What are you smoking?

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Joined Apr 16, 2006
I'm on the bacon bandwagon!  My last batch was my best yet, & I've got 5 lbs curing for next week.

I brined & beer-canned a chicken with a couple chunks of orange wood the other day; grill-roasting rather than smoking per se but still mighty good.
 
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Joined Mar 3, 2010
actually im doing some pork shoulder as i write this. 1st time smoking and hoping it will be good. always wanted a smoker and finally got one. want to try some bacon next and my favorite smoked salmon.
 
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Joined Dec 21, 2005
Eggplant. Yeah, eggplant.

For some reason, we often end the season with a great abundance of eggplant, even though we love the stuff and prepare it many different ways. The solution is to smoke the eggplant and freeze the resulting puree for later use as the prime ingredient in dips, pizza topping, soups, and pasta sauce. Basically, this is a version of the Arab dish of baba ghanoush (there is a similar dish that is popular in Romania.)

2 lbs eggplant, halved or quartered if large

8 tbsp olive oil, divided

2 tbsp lemon juice

3 cloves garlic

¼ tsp MSG or 1 tbsp soy sauce

½ cup fresh basil leaves, packed

¼ tsp red pepper flakes (optional)

hickory or mesquite wood chips for smoking

Brush eggplant with 2 tbsp of oil. Season with salt and pepper. 

Soak wood chips and wrap in heavy duty aluminum foil. Punch several large holes in the foil. Build an indirect fire. Place packet of wood chips on coals with hole side up. Place eggplants across from coals. Cover and smoke for one hour.

When eggplant is cool enough to handle scoop out flesh from skin (which will be tough) into bowl of food processor. Add remaining 6 tbsp olive oil and other ingredients. Puree, Season to taste with salt and pepper. 

For a pizza, we like to top this with fresh tomatoes (seeded, salted, drained and either sliced or chopped), thinly sliced red onion, and some provolen cheese. Either do the pizza in the oven on a stone or better yet on an outdoor grill.    
 
4,416
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Joined Nov 5, 2007
Resurrecting an old thread.


Just loaded into the smoker. Maple & brown sugar in front, garlic & black pepper in back. The eye can't tell, but the nose sure can!

mjb.
 
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Joined Feb 19, 2015
I'm smoking 2 - 8lb pork butts in my Big Green Egg. At 225 degrees it will take 16 to 18 hours. I'll wait through the stall. I don't like ruining the crust with the Texas crutch method.

 
2,619
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Joined Mar 21, 2008
I never foil butts unless I need to hold them, best is fresh off the smoker. I tend to eat so much bark while pulling that I am full.
 
4,416
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Joined Nov 5, 2007
 
 I tend to eat so much bark while pulling that I am full.
I never eat the bark. Can't stand it, honest, trust me. And I have this bridge you might want to buy.

And I was going to talk about the pancetta I just did, but it is pancetta, so doesn't qualify here.

mjb.
 
1,423
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Joined Sep 26, 2012
Posted this already in the "what are you smoking this summer"-thread. Given that it is winter now... Well. 65/35 lean/fat pork sausages, seasoned with majoram, garlic, pepper, stuffed in 40 mm beef, dried, smoked over light beech for three days 8 on / 16 off. Maturing in the cellar now for another week.

 
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Joined Sep 26, 2012
Theres always a couch to crash on here.... Now I have to hit the butcher once more - Pfefferbeißer (70/30, seasoned heavily with crushed peppercorns and some pickled green peppers, majoram, onion, garlic), stuffed in 20/22 sheep coming up today
 

mckallidon

Banned
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Joined Feb 14, 2015
Nice!  You ever do rabbit?  I had a good link the other month that was fantastic. Way better than those chicken sausages big in the US right now.
 
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Joined Sep 26, 2012
 
Nice!  You ever do rabbit?  I had a good link the other month that was fantastic. Way better than those chicken sausages big in the US right now.
I am raising rabbits, but never made sausage from them. Perhaps a project for this year. I don't buy into any health benefits, though - to get a decent rabbit or chicken sausage, you'll have to add about 30% pork back fat for texture anyway....
 

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