Cookin with Smoke
Smokin' Hot (or Not) Cream Cheese Dips
Here's a fast and easy way to please even the toughest game time critic. Use your favorite Smokehouse Salt Co. premuim smoked spice to score extra points with your guests
2 tbsp Smokehouse Salt Co Hickory Smoked Jalapeno
8 oz cream cheese
Stir together and let sit 10 minutes to maximize flavor. Enjoy!
**Substitute Smokehouse Salt Co Hickory Smoked Onion, Hickory Smoked Jalapeno or Pecan smoked Sugar for a unique and smokey taste!
Southwest Sour Cream
Here's a great way to jazz up tacos, fajitas and burritos in just 2 easy steps.
2 tbsp Smokehouse Salt Co. Hickory Smoked Jalapeno
8 oz sour cream
Stir together and let sit 10 minutes to maximize flavor. Enjoy!
**Substitute Smokehouse Salt Co Hickory Smoked Onion or Hickory Smoked Garlic for a unique and smokey taste!
Hickory Garlic Butter
4 tbsp butter (substitute margarine for lighter taste)
1-2 tsp Smokehouse Salt Co. Hickory Smoked Garlic
1 dash Smokehouse Salt Co. All Natural Belgium Sea Salt
Heat butter in microwave until liquid. Remove from microwave and stir in SHS Hickory Smoked Garlic and All Natural Sea Salt. Serve on sliced bread, crab legs, corn on the cob, mashed potatoes or use as a baste for steaks, chicken or pork.
Smokehouse Baked Beans
1 large can of baked beans
2 tsp Smokehouse Salt Co. Hickory Smoked Pepper
1 1/2 tbsp Smokehouse Salt Co. Pecan Smoked Sugar
Combine Ingredients. Heat in microwave safe bowl or stove top pan. Enjoy!
Best Fish Ever!
1 lb salmon fillet (or whatever type you like)
1 tsp Smokehouse Salt Co. Smoked Pepper
1 pinch Smokehouse Salt Co. All Natural Sea Salt
1 fresh sliced lemon
1 tbsp butter (substitute grapeseed oil for a lighter taste)
Place salmon fillet skin side down on foil covered flat pan. Sprinkle SHS Smoked Peppper on fillet. Baste salmon fillet with oil. Finish by adding pinch of SHS All Natural Belgium Sea Salt. Let rest 10- 15 minutes. Place fillet with foil on hot grill for 10 minutes or Bake at 325 degrees for approximately 20-25 minutes Add fresh lemon slices final 5 minutes of cooking time.
