Playing with Smoke, Part 1

At last I have my assorted bottles of smoke, which I left behind when I returned to Bili after the holidays.


Hickory, Apple, Outback Campfire Liquid Smoke and Smoke Oil

Misty Gully Smoke.   I got it here.

Time to see how I can use it.

My first experiment was with baked beans.  As I am in the sad situation of being unable to obtain Watties’ baked beans (the only beans that need NO improvement) I must settle for Heinz, SPQ or (shudder) house brand baked beans.

These are unpalatable, nay, even virtually inedible without some form of adulteration.  Therefore it seems the perfect food to start with.

Onto my serving-for-one of Heinz baked beans I sprayed a little Hickory smoke.  On the basis of the well established rule of thumb that there is no smoke without fire, I added a little of that too.  Kaitaia Fire.  for those of you unlucky enough not to have access to this culinary delight, substitute Tabasco.  It is nearly as good.   Nandos hot sauce and Sriracha can also save inferior baked beans.


On my two Irish breakfast pork sausages, I sprayed a little apple wood smoke.  They needed no improvement but I was keen to try out my new products.

Just before I cracked my breakfast eggs and tossed a tomato half into the frying pan beside the sausages, I sprayed it with just a hint of smoke oil.

A smoky breakfast feast.   This stuff is great!    Next time we shall check out the Australian Outback Campfire.

Smoky fried eggs and smoky tomato cooked this way give that delicious smoky barbecue taste without the burning.

Way to go.



About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in accompaniment, barbecue, Breakfast, chicken, chilli, Eggs, Pork, smoked and tagged , , , , , , , , , . Bookmark the permalink.

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