Smoked Bangla-dash Butternut Squash

I love ALL squashes. Especially the fact that I can forget one I stashed under the sink, find it a month later, cook it, and it's delicious. You can't do that with meat, people!

Before smoking

Before smoking

After smoking

After smoking

Serves 6

INGREDIENTS
1 Big-a$$ butternut squash
Olive oil
Bangla-dash
Crop Duster
Maple syrup (optional)
Pecan wood chips for smoking (any wood will do but pecan’s the bomb)

INSTRUCTIONS
Start your smoker at its highest temp.

Split the squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish with about one inch of water in the bottom. You may have to microwave each half separately if it is, indeed, a big a$$ squash. Microwave on high for about 14 minutes. You could also steam the squash in a steamer basket if you wanna go old school and skip the radiation (you hippy). When cool, scoop out the squash into a bowl and mix with a splash of olive oil, about 1 tbsp of Bangla-dash and 1 tsp of Crop Duster. Taste for spice. Splash some maple syrup in there if you’d like. Stuff the squash back into the empty shells. You could also sprinkle cheese (Manchego would be great) or breadcrumbs on top. Place the squash on the racks, shell down, and smoke with one pass of wood for about 30 minutes.

Smoked Pretzels

12 oz unsalted pretzels (I used Snyder's)
Olive oil
Any Saltlickers salt
(I used Grilla Gorilla and Das Bigfoot)
Foil trays that will fit in your smoker
Wood chips of your choice

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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.

Smoked Toffee Popcorn

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.

Cha-cha

Cha-cha


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.

Cy Smoked Cabbage & Taters

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You can also cook this on the grill, or in the oven at 400 in a tin foil pouch, hobo packet style.

PREP TIME: 5 minutes
COOKING TIME: 1 minute
TOTAL TIME: 6 minutes

INGREDIENTS
3 cups baby potatoes, sliced into four pieces
Salt
1 big onion, quartered
1/2 head of cabbage, cut in chucks
2 tsp Cy Salt
Vinegar: apple cider or balsamic would be good
Pepper
Olive oil (optional) 
1/4 cup freshly chopped parsley(optional) 
A foil pan with holes poked in the bottom

INSTRUCTIONS
Drop the potatoes in salted boiling water, turn the heat off, cover for 20 minutes. Drain and cool the potatoes, then arrange them with the onions and cabbage in the foil pan. Heat the smoker to 250. Smoke the veggies for 1 hour and remove. Let everything cool a little. Slice the cabbage and onions thin and add them to a bowl with the potatoes. Toss with Cy Salt, a splash of vinegar, pepper, and oil and parsley if you like.

Cy Smoked Chicken

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1 whole chicken
Cy Salt
1 lemon

Wash the chicken and pat it dry. Sprinkle inside and out with Cy Salt, wrap it in plastic wrap, and let sit in the fridge overnight. One hour before smoking, take the chicken out of the fridge and let it come to room temp. When the smoker's hot, unwrap the chicken, sprinkle on more Cy Salt, and insert half a lemon into the cavity. Smoke until the internal thermometer reads 165. We use apple wood.