Smokinlicious® Smoking Wood Tips

Chef Calle’s finesse technique of Grilling & Smoking Shallots on the charcoal grill using Charwood for the smoky wood flavor

Grilling & Smoking Shallots with a Finesse Technique

By: Chef Calle, Resident Executive Chef

For all my BBQ cooking friends who have been under the assumption that grilling is only for protein food groups, (beef, pork, fish etc.) boy do I have a taste revelation that could transform you into a disciple of the vegetable sections at local farmers markets– Char Grilled and Smoked Shallots!

Process for Grilling & Smoking Shallots

The process is fairly straightforward but doesn’t get the impression that this food item is something that you can flop on the grill grate and walk away from for an extended period of time. Finesse is the cooking standard that must be applied to enjoy the maximum flavor result rendered from this sweet cousin of the onion family.

You can tell by my strong friendship with the folks at SmokinLicious®, that I’m a big advocate of grilling with a hardwood fire. It allows for uniform cooking temperatures while simultaneously infuses food items with a natural wood smoke flavor.

So, as we begin, go about preparing your grill with only the best hardwood cooking wood and remember- never, ever start your fire with a chemically based liquid starting fluid. Use a chimney starter!

While your grill preheats to a medium temperature, prepare the whole shallots by cutting off the tips and drizzling them with skins on using the high-quality EVOO and a touch of Kosher salt. You can even season with fresh thyme or sage and let marinate for a few minutes.

Grilling & Smoking Shallots- Technique

Grilled shallots are a great side dish or garnish to prepare alongside your protein or immediately after you have removed your meat to let it rest.

Place the shallots on the grate directly over the outer fringes of the embers, ideally between the smoking wood chips and outer ring of embers. Do not place them directly over the center most concentration of the embers. If you want a slightly stronger smoky flavor, cover. If not, leave uncovered.

Here’s where the finesse part comes in- over the next 3-10 minutes, (depending on the heat and size of the shallots) watch over the shallots like a hawk watches over hatchlings in a nest. Turn often, get a good char on all sides but, for Heaven’s sake – don’t allow them to ignite into a raging conflagration! If this happens, you will lose much of the smoky sweetness and be left with a bitter tasting, burnt onion. You can best determine a great finish when the outer skins are charred nicely while the centers have a soft, moist feel when gently squeezed with cooking tongs or fingers.

Remove from the grill, let them cool a bit. Once cooled for 2-5 minutes lightly squeeze the charred outer skin and out will come the sweet and delicious interior.

After you experience the fabulous smoky flavor of your grilled shallots, I’m sure you’ll have a greater appreciation for all the food flavor benefits that can be had from your backyard grill!

Purchase Products:

Wood Chips- Grande Sapore®

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

Related reading:

-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

-TOP 10 VEGETABLES TO HOT EMBER COOK

-Roasted/Toasted Onions over Embers

http://www.foodnetwork.com

Dr. Thank you Chef Calle for your finesse technique for Grilling & Smoking Shallots on the charcoal grill

Charcoal Grilled Asparagus

Our asparagus after seasoning and ready to become Charcoal grilled Asparagus!

Guest Blogger

By Chef C. V. Calle Guest Chef in Residence, SmokinLicious Kitchens

Nothing in the vegetable word represents late spring-early summer than fresh local asparagus but the window for fresh local asparagus is a short one. The growing season in our area (Western New York State) typically begins mid to late May and lasts until mid to late June all depending on the weather. Buying your asparagus at a Farmers Market or a Farm Stand provides the highest quality asparagus.

Luckily asparagus season corresponds to the beginning of outdoor grilling season and that is a good thing. If you have never prepared asparagus on the grill read this and you may never want to boil or steam asparagus again.

Fortunately for me, my good friends Terry and Donna Grant, owners of SmokinLicious® in Olean, New York provided me with their locally manufactured charwood product for grilling. Try it and you will never go back to charcoal briquettes again. SmokinLicious® all-natural charwood, adds flavor as well as the high heat needed for proper grilling. Remember, cooking with wood is not just a heat source because when you grill with high-quality wood products like SmokinLicious® you add substantial and delicious flavor to whatever is on the grill.

This is a simple recipe and takes just minutes to prepare.

Charcoal Grilled Asparagus- Ingredients: (serves 2 to 4 persons as a side dish)

1 pound local farmer’s market asparagus

high-quality extra virgin olive oil (EVOO)

salt & pepper

Procedure for Charcoal Grilled Asparagus:

1. Wash and break off the tough bottom two inches of each asparagus spear
2. Toss with EVOO and lightly sprinkle with salt and pepper to taste
3. Place asparagus on a hot grill top
4. Cook 3-10 minutes; depending on the size of the stems and until lightly charred on the outside but the stems remain firm and crisp (al dente). Tasting a spear or two while cooking will let you know when they are ready to eat
5. Remove from grill, add salt and pepper to taste and you are ready to go
6. Optional plating technique: top with fresh Parmesan Reggiano cheese and drizzle with a high-quality balsamic glaze

Charcoal Grilled Asparagus- Chef’s Recommendation:

The above recipe is suitable for anyone including vegans. If you are a meat eater, always grill your asparagus after you finish grilling your meat. While the beef, pork, lamb or chicken rests you can complete this process. Place asparagus spears on the grill where the meat was located, and the small amount of fat left on the grill top adds to the flavor of the natural wood. (This recipe can also be used on a gas grill with wood chunks placed on the heat shields).

Purchase products:

Charwood

Additional reading:

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-EMBER FIRED ASPARAGUS ON THE HIBACHI

-Flank Steak Pinwheels with Ember Roasted Asparagus

-Crostini with Smoked Asparagus

Thank you, Chef Calle, for this Charcoal Grilled Asparagus recipe- It was yummy!