For a printable copy of the recipes in this section, click here.
Meatloaf
This is a simple version of the classic comfort food that very well lends itself to slow cooking on the Smoke E Z. (Will feed 6 people)
1 Tbs. Worchestershire sauce
1 tsp. hot sauce
1 tsp. soy sauce
1 Tbs. minced garlic
1 Bell pepper finely chopped
1 yellow onion finely chopped
2 eggs beaten
1 lb. ground veal
1 lb. ground pork (or sausage)
2 lbs. ground beef (or venison)
Salt and Garlic Pepper
In a large mixing bowl combine all ingredients thoroughly. Dump out onto a sheet of aluminum foil and shape into a loaf approximately 6”x 10’x 4”h. Paint the top of the loaf with olive oil to prevent it from drying out. Place the meatloaf and the foil onto the Smoke E Z, with the grill rack in the lower position for 4-5 hours.
Blend 1 cup ketchup with ¼ cup Chipotle peppers and spoon over top of meatloaf during last hour of cooking time. Good stuff!
Red Chicken (¼ chicken per person)
This recipe is spicy but delectable! The level of heat in the dish can be adjusted by the brand of hot sauce that you use; some are hotter than others.
Slide your finger between the skin and flesh of the chicken and insert several slices of butter into the pocket you created, one above each side of the breast and one above each thigh. Dry the chicken with paper towels, coat the dried chicken with hot sauce, and pat on a generous coating of the All-Purpose Rub (see previous entry). Open a beer and dispose of half the contents in whatever manner suits you. Place the remaining half can of beer, can and all, into the body cavity of the chicken. Smoke upright on the top rack position of the Smoke E Z for 2-3 hours at 250 degrees. Plug the opening at the neck of the chicken with a pepper, onion, lemon, or a piece of fruit. Baste occasionally with a 50-50 mixture of olive oil and hot sauce. You can use barbeque sauce if you prefer.
The beer can speeds up the cooking time and imparts a remarkable flavor at the same time. Cooking racks that hold the chicken and the beer can steady are readily available. You can add herbs, spices, lemon zest, or any number of things to the beer can to create your own special taste sensation. Use caution when removing the beer can at the end of the cooking cycle.
Green Chicken (1/4 chicken per person)
This is an especially tasty roasted chicken recipe for spring and summer months when fresh herbs are plentiful.
1 handful fresh mint
1 handful fresh basil
1 handful fresh parsley
1 Tbs. fresh thyme
2 Tbs. fresh lemon juice
1-2 cloves minced garlic
½ cup olive oil
Kosher salt and white pepper
Place all ingredients in a blender and blend until smooth. Paint onto chicken that has been dried of excess moisture. Smoke for 3 hours at 250 degrees, basting every 30 minutes with herb mixture. Cooking times will vary with the size of the chicken that you are smoking, pieces will cook more quickly than a whole chicken. Cook extra; the leftovers are great!
