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any ideas for smoking something new/unusual?

Njchicaa Dec 26, 2011 05:54 AM

My husband and I both have off this week and want to try cooking some new stuff in our smoker. We've done ribs, pork butt, pork loin, brisket, whole chicken, chicken wings, and turkey breast. Our most recent experiment was smoked meatloaf (amazing!).

Anyway, I was wondering if anyone had some ideas for something new to try. We don't eat lamb or duck... so those aren't options for us.

At this point, I'm thinking about trying to smoke a rump or eye roast.

  1. t
    travelerjjm Jan 1, 2012 09:33 AM

    I did not see ham hocks mentioned here. Very good by themselves or for seasoning soups, beans and other stuff.

    1. d
      dowlf Dec 31, 2011 06:42 PM

      Oxtails.

      1. MGZ Dec 31, 2011 03:58 AM

        As you seem to have learned, eye roast does not have enough fat and collagen to barbecue properly. A chuck roast is definitely a better candidate for such preparation.

        Meatloaf is a good one. You can try making it with pork, as well.

        It's too bad you don't like lamb as a barbecued leg may be the single most underappreciated and underutilized cut in the outdoor cooking universe. I wouldn't suggest making it, but if you ever have a chance to try it somewhere else, it may change your mind about lamb.

        2 Replies
        1. re: MGZ
          nofunlatte Dec 31, 2011 09:22 AM

          *I* like lamb and I have a smoker. Tell me more!

          1. re: nofunlatte
            MGZ Jan 1, 2012 06:57 AM

            I prefer to use bone-in and a basic barbecue rub - salt, pepper, ground chile, turbinado sugar, and paprika. A cooking temperature of around 225-235 and approximately 6 to 8 hours depending upon the size of the leg (and the weather). I use whatever wood I have available, which is usually maple, oak, and/or cherry. A mop sauce that contains fat is helpful at about the 2/3rds mark until complete.

        2. nofunlatte Dec 31, 2011 03:28 AM

          Bologna. I've never done this, but a guy at my local hardware store is an experienced smoker and he said this is wonderful. I might give it a try this summer.

          1. a
            AsperGirl Dec 30, 2011 06:13 PM

            You said your roast beef was a bust?

            About roast beef & prime rib in a smoker: You can start it in a hot smoker and finish it at lower temp in an oven where the temperature control is better.

            1. j
              jserena Dec 30, 2011 03:44 PM

              How about smoking jalapenos to make your own chipotle chiles? It's easy and fun. (Your smoked meatloaf sounds like a kick!)

              1 Reply
              1. re: jserena
                scubadoo97 Dec 30, 2011 05:25 PM

                I've not been successful at smoking fresh chilies. They smoke fine but they don't dry out. Chipotles are smokes and dried. I'm sure I could dry them but it would take a long time

              2. l
                laststandchili Dec 29, 2011 09:15 AM

                I frequently throw a chuck roast on when cooking ribs or chicken. Lots of S&P and just throw it on the cool end of the offset grill for the duration of cooking time. Refrigerate overnight then slice thin for sandwiches.

                I also smoke mac and cheese quite a bit. Just put your favorite preparation in a buttered cast iron skillet and put it on the smoker for an hour to an hour and a half. Picks up some nice flavor.

                4 Replies
                1. re: laststandchili
                  Njchicaa Dec 29, 2011 01:54 PM

                  wow! smoked mac and cheese. I think that my husband and BIL would DIE if I ever even mentioned that to them. I'll keep that in my bag of tricks for the next time we are doing a big meal for everyone. They will LOVE it!

                  1. re: laststandchili
                    scubadoo97 Dec 29, 2011 02:25 PM

                    Chuck is an excellent item to smoke as well as a whole shoulder clod. Makes excellent pulled beef. Better than brisket for pulled beef IMO.

