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re: Obscure items that you've smoked or tried smoked that were surprisingly good
Posted on 11/4/14 at 3:13 pm to malvin
Posted on 11/4/14 at 3:13 pm to malvin
quote:Please elaborate on your success. Do you season them at all? Cut them in half? How long...etc
Smoked tomatoes
This post was edited on 11/4/14 at 3:14 pm
1
Posted on 11/4/14 at 3:20 pm to Degas
I don't see it around much so I think it is obscure, but I love smoked chicken livers.
Posted on 11/4/14 at 3:21 pm to Degas
I smoked a bunch of duck breasts, put them in a food processor & made a dip with them.... Ala calvins chicken salad. Was a hit
Posted on 11/4/14 at 3:26 pm to tigerfoot
quote:Now we're talking. I've a plethora of duck livers in my freezer.
smoked chicken livers
Posted on 11/4/14 at 3:32 pm to Degas
Ice cream
ETA - cream in general, but specifically for ice cream
ETA - cream in general, but specifically for ice cream
This post was edited on 11/4/14 at 3:34 pm
Posted on 11/4/14 at 3:36 pm to NOFOX
Larry Bell (Bell's Brewery Kalamazoo, MI) did a smoked beer for his 5,000th batch and was awesome. I wonder how that's pulled off.
Posted on 11/4/14 at 3:36 pm to NOFOX
Bologna. Smear mustard over entire roll. Delicious. Heard about it from a friend in Ok.
Posted on 11/4/14 at 3:39 pm to Degas
For cream you smoke it at as low a temperature as you can maintain smoke with the cream sitting in an ice bath.
Wiki says the smoked beers arise from drying the malt over open flame versus kiln drying.
Wiki says the smoked beers arise from drying the malt over open flame versus kiln drying.
Posted on 11/4/14 at 3:46 pm to NOFOX
Took 3 lbs of ground beef (for chili this weekend), divided into 3 one lb flat logs, and smoked for an hour (at 225 deg F)along with 1/2 lb of chicken livers before making the chili. Chopped it all up. It turned out very good.
Posted on 11/4/14 at 3:48 pm to Nawlens Gator
quote:
3 lbs of ground beef logs with 1/2 lb of chicken livers
Posted on 11/4/14 at 4:48 pm to Degas
Crawdads
Posted on 11/4/14 at 4:49 pm to Degas
A roll of breakfast sausage. Did one Saturday. Awesome
Posted on 11/4/14 at 4:53 pm to ruzil
quote:
Crawdads
Give me a recipe. Come January I will try this.
Posted on 11/4/14 at 5:48 pm to Degas
Not obscure, but boudin comes out great. I use a mild wood like cherry or apple.
Posted on 11/4/14 at 5:59 pm to Degas
Hot dogs. They seem to absorb the smoke well. Sometimes after smoking ribs, brisket, etc I will throw a couple packages on. Put them in ziploc bags and eat great for a week or two.
And smoked whole bologna - not really a smoker but close enough.
smoked bologna
And smoked whole bologna - not really a smoker but close enough.
smoked bologna
Posted on 11/4/14 at 6:03 pm to Tiger Ree
Posting for later
Posted on 11/4/14 at 6:15 pm to Cool Hand Luke
Chicken livers and gizzards. I love them smothered and fried. I boiled them in some stock, then low smoked them at 200 for 2-3 hours. I hurt myself eating them.
Posted on 11/4/14 at 6:15 pm to runningTiger
Posted on 11/4/14 at 8:32 pm to Degas
Beef tongue, it was really good.
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