Posts Tagged ‘Smoked’

Smoked Salmon Recipe Ideas   

by FotoosVanRobin

Smoked Salmon Recipe Ideas   

Article by Tom A Lingle

How to reheat whole smoked turkeys and hams   

by Food Thinkers

How to reheat whole smoked turkeys and hams   

Article by Perry P Perkins

Okay, so I smoked a couple of hams, and a couple of turkeys for some friend’s Easter parties this weekend. As I had to cook them 36 hours in advance, I thought it might be a good idea to offer some tips on how to reheat these beauties, while still keeping them nice and moist.

Here’s how I do it…

How to Reheat a Whole Smoked Turkey

First of all, I always start with a brined turkey. For instructions on brining a turkey, visit my blog.

Preheat oven to 325 degrees. Place your turkey in a roasting pan with about 1 Cup of low sodium chicken broth or apple juice. Brush a little olive over the skin to keep it pretty. Then, cover it tightly with aluminum foil and stick it in the oven.

For a small turkey, 12-14lbs, you need to give it about 1 1/2 to 2 hours, a large one needs 2 to 2 1/2 hours to heat.

Bake for approximately 60 minutes, baste with pan juices, recover with foil and bake for an additional 30-45 minutes or until the internal temperature reaches 150F. Internal temperature only needs to get to about 150 degrees, since it’s already cooked. Carve and enjoy!

Once you’ve reheated the turkey, I’d advise carving all of the remaining meat off the bone and storing in air-tight containers, or freezing immediately.

I like mine with Cranberry Barbecue Sauce. (See my blog for recipe)

How to Reheat a Ham

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil, cut side down. Bake at 325 degrees F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F.

Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished. Remove from oven and let sit for 10 minutes before serving.

If you really want to go “next level” carefully brush a little glaze between each layer of the spiral cut (but not the outside of the ham) before wrapping it up.

It’s a lot of work, but it makes a HUGE difference!

Slow Cooker Method for Reheating Ham

First, make sure that the ham will fit into your slow cooker. If so, put it in cut-side down, and top with the glaze ingredients. You can also just add some apple juice, cider, or chicken broth, about 1 cup will do.

Cover and cook on low for 5-8 hours, until ham is heated through.

If you want to glaze the ham, move it from the crock-pot to a broiler pan and cover with glaze; place oven rack at lowest position, and broil for 10-15 minutes, watching carefully, until glaze is browned.

My favorite glaze:
2 cups pineapple tidbits, drained
2 cups sliced peaches (in heavy syrup) drained
1 cup light brown sugar
1 Tbs Stubbs Mesquite Liquid Smoke
1 package ham glaze seasonings (that come with ham)

Combine pineapple and peaches in food processor and puree until smooth. Pour into a small saucepan and add remaining ingredients.

Bring to a low simmer and reduce by half, stirring often.

Enjoy!

-Perry
Perry P. Perkins
Pit Master
Burnin’ Love BBQ

About the Author

Food blogger and Burnin’ Love BBQ founder, Perry P. Perkins comes from a long line of professional chefs. As a third generation hash-slinger, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.

Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies.

His writing includes the novels Just Past Oysterville, and Shoalwater Voices, as well as his cookbooks: The Shoalwater Cookbook, La Caja China Cooking, and his latest bbq collection, Meat Fire Good.

Perry blathers on foodie topics at http://www.burninloveblog.com, and you can follow him on Facebook at http://www.facebook.com/BurninLoveBBQ

All of Perry’s books are available at http://www.perryperkinsbooks.com

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Smoked Salmon Recipes

by sweet mustache

Smoked Salmon Recipes

Using smoked foods, including smoked salmon, is an elegant alternative to old standards for entertaining, or even every day meals. It has a unique taste and the flavors of natural wood smoke, seasonings, and brines. The quality, texture, and taste of salmon lend themselves to outstanding quality and versatility in recipes. Smoked salmon can be used for appetizers or main courses for breakfast, lunch, or dinner.

