How the ancient tradition of smoking meat over charcoal grew into a distinct form here in the U.S.A.
I almost don’t want to share this, as Valentina’s is my favorite “secret” barbecue spot in town.
Smokee bourbon… Sounds like a fun experiment.
I smoked these beautiful lemons at 220° for an hour using a mix of charcoal and pecan and then we squeezed them to make an amazing lemonade that held a richer flavor, without losing any of the bright citrus tang. I’ve included a straightforward lemonade recipe below, but there are many great recipes out there that you can use as a base.
Five lemons will give you about one cup of juice, resulting in six servings of lemonade when all is said and done. The steps below are built on this estimate.
- Cut lemons in half and place them in a pan(s) that will fit in your smoker. . Disposable pie pans work well, as it may be easier to position them around the meat in the smoker. I placed some cut-side down and others cut side up to even out the amount of smoke they would absorb.
- Smoke them for about an hour at 220°, reduce the time if you’re already cooking at a higher temp.
- Pull them from the smoker and let them cool.
- While they cool, make a simple syrup by heating 1 cup of sugar and 1 cup water in a small saucepan until the sugar dissolves completely.
- Squeeze the now-cool lemons into a pitcher
- Pour the syrup into the pitcher along with 3 cups of cold water (you can add more later if it’s too strong, but you’ll likely add ice too).
For an added adult-only twist, you can add bourbon, either in the pitcher or per-glass, to your taste.
Hat tip to Leesa for the inspiration!
A great recipe for Smoked Lemonade as well as a reminder that we can use spare smoker space to flavor other fruits like cherries as well as salt. Smoked salt… can you say steak and margarita's? I can.