Smoking with dried fruit??
Has anyone ever heard of smoking meat with dried fruit?
I was looking at Nodine's Smokehouse and they mention how they use the leftover pulp from cider making in their smoking process.
Do you think one could use a couple dried apple chips/rings and produce good results? My thought would be the dried apple may have too much sugar and leave the meat with a more burnt-y smoke flavor. Any advice would be appreciated ...thanks Hounders!
We do a lot of low and slow smoking - first rack o ribs of the new year on the Kamado right now. I would add the fruit to the top of the ribs or roast for pulled pork and secure them with toothpicks. We Q at about 230 degrees. If the fruit isn't directly over the fire, meaning the meat between the heat source and the fruit, I don't think it should burn up.
You have peaked my interest and I am thinking dried apricots on top of ribs........and I think the rub should be rather spicy and the apricots on during the 24 hrs the ribs are marinading to leach out their flavor.
Open to anyone else's ideas too, or experiences even better than conjecture.