Category Archives: Smoker recipes

Smoked Eggs (煙燻溏心蛋)

Smoked Eggs (煙燻溏心蛋)

This is one of my favorite dishes that my grandma makes. Joining forces with my mom, we finally replicated, and dare I say, even improved on my grandma’s version (we made the egg yolk runny). Here’s how we make it:

Ingredients:
6 eggs at room temperature
1 tablespoon dark brown sugar
left over meat stock/broth with soya sauce
salt

Method:
1. bring a pot of water to the boil

2. boil the eggs for exactly 6 minutes, turning them occasionally in the pot

3. after 6 minutes, put them in a iced water until cool, then carefully peel the eggs

4. soak the eggs in some left over meat stock/broth with soya sauce (for example some stewed chicken wing sauce) for 6 hours

5. prepare the smoking pot by folding a piece of paper into a square, then place it in the pot, add the black sugar onto the paper

6. put a wire rack (high enough to elevate the eggs 2 inches above the paper layer), then put the eggs on the rack, turn on the heat to high power, close the lid for 7 minutes, then remove the eggs from the smoker (do this part outdoors if possible!)

7. chill, then serve!

My other recipes:
www.flickr.com/photos/12124433@N06/sets/72157616619214661

Posted by lowell.ling on 2016-01-10 02:31:39

Tagged:

Tea Smoked Salmon with Mushrooms in Soy Sake Butter

Tea Smoked Salmon with Mushrooms in Soy Sake Butter

This was a re-test of the salmon recipe being done in a desktop smoker. Nailed it. Look how creamy and perfect the salmon came out. Also tested the mushrooms as a side, using enoki, baby bellas, and fresh shitake mushrooms. Sorry for the bad food photo clean up on the plate, but as I need to taste and shoot all at the same time, I had to hustle this one out. Really needed to taste that salmon to see if I got your recipe converted for desktop smokers, and I’m proud to say it’s done. If you click the all-sizes option in flickr you can better see the details of my result.

Posted by TempusFugitive on 2008-09-21 05:59:43

Tagged: , Steamy , Kitchen

Pseudo-pastrami – soaking away the salt

Pseudo-pastrami - soaking away the salt

A corned beef brisket has a LOT of salt in it. It would normally be cooked in a water which dilutes the salt. Since I was smoking it, I needed to get some of that salt out…

Final product
Next picture in this series

Posted by shyzaboy on 2009-02-07 17:39:55

Tagged: , Cooking , Food , Dinner , Recipe , Corned beef brisket , Corned beef , Beef brisket , Pastrami , Smoker , Smoked , Smoking , Spice crust , Coriander , Black pepper , White pepper , Peppercorns , Smoked corned beef brisket , Smoked corned beef , Smoked pastrami

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I have the garden stakes to prop the lid open a bit so it smokes cooler.

For LeeAndra’s nephew Andrew’s birthday, I cured this salmon overnight in salt, brown sugar, pepper and dill like gravlax, and then smoked it for 3 hours on a salt block over hickory at about 200′. So freaking good.

Posted by jasonsargo on 2010-10-24 18:15:24

Tagged: , Jason Claypool , smoked , salmon , cooking , low and slow , dill , salt , salt block , pepper , brown sugar , sugar , smoker , brinkmann , barbecue , gravlax , lox , recipe , food , porn , food porn , foodie , foodies

_DSC9175

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For LeeAndra’s nephew Andrew’s birthday, I cured this salmon overnight in salt, brown sugar, pepper and dill like gravlax, and then smoked it for 3 hours on a salt block over hickory at about 200′. So freaking good.

Posted by jasonsargo on 2010-10-24 18:15:59

Tagged: , Jason Claypool , smoked , salmon , cooking , low and slow , dill , salt , salt block , pepper , brown sugar , sugar , smoker , brinkmann , barbecue , gravlax , lox , recipe , food , porn , food porn , foodie , foodies