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Browsing Tag: smoked
Tonight I tested our smoke infuser with a cocktail, something I think everyone that enjoys making their own cocktails should try. This negroni riff was perfect for adding a bit of smoke to; it tempered the sweetness of the bourbon and gave it a slightly scotch like quality. Experimenting with this new product is going to be fun (and delicious) based on the results of the few tests I have performed so far. This new product is easy to use and produces volumes of smoke. It will be useful for creating smoke effects as well as imparting the subtle hint of flavor. The only downside is that the product is not yet available for purchase. But if you have a little patience, we will have it available at…
Today I performed a second test of the smoke generator, this time on a hamburger. By ‘smoking’ the burger then cooking it sous vide, I want to get an outdoor cooked result without firing up the BBQ. The process was similar to the smoked sous vide hot dogs – place the meat into a recloseable bag with a valve, force the smoke in, allow it to ‘soak’ in, cook it sous vide, then grill if desired. Again, the fun of my job allowing me to test new products has me excited for the results. These burgers are not going to be plain either. Upon visiting the Angry Pig Tavern in Chicago last week, I want to do my take on their signature Angry Pig…
Today I spent some time testing and playing with a new smoke generating device. I have to admit that I really enjoy this aspect of my job. This conical battery operated smoke generator is simply awesome for adding smoked effects to cocktails and foods. And in honor of Memorial Day and the ubiquitous BBQ picnic, I decided my first test would be smoked hot dogs, cooked sous vide. Also, this endeavor allowed me to include testing my recently received Vesta Imersa. For preparation, I created some cherry wood shavings from some of my barbeque smoker chips as the smoke generator creates plumes of smoke with just a bit of shavings. So here is the plan: Heat a water bath to 140 degrees F. Place two hot dogs in…
Here is the recipe for last night’s smoked turkey breast. I really enjoy the simplicity of this dish as a main course. I purchased a Foster Farms Turkey Breast Roast and brined it for a few hours with a simple mixture of salt and Spice Islands Smoky Mesquite Seasoning, before smoking it in my hot smoker over cherry wood chips until the internal temperature reached 165 degrees. Here is where my Loki Meat Thermometer comes in handy – it takes all the guess work out of cooking/smoking this turkey breast. And once rested and sliced, the turkey is tender and moist with a wonderfully light smoke flavor. All that is left is to enjoy this dish with whatever sides you desire. In my case, it…
Tonight I am sharing with you another side dish perfect for summer grilling. I tested this dish for the first time last year and really enjoyed it. It is simple to prepare and uniquely robust in flavor, definitely a change from your usual cauliflower dishes. I prepared this dish with just smoke, but you can also enhance it any way you like – season the cauliflower with dukkah, berbere, garam masala, curry, coriander, etc or drizzle with a sauce like balsamic glaze, sriracha mayo, apple cider vinegar, etc or any combination of the above! Of course, the wood chips will impact the final flavor, so don’t forget that aspect. I opted to use applewood chips as I wanted a fruitier flavor over a more resinous flavor…
Tonight’s dish is the test for my new Loki Smart WiFi Meat Thermometer – a smoked pork shoulder. This dish is one that has many uses – pulled pork for sandwiches, pork fried rice, or even chili verde enchiladas. What would you like to see me make with this dish? I started with brining the meat like I did in this post, except I substituted 1 1/2 teaspoons of Berbere spice blend for the myriad of spices I used earlier. Now that the weather is getting warmer, I plan to spend more time smoking and grilling dishes, so you have been warned! But for now, let’s get busy on this smoked pork shoulder…. The brined pork shoulder has been patted dry, coated…
I am going old school tonight with the proverbial Sunday chicken dinner… except I opted to twist this meal a little. In reality, it does not take a lot of effort, but it does take a little bit of time. Shall we get started making some Smoked Chicken Noodle Soup? Smoked Chicken Noodle Soup Ingredients: 1/2 whole fryer chicken 1 tbsp vegetable oil 1/2 onion, divided (1 part large sections, the other diced) 2 carrots (one halved lengthwise, one diced) 3 stalks celery (2 halved lengthwise, 1 diced) 1 clove garlic, minced 2 tsp dry thyme leaves 2 tsp dry rosemary, crushed 2 tsp sage 1 bay leaf black pepper kosher salt 5 cups of water 2 cups egg noodles 1/2 cup white wine…