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.

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 warming 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, sugar 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!

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

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.”

GRILLING A BEER-CAN CHICKEN

Guest Blogger:

Source: eReplacementParts Blog

Author: John Thomas

What says “grill master” more than grilling a whole chicken sitting on top of a can of beer that is infusing flavor and moisture into your bird? Beer-can chicken is often overlooked on the menu, but it’s a fun and proven way to grill a tasty whole chicken. Grab a whole chicken from the grocery store and beer or even some root beer or soda and get that thing on the grill for a guaranteed successful meal. This is an easy method for grilling a flavorful and tender chicken that keeps all eyes on the grill, and provides that “wow” factor for any cookout you host.

Sure, it’s called “beer-can chicken,” but that doesn’t necessarily mean you have to use beer. There are tons of flavorful canned beverages out there, if you are so inclined to something else. Any soda will make your chicken pop, or even an empty can with a little water and garlic. Beers like imperial stouts, pilsners, or lagers are great, but some other fun ideas include orange soda, cola, or root beer. Regardless, pick your favorite beer or soda. The first key to sitting your bird on top of a can is to make sure you start with room temperature beer or soda. You want that liquid to steam and if you start off with a cold beverage, it just might not get hot enough. Second, don’t use a full can. It takes a lot of heat to get that liquid to steam, so empty at least half the can prior to inserting it into the cavity of the chicken.

Two Recipe Choices:

For those of you who choose not to grill with beer, the first recipe choice offered here is a BBQ root beer chicken. This flavorful bird has a classic BBQ dry rub on the outside and root-beer-infused sweet flavor and moisture on the inside. The bird is brushed with any BBQ sauce you like toward the end of the cooking. After cleaning out the chicken, mix these dry ingredients together and heavily apply this simple BBQ dry rub all over the bird.

1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon chili powder

Place the chicken on top of a can of root beer and grill as instructed below. If root beer isn’t your thing, orange soda can be substituted in this recipe.

The second recipe is more of a classic beer-can chicken that has a spicy dry rub applied to the outside. A classic pilsner or lager is used to provide moisture and flavor to the bird. The ingredients for the spicy dry rub recipe are as follows:

1 tablespoon kosher salt
5 tablespoons black pepper
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 tablespoon oregano
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon red pepper flakes

Clean out the bird and heavily apply the dry rub all over the outside. For an extra pop, a poultry butter injection inside the bird is fantastic. Most grocery stores sell a food injection needle set. Melt some butter and inject it into the thickest part of the breast and into the legs and thighs. The buttery flavor can’t be beat.

Now that you have applied your dry rub to the chicken, set up the grill for indirect heat. For indirect heat, place charcoal on half the grill and cook the bird on the other half, above an aluminum tin to catch drippings. Grilling the chicken at a more moderate temperature reduces the chance of scorching the bird on the outside and undercooking the inside. On a gas grill, ignite the burners on only one side to medium high heat. You want the grill to be at about 400-425 degrees for grilling a beer-can chicken.

It’s easiest to insert the can into the bird right at the grill to avoid it tipping over inside the house. The legs of the chicken extend down toward the grill and the can is inserted into the cavity between the drumsticks. After the grill is pre-heated, set the chicken, neatly propped up on top of the can, on the indirect heat side of the grill and close the grill dome. After about 45 minutes, check the internal temperature of the bird. The chicken will be done when the internal temperature is 165˚F. It should take about 1 to 1-1/2 hours to fully cook the bird, depending on your grill temperature.

Once your chicken reaches 165 degrees, you’ll need to remove the can and the chicken from the grill. Take some extra care to safely remove the bird from the grill. Use grill tongs placed in the neck cavity to secure the bird from the top while carefully holding the bottom of the can with some oven mitts or pot holders. The can will be hot and you can burn yourself and you don’t want to spill any liquid from the can. Get a solid grip on the can with your oven mitt / pot holder and slowly pull the chicken off the can with your tongs, then place it on a plate or cutting board. Leave the can on or near the grill and allow it to cool. Bring the bird inside for a quick 10-minute rest followed by carving.

