It has been months since the new normal occurred. You thought working from home would be brief but it is now clear this situation has no end. Reality has set in that you are working, educating, entertaining, eating and sleeping from home.
One benefit is you no longer are commuting. For those that use mass transit like a subway, bus line or rail line to get to work now find they have more time to devote to family and meals. For those that have had to drive to work now have freedom to cruise online recipes and those old cookbooks. This is your opportunity to make the most of those meals while not making cooking a chore.
Benefits of eating smoked meat by Kylee Harris is a great read for our subscribers!
Guest blog- Kylee Harris on Benefit of Eating Smoked Meat
While smoking meat has been known to be a rather controversial cooking method, there may just be some benefits when eating it in moderation as part of a healthy and balanced diet. From being a great source of nutrition to offering a low-fat alternative to other meat cooking methods, smoking your meat may just become your favorite — if it isn’t already! No matter what kind of meat you prefer to smoke, the health benefits that can come along with it can make your favorite smoked meal a regular occurrence.
A Body-Building Source of Protein
Meat is well-known for being a great source of protein for those focused on body-building fitness goals, though smoking it has been known to be hazardous to your health when done in ways that allow harmful carcinogens into the food. However, one study shows that the amount of carcinogens in smoked meat depends on the smoking method used. For instance, some woods, like hickory can allow for fewer carcinogens as opposed to others like beech. For that reason, smoking meat with healthier options (like hickory) can reduce the number of carcinogens and allow you to reap the protein-packed benefits at the same time.
Through less-carcinogenic smoking options, you’ll be able to consume healthier prepared smoked meat, which can provide a great source of protein and energy. This is especially beneficial for people who are looking to stay in shape and build muscle in conjunction with other body-building supplements like Selective Androgen Receptor Modulators, or SARMS, which are known to have limited side-effects. Overall, it’s quite possible that smoking your meat (in addition to a healthy diet and exercise regime) may have a huge payoff when it comes to the gym.
A Low-Fat Option
When many think of cooking their favorite meat dish, there’s no doubt that oils, fats, or other unhealthy additives play a part. For instance, frying chicken can involve excess greases.
However, smoking your meat can prove to be a great way to avoid these extra and unnecessary fats, bringing a more guilt-free alternative to the table over sauteeing or pan-frying it. The process of smoking the meat may even be able to reduce the fat that’s in the meat itself, by allowing it to drip out – thus decreasing the total fat content.
A Great Source of Nutrients
One of the greatest things about smoking meat is how it can provide essential nutrients to the body. For example, smoked fish is abundant in omega-3 fatty acids, which are known for lowering blood pressure and slowing down the process of plaque developing in the arteries. Many other smoked meats also provide a high content of iron as well, a vital mineral mainly found in red blood cells that plays a role in immune system function and even treating conditions like anemia.
While smoking your meat can be a flavorful way to cook it, it’s important to know that there may just be some health benefits involved. From being a great source of nutrients to being part of a healthy and balanced diet, smoking your meat with less carcinogenic wood can prove to be quite beneficial to your health.
More related reading on benefits of eating smoked meat see our smoking & Grilling tips and technique see our directory on previous blogs!
Barbecue is one of those methods of cooking that is loved by many but not truly understood by those who love it! I’m always entranced by the fact that barbecue gets mingled with the word grilling when the reality is, these two methods of cooking mean very different things. One common denominator though is the meat used for these cooking methods that simply becomes a variant of color so completely different from traditional cooking methods like the frying pan, slow cooker, and oven.
Let’s take a closer look first, at what meat is and then how color develops when cooked.
Wines to pair with your smoked Meat is important but not easy!
Great Sustainable Wines To Pair With Your Smoked Meat Guest blog by — Kylee Harris is an events planner and writer who is a strong advocate of allergy awareness.
listen to our blog regarding wood chips for smoking
Introduction of our Guest Blogger
She has also expanded her mission to stress the importance of food safety not just in events, but in her community. She also has a great eye for current interests and finds great ways to tie wood fired foods and sustainable food practices together.
Back in 2015, only 6% of consumers said that their first choice of wine would be a bottle that is produced in a sustainable way. This figure has been steadily rising. The 2018 American Wine Consumers Survey even showed that customers are willing to pay $3 more for a sustainable option. They want an environmentally-conscious wine that has been made from ethically grown grape varieties. The farming process is pesticide free and even bottling the wine is done in a way that won’t cause harm to the environment. It has even been suggested (although not proved as yet) that sustainable, organic wine can prevent a hangover. You’re more than welcome to test out this theory – and even better, you can pair the wine with some delicious smoked meat.
Wines to Pair- Maple-Smoked Pork Chops
Pairing your wine with smoked meat, is all about complimenting the delicate smoky flavor of the wood used. Maple-smoked meat will naturally have a slightly sweet and fragrant taste. This can be achieved by using maple woodchips in your barbecue or smoker. In order to contrast the sweet maple taste and the white umami flavor of pork, you should pair your meal with a sharp and zingy white wine. Benziger Family Winery
Coelo Chardonnay
in Sonoma county have a few delicious and fresh Chardonnay options, including the Coelo Chardonnay and the West Rows Chardonnay. Perfect for a barbecue on a hot summer’s day with friends and family. Don’t forget you can also buy sustainable wines by the can – this makes it so easy to keep cool when you’re having a garden party. Everyone can help themselves.
