Smokin’ hot
It's Grilling Season. It started around Memorial Day (I think that that's the official kick off day), and will go strong until Labor Day. After that, the die-hard grilling fans will hover around the barbecue, wearing heavy coats and shivering, (but will be too stubborn to admit that they are cold). As much as I like grilling and the flavor of grilled food, I think that smoking is more unique and has a bigger impact. I love smoked chicken, smoked peppers, smoky bacon, smoked salmon...... The technique produces an intense flavor that adds depth to ordinary recipes, creates dimension where there is none, and generally perks up boring food. Liquid smoke just doesn’t make the cut in terms of authentic smokey flavor. To me, it tastes plastic-y and nothing like the earthy character, hearty flavor and great texture that well- smoked food has. What can you do to achieve that flavor profile if you don't have much kitchen/patio space, an arsenal of kitchen tools, or refuse to use "smoke-in-a-bottle"? The answer - the new Stove-top Kettle Smoke and Wood Roaster. The adorable red smokers arrived at In Good Taste today, much to my delight. The compact, circular kettle resembles a large covered pot, with a place for an easy- to -read thermometer right on top. Creating perfectly smoked food is easy- just spread the wood chips evenly over the bottom of the smoking pan, position the drip pan on top of the wood chips (which are included, by the way) and add water or broth, place the grill rack with food onto the smoking pan, and put the domed kettle lid onto the smoking pan. Then, place the smoker onto a stove top burner and set it to medium heat. You can also use it outside on the grill. Use the thermometer to adjust the burner to proper smoking temperature. That's it. You can smoke up to five pounds of food with this compact tool, but it's small and light enough for me to move around easily. I can definitely picture myself making a tasty smoked chicken (emulating the perfect smoked chicken from Tom Hurley's recent grilling class) and a platter of smoked salmon. Smoking beats grilling any day- especially in the winter!
-Josie
It's Grilling Season. It started around Memorial Day (I think that that's the official kick off day), and will go strong until Labor Day. After that, the die-hard grilling fans will hover around the barbecue, wearing heavy coats and shivering, (but will be too stubborn to admit that they are cold). As much as I like grilling and the flavor of grilled food, I think that smoking is more unique and has a bigger impact. I love smoked chicken, smoked peppers, smoky bacon, smoked salmon...... The technique produces an intense flavor that adds depth to ordinary recipes, creates dimension where there is none, and generally perks up boring food. Liquid smoke just doesn’t make the cut in terms of authentic smokey flavor. To me, it tastes plastic-y and nothing like the earthy character, hearty flavor and great texture that well- smoked food has. What can you do to achieve that flavor profile if you don't have much kitchen/patio space, an arsenal of kitchen tools, or refuse to use "smoke-in-a-bottle"? The answer - the new Stove-top Kettle Smoke and Wood Roaster. The adorable red smokers arrived at In Good Taste today, much to my delight. The compact, circular kettle resembles a large covered pot, with a place for an easy- to -read thermometer right on top. Creating perfectly smoked food is easy- just spread the wood chips evenly over the bottom of the smoking pan, position the drip pan on top of the wood chips (which are included, by the way) and add water or broth, place the grill rack with food onto the smoking pan, and put the domed kettle lid onto the smoking pan. Then, place the smoker onto a stove top burner and set it to medium heat. You can also use it outside on the grill. Use the thermometer to adjust the burner to proper smoking temperature. That's it. You can smoke up to five pounds of food with this compact tool, but it's small and light enough for me to move around easily. I can definitely picture myself making a tasty smoked chicken (emulating the perfect smoked chicken from Tom Hurley's recent grilling class) and a platter of smoked salmon. Smoking beats grilling any day- especially in the winter!
-Josie
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