Beer-can chicken is a fun way to grill an entire chicken. The method places the bird in an ideal position for grilling, while providing a flavorful, inventive moisture source underneath. Try experimenting with any soda or beer you might like. You’re guaranteed a juicy chicken with a unique grilled flavor.

Source: eReplacementParts Blog

Author: John Thomas

Our culinary crew tested this recipe on on open fire pit!  Below is our results:

The culinary crew tested this recipe on an open pit cooking area! We were satisfied with the outcome and are passing on this recipe to you!

The culinary crew tested this recipe on an open pit cooking area using Smokinlicious® Double Filet! We were satisfied with the outcome and are passing on this recipe to you!

Smokinlicious® Double Filet

 

 

Dr Smoke

Dr Smoke- Our team found this to be an easy recipe submitted to us as a “guest” blogger!   You should try it!

look at the great juices on this perfectly smoked brisket done with red oak

The perfect smoked brisket with red oak wood chunks

 

Smoking a Beef Brisket

We receive a lot of questions about preparing and smoking a beef brisket on different equipment. There is no question, that people in North America love their beef and anyone who has sampled prime BBQ knows that brisket has a truly unique flavor that puts this food experience on many people’s bucket list.  Let me share some of the key tips we offer as well as some of the interesting questions posed regarding this infamous meat.

What’s With All The Names?

Whole packer, Flat, Point, Deckle, Burnt Ends.  These are likely names you’ve heard or seen float around.  Let’s start with what brisket is – pectoral muscles (there are two) of the animal.  They get a lot of work, bearing more than half the animal’s weight, which causes them to get tough. Thus, the reason for a low temperature, long cook time to get this cut of meat tender. Oh, and yes, you can use a slow cooker but that just isn’t BBQ!

When purchased, a whole packer often called Texas Style Brisket will weigh 9-16 lbs.  Let’s be clear – the whole packer contains two muscles; the flat and the point.  So, there are really 3 cuts offered in most butcher shops: a whole packer brisket (which includes the next two cuts), a flat (1st cut), and a point (the 2nd cut or deckle).   These 3 cuts are not the same and will require some changes in cooking.  Also, don’t confuse corned beef.  Yes, it is brisket but it is a preserved cut that should not be used for barbecue!

Don’t you need all the fat left on to make it tender?

When brisket is sold whole, it will contain a fat cap side that can be up to an inch of fat.  This requires trimming!  Fat is oil and meat is essentially loaded with water, so the two do not readily mix.  However, fat can add a flavorful component to dishes especially when cooked over or with hardwood.  Therefore, I recommend you trim all the outer fat layer to ⅛” or at the most ¼”.  Regarding the fat cap, my preference is to remove it, but if you want to add some extra flavonoids to your cooking environment, you can always cook the fat cap separate from the meat, allowing it to drip into the water pan and add flavor to the condensation/steam that develops.

If you elect to cook with the fat cap intact, cook the meat with the fat cap down so it renders into the water pan, or coals depending on what equipment you’re cooking on.

There is silverskin so trim any that you see, much like you do with ribs, as this is stiff connective tissue.  Remember, the fat needs to be trimmed for flavor to penetrate the meat.  Too much fat, and nothing will get through to the meat!

Size: Can I cut it up to reduce the cooking time?

Sometimes I think the biggest obstacle to a successful brisket is the thinking that you must keep this cut of meat as one large piece (if purchased as the packer cut).  Generally, you end up with a dry thinner portion and undercooked thicker portion given the long cook time.  Why not try cutting this so you have two more equal thicknesses to deal with?  That is, instead of attempting the whole packer, purchase the flat and point separately.  It’s always a good rule of thumb that if you don’t possess great butchering skills, have the butcher do the cutting for you.

Always Foil?  

Known as the “Texas Crutch”, this is a technique of wrapping the meat in heavy duty foil with 1-2 ounces of liquid.  The purpose?  Aiding tenderization of a muscle meat and speeding the cooking process.  You will compromise some of the crisping of the bark (outside of the brisket) with this method but not the flavor.

Brisket = All Nighter?