Wines to Pair- White Oak Smoked Venison
The strong and almost pungent aromas of white oak are best paired with a dark, gamey meat that can hold its own. Duck breast, pigeon and venison are good choices. The white oak adds a complimentary bitterness that balances well with the rich flavors. A hearty sustainable red wine is a good option with smoked white oak. Silver Oak Vineyard in Napa Valley have a fruity and dark Cabernet Sauvignon that pairs beautifully with White Oak smoked dark meat. New York’s sustainable Red Tail Ridge Winery offer a tangy Teroldego,
Teroldego
which is similar to Syrah that is a great partner to White Oak smoked venison.
Wines to Pair- Alder-Smoked Seabass
The mild flavor profile of alder makes it the perfect wood choice to smoke fish with – particularly slightly salty seabass. The taste of the alder itself adds a slightly sweet taste to the fish, even if it is only smoked for a short amount of time. Pairing alder with a sustainable wine is easy. A good Prosecco or sparkling wine will work well – look for something dry and fresh. Left Coast Cellars in Oregon have a lively Blanc de Noir
Left Coast Cellars
that is perfect with alder. It adds citrus notes of lemon and pineapple, which complement the taste of the smoke and the fish well.
There are an increasing number of vineyards and suppliers in America offering truly sustainable wine. Pair something tasty and delicious with your smoked meat and enjoy a great meal.
More related reading on Wines to pair with Smoking & Grilling meat, plus other tips and techniques- see our directory on previous blogs!
You are what you eat. We discuss the double standards of smokehouse processing emphasizing high quality ingredients but less than quality smoking methodology.
Food & Smokehouse Processing Double Standard?
Self-disclosure here. I work for a USA cooking and smoking wood company that has earned recognition for its commitment to manufacturing quality products specifically suited for many culinary professions, trades and interests. Even though not required to do so, the company treats its entire product line as food additives. This is an important point for my following observations.
I’ve always been especially impressed how reputable food processors and manufacturers accept, follow and even exceed many of the numerous public regulations in place to provide consumers with safe and healthy food products. For the most part our nation’s food industry operates from a philosophy that maximizes consumer protection by prioritizing food safety. Clearly, we’d be in a world of hurt if it didn’t! In relation what I’ve come to understand with food involved with some smokehouse processing operations, I’m really confused.
Smokehouse Processing? Here’s my dilemma- A Double Standard?
Recently, I tuned into a very popular realty television program which showcases “dirty” jobs- I think you know the name. Maybe you’ve even seen it. Like most other episodes, this show highlighted a series of tough job tasks, performed by hardworking employees. This episode dealt with all food processing elements of a very high quality, perishable specialty deli meat item- Lebanon bologna.
It’s impressing that the company, for over 100 years, goes to great heights in sourcing only the best ingredients. Its processing methods seemed to be top notch. Except a few of the techniques shown in the latter stages of the show highlighting smokehouse operations. At first it was disturbing to see that the main source of smoking wood is wood slabs with bark on considered to be “mill waste material.” If that wasn’t enough, I couldn’t believe when a worker demonstrated their process of generating smoke in the smokehouses. Step #1- douse a rag with kerosene, light it and kick it in to the burn pit of the smokehouse. To me, the very defining aspect of this company’s high-quality food product, smoked bologna, has been denigrated with a cheap, uncleaned and potentially harmful fuel source and an ignition process that is archaic and potentially harmful.
For the life of me, I can’t truly understand why a company that has been in business since 1902 and is apparently known in large markets for having the very best ingredients to make its consumable food products would revert to a smoking operation that involves waste wood being ignited with nearly the same petrochemicals that fuel the likes of a diesel locomotive? Given the residuals of burnt petrochemicals, I’m not sure I’d ever want to eat any of their smoked deli meats.
You Are What You Eat
So, I guess the adage of you are what you eat apparently doesn’t have the same meaning with this company. It appears their smoking method hasn’t evolved much beyond the same dirty way done 100 years ago, before health risks came to the forefront. When considering that smoking methods are a big part of their overall food products, I can’t help but think that a double standard is in place with the consumer to suffer.
Tips from the Electric-Smoker Guy about electric smokers, reviews and how to choose the best unit. Read this and his blog to guide you in looking for a good quality smoker, purchasing electric smokers, analog smokers or digital smokers!
You don’t have to be an expert to prepare a perfectly smoked meat if you have the best electric-smoker by your side. Now, you have to be aware that you can’t just come into the store and ask for the best electric-smoker because that doesn’t exist.
The best unit for me and for you doesn’t have to be the same model and that is why it is important to know what to look for. You don’t have to be modest, there are many electric units on the market which means that you can adjust almost every part of the smoker to your needs.
If you don’t know where to start, let me guide you through the process of picking one for you.
