August 2016


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

Grilled Corn on the Cob Topped with Fresh Parsley

Grilled Corn on the Cob Topped with Fresh Parsley

Our culinary team has produced a two part video series outlining how we did this 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:

1- gas/lp grill

1-2 dozen ears of corn with husks

8-12 double filet Smokinlicious® wood pieces.  (We used Sugar Maple- any species will work- consult the flavor chart)

1- stick of butter

1/2 cup of fresh parlsey chopped

1 hour of fun grilling time, noise of the corn popping on the grill is free and will excite your guests!

Video one grill set up

Video two the cooking

 

 

BON BAR B Q

SMOKINLICIOUS®

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Wood flavoured grilled corn on an lp/gas grill

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Category: LP/Gas Grill Technique

Cuisine: American

Yield: 12-24 ears of corn

A SmokinLicious® seasonal favorite - grill roasted corn with a tasty hint of wood smoke flavor! Don’t let the darkened char mislead you. Just one bite into these kernels releases sweetness combined with smoky flavoring!

Ingredients

Instructions

  1. Remove the grilling grates and determine how much space is between the diffuser and the grilling grate. The diffuser is the plate covering the unit’s gas burner(s). Don’t remove the actual cover on the diffuser, just take the measurement. Once you have the sizing select the SmokinLicious® wood chunk size that will work best for your equipment. Most grill brands work well with the Double Filet Wood Chunk.
  2. While the LP/gas grill is pre-heating on a medium setting, start preparing the ears of corn by removing the outer husks and silks, then washing the corn cobs. We won’t be soaking the cobs as this adds too much steam or convection to the cooking process.
  3. Place 4-5 wood chunks on the diffuser then replace the grill grates over the SmokinLicious® chunks. Using a low heat setting, you want to maintain a temperature of about 180 degrees to cook the corn. Do not overheat the unit! We don’t want to ignite the wood too early!
  4. Only lift the hood to turn the corn and move them around to the various “hot” spots that have been created with the SmokinLicious® “Double” filet wood chunks. Keeping the hood closed will ensure that every cob gets infused with the wood’s flavour.
  5. It won’t be long before you’ll see that wonderful char start to encase each ear of corn as they cook with the grill’s heat and absorb the wood flavor of the chunks. Remember, I set my grill up with approximately 6 wood hot spots, allowing me to move the corn to ensure even charring.
  6. As the cooking process draws to an end, I add some fresh herbs directly to the cobs, in this case parsley drenched in butter. Once the ears are moved to a serving platter, I will add salt/pepper and additional butter.
https://smokinlicious.com/recipe/2016/08/25/wood-flavoured-grilled-corn-on-an-lpgas-grill/

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Purchase Products:

Wood Chunks- Double Filet

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CROSTINI WITH EMBER ROASTED ASPARAGUS

SMOKED ASPARAGUS CROSTINI

SMOKED ASPARAGUS CROSTINI

Its 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 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
  • 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 gentle 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.

Enjoy!

Bon Bar B Que

Dr Smoke and Team

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Crostini with Smoked Asparragus

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Appetizer

Cuisine: American

Yield: 4-6 servings

The SmokinLicious® kitchens knows that you will enjoy this recipe, featuring the delights of smoked fresh asparagus! A perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor.

Ingredients

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

Instructions

  1. 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.
  2. In a medium bowl, add the ricotta cheese and gentle mix to break down the cheese to a creamy state.
  3. Dice up the ember roasted asparagus and gently fold into the ricotta with the lime juice. Add fresh ground pepper to taste.
  4. Set aside the mixture and chop up the pimento and green olive. Place in a small bowl.
  5. Take a crostino, spread a thick coating of the ember roasted asparagus and ricotta mixture, and top with the diced pimento and olive.
  6. Once you have a serving tray full, you’re ready to serve!
https://smokinlicious.com/recipe/2016/08/05/crostini-with-smoked-asparragus/

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Purchase Products:

Wood Chunks- Double Filet

 

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’