Our homemade smoked bacon, lettuce and fresh tomatoes for our smokey BLT Salad

Our homemade smoked bacon, lettuce and fresh tomatoes for our smokey BLT Salad

 

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We know smoked bacon is a favorite which is why we wanted to include a great recipe for fresh produce you may have available.  This is our take on the BLT salad featuring smoked bacon, homegrown lettuce and tomatoes, as well as a homemade dressing and Naan croutons.  Don’t forget to check out our technique on smoking pork belly which is super easy and fast for the ultimate homemade smoked bacon.

Dressing First

I believe a salad is only as good as the dressing you top it with.  That is why homemade is so much better than any store bought, even those with limited ingredients and a claim to freshness.  Make it yourself and you can guarantee freshness and flavor.

To start our dressing for the smoked BLT salad, add 4 tablespoons of sour cream to a medium size bowl.  Now add 3 tablespoons of your favorite mayonnaise, a healthy grind of fresh ground pepper, a ½ teaspoon of minced garlic and ¼ cup of freshly diced chives.  To dilute the dressing so it can be poured, start with 3 tablespoons of milk or cream and whisk well.  Add additional milk or cream until you reach the consistency you prefer.

Crispy Bacon & Croutons

With the creamy chive dressing made, place in the refrigerator to chill while you begin the next steps for the smoked BLT salad.

If you have your smoked bacon ready, slice to the thickness you prefer.  Place the slices on a sheet pan and crisp in the oven at 350°F.  Timing for the bacon will depend on how crisp you want the outcome; plan 15 minutes for less crisp and 20-25 minutes for crispy.

While the bacon is cooking, take Naan and slice into small squares.  Coat the cut pieces with a bit of oil and toast in the oven with the bacon until crisp as well; about 15 minutes. Remove both the croutons and bacon and allow to cool until they can be handled.

Tasting Notes: Feel free to change to any favorite bread for the croutons.  Just be sure to toast in a single layer with a little oil until crunchy

Assembling & Plating the Salad

Once the dressing, Naan croutons, and crisp bacon are ready, it is time to assemble the other ingredients for our salad.  This starts with our homegrown lettuce.  I am using three types of lettuce: romaine, butter-crisp and red leaf.  Gently tear or cut into ribbons.  Add these to the center of a serving platter.  Along one side of the lettuce, place your Naan croutons and cut tomatoes.  For my tomatoes, I’m using homegrown cherry which only need to be sliced in half.  To the other side of the lettuce, I place the smoked crispy bacon which I diced.

As you can see, the components of the Smoked BLT Salad are very simple but highly flavorful.  Using fresh produce and herbs makes a big difference.  I prefer to plate the salad after mixing individual portions in a bowl and tossing with dressing.  Start by adding lettuce, smoked bacon, tomatoes, and croutons in a medium bowl.  Add the desired dressing – usually 2-3 tablespoons is perfect- and toss with tongs.  Then plate.  Tangy, smokey freshness is all yours!  Enjoy!

 

What is your favorite salad recipe featuring a smoked component?  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:

Our hand split double filet smoker wood chunks

#woodchunks

For more reading related smokey BLT salad and how to make homemade bacon!

For more reading related smokey BLT salad and how to make homemade bacon!

More recipes you might enjoy:

-SMOKED BACON ICE CREAM WILL BECOME YOUR NEW FAVORITE!

-WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD

-SMOKED PEAR SALAD WITH GORGONZOLA- SWEET & SAVORY GOODNESS!

 

Dr. Smoke- You followed our smoked homemade bacon, how bout making a smokey BLT Salad?

Dr. Smoke- You followed our smoked homemade bacon, how bout making a smokey BLT Salad?

