Posts Tagged ‘smoke’

Where There’s Smoke, There’s Flavor Smoking Foods On Gas Grills

Today’s grillers are hungrier than ever for more flavorful foods, as evidenced by the steady increase in the sales of wood chips and wood chunks over the last several years (according to the Hearth, Patio & Barbecue Association).

“When you add particular kinds of wood smoke to your food, you are taking advantage of a technique that most people associate with charcoal. Actually, it’s just about as easy to control wood smoke with a gas grill, and the results are fantastic,” says Chef Jamie Purviance, author of “Weber’s Real Grilling.”

As one of the country’s top grilling and barbecue experts, Purviance offers consumers useful tips when smoking meats, fish and vegetables on gas grills:

Choosing a Smoking Flavor. “The world of barbecue has its traditional pairings of certain woods with certain meats, like hickory with pork and mesquite with beef. Those traditions wouldn’t last if they didn’t taste great, but keep in mind that there are many flavors of wood and foods, other than pork and beef, that improve with a touch of smoke,” says Purviance. Purviance suggests smoking with hardwoods provided they are sold dry and untreated. Avoid softwoods, like pine and fir, because they are too resinous for smoking.

According to Purviance, hardwood chips and chunks fall into three categories of flavor intensity: pungent (mesquite, hickory and pecan), moderate (oak, maple and alder) and mild (apple, cherry and pear). “Beef, lamb and pork handle the pungent woods really well,” he adds. “For the moderate woods, I like fish, pork and poultry. It’s amazing what a handful or two of oak chips can do for chicken pieces. Very quickly they pick up a deep wood-fired flavor without any bitterness. The mild woods have an even sweeter, fruitier quality, which works beautifully with chicken and also with vegetables.”

Prepping the Wood. Not quite ready for grilling, wood chips should be soaked in water for at least 30 minutes; chunks need at least a one-hour soak. Soaking ensures that chips/chunks will smolder rather than simply burn. Thoroughly drain and loosely fill the gas grill’s smoker box, such as the one featured on some Weber Summit® grills, and leave enough room for air to circulate.

On the Rocks. Even without a smoking attachment, you can still enjoy the diverse, rich flavors imparted by smoking. Simply place presoaked wood chips in a foil pan, cover with aluminum foil, and poke enough holes in the foil to allow the smoke to escape. Once the grill is preheated, place the foil pan directly on the bars or lava rocks over the lit burner. Place the cooking grates on top, turn the burners on high, and close the lid. Begin cooking when the grill is fully smoking.

Smoking Sense. Whenever smoking your foods, Purviance offers this last reminder: Meats and vegetables will taste best if the smoke is kept inside the grill. So don’t peek too much. Keep the lid down when grilling with wood. And, for safety, always allow the wood to cool completely before disposing it.

How to smoke a turkey

For those who long for the wonderful taste of smoked turkey but forgo the luxury because of how much it costs in stores, take heart! It’s surprising just how easy and economical it is to make your own smoked turkey at home. Not only will you enjoy this tempting morsel, but just think how much you’ll impress your friends and family.

you don’t need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.

It’s important to allow yourself plenty of time to smoke the turkey until it is completely cooked. Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it’s important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching the bone).

Important points about how to smoke a turkey:

Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety’s sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the “Danger Zone” – between 40° F and 140° F for too long.

Do not stuff a turkey destined for smoking. Because smoking takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F, not to mention that smoked stuffing has an undesirable flavor.

Here’s a wonderful and easy recipe:

Chili-Spiced Smoked Turkey Breast

1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray

Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.

Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.

Yield: 16 servings (serving size: 3 ounces)

If you prefer an actual smoker, water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans – one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking. These are available wherever barbecue grills are found, but here’s an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, possibly because a lot of folks don’t know how to use them. However, as stated above, a smoker is not necessary to get the full, smoky flavor you desire. Unless you’re really into smoking many different things (cooking, not inhaling!), it’s an expense you can do without. Not only will you save money, you’ll also save space.

But, if you do have a smoker, here’s an easy how to smoke a turkey recipe:

1 15 pound turkey, fresh or thawed
1/4 cup butter
1/2 cup white wine
1/2 cup honey
1/4 teaspoon cinnamon

Prepare smoker for a 6 to 8 hour smoke at about 230 degrees. In a saucepan melt butter. Add wine, honey and cinnamon. Heat on low temperature until mixture is smooth and thin. Using a turkey injector, inject half the mixture into the turkey in all meaty areas. Brush remaining mixture over turkey. You can reserve some of the baste to apply later, during the cooking process. Place turkey in smoker. When the internal temperature of the turkey reaches 165 degrees the turkey is done. Remove from smoker and let rest for 10-15 minutes. Carve and serve.

Enjoy!

Ol’ Smoke Crotch [HD]

Ol’ Smoke Crotch [HD]

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TOM FORD JENNIFER TF08 Sunglasses SMOKE / SHINEY BLACK 199 61-16-120 Reviews

TOM FORD JENNIFER TF08 Sunglasses SMOKE / SHINEY BLACK 199 61-16-120

  • TOM FORD JENNIFER TF08
  • Color: 199 SMOKE / SHINEY BLACK
  • Size: 61-16-120
  • COMES WITH CASE, CLEANING CLOTH, & AUTHENTICITY PAPERS

Tom Ford sun wear reflect the hallmark styling of this world-renowned fashion leader. With special attention to innovative design and technological research, each Tom Ford model is a masterpiece of creativity and authenticity. Tom Ford is crested for fashion trendsetters who appreciate style and product innovation. All Tom Ford Sunglasses comes Original Case, box, Cleaning Cloth, Information Booklet and Certificate of Authenticity & Envelope.

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Daughter of Smoke and Bone

Daughter of Smoke and Bone

Around the world, black handprints are appearing on doorways, scorched there by winged strangers who have crept through a slit in the sky.

In a dark and dusty shop, a devil’s supply of human teeth grown dangerously low.

And in the tangled lanes of Prague, a young art student is about to be caught up in a brutal otherwordly war.

Meet Karou. She fills her sketchbooks with monsters that may or may not be real; she’s prone to disappearing on mysterious “errands”; she

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