Ginnys 749121 User Manual page 16

Chicken Salad with Smoked Grapes and Walnuts
mesquite wood chips
2 c. red, seedless grapes
2 c. walnuts, chopped
3 c. chicken, cooked and chopped
1. Fill the smoker charring cup about half full with dry wood chips and cover.
Place the rack in the smoker.
2. Put aluminum foil on the rack and add the grapes. Place a second rack in
the smoker, with foil, and add the walnuts. Cover and COLD SMOKE for ½
hour.
3. When smoking is finished remove the nuts and grapes. Slice the grapes in
half.
4. In a large bowl, combine all ingredients and stir to blend. Salt & pepper to
taste.
5. Serve on buns or over leafy greens.
Makes about 7 cups
Smoked Cheese
We experimented with a few different cheeses, and did see some melting,
so do not expect your block of cheese to come out smoked and perfectly
square. We had the most luck with semi-hard cheeses like Gruyere and
Gouda. Bleu cheese held up remarkably well also. Even when we did see
some melting (cheddar and Fontina), the end result was still delicious!
1. Fill the smoker charring cup about half full with dry hickory or mesquite
wood chips and cover. Place the rack in the smoker.
2. Put aluminum foil on the rack and add room-temperature cheese. (Use 2
racks, if needed.) Cover and COLD SMOKE for ½ - 1 hour.
3. When smoking is finished remove the cheese. Blot dry with paper towels
and wrap tightly in plastic wrap. Refrigerate for at least 24 hours to get the
best, smoky flavor.
16
RECIPES
Pinterest.com/GinnysBrand
¼ c. onion, minced
1 ½ c. mayonnaise
salt & pepper