                    I'm not sure if it's been mentioned but smoked baked beans is awesome and worth a try. Toss a tray of baked beans in the smoker while smoking a pork shoulder, brisket or chuck. There are plenty of recipes on the net. The beans are usually kinda sweet but with a vinegar kick.

                    I'll be smoking a prepared corned beef to make pastrami for NYE. If you've not tried this, give it a try. Fresh pastrami is fantastic. Whether you corn your own beef or buy a prepared corned beef the coasting and smoking part is easy and so tasty.

                    1. re: scubadoo97
                      porker Dec 29, 2011 05:22 PM

                      A coupla extra steps and you'll have Montreal smoked meat!

                      1. re: porker
                        Infomaniac Dec 30, 2011 07:48 AM

                        I like Montreal smoked meat better than pastrami.

                  2. c
                    CDouglas Dec 29, 2011 08:09 AM

                    You can smoke-cook pot roast with great results:
                    http://virtualweberbullet.com/chuckro...

                    You can smoke finished stew or chili in a wide aluminum pan for a few hours to get added flavor.

                    Smoked potatoes are always a hit.

                    4 Replies
                    1. re: CDouglas
                      opinionatedchef Dec 29, 2011 11:26 AM

                      that's neat to know that the smoke just from the top- has an impact.
                      (i had thought it had to be from all around). Fun idea for chili or soups (smoked tomato bisque, smoked clam chowder...).

                      1. re: opinionatedchef
                        MGZ Dec 31, 2011 05:20 AM

                        Other than for purposes of adding the vegetables at the end, the aluminum pan is unnecessary. The packaged seasonings are downright vile. Nevertheless, barbecuing a chuck roast is an often overlooked preparation.

                        1. re: MGZ
                          scubadoo97 Dec 31, 2011 07:11 AM

                          I like smoked chuck better than brisket

                          1. re: scubadoo97
                            Veggo Dec 31, 2011 07:14 AM

                            scuba, would you e-mail me? Thanks.

                    2. Delucacheesemonger Dec 28, 2011 11:10 PM

                      Big scallions or leeks
                      Bluefish

                      1 Reply
                      1. re: Delucacheesemonger
                        Njchicaa Dec 29, 2011 08:20 AM

                        We've done bluefish a couple of times. Very good!

                      2. opinionatedchef Dec 28, 2011 10:55 PM

                        two suggestions:
                        -- toss raw pecans in warm maple syrup and kosher salt. Smoke on Pam'd disposable aluminum pans w/ holes poked all over them.

                        -- much more complicated is this stew. As part of it, i smoke the beef, onions, tomatoes, garlic:

                        SPICY SMOKED BEEF CHILE WITH SMOKED TOMATOES,SMOKED ONIONS,CHORIZO, CHIPOTLES AND 3 BEANS , Served w/ Lime Crema

                        This is also delicious without smoking the beef, onions, tomatoes. Makes 9 qts.

                        4.2 lb. beef chuck, in steaks form or lg. cubes, smoked 3-4 hours at 250 degrees**
                        ½ lb. Portuguese chorizo, sliced ( Spanish chorizo is too dry/tough for this; Mexican not right flavor)

                        ¼- ½ c. bacon fat plus leftover chorizo fat
                        6 c. onions, chopped or : halved, peeled, and smoked 3-4 hours
                        at 250 degrees and chopped
                        3 med. Carrots, ch.
                        2 c. chopped celery (can include leaves)
                        8 lg. cloves garlic, minced

                        ½ c. chile powder (general blend, not ancho or chipotle; should have strong chile flavor and not taste primarily of salt)
                        1 T. toasted ground cumin seed

                        3 28 ou. cans whole plum tomatoes, Pastene, drained and chopped or drained and smoked 3-4 hours at 250 degrees and chopped
                        Tomato juices/sauce from cans
                        6 ou. Tomato paste mixed w/ 2 c. water
                        3 ½- 4 c. beef stock, or ½ c. beef demiglace melted in 3 c. water
                        12 ou. Bottle Sam Adams Honey Porter( less bitter that stout etc.)
                        ¼ c. chipotle puree( canned chiptoles pureed w/ their adobo sauce)
                        More tomato- juice, sauce, puree, or chopped- to taste

