Grilling our Spam® on a chimney starter for a quick preparation for Asian sliders- yes we used Spam®

Grilling our Spam® on a chimney starter for a quick preparation for Asian sliders- yes we used Spam®

Cooking Spam® on a chimney starter Click To Tweet

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Although Spam® may not be your go to meat choice, there are a lot of recipes that have been created around this canned meat.  With 6 primary ingredients – pork with ham, potato starch, water, salt, sugar and sodium nitrate – Spam® was key to feeding our troops during WWII and retained some popularity since its introduction in 1937.  Although this is a high sodium food item, it can offer some easy meal prep and is super easy to smoke.  In fact, due to the small size of the servings, I’m going to show you how to grill-smoke this using my chimney starter only and a grill rack.  Then I’ll take these charry slices and make an Asian Inspired Spam® Slider.  Go select your favorite variety of Spam® and let’s get this smoked in no time!

Spam® is removed from the can, then thickly sliced for the grilling of Spam® on the chimney starter

#spam

Plain or with a Little Marinade Boost

Although you may love Spam® plain, I prefer to marinate it a bit for additional flavor.  Today’s marinade is a mix of liquid aminos, rice vinegar, brown sugar, hoisin sauce, sesame oil, curry paste, fresh ginger, chopped garlic, and coconut sweet chili sauce.  I cut the Spam® into 7 equal slices.  Starting with about ¼ cup of liquid aminos, I add 1 tablespoon each of fresh grated ginger, hoisin sauce, rice vinegar, chopped garlic, ¼ cup brown sugar, 1 teaspoon Thai curry paste, and 3 tablespoons coconut sweet chili sauce.  Mix well then place the cut Spam® slices in a storage bag, pour in the marinade, and seal the bag.  Allow this to marinate for about an hour in the refrigerator, then remove to go to the chimney starter for grill-smoking.

Tasting Notes: There are 15 varieties of Spam® available including flavors like teriyaki, hot & spicy, Portuguese sausage, garlic.  Keep this in mind when you go to add marinades or sauces. 

All our marinade mixed and ready for the Spam® slices to be added

#Marinade

It’s All About Flavor

You’ll need to wait until about 20 minutes before your marinating Spam® is finished prior to lighting your chimney starter.  Only fill the chimney about ½ way as the grilling of the meat is quite fast.  Once the chimney burns down to hot coals, add either 1-2 wood chunk pieces of your favorite hardwood or a handful of hardwood chips.  Then place a roasting rack on the chimney and add your marinated Spam® slices.  Allow to cook for just a few minutes then turn.  You should see the sides of the slices crisp which will signal that they are ready to turn.  Another couple of minutes, and theses slices are ready.

Tasting Notes: Keep in mind that chimney starters come in various sizes.  Some hold 4 lbs. and others up to 8 lbs. of charcoal.  You generally only need 4-5 lbs. of charcoal for this quick cook recipe.  Remember, if using briquets, they will burn hotter so you may have to reduce the cooking time on each side of the Spam®.

Your Slider Design

For my Asian Inspired Sliders, I use a small roll, cut in half.  To the bottom, a slather on a layer of Dijon or similar mustard.  On goes one charred slice of Spam®, followed by a dollop of coleslaw.  To the top of the roll, I squeeze some additional coconut sweet chili sauce.  There you have it!  I have no doubt that you can make this with star ingredients that fit your taste and style.  Perhaps a big slice of fresh red onion or sliced pickle, or maybe kimchi.  The possibilities are endless. I do love Spam® when crisping and char are added from something as simple as a chimney starter half filled with hardwood charcoal or briquets and flavored with wood chunks or chips.  Keep this in mind for emergency food storage as Spam® can be a survivalist best friend!

Our finished Spam®on a chimney starter is on the bun and condiments added. Ready for the fold!

#spamslider

What would be your Spam® slider toppings?  Let us know in the comments and don’t forget to follow us on all platforms.  Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!

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SmokinLicious® Products for this recipe:

Wood Chunks- Double or Single Filet

Wood Chips- Grande Sapore®, Minuto®, & Piccolo®

For more reading related to Grilling on a chimney starter, try our other recipes or Tips and Techniques blog!

For more reading related to Grilling on a chimney starter, try our other recipes or Tips and Techniques blog!

More recipes to try!

-SMOKED HAM ON THE GAS GRILL

-SMOKED GRILLED CHEESE LIKE NO OTHER!

-NO, IT’S NOT SLAW JUST SMOKED CABBAGE!

