Wood ember roasted Tomato stuffed with Rice!

Wood ember roasted Tomato stuffed with Rice!

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It’s tomato season!  Boy, do we have a great technique for you to try on your charcoal grill as well as a tasty recipe to make with your wood fired tomatoes.

Bring 8 large tomatoes in from the garden or purchased at the fresh market, clean out the charcoal grill, fire pit, or fireplace, and give a few hours to a great cooking experience and exceptionally flavorful recipe.

Lighting a Fire for Hot Embers

Coal cooking can be a very easy method of cooking foods once you know how to make and manage the fire.  First, I am going to use only hardwood for my fire as I want to produce as much flavor as I can into the cooking area.  For tomatoes, I am using Beech hardwood in the SmokinLicious® Single Filet Wood chunk.  Once lit, I let the wood burn down to hot embers before even thinking about cooking.  Oh, and the lid stays off my grill – I’m using a kettle from Stok®, while the wood burns down.  I wait until the coal bed shows gray embers on top with hot red spots on the bottom.  I’ve used a mesh screen in the charcoal area, to keep all my coals from ending up in the ash collection area, since many will get to be quite small.

Preparing the Tomatoes for Hot Coals

With our tomatoes washed, it’s time to prepare them for the coals.  First, I cut about ¼ of the way around the top.  I’ll be cooking both the body of the tomato as well as the tops.  Next, I add a high heat roasting rack to my raked coals.  Try to make the coal bed as even as possible to keep the tomatoes balanced.  First cooking time will be about 12 minutes before any turning needs to be done.  You will see bubbling juices in the tomatoes which will makes these red beauties even more flavorful.

Coal Firing to Unbelievable Flavor

After placing the tomatoes on the coal rack and leaving for about 12 minutes, it’s time to turn them.  You’ll see how the outer skin will start to flake.  Once I get some cooking time on the entire tomato, I separate the cut top from the body and coal roast the tops separately to get a nice char.  Once cooked through, which takes a total time of about 22 minutes, I remove the tomatoes to a cooling rack.  Once cooled enough to handle, it’s time to take all the wood fired pulp out of each tomato leaving the charred skins as the base to my decomposed stuffed tomato recipe.

Fresh Recipe Ingredients

With our fresh tomatoes coal fired over hardwood, it’s time to start on our recipe.  First, we need to remove all the tomato pulp from the charred tomatoes.  You can do this with a spoon or the way I like to do it – with my fingers.  Place the pulp only in a blender keeping as much of the shell of the tomato as possible for our base in the roasting pan.  Then blend until a puree is formed.  Meanwhile gather the other ingredients needed:

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ¾ cup grated Parmesan
  • 1 small red bell pepper, diced (feel free to use hot pepper as well)
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Herb Rice Mixture & Anchovy Butter

This recipe allows you to use any rice you prefer.  I like the texture of brown rice for this dish.  As you cook the rice according to the package directions, you can start on the flavor mixture for the cooked rice.  First, combine the 2 anchovy filets with the 2 tablespoons softened butter.  I use a mortar and pestle.  This will be added to the hot rice as soon as it is cooked.  In a bowl, combine the tomato puree, diced pepper, parsley, basil, Parmesan cheese, and fresh ground pepper.  Mix until just combined.

With all the ingredients combined, it’s time to put it all together.  First, to our anchovy butter, brown rice, I add the tomato puree mixture combining well.  Taking the tomato shells, I place them in a roasting pan that has been coated with oil.  Next, comes the rice mixture, layering it in making sure all the tomatoes are covered.  Last, top the rice mixture with the coal fired tomato tops.  Now this pan is ready for a 350°F oven to bake for about 30 minutes.

Preserve the Flavors

After cooking our beautiful tomatoes over hot coals made from 100% beech hardwood, we removed the wood flavored pulp and produced a tomato puree.  To that, we added Parmesan, basil, parsley, red pepper, and fresh ground pepper.  Infusing anchovy butter into hot brown rice, we pour the tomato puree into the rice.  Our decomposed stuffed tomato is made by layering the tomato shells in a roasting pan, then topping with the tomato puree-rice mixture, and the charred tomato tops.  Baked for 30 minutes in a 350°F oven, this is the perfect dish to serve with rustic bread.  Stock up on your coal fired tomatoes – they can well – so you can enjoy your take on this hearty recipe.

Did we spur your imagination with this recipe?  We need your comment and rating, so subscribe and follow us so you don’t miss a thing.  We always welcome your suggestions as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

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SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 40 minutes

Category: Vegetable Entree

Cuisine: American

Yield: 6 servings

SmokinLicious® loves tomato season as we show you how to coal fire this favorite & make our version of a decomposed stuffed tomato

Ingredients

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ½ cup grated parmesan
  • 1 small red bell pepper, diced
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Instructions

  1. Light a small wood fire in a charcoal grill, cleaned fire pit, or clean fireplace. Once the fire has burned down and produced gray coals, place a high heat roasting rack on the coals.
  2. I like to precut the top ¼ of the tomato so that when I put everything together in the baking dish, I can use the tops to reference portion sizing.
  3. Place the tomatoes on the roasting rack directly over the hot coals. Allow to wood fire roast until tender but not too soft. I like to cook on the tomato’s bottom for about 12 minutes, then rotate on its top for about 6-8 minutes depending on the size. I also place the tops on the roasting rack to allow them to char as well.
  4. Remove from the grill and allow to cool just so you can handle. Scoop out all the inside in a bowl until hollow.
  5. If using a roasting pan, oil the bottom. I’m using a disposable pan that I’ve first lined with parchment paper, then oiled. I then lay out the wood fired tomato shells in the bottom of the pan like what you would do with lasagna noodles. Cover the entire bottom with tomato.
  6. Cook the rice according to package directions. Mash the anchovy with the butter. Sir the anchovy butter into the hot rice. Mix together the tomato puree, cheese, bell pepper, basil, parsley, salt, and fresh ground pepper.
  7. Spoon the rice mixture over the tomato skins and place the tomato tops on the rice mixture. Bake 30 minutes at 350°F. This is perfect served with a rustic bread.
http://smokinlicious.com/recipe/2017/09/21/succulant-wood-fired-stuffed-tomato-with-herb-rice/

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Related recipes and tips:

EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Ember cooked Sweet Peppers

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Tomato lovers will rejoice with our take on a stuffed tomato that’s coal fired.”

