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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

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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 bask

et, 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.

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.

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

Bon-Bar-B-Q!

 

Purchase Products:

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

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