Dr. Smoke

Dr. Smoke Yes we grilled Spam® on a chimney starter and produce delicious Asian sliders!

Flank steak pinwheels- all the ingredients are mixed with the flank steak wrapped and tied for grilling.

Flank steak pinwheels- all the ingredients are mixed with the flank steak wrapped and tied for grilling.

Flank Steak Pinwheels with Ember Roasted Asparagus

Great recipe idea with the use of Ember cooked Asparagus and Flank Steak.  While the pinwheels can be cooked on the Charcoal/LP-Gas grill or even in the oven!

View the video tutorial:

Ingredients:

  •         Ember cooked Asparagus (see our previous blog)
  •         2-3 lbs of Flank Steak
  •        4 oz of Spinach leaves
  •         Olive Oil or Pesto
  •         4 oz of Mozzarella cheese
  •          Pepper and Sea Salt for taste

If grilling on Charcoal or LP/Gas grill use “Double” Filet wood Chunks to add some additional flavour!

Preparing the Flank Steak

The idea is to pound out the flank steak with a meat mallet to help tenderize it.  I like to coat my flank steak with olive oil, fresh ground pepper and kosher salt and place in plastic wrap to marinate for at least 6 hours but I prefer to marinate overnight.  Once marinated, I can begin to assemble with the other ingredients.

Assembling the Flank Steak Pinwheels

Lay out the flank steak and place the spinach leaves overlapping them as you go.  Now take the halved asparagus stalks and layer them next.  Last, load on the mozzarella cheese and then season with salt and pepper.  Remember, if the mozzarella is not fresh, it will have some salt to it so be careful when adding additional salt. Now, staring on the long end of the steak, begin rolling inward, tucking in the filling as you go.  Once completely rolled, take 6-inch lengths of pre-cut meat twine and tie around the rolled flank steak about every 2-inches.  These sections will become the individual serving sizes.  Cut the steak between the twine ties and lay each cut piece of steak on a baking sheet.

Cooking the Pinwheels

Cook the pinwheels on a baking sheet or pan for approximately 30 minutes.  Flank steak will render a lot of juice so you may want to use a roasting rack in the pan.  Once the mozzarella cheese becomes golden brown, you’ll be ready to remove from the oven.  Let sit for 5-10 minutes then serve.

Serve!

This is just one combination of flavors that work well with the flank steak and ember roasted asparagus.  Other winning combinations include artichoke heart, roasted red peppers, kale, even quinoa if you want to add a grain texture.

Our fully cooked plate of three Flank Steak Pinwheels with Cheese and Roasted Asparagus

Bon Appetit!

Flank steak pinwheels with ember roasted asparagus – just one of the wonderful ways to use fresh asparagus this season.

The Culinary Crew wants you to know …

… that because of its trending popularity and versatility in many recipes, you may have difficulty finding flank steak from time to time at the grocery store or even at your butcher’s.  Flank steak is revered because it is low in fat and very flavorful.  Don’t fret if it isn’t readily available to you, there are substitutes!  Thinly sliced tri tip sirloin or even chuck roasts will offer much the same delight to your taste buds!

Bon Bar B Q

Dr Smoke and the Culinary Team

 

SmokinLicious Products for this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to Flank Steak Pinwheels, try these recipes

More recipes to try:

-Crostini with Smoked Asparagus

-WRAPPED ASPARAGUS WITH A HEALTHY CHOICE

-SMOKED AVOCADO LOAF FROM OUR AVOCADO RECIPES

Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

Have you ever thought of roasting fresh corn on your lp/gas grill and adding wood flavouring?

Our culinary team has produced a two-part video series outlining how we Wood flavoured grilled Corn on the grill!  It is so easy to do, especially this time of year when the corn harvest is abundant!   Add this as a great side to your dinner,  make a wood-fired salsa with the corn, freeze the corn for grilling enjoyment in the middle of the winter season.  Unless you are like us and we ate the full dozen just after the grilling and pictures.

Ingredients:

  • Gas/LP grill
  • 1-2 dozen ears of corn with husks
  • 8-12 double filet Smokinlicious® wood chunks.  (We used Sugar Maple but any species will work- consult the flavour chart)
  • 1 stick of butter
  • 1/2 cup of fresh parsley chopped
  • 1 hour of fun grilling time, the noise of the corn popping on the grill is free and will excite your guests!

