SMOKEHOUSE SALAD RECIPES

Steps:

• Cut the potatoes into bite-sized pieces and place them in a pot of cold water with a pinch of salt. Bring the water to a boil and cook the potatoes until they are fork-tender. This usually takes around 30 minutes.
• While the potatoes are cooking, dice the white onion, celery, and poblano pepper. Mince the garlic, bacon, and the green part of the green onions.
• Starting with a cold sauté pan, cook the bacon over medium-high heat. Once the bacon has started to render, sauté the white onion, celery, poblano pepper, and garlic for 4 to 5 minutes with the bacon. Remove from the heat and let the bacon and onion mixture cool.
• Once the potatoes have finished cooking, place them in a colander and run cold water over them to stop the cooking process.
• Mix the potatoes together with the ancho chili powder, smoked paprika, black pepper, and 1 tsp of salt. Then add the smoky mayonnaise along with the cooled bacon mixture, green onions, and Tabasco.
• Before serving, mix in the final tsp of salt and adjust the seasonings to taste. This is an easy recipe to spice up or down by increasing or decreasing the amount of tabasco sauce.
• Serve as a side dish with pretty much anything from the grill or smoker. It's also a nice change of pace with sandwiches and roasts.

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.