June 2019


Our Finished Smoked Beef Riblets with Soy Housin marinade!

Our Finished Smoked Beef Riblets with Soy Housin marinade!

Smoked Beef Riblets with Soy-hoisin marinade Click To Tweet

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One of my favorite cuts of beef to smoke and grill is the beef flank riblet.  This is a cut of beef short rib known as flanken. In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone rather than between the bones as is done in traditional short ribs.

This is a popular way to cut the short ribs if you’re going for a Korean barbecue which we are kind of doing with our marinade that has Asian influences.  I recommend doing about 4 pounds of flanken style short rib though today I’m doing 8 lbs. which means I’m doubling the recipe.  The best part is these ribs don’t take very long to smoke on the grill.

I use a two-zone cooking method that allows this to be a low stress smoking method.  Ask your butcher for a beef flanken rib cut and let’s fire up the grill or smoker for our version of soy and hoisin marinated beef riblets.

It’s All About the Marinade

What I like about these ribs is the butcher does all the work.  They come ready to be marinated – no additional trimming to get them the same size as a good butcher will already know to do that for even cooking time.

our Hoisin Marinade

#Marinade

To make these flanken ribs taste super tender and flavorful, we need to make a marinade that will stay on the ribs for 24 hours.

First, I ready freezer storage bags for the marinating, placing roughly 8 ribs per bag.  You want the marinade to get all around the ribs.   For the marinade combine:

 

 

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 1/2 cup hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1/2 cup water
  • 1 tablespoon peeled, minced fresh ginger root
  • 1/2 cup unseasoned rice wine vinegar
  • 1 tablespoon onion powder

Pour equal amounts of the marinade into each storage bag, expel the extra air from the bags, seal, and refrigerate for 24 hours.

Tasting Notes: This is a basic marinade that has Asian flavors.  It is not spicy so if you do want a bit more heat, think about adding an Asian garlic-chili sauce.  Just reduce the minced garlic to 1 tablespoon and add 2 tablespoons of garlic-chili  sauce or an amount to heat level you want.

Two-Zone Grill Smoking

When you set up a grill or smoker with a two-zone cooking method, you can assure that foods won’t get too smoky or dry out.  While preparing the riblets on the cooking racks, I pre-heat the grill to 350°F by turning on only half the burners.  On those burners, I place a smoker box with oak single filet wood chunks directly on the burner shields.

our two zone cooking set up with our chunks of wood

#twozonecooking

I’m going to use a sheet pan set with roasting racks for the rib cooking as these ribs will have a lot of juice from the marinade that I don’t want leaching into the grill area.  This is a way to avoid have lots of grease in the drip catch and grease collection unit of your grill.

I place the ribs on the unlit side of the grill and close the lid.  I’ll let these go about 12 minutes before flipping over.  Another 8-10 minutes and these are done.  Replenish the wood chunks as needed to keep the smoke flavor going.   I’m doing 8 lbs. of ribs so this will be about 5 cooking rotations total.

Tasting Notes: You certainly can cook these directly on the grill grates if you don’t mind a bit of clean up to the grates when your done and the need to empty the dripping collection pan.  Also, charcoal grilling of these ribs is just easy by using the two-zone cooking set up on that grill as well.

Ready in a Flash-Smoked Beef Riblets!

You can gauge the cooking time by looking for browning on the outside of the ribs.  When one side has browned, turn over and allow the other side to color.  Remove the finished ribs to a platter and add some chopped fresh green onion and white sesame seeds.  These are ready to go!

Our finished Smoked Beef Riblets

#beefriblets

If needed to make ahead of time, simply reheat the ribs in a low temperature oven – I like 275°F – in a foil covered pan but add the onion and sesame seeds only when ready to serve.  Whether for summer entertaining, party planning, hors d’oeuvre party, or just to bring back the flavors of outdoor cooking, this is the perfect rib done in a flash!

What’s your favorite beef flanken rib 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®.

SmokinLicious® products used in this recipe:

Wood Chunks- Single Filet

For more reading related to Smoked Beef Riblets try these recipes

For more reading related to Smoked Beef Riblets try these recipes

Even more recipes to try!