Video one grill set up

Video two cooking process

BON BAR B Q

The Culinary Team wants you to know …

… that char-grilled corn on the cob has many advantages of adding smoky flavor to your summer and early fall food enjoyment.  Give this simple smoked corn salsa a try.  Slice off the charred kernels of four ears of corn, dice a Spanish onion and a grilled sweet pepper.  Combine the mixture with an 1/8 cup of balsamic vinegar, a teaspoon of olive oil, dash of worcestershire sauce, juice of a lime and a few shots of hot sauce.  It’s that easy and so good! 

SmokinLicious Products Used for the Recipe:

Wood Chunks- Double Filet

For more reading related to Wood Flavoured Grilled Corn, try these recipes

For more reading related to Wood Flavoured Grilled Corn, try these recipes

Related recipes:

-SPICY BUTTER FOR SMOKY GRILLED CORN

Ember cooked Sweet Peppers

-FRESH CORN ON THE COB- GRILLED

Dr. Smoke

Dr. Smoke- How we Wood flavoured grilled Corn on the cob with a gas grill! Using our best wood chunks for smoking-add this to your smoky corn on the cob recipes!

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OUR CROSTINI WITH SMOKED ASPARAGUS RECIPE! IS YUMMY!

OUR CROSTINI WITH SMOKED ASPARAGUS RECIPE IS YUMMY!

CROSTINI WITH SMOKED ASPARAGUS

It’s Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh!  Be sure to visit our series on the ember roasting of fresh asparagus (see the previous blog) so you can move on to our fabulous recipes.  Our featured recipe in this series is Crostini with Ember Roasted Asparagus, Pimento & Olive Spread, a perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor.  So, here we go!

With your ember-roasted asparagus (see other blog or Instagram #smokinliciousasparagus) in hand, you’ll need these ingredients:

Ingredient List

  • Baguette or other small width bread (in a pinch, pita chips will work as well)
  • Oil for drizzling on the bread slices
  • 8 oz. of ricotta cheese
  • Ember cooked asparagus
  • 2 Tablespoons of lime juice
  • Pimento slices about 2 oz.
  • Green olives about 4 oz.
  • Fresh ground pepper

Combining Ingredients

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

FOLDING CHOPPED SMOKED ASPARAGUS INTO RICOTTA

Prior to mixing the ingredients for the spread, cut the baguette into ½ inch slices and place on a cookie sheet. Drizzle with oil – any kind will do though I’m partial to flavored oils. Only toast the bread slices until just golden. In a medium bowl, add the ricotta cheese and gently mix to break down the cheese to a creamy state.  Dice up the ember-roasted asparagus and gently fold into the ricotta with the lime juice.  Add fresh ground pepper to taste.   Set aside the bowl and chop up the pimento and green olive.  Place in a small bowl.

Assembling the Crostini

ASSEMBLING THE CROSTINI

ASSEMBLING THE CROSTINI

Time to assemble all the ingredients!  Take a crostini, spread a thick coating of the ember-roasted asparagus and ricotta mixture, and top with the diced pimento and olive.  Once you have a serving tray full, you’re ready to serve!

The saltiness of the olive mixed in with the creaminess of the ricotta, blend so well with the wood-fired asparagus.  Couple this with the crispness of the crostini and you have a perfect match.

Ember-roasted asparagus crostini – just one of the wonderful ways to use fresh asparagus this season.

The Culinary Team wants you to know…

… that the enjoyment of ember cooking has been around since the dawn of civilization and will heighten wood-fire flavoring with other thick skinned, husked fresh vegetables like eggplant, corn, zucchini, summer squash and peppers.  By using our Grande Sapore® wild cherry wood chips as an ember bed, get ready to experience an unmatched taste sensation!

Enjoy!

Bon Bar B Que

Dr. Smoke-try the Crostini with Smoked Asparagus!

Dr. Smoke-try the Crostini with Smoked Asparagus!

SmokinLicious® Products used in this recipe:

Wood Chips- Grande Sapore®

For more reading related to

For more reading related to Crostini with Smoked Asparagus

Other recipes you might enjoy:

-WRAPPED ASPARAGUS WITH A HEALTHY CHOICE

-Flank Steak Pinwheels with Ember Roasted Asparagus

-MUSHROOMS GO SMOKY-WOOD FIRED

-FRESH PEAS GO TO THE GRILL FOR SMOKY FLAVOR TO PEA MASH

Our wood fired stuffed tomato filled with tuna salad and melted cheese over the top!

Our wood fired stuffed tomato filled with tuna salad and melted cheese over the top!

Listen to our blog

Wood fired-stuffed tomato–With tomatoes readily available most any time of the year, I’ve got a great recipe for a stuffed tomato that is healthy on the body and waistline.  But before stuffing these tomatoes, I’m going to introduce them to smoke on my gas grill equipped with wood chunks in cherry and maple, for an added depth of flavor that works so well with acidic tomato.

