Cooking Method - Smoke
My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes. Fishmongers use different names for clams based on their size. The smallest harvestable clam is a littleneck (about one inch in diameter), then middleneck, followed by topneck. Larger clams are cherrystones (three to four per pound) and chowder clams. One pound of topneck clams contains about five to seven clams. From Mike Stines' article "How to Smoke Succulent Shellfish" here.
Leg of lamb is a classic holiday meal but with the availability of lamb year-round it is becoming more and more common on the dinner table. A whole lamb leg is too large for mast families so the leg is usually cut into two sections: the lean shank half and the tenderer (but bonier) sirloin half. Lamb shoulder which is less tender and less expensive could be substituted. This recipe requires advance preparation to allow the lamb to marinate overnight.
Here’s a double Mexican influence—turkeys as well as chiles are native to the Americas. This recipe will work with a breast as well as the legs. If using a whole turkey or breast, increase the amount of the marinade and inject the marinade in the bird as well as baste it when it’s smoking. Use any Mexican chiles such as ancho, pasilla, cascabel, or guajillo. Serve with avocado slices, beans, and grilled corn on the cob along with corn tortillas.
You can read Mark Masker's article on smoking turkey on the Burn! Blog here.
Mussels are delicious when simply steamed in garlic and white wine. This recipe combines steaming with smoking for a great appetizer. From Mike Stines' article "Smoking Succulent Shellfish". Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.
This is a recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke from your smoker or grill, try for about 400 degrees. Oysters can also be grilled by placing the on the grill over high heat until the shells open, about 6 to 10 minutes, then top with the sauce and serve.
In the Western Hemisphere “scallops” are the adductor muscle from the bivalve, while in Europe and the Far East the scallop is served complete, similar to an oyster or clam. Sea scallop adductor muscles can be two inches in size, while the smaller, tenderer bay scallop is much smaller. Sea scallops yield between 10 and 40 scallops per pound. Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound. From Mike Stine's article "How to Smoke Succulent Shellfish" here.
This simple dish yields a complex taste. Serve the turkey hot with the chile oil and a salsa on the side, or cold on a bolillo roll. You can substitute anchos or pasillas for the cascabels.
Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel, a tube that fits over the end of the grinder for filling sausage casings. You can also use a mixer such as KitchenAid, which has a sausage stuffer attachment. When stuffing, fill the casings until the sausage segments are about 4 inches long, then twist the casing and tie the sausages off with string. Then cut the casing off with scissors. Serve the links on buns with raw onions and barbecue sauce along with a macaroni salad and baked beans.
This is a variation of a recipe Mike Kerslake developed to use for chicken. Here, he uses pheasant. But any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying out when cooking. In the glaze, Kerslake used morita chiles, which are red chipotles that are smoked less that the typical dark brown variety. Note: This recipe requires advance preparation.
This recipe and others can be found in the following article: