[Sca-cooks] Chorizo report, pan smoking

[Robin Carroll-Mann]

On 8 Jul 2002, at 16:56, Druighad at aol.com wrote:

> Brighid, what about pan smoking? Take a bunch of soaked wood chips,
> layer in the bottom of a hotel or roasting pan, place in 500 degree
> oven and let start smoking, about half way through, (I think, it's
> been a LONG TIME!) Place your chorizo on a trivet or other slightly
> raised surface inside the roasting pan, turn the oven down and let
> smoke. I can't tell you the exact temp to turn down to, I think it
> might be around 225. Perhaps some of the other Professional
> Chefs(Master A, Muiredach, ) can help with the temps.

Interesting possibility.  I'm also planning to try another sausage
recipe which does not call for smoking.  That may be the simplest
solution of all.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net