August 2019


Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

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

Our culinary team has produced a two-part video series outlining how we Wood flavoured grilled Corn 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:

  • Gas/LP grill
  • 1-2 dozen ears of corn with husks
  • 8-12 double filet Smokinlicious® wood chunks.  (We used Sugar Maple but any species will work- consult the flavour chart)
  • 1 stick of butter
  • 1/2 cup of fresh parsley chopped
  • 1 hour of fun grilling time, the noise of the corn popping on the grill is free and will excite your guests!

Video one grill set up

Video two cooking process

BON BAR B Q

The Culinary Team wants you to know …

… that char-grilled corn on the cob has many advantages of adding smoky flavor to your summer and early fall food enjoyment.  Give this simple smoked corn salsa a try.  Slice off the charred kernels of four ears of corn, dice a Spanish onion and a grilled sweet pepper.  Combine the mixture with an 1/8 cup of balsamic vinegar, a teaspoon of olive oil, dash of worcestershire sauce, juice of a lime and a few shots of hot sauce.  It’s that easy and so good! 

SmokinLicious Products Used for the Recipe:

Wood Chunks- Double Filet

For more reading related to Wood Flavoured Grilled Corn, try these recipes

For more reading related to Wood Flavoured Grilled Corn, try these recipes

Related recipes:

-SPICY BUTTER FOR SMOKY GRILLED CORN

Ember cooked Sweet Peppers

-FRESH CORN ON THE COB- GRILLED

Dr. Smoke

Dr. Smoke- How we Wood flavoured grilled Corn on the cob with a gas grill! Using our best wood chunks for smoking-add this to your smoky corn on the cob recipes!

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OUR CROSTINI WITH SMOKED ASPARAGUS RECIPE! IS YUMMY!

OUR CROSTINI WITH SMOKED ASPARAGUS RECIPE IS YUMMY!

CROSTINI WITH SMOKED ASPARAGUS

It’s 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 the 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 cheese
  • 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 gently 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.

The Culinary Team wants you to know…

… that the enjoyment of ember cooking has been around since the dawn of civilization and will heighten wood-fire flavoring with other thick skinned, husked fresh vegetables like eggplant, corn, zucchini, summer squash and peppers.  By using our Grande Sapore® wild cherry wood chips as an ember bed, get ready to experience an unmatched taste sensation!

Enjoy!

Bon Bar B Que

Dr. Smoke-try the Crostini with Smoked Asparagus!

Dr. Smoke-try the Crostini with Smoked Asparagus!

SmokinLicious® Products used in this recipe:

Wood Chips- Grande Sapore®

For more reading related to

For more reading related to Crostini with Smoked Asparagus

Other recipes you might enjoy:

-WRAPPED ASPARAGUS WITH A HEALTHY CHOICE

-Flank Steak Pinwheels with Ember Roasted Asparagus

-MUSHROOMS GO SMOKY-WOOD FIRED

-FRESH PEAS GO TO THE GRILL FOR SMOKY FLAVOR TO PEA MASH