Wolfgang puck rice cooker recipes

Blog, Recipes

It is easy and quick to cook using rice cookers. The rice stays fresher longer and is warm and ready for eating until you shut off your cooker. Rice cookers are ideal for families with different routines, which may impact eating time. here i have shared some of the popular dish recipes inspired from Wolfgang puck to make in your rice cooker

People use rice cookers for various purposes, like cooking seafood, vegetables, or warm soup. You can easily clean the lids and pot inserts into rice cookers. This makes the toughest part of making food cleaning up the most straightforward.

This rice cooker by Wolfgang Puck is the perfect solution for office potlucks, a camping trip, an easy meal in the dorm, or a meal at home for the whole family. It has a built-in, convenient handle that can be easily moved around and measuring marks in the cooker so that you have the correct amount of rice cooked each time perfectly.

It can also make soups, vegetable stews, and delicious desserts. There is also a guide that includes 20 recipes to help you get inspired. Cooking rice anytime is easy and quick with this useful gadget, you can also make sticky rice easily in your rice cooker.

Popular and easy to cook Wolfgang puck rice cooker recipes

Recipe 1: RICE COOKER STEEL-CUT OATMEAL

oatmeals are quite nutritious and healthy to eat anytime of the day but majority of people like to consume it during breakfast or brunch as its easy to digest and provide good amount of energy without adding too much calories in your system which ultimately helps you to stay active till noon lunch. this recipe is quite easy to make and taste’s delicious, i eat it atleast 1-2 times every week for better health.

Ingredients

- 3/4 cup steel-cut oats
- 2 cups of water

- 1/4 teaspoon salt
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons raisins

Step By Step Instructions:

1. Add the ingredients to the rice cooker pot.
2. Cook it in the oven. Oatmeal will be ready in about 10 minutes.

Alternatives: You can add dry fruits or 1/2 cup honey and one teaspoon of ground cinnamon at the beginning of cooking.

Recipe 2: RICE COOKER MAC AND CHEESE

who doesn’t love mac and cheese, atleast like millions other i do it that’s why i tried this amazing recipe in my kitchen using the rice cooker and shared the ingredients along with easy to follow method right below for you to make in your kitchen and fill your tummy with yummy cheesy food anytime of the day easily.

Ingredients

- 1.5 cups elbow macaroni
- 1 1/2 cups broth from chicken, or 1 1/2 cups of water, and a quality chicken bouillon cube

- 1 Cup heavy cream
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese

- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon of kosher salt (to taste)
- 1 teaspoon dry mustard

1/2 teaspoon 1 teaspoon of paprika
1/4 teaspoon of pepper

Step By Step Instructions:

1. Mix macaroni, broth, and cream in the Rice Cooker Press cook, then stir frequently.
2. If the machine switches to stay warm, add other ingredients, and stir until the cheese has melted completely.
3. Press Cook and cook again. After that, the Rice Cooker will switch to stay warm after several minutes. This is when the cheese at the bottom turns that delicious brown. Serve.

you can also freeze mac and cheese if you made extra to eat later in evening or after some time for fill your tummy after thawing and eating it.

Recipe 3: Wolfgang Puck rice cooker cake recipe

if you are cake lover then this is for you as its quick to make without compromising on flavors. its ingredients are easy to get from your local market and prepare time is also small, so that you can make it any day of the week in your rice cooker and eat it with your family members for satisfied tasty buds, filled tummy and good times with your family and friends. so go ahead try it and do let me know in comments below, how it went.

Ingredients:

- Icing sugar 1 cup
- Cream cheese of about 200 grams

- Eggs 3 pieces
- Pancake mix of about 70 g
- Heavy cream, about 150 ml

Egg whites 2
Melted butter 2 tablespoons

Step By Step Instructions:

1. Make an enormous bowl. Place ingredients like cream cheese, egg yolks, and pancake mix in the bowl.
2. Blend the mixture with an electric blender. Mixing will take some time, so blend it until it is soft enough.
3. In a separate bowl, mix egg whites. Continue to whisk until it becomes a cream. Add half a cup of icing sugar, and continue whisking.

1. Then, add the heavy cream to the egg-white mixture and mix for five minutes more.
2. Spread the butter melted into the cooker for rice. Then, in the large bowl, put your fluffy egg-white ingredients in three pieces and mix them thoroughly.
3. Pour the cake mixture into the rice cooker. Be sure to set it smoothly. It should take about 70 minutes for the cake to cook perfectly.

