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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Thursday, November 20, 2008

BBQ Recipes: Lemon Leeks

Since I posted the recipe for Confetti-Filled Ham Spirals from Sublime Smoke by Cheryl Alters Jamison and Bill Jamison, I thought I should also post their recipe for Lemon Leeks. I'm trying this out for the first time this Thanksgiving, but I think they'll make a nice change from the pearl onions in cream sauce that no one eats except my mother eats.

Lemon Leeks
Serves 3 to 6

  • 6 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Large shallot, minced
  • 1/2 Teaspoon prepared Dijon Mustard
  • 1/4 Teaspoon coarse Salt
  • Generous grinding of black pepper
6 Medium Leeks, trimmed of roots
Minced fresh Flat Leaf Parsley for garnish

Combine the vinaigrette ingredients in a lidded jar and reserve at room temperature.
Bring your smoker to its appropriate cooking temperature.

Place leeks in a steamer. Steam the leeks on the stove over high heat for 5 minutes, after the water has begun to boil. Remove leeks from steamer and brush the leeks thoroughly with the vinaigrette and transfer them to the smoker.

Cook the leeks until they are very tender, about 20 to 25 minutes at a temperature of 225 to 250 degrees.

Remove the leeks from the smoker, drizzle more vinaigrette over the leeks and top with a scattering of parsley. Serve warm. Leftovers are good warm or chilled.

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