Wood ember roasted Tomato stuffed with Rice!

Wood ember roasted Tomato stuffed with Rice!

 

 

 

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

Smoking/grilling with wood is a great way to enhance the flavor of peaches. Add as an ingredient in soup to add a special flavor touch on a hot summer day. Try our recipe!

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One of the easiest techniques to do with fruit on a gas or charcoal grill is wood firing peaches.  Take advantage of the season with this fruit by bringing different flavors and textures for great recipe.  Why not start with my recipe for a summer gazpacho that will cool you off during the hot season.  It’s time to take advantage of the summer harvest with fresh peaches and yellow tomatoes for fabulous summer cuisine

Fresh Is Key

Peaches are one of those fruits that performs perfectly on the grill, whether you use charcoal or gas for the actual cooking process.  To start, purchase fresh, in season peaches.  Wash and pat dry.  Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion.  Remember, the pit will stay in place.   Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach.  This will result in the pit separating from the peach flesh of one half of the peach.  Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh.  You now have 2 equal sized peach halves.  You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.

Releasing Sweet Smoky Flavor

Once all the peaches are cut in half they are ready for the grill.  I am going to use my charcoal smoker for this recipe but you can easily use a gas grill with wood chunks as well.  Just see our posting on how to add wood chunks to the LP grill.

I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft.  That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals.  Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.

Flavor In No Time At All

I have the benefit of being able to use the SmokinLicious® charwood product which is a blend of charred and uncharred wood. It allows for a lot of smoke vapor. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill.  I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate.  Once cook through, I will remove and place them on the skin side to cool.

Seasonal Fresh Ingredients

With the peaches wood fired and ready, it’s time to collect the other ingredients for the gazpacho:

  • 3 cups wood fired peaches
  • 3 medium yellow tomatoes, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium cucumber peeled and chopped – I’m using 3 mini cukes
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Reserved chopped peaches, cucumber and yellow tomatoes for topping/garnish
  • You will also need a food processor or blender

Blending Your Way To Fabulous Flavor

Time to bring all the ingredients together starting with the wood fired peaches, yellow tomatoes, yellow pepper, cucumber, sweet onion and garlic.  Process all these items until thoroughly blended.  Now add the lime juice, vinegar, marinade, salt, sugar, and pepper sauce if you are including this.

Time to refrigerate for at least 4 hours or preferably overnight.  You must wait for everything to blend and make the most fabulous gazpacho ever!

With the smoky tang of the wood fired peaches meeting up with the coolness of the tomatoes and cucumber, this gazpacho has just the right amount of tang, kick, and sweet to make this a summer favorite.  Once the soup has chilled, place in serving bowls and top with chopped smoked peach, cucumber, and tomato.  All the fabulous seasonal ingredients the season can offer in one bowl!

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PEACHES GO SMOKY FOR A FLAVORFUL GAZPACHO

Prep Time: 15 minutes

Cook Time: 4 hours, 25 minutes

Total Time: 4 hours, 40 minutes

Category: Soup

Cuisine: American

Yield: 4 servings

Ingredients

  • 3 cups smoked peaches, chopped
  • 3 medium yellow tomatoes, chopped
  • 1 medium yellow pepper, chopped
  • 1 medium cucumber, peeled and chopped
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Chopped peach, cucumber, tomato for topping

Instructions

  1. To start, purchase fresh, in season peaches. Wash and pat dry.
  2. Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion. Remember, the pit will stay in place. Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach. This will result in the pit separating from the peach flesh of one half of the peach.
  3. Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh. You now have 2 equal sized peach halves. You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.
  4. Once all the peaches are cut in half they are ready for the grill. I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft. That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals. Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.
  5. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill. I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate. Once cook through, I will remove and place them on the skin side to cool.
  6. Place the first 6 ingredients in the food processor or blender, and process until blended smooth. Add lime juice, vinegar, marinade, salt, sugar, and pepper sauce; process until smooth.
  7. Refrigerate, covered, at least 4 hours. Top with chopped peach, cucumber, and tomato.
http://smokinlicious.com/recipe/2017/08/31/peaches-go-smoky-for-a-flavorful-gazpacho/

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We hope you’ll try your hand at this recipe.  We’d love to see your photos of your version of the recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Like this recipe?  You may also enjoy:

-Strawberries Get Smoky for An Aqua Fresca Cocktail

-Smoked Squash & Kale Soup

Purchase products:

Charwood

Dr Smoke

Dr Smoke- “This recipe is simple to do and with a few steps either on a charcoal grill or a gas grill, the peaches will develop a unique flavor for the soup.”

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The process of smoking strawberries for your summer cocktail is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into flavorful drink.

The process of smoking strawberries for your summer cocktail is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into flavorful drink.

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If you enjoy fruity drinks or smoothies, then the Smoked Strawberry Aqua Fresca is perfect!  Using seasonal fresh strawberries will bring this to the ultimate flavor height but any store purchased variety will work as well.  This is the perfect cocktail for a summer event or as a non-alcoholic refresher on an exceptionally warm summer day.  Get ready as we tell you how to do the smoking technique then construct this fabulous drink.

