldest customers and super-friend, Tara, is a fabulous cook. She brought this dish to Thanksgiving and left a bunch which I enjoyed all week, over the sink, straight out of the tupperware, because that was the fastest way to get in mah face.
I tested it for Wheatsfield's Member Appreciation Day, and it went over like gangbusters. "You're a magic lady!" an appreciated customers said. BONE DRY white wine is the key here. I used Alliyum instead of Feather Duster, and these measurements on the spices, parm and half & half. It was amazing.
1/4 tsp nutmeg
1 tsp white pepper
1/2 tbsp mustard
1 tsp ginger
1 tsp garlic powder (I used Alliyum again)
1/2 tsp cayenne (I used an entire tsp and it was too hot for many folks)
1/4 cup half & half
6 oz parm in the squash, 2 oz on top
I folded the butternut squash mix into the risotto. Tara may have layered hers. I can't remember. I was food blinded.
From Mark Bittman in the New York Times
PREP TIME: 2 hours
COOKING TIME: 15 minutes
TOTAL TIME: 2.25 hours
- 1 ¼ cups milk
- 2 ¼ teaspoons (one package) active dry yeast
- 2 eggs
- 8 tablespoons (1 stick) butter, melted and cooled
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4 ¼ cups all-purpose flour, plus more for rolling out the dough
- 2 quarts neutral oil, for frying, plus more for the bowl
- Some good flavors to try: Iowa Nice, Cha-cha Lima, Alliyum, Das Bigfoot, Cy
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and sprinkle with your favorite Saltlickers spices. Serve immediately.
Cy Salt makes the perfect red sauce for pasta, meatballs, pizza, whatever.
Saute 1 onion and two cloves of garlic.
Add 1 24 oz can crushed tomatoes + 1 tbsp Cy Salt + a splash of red wine.
Simmer 30 minutes.
Sarah gave us this idea for the perfect snack. Fry a tortilla in butter or oil and sprinkle with Cha-cha Lima. Sweet and sassy! Add ginger syrup or fruity vinegar if you wanna get all decadent about it.
1 whole (both sides) chicken breast
1 cup raw unsalted pumpkin seeds
2 onions chopped
3 cloves of garlic
6 lettuce leaves
10 sprigs of cilantro
1.5 tbsp Iowa Nice Spice
1.5 tbsp Coco Corazón
1 tbsp Roxy Taco
Salt to taste
Cover the chicken breast in water in a pot. Add 1/2 the onion. Bring to a boil and simmer 12 minutes. Let cool. Roast the pumpkin seeds in a pan on the stove until they start to pop. Let cool and move into a food processor bowl, along with the rest of the onion, garlic, cilantro, lettuce, jalapeños, and spices. Pulse. Add 1 cup of the cooled chicken stock, blend, taste for salt, then pour into a pot. Shred the chicken and add it to the pot. Simmer for 20 minutes. Sprinkle with fresh lime before serving over rice or roasted sweet potatoes, or in tacos or enchiladas.
Translation: The beautiful meatloaf
Add 2 tsp to 1 lb ground beef and 1 lb ground pork. Stir in 1 cup toasted pumpernickel bread crumbs, 2 leeks caramelized in butter, 1/2 cup chopped parsley, 2 tsp Whassamatterhorn, and 1/2 tsp fresh black pepper. Slather it in ketchup if you like it old school. Bake 375 til unraw—about an hour.
Add 1/2 tbsp of Feather Duster, 2 tbs olive oil, pepper and 1/2 cup grated Parmesan cheese to 2 cans or 2 lbs of boiled white beans. Taste for spice. Serve with crudite, pita toasts, etc.
CY SAUCE 1: 1/2 cup mayo + 1/2 cup yogurt + 1 tsp Cy Salt.
CY SAUCE 2: 1/2 cup mayo + 1/2 cup yogurt + 1 tsp Cy Salt + 1 tsp curry powder + 1/2 tsp mustard.
CY SAUCE 3: 1/2 cup mayo + 1/2 cup yogurt + 1 tsp Cy Salt + 1 tbsp chopped pickles, capers or 1/2 can marinated artichoke hearts.
- 2 lbs meat or shrimp
- 4 tbsp oil
- 4 tbsp soy sauce or tamari
- 3 tbsp Cha-cha Lima Sugar
- 1/2 tbsp sesame oil if you want
- Sriracha if you like it on fire
Put the oil, soy sauce, Cha-cha Lima, and sesame oil/Sriracha in a glass measuring cup and nuke on high 1 minute. Stir, Marinate the meat for 1 hr. Skewer w/ veggies + grill = partay.
Combine rice + all the greens you want (ideas: green beans + grilled mushrooms + sliced collard greens + slivered carrots + chopped cherry tomatoes + chopped celery + sliced red peppers + edamame) + smoked chicken or sausage.
Mix soy sauce, sesame oil and Big Bangkok—about 1 tbsp per cup of dressing or more to taste. Toss and sprinkle with crushed dry roasted peanuts.