ROSEMARY INFUSED SMOKED BEEF SHANKS FROM THE GRILL

-OVER THE TOP GRILLED & SMOKED BEEF SHANKS

SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS

WOOD FIRED LEG OF LAMB

 

Dr. Smoke- These smoked beef Riblets are a perfect party favorite

Dr. Smoke- These smoked beef Riblets are a perfect party favorite

 

 

SMOKED STRAWBERRY NAPOLEON WITH PROSECCO CREAM

Smoked Strawberry Napoleon

Smoked Strawberry Napoleon

SUMMARY:

Enjoy fresh Strawberries on strawberry shortcake or strawberry napoleon and then increase the flavor with Smoked Strawberries!  The smoking intensifies the Strawberries for this smoked strawberry napoleon!  This will be a must addition to your strawberry napoleon recipes! Also try as a smoked strawberry shortcake!

listen to the audio of this blog posting

Take advantage of the short, fresh strawberry season by using your harvest in unique and flavorful recipes.  Up first, this take on strawberry shortcake that is in a league of its own!

INGREDIENT LIST

 Here’s what you’ll need:

  • Packaged Won-Ton wrappers
  • Frying oil (be sure to use one for high heat)
  • 1 quart of smoked strawberries smoked with Minuto® chips (reserve about 6 whole strawberries for garnish)
  • ¼ cup of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup sliced almonds
  • ¾ cup cold Mascarpone cheese
  • 1/3 cup cold heavy cream
  • ¼ cup cold Prosecco
  • 1/8 teaspoon ground red pepper

PREPARING THE WON-TONS

Frying the Won Tons

Frying the Won Tons

In a large skillet, heat 1 cup of high heat oil.  When ready, reduce the heat to medium-high and begin adding won-ton wrappers one at a time without crowding the pan. I usually can fit about 4 at a time. This step will take you a bit to do enough wrappers to ensure you have 3 per Napoleon serving.  I like to cook the entire package of won-ton wrappers as these make excellent snacks either alone or for dipping salsa, guacamole or your favorite dip.  Plus, they make a great sweet snack when sprinkled with cinnamon/sugar or powdered sugar. When cooking the won tons, watch for a tan hue and bubbles to begin on the wrapper. Turn once and remove to a paper towel lined plate about 20 seconds after turning, as the won-ton holds a lot of heat and will continue to cook out of the pan.

 

PREPARING THE STRAWBERRY FILLING

Placed the quartered smoked strawberries in a large bowl with 2 tablespoons of sugar and the vanilla; toss to coat.  Set aside until we are ready to assemble everything.

PREPARING THE PROSECCO CREAM

Preheat the oven to 375° F.  Spread the almonds on a baking sheet and bake until golden about 5-7 minutes.  Set aside.

Combine the mascarpone, heavy cream, the remaining 2 tablespoons of sugar, ground red pepper, and the prosecco in a medium bowl.  Beat with a mixer on medium speed until soft peaks form, about 2 minutes.  Be sure not to over beat.  Refrigerate briefly to bind everything.

ASSEMBLING THE NAPOLEON

Assembled Smoked Strawberry Napoleon

Assembled Smoked Strawberry Napoleon

Place one cooked won-ton on a serving plate.  Top with a large dollop of Prosecco cream and then cover with smoked strawberries. Repeat this process 2 more times so you have three won-ton layers per plate.  Top with almonds and a whole smoked strawberry on top plus a little extra of your smoked strawberries.

THE ULTIMATE TREAT THAT ISN’T TOO SINFUL!

With the sweetness of the Prosecco cream, the hint of smoke in the strawberries, and that crispy crunch of the won-ton layers, this is a one of kind napoleon that you and your guests won’t soon forget.  Feel free to experiment with different cream fillings and fruits.  I like cannoli cream as well with a hint of cinnamon.  And don’t forget to take picture of your masterpiece and send along to us at SmokinLicious®.

Top with Almond Slivers for an Extra Crunch and Serve!

Top with Almond Slivers for an Extra Crunch and Serve!

