CHINESE-STYLE SMOKED SQUAB
4 servings
You can smoke any small bird in this way, but be careful not to overcook it or the meat will dry out.
Please read about Smoking. Combine in a large shallow pan:
- Finely grated zest of 1 lemon
- Finely grated zest of 1 orange
- ½ cup light soy sauce
- ⅓ cup oyster sauce
- 2 tablespoons honey
- 1-inch piece ginger, peeled and minced
- 2 garlic cloves, minced
- ½ teaspoon black pepper
Add to the pan, turning to coat:
- Four 1-pound squab, whole or backbone removed and split
Marinate in the refrigerator for 6 hours or overnight. Remove the squab from the marinade and reserve it for basting. Pat the birds dry and let the surface of the birds dry even further by placing them on a rack set over a rimmed baking sheet and refrigerating uncovered for several hours before smoking. Heat a smoker or grill for hot-smoking with a target temperature of 225°F. Add to the fire:
- 1 small chunk of hardwood, such as apple, cherry, or oak
Add the squab and smoke, basting with the marinade several times, until the internal temperature of the meat reaches 135°F, about 1 hour. Serve immediately.