How do I make use of the Wolfgang Puck Rice cooker?

Chef Wolfgang Puck has created rice cookers that make cooking rice easy. The rice cooker does not just cook the rice to perfection. It also lets you keep your rice warm until your meal gets prepared. It is essential to adhere to all the guidelines within the Wolfgang Puck rice cooker manual to ensure the rice gets cooked correctly and safely.

Step 1 Place the Wolfgang Puck rice cooker on any flat surface. Unplug the rice cooker from your rice cooker.

Step 2 Make use of the measuring cup included in the rice cooker to calculate what amount of rice you require. Don’t use a standard measuring cup. Rinse the rice with cool running water.

Step 3 Place your rice into your Wolfgang Puck rice cooker pot. You can add water until you reach the water level indicated in your rice cooker. This will be based on the amount of rice you use.

Step 4 Put the pot back into the rice cooker and seal the lid. It’s shut when you hear clicking. Plug the cord into the outlet closest to you. Switch on the rice cooker by selecting”Cook” as the “Cook” setting.

Step 5 You must wait for the rice cooker to change from the “Cook” setting to the “Keep Warm” setting. This signifies it is cooked and ready to serve.

Step 6 Press the release lever on top of the handle of your Wolfgang Puck rice cooker to unlock the cooker.

Step 7 Dish the rice. Set the rice cooker’s setting towards the “Off” position. Remove the plug from the rice cooker.

Step 8 Get rid of the rice cooker and the condenser. Clean them both using dish soap and water. After drying, replace them with a towel.

Characteristics Of A Wolfgang Puck Rice Cooker

Check out below:

- Handle Prevents Injury

The rice cooker is available in black color. It’s multi-functional, meaning it can cook more than rice and prepare other dishes. The lid has an upper handle. The handle lets you close and opens the lid without worrying about burning.

Plenty Of Cooking Modes

As I’ve mentioned, the control panel provides plenty of choices. It allows you to cook a variety of dishes. Besides the rice cooker option, you can also use programs for cooking soup, meat porridge, sauteed beans, yogurt, poultry, or multigrain. The pressure cooker produces the right conditions in each of these cooking methods.

Low Or High Temperature

You can alter the cooking method based on your preference for high or low-temperature cooking. You also have a button that you can press when you wish to end cooking. If you use a timer, the cancel option gets activated in a sequence. If it’s activated, the keep-warm feature is also activated.

- Delay Time Option

There’s a delay time option that you can use to determine the duration of cooking ahead. Below this button is a small screen on which you can check the time you’ve set. After the cooking process, the rice cooker retains its heat for a short time, and then it will start automatically. There is no need to push any button.

Ventil Opened And Closed

On the lid’s upper part is a vent for steam which you can control. It is possible to turn the vent to let it open and then turn it again to stop the steam flow. The pressure on the cover can have an impact on the temperature. If you wish to increase the temperature, shut the vent.

CAN I COOK BROWN RICE IN A WOLFGANG PUCK RICE COOKER?

If you want to enjoy the best-tasting, perfectly made brown rice, you might wonder if it is possible to cook it using the Wolfgang Puck rice cooker. Yes! It is possible to make brown rice with the Wolfgang Puck rice cooker with just a few easy steps. The first step is to wash the rice using a fine mesh strainer to eliminate impurities or dirt.

After that, add the rice to the cooker one and a half cups of water per cup. After that, select “brown rice” or the “brown rice” setting on the rice cooker and begin cooking. The rice will cook for about 45 minutes to 1 hour, and after that, it’s at its peak and ready for you to enjoy!

Conclusion

These recipes are simple and easy to make. This reduces the worry about burning. This is where you can have your dessert of choice at your home. to read detailed guide about cleaning your cooker read this insightful article on rice cooker cleaning made easy.

San Giorgio Baked Ziti Recipes

Blog, Recipes

If you’re a huge lover of baked Ziti and its meaty flavors, you should try this delicious dish. It’s actually an easy recipe to prepare. It’s a bit like lasagna and is a dish of Italian origin. Still, it has changed into an American dish that everybody will enjoy. here we have shared some of the popular and easy to make San Giorgio Baked Ziti Recipes right below for you to make and enjoy with your family and friends for good times together.

