mermelada de tocino ahumado

mermelada de tocino ahumado

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Haciendo el tocino

Comience con 1-1/2 libras de tocino ahumado, preferiblemente su propio tocino ahumado, y córtelo transversalmente en trozos de 1 pulgada. Coloque las piezas de tocino ahumado cortados en una sartén grande, colocada a fuego medio-alto. Cocine, revolviendo ocasionalmente, hasta que la grasa derrite y el tocino esté ligeramente dorado (casi 20 minutos). Con una espumadera, transfiera el tocino cocido a toallas de papel para vaciar. Vierta todas las cucharadas de grasa de la sartén excepto 1 cucharada y agregue 2 cebollas amarillas medianas que hayan sido cortado en cubos pequeños y 3 dientes de ajo que hayan sido peladas y destrozadas. Cocine la cebolla y el ajo hasta que estén translúcidos, por unos 6 minutos. Agregue 1/2 taza de vinagre de manzana, 1/2 taza de azúcar moreno repleto, 1/4 de taza de jarabe de arce puro y 3/4 de taza de café preparado. Lleve a punto de ebullición, revolviendo y raspando los lados de la sartén. Agregue el tocino ahumado y revuelva para combinar.

Cocinando para perfección

Aquí está el paso que asegura una consistencia similar a un atasco. Es hora de transferir la mezcla a una olla de cocción lenta de 6 cuartos y cocinar en alto, sin tapa, hasta que el líquido se vuelva jarabe. Esto tomará alrededor de 3-1/2 a 4 horas. Si no tiene una olla de cocción lenta, puede cocinarla en el horno hasta que se alcance la consistencia con una temperatura de 300 oF. Una vez lista, transfiera la mezcla a un procesador de alimentos y pulse hasta que se pique en picado grueso. Dejar enfriar, luego refrigerar en recipientes herméticos durante un máximo de 4 semanas.

No se olvide, además de hacer un gran aperitivo para los huéspedes, este es un súper anfitrión o regalo de vacaciones. ¡Simplemente agregue su pan favorito, baguette, incluso panqueques, y disfrute!

¿Cuál es su receta favorita con tocino ahumado casero? Déjanos un comentario para opinar y suscríbelo para obtener todas nuestras publicaciones sobre consejos, técnicas y recetas. Aportando innovación a la cocina a fuego de madera con recetas, técnicas y la ciencia detrás del fuego, el humo y el sabor. Eso es SmokinLicious®.

SmokinLicious® Productos utilizados para esta receta:

Fragmentos de madera- doble o filete único

Our hand split double filet smoker wood chunks

Más recetas que puede disfrutar:

Recetas similares a la mermelada de tocino ahumado

Si te gusta esta receta de mermelada de tocino ahumado, prueba estas

Costillas cortas ahumados de carne de res con adobo de soya

Crostini con espárrago ahumado

Jamón ahumado en la parrilla de gas

Mermelada de tocino ahumado es la manera perfecta para usar el tocino sobrante.

Espárragos ahumados envuelto en hojaldre

Espárragos envueltos en hojaldre

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Espárragos envueltos en hojaldre

Una de las verduras de primavera favoritas, los espárragos son conocidos por su fibra y su calidad diurética ya que es el 93% agua. Aunque sin duda es una verdura estrella para asar a la parrilla, lo estoy tomando al lado saludable y preparando unos espárragos envueltos.

Este es un toque muy sabroso de zanahoria y hojaldre que es perfecto para una salsa. Los espárragos frescos son excelentes cuando lo ponemos en la parrilla de gas con trozos de madera para un sabor adicional. ¡Consigue su manojo de espárragos frescos y aprende esta versión más saludable de los espárragos envueltos asado a la parrilla!

Preparación de verduras para espárragos envueltos

Los verduras principales son espárragos frescos y zanahoria

Los verduras principales son espárragos frescos y zanahoria

Comienza esta receta para recortar los extremos de un manojo de espárragos. Pele y recorte 3 zanahorias de tamaño mediano. Usando un pelador de verduras, produce cáscaras delgadas de zanahoria, alrededor de 2 cáscaras por uno espárrago. Agregue agua a una cacerola pequeña y lleve a punto de ebullición. Blanquee las cáscaras de zanahoria en el agua durante unos 30 segundos sólo para suavizar. Esto hará que sea más fácil envolver las zanahorias alrededor de los espárragos. Retire las cáscaras de zanahoria a un colador y luego colóquela en toallas de papel para eliminar el exceso de agua.