Strawberries Love Smoke

Start with strawberries that are at their peak.  Gently wash them and then trim the stem end.  I cut smaller strawberries in half and larger in quarters to ensure the smoke vapor can penetrate easily but you certainly can leave them whole.  In addition to the strawberries – at least one quart to produce enough liquid for a few drinks – you’ll need the following ingredients and materials

Ingredients & Materials:

  • 4 tablespoons sugar – reserve some extra in case you want to make this sweeter
  • 2 teaspoons pure vanilla extract
  • Pinch of fine or coarse sea salt
  • Juice of 2 limes
  • Handful of fresh basil or mint
  • Ice cubes
  • Blender
  • Mixing bowl
  • Mortar & pestle (optional)
  • Sheet pan lined with parchment paper
  • 2 double filet wood chunks from SmokinLicious®

 While you are getting the strawberries ready you can have your grill warm

ing up.  Set all burners to medium-low and close the lid.

Gas Grilling With Wood Chunks

Cooking with wood chunks can be done on the LP Gas Grill by using the heat shields or diffusers, whose purpose is to ensure even heat output over the grill grate.  By keeping a medium-low heat on the burner containing 2 wood chunks from SmokinLicious®I’m using 1 ash and 1 cherry – you won’t get the wood erupting in flames but rather a slow combustion that releases plenty of wood-fired flavor.  While the wood heats up, I combine my strawberries with 2 tablespoons of sugar, 2 teaspoons of vanilla extract, and a pinch of sea salt.

Get Ready For Juicy Bubbles

When you smoke strawberries on the grill, all the locked in pectin water will be released by the heat.  That’s why it’s so important that you line your sheet pan with parchment paper so you don’t end up with a hard to clean mess.

After mixing in the vanilla extract, sugar, and salt it’s time to spread the strawberries onto the lined sheet pan and place on the grill.  Once the pan is in place, turn off all the burners except for the one that has the wood chunks on the diffuser. Cooking time will be about 40 minutes with a grill heat of 300°F maintained with the lid closed and 1 burner lit.

Taste Is The Sweet Aroma

Whenever I smoke fresh strawberries, it brings the memory of my Mom making strawberry jam.  As the strawberries react to the smoke vapor, you will see the pectin release and a beautiful, thick glaze will form around them.  This is the stuff that will make an exceptional aqua fresca so be sure you don’t lose any when removing the pan from the heat.  You’ll see the finished strawberries take on a much darker coloring and reduce size slightly from the water loss.  Now get ready for the fun part – getting our drink together.

Strawberry Base

To start our drink creation, you will need a blender and I prefer a mortar and pestle for combining citrus and fresh herbs.  Add the smoked strawberries to the blender and the remaining sugar. You can add the lime juice and fresh basil or mint right to the blender or add to a pestle and combine with the mortar. Once combined, add to the blender. Process the mixture.  Add a few ice cubes and process again until a smooth mixture is revealed.  You may add lime juice, su

gar and ice as you see fit at this point – the recommended amounts are merely a guide.

Creating the Ultimate Aqua Fresca

With our strawberry mixture completed, it’s time to combine everything into a refreshing drink or cocktail.  If making a cocktail, select your spirit of choice.  I recommend tequila, vodka, or rum.  Add some ice cubes to a glass.  If making the alcoholic version, add an ounce of alcohol to the glass. Pour in the strawberry mixture and stir.  Add a sprig of basil or mint to the glass and serve.

If you are a frozen drink person, add more ice during the blending stage to thicken this up and make a milkshake like consistency.  This is so refreshing and so fitting for the warmer months.  Enjoy the Smoked Strawberry Aqua Fresca your way as you stay cool this summer season!

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STRAWBERRIES GET SMOKY FOR AN AQUA FRESCA COCKTAIL

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Cocktail

Cuisine: Alcoholic Beverage

Yield: 2 cups

Stay cool this summer by sipping this incredibly flavored summer cocktail with a smoking twist – Smoked Strawberry Aqua Fresca!

Ingredients

  • 1 quart strawberries
  • 4 tablespoons sugar – reserve extra in case you prefer this sweeter
  • 2 teaspoons pure vanilla extract
  • Pinch of fine or coarse sea salt
  • Juice of 2 limes
  • Handful of fresh basil or mint
  • Ice cubes
  • For an alcohol version, add 1 ounce tequila or vodka

Instructions

  1. Heat a grill or smoker to 300°F and add 2 Smokinlicious® wood chunks
  2. Line a sheet pan with parchment paper
  3. Rinse the strawberries, trim and slice them
  4. Place in a bowl and add 2 tablespoons of sugar, the vanilla, and salt mixing well
  5. Spread strawberries onto the lined sheet pan
  6. Smoke the strawberries on a grill or smoker for about 40 minutes
  7. Transfer the strawberries and liquid to a blender and allow the fruit to cool
  8. Add the remaining 2 tablespoons of sugar, lime juice, and basil or mint to the blender
  9. Process this mixture
  10. Add ice cubes and process until smooth
  11. Add additional lime juice, sugar, and or ice as needed to fit your taste
  12. If making this an alcoholic beverage, add 1 ounce of vodka, tequila or other liquor of choice to a serving glass with ice
  13. If non-alcoholic is your choice, feel free to add a carbonated water to the strawberry mixture
  14. Pour the processed strawberry mixture over ice and garnish with a basil or mint leaf
http://smokinlicious.com/recipe/2017/07/17/strawberries-get-smoky-for-an-aqua-fresca-cocktail/

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Did you love this drink idea?  Let us know by leaving a comment.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

Looking for more smoked drink ideas?  Then check out this recipe and technique:

The Smoked Pear Bellini Cocktail

Purchase Products:

Wood Chunks- Double Filet

Dr Smoke "This summer don't limit your smoking/grilling activities to meat and potatoes, try FRUIT, for a tasty twist."

Dr Smoke- “This summer don’t limit your smoking/grilling activities to meat and potatoes, try FRUIT, for a tasty twist.”

