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
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
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