Get to the farmer’s market, grocery store or your own garden, and pick out some large tomatoes.  Then meet me at the grill kitchen for this great recipe.

No Time at All Prep Then Grill

Two zone cooking smoker box on the right side and tomatoes on the NON heat side

#smokerbox

 For this recipe, you want to be sure you pick or purchase firm tomatoes so they can hold up to the heat when being wood fired.  I’ve selected (6) tomatoes of about equal size to ensure that these will be ready at the same time.

Pre-heat your grill and include a smoker box of wood chunks – mine holds (3) double filet chunks sourced from SmokinLicious®– using a two-zone grilling set up.  Place the smoker box on the side of the grill that is lit.  While the grill is heating up and the chunks have a chance to start smoldering, return to the kitchen and cut the top off each tomato.  Using the knife blade, scrap the membranes and seeds free.  Then using a spoon, scoop out the inside of the tomato.  I like to save the inside for adding to sauces or even a rice dish.  Once all tomatoes are clean, place on a tray with equal spacing and add the tray to the unlit side of the grill.  You should see the wood chunks smoking steadily at this point.

Tasting Notes: There is no rule regarding the type of wood you should use for the smoking.  Just be sure it is only hardwood and not a completely dried out piece of wood or you’ll find it will burn up almost immediately.  Remember, you want smoke not flames from the wood.

Bringing Health to Stuffing

With the tomatoes cleaned and de-seeded, they now will tenderize on the gas grill equipped with the smoker box of wood chunks.  I prefer to use wood chunks in my smoker box to produce a more steady and longer duration of smoke vapor.  While the tomatoes are grilling, I begin on the tuna pesto filling.

ouir albacore tuna in a bowl with spices and peas added ready to mixTaking three cans of all white albacore tuna, I drain these and place the tuna in a bowl.  To that I add ¼ cup thawed peas, ¼ cup medium grated Swiss cheese, 1/3 cup pesto, and fresh ground pepper.  Mix all this together until it just binds.  If needed, add additional pesto.  Now, we’re ready to stuff the tomatoes so back to the grill.

After the tomatoes show some curling in of the cut top and the inside begins to dry a bit, it’s time to remove the tomatoes from the grill and stuff them with our tuna pesto mixture.  I like to mound these tomatoes high with filling and then add two thin slices of Swiss cheese to the tops.  Back on the grill using the unlit side, grill lid down, to allow the cheese to melt fully.  Now you’re ready to serve.

Today, mine our served up with a curry-ginger chicken drumstick.  A simple recipe using a simple grilling technique that lets you enjoy the benefits of fresh tomato.  Just think of all the other stuffing recipes you can use with these wood-fired tomato beauties!

Our pan of wood fired stuffed tomato coming off the grill!

Tasting Notes: I’ve used pesto in this recipe but you certainly can make a traditional tuna salad using mayonnaise, onions, pickle, etc.  Essentially, whatever you like with your tuna.  And of course, you can design other fillings other than tuna.

What’s your favorite stuffed tomato recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to wood fired stuffed tomato and other Smoked Recipes

More recipes like this one:

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-COAL FIRE CAULIFLOWER RICE WITH TOMATO

-SEASONAL SMOKEY BAKED APPLES WITH SWEET STUFFING

Dr. Smoke

Dr. Smoke- you know we wood fire everything, this time it is a stuffed tomato with Tuna salad! Refreshing

It’s Pea Season so why not try Smoking Snow Peas recipes!

collage of the steps to our Smoking Snow Peas

Smoking Snow Peas steps covered in this blog

listen to the audio of this blog posting

One of the most versatile vegetables is now in season and can be used in both hot and cold side dishes and main courses.  In this series, we will be roasting our peas using a hot smoking method to bring the great wood-fired flavour.

Ingredients-Smoking Snow Peas

  • At least 1 lb of peas, I like sugar snap peas
  • Almond oil
  • Sea Salt & Fresh Pepper
  • A charcoal smoker, any size will do
  • A disposable foil pan or vegetable pan or basket that is high heat tolerant
  • 3 lbs. of lump hardwood charcoal
  • 1 cup SmokinLicious® Grande Sapore® Wood Chips – I’ll be using Wild Cherry
  • Kitchen torch for easy lighting

I’ll be using my Stok Drum Charcoal Grill for this series.  As the Stok has its own charcoal basket, I won’t need to prepare any additional lump hardwood charcoal. I am using a direct method of cooking.  I place my charcoal in the unit’s charcoal basket leaving my grate insert off for now.  Once the coals turn gray, I will lift the charcoal basket and allow the coals to advance into the cooking drum.  I then grate insert off as I will use my vegetable pan to go right over the top of the insert area.

