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Big Acres'February eNewsletter All About Smoker Bags Simple & Easy Meals Using the SAVU Smoker Bag Garth Clingingsmith of Cooks Illustrated Magazine, in their February 2006 issue, called the smoker bags the "Best Indoor Smoker" and said the smoker bags "wowed" them and that they're virtually foolproof! We agree! There's always room for improvement, especially when it comes to the science of cooking, so I've put together a list of tips and tricks to help you create the best smoker bag meals ever! - Oven and grill temperatures vary, so don't give up! If you don't get enough smoke the first time or if your food is overcooked or undercooked, check these tips, re-read the instructions, adjust your cooking times or temperatures and try it again! - Be sure that any food you put into the bag is dry. If you marinate or wash before cooking, pat the food dry with a paper towel. The smoke rises from the bottom layer of the bag into the cooking layer through perforations during the first 15 minutes of cooking. Liquid in the bag during the first 15 minutes will block the perforations and the smoke cannot rise. - Preheat! Check your oven or grill temperature! Smoke can't happen unless your oven is at 450 degrees or higher and your grill must be at medium-hot or higher as well! Turn down the heat after 15 minutes per instructions on the bag. - We've been asked if the smoker bag can be cut into two bags for smaller meals. The manufacturer acknowledges that theoretically this process should work, but they won't guarantee this process because they haven't tested it. But we say go ahead and give it a try! Be sure to seal up all the sides so the smoke doesn't escape during cooking. - Here's a great tip for browning chicken in the bag: During the last 10 minutes of cooking, poke a small hole in the top of the bag. The steam will escape and your chicken will become a nice golden brown. You may also put your meat or chicken under the broiler for a few minutes to brown it up. - Paprika, rubs and other herbs and spices add color to your smoked food. Add them before cooking and your chicken and fish will look scrumptious when it comes out of the bag. - Here's my favorite trick for dinner for two: Place two chicken breasts in the bag, along with a sweet potato cut into pieces, broccoli, cauliflower, and carrots. Cook until done according to instructions, then cut open the bag and serve with Big Acres Rich & Mild Barbeque Sauce. - Towards the end of your cooking time, you may carefully open the bag to see if the food is done, then close it up again. Just be careful not to burn yourself on the escaping steam. Check the internal temperature of the food with a quick read thermometer and if it's not yet cooked, seal up the bag and return it to the oven or grill. I'd like to hear from you! Please email me your comments, recipes and questions at info@bigacres.com. Mouth-Watering Recipe Smoked Pork Tenderloin with Big Acres Mango Peach Chile Sauce Salt and pepper 1 bottle Big Acres Mango Peach Chile Sauce Preheat oven to 475 degrees or grill to high heat. Remove silverskin from tenderloin and slice into 1-inch medallions. Season with salt and pepper as desired. Place medallions in smoker bag and roll all sides of bag three times and press tight. Place bag in preheated oven or on grill. Cook for 15 minutes, then reduce oven temperature to 350 degrees or grill temperature to medium and cook until the internal temperature reaches 160 degrees (about 10 more minutes). Remove bag from oven or grill and allow to rest for 10 minutes. To serve, cut open top of bag and divide medallions among 4 plates. Spoon Mango Peach Chile Sauce over medallions and serve with mashed potatoes and green beans. Enjoy! Best regards, |
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