Smoker Sunday: Part One!

An all-day, low-and-slow cooking extravaganza in our BoHo back yard:

Smoker Heating Up

It has been at least nine months since Ron and I got the smoker fired up. We've been craving the delicacies that we typically make. So this weekend, we gathered all the goods for feeding the smoker, and I have been prepping food. It's a festival of smoked awesomeness! I'll show you some nicely edited photos of both pre-smoked items; then in Part Two, a separate post, I'll include pix of the already-smoked foods.

But first, here's a short video to help you get as excited as were are:

It's a typical late-summer hot day here in Atascadero, with not too much of breeze.

Okay, first up is approximately 2 lbs of super-firm tofu that I sliced into thick slabs. I've had it in the fridge, marinating nearly 24 hours in a dry rub that I made from basil, Italian herb blend, garlic, and paprika.

Super-firm Tofu in an Italian dry rub, prepared for the smoker

I also marinated rehydrated Soy Curls overnight in enhanced BBQ sauce. We're going to attempt making jerky out of them, so wish us luck 'cause it's a new endeavor, and of course I'll let you know how it turns out!

What are Soy Curls?, you might be asking. They are extruded non-GMO soybeans. When rehydrated and cooked, they take on a chewy texture similar to beef or pork. Like all bean products, they easily absorb herbs, spices, sauces, etc., so you can make them taste like chicken or beef or seafood. You can see more information about Soy Curls at the web page of the company that I purchase them from by clicking here. (I don't get anything from you going there!)

Rehydrated BBQ Soy Curls, ready to cook

Next, we have chili-lime-garlic cashews and tamari-like almonds. We have smoked almonds before, but the cashews are a new addition to smoker day!

Nuts in marinade, prepared for smoking

Ooh, here's a unique idea: Smoked ONION! We have done these before and they make a delicious addition to salads, soups, stews, and bean dishes.

To prepare the onion, peel it then cut the top off. Slice the bottom of the onion as well, but leave a bit of the root in tact. You just want to make a flat surface so the onion sits up nice and pretty. Then, using a thin knife, slice through the layers, leaving 1/4" to 1/2" uncut at the bottom.

I use a spatula to cover the top and sides with softened vegan butter, making sure to squish some butter into the crevices. I sprinkled a bit of garlic powder on top. Then, I use a square piece of foil to create a little cradle like you see in the photo. Now your onion is ready to get smoked!

Large Yellow Onion, prepared for smoking

How about some plant-based cheese? Oh, yes indeed! Home-smoked cheese is the best. We use both Mozzarella and Cheddar style cheeses: They take on the smoke very well and can be eaten as a snack, shredded into salads, or melted in sammies, sautéed greens, and baked dishes like lasagna.

Plant-based Mozzarella and Cheddar, prepared for smoking

Finally, I marinated overnight a chunk of tempeh in BBQ sauce and herbs that were blended for hamburgers and other beef recipes. Before adding the marinade, I used a fork to gently score the tempeh so the flavors penetrate somewhat. Tempeh is a mixture of fermented grains, so I imagine that it will do well in the smoker; so yeah, smoking tempeh is new for us, too, and we're super-excited to taste the final product.

Tempeh Marinated in BBQ Sauce and Herbs, prepared for the smoker

Okay, I'm going outside to see how Grill Master (and Smoking Master) Ron is coming along! We've got my favorite rock 'n' roll music playlist pumping out speakers in the living room and in the back yard. Nothing like Led Zeppelin, Steely Dan, Jimi Hendrix, et al to make this a truly smokin' experience! (Okay, maybe adding a glass of super-chilled rosé bubbles when it gets close enough to 5:00 to be officially happy hour!) I'll take photos of the finished foods and share them in a separate post.