Con las verduras preparadas es hora del hojaldre. Después de descongelar dos hojas de hojaldre de acuerdo con las instrucciones del paquete, coloque una hoja en una superficie de corte y corte en tiras de medio pulgada. Tomando un huevo y una cucharadita de agua, batir juntos para producir un baño de huevo. Esto se utilizará para sujetar los extremos del hojaldre a los espárragos.

Comenzando en la punta de los espárragos, comience a envolver una tira de hojaldre alrededor del espárrago asegurando los extremos en su lugar con un poco de baño de huevo en la parte inferior del hojaldre. Cada espárrago tomará sólo una tira de hojaldre. Sea suave con el hojaldre, ya que la temperatura cálida de sus manos hará que el hojaldre comience a estirarse. Si usted tener algún exceso, simplemente recortarlo.

Espárragos envueltos con la cáscara de zanahoria

Espárragos envueltos con la cáscara de zanahoria

Con las tiras de hojaldre en su lugar en los espárragos, es hora de añadir las cáscaras de zanahoria. Cada espárrago tomará alrededor de dos cáscaras de zanahoria, dependiendo del largo. Comenzando en la punta de los espárragos, comienza a envolver la cáscara de la zanahoria en el espacio dejado por el hojaldre. Dobla el extremo de la zanahoria debajo del hojaldre cuando llegue a los extremos. Una vez que todos los espárragos estén envueltos, cepilla cada espárrago con baño de huevo. Espolvorea queso parmesano rallado sobre la superficie, luego espolvorea con semillas de sésamo. Pone en una bandeja con papel de aluminio para la parrilla.

Nota de degustación: Otras opciones para envolver los espárragos incluyen el uso de una zanahoria púrpura en lugar de o además de la naranja tradicional para dar un atractivo más visual. O bien, también puede usar cáscaras de calabacín o batata.

Preparación de la parrilla

Preparación de la parrilla

Método de cocción de dos zonas Los espárragos están listos para asar a la parrilla. He precalentado mi parrilla a 400 grados Fahrenheit usando sólo dos de los cuatro quemadores. En esos quemadores calientes, he colocado una caja para ahumar que tiene tres trozos de madera de filete doble. Mis sartenes de espárragos preparados se colocan en el lado sin iluminar de la parrilla. Cierre la tapa y déjelos cocinar durante unos 20 minutos. No se alarme por la cantidad de humo que verá en los conductos de ventilación de la parrilla. Eso está sólo la madera dar sabor a los espárragos. Después de 20 minutos, compruebe y gírelos para producir un color uniforme al hojaldre. Será 20-30 minutos de tiempo total de cocción dependiendo del grosor de sus espárragos, para hacer estos tiernos y dorados. Una vez hecho esto, retire de la parrilla y pone inmediatamente a un plato.

La salsa opcional

Añadiendo una pista de jugo de limón

Añadiendo una pista de jugo de limón

Voy a dar esta opción de una salsa. Mientras los espárragos envueltos están en la parrilla, agregue 1/2 taza de mayonesa a un tazón. A la mayonesa agregue 2 cucharadas de cebollinos picados, 1/4 cucharadita de sal y 2 cucharaditas de jugo de limón fresco. Si quiere un toque picante a la salsa, agrega una cucharadita de pimiento rojo. Revuelva bien y refrigera hasta que esté listo para servir con los espárragos envueltos.

Aunque envolver nuestros espárragos llevan un poco de tiempo, el trabajo vale la pena. Espárragos perfectamente cocidos, dulzura de la cáscara de la zanahoria, la calidad aireada del hojaldre y el crujido de semillas de sésamo. Combínalos con nuestra salsa sencilla hecha de mayonesa, cebollino fresco y jugo de limón y estos espárragos envueltos son perfectos como aperitivo o guarnición. Asarlos a la parrilla utilizando un método de cocción de dos zonas los hace rápidos sin necesidad de pararse sobre la parrilla. Aproveche la temporada de espárragos y pruebe esta receta fácil en su parrilla.