San Giorgio baked ziti is deliciously rich, meaty, and cheesy and is easier to prepare than you think.

If you’re searching for comfort food that will serve many people, take a look at this. With al dente noodles, a meaty marinara, and a plethora of cheese, this baked ziti recipe is the perfect casserole for your fantasies.

Baked Ziti is an excellent option because you don’t need to fret about preparing many elements and arranging them into layers.

What Is Ziti?

Ziti is a well-known pasta that is shaped like a tube. Ziti has its name derived from the word zita, which means bride. It is a popular dish in Naples, Ziti is the most popular pasta used at weddings and is known as the zita/bride’s spaghetti. Ziti is great with light, fresh sauces like olive oil or simple, fresh tomato sauce.

Ziti is also an excellent addition to baked casseroles. The most popular casseroles that include ziti are pasta al forno or oven-baked pasta. They are made with a base of mixed cheese.

San Giorgio Baked Ziti

Baked Ziti can be described as an American casserole that has Italian origins. It’s ziti noodles stuffed with cheese and sauce made from baked meat to make it bubbly.

It’s a comforting and delicious food that is sure to disappear quickly.

You can’t make a mistake combining pasta, marinara, ground beef, and cheese. It’s a straightforward combination that yields amazing flavor.

The greatest part? It’s simple to make and will feed a large family!

Recipe 1: Baked Ziti

Ingredients:

- 8 oz San Giorgio Ziti
- 3/4 1 lb ground beef

- 1 jar(24 oz.) pasta sauce
- 1 container(15 oz.) ricotta cheese
- 2 cups(8 oz.) shredded mozzarella cheese

- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 tsp ground black pepper

grated Parmesan cheese

Cooking Directions:

1. The oven should be heated to 350oF. Prepare pasta according to the package instructions; then drain.

1. Meanwhile, in a large skillet, cook on medium heat to cook the meat until cooked to perfection and then drain. Stir in pasta sauce and simmer for 10 minutes.
2. Mix the ricotta, one cup of mozzarella cheese, and seasonings in a small bowl. Put aside.
3. Mix cooked hot pasta with the meat sauce.

In a baking dish 13x9x2 inches put half of the pasta mix; then spread the cheese mixture on top. Layer the remaining pasta on top and sprinkle with the rest of the cheese and Parmesan cheese.
Wrap foil loosely around the dish. Bake for 25 minutes. Remove foil and bake for 5 mins or so until bubbly and hot.

Recipe 2: Meatless Baked Ziti

Ingredients:

- 16 oz San Giorgio Ziti

- 1 jar(24 oz.) pasta sauce
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese

- 1/4 cup chopped parsley
- 1 egg, lightly beat
- 1 tsp fresh oregano leaves

- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 tsp fresh ground black pepper

3TBSp fresh grated Parmesan cheese

Cooking Directions:

1. Turn oven to 350o F. Cook pasta following the directions on the package and drain.
2. In a large bowl, stir together cooked hot pasta, 1 and 1/2 cups sauce for pasta, Ricotta cheese, mozzarella cheese, eggs, oregano, salt, garlic powder, and pepper.

Pour the pasta mixture into a 13 x 9 x 2 inches baking dish. Top with the remaining 1 1/2 cups of pasta sauce. Add Parmesan cheese. Cover with foil.
Bake for 30 minutes until the cake is hot and bubbly.

Recipe 3: Garlic Shrimp & Broccoli Baked Ziti

Ingredients

- 2 Tbsp./1 oz. extra virgin olive oil divided
- 2 cups/8 oz. onions medium dice

- 1/4 cup/2 oz. finely chopped garlic, divided
- 2 28 oz. cans of diced tomatoes with garlic and basil (or similar)
- 1 lb. broccoli 1 lb. broccoli

- 1 lb. San Giorgio ziti
- 36 each/12 oz. medium shrimp cut lengthwise
- 2 cups/8 oz. mozzarella grated

1/2 cup/2 oz. grated Parmigiano Reggiano

Cooking Directions:

1. To prepare the tomato sauce, heat a large pot at medium temperature. Add 1 Tbsp of olive oil along with the onions. The onions are cooked until they’re transparent (about five minutes). Add 2 Tbsp. of garlic and cook until fragrant, around 1 minute. Add the tomatoes, and cook until the flavors blend and the sauce thickens (about fifteen minutes).