Smoking fruit for cocktails adds a unique taste. Try Kiwi to develop something unique and refreshing for your next outdoor picnic.

Smoking fruit for cocktails adds a unique taste. Try Kiwi to develop something unique and refreshing for your next indoor or outdoor party.

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SMOKED KIWI CAIPIROSKA

The warmer season means we all look for new cocktails to serve and enjoy during the longer days of sunlight.  For those of you who are a fan of the fruity cocktail, why not take a less traditional approach and bring a new flavor level in.

Kiwifruit Gets A Smoky Start

Caipiroska is a popular drink in South America consisting mostly of vodka, sugar, and lime.  I thought I’d give you a less traditional recipe featuring kiwifruit.  Start the ultimate caipiroska by introducing a depth of flavor by smoking the kiwifruit.  We show you how in our previous posting.  Next, we’ll balance out the bolder smoke with an assortment of sweet and fresh ingredients.  Let’s get the list together.

Gather These Ingredients:

  • 2 cups smoked kiwifruit, peeled and diced
  • 12 mint leaves
  • 2 tablespoons of sugar
  • 3 limes
  • 2 cups high quality vodka
  • 2 cups tonic water, seltzer, or coconut flavored sparkling water
  • Ice cubes
  • Mortar and pestle
  • 1 kiwifruit peeled and thinly sliced for garnish

Muddle For Ultimate Aromatics

Taking a teaspoon of sugar, 2 mint leaves, and 1/3 cup diced smoked kiwifruit, I add this to a mortar and pestle.  Next, squeeze in ½ lime juice, then muddle the ingredients together until a chunky mixture is revealed.  This is the part that allows you to experience all the aromatics of the fresh ingredients coming together.  Gives you an idea what your taste buds are in store for!

Time for the Pour

With the key ingredients muddled in harmony, it’s time to bring everything to the glass.  First, I pour my kiwi-mint-lime mixture into a serving glass.  I then add 3-4 ice cubes.  You will most definitely smell the minty fruit combination without picking up the hint of smoke.  That flavor will come when the drink passes over the taste buds.

Vodka Makes It Adult

The final steps to our Smoked Kiwifruit Caipiroska – adding a quality vodka.  This will be equal parts vodka and carbonated water, whether you use straight seltzer, tonic, or even coconut water.  You certainly can experiment with the water you like best.  There are no rules when it comes to cocktails.   I like to give my caipiroska a little stir just to combine things a bit more.

Lay Back and Enjoy

Using simple seasonal ingredients of kiwifruit, previously smoked using SmokinLicious® alder wood and a hand held food smoker, fresh mint, and lime, we’ve given a twist to the traditional caipiroska.  Muddled together for incredible flavors and aromatics, premium vodka and your favorite sparkling water are added.  Finish the beautiful glass off with a sliced kiwifruit and you’re ready for fun entertaining or a kick back afternoon or evening.

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ELEVATE YOUR KIWI CAIPIROSKA

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Cocktail

Cuisine: South American

Yield: 6 servings

Warmer weather means outdoor cocktails and we have a great one featuring smoked kiwifruit in the SmokinLicious® take on the traditional South American Caipiroska

Ingredients

  • 2 cups smoked kiwifruit, peeled and diced
  • 12 mint leaves
  • 2 tablespoons of sugar
  • 3 limes
  • 2 cups high quality vodka
  • 2 cups tonic water, seltzer, or coconut flavored sparkling water
  • Ice cubes
  • Mortar and pestle
  • 1 kiwifruit peeled and thinly sliced for garnish

Instructions

  1. Taking a teaspoon of sugar, 2 mint leaves, and 1/3 cup diced smoked kiwifruit, I add this to a mortar and pestle. Next, squeeze in ½ lime juice, then muddle the ingredients together until a chunky mixture is revealed.
  2. With the key ingredients muddled in harmony, it’s time to bring everything to the glass. First, I pour my kiwi-mint-lime mixture into a serving glass. I then add 3-4 ice cubes.
  3. The final steps to our Smoked Kiwifruit Caipiroska – adding a quality vodka. This will be equal parts vodka and carbonated water, whether you use straight seltzer, tonic, or even coconut water. Give a final stir just to combine things a bit more.
  4. Finish the beautiful glass off with a sliced kiwifruit and you’re ready for fun entertaining or a kick back afternoon or evening.
http://smokinlicious.com/recipe/2017/06/29/elevate-your-kiwi-caipiroska/

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Let us know how you liked this recipe by leaving a comment and what you want to see next.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

You may enjoy other fruit posting like Smoked Pear Salad With Gorgonzola and Smoked Banana Bites

Purchase Products:

Wood Chips- Minuto®

Dr Smoke- "For a refreshing drink this summer season add your own little smokey flavor to the kiwi ingredient to tickle the taste buds of your guests."

Dr Smoke- “For a refreshing drink this summer season add your own little smokey flavor to the kiwi ingredient to tickle the taste buds of your guests.”

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This simple but delicious recipe combines smoked bananas with chocolate and crushed nuts

Finished smoked banana bites (combining smoked bananas with chocolate and crushed nuts)

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SMOKED BANANA DOUBLE BITES

If you joined us for our series on smoking banana, now it’s time to learn just what you can do with this flavorful fruit.  This recipe for Smoked Banana Double Bites makes for a perfect snack, kid loving dessert, or even a sweet party item.  Gather together the following:

Ingredients:

You’ll also need a saucepan for melting the chocolate or a microwave safe bowl, popsicle sticks or similar disposable handle for inserting in the banana segments, and a small cake spatula for spreading the chocolate.  I would also keep on hand some hot water in case the chocolate should seize or harden on you.  If that occurs, simply add 1 teaspoon of hot water at a time, mixing well, until you restore the smooth consistency.

