Smoked butter has always been one of our favorite things to produce with the PolyScience Smoking Gun™, but now we’re taking it to the next level.

Serves 2-3

Prep time: 20 minutes
Cook time: 60 minutes

Ingredients
1/2 Cup of Smoked Butter (Recipe)
1 lb Fingerling Potatoes
2 Sprigs of Fresh Marjoram, leaves removed
Kosher Salt, to taste
Coarse Ground Black Pepper, to taste

The Smoking Gun Pro Wood Chips

For more information on food safety, please click here.

Step 1:
Prepare smoked butter with PolyScience Smoking Gun. (Recipe)

Step 2:
Set the Sous Vide Professsional™ to 194°F/90°C, with the rear port closed and front port fully open.

Step 3:
Slice fingerling potatoes in half and vacuum seal with smoked butter.

Step 4:
Place sealed vacuum bag in circulating water bath and cook at 194°F/90°C  for 60 minutes.

Step 5:
Carefully open vacuum bag and drain potatoes into a colander, set inside a bowl. Let potatoes drain very well. Reserve butter for next step.

Step 6:
Using a hot sauté pan, lightly sear the potatoes in a small amount of the reserved smoked butter. Once golden, add remaining butter, fresh marjoram leaves and season with salt and pepper. Gently toss and serve.

It’s easy to get caught up with smoking ingredients, even when it’s not necessary. Try smoking the cocktail glass to impart flavor into this refreshing summer drink. The smoke carries through without any extra equipment, and the glasses retain their smokiness for at least 30 minutes. Prep several ahead and toast to the summer!

For more on this technique, see our step-by-step guide.

Serves: 1

Active time, 5 minutes

Ingredients:
6 basil leaves
Ice
1 1/2 ounces Pyrat Rum XO Reserve (most quality, aged rums can be substituted)
3/4 ounce freshly squeezed lime juice
1/2 ounce simple syrup
1/4 ounce Luxardo Maraschino liqueur

Garnish: lime wheel

Applewood Smoking Gun™ Wood Chips

Step 1:
Invert a rocks glass and fill with dense applewood smoke using the PolyScience Smoking Gun™.

Step 2:
Gently muddle basil leaves in a cocktail shaker. Fill with ice. Add rum, lime juice, simple syrup, and Maraschino liqueur. Shake well.

Step 3:
Release smoke from glass and fill with fresh ice. Strain cocktail into serving glass. Garnish with lime wheel and serve.