I’ve got another great recipe for wood fired beets that will provide a quick way to prepare a fabulous beet hummus for guests, bring-a-dish parties, or just as a great snack for your own family. Wood fired flavor will come from the gas grill equipped with wood chunks using a two-zone cooking method. The outcome is a full flavor, beautiful beet hummus color to delight all who have the pleasure of partaking in this treat. Just one good size beet will do the trick but I always do an extra to keep around.
Join me at the grill as we make ricotta and smoked beet hummus.
Beet Preparation
#freshbeets
It’s so simple to prepare beets for the grill to roast and smoke. Simply trim the leaf stalks off and wash the beets well under water. Pat dry and then wrap in aluminum foil leaving the upper portion of the foil open to allow the smoke vapor in. That’s it! I like to put my foil wrapped beets on a ¼ sheet pan to make it easy to add and remove from the grill. This will be a two-zone grill set up so while I’ve been preparing the beets, I’ve preheated my grill to medium-high using only ½ the burners and added a smoker box with wood chunks to the side that will be hot. Wait for full temperature and the wood chunks to smoke, and you’re ready to add the beets.
Tasting Notes: It is not necessary to foil wrap the beets but you will need something to put the beets on otherwise you’ll have purple beet juice all over your grill.
Two-Zone Grill Smoking
#twozonecooking
With the washed fresh beets wrapped in foil, it’s time to let them grill roast as well as smoke. I’ve placed three hardwood chunks in a metal smoker box to add smoke vapor to the beets. My beets are placed on the unlit side of the grill while the smoker box is on the hot side. After about 75 minutes, these are tender and smoky. Remove them from the grill and allow to cool until they can be handled. Using a paper towel, begin peeling the skin from the cooked beets. Using a paper towel will protect your hands from becoming purple from the beet juice, a common problem when working with beets.
Tasting Notes: I’ve elected to use wood chunks as I find the provide for greater smoke vapor and don’t require any additional wood to be added to the smoker box. You certainly can use wood chips but note, you may need to replenish these during cooking.
A Bright and Flavorful Hummus
#beethummus
With the beet grilled and smoked, it’s time to add the ingredients for our hummus. Start by adding one 15-1/2 ounce can of chickpeas that have been rinsed and drained to a food processor bowl. Then add 1/3 cup of well mixed tahini, ¼ cup fresh lemon juice, ¼ cup ricotta, 1 garlic clove finely grated, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, and ¼ teaspoon ground coriander to a food processor and process until smooth. Remember, the smoked beet will add a sweet flavor so adjust seasonings after that step.
With the other ingredients processed for the beet hummus it’s time to bring in the wood fired beet flavor. Cut one smoked beet into 8 pieces and add to the processor bowl and process until well combined and smooth. Taste and adjust seasoning as needed. Transfer the hummus to a serving dish, sprinkle with fresh mint and a drizzle of olive oil. Serve with your choice of sides – vegetables, pita wedges, won-ton chips, crostini, crackers – whatever fits your need. This is easy to keep on hand for when you need a quick cocktail accompaniment or just want a great, healthy snack. You’ll love the festiveness of the bright purple-pink hue which makes this a stand out dish.
What’s your favorite recipe for beets? 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®.
By our stove top smoked chives techniques we will be adding a pinch of smokey flavor to these wonderful bright green chives
STOVE TOP SMOKED CHIVES FRESH FROM THE GARDEN
Fresh chives are in season so why not do something different with this wonderful herb and try your hand a smoking them! One of the easiest methods for controlling the heat and smoke level to a delicate item like herbs is to use a stove top smoker or stove top smoker set up with a cast iron pan. The point of smoking the chives is to add a depth of flavor to any recipe.
INGREDIENTS:
A stove top wood smoker or cast iron pan with an insert pan for the chives and a lid
Be sure your smoker base pan of the stove top smoker unit or of your cast iron pan is clean of any previous wood chips or food scraps. Add the SmokinLicious® Wood Products Minuto® Smoker Wood Chips in Size #6 in the base of the unit or skillet, about a dessert plate full of chips. Be sure to select a wood flavor that will not overpower the chives flavor. My choice is Sugar Maple. The chips should be left dry as stove top techniques work best with dry wood product.
HEATING THE PAN:
After adding the wood chips turn the heat level of your stove to medium. Put the cover of the unit on or a lid on the pan and let the chips begin to smoke. On the stove top unit, keep the vent top open about ¼ turn. You can alter the position of the lid on a skillet so it isn’t air tight. Remember, you’ll want to trap most of the smoke into the unit or pan. Once you see smoke vapor exit the vent, it’s time to add the chives.
Putting the chips in the bottom of the pan
PREPARING THE CHIVES:
Gently wash the chives and trim the bloom heads of the stalks as well as any dry bottoms. Pat the chives dry and place in the food pan.
