hallsofmontezuma
Well-known member
Basically, what do you smoke on the RecTeq that other people wouldn't think about?
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Oh I'll bet that's amazing. Any pics?Making pizza from scratch with the kids and cooking on my RT-340
...porky, smoky old fashioned....I’ve cautioned here before about smoking something while hot smoking other foods as the secondary item will some of the flavor of what you are cooking ie smoking water while smoking pork.
A few weeks ago I did a cast iron skillet apple pie on the Recteq Bull and the wife swears it's the best apple pie she's ever had.Basically, what do you smoke on the RecTeq that other people wouldn't think about?
Reminds me of this smokey cocktail I had on a cruise.Water. I know, it sounds weird, but.... Smoked cocktails are a bit of a craze right now, and it just made sense to me that if I could infuse the ice with some smoke, that would accomplish the same thing as the crazy smoke contraptions that some people use. So, I fill a disposable aluminum pan with ice, and throw that in when I'm cooking something else. About 45-60 minutes of smoke is fine, then I make ice cubes in the cocktail mold that i've got (makes four round ice "cubes"), and make smoked ice. Mix up an old fashioned with your favorite bourbon, and pour it over smoked ice.....subtle, but noticeable smokiness.
....you did ask for not normal, right?
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Turkey breast is on my list of things to try. For pizza, do you think max temp would work for a frozen grocery store pizza? I'm thinking of trying it with GrillGrates.Turkey breast and pizza. For pizza I use as high a temp as I can get.
I've tried salmon but it just dries out.I want to try some salmon but haven't gotten to it yet.
This is interesting. Nuts and olives get a smokey flavor?Olives, artichokes, salt, cheese, nuts and chocolate are some of my faves. Low-smoked (~180 deg. or cold with smoke tube) olives and artichokes are amazing. Most types of olives do really well with this. And I usually take a jar of artichokes (from Costco) and put them in a disposable pan. Both only take about 45 min to get a good smoky flavor, then you can even put them back in the original jar to keep in the fridge.
Of course, the usual cold-smoked cheese is fantastic, too. Lots of good tips & guidance on the web for cheese, including how to safely vacuum seal & store.