Fall is almost here! And with that comes the flavors of a beautiful Fall day!
Here's a quick, delicious smoke adapted from a Steven Raichlen recipe:
Six apples, cored but not peeled (we used the Liberty variety but you can use any sweet or semi-sweet apple)
6 TBSP. unsalted butter, room temperature
1/4 cup firmly packed light or dark brown sugar
1/4 cup raisins, chopped
1/4 cup ground almonds
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. vanilla extract (organic, preferably)
Six cinnamon sticks (2-3" long each)
1) Heat smoker to 225-250 degrees F.
2) Beat together butter and brown sugar until fluffy.
3) Beat in the remaining ingredients except for the cinnamon sticks. Fill the cavity of the apple with the brown sugar mixture and place the cinnamon stick through he middle of the mixture.
4) Nestle each apple onto crumpled up tin foil and place on smoker grates. Smoke the apples for about an hour or until the apples are soft but not mushy.
Yes, you can over season meat for smoking. When preparing meats for the grill or for the smoker, it great to add layers of flavor, including a BBQ spice rub. However, it is very possible to over spice your meat. Too much dry spices can make the final taste mealy and really, almost inedible. It is recommended to rub 1-2 TBSP. of spice mix per pound onto the meat you are cooking before you begin to cook.
If you're shredding the meat after it's cooked, shake a little spice rub onto the shredded meat along with a "finishing sauce," such as a vinegar-based Eastern Carolina-style sauce or even a BBQ sauce to help keep the meat flavorful and moist.
For a fun twist on regular hot sauce, we've created this super tasty blueberry hot sauce that goes great with chips, eggs, chicken, veggies, you name it! We used locally grown blueberries and raspberries and went to Red Fires Farms in nearby Granby, MA to pick our own hot peppers. Somehow, picking your own veggies at a local farm makes your food taste all the more special. It's magic, really. :)
**Remember to work in a well ventilated area and use gloves to handle the hot peppers!**
BERRY, BERRY HOT SAUCE
1 cup blueberries
1/4 cup raspberries
*4 red serrano peppers, roasted and roughly chopped
*2 habanero peppers, roasted and roughly chopped
*1 cayenne chili pepper, roasted and roughly chopped
1/2 cup white vinegar
1/4 cup guava concentrate
1/4 cup dark brown sugar
1/2 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. finely ground white pepper
1/2" fresh ginger, peeled and sliced
1/4 cup water
Juice of 1/2 lime (optional)
* For tips on how to roast peppers, see our quick guide.
1. Place all ingredients in a medium-sized non reactive pan and simmer for up to an hour, stirring occasionally. Your goal is to cook down your sauce by about 1/3.
2. Allow the sauce to cool to room temperature. Taste the sauce. If it's a little too sweet, add 1/2 juiced lime.
3. Place sauce in a blender and blend until smooth. If your sauce is too thick for your liking, add water by the tablespoons until desired consistency is reached.
4. Store sauce in an airtight glass container in the refrigerator for a couple of months.