Nuestro acabado y corte pierna de cordero

Pierna de cordero

Pierna de cordero asado

El cordero es una de esas proteínas que es asociarse con días festivos y ocasiones especiales. Aquí es una manera fácil de agregar sabor a madera a los cortes de cordero en la parrilla de carbón. Es una técnica que se puede hacer fácilmente en la parrilla de gas también. Simplemente elija su equipo y siga la técnica que traerá abundante sabor y jugosidad a su pierna de cordero.

Voy a hacer una pierna de cordero y lomos de costilla de cordero en una parrilla de carbón usando trozos de carbón y madera para un gran sabor.

Configuración de la parrilla para pierna de cordero

Para la parrilla de carbón, tengo una malla de alambre fina sobre el área de carbón para el control de calor y temperatura de la cocción en la parrilla. Tengo dos arrancadores de chimenea de carbón (estoy usando madera dura) listo porque mi parrilla tendrá tres lomos de costilla y una pierna de cordero. También tengo cuatro trozos de madera – estoy usando filete único de SmokinLicious® en cenizas, arce de azúcar y cereza silvestre – para colocar encima de los carbones calientes en el área de carbón.

¡Nuestro Charwood caliente está listo para cocinar!

Para una parrilla de gas, precaliente la parrilla para mantener una temperatura de cocción de 275-300 grados Fahrenheit. Utilice sólo el calor de los quemadores en un lado de la parrilla, mientras que el otro lado permanece en la posición “apagado”. Coloque el cordero en la parrilla con los quemadores en la posición “apagado”. Es el método indirecto de cocción y es una manera fácil de asegurarse de que el cordero cocina sin quemar la piel. Los trozos de madera se colocarían directamente en las pantallas térmicas de los quemadores encendidos o en una caja para ahumar en los quemadores encendidos.

Una bandeja sabrosa

Antes de que se inicie el fuego, he preparado una bandeja con vino Syrah, cebolla cortada, ajo y hojas de menta para atrapar las grasas de la carne y evitar llamear. Si utiliza una parrilla de gas, esta bandeja iría debajo de la rejilla donde se coloca la carne. Dado que la pierna de cordero es la más gruesa, la colocará a la parrilla unos 45 minutos por delante de los lomos, manteniendo una temperatura de 275 a 300 grados Fahrenheit en la parrilla. Inserto una sonda de temperatura en la parte más gruesa de la pierna para asegurar la temperatura interna para colocar los lomos en la parrilla.

Nuestra bandeja con vino Syrah, cebolla, ajo, y menta fresca

Asado sabroso fácil para pierna de cordero

Después de 45 minutos de cocción inicial sólo a la pierna de cordero, es hora de añadir los lomos de costilla. Es una parrilla llena porque tengo tres lomos. La sonda de temperatura permanecerá en la pierna de cordero, porque esto determinará cuando todo salen de la parrilla. Puede ser un desafío agregar carbón cuando la rejilla está llena, por esa razón quizá quiera a otra persona para ayudar. Nuestro cordero ha sido engrasado y mezclado con hierbas frescas, ajo y condimento. Sólo unas horas en la parrilla.

El Final

Uno de los trucos para asar a la parrilla con madera en una parrilla de carbón o gas, es tener un plan sobre cómo mantener la proteína principal sin agotar ninguna de la humedad. Me encanta usar mantas aisladas, del tipo que compra para un tanque de agua caliente. Funcionan perfectamente en el mantenimiento de la temperatura de la carne, así que pueda servirla hasta una hora después de retirarla de la parrilla. Envuelvo la carne en papel de aluminio y luego en la manta aislada. Si no tengo espacio para poner comidas para una gran reunión, usaré una nevera.

La hermosa y sabrosa piel del cordero es un color caoba, cortesía de las maderas duras de cereza, arce y fresno. Estamos sirviendo a nuestro cordero con arroz jazmín, las colas de Bruselas y zanahorias, junto con un salmón al asado de madera. Recuerda, el cordero no tiene que reservarse para la ocasión especial. Está disponible durante todo el año y es una proteína perfecta para agregar a la parrilla para la temporada de cocina al aire libre.

¡Un corte de nuestra pierna de cordero está el producto acabado asado!Nota de degustación:

Para reducir la fuerza del humo, siempre busque maderas duras que son más ligeras en sabor. Estos incluirían: aliso, fresno y cereza.

Cocinar el cordero en una parrilla de carbón impartirá más fuertes sabores de madera que una parrilla de gas, especialmente si se utiliza un método directo de cocción (la comida se coloca directamente sobre el carbón y la madera).

La diversión de la cocción con madera durante cualquier temporada puede ser suya cuando siga nuestros consejos sencillos y nuestras técnicas. Espero que haya disfrutado de esta receta y la técnica de asado. Déjanos un comentario y suscríbelo para obtener más recetas, técnicas, consejos y la ciencia detrás del sabor, eso es SmokinLicious ®.

Para mas lecturas, pruebe nuestra Pierna de cordero

Para mas lecturas, pruebe nuestra pierna de cordero

Otras recetas que puede disfrutar:

Filete flanco enrollado con espárragos asado

Costillas cortas ahumados de carne de res con adobo de soya

Romero infusionado pierna de res ahumada

Dr. Smoke- “¡Pruebe nuestra pierna de cordero!

Dr. Smoke- “¡Pruebe nuestra pierna de cordero!

Our homemade Smoked Bacon Ice Cream is absolutely delicious!

Our homemade Smoked Bacon Ice Cream is absolutely delicious!

You must try Smoked Bacon Ice Cream from Dr. Smoke Click To Tweet

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Smoked Bacon Ice Cream

As promised, we have a bacon ice cream recipe that will have you craving this as your new favorite flavor.  To complete this recipe, be sure to visit our posting on making your own smoked bacon which by itself, is super easy using the grill of your choice.

Then save just 1-1/2 cups of the bacon for the ice cream recipe and enjoy the rest in recipes or just crisped up.  Though I warn you, you’ll want to reserve more for making additional ice cream.  This creamy, salty flavor with just a hint of rum that will remind you of praline or brittle.   Get out your ice cream maker – you’ll need at least a quart size one –  and your smoked bacon and let’s make the most memorable ice cream flavor ever.

Make the Creamy Base

After smoking the 3-pound pork belly, I reserve about 6 slices and dice the bacon to produce 1-1/2 cups of micro cubes.  Here’s where you can decide how you want the final ice cream to be.  If you prefer a less sweet version, then be sure to crisp up the bacon slices before dicing and these will be added as is to the finish ice cream as it comes out of the ice cream maker.  If you want a sweeter, more praline type of finish, then you’ll proceed to our directive on making the sugar caramel base that the diced bacon will be added to.