Not necessarily.  Although you need to plan 45-60 minutes per pound at an average temperature of 225° F, and that the meat will likely stall around 150° F (when connective tissue and internal fats liquefy), the average full smoker/grill time will be 12-14 hours.  You can do a partial smoke on the grill/smoker and then move to the conventional oven.  Here’s how – Smoke until the internal temperature is close to 130° F or when the meat stalls at about 150° F, ensuring great wood-fired flavor.  Now, you can move that beautiful meat to the oven.  Set is still for a low temperature oven say 200 to 225° F.  I recommend tenting the pan.  Keep in mind, you won’t get a crunchy bark but you will get the peace of mind of a flavorful meat and the ability to enjoy family and friends.  If you need the oven for other food items at a higher temperature, just pull the meat, tent it well and allow it to sit untouched until you’re ready to carve.

Rub/Brine/Injection?  What do I do?

Food is personal so experiment and find what works for you and the people that you serve.  Plus, no one said salt and pepper can’t be your rub so don’t feel pulled to have to add a ton of ingredients for a rub.  The key is to marinate the meat with whatever seasoning/rub you choose for at least 6 hours or overnight to ensure that some of the water is rendered out and tenderizing begins.  Plus, cold meat will attract smoke vapor. Also, beef does not like sweet so any combination of ingredients you use for a rub, include only a small quantity of sugar.

You can consider injecting the meat with a brine to breakdown the intramuscular fat.  The application of salt allows the muscle of the meat to retain moisture and gives the final product greater flavor.  Always cook it fat cap side down to the heat.  This allows the fat to act as an insulator and keep more moisture in the meat so you don’t have a dry meat result.

Final Tips:

Purchase only USDA Choice or Prime beef.  Start with 4-6 ounces of wood and add more every 30 minutes for the first 2-3 hours.  If you notice a considerable color difference between the top and bottom of the meat, go ahead and turn it.  If you plan to foil, do this at 150° F.  Shoot for a finished internal temperature of about 200° F.  At that point, let the meat sit in the foil for up to 2 hours on the closed cooker or move to a cooler.  If you prefer a crisper bark, you can unwrap the meat from the foil following the 2 hour rest and broil for a few minutes on each side or put on a hot grill.  It just takes a few minutes on each side.  Always slice the meat with the fat side up, across the grain, preferably with the flat and point separated first.  Add any sauce or mop after the slicing.

Now, go get your beef!

Dr Smoke

Dr Smoke “I love Brisket!”

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

*Please leave us a comment*

BBQ Shrimp Smoked with a Hand Held Smoker

Shrimp Smoked with a Hand Held Smoker- Gourmia® Mini Smoker- Dr Smoke

 

BBQ SHRIMP- INSTANT GRATIFICATION!

 

The Gourmia® Mini Smoker is the perfect equipment for those who want to infuse smoke flavor into raw and cooked foods, beverages, herbs, and spices.  Using SmokinLicious® Minuto® or Piccolo® Wood Chips ensures maximum flavor infusion from a clean, 100% bark-free hardwood.  Select from 8 hardwood species and combine woods for your own customized flavoring.

SmokinLicious® Minuto® Wood Chips and the Gourmia® unit.

Minuto® Wood Chips and the Gourmia® unit.

We are going to show the versatility of cold smoke techniques by infusing smoke into some raw shrimp that have been marinated in BBQ sauce.  I’m using SmokinLicious® Sugar Maple Minuto® Chips in Size 8.  In addition to the smoker and chips, you will need to place your marinated shrimp in a bowl covered with plastic wrap or in a food storage bag, and a lighter. Get ready, for a fun, quick way to fabulous smoked BBQ shrimp, in an instant!

Tip-Using a bag and the smoker unit to infuse the flavor

Tip-Using a bag and the smoker unit to infuse the flavor

So simple to do, cold smoke generators let you direct the smoke just where you want.  I’ve taken my uncooked shrimp and marinated them overnight in my favorite BBQ sauce.  Any sauce will do whether homemade or store bought.  I set up my Gourmia® Mini Smoker with Size 8 Minuto® Wood chips from SmokinLicious®, inserting the smoker’s tubing directly into my marinade bag.  I seal the bag around the tubing, turn on the smoker, and light the wood chips.  As soon as I see the smoke start to the fill the bag, I turn the smoker off, pull the tubing out, and seal the bag completely.

