tag:blogger.com,1999:blog-5726217927883691578.post8594376612494994490..comments2010-12-04T00:19:24.438-06:00Comments on Mind Musings: BBQ and Writing...D. D.http://www.blogger.com/profile/03455259370257665316noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5726217927883691578.post-35262399320590439272009-07-25T12:26:11.799-05:002009-07-25T12:26:11.799-05:00I have my ribs and turkey legs down pat! I love us...I have my ribs and turkey legs down pat! I love using mesquite or hickory for a strong flavor, and pecan for a more delicate flavor.<br /><br />I can even make a nice smoked salmon for breakfast!Unknownhttps://www.blogger.com/profile/13795563884429873435noreply@blogger.comtag:blogger.com,1999:blog-5726217927883691578.post-12594309972500106762009-06-09T15:16:16.654-05:002009-06-09T15:16:16.654-05:00I took a charcuterie class in culinary school abou...I took a charcuterie class in culinary school about 8 years ago. We had a wonderful AltoShaam smoker (commercial equipment, but available to anyone with money and/or credit). First day of class we listed all the things we wanted to smoke. We were a small, yet creative group of students (to say the least)and our chef instructor encouraged our creativity. We did all kinds of food with varying results. Some of the things we smoked were, of course pork of all cuts,various kinds of sausages, other meats (turkey is great!), fish of all types, shell fish (oysters, mussels, shrimp etc) Cheeses, tomatoes, peppers and all types of vegetables. Smoking is an outstanding way to add zip to food. If it's edible and at least somewhat solid, you can smoke it. Don't forget to try different types of wood too- they do impart unique flavors.<br /><br /> Where food's concerned, it's always good to take a giant leap out of the box.<br />Just let me know when dinner is...:)Unknownhttps://www.blogger.com/profile/11164603564928549297noreply@blogger.com