j biesinger
TVWBB Platinum Member
My current project is to find materials other than wood to burn to produce smoke flavoring. I'm familiar with some techniques that use materials other than wood (i.e. tea smoked duck) but I haven't tried any yet.
A few months back, I cleared with Kevin, the use of allspice berries, so since jerk is one of my all time favorites, I figured that would be my first attempt once the weather cooperated. My ultimate goal is to add spice smoke to my chinatown ribs.
I marinated, overnight, a whole chicken (split in half) in a mixture of: oil, ginger, garlic, green onion, rum, molasses, brown sugar, lime, balsamic vinegar, habanero hot sauce, allspice, clove, cinnamon, nutmeg, black pepper, and salt.
Then, while the kettle preheated I set up my packet of smoking spices:
I threw the packet on top of a 1/2 chimney of charcoal, along with a few small pieces of apple wood. The fragrance of the smoke was very nice. I could smell the allspice and cinnamon burning cleanly without any burnt smell, it was like perfume. After about 50 min, I was nearing my internal temp so I basted with a finishing glaze of: molasses, brown sugar, lime, chicken stock, habanero hot sauce, garlic, allspice, black pepper.
I've made this recipe many times so I could clearly detect that there was a new flavor added to it by the spice smoke. It was quite noticeable on the little wing. I really, really liked it and am eager to work it into my rib protocol since the bare pork meat should take on the smoke better that the chicken meat which is shielded by skin.
I purposely chose the kettle since I figured it wouldn't need as much spice to fill it with smoke. I'm wondering how this will apply to the wsm.
I have to give big props to my wife who created an awesome salad. Keeping with the Caribbean theme, I melted some guava paste with some lime juice and to finish, she thought a bit of dijon mustard along with evoo, and she was dead right, it was soo good. She put the dressing on top of baby spinach, tomato, purple onion, and goat cheese. If the chicken wasn't so good, the salad would have easily been the best part of the dinner.
A few months back, I cleared with Kevin, the use of allspice berries, so since jerk is one of my all time favorites, I figured that would be my first attempt once the weather cooperated. My ultimate goal is to add spice smoke to my chinatown ribs.
I marinated, overnight, a whole chicken (split in half) in a mixture of: oil, ginger, garlic, green onion, rum, molasses, brown sugar, lime, balsamic vinegar, habanero hot sauce, allspice, clove, cinnamon, nutmeg, black pepper, and salt.
Then, while the kettle preheated I set up my packet of smoking spices:
I threw the packet on top of a 1/2 chimney of charcoal, along with a few small pieces of apple wood. The fragrance of the smoke was very nice. I could smell the allspice and cinnamon burning cleanly without any burnt smell, it was like perfume. After about 50 min, I was nearing my internal temp so I basted with a finishing glaze of: molasses, brown sugar, lime, chicken stock, habanero hot sauce, garlic, allspice, black pepper.
I've made this recipe many times so I could clearly detect that there was a new flavor added to it by the spice smoke. It was quite noticeable on the little wing. I really, really liked it and am eager to work it into my rib protocol since the bare pork meat should take on the smoke better that the chicken meat which is shielded by skin.
I purposely chose the kettle since I figured it wouldn't need as much spice to fill it with smoke. I'm wondering how this will apply to the wsm.
I have to give big props to my wife who created an awesome salad. Keeping with the Caribbean theme, I melted some guava paste with some lime juice and to finish, she thought a bit of dijon mustard along with evoo, and she was dead right, it was soo good. She put the dressing on top of baby spinach, tomato, purple onion, and goat cheese. If the chicken wasn't so good, the salad would have easily been the best part of the dinner.