Jamón ahumado en la parrilla de gas hecho fácil siguiendo algunos consejos

Jamón ahumado en la parrilla de gas hecho fácil siguiendo algunos consejos

Jamón ahumado en la parrilla de gas

Si que prepare jamón para unas vacaciones como Pascua, Navidad o Año Nuevo, para un brunch formal o incluso para un evento especial familiar como una reunión, bautizo o fiesta de compromiso, puede tomar esta carne y hacerla mucho más.  Aun si el jamón que compra ya ha sido ahumado, puede hacerlo suyo con nuestra técnica sencilla para ahumar en una parrilla de gas utilizando un método de cocción de dos zonas.

Prepara su parrilla de gas y compra un jamón mientras se doy los pasos fáciles para ahumar un jamón en la parrilla de gas con trozos de madera.

Grandes ingredientes para un gran glaseado

Muchos de los jamones ahora vienen con una variedad de etiquetas, así que es importante que los distinguimos. Los jamones curados húmedos ya están ahumados, pero aún deben cocinar para matar microbios si están etiquetados como “cocineros antes de comer” o necesitan algo de cocción si están etiquetados como “cocidos”.  Estos son generalmente para la compra en su entero, medio o jamón hueso de pierna.  Los jamones curados en seco se han curado en una gran cantidad de sal y por lo general necesitan ser empapados en agua helada antes de cocinar, lo que elimina gran parte de la sal por lo que es más comestible.  El jamón fresco no se cura y no se cocina.

No importa a cualquier tipo de jamón, necesitará un glaseado para dar a sabor a la carne.  Para mi jamón, estoy haciendo un glaseado de albaricoque-dijon que es tan sabroso y simple.  Para mi glaseado necesitará los siguientes ingredientes:

  • 1/2 taza de conservas de albaricoque
  • 1/2 taza de miel
  • 2 cucharadas de azúcar morena
  • 1 cucharada de mostaza al estilo dijon
  • 1-1/2 cucharaditas de salsa Worcestershire
  • 1/2 cucharadita de salsa de soja
  • 1/2 cucharadita de pimentón, prefiero el estilo español
  • 1/4 de cucharadita de pimienta de cayena
  • 1/4 de cucharadita de pimienta negra
  • 1/2 cucharadita de canela
  • 1/8 cucharadita de clavo molido

En un tazón mediano, combine los ingredientes del glaseado y mezcle bien.  Refrigere hasta que lo necesite.

Ahúme primero

Todos nuestros ingredientes de albaricoque se mezclan y listos para baste nuestro jamón.

He discutido los diferentes tipos de jamón y que la mayoría en los supermercados están precocinados, a menudo, usted encontrará que son ahumados también.  No deje que esto se impida ahumar la carne en su propio.  Para empezar, tendrá que recortar la grasa que está presente en el jamón pre ahumado.  Eso significa, recortar dentro de pulgada y media.  Recuerde, el vapor de humo no penetrará a través de la grasa.  Después de recortar, tendrá que hacer cortas en la carne en un diseño ajedrezado. Esto se hace mediante la producción de cortes de cuchillo de aproximadamente 1/4 de pulgada de profundidad primero en la vertical y luego horizontalmente, dejando alrededor de 1 pulgada de espacio entre los cortes

Preparando la parrilla de gas

Para esta receta en nuestra parrilla, utilizamos un enfoque de dos zonas; calor aplicado debajo del trozo de madera filite unico de SmokinLicious para ahumar y sin calor debajo del jamón.

Después es hora de preparar la parrilla de gas. Encienda los quemadores en un lado de la parrilla y ajuste a fuego alto medio. Mantenga una temperatura de cocción de unos 275 grados Fahrenheit. Deje la otra mitad de los quemadores fuera, ya que será el área de cocción para el jamón. Esto se conoce como una configuración de cocina de dos zonas. Coloque 2 trozos de madera de filete único de SmokinLicious® directamente en el escudo térmico del quemador encendido. Estos calentarán y emitirán el vapor y dar sabor al jamón. El tiempo total de cocción del jamón de esta manera será de unos 30 minutos. El jamón se colocará en la mitad fría de la parrilla con el lado plano del jamón en la rejilla.