¿Cuál es su receta favorita de espárragos? Déjanos un comentario para opinar y suscríbelo para obtener todas nuestras publicaciones sobre los consejos, técnicas y recetas. Aportando innovación a la cocina de madera con recetas, técnicas y la ciencia detrás del fuego, el humo y el sabor. Eso es SmokinLicious®.

Recetas similares a los espárragos envueltos

Si te gustó esta receta en espárragos envueltos, aquí hay algunos más para probar

Otras recetas que puede disfrutar:

-Crostini con espárragos ahumados

-Ember cocinando espárragos frescos

-Fresco elote ahumado

espárragos envueltos

¡Nuestros espárragos envueltos en hojaldre son deliciosos y coloridos!

 

 

 

 

 

Los melocotones son el ingrediente principal en el gazpacho

Los melocotones a la parrilla son el ingrediente principal del gazpacho de melocotón

prude la receta de gazpacho de melocotón Click To Tweet

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Una de las técnicas más fáciles de hacer con la fruta en una parrilla de gas o carbón es ahumando melocotones. Aprovecha esta fruta aportando diferentes sabores y texturas para una gran receta. Esta receta refrescante es perfecta para un día caliente.

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Our Smoked Bacon Jam recipe a tasty spread for any meal!

Our Smoked Bacon Jam recipe a tasty spread for any meal!

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I love introducing you to options with a common food item that you may have never thought of. Bacon, especially the smoked variety, is something that can be easily incorporated into so many recipes as either the star ingredient or a featured player. Be sure to check out my technique for curing and smoking your own bacon which is easy and by far, more delicious than any store-bought bacon.

Most definitely, today’s recipe has bacon in the starring role- Smoked Bacon Jam! I consider this the perfect recipe for an easy appetizer and recommend you keep a jar or two around during the busy holiday period or for those spur-of-the-moment guest pop ins.

Rendering Smoked Bacon

Start with 1-1/2 pounds of smoked bacon, preferably your own smoked bacon, and cut it crosswise into 1-inch pieces. Place the cut smoked bacon pieces into a large skillet placed over a medium-high heat. Cook, stirring occasionally, until the fat renders and the bacon is lightly browned (about 20 minutes). With a slotted spoon, transfer the cooked bacon to paper towels and drain. Pour off all but 1 tablespoon of fat from the skillet and add 2 medium yellow onions that have been diced small and 3 cloves of garlic that have been peeled and smashed. Cook the onion and garlic until translucent, about 6 minutes. Add ½ cup of cider vinegar, ½ cup packed dark brown sugar, ¼ cup pure maple syrup, and ¾ cup brewed coffee. Bring the mixture to a boil, stirring and scraping up the browned bits from the pan. Add the previously cooked smoked bacon and stir to combine.

Slow Cooking Makes It Perfect

Here is the step that ensures a jam-like consistency. Time to transfer the mixture to a 6-quart slow cooker and cook on high, uncovered, until the liquid becomes syrupy. This will take about 3-1/2 to 4 hours. If you don’t have a slow cooker, you can cook it in the oven until the consistency is reached using a temperature of 300°F. Once ready, transfer the mixture to a food processor and pulse until coarsely chopped. Let it cool, then refrigerate in airtight containers for up to 4 weeks.

Don’t forget, in addition to making a great appetizer for guests, this is a super hostess or holiday gift. Simply add your favorite bread, baguette, even pancakes, and enjoy!

What’s your favorite recipe featuring homemade smoked bacon? 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®.

Our hand split double filet smoker wood chunks

#woodchunks

SmokinLicious® Products used for this recipe:

Wood Chunks- Double or Single Filet

For more reading related to

For more reading related to Smoked Bacon Jam. with how to smoke your own bacon- try these recipes

More recipes you might enjoy:

-SMOKED BACON ICE CREAM WILL BECOME YOUR NEW FAVORITE!

-GRAPE FLATBREAD SAVORY MEETS SWEET WITH A TOUCH OF LIVE FIRE

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

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

Dr. Smoke

Dr. Smoke- Smoked Bacon Jam is a perfect way to use your left over Bacon!

Our finished Grilled Asparagus Wrapped with a healthy Choice

Our finished Grilled Asparagus Wrapped with a healthy Choice

ASPARAGUS WRAPPED IN PUFF PASTRY Click To Tweet

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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!