Pea Preparation

While the coals have been firing, I start preparation on the peas.  As I am using sugar snap peas for this recipe there is very little preparation that has to be done.  I first will remove all the string membrane that is attached to one side of the snap pea.  If any stems are left on, I will remove those as well.  I then wash the peas in a colander and then allow them to drip dry, shaking my colander occasionally to rid any excess water. If needed, I will pat dry the peas to ensure they are ready for the fire.  Then I sprinkle on some Almond oil, sea salt, and fresh pepper to the peas.  Now, we’re ready to wood fire!

My coals are hot, the wood chips are smoking, and the peas are ready to be kissed by fire!  I place the vegetable pan on the center of the grill and leave my grill cover off.  When cooking with wood, know that some temperature fluctuation can occur due to the natural variation in combustion so don’t leave the Peas unattended.  Once you see the peas start to char, give them a toss with a spoon to ensure an even char cook.

Usually, you will see char begin about 4-5 minutes into the cooking cycle.  Once that occurs, you will be looking at another couple of minutes before the peas will be ready to come off the grill.  Be sure you monitor that you don’t go too far with the smoking process.  If the peas begin to shrivel and wrinkle, you went too far.  You can remove them and place in an ice bath or run under cold water to stop any additional cooking from taking place.

Recipe Ideas

It’s so hard to explain the aroma that comes from the grill when you wood fire vegetables.  Keep in mind, that even when the vegetables are chilled, they will retain their char flavor.  Here are some tips to finishing these beautiful smoked sugar snow peas: add some crumbled feta cheese and serve, or a splash of lemon juice and dill, or even a dollop of ricotta cheese that’s been whipped with a bit of cream.  You can also check into our next blog on peas where we feature these scrumptious beauties in a Snap Pea and Cucumber Salad, just perfect on a hot summer’s day!

First Turn on the Grill

First Turn on the Grill

The Culinary Team wants you to know 

… that when it comes to the forgotten method of direct ember cooking with wood, there are many great food varieties besides your typical meats, poultry and seafoods that offer awesome flavor.  This blog demonstrates how snow peas are one of many tasty garden variety veggies that will tickle your pallet with a great smoky wood-fired taste.  There are many more foods for you to enjoy with this technique!  Go ahead, experiment with your favorite vegetables or fruits and treat yourself to a “world of flavor” possibilities!

Bon-Bar-B-Q!

SmokinLicious® Products used for this recipe:

Wood Chips- Grande® Sapore

Dr.Smoke- you have never tasted peas until you do this Smoking Snow Peas recipes

Dr.Smoke- you have never tasted peas until you do this Smoking Snow Peas recipes

For more reading related to

For more reading related to Smoked Snow Peas, try these recipes

Related recipes:

-Smoked Snow Peas With Cucumber Salad

-FRESH PEAS GO TO THE GRILL FOR SMOKY FLAVOR TO PEA MASH

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

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Our Finished Strawberry Rhubarb Fool with a Smokey Twist!

Our Finished Strawberry Rhubarb Fool with a Smokey Twist!

Strawberry Rhubarb Fool with a Smokey Twist! Click To Tweet

Listen to our blog

Strawberry Rhubarb Fool–Fresh rhubarb means great recipes most of which consist of dessert!  This one is no exception.  Not only am I going to use smoked rhubarb but I’m including smoked strawberry as well.

This is the SmokinLicious® version of the Strawberry-Rhubarb Fool a popular dessert in late Spring and Early Summer.  Our creamy version is taking on a new flavor as we add another element: smoked components.  That means you need to smoke the rhubarb and strawberries first, before you make our recipe.  You can find our tips on smoking the strawberries and the rhubarb on our Tips and Techniques Blog.  Don’t be scared!  These are simple techniques you can do on any type of equipment including with a hand held food smoker.

Get smoking your fresh strawberries and rhubarb and then, let’s make the sweetest, creamiest strawberry-rhubarb fool smoker’s style!

 Tame Those Flavors

Our Finished Smoked Strawberry on a try

#smokedstrawberry

 I find it easiest to work with rhubarb and strawberries when they are cut down in size after the smoking.  For me, rhubarb cut into 3-inch lengths and strawberries sliced thin work best for this recipe.  Don’t forget to keep any of the juice that comes off the smoked strawberries both during the smoking process and as you prepare the strawberries.

