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What are you smoking?

post #1 of 24
Thread Starter 
Hi all :)

I thought it could be inspirational to post what your currently smoking. This doesn't have to be anything formal, just post what you smoked and/or get some ideas for new recipes.


The other day I smoked a couple of things...


On the top rack I Cured/Rubbed/Smoked some tasso ham. I got the cure recipe and the inspiration from CapeChef's Hot & Cold smoking thread.

After doing a little research on tasso ham I found that it is traditionally made from raw pork shoulder, not the ham portion. So I cut the pork butt into 1 1/2lb pieces and applied Cape Chef's cure recipe. After 3 1/2 hours I rinsed, dried and rubbed for a rest overnight. Because this was cured raw pork I did cook it to an internal temperature of 180f.

The tasso ham was absolutely wonderful. Great hammy flavor, nice spice, plenty of fat...YUM! This is great by itself, with breakfast, in rice dishes, or sliced thin on a sandwich. ...I wonder if I'll ever by sliced ham from the deli again???

Below the tasso ham I had a brisket cooking, using BDL's brisket recipe. I followed the recipe with the exception of the truffles. I really wanted to give it a try with the truffle oil injected into the brisket, but I was making this for alot of people...and truffles are just one of those things that people seem to find heavenly, or down right objectionable.

My only complaint about the brisket recipe was that there were NO leftovers!

Under the brisket and tasso ham I had some raw kielbasa sausage smoking. I like to make some of these guys and throw them in the freezer. It turns out great for rice dishes, gumbo, etc. The trick is trying to find the raw kielbasa. It's just not out every time I want to smoke.

At the bottom I had a large foil pan of baked beans that I was smoking. I took the quick route (I had enough things on my plate for that day) and used canned beans. I used drained/rinsed baked beans, black beans and white beans. I cut up some onion, garlic and red pepper. I added some molasses, some bourbon, dry mustard, salt and pepper and then lined the top with bacon. All the juices and spices from everything the tasso ham, the brisket and the kielbasa all dripped right into the beans. They were wonderful!

Dan
post #2 of 24
Sounds great gonefishin,

I'm happy you enjoyed the Tasso :roll:

I have 10#'s pork belly on their 7th day of curing to make bacon. I'm using Michael Ruhlmans recipe from Charcuterie. Mable cured, then I'll smoke it on maple. I butchered a couple ducks on Wednesday, Cured the legs and cooked them in duck fat for confit, also made a nice duck stock. Will be making a Cassoulette soon.As we speak I'm cold smoking 2 magrets that I Cured for 3 hours, then I'm gonna pan-sear and serve with a gastrique tonight.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 24
Thread Starter 
I just got back from the (not so) local Asian grocery store and picked up some meat to smoke on Monday.

I picked up a package of spares and a package of babyback ribs. This time I think I'm going to step outside of my comfort zone and switch up the flavors of my ribs. I remember BDL mentioned a while ago about peach flavors and smoking. Well, this has stuck in my head every time that I smoke. I'm going to try a peach & lime flavored injection into the meat. I will go with a ancho flavored pork rub for the meat and a peach/lime glaze after the smoke is done.

I also picked up one full pork belly :peace: I can't wait! This will be the first time I give homemade bacon a try!

Should be a good smoke :thumb:

take care all!
dan
post #4 of 24
lol, you guys make me sound so podunk when it comes to smoking. Well, here goes.. got me a hold of some pork shoulders, gonna put 'lil my supersecret rub on 'em then smoke 'em in my lil' 'lectric smoker fer bout 4 hours er so. he heh. Thens I gonna put in 'em, meh crockpot fer 'bout 'nother 6 hours, thens we gonna eat.

:mullet:woowhee, tastes better then a toe in yer eye,I tells ya!

oh yeah.. and some purple grandad:smoking:
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #5 of 24
Green pork bellies over apple wood. Down here green bellies are an aka for fresh sides of pork.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 24
Hot smoked some chicken for smoke/fried; and as long as the fire was going, kippered some loupe de mer too. Verrrrra nice.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #7 of 24
Great book. He's working on a follow up called Salumi.
Smoking turkey here this weekend.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #8 of 24
I agree, very well written and a joy to produce from. I look forward to Salumi
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #9 of 24
Last 2 weeks of the semester so I have been swamped with class work so no smoking :(
post #10 of 24
After I smoked myself :smoking:

I took my cured pork belly out of the fridge after 8 days and 24 hours naked in the fridge.

