Hickory-smoked strawberries
 

Sounds pretty odd, but these were included in a dessert
at a (new-ish) restaurant I dined at tonight... I'll
have to say they were amazing.

I'm not sure how to replicate them; I don't think a
strawberry could tolerate a very high grilling temperature
(although these were said to be done on a grill).

Steve

Hickory-smoked strawberries
 

Steve wrote:

> Sounds pretty odd, but these were included in a dessert
> at a (new-ish) restaurant I dined at tonight... I'll
> have to say they were amazing.
>
> I'm not sure how to replicate them; I don't think a
> strawberry could tolerate a very high grilling temperature
> (although these were said to be done on a grill).

Did they have a mushy/cooked texture, or were they still a bit crisp?

Bob

Hickory-smoked strawberries
 

Bob Terwilliger > wrote:

>Did they have a mushy/cooked texture, or were they still a bit crisp?

Good question. They were exactly in-between, but definitely
mushier than an un-cooked strawberry.

Steve

Hickory-smoked strawberries
 

Steve wrote:

>> Did they have a mushy/cooked texture, or were they still a bit crisp?
>
> Good question. They were exactly in-between, but definitely
> mushier than an un-cooked strawberry.

Then I'm guessing that they were hot-smoked for three to five minutes. It
wouldn't take long to pick up the smoke flavor. Were they whole or cut? (Cut
would need less time than whole.)

Bob

Hickory-smoked strawberries
 

Bob Terwilliger > wrote:

>Steve wrote:

>>> Did they have a mushy/cooked texture, or were they still a bit crisp?

>> Good question. They were exactly in-between, but definitely
>> mushier than an un-cooked strawberry.

>Then I'm guessing that they were hot-smoked for three to five minutes. It
>wouldn't take long to pick up the smoke flavor.

That's consistent with the statement they were cooked on a
smoky grill.

Were they whole or cut? (Cut
>would need less time than whole.)

Whole, stem on mostly, but of various sizes from small to jumbo.

Steve

Hickory-smoked strawberries
 

On Sat, 8 May 2010 07:03:29 +0000 (UTC), (Steve
Pope) wrote:

>Sounds pretty odd, but these were included in a dessert
>at a (new-ish) restaurant I dined at tonight... I'll
>have to say they were amazing.
>
>I'm not sure how to replicate them; I don't think a
>strawberry could tolerate a very high grilling temperature
>(although these were said to be done on a grill).
>
>Steve

If they were smoked, then chances are the temp wasn't that high. No
where near as high as regular grilling temps.

Christine

Hickory-smoked strawberries
 

On Sat, 08 May 2010 04:18:51 -0700, Christine Dabney
> wrote:

> On Sat, 8 May 2010 07:03:29 +0000 (UTC), (Steve
> Pope) wrote:
>
> >Sounds pretty odd, but these were included in a dessert
> >at a (new-ish) restaurant I dined at tonight... I'll
> >have to say they were amazing.
> >
> >I'm not sure how to replicate them; I don't think a
> >strawberry could tolerate a very high grilling temperature
> >(although these were said to be done on a grill).
> >
> >Steve
>
> If they were smoked, then chances are the temp wasn't that high. No
> where near as high as regular grilling temps.
>
I was betting on cold smoked because I can't imagine hot smoking a
fresh strawberry.


--
Forget the health food. I need all the preservatives I can get.

Hickory-smoked strawberries
 

On Sat, 08 May 2010 04:18:51 -0700, Christine Dabney
> wrote:

>On Sat, 8 May 2010 07:03:29 +0000 (UTC), (Steve
>Pope) wrote:
>
>>Sounds pretty odd, but these were included in a dessert
>>at a (new-ish) restaurant I dined at tonight... I'll
>>have to say they were amazing.
>>
>>I'm not sure how to replicate them; I don't think a
>>strawberry could tolerate a very high grilling temperature
>>(although these were said to be done on a grill).
>>
>>Steve
>
>If they were smoked, then chances are the temp wasn't that high. No
>where near as high as regular grilling temps.
>
>Christine

Bacon Berries! LOL

"Hickery-smoked strawberries" in no way implies anything other than
strawberries bathed with a few drops of artifical hickory smoke flavor
added... there is nowhere near enough description of this dish
(temperature, texture, presentation, etc.) to assume otherwise. I
think somewhere deep in Minniesoda there's hickory smoked strawbeety
jam.