The combination of the tart rhubarb and the sweetness of the strawberry plus the smoky quality from both will produce a perfect balance.  Let’s get these two flavors combined to make the perfect fool.

Since rhubarb borders on the bitter, it needs to have some additional sweet added to it.  Place your smoked rhubarb cuts which equal about one pound, into a saucepan and add a ½ cup of sugar.  Heat on medium high.  While that is sweetening and tenderizing, place the smoked strawberries (about 8-10 ounces depending on the size) into a bowl and add ¼ cup sugar, allowing this to dissolve completely.    This process will take about 30 minutes.  Feel free to adjust the level of sugar in the strawberries based on the sweetness you feel the raw strawberry already presents with as well as your own personal preference.

Our Rhubarb in the pot with sugar added

#Rhubarb

Once the sugar has dissolved in the smoked strawberries and the rhubarb has begun to shred apart, it’s time to remove the rhubarb from the heat.  Stir in the sweetened smoked strawberries and transfer to a bowl.  Refrigerate this compote uncovered until cold.  This will take about 1-1/2 hours though I prefer to leave this overnight.  Once the compote is in the refrigerator, place a metal bowl in the refrigerator as well.  You will need this to produce the trademark cream-base for our fool dessert.

Tasting Notes: Some find the texture of tenderized rhubarb to be too stringy.  If that’s the case, feel free to process the rhubarb in a food processor or blender before combining with the macerated strawberries.  Also, depending on the size of the strawberries, you may prefer to leave larger chunks, by halving the berries rather than slicing.

 Making a Fool for Me!

Folding the ingredients into a fool

#fool

Time to remove the chilled metal bowl from the refrigerator and add ¾ cup heavy cream and 1 tablespoon confectioner’s sugar.  Whisk this together until soft peaks form.  Be sure you don’t over beat the mixture or you will lose all the air that makes this whipped cream.  Set aside 1/3 cup of the cold smoked compote which will be used for topping the finished dessert servings.  Take the rest of the compote and fold into the whipped cream just until the mixture looks streaky.  Spoon into serving glasses or bowls and refrigerate at least 1 hour or overnight.

Whenever I need a simple and quick dessert that looks elegant, I love to make a fool.  If I’m serving a more formal event, I prefer to serve these in stemmed glasses like a martini glass.  For a family barbeque or daily dessert, small bowls work well or even clear throw away cups or bowls.  Once the cream and compote mixture are spooned into the serving vessel, top with about a tablespoon of reserved compote.  I prefer to add mint leaves to finish this off.  Strawberry-Rhubarb Smoked Fool – a simple yet elegant looking treat that everyone is going to love!

Tasting Notes: Here’s a tip: this can be served cold or you can freeze it for a super cold treat on a really hot day.  The frozen rendition will remind you of a semifreddo or frozen yogurt treat.

What’s your favorite fool recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® Products:

Wood Chunks- Double Filet

Wood Chips- Minuto® and Piccolo®

For more reading related to Strawberry Rhubarb Fool and try other recipes! Don't forget to share your experience

For more reading related to Strawberry Rhubarb Fool and try other recipes! Don’t forget to share your experience

 

Other smoky desserts you might enjoy:

-STRAWBERRY SEMIFREDDO GETS SMOKY

-SMOKED STRAWBERRY HAND PIE

-Smoked Strawberry Napoleon

Dr. Smoke you must try this Strawberry Rhubarb Fool with a Smokey Twist!

Dr. Smoke you must try this Strawberry Rhubarb Fool with a Smokey Twist!

Our Smoked Bone Broth starts with Great Beef bones trimmed on the gas grill

Our Smoked Bone Broth starts with Great Beef bones trimmed on the gas grill

SMOKED BONE BROTH FOR HEALTH & FLAVOR Click To Tweet

Summary:

Smoked beef bones by using cooking wood chunks over the grill heat shields or gas grill diffusers are easy!  The smoke flavor and slow simmer root vegetables are building flavor profiles for this unique smoked bone broth recipe. Simmering food with aromatic vegetables sometimes lacks taste that smoking wood chunks add. Read how easy it is!

listen to the audio of this blog posting

 

Know up front, that making broth from bones has been in our human history for a very long time.  It’s not new but I will say that over the past several years, it has gained in popularity for its health benefits and ability to cleanse the body.

