Non-Meat Smoking Ideas?

[Frisco_Smoker]

My wife doesn't eat meat. She will eat stuff from the water (fish, shrimp, etc) and eggs.

Looking for some good ideas for what I can smoke for her to keep a bit of variety going. As of right now I've smoked salmon for her and that's it. If I can get her hooked on more than just smoked salmon I think some of my future purchases will go much smoother. NOt to mention, if I'm going to smoke all day I'd like to make something good for her.


So what do you carnavores recommend for the lady?

I'm thinking maybe a 15 hour smoke on a big cube of Tofu might be delightful :evil:

 

[bbqjoe]

Smoked tofu? Yeah that's the ticket. With some eggplant smothered in beansprouts marinated in wheat grass juice.:icon_smil

I suppose you could slow boil some shrimp in your cooker while you do your ribs as well.

Option#2 Convince her to eat cattle. ( They're vegetarians too)

Option #3 Divorce. Find a woman who eats meat!!!:shock:

 

[Sledneck]

How about tuna steaks, mahi mahi, swordfish. Clamms, mussels, oysters on the grill. Not sure whats available in your area

 

[FatDaddy]

does she know shrimp are kin to cockroaches? that might make her think twice and try some beef?
any of the thick cuts of fish would work though. or skewer some shrimp and scallops and grill em up for her towards the end of the cook

 

[bbqjoe]

The man specifically said he wanted something to smoke.

 

[FatDaddy]

The man specifically said he wanted something to smoke.

uhmm brisket? ribs maybe? do shrimp have ribs?

 

[Sledneck]

Everything can be smoked

 

[BBQchef33]

Everything can be smoked

yeah, but not if you want to eat it.

we smoked shrimp once and it was like eating a soot sponge. Shrimp cant be slow cooked and be edible.

The thicker cuts of fish steaks can be cooked at high heat and close to the source. I do swordfish and tuna in a hotspot right next to the firebox. but low and slow i tend to stay away from on all but salmon.

 

[CarbonToe]

Try Beans (leave out the Pork) or any variation of veg casarole.

 

[kickassbbq]

Frog legs, alligator, , mud bugs, portobelo mushrooms!!!!!!!
Smoke On!!!!!!

 

[nmayeux]

How about some of the squashes? Also, you have potatoes, sweet potatoes, and like the post above, there is always beans!

 

[PimpSmoke]

cheese, but it's tricky

mussels...those are good

smoked oyster rock!!!

I can't think of any other fatty fish, but anything with a higher fat content will work I'd think.
(Maybe tuna???)
Smoked crab cakes or oysters rockafeller or clams casino.

I would think If the crab is already cooked and you put it to the smoke with some butter and other ingredients it would turn out good. I'm guessing a milder wood would go better with it though, like oak or pecan. You definately don't want hickory or mesquite it might bitter it.

I've smoked chubs before (the fish you farkers) but they were more like jerky when done, kinda dry.

Anyway just some ideas FWIW.

 

[Frisco_Smoker]

How about some of the squashes? Also, you have potatoes, sweet potatoes, and like the post above, there is always beans!

Those sound good, any recipes? Smoked squash sounds pretty good, not sure how I'd do potatoes.. as for beans I'm sure I can find plenty of recipes and just substitute meat...

What I do doesn't have to be slow cooked, but I want to at least throw it on the smoker to get it a nice smoke flavor. I'd like to show the benefit of the smoker by adding an improved flavor via smoke.

She's not to hard to please, I can take a small filet of salmon and just throw it on for a half hour and she loves it. That's just with a basic rub or salt and pepper. I've also done a salmon that I cured for about 12 hours, that was her favorite. That all said, I just need to get a variety of things to serve.

What if you maybe threw some portabella mushrooms on closer to the firebox and got them nice and smokey?

 

[Frisco_Smoker]

cheese, but it's tricky

mussels...those are good

smoked oyster rock!!!

I can't think of any other fatty fish, but anything with a higher fat content will work I'd think.
(Maybe tuna???)
Smoked crab cakes or oysters rockafeller or clams casino.

I would think If the crab is already cooked and you put it to the smoke with some butter and other ingredients it would turn out good. I'm guessing a milder wood would go better with it though, like oak or pecan. You definately don't want hickory or mesquite it might bitter it.

I've smoked chubs before (the fish you farkers) but they were more like jerky when done, kinda dry.

Anyway just some ideas FWIW.

I love smoked cheese, if you've got a good recipe I'm all ears.

The other sounds good as well and I think I'll have to experiment.

 

[jsmoker]

Potatoes are way easy.... Just stick 'em in there! Rubbing the outside with a bit of oil and kosher salt is a great mod as well.

Portabellos are great on the smoker. As is sweet corn on the cob. I've done trout a couple times to varying success. She won't eat "meat" (fish?), but what about fowl? Turkey boobs, chicken, pheasant.... All quality eats and very smokable.

 

[Dakaty]

Peppers stuffed with shrimp. Peppers stuffed with crab. Add cheese, onions, garlic, etc to tase.

Jalapenos are good but too spicy for some (my favorite). For a meal size, use the poblano pepper. They are real good and much milder.

 

[Bigmista]

Don't forget onions! Peel it, cut it like a blooming onion, put some butter and maybe a little rub on top and sit it on a piece of foil in the smoker.

Good eatin there, Vern!

 

[Ron_L]

I like Dakaty's idea. I've been toying with using Crab Rangoon filling in a jap for a different twist on turds. I'm calling it a Turd Rangoon. Just find a crab rangoon filling recipe that you like (it really pretty simple, crab meat, cream cheese, a .little worcestershire and some seasoning) and stuff it into the jap. I cover the top of mine with bacon, but for her you could get some of the fake bacon. it may work out.

 

[ZILLA]

Maybe you could look at cold smoking. Coldsmoked fish is great. My favorite is Sable Fish/ Black Cod.

 

[tigger]

I have put crab-meat and other fish products in the hot-zone or on the grate in the fire box. Also did a shrimp/butter thing in a foil pan in the hottest part of the cooker. It may not be smoked food in technically but it is prepared in the smoker, with the rest of dinner. As long as it is cooked outside with fire the food seems to please the masses.