Not sure how unusual smoked roe is considered elsewhere, but it’s great stuff.
Tea-smoked anything, but tea-smoked mozzarella and mushrooms especially.
Smoked lemons and limes. Great with seaweed gin.
Smoked pine nuts (used in a pesto).
I’ve never had smoked citrus, but I’ve made preserved lemons for use in tagines. A smoked lemon added to vodka sounds tasty.
I’ve had smoked beer (Rauchbier), although it’s really the malt, not the beverage, that’s smoked. I can’t say I cared for it much.
I think most of the ‘taste’ of smoked foods comes via the scent, because I have no sense of smell (from birth, as far as I know), and I have a hard time pinning down exactly what ‘smoked’ flavor is. There’s a palpable difference between smoked and non-smoked variants of the same food, but it’s more of a Gestalt, to me, than something that I could point to and say ‘that’s the smokiness’.
I’ve had smoke old fashions. They’re not bad.
I got my own smoker (a Weber Smokey Mountain) a few years ago, and along with it a copy of Project Smoke by Steven Raichlen. I haven’t tried anything too unusual, but he has recipes for things like smoked coleslaw and smoked potatoes. And honestly the a smoked baked potato sounds really good. I am going to have to try that one of these days.
The only thing I smoke regularly that’s a little out of the ordinary is meatloaf. I do a freeform surface loaf without a loafpan so more is exposed to the smoke. It’s real easy and forgiving and doesn’t take more than a few hours. Make sure your drip tray has plenty of capacity and is sturdy enough to lift and carry away after it cools off.
Nothing real crazy unusual.
There is a barbecue restaurant in Austin where one of the cheapest things on their menu was a smoked duck. I recall it as being great, and within a student’s budget. It’s probably been off the menu for 25 years.
Friends with an electric smoker have cooked lasagna, macaroni and cheese, and really anything that can cook in a 250F oven. The cheesy dishes come out great. Nothing else was bad, but sometimes the smoke flavor is barely a hint.
When possible I like to make smoked stock from chicken turkey, or whatever, and then use that stock to make beans or chili.
My favorite is smoked beef ribs, which are hard to get outside central Texas. Nothing unusual there, though. I did find a place in Colorado that served smoked bison ribs. I can’t really judge the suitability of bison for smoking, because the barbecue in general from that restaurant wasn’t too great.
I like these as long as they don’t make me do the shaking it up in the smoky bottle. We have a popular pizza place here that does that and I have to ask them to just make it and bring it to me, I have no interest in being part of the “show”.
Our sushi place does a thyme-smoked Salmon sashimi special , it is not that unusual though but it is tasty. It doesn’t cook the salmon though, it just imparts a the smokiness.
You got through customs unscathed? Lucky you!
You were in Bamberg? Nice! It is an acquired taste for sure. Other beers there are better, but tradition…
Now I am curious. Sounds like a very interesting idea. Any idea which wood was used for smoking?
621 State on the Tennessee side of Bristol does a nice smoked old fashioned; the smoke flavor is subtle and there’s no big production. If you’re ever in Bristol, it’s worth the trip.
Thanks! That is worth a try.
I had smoked reindeer in Finland, don’t remember anything notable about it.
Not only the smokies, but also a Christmas Pudding.
But they confiscated my container of Super Glue.
My wife suggests that they needed to glue something.
I’ve had a Schlenkerla, but not in Bamberg, but the one I’ve been thinking of was Smoky George from Rittmeyer. Although looking it up now, I see I actually rated it 4/5 stars, so it seems I liked it better than I remembered…
A long time ago there was a brewery in Boulder (Red Fish, maybe/) that did a smoked salmon porter (or maybe stout). It was a similar thing in that, if I remember correctly, the grain was stored in the same shed where smoked salmon was stored. I recall it as having just enough smoke to set it apart, but not so much as to be overwhelming. Unfortunately that place was a much better brewery than restaurant, so it only lasted a few years.
I’ve grown very found of Lapsang Souchong Tea. It’s a smoked black tea. Tastes like it sounds. I use to get it at the local grocery store. Now I have to go to a giant international food store an hour away to get it. I plan on using it for cooking to add another layer of flavor.
I’ve had smoked beer & I’ve smoked bluefish.
Next week I’ll be doing the usual Thanksgiving smoke-all. Turkey, salmon (lunch, as it’s done sooner), cheese, almonds, a couple of garlic heads, turkey andouille snausage (for the leftover turkey jambalaya)
Smoked sablefish (also known as black cod). It is a very fatty fish, in a good way. Rich tasting without being oily. Nice mild smoke flavor that melts in your mouth like a pat of butter.
Last weekend I picked up a bottle of this. That’s right, smoked beer. Have not tried it yet.