Después de 30 minutos, tome dos hojas largas de papel de aluminio y coloque el jamón en la lámina. Tome su glaseado y cubra el jamón con aproximadamente la mitad de la mezcla. Ahora, dobla la lámina alrededor del sellado del jamón en la parte superior. Coloque el jamón envuelto en papel de aluminio en el lado frío de la parrilla e inserte un termómetro de carne en la carne al menos a 1 pulgada de distancia del hueso si tiene un corte de jamón deshuesado. Cocine hasta que el termómetro lea 130 grados Fahrenheit. Cada 15 minutos, cepilla el jamón con glaseado goteando que se han recogido en la parte inferior de la lámina. Después de cocinar a 130 grados Fahrenheit, retirar el jamón de la lámina, escurrir el glaseado residual de nuevo en una cacerola con el glaseado restante sin cocinar que había reservado y dejar que se caliente a fuego lento.

Paso final a la piel crujiente

Coloque el jamón desenvolver en la parrilla caliente para crujiente la piel externa. ¡Ten cuidado de no cocinar demasiado!

Después de retirar de la lámina, hay un último paso antes de servir.  La piel requiere sólo un poco de crujiente que se hará en el lado caliente de la parrilla.  Coloque un lado del jamón en el lado caliente de la parrilla permitiendo que los azúcares de glaseado se caramelicen durante unos minutos por lado.  No haga el lado plano del jamón y no permita que los azúcares se quemen.  Una vez hechos los tres lados, retírelo a una tabla de cortar y corte.  Sirva el glaseado residual en el lado.

Se da simplemente maneras de traer sabores de leña excepcionales a sus alimentos favoritos.  Comparte sus fotos y sus comentarios suscribiéndote a nuestro canal.  Síguenos y obtén consejos, técnicas, recetas y la ciencia detrás del fuego.

Productos SmokinLicious® utilizados en esta receta:

Trozos de madera: Filete único

Foto de nuestros trozos de madera especial usó en jamón ahumado

#trozosdemadera

 

 

 

 

Chunk hombre: Para más lecturas relacionadas con jamón ahumado en la parrilla de gas

Chunk hombre: Para más lecturas relacionadas con jamón ahumado en la parrilla de gas

Dr. Smoke- ¡pruebe jamón ahumado en la parrilla de gas!

Dr. Smoke- ¡pruebe jamón ahumado en la parrilla de gas!

Our Wood Fired Mandarin Oranges on the grill, with the batter and the final frosted cake

Our Wood Fired Mandarin Oranges on the grill, with the batter and the final frosted cake

Did you say Wood Fired Mandarin Orange Cake? Click To Tweet

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Desserts on the grill!  Whoweey!  There is nothing like a sweet influenced by smoke.  Whether you do the cooking on the grill with wood or a traditional smoker, desserts become extra special.

This time, mandarin oranges are going into a cake that will be completely baked on the grill.  Purchase a bag of mandarin oranges and let me introduce you to a new way of enjoying cake!

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Using our Homemade Bacon, try this smoked bacon potato cheddar round for a yummy meal or snack!

Using our Homemade Bacon, try this smoked bacon potato cheddar round for a yummy meal or snack!

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Smoked Bacon Potato Cheddar

At SmokinLicious®, we understand how much people love bacon, especially the smoked version.  That’s why we encourage you to make your own smoked bacon using a pork belly between 3-5 lbs.  This amount will provide for more than a few great recipes as well as enjoyment by the slice.  You can find our method of making smoked homemade bacon here.

For this recipe, I’ll be incorporating 1-1/2 pounds of my smoked bacon with potatoes, sharp white cheddar cheese for a simple, flavorful savory round that can be used for breakfast, as a dinner side dish, or an entrée on its own, as it certainly is hearty enough.

Just 3 Primary Ingredients

This is a super easy recipe from an ingredient standpoint.  It does, however, take a bit of preparation of the ingredients to make the round come out perfectly.

