BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Rubs and Sauces => Topic started by: renoman on September 07, 2015, 08:37:53 am

Title: Hickory Smoked Marinara
Post by: renoman on September 07, 2015, 08:37:53 am
Should I peel and smoke the tomatoes or make the sauce and then smoke it???
Title: Re: Hickory Smoked Marinara
Post by: Smoker John on September 17, 2015, 12:51:53 pm
I tried this once & it was very good. I sliced the tomatoes in half & smoked them for a couple hours first, same with the garlic & onions.
Title: Re: Hickory Smoked Marinara
Post by: renoman on September 18, 2015, 01:30:50 pm
I peeled and then smoked them. It turned out excellent. Going to do another batch next week and smoke a little longer.
Title: Re: Hickory Smoked Marinara
Post by: Habanero Smoker on September 19, 2015, 02:19:06 am
Thanks for the update. I was wondering if you smoked all the tomatoes you were using for the Marinara, it might be too smoky.

How long did you smoke the first batch, and what bisquette did you use?
Title: Re: Hickory Smoked Marinara
Post by: Bear1968 on September 19, 2015, 07:02:04 pm
Whoa ... that sounds good! I will try it. I usually smoke just my Onions but never thought to do the Maters  ;)
Title: Re: Hickory Smoked Marinara
Post by: renoman on September 23, 2015, 06:24:10 pm
Thanks for the update. I was wondering if you smoked all the tomatoes you were using for the Marinara, it might be too smoky.

How long did you smoke the first batch, and what bisquette did you use?

I smoked them for an hour in hickory. I am trying to recreate a meal that I ate at a winery last month. "Lamb Merguez Sausage in hickory smoked   marinara sauce". It was one of the best meals I have eaten in years.