Listing All non meat/side dishes( non smoked)

One of the things on my "to try" list is curry. We serve curried chicken or curried shrimp often but I think when I try it I will do it without either in case it's a disaster. My concern is whether or not the sour cream will survive without separating and also if I can keep the temp low enough so that it doesn't boil. Should be interesting.
Bill

I would suggest to you to do the meat inthe smoker then add it to the meal.

I smoke tomatos and add them to the steamed muscle mix and you would think I smoked everything. The smoke will blen well and fast

One of my favorites is pasta with a smokey bolognese sauce. I lay the ground beef crumbled in a bakers pan on the top shelf of my pit, sprinkle with salt and a bit of cumin. Doesn't take long, I use lean beef. Then I pack this in vac bags 500g per package and freeze. When you want a killer pasta/lasagna/canelone etc. just add to recipe. Sloppy joes turn into a regular happinin, in Venezuela we have "arepas" which are round corn meal cakes deep fried or done on the griddle, you hollow them out and fill em up, also as a sopaipilla filling anything BBQ is great.
If you've ever had an Argentine "empanada", they are wonderful with BBQ fillings added. A neighbor lady from Baires used some of my Q, and I was impressed. Another interesting app. is carpaccio, a friend of mine kept asking me to cook him sirloin tips, and I finally got him to confess, he was taking it to a restaurant owner friend who was chilling it and slicing it thin for carpaccio in his tasca. I tried it and it was subliminal. He charged me for it too!
I want to try an octopus and see how that turns into carpaccio.

Nope, non-traditional sides haven't been done so maybe you'll get some "interesting" inputs.

Good luck.

Smokin'

I have a Weber Smoky Mountain smoker and I do a Christmas pudding on it...actually do the whole old English traditional Christmas dinner on the WSM. Check out my web site at:

The BBQSmythe

Click on the WSMChristmas link in the left hand frame. Its different for sure...Hope you enjoy it!

Regards,
PrestonD

At the Brainard comp. last July I think it was The Firefightin' Cookin Crew that made a whole smoked pineapple. Smoked it whole for a few hours and the cut into about 1" cubes, drizzled with carmel sauce and sprinkled with coconut. WOW was that good. Did some at home and it turned out real good. I believe Russ(SmokinOkie) had some of that and would agree it was pretty good. Also don't forget the ABT's, gotta love those
Jon

What temperature and how much wood with that pineapple? Sounds real good.

I did mine at about 250 for about 3 hrs. Just toss it in whole and peel and cut when it's done. Lightly smokey and pretty yummy
Jon

Forgot the wood part. I used hickory/cherry and put it in during the first part of a butt cook so it had smoke the whole time. I don't have a cookshack, I have a 20 cu ft gas assisted wood burner I made from a commercial warming oven. Uses a bit more wood than a cookshack but if I don't say so myself works damn near as nice. Thermostatically controlled and the whole bit. Were I to buy one outright a Cookshack would be one of my first picks though

this smoke thing got me thinking...head still hurts. anyway, so here is what i come up with.. not all of the ingredients (of any particular recipie) have to be smoked. just pick out one or two items of any recipie and give it a shot. yesterday, i threw a few peices of bread in while smoking butts. well, after a few minutes, they were like toast, and wow! they sure do soak up that smoke flavor! my point is this.. any recepie that uses bread crumbs, make you own in the smoker. how about smoky cream corn?? smoke the ears, then grade em and cream em. wow, its like a whole new world.......veggies, all smoked.. broccoli, carrots, cabbage, etc...... good thing i am a meat man or i would be going crazi.....