Prep time: 30 minutes
Serves: 1

Ingredients:
2-3 pieces Fresh Pineapple, sliced 1″/ 2.5cm batons
Basil, Cilantro and Mint Leaves, to garnish
1 Tablespoon Crystallized Ginger, minced
1 Quenelle Vanilla Ice Cream
1 Quenelle Mango Ice Cream
1 oz. Graham Cracker Crumbs

1 oz. Turbinado Sugar
Bamboo Skewers

PolyScience Apple Wood Smoking Gun™ Chips

Step 1:
Set the rear flow adjustment slider of the Sous Vide Professional™ to fully closed and the front flow adjustment slider to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to 160°F / 71°C.

Step 2:
Place sliced pineapple into vacuum bag.

Step 3:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the pineapple.

Step 4:
Once water bath has reached 160°F / 71°C, place vacuum sealed pineapple in water bath and cook for 15 minutes. Remove from bag and let drain on a paper towel.

Step 5:
Place skewers through the pineapple, lengthwise, creating a lollipop.

Step 6:
Spread turbinado sugar onto a plate. Press one side of each skewer of pineapple into the sugar, coating evenly.

Step 7:
Brûlée the sugar evenly with sugar torch. Set aside to cool.

Step 8:
Place graham cracker crumbs on bottom of mason jar or plate.

Step 9:
Scoop 1 quenelle vanilla ice cream and 1 quenelle mango ice cream and place atop graham cracker crumbs.

Step 10:
Place brûléed pineapple skewers inside jar or on plate and garnish with crystallized ginger, mint, basil and cilantro.

Step 11:
Fill jar (or cover plate with salad bowl) with dense apple wood smoke from the PolyScience Smoking Gun™. Seal until presentation.

Step 12:
Serve immediately.

What’s a party without chips and dip? This Smoked Tomatillo Salsa is done before you even know it. If you prefer a roasted version, blacken the tomatillos on the grill for a few minutes and let cool before you process them. Grab some corn tortilla chips and a cold cerveza. This salsa is muy picante!

Prep time: 10 minutes

Ingredients:
16 Tomatillos, medium sized, husked and rinsed
2 Serrano Chiles or 1 Jalapeño, stemmed
6 Sprigs Fresh Cilantro (thick stems removed), roughly chopped
¼ cup White Onion, finely chopped, rinsed under cold water, drained
¼ cup, cold water
Kosher Salt, to taste

3 Limes, quartered
Tostada or Tortilla Chips

Hickory Smoking Gun™ Wood Chips

Step 1:
In a food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree. Scrape down sides.

Step 2:
Cover bowl of food processor with plastic wrap and use PolyScience Smoking Gun™ to fill with dense smoke. Let sit for 5 minutes. Release smoke and pulse to incorporate.

Step 3:
Stir in chopped onion and season with salt to taste.

Step 4:
Garnish and serve with tostadas or tortilla chips and lime wedges.

INGREDIENTS:
1900g Water
5.6g Baking soda
12 Eggs

62g Mayonnaise
8g Dijon Mustard
4g White Vinegar
1g Salt
Black pepper, to taste

PolyScience Cherry wood chips

METHOD:

1. Combine the water, eggs and baking soda in a large pot over high heat.
2. When the water comes to a boil, start a 7 minute timer.
3. After 7 minutes has passed, place the eggs in a heavily iced bath.
4. Once the eggs have fully chilled, peel the eggs.
5. Cut the eggs in half and scoop out the insides.
6. Place the egg whites in a container large enough to accommodate them.
7. Insert the flexible tube of The Smoking Gun® into the container and fill it with a dense smoke for 30 seconds.
8. Let the whites absorb the smoke for 5 minutes.
9. Combine the yolks, mayonnaise, mustard, vinegar, salt and pepper.
10. Pipe the egg yolk mixture into the smoked egg whites and top the eggs with the pickled red onions.

Vacuum Pickled Red Onions
INGREDIENTS:
333g Red onion (shaved)
300g Simple syrup
300g Red Wine Vinegar

METHOD: 

1. Combine the onion, simple syrup and vinegar in a vacuum pouch.
2. Vacuum seal the onions on high and refrigerate the onions overnight.

Thanks to Sheri Codiana for inspiring this recipe!

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.