Start by taking your previously smoked pork belly which has become perfectly smoked bacon and make ½-inch thick slices that will be diced.  You’ll need a total of 1-1/2 pounds of diced smoked bacon.  Now take roughly 5 medium sized potatoes, wash them well and pat dry with paper towels.  Slice them by hand into thin slices or use a food processor equipped with a slicing disk or use a mandolin slicer.  Next, you’ll need approximately 1 pound of sharp cheddar cheese – I prefer white versus yellow – grated.

For making the round I use a large spring form pan which is 9 to 10-inch, with the bottom lined in parchment paper.  You can oil the parchment round and the sides of the pan to prevent sticking if your pan is not non-stick already.

Assembly

Begin with the sliced potatoes and start to layer them in a circular pattern in the pan.  Overlap slightly to ensure no leakage.  Now sprinkle a layer of grated cheddar cheese.  Sprinkle a layer of diced smoked bacon.  Then repeat this sequence until all the ingredients are used up, ending with the cheese bacon layer.

Bake or Grill the Smoked Bacon Potato Cheddar Until Tender

I like to place my filled spring form pan onto a sheet pan to ensure if anything leaks out of the pan, it has a place to land.  Ideal cooking temperature is 350°F and can be done in the oven or on the grill.  If using the grill, be sure to cook using a two-zone setup that will put the pan on the unlit side of the grill.   Cooking time will range between 35-45 minutes.  You’ll know this is cooked, when the top browns nicely and the base potatoes are tender.  Use a knife tip to test for tenderness.

Let cool for just a few minutes, then release the spring form ring.  Move the cooked round to a platter and slice either in squares or pie slices.  Most definitely, this is hardy enough to fill you up and give you the great flavor of a meat pie but with the great flavor of smoked pork that elevates this for popularity!

Tasting Notes: Consider changing up the flavors of this round by including caramelized onions, diced peppers, mushrooms, etc.  I prefer not to add seasonings or herbs to allow the purse flavors of the smoked bacon to come through but certainly you can add as you like.

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:

Our hand split double filet smoker wood chunks

#woodchunks

Wood Chunks- Double or Single Filet

For more reading related to Smoked bacon potato cheddar round and other recipes see our directory of others.

For more reading related to Smoked bacon potato cheddar round and other recipes see our directory of others.

More recipes you might enjoy:

-SMOKED BACON ICE CREAM WILL BECOME YOUR NEW FAVORITE!

-The Tastiest Spuds Ever!- The Breakfast Potato Takes on Smoke!

-SMOKED POTATO CURRY-  SMOKINLICIOUS® STYLE!

FUN & EASY TO MAKE, A TREAT TO EAT!- HOMEMADE SMOKED BACON

Dr. Smoke- make our homemade smoked bacon potato cheddar round for a great snack!

Dr. Smoke- make our homemade smoked bacon potato cheddar round for a great snack!

Our Snow Pea Cucumber Salad kissed by smoke adds a delicious flavor to this spring salad.

Our Snow Pea Cucumber Salad kissed by smoke adds a delicious flavor to this spring salad.

SMOKED SNOW PEAS WITH CUCUMBER SALAD Click To Tweet

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With four select ingredients readily available throughout the year, you can make this flavorful and healthy salad anytime of the year.  Perfect on its own for lunch or as a side dish to beef, pork, poultry, and fish, you’ll find your own variations to keep it unique.

(more…)

Our Smoked Bacon Jam recipe a tasty spread for any meal!

Our Smoked Bacon Jam recipe a tasty spread for any meal!

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I love introducing you to options with a common food item that you may have never thought of.  Bacon, especially the smoked variety, is something that can be easily incorporated into so many recipes as either the star ingredient or a featured player. Be sure to check out my technique for curing and smoking your own bacon which is easy and by far, more delicious than any store-bought bacon.

Most definitely, today’s recipe has bacon in the starring role- Smoked Bacon Jam!  I consider this the perfect recipe for an easy appetizer and recommend you keep a jar or two around during the busy holiday period or for those spur-of-the-moment guest pop ins.

