Thread: Smoked Abalone
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Shawn Martin[_12_] Shawn Martin[_12_] is offline
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Default Smoked Abalone

tutall wrote:
> 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.


Treat it like a brisket, and let her go in the smoker until tender