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Smoked Cuttlefish, Crisp Greek Wine & Sunshine!

post #1 of 2
Thread Starter 
Happy Saturday to all!!!!

On my little Brinkmann POS smoker (not my term mind you but one I learned online here), I smoked some cuttlefish for 20 minutes at about 280-ish in temp with hickory chips - the mollusks mopped through avocado oil first - and added to brown rice penne pasta, squeezed lemon & lemon zest, red pepper flakes, fresh cilantro and raw elephant garlic, blue Persian sea salt & avocado oil - paired with a dry crisp Greek white wine - From Boutari's winery - and it was WON-DER-FUL!!!!

Cheers to all!!!! - Leah





Edited by Leah Elisheva - 5/3/15 at 4:41am
post #2 of 2
Thread Starter 
Oh! And anyone who wonders about cuttlefish or what the Italians call "sepia" and who wants more of a step by step smoking presentation, please go up to the search bar and plug in my previous cuttlefish doings which I believe can be found under: For The Love Of Cuttlefish.

Ok, enjoy!

Cheers! - Leah
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