Foodie Friday: Home Smoking

Welcome to the July 4th Foodie Friday, where great food is always on the menu.

Bandwidth and I are enthusiastic, year-round "smokers." We've smoked our way through pork, beef, fish, vegetables, and even fruit (peaches--sublime, exotic, hearty). 

So when Schiffer Publishing Ltd asked us to review one of their hot new releases, Home Smoking Basics by Maria Sartor, we couldn't wait to get started.

In Chapter 1, you'll learn the basics--equipment, types of wood, and different ways to smoke (how about a wok?).

A peek inside our much-used Weber smoker.

We use a remote temperature probe (see below). It allows you to read the temperature from the comfort of your house, and it has an alarm that alerts you when the temp has deviated from the cooking range. 

We've prepared two entrees today--one beef, one pork. 

First up...

Smoked Short Ribs

If the angels have a smoker in heaven, they surely eat short ribs every chance they get.

There's nothing "short" about these ribs--they are meaty, moist, and fork-tender. When you add smoke, you end up with steak-on-a-stick (er, a bone). You can be proper and use a knife and fork to eat smoked short ribs, but you'll have to resist the impulse to dig in with your fingers.

Smoked Short Ribs

Printable Recipe

Cooking Time: 5 to 5 1/2 hours

Serving: 1 rib per person (super filling)

What You Need:

2 slabs of whole ribs

Smoker

Lump charcoal

oak wood chunks

Dry Rub:

1 part kosher salt

1/2 part ground black pepper

1/4 part chili powder

1/4 part onion powder

1/4 part dark brown sugar

Prepare smoker. Use a charcoal chimney starter and ignite the lump charcoal. 15 minutes later, add to smoker, along with your choice of hardwood. Meanwhile, mix dry ingredients and rub onto the ribs. Place ribs in the smoker on the top rack.

Maintain a temperature of 225 to 250 degrees F. in your smoker.

During the last hour of smoking, wrap the ribs in aluminum foil.

Remove from the smoker and let the meat rest.

Our second dish is...

Smoked Pork Chops with a Fresh Pineapple Compote

What You Need:

Smoker and oak wood chunks

charcoal chimney (starter)

 1 can pineapple slices (Note: we used fresh--and they take a good bit longer to cook, so I'm not sure we gained much, flavor or time-wise.)

1 1/2 cups brown sugar

1 cup water

3 tablespoons grainy mustard

4  (1 1/2" thick) pork chops

3/4 cup dry white wine

1 jar of fruit mustard.

Cut the pineapple into small pieces and bring to a boil in their juice, along with sugar and half of the water. Skim the foam. Simmer for an hour. Pour the pineapple compote into a bowl and cool. Add mustard. Cover and refrigerate (for up to 3 days).

Prepare the smoker. Smoke the pork chops for 3 hours. Remove from the heat. Brush compote juices on each chop. Serve with the pineapple compote.

Super easy and delicious!

 How to describe another food that the angels surely eat?

Tender and succulent, with a just-right balance of sweet and sour. 

A Note from Bandwidth (the biochemist) about the

Chemistry ("Chem Is Try") Of the Cook:

"When grilling or smoking, the actual chemical reaction of burning is oxidation. The most abundant compound in wood is cellulose (C6 H12 06). 

"Sugar + Oxygen + Heat ---> Carbon Dioxide and Water

"But smoke contains well over 100 different compounds, one of which is nitrogen. N combines with air to firm NO2. Nitorgen dioxide is readily absorbed into the surface area of meats. This NO2 absorbs and creates HN)3 (nitric acid) or NO3, which in turn creates sodium nitrite. This final product creates the ever so desirable smoke ring."

Inside the book, you'll find a comprehensive guide to smoking, including some of the best tips we've seen.

Tips for adding flavor.

Thanks to Schiffer Books for providing a copy of the book. (All opinions are my own.)

The Cook's Resources:

Home Smoking Basics by Maria Sartor

Schiffer Books

Remote Smoker Thermometer

Chimney Charcoal Starter

Weber Smoker

 

*Note: Rattlebridge is not affiliated with any links.