1. While the sauce cooks, bring a large pan filled with salted water to a simmer. Cook your broccoli until it is tender, in about 5 minutes. Take the broccoli out of the water, and save the water for cooking the pasta.
2. Cook your ziti according to the directions on the package. Remove and save. When the broccoli rabe is cool enough to be handled, chop it. Reserve.
3. Heat a large saucepan over medium heat. Add the garlic and olive oil. Cook until fragrant, approximately 30 seconds. Cook the shrimp until cooked through (about an hour). Mix in the sauce, broccoli, and pasta.

Transfer the pasta to the Transfer to a 9″ x 13″ pan. Sprinkle with cheddar and Parmigiano. Bake until cooked while the cheese becomes bubbly and golden (about 20 mins).

Tips & Tricks for the Best Ziti

- Can’t find ziti? It is also possible to use either rigatoni or penne.
- Do not overcook the pasta noodles. Be aware that they’ll continue to bake in an oven, and you’ll want them slightly undercooked. If you’d like your ziti to be perfect al dente, you can subtract about 1-2 minutes off its cooking time.

- Mix ground beef and Italian sausage to create an even more delicious meat sauce.
- Any spaghetti sauce or marinara is a good choice. It’s OK to use tomato sauce. However, you’ll need to add spice and seasonings to enhance it.
- Clean the side of the foil using baking spray to prevent the cheese from sticking.

Then cover any remaining ziti with plastic wrap or put it in a sealed, airtight container. Keep it in the refrigerator for up to five days. Then, microwave it again until it is warmed all the way through.

Can You Freeze Baked Ziti?

Yes, you can freeze-baked ziti. Baked ziti lasts when stored in your freezer for about two months. We suggest wrapping small portions of the baked ziti before freezing them.

Frozen baked ziti can make it feasible and easy to cook in large quantities that you can enjoy for years. Baked ziti stored in a freezer can last for upto two months. There are steps to follow before you can successfully freeze baked ziti in the freezer without worrying about contaminating it.

Before placing your ziti baked in the freezer, ensure it is cool. If you place the baked ziti into the freezer when it is still warm, it will eventually shrink, and the baked ziti will turn watery.

The next step is to slice the ziti baked into a variety of sizes. This will help you reduce the storage space for your freezer and helps you to access the portion of baked ziti without freezing all of the dishes.

After cutting the ziti baked into smaller portions, You will need to cover them with foil. This is crucial since the baked ziti comes in close contact with the freezer. It may cause burns or cause damage to the ziti. Therefore, completely wrap every part of the ziti in foil.

Once you’ve wrapped your ziti, take a plastic freezer bag that can be sealed. You can then place the ziti’s wrapped inside and seal the bag as tightly as possible with no air. This prevents air and moisture from entering the baked ziti. Then, you can put it in your freezer.

The above steps are appropriate if you’ve got lots of baked ziti you want to preserve. However, it is the case that what you intend to freeze isn’t big; you don’t need to slice it. It is possible to put it into foil and seal it in an airtight bag before freezing.

Should I Cover Baked Ziti in the Oven?

You must ensure that your pasta is hydrated with enough moisture when baking to avoid drying. It’s essential to ensure that the foil is in place and seal it loosely so that it won’t adhere to the cheese. After baking, you can remove the foil, place the oven in the oven, and broil it for 1 to 2 mins to achieve that perfect brown cheesy top.

Reheating Pasta Without Drying It Out

Adding a splash of water is a trick to help cook almost any food item to avoid it from drying out. Preheat the oven to 350 F, and add 3 Tablespoons of water to moisten the ingredients and pasta. Also, you can include 1/4 cup of the sauce. Bake covered in foil for 15 minutes.

Big Chief Smoker Recipes

Blog, Recipes

Food lovers are experiencing a high demand for smoked food due to their spicy and delicious flavor. There are numerous restaurants across the globe where smokehouse-style recipes are becoming more well-known. here we will share some delicious Big Chief Smoker Recipes right below for you to make and enjoy in your kitchen easily.

Fresh and tender fillets or meats with a flavorful, smoked, and spicy taste will ensure perfection. This is why we will present some of the best chief smoker recipes cooked at home and enjoyed only in the smokehouses outside.

Smoky layers with delicious tossing add flavors that make the smoked food more appealing. Let’s get started on the recipes immediately without delay.