Smoked salmon is commonly seen on breakfast or weekend brunch menus as a delicious option. Classic Nova style sliced smoked salmon is delectable on its own or paired with bagels, cream cheese, capers, and onions. It also works well for delightful brunch recipes such as the following frittata:

Smoked Salmon, Leek, and Dill Frittata

1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips

Preparation

Preheat broiler. Melt butter in medium, nonstick, ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

Smoked salmon is also frequently seen as a wonderful appetizer or hors d’oeuvre, and again, it stands alone beautifully, but can also be enjoyed in many recipes. An elegant smoke salmon recipe to serve for entertaining special guests could be the Caviar and Salmon Blini Tortes, which are sure to impress.

Caviar and Salmon Blini Tortes

For Egg Salad

1 hard-boiled egg, finely chopped
2 tablespoons sour cream
1 tablespoon finely chopped chives

For Blini

2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 large egg, separated
1/2 stick unsalted butter, melted and cooled, divided

For Filling

1/4 lb thinly sliced smoked salmon at room temperature
2 oz trout caviar, such as rainbow- trout caviar, or salmon roe
Garnish: sour cream; chopped chives

Preparation

Make egg salad:

Stir together all ingredients and a pinch of salt.

Make blini:

Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter. Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.

Fill tortes:

Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini and serve.

Using smoked salmon recipes for a main course makes a statement with the distinctive taste that sets it apart from the ordinary. North Atlantic salmon is available as well as wild Alaskan Sockeye salmon. Both can be prepared hot or cold smoked with unique spice blends for their characteristic flavor. The following main dish pasta recipe uses the smoked salmon combined with crème fraiche and herbs to complement the flavor.

Smoked Salmon Pasta Verde

1 1/2 cups dry white wine
3/4 cup crème fraîche or sour cream
12 ounces dried fettuccine
8 ounces small sugar snap peas (about 2 cups), strings removed, or thawed frozen shelled edamame
1 cup thinly sliced green onions (about 5)
1/3 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Preparation

Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.

Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, and then return to pot.

Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

Sugartown Smoked Specialties, Inc. offers smoked salmon, and has an expertise smokehouse staff who pays particular attention to detail in preparing their smoked foods. The result is exceptional tasting smoked seafood, fowl, pork, and other specialties offered by Smokedfoods.com. Products are available on line, and at their retail location in Chester County, Pennsylvania.

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Smoked Pork Shoulder Barbeque

Great video on how to smoke pork- southern style

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WSM Smoked Chicken — Step4:Load the Smoker

Load the water pan, the meat and get it going

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Smoked Turkey on the Weber Smokey Mountain (WSM)

My first smoked turkey on the Weber Smokey Mountain. Brine recipe found at virtualweberbullet.com bbq-4-u.com

Slow Smoked Beef Brisket

Brisket can be one of the hardest cooks on the BBQ. I’ve cooked many of them and this recipe works well. The key is steady even cooking temps for the length of the cook. I smoke my brisket at 250 with some hickory and sometimes some fruit wood like cherry or apple. I like to cook my brisket to an internal temp of 190 which means it’s tender and juicy but still slicable. Every brisket is different and the cooking time will vary depending on the fat and connective tissue content. I find the times vary from 50-60 minutes per pound. Injecting the brisket will speed the cooking time up as much as an hour or so overall.

How to Barbecue Sausage : How to Prepare Wood for Smoked Sausage

Learn how to prepare wood for smoking sausage with expert cooking tips in this free BBQ recipe video clip. Expert: Lawrence Holmes Bio: Lawrence Holmes is a 3rd Generation BBQ master. His great grandfather Emet’s (Papi) Louisiana recipes have been enjoyed for over 103 years. Filmmaker: Craig Weisman

Smoked Pulled Pork Part 1 – www.Cooking-Outdoors.com

www.Cooking-Outdoors.com host Gary House, The “Outdoor Cook” shows you how to smoke a Pork Shoulder for Pulled Pork Sandwiches using the Char-Griller BBQ with a Fire Box attachment. Vistit http to learn the arts of cooking with Dutch ovens, BBQ’s, Grills, Fire Pits, Foil Cooking, and CampFire Cooking.

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Smoked Bologna

Smoked Bologna, Greek Salad, and Bacon Wrapped Asparagus. Sorry about the wind… Check out Ontario Gas BBQ at www.bbqs.com and www.BBQTalk.ca