SMOKING PROCESS:
Using a stove top smoker will be the easiest way to get smoke flavor to each chive as the food pans have evenly placed vent holes to ensure great flavoring to every part of the food item. Maintain a temperature of about 150°F to ensure that you don’t burn the chives. About 10 minutes into the infusion, check the chives by lifting off the cover and see if they have taken on a golden hue. If so, you’re about ½ way there! At this point, the chives will begin to lose moisture and become similar to a dried herb.
After about 20 minutes, you’re ready to remove the chives and start on the next batch. Once the smoking process is finished, starting thinking of all the uses for this flavorful smoked herb. Be sure to check out our recipe postings to give you inspiration. Please try using our stove top smoked chives technique on this seasonal herb for a wonderful smokey flavor.
Your diet likely doesn’t consistent of many root vegetables and I can guarantee that if you have kids, they may not have tried more than a carrot for a root vegetable. I’m going to introduce you to parsnips which is one root vegetable that when grilled, takes on a flavor very similar to French fries.
That’s why I’m calling this recipe my Smoked Parsnip Fries with Spicy Honey Glaze. As easy to prepare as it’s cousin the carrot, parsnips take no time at all to prepare and smoke on the grill. Go to the market and get yourself about 2 pounds of this lesser used vegetable and let’s convert you from the potato to the parsnip!
Got 5 Minutes?
#grilledparsnips
Just like carrots, likely the more popular root vegetable, parsnips grow as a tuberous root and can be eaten raw, though most people prefer to cook them. Once mature, they are harvested and sold in the grocery stores. I do a simple end trim and peel them with a vegetable peeler. Next, I cut them into 3-inch lengths and the width of an average potato French fry. I then toss them with ¼ cup of oil – I’m using avocado oil but you can also use olive, almond, walnut, grape-seed or similar high heat oil – and kosher salt and fresh ground pepper. Now they’re ready for the grill.
Tasting Notes: When selecting parsnips, it’s important to look for ones that have a smooth surface with no cuts or indentations. Because they are a root vegetable, it’s important to rinse them well under water before preparing.
Two-Zone Grill Smoking
#twozonecooking
The best method of cooking our pre-cut parsnips is on a sheet pan. This will ensure that the cuts of parsnip get equal browning and tenderization. Just like roasting in your oven, I’ll be using a higher grill temperature of 400-425° F on my gas grill. Total cooking time should be roughly 45 minutes to tenderize the parsnips. For added flavor, I’ve included three double filet wood chunks to a metal smoker box. These usually have wood chips added to them but I’ve found wood chunks much easier with less mess and no need to refill with more wood.
I’m using a traditional two-zone setup that involves using ½ the burners of my unit set to a medium-high setting and ½ the burners are left off. The smoker box will go on the hot side of the grill while our sheet pan of pre-cut parsnips will go on the cold side. Half way through cooking time I rotate the sheet pan to ensure even browning. That’s it!
Grilled Parsnips Glaze ‘Em for Added Flavor
While the parsnips are turning golden and tender on the grill, it’s time to start on the glaze. Begin by melting 2 tablespoons of unsalted butter in a small saucepan. Add two chiles or ¾ teaspoon of crushed red pepper flakes, one tablespoon of apple cider vinegar, and 1 tablespoon honey. Stir the parsnips occasionally until the glaze holds together well. Set aside and go to the grill and check on the grilled parsnips. When tender and golden brown, remove from the grill. The wood chunks will be 100% carbonized. I’ll like to save these to use in my charcoal grill as a charwood fuel product for a natural charcoal.
#grilledparsnips
With simple trimming and peeling, these grilled parsnips become even more flavorful when wood flavored on the grill. Two zone cooking makes it easy to step away while the parsnips cook giving you plenty of time to make the great spicy honey glaze to finish off perfectly grilled parsnips.
Remove the parsnips from the grill, place on a serving platter, and drizzle the spicy honey glaze over the parsnips when ready to serve. Today’s Smoky Grilled Parsnip Fries are going beside a ground chuck burger for more of a traditional taste of burger and fries.
What’s your favorite parsnip 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®.
RADISH SALAD WITH A WOOD-FIRED FLARE- it will totally change the taste. Try some in a refreshing salad for extra flavor
STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE
The peak season for radishes is April thru July so I’m taking advantage of this great seasonal vegetable and putting them on the gas grill with some wood chunks to smoke up the flavors. I’ll first provide you my technique for bringing a wood flavor to these red beauties on a traditional gas grill, then I’ll use the finished product in a smoked radish and cannellini bean salad that is perfect as a side dish or for those vegetarians, add some non-animal protein to be a main dish favorite. Let’s get started!