Recipe 1: SMOKED AND ROASTED WHOLE CHICKEN

Roasting a whole chicken is among the most simple but appealing options for lunch or dinner. It’s not just an attractive centerpiece for your dinner, but there will be leftovers over the following days. Smoking and bringing the chicken first will give it the best flavor a Rotisserie can ever offer. Spatchcocking the chicken allows more smoke and brine flavors to be absorbed, reducing the time required to roast the chicken.

INGREDIENTS:

- Smoked and Roasted Whole Chicken

- 1 3-4 pound whole bird Spatchcocked
- 6 teaspoons Smokehouse All-Purpose Brine Mix
- 3 Tablespoons of Black pepper Jerky Smokehouse Seasoning

7 cups of water
Smokey chips of your preference

ROASTING GLAZE:

- 1/4 cup of melted butter
- One cup of juice from oranges
- 1 teaspoon zest of an orange

1/2 teaspoon of smoked spice paprika
1 teaspoon of black pepper

DIRECTIONS:

- Whole chickens can be spit-cocked by removing the backbone using kitchen shears. (The neck, backbone, and giblets are excellent stock for chickens.)
- Flip the chicken breast side down and press it down until level. Remove any excess fat or skin and dispose of it.

- A large brining vessel mix Smokehouse Brine Mix and Smokehouse Black Pepper Seasoning in the boiling of 1 cup.
- Add the rest of the cool water mixture and stir thoroughly. Add the chicken to the brine mix, ensuring it’s fully submerged. Refrigerate for 8-12 hours.
- Remove the chicken from the brine and set it breast-side down on the rack. Dry, cover, and refrigerate for between 30 and an hour. Make the Little Chief Smoker or Big Chief Smokers by making a pan of wood chips. Make sure that there is no rust on the foil to prevent off-flavors. Connect the smoker to the oven and heat until the chips smoke. Smoke chicken for 1.5 or 2 hours. Changing chips every couple of hours.

- Preheat the oven to 425 degrees. In a small bowl, mix glaze ingredients until completely blended.
- Remove the chicken from the smoker. However, keep it on the smoker rack. Put the rack on a foil-lined baking sheet. Sprinkle glaze over roast and chicken, glazing every 10 to 15 minutes until the chicken attains the desired level of doneness, 150-155 degrees. (About 40-50 minutes.) If the skin begins to turn brown excessively, cover it with foil. It should rest for 10 minutes before serving.
- Keep chicken in the refrigerator for up to four days, vacuum seal it, and freeze it for 3 months or more.

Recipe 2: Smoking Steelhead Fish Fillet Recipe

Smoked fillet is among the most challenging techniques for cooking sea fish. The fish’s smoked flavor and spiced tang make the dish even more appealing. Let’s begin the recipe for smoked steelhead.

Ingredients:

- 2-pound fish fillet

- 2 1/2 tsp olive oil (any option)
- 3 cloves of garlic chopped
- 2 tsp chopped coriander

- 1/2 tsp salt and pepper, according to your preference
- Two cups of water
- 2 teaspoons of chili powder, chili flakes and

1/2 tsp lime juice for garnish

Directions:

- In a bowl large enough to take the fish fillets cut into pieces and rub them with olive oil to coat the surface. Rub the oil-coated filet with chili powder, salt, garlic, and chili powder to marinate. Store the fillet in the refrigerator for a few hours to let the seasoning settle thoroughly.
- Once the fish fillet is chilled, it’s time to make brines for smoking fish. Mix salt and water in a bowl, then submerge the fish fillet marinated in the liquid. This will create an incredibly soft and soft fish feeling when cooked.

- Heat the griller to 180 degrees at high heat. Place the fillet of fish onto the barbecue. Sprinkle the pepper on top and coat it with olive oil. Cook the fish fillets for a smokey texture and crisp crust.
- Flip the fillets every interval and raise the heat for a smokey flavor. After 20-30 minutes of cooking, remove the heat and place the fillet onto serving dishes.
- Then, sprinkle the filet with chili and lemon juice chips to add a touch of garnish. The delicious steelhead filets are ready to serve.

Recipe 3: SMOKED TRAIL MIX GRANOLA

The trail mix is essential for those who travel on the “trail,” of course, but it’s also great to have on hand to enjoy a nutritious snack or breakfast mix that includes fruit and yogurt. This recipe adds a touch of smoking to the oats and gives the granola an even more taste. If you want to add more smoke, add smoked oats, honey, and butter.