 

***

I hope everyone has a fabulous July 4th! 

Before let you go, I wanted to share a gorgeous Independence Day tree that my friend Judy Cox made for her office. 

 So creative and festive. I've got to have a July 4th tree next year!

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

Foodie Friday Link-Up

Have a Safe, Food-Filled July 4th Weekend!

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Foodie Friday -- May 9th

 Welcome to the May 9th Foodie Friday, where great food is always on the menu.

A few weeks ago, we smoked a standing rib roast:

For Bandwidth's 30th birthday, we smoked a beef tenderloin, seasoned only with salt, pepper, and chili powder. The next day, I made French dip sandwiches (provolone, consomme, shallots, fresh French bread, and thinly sliced filet mignon). There's nothing like French Dips to hit the spot after a day of weeding and planting in the garden.

Popular Recipes from Last Week's Foodie Friday

Back Porch Musings  created a scrumptious, elegant Mushroom-Cheesy Flatbread, beautifully served on wooden chopping blocks and willow chargers.

It's easy to see why Million Dollar Meatballs  were one of the most-viewed recipes. Served with gravy and mashed potatoes, this dish looks filling and fabulous.You can find out how to make the meatballs at Rita's Recipes

Oregon Transplant  wowed everyone with her inventive, delicious Pecan Pie Cake . Can't you just imagine sinking a fork through those lucious layers?

Are you familiar with the MYSTERY INGREDIENT CLUB?

Here's how it works: A secret ingredient is assigned to members, and they incorporate it into a recipe (sweet or savory). 

The next club meeting will be held Monday, June 2, 2014. 

** Participating members can host the party. This means that you don't have to follow any rules or do any "hosty" things. You'll be mailed the Inlinkz thumbnail code prior to the event, which you can add to your post. This is totally optional.

**You can add your link at any participating blog. Your thumbnail/link will be seen on all MIC clubbers' blogs

** Other than using the secret ingredient in a recipe, there are no rules. 

** If you'd like to play with us, just leave a comment (or email me at designsbygollum@gmail.com and type MYSTERY CLUB in the subject header. 

** The secret ingredient will be unveiled via email.

** If you'd like to host the party on your blog, you'll be mailed the Inlinkz thumbnail code prior to the event.

**This isn't a weekly meme. The MIC meetings happen mysteriously!

Come on and join us. We'll have a great time!

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

It's pretty simple: there are NO RULES.

You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.



Have a great weekend!

Smoked Rainbow Trout

If you've visited the Smoky Mountains, then you've seen fly-fishermen standing in clear, rushing creeks. Trout fishing is part sport and part romance--and it can end in a fine meal if you are very, very lucky. Simple, pan-fried trout is considered a delicacy in east Tennessee; but if you want to knock the flavor over the moon, add smoke, bacon, and crab meat.

Smoked Rainbow Trout

Wrapped in Bacon & Stuffed with Crabmeat

Soak whole, cleaned trout in salt-lemon water for 1 hour.

Make the Crab Stuffing:

2 cans lump crab meat, drained and picked over

1/4 cup mayonnaise

1 tsp Dijon mustard

1 tsp Old Bay Seasoning

1 to 2 tsps smoked paprika

1/4 to 1/2 cup unseasoned breadcrumbs

1 tsp lemon juice

Dash of Tabasco

1/2 tsp ground pepper

1 tsp (or to taste) Kosher salt

Mix ingredients and set aside. 

Prepare the Trout:

Lay the trout on bacon strips. Through a side split in the trout, stuff with crab mixture.

Roll bacon around the trout. If desired, sprinkle with more Old Bay Seasoning.

Smoking:

Heat smoker to 225 degrees F (give or take 10 degrees). Smoke the trout for 2 1/2 to 3 hours, checking frequently. The final temperature should be approximately 160 degrees F.

Remove from smoker. Garnish with lemon and parsley. If you can find watercress, it pairs wonderfully with smoked fish.

"Everything was a rainbow, rainbow, rainbow!

And I let the fish go."

--"The Fish," Elizabeth Bishop, American Poet

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