Mushrooms smoked are excellent. What other veggies will work on the smoker?


 
S

Steve Petrone

TVWBB Platinum Member
Smoked mushrooms are superb! Make great dip. What other veggies can be smoked?
Has anybody tried eggplant? Thanks for your input.
 
My GF and I like the following as a side: yellow squash, zucchini, Vidalia onions and red bell pepper. Cut them up onto skewers, drizzle with olive oil, black pepper and Italian seasoning. Smoke until ready.
 
Potatoes and cauliflower are pretty common here. Whole smoked/baked potatoes do take a long time, 6+ hours at 250. Cauliflower, I par-cook by steaming the florets for 10 minutes, smoke for an hour, then toss in a sauce of mayonnaise, sour cream, and a seasoning like sweet curry, garam masala, taco seasoning, etc. Smoking cauliflower from fresh florets dried them out far too much.

I'd expect baba ghanoush made with smoked eggplant would be pretty good.
 
Howard Warren said:
My GF and I like the following as a side: yellow squash, zucchini, Vidalia onions and red bell pepper. Cut them up onto skewers, drizzle with olive oil, black pepper and Italian seasoning. Smoke until ready.
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I like grilling that mix of vegetables, but for some reason, never thought of smoking them. What difference do you notice in the taste? What wood do you use?

Jeff
 
This recipe has been popular on the forum since 2004:

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Doug's Smoked Mushroom Dip

We pay through the nose at a local high-end grocery for this, it's darn tasty, and I knew I could duplicate it. Already having a smoker helps. Doug's Smoked Mushroom Dip 8 oz. sliced fresh mushrooms, smoked* 12 oz. Whipped Philly Cream Cheese 8 oz. Sour Cream 1/8 t. garlic powder 1 t. onion...
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I've cold-smoked Roma tomatoes multiple times, then dehydrated until tacky. Wife loves those for cooking, they store vacuum packed + refrigerated for a good while.

Smoke-Dried Tomatoes

Oh, and smoked jalapenos.

Chipotles
 
J Hasselberger said:
I like grilling that mix of vegetables, but for some reason, never thought of smoking them. What difference do you notice in the taste? What wood do you use?
Click to expand...
I've never noticed much difference in taste between grilling and smoking. The texture is softer when smoked, of course. As far as wood I've been using Western apple chunk, but I'm changing to Fruita Wood peach chunk for everything.
 
squash, onion & bell pepper are favorites grilled...not tried smoked

Chris that was the dip recipe I was referring to-thanks

I love the idea of smoke drying tomatoes....My preferred method would probably be to smoke on the WSM, then finish in dehydrator. Great idea, I gotta get a mess of tomatoes
 
For the wife and I; wrap two(2) small potatoes in 2 small separate packs of Aluminum foil and place them directly on the lit charcoal; turned-once and are done around 30minutes.
 
Just watched an episode of Triple D where The Joint, a barbecue restaurant in New Orleans, smokes whole skin-on Roma tomatoes and halved, skin-on white onions in their smoker for at least 1 hour, then removes the skins from both and blends them with mayo, black pepper, and seasoned salt to make a smoked tomato & onion salad dressing.

www.foodnetwork.com

The Joint

Everything at this Big Easy spot comes out of the smoker, from racks of ribs, pork butt and brisket sandwiches to Cajun sausage and even salad dressing. Guy calls their special North Carolina-style sauce, made with apple cider vinegar, brown sugar, pepper and cayenne, "an orchestra of flavor."
www.foodnetwork.com www.foodnetwork.com

All Kinds of BBQ

Guy Fieri takes a Southern swing to check out different varieties of BBQ including a Mississippi barbecue
www.foodnetwork.com www.foodnetwork.com
 
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