For audio instructions visit our Instagram account @smokinlicious #smokinliciousmenu

Bon Bar B Que

 

SmokinLicious® Products for this recipe:

Wood Chips- Minuto®

For more reading related to

For more reading related to Smoked Strawberry Napoleon, try these recipes

More recipes you may enjoy:

-SMOKED STRAWBERRY HAND PIE

-STRAWBERRY SEMIFREDDO GETS SMOKY

-STRAWBERRY BELLINI BOTH SWEET & SMOKY

Dr Smoke

 

Our Fresh peas get all smokey for a terrific pea mash

Our Fresh peas get all smokey for a terrific pea mash

A lovely smoky flavor for a fresh pea Mash Click To Tweet

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With the arrival of Spring on the East Coast, we have an opportunity to get some fresh vegetables and one of my favorites to locate are peas.  Today, I’m going to remove fresh peas from their pods and wood-fire them using wood chunks on the gas grill.  Then I’ll produce a tasty pea mash that I plan to serve on toasted bread for a healthy snack or appetizer.  The time consuming part of this recipe is the removal of the peas but this task will be worth it.

Time to get to the store and locate about 2-1/2 pounds of fresh peas and fire up the grill for our flavorful take on pea mash.

The Longest Prep

Fresh peas ready for the grill

#freshpeas

Without question, removing the peas from their pod is the hardest part of making pea mash so be sure you allocate enough time for this task.  My technique includes using a small paring knife inserted in the seam of the pod.  After breaking the seam, simply use your finger to break the growth connection of the pea to the pod.  Place the fresh peas in a colander until all the peas are ready, then rinse, pat dry and place in a vegetable basket or vegetable grill pan designed for grilling temperatures.  Be sure the peas are in a single layer so each pea can get infused with smoke flavor.  Now, we’re off to the grill!

Tasting Notes: Although I’ve elected to use fresh peas, you can make this recipe using frozen.  Simply reserve about 1-1/2 cups of frozen peas for the recipe and start with the peas frozen.

 Two-Zone Grill Smoking

on peas on the cold side of the grill with the flame under our smoker box providing the smokey flavor

#twozonecooking

Peas are delicate so it’s important that you only use an indirect method of cooking to smoke the peas.   First, I’ve preheated my grill to 325°F using just ½ the burners.  For wood flavor, I’ve added three wood chunks to a metal smoker box that’s placed on the half of the grill with the burners on.  Once the grill is holding temperature and the wood chunks have started to smoke, it’s time to add my grill basket of fresh peas.  Since these are so small, there is no need to rotate the basket.  In about 20 minutes, these will be ready to be made into mash.

Tasting Notes: When it comes to selecting the wood type to use for the smoke vapor infusion, there are no rules.  Feel free to use what you like just be sure it is hardwood and not softwood.  I’ve used a combination of cherry, white oak and sugar maple.

Making Mash

our smokey peas and other ingredients in the blender

#peamash

Once the fresh peas have been wood fired on the grill, remove them and start on the ingredients for the mash.  Add ½ cup water to a saucepan and one garlic clove that has been quartered.  Place on medium heat and add ¼ cup flat leaf parsley leaves, one tablespoon of extra virgin olive oil, and a pinch of salt.  Allow the mixture to cook and marry the flavors, then add the smoked fresh peas.  Give this a couple of additional minutes of cooking time, then remove from the heat and drain the mixture using a sieve over a bowl, collecting the liquid for later use.  Place the solids into a food processor and pulse until a coarse paste is formed.

Tasting Notes: If you don’t have access to fresh peas and will be using 1-1/2 cups of frozen, leave the peas in their frozen state when they are added to the saucepan and extend the cooking time to 8 minutes.

With our mixture pulsed, it’s time to add additional flavors to balance our pea mash out.  Start by adding 2 tablespoons chopped fresh chives, ½ tablespoon of finely chopped lemon peel or jarred lemon peel, ¼ teaspoon of Aleppo pepper or crushed red pepper flakes, 1 tablespoon fresh lemon juice, and 2 tablespoons of extra virgin olive oil.  Mix everything together and add a tablespoon at a time of the reserve cooking liquid until you have a thick but spreadable mash.  Season with salt, fresh ground pepper and additional lemon juice.  Be sure to taste and adjust these elements as you see fit.

