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Message
Smoking Figs
Posted on 8/13/13 at 9:45 am
Posted on 8/13/13 at 9:45 am
Anybody do this?
My big tree is fruiting and I have more than I can handle. Gonna do ribs this weekend, and I was thinking of tossing on some bacon-wrapped figs to go along for the ride.
Will this work, or will the slow cooking turn them to mush?
My big tree is fruiting and I have more than I can handle. Gonna do ribs this weekend, and I was thinking of tossing on some bacon-wrapped figs to go along for the ride.
Will this work, or will the slow cooking turn them to mush?
3
Posted on 8/13/13 at 9:46 am to GarmischTiger
No idea...but I think grilling just might be a better choice.
Posted on 8/13/13 at 9:59 am to GarmischTiger
fig wine. it's the best freakin wine i have ever had.
Posted on 8/13/13 at 10:14 am to OTIS2
quote:Rog - that's what everybody does. Maybe there's a reason for that, tho - !
I think grilling just might be a better choice.
If the consensus is its a bad idea I'll cook them over direct heat late.
Posted on 8/13/13 at 10:16 am to oldcharlie8
quote:Please share.
fig wine
I have figs to spare.
(Poet, etc. . . .)
Posted on 8/13/13 at 10:17 am to GarmischTiger
Don't know about wrapped in bacon, but smoked and not too long, would probably make a mean sauce of some sort.
Posted on 8/13/13 at 10:17 am to GarmischTiger
I'd want to render that bacon fat over a fire...that's my thinking.
Posted on 8/13/13 at 10:19 am to GarmischTiger
I bought at Home Depot a pack of the aluminum Weber disposable pans. About ten in a pack for a few bucks. I put a lot of things like that or tomatoes that tend to maybe not hold together. I have a ton too.
Posted on 8/13/13 at 10:38 am to OTIS2
quote:The pit will be 250. It's a side firebox rig (Brinkman Pitmaster), so it's hotter closer to the fire.
I'd want to render that bacon fat over a fire...that's my thinking.
I'm thinking put the figs on with the ribs - over in a corner away from the fire where they'll probably be at 200-225. The bacon fat should render some, I'd imagine. If they get really soggy I might finish them off in a cast iron skillet.
But I don't know if I should go full time (4 hours) or less. Ripe figs are already pretty mushy to begin with, and I don't want to end up with something that completely falls apart. Ultimately the bacon will be what holds them together.
I suppose I could wait until the very end - when I'm resting the ribs in foil - and line those babies up right next to the fire and just crisp up the bacon. Whaddya think?
And good call on the foil pan, Martini - thanks.
Posted on 8/13/13 at 10:41 am to GarmischTiger
quote:I'd crack open a beer, put them on or close to the fire box, and flip a few times until the bacon was right. The skillet can be used as a backup, if needed.
I suppose I could wait until the very end - when I'm resting the ribs in foil - and line those babies up right next to the fire and just crisp up the bacon. Whaddya think?
Posted on 8/13/13 at 11:57 am to GarmischTiger
quote:
Please share. I have figs to spare.
figs
sugar
yeast
good luck
Posted on 8/13/13 at 12:15 pm to oldcharlie8
Not fig but one my favorite moments was being absolutely hammered on some muscadine wine watching some naked chicks play beer pong. Was a good night.
Posted on 8/13/13 at 12:19 pm to IndependentGeorge
quote:
Not fig but one my favorite moments was being absolutely hammered on some muscadine wine watching some naked chicks play beer pong. Was a good night.
yep. but, i bet you wanted to wipe your arse with a snowball the next morning.
i love a good "wine" drunk. seems that the buzz lasts just a little longer than other beverages.
Posted on 8/13/13 at 12:28 pm to GarmischTiger
quote:So you're thinking it would take individual figs the same time to smoke and cook as ribs? You may want to rethink that strategy.
I'm thinking put the figs on with the ribs - over in a corner away from the fire where they'll probably be at 200-225. But I don't know if I should go full time (4 hours) or less
Posted on 8/13/13 at 12:40 pm to TorNation
You missed the sh*t out of my point. I've got figs coming out of my ears, and I'm smoking ribs this weekend. Figs and pork go together. I don't have prosciutto, but I do have bacon. But unlike prosciutto, bacon isn't eaten raw. And it's from the same critter I'm smoking this weekend. So . . . you should have the picture by now.
I'm not at all worried about cooking individual figs. I am trying to get the bacon right.
Your post was not at all helpful.
I'm not at all worried about cooking individual figs. I am trying to get the bacon right.
Your post was not at all helpful.
Posted on 8/13/13 at 1:08 pm to GarmischTiger
No problem, have fun smoking your figs with bacon for 4 hours. Wish I was in your neck of the woods and I would gladly take some of those figs off your hands, I love canned figs.
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