Green leafy kale (without the thick stem) is a legal garnish in KCBS competitions, but I'm still working on box setup. Last couple of contests, I've ended up making kale chips in my smoker when the smoker is almost empty but still running just in case. No recipe really! I use extra virgin olive oil (I really like O brand lemon), a salty rub -- a Chili Lime rub last time. Mix oil and seasoning into the kale spread on a sheet pan and park in the smoker.
You'll need to mix the kale up just to test for dryness and move bottom to top. After bone dry, store in an airtight container or zipper bag.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Geez! You had to bring up kale again. I'm not a BBQ judge and never will be. Having said that, if someone brought me a box of fine meat and there was kale in the box, they would loose big time. 👎
Alright, I'm batting for the other team. I like kale, and kale chips are real good snacks. I haven't tried them smoked though, thanks for the suggestion CandySueQ!
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I bet the chili lime rub helps with flavor a lot. I have found that the acid helps to take out some of the bitterness in the kale. I might have top try this one one of these days.
I had a bumper crop of kale one time, and decided to make some kale chips. They turned out alright, but the return on effort was so small I never did it again. The recipe is simple, but by the time I picked, de-stemmed & cut, oiled & seasoned, baked, washed the pans, and cleaned up the green snowstorm of tiny kale flakes everywhere - then looked at the teeny little bowl of kale chips - that was it for me.
I just use fresh kale a handful at a time for omelettes, smoothies, sautéed side dish, etc. Maybe I'll try just adding some to the smoker during a cook - interesting idea. Thanks for sharing.
Funny that this comes up! I've got a 4x4 raised bed full of tender, young kale just begging to go in the smoker. It's so tender that I don't think I'll need to destem or anything, the leaves are about the size of my palm.
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Kale is so bitter. Maybe the smoke would tone down that bitterness. I am not sure it is going to make my top 10 list of things to try on a BBQ, but maybe someday...
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Rinse it well. Add in some evoo, balsamic vinegar, salt and pepper, add a little crushed red pepper, go ahead and add in a little boiled egg and toss in some roasted nuts of your choice. Put it on a plate next to blackened redfish. Be sure to squeeze on some lemon all over. Open a favorite bottle of red and enjoy.
If you don’t like it, go puke and grab a a case of puke beer to replenish. 😎🍻
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