Smoke & Raw Meat - Heaven or Hell

So I was thinking of doing a lil riff on a tartar with some rice puffs, marinated yolk, some pickles and I was thinking of giving it a quick on-table smoking by blowtorching some hay into a dome to go over the plate. Are there any food safety issues I need to worry about?

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Afonso_Tito_de_Morais_164825

And btw is it really efficient at conveying smoked flavour if the smoke only contacts with the food for like 5 minutes before being released? The aspect I like about it is the smell experience, which I believe plays a big part in getting your senses all mixed up.

artstype

I have used the smoking gun for this effect. Unfortunately, it really does not flavor the food effectively, so I recommend that you make the smoke part of the presentation by putting an inverted bowl (or other such covering) over each individual portion, and tilt the inverted cover on each portion up enough to fit the pipe of a smoking gun into it and fill the void of that cover with smoke. When your guests open the bowl, smoke comes out and the smell of the smoke (+visual) will add a smokiness to the dish indirectly.

Afonso_Tito_de_Morais_164825

Yup that's where I was going with it but since I got ni smoking gun I'll just burn small portions of hay till they start smoking real good, cover em with lids so the smoke is contained and quickly slide the domes filled with smoke onto the plate, wait a couple minutes and serve!

Magnus_Wikstr_m__54558

Check out My Cold smoker on My profil

cicero_69405

I recently smoked some mackerel filets with the smoking gun. Three minutes were enough to get a gentle and nice smokey flavor, which lasted even after cooking the filets sous vide (30 minutes at 47 °C). So yes, in my experience smoking à la minute does affect the flavor

digitaldookiez

With the cloche on, I doubt you would get a sufficient, lasting burn since you're cutting off oxygen and I don't think you'd get the amount of smoke you want. The reason the smoking gun works is it's producing the smoke itself for you. I think if you did it that way you'd get just a little bit of smoke produced and the flame would die. Perhaps you can leave the cloche open a bit to provide some ventilation from underneath to draw in more oxygen. Give it a shot and let us know!

bkeene12

Afonso, Could you use dry ice for the same effect and rub liquid smoke on the inside of the dome? I think it would hit all of the marks and make for an incredible presentation and aroma.

Afonso_Tito_de_Morais_164825

Unfortunately in my country I only seem to be able to buy dry ice at humongous amounts a time (500kg+).. Sounds like a great idea tho!