Thursday, January 12, 2012

Smoke It

Thanks to my brother-in-law's wonderful family and his mom who lugged it over from Sweden, we now have a new culinary gizmo with which to experiment...a smoker.

First up was the dish that led to our initial smoker infatuation during our Sweden visit, aspen smoked trout.

Next came a first time experiment in making beef jerky.  And experiment we did.  Spicy Bourbon Honey beef jerky, half with smoke and half without.

Fantastically delicious and a great snack for a cross-country flight.

Thanks to my Swedish family, I'm now solidly on the smokey path but I promise, I won't smoke the TV.

Here's the jerky recipe, sans smoke.

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