Here’s what has been reported to improve when you consume bone broth: ease joint pain, reduce or prevent degenerative joint disease, promote hair and nail growth, enrich the blood, aid in digestion, build muscle, boost the immune system, and improve memory.

Bone broth is all about depth of flavor.  I am going to dig deeper into the flavor option and smoke the bones rather than roast them to bring an umami-type flavor to my broth.  Warning: you will need about 12-14 hours for the entire process so be sure to plan for this timing.

Grill Set Up

The gas grill I’m using is equipped with 4 burners and heat shields over those burners.  I’ll be preheating my grill using all 4 burners then shutting off the two burners on the left side and reduce the heat level to medium-low on the right side.  I add two wood chunks to the heat shields on the lit side of the grill.  Then on to my bones on the left side grill grate, where the burners are turned off.  These will stay on the grill for about 3 hours, with one turning of the bones at the halfway point.  Then off the grill and into a stock pot go my smoked bones for the start of the broth.

Simmering We Go

Our Smoked beef bones in the pot simmering with vegetables!

The extra depth of the smoke flavor will be gently revealed in our broth and does not overpower or obsolete the benefits of the broth.  To start the broth process, place the bones in the pot and fill the stockpot with cold, clean water.  Be sure the water is about four inches above the bones.  Allow the bones and water to come to a rapid boil, then reduce the heat to a simmer.  The bones should simmer for a least 6 hours.  During that time, you can check and skim off any impurities from the top with a spoon.  While they are simmering you can prepare the vegetables, herbs, and spices that will be added to the mix.

Mirepoix and More

Now it’s time to add even more nutritional value to our broth.  Start by selecting the aromatic vegetables for your mirepoix.  I’ve taken leeks, carrot, celery, Napa cabbage, and a few broccoli stems.  To this, I’ve also included about 8 cloves of garlic, thyme, basil leaves, and a ¼ cup cider vinegar.  Place everything in the pot and stir to mix and submerge.  Cover the pot and allow this to simmer for about 8 hours.  Enjoy the great smell that will fill your home!

Strain and Portion

Straining out the cooked vegetables leave a clear brothYou’ve been smelling this awesome bone broth for nearly 14 hours so now it’s time to strain it and prepare to portion it out for future use.

If you’ve used a large stockpot, you may need a couple of additional pots for the straining as the contents get heavy to pour.  Once the clear broth is extracted with all the great nutritional value intact, remove the strainer and feel free to compost your vegetable/herb mixture.  Allow the broth to cool and skim off any settled fat from the top layer.  Then portion out the broth and get ready to enjoy its health benefits anytime.

This can be consumed as it for maximum detox benefit, in soups, or to make sauces – any way you can use broth.  I’m starting off by making a bowl of pho with sprouts, soba noodles, mushrooms, spring onion, and of course, my piping hot, flavorful, smoked bone broth.

Serving our smoked Bone Broth for a very satisfying meal!

Stater Ingredients for Bone Broth

  • 6-8 lbs. of beef bones
  • 1 lb. celery
  • 2 lbs. onion
  • 1 lb. carrot
  • 4-6 bay leaves
  • 8 cloves garlic
  • ¼ bunch fresh thyme
  • 2 teaspoons sea salt
  • 1/4 cup cider vinegar

Read the 10 Health Benefits of Bone Broth by Cognitune Click To Tweet

Purchase products:

Wood Chunks: Double & Single Filet

Additional reading:

-10 Health Benefits of Bone Broth -by Cognitune Smarter Health

-GIVE ME THAT BEEF BRISKET!
-SMOKED BEEF SHORT RIBS
Dr. Smoke-make great smoked beef broth with our simple techniques.

Dr. Smoke-make great smoked bone broth with our simple techniques.

Our Finished Smoked Beef Riblets with Soy Housin marinade!

Our Finished Smoked Beef Riblets with Soy Housin marinade!

Smoked Beef Riblets with Soy-hoisin marinade Click To Tweet

Listen to our blog Smoked beef Riblets

One of my favorite cuts of beef to smoke and grill is the beef flank riblet.  This is a cut of beef short rib known as flanken. In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone rather than between the bones as is done in traditional short ribs.

This is a popular way to cut the short ribs if you’re going for a Korean barbecue which we are kind of doing with our marinade that has Asian influences.  I recommend doing about 4 pounds of flanken style short rib though today I’m doing 8 lbs. which means I’m doubling the recipe.  The best part is these ribs don’t take very long to smoke on the grill.

I use a two-zone cooking method that allows this to be a low stress smoking method.  Ask your butcher for a beef flanken rib cut and let’s fire up the grill or smoker for our version of soy and hoisin marinated beef riblets.