Measuring out the cream for the recipe

#cream

First, we need an ice cream base so collect salted butter, vanilla, dark brown sugar and dark rum.  To start, melt 3 tablespoons of salted butter in a heavy saucepan.  Add ¾ cup dark brown sugar, 1 teaspoon vanilla, and ¼ cup dark rum stirring for about 2 minutes to combine.  Whisk in 3 cups of cold, heavy whipping cream to the mixture and bring to a simmer.  Remove from the heat.  Get 6 large egg yolks separated into a bowl as we will begin the tempering process of the eggs to produce a rich ice cream base.

Bringing up the mixture to thickness for our smoked bacon ice cream

#eggs

With the 6 egg yolks placed in a bowl, begin whisking them until pale yellow in color.  Tempering eggs means you are slowly adding a hot liquid to eggs in a slow stream and constantly whisking in order to prevent the eggs from scrambling.  I prefer to pour the hot cream mixture from the saucepan to a large measuring cup in order to have a spout for controlling the amount of liquid added to the whisked eggs.  Once the cream mixture is completely added to the egg yolks, place the combination back into a saucepan over low heat, stirring constantly until the mixture thickens.  You’ll know it is ready when the mixture coats the spatula and you can run your finger thru the coated cream and it doesn’t run back.  Remove from the heat.

Straining the mixture

#strainer

Once the egg-cream mixture has been thickened and removed from the heat, it’s time to remove any solids.  Start by getting a large bowl full of ice and a second smaller bowl to place on top of the ice bowl.  Using a sieve, pour the egg-cream mixture into the sieve that has been placed over the smaller bowl.  I like to pour the egg-cream mixture from the saucepan to a spouted pitcher to make accuracy of the pour.  Once the mixture has passed through the sieve, you’ll see some solids collected.  Those can be discarded.   Refrigerate this mixture for a least 2 hours.  We’re now ready to start working on the bacon filling.

Sweet or Savory Filling

Here’s the point in our recipe where you need to make a decision.  If you want a sweeter smoked bacon ice cream, then proceed with this step to make a bacon praline.  If you prefer a more subtle sweetness, then simply crisp up your bacon before dicing and that can be added as is to the ice cream maker.

Our Praline with smoked bacon added for the Smoked Bacon Ice Cream

#praline #baconpraline

For the praline, start by lining a sheet pan with a piece of parchment paper.  Place 1 cup of granulated sugar in a heavy saucepan and pour ¼ cup of water over the sugar – do not stir!  Turn the heat to medium-low and bring the sugar-water mixture to a boil.  Continue to boil the mixture until it turns amber in color which takes about 15 minutes.  Add the 1-1/2 cups of diced smoked bacon and stir quickly.  Remove from the heat and pour the mixture onto the parchment-lined sheet pan to cool.  Be sure to smooth the mixture into a thin layer.  Once set, break the praline into large chunks, then process in a food processor until coarse crumbs result.

While you were making that luscious bacon praline, our ice cream base was cooling in the refrigerator getting ready for the ice cream maker.  You’ll need a least a quart size ice cream maker for the finish to our recipe.  This is where you follow the directions for your specific ice cream maker.

Pouring the ice cream mixture into the ice cream maker!

#icecreammixture

While the ice cream maker is running, pour in the cooled ice cream into the maker.  My maker takes 25 minutes to produce the ice cream consistency.  Just a few minutes before the ice cream is ready, I add the smoked bacon praline or if your using only the bacon, the diced smoked bacon pieces.  Just mix for a few turns then turn off the maker and immediately pour the mixture into a freezer safe container.   Place the container into the freezer preferable overnight before scooping out and enjoying this creamy, salty combination.  Remember, this only becomes the best smoked bacon ice cream when you make your own smoked bacon.

Our mixture in the ice cream maker

#icecream #icecreammaker

A creamy, rich ice cream with a twist you’ll find becomes a favorite flavor fast.

What’s your favorite recipe featuring homemade smoked bacon?  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:

#doublefilet

Wood Chunks- Double Filet

For more reading related to

For more reading related to Smoked Bacon Ice Cream and how to make your own Bacon using our cast iron pan on a gas grill- try these recipes

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-UPSIDE DOWN CAKE WITH SMOKED PEACHES

-A RHUBARB FOOL THAT PREFERS SWEET AND SMOKEY

-SEASONAL SMOKEY BAKED APPLES WITH SWEET STUFFING

-WOOD-FIRED APPLES MAKE THE BEST CAKE

Dr. Smoke- yes Smoked Bacon Ice Cream is a perfect combination.

Dr. Smoke- yes Smoked Bacon Ice Cream is a perfect combination.

 

Our Finished grilled hot cross buns!

Our Finished grilled hot cross buns!

Hot cross buns cooked on the Grill! Click To Tweet

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I know – hot cross buns are traditionally enjoyed during lent and holy Easter weekend.  The basic recipe dates to the 12th century and is known as a sweet dough ball.  Did you know that pretty much any recipe can be made on a grill or smoker, including hot cross buns?

I’m going to take a traditional hot cross bun recipe and make it using the grill with wood chunks for added flavor and the cooking.  Don’t worry that this is a recipe that involves yeast.  You don’t have to know everything about bread making to make this recipe work.  You can add the dried fruit of your choice to customize the flavors as well as selecting the hardwood you like best.

Let’s get started so you can enjoy the SmokinLicious® version of Hot Cross Buns Wood Fired any time of year!

Yeast Makes Dough

our covered yeast and flour mixture wrap to rise

#activedryyeast

These buns start with yeast blooming.  We are using active-dry yeast in our dough which means it must be re-activated in water. Start by pouring water that is between 105° and 155°F into a large bowl and sprinkle 2-1/4 teaspoons of active-dry yeast and 1 tablespoon of sugar over the water.  Stir the mixture to dissolve the ingredients and let stand until foamy which will take about 10 minutes.  Then add ½ cup sugar minus 1 tablespoon, 1 cup of warm milk, 1 teaspoon salt, ½ teaspoon ground nutmeg, and ¼ cup of softened butter.  Mix well then add 3 cups of all-purpose flour.  Beat with the paddle attachment of a mixer until smooth and elastic.

After beating the initial dry ingredients, it’s time to add the eggs.  Do this step by adding one egg at a time for a total of 3 eggs.  Once the eggs are mixed in, add 1 teaspoon vanilla extract and 1 cup of dried fruit of your choice such as currants, raisins, chopped apricots, and/or candied citrus.  I’m including currants in my dough.  Once mixed well, add 3 cups of additional flour ½ cup at a time, until a soft dough emerges.  Next, it will be time to turn the dough out on a work surface.

Tasting Notes:

These are traditionally a drier sweet dough.  That means you want to use dry fruit items in order to prevent the dough from becoming too moist.  Feel free to expand on the options for the fruit and use combinations that are pleasing to your palate.

