Darya Pino Rose

I'm Darya Rose (formerly Darya Pino) and this is my personal blog. I'm the author of Foodist: Using Real Food and Real Science to Lose Weight Without Dieting, and creator of Summer Tomato, one of TIME's 50 Best Websites. I'm also a neuroscience Ph.D, NYC foodist, former dieter, & soulmate to .

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Thursday
Sep162010

Smoker in da house!

pork chop and kale

We introduced a new appliance into our family this week, the Bradley electric smoker. This smoker allows you to smoke meats and other edibles using any wood flavors you want.

Ultimately we hope to be master smokers, making our own hickory smoked bacon, mesquite smoked ribs and even whole smoked turkeys. But for our first run at it we went with a simple applewood smoked pork chop.

It was breathtaking.

For the meat I picked up some heritage pre-brined Berkshire pork chops at my very favorite San Francisco grocer, Bi-Rite market. Because it was pre-seasoned, we did nothing else to it except smoke it until cooked (~3 hrs). The results were phenomenal, as you can see. We served it up with some kale.

Mission accomplished, we are certainly going to be having some fun with this one.

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Reader Comments (11)

I am so envious! But that pork chop looks heavenly. I can almost smell it...I have visions of building a smoker in a yard, together with a pizza oven, and a grill, all stone and clay...Just dreams. I am eager to hear more about your experiences with the electric one, because it seems more realistic than mine:)

September 16, 2010 | Unregistered CommenterLana

I think it is sooo adorable that you are referring to you and Kev as the "family" - IF that is what your talking bout :) You two are the best together, and I hope you are always happily together :)

September 16, 2010 | Unregistered CommenterCDainMiller

Processing meat this way sounds highly carcinogenic.

September 17, 2010 | Unregistered CommenterCharlie

Totally Yum!

Mmm... did you say "whole turkey"?

September 17, 2010 | Unregistered CommenterSinging_Moose

@CDainMiller Awwww, thanks xoxo

September 18, 2010 | Unregistered CommenterDarya

All I can say is Mmmmm!

September 18, 2010 | Unregistered CommenterSouth Beach Steve

I definitely recommend brining the pork yourself as well. It takes water, salt, sugar and a mix of herbs and seasonings (clove, garlic, sage, bay leaf, whole pepper etc). 6-10 hours later and voila! Juicy juicy pork to be cooked, or smoked.

September 20, 2010 | Unregistered CommenterLaura

I've thought of picking up one of these smokers, where did you and Kevin place it while using it?

September 20, 2010 | Unregistered CommenterJosh

Just added the smoker to my Amazon Wish List. Can't wait to try it!

September 20, 2010 | Unregistered CommenterTy Snouffer

@Josh It puts off a lot of smoke, so we keep/use it outside.

@Laura Hehe, I usually brine my own but we were impatient this time. BiRite does a good job :)

September 20, 2010 | Unregistered CommenterDarya

bay leaf, whole pepper etc). 6-10 hours later and voila! Juicy juicy pork to be cooked, or smoked.

December 28, 2010 | Unregistered Commentercheap wow power leveling

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