INGREDIENTS:

- 3 cups old-fashioned Oats rolled

- 1 cup of sweetened coconut
- 1 Cup chopped almonds
- Cup of chopped peanuts

- 1/2 cup raisins
- 1/2 cup butter
- 1/2 cup of honey or maple syrup

- 2 teaspoons vanilla
- 1/3 teaspoon salt
- 1 cup of dried apples

- 1/2 cup cashews
- Half a cup of dried cranberries or cherries
- 1/2-1 Cup of chocolate chunks or chips

DIRECTIONS:

- Make the Little or Big Chief Smoker by filling the pan to half with the wood chip. Always ensure that you have clean foil lined the pan of the smoker to avoid off-flavors. Heat the smoker until the chips start to smoke.
- Set rolled oats in two layers of Teflon screen on top of the smoker rack. Then, spread the oats into thin layers. If you want, place butter and honey in a shallow dish, then put it on a rack for a smoker. Smoke for 30 minutes, using approximately 3/4 of a pan of chips.
- Use a small pot to melt butter at a moderate temperature. Add maple syrup or honey and salt, stirring until well combined. Remove from the heat, cool slightly, then add vanilla.

- Place the smoked oats in an enormous mixing bowl. Add chopped almonds, coconut, chopped peanuts, and raisins, and mix thoroughly. Pour the butter mixture over the oatmeal mixture and stir until well-mixed.
- Preheat the oven to 300°F. Spread the granola mix in an even layer on a large baking tray. Bake for 30 to 45 minutes, turning it over every 10-15 minutes to ensure an even cooking time. Remove the oven from the oven and allow it to cool.
- After the granola mixture is chilled, add dried apples, cashews, cranberries, and dark chocolate chunks or chips. Keep in an airtight container for up to a week, or vacuum seal for long-term storage.

Recipe 4: QUICK SMOKEY SHRIMP KEBABS

Shrimp is a classic, but when it’s paired with a bit of smoke, it’s more memorable. Shrimp doesn’t take a long time to smoke to absorb the flavor. To make the meal preparation easier, use frozen shrimp to prepare your next kebab-themed party. Make sure not to smoke or overcook the shrimp. A few moments in the smoker and then a few hours on the grill are all you need to prepare this visually appealing and delicious dish.

INGREDIENTS:

- 1 pound of pre-cooked, cleaned shrimp

- 6 whole mushrooms
- Whole cherry tomatoes
- Two cups cut into smaller pieces of fruits or vegetables like bell peppers or onion, pineapple, or zucchini.

Smokehouse Wood Chips (Apple or Alder)

MARINADE INGREDIENTS:

- 2 tablespoons olive or canola oils
- Pure garlic 1 clove

1/2 teaspoon of black pepper
1/2 teaspoon cumin

mix all marinade ingredients in a medium-sized bowl until thoroughly mixed. Mix shrimp and marinade together in a bowl and allow it to rest at room temperature for 10 mins.

GLAZE INGREDIENTS:

- 2 tablespoons of orange juice
- 1 tablespoon olive oil 1 tablespoon olive
- 1 teaspoon finely chopped cilantro

- One tablespoon of fresh lime juice
- 1 tablespoon honey
- 1 Tablespoon white rice or vinegar

- 1 tablespoon of soy sauce 1 tablespoon of soy
- In a medium-sized bowl, mx all glaze ingredients until completely blended.
- (Vegetables, as well as fruits, can get marinated with the glaze. Double the recipe if you use it for a glaze or a marinade.)

DIRECTIONS:

- Make a Little Chief Smoker or Big Chief Smoker by filling it with wood chips. Always ensure that fresh foil is placed in the pan of the smoker to avoid off-flavors. Plug the smoker into the oven and set the temperature until the chips smoke.
- Remove the shrimp from the marinade and place them on Teflon screens at the top of the smoker racks. Place the shrimp on the smoker and let it smoke for 10 minutes.
- Remove the smoker from the grill and thread it onto Skewers with or without fruits and vegetables.

- Sprinkle glaze on all kebabs.
- Grill over high heat for about 1-2 minutes per side. Add additional glaze if you like.
- Serve immediately.

Conclusion

Smokehouse recipes are difficult due to the combination of different sizzling flavors. The recipes listed above are made of smoky and sweet flavors simultaneously for a delightful taste with every bite.