- Joined
- Jan 14, 2006
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- At home on the range in Wyoming
I did a couple of cooks that could have qualified for the Throwdown, but it didn't even cross my mind... First up was some cured and smoked salmon. My basic thirdeye method, but after 3 hours It was only about 110° internal, so into a 200° oven for about 25 minutes brought it up to temp. And guess what .... no excess albumen. I'll have to experiment with this hot finish again to see if I can get a repeat. This one was 100% alder instead of my cherry finish. Very tasty.
Then we made some some salsa with smoked tomatoes. I did the tomatoes in cupcake pans (thanks again Myron :yo
and this is a really neat technique. First they stay very moist, and it takes much less olive oil, and second I did two different seasonings. Which is really going to come in handy when making smoked tomatoes for pasta dishes or for pizza toppings.
Then we made some some salsa with smoked tomatoes. I did the tomatoes in cupcake pans (thanks again Myron :yo
and this is a really neat technique. First they stay very moist, and it takes much less olive oil, and second I did two different seasonings. Which is really going to come in handy when making smoked tomatoes for pasta dishes or for pizza toppings.