I know of someone in TX who dines on chocolate covered Bacos;
Baconettes! LOL

Hickory-smoked strawberries
 

sf wrote:
>
> I was betting on cold smoked because I can't imagine hot smoking a
> fresh strawberry.

If you froze it first, a brief hot smoking might work,
though the freezing itself would tend to make the
strawberry more mushy. I'm not suggesting that's
how they did it, but it may be a possibility.

Hickory-smoked strawberries
 

On May 8, 9:33*am, brooklyn1 > wrote:
> On Sat, 08 May 2010 04:18:51 -0700, Christine Dabney
>
>
>
> > wrote:
> >On Sat, 8 May 2010 07:03:29 +0000 (UTC), (Steve
> >Pope) wrote:
>
> >>Sounds pretty odd, but these were included in a dessert
> >>at a (new-ish) restaurant I dined at tonight... I'll
> >>have to say they were amazing.
>
> >>I'm not sure how to replicate them; I don't think a
> >>strawberry could tolerate a very high grilling temperature
> >>(although these were said to be done on a grill).
>
> >>Steve
>
> >If they were smoked, then chances are the temp wasn't that high. *No
> >where near as high as regular grilling temps.
>
> >Christine
>
> Bacon Berries! LOL
>
> "Hickery-smoked strawberries" in no way implies anything other than
> strawberries bathed with a few drops of artifical hickory smoke flavor
> added... there is nowhere near enough description of this dish
> (temperature, texture, presentation, etc.) to assume otherwise. *I
> think somewhere deep in Minniesoda there's hickory smoked strawbeety
> jam.
>
> I know of someone in TX who dines on chocolate covered Bacos;
> Baconettes! LOL

==
People seem to go to any lengths to destroy the natural flavor of food
products...what is wrong with the "natural" flavor of these berries?
Does one get brownie points for the most exotic changes? What's
next?...smoked milk?
==

Hickory-smoked strawberries
 

Mark Thorazine wrote:
>
If you froze it first, a brief hot smoking might work,
though the freezing itself would tend to make the
strawberry more mushy.

Your initials are MT for good reason.

Hickory-smoked strawberries
 

On Sat, 08 May 2010 08:54:11 -0700, Mark Thorson >
wrote:

> sf wrote:
> >
> > I was betting on cold smoked because I can't imagine hot smoking a
> > fresh strawberry.
>
> If you froze it first, a brief hot smoking might work,
> though the freezing itself would tend to make the
> strawberry more mushy. I'm not suggesting that's
> how they did it, but it may be a possibility.

If they did anything to the strawberry first, I'd guess they
dehydrated it somewhat.

--
Forget the health food. I need all the preservatives I can get.

Hickory-smoked strawberries
 

"Roy" > wrote
> People seem to go to any lengths to destroy the natural flavor of food
> products...what is wrong with the "natural" flavor of these berries?
> Does one get brownie points for the most exotic changes? What's
> next?...smoked milk?
> ==

You can buy smoked cheese, just a step away from what was milk.
There is a fine line between accenting a flavor and destroying it with
another..

Hickory-smoked strawberries
 

Christine Dabney > wrote:

>On Sat, 8 May 2010 07:03:29 +0000 (UTC), (Steve

>>I'm not sure how to replicate them; I don't think a
>>strawberry could tolerate a very high grilling temperature
>>(although these were said to be done on a grill).

>If they were smoked, then chances are the temp wasn't that high. No
>where near as high as regular grilling temps.

Yeah. I'm thinking on a grill, but with the offset (indirect)
method, and a coolish smoky fire.

Worth attempting anyways.

