Smoke Signals Cocktail Food

SMOKE SIGNALS COCKTAIL

Steps:

• Line heavy large pot with heavy-duty foil. Sprinkle wood chips over bottom of pot; cover. Turn exhaust fan on high. Heat pot over high heat until smoke begins to form inside pot. Fill 9 x 4 1/2 x 3-inch metal loaf pan with ice. Place in pot; cover tightly. Smoke ice until just melted, about 5 minutes. Remove from heat. Cool slightly. Cover loaf pan tightly with plastic wrap; freeze until firm, at least 6 hours. Using ice pick, cut ice block crosswise into *large* smoked ice chunks allowing 1 per glass. Wrap tightly in plastic and keep frozen.
• Bring 1 cup water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add pecans; reduce heat to medium and simmer until syrup tastes like pecans, about 12 minutes. Strain; discard pecans. Cover and chill pecan syrup until cold, about 2 hours.
• Place 5 tablespoons whiskey, 3 tablespoons Sherry, 1 tablespoon lemon juice, and 3 tablespoons pecan syrup in cocktail shaker. Fill with plain ice cubes; cover and shake until cold. Divide mixture between 2 old-fashioned glasses. Repeat with remaining 5 tablespoons whiskey, 3 tablespoons Sherry, 1 tablespoon lemon juice, 3 tablespoons pecan syrup, and ice. Place 1 smoked ice chunk in each glass and serve.
• NOTE:.
• One reviewer suggested the smoking be done with the BBQ outdoors. Sounds like a good idea to me too.

SMOKE SIGNALS BARBECUE SAUCE

Steps:

• Saute onions and garlic in oil until soft.
• Stir in the chile powder and cook on low, covered, for 5 minutes.
• Add remaining ingredients and simmer for about 30 minutes, stirring occasionally, or until thickened.
• Cool, then puree if desired for a smoother sauce.
• Refrigerate or freeze until needed.