Sentences with phrase «wood smoke in»

We sipped in a state of bliss, the scent of wood smoke in the chilly air, our children mercifully entertained by a distant trampoline.

With Gingham curtains at the windows and the smell of wood smoke in the interior, Robert et Louise has been a Marais destination for generations.

Another: «Loving you less than life, a little less / Than bitter - sweet upon a broken wall / Or bush - wood smoke in autumn, I confess / I can not swear I love you not at all.»

Not exact matches

The pizza is baked in a wood - fired oven and topped with premium ingredients such as smoked provolone cheese, sausage, and roasted fennel.

It was a late 1960s or early 1970s piece, complete with «luxurious» orange drapery behind wrought iron and wood, smoked mirror accents, a built - in turntable and sound system and a flip - on faux fireplace.

When concentrations of very small particles of wood smoke pollution (smaller than 2.5 microns, a.k.a. «PM 2.5») reach above 10 micrograms per cubic meter, researchers find a 7 percent increase in asthma inhaler refills.

The living know it indirectly — through heat, through light, through tendrils of smoke snaking through the sky, through the scent of burning wood, through the itch of ash in the eye.

(When one of my blocks exploded in the grill, I ground up the pieces and then smoked it using apple wood making some great smoked salt!)

The store features an in - house smoker that uses a blend of kiwi and guava woods to serve fresh, house - smoked pipikaula, pork spareribs and chicken thighs ready to go.

While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to compliment the peppercorn and mustard glaze.

They really add flavor from both the smoke they produce and the oils in the wood that leaches into the meat.

After being picked, these peppers are smoked over an oak wood fire and then stone ground, resulting in a paprika with a complex, robust flavor, deep rich color and enticing aroma.

To smoke the brisket and breast, build a hardwood fire in the fire box using pecan, oak, or any fruit wood.

How does smoke wood affect flavor in the meat at different temperatures and at different times in a cook?

On the same note, you need to make sure that your wood chunks are igniting early in the cook or the meat will be past that window by the time the smoke starts rolling.

To use it, you place a tablespoon or so of special wood shavings (or smoking pellets) in the bottom of the stainless steel pan, put the drip pan into the smoker and place the smoking rack over the drip pan.

Place the turkey sections, breast side up, on a grill in a smoker and smoke with indirect heat over an aromatic wood such as pecan, apple, or hickory.

If you are using charcoal briquets, soak hardwood chips in water before placing them on the coals so the wood will burn slower and create more smoke.

Prepare the smoker using hickory or pecan wood and smoke the legs in 200 degree smoke for 3 to 3 1/2 hours or until the turkey is done to an internal temperature of 160 degrees F.

There are five keys to the quality of the homemade chipotles: the maturity and quality of the pods, the moisture in the pods, the type of wood used to create the smoke, the temperature of the smoke drying the pods, and the amount of time the fruits are exposed to the smoke and heat.

Smoke wood will flavor the meat throughout the cook unless of course you wrap the meat in foil.

The company's cooking and curing methods include using wood chips in smokehouses to prepare applewood - smoked pork products.

DaBecca also creates natural smoked flavor in its products through wood chips, Pederson says.

If you were in the Philippines what local woods would you use for smoking?

Red jalapeños were smoked in a large pit on a rack that was made out of wood, bamboo, or metal.

In a perforated pan, add the pecans and smoke over pecan wood chunks in a smoker at 225 °F for 1 - 2 hours or until desired smokiness is achieveIn a perforated pan, add the pecans and smoke over pecan wood chunks in a smoker at 225 °F for 1 - 2 hours or until desired smokiness is achievein a smoker at 225 °F for 1 - 2 hours or until desired smokiness is achieved.

It is used in Jamaican jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders.

Filed Under: In the Kitchen, Recipes Tagged With: BBQ, brisket, cooking outdoors, pork loin, salmon, shopping, smoked meats, smoker, turkey, wood chunks

You can enhance the hickory or maple wood smoke flavor in the bacon by using that type of wood for your fire, or you can add a little different flavor to your poppers by using apple, oak, or pecan.

If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.

Go plastic» sets the theme for the next scene, where the operative is seen leaving the woods and passing through a cloud of smoke to find himself in a warehouse surrounded by stacks of plastic pallets, with a voiceover announcing «Welcome to the future.»

Smoked beets are tossed in a mustard vinaigrette with peppery arugula and topped with almonds and creamy goat cheese for a wood - fired take on this earthy vegetable.

«The restaurant uses local produce whenever possible — including the pecan wood pellets used in the smoking and grilling.

For added complexity, Rick dries and smokes his malted barley with (hand harvested) cherry and apple wood smoke before mashing; «It's all about the flavor, we want to be different in a way that enhances the whisky,» says Rick.

Today, McIlhenny Company follows the Aztecs» traditional smoking process, letting the peppers slow - dry in «chipotleras» (or pits) over fires fueled by locally harvested pecan wood.

Whole Red Snapper, stuffed with citrus, onion, garlic and herbs, slathered in a sauce then smoked with garlic and onion and a little smoke wood

Fusion Tech Smoke Generator Our Smoke Generator is a wood chip burner that gives you total control over the intensity and density of the smoke, resulting in a flavor - rich product you won't be able to get anywhere Smoke Generator Our Smoke Generator is a wood chip burner that gives you total control over the intensity and density of the smoke, resulting in a flavor - rich product you won't be able to get anywhere Smoke Generator is a wood chip burner that gives you total control over the intensity and density of the smoke, resulting in a flavor - rich product you won't be able to get anywhere smoke, resulting in a flavor - rich product you won't be able to get anywhere else.

If you don't have a smoker, you can add a pan of wood chips to your grill and smoke the squash in the grill.

Scatter wood chips in a medium cast - iron skillet and heat over high until chips begin to smoke, about 5 minutes.

Pork chops, lightly smoked over apple wood, make a wonderful entrée or ingredient in stews and casseroles.

The keys to success are lightly smoking with mild wood, such as oak or pecan, in small amounts, using a meat thermometer, and avoiding checking on the roast, thereby letting the heat out when you open the door to the smoker.

The drink is served in a glass smoke box where hickory and apple wood are infused into the liquor, filling the air with smooth aromas upon its opening.

To hot - smoke fish, first soak alder, apple or oak wood chips in warm water or white wine for at least an hour.

, so we outdoor cooks are inhaling not only vegetable smoke (from wood or charcoal) but smoke and chemicals in the charcoal additives, in the propane, or in the charcoal lighter.

I was coming down with a severe case of «chipotle flu» caused by the capsaicin fumes and pecan wood smoke of the Chipotle Texas operation in the tiny town of Ft. Hancock.

In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same intense flavors and characteristics of a roux.

This sauce is added to the chicken during the last half of cooking, and the chicken is best when it's smoke - grilled (used wood chips soaked in water), so keep it quite a distance from the fire, close the lid on the barbecue unit, and grill it slowly.

In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same...

Smoke the meat at 275 using a strong wood, we used mesquite which is traditionally not for chicken, but the meat is only in the smoker about as long as the media cared about John Travolta flashing his junk to a hotel masseuse... not very long, so it makes a stronger wood acceptable.

We launched our Tamworth line in 2011 with Tamworth Smoked Pancetta; it has a perfect balance of meat and succulent fat, with a sweet, nutty flavor complimented by real apple wood smokiness.