My experience has been that additional light cooking of the meat (eg, as part of a stir fry) emphasizes the specific smoke character even more. For example, hickory-smoked chicken in a marsala-style sauce seems to get more distinctly hickory-tasting (and works well with cheese-stuffed tortellini and the typical Italian spice complement). I don't have much experience with fruit woods at all; maybe something with a honeyed glaze? (Thinking that a sweet glaze would complement rather than conflict with applewood-smoked bacon, so it might work with chicken... )
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timeasmymeasure
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Date: 2010-07-09 07:43 am (UTC)