Smoked Bits and Bites Recipe
1 ½ Cups cheese bits (cheese nips orgGoldfish crackers)
1 ½ Cups mini ritz crackers
2 Cups Cheerios cereal
2 Cups shreddies cereal
2 Cups pretzels
⅔ Cup butter - melted
2 Tbsp Worcestershire Sauce
1 Tbsp Tabasco sauce
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp salt
½ Tsp chili powder
Start up the smoker, using wood pucks of your choice (Hickory or Whiskey Oak works very well!). Bring the smoker up to a temperature of 250ºF.
Mix cheese bits, mini ritz, cheerios, shreddies and pretzels together in a disposable foil lasagna pan.
Whisk the remaining ingredients together in a separate bowl until well mixed. Pour the butter mixture over the bits and bites. Using a wooden spoon, mix well to make sure all the bits and bites are coated in the butter mixture. Sometimes there are some that stick in the corners or bottom and do not get coated. Be sure to stir into the bottom of the pan and draw them up.
Place the lasagna pan on a smoker rack and place in the smoker. Smoke for about 2 hours. Stir the bits and bites every 30 minutes, pulling the ones at the bottom up to the top. After the 2 hours, the moisture should all be gone. If not, and some of the pieces are still moist, bake another 15-30 minutes.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now