Smokinlicious® Smoking Wood Tips

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!

Related readings:

-3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR

-WHY IS MY BARBECUE MEAT DRY??

-CUTS OF MEAT THAT GRILL & SMOKE WELL & PROVIDE MORE THAN ONE MEAL

-THE SCIENCE OF MEAT COLOR INCLUDING THE INFAMOUS SMOKE RING

Dr. Smoke-Kylee Harris’s Benefits of Eating Smoked meat is full of great information.

This result from Rack Slabbath BBQ shows the results of the science of meat color when BBQ properly with wood!

Learn the science behind meat color and the smoke ring Click To Tweet

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.

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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

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

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,

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

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 blogs you may enjoy:

–Sip ‘Em If You Got ‘Em: Smoked Whiskey Cocktails And Meat

-HOW TO MAKE THE BEST SMOKY COCKTAILS

–How To Maintain A Safe Kitchen Environment

Smoked Whiskey Cocktails are great libations for drinking!

Guest blog- Kylee Harris, an events planner and writer.

Let's Smoke the Whiskey for our cocktails Click To Tweet

There are over 550 annual barbeque competition events in the United States. Originally constrained to the Southern states, barbeque is now ubiquitous in most parts of the country. Thanks to the popularity of all things vintage, craft cocktails have made a huge comeback, and although it may not seem so at first glance, these two are a match made in heaven. As creative as barbeque pitmasters can get with their rubs and sauces, so, too, can you with specialty cocktails featuring smoked whiskey to pair with smoked meats.

Smoked Whiskey Manhattan- A Classic Match

You don’t need a pull-behind trailer rigged with the latest smoking equipment to make your own delicious smoked meats. As long as your kitchen is equipped with a stove, you can get in on this delicious food preparation. While you can purchase stovetop smokers, it’s fairly easy to DIY a smoker yourself with household products you probably already own. No matter what you’re serving, a Manhattan will pair beautifully with your meat.

Classic Manhattan

Ingredients:

• Ice
• 2 oz. whiskey
• ½ oz. sweet vermouth
• dash of Angostura bitters
• orange peel
• Maraschino cherry

Shake whiskey, vermouth, and bitters with ice; strain into lowball glass. Rub the rim of your glass with the orange peel and garnish with cherry. Substitute vermouth with 1 oz. of agave nectar and use chocolate bitters and Jim Beam Devil’s Cut (barrel aged whiskey) for an alternate take on this classic.

A Smoked Whiskey Summer Treat

Take this simple, two-ingredient cocktail and kick it up a notch by infusing it with a smokey flavor that matches your menu. With a smoking gun (available for around $100, or you can make your own with some inexpensive tubing and a small-mouthed container), you can “rinse” your chilled glasses with smoke, or even smoke your entire concoction, using the same wood you use for your meat. The tartness of the grapefruit juice will cut the richness of the meat and is perfect for a backyard, al fresco dinner.

Jack Honey

Ingredients:

• 2 oz. Jack Daniels Tennessee Honey
• 3 oz. fresh-squeezed grapefruit juice

Pour over ice into collins glass.

Something Truly Special

If your skills as a pitmaster aren’t the only thing you want to show off, here is a very special cocktail that will wow your guests. The smokey flavor and touch of cinnamon gives the classic whiskey sour a brand new twist that will leave your guests in awe. You’ll need to plan ahead for this one, as it requires two different, homemade syrups, but if you’re looking to win for best bartender, this one can’t lose.

Smokey Sour

Ingredients:

• Ice
• 2 oz. whiskey
• ¾ oz. fresh lemon juice
• ½ oz. cinnamon bark syrup (.3 oz cinnamon bark, 1 cup Turbinado sugar, 1 cup water; bring ingredients to a boil and simmer over low heat for 2 minutes, let sit for 2 hours, strain and keep refrigerated)
• ¼ oz. Lapsang souchong tea syrup (3-4 tea bags, 1 cup Turbinado sugar, 1 cup water; bring ingredients to a boil and simmer over low heat for 2 minutes, let sit for 2 hours, strain and keep refrigerated)
• 1 egg white

Add all ingredients to a shaker and shake until frothy. Strain into a coupe glass.

The bold, rich flavor of whiskey is the perfect complement to a rich, smoked meat dish; both American traditions trace their roots back to the South. If you are looking to skip the same old beer next time you smoke meat for your guests, you can’t go wrong with whiskey cocktails, either made-to-order or batched for a larger group. Let the elements of barbequing guide you to experiment with new techniques and flavors and take your pairings to a new level.

