Website is UP!!

The website is up! There will be minor changes over the weekend and beginning of next week, for photos and such but that is the Smokin' Sidekick! Enjoy! For more information please feel free to contact us.

-Sidekick Team

Corn Bread Muffins

• 1 ½ cups yellow cornmeal
• ½ cup all-purpose flour
• 2 tbs. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 ¼ cups buttermilk
• ¼ cup unsweetened applesauce
• 2 egg whites
• 2 tbs. vegetable oil

Pre-heat the Smokin’ Sidekick™ to 400°F (200°C). In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes 12 muffins

Smokin’ Garlic

Select large, firm bulbs of fresh garlic. Cut off tops and brush off excess skin around outside. Drizzle with olive oil or dot with butter. Remove the water tray at add hickory wood chips to the chip tray. It takes very little wood to flavor garlic. Smoke at 225°F (110°C) for 1¾ hours or until soft to the touch. Serve warm with crackers or use as a flavoring in salsa, smoked vegetable puree or other dishes.

Apple Smoked Pork Loin

• 2-2 ½ lbs. boneless pork top loin roast (single roast)
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. salt
• ½ tsp. white pepper
• ¼ tsp. ground cinnamon
• ¼ tsp. fresh grated nutmeg

Removing the membrane and excess fat from the pork loin, rub with olive oil, and then lightly season it with a bit of this dry rub mixture. Smoke the loin (using apple wood in the Smokin’ Sidekick™ box, and water in its tray) at 225°F (110°C) for two to three hours, or until the internal temperature reaches 155°F (75°C). Move the smoked pork loin to a platter, cover lightly with foil and a kitchen towel. Let it rest for fifteen minutes before serving with an apple cinnamon sauce.

Smokin’ Bourbon Spareribs

• ½ cup of Jim Beam
• ½ cup brown sugar
• 1 can of beer
• 2 tbs. soy sauce
• 2 tbs. Worcestershire sauce
• 1 tbs. chopped garlic
• 1 tsp. black pepper

Heat the marinade ingredients in a saucepan, bringing to a boil to dissolve the sugar completely. Allow to cool. Marinate a whole sparerib slab overnight. Pre-heat Smokin’ Sidekick™ to 220°F (110°C) fill the water tray with water and the chip tray with hickory wood chips. Remove the slab from the marinade and allow it to drain. Pat dry before smoking, then remove when the internal temperature reaches 160°F (77°C).

Smoked King Crab & Lobster Tails

• Apple or alder wood chunks
• 1 cup butter or margarine, melted
• ¼ cup fresh lemon juice
• 1 tbs. minced fresh parsley
• ½ tsp. grated lemon rind
• Pinch salt
• 5 pounds frozen king crab legs, thawed
• 4 frozen lobster tails, thawed (about 2 pounds)

Soak wood chunks in water to cover at least 30 minutes. Pre-heat the Smokin’ Sidekick™ to 350°F (170°C) and place water tray in the Smokin’ Sidekick™; add water to fill line. Add wood chips to Smokin’ Sidekick™ and allow to smoke for 20 minutes, than remove the chip tray. Stir together butter and next 4 ingredients. Divide lemon-butter mixture in half. Crack crab legs, and split lobster tails. Brush lobster and crab with half of mixture; set aside remaining mixture. Coat rack with cooking spray. Arrange crab legs and lobster tails on rack. Smoke crab about 20 minutes and lobster about 45 minutes to 1 hour or until flesh is white and firm and its internal temperature reaches 145°F (60°C).

Comming Soon to an Internet Near You!

September 12th is a day that will go down in history as the day that the Smokin' Sidekick's website was launched. Be on the look-out this spring for the Smokin' Sidekick at your local BBQ store!