I picked up a few fancy salami the other day while at Jungle Jim’s market outside of Cincinnati, Ohio. I didn’t get them by accident. Someone on an online BBQ group had recommended cutting them Hasselback-style, smoking them and glazing with an apricot glaze. The thought had my mouth watering, so I proceeded to make awesome smoked glazed salami. A little sweet, a little smokiness, and flavor-packed cured meat. Perfect.
These sliced salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.
Also try my salami chips with white bean dip.
Smoked Glazed Salami
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 -12 servings
- 2 1 pound salami
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
Cut thin slits in the salamis, but do not cut all the way thru. Tip: I lay two wood spoons alongside the salami. Then, when I cut down thru the salami the round spoon handles keep me from cutting too far.
Fire up your smoker for cooking at 225 F. Use a light wood such as apple or peach.
Smoke the salami for 1 hour.
Combine the apricot preserves and Dijon and brush half over the tops of the salami.
Smoke another 30 minutes then brush with the remaining glaze and smoke another 30 minutes.
Remove from the smoker.
Serve as is, with a knife for slicing, as a great topping for crackers. I also sliced the salami and served it on sandwiches.
Smoked Scotch eggs have been on my bucket list for a while. I finally had a little room on my smoker so I jumped at the opportunity. As easy as they are to make, Scotch eggs are really amazing. It’s like breakfast in a bite. Perfectly hard-boiled eggs, smoked breakfast sausage, and a bit of BBQ sauce for dipping. They look great and they taste great. Awesome appetizers for your next cookout.
If you want a bit of kick to your smoked Scotch eggs add a bit of cayenne pepper or your favorite spicy rub to the bread crumbs. Not a lot, just enough to bring a little spiciness.
Also try my Dragon eggs and ‘normal’ smoked eggs. My pig shots are great too!
Smoked Scotch Eggs
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings 12 eggs
- 14 eggs divided
- 2 pounds bulk pork breakfast sausage
- 2 teaspoons dried minced onion
- Salt and freshly ground black pepper
- 3 cups unseasoned breadcrumbs
- 1 cup all-purpose flour
- BBQ sauce warmed, for serving
Fire up your smoker for cooking at 225 F.
Hard-boil 12 of the eggs and remove the shells.
Combine the sausage and minced onion. Season with salt and pepper. Divide the mixture into 12 equally-sized balls and flatten.
Place an egg in the middle of each flattened sausage patty and wrap the meat around the egg. The egg should be completely covered by the sausage.
Place the flour in a shallow bowl.
Beat the remaining 2 eggs in another shallow bowl.
Place breadcrumbs into another shallow bowl.
Roll sausage-covered eggs in the flour. Shake off excess.
Roll sausage-covered eggs in the egg. Shake off excess.
Roll sausage-covered eggs in the bread crumbs. Shake off excess.
Smoke for 2 1/2 hours
Slice eggs lengthwise and serve with warmed BBQ sauce for dunking.
I picked up this never-used old vintage 1977 Li’l smoker BBQ grill in the original box off eBay a while back. I finally got it all together (there were a few stripped bolts that I needed to replace) and fired it up yesterday for the inaugural burn. The grill has latches that close up the entire unit, making it highly portable. It’s only about 2′ tall, and is light as a feather.
The smoker has two levels, and can be used for direct heat grilling or slow smoking, with a pan below for charcoal and one above for water (or any heat sink like sand).
I decided to just load it up with some charcoal and let it burn for a while to get rid of the ‘new’. Then I threw two sirloin filets on for a quick lunch.
Heat control was a little non-existent (I’m spoiled by the adjustments I can make on my Weber charcoal grills), but everything came out fine. I’m not sure I’d put a real expensive cut of meat on it without some more experience under my belt, but it’ll do just fine for sausages, hot dogs, or burgers for now.
And hey, check out the original flyer! Ya gotta love the 70s!
The Li’l Smoker is a fun old grill. It’s a welcomed addition to my growing collection of vintage small grills.
Also check out my cool vintage Miss “Barbee-Q” grill.