Patience Is Key

slicing our dough into smaller amounts

#portioningdough

After adding all the ingredients to our hot cross bun dough, it’s time to turn the dough out and begin to proof also known as rising of the dough.  Start by turning the mixed dough out on a lightly floured work surface.  Knead the dough until smooth and elastic, then form into a circle.  Grease a large bowl and place the rounded dough into the greased bowl, turning the dough once to ensure it is coated with the grease on all sides.  Cover the bowl with plastic wrap and allow the dough to rise in a warm place until double in volume.  This will take about 1 to 1-1/2 hours.

Once the dough has proofed and doubled in size, it’s time to punch it down.  This is a step that releases some of the gas bubbles that have formed by the yeast during the rising time.  Once the dough has the gas released, cover it with a bowl on a dry surface and let stand for 10 minutes.  After that time, divide the dough in half and then quarters.  For each quarter, cut into six equal pieces.  Roll each dough portion into a ball and place on a greased sheet pan, spacing 1-1/2 inches apart.  This is a good time to start the grill by lighting only half the burners and placing a smoker box with wood chunks on the hot side.  We’ll be aiming for a grill temperature of 375°F.

Grill-Baking with Hardwood

Our sheet pan of dough on the grill with wood flavor

#gasgrill #woodchunks

With our grill lit using a two-zone cooking method and wood chunks of maple, white oak, and cherry in the smoker box on the hot side of the grill, it’s time to finish off the hot cross bun dough.  After spacing the dough balls on a sheet pan, I allowed them to rise for about 30 minutes.  Using the white of one large egg and a teaspoon of water mixed together, I brush each of the 24 dough balls with the egg wash.  Using a small, sharp knife, cut a cross in the top of each roll no more than ½ inch deep.  Place one sheet pan of rolls on the unlit side of the grill and cook until golden brown which takes about 25-30 minutes.  I like to rotate my sheet pan ½ way through the cooking time for more even coloring to the rolls.  When finished, transfer the grilled rolls to cooling racks.

Chef Bert and Tom planning dessert Chef Bert & Tom are excited to make hot cross buns on the grill! Chef Bert follows SmokinLicious' blogs for all things grilled and smoked

Tasting Notes:

I’m using a ½ sheet pan for my cooking but note that standard cookie sheets will work well.  If using the ½ sheet pan, your grill area may not be large enough to accommodate the pan while closing the lid completely.  I simply grill with the lid partially open, adjust my temperature control knobs to ensure the 375°F remains stable.

While the buns are cooking on the grill, you can prepare the icing that will go on top of the finish buns.  Start by mixing together 1 cup of sifted powdered sugar, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and 1-1/2 tablespoons of milk.  You can adjust the thickness of the finished icing by adding drops of milk if you want it thinner.  Just be sure that when you add this to a pastry bag, you will be able to push it out in a steady stream and don’t find that it pours out on its own.

Tasting Notes:

Here’s my tip for filling a pastry bag.  Tip-I like to use the disposable bags for icings. Click To Tweet I simply roll down the bag about half-way to form a cuff.  I place the pointed side of the pastry bag into the opening of a roll of paper towels.  This allows me to scrap every bit of icing from the bowl without worrying about the pastry bag.  I leave the filled pastry bag in the roll until the buns are cool enough for applying the icing.

The Perfect Sweet Dough Treat with a Kick of Wood Flavor

basket of our hot cross buns

#hotcrossbuns

After making our hot cross bun dough from scratch, allowing the dough to proof, then dividing into our individual buns.  We baked these on the gas grill set up two-zone method: a hot side that we added three hardwood chunks to using a smoker box on the grill grate.  The buns were placed on the unlit side of the grill and baked at 375°F for approximately 30 minutes, rotating the pan just one time.  Once cooled, we added lemon icing crosses to each bun.  We do this by working with twelve buns at a time, lining them up on the sheet pan tightly to each other.  Using the pastry bag of icing, I place a steady stream of icing vertically on each bun, then do the same horizontally for each row, forming a cross.  Allow the icing to set and then serve.

Although hot cross buns are associated with a specific time of the year, SmokinLicious® feels these are a sweet dough treat to be enjoyed any time of the year.  And, they are best when made on outdoor equipment that can include natural hardwood for unbelievable flavor.

Tasting Notes: 

If served warm, you’ll pick up more of the wood smoke flavoring Click To Tweet these buns were exposed to on the grill.  Adding a bit of butter makes them even sweeter!

What’s your favorite dried fruit to add to hot cross buns?  Comment to let us know.   Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

Can you use a grill to bake?

You certainly can!  Anything baked in an oven can be baked on a grill.  Any kind of grill, gas, charcoal or electric can be used. Have fun with the versatility of your grill by baking cakes, pies, turn-overs, muffins and hot cross buns.

To kick up the flavor threshold, including a bit of cooking wood will complement grill baking and give you and your guests a splendid hardwood-fired taste!  Be sure to follow the temperature instructions of the recipe.

Also, use the indirect or two-zone cooking method.  Here’s a link for two-zone instructions- https://www.smokinlicious.com/blog/why-two-zone-cooking-method-lets-you-walk-away-from-the-grill/.

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to

For more reading related to- how to bake on the grill.

More recipes similar to Hot Cross Buns:

-BEST GINGERBREAD MEETS THE GRILL

-SMOKED RICOTTA-CINNAMON PASTRY HORN

-LOVE PUFFS OF PLEASURE WITH SMOKED CHOCOLATE

 

Dr. Smoke

Dr. Smoke-  the grill is perfect for cooking Hot Cross Buns

Nuestro romero infusionado pierna de res ahumada- como rico después asándola.

Nuestro romero infusionado pierna de res ahumada- como rico después asándola.

Romero infusionado pierna de res ahumada

Estoy aquí con otra receta para las piernas de res que aprovecha las hierbas de temporada con una técnica de ahumar simple que se puede hacer en su parrilla de gas o carbón. Voy a cocinar mis piernas de res en la parrilla de gas usando mi método de cocción favorito de dos zonas. Por supuesto, quiero un poco de sabor de madera en estas piernas así que voy a usar trozos de madera de cerezo en una caja de metal para ahumado.

Condimento simple para romero infusionado pierna de res ahumada

Romero colocado en piernas de res para el sabor

El romero se considera uno de los maridajes de sabor ideal para la carne de res. Similar a la salvia, contiene más notas de pino y florales y es más dulce que otras hierbas. Encontrará muchas variedades que tienen alguna variación en el sabor tradicional del romero. Estos son algunos de los sabores característicos: limón-pino, clavo y nuez moscada.

La carne de res es predominantemente un sabor salado con algo de dulzura. Si el animal es alimentado con hierba que el sabor de la carne será mucho más lleno.

