Smoking meat and fish infuses must-have summer flavor like nothing else. Try these smoked recipes for dinner tonight.
Smoked Lemon-Chipotle Chickens
On a chilly day, the chicken will take longer to cook–up to 45 minutes more. Don't skip the step of tying the chicken with
string; the more compact the chicken, the better the smoking results will be, according to Kevin.
Try barbecue Texas style, which is the beef brisket -- if there is any sauce, it is a thin, spicy pan sauce made from the meat drippings.
Look for a flat-cut brisket, which will be a fairly even thickness, and leave the fat layer on for the best results.
Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue, this recipe for smoked tri-tip comes together quickly, making it ideal for a weeknight dinner.
After Steven Raichlen sent us this recipe in 2011, we declared it the most beautiful and best-tasting chicken we’d ever had.
To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for
smoking--widely available in grill and gourmet shops. This smoked chicken recipe is so wonderfully moist and flavorful, it doesn't need added embellishment.
The chuck-eye roast, aka the chuck-eye roll, is from the beef shoulder, facing the rib-eye roast. It has many layers of fat
and sinew that need to be broken down slowly with heat. Tracy Smaciarz, a second-generation butcher who owns and runs Heritage
Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat for hours. You can achieve a similar
effect by braising the roast in a covered pan with wood chips and onions, allowing it to bathe in a steam bath of onion and
smoke until it's juicy. Make sure your wood chips are fresh--they fade with age.
For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer,
serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For
a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout
airtight up to 1 week or freeze up to 1 month.
Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce
We "dry-brined" the pork before grilling it. This method calls for rubbing a mixture on the pork and chilling it. This allows
for salt to pull seasonings into the meat and improve juiciness and flavor. It's unusual, but you do chill uncovered to keep
the rub "dry." (Otherwise, the rub dilutes in trapped moisture.)
Disposable turkey roasting pans from the supermarket are great for brining the fish. If you can't find mullet in your area, try mackerel, bluefish, amberjack, or even salmon--lower the smoking time for fillets
rather than split fish.
Rainbow trout is a tender fish with pink flesh and a mild flavor. Substitute any other white fish, or even salmon. You can
use other fruit in place of the apples, if you prefer; pears or berries would work nicely.