SmokinLicious® products:

Wood Chips- Minuto® & Piccolo®

More related blogs:

-How To Maintain A Safe Kitchen Environment

-HOW TO MAKE THE BEST SMOKY COCKTAILS

-SMOKY BOURBON CRANBERRY COCKTAIL

FOOD LABELING TREND MAY NOT BE THE SAFEST BET

Recently, I came across a great article on the new hot trends in cold cuts and smoked meats. The article stressed how the $200 million in sales was the result of companies offering such things as chorizo, pepperoni, salami, and smoked bacon with bolder flavors and cleaner ingredients. So, why do I have a problem with this and how does it relate to food labeling?

What About the Smoke

The article went on to explain that the No. 1 trend in smoked and processed meats is products that are “uncured” or “no-nitrates added”, stating that this is due to the new health-conscious consumer. This got me thinking about smoked products in general. No one seems to be asking about the smoking process used to get that bacon hickory smoked!

If people are so sensitive to the ingredients in their foods, why haven’t we become concerned about the smoke component used for the actual process?

Food Labeling- Demand Label Changes

There are so many companies investing in the repackaging of their products to include such labels as “no-sugar-added”, “dairy-free”, and “gluten-free”. Consumers are label readers and keenly interested in how products are made, how animals are raised, how products are preserved, and the percentage of fat in the processing.

One factor in food preparation that doesn’t seem to have been included in food labeling is the actual smoking process for food products like smoked bacon, fish, or beef jerky.

Why doesn’t anyone seem concerned enough to ask what are they smoking with? Is it actual wood or the wood-flavored vapor that is used to make liquid smoke, hardly an ingredient that would be considered chemical-free?

Food Labeling- Wood Should Be a Food Ingredient

Let’s examine why wood should be looked at as a food ingredient when used for hot or cold smoking or wood-fired cooking in general.

First, not all companies selling wood products under the guise of smoking, identify what components of the tree are manufactured in the product. Nor do they give any indication if the wood used in the manufacture of products started for only the purpose of food application. To clarify this point, let’s review one common seller of wood products found on Amazon.com.

This popular choice in wood chips started as a hickory and mesquite manufacturer of log products by a single owner back in 1986. Originally, they sold logs to locals around their area. Eventually, they branched out to wood chips and wood chunks in retail packaging when BBQ became so popular.

The company was sold to a fire log company who uses recycled wood sawdust and agricultural fibers to produce fireplace log products. With the change in ownership, the company began selling other woods; pecan, post oak, and mesquite that are native to their home state of Texas, and the rest of the offerings which are brought in from other suppliers and locations. There is no bark removal, there is no separation of wood layers. Much of the product lies in open areas on the ground exposed to the southwestern sun as well as to anything else that may make contact. The product is left uncovered in outdoor areas awaiting packaging, even after it has been kiln dried which is the only reference made to any preparation of the wood.

Here is one concern with the current ownership – keep in mind, with a primary business of manufacturing charcoal and fire log products, this business was originally connected to a cedar and basswood pencil business. For those who don’t know woods, cedar and basswood are both softwoods, something that can be toxic if used for cooking food.

No Wood Regulations

There are no regulations that specifically state that you must guarantee that the wood packaged is clean, pure, and 100% of what it says it is on the label. Just about anyone can start to package wood, whether hardwood or softwood or a combination of both, as a “cooking”, “grilling”, “smoking” or “BBQ” wood. There are no regulations that it must be kiln dried or heat treated. It is a free-for-all with regard to food labeling!

There may be claims that we are label readers, but it appears when it comes to wood used for cooking, we don’t have a clue. This may be the oldest method of cooking in existence, but it certainly doesn’t have to contain the same risks as what the earliest homo sapiens endured.

The next time you see packaging that bacon, jerky, deli meat is of a smoked variety, look at the label and ask the question, “How was this smoked?” You will be amazed that little or no answers are provided. I hope you enjoyed our topic “Hot Trend” and the argument for better food labeling!

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

Additional reading:

-THE SMOKINLICIOUS® STORY

-WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?

-WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK BOX?

-Is It Fresh? Here’s Why You Need to Know

Dr. Smoke- Food labeling is important for health and food safety. It should apply to all smoked foods!