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Our leeks fire roasted over a bed of hot wood ember coals!

Our leeks fire roasted over a bed of hot wood ember coals!

Leeks fire roasted over wood embers! Click To Tweet

Leeks fire roasted- listen to our step by step approach!

Leeks fire roasted- listen to our step by step approach!

Considered one of the healthiest foods, leeks join onion and garlic as part of the allium vegetable family. This seasonal delight is commonly used as a soup but I have something else in mind. I’ll be putting these directly on the hot coals and charring them for tenderness and flavor. Then I’ll be layering them in a terrine that includes goat cheese and crème Fraiche. I’ll also provide a dip alternative using the same ingredients to give you two options for these great flavors. Get shopping and pick out about 5 lbs. of vibrant green leeks, and let’s make an appetizer.

The Small Coal Bed

 

our cooking bed of coals

#hotcoals

One of the benefits of having a cooking wood company is when we produce our charwood product, I can have the micro pieces saved for my cooking use. By using these smaller pieces, it allows my fire to reduce faster to the hot coal stage. I’m using a Weber kettle for this coal method and include a fine mesh screen on the charcoal grate to prevent the micro pieces from falling through.

I place a Firestarter on the screen, then place my chimney starter over the top. I fill the chimney with my micro charwood pieces and light the base where the Firestarter is. Leave this alone until the coals gray over and are hot. Then pour in an even layer in the charcoal area to be ready for the leeks.

Tasting Notes: I recommend for the best char taste to the leeks that you use hardwood charcoal and not briquets. This will allow you to break apart charcoal pieces easier and get an even coal bed.

Quick Leek Preparation

Leeks are one of those vegetables that are simple to prepare for cooking. First thing, if you’ve purchased with the root ends intact, remove those roots. Even if the roots are removed, still trim the root end to remove the hardened, dried end. Then cut off the dark green tops. Remember to save these parts to flavor soup stock! Wash the leeks to remove trapped dirt and pat dry. Once dry, cut each leek lengthwise in half. Now get a sheet pan and we’ll finish getting the leeks ready for the coals.

Chef Bert introducing grilling vegetables as a side option

#chefbertandtom

With the leeks cleaned and trimmed, it’s time to spread them out on a sheet pan and season with salt and fresh ground pepper. Taking the pan to the grill, place the leeks on the hot coals trying not to overlap any. Let them cook for about 10 minutes before turning to char the other side. Be sure to move around any leeks that are lighter in char color than the others. Total time on the coals will be about 20 minutes. Remove and allow to cool briefly.

 

Terrine Filling with Leeks fire roasted

The layering of the leeks in the pan and goat chees filling

#leeks

With the leeks charred and tenderized, it’s time to make the terrine filling. Start by combining 4 ounces of softened goat cheese, 4 ounces of crème Fraiche, 1 teaspoon lemon or lime zest, kosher salt and fresh ground pepper to taste. Mix these ingredients together well. Line a standard 9×5 loaf pan with plastic wrap so that about 4-inches of wrap overhang the ends of the pan. This will allow for ease in releasing our terrine once it is set.

With the leeks, goat cheese mixture, and loaf pan ready, it’s time to assemble the terrine. Start by adding leeks to the bottom of the loaf pan in a single layer. Then add a layer of the goat cheese mixture. Repeat until the pan is filled, being sure to start and end with a leek layer. Fold the plastic wrap over the finished terrine and place a piece of cardboard cut to size on the covered terrine. Apply canned goods to weigh down the terrine and refrigerate overnight.

Tasting Notes: If you prefer to not make a terrine, you can still use this basic recipe to make molded leek topping. Simply chop the charred leeks into small pieces and add directly to the goat cheese mixture. Combine well and then mold in small bowls, still refrigerating overnight.

After spending the night in the refrigerator, the coal-fired leek terrine is ready to be un-molded. Start by unwrapping the terrine and inverting it onto a serving platter. I like to cut 1-inch slices while the terrine is still firm. Be sure to use a sharp, serrated knife to get through all the leek layers. Then allow softening somewhat before serving with your selections of suitable accompaniments. I am using a hearty pumpernickel bread as well as a crusty Italian bread. Other good choices are radicchio leaves, water crackers, petite bread, and mini pepper halves. This is an easy means of giving your guests a unique appetizer that is healthy too.

