We are running out of ideas of what to do with all the tomatoes we are getting. Tina has been dehydrating them then vacuum sealing them for the freezer, she has also pulped some up for sauce bases and some have made it into a sauce which is getting bottled up as we speak.
So another idea we have seen doing the rounds on the internet is smoking! But we don't have a smoker!
No problem, we have a gas BBQ and this little trick should turn your BBQ (if it has a lid) into a smoker.
First off your going to need some wood chip, so I spent an hour in the garage chopping up some old Oak we had. Once that was done I soaked the wood chip in some water for about an hour and a half.
Then your going to need some aluminum foil. Double the bottom part and leave enough to fold over for the top. Place the wood chip on the bottom part of the aluminum foil and then bring the top part over and seal it up.
When its all folded up you need to poke some holes in the top to release the smoke.
Then its over to the BBQ! Ours is a four burner gas BBQ so the two packets of wood chip sit nicely between the burners.
You need to get the temperature around 150c and no more than 180c, you want to be dry smoking not cooking.
Then we added the tomatoes and left for about three hours.
It's not the most ideal way to do it and this system probably works better when you are trying to cook something and give it that smoked flavour, but it's always worth a go.
Keep up to date with our videos https://www.youtube.com/user/rrben1?feature=mhee
So another idea we have seen doing the rounds on the internet is smoking! But we don't have a smoker!
No problem, we have a gas BBQ and this little trick should turn your BBQ (if it has a lid) into a smoker.
First off your going to need some wood chip, so I spent an hour in the garage chopping up some old Oak we had. Once that was done I soaked the wood chip in some water for about an hour and a half.
Then your going to need some aluminum foil. Double the bottom part and leave enough to fold over for the top. Place the wood chip on the bottom part of the aluminum foil and then bring the top part over and seal it up.
You need to get the temperature around 150c and no more than 180c, you want to be dry smoking not cooking.
Then we added the tomatoes and left for about three hours.
It's not the most ideal way to do it and this system probably works better when you are trying to cook something and give it that smoked flavour, but it's always worth a go.
Keep up to date with our videos https://www.youtube.com/user/rrben1?feature=mhee
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