Menu:
White Oak smoked gouda with charred onion and thyme Jam,
rosemary smoked brie with spicy pecans,
Apple wood smoked cheddar with ginger and grilled lemon,
orange smoked salmon with caper aioli
The Art of Cold Smoking
Points to Remember:
- Use only fresh products
- Dry out the product so it can “take the smoke”
- Do not use “Harsh Woods”
- Remember: Smoke is a seasoning
- Keep the temperature below 80 degrees
- Allow finished product “to breathe”
- Take Detailed notes!
White Oak Smoked Gouda with
Charred Onion & Thyme Jam
Serves 4 large appetizers
Ingredients
- 1 pound Gouda Cheese.
- 4 onions, cut into 1-inch rings.
- 2 tablespoons olive oil.
- 1/2 cup brown sugar.
- 2 tablespoons olive oil.
- 1/2 cup apple cider vinegar.
- 1 tablespoon fresh thyme.
Set the BGE for cold smoking as demoed by Chef Rusty and smoke the Gouda over white oak.
Season the onion slices with salt, pepper, & olive oil. Grill the onion for 3 minutes per side, or until they get a good char. Remove from the grill and cool to room temperature. Chop the onion and reserve the juices. In a pot combine the onion, the onion juices, and sugar. Cook over medium heat for 10 minutes, stirring to prevent the sugar from burning. Add the vinegar & thyme and simmer for 15 minutes. Remove from heat & transfer to a bowl to cool.
Serve at room temperature with smoked cheese & crunchy bread or pita chips.
Rosemary Smoked Brie with Spicy Whiskey Pecans
Serves 4 large apps
Ingredients
- 1 each wheel of Brie.
- 6 sprigs of Rosemary.
- 1 pound of Pecans, Halves.
- ¼ cup Butter.
- 2 tablespoons Down & Dizzy Rub.
- ¼ cup Dark Brown Sugar.
- 2 tablespoons Whiskey.
Set the BGE for cold smoking as demoed by Chef Rusty and smoke the Brie over rosemary.
Line a baking tray with parchment paper.
In a skillet over medium heat, toast the pecans for 10 minutes or until fragrant. Add the butter and spice mixture and stir to combine and melt the butter. Add the sugar and whiskey and stir until the mixture becomes gooey. Transfer to baking tray to cool.
Nuts can be stored in an
airtight container for up to a month.
Apple wood Smoked Cheddar
with Ginger and Grilled Lemon
Serves 4 large apps
Ingredients
- 1 pound Cheddar.
- 3 lemons, sliced into thin discs.
- 2 cups sugar.
- 1 teaspoon grated fresh ginger.
Set the BGE for cold smoking as demoed by Chef Rusty and smoke the Cheddar over Apple wood.
After the Cheese is smoked, set the BGE to 400 degrees over direct heat.
Line a baking tray with parchment paper.
Grill the lemon on the BGE to get a nice char. Remove. In a saucepot bring 2 cups of water to a boil. Add ginger and sugar and simmer to dissolve. Once dissolved add the lemon slices and any juices. Simmer until the lemon is translucent, about 45 minutes. Transfer the lemon slices to the baking tray to cool.
Orange Smoked Salmon
with Caper Aioli
Serves 4 large apps
Ingredients
- 2 pound piece of Salmon Filet, skin on.
- 1 tablespoon Whiskey.
- 1 Orange, zested and sliced into rings.
- 1 cup Kosher Salt.
- 2 Cups Dark Brown Sugar.
- 1 tablespoon Capers, rough chopped.
- 1 teaspoon fresh Thyme, rough chopped.
- 1 teaspoon Lemon Juice.
- 1 cup of Mayonnaise to taste your favorite hot sauce.
For the Aioli:
Lay the salmon skin-side down on a cutting board. Remove any bones from the flesh and wipe clean of scales. Rinse the salmon with the whiskey and allow to air dry for 10 minutes. In a bowl, combine orange zest, salt, and sugar. Line a baking dish with an excessive amount of plastic wrap. Sprinkle ½ of the salt mixture on the plastic wrap. Add the salmon & cover with the remaining salt mixture. Lay the orange slices on top of the mixture. Wrap tightly in the plastic wrap and put the dish in the back of your refrigerator. Allow to sit for 48 hours.
Once cured, rinse the salmon in cold water. Place the salmon back into the refrigerator, uncovered, for 4 hours.
Set the BGE for cold smoking as demoed by Chef Rusty and smoke the salmon over fruit wood.
In a large bowl, combine the capers, thyme, lemon juice and mayonnaise. Taste and adjust seasoning.
Slice the salmon paper-thin and serve with aioli and well-toasted bread or bagels. Salmon will keep in the refrigerator for several weeks.