Do you have a favorite leek recipe? Tell us in a comment. Bringing innovation to wood-fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

Our Readers Are Asking..

How do you use leeks in food?

One of the healthiest vegetables, fresh leeks make great many traditions and tasty dishes like ham & leeks, leek soup and leek terrine. Prized for their distinct subtle onion-like flavor, leeks, especially when fire roasted take on a nice smoky twist!

SmokinLicious® products used in this blog:

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Our Grilled Parsnips with added wood smoky flavor taste almost like French Fries!

Our Grilled Parsnips with added wood smoky flavor taste almost like French Fries!

GRILLED PARSNIPS TASTE LIKE FRENCH FRIES Click To Tweet

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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!

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Our Finished grilled hot cross buns!

Our Finished grilled hot cross buns!

Hot cross buns cooked on the Grill! Click To Tweet

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I know – hot cross buns are traditionally enjoyed during lent and holy Easter weekend. The basic recipe dates to the 12th century and is known as a sweet dough ball. Did you know that pretty much any recipe can be made on a grill or smoker, including hot cross buns?

I’m going to take a traditional hot cross bun recipe and make it using the grill with wood chunks for added flavor and the cooking. Don’t worry that this is a recipe that involves yeast. You don’t have to know everything about bread making to make this recipe work. You can add the dried fruit of your choice to customize the flavors as well as selecting the hardwood you like best.

Let’s get started so you can enjoy the SmokinLicious® version of Hot Cross Buns Wood Fired any time of year!

Yeast Makes Dough

our covered yeast and flour mixture wrap to rise

#activedryyeast

These buns start with yeast blooming. We are using active-dry yeast in our dough which means it must be re-activated in water. Start by pouring water that is between 105° and 155°F into a large bowl and sprinkle 2-1/4 teaspoons of active-dry yeast and 1 tablespoon of sugar over the water. Stir the mixture to dissolve the ingredients and let stand until foamy which will take about 10 minutes. Then add ½ cup sugar minus 1 tablespoon, 1 cup of warm milk, 1 teaspoon salt, ½ teaspoon ground nutmeg, and ¼ cup of softened butter. Mix well then add 3 cups of all-purpose flour. Beat with the paddle attachment of a mixer until smooth and elastic.

After beating the initial dry ingredients, it’s time to add the eggs. Do this step by adding one egg at a time for a total of 3 eggs. Once the eggs are mixed in, add 1 teaspoon vanilla extract and 1 cup of dried fruit of your choice such as currants, raisins, chopped apricots, and/or candied citrus. I’m including currants in my dough. Once mixed well, add 3 cups of additional flour ½ cup at a time, until a soft dough emerges. Next, it will be time to turn the dough out on a work surface.

Tasting Notes:

These are traditionally a drier sweet dough. That means you want to use dry fruit items in order to prevent the dough from becoming too moist. Feel free to expand on the options for the fruit and use combinations that are pleasing to your palate.

Patience Is Key

slicing our dough into smaller amounts

#portioningdough

After adding all the ingredients to our hot cross bun dough, it’s time to turn the dough out and begin to proof also known as rising of the dough. Start by turning the mixed dough out on a lightly floured work surface. Knead the dough until smooth and elastic, then form into a circle. Grease a large bowl and place the rounded dough into the greased bowl, turning the dough once to ensure it is coated with the grease on all sides. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until double in volume. This will take about 1 to 1-1/2 hours.

Once the dough has proofed and doubled in size, it’s time to punch it down. This is a step that releases some of the gas bubbles that have formed by the yeast during the rising time. Once the dough has the gas released, cover it with a bowl on a dry surface and let stand for 10 minutes. After that time, divide the dough in half and then quarters. For each quarter, cut into six equal pieces. Roll each dough portion into a ball and place on a greased sheet pan, spacing 1-1/2 inches apart. This is a good time to start the grill by lighting only half the burners and placing a smoker box with wood chunks on the hot side. We’ll be aiming for a grill temperature of 375°F.

