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Thread: Weirdest smoked foods

  1. #21
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    If he's not just blowing smoke... ha! Thats an interesting idea. Popcorn has to have moister to pop and smoking it would dry it out so, if you soaked it in juice to rehydrate it you'd get a smoky juice essence popcorn. I'm not sure how good that sounds now that I just typed that but who knows

  2. #22

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    Quote Originally Posted by todd_brooks555 View Post
    If he's not just blowing smoke... ha! Thats an interesting idea. Popcorn has to have moister to pop and smoking it would dry it out so, if you soaked it in juice to rehydrate it you'd get a smoky juice essence popcorn. I'm not sure how good that sounds now that I just typed that but who knows
    Depends on how you do it. Sometimes I'll dehydrate it without the smoke and just use fruit flavors but I like a mesquite smoke and water and I like the apple smoke with apple juice.

    Ian you have to actually take the kernals and seal them in a mason jar with the liquid for over a week.

  3. #23
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    Crazy!
    I can now vouch for smoked rice!



    "Chuck Norris talks in the fourth person"

  4. #24

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    Quote Originally Posted by spactrukn View Post
    Along with the Bacon Explosion. (great tip Al) You should try the "Buffalo Turds" The absolute best food to show up with at a party:

    http://www.bbqaddicts.com/blog/recip...buffalo-turds/
    Ken, good one! We make those for almost any party we have or go to. You can bet we'll put together about 50 of em' for Super Bowl.
    NW Steelheaders - Sandy River Chapter

  5. #25
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    Hahaha! Alan, that just made my day! Bacon for days!


    My obsession is my passion, my passion is my life!

  6. #26

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    You either love bacon or you're wrong.

  7. #27
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    Rule #7 is quality
    "Chuck Norris talks in the fourth person"

  8. #28

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    Alan, I think you should start a "smoker receipes" thread.

    Personally I want to know how you did the pizza?
    NW Steelheaders - Sandy River Chapter

  9. #29
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    To be honest, the Traeger is like cheating.
    On the lowest setting you get a nearly no heat smoke, but you can turn it into a smoking convection oven just by turning the dial. Part of the reason I've never had a turkey close to as good as off a traeger, it's the best of both worlds.

    For the pizza we just put it at 400 or 450 degrees just like people would in their indoor ovens, The traeger just smokes the whole time
    "Chuck Norris talks in the fourth person"

  10. #30

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    Quote Originally Posted by Osmosis View Post
    To be honest, the Traeger is like cheating.
    No, it IS cheating.

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