Recent content by cooker613
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And now for something completely different...cold smoked ahi tuna
Interestingly, the ahi was much more difficult to slice than the salmon. The knife seemed to grab making very thin slices difficult. . The salmon and ahi in the smoker The salmon The ahi And more homemade sourdough bagels, everything, onion, garlic, and zatar -
Lox with homemade sourdough bagels
P Raw but cured salmon. On the smoker. Sliced after four hours of smoke Homemade sourdough bagels, everything and zatar The final glory, brunch -
A-MAZE-N Maze, Cold Smoke – Ash Flavored Nova Lox
I regularly do cheese. I however use dust rather than pellets and I smoke my cheeses for four to five hours. I find that gives plenty of flavor. I’m doing on a weber kettle. Never have had a problem -
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My Louisiana Champion smoked rum
Hummm, I think mixed with some cream of coconut for a twist on pina coladas -
Smoked Chicken Shawarma
I personally love tahini, but if you don’t , you might try amba sauce. It’s an Israeli mango sauce. Very tasty and matches the flavor profile shawarma well. -
Money shot, smoked chicken ballotine
Last piece of the lamb bacon, spinach smoked chicken ballotine. Served shabbas lunch, -
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Smoked chicken ballotine
Boned out chicken (a la Jacques Pepin), stuffed with homemade lamb “bacon” and spinach, then smoked over pecan. -
It’s about time we got some props!
And the grill has a cool half cover! -
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Sourdough challahs
I found using some rye flour at the start gives a nice jump to the starter. -
Chicken on a pineapple throne
It did, but to be honest it took longer to cook.