He colocado una rejilla en una sartén de papel de aluminio desechable, he añadido algunas ramitas de romero de mi jardín a la rejilla y luego apliqué un chorrito de aceite de aguacate, sal y pimienta a las piernas en un lado, colocando el lado sazonado en la rejilla. Luego repito el aceite, la sal y la pimienta en el otro lado y aplico algunas ramitas de romero arriba. ¡Eso es todo! Estos ya están listos para la parrilla.

Notas de degustación: Otras hierbas de temporada que son perfectas para usar en lugar de romero incluyen: menta, perejil, eneldo. Aunque utilicé aceite de aguacate, ya que no está asando a la parrilla sobre el calor directo, puede usar otros aceites como oliva, almendra, nuez, coco, sésamo, etc.

Ahumar en la parrilla de gas

Preparo mi parrilla LP/Gas encendiendo solo la mitad de los quemadores. Puse estos quemadores en fuego medio para empezar. Pongo mi caja de metal que contiene dos trozos de madera de cerezo SmokinLicious® en los quemadores calientes, justo debajo de la rejilla de la parrilla. Permito que esto se caliente y empiece a ahumar. La captura de calor radiante en la parrilla cocinará mis piernas de res sin que exponiéndoles al calor directo. Cuando estoy listo para asar a la parrilla, compruebo la lectura de temperatura para entre 300-325 grados Fahrenheit para cocinar, como para mí, este es el nivel de calor que ablanda mis piernas de res a donde me gustan. Si la temperatura se lee más alto, sólo bajo los quemadores ligeramente.

Piernas de res con médula ósea están listas para una olla grande

Dejo las piernas de res intactos durante unos 35 a 40 minutos, durante este momento tendré que cambiar los trozos de madera carbonizada por algunas frescas en la caja de metal. Ahí es cuando le doy una vuelta a la carne. Sólo una vuelta es todo lo que necesita. Me gusta sacar mi carne de la parrilla a unos 135 grados Fahrenheit para que cuando llegue a la mesa, sea a un medio-raro perfecto. También prefiero cortar la carne de res del hueso y servir el hueso de médula con un poco de pan tostado que también se puede hacer en la parrilla que simplemente he frotado con un poco de diente de ajo fresco o tomate ahumado. Tan simple pero tan inolvidable en sabor. El mejor romero infusionado pierna de res en menos de 75 minutos.

Y no se olvide de salvar los huesos para hacer nuestro caldo de carne ahumado.

Notas de degustación: Si utiliza una parrilla de carbón, siga utilizando una configuración de cocción de dos zonas que signifique carbón en un solo lado de la parrilla. Asegúrese de cocinar sólo con carbón caliente, sin llamas.

¿Cuál es su carne favorita cortada a la parrilla y ahumar? Aportando innovación a la cocina de madera con recetas, técnicas y la ciencia detrás del fuego, el humo y el sabor. Eso es SmokinLicious®.

Dr. Smoke- “¡Pruebe nuestra omero infusionado pierna de res ahumada!

Dr. Smoke- “¡Pruebe nuestra omero infusionado pierna de res ahumada!

Para mas lecturas, pruebe nuestra romero infusionado pierna de res ahumada

Para mas lecturas, pruebe nuestra romero infusionado pierna de res ahumada

Otras recetas que puede disfrutar:

Filete flanco enrollado con espárragos asado

Costillas cortas ahumados de carne de res con adobo de soya

This simple to prepare dish with our Woodsy flavored Broccoli Pesto sauce

This simple to prepare dish with our Woodsy flavored Broccoli Pesto sauce

Woodsy Broccoli Pesto from the Grill! Click To Tweet

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I purchased several heads of broccoli recently and decided to smoke them using one of my favorite short cut methods for smoke vapor infusion.  My Nordic Ware Kettle Stove Top Smoker allows me to get the flavor level I like in about 20 minutes using only my stove for fuel.

Once I have my broccoli smoked, I’m going to produce a smoked broccoli pesto that is perfect for so many foods and purposes.  This is super easy and doesn’t take a lot of time to make and it keeps well in the refrigerator.

Chef Bert explains to Tom that grilled fruits and veggies take on a whole new flavor profile.

#chefbertandtom

Easy Smoking Technique

Here are the steps I used for smoking in the Nordic Ware unit but you can adapt these to pretty much any stovetop unit.

our stove top smoked broccoli

#smokedbroccoli

I’ve placed the unit on the largest burner of my stove top, added about ¼ cup of Minuto® Wood Chips #4 from SmokinLicious® in the base pan, topped with the drip pan, and then added the food tray with the broccoli cut into florets.  Total time to smoke and tenderize the broccoli will be about 20 minutes.  Usually a medium-high heat setting generates about 275°F of heat for the cooking process just target to be in the 275-300°F range.  With the broccoli smoked, it’s time to make the pesto.  In addition to the smoked broccoli, there are 6 additional ingredients: salt, pepper, basil leaves, olive oil, lemon juice and grated Parmesan cheese.

Tasting Notes: You can use any method of smoking the broccoli based on the equipment you have available but if you do want to try a stove top method without having to purchase a ready-made unit, try our method using a standard 2-quart stockpot.

A Quick Process to Pesto

Pesto ingredients

#pesto

Pesto is one of those items that is simple to make but so many people will buy ready-made from the store.  You’ll get a much fresher taste quality when you produce your own.

Start by getting a large capacity food processor with a standard blade.  Place the smoked broccoli florets in the processor bowl, followed by a ¼ cup grated Parmesan, ½ cup packed fresh basil leaves, 3 tablespoons olive oil, juice from ½  a lemon, ½ teaspoon salt, and ½ teaspoon fresh ground pepper.  Process all the ingredients until smooth.  You likely will need to add a bit more olive oil to reach the right consistency for your taste.  Remember, this is going to produce about 2 cups of pesto so start with a lighter amount of oil as this ingredient can be added later when you decide how you’re planning to use the pesto.  For me, I’ll be starting with a simple pesto noodle that I intended to add some sliced pork to.

Tasting Notes: Each food processor is different so start on pulse and then work to maintain the motor on for a smooth result.  Feel free to drizzle additional olive oil into the mixture while the processor is running, just do so in drips rather than a stream amount.

Think Endless Uses

There are so many uses for our smoked broccoli pesto!  I’ll be adding ¼ of my 2-cup pesto production to some hot egg noodles that will act as a bed to lay some Asian marinated pork in.

Here are some other uses to consider: use in rice, pastas that have ridges for the pesto to cling to, on a sandwich, or use as a topping for chicken, fish, and pork.  I’m sure you’ll come up with other great uses as well.  The batch you make from the single head of broccoli will last for about 7-10 days if stored in the refrigerator.  If you can store in glass, it will likely last longer.  With broccoli readily available most of the year, this is a treat to be enjoyed anytime!

What are the health benefits of pesto?