Steve

Hickory-smoked strawberries
 

On Sat, 8 May 2010 00:35:13 -0700, Bob Terwilliger wrote:

> Steve wrote:
>
>>> Did they have a mushy/cooked texture, or were they still a bit crisp?
>>
>> Good question. They were exactly in-between, but definitely
>> mushier than an un-cooked strawberry.
>
> Then I'm guessing that they were hot-smoked for three to five minutes. It
> wouldn't take long to pick up the smoke flavor.]

Or cold smoked for a couple hours.

Was there a smoke ring?(*)

But if done on a grill, they were probably done in the kitchen and
hot smoked as you say, but at a low temp (under 200F or as low as
possible in that setting).

-sw

(*) that's a trick question

Hickory-smoked strawberries
 

On Sat, 8 May 2010 07:03:29 +0000 (UTC), Steve Pope wrote:

> Sounds pretty odd, but these were included in a dessert
> at a (new-ish) restaurant I dined at tonight... I'll
> have to say they were amazing.
>
> I'm not sure how to replicate them; I don't think a
> strawberry could tolerate a very high grilling temperature
> (although these were said to be done on a grill).

What restaurant was that? We'll send [the former] Reg over to
investigate ;-)

-sw

Hickory-smoked strawberries
 

On Sat, 08 May 2010 07:43:22 -0700, sf wrote:

> I was betting on cold smoked because I can't imagine hot smoking a
> fresh strawberry.

It would woprk if just for a few minutes. Hot-smoking is defined as
"over 140F" and it's very possible to get that low on a grill,
restaurant grill or home.

-sw

Hickory-smoked strawberries
 

On Sat, 08 May 2010 10:03:12 -0700, sf wrote:

> If they did anything to the strawberry first, I'd guess they
> dehydrated it somewhat.

Uh, why would they do that? They would make sure the outside is
dry, but not the fruit itself.

-sw

Hickory-smoked strawberries
 

sometime in the recent past Sqwertz posted this:
> On Sat, 08 May 2010 07:43:22 -0700, sf wrote:
>
>> I was betting on cold smoked because I can't imagine hot smoking a
>> fresh strawberry.
>
> It would woprk if just for a few minutes. Hot-smoking is defined as
> "over 140F" and it's very possible to get that low on a grill,
> restaurant grill or home.
>
> -sw
Somebody sure must have been smoking something to figure, 'Hmmmn? I'll bet
strawberries would be good smoked?'

--
Wilson 44.69, -67.3

Hickory-smoked strawberries
 

On Mon, 10 May 2010 08:56:49 -0400, Wilson >
wrote:

>sometime in the recent past Sqwertz posted this:
>> On Sat, 08 May 2010 07:43:22 -0700, sf wrote:
>>
>>> I was betting on cold smoked because I can't imagine hot smoking a
>>> fresh strawberry.
>>
>> It would woprk if just for a few minutes. Hot-smoking is defined as
>> "over 140F" and it's very possible to get that low on a grill,
>> restaurant grill or home.
>>
>> -sw
>Somebody sure must have been smoking something to figure, 'Hmmmn? I'll bet
>strawberries would be good smoked?'

Somebody with TIAD.

Hickory-smoked strawberries
 

sometime in the recent past brooklyn1 posted this:
> On Mon, 10 May 2010 08:56:49 -0400, Wilson >
> wrote:
>
>> sometime in the recent past Sqwertz posted this:
>>> On Sat, 08 May 2010 07:43:22 -0700, sf wrote:
>>>
>>>> I was betting on cold smoked because I can't imagine hot smoking a
>>>> fresh strawberry.
>>> It would woprk if just for a few minutes. Hot-smoking is defined as
>>> "over 140F" and it's very possible to get that low on a grill,
>>> restaurant grill or home.
>>>
>>> -sw
>> Somebody sure must have been smoking something to figure, 'Hmmmn? I'll bet
>> strawberries would be good smoked?'
>
> Somebody with TIAD.
"tomorrow is another day" or "totally implantable arterial device"?

--
Wilson 44.69, -67.3