Rendering Smoked Bacon

Start with 1-1/2 pounds of smoked bacon, preferably your own smoked bacon, and cut it crosswise into 1-inch pieces. Place the cut smoked bacon pieces into a large skillet placed over a medium-high heat.  Cook, stirring occasionally, until the fat renders and the bacon is lightly browned (about 20 minutes).  With a slotted spoon, transfer the cooked bacon to paper towels and drain.  Pour off all but 1 tablespoon of fat from the skillet and add 2 medium yellow onions that have been diced small and 3 cloves of garlic that have been peeled and smashed.   Cook the onion and garlic until translucent, about 6 minutes.  Add ½ cup of cider vinegar, ½ cup packed dark brown sugar, ¼ cup pure maple syrup, and ¾ cup brewed coffee.  Bring the mixture to a boil, stirring and scraping up the browned bits from the pan.  Add the previously cooked smoked bacon and stir to combine.

Slow Cooking Makes It Perfect

Here is the step that ensures a jam-like consistency.  Time to transfer the mixture to a 6-quart slow cooker and cook on high, uncovered, until the liquid becomes syrupy.  This will take about 3-1/2 to 4 hours.  If you don’t have a slow cooker, you can cook it in the oven until the consistency is reached using a temperature of 300°F.  Once ready, transfer the mixture to a food processor and pulse until coarsely chopped.  Let it cool, then refrigerate in airtight containers for up to 4 weeks.

Don’t forget, in addition to making a great appetizer for guests, this is a super hostess or holiday gift.  Simply add your favorite bread, baguette, even pancakes, and enjoy!

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®.

Our hand split double filet smoker wood chunks

#woodchunks

SmokinLicious® Products used for this recipe:

Wood Chunks- Double or Single Filet

For more reading related to

For more reading related to Smoked Bacon Jam. with how to smoke your own bacon- try these recipes

More recipes you might enjoy:

-SMOKED BACON ICE CREAM WILL BECOME YOUR NEW FAVORITE!

-GRAPE FLATBREAD SAVORY MEETS SWEET WITH A TOUCH OF LIVE FIRE

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

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

Dr. Smoke

Dr. Smoke- Smoked Bacon Jam is a perfect way to use your left over Bacon!

We are roasting garlic in an iron skillet over hot embers

We are roasting garlic in an iron skillet over hot embers

Roasting Garlic In An Iron Skillet- Quick and Easy Click To Tweet

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

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

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

Grill Preparation

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

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

Adding Wood for Flavor

Grand Sapore wood chips added to skillet

Grand Sapore® wood chips added to skillet

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

Adding the Garlic

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

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

Ember Roasting Cooking Technique

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

Wood embers ignite garlic

Wood embers ignite garlic

The Break to Garlic Heaven

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

Bon Bar B Que!

 

Purchase Products:

Wood Chips- Grande Sapore®

Dr. Smoke- try this simple technique for roasting garlic!

Dr. Smoke- Give it a try! Roasting garlic in an iron skillet is a snap!

 

 

 

 

 

 

For more reading related to

For more on ember cooking, here’s a few recipes to try out!

 

 

 

 

 

 

Simply Delicious- Ember Cooked Sweet Peppers!

Ember Fired Eggplant Feta Tart – A Mediterranean Delight!

You Have to Try This!- Fire Roasted Leeks with Goat Cheese

Guacamole asado hecho con aguacates asados para un toque único. ¡En una manera sencilla, impresione a sus invitados!

Guacamole asado hecho con aguacates asados para un toque único. ¡En una manera sencilla, impresione a sus invitados!

Aguacate está lleno de grasas saludables, 4 gramos de proteína y 975 miligramos de potasio que es casi el doble que un plátano. Con 18 de los aminoácidos recomendados en el consumo diario, aguacate es una fruta súper.

Pensamos que tomaríamos este favorito de frutas y añadiríamos un nivel de sabor para sus recetas de aguacate por asado de madera el aguacate.Este sencillo paso aportará todos los beneficios nutricionales de la fruta con un nuevo sabor audaz.

