Thread: Smoked Abalone
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Tutall Tutall is offline
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Default Smoked Abalone

On Apr 17, 5:27*pm, Mort > wrote:
> Sqwertz wrote:
> > On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:

>
> >> Anyone ever try smoking these? I just got a bunch from a friend.
> >> I normally use the slice thin, pound, then quick saute cooking method.

>
> >> This time I want to smoke them. I'm not sure if I should:

>
> >> - Cold smoke them whole
> >> - Slice, pound, then hot smoke (like at 160 F or so)

>
> > You got me there. *I have done everything but abalone (and canned
> > tuna).

>
> > :-)

>
> > -sw

>
> Thanks. I'm leaning towards this method as it makes the most sense.
> Sorta.
>
> http://www.sea-ex.com/recipes/recipe/abalone-smoked.htm
>
> Basically, abalone is in the same category as conch or scungilli,
> such that you either cook it real quick (a minute or two) or long
> (an hour+). Nothing in between works, it makes it tough.
>
> So, if I try and hot smoke it starting from raw it I'm guessing it
> will come out tough. If I cold smoke it, it's not safe cause I'm
> not actually cooking it. Just doesn't sound good there.
>
> So, I might have to simmer it for a few hours, let it cool, then
> smoke it as in the above recipe.
>
> Still thinking ...
>
> --
> Mort- Hide quoted text -
>
> - Show quoted text -


I'm with you on that, the main thing you have to deal with is abalones
toughness, but I understand why you'd like to try, it seems like it
should be a great taste combo. You got nice friends. Good luck
searching the internet.