Pesto is very good for you.  The basic ingredients of basil, lemon juice and olive oil are rich in antioxidants and Vitamins A & C.  The emphasis on broccoli boosts the healthy quotient of this pesto recipe to an even higher level.  Adding the smoky touch to broccoli provides a distinctive flavor.

finished mixed Broccoli Pesto

#smokinlicious #pesto

What’s your favorite pesto 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 for this recipe:

SmokinLicious Minuto® wood chips

Wood Chips- Minuto®

For more reading related to

For more reading related to Pesto beyond Broccoli Pesto visit these pages!

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-CHARRED BROCCOLI SOUP!

-TORTELLINI GETS A SMOKY MATE

-SMOKED BROCCOLI CASSEROLE WITH APPLE & QUINOA

Dr. Smoke- When searching for a different pest don't forget about Broccoli Pesto but add a Woodsy twist from the grill!

Dr. Smoke- When searching for a different pest don’t forget about Broccoli Pesto but add a Woodsy twist from the grill!

We smoked the Sweet potatoes first for our Smokey Sweet Potato and Chipotle Soup recipe

Smokey Sweet Potato and Chipotle Soup is wonderful on cold day!

Try this Smokey Sweet Potato and Chipotle Soup Click To Tweet

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Let’s make Smokey Sweet Potato and Chipotle soup with our Smoked Sweet Potatoes!

You did it!  You stepped outside the norm and you smoked sweet potatoes.  Congratulations!  You now have a flavor level to a root vegetable that can only be achieved from wood smoke infusion.  Now, what do you make with this flavorful root vegetable?

Why not start with our easy, flavorful soup featuring a kick of spice to balance the creamy sweetness of the potatoes.  You’ll need about 5 medium sized sweet potatoes that have been smoked and tenderized.  You can visit our previous article on smoking sweet potatoes which includes directive on the gas grill as well as the charcoal grill application.

Get your smoked sweet potatoes to the kitchen as we start the makings of a great soup you’ll treasure any time of the year.

Fresh off the smoker our Sweet potatoes are ready for Smokey Sweet Potato and Chipotle Soup

#smokedSweetpotato

Prep Time

When you smoke sweet potatoes with the skin on, you’ll find versatility for your recipes.  For our soup, simply peel the skin away and slice each potato in half lengthwise, then cut into cubes.  You’ll need about 2 lbs. total of cubed, smoked sweet potato which will be 4-5 whole smoked potatoes, dependent on the size.

Chop one medium white onion and preheat a tablespoon of oil in a medium saucepan.  Add the chopped onion, some salt and fresh ground pepper and allow to cook until brown around the edges.

Sweeting down the onions and spices for the Smokey Sweet Potato and Chipotle Soup

#onion#saucepan

Once the onions have begun to brown, it’s time to spice things up.  Start by adding 2 teaspoons of ground cumin and 2 garlic cloves that have been minced to the onion mixture.  Stir to combine.  Now add 7 cups of low sodium chicken broth and 1 chopped chipotle chile in adobo sauce.  Allow these flavors to cook and marry for 15 minutes.

Blending to a Silky Finish

Whenever you make a smooth soup, you start with a softened main ingredient and then add a liquid base to it in stages.  That means start adding your cubes smoked sweet potatoes into the blender container until filled about ½ way.  Begin blending the potatoes.

Our Smoked Sweet potatoes in the blending ready to be liquified into Smokey Sweet potatoe and Chipotle Soup

#sweetpotato

Add a ladle full of the broth mixture and begin processing again.  If you have a blender equipped with a lid that has a pour opening, you can simply ladle in additional liquid base to reach the desired consistency of the soup.  I like mine to be about the consistency of a smoothie but you can alter the finish thickness by simply adding chicken broth.  Do the pureeing process in batches, returning each batch to a soup pot for a final heating.  I’ve done my puree process in three batches.

Once the finished puree is reheated, you’re done!  The sweetness of the potatoes and the slight kick of the chile combine so well to produce a balanced, silky texture and flavor.  Once ladled into a serving bowl, add a touch of sour cream or cream fraiche for a final swirl of perfection.

We are adding the Creme Fraiche to our Smokey Sweet Potato and Chipotle Soup

#cremefraiche

Honestly, this is one soup that could be enjoyed cold as well as hot, it’s that delicious either way.  Smoked sweet potato and chipotle soup.  Surely a favorite to make during fall but a cold cellar storage will help you enjoy for the whole year!

What’s your favorite recipe featuring sweet potatoes?  Leave us a comment and subscribe for more great recipes, techniques, tips, and the science behind the flavor, that’s SmokinLicious®.

 

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SmokinLicious® products used in this recipe:

#doublefilet

Wood Chunks- Double Filet

For more reading related to

For more reading related to Smokey Sweet Potato and Chipotle soup and other soups try these recipes

If you liked this recipe, try these next!

-SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

-Smoked Squash & Kale Soup

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

 

Dr. Smoke loves this Smokey Sweet Potato and Chipotle soup for a great treat

Dr. Smoke loves this Smokey Sweet Potato and Chipotle soup for a great treat

Marrying smoked Broccoli with flavors from India finished dish

Marrying smoked Broccoli with flavors from India finished dish

Smoked Broccoli with Flavors from India Click To Tweet

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So far, we’ve shown you how to cook and flavor broccoli on the gas grill using wood chunks and a direct method of cooking.  That is a very fast means of cooking and charring broccoli quickly and is convenient for most of us who own a gas grill.

My second method of cooking and wood flavoring broccoli is using a stove top smoker.  I enjoy using my Nordic Ware Kettle Stove Top Smoker as this is one little unit that packs a punch when it comes to infusing smoke flavoring.  Plus, using this process, I don’t have to babysit the smoker.  Just set it up on the stove, turn on the overhead stove vent, and come back in about 20 minutes and the broccoli will be tender and full of flavor.  That means, it’s ready for all your recipes.

Now that the broccoli is ready, I’m going to make an India-type curry using tomato, potato, onion and smoked broccoli.

Tasting Notes: I’ve only mentioned two methods of smoking the broccoli but note you can also do this on a portable grill, charcoal grill, traditional smoker and electric smoker.  You can also use a handheld food smoker if you don’t want complete penetration of the smoke vapor into the broccoli.  Note that the stove top and charcoal methods will provide the boldest smoke flavors.

A Tomato Sauce

the ingredients for our smoked broccoli with india spices

#ingredients

The first thing to prepare for our curry dish is the tomato sauce that will flavor the dish along with the smoke flavors.  To start, I take two tomatoes – I’m using vine tomatoes – and dice them.  To the diced tomato, I add one teaspoon of salt, ½ teaspoon garam masala, ½ teaspoon cumin powder, ½ teaspoon chili powder, and ¼ teaspoon cayenne pepper.  This mixture needs to be mashed down which you can either do with a food processor or food masher.  Be sure the mixture is smooth as this will be the sauce or gravy type quality to our dish.

