I Think I Might Fire Up My Smoker This Weekend... - Merritt's Meals and other Morsels Blog at Allrecipes.com - 230878

Merritt's Meals and other Morsels

I think I might fire up my smoker this weekend... 
Apr. 7, 2011 11:51 am 
Updated: Apr. 8, 2011 8:42 pm

I've only ever done ribs and home-made chipotles.

Is it easy to do jerky? Salmon?  Mozzarella?  What else?
Apr. 7, 2011 2:09 pm
turkey, chorizo (buy fresh and then smoke it), gouda cheese, jack cheddar, there are lots of things that can be smoked! :) pass some this way when your done too. :D
Apr. 7, 2011 8:34 pm
salmon is so awesome on the smoker, just look up some brining recipes first , we do beef roasts and chicken,( we marinate them first) and they are so good
Apr. 8, 2011 12:03 pm
I saw "uncured smoked duck bacon" in the store recently - that sounds interesting! :)
Apr. 8, 2011 8:42 pm
My dad does cheeses of all kinds. The thing you have to be careful with though is getting the smoker too hot with the cheese. The last thing you want is to have it melt.It really doesn't take long for it to absorb the smoke. Some of the better ones to try besides cheddar would be gouda, jarslburg, edam, appenzeller, or any of the rest of the swiss cheeses. Nothing too soft.
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About Me
So, the cat's out of the bag on the AR Recipe Buzz: I'm one of the AllRecipes "techie" guys. I do deployment engineering. I'm 39, from Seattle, and have a 14-year old son who is in a punk band. I've been working in the software/tech sector for about fifteen years. I live on an island, I ride my bike (onto a ferry boat) to work every day. I love cooking almost as much as I do eating. I'm getting married in August to my sweetie, Lindsay.
My favorite things to cook
Thanksgiving dinner, semi-traditional. I like getting creative and foodie with it. Like prosciutto- and herb-crusted roast turkey, port wine cranberry reduction, and butternut squash gratin. Mmmm. Oh! Oh! Oh! I got my butternut squash gratin recipe published on Allrecipes! Check it out: http://allrecipes.com/Recipe/Merritts-Butternut-Squash-Gratin/Detail.aspx The last two Thanksgivings, the hosts have deep fried, so I'm starting to go through withdrawal on my prosciutto bird...
My favorite family cooking traditions
Let's see, my mom used to make sh*t on a shingle, milktoast (milquetoast?), and mac n' cheese. Oh wait, these are supposed to be favorites? Uhhhhh... Fondue! To her credit, she also made a flank steak that I really liked.
My cooking triumphs
My cooking tragedies
One time after spending an hour or two peeling and cubing ruby yams (for port wine candied yams) and butternut squash (for butternut squash gratin), I mixed them up and added garlic, rosemary, thyme to the yams while browning them. Thankfully I discovered my mistake before wasting $15 worth of white cheddar and gruyere. Also, once I roasted $20 worth of chantrelles and criminis (light drizzle of olive oil, fresh herbs and coarse salt/pepper) for a side dish to bring to a friend's house, and dropped the whole sheet onto my fir-needle covered driveway. I passed it off as rosemary. :-o Also, never use purple potatoes for gnocchi. They look like death.
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