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Leaf-Wrapped Smoked Shrimp Stuffed with Cream Cheese and Feta

Source: adapted from Fish and Shellfish Grilled and Smoked by Karen Adler and Judith FertigThis is just a little bit fussy. Don`t worry about wrapping the shrimp perfectly - just slap them together. It will work fine and still be very pretty. Boursin cheese may be substituted for the cheese mixture.2 pounds large shrimp (18-20 count), peeled and deveined
15 medium-size spinach or arugula leaves
5 slices prosciutto (optional), cut lengthwise into strips
Sea salt to taste
Freshly ground black pepper to taste
1 to 2 tablespoons olive oilGoat Cheese Spread
8 ounces cream cheese, softened
2 ounces fresh goat cheese or feta cheese, softened
2 cloves garlic, minced
1/4 cup snipped fresh chivesPlace the 3 or 4 flavored wood chunks or wood chips in water to soak or the wood pellets in a heavy-duty aluminum foil packet with holes poked in it. Prepare an indirect fire.Meanwhile, combine the cheese spread ingredients in a medium-size bowl with a wooden spoon or in a food processor. Spoon 1 tablespoon of the cheese mixture onto each shrimp. Wrap half of the shrimp loosely with a spinach leaf or slice of prosciutto. Place the shrimp in a disposable aluminum pan. Lightly season with sea salt and pepper, then drizzle lightly with olive oil.When ready to smoke, if using a kettle grill or charcoal smoker, place the drained wood chunks or foil packet on the coals; in an electric smoker, place the chunks or packet beside the heating element. Fill the water pan with water and place the pan in the smoker. If using a gas grill, place the drained wood chips or foil packet in the back of the grill.Place the wrapped shrimp on the smoker rack, close, and smoke until they have a pleasant smoky aroma, about 30 minutes.

Smoked deer ham
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Jerk turkey breast
Jerk Turkey BreastJuicy and spicy smoked turkey to die for, a truly southern delight.Whole turkey breastWhite wineCaribbean jerkCayenneGarlicBasilInjectorSmokerCured red oak and green ouisache woodThis recipe is for a whole turkey breast (from a 20+ p (Upload by user)

Footsie`s pork roast
Footsie`s Pork Roast (or Pulled Pork)Another experiment that turned out so good, it`s become a favorite. I can`t be as exact as Kevin can be because although the method is basically the same, everything else is flexible and completely up to you. I have a Brinkman All In One Gas Grill. It`s a roun (Upload by user)

Smoked brisket
Smoked Brisket1 cup granulated sugar 1/4 cup black pepper 2 tablespoons garlic powder 1/3 cup salt 1/2 cup paprika 2 tablespoons Accent 1 (4 to 4 1/2 pound) beef brisketMix together sugar, pepper, garlic powder, salt, paprika and Accent. Rub dry sauce gener (Upload by user)

Smoked corn on the cob
Smoked Corn on the Cob6 to 12 ears of corn with husks on 1/2 cup olive oil 1 bunch finely chopped green onions (including tops)Gently pull back the husks on the each ear. Remove the silk but not the husks. Place the ears in a large pot and cover with water. Let sit for sev (Upload by user)

Smoked herb chicken
Smoked Herb Chicken1 (4 pound) whole chicken 3 tablespoons butter 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil 1 tablespoon fresh chives, finely choppedPreheat an outdoor grill for low heat.Rinse (Upload by user)

Smoked standing rib roast
Smoked Standing Rib Roast15 pounds charcoal briquettes 2 pounds hickory wood chips 1 cup bourbon whiskey 1 (4 pound) standing rib roast, bone in 1/2 cup steak seasoningStart at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. F (Upload by user)

Tasso
TassoTasso is a highly seasoned, intensely flavored smoked pork. It adds a wonderful flavor to a variety of dishes. Tasso is used extensively in Louisiana cooking.uBrine/u1 3/4 cup curing salt 1 1/2 cups granulated sugar 1 tablespoon cayenne pepper 2 tablespoon (Upload by user)

Kansas city smoked pork ribs
Kansas City Smoked Pork RibsMakes 4 racks of ribs.4 racks baby back ribs 3/4 cup firmly packed dark brown sugar 1/4 cup mild New Mexico red chile powder 1/4 cup mild paprika 2 1/2 tablespoons kosher salt 2 1/2 tablespoons freshly ground black pepper 1 table (Upload by user)

Smoked mushrooms
Smoked Mushrooms4 cups mushrooms2 tablespoons lemon pepper2 tablespoons garlic powder Cut mushroom stems off and wash. Sprinkle lemon pepper and garlic powder lightly over mushrooms. Smoke at 225 degrees F for 45 minutes. Cool; serve immediately.Yields 4 cups. (Upload by user)
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Smoked bacon
Smoked Bacon4 pounds raw pork belly 1/2 cup packed brown sugar 1/4 cup curing salt 1 gallon cold water, or as needed 1 (10 pound) bag charcoal briquettes Hickory or apple wood chipsIn a 2 gallon container, mix together the brown sugar, curing salt, and water. Subme (Upload by user)
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Smoked cheddar cheese
Smoked Cheddar CheeseBrick of Cheddar cheese (preferably    "Old Fort" or aged Cheddar)Place cheese on the rack.Use a mild smoke flavor such as maple or fruit woods. Or try hickory flavor briquettes, which will give a very distinct flavor. Open (Upload by user)
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Smoked fish
Smoked FishBrine fish with either the Basic Brine solution or the Rum Brine solution:uBasic Brine/u1/2 cup non iodized salt 1/2 cup granulated sugar 1 quart waterMix and stir until completely dissolved. Place fish in the solution, being careful to ensure tha (Upload by user)
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Smoked steelhead
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TAG: hours, ingredients, brine, smoker, completely, large, smoked, ,

Smoked turkey
Smoked TurkeyFor each four quarts of water:uBrine/u1 1/2 cups curing salt 1/2 cup firmly packed brown sugar 3 cup cider 1/2 teaspoon ginger 4 tablespoons black pepper 1/2 cup lemon juice 1/2 ounces maple flavoringThoroughly mix all ingredient (Upload by user)
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Smoked prime rib
Smoked Prime RibSource: Rich Davis, K.C. MasterpieceYield: 8 servings1 (8 pound) prime rib roastDry rub seasoningsCrushed rosemary leavesPlace dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 d (Upload by user)
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