                        3 cans Trader Joe’s Cuban Black Beans      All beans can be substituted as you wish.
                        2 cans ‘Southwest Chile Beans’
                        1 can Goya Pink beans
                        ½ c. cornmeal
                        5 c. cooked sweet corn- fresh or frozen( I like the texture and touch of sweetness that corn adds)

                        Over low high heat, saute chorizo in a little bacon fat til most of its fat is rendered. Remove chorizo.
                        Add bacon fat to pan; sautee onion, carrot, celery, garlic til translucent- 5-10 min.
                        Add chile powder and cumin, stir well and cook over med. heat 3 min.
                        Add beer to deglaze, scraping up bottom of pan.
                        Cube beef, pulse in cuisinart to coarsely shred; add to pot.(If you use non-smoked beef, saute beef in bacon fat before adding to pot.)
                        Add tomatoes through more tomatoes. Bring to boil, partially cover, simmer 1 hour.
                        Add cornmeal (as a thickener), then beans and corn, and simmer ½ hour.
                        Flavors improve with aging. If too hot, add more tomato, beans, corn,
                        or cubed peeled butternut or kabocha squash, roasted til half-tender.
                        Serve with lime crema.

                        * The liquid part of this is what you play with: how much tomato you like, how thick you like it etc.
                        **Obviously, smoking the components is not required; I just find it worth the trouble. If you’re smoking things,you could substitute pork shoulder cut into steak form. If you’re not smoking, you could substitute pork loin or pork shoulder.
                        I would not substitute with chicken or turkey because they will dry out when cooked this long (but maybe their thigh meat would work if the chile were cooked for a shorter time.).

                        LIME CREMA

                        3C. THICKEST SOUR CREAM or MEXICAN CREMA
                        4 T. FRESH LIME JUICE
                        2 T. LIME ZEST, finely minced

                        A LOT OF CHOPPED CILANTRO

                        KOSHER SALT to taste

                        Whisk together. Refrigerate .
                        Make at least a few hours in advance so flavors can blend.

                        1 Reply
                        1. re: opinionatedchef
                          Njchicaa Dec 29, 2011 08:21 AM

                          Thank you for this recipe. Will definitely try it this winter.

                        2. w
                          WNYamateur Dec 28, 2011 11:07 AM

                          When I'm smoking with hickory, I halve a couple of big onions - leave the skin on - smoke them for a couple of hours, then peel them. Smoking with the skin on saves the outer layers of the onion from charring.

                          I keep these in the freezer to use as a starter for vegetarian dishes, e.g. soups or bean filling for Tex-Mex.

                          2 Replies
                          1. re: WNYamateur
                            alkapal Dec 28, 2011 02:54 PM

                            that is an excellent idea, WNY!

                            1. re: WNYamateur
                              m
                              mikey031 Dec 28, 2011 03:12 PM

                              "When I'm smoking with hickory." got me thinking that all the previous replies have been about what to smoke, maybe you can find some different wood or items to create smoke flavors in a way to add a new dimension to something you already successfully smoked.

                              I've used rice and wood combo before, and have frequently added herbs over smoking wood chips with great success. Rosemary and thyme stems work well. I have also tried using apple slices and citrus fruit that had previously been juiced. They didn't seem to impart much flavor but I was using only a small stove top smoker. Perhaps this is an approach to finding something new?

                            2. Njchicaa Dec 28, 2011 10:59 AM

                              Smoked roast beef was a bust. The smoker was too hot and the thing cooked too fast. Seriously tough to the point of being inedible. I'm trying to salvage it tonight in a pot roast.

