September 2019


Getting ready for a Grilling/Roasting Broccoli extravaganza!

Getting ready for a Grilling/Roasting Broccoli extravaganza!

Summary:

Using Smokinlicious® double filet or single filet wood chunks on your gas grill for a grilling/roasting broccoli experience. Grilled Broccoli using broccoli florets adds woodflavoring for broccoli vegan! Call it Roasted broccoli, wood roasted broccoli or smoked fresh broccoli just add it to your roasted broccoli recipes!

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:

Preparing the Grill for the Grilling/Roasting Broccoli technique

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.

The Culinary Crew wants you to know

that the flavor charm of grilled and roasted broccoli can be extended to an array of great, traditional or family favorite recipes featuring this healthy, tasty vegetable.  There are many, many excellent recipes with broccoli as the main player.  Freeze and save an amount of your grilled, wood-fired broccoli to “flavorize” those broccoli-based soups, casseroles or dips!

Bon Bar B Que!

 

Dr. Smoke-do this great Grilling/Roasting Broccoli techniqueoked beef broth with our simple techniques.

Dr. Smoke-do this great Grilling/Roasting Broccoli technique

 

SmokinLicious Products used in this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to Grilled/Roasted Broccoli, try these recipes

More broccoli recipes to try:

-MARRYING FLAVORS FROM INDIA WITH SMOKED BROCCOLI

-BROCCOLI PESTO WITH A WOODSY NOTE

-CHARRED BROCCOLI SOUP!

Grilling our Spam® on a chimney starter for a quick preparation for Asian sliders- yes we used Spam®

Grilling our Spam® on a chimney starter for a quick preparation for Asian sliders- yes we used Spam®

Cooking Spam® on a chimney starter Click To Tweet

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Although Spam® may not be your go to meat choice, there are a lot of recipes that have been created around this canned meat.  With 6 primary ingredients – pork with ham, potato starch, water, salt, sugar and sodium nitrate – Spam® was key to feeding our troops during WWII and retained some popularity since its introduction in 1937.  Although this is a high sodium food item, it can offer some easy meal prep and is super easy to smoke.  In fact, due to the small size of the servings, I’m going to show you how to grill-smoke this using my chimney starter only and a grill rack.  Then I’ll take these charry slices and make an Asian Inspired Spam® Slider.  Go select your favorite variety of Spam® and let’s get this smoked in no time!

Spam® is removed from the can, then thickly sliced for the grilling of Spam® on the chimney starter

#spam

Plain or with a Little Marinade Boost

Although you may love Spam® plain, I prefer to marinate it a bit for additional flavor.  Today’s marinade is a mix of liquid aminos, rice vinegar, brown sugar, hoisin sauce, sesame oil, curry paste, fresh ginger, chopped garlic, and coconut sweet chili sauce.  I cut the Spam® into 7 equal slices.  Starting with about ¼ cup of liquid aminos, I add 1 tablespoon each of fresh grated ginger, hoisin sauce, rice vinegar, chopped garlic, ¼ cup brown sugar, 1 teaspoon Thai curry paste, and 3 tablespoons coconut sweet chili sauce.  Mix well then place the cut Spam® slices in a storage bag, pour in the marinade, and seal the bag.  Allow this to marinate for about an hour in the refrigerator, then remove to go to the chimney starter for grill-smoking.

Tasting Notes: There are 15 varieties of Spam® available including flavors like teriyaki, hot & spicy, Portuguese sausage, garlic.  Keep this in mind when you go to add marinades or sauces. 

All our marinade mixed and ready for the Spam® slices to be added

#Marinade

It’s All About Flavor

You’ll need to wait until about 20 minutes before your marinating Spam® is finished prior to lighting your chimney starter.  Only fill the chimney about ½ way as the grilling of the meat is quite fast.  Once the chimney burns down to hot coals, add either 1-2 wood chunk pieces of your favorite hardwood or a handful of hardwood chips.  Then place a roasting rack on the chimney and add your marinated Spam® slices.  Allow to cook for just a few minutes then turn.  You should see the sides of the slices crisp which will signal that they are ready to turn.  Another couple of minutes, and theses slices are ready.

Tasting Notes: Keep in mind that chimney starters come in various sizes.  Some hold 4 lbs. and others up to 8 lbs. of charcoal.  You generally only need 4-5 lbs. of charcoal for this quick cook recipe.  Remember, if using briquets, they will burn hotter so you may have to reduce the cooking time on each side of the Spam®.

Your Slider Design

For my Asian Inspired Sliders, I use a small roll, cut in half.  To the bottom, a slather on a layer of Dijon or similar mustard.  On goes one charred slice of Spam®, followed by a dollop of coleslaw.  To the top of the roll, I squeeze some additional coconut sweet chili sauce.  There you have it!  I have no doubt that you can make this with star ingredients that fit your taste and style.  Perhaps a big slice of fresh red onion or sliced pickle, or maybe kimchi.  The possibilities are endless. I do love Spam® when crisping and char are added from something as simple as a chimney starter half filled with hardwood charcoal or briquets and flavored with wood chunks or chips.  Keep this in mind for emergency food storage as Spam® can be a survivalist best friend!

Our finished Spam®on a chimney starter is on the bun and condiments added. Ready for the fold!

#spamslider

What would be your Spam® slider toppings?  Let us know in the comments and don’t forget to follow us on all platforms.  Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!

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SmokinLicious® Products for this recipe:

Wood Chunks- Double or Single Filet

Wood Chips- Grande Sapore®, Minuto®, & Piccolo®

For more reading related to Grilling on a chimney starter, try our other recipes or Tips and Techniques blog!

For more reading related to Grilling on a chimney starter, try our other recipes or Tips and Techniques blog!

More recipes to try!

-SMOKED HAM ON THE GAS GRILL

-SMOKED GRILLED CHEESE LIKE NO OTHER!

-NO, IT’S NOT SLAW JUST SMOKED CABBAGE!

Dr. Smoke

Dr. Smoke Yes we grilled Spam® on a chimney starter and produce delicious Asian sliders!

Flank steak pinwheels- all the ingredients are mixed with the flank steak wrapped and tied for grilling.

Flank steak pinwheels- all the ingredients are mixed with the flank steak wrapped and tied for grilling.

Flank Steak Pinwheels with Ember Roasted Asparagus

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!

View the video tutorial:

Ingredients:

  •         Ember cooked Asparagus (see our 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 idea 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 to marinate overnight.  Once marinated, I can begin to assemble with the other ingredients.

Assembling the Flank Steak 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 ember roasted asparagus.  Other winning combinations include artichoke heart, roasted red peppers, kale, even quinoa if you want to add a grain texture.

Our fully cooked plate of three Flank Steak Pinwheels with Cheese and Roasted Asparagus

Bon Appetit!

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

The Culinary Crew wants you to know …

… that because of its trending popularity and versatility in many recipes, you may have difficulty finding flank steak from time to time at the grocery store or even at your butcher’s.  Flank steak is revered because it is low in fat and very flavorful.  Don’t fret if it isn’t readily available to you, there are substitutes!  Thinly sliced tri tip sirloin or even chuck roasts will offer much the same delight to your taste buds!

Bon Bar B Q

Dr Smoke and the Culinary Team

 

SmokinLicious Products for this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to Flank Steak Pinwheels, try these recipes

More recipes to try:

-Crostini with Smoked Asparagus

-WRAPPED ASPARAGUS WITH A HEALTHY CHOICE

-SMOKED AVOCADO LOAF FROM OUR AVOCADO RECIPES