 You can leave the smoke sealed in the bag until you are ready to cook the shrimp.  Any method of cooking will do – in the pan, baked in the oven, on the grill – whatever your pleasure!  So much flavor you will think you just smoked for hours on a traditional smoker.  Unlock your imagination and get smoking with SmokinLicious® and Gourmia®!

 

Finished product- Yum! Delicious!

Finished product- Yum! Delicious!

 

 

 

 

 

 

Dr Smoke

Dr Smoke

 

 

 

 

 

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

 

 

Ember Cooking/Roasting Garlic In A Skillet

 

Ember roasted garlic for the ages!

Ember roasted garlic for the ages!-Dr. Smoke®

One of my favorite herbs is garlic due to all the applications garlic has in cooking.  One technique that you may not have tried is ember firing the garlic using a wood for flavor and a cast iron skillet for smoke control.

 

Here’s what you will need to do this technique:

  • A cast iron skillet – Lodge™ has a great model
  • Garlic purchased with the stalks on as you’ll need these for presentation and control during the cooking process
  • An LP/gas grill – any model or size

 

Grill Preparation

Ever wonder what else you could do with the cast iron skillet other than fire place cooking?   Well, use it to ember roast garlic but on your LP/gas grill!  That’s right.  We will use the gas grill for fire proof cooking and air control without need for the LP/gas.

 

Place the iron skillet on the grill grates and prepare to add the wood chips.   We will be using Grande Sapore® wood chips from SmokinLicious® Gourmet Wood Products.  The species selected is Ash for its ability to produce hot heat level and an even bed of coals.  It is one of my favorite hardwoods to use for ember cooking of vegetables because of its coal-ability and mild flavor.  You will need a ¼ cube of the chips.  Remember, we are developing a bed of coals for this cooking technique so unlit and lit coals will be used.

 

Adding Wood for Flavor

Grand Sapore wood chips added to skillet

Grand Sapore® wood chips added to skillet

It’s time to add the wood chips to the skillet!  Take the Grande Sapore® Ash wood chips and fill the cast iron skillet.  Light the chips using a cooking torch or match but remember not to use any other materials for lighting the wood; no newspaper and certainly no lighter fluid which is petroleum at its best.  Once the chips ignite, you need to monitor the depth as you want to end up with a 3-inch depth.  That means, add wood chips as need during the buildup of the embers.

 

Adding the Garlic

Once we reach a depth of embers of approximately 2-3 inches in the skillet, it’s time to add the garlic by placing them on top of the hot embers.

Take the stems and twist the whole garlic so that each garlic head seats completely in the embers.  Almost instantly, you will see smoke from the embers all around the outside of the garlic.  This is the flavor infusion at the start.  It’s now time to close the top of the grill to control the amount of airflow to the embers.

 

Ember Roasting Cooking Technique

Once the garlic is added to the hot embers, you will see the dry outer covering of the garlic ignite.  This is the main reason why the outer covering and stems are left on the garlic heads as its sole purpose is to protect the cloves!  You will see the great char coloring on the outside of the garlic.  The stems will either fall off and burn or burn off during the roasting process.  The entire roasting process will take 45-60 minutes depending on the overall heat level and depth of the embers.

 

Wood embers ignite garlic

Wood embers ignite garlic

The Break to Garlic Heaven

Now, remove the garlic heads from the pan and allow to cool before the peeling process begins.  This is the heavenly part – breaking apart all the charred outer portions and revealing the tenderized, wood charred garlic cloves!  Get ready!  These beauties are ready to be minced, diced, added whole – just about anything you can think of to add depth of flavor you’ve never experienced before.  Now, go on.  You know you’re just dying to try this technique yourself!

Bon Bar B Que!