                              Smoked shrimp cocktail, on the other hand, was delicious!

                              Thanks for all of the ideas. We're going to try to smoke fish next. We've done bluefish a couple of times and that turned out well. I also want to try smoked stuffed peppers.

                              10 Replies
                              1. re: Njchicaa
                                s
                                seamunky Dec 28, 2011 01:15 PM

                                Regarding smoked stuffed peppers, ABT's are popular amongst the smoking community. Not sure how they earned their name but it's basically a jalapeno stuffed with a cream cheese/shredded cheese mixture and wrapped with bacon. Many people halve the jalapeno for a better proportion of spice and often add a cocktail weiner such as Hilshire Farm's "Lil' Smokies" in each pepper.

                                And yes, ABT stands for Atomic Buffalo Turds. And they are delicious. Have you ever smoked a "Fatty"?

                                1. re: seamunky
                                  c
                                  Cheez62 Dec 28, 2011 04:29 PM

                                  Yes, ABT's, fatties, and MOINK balls! Great appetizers/snacks when barbecueing.

                                  1. re: Cheez62
                                    kubasd23 Dec 28, 2011 04:29 PM

                                    I'm scared to ask what fatties and MOINK balls are..... haha

                                    1. re: kubasd23
                                      Veggo Dec 28, 2011 04:59 PM

                                      Maybe Chinon00 could field that one?

                                      1. re: kubasd23
                                        c
                                        Cheez62 Dec 28, 2011 05:35 PM

                                        Fatty - started out as simply a roll of pork sausage (Jimmy Dean, etc.) with the wrapper removed, kept in it's "log" shape, sprinkled with a rub and cooked on the smoker for a few hours, until done. Cut into chunks, serve with a favorite sauce. It has grown to include the same sausage flattened out, adorned with cheese, peppers, other meats, and then rolled again and cooked as above. Personally, I prefer them the original way.

                                        MOINK Balls - Beef meatballs, traditionally pre-made from the supermarket (the MOO), wrapped with bacon (the OINK), pinned with a toothpick, seasoned with your favorite rub, cooked in the smoker until the bacon is done, then sauced or glazed if you desire. Homemade meatballs are an acceptable substitute, but beyond that, keep it simple. Gotta be beef meatballs and pork bacon. Anything else is frowned upon by the International MOINK Ball Appreciation Society (IMBAS).

                                        1. re: Cheez62
                                          kubasd23 Dec 30, 2011 03:13 PM

                                          They both sound pretty tasty, actually! I'm a sucker for most things smoked, though.

                                          1. re: kubasd23
                                            c
                                            Cheez62 Dec 30, 2011 07:02 PM

                                            I am too. I enjoy finding something new to try. I love to smoke chuck steaks for a while, but not until cooked through, and then cube them and brown the meat in some bacon fat before it becomes part of my chili.

                                            Another thing that I just did recently was fresh salty oysters. In the smoker for around 20 minutes maybe, just until warm but not cooked. Some open a bit and take on a smoky flavor, others are still nearly raw, you get to have some of each. Delicious! My parents came up from coastal North Carolina for Christmas, and brought a bushel with them. Over two evenings, with 4 to 5 of us, we ate about 250 oysters!

                                            1. re: Cheez62
                                              porker Dec 30, 2011 07:51 PM

                                              I love smoked oysters, however...
                                              tried grilled oysters for the first time a month ago in New Orleans. I'm hooked. On the half shell, over live charcoal, drizzled with garlic butter (gets the flames up) and sprinkled with a smidge of grated parmesan. Made these 6 times since our return including xmas eve and day.

                                              1. re: porker
                                                c
                                                Cheez62 Dec 30, 2011 08:27 PM

                                                Sounds delicious! I'll have to add that to the oyster arsenal....

