Smoked Cuttlefish, Crisp Greek Wine & Sunshine!

Discussion in 'Winos & Wood Chips' started by leah elisheva, May 2, 2015.

  1. Happy Saturday to all!!!!

    On my little Brinkmann POS smoker (not my term mind you but one I learned online here), I smoked some cuttlefish for 20 minutes at about 280-ish in temp with hickory chips - the mollusks mopped through avocado oil first - and added to brown rice penne pasta, squeezed lemon & lemon zest, red pepper flakes, fresh cilantro and raw elephant garlic, blue Persian sea salt & avocado oil - paired with a dry crisp Greek white wine - From Boutari's winery - and it was WON-DER-FUL!!!!

    Cheers to all!!!! - Leah
     
    Last edited: May 3, 2015
  2. Oh! And anyone who wonders about cuttlefish or what the Italians call "sepia" and who wants more of a step by step smoking presentation, please go up to the search bar and plug in my previous cuttlefish doings which I believe can be found under: For The Love Of Cuttlefish.

    Ok, enjoy!

    Cheers! - Leah
     

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