Dr Smoke

Dr Smoke®

Dr. Smoke and The Culinary Team

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

For step by step video instructions go to qfhmasbquczwgqy-1600x900-nopad@smokinlicious and follow #smokinliciousmenu for this recipe and many more!

Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.
[collage of steps to roast/cook Cauliflower on the LP/gas grill with with wood chunks]

[collage of steps to roast/cook Cauliflower on the LP/gas grill with with wood chunks]

Cauliflower on the LP/Gas Grill Technique

It’s time to bring your vegetables into grilling season!  Nothing beats the smell of a fresh garden vegetable roasting over wood even on an LP/gas grill.  Make this the time of the year you’ll get great char wood flavour in your seasonal vegetables.

Ingredients:

  • All you’ll need for this easy cooking experience is an LP or gas grill – any brand or size will do.
  • “Double” Filet wood chunks from SmokinLicious® Gourmet Wood Products.
  •  a couple of heads of cauliflower.  Pick the color you like the best – white, yellow or even purple!

Grill Preparation

If you want to add special wood flavoring to your LP/Gas grill there are easy steps to follow:

  • Make sure your grill is clean from any significant grease build up.
  • Remove the grilling grates and determine how much space is between the diffuser and the grilling grate.
  • The diffuser is the plate covering the unit’s gas burner(s).
  • Don’t remove the cover.

[setting up the wood chunks on the heat Diffuser to develop hot spots for Charring]

[setting up the wood chunks on the heat Diffuser to develop hot spots for Charring]

Once you have the sizing computed, then select the SmokinLicious® wood chunk size that will fit – Single Filet which is ~4 inches or the Double Filet which is ~2 inches.

 

Wood Preparation

Now, let’s set up the wood on the grill.  Remove the cooking grates from the grill then strategically place the wood chunks over the heat diffuser.   This is the metal piece covering the actually gas burners.   If the SmokinLicious® wood chunks are fresh, then you can add them directly to the unit without pre-soaking them.  If not, you may want to consider a lite soaking of about 15 minutes.  Because I’m cooking cauliflower, I am using the chunks in their natural state.  However, feel free to consider a pre-soak in liquid with flavouring such as beer, wine or juice.

 

Now replace the grill grates back on the unit, over the SmokinLicious® wood chunks!  Make sure the grates are securely seated back on the unit.  If there is a lot of space on your unit between the diffuser and the grate you may want to consider a SmokinLicious® single filet or block item.  Now light the unit, set the dials to a low heat setting and bring the unit up to temperature.  Say around 180 degrees.  Do not overheat the unit.

 

Cauliflower Preparation

In preparing my cauliflower for this cook, I’ve elected not to reduce the cauliflower heads into pieces.  I prefer to do the cutting towards the end of my grilling presentation.

After pre-heating the grill to around 180 degrees, I add the cauliflower heads to the grill grates.  Let the wood infusion flavour begin!

[ Fresh heads added to the grill, note the wood has not ignited yet to develop a hot spot]

[ Fresh heads added to the grill, note the wood has not ignited yet to develop a hot spot]

Roasting Process

I position the cauliflower head over the hot spots created by the SmokinLicious®Double” filet wood pieces which are under the grilling grates.  The wood will ignite and begin the charring stage of the heads of cauliflower.  I recommend bunching the wood pieces together to produce a hot spot on the LP/gas grill to allow for a direct char technique.  While I am not using the smoke from the wood, I am still infusing great natural grilling flavour with the wood.

[Now I have hot spots, and look a the char we are putting on the cauliflower. The green is the Parsley I add at the end of the process]

[Now I have hot spots, and look a the char we are putting on the cauliflower. The green is the Parsley I add at the end of the process]

My cooking is taking place with an open lid because I want to char not smoke!  It’s important to keep turning the heads so the flavour will be even.  In the final stage of charring, I add some fresh parsley to the cauliflower heads for final flavour and presentation.  And, of course, I love to drizzle melted butter sometimes infused with paprika, to the finish product.

Remember this is a vegetable, not meat so there is no grease to flare up the LP/gas grill.  This is another example of why using SmokinLicious® Wood Chunks on the diffuser and under the grill grates of your LP/gas unit can generate such exceptional wood-fired flavour. Now, get those head of cauliflower and ENJOY!

