Author Topic: Hickory Smoked Marinara  (Read 1062 times)

Offline renoman

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Hickory Smoked Marinara
« on: September 07, 2015, 08:37:53 am »
Should I peel and smoke the tomatoes or make the sauce and then smoke it???

Offline Smoker John

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Re: Hickory Smoked Marinara
« Reply #1 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.
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Offline renoman

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Re: Hickory Smoked Marinara
« Reply #2 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.

Offline Habanero Smoker

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Re: Hickory Smoked Marinara
« Reply #3 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?


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Offline Bear1968

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Re: Hickory Smoked Marinara
« Reply #4 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  ;)
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Offline renoman

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Re: Hickory Smoked Marinara
« Reply #5 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.