Smokin-It User Forum!
User Guidelines and Instructions => Guide to Smoking Times, Temps, Woods => Topic started by: BedouinBob on September 17, 2014, 10:09:06 AM
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OK, I get all the Colorado herb jokes but I am serious. 8) Do any of you put herbs like rosemary in your smoker to flavor the meat?
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The last post I did on lamb chops were smoked in a fresh herb paste.
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Walt, I saw that. Looked yummy by the way. I was more referring to using something like rosemary in the smoker box. Imparts flavor but by different method.
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Personally I haven't used herbs when smoking. I liked garlic and herbs when grilling or roasting chicken, but am hesitant to mix in a dose of smoke. It;s not really a flavor profile I would want. You can certainly try it for yourself.
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I think it is worth a shot, although it would probably burn pretty quickly. Perhaps if it was wrapped in foil with a few holes it might withstand the heat.
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I've seen a few things, around the net, about some "affluent" steak houses, and such, advertising that they smoke with rosemary (maybe parsley, sage and thyme, too? hehe), but I've never tried it. Here's why: I think it's a gimmick to sound better, for marketing. I agree that any herbs in the smoke box would dissipate very quickly, thus imparting little or no flavor. But, just saying it imparts a flavor thought in the reader's mind. It's the old advertising schtick - "Sell the sizzle, not the steak!"
My point is that those herbs would be better served on the meat, in a rub, or in a brine - not the smoke box. Just my 2¢...
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I've seen a few things, around the net, about some "affluent" steak houses, and such, advertising that they smoke with rosemary (maybe parsley, sage and thyme, too? hehe), but I've never tried it. Here's why: I think it's a gimmick to sound better, for marketing. I agree that any herbs in the smoke box would dissipate very quickly, thus imparting little or no flavor. But, just saying it imparts a flavor thought in the reader's mind. It's the old advertising schtick - "Sell the sizzle, not the steak!"
My point is that those herbs would be better served on the meat, in a rub, or in a brine - not the smoke box. Just my 2¢...
A gimmick? :o
It's not good or bad, just another way to add flavor...I say...take it or leave it.
http://www.smokingmeatforums.com/t/119959/indoor-cold-smoking#post_794788
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My point is that those herbs would be better served on the meat, in a rub, or in a brine - not the smoke box. Just my 2¢...
Yes, I almost always throw some herbs in the brine, and I have even added some of Jeff Philips rub to the brine from time to time...this seems to work well.
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I wasn't trying to disparage anyone that smokes with herbs - just voicing my thoughts. I have never burned rosemary, or any other herbs, but I can't imagine the smoke imparts the flavor of the herb into the meat. I mean, wood is the same way! If you smell a piece of hickory, apple, etc., it doesn't smell like the taste it gives the meat.
Maybe "gimmick" was a poor choice of words, but that's how it always struck me.
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I'd be concerned about the harshness some herbs could have as a gas, I think I'd do a test run with only the desired herb before I go all in. I think a tinfoil wrap would be in order regardless.
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I would definitely wrap in foil if the herbs are headed to the smoke box...I wonder if they would work better on the side of the smoke box? Best bet would be to add them to the brine.
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Great comments guys. Maybe I will have to do a taste test to see if I can come to a conclusion. Rosemary is the natural candidate to try.
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Open the envelope...this is your assignment, if you chose to accept it! Report back with findings! This could be the discovery that takes the SI to the next level. Cheers!
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I have seen grilling programs where they have placed a sprig of fresh herbs directly on top of the charcoal in a grill. I don't see why this would be any different.
I'm not a big fresh herb guy, so I'll let you guys try it first and tell us how good it is :)
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I have seen grilling programs where they have placed a sprig of fresh herbs directly on top of the charcoal in a grill. I don't see why this would be any different.
Kind of how I see it, Gregg - presentation. Like putting a piece of fresh parsley on the plate, maybe?
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Rosemary is the natural candidate to try.
it might be interesting to try bay leaves, too. I would definitely wrap in foil before putting in the smoker box. True Jamaican jerk is cooked over allspice wood, so I don't see why it wouldn't work. So might add some whole allspice berries to the mix in the foil, too.
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It works great in my beer butt chicken. Throwing some in the water pan at the bottom might be another experiment.
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I did a couple of racks of lamb last week & threw some rosemary in the firebox, I also put some in a piece of foil with a little water in it, not sure how much flavor it added, but it sure smelled good as it was cooking.
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Hey Mike, with a #4, how much did you put in? I am not sure what would be needed to add the flavor to the meat and not be overpowered by the smoke.
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I have a plant in the backyard so I just grabbed 5 or 6 stalks, threw half in the box and put the rest in foil w a little water...
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The joys of living in Florida. :) Mine dies every winter because of dry and cold..... :(
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8)