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View Full Version : Smoked Cabbage - Wrapped or Naked?


smokinbadger
03-31-2007, 02:44 PM
Hi all,

I've got two chickens in the Klose today, along with a corned beef brisket I'm hoping to make Pastrami out of. Since I am making corned beef I thought I would smoke some cabbage with it.

I've cored out the cabbage and filled the core with butter, kosher salt, coarse black pepper, garlic powder and onion powder. I just put the cabbage in the smoker, core up with a ring of aluminum foil to keep it from tipping over and dumping the butter mixture.

Here's my question: Should I at some point wrap this cabbage in foil, or will it be OK without? I'm running at 225F, burning apple wood.

Yeah, I'll post pictures...

FatDad
03-31-2007, 03:52 PM
I sounds great !!
If you are doing two cabbage heads try foiling one.

I have never tried that but I would think that as the cabbage softens up
you might want to foil it.

Please let us know how it comes out and how long it took at that temp.

thirdeye
03-31-2007, 04:22 PM
I did that exact cook for St. Patricks Day. I cooked it uncovered for about 3 hours or so, basting across the top with the butter in the cavity. I did move it into a pan, added some water, and sealed it in foil for about 1-1/2 hours more. This sort of steamed it and made it nice and tender. I really liked the finished flavor and the color was not bleached out one bit.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01818a.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01843A.jpg

DaChief
03-31-2007, 05:31 PM
I foil the entire time and just leave part of the top open depending on how much smoke i want to get in.

Markbb
03-31-2007, 05:33 PM
That looks awsome Thirdeye and not a bad idea smoked cabbage on the list:-D

smokinbadger
03-31-2007, 10:49 PM
As promised, here are some pictures from today's cook. Here's how everything looked in the Klose (foiled the corned beef brisket at about 4 hours, chickens and cabbage also visible):

http://lh6.google.com/image/smokinbadger/Rg8b5Tx1xUI/AAAAAAAAANY/h-oRxON2gVc/s144/DSC02027.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)


Here's the CBB after I made the first slice:

http://lh3.google.com/image/smokinbadger/Rg8b7jx1xYI/AAAAAAAAAMg/N7zHTlrbDkk/s144/DSC02031.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)

Here are the chickens and the smoked cabbage:

http://lh6.google.com/image/smokinbadger/Rg8b8Tx1xZI/AAAAAAAAAMo/japndbbDZvc/s144/DSC02032.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)

Here are the chickens Jack Bauer style, hands behind their heads, face down:

http://lh3.google.com/image/smokinbadger/Rg8b9jx1xbI/AAAAAAAAAM4/2OJ9g4_cak8/s144/DSC02034.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)

Here's a plate from dinner with oven roasted potatoes, the cabbage and the chicken with white sauce (mayo, horseradish, salt, pepper, cayene and apple cider vinegar):

http://lh5.google.com/image/smokinbadger/Rg8b_Dx1xeI/AAAAAAAAANQ/BwrFlMCAO_k/s144/DSC02037.JPG (http://www.bbq-brethren.com/forum/%3Ca%20href=)

Overall, the CBB was OK, but a little too salty. Next time, I will probably cure it myself rather than using a pre-cured one from the store.

The cabbage went for about 4 hours at 225F unwrapped. It was still kind of crunchy for our tastes, so I will do it longer next time, and probably wrap it after a couple hours to let it steam better. The chickens were great and super easy to do.

Kevin
03-31-2007, 10:57 PM
I wrap the cabbage for a while to let it steam. If you soak the store bought corned beef in fresh water for a few days, changing water a few times, the salt will diminish.

FatDaddy
03-31-2007, 11:13 PM
3rd eye even makes paper plates look good in pictures.. good lookin eats yall.

Meat Burner
03-31-2007, 11:24 PM
Try this sometime. Lay out a piece of foil, place a healthy wedge of cabbage on it, rub with a pad of butter, sprinkle with veg seasoning, lemon pepper, dash of beaumont, dash of your favorite rub, dash if granulated garlic, top with 1/2 slice of bacon, wrap in foil and cook over direct heat for 45-60 mins. Tasted this from the back hills of Missouri at a country family reunion. WOW WOW WOW!!! This is now requested by everone who has ever tried it.
REQUESTS RULE!!

Puppyboy
03-31-2007, 11:33 PM
Never smoked a cabbage. Looks like I need to try it out.

smokinbadger
04-01-2007, 08:37 AM
Try this sometime. Lay out a piece of foil, place a healthy wedge of cabbage on it, rub with a pad of butter, sprinkle with veg seasoning, lemon pepper, dash of beaumont, dash of your favorite rub, dash if granulated garlic, top with 1/2 slice of bacon, wrap in foil and cook over direct heat for 45-60 mins. Tasted this from the back hills of Missouri at a country family reunion. WOW WOW WOW!!! This is now requested by everone who has ever tried it.
REQUESTS RULE!!

OK, need a little help here. What is a dash of beaumont? Thanks!

qman
04-01-2007, 09:53 AM
Beau Monde --it is a pre-packaged seasoning mix availabe in most stores.

qman
04-01-2007, 09:55 AM
If you can't find it, here is my knock-off copy.

Beau Monde Seasoning Mix [knock off]

Recipe By :John Bailey
Serving Size : 16 Preparation Time :0:00
Categories : Bbq Sauces And Rubs Seasonings/rubs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salt
4 tablespoons ground black pepper
4 tablespoons ground white pepper
2 teaspoons celery seed
2 teaspoons ground nutmeg
2 teaspoons ground mace
2 1/2 teaspoons ground cinnamon
2 tablespoons ground clove
2 tablespoons ground bay leaf
2 tablespoons ground allspice

Dump every thing into a small bowl and mix till well blended. Store in a jar with a tight fitting lid.

This makes about 1 1/4 cups.

we'll smoke u
04-01-2007, 12:27 PM
Alright thats it, i have to do cabbage today on the smoker

smooookin
04-01-2007, 02:41 PM
the old NB is bulging at the seams with ribs but i am thinking they may have to move over for cabbage.