The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-12-2006, 11:34 AM   #1
Hawgsnheifers
Take a breath!
 
Hawgsnheifers's Avatar
 
Join Date: 01-26-06
Location: Topeka, Kansas
Downloads: 0
Uploads: 0
Default How do you smoke veggies and other stuff

Anybody got any info on smoking veggies? Potatoes? Garlic? Fruit?
__________________
HawgsnHeifers Smoke Shack BBQ

18.5 WSM with BBQ Guru Competition MOD
Bandera with Spicewine Firebox MOD (Lives at Chiefs now)
Silver Smoker with "leak like a Sive" MOD
Brinkman Gourmet with "Critter Infestation" MOD
Jenn-Air 4 Burner Gas Passer with "Lazy" MOD

"Life is hard. It's harder when your stupid."
Hawgsnheifers is offline   Reply With Quote


Unread 02-12-2006, 11:41 AM   #2
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

I've done tomatoes, beets, carrots, winter squashes. I'm sure you could do others, just never tried.

I don't usually use any other seasonings besides salt, because most often these will wind up in soups, sauce or some other dish. The salt helps draw the water out of the vegetables.

Put them on a cookie sheet, cut side up. Sprinkle with a little olive oil and kosher salt. Low temp, lite oak or hickory smoke. I don't like fruit woods with vegetables.

But smoked tomatoes by themselves are great. Olive oil, salt and basil. Out of this world.

Last edited by BrooklynQ; 02-12-2006 at 12:28 PM..
BrooklynQ is offline   Reply With Quote


Unread 02-12-2006, 12:22 PM   #3
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Same, low temps, lite on the smoke.
__________________
Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll

I AM LOVING THE SMOKE


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote


Unread 02-12-2006, 12:39 PM   #4
Hawgsnheifers
Take a breath!
 
Hawgsnheifers's Avatar
 
Join Date: 01-26-06
Location: Topeka, Kansas
Downloads: 0
Uploads: 0
Default

Great info all. I'm gonna get out there next weekend and put some in and try it out.
__________________
HawgsnHeifers Smoke Shack BBQ

18.5 WSM with BBQ Guru Competition MOD
Bandera with Spicewine Firebox MOD (Lives at Chiefs now)
Silver Smoker with "leak like a Sive" MOD
Brinkman Gourmet with "Critter Infestation" MOD
Jenn-Air 4 Burner Gas Passer with "Lazy" MOD

"Life is hard. It's harder when your stupid."
Hawgsnheifers is offline   Reply With Quote


Unread 02-12-2006, 01:18 PM   #5
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

i love veggies grilled over hickory, usually peppers, onions, tomatos, eggplant and zuccinni. i do this to top rustic pizzas, or as a side dish with a little olive oil and balsamic vinegar drizzled on top. you could get a grill wok to let the smoke get around them. i usually do this at higher temperatures. never did them low and slow.
phil
rookiedad is online now   Reply With Quote


Unread 02-12-2006, 02:02 PM   #6
The Woodman
Full Fledged Farker
 
The Woodman's Avatar
 
Join Date: 12-14-05
Location: Mentor, Oh
Downloads: 0
Uploads: 0
Default

I don't know that smoking brings anything to the party that grilling over wood coals,( or at least charcoal with wood chips) doesn't. I like the high heat of a grill to char the outside of the veggie while leaving the flesh a little firmer. Olive oil, salt/pepper and grill it over a hot coal bed. It'll taste plenty smokey!
__________________
Weber Smokey Mountain Cooker -18"
Weber One Touch Gold
Klose 84" x 24" Mobile W/ 24" x 30" Upright
Rickenbacker 4004 Cii -Rickenbacker 4003-09
Rickenbacker 4001 - RIckenbacker 4001c64
Rickenbacker Fretless 4003-08- Fender P-Bass
Warwick Fretless Corvette-Gibson EB-3
[URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL]
The Woodman is offline   Reply With Quote


Unread 02-12-2006, 02:46 PM   #7
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

Fennel is good smoked. Picture a smoky licorice flavor.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Unread 02-12-2006, 03:24 PM   #8
Hawgsnheifers
Take a breath!
 
