Recipes

Enjoy this curated list of recipes created In-House at the Country Smoke House! The Largest Deer Processor in the State of Michigan and an Award Winning Gourmet & Specialty Meats Store!

Smoked Pig Shot Recipe

Ingredients:

Instructions:

Preheat smoker to 275* on smoke setting 5
Combine Cream Cheese, Shredded Cheese, Jalapenos, Green Onions and 2T of Steve’s BBQ rub and mix until well blended
Cut andouille sausage into rounds about ½ -1 inch thick
Cut the bacon strips in half
Wrap a half piece of bacon around a piece of andouille and secure with a toothpick. Continue until all andouille pieces are wrapped in bacon
Stuff each sausage wrapped in bacon with a small amount of the cream cheese mixture
Once all sausage pieces are stuffed sprinkle some more of Steve’s BBQ rub over the top
Place assembled pig shots on smoker and allow to smoke for 30 minutes
Once 30 minutes has passed turn your grill up to 325*, glaze the pig shots with bbq and allow to cook for another 15 minutes
Remove pig shots from grill and let rest, they will be extremely hot!!!
Enjoy!

Country Smoke House Venison & BBQ Apple Bourbon

Ingredients:

Dry rubbed venison back strap with Steve’s BBQ rub, cut into 6 medallions 1/2 inch thick.
1 cup diced small sweet potatoes
1 apple diced small
1 quartered red onion sliced thin
1 teaspoon dried Thyme
4 ounces Apple Bourbon
4 ounces Country Smoke House Ole Smoky BBQ Sauce
3 ounces smoked diced venison or bacon, cooked and chopped
2 ounces vegetable oil
Salt & Pepper to taste

Method:

Add oil to a ten-inch sauté pan, heat the pan and oil.
Once the oil is hot, add sweet potatoes, cook till tender, then add onions, thyme and apples.
Let cook for a minute or two, then add venison and bacon. Cook until desired temperature for the steaks.
Pour off excess oil, add apple bourbon, let simmer for a minute, then add BBQ sauce.
Toss and season with salt and pepper