Cooking aboard or outdoors

Speaking about balls... An asian inspired pork ball dish spiced with ginger, garlic, and coriander. Soy and rice wine vinegar dipping sauce to accompany.

 

Hmm...nice balls. Im going to have to give ginger and coriander a test.

 

Guilty too, though I tend to use S/S mixing bowls as well.

 

Cornbread is not a common meal component here in Australia. I am familiar with it, having spent time in the US. I have yet to check, as I don't even know if cornmeal is readily available in our supermarkets.

Based on Troys earlier contribution, I'm thinking about a chicken, leak and cheese pot pie, topped with wheat flour dumplings rather than a flaky pastry.

 

The perfect sundowner.

A piperade with smoked pork belly and goats cheese.

4 yellow capsicums, seeded and sliced thin
1 large onion sliced thin
2 cloves garlic, minced
1 Tbsp mild Spanish smoked paprika
1 Tbsp dried thyme
1 400g tin of cherry tomatoes, drained.

Sautee onions in a very generous splash of oil, then add all other ingredients and simmer on low till tender, smash cherry tomatoes when stirring piperade from time to time.

 

James.

Any recipe for saurkraut balls?

Bits of pork in the centers, and crunchy crust on the outside?

I like eating them, but can't make them. Mine fall apart when frying.
Help please. Or anyone.

 

Bit of egg to hold them together?

 

Ive noticed many smoking ovens on boats these days.

 

That sounds good. I wonder how it would come out if instead of bell peppers (capsicum) and smoked paprika, I grilled some green poblano peppers? They look like a somewhat flattened, triangular bell pepper, and are sweet with usually just a bit of heat to them (most stores around here call them pasilla chiles). Ancho chiles are dried ripe poblamos....

I grill peppers outside over a medium fire, turning them until the skin is well-charred. Then I toss them into a brown paper bag and fold it shut, let them set for fifteen or twenty minutes, then rub the charred skin off with my fingers or a paper towel. It's no big deal if all the skin doesn't come off; it just adds to the smoky flavor.

 

I'm surprised you've managed to spot them. They're usually cleverly disguised as a BBQ grill with a lid.

Most people around here buy pork belly that's already smoked and sliced. We call it 'bacon....'

 

Bacon , pork belly , grill and smoking is all very different things.

Smoked cooking is a room that bellows smoke for a period of time using wood of your choice . Neighbours usually call the fire brigade at first use.

You seen one of them on a boat?

I saw a boat smoking once ---all the food he had including the wife and kids.

 

Thanks for asking. You've just reminded me that months ago my father-in-law was asking about something similar. A spiced pork mince and rice filling in a sauerkraut wrapping.

Is that similar to what you're trying to perfect?

 

Jeez... You love to argue, don't you? If I said the sun rises in the east and sets in the west, you'd get on me about it.

Bacon is made from pork bellies, and most bacon for sale in the US has been smoked at least long enough to add flavor. The internet is arse deep in recipes for turning pork bellies into home-cured and home-smoked bacon.

Smokers don't have to be 'rooms,' although those are nice. I routinely use my BBQ's to smoke meats, poultry and fish-- by placing wood chunks directly in a charcoal pan, or placing foil packets of wood chips over a gas burner on low, and leaving the lid closed except when adding wood.

I also have two freestanding charcoal-powered smokers at home, and an electric one at work.

 

I have a smoker aboard-two,actually, if I include the kamado. Three if I include the propane BBQ.

Fresh smoked and candied salmon.....

 

Is your kamado ceramic (a la Big Green Egg), terra cotta, one of the modern double-walled and insulated steel units, or....???