Then onto the smoker for 3.5 hours on maple wood. Prepped for the deep freeze and a cup of Joe.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #11 of 24
Cape Chef: why "naked in the fridge" and not placed instead into either lug(s) or ziplocks?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #12 of 24
Boy that stuff looks and sounds so good.

I smoke Camels.
post #13 of 24
To develop a pellicle on the meat. It helps the smoke "stick" to the meat so to speak. The 8 days were in ziplocks.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #14 of 24
Okay. That's what I do: 8-10 days in ziplocks followed by rinsing and drying. Then, an overnight placement in the fridge on baking racks to develop the pellicle.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #15 of 24
Thread Starter 

Like I said above, this was the first time I really stepped outside of my comfort zone with smoking ribs. They turned out real nice with a smoky sweet heat.

In the morning I mixed some peach preserves, juice of one lime, zest of one lime and a little ponzu sauce. I injected the ribs with the liquid portion and then rubbed the excess on the ribs, letting it set for a couple of hours.

I was initially thinking that I would smoke the ribs until done, then transfer to the weber and add a few layers of the peach glaze/sauce. When the ribs got done they were nice, good & tender...but not falling apart. I happened to notice one rib that fell right into my hand, so I dipped it into the sauce. I decided to just leave well enough alone.

For the sauce I used the rest of the peach preserves, juice and zest from one lime, ponzu sauce, one chopped clove of garlic and some ancho chili powder.


 


Edited by gonefishin - 9/22/10 at 12:23pm
post #16 of 24
Marlboro reds.

Oh wait, you meant food? Lol.

In that case, I use this as a first course for the tasting menu at the restaurant.

After we break down our sturgeon for another dish, I hot-smoke the carcasses and heads with a blend of hickory, mesquite, and applewood. After they're sufficiently flavorful, I drop them into a big pot of cream, throw in a big bouquet garni, (fresh thyme, white peppercorns, bay leaves, leeks, and a touch of sage) and and let it simmer for about four hours, as if I were making a stock with no mirepoix. Take out the bouquet, blend the carcasses with the cream, and strain. I then add about 4 sheets of bloomed gelatin for every quart of the cream, and, while hot, drizzle into grapeseed oil that has been chilled to 22 degrees F with a syringe. After about five minutes, I strain this carefully onto a lint free towel to soak up the oil. If done correctly, there will be little white gelatin balls about the size of good Osetra. I serve them in a caviar tin with a hazelnut mousse and crispy avocado (freeze avocado slices and tempura fry them).

It works out really well. We have one regular customer that actually comes in twice a week and orders that as an app, even though we don't offer it as such. Gotta keep the regulars happy though right?
Bork Bork Bork!
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Bork Bork Bork!
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post #17 of 24
Thread Starter 
What are you smoking?


LOL. I guess it does read like that :lol:


Well, this is the first time I made my own bacon. Yum, Yum, Yum! I cut the belly in three sections and seasoned one with maple syrup, one with brown sugar and one with honey and spices. They were each good after curing, rinsed and soaked a bit...but after smoking they were delicious!






Edit add: Oh...does anyone have the dont's for pork rinds? thanks :)
post #18 of 24
[ Edit add: Oh...does anyone have the dont's for pork rinds? thanks :)[/QUOTE]

DON'T throw them away. Cut into strips and deep fry, drain and salt. Yum!
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #19 of 24
Thread Starter 
DON'T throw them away. Cut into strips and deep fry, drain and salt. Yum![/QUOTE]

Oh no! I didn't throw them away. Because I didn't have any extra free time gave the skins to my brother to make pork rinds. Maybe I didn't remove all the fat from the skin.

The bacon was certainly good enough where I'll be making it again, soon. So I guess I'll get another attempt at the pork rinds :thumb:

dan
post #20 of 24
Thread Starter 

    60lbs of cured pork bellies in the smoker!  Next stop....bacon!

 

 

 

     

post #21 of 24

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.

The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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post #22 of 24

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.

Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #23 of 24

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.    

post #24 of 24
Quote:
Originally Posted by OregonYeti View Post

Boy that stuff looks and sounds so good.

I smoke Camels.


That was funny. For a second I pictured a camel inside a smoker... then it hit me (DUH).

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