Did some cold smoking yesterday. We had some meats - some pork chops, a couple steaks, and a flank steak - we had wanted to do and make another batch of Hab's cold smoked olives.
First the olives. I don't even like black olives, but I have found that I like these a LOT.
We followed the basic recipe for Hab's marinated smoked olives which is in the Tried & True Recipes. http://www.susanminor.org/forums/showthread.php?607-Marinated-Smoked-Olives&p=958#post958 We stuffed the olives with jalapenos and put olive oil on them before we put them in the smoker:
(http://i438.photobucket.com/albums/qq101/seemorephoto/da1e5587.jpg)
We used hickory and smoked them for 2 hours. Here they are:
(http://i438.photobucket.com/albums/qq101/seemorephoto/8494f585.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/f017305b.jpg)
Next we put them in the marinade:
(http://i438.photobucket.com/albums/qq101/seemorephoto/c4ae3d27.jpg)
Mrs made extra marinade in order to cover the olive/onion mixture.
They will sit for a couple days and then we will be more than ready to eat them!
The pork chops:
(http://i438.photobucket.com/albums/qq101/seemorephoto/87174eac.jpg)
The ribeyes:
(http://i438.photobucket.com/albums/qq101/seemorephoto/b6b68dff.jpg)
The flank steak:
(http://i438.photobucket.com/albums/qq101/seemorephoto/fd36b983.jpg)
The flank steak was put in a marinade and will be grilled for tonight's fajita dinner.
I grilled the steaks last night for dinner; the chops will be placed in a brine for a dinner sometime this week or next.
seemore
Wow the Seemores had a busy Saturday!!
Oh heck yeah, I LOVE black olives!
Another great post. Stuffing them with jalapenos sounds fantastic. At times I also stuff the olives with cheese, various marinated vegetables. Sometimes the day that of two before I plan to serve them I will stuff them with ham, Canadian bacon, prosciutto etc.