Smoking veggies?

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    Posted: 23 Aug 2015 at 5:27pm
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Titanium
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We have a function on this coming weekend.
Main meat is hung whole hogget, marinated and braised over open fire robin hood style.
Usually we roast up spuds . kumara, pumpkin,  whole cloves of garlic etc with broccoli cali peas cabbage on the side...
Been thinking , why not smoke/ roast / cook veggies in the smoker.

This is new untried territory for me so need as much help and workable suggestions as possible
Cheers
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Post Options Post Options   Likes (0) Likes(0)   Quote Joker Quote  Post ReplyReply Direct Link To This Post Posted: 24 Aug 2015 at 7:35pm
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Titanium
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Plenty of Vegetables (brains) smoke green stuff up North
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Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 24 Aug 2015 at 8:02pm
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Titanium
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Not sure about veges, smoke a lot of foods but veges, well you gotta love smoked foods I guess.
Smoked garlic yes.
Other non smoking suggestions, cauldron potatoes.
Boil first, smash in pot, basically lid on pot and then rapid shake will fluff surface.
Big cast iron pot with high tempo oil, drop spuds in for short period remove drain and chill if necessary then bring out when ready to serve and deep fry again until crispy.
Whole ku area with skin, do like you would jacket potatoes, golden kumara will come out like toffee if you wait till juices start to come out.
Wrap your quarter cabbages in tinfoil with save, Fresh black pepper and butter.
Just some thoughts steps......
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 25 Aug 2015 at 9:22am
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Titanium
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Thanks just the basic info I need....time is running out so all going well will fire up a trial run tomorrow..
Nothing fancy.
might throw a bit of cali , carrots in the tray.. maybe bit cheese over the top towards the end????


Out of interest.
Chips / nibbles humus etc before hand
2 week hung whole hogget, marinated and braised over open fire robin hood style.
roast spuds . kumara, pumpkin,  whole cloves of garlic etc with broccoli cali peas cabbage on the side...
Home made apple crumble pie and home made self saucing chocolate pudding with cream and ice cream.

And have a little left over of everything

 For 40 to 45 adults comes in between $270 and $300 max..
All retail prices.
including the wood to cook the hogget, the marinates , quality plates cuterary , mint sauces etc

Thats under $7 per person.
3 1/2 hrs from setup to carving give or take 10 mins


Been doing  these several times a yr for near on 40 yrs now.Best part is now our boys and son in law are older they have also taken up the art of Robin Hood style cooking...

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Post Options Post Options   Likes (0) Likes(0)   Quote KikBac Quote  Post ReplyReply Direct Link To This Post Posted: 25 Aug 2015 at 10:24am
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A block of smoked cheese on the starter table would go nicely - got to keep smoking temp below 40 deg or else you will end up with a molten mess. On the veggie front, smoked portabella mushrooms are superb!
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 25 Aug 2015 at 4:17pm
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Titanium
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Had  a little time..
Grabbed an oven dish, had a little pork fat from last nights crackling in the bottom
No spices salt or anything
Thru in couple spud a carrot couple pieces of pumpkin, few bits carrot, couple pieces of broccoli, couple piece of celery and bok choy.. a banana  1/2 in skin 1/2 not.. a onion.. thought about an apple and a pair but running out of room
 no kumara in the cupboard.
mixed up and soaked a pohutukawa , apple and hickory ....filled the water dish set the heat to 160 c...
Left un attended  for 3 1/3 hrs... basically when got back home
Spud  carrot  pumpkin done a treat
onion bannana bit over cooked but ok  estimate about 3hrs for these
celery broccoli bok choy.. bit over done and dried out..... estimate about an hr for these.
Recon heat could be cut back around 20 degs

yep veggies are a go... need a bit of spicing up.. light sprinkle of pepper , bit salt maybe.....and throw a thin slice of cheese over the broccoli (cali) would be a go

Oh and threw in a pork rib slice on the rack above.. no spice or anything...
Afternoon tea is over  very nice much.. going to finish off with a fresh flat white expresso

 yep smoked veggies are a go.



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Post Options Post Options   Likes (0) Likes(0)   Quote Unclejake Quote  Post ReplyReply Direct Link To This Post Posted: 25 Aug 2015 at 11:20pm
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Titanium
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It's hard to imagine many vegetables taking on much smoke, but I do mushrooms and OMG they soak up the smoke like you wouldn't believe
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Post Options Post Options   Likes (0) Likes(0)   Quote Crunch Quote  Post ReplyReply Direct Link To This Post Posted: 25 Aug 2015 at 11:51pm
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it will taste like veges out of a hungi.
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 26 Aug 2015 at 10:18am
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Titanium
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The veggies dont take on as muck smoke flavour as suggested above... but the mushrooms .. if had not left in as long where real nice.
No didnt take on the 'hangi' flavour.on the other hand I stopped using manuka for smoking a long time ago... sure does a nice job... till one starts using other woods and that harsh 'edge' taste goes way.. thu thats not the hangi taste, but veggies may mello that hash taste to the hangi flavour

But veggies do need a little spicing up .. just like when doing a roast in the oven... bit of ginger powered, little garlic powder and touch of spiced salt .. just enough to enhance the natural flavours but not to make them taste like something else
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Post Options Post Options   Likes (0) Likes(0)   Quote Unclejake Quote  Post ReplyReply Direct Link To This Post Posted: 26 Aug 2015 at 6:31pm
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Titanium
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What wood are you favouring Steps?
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Post Options Post Options   Likes (0) Likes(0)   Quote tas-tackle Quote  Post ReplyReply Direct Link To This Post Posted: 26 Aug 2015 at 10:04pm
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When smoking   i always do a tray of onions..  Whole slices 4mm laid out on tinfoil  with a touch of brown sugar ...  top of the smoker...

http://www.tas-tackle.co.nz
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 27 Aug 2015 at 7:43am
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Titanium
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What wood are you favouring Steps?

mixed up and soaked a pohutukawa , apple and hickory
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Post Options Post Options   Likes (0) Likes(0)   Quote fish i Quote  Post ReplyReply Direct Link To This Post Posted: 28 Aug 2015 at 1:48pm
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Peppers, Eggplant, Tomatoes, Mushrooms are superb.

Tomatoes halved cut side up in oven tray. Sea Salt. Mix and bash up balsamic, honey, garlic, olive oil and heaps of sage. Pour mix over tomatoes. Smoke/ roast slowly. Sage goes crispy, tomatoes are still fleshy and sauce under neath is freakin unreal. Good side for spuds or whatever that can soak up the goodness.  
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Post Options Post Options   Likes (0) Likes(0)   Quote Bradley NZ Quote  Post ReplyReply Direct Link To This Post Posted: 31 Aug 2015 at 9:12am
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Sorry for the late reply guys, been away.
Veges are great in the smoker. Corn is amazing and garlic, peppers, onions etc hold the flavour really well. Check out the Bradley website for a few ideas.
Cheers
Keg 
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