The first time I ate poke was one of the most blissful moments of my entire life. It was at a nondescript concession on the highway just south of Captain Cook, on the big island. We ordered at a window. The menu board actually said “Ahi Special”, not poke. We sat on plastic chairs on a covered patio that looked onto the ocean, and I ate my sticky white rice, fresh avocado, and marinated tuna. That was a truly special moment, but we had many other great poke experiences later that trip, notably at Da Poke Shack in Kona and the Suisan Fish Market in Hilo. Marinated fish and rice. So simple. So good. I have a special room in … Continue reading.
To hot-smoke on my barbecue I just remove the grate from the righthand side and put foil packets of wood chips directly onto the flames. I put the meat on the left side, which remains off. This way the meat isn’t over direct heat and will cook evenly. With the right burner on a medium-low setting, the wood chips smolder and the average temperature inside the barbecue stays around 250°F.
The point of cold-smoking is to impart the flavour of the smoke without cooking the meat. Examples of food that you might want to keep raw are … Continue reading.