Using smoked foods in dishes.

Discussion in 'General Discussion' started by fpmich, Dec 22, 2014.

  1. fpmich

    fpmich Smoking Fanatic

    Made some smoked salmon patties.  So bad tasting when warm, I had to throw them out,  Broke my heart,

    I just "KNEW" they would be good.  They weren't!

    Then a couple months later made some homemade Mac & Cheese, using smoked cheddar.  Again, a BIG disappointment!

    Looked forward to it, and just "KNEW", it would be good.  It wasn't!   Threw out  2 quarts of Mac and cheese.

    In both cases I thought it would be good. 

    But it was terrible, in spite of how hard I tried to convince myself that it was good.   I just couldn't continue eating it.

    Adding smoked meat to any dish has never been a problem.  It works real well.

    But using fish and cheese seems to be different. 

    However, the smoked cheese will make a fantastic hot cheese sandwiches.  Go fiqure!

    So.....  My question is this:

    Which smoked foods should I not use in hot dishes, or use in small amounts?
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Re: Salmon patties - what do you mean by bad tasting?  Was it the Salmon itself or another ingredient that ruined it.

    I make a Smoked Salmon pasta dish with roasted pine nuts that kick butt.  I have had numerous time a smoked chicken with wild rice soup which is wonderful.

    Re: Smoked cheese - I again question if it is the smoked item or another ingredient which ruined it? 

    Per your last sentence,  I could see that if you maybe add too much smoked product, it could be over powering with smoke flavor.
  3. We use leftover smoked meat in lots of stuff. It does change the flavor, so that may what it is. Wife saw a new recipe for Beans that had Andouille  sausage and smoked turkey led meat, It was fantastic !!!

  4. hickorybutt

    hickorybutt Smoking Fanatic

    I've found that using left over smoked pulled chicken in salad puts off a flavor I'm not too fond of.  However I've used smoked chicken in enchiladas, tacos, or actually chicken mac 'n cheese and it is great.  I think it depends on what dish you add smoked foods to.  Some things just don't pair well with smoked meat/food i guess.
  5. I have never had a problem. As said above why was it bad? Is it over smoked? Did you let the cheese rest for at least 2 weeks?

    Happy smoken.

  6. fpmich

    fpmich Smoking Fanatic

    Overpowering smoke taste.  Too much even for me.

    As I mentioned, I use most other meat in any recipe with no problem.  It only happened with the cheese and salmon.
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Was the smoked salmon and the smoked cheese okay by itself? Usually using the smoked product in other dishes mutes the smoked flavor.
  8. fpmich

    fpmich Smoking Fanatic

    Yep.  On there own, they were fine.  Mot overpowering at all.

    I don't know... Maybe I added something I don't remember that could have screwed it up, but I doubt it.  Could just be coincidence.

    , or maybe I just don't like smoke flavor in those two dishes.

    I may try just a little bit of smoked cheese along with un-smoked cheese next time.  Maybe 1 to 4 ratio.  As for the smoked salmon patties, I doubt I will ever try that again.  I will stick with un-smoked salmon for my patties.
  9. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I would agree that if you are use to doing Salmon patties with non smoked Salmon meat like I do and then do a Smoked Salmon patty, it could be over powering.    Now, what if one smokes a regular Salmon patty?  OMG! 
  10. fpmich

    fpmich Smoking Fanatic

    That is a great idea cmayna! 

    Prepare the patties, or mac n cheese and then cook it in the smoker.  That should give it just a good hint of smoke by the time it's done.

    I've done that with scalloped potatoes, and with beans.  They turn out great.  Slight to medium-light smoky flavor.
    Last edited: Dec 26, 2014

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