Use and Care Manual

STUFFED SMOKED PEPPERS
One word: sofreakingdelicious.
Ingredients
Sweet, banana or jalapeño peppers – cut tops, remove seeds and veins
8 oz. pkg. cream cheese softened
½ lb. cooked, drained and chopped bacon
6–8 green onions chopped
2–3 tsp garlic powder
Directions
In a bowl, mix cream cheese, bacon, onions and garlic powder. Stuff peppers
with mix.
Smoke at 275° F for approximately 15 minutes.
We prefer strong smoke like Hickory or Mesquite.
Peppers are done when they soften and show grill marks.
A-MAZE-N-BBQ RUB
The most amazing rub for the most amazing results.
ORIGINAL RECIPE
Ingredients Measure
Brown Sugar 1 cup
Paprika ¼ cup
Kosher Salt 2 Tbsp
Coarse Black Pepper 1 Tbsp
Garlic Powder 1½ Tbsp
Onion Powder 1 Tbsp
Chili Powder ½ Tbsp
Cumin ½ Tbsp
Dry Mustard 1 tsp
Allspice 1 tsp
Ginger 1 tsp
Optional:
½ tsp Cayenne Pepper (Hot)
or
½ tsp Crushed Red Pepper
Directions
Mix sugar and spices thoroughly. Pour liberal coat on meat.
Store unused rub in an airtight container.
Good for 10 lb. pork shoulder roast, two racks of ribs or 10 lb. beef brisket.
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SMOKED CHEESE
The flavor is so mouth watering good, you’ll want to try it on every variety.
Our favorite is a premium pepper jack.
Directions
Select a good quality cheese. Better quality cheese seems to taste
better smoked.
Cut cheese into 2” thick slices. Place cheese on rack inside smoker or grill.
Smoke for 2½ hours or until desired color and flavor are achieved.
Vac seal or use stretch wrap for storage.
Note:
It’s very important to maintain the temperature inside your smoker or grill
under 90° F to keep the cheese from melting.
The smoke flavor will mellow with time.
Careful not to over smoke, as this can cause a bitter flavor.
We prefer using Apple wood for smoking cheese. A strong wood like
Hickory can be used, but do not over smoke.
Place your cheese on Q-MATZ (check our website, it’s an A-MAZE-N
product!) or cookie cooling racks.
SMOKED CORN
Turn their heads with a savory smoked ear of corn.
Directions
Remove the husks from the corn. Place corn on your grill or smoker at 275° F +.
Smoke for approximately 15 to 20 minutes with Hickory.
Glaze with butter. Salt to taste.
The corn will have a nice smoky flavor.
Q-MATZ are Teflon coated fiberglass cooking mats.
The non-stick properties of Q-MATZ keep food
from sticking and allow for easy clean up. The
material used in Q-MATZ is FDA compliant.
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