Grill-Baking with Hardwood

Our sheet pan of dough on the grill with wood flavor

#gasgrill #woodchunks

With our grill lit using a two-zone cooking method and wood chunks of maple, white oak, and cherry in the smoker box on the hot side of the grill, it’s time to finish off the hot cross bun dough. After spacing the dough balls on a sheet pan, I allowed them to rise for about 30 minutes. Using the white of one large egg and a teaspoon of water mixed together, I brush each of the 24 dough balls with the egg wash. Using a small, sharp knife, cut a cross in the top of each roll no more than ½ inch deep. Place one sheet pan of rolls on the unlit side of the grill and cook until golden brown which takes about 25-30 minutes. I like to rotate my sheet pan ½ way through the cooking time for more even coloring to the rolls. When finished, transfer the grilled rolls to cooling racks.

Chef Bert and Tom planning dessert Chef Bert & Tom are excited to make hot cross buns on the grill! Chef Bert follows SmokinLicious' blogs for all things grilled and smoked

Tasting Notes:

I’m using a ½ sheet pan for my cooking but note that standard cookie sheets will work well. If using the ½ sheet pan, your grill area may not be large enough to accommodate the pan while closing the lid completely. I simply grill with the lid partially open, adjust my temperature control knobs to ensure the 375°F remains stable.

While the buns are cooking on the grill, you can prepare the icing that will go on top of the finish buns. Start by mixing together 1 cup of sifted powdered sugar, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and 1-1/2 tablespoons of milk. You can adjust the thickness of the finished icing by adding drops of milk if you want it thinner. Just be sure that when you add this to a pastry bag, you will be able to push it out in a steady stream and don’t find that it pours out on its own.

Tasting Notes:

Here’s my tip for filling a pastry bag. Tip-I like to use the disposable bags for icings. Click To Tweet I simply roll down the bag about half-way to form a cuff. I place the pointed side of the pastry bag into the opening of a roll of paper towels. This allows me to scrap every bit of icing from the bowl without worrying about the pastry bag. I leave the filled pastry bag in the roll until the buns are cool enough for applying the icing.

The Perfect Sweet Dough Treat with a Kick of Wood Flavor

basket of our hot cross buns

#hotcrossbuns

After making our hot cross bun dough from scratch, allowing the dough to proof, then dividing into our individual buns. We baked these on the gas grill set up two-zone method: a hot side that we added three hardwood chunks to using a smoker box on the grill grate. The buns were placed on the unlit side of the grill and baked at 375°F for approximately 30 minutes, rotating the pan just one time. Once cooled, we added lemon icing crosses to each bun. We do this by working with twelve buns at a time, lining them up on the sheet pan tightly to each other. Using the pastry bag of icing, I place a steady stream of icing vertically on each bun, then do the same horizontally for each row, forming a cross. Allow the icing to set and then serve.

Although hot cross buns are associated with a specific time of the year, SmokinLicious® feels these are a sweet dough treat to be enjoyed any time of the year. And, they are best when made on outdoor equipment that can include natural hardwood for unbelievable flavor.

Tasting Notes:

If served warm, you’ll pick up more of the wood smoke flavoring Click To Tweet these buns were exposed to on the grill. Adding a bit of butter makes them even sweeter!

What’s your favorite dried fruit to add to hot cross buns? Comment to let us know. Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

Can you use a grill to bake?

You certainly can! Anything baked in an oven can be baked on a grill. Any kind of grill, gas, charcoal or electric can be used. Have fun with the versatility of your grill by baking cakes, pies, turn-overs, muffins and hot cross buns.

To kick up the flavor threshold, including a bit of cooking wood will complement grill baking and give you and your guests a splendid hardwood-fired taste! Be sure to follow the temperature instructions of the recipe.

Also, use the indirect or two-zone cooking method. Here’s a link for two-zone instructions- https://www.smokinlicious.com/blog/why-two-zone-cooking-method-lets-you-walk-away-from-the-grill/.

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to

For more reading related to- how to bake on the grill.