You can also do this with carrots, or turnips, or both!
1 lb turnips, cleaned and chopped into 1/2" pieces
1 TBSP Olive oil
2 tsp Das Bigfoot
2 tsp Iowa Nice Spice
1/4 stick butter
Heat a covered pan on medium high, add the oil, then the turnips. Stir frequently until the turnips have a nice crips outside. Toss in 2 tsp Das Bigfoot and 2 TBSP of water. Cover, and lower heat to medium. Cook for about 5 minutes. Uncover, str in the butter, Iowa Nice Spice and a splash of sherry. Turn up the heat to evaporate the sherry. Taste for spice. Add more if you wish.
1 small head of red cabbage
1/2 chopped red onion
2 chopped garlic cloves
2 TBSP Olive oil
1/2 cup tart cherry juice
Whassamatterhorn to taste
Fresh black pepper
Heat a covered pan on high, add the oil, then onion, garlic and cabbage. Stir for three minutes. Add the cherry juice and 2 tsps Whassamatterhorn. Lower heat to medium and cover for about 5 minutes. Remove the cover, stir again, taste for spice. Add black pepper and more Whassamatterhorn if you need it. A sprinkle of Iowa Nice Spice would go great in this, too.
Holy cow, these were phenomenal and really easy. You could use hummus or cashew cheese for a vegan style.
2 pints fresh figs, purple or green
1/3 lb cooked sausage (see our recipe for the Das Bigfoot sausage above)
4 oz soft cheese
2 tbsp Olive oil
Fruity vinegar for the drizzle
Start the grill. Cut all the figs almost in half, leaving the nub at the bottom still holding it together. If it comes apart, it's OK. Stuff half of the figs with the cheese, about a sugar-cubed sized plug. Cold cheese is easier to handle. Close the figs. You can put a toothpick through them if they get too floppy. Stuff the other half of the figs with sausage and close 'em up. If you have sausage and cheese left over, you know what to do: make a hybrid cheese-meat beast stuffed fig that you will hide amongst the others as they grill, then you will devour it, all at once. Spray or brush with olive oil. Grill on both sides for about 2-3 minutes, till everything gets melty. Plate and drizzle with fruity vinegar (Allspice's Blackberry Ginger) and dust with Smoke Licker.
"I ate some Brussels sprouts!" Collin said proudly. "And lots of bacon," I added.
1 lb Brussels sprouts trimmed and halved
4 slices of bacon
1/2 red onion
Grilla Gorilla or GGX to taste
Fry the bacon in a covered pan on medium high till done and remove. Sauté onion on low until translucent and sticky. Throw in the Brussels and 1/3 cup of water, stir, and put the lid on it for about 5 minutes. Take the lid off, stir again, and check the sprouts: they should be caramelized but crunchy outside. Add crumbled bacon and stir, then 1 tsp of Gorilla Gorilla. Taste and add more if you need it. We like it very spiced, so we use about 2 tsps.
1 lb ground pork
1 egg white
2 cloves garlic chopped fine
3/4 tbsp Das Bigfoot
2 tsp mustard (any kind)
1/2 lb small colorful peppers, tops trimmed and seeded
Vinegar for the drizzle
Mix the pork, egg, garlic, spice and mustard. Cook on medium high till done and crumbly, about 10 minutes. Taste for spice. Turn the grill on high. Stuff the peppers with your finger and lighty drizzle with oil. We like the harissa oil from Allspice. Grill about 3 minutes per side, till charred. Plate and drizzle with a sweetish vinegar like champagne. You could also throw some cream/goat cheese or fresh chopped parsley in the stuffing mix, too.
1 lb little potatoes, cleaned and quartered
8 ribs of celery (use them leaves!)
2 chopped garlic cloves
1" of grated fresh ginger
2 tbsp olive oil
Fresh black pepper
Feather Duster to taste
Steam the potatoes with 3 TBSP water in a covered microwave-proof bowl for about 6 minutes, then let them cool. Heat a covered pan on medium high, add the oil, then garlic, onion and ginger. Stir and cook for a minute. Add the potatoes and stir until they get a little crust on them. Add the celery and 1/4 cup water. Lower heat to medium. Cover for about 5 minutes, stir, add spices (we used 3/4 TBSP of Feather Duster and loads of pepper) and stir again.
A HUGE no-brainer! Why hadn't I thought of it before? You can use all cider or all shrub, too.
2 pork chops
3/4 cup apple rhubarb shrub
3/4 cup apple Cider vinegar
1.5 tbsp Iowa Nice Spice
Mix the shrub and cider in a plastic bag, add in the Iowa Nice Spice and dissolve it, then add the pork chops. Let them sit in the fridge for at least three hours then come to room temp before grilling. Make a glaze for the chops using the same ingredients as the brine, but increase the Iowa Nice to 2 tbsp. Simmer it down in a little pot until it's awl theek and stickaaaay.