Preparing:

It’s important that you get the other ingredients ready prior to melting the chocolate as you want to prevent the chocolate from hardening.  Take your 4 ounces of slivered almonds and add to a storage bag.  I am old school so I will crush my almonds using a canned good.  You can use a kitchen mallet or rolling pin, whatever is the easiest for you.  Be sure you just crush the almonds – don’t make almond dust or flour!  Then prepare a sheet pan with wax paper and get your popsicle or other wood stick ready for putting the Smoked Banana Double Bites together.  I named this recipe after the average bites it takes to get one of these little flavor explosions into your tummy.

Melt the Chocolate:

Once the other ingredients are at the ready and your sheet pan with wax paper is set, it’s time to melt the semi-sweet chocolate.  You can do this a couple of way.  In a double boiler which is the preferred method, in a saucepan set to a low temperature, or in a microwave.  Your choice just be sure you get a consistency that is not too thin or thick so the banana will coat easily.  I add 2 tablespoons of butter to the chocolate to produce a shiny result.  Melt until just smooth being careful not to go beyond that stage or the chocolate will harden.  If you do go too far, simply add 1 teaspoon of hot water to the mix to thin and recover it.

Assembling the Bites:

With the chocolate melted we are now ready for assembly of our Smoked Banana Double Bites!  Taking your popsicle stick or similar wooden item, insert into the center of a banana segment.  Remember, I had cut my bananas into 2-inch segments when I did the smoking process.  Now dip into the melted chocolate and begin to spread into an even layer using a small cake spatula.  Just get the top and sides coated so they can roll in the next two ingredients.  Again, if your chocolate should seize or harden on you, simply add 1 teaspoon of hot water to bring it back.

With our banana segment covered in chocolate, we are now ready for “the roll”.  First, place some crushed slivered almond on a piece of wax paper.  Then roll the chocolate covered banana into the almonds being careful not to press down.  Just allow the almonds to stick on their own.  Next, a trip to the shredded coconut.  You can put the coconut on a wax sheet as well or leave in a small container that can accommodate the size of your banana.  Let the coconut fill in all the spaces between the almonds then lay on a sheet pan covered with wax paper.  These will need to harden a bit in the refrigerator.

The Yummy, Creamy, Chocolate Finish:

So here we are.  The finale!  After taking our bananas to a smoky place using SmokinLicious® Minuto® Wood Chips for smoking, we gave them a bath in luscious dark chocolate.  Then the roll – into crushed almond and shredded coconut – 2 fantastic flavor pairings for banana.  Then off to the sheet pan covered with wax paper to set everything up in the refrigerator.  You just need about 45 minutes of setting time then it’s off to the party, or for a snack or that great dessert.  Don’t forget to put your own spin on this recipe by swapping the dark chocolate for white, the almonds for pistachio or pine nuts.  Always keep the holidays in mind too.  Use pastel dyes for the coconut or white chocolate for a great Easter dessert, green and red dyes for Christmas, and blue for Hanukah.   Make this great, simple recipe your own.  You can even do whole bananas, set them up, and then slice them over ice cream or pound cake with a hit of fresh cream.  Get your imagination going and expand on the great use of smoked banana.

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SMOKED BANANA DOUBLE BITES

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Category: Dessert

Cuisine: American

Yield: 8 servings

Bringing you new ways to use smoked foods even for dessert, with our Smoked Banana Double Bites, kissed with the flavor of SmokinLicious® Minuto® Wood Chips. With 4 simple ingredients for the perfect flavor match, this is an all season treat for adults and kids alike!

Ingredients

Instructions

  1. Take your 4 ounces of slivered almonds and add to a storage bag. To crush the almonds, you can use a kitchen mallet or rolling pin, whatever is the easiest for you.
  2. Then prepare a sheet pan with wax paper and get your popsicle or other wood stick ready for putting the Smoked Banana Double Bites together.
  3. To melt to chocolate you can do this a couple of ways. In a double boiler which is the preferred method, in a saucepan set to a low temperature, or in a microwave. I add 2 tablespoons of butter to the chocolate to produce a shiny result.
  4. Melt until just smooth being careful not to go beyond that stage or the chocolate will harden. If you do go too far, simply add 1 teaspoon of hot water to the mix to thin and recover it.
  5. Taking your popsicle stick or similar wooden item, insert into the center of a banana segment. Remember, I had cut my bananas into 2-inch segments when I did the smoking process.
  6. Now dip into the melted chocolate and begin to spread into an even layer using a small cake spatula. Just get the top and sides coated so they can roll in the next two ingredients.
  7. we are now ready for “the roll”. First, place some crushed slivered almond on a piece of wax paper. Then roll the chocolate covered banana into the almonds being careful not to press down. Just allow the almonds to stick on their own.
  8. Next, a trip to the shredded coconut. You can put the coconut on a wax sheet as well or leave in a small container that can accommodate the size of your banana. Let the coconut fill in all the spaces between the almonds then lay on a sheet pan covered with wax paper.
  9. You just need about 45 minutes of setting time then it’s off to the party, or for a snack or that great dessert.
  10. Don’t forget to put your own spin on this recipe by swapping the dark chocolate for white, the almonds for pistachio or pine nuts. Use pastel dyes for the coconut or white chocolate for a great Easter dessert, green and red dyes for Christmas, and blue for Hanukah. Make this great, simple recipe your own. You can even do whole bananas, set them up, and then slice them over ice cream or pound cake with a hit of fresh cream.
http://smokinlicious.com/recipe/2017/03/29/smoked-banana-double-bites/

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Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke “you will love this take on bananas”

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The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

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THE SMOKED PEAR BELLINI COCKTAIL

Taking the popular Bellini cocktail featuring Prosecco to a new level, this recipe features smoked pear.  Once you’ve followed our segment on smoking fresh pears, you’ll be ready to try this distinct cocktail.  Be warned, this is not for the light, fruity drinker as this has a strong, smoky undertone giving it more of a savory flavor.

