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I think the secret is not overdoing the smoke. It can be a very strong flavor, but if done right, it is wonderful. I don't think re-heating smoked foods are nearly as good as when first smoked.
I'll take a smoked chicken over an oven roasted chicken any day. I love just about all smoked meats...chicken, turkey, sausage, pork butt, ribs. I bought two of those giant smoked turkey wings a couple of weeks ago to make my very first batch of greens gumbo. The smoked wings added so much flavor. I'm hooked on greens gumbo now. I still have a quart in the freezer and already want to make some more.
I live in a city famous for BBQ, but I don't love smoked poultry or fish, neither of which are headliners on the BBQ circuit, here, though turkey and chicken are usually available.It's more about brisket, ribs, pulled pork, sausage, bacon, etc., here.
One of the great jots of a WHOLE smoked salmon is that each part of the fish seems to absorb the smokiness differently. The cheeks are far smokier than the rest of the body as that flesh is fattier.
I bought a smoker for one of the cafeterias that I ran and smoked chicken and fish were among the favorites.
I prefer smoked meats. The smoke flavor is similar to adding a spice/salt/pepper/etc. If used correctly it enhances the flavor, if over done it will simply take control of your palate.
Smoke as an "ingredient" is good when used properly. All about balance.
Can anyone elucidate on the difference between cold and hot smoked? Does it make a difference in the taste? I'm not even sure I've eaten anything cold-smoked besides salmon.
And is it my imagination, or does smoking make things taste slightly sweeter, which I find in smoked bacon, smoked beef sausage, smoked Gouda? Unless I'm just tasting the corn syrup that is listed on the sausage ingredient label...
Can anyone elucidate on the difference between cold and hot smoked? Does it make a difference in the taste? I'm not even sure I've eaten anything cold-smoked besides salmon.
And is it my imagination, or does smoking make things taste slightly sweeter, which I find in smoked bacon, smoked beef sausage, smoked Gouda? Unless I'm just tasting the corn syrup that is listed on the sausage ingredient label...
Cold-smoking is below 90°F and imparts the smoky flavor without cooking the meat (salmon, bacon, some sausages), while hot-smoking involves heat and smoke (usually above 200°F) and actually cooks the meat.
The sweet flavor can come from a rub, the curing process, and/or using a milder fruit wood for smoking.
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