It’s All About the Marinade

What I like about these ribs is the butcher does all the work.  They come ready to be marinated – no additional trimming to get them the same size as a good butcher will already know to do that for even cooking time.

our Hoisin Marinade

#Marinade

To make these flanken ribs taste super tender and flavorful, we need to make a marinade that will stay on the ribs for 24 hours.

First, I ready freezer storage bags for the marinating, placing roughly 8 ribs per bag.  You want the marinade to get all around the ribs.   For the marinade combine:

 

 

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 1/2 cup hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1/2 cup water
  • 1 tablespoon peeled, minced fresh ginger root
  • 1/2 cup unseasoned rice wine vinegar
  • 1 tablespoon onion powder

Pour equal amounts of the marinade into each storage bag, expel the extra air from the bags, seal, and refrigerate for 24 hours.

Tasting Notes: This is a basic marinade that has Asian flavors.  It is not spicy so if you do want a bit more heat, think about adding an Asian garlic-chili sauce.  Just reduce the minced garlic to 1 tablespoon and add 2 tablespoons of garlic-chili  sauce or an amount to heat level you want.

Two-Zone Grill Smoking

When you set up a grill or smoker with a two-zone cooking method, you can assure that foods won’t get too smoky or dry out.  While preparing the riblets on the cooking racks, I pre-heat the grill to 350°F by turning on only half the burners.  On those burners, I place a smoker box with oak single filet wood chunks directly on the burner shields.

our two zone cooking set up with our chunks of wood

#twozonecooking

I’m going to use a sheet pan set with roasting racks for the rib cooking as these ribs will have a lot of juice from the marinade that I don’t want leaching into the grill area.  This is a way to avoid have lots of grease in the drip catch and grease collection unit of your grill.

I place the ribs on the unlit side of the grill and close the lid.  I’ll let these go about 12 minutes before flipping over.  Another 8-10 minutes and these are done.  Replenish the wood chunks as needed to keep the smoke flavor going.   I’m doing 8 lbs. of ribs so this will be about 5 cooking rotations total.

Tasting Notes: You certainly can cook these directly on the grill grates if you don’t mind a bit of clean up to the grates when your done and the need to empty the dripping collection pan.  Also, charcoal grilling of these ribs is just easy by using the two-zone cooking set up on that grill as well.

Ready in a Flash-Smoked Beef Riblets!

You can gauge the cooking time by looking for browning on the outside of the ribs.  When one side has browned, turn over and allow the other side to color.  Remove the finished ribs to a platter and add some chopped fresh green onion and white sesame seeds.  These are ready to go!

Our finished Smoked Beef Riblets

#beefriblets

If needed to make ahead of time, simply reheat the ribs in a low temperature oven – I like 275°F – in a foil covered pan but add the onion and sesame seeds only when ready to serve.  Whether for summer entertaining, party planning, hors d’oeuvre party, or just to bring back the flavors of outdoor cooking, this is the perfect rib done in a flash!

What’s your favorite beef flanken rib recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chunks- Single Filet

For more reading related to Smoked Beef Riblets try these recipes

For more reading related to Smoked Beef Riblets try these recipes

Even more recipes to try!

ROSEMARY INFUSED SMOKED BEEF SHANKS FROM THE GRILL

-OVER THE TOP GRILLED & SMOKED BEEF SHANKS

SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS

WOOD FIRED LEG OF LAMB

 

Dr. Smoke- These smoked beef Riblets are a perfect party favorite

Dr. Smoke- These smoked beef Riblets are a perfect party favorite

 

 

SMOKED STRAWBERRY NAPOLEON WITH PROSECCO CREAM

Smoked Strawberry Napoleon

Smoked Strawberry Napoleon

SUMMARY:

Enjoy fresh Strawberries on strawberry shortcake or strawberry napoleon and then increase the flavor with Smoked Strawberries!  The smoking intensifies the Strawberries for this smoked strawberry napoleon!  This will be a must addition to your strawberry napoleon recipes! Also try as a smoked strawberry shortcake!

listen to the audio of this blog posting

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

 

SmokinLicious® Products for this recipe:

Wood Chips- Minuto®

For more reading related to

For more reading related to Smoked Strawberry Napoleon, try these recipes

More recipes you may enjoy:

-SMOKED STRAWBERRY HAND PIE

-STRAWBERRY SEMIFREDDO GETS SMOKY

-STRAWBERRY BELLINI BOTH SWEET & SMOKY

Dr Smoke

 

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