I’ve elected to use a mini food processor for my tomato mixture.  This sauce mixture can be set aside until the other vegetables are ready.

Tasting Notes: Another ingredient that I like for this sauce is and Asian garlic-chili sauce.  If you elect to go with a tablespoon of so of this ingredient, eliminate the minced garlic clove and cayenne pepper.

Developing a Curry

To make the actual curry contents, you can use a skillet or a Dutch oven.  I’ll be using a Dutch oven as I prefer the ease of being able to heat up the cast-enamel which retains heat well.  Be sure you are comfortable with regulating the temperature setting on the Dutch oven if you chose to use this cookware as it does retain heat well.

Place one tablespoon of safflower or olive oil in your cookware and allow to heat.  Add one small chopped onion, two cloves of garlic which you’ve minced.  Allow these to sweat and tenderize.  Be sure you don’t burn the garlic so stir often.  To this add one medium size chopped potato.  You can decide if you want the skin on for extra nutritional value or peeled.  Stir these contents well and frequently, adjusting the heat of the Dutch oven if using this cookware (I went from a medium-high setting to a low setting by the time the potato had cooked for just a few minutes).   After tenderizing the potato for a few minutes, add one head of chopped smoked broccoli.

Now add in your tomato sauce mixture stirring well.  Here’s the important part of the dish – be sure you don’t allow the mixture to dry out.  Add water intermittently as needed to maintain moisture and convection.  For those who like wine flavor infusion, you can also add about ¼ cup of red wine of your choice.

mixing the spices

Tasting Notes: Don’t get hung up on the exact quantities of any given ingredient.  If you like spice, think about increasing the cayenne pepper or adding a garlic-chili paste to this.  You can also alter the type of chili powder used.  Use this recipe as a guide and make the end result your own.

A Beautiful Finish

Essentially you can have this dish cooked in 30 minutes following the 20 minutes smoking process of the broccoli.  However, I prefer to keep the pot on low and cook for a couple of hours to intensify the flavors.  Just be sure you add water as needed to keep everything moist and only in small quantities to prevent the vegetables from becoming mushy.

This is a vegan menu option but you can certainly alter the basic recipe to make this your own.  The nutritional value of these vegetables using very little oil makes it a healthy smoked alternative than traditional barbecue.

Now when you ask

Can you smoke broccoli?

 Absolutely! Whether grilled, charred or smoked, this awesome vegetable favorably responds to wood-fired cooking with a rich, smoke kissed, nutty-like flavor. It’s very easy and the results are mouth-watering!  While pleasing the palate, smoked broccoli is very good for you; it is loaded with an array of vitamins and nutrients that support healthy food choices.

What’s your favorite broccoli 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®.

Chef Bert discussing with Tom how flavorful charring is to vegetables.

#chefbertandtom

SmokinLicious® products used in this recipe:

Wood Chips: Minuto®

Wood Chunks: Double Filet

For more reading related to smoked Broccoli and its many uses

For more reading related to smoked Broccoli and its many uses

More broccoli recipes:

-BROCCOLI PESTO WITH A WOODSY NOTE

-SMOKED BROCCOLI CASSEROLE WITH APPLE & QUINOA

-CHARRED BROCCOLI SOUP!

Dr. Smoke- using our smoked Broccoli and adding flavors/spices from India provides a tasty twist

Dr. Smoke- using our smoked Broccoli and adding flavors/spices from India provides a tasty twist

Bocados de plátano ahumado acabado (combinando plátanos ahumados con chocolate y almendras trituradas)

Bocados de plátano ahumado acabado (combinando plátanos ahumados con chocolate y almendras trituradas)

Pruebe bocados de plátano ahumado Click To Tweet

Bocados de plátano ahumado

Si se unió a nosotros para nuestra serie sobre el ahumar plátano, ahora es el momento de aprender lo que puede hacer con esta fruta sabrosa. Esta receta de bocados de plátano ahumado es un aperitivo perfecto, postre favorito de los niños, o aun un postre de fiesta. Necesita:

 

  • 6 onzas de chocolate semi dulce
  • 1/4 de taza de coco rallado, lo más fino, lo mejor
  • 4 onzas de almendras cortadas, trituradas
  • 2 cucharadas de mantequilla
  • 4-5 plátanos ahumados(ver nuestra serie anterior sobre este proceso si se loperdió)

 

También necesitará una cacerola para fundir el chocolate o un tazón seguro para microondas, palitos o algo similar para insertar en los segmentos de plátano, y una pequeña espátula de pastel para esparcir el chocolate. También mantendría a mano un poco de agua caliente encaso de que el chocolate se endurezca. Si es oocurre, simplemente agregue 1 cucharadita de agua caliente a la vez, mezclando bien, hasta que restaure la consistencia suave.

 

Preparando:

Es muy importante que prepare los otros ingredientes antes de derretirse el chocolate como quieras para evitar que el chocolate se endurezca. Tome sus 4 onzas de almendras cortadas y agréguelas a una bolsa. Puede utilizar un mazo de cocina o un rodillo, lo que es más fácil para usted. ¡Asegúrese de machacar las almendras – no hacer polvo de almendras ni harina! A continuación, prepare una bandeja de hoja con papel de cera y prepare sus palitos para juntar los bocados de plátano ahumado. Nombré esta receta por las pequeñas explosiones de sabor que ellos dan en solo un bocado.

 

Derretir el chocolate para bocados de plátano ahumado:

Una vez que los otros ingredientes están listos y su bandeja de hoja con papel de cera está lista, es la hora de derretir el chocolate semidulce. Puede hacer esto en unas pocas maneras. En una caldera doble, que es el método preferido, en una cacerola a baja temperatura, o en un microondas. Su elección-sólo asegúrese de obtener una consistencia que no es demasiado delgada ni gruesa por lo que el plátano se recubrirá fácilmente. Agrego 2 cucharadas de mantequilla al chocolate para producir un resultado brillante. Derretir hasta que quede suave teniendo cuidado de no ir más allá de esa etapa, pues el chocolate se endurecerá. Si va demasiado lejos, simplemente agrega 1 cucharadita de agua caliente a la mezcla para recuperarla.

 

 Ensamblando de los bocados:

¡Con el chocolate derretido ahora estamos listos para el montaje de nuestros bocados de plátano ahumado! Tomando su palito, inserte en el centro de un segmento de plátano. Recuerda, había cortado mis plátanos en segmentos de 2 pulgadas cuando hice el proceso de ahumar. Ahora mojarse en el chocolate y comienza a difundir en una capa uniforme usando una pequeña espátula de pastel. Sólo tiene que conseguir la parte superior y los lados recubiertos para que puedan rodar en los siguientes dos ingredientes.Una vez más, si su chocolate debe endurecerse, simplemente agregue 1 cucharadita de agua caliente para traerlo de vuelta.

