Smoke Roasting Technique & Video
Many of you know I am a big fan of Chef Todd Mohr and his new cooking web site i-hate-cooking-recipes.com with his dozens of cooking videos. Chef Todd’s philosophy to cooking is similar to mine. We both believe you don’t have to go to culinary school to learn how to cook at home and it is more important to learn the cooking technique rather than just following a recipe.
If you learn the technique of Smoke Roasting properly, you can smoke-roast a chicken breast, fish, shellfish and even a steak. It’s all about learning the technique.
Smoke-Roasting
We are hearing more and more about true barbecue on the food tv and in the cooking magazines. This is where you slow cook food like ribs and chicken at lower temperatures for longer periods of time using indirect heat. Actually you want the smoke to cook the food and not the heat from the flame.
My buddy Barbecue Bob is mastering this technique in his giant smoker at home and prepares some mean pulled pork. He’s now curing his own bacon and finishing it in his smoker.
Smoking Indoors
If you don’t have a smoker but still want to try your hand at smoking a chicken breast or whole trout, Chef Todd shows you in this video how you can smoke roast in your own kitchen while teaching the basics to this technique. You can use his technique on the stovetop or take his ideas and use them on your own gas or charcoal grill outside.
Warning - If you do decide to try his indoor method of smoke roasting, be sure you have the proper ventilation and a strong exhaust fan that takes the smoke out of the house, not one of those fans that recirculates the smoke back into the house.
New Cooking DVD: Burn Your Recipes Volume 1
If you like Chef Todd’s cooking videos on my web site and his, you are going to be thrilled that he has put together this first volume of new material called Burn Your Recipes. The first volume includes:
The ONLY Pots and Pans You Really Need
The Essential Kitchen Hand Tools to Make Your Prep Easier
The System Used by Professionals to Ensure Food Quality
The Four “Must-Have” Kitchen Knives
Be Confident with the Knife in Your Hand by Choosing the Correct Knife
How to Keep Your Knives Sharp and Safe
Holding the Knife for Accuracy and Safety
Mastering the Classic Knife Cuts
The Definitive Guide to Expertly Cutting the Most Common Household Fruits and Vegetables
How to Choose the Right Knife for the Right Job
plus a lot more.
If you want to learn more about Chef Todd’s new video, check out Burn Your Recipes Volume 1.
on July 20th, 2009 at 5:41 pm
This is a wonderful way for me to smoke my meat; fish, (and yes, there are more than salmon in Alaska) chicken, moose, clams, etc. in the winter time here in Alaska. I love smoked meats! I love smoked foods! I do have a large smoker but when snow hits, it’s usually buried and it’s too cold for the propane tanks to work. Most of my smoking includes brining, which would be salmon and halibut. I also have smoked and cooked some sausages . This coming weekend, July 24 th through 26th, I am going to do more salmon fishing by dipnetting. Part of these fish I plan to smoke without a brine and then can with some spices and/or peppers (I do my own canning. I also “cure up” my own salmon eggs for more fish bait.). This looks like the ticket for smoking when I can’t get to my smoker for those impromptu suppers/dinners my hubby can spring on me at the last minute with guests expecting something spectacular in Alaskan salmon and halibut! Thank-you so very, very much for this information!