Smoking and the use of smokers is the process of cooking food on indirect heat using the smoke to flavor the food. Smokers are used for largely meats like beef, pork, chicken and seafood.
Some splendid examples are:
– Brisket- Salmon- Pork Ribs- Turkey- Lamb
Why is Smoking so widespread?The process of smoking is low and slow. It�s a lower heat but cooks for a longer period. This will ensure that what ever you cook will be juicy, succulent and will fall apart.
Where to start with Smokers and Smoking?The foremost options when it comes to smoking are charcoal, electric or gas. Which option is appropriate for you depends on how involved you choose to be in the process and where you plan to smoke.
With a charcoal smoker, you will need to pay more attention to the smoker on a regular basis as you will need to watch the temperature and add or remove coals depending on the temperature. With an electric smoker, you can set it and simply check it at the turn of a switch.
One of the highest factors to consider when using a smoker is whether to use wood chips, pellets or briquettes. You will want to check your specific instructions to see which is recommended for your smoking process.
There are many types of BBQ Smoker woods available:
– Apple- Alder- Cherry- Hickory- Maple- Mesquite- Oak- Pecan
Hickory is one of the more standard woods, followed by Mesquite. The choice is yours as all of these woods produce their own characteristics which also depend on the meat you are smoking. More on the wood and meats on a later posting.
To marinade or rub, what is the best? This again is a personal choice. And trying both would be a splendid and enjoyable experience.
If you plan to marinade, the best ingredients would be:
– 4 raweno slices- 2 fresh tomatoes- 1 cup of BBQ sauce- 2 pieces of hickory chunks- 2 pieces of oakoker- 4 T of vinegar- 1 cup of olive oil- and 1/2 cup of red wine vinegar- 1 T of teriyaki sauce- 1/2 cup of olive oil
If you plan to use a smoker, the best ingredients would be:
– 2 raweno slices- 2 pieces of apricot halves- 2 squares of pineapple chunks- 2 jalapeno peppers- 1 cup of BBQ sauce- 2 pieces of pork tenderloins- 2 pounds of ice-cream topping
You should keep the temperature between 150 and 250 degrees during the entire smoking process. Cooking may slow down the cooking process, so check on it frequently. Also make sure that you check the meat frequently for any kind of blood vessels that are opening in the surface. Drain the excess liquid of the meat before you carry it to the BBQ.
Clean your assistance much, same as you would any other cookout. soaked in a bowl of clean water for 40 minutes prior to begin cooking your meat. Once you put your meat on the BBQ, be sure to leave it there for 10 to 15 minutes before you take it off. Discard the marinade and sauces from the bag.
Be sure to have enough BBQ tools on hand, some to spread sauce, some to skewers, all of which can be used in the grill.
Learn the tango, the muy Garlic, the salsa, the brine, the BBQ sauce, the BBQ seasoning, and the marinade. These will be your best friends in the kitchen.
Many recipes will ask for fresh herbal remedies rather than dried herbs. They will usually be more pronounced in flavor.
You will need to have a liquid of some sort, usually water, olive oil, or flavored oils. An ingredient that drives out gas and that has a pleasant smell and taste is essential. Dried parsley and dried onions are good candidates. In the case of herbal remedies, having a couple bottles of teas on hand.
Many recipes will ask for various type of liquid sorbet to be base. This may be based on adding a natural vegetable shortening called xanthan gum. While this is a safe and tasty additive, it is not essential. You can use cornstarch or even almond milk.
The point of this feature is to show you that you can take foods that would be considered basic ingredients and applymony spices to give your meals a nice flavor and color. Go ahead and try it.
