Smoked escargot, or snails, not the usual thing you’d smoke, but surprisingly delicious! A great quick thing to do while you’ve got something larger cooking, these bad boys make for a killer appetizer.
You will need:
- Deep ceramic tray (or other smoker-safe dish)
- Mason jar
- Mesh screen (like an all-metal splatter screen)
- Red wine
- Garlic cloves
- 2 sticks of butter
Smoked Escargot in a Butter Sauce
Let’s answer the most important question first: What do they taste like? The closest comparison you can make, in terms of consistency, is Portobello mushrooms. When it comes to the actual taste, escargot meat is a great carrier for any flavor – it will soak up flavors from the sauce, and more importantly, the smoke.
So, you could say smoked escargot tastes like a flavor-packed Portobello!
So, let’s get started. Put both sticks of butter in the mason jar. You might want to use 1 salted, 1 unsalted stick of butter, otherwise the salt might be too much. Place the mason jar on the smoker to heat up.
In the meantime, chop up 2 garlic cloves and 1 shallot. Once the butter melts, mix the chopped garlic & shallot into it.
But what about the escargot? Once you have rinsed them out, arrange them on the mesh you have. You could also use a portable grate that has small enough holes so nothing falls through. Whatever you use, make sure it is food- and heat-safe.
Place the snails on the smoker (250ºF) for 10 minutes MAX. They will cook super fast, and we only want the smoky flavor right now, so keep an eye on them!
Also, place your ceramic dish on the smoker to preheat it.
Once the snails are ready, pour a little bit of red wine in the dish. Put the escargot in, and season with pepper. Top off with a spoonful of garlic/shallot butter for each snail.
Smoke for another 15-20 minutes, and you’re good to go!