Patti’s Smoked Fettuccine

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Patti loves pasta, Ken, not so much. But, this was creamy and full of flavor…Ken definitely approved. Patti made it on the stove top, then onto our Louisiana Grill/Smoker for that sweet kiss of smoke for the perfect finish. Plus, it’s a great base for added cooked seafood or leftover meats, cubed we added a pound of small cooked shrimp. Off the Hook…

Patti’s Smoked Fettuccine

Prep Time: 15 minutes
Cook Time: 10 minutes, smoke 60 minutes
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Lumberjack Pecan

Patti’s Smoked Fettuccine

Ingredients: Patti’s Smoked Fettuccine

• 1 lb. package fettuccine, cooked
• 1 lb small shrimp, cooked
• 2 Tablespoons butter
• ¼ cup flour
• 1 cup shallots or green onion, sliced
• 4 Tablespoons fresh garlic, minced
• 1 cup light cream
• 1 ½ teaspoons Country Bob’s Seasoning Salt
• 1 Tablespoon fresh coarse ground black pepper
• 1 ½ teaspoons Cayenne pepper
• ¼ cup fresh parsley or cilantro, chopped
• 1 10oz. container Philadelphia brand Cooking Crème, Italian Herb
• 1 ½ cups sour cream
• ½ lb. Velveeta brand cheese, cubed

Lookin Good

Patti’s Smoked Fettuccine

Directions: Patti’s Smoked Fettuccine

In medium Dutch oven sauté onion and garlic in melted butter. Whisk in flour for two minutes. Add Country Bob’s Seasoning Salt, pepper and cayenne. Blend in remaining ingredients until cheese is melted and sauce is heated and smooth. Mix in cooked fettuccine.

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees (230c) and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick clean burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place your Dutch oven directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). This will allow your fettuccine pick up all the flavor of the smoke.

In the Smoke on the Louisiana Grill

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Patti’s Smoked Fettuccine

About our Recipes

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
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http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/