This is a new one for me. I've never tried it. I read a recipe that cut both ends off, cleaned out the seeds and pulp and stuffed a stick of butter into the cavity, followed with filling the rest of the cavity with brown sugar.That seemed kind of lame to me, as I *think* the butter will pretty much just melt from the squash cavity into the smoker. This one seems better, as the ends aren't cut off and halving the squash makes 2 bowls that will better hold the butter and brown sugar: http://www.foodnetwork.com/recipes/paula-deen/baked-acorn-sq...I'll probably cook it on my WSM at lower temps and slower/longer... I'll probably wrap it in some AL foil after it's smoked for a while, to help meld the ingredients and flavors together and make it more tender.Any suggestions or other recipes would be very welcomed - I have 3 Acorn Squash to work with. I don't want to do them all the same way and would be interested in types of wood or wood chips to use, cooking times, temps and other ingredients.Thanks,Bob
I'm quite sure that putting a squash on a WSM violates the warranty.
I'm quite sure that putting a squash on a WSM violates the warranty. pfft <g>My experience with Weber's warranty of their smoker has been outstanding. They sent me replacement vent covers and a replacement water bowl, w/o any charge, including any shipping charge, after I bent/broke off the tabs on the vent adjusters washing it and the finish on the water pan wrinkled, when I fell asleep and it boiled dry. I like the original water pan better - cleaned it up and it works fine. The newer water pan is deeper - I don't fill it very full with liquids, when I use it.
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