Two weeks ago my wife and I took a cooking class at the local high priced cooking store. We happened to be the only two who signed up so we got a personalized class. While discussing things off the class topic (which was Mediterranean Cooking) with the chef instructor he asked me if I had ever used Sumac. Turns out it's a middle eastern herb, red, kind of like paprika but it has a very pronounced citrusy lemon flavor. It's not the garbage growing here. I mixed up a run for a brisket that I'm cooking today, substituting sumac for paprika. It tasted like a sweet and sour rub. The samples that I have pulled of the brisket so far were very good. Check it out. I bought it at an upscale grocery.
This stuff is great in the smoker. Ive pulled a few samples off the brisket. I guess that it is a tiny crushed flower as opposed to a ground spice or crushed up leaves. It has a light and airy volume and texture that becomes a crust that can hold the other flavors. It has space to pick up the smoke and hold some of the beef juice flavor while retaining its lemon citrusy sour note. I've made plenty of herb crusts but none have had the light texture that this does.
On my tender parts Paul bunion, you explain the effects of this Sumac like the description of a fine wine. I like that. See, thread NOT hijacked
Yes, I have heard of it-back in the 80's it was. An old buddy used the actual sumac plant (staghorn sumac) to smoke some redhorse suckers and everyone liked it! He is no longer with us as he succumbed to agent orange. RIP Ron!
No, I didn't realize it was edible. But I'll have to try cooking with it. Its not like I don't have it growing in my yard. My wife has 2 large lavender plants in the garden, with the thyme, rosemary, oregano and sage that do see use.
I'm going to have to look that one up for the smoker I know the deer love our local sumac. Tried a small local distillery Lavender infused Gin last year. It was much better than the Pine Vodka.
googled lavender cookies and found lots of recipes. I now have two lavender bushes and I will have to try these. Lavender Cookies Recipe
Put out a bowl of wine for the deer.... You will then have pre-marinated venison roasts for the smoker..
That's all it is here too. Staghorn sumac. I've used it many times in cooking and I refuse to pay for it. It grows on one edge of my home's lot.
My buddy harvests and dries it in a dehydrator. He gave me two pouches that I've only tried on chicken, has that citrus aroma
Supposedly you can make a sumac ade off of the seed clusters that resembles lemonade. Some time I need to try this.
