Photos by MJ Klein and Hui-chen, including FOOD PHOTOS
Part of the 2010 USA Trip Series
I used to have a wood smoker back in New Hampshire, and I have missed smoking foods in Taiwan (although I do have a smoker in Thailand). We went in halves with my sister and her husband and picked up this Brinkmann smoker at Home Depot. I got to use it quite a few times during our visit. We’ll show you what we put in the smoker shortly.
But first, “Everybody in the pool!” It was hot during our trip and I’m so glad that my sister and her husband have this pool! As you may recall from our last series on the US, this is the pool where Dad was swimming.
Uncle Mike uses his GoPro Helmet HERO Wide camera, with the waterproof case to take a photo of my sister’s granddaughter (no names to protect privacy).
Uncle Mike takes a closeup shot:
This is the resulting photograph. Unfortunately water drops were clinging to the lens!
I would have died in the heat without this pool!
Time to play catch! Eventually I got around to putting some food into the smoker and getting ready to eat later.
Mike (my sister’s husband) and I, holding in our guts for the photo.
We chopped up some wood so it would fit into the firebox.
Mike had some white oak, which is a perfect wood for smoking.
This is what went on first: Arkansas style pork ribs!
This is the smoker, all loaded up with pork ribs.
Once loaded and the fire is burned down, it’s just a matter of time for the food to cook properly.
Unfortunately I didn’t’ burn the wood down enough. I haven’t smoked anything in years and it took me a first run to get back into things. The ribs got too dark so I won’t show them to you this time. But don’t worry because I successfully smoked several other batches during our trip and those came out just perfect. Even though they were dark, they tasted good and everyone seemed to like them.
Later on, we put salmon into the smoker. It doesn’t take as long to cook fish so we didn’t put these on with the ribs.
You can see on the left that we have some chicken pieces on too.
After the ribs came off we put the chicken on with the salmon. Of course the chicken took longer but we had a lot of stuff to cook, so it was simply a matter of managing everything.
Inside the house, my honey was busy preparing some Taiwan style dishes.
Chinese style cabbage.
Asparagus, cut and prepared for cooking.
This is spinach*, one of my favorites. *Corrected from “kale” by Hui-chen
Chopped garlic, just waiting for the cooking to begin.
Hui-chen at the stove, beginning the preparation.
The plates have been placed and ready for the food to be plated.
This is the salmon, all finished and ready to take off the smoker. Notice how the fish oil has risen to the top surface.
This is the asparagus and bell pepper cold salad dish.
This is the asparagus and bell pepper cold salad, with mayo added.
Taiwanese style pan fried spinach.
This is the smoked chicken and salmon.
Closeup of the salmon, sliced up.
Closeup of the smoked chicken.
We had a large group that was so ready to eat! It was a fantastic evening with rum drinks and smoked food! Glad you could join us!
Thank you for reading. Please be sure to leave us your comments and recommendations below. We welcome retweets and other social media sharing, and you can use the convenient Share This service right underneath the recommendations below.
Articles in series 2010 USA Trip:
- Our 2010 USA Trip
- Getting There Is Half The Fun
- Back In The USA
- New England, Day 1
- New England, Day 2
- New England, Day 3
- New England: The State of Maine
- New England: Back to New Hampshire
- New England: Mount Washington Cog Railway
- Northern New Hampshire
- Back to Massachusetts
- Salem, Massachusetts
- Famous Kelly’s in Revere
- Boston’s North End
- Boston: Last Day in New England
- Back to North Carolina
- Our Visit to Krispy Kreme
- Our Last Day in the USA
- On The Way Back Home