 

Con nuestro segmento de plátano cubierto en chocolate, ahora estamos listos para “el rollo”. Primero coloca un poco de almendra triturada en un pedazo de papel de cera. A continuación, enrollar el plátano cubierto de chocolate en las almendras teniendo cuidado de n opresionar hacia abajo.Sólo deja que las almendras se peguen por su cuenta.A continuación, el coco rallado.Usted puede poner el coco en una hoja de cera, así o dejar en un recipiente pequeño que puede acomodar el tamaño de su plátano.Deje que el coco llene todos los espacios entre las almendras y luego se acoste en una bandeja cubierta con papel de cera. Estos tendrán que endurecerse un poco en el refrigerador.

Esta fácil pero deliciosa receta combina bocados de plátanos ahumados con chocolate y almendras trituradas

Esta fácil pero deliciosa receta combina bocados de plátanos ahumados con chocolate y almendras trituradas

El final sabroso:

Pues ¡el final! Después del ahumado nuestros plátanos usando astillas de madera Minuto de SmokinLicious®, les dimos un baño en delicioso chocolate negro. A continuación, el rollo – en almendra triturada y coco rallado – 2 maridajes de sabor fantástico para el plátano. Luego, a la bandeja cubierta con papel de cera para configurar todo en el refrigerador. Sólo necesitas unos 45 minutos y luego están listos para una fiesta, o para un aperitivo o ese gran postre. Da su propio toque a esta receta, cambiando el chocolate negro por el blanco, las almendras por el pistacho o los piñones. Usa tintes pastel para el coco o el chocolate blanco para un gran postre de Pascua, tintes verdes y rojos para Navidad, y azul para Janucá. Haz que esta gran receta sea suya. Incluso puede hacer plátanos enteros, configurarlos y luego cortarlos en rodajas y colocarles encima de helado o pastel de libra con un poco de crema fresca.

 

El equipo culinario quiere que usted sepa …

… que se puede añadir un buen toque ahumado a casi cualquier fruta fácilmente mediante el uso de cualquier dispositivo de ahumar alimentos de mano. Hemos descubierto que las frutas con una consistencia más densa y semi porosa como los plátanos, duraznos o fresas funcionan muy bien al aceptar vapor de humo de madera y conservar un sabor excelente ahumado. ¡Adelante y dales a sus postres navideños favoritos a base de frutas un toque de riqueza ahumada! ¡No se decepcionará!

Dr. Smoke- "¡Pruebe nuestra bocados de plátano ahumado sabrosos!"

Dr. Smoke- “¡Pruebe nuestra bocados de plátano ahumado sabrosos!”

Para mas lecturas, pruebe nuestra crostini con espárrago ahumado

Para mas lecturas, pruebe nuestra crostini con espárrago ahumado

 

Our Hearts of pleasure are filled with great Smoked chocolate! You or your favorite person must try Smoked Chocolate!

Our Hearts of pleasure are filled with great Smoked chocolate! You or your favorite person must try Smoked Chocolate!

Imagine a puffed pastry filled with Smoked Chocolate and Nuts! Click To Tweet

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Sometimes you need a special dessert or treat for that occasion that you want to express your love or appreciation.  An anniversary, Valentine’s Day, Sweetest Day, or even as a thank you gesture.  I have the perfect treat that is simple to make and allows you to customize the ingredients to fit the preferences of the recipient.  I’ll give you my version of the Heart Puffs of Pleasure but know too, you can change the shape of this treat to any cookie cutter shape you find adorable to use.  It all starts with adding a bit of smoky flavor to some of the filling ingredients so let’s start there.

DIY Stove Top Smoker

I’m using my DIY stove top smoker technique which uses a standard stock pot and a round roasting rack for the smoking.  You can visit our previous posting on this technique on our Tips & Techniques Blog.

Our stove top smoker is a simple stock pot with wood chips in the bottom and rack on top

#stovetopsmoker

I placed Sugar Maple Minuto® Wood Chips in the base and will smoke 2 of my filling ingredients: milk and dark chocolate and peanut and cashew pieces.  I’m also including shredded coconut in my filling but I’ll just do a light toasting of this in the oven.

Before smoking, I break up the large chocolate bars to allow for easier smoke infusion and place in heat tolerant containers.  The nuts will be smoked first since I’m using a hot smoking technique for them, then I’ll remove the pot from the heat and put the chocolate pieces in to infuse with the remaining smoke vapor.  It’s important that you quickly remove the nut container and reseal the pot in order to keep the smoke vapor generating.  If needed, keep the pot on the burner for a few minutes after the nuts have been removed.  Then take off the heat, allow the pot to cool slightly, then add the chocolate pieces container.

Tasting Notes: Although you can select any ingredients you want for your stuffed puff pastry design, be sure you understand which ingredients are appropriate for hot smoking and which would require cold smoke application.  Remember, items that traditionally melt with heat will melt from any temperature above 80°F.

Cookie Cutter for Easy Design

our heart shaped cookie cutters, you can do any design

#cookiecutter

Here’s the fun part of this treat!  Selecting the design shapes you want to encase your great fillings in.  I’ve decided to do heart shapes in two sizes: a 4-inch and 3-inch heart using cookie cutters.

Using store bought puff pastry sheets, I thaw according to the package directions and then lay one sheet out on a board.  I place my cookie cutters on the pastry sheet spacing accordingly so I end up with four hearts per sheet.  Remember, you will need a top and bottom pastry heart for each treat.  I’m using a total of four pastry sheets which will provide me with three large finished hearts and six smaller.  Simply cutout the heart shapes and place on a parchment lined sheet pan.  Keep the pastry cold until you are ready to fill them, with a damp cloth placed over the hearts to keep the pastry from drying out.

 

all the goodies inside, smoked chocolate and nuts!

#smokedchocolate #smokednuts #stuffedpuffpastry

Ready to Fill!

With our filling choices smoked, it’s time to start assembling the pastry hearts.  Start by placing three pieces of smoked chocolate on a pastry heart followed by the other fillings.  In my case, that’s a spoonful of smoked nut pieces and toasted coconut.  Place a second pastry heart over the first and pinch the edges together.  I secure the edges in place by using the tines of a small fork which also adds a decorative edge.  Then egg wash your finished pastry heart.  Continue with the other pastry cutouts until complete, noting that the smaller hearts will take just two pieces of smoked chocolate.  Do not allow the fillings to go to the pastry edges.

Once all the puff pastry hearts as filled, sealed, and egg washed, it’s time to place the prepared sheet pans into a 375°F oven.  These will take between 15-18 minutes to become golden brown and “puffed”.  It’s important that you check the bottom of the pastry hearts to ensure they are golden as well so there are no raw dough segments.  Once baked, remove from the oven and place on cooling racks.  These must be cooled completely through before attempting to ice.

