SMOKED CHICKEN SKEWERS (BBQ RECIPE)

Smoked Chicken Skewers (Smoked over Grape Vines)

• Another great Canadian BBQ recipe Makes 24 Skewers.
• Fantastic as finger foods, and always a favorite for kids.
• Many different presentation possibilities, and easy prep and clean-up.

Ingredients:

4 chicken breasts (de-boned skinless)
24 extra long wooden skewers
2 tablespoons chopped fresh parsley
2 tablespoons grated orange peel
2 tablespoons soy sauce
1 tablespoon freshly chopped ginger
2 teaspoons Tabasco sauce
1-teaspoon fresh chopped thyme
1 teaspoon coarsely ground black pepper
Several grape vines cleaned and chopped into 1-2 inch pieces
1 Aluminum pan

Preparation:

Soak wooden skewers overnight in water.  Slice each breast into 6 strips marinade in sauce above for 24 hrs, and thread onto skewers.  Place pre-soaked (3 hrs) grapevine cuttings into aluminum pan and poke several air holes into pan.  Then cover the pan with aluminum foil.  Place the smoker box on very hot BBQ and reduce heat to medium high for 10-15 minutes or until smoldering begins.  Then quickly open up the lid careful not to let smoke escape and place skewers on the grill.  Cook chicken for 20-25 min or until done.  Serve on a plate with various dipping sauces, along side potatoes, and/or vegetables.

Easy, quick crowd pleasing classic - Enjoy

*** Please see Trout recipe as an appetizer to this dish or as a standalone ***

*** Both recipes use smoked grapevines in their preparation ***

*** Other smoking woods also taste great, especially hickory ***

SMOKED TROUT (BBQ RECIPE)

Smoked Trout (Smoked over Grape Vines)

• This unique and delicious Canadian recipe serves 4 people.
• The taste profiles from the smoked grape leaves are an amazing.
• A very memorable dish, and easily adapted to many other types of fish.

Ingredients:

4 fresh trout (gutted and scaled)
1 cup dry white wine
½ cup sugar
½ onion (sliced)
1 tablespoon whole mustard seeds
2 teaspoons Tabasco sauce
1 Aluminum pan
Several grape vines washed and cut into 1-2 inch pieces
Mustard and horseradish for serving

Preparation:

Combine wine, Tabasco, sugar, onion, and mustard seeds in a glass-baking dish. Add trout to marinade and refrigerate for 24 hrs, turning the fish every few hrs. Soak grapevine cutting in water for 2-3 hours before cooking time. Place soaked (3 hrs) grapevine cuttings into an aluminum pan and poke several air holes into pan. Then cover the pan with aluminum foil. Place the smoker box on very hot BBQ and reduce heat to medium for 10-15 minutes or until smoldering begins. Then quickly open up the lid careful not to let smoke escape and place the trout on the grill. Cook trout for 10-15 min or until meat flakes when pressed. Serve with mustard and horseradish along with other goodies, and make sure to be creative.

After BBQ smoking - Garnish and serve hot - Serve Whole

*** The trout in this dish could be replaced by a variety of other fresh fish ***
*** Make sure fish is prepared properly and fillet if desired ***
*** Freshness is the key ***