#1 Choose the Capacity of an “Electric-Smoker”
The size of the smoker is the most important feature you can adjust because there is no need for buying a big electric smoker if you are smoking only for your family. If you want to smoke for your family and friends, go with the medium smoker and if you want to smoke for a large group of people, then I would suggest you take a look at the commercial-grade electric models.
#2 Choose the Place for Your “Electric-Smoker”
An electric smoker has to be outside and you can’t smoke in the kitchen if you don’t have a special ventilation, which most homes don’t. Choose a place for it and see if it can stay there all the time. That place should be protected from the wind, the rain and under a roof. If you don’t have that place, buy a smoker with wheels so you can take it out of the garage to smoke it and store it again when you are done.
#3 Choose the Features for Your “Electric-Smoker”
If this is your first smoker, choose the one that has a window on the doors so you can see the smoking process. That is very important, especially for rookies who aren’t sure what smoking does to the meat and how long it takes for the meat to be done. If you are constantly opening the door of the smoker you will lose smoke and the heat. That will prolongate the smoking process a lot. The window on the door should be from tempered glass to withstand the heat and it mustn’t be easy to break.
#4 Choose the Controller
The electric smoker can be analog and digital. The analog smoker shows you the temperature on a temperature gauge and it is not so easy to control it. The electric units, on the other side, are easier to control. You have to set the time and the temperature you want and the smoker will maintain the same temperature through the entire smoking process.
As you can see, smoking is not just picking the first smoker you see in the store and buying it. If you buy a good quality smoker you will be able to control the heat and the smoke better when using smoking wood chips, chunks, logs or dust and that will result in a good smoked meat. If you choose the best electric smoker you won’t have to do anything, the smoker will do most of the hard work. But, if you want to learn more about these electric units you can visit the site about them called the Electric-Smoker Guy:
Bratwurst in the Orion Smoker Cooker nicely cooked plump and juicy!
WELCOME TO OUR BRAT PARTY-BRATWURST IN THE ORION
SMOKER/COOKER
I believe that wood fired foods can be enjoyed 365 days of the year regardless of the temperature/conditions outside. To ease the challenges of wood cooking outdoors when the conditions may not be optimal, I look to my equipment options and make a selection that ensures the cooking is quick and as easy as possible.
I want to have bratwurst party! Unfortunately, I’ve chosen a -2° day to do just that. No problem! I simply rely on my Orion Cooker to provide a fast, high heat method of cooking with my SmokinLicious® Minuto® Wood Chips.
Bratwurst in the Orion Smoker Cooker- There’s Nothing To It!
Preparing your bratwurst for the Orion Cooker couldn’t get any simpler than making a few cross cuts in the skins to ensure they don’t burst while cooking.
The reason bratwurst is so popular for entertaining and for summer days is just how quick it is to prepare. When you smoke a casing containing product, you want to ensure that the juices don’t cause a pressure build up and result in your brats exploding all over the smoker. I make 3 shallow knife cuts in each brat to ensure they can plump up without exploding out of their casing. These German brats are made with a combination of pork and veal and have an all-natural casing meaning the casing is made from the intestine of an animal. I specifically purchased brats that were on an uninterrupted casing line so I could hang my brats on the Orion Cooker rib hooks to ensure smoke vapor envelopes each link completely, just like commercial smokehouses do.
Before smoking my German bratwurst, I’ve prepared the Orion Cooker by adding SmokinLicious® Minuto® Wood Chips in Wild Cherry to inside of the cooker. The wood chips are placed in the space between the cooker’s wall and the drip pan. I’ve lite a chimney starter full of briquettes which when grayed over will be poured into the fuel pan. 12 briquettes are also lit in the smaller fuel pan at that top of the unit. I’ve loaded my strings of bratwurst to the rib hooks of the unit. Next, place the lid on and let these cook and smoke for 45 minutes untouched.
Done Before You Know It-BRATWURST IN THE ORION SMOKER COOKER
Here’s why I love cooking with the Orion Cooker. On a -2° winter day, I can still use the convection heat from the Orion Cooker to finish the German bratwurst in just 45 minutes. In fact, I don’t use a full fuel tray of briquettes for this smoke. Just one chimney starter full of coals plus about 15 unlit briquettes placed on top of the lit coals. Great smoke flavor is added using Minuto® Wood Chips in wild cherry from SmokinLicious®. I’ve hung over 24 brat links on the three rib hooks of this unit so I can feed plenty of hungry people.
Fix It Your Way
Now comes the best part! Fixing your bratwurst the way you love it. Put out a variety of toppings to stimulate creativity at the brat table. I’ve included raw chopped onion, sweet pickle relish, sauerkraut, hot Hungarian pepper rings, BBQ sauce, beer brat mustard, kimchi, horseradish sauce, just to name a few choices. Whether you slice your brat down the middle or leave it whole, anything goes. German bratwurst done over SmokinLicious® wild cherry wood chips and hung on the hooks of the Orion Cooker, for that old school, smokehouse flavor. Bratwurst in the Orion Smoker Cooker!