Ingredient List:

Here’s what you will need for Smoked Pear Bellini:

Making Simple Syrup to Sweeten Things Up:

The first step to a balanced Bellini is to make the simple syrup which will provide the sweet flavor to the smoky undertone.  Place a saucepan over medium-high heat and add 1 cup of water and 1 cup of sugar.  I am using organic sugar which will give a yellow-amber hue to the finished syrup.  Be sure to keep stirring the mixture until a low boil occurs.  The sugar will be completely dissolved at that point.  Remove from the heat and pour into a measuring cup for ease in adding to the blender.  The simple syrup must cool complete prior to using in the fruit puree.

Making Smoked Pear Puree

Now it’s time to take the previously smoked pears and begin preparing for the blender.  Although the skin of the pear is high in nutrient value, when smoked with the skin on, the skin can become quite dense.  I will be removing most of the skin for this reason since we want a smooth puree.  Using a paring knife, I remove the skin of each pear half and then cut into small cubes.  I add these cubes to my blender.  Be sure there are no hidden seeds.  You will see the golden hue to the pear meat which resulted from the smoking process. If using a lower power blender, you may need to do this step in two parts to ensure a full puree.

Starting with the blender set to a low setting, begin blending the cut pears, slowing increasing the speed to a medium setting.   Beginning adding the simple syrup in a steady stream until completely combined.  Increase the blender speed to medium-high and blend until the pear puree appears fine and smooth, with no evidence of chunks.

Constructing the Smoked Pear Bellini

I like to pour the pureed pear mixture into a serving pitcher to make it easier to make each drink serving.  Get a bottle of Prosecco that has previously been chilled already.  Add about a 1/3 of a glass of smoke pear puree to each serving

glass and top with chilled Prosecco.  Then skewer a sliced smoke pear and rosemary sprig to each glass.  Serve while still chilled.

Saluté

Using seasonal pears, in this case Bosc variety, we bring a smoky version to the standard Bellini featuring Prosecco sparkling wine.  With a simple puree of previously smoked pears, the addition of simple syrup, and a blending of the two with Prosecco, the result is a distinct, savory version of the Pear Bellini cocktail.  Enjoy the Smoked Pear Bellini cocktail and don’t be afraid to add your own special additions like pomegranate, cranberry or even a bit of vodka for those who like a strong fruity cocktail.  Cheers!

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THE SMOKED PEAR BELLINI COCKTAIL

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Cocktail

Cuisine: Italian

Yield: 6-8 servings

Giving you an innovative recipe for the traditional fruit Bellini, how about trying the Smoked Pear Bellini with Ash wood flavor infusion using culinary cooking wood products from SmokinLicious®

Ingredients

Instructions

  1. The first step to a balanced bellini is to make the simple syrup. Place a saucepan over medium-high heat and add 1 cup of water and 1 cup of sugar.
  2. Be sure to keep stirring the mixture until a low boil occurs. The sugar will be completely dissolved at that point. Remove from the heat and pour into a measuring cup for ease in adding to the blender. The simple syrup must cool completely prior to using in the fruit puree.
  3. Using a paring knife, remove the skin of each pear half and then cut into small cubes. Add these cubes to the blender.
  4. Starting with the blender set to a low setting, begin blending the cut pears, slowing increasing the speed to a medium setting.
  5. Begin adding the simple syrup in a steady stream until completely combined. Increase the blender speed to medium-high and blend until the pear puree appears fine and smooth, with no evidence of chunks.
  6. Add about a 3-4 tablespoons of smoked pear puree to each serving glass and top with chilled Prosecco.
  7. Then skewer a sliced smoked pear and rosemary sprig to each glass. Serve while still chilled.
http://smokinlicious.com/recipe/2017/02/24/the-smoked-pear-bellini-cocktail/

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Dr Smoke

Dr Smoke

Purchase Products:

Wood Chips- Minuto®

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

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Simple Ingredients Are Used for This Savory Smoked Pear Salad with Gorgonzola

Ingredients to make a savory smoked pear salad

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SMOKED PEAR SALAD WITH GORGONZOLA

When your craving salad but our tired of the same boring options, take it a step further and feed all your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®!

This is a very simple salad once you’ve followed our segment on smoking fresh pears.  With pears in season during the colder months, it’s a great time to get your serving of greens.  So, let’s get started with what you will need for Smoke Pear Salad with Gorgonzola:

Ingredients:

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • fresh pepper

Preparing the Salad:

Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad.  Now, this is where you need to make some decisions on how you want your salad to look.  You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce.  I will be chopping my lettuce and cubing my smoked pears.  Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.  I’ll be balancing the two out with my vinaigrette.

Specially Diced Lettuce Arranged in a Bowl

Chopped Boston Lettuce

Boston lettuce is ideal for forming its own bowl and is an ideal choice for this pear salad.  If you want to use the leaves whole, lay 1-2 for a good personal size salad.  I am chopping my lettuce for a full side dish platter.  Be sure to clean the lettuce and pat dry prior to using.  The lettuce, if cut, should be rough cut in order to hold the pe

ars and hold the vinaigrette.

Assembling the Salad:

Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear.  Be sure you try to keep the pears in a single layer.  Now it’s time to add the Gorgonzola cheese.  Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.  It’s that simple!  Now you’ll see just how well these colors all work together.  Pleasing to the eyes and mouth!

Specially Diced Smoked Pears Placed on Lettuce Awaiting the Zesty Gorgonzola

Adding Gorgonzola

Making the Vinaigrette:

Now that the salad components are plated it’s time to prepare the vinaigrette.  I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad.  You will need a small whisk as well.  First, add 1/3 cup extra virgin olive oil to the measuring cup.  Then add 1/3 cup balsamic vinegar – I am using a tangerine infused balsamic vinegar for a citrus flavor to this salad.  To the liquids, grind some fresh ground pepper and then whisk until combined and thickened.  Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.