Using an LP or natural gas grill makes this such an easy yet highly flavorful way to add wood-fired flavor to radishes. First, I heat my grill using all burners (I have 4 total on my unit). I add 2 double filet wood chunks from SmokinLicious® to one of the heat tents of the grill. Heat tents diffuse the heat evenly throughout the grill area. These also go by names such as flame tamers, diffusers, flavor bars. Once the grill is to temperature, I will leave the burner with the wood chunks on medium and add my grill pan insert to the grill. A vegetable pan ensures the radish pieces won’t fall thru traditional grill grates and allow for more even cooking and smoke flavor.
How To Purchase & Clean Radishes
When purchasing radishes look for plump, firm and smooth ones without any cracks or blemishes. If purchasing with the greens intact, know they should be used within 2 days. Those purchased in plastic bags remain fresh for up to a week. My preparation of the radishes is very simple. I remove the green leaves and stems – remember, these are highly nutritional as well so they can be added to a mix leaf salad or in a smoothie – and cut away the stem head and pointed tip. Then wash the radishes well in a colander making sure all signs of dirt are removed since these are a root vegetable. Pat dry and then cut into thin wedges as this sizing will be needed for my smoked radish and cannellini bean salad recipe. Now, off to the grill which should be hot and ready to go.
True Wood Flavor Even On A Gas Grill
With the radishes cut into thin wedges and placed on a vegetable tray, mine is the vegetable tray insert for the Stōk® grill system, I’m ready to place the insert on the grill. First, I keep the burner that the wood chunk pieces are on lit as well as the burner next to that one. The other two burners are turned off as I will use the accumulated heat to cook the radishes in an indirect method. Closing the grill hood allows the radishes to tenderize and infuse with wood smoke vapor. I am looking for these to be tender but still have a bit of bite to them.
Gather Your Ingredients
Now that my radish wedges are tender and full of wood-fired flavor, it’s time to remove them from the grill, allow them to cool and begin assembling our RADISH SALAD WITH A WOOD-FIRED FLARE. Here’s what you’ll need for this recipe:
2 bunches of radishes that have been smoked in thin wedges
2 scallions, thinly sliced
3- 15 ounce cans of cannellini beans, rinsed
¾ cup oil cured black olives, pitted & quartered or you can use standard canned pitted black olives
Blending The Dressing
In a blender, combine the anchovies, oil, capers, and 1 cup of parsley and blend until a coarse puree forms. Transfer this blended mixture to a large bowl; mix in ¼ cup vinegar, and season with salt and fresh ground pepper. You can add more vinegar if the mixture appears dry but usually the recommended amount is perfect.
Bringing It Together for RADISH SALAD WITH A WOOD-FIRED FLARE
Our puree mixture will be the dressing for our salad. Once the puree mixture is added to a bowl it’s time to bring in all the other aromatics. First, add the smoked radish wedges followed by the scallions, beans, olives and remaining 1-1/2 cups of parsley and toss well to combine. Despite having both anchovies and capers in the mix, this is not a salty tasting bean salad so those with sodium concerns can relax and enjoy.
We’ve taken our previously grilled and smoked radish wedges flavored with SmokinLicious® double filet ash wood chunks, and produced a rich, flavorful bean salad packed with the flavors of fresh parsley, olives, and layered in flavors from capers and anchovy. This salad can be made 4 hours ahead, covered, and chilled until ready to serve. It is the perfect compliment to fish, poultry, and steak. For a vegetarian take, add hard-boiled egg or tofu. We’ve even added seasonal strawberry and grapes, as fruits add a nice sweet level that works very well. Take advantage of seasonal radish’s high nutritional value, and put your take on this great recipe.
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One of the favorite Spring vegetables that certainly don’t have a long fresh season around my area, asparagus is know for its fiber and its diuretic quality since it is 93% water. Although it certainly is a star vegetable to grill, I’m taking it to the healthy side and preparing a wrapped asparagus without all the fat, sodium, and calories of bacon or prosciutto wrapped.
This is a super flavorful twist of carrot and puff pastry that is perfect for a dipping sauce. Fresh asparagus comes to life when we wood-fire it on the gas grill with wood chunks for added flavor. When done, you’ll never miss the bacon as this is a meaty, satisfying take on the wrapped asparagus theme. Now, get your bunch of fresh asparagus and learn this healthier version of wrapped asparagus wood-fired!
Vegetable Prep
#asparagusspears #Carrots
First, start this recipe by trimming the ends of one bunch of asparagus. Peel and end trim 3 medium size carrots. Using a vegetable peeler or mandolin, produce thin peels of carrot, figuring about 2 peels per asparagus spear. Add water to a small saucepan and bring to a boil. Blanch the carrot peels in the water for about 30 seconds just to soften. This will make for an easier time of wrapping the carrots around the asparagus spear. Remove the carrot peels to a colander then place on paper towels to remove excess water.
With the vegetables prepared, it’s time to work on the puff pastry. After thawing two sheets of puff pastry according to package directions, place one sheet on a cutting surface and cut ½-inch strips of pastry. After that, take one egg and one teaspoon of water and beat together to produce egg wash. This will be used to hold the ends of the puff pastry to the asparagus spear.
Asparagus Twists
Starting at the asparagus tip, begin wrapping one strip of puff pastry around the asparagus spear securing the ends in place with a bit of egg wash to the underside of the pastry. Each spear will take just one puff pastry strip. Be gentle with the pastry as the warm temperature of your hands will cause the pastry to begin stretching. If you should have any excess, simply trim the end off.
#puffpastry with #carrotpeel
With the puff pastry strip in place on the asparagus spear, time to add the pre-blanched carrot peel. Each spear will take about two carrot peels, depending on the length. Starting on the tip end of the asparagus, begin wrapping the carrot peel in the space left by the pastry. Fold the carrot end under the pastry when you reach the ends. Once all the spears are wrapped in pastry and carrot, brush the entire spear with egg wash. Next, gently sprinkle grated Parmesan cheese over the surface of the stalk, then sprinkle with white sesame seeds. Lay on a foil lined sheet pan in preparation for the grill.
Tasting Notes: Other options for wrapping the asparagus spears include using a purple carrot either in place of or in addition to the traditional orange to give more visual appeal. Also, you can use zucchini or sweet potato peels too.
With all the asparagus spears wrapped in carrot and puff pastry and topped with parmesan, egg wash, and white sesame seed, these spears are now ready for the grill. I’ve preheated my gas grill to 400° F using only two of the four burners. On those hot burners, I’ve placed a metal smoker box that holds three double filet wood chunks. My sheet pans of prepared asparagus spears are placed on the unlit side of the grill. Close up the lid and leave to cook for about 20 minutes. Don’t be alarmed by the amount of smoke you’ll see from the grill’s vents. That’s just the wood doing is part to flavor the spears. After 20 minutes, check and rotate the trays to produce an even coloring to the puff pastry. It will be 20-30 minutes total cook time depending on the thickness of your asparagus, to make these tender and golden brown. Once done, remove from the grill and immediately remove the finished spears to a serving platter.
Optional Dipping Sauce
#dippingsauce
Although the smoked asparagus spears are great on their own, I’ll be giving this option of a dipping sauce. While the wrapped asparagus spears are on the grill, add ½ cup mayonnaise to a bowl. To the mayo add 2 tablespoons fresh, chopped chives, ¼ teaspoon salt, and 2 teaspoons of fresh lemon juice. If you’d like a spicy kick to the sauce, add a ¼ teaspoon red pepper flakes. Stir well and refrigerator until ready to serve with the wrapped asparagus.
Although wrapping our asparagus spears takes a bit of time, the work is worth it when you taste these flavorful twists. Perfectly cooked asparagus, sweetness of carrot peel, the airy quality of the puff pastry and the slight crunch of sesame seeds. Pair them with our simple dipping sauce made from mayonnaise, fresh chives, and lemon juice for the perfect appetizer or side dish. Ultimately, the only problem is it’s hard to stop eating these spears of flavor. Grilling asparagus using a two-zone cooking method makes them quick with no need to stand over the grill. Take advantage of asparagus season and give this easy recipe a try on your favorite grill.
What’s your favorite asparagus 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®.
When purchasing radishes look for plump, firm and smooth ones without any cracks or blemishes. If purchasing with the greens intact, know they should be used within 2 days. Those purchased in plastic bags remain fresh for up to a week. My preparation of the radishes is very simple. I remove the green leaves and stems – remember, these are highly nutritional as well so they can be added to a mix leaf salad or in a smoothie – and cut away the stem head and pointed tip. Then wash the radishes well in a colander making sure all signs of dirt are removed since these are a root vegetable. Pat dry and then cut into thin wedges as this sizing will be needed for my smoked radish and cannellini bean salad recipe. Now, off to the grill which should be hot and ready to go.
With the radishes cut into thin wedges and placed on a vegetable tray, mine is the vegetable tray insert for the Stōk® grill system, I’m ready to place the insert on the grill. First, I keep the burner that the wood chunk pieces are on lit as well as the burner next to that one. The other two burners are turned off as I will use the accumulated heat to cook the radishes in an 
In a blender, combine the anchovies, oil, capers, and 1 cup of parsley and blend until a coarse puree forms. Transfer this blended mixture to a large bowl; mix in ¼ cup vinegar, and season with salt and fresh ground pepper. You can add more vinegar if the mixture appears dry but usually the recommended amount is perfect.