                                    2. re: seamunky
                                      Njchicaa Dec 28, 2011 04:56 PM

                                      wow I was thinking plain bell peppers stuffed with rice, cheese, and maybe some chick peas or ground beef. My husband would be all over the idea of stuffed jalapenos wrapped in bacon... and he absolutely wouldn't be deterred by the "ABT" name for them.

                                  2. m
                                    momnivore Dec 28, 2011 10:05 AM

                                    I'll second (or third) the replies for fish. My dad does smoked salmon and smoked trout and they are always wonderful. Also, would you mind posting how you do the smoked meatloaf? I'm intrigued and never thought about doing that.

                                    2 Replies
                                    1. re: momnivore
                                      Njchicaa Dec 28, 2011 10:50 AM

                                      Smoked meatloaf was easy. I mixed up my usual recipe. Then pressed it into a foil-lined loaf pan to mold it. I let it sit in the fridge for an hour or so to "set". Then my husband lifted the foil out of the pan and set it right on the rack in the smoker. It took about 3 hours and was sooooo good!

                                      1. re: Njchicaa
                                        c
                                        Cheez62 Dec 28, 2011 04:27 PM

                                        I do the same, but indirect on the Weber, with hickory chunks added. I find that it takes on plenty of smoke, even with the shorter cooking time.

                                    2. porker Dec 28, 2011 05:50 AM

                                      Speaking of seitan, I grilled spam both to the delight and horror of guests. Might be tasty smoked.

                                      1 Reply
                                      1. re: porker
                                        m
                                        mikey031 Dec 28, 2011 06:00 AM

                                        red onions - smoked red onion mash potatoes
                                        tomatoes - smoked tomato BBQ sauce
                                        any nuts - smoked walnut pesto
                                        mushrooms - smoked portobella topped steak
                                        seafood as suggested by others specificaly salmon, trout, sturgeon, or mussels
                                        treat a pork loin like a Ham meaning brine the smoke it.... more reasonably sized than a whole leg

                                        These are a few things I've actually done that work out well.

                                      2. alkapal Dec 27, 2011 09:48 PM

                                        steak…my husband loves the smoked steaks he gets in texas. i've never had one. he says they are quite thick.

                                        1. c
                                          cathyeats Dec 27, 2011 09:27 PM

                                          I know you will be skeptical of this, because I was myself. But I smoked seitan over the summer, and it was amazing. Like Texas brisket! A party full of meat lovers went nuts over it. I can post the recipe if you are interested.

                                          1. p
                                            panjuice Dec 26, 2011 03:55 PM

                                            Wow meatloaf sounds yummy!
                                            Smoking any firm cheese always a great option, as a side dish or later for leftovers to make a sandwich.
                                            Mayhaps be unusual for you, ever try adding - firm tofu - when you are smoking your meats ...
                                            Veggie for smoking, can try stuffing pepper w cheese, rice, or your fav recipe etc
                                            How about eggplants w some spice rubs

                                            2 Replies
                                            1. re: panjuice
                                              kubasd23 Dec 28, 2011 04:13 PM

                                              I was just about to reply with most of your suggestions, ha. Smoked cheese, especially if you're using apple wood, is fantastic. I really like smoked Jarlsburg. Smoked Tofu is fantastic, as is smoked seitan. Smoked Eggplant is one of my favorite smoked items, veggie or not. Smoked tomatoes are an amazing addition to any dish, but my favorite preparation is a filet of smoked tomato on a bruschetta with a bit of sea salt, paprika, and olive oil.

                                              But..... smoked salt. It sounds like something that is easily bought, but I discovered accidentally how easy it is to prepare, and how phenomenal it is. I was going to roast asparagus, and I sprinkled my favorite salt (Celtic Grey) all over it. Unfortunately, my roommate had let the roast he cooked for christmas bubble over quite a bit, so the oven became very smoky. I was able to yank the asparagus off the sheet tray (in retrospect, smoked asparagus might have been awesome), but the salt stayed on the sheet. I used that smoked salt on everything!! It was soooo good! I know I'm probably late to that game, but the depth of flavor is fantastic.