Note to visit our @smokinlicious and #smokinliciousmenu on Instagram for audio instructions and other cooking techniques.

Bon Bar B Q

Dr. Smoke and the Culinary Team

[Finished and ready to serve, nice Char on the outside and a wood cooked flavour]

[Finished and ready to serve, nice Char on the outside and a wood cooked flavour]

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

Getting ready for a grilled broccoli extravaganza!

Getting ready for a grilled broccoli extravaganza!

Grilling/Roasting Broccoli on the Grill

Ready to add a new flavour twist to your average Broccoli?  Then get your LP/Gas Grill ready and find out how easy this method is using wood chunks for great char flavour.  All you’ll need for this easy cooking experience is:

Equipment/Ingredients:

  • An LP/Gas grill of any brand or size.
  • Double” Filet wood chunks from SmokinLicious® Gourmet Wood Products
  • 2-3 Heads of Broccoli

Preparing the Grill

Adding special wood flavoring to your LP/Gas grill can be so easy by following these simple steps: make sure your grill is clean from significant grease build up.  Remove the grilling grates and determine how much space is between the diffuser and the grilling grate.  The diffuser is the plate covering the units gas burner (do not remove the cover).

Once you have the measurement select the SmokinLicious® wood chunk size that will best fit the area.  Based on your measurement, select either the Single Filet which is ~4 inches or the Double Filet which is ~2 inches.

Wood Preparation

Remove the cooking grates from the grill.  Then strategically place the wood chunks over the heat diffuser.   This is the metal piece covering the actually gas burner(s).   If the SmokinLicious® wood chunks are fresh, then you can add them directly to the unit without pre-soaking them.  If not, you may want to consider a lite soaking of about 15 minutes.

Wood chunks above diffuser

Wood chunks above diffuser

Today, I want my broccoli to just have the natural flavour of the wood so I’m using them un-soaked.  Know that you can add additional flavouring through the soaking process by soaking the wood in a liquid  like wine, beer, or juice.

Then replace the grills back over the SmokinLicious® wood chunks!  Make sure the grates are securely seated back on the unit.  If there is a lot of space on your unit between the diffuser and the grate you may want to consider a SmokinLicious® single filet or block item.

Now light the unit and set to a low heat setting. Bring the unit up to a temperature of about 180 degrees F.  Do not overheat the unit as the goal is to delay ignition of the wood.

Preparing the Broccoli

I slice up the broccoli head into what I call serving slices (you can get to make individual florets or larger sizes, totally up to you) and add them on the grill grates.  Keep in mind, you want to be able to move the finished product from the grill to the serving dish without too much issue.  The actual sizing of the pieces doesn’t matter as all sizes will take in the natural wood flavour.  It’s best to break down the head into florets in order to ensure charring on all portions of the broccoli.

Then I close the cover of the grill for the cooking/smoking process.

Cooking Process

Open the lid of the LP/gas grill after about 4-5 minutes of cook time.  Remember, your heat setting should remain on low.  You should see that the SmokinLicious®Double” filet wood chunks have ignited!  The burning of the wood will produce heat and smoke within the unit.  Open the lid every 5 minutes or so and move the broccoli florets around to make sure you have an even searing on each piece. 

After 7-10 minutes, the broccoli should be showing a color change due to the wood flavonoids infusion. You should see the charring on the outside of the florets as well as see the smoke being produced by the wood that is burning under the grate. I use these ‘hot” spots to move the food over them which will ensure complete “char” on the outside of each floret.

A great smoky taste to the finished result!

A great smoky taste to the finished result!

Final Product

All that’s left is to move the florets to a serving dish, add  some butter, salt and fresh ground pepper to complete the dish.  Feel free to experiment with different variations on a finish as everything is fair game.  Keep in mind too, that broccoli freezes really well, especially when broken down in to florets.  Be sure to take advantage of the growing season and freeze your finished wood roasted broccoli for use when fresh broccoli is unavailable.

Bon Bar B Que!

 dr-smoke-for-internet

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