Serve!

When serving on toasted bread, start with a hearty bread or ciabatta.  Next, drizzle the bread slice with olive oil and spread on the mash. If desired, sprinkle with additional spicy pepper and lemon peel and top with a drizzle of oil.

Don’t stop at just using this as a spread.  This is perfect as a pesto for pasta or rice, topping for fish, chicken and pork, and even a stuffing for mushroom caps, spring roll wrappers, or pork chops.  Spring wood fired pea mash – that you can enjoy all year long.

What’s your favorite use for fresh peas?  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 for this recipe:

Wood Chunks- Double & Single Filet

Other recipes you may like:

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

-CHARRED PEPPER DIP

-Smoked Snow Peas With Cucumber Salad

For more reading related to smokey vegetables try fresh peas mash for a delicious topping!

For more reading related to smokey vegetables try fresh pea mash for a delicious topping!

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

All the supplies you need to add a smokey flavor to this wonderful fruit strawberries for Smoked Strawberries

All the supplies you need to add a smokey flavor to this wonderful fruit- strawberries for Smoked Strawberries

listen to the audio of this blog posting

 HAND HELD SMOKING OF FRESH STRAWBERRY FOR SMOKED STRAWBERRIES

Harvesting fresh strawberries is now in season so why not do something different with this fruit favorite and try your hand at smoking them!  One of the easiest methods for controlling the smoke level to a fruit is to use a hand held food smoker.

It's the time of year that you see the road side stands offering locally grown fresh strawberries.

It’s the time of year that you see the roadside stands offering locally grown fresh strawberries.

Ingredients

HANDHELD FOOD SMOKER PREPARATIONS:

Assemble the handheld food smoker according to the manufacturer’s instructions. Add the SmokinLicious® Wood Products Piccolo® Wood Chips in Size #6, #8 or #10 to the chip bowl of the unit. You will only need a Tablespoon or two on hand.  Be sure to select a wood flavor that will not overpower the strawberry.  My choice is Alder.

PREPARING THE STRAWBERRIES

Gently wash the strawberries and trim the stem head. You may smoke the strawberries whole or in cut pieces, your choice.  Pat dry and lay them out on the sheet pan.

SETTING UP FOR SMOKING

Once the strawberries are on the sheet pan, take a food storage bag or plastic wrap and secure around the sheet pan holding the strawberries.  Leave the end of the bag open or one corner of the plastic wrap open on the pan.  Position the smoking tube of the handheld food smoker under the plastic wrap or in the bag and then seal around the tube.

SETTING UP THE SMOKER IN THE BAG

SMOKING PROCESS

Turn on the handheld food smoker and light the chips.  Immediately, you will see smoke being produced inside the plastic wrap or bag.  Decide how much smoke vapor you want in the bag – though I prefer to fill it right up.  Turn off the handheld food smoker and remove the tube. Then seal the bag with a cable tie or twist tie or secure the plastic wrap to the sheet pan.

I like to wait until I see most of the smoke vapor dissipate from the bag before opening.  Once the smoke infusion is finished, you can begin to use the smoked strawberries in any recipe that calls for this fabulous fruit.  Be sure to check out our recipe postings to give you inspiration including the Smoked Strawberry Napoleon with Prosecco Cream.

Bon-Bar-B-Q!

The finished product after a brief smoking! Add sugar maple smoking wood to provide the sweetness inside of sugar.

The finished product after a brief smoking! Add sugar maple smoking wood to provide the sweetness inside of sugar.

SmokinLicious® Products:

Wood Chips- Piccolo®

For more reading related to

For more reading related to

More strawberry recipes:

-STRAWBERRY SEMIFREDDO GETS SMOKY

-SMOKED STRAWBERRY HAND PIE

-STRAWBERRY BELLINI BOTH SWEET & SMOKY

 

 

Dr. Smoke- “It’s strawberry time, add a new twist to your favorite fruit using sugar maple smoking wood chips for smoked strawberries.”