Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.
Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”
Recipe Information
Ingredients:
4 Granny Smith Apples
Cinnamon (30%) & Sugar (70%)to taste
2 tubes of Pillsbury Crescent Dough
Pecan Pellets
Preparation:
This is a no brainer but fun.
Heat the grill to 270 degrees.
Peel and cut up the apples. In a
bowl add cinnamon & sugar to
taste. 30% cinnamon to 70%
sugar. Stir apples until the mix
dissolves. Place apples in an
aluminum pie tin and place on
the grill.
Cook 10 about 10 minutes
uncovered then put foil over the
apple filling and cook another
15 to 20 minutes. Apples should
be caramelized yet still a bit
firm. Remove from grill and let
cool.
Separate the Pillsbury dough
placing 1/2 of it on a cooking
sheet sprayed with Pam. Spoon
the apple filling down the
center of each piece of dough
and pile it high. Leave about a
1/4 inch border of dough.
Sprinkle the apple filling with
Cinnamon and sugar mix. Using
the other 1/2 of the dough to
cover the turnovers. On each one
work your hands around the
perimeter pinching the top dough
to the bottom and try to roll it
upward a bit so the filling
stays in.
Place on the grill @ 350 degrees
and bake for 10 minutes. Using
the caramelized apple filling
and a mop, spread the juices
from the apple filling over the
top of the pastries. Then
sprinkle on some more of the
cinnamon and sugar mix
(lightly). Bake another 25
minutes or so and then remove
the turnovers. Let stand to cool
a bit and serve warm.
Cook this once and you will be
cooking it again and again!
As I always say... "Smoke it and
they will come"!