Hawgsnheifers's Avatar
 
Join Date: 01-26-06
Location: Topeka, Kansas
Downloads: 0
Uploads: 0
Default

I'll have to give them all a try. I do have a couple of those stainless steel bowls with all the holes for grilling chicken in one and green and red peppers and onions in the other, and then pour over a bed of rice. I do those on the gasser, at high heat until the onions are just starting to carmalize. Yum...
__________________
HawgsnHeifers Smoke Shack BBQ

18.5 WSM with BBQ Guru Competition MOD
Bandera with Spicewine Firebox MOD (Lives at Chiefs now)
Silver Smoker with "leak like a Sive" MOD
Brinkman Gourmet with "Critter Infestation" MOD
Jenn-Air 4 Burner Gas Passer with "Lazy" MOD

"Life is hard. It's harder when your stupid."
Hawgsnheifers is offline   Reply With Quote


Unread 02-12-2006, 07:08 PM   #9
Rockaway BeachBQ
Full Fledged Farker
 
Join Date: 11-01-05
Location: Rockaway Beach, NY
Downloads: 0
Uploads: 0
Default

Try smoking onions. cut a little off each end, rub them with oil and throw them on with your next cook. Made six last time and used four for onion soup and the rest in guacamole and on sandwiches.
__________________
www.BeachBumBarbecue.com

Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
R.I.P.
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb
Rockaway BeachBQ is offline   Reply With Quote


Unread 02-12-2006, 07:56 PM   #10
VitaminQ
is One Chatty Farker
 
VitaminQ's Avatar
 
Join Date: 06-29-05
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

The consensus seems to be low temp, light smoke. I'll have to try that. My thinking has always been to create a "roasting" environment, so I use high temp for veggies on a cookie sheet. I'm on board with light smoke, though. My best results have been when cooking a turkey at relatively high temps (300-325). I throw the veggies on toward the end, when I'm not putting the smoke to the bird nearly as much. I like a mixture of zuchini, yellow squash, red onion and asparagus. Have to try tomatoes.
__________________
Shohn


ECB w/mods
Weber Smokey Joe
18" Weber Kettle
22" Weber clone kettle
Curb-foundling char-broil gasser
WSM: Assembled! First cook: 8/25/06
Fanatical devotion to the Q
VitaminQ is offline   Reply With Quote


Unread 02-12-2006, 08:01 PM   #11
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

A smoked tomato is a completely different animal, I mean vegetable, from it's grilled cousin. As the tomato smokes, it releases a lot of it's juices and the flavors intesify. It's somewhere unique between a fresh tomato and a sun-dried version.

I forgot to mention garlic. Smoke them as whole cloves. When done, you just squeeze out this incredible smoked garlic paste right out of the clove. Damn good stuff.
BrooklynQ is offline   Reply With Quote


Unread 02-12-2006, 08:11 PM   #12
Smoker
is One Chatty Farker
 
Join Date: 07-19-05
Location: Long Island NY
Downloads: 0
Uploads: 0
Default

"A smoked tomato is a completely different animal, I mean vegetable,"

I believe a tomato is a fruit? Yes or No
Smoker is offline   Reply With Quote


Unread 02-12-2006, 08:17 PM   #13
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

It's both... depending if your a botanist or a lawmaker...

http://kdcomm.net/~tomato/debate.htm
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 02-12-2006, 10:39 PM   #14
mm_0_mm
Full Fledged Farker
 
Join Date: 08-14-03
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Default

I usually throw in a foil pan of mushrooms. they suck up alot of smoke flavor. If I can quit eating them right out of the smoker, I am going to try them in my beef stroganoff recipe.
__________________
Bandera (with "outhouse" mod)
Good-One Model 30-24
Weber Kettle
mm_0_mm is offline   Reply With Quote


Unread 02-12-2006, 10:55 PM   #15
Hawgsnheifers
Take a breath!
 
Hawgsnheifers's Avatar
 
Join Date: 01-26-06
Location: Topeka, Kansas
Downloads: 0
Uploads: 0
Default

I have to day, it all sounds great. I espically like the garlic. I have one of those garlic terracota thingys that goes in the oven. I might try using that right in the dear next time.
__________________
HawgsnHeifers Smoke Shack BBQ

18.5 WSM with BBQ Guru Competition MOD
Bandera with Spicewine Firebox MOD (Lives at Chiefs now)
Silver Smoker with "leak like a Sive" MOD
Brinkman Gourmet with "Critter Infestation" MOD
Jenn-Air 4 Burner Gas Passer with "Lazy" MOD

"Life is hard. It's harder when your stupid."
Hawgsnheifers is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
To Stuff or Not To Stuff...your Turkey? sfbbqguy Q-talk 32 11-12-2009 06:56 AM
I Don't Need No Veggies! thunter Q-talk 13 06-23-2008 06:34 AM
Veggies chad Q-talk 11 01-05-2007 10:45 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:38 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts