September 2016


Getting ready for a grilled broccoli extravaganza!

Getting ready for a grilled broccoli extravaganza!

Grilling/Roasting Broccoli on the Grill

Ready to add a new flavour twist to your average Broccoli?  Then get your LP/Gas Grill ready and find out how easy this method is using wood chunks for great char flavour.  All you’ll need for this easy cooking experience is:

Equipment/Ingredients:

  • An LP/Gas grill of any brand or size.
  • Double” Filet wood chunks from SmokinLicious® Gourmet Wood Products
  • 2-3 Heads of Broccoli

Preparing the Grill

Adding special wood flavoring to your LP/Gas grill can be so easy by following these simple steps: make sure your grill is clean from significant grease build up.  Remove the grilling grates and determine how much space is between the diffuser and the grilling grate.  The diffuser is the plate covering the units gas burner (do not remove the cover).

Once you have the measurement select the SmokinLicious® wood chunk size that will best fit the area.  Based on your measurement, select either the Single Filet which is ~4 inches or the Double Filet which is ~2 inches.

Wood Preparation

Remove the cooking grates from the grill.  Then strategically place the wood chunks over the heat diffuser.   This is the metal piece covering the actually gas burner(s).   If the SmokinLicious® wood chunks are fresh, then you can add them directly to the unit without pre-soaking them.  If not, you may want to consider a lite soaking of about 15 minutes.

Wood chunks above diffuser

Wood chunks above diffuser

Today, I want my broccoli to just have the natural flavour of the wood so I’m using them un-soaked.  Know that you can add additional flavouring through the soaking process by soaking the wood in a liquid  like wine, beer, or juice.

Then replace the grills back over the SmokinLicious® wood chunks!  Make sure the grates are securely seated back on the unit.  If there is a lot of space on your unit between the diffuser and the grate you may want to consider a SmokinLicious® single filet or block item.

Now light the unit and set to a low heat setting. Bring the unit up to a temperature of about 180 degrees F.  Do not overheat the unit as the goal is to delay ignition of the wood.

Preparing the Broccoli

I slice up the broccoli head into what I call serving slices (you can get to make individual florets or larger sizes, totally up to you) and add them on the grill grates.  Keep in mind, you want to be able to move the finished product from the grill to the serving dish without too much issue.  The actual sizing of the pieces doesn’t matter as all sizes will take in the natural wood flavour.  It’s best to break down the head into florets in order to ensure charring on all portions of the broccoli.

Then I close the cover of the grill for the cooking/smoking process.

Cooking Process

Open the lid of the LP/gas grill after about 4-5 minutes of cook time.  Remember, your heat setting should remain on low.  You should see that the SmokinLicious®Double” filet wood chunks have ignited!  The burning of the wood will produce heat and smoke within the unit.  Open the lid every 5 minutes or so and move the broccoli florets around to make sure you have an even searing on each piece. 

After 7-10 minutes, the broccoli should be showing a color change due to the wood flavonoids infusion. You should see the charring on the outside of the florets as well as see the smoke being produced by the wood that is burning under the grate. I use these ‘hot” spots to move the food over them which will ensure complete “char” on the outside of each floret.

A great smoky taste to the finished result!

A great smoky taste to the finished result!

Final Product

All that’s left is to move the florets to a serving dish, add  some butter, salt and fresh ground pepper to complete the dish.  Feel free to experiment with different variations on a finish as everything is fair game.  Keep in mind too, that broccoli freezes really well, especially when broken down in to florets.  Be sure to take advantage of the growing season and freeze your finished wood roasted broccoli for use when fresh broccoli is unavailable.

Bon Bar B Que!

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Grilling/Roasting Broccoli on the Grill

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: LP/Gas Grill Technique

Cuisine: American

Yield: 2-3 heads of broccoli

SmokinLicious® products add a wood-fired, smoky taste to broccoli grilled with a LP/gas grill.

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 (do not remove the cover).
  2. Once you have the measurement select the SmokinLicious® wood chunk size that will best fit the area. Based on your measurement, select either the Single Filet which is ~4 inches or the Double Filet which is ~2 inches.
  3. Remove the cooking grates from the grill. Then strategically place the wood chunks over the heat diffuser. This is the metal piece covering the actual gas burner(s).
  4. Then replace the grills back over the SmokinLicious® wood chunks! Make sure the grates are securely seated back on the unit. If there is a lot of space on your unit between the diffuser and the grate you may want to consider a SmokinLicious® single filet or block item.
  5. Now light the unit and set to a low heat setting. Bring the unit up to a temperature of about 180 degrees F. Do not overheat the unit as the goal is to delay ignition of the wood.
  6. I slice up the broccoli head into what I call serving slices (you can get to make individual florets or larger sizes, totally up to you) and add them on the grill grates. Keep in mind, you want to be able to move the finished product from the grill to the serving dish without too much issue.
  7. Open the lid of the LP/gas grill after about 4-5 minutes of cook time. Remember, your heat setting should remain on low. You should see that the SmokinLicious® “Double” filet wood chunks have ignited!
  8. The burning of the wood will produce heat and smoke within the unit. Open the lid every 5 minutes or so and move the broccoli florets around to make sure you have an even searing on each piece.
  9. After 7-10 minutes, the broccoli should be showing a color change due to the wood flavonoids infusion. You should see charring on the outside of the florets and also notice smoke being produced by the wood that is burning under the grate. I use these ‘hot” spots to move the food over which ensures a complete “char” on the outside of the florets.
  10. All that’s left is to move the florets to a serving dish, add some butter, salt and fresh ground pepper to complete the dish. Feel free to experiment with different variations on a finish as everything is fair game.
https://smokinlicious.com/recipe/2016/09/23/grillingroasting-broccoli-on-the-grill/

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Purchase Products:

Wood Chunks- Double Filet

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Flank Steak Pinwheels with Ember Roasted Asparagus

Stuffed pinwheel assembly

Stuffed pinwheel assembly

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

Listen:

Ingredients:

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

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

Preparing the Flank Steak

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

Assembling the Pinwheels

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

Cooking the Pinwheels

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

Serve!

This is just one combination of flavors that work well with the flank steak and

Flank Steak Pinwheels with Cheese and Roasted Asparagus

Bon Appetit!

ember roasted asparagus.  Other winning combinations include artichoke heart, roasted red peppers, kale, even quinoa if you want to added a grain texture.

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

Bon Bar B Q

Dr Smoke and the Culinary Team

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Flank Steak Pinwheels with Ember Roasted Asparagus

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Entree/Beef

Cuisine: American

Yield: 4 servings

This super easy, super flavorful flank steak and asparagus recipe makes for a perfect summer meal.

Ingredients

Instructions

  1. First, pound out the flank steak with a meat mallet to help tenderize it. I like to coat my flank steak with olive oil, fresh ground pepper and kosher salt and place in plastic wrap to marinate for at least 6 hours but I prefer to marinate overnight. Once marinated, I can begin to assemble with the other ingredients.
  2. Lay out the flank steak and place the spinach leaves overlapping them as you go. Now take the halved asparagus stalks and layer them next. Last, load on the mozzarella cheese and then season with salt and pepper. Remember, if the mozzarella is not fresh, it will have some salt to it so be careful when adding additional salt.
  3. Now, starting on the long end of the steak, begin rolling inward, tucking in the filling as you go. Once completely rolled, take 6 inch lengths of pre-cut meat twine and tie around the rolled flank steak about every 2-inches. These sections will become the individual serving sizes. Cut the steak between the twine ties and lay each cut piece of steak on a baking sheet.
  4. Cook the pinwheels on a baking sheet or pan for approximately 30 minutes. Flank steak will render a lot of juice so you may want to use a roasting rack in the pan. Once the mozzarella cheese becomes golden brown, you’ll be ready to remove from the oven. Or, feel free to grill these about 4 minutes on each side. Let sit for 5-10 minutes then serve.
https://smokinlicious.com/recipe/2016/09/06/flank-steak-pinwheels-with-ember-roasted-asparagus/

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Purchase Products:

Wood Chunks- Double Filet

 

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