The most unusual thing you have ever smoked

what do you mean by "kimchi pot"? Do you subsitute for the cabbage? I just roll and smoke mine... the chilis burn funny.

Squirrels, rabbits, catfish.

BTW dr, bones are very bad for dogs. You should give them rawhide bones for their teeth instead.

Sorry to get off topic.

Maybe not totally weird, but I did fois gras one time - it was in the fridge, my wife wasn't paying attention, so I threw it in...believe it or not, it was actually pretty good!

For us non-french-speaking forum members...

Sorry, what is fois gras?

Or is it latin?

fois gras is duck or goose liver

A Terrorist

quote:

Originally posted by Papa Deuce:
fois gras is duck or goose liver

but it has to be prepared in a certain way...

From Wikipedia:

"Foie gras (French for "fat liver") is the fattened liver of a duck or goose that has been overfed. Along with truffles, foie gras is one of the greatest delicacies in French cuisine"”it is very rich and buttery, with a delicate flavour unlike that of a regular duck or goose liver.

All animal rights organizations, and nearly all animal welfare organizations regard the production as cruelty to animals because of the force-feeding and the health consequences resultant from enlarged livers. Foie gras production is illegal in several countries and in several U.S. jurisdictions."

I have smoked goat and a tube of baloney (at different times. Goat was not my idea and I did not like it, others did. The baloney was actually very good.

Is BBQ goat unusual in NC?

Goose liver is unusual here. Oh, and smoked terrorists also, however I would like to smoke a few with my rifle!

musk ox and I kinda wish it had been a little younger....

I'm with the PETA people on this one. We should let geese enlarge their livers the old fashioned way, like the rest of us- drink to excess!

It is hard to drink enough cold import to harm the liver, but I try!

quote:

Originally posted by KCAL56:
I'm with the PETA people on this one. We should let geese enlarge their livers the old fashioned way, like the rest of us- drink to excess!

The Chicago City Coucil recently enacted legislation banning restaurants from selling foie gras in any form. Some creative chefs are talking about offering it for free and selling the accompaniments that are on the plate - such as $25 for a leaf of lettuce or a fork and knife rental fee..

Of course, this is the same group that's currently considering proposed legislation banning restaurants from using oils containing transfats and cab drivers to dress better.

Guess things must be a little slow this summer.

I wouldn't mind if transfat was banned-that's why I've begun making my own lard (from fatback) to use for cooking and deepfrying

Smoking Joe, I'm surprised the foie gras didn't just melt

quote:

Originally posted by buckeyebbq:
I wouldn't mind if transfat was banned-that's why I've begun making my own lard (from fatback) to use for cooking and deepfrying

Smoking Joe, I'm surprised the foie gras didn't just melt

It did a bit, but I used the cold smoke plate to prevent it from really getting any heat.

As for smoking terrorists, I am waiting for the season to open!!!

terrorist-Was that in pieces smokin? LOL

quote:

Originally posted by SD neil:
terrorist-Was that in pieces smokin? LOL

Thought no one noticed that one. No, smoke'd 'em whole, usually cooked in large groups. Smoked with custom iron smoking devices that usually cooked them in milliseconds. Not low and slow but VERY effective.

LOL!!!

I smoked some scotch eggs, posted some pictures as well. One heckuva lot of work for such a tiny bite, but long hours for excellent flavors, that would be why we are here!

Pretty sure I have smoked a few indirectly by use of a backpack radio and a warthog or 2. Terrorists that is. Best time of my life.

a can of mixed nuts. paul

Strawberries! The smoked strawberries were then used to make a shrub for a cachaca-based cocktail.

I took a class on making your own cocktail ingredients at Absinthe in San Francisco and this was one of my favorite drinks that we sampled that night.

The Charmer

Served at Absinthe, San Francisco
Cabana Cachaça
Smoked Strawberry Shrub
Housemade Pepper Tincture

Here's a link to an article on smoke flavor in cocktails.
http://www.alcademics.com/2009...ets-in-your-ice.html

I know this is an old thread, but....

Smoked Oysters. They are beyond amazing.

I smoked the pumpkin seeds when we carved the Halloween pumpkin last fall. About an hour in the smoker and then finished drying them in the oven. They were good enough that I'll be doing it again this year.