 Dessert Means Icing

While the pastry hearts are baking, you can make icing to drizzle over the tops.  Be sure you cool the hearts completely before icing otherwise you’ll end up with a thin, melted icing.

To make the icing, combine powdered sugar with milk or cream.  I take about 3 tablespoons of powdered sugar to 1 tablespoon of milk or cream and mix well.  I like a consistency that is the thickness of gravy so I can control the drizzle on my finished pastry.

For coloring, I like to use gel food colorings which require much less coloring and have a greater variety of colors available.  I decided to use violet, pink, and red though my red was more of a deep pink as I used such a small amount.  When the pastry is completely cool, I use a spoon to drizzle the colored icing over the top of each heart.  Allow to dry for about 10 minutes and you’re ready to serve.

finished stuffed pastry will icing added

#puffpastry #mothersday #Valentines_day

Here’s the best part about our puff pastry hearts.  They can hold any fillings you can think of.  Whether sweet, savory, spicy or other, you can make these with all types of ingredients.  And the pastry can be cut into any shape and size. Consider the person you’re making them for, the special event or occasion, and then have fun customizing them.   Even with the stove top smoking components, these can easily be made in under two hours.  Try our technique and create a truly unique and flavorful result that will be appreciated by the recipient!

Chef Bert teaching Tom how to make smoked chocolate dessert.

“Smoked chocolate”- I can have that everyday!

What’s your favorite filling to use in a stuffed puff pastry?  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 Chips- Minuto®

For more reading related to smoked Chocolate and other great recipe ideas!

For more reading related to smoked Chocolate and other great recipe ideas!

More recipes you may like:

-SMOKED RICOTTA-CINNAMON PASTRY HORN

-SMOKED STRAWBERRY HAND PIE

-WOOD-FIRED APPLES MAKE THE BEST CAKE

 

Dr. Smoke-Dr. Smoke- I Love the taste of Smoked Chocolate! Try these puff pleasures for your favorite person or just for yourself!

Dr. Smoke- I Love the taste of Smoked Chocolate! Try these puff pleasures for your favorite person or just for yourself!

 

Our Delicious Smoked Grape Flatbread with Brie and a little fresh Rosemary

Our Delicious Smoked Grape Flatbread with Brie and a little fresh Rosemary

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Smoked Grape Flatbread-  Even if you aren’t the biggest fan of Concord Grapes, this recipe completely changes the flavor of this variety of grape to produce a very pleasing outcome.  I’ve gone to my own personal grapevines and selected grapes at their peak for a flatbread recipe that is super easy and scrumptious.  It all starts with the grapes so go to your own vines, a neighbor’s, a farmer’s market or fresh market, and pick up a quart or two to bring to the grill for wood flavor infusion to make the ultimate in flatbread.  Remember, any grape you find will work for this recipe, so go ahead and pick your favorite.

Grape Prep & Wood Infusion

The first steps to our recipe are related to the grapes.  I’ve visited my grapevines and selected grapes that our deep purple and firm.  Bringing them to the kitchen, I remove them from the vine, ensuring all stems are out, rinse under cold water and pat dry with a paper towel.  I’ve started my grill by lighting only one burner.  To that side, I’ve prepared a metal smoker box with wood chunks.  My grill needs to heat up to 250-275°F.  While it’s heating, I prepare a sheet pan with a single layer of clean grapes.  Then we’re ready to add wood flavor.

Two zone cooking on a grill or smoker is the easiest since the temperature will remain steady and you won’t need to constantly watch the grill.  After achieving a 250°F temperature, I place the sheet pan of prepared grapes on the unlit side of the grates.  The smoker box of chunks should be releasing a consistent smoke at this stage. Put the lid down and allow the grapes to infuse for about 20 minutes.  I then return to the grill and rotate the pan, lid down again, and allow to smoke for an additional 10-15 minutes.

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.  Positioning as close to the burner as you can get is best for the placement of the smoker box.

Dough Time

With the grapes smoking on the grill, I’m going to starting the dough for the flatbread.

Taking 2 cups of unbleached bread flour, I add it to a stand mixer bowl with a ½ teaspoon of kosher salt, whisking together.  In a measuring cup, I place 1 cup of warm water that is between 110-115°F.  I sprinkle into the water 1-1/2 teaspoons active dry yeast and wait 5 minutes for it to bloom.  Fitting my stand mixer with a dough hook, I start the mixer on low speed and gradually add in the bloomed water/yeast mixture from the measuring cup.  Turning up the speed on the mixer, I continue to knead the dough until it begins to ride up the dough hook, pulling away from sides of the bowl.

Taking a large bowl, I add 1 tablespoon of olive oil to the bottom and place some bread flour on a clean work surface to roll the dough out.

Removing the flatbread dough from the mixer bowl, I place the dough on the floured surface and begin to hand knead the dough into a ball.  I place the ball of dough into the oiled bowl, rolling the dough in the oil and up the sides of the bowl to ensure everything is nonstick.  Place the dough in the bottom of the oiled bowl, cover with a towel and place in a warm place to rise until double in size which will take about an hour.  Once risen, prepare a sheet pan with two tablespoons of oil, coating the pan’s surface with the oil using your fingers.  The oil will ensure the bottom of the flatbread crisps while cooking.

Simple Fresh Ingredients

Punch the dough down and place on the oiled sheet pan, stretching the dough out on the pan until it almost touches the sides.  Time for the fresh ingredients.  Start by slicing then tearing into pieces Brie cheese, placing over the top of the flatbread dough.  Sprinkle with fresh rosemary leaves.  Press the smoked grapes into the dough’s surface until all three ingredients cover most every spot of the dough.  Cover the dough with a cloth and allow the flatbread to rise a second time for another 20 minutes.  Then bake at 400°F until the cheese is bubbly and the bread surface is golden brown.  Remember, the grill works great for the flatbread cooking as well and for additional wood-fired flavor, use wood chunks at this stage as well.

Tasting Notes: Feel free to use other seasonal fruits and even vegetables from the wood-fired grill for this recipe.  Swap out the herb and cheese based on the main ingredient and you’ll have a versatile recipe for any seasonal food.

What’s your favorite flatbread recipe and featured flatbread item?  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®.

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SmokinLicious® Products Used in this Recipe:

Our custom split double filet wood chunk used in this blog

#woodchunks

Wood Chunks- Double & Single Filet

For more reading related to Smoked Grape Flatbread with herbs try these recipes

For more reading related to Smoked Grape Flatbread with herbs try these recipes

More delicious recipes to try:

-ADDING A SMOKY INGREDIENT FOR SAVORY CORN MUFFINS

-Crostini with Smoked Asparagus

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

Dr. Smoke- Awesome Smoked Grape Flatbread with Brie!

Dr. Smoke- Awesome Smoked Grape Flatbread with Brie!

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