Restaurants›Butcher's Union›Johnny Smoking Gun Recipe

Johnny Smoking Gun Recipe

Inspired by Butcher's Union
Time1h 15m
Serves4

Tasting notes include rosemary, lemon, creamed corn, hickory smoke, oregano, brown butter & thyme

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Hickory Smoke

Soak hickory wood chips in water for at least 30 minutes before using them for smoking.

2

Make the Brown Butter

In a skillet over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat and set aside.

3

Combine the Ingredients

In a mixing bowl, combine the creamed corn, lemon juice, lemon zest, fresh rosemary, dried oregano, and chopped thyme. Mix well.

4

Season the Mixture

Add salt and black pepper to taste to the corn mixture and stir until evenly combined.

5

Prepare for Smoking

In a smoker or grill, add the soaked hickory wood chips. Once they start smoking, place the corn mixture in a heatproof dish or wrap it in foil.

6

Smoke the Mixture

Close the smoker or grill lid and smoke the corn mixture for about 30-40 minutes, or until heated through and infused with hickory flavor.

7

Finish with Brown Butter

Once smoked, drizzle the brown butter over the corn mixture before serving.