Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Vegan Cornbread — Aquafaba Leaven
Aquafaba whipped to stiff foam replaces egg-white leavening in this plant-based cornbread. Apple cider vinegar curdles…
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Plant-Based Smoked Tofu — Pressed and Spiced
Extra-firm tofu pressed to 70% of its water weight, marinated in soy, maple, and smoked paprika,…
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Vegan BBQ Beans — Smoked Pinto
No bacon, no compromise. Pinto beans braised in a molasses-ACV sauce, kissed by real smoker heat…
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Vegan Smoked Mac & Cheese — Cashew Smoke Sauce
Cashew-based mac and cheese finished on the smoker for 30 minutes. Kala namak and nutritional yeast…
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Plant-Based Smoked Mushroom Burnt Ends
King trumpet mushrooms scored crosshatch, slow-smoked at 250°F, then lacquered in a sticky umami glaze —…
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Vegan Smoked ‘Brisket’ — Seitan-Based with Myoglobin-Mimicking Bark
Hand-laminated vital wheat gluten smoked low-and-slow to 250°F mahogany bark. Beet juice and miso mimic myoglobin…
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Plant-Based ‘Pulled Pork’ — Jackfruit + Soy Curls
Young green jackfruit smoked low-and-slow then braised with rehydrated soy curls — engineered to replicate pulled…
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Low-Sodium Smoked Chicken Thighs
Bone-in chicken thighs smoked to 175°F over indirect heat using a no-salt herb rub and buttermilk…
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Low-Sodium Smoked Salmon with Dill-Citrus Cure
A half-salt cure at 1.5% w/w extended to 6 hours pulls equivalent moisture without the sodium…
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Low-Sodium BBQ Rub — Smoked Paprika-Forward
A precision-engineered low-sodium BBQ rub: smoked paprika, cumin, and black pepper anchored by potassium chloride and…