                                              1. re: kubasd23
                                                porker Dec 29, 2011 06:50 AM

                                                Yeah, smoked salt is a good idea....

                                            2. babette feasts Dec 26, 2011 03:13 PM

                                              tomatoes

                                              honey - good with cheese

                                              1. jmcarthur8 Dec 26, 2011 02:48 PM

                                                My friend's dad used to serve home smoked coho salmon, brown trout, pheasant and woodcock at Christmas every year. What a treat!

                                                1. scubadoo97 Dec 26, 2011 01:36 PM

                                                  Two things I've done not listed are almonds and jerky

                                                  1. Pedr0 Dec 26, 2011 12:17 PM

                                                    Not really unusual but you might try pork chops even though you seem to have done several other cuts. The trick is standing them up vertically so they get an even smoking. Pork is so lean anymore, if you can find some slightly fattier ones they won't dry out so easily.

                                                    1. t
                                                      travelerjjm Dec 26, 2011 12:09 PM

                                                      Cheddar cheese, but do not oversmoke it.
                                                      Cornish game hens!
                                                      I hear eel works well, but I cannot get any fresh eel
                                                      Pecans
                                                      Beef jerky
                                                      Pheasant is *wonderful* smoked.
                                                      Bacon (buy fresh pork belly)

                                                      Check out the Bradley Smoker Forums for some great ideas, even if you have another brand of smoker.

                                                      1 Reply
                                                      1. re: travelerjjm
                                                        f
                                                        ForFoodsSake Dec 28, 2011 03:07 PM

                                                        A friend of ours has smoked Cheddar, Colby, and Monterrey cheeses, and they all turned out delicious!

                                                      2. g
                                                        gordeaux Dec 26, 2011 10:29 AM

                                                        Oysters
                                                        Have you done Jerk anything in the smoker yet?

                                                        1 Reply
                                                        1. re: gordeaux
                                                          porker Dec 26, 2011 11:33 AM

                                                          oysters, good idear

                                                        2. Veggo Dec 26, 2011 08:37 AM

                                                          Many somewhat oily fish smoke well - amberjack, mullet, mackerel, for example - and can then be used in delicious fish dips.

                                                          2 Replies
                                                          1. re: Veggo
                                                            Pedr0 Dec 26, 2011 03:08 PM

                                                            Trout smokes well too. There's a Lithuanian woman in the Catskills (Bearsville) that used to make this and it was great.

                                                            1. re: Veggo
                                                              alkapal Dec 27, 2011 09:47 PM

                                                              cobia

                                                            2. e
                                                              ElizabethS Dec 26, 2011 08:32 AM

                                                              You don't really need a smoker for this (I use a pot with a steamer) but shrimp smoked over bay leaves are delicious. I put a handful of bay leaves in a dry pot, put the steamer on top and then large raw shrimp. Turn the gas up high and the leaves smoke (be sure you don't care too much about that pot). When they turn pink they're done.

                                                              1. Hank Hanover Dec 26, 2011 08:24 AM

                                                                All the spices you would normally use to make a BBQ rub can be smoked for even more intense flavor. Kosher salt, paprika, chili powder, pepper all work very well. Sugar probably wouldn't. I suspect it would melt.

                                                                You could look into a smoke pistol http://www.amazon.com/Smoke-Pistol-Hi... and cold smoke bacon.

                                                                Oh and everyone has to try their own jerky.

                                                                1. m
                                                                  Maximilien Dec 26, 2011 06:30 AM

                                                                  smoke eggs, fish, scallops, vegetables ( tomatoes, ...)

                                                                  1. porker Dec 26, 2011 06:29 AM

                                                                    With the title, I was going to suggest jackweed.....

                                                                    Howsabout fish like salmon or halibut? Or clams/oysters/mussels?
                                                                    Smoke some salt.

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