 

The Finish:

Vinaigrette Spritzed Over Smoked Pears and Gorgonzola- Adding the Finishing Touch to a Savory Salad

Finished Salad

Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and Gorgonzola.  It’s your choice how much to add but just be sure you get most of the components coated with a bit or you’ll be missing out on the fantastic balance of all the flavors.  Smoky depth of the pears, bite of the Gorgonzola, crisp freshness of the lettuce and the tang of the oil and vinegar.  A perfect way to get heartiness in a salad while enjoying the benefits of healthiness.  Bon appetito!

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SMOKED PEAR SALAD WITH GORGONZOLA

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Category: Salad

Cuisine: American

Yield: 2-4 servings

When your craving salad but tired of the same boring, unimpressive options, take it a step further and feed your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®! This is a very simple salad once you’ve followed our segment on smoking fresh pears.

Ingredients

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using Tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • Fresh pepper

Instructions

  1. Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad. You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce. Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.
  2. If you want to use the lettuce leaves whole, lay 1-2 for a good personal size salad. I am chopping my lettuce for a full side dish platter. Be sure to clean the lettuce and pat dry prior to using. The lettuce, if cut, should be rough cut in order to hold the pears and hold the vinaigrette.
  3. Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear. Be sure you try to keep the pears in a single layer.
  4. Now it’s time to add the gorgonzola cheese. Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.
  5. Now that the salad components are plated it’s time to prepare the vinaigrette. I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad. You will need a small whisk as well.
  6. First, add 1/3 cup extra virgin olive oil to the measuring cup. Then add 1/3 cup balsamic vinegar – I am using a Tangerine Infused Balsamic vinegar for a citrus flavor to this salad.
  7. To the liquids, grind some fresh ground pepper and then whisk until combined and thickened. Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.
  8. Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and gorgonzola.
http://smokinlicious.com/recipe/2017/02/15/smoked-pear-salad-with-gorgonzola/

**********************************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

 

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

SMOKED STRAWBERRY NAPOLEON WITH PROSECCO CREAM

Smoked Strawberry Napoleon

Smoked Strawberry Napoleon

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Take advantage of the short, fresh strawberry season by using your harvest in unique and flavorful recipes.  Up first, this take on strawberry shortcake that is in a league of its own!

INGREDIENT LIST

 Here’s what you’ll need:

  • Packaged Won-Ton wrappers
  • Frying oil (be sure to use one for high heat)
  • 1 quart of smoked strawberries smoked with Minuto® chips (reserve about 6 whole strawberries for garnish)
  • ¼ cup of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup sliced almonds
  • ¾ cup cold Mascarpone cheese
  • 1/3 cup cold heavy cream
  • ¼ cup cold Prosecco
  • 1/8 teaspoon ground red pepper

PREPARING THE WON-TONS

Frying the Won Tons

Frying the Won Tons

In a large skillet, heat 1 cup of high heat oil.  When ready, reduce the heat to medium-high and begin adding won-ton wrappers one at a time without crowding the pan. I usually can fit about 4 at a time. This step will take you a bit to do enough wrappers to ensure you have 3 per Napoleon serving.  I like to cook the entire package of won-ton wrappers as these make excellent snacks either alone or for dipping salsa, guacamole or your favorite dip.  Plus, they make a great sweet snack when sprinkled with cinnamon/sugar or powdered sugar. When cooking the won tons, watch for a tan hue and bubbles to begin on the wrapper. Turn once and remove to a paper towel lined plate about 20 seconds after turning, as the won-ton holds a lot of heat and will continue to cook out of the pan.

 

PREPARING THE STRAWBERRY FILLING

Placed the quartered smoked strawberries in a large bowl with 2 tablespoons of sugar and the vanilla; toss to coat.  Set aside until we are ready to assemble everything.

PREPARING THE PROSECCO CREAM

Preheat the oven to 375° F.  Spread the almonds on a baking sheet and bake until golden about 5-7 minutes.  Set aside.

Combine the mascarpone, heavy cream, the remaining 2 tablespoons of sugar, ground red pepper, and the prosecco in a medium bowl.  Beat with a mixer on medium speed until soft peaks form, about 2 minutes.  Be sure not to over beat.  Refrigerate briefly to bind everything.

ASSEMBLING THE NAPOLEON

Assembled Smoked Strawberry Napoleon

Assembled Smoked Strawberry Napoleon

Place one cooked won-ton on a serving plate.  Top with a large dollop of Prosecco cream and then cover with smoked strawberries. Repeat this process 2 more times so you have three won-ton layers per plate.  Top with almonds and a whole smoked strawberry on top plus a little extra of your smoked strawberries.

THE ULTIMATE TREAT THAT ISN’T TOO SINFUL!

With the sweetness of the Prosecco cream, the hint of smoke in the strawberries, and that crispy crunch of the won-ton layers, this is a one of kind napoleon that you and your guests won’t soon forget.  Feel free to experiment with different cream fillings and fruits.  I like cannoli cream as well with a hint of cinnamon.  And don’t forget to take picture of your masterpiece and send along to us at SmokinLicious®.

Top with Almond Slivers for an Extra Crunch and Serve!

Top with Almond Slivers for an Extra Crunch and Serve!

For audio instructions visit our Instagram account @smokinlicious #smokinliciousmenu

Bon Bar B Que

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Smoked Strawberry Napoleon

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Category: Dessert

Cuisine: American

Yield: 6 servings

From the SmokinLicious® kitchens and right in time for the fresh strawberry harvest, this is a one of kind napoleon that you and your guests won’t soon forget!

