Ref; Smoked Salsa and Tomato Pie Day

[TomKnollRFV]

Despite it being dreary here..distinctly like it could rain, but still stupidly humid, I figured since the smoker needs to be cleaned soon, I might as well do another run in it before then.

So I'm doing smoked salsa to see how that goes using Pitboss Competition Blend pellets, assuming I can keep them lit, if not, I'll just feed in wood chips as I go.

I'm hoping I can do the tomato pie in the smoker later as well for dinner, I am planning to do two of them- both per wbogg's post, but one I plan to add some bacon to. <Not my own..at least not this time>

I'm just plain not sure if you cook the pie crust in advance or not, or if my 275f MES will be hot enough to cook the pie crust, which is the concern.

Well..have a picture of the salsa before she goes in the smoker!

 

[kruizer]

I would do the pie crust first before you put the filling in.

 

[TomKnollRFV]

I would do the pie crust first before you put the filling in.

I guess I'll do that method then!

 

[HalfSmoked]

That's the way the recipe reads pre bake the pie shell and cover with cheese before baking this helps keep crust from getting soft from the tomatoes.

Warren

 

[TomKnollRFV]

Well we ended up finding some cherry tomatoes and I just put them on the salsa...so it'll be going longer then I was planning, it's alright. Unless they burn or some thing as I'm pumping the smoker to 275f for a while..as you can see I put a bacon laced tomato pie in.

Logically, beyond basil and green onion+salt and pepper..I added some garlic and pizza seasoning. One pie went in the oven so we could have dinner around on time, the other? Well it's in the smoker and I'm running it up to 275f for cooking it, then I'll hope the tomatoes are done and not burnt. If the cherry maters burn or some thing, I'll be ditching them, not a big loss since we forgot we had them!

 

[TomKnollRFV]

Well, one in the oven is done and about to get devoured!

 

[TomKnollRFV]

And here we go..I prefer the bacon one, just more complex flavour. I ended up googling this pie out of curiousity and an alternative to Mayo is classically using a Bechamel Sauce. Which I'd prefer. Since when I bite into a fork full that is mostly mayo it's ..I don't know. So weird.

As we can see the salsa is ready, I added some lemon juice and we're letting it cool before trying to process it up into salsa form.