Ingredientes frescos

Una vez que haya asado de madera sus aguacates en una parrilla de gas o carbón (consulte nuestra publicación en esta técnica), debe recoger los siguientes ingredientes:

  • 3 aguacates asados
  • 1 diente de ajo finamente rallado
  • 1 pimiento serrano o jalapeño finamente picado
  • 1/4 de cebolla blanca, finamente picada
  • 2 cucharadas de jugo de lima recién exprimido
  • 1 cucharada de cilantro picado
  • 1 cucharadita de sal kosher

Además de los ingredientes,necesitará una licuadora o la mano y el mortero.Prefiero el mortero y la peste para poder controlar el nivel de puré que se produce a cada ingrediente.

Poniendo en capas el sabor

Primero, es necesario triturar la carne de aguacate asado. El mejor guacamole tiene algo de calidad gruesa, así que tenga esto en cuenta cuando estés triturando la carne. Cuando el aguacate está machacado, agregue la pimienta y combínelo también. Puede seleccionar cualquier pimienta si desea calor o no. Si prefiere un guacamole que no tiene sabor picante, añade un pimiento dulce.

Después del aguacate y la pimienta se mezclan, es hora de agregar los otros ingredientes. Agregue primero la cebolla picada seguida de jugo de lima, cilantro y sal. Combine todo bien, asegurándose de que los trozos no sean demasiado grandes para cualquiera de los ingredientes.

¡Prepáranse para servir el guacamole asado!

La mejor parte del guacamole asado es como simple que es hacerlo, sin embargo, los sabores son tan frescos e intensos. Después todos los ingredientes se combinan, recoger todo el contenido del mortero o licuadora y colocar en el plato de servir o tazón. Me gusta rematar mi guacamole con un poco de pimentón ahumado para que tenga un poco de color. Ten en cuenta que no necesita usar esto con chips de tortilla. Este es un excelente ingrediente para una hamburguesa o sándwich de pollo asado y aun funciona bien con ensalada de verduras. Encantará cómo el sabor de la madera añade otra dimensión a esta comida favorita.

Esperamos que hayas encontrado inspiración con esta receta. Nos encantaría ver sus fotos de esta receta. Deja un comentario y suscríbelo. Sigue siguiéndonos mientras lo traemos consejos, técnicas y recetas innovadoras sobre cómo trabajar con madera para cocinar, asar a la parrilla y ahumar.

Chunk hombre: Para más lecturas relacionadas con guacamole asado.

Chunk hombre: Para más lecturas relacionadas con guacamole asado.

 

Otras recetas que puede disfrutar:

-Vieiras selladas calientes

-Crostini con espárrago ahumado

-Costillas cortas ahumados de carne de res con adobo de soya

Productos SmokinLicious® utilizados en esta receta:

Foto de nuestros trozos de madera especial usó en filete flanco enrollado

#trozosdemadera

Trozos de madera: “Doble” filete

Dr. Smoke "No digan a sus invitados como lo hizo. Este es nuestro ingrediente secreto."

Dr. Smoke “No digan a sus invitados como lo hizo. Este es nuestro ingrediente secreto.”

Our Finished Smoked Meatballs Greek Style done on a Kettle Grill!

Our Finished Smoked Meatballs Greek Style done on a Kettle Grill!

 

Try Smoked Meatballs Greek Style on the Kettle Grill! Click To Tweet

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Although I love Italian-style meatballs with traditional red sauce as a sandwich, I’m going to change up the flavors by making a Greek version.  Then I’ll smoke my meatballs on the charcoal grill using charwood, which is a partially charred hardwood from SmokinLicious® that still retains a core of uncarbonized material to release wood flavorings.

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Smoked Banana Bread so much flavor beyond the regular recipe

Smoked Banana Bread so much flavor beyond the regular recipe

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Let’s make Smoked Banana Bread

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