So many of you know that I turn my Weber grill into a smoker on a regular basis and smoke a lot of meats! But I also smoke mushrooms and tofu for my little veggie eaters. However, I hadn’t really experimented with a lot of vegetables. So I decided to do a complete vegetarian smoke. Here’s my review of the things I tried:
Corn on the cob was delicious, but I opted to smoke them in the husks, and I think the taste was not much different than when you grill it this way. It didn’t really pick up the smoke except near the tip where it may have been a bit out of the husk or the husk opened. I will be retrying this without the husks to see how that works. However, the corn was sweet, delicious and the perfect texture.
Smoked mushrooms were a hit with the 9-year old. I’ve done portobella mushrooms in the past. This time, I found some larger baby portobellas. I skewered them and coated them with olive oil and some salt. I don’t like mushrooms, so I have to trust the kid’s opinion here. She said they picked up a lot of smoke.
Smoked red, yellow and orange bell peppers were delicious, and my tiny food critic agreed. They were sweet as you’d expect, but they also picked up a substantial amount of the smoke.
Zuchinni also picked up a substantial amount of smoke. It was not squishy soft like squash can get, so some might like it cooked longer, but I loved it. It was no longer “crisp” like eating it raw, but not to the squishy point either. It had the zucchini flavor along with the nice amount of smoke. As a note, I cut them in half length-wise and added olive oil and salt before putting on the grill.
Smoked red onion is delicious! The 9-year old wouldn’t try it. She has a fear of spice, and at the mention of the word “onion,” she acts like a vampire around garlic. Someday, I’ll get her to see the beauty in onions. Luckily, she doesn’t recognize that they are in a lot of the foods we eat and does not realize shallots are in the same family!
Smoke cauliflower was not good. I followed an online post I found, but I may not have done it right. However, to both myself and my husband, there was an intense smoke flavor but it completely overwhelmed the cauliflower. Also, the cauliflower did not soften the way it does when you roast it.
Overall, I would say dinner was a success. (Just a disclaimer, I grilled a few bratwurst after the veggies were all off the grill which us meat eaters had with the vegetables.) I would definitely be willing to try more vegetables in the smoker. I’m also considering trying cold smoking in the near future, and I think tofu may react well to such a process!
Foodie's Delimma 