Unusual smokes

[smokingd]

I believe it was Rivet's's egss (or maybe wendy's?). That made me start to wonder. What is some off the wall stuff we are willing to try and smoke??? I have seen lots today I saw a cabbage (awesome idea). And again rivet with a smoked fruit cake!!!! This should have it's own sticky

My own was smoked spag sauce

http://www.smokingmeatforums.com/for...ad.php?t=80565

Please add some pics and let's see our creative side.

It is always better smoked

 

[ronp]

For me, who knows, lol. I remember Cheetos, pop corn and salt as the weirdest. Goulash, pulled chicken quesadias, nachos, sloppy joes, scalloped potatoes. There may be more that I forgot. They were all good.

 

[got14u]

well mine was a quiche smoke...this reminds me i need to do another it was awesome...
http://www.smokingmeatforums.com/for...ghlight=quiche

 

[gruelurks]

I did smoked Scotch Eggs a couple times...

 

[sancarlosmx]

That is an awesome idea. Love Scotch Eggs.
Thanks

 

[fire it up]

One of the stranger things I have smoked was for the Springtime fattie throwdown.
Maple sausage coated with crushed pecans, stuffed with a banana sauteed in butter and brown sugar surrounded by honey and peanut butter.
It wasn't nearly as good as it might sound, not bad but not so good.

On the scotch egg similar level I love taking pepper shooters and wrapping them in sausage and smoking. Not exactly strange but damn good.
For anyone who isn't sure a pepper shooter is a marinated hot cherry pepper stuffed with proscuitto wrapped provolone. Just wrap sausage around that and smoke it on up.

 

[gnubee]

I did a Moose heart and a deer heart , neither of which turned out very well. I think they need about 16 hours as they were very very tough. They probably need the longer time to break down the toughness.

Although we tease Ronp sometimes about smoking saltines, I'm pretty sure he hasn't tried it yet. To hard to put the meat probe in, according to Ron.

I put a dark oreo cookie in with some ABT's once but the icing ran out and the whole thing tasted yucky.

Stuck a sardine in one of the ABT's to try it out, also very yucky.

A Bear roast that I did like a pork butt, it took longer than a butt would, about 10 hours or so, was absolutly wonderful. wish I had some more.

Whole carrots slow smoked with some corn on the cob tasted like rubber bullets. The corn was awesome. Go figure!

I did octopus twice, once in the 1970's which was absolutly awesome and once again in the 1980's which was horrible. I marinated them overnight the first time in a sweet sherry wine, but didn't the second time which is probably the reason.
Sadly there are no octopus here in the Okanagan 200 miles from the ocean.

Abalone was good, You pound the crap out of the abalone foot till its about 1/2 the thicknes of when you start then slather it in butter and just a smidge tarragon and smoke in the smoker when you do your salmon. Use a cold smoke green alder fire. Wonderful flavour. Smidge= 1/2 a pinch.

Did some store bought pre breaded calamari over a hickory smoke. I didn't see any improvement so scrapped that idea.

Did a slab of liver but liked the piece I didn't smoke better simply dredged and fried. Some things you can't improve I guess.

Smoked an oven mitt for 2 hours by mistake in the MES. It was no more tender after the low and slow smoke than one not smoked. Smelled better though.

Had some cougar meat this spring but didn't want to experiment with it so did it in the oven. ( Don't hate me )It was very good. My bro in law wouldn't let me smoke it. But if he gets one this fall we will smoke some and make sausages of some of it which I will smoke.

 

[jdt]

I helped my cousin with his "swimmers" party while most of it was normal fish from around the world we did some alligator tail and turtle meat, the alligator was good the turtle was a little to rubbery for me but I may have over smoked it as that was before I knew about the forum and could ask, I am sure someone here has smoked a turtle before.

 

[fire it up]

Now that is funny.
Thanks for giving me a good laugh and putting a smile on my face.
Did you spritz with anything?

 

[geek with fire]

There was a rumour that I cold smoked chewing gum, but I'll never admit to it. But hypothetically speaking, it didn't turn out very well.

 

[chisoxjim]

I think a persons imagination is the only limit for what you can smoke. I think ABT's are a great platform to experiment, and push the boundries.

Seafood, meatloaf, wild game, etc, its all good, but I keep coming back to pork though.

 

[forluvofsmoke]

These two were probably the strangest of all my preps and smokes...very good eats though:

A signature dish of mine, Chicken Pot Fattie Pie, by far the best eating pie I've ever made:


And, the Tur-Chi-Pig ball, a weird but very good appetizer:


On a side note: I didn't do a seperate post for the TCP...found in my Maiden Smoke Vault/Father's Day combo smoke pic folder...just in case anyone inquires about this one.

Eric

 

[smokingd]

Sorry nothing new I just wanted to bring it up again

 

[mballi3011]

Yes sir ree bob. This place just isn't right all you peple out there just have a screw or maybe a bunch of screws loose. But then thats one of the reasons I'm here everyday. Something about birds that flock together. Now I going to go look for my baseball glove and see really it will smell better. Later

 

[travcoman45]

Racoon:






Not bad tall. Taste lots like a brisket with a finer grain an a touch sweeter.

Wouldn't eat it all the time but wasn't a bad meal either. Sons girlfriend ate it like it was goin outa style!

 

[athabaskar]

Man, that coon takes me back. We used to eat anything with more than two legs that roamed the woods when I was a kid.

My strangest smoke ever was beaver. Not the tastiest critter, but the smoke helps a lot.

As far as grilling, we charred up an armadillo a few years back at the deer camp. The secret there is to cook it through completely to avoid the leprosy.

 

[bluefrog]

Not so unuseuale but have smoked spam, and scrapple both were excellent. As well as eggs, scotch eggs and a garlic creme brulee.