Smoked Cuttlefish, Crisp Greek Wine & Sunshine!

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leah elisheva

Master of the Pit
Original poster
Sep 19, 2013
3,028
214
Seacoast of New Hampshire
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
 
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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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