Being a huge fan of “the smoke” when it comes to that certain flavor profile adds, I found a quick way to add it to many foods we make. Here’s an easy way to infuse your foods with some smokey goodness.
- Take a heavy pan (Cast Iron preferred) and line the bottom with aluminum foil
- Add in whatever type of wood chips you prefer (i.e. alder, hickory etc.)
- Place a steamer basket above the chips
- Add the ingredients to be smoked on top of the basket
- After you add the ingredients, cover over with another layer of foil and then place the lid
- Smoke until you get the desired amount of smokiness
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I was raised in a middle-income family in Renton WA where I grew up eating a steady diet of Banquet frozen chicken, canned vegetables and food from the local grocery deli. We occasionally had over-cooked steaks which always required the use of enough A1 steak sauce to mask the flavor. Looking back on it now, it was more like we had grilled A1 and not grilled steak.
Fifteen years ago I started a site called Gamers Depot, which I suppose had some successes in its own right and was a well-recognized brand within the PC hardware and video game industry. During my tenure at GD, I traveled a great deal and was able to eat at all kinds of great restaurants. It wasn't too long after that, I found the Food Network - between watching copious amounts of Alton Brown and eating fine dining when traveling, I got the "food bug" which got me up and cooking.
Of course this meant that I would soon find the pure bliss of fine wines to go with the wonderful foods I was making. This newfound love and passion in my life has guided my desire to not only learn a lot about wine, but also to have worked briefly in the wine industry as a rep and met some of the best folks in the wine business anywhere.
Passions: Simply living the "Wine Lifestyle"
*Founder of www.winefoot.com
*Wine judge at 2011 “Blend” in Seattle
*Wine judge at 2011 Cabernet Classic in Seattle
*Wine judge at 2011 Rose Revival in Seattle
*Wine judge at 2012 Sexy Syrah in Seattle
*Wine judge at 2012 “Blend” in Seattle
*Wine judge at 2012 Cabernet Classic in Seattle
*Worked the 2010 Crush at Pacific Rim Winery
Contact Duane Pemberton