A few months ago Spinaker mentioned a restaurant in Belize using coconut husks for smoking meats. This sounded intriguing. A couple of weeks ago I saw some husks from busted open coconuts in the bushes by the clubhouse pool.
I took them home and let them dry out. If you work really hard you can pull off string but this turns into tinder that burns fast. So I sawed them into small pieces on the band saw.
So here are the results. Boneless skinless thighs that were dusted with Henrik KC pork rub put in the WSJ equipped with GrillGrates. They were outstanding! I’d describe the smell and flavor similar to a fruit tree.
The landscaping service regularly cuts down coconuts from the palm trees, so these are easy to source. What I’m wondering is if the base of the branches (not the leaves) are also good for smoking. These are even easier to find.
Comment