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smoked dried romas

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  • smoked dried romas

    I've been wanting to try this in the Daniel Boone. I sliced up some romas, seasoned them with salt, pepper, garlic powder and Italian seasoning. Smoked at 150f for 8 to 11 hours removing the smaller pieces as they dried and eating too.

    after sampling many and drying not much left....Definately will be doing more.
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  • #2
    I've done these in the dehydrator. Family loves them chopped up on salads or added to other dishes. Really robust flavor. Wish I had some of yours!
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    • #3
      Question...how do you store them? Would you suggest just in a baggie? How about in a jar filled with olive oil? I like this idea and may give it a shot on the yoder.
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      • #4
        Those look amazing, I would have thought they would have taken longer! what kind of wood did you kiss them with?



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        • #5
          Store them in a glass jar...No oil...

          Try grinding them to a powder...Use in a rub...
          Craig
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          • #6
            Originally posted by zeroghd View Post
            Question...how do you store them? Would you suggest just in a baggie? How about in a jar filled with olive oil? I like this idea and may give it a shot on the yoder.
            OO would work. Or freeze. Anything to reduce the availability of oxygen and mold spores. The tomato is pretty acidic out of the gate tho. Thus preventing many molds and bacteria.
            In God I trust- All others pay cash...
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            • #7
              I've stored them in EVOO, very good and they keep a very long time in the fridge. Over time, they infuse the oil as well.

              So, do some dry and some in oil and see what works best for you.

              Any way you slice it, they are very good when done off the dehydrator
              Pete
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              • #8
                Good looking tomatoes...both fresh and dried!
                Becky
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                • #9
                  I vac bag em and freeze em, wellll - most get bagged.
                  Mark
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                  • #10
                    Originally posted by Bbqgoddess View Post
                    Those look amazing, I would have thought they would have taken longer! what kind of wood did you kiss them with?
                    Lumberjack hickory/maple/cherry blend pellets....just because thats what was in the hopper😀
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                    • #11
                      Originally posted by zeroghd View Post
                      Question...how do you store them? Would you suggest just in a baggie? How about in a jar filled with olive oil? I like this idea and may give it a shot on the yoder.

                      This is my first go doing this. Im probably going to vac bag mine. Like others have said i guess packed in oil works good. Next batch im leaving out the italian seasoning so i can use in salsas too.
                      sigpic
                      GMG Daniel Boone
                      UDS
                      Weber 22.5" Kettle (blk)
                      Vision Kamado grill
                      Weber Genesis Silver
                      Smokin Tex
                      MES 40 with legs Gen 2.5
                      Maverick ET 732
                      Brown and lime green ThermaPens
                      2 orange ThermoPops
                      A-Maze-N Tube 18"
                      A-Maze-N Smoker 5"x8"
                      Vortex

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                      • #12
                        Originally posted by zombini View Post
                        This is my first go doing this. Im probably going to vac bag mine. Like others have said i guess packed in oil works good. Next batch im leaving out the italian seasoning so i can use in salsas too.
                        Add cilantro/coriander to some then. Maybe some pepper slices on top?
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Yea thats a good idea. Im going to slice romas length wise next time. Should i seed?
                          sigpic
                          GMG Daniel Boone
                          UDS
                          Weber 22.5" Kettle (blk)
                          Vision Kamado grill
                          Weber Genesis Silver
                          Smokin Tex
                          MES 40 with legs Gen 2.5
                          Maverick ET 732
                          Brown and lime green ThermaPens
                          2 orange ThermoPops
                          A-Maze-N Tube 18"
                          A-Maze-N Smoker 5"x8"
                          Vortex

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                          • #14
                            [QUOTE=zombini;577105]Yea thats a good idea. Im going to slice romas length wise next time. Should i seed?[/QUOTE]

                            No need to seed...
                            Craig
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                            • #15
                              that'll do pretty tasty!
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