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Smoking Recipes and Articles
In this episode of Ask Jason, Cody asked "Thoughts on cold smoking and sous vide?" Jason responded: I haven't done any real cold smoking with sous vide. I've used the smoking gun some but it is different. The smoking gun normally doesn't contribute as much smoke flavor as real cold smoking would do.
Christopher asked Jason: "What are your recommended times and temperatures for smoking and then sous viding a prime rib."
There's been a lot of talk lately about sous viding and smoking. Darrin Wilson runs a great Facebook group called Fire and Water Cooking
which covers both smoking and sous vide. I recommend you check out his group if you're looking for some good tips about stuff like this.
BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!
Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time.
The Manhattan is one of my go-to cocktails and I love to try variations of it. Smoking a Manhattan brings out a lot of the smoky notes from the rye and I love the presentation of it. There are lots of ways to smoke a cocktail, but for this recipe I smoke the already made cocktail using a PolyScience smoking gun
This smoked sous vide scallop recipe is a light and flavorful salad with just a hint of smoke from a smoking gun. It's great as a side dish or appetizer during summer.
When sous viding BBQ brisket, just put it in a bag, seal it and forget it for 18 to 36 hours. When you're ready to eat the BBQ brisket will be fall apart tender and unbelievably flavorful.
Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.
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