S M O K I N G
Brisket to Beans and Everything Between
WITH so much
time at home,
the pandemic
has turned many
dubious, novice home cooks into
battle-hardened chefs and some even
into experts in particular cooking
disciplines.
From baking bread to sous vide
prime rib, one positive outcome of the
lockdowns is the resurgence of home
cookery.
That extends from the kitchen to the
garden.
Smoking, the ultimate skill within
the longstanding pervasive tradition
of grilling meats in one’s backyard, is
typically reserved for the cool-handed
generational grill master, not the
weekend warrior. But with modern
technology, and a lot of quarantine
time on their hands, more people than
ever are picking it up.
From endless how-to blogs and
YouTube videos about smoking, to
grill companies having trouble keep-ing
products in stock, dilettantes are
educating themselves and becoming
bona fide pit masters. Manufacturers
like Big Green Egg, Traeger, Weber,
Masterbuilt, Kamado Joe, Camp Chef
and more offer high-dollar, well-ap-pointed
equipment, while electric
smokers and newfangled smoking
cases are available for a fraction of
the price of a traditional grill smoker.
There are even “hacks” utilizing items
like woks and steamers for those will-ing
to try out a science experiment in
the kitchen.
savor
H A N K Y O T FOR
U
B ACON-WR A P P ED
S M O K E D A S P A R A G U S
Serves: 6
INGREDIENTS
PREPARATION
Heat grill or smoker to 300 degrees. Individually wrap
each asparagus spear with a slice of bacon and lightly
brush with a little oil. Using a vegetable grilling basket,
lay the asparagus out evenly. Smoke for 2 hours or until
bacon crisps up, stopping about 30 minutes before
being done to drizzle butter and sprinkle with sea salt.
Serve immediately.
B Y P E T E R V I E L E
1 bunch asparagus
12 slices of apple
wood bacon
2 tsp peanut, canola
or vegetable oil
1/2 cup melted butter
2 tsp sea salt
Whether you choose to invest in
expensive equipment or employ a
mad scientist approach with what
you already have in your kitchen,
smoking foods can be an exciting
way to enhance your epicurean
offering. In addition to the tradi-tional
meats for the grill, smoking
can offer a unique twist to standard
fare and create unexpected flavor
combinations.
Smoking vegetables to toss in a
pasta primavera or smoking some
chicken breast to top a pizza will
wow even the pickiest of eaters.
Though it can be time consuming,
the umami found in finished prod-ucts
like the burnt ends on smoked
pork belly can be deeply rewarding.
So go ahead, try your hand at
smoking — just be prepared to feed
anyone downwind of your smoker.
63 www.wrightsvillebeachmagazine.com
WBM