This wasn't exactly fine dining but it was eye watering -- especially when standing downwind in the smoke! I had a little extra time on my hands and it was a nice sunny day so I decided to try my first attempt at smoking something. It worked!! For my first attempt using a basic smoker (no fancy gadgets, just a propane fueled smoker) I chose to use a pork loin roast and hickory wood chips.
The day before I rubbed the roast with a bbq spice rub I had sitting on the shelf, sealed it in a zip-loc bag and sat it in the fridge overnight. In the early afternoon, the next day, I placed the roast on the top shelf of the smoker with the heat set at the absolute lowest setting (burner turned to low and the propane tank valve barely opened). .Not much prep time, what a treat!
I closely supervised the process from my hammock for the next three hours. By closely I mean I could see and smell the smoke and I took a nap. I'd inserted an electronic meat thermometer that transmitted to a remote sensor hanging on my hammock that alerted me to when the roast was ready to serve. This has definitely become one of my favorite ways to cook!
When the eat was removed it was an absolute thing of beauty. The color was spectacular and it smelled wonderful! I let it rest for about 15 minutes before slicing, although I did "accidentally" slice off a little piece to sample. The smoky flavor was heavenly. Well, is heavenly the right word? I'm guessing there's not much smoke in heaven, that would be the other place. But it certainly did taste great with or without sauce. I ate some plain and then tried both a tomato based bbq sauce and a Carolina style sauce. I liked it best with the Carolina sauce.
This definitely wasn't French cooking but it was definitely good eating!
Bon Appetit!
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