More recipes similar to Hot Cross Buns:

-BEST GINGERBREAD MEETS THE GRILL

-SMOKED RICOTTA-CINNAMON PASTRY HORN

-LOVE PUFFS OF PLEASURE WITH SMOKED CHOCOLATE

 

Dr. Smoke

Dr. Smoke- the grill is perfect for cooking Hot Cross Buns

Our Delicious Smoked Grape Flatbread with Brie and a little fresh Rosemary

Our Delicious Smoked Grape Flatbread with Brie and a little fresh Rosemary

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Smoked Grape Flatbread- Even if you aren’t the biggest fan of Concord Grapes, this recipe completely changes the flavor of this variety of grape to produce a very pleasing outcome. I’ve gone to my own personal grapevines and selected grapes at their peak for a flatbread recipe that is super easy and scrumptious. It all starts with the grapes so go to your own vines, a neighbor’s, a farmer’s market or fresh market, and pick up a quart or two to bring to the grill for wood flavor infusion to make the ultimate in flatbread. Remember, any grape you find will work for this recipe, so go ahead and pick your favorite.

Grape Prep & Wood Infusion

The first steps to our recipe are related to the grapes. I’ve visited my grapevines and selected grapes that our deep purple and firm. Bringing them to the kitchen, I remove them from the vine, ensuring all stems are out, rinse under cold water and pat dry with a paper towel. I’ve started my grill by lighting only one burner. To that side, I’ve prepared a metal smoker box with wood chunks. My grill needs to heat up to 250-275°F. While it’s heating, I prepare a sheet pan with a single layer of clean grapes. Then we’re ready to add wood flavor.

Two zone cooking on a grill or smoker is the easiest since the temperature will remain steady and you won’t need to constantly watch the grill. After achieving a 250°F temperature, I place the sheet pan of prepared grapes on the unlit side of the grates. The smoker box of chunks should be releasing a consistent smoke at this stage. Put the lid down and allow the grapes to infuse for about 20 minutes. I then return to the grill and rotate the pan, lid down again, and allow to smoke for an additional 10-15 minutes.

Tasting Notes: There is no rule regarding the type of wood you should use for the smoking. Just be sure it is only hardwood and not a completely dried out piece of wood or you’ll find it will burn up almost immediately. Remember, you want smoke not flames from the wood. Positioning as close to the burner as you can get is best for the placement of the smoker box.

Dough Time

With the grapes smoking on the grill, I’m going to starting the dough for the flatbread.

Taking 2 cups of unbleached bread flour, I add it to a stand mixer bowl with a ½ teaspoon of kosher salt, whisking together. In a measuring cup, I place 1 cup of warm water that is between 110-115°F. I sprinkle into the water 1-1/2 teaspoons active dry yeast and wait 5 minutes for it to bloom. Fitting my stand mixer with a dough hook, I start the mixer on low speed and gradually add in the bloomed water/yeast mixture from the measuring cup. Turning up the speed on the mixer, I continue to knead the dough until it begins to ride up the dough hook, pulling away from sides of the bowl.

Taking a large bowl, I add 1 tablespoon of olive oil to the bottom and place some bread flour on a clean work surface to roll the dough out.

Removing the flatbread dough from the mixer bowl, I place the dough on the floured surface and begin to hand knead the dough into a ball. I place the ball of dough into the oiled bowl, rolling the dough in the oil and up the sides of the bowl to ensure everything is nonstick. Place the dough in the bottom of the oiled bowl, cover with a towel and place in a warm place to rise until double in size which will take about an hour. Once risen, prepare a sheet pan with two tablespoons of oil, coating the pan’s surface with the oil using your fingers. The oil will ensure the bottom of the flatbread crisps while cooking.

Simple Fresh Ingredients

Punch the dough down and place on the oiled sheet pan, stretching the dough out on the pan until it almost touches the sides. Time for the fresh ingredients. Start by slicing then tearing into pieces Brie cheese, placing over the top of the flatbread dough. Sprinkle with fresh rosemary leaves. Press the smoked grapes into the dough’s surface until all three ingredients cover most every spot of the dough. Cover the dough with a cloth and allow the flatbread to rise a second time for another 20 minutes. Then bake at 400°F until the cheese is bubbly and the bread surface is golden brown. Remember, the grill works great for the flatbread cooking as well and for additional wood-fired flavor, use wood chunks at this stage as well.

Tasting Notes: Feel free to use other seasonal fruits and even vegetables from the wood-fired grill for this recipe. Swap out the herb and cheese based on the main ingredient and you’ll have a versatile recipe for any seasonal food.

What’s your favorite flatbread recipe and featured flatbread item? 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®.

