A culinary guide to authentic ethnic cuisine
The Smoker’s Corner
Smoked Pork Shoulder (brined)
Tips For Smoking Pork Shoulder Always choose a bone in butt. You will know when the pork shoulder is finished cooking when you can pull the bone out clean. Brine the pork butt for 24 hours. Pat dry with paper towel to allow the smoke …
Smoked Rainbow Trout
Tips For Smoking Rainbow Trout Brine the rainbow trout for 3 hours. It takes a little more time for the brine to penetrate whole fish. Pat the rainbow trout dry inside and out with paper towels. This allows the smoke to stick to the fish. …
Smoked Tofu
Tips For Smoking Tofu Extra firm tofu works best since it has the least amount of liquid. Wrap the blocks of tofu in multiple layers of paper towels and press for 30 minutes. Marinate the tofu for 2 hours. Pat the tofu dry with paper …
Smoked Steelhead
Tip for smoking steelhead Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you …
Smoked Chicken Legs
Tips for smoking chicken Brine chicken legs for 3 hours for ones that are 3/4lb; 4 hours for ones 1lb. plus. Brining adds moisture and saltiness to the chicken. Pat the legs dry with paper towel before smoking. This allows the smoke to stick to …