Smoked Tempeh BBQ

Name: Geräucherter Tempeh BBQ
Total time: 2 h
Ingredients: 60 g Tomatenmark; 40 ml Apfelessig; 35 g Brauner Zucker; 12 g Geräuchertes Paprikapulver; 8 g Zwiebelgranulat; 30 ml Sojasauce; 3 g Cayennepfeffer

MarinadeOtherHot SmokingMedium2-3 hrs72-78 °C120-135 °CHickory + Cherry

Tempeh is marinated in a robust BBQ sauce and then hot smoked with hickory wood, creating a wonderfully smoky and spicy crust. The natural nutty flavor of tempeh pairs excellently with the intense smoky aroma. This recipe is a true highlight for barbecue parties and BBQ enthusiasts.

Ingredients(for 1 kg)

Tomato paste60 g

Apple cider vinegar40 ml

Brown sugar35 g

Smoked paprika12 g

Onion granules8 g

Soy sauce30 ml

Cayenne pepper3 g

Instructions

Blanching the tempeh

10 minutes

Cut the tempeh into slices and blanch in lightly salted water for 10 minutes. Remove and drain well, then dry on paper towels.

Mixing the BBQ marinade and marinating

2-4 hours

Mix all BBQ ingredients into a smooth sauce. Coat the blanched tempeh fully with the sauce and marinate in the refrigerator for at least 2 hours.

Smoking

2-3 hours

Regulate the smoker with hickory and cherry wood chips to 120-135 °C. Place the marinated tempeh on the grate and smoke until a core temperature of 72-78 °C is reached. In the last 30 minutes, brush once more with the remaining BBQ sauce.

Pro Tip

Blanch the tempeh in salted water for 10 minutes before marinating – this opens the pores and significantly reduces the bitter inherent flavor.

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