Ingredients

Instructions

  1. In a large skillet, heat 1 cup of high heat oil. When ready, reduce the heat to medium-high and begin adding won-ton wrappers one at a time without crowding the pan. I usually can fit about 4 at a time. This step will take you a bit to do enough wrappers to ensure you have 3 per Napoleon serving.
  2. When cooking the won tons, watch for a tan hue and bubbles to begin on the wrapper. Turn once and remove to a paper towel lined plate about 20 seconds after turning, as the won-ton holds a lot of heat and will continue to cook out of the pan.
  3. Place the quartered smoked strawberries in a large bowl with 2 tablespoons of sugar and the vanilla; toss to coat. Set aside until we are ready to assemble everything.
  4. Preheat the oven to 375° F. Spread the almonds on a baking sheet and bake until golden about 5-7 minutes. Set aside.
  5. Combine the mascarpone, heavy cream, the remaining 2 tablespoons of sugar, ground red pepper, and the prosecco in a medium bowl. Beat with a mixer on medium speed until soft peaks form, about 2 minutes. Be sure not to over beat. Refrigerate briefly to bind everything.
  6. Place one cooked won-ton on a serving plate. Top with a large dollop of prosecco cream and then cover with smoked strawberries. Repeat this process 2 more times so you have three won-ton layers per plate.
  7. Top with almonds and a whole smoked strawberry on top plus a little extra of your smoked strawberries.
http://smokinlicious.com/recipe/2016/07/27/97/

********************************************************************************************************************************************************************

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

 

 

All the supplies you need to add a smokey flavor to this wonderful fruit- strawberries

All the supplies you need to add a smokey flavor to this wonderful fruit- strawberries

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 HAND HELD SMOKING OF FRESH STRAWBERRY

Harvesting fresh strawberries is now in season so why not do something different with this fruit favorite and try your hand at smoking them!  One of the easiest methods for controlling the smoke level to a fruit is to use a hand held food smoker.

It's the time of year that you see the road side stands offering locally grown fresh strawberries.

It’s the time of year that you see the road side stands offering locally grown fresh strawberries.

Ingredients

HAND HELD FOOD SMOKER PREPAR

ATIONS:

Assemble the hand held food smoker according to the manufacturer’s instructions. Add the SmokinLicious® Gourmet Wood Products Piccolo® Wood Chips in Size #6, #8 or #10 to the chip bowl of the unit. You will only need a Tablespoon or two on hand.  Be sure to select a wood flavor that will not overpower the strawberry.  My choice is Alder.

PREPARING THE STRAWBERRIES

Gently wash the strawberries and trim the stem head. You may smoke the strawberries whole or in cut pieces, your choice.  Pat dry and lay them out on the sheet pan.

Wrapping the Strawberries

Wrapping the Strawberries

SETTING UP FOR SMOKING

Once the strawberries are on the sheet pan, take a food storag

e bag or plastic wrap and secure around the sheet pan holding the strawberries.  Leave the end of the bag open or one corner of the plastic wrap open on the pan.  Position the smoking tube of the hand held food smoker under the plastic wrap or in the bag and then seal around the tube.

SETTING UP THE SMOKER IN THE BAG

SETTING UP THE SMOKER IN THE BAG

SMOKING PROCESS

Turn on the hand held food smoker and light the chips.  Immediately, you will see smoke being produced inside the plastic wrap or bag.  Decide how much smoke vapor you want in the bag – though I prefer to fill it right up.  Turn off the hand held food smoker and remove the tube. Then seal the bag with a cable tie or twist tie or secure the plastic wrap to the sheet pan.

I like to wait until I see most of the smoke vapor dissipate from the bag before opening.  Once the smoke infusion is finished, you can begin to use the smoked strawberries in any recipe that calls for this fabulous fruit.  Be sure to check out our recipe postings to give you inspiration including the Smoked Strawberry Napoleon with Prosecco Cream.

Bon-Bar-B-Q!

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Smoked Strawberries with Hand Held Smoker

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Dessert, Cocktail

Cuisine: American

Yield: 6-10 servings

Give your favorite strawberry dessert a smoky twist with our easy smoking technique from SmokinLicious®

Ingredients

Instructions

  1. Assemble the hand held food smoker according to the manufacturer’s instructions. Add the SmokinLicious® Gourmet Wood Products Piccolo® Wood Chips in Size #6, #8 or #10 to the chip bowl of the unit. You will only need a Tablespoon or two on hand. Be sure to select a wood flavor that will not overpower the strawberry. My choice is Alder.
  2. Gently wash the strawberries and trim the stem head. You may smoke the strawberries whole or in cut pieces, your choice. Pat dry and lay them out on the sheet pan.
  3. Take a food storage bag or plastic wrap and secure around the sheet pan holding the strawberries. Leave the end of the bag open or one corner of the plastic wrap open on the pan. Position the smoking tube of the hand held food smoker under the plastic wrap or in the bag and then seal around the tube.
  4. Turn on the hand held food smoker and light the chips. Immediately, you will see smoke being produced inside the plastic wrap or bag. Decide how much smoke vapor you want in the bag – though I prefer to fill it right up.
  5. Turn off the hand held food smoker and remove the tube. Then seal the bag with a cable tie or twist tie or secure the plastic wrap to the sheet pan.
  6. I like to wait until I see most of the smoke vapor dissipate from the bag before opening. Once the smoke infusion is finished, you can begin to use the smoked strawberries in any recipe that calls for this fabulous fruit.
  7. Be sure to check out our recipe postings to give you inspiration including the Smoked Strawberry Napoleon with Prosecco Cream.
http://smokinlicious.com/recipe/2016/06/27/smoked-strawberries-with-hand-held-smoker/

****************************************************************************************************************************************************

Purchase Products:

Wood Chips- Piccolo®

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

The finished product after a brief smoking! Add sugar maple smoking wood to provide the sweetness inside of sugar.

The finished product after a brief smoking! Add sugar maple smoking wood to provide the sweetness inside of sugar.

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Dr Smoke- “It’s strawberry time, add a new twist to your favorite fruit using sugar maple smoking wood chips.”