Friday, March 3, 2017

Smoking Smogasbord

Got a dinner coming up so I wanted to make sure I have some stuff available...some smoked stuff.
I'm making another smoky baba ghanoush (although slightly different technique), some more Zak Palaccio inspired bacon, smoked duck breast for a salad, and some smoked eggs.

The smoker will be set at 250F and I'm using oak.

For the bacon, this is a fennel and coriander seed rubbed bacon.   I have let the pork belly sit in the dry rub for just about a week in the refrigerator.  I rub off the dry rub and let the proto-bacon sit at room temperature an hour or two before smoking.

For the duck breast, I have chose not to brine it this time.  You can do all sorts of overnight brinings should you want, but it's really not necessary.  The one issue with the non-brine approach is that you definitely don't want to smoke it too long - not more than 6 hours for sure, else it will dry out.  At the slightly higher heat of 250, we definitely don't want it too long.

For the baba ghanoush, the eggplants will solely be cooked in the smoker this time.  However, prior to smoking, I'm spending a couple hours getting some of the moisture out.  To do this, I cut the eggplants lengthwise and sprinkle the non-skin side with salt.  Then I place the eggplants cut side down on a rack sitting in a cookie sheet and place these sheets in the refrigerator for 2 hours.   This should get some of the excess water out of the eggplant allowing us to smoke them for an hour or two and absorb the tasty smoke flavor.

Time wise in the smoker, the bacon and duck will be the longest at this temperature.   The eggplants are in there for about 60-90 minutes and then I drop the temperature to around 225F to finish off the meats.   The duck will be ready before the bacon, 2 1/2 - 3 1/2 hours to reach a target temperature of 135F.

The bacon will be longer - it needs to be around 175F - so keep the wood smoking.

Oh yeah, the smoked eggs.

Smoked Deviled Eggs


  • 12 eggs


  • ½ c. mayo
  • 1Tb Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Sriracha
  •  Salt & pepper


  • Chives
  • Smoked paprika
  • Caviar
  • Bacon
  • Smoked Salmon


  1. Hard cook the eggs via the CIA method.  Put eggs in sauce pan and cover by a couple inches.  Bring to boil, then reduce heat to simmer for 11 minutes.   Put pan off heat.
  2. Fill the sauce pan with the eggs with COLD water, then shell the eggs.  Return eggs to cold water to cool, then drain and dry.  Can be done a couple days ahead.
  3. Preheat smoker to 225F.
  4. Smoke the eggs until bronzed, around 20-30 minutes.  Let cool.
  5. Cut the eggs in half and pop out the yokes.  Place the yokes in a food processor.  Add mayo, mustard, Worcestershire sauce and hot sauce and purée.  Spoon mixture back into eggs.
  6. Et voilà!

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