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SmokinLicious® Products Used in this Recipe:

Our custom split double filet wood chunk used in this blog

#woodchunks

Wood Chunks- Double & Single Filet

For more reading related to Smoked Grape Flatbread with herbs try these recipes

For more reading related to Smoked Grape Flatbread with herbs try these recipes

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-ADDING A SMOKY INGREDIENT FOR SAVORY CORN MUFFINS

-Crostini with Smoked Asparagus

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

Dr. Smoke- Awesome Smoked Grape Flatbread with Brie!

Dr. Smoke- Awesome Smoked Grape Flatbread with Brie!

Our perfect Smoked Peach Relish which is perfectly paired with Shrimp for a tasty dish!

Our perfect Smoked Peach Relish which is perfectly paired with Shrimp for a tasty dish!

Smoke peach Relish is a tasty compliment to seafood! Click To Tweet

Listen to our blog

Peach season! One that lends so many different options to your food experience. Whether consumed raw or used in entrees or desserts, I aim to bring another flavor level to this much anticipated seasonal fruit by adding wood-fired flavoring. Then I’ll take these flavorful peach halves and introduce you to a peach relish that is perfect for topping fish and seafood.

Visit your favorite farm stand, fresh market, or your own peach tree and pick three firm, fresh peaches and bring them to the kitchen for preparation before hitting the wood-fired grill. Oh, and we have plans for additional recipes with smoked peaches so do some extras while you have the grill or smoker going.

Easy Prep for the Grill or Smoker

Skinning our freshly harvested peaches

#peaches

Although yellow is the most common peach available, know that there is a white variety as well. Both have easy to remove pits that make them easy to prepare for your favorite recipes.

Start by peeling the skin from the peaches, you’ll need 3 for this recipe, though I’m doing a full sheet pan for additional recipes. Once peeled, using a paring knife, slice thru the center of the peach along the pit. Gently separate into two halves then remove the pit. Place the pitted and peeled peach half cut side down on a sheet pan. Continue with the remaining peaches. I’ll be using my gas grill set up with a smoker box of wood chunks to bring a smoky flavor to the fruit. I’ve placed my smoker box directly on my heat diffuser to get the wood hot and smoldering quickly. My pan of peach halves is placed on the unlit side of the grill. Lid down on the grill and allow these peaches to tenderize slightly and infuse the smoke flavor. I’ll check on them in about 15 minutes.

our tray of smoked peaches on the gas grill using a two zone cooking method to add wood smoke flavor.

#twozonecooking

 

Tasting Notes: Keep in mind, flavors from wood on a gas grill will not be as intense as those on a charcoal unit. Keep this in mind when you select the equipment to infuse the smoke flavor into the peaches.

Relish Ingredients for Smoked Peach Relish

Adding our wet ingredients to the pepper mix

#peppers

While the peaches are absorbing all that great hardwood flavor on the grill, let’s get started on the base for our peach relish. To begin, I’ll get my mortar although you can also use a mini food processor. Place one minced garlic clove into the mortar. Add one chili pepper (serrano, jalapeno, & Hungarian make good choices) that has been seeded and minced. To that, add 2 tablespoons of light brown sugar. Using your pestle or the processor, pound or pulse until a paste is formed. Remember, fresh ingredients will make for the best relish flavors.

With the base paste made to our peach relish, it’s time to add the liquids to balance the spicy and sweet flavors. Start by adding 2 tablespoons of water, 2 tablespoons of lime juice and 3 tablespoons of oyster sauce. Transfer the relish base to a large bowl. Now return to the grill and remove the peach halves. These should be browned from the smoke infusion. Remove 6 halves and dice each. Add them to the bowl with the base. Let’s get ready for the final flavors.

The Ultimate Relish Flavors

Adding fresh herbs added to our rice

#freshherb

The final flavors are the fresh herbs that need to be added right before serving. This includes ¼ cup of fresh, chopped cilantro and 2 tablespoons of fresh mint. As peaches tends to be a delicate fruit meat, it’s important to gently mix everything together; don’t over combine. Serve immediately with your favorite fish or seafood. In fact, this is even great with just some toasted bread. I’ve served mine today with brown rice and simple seasoned shrimp with a side of yellow waxed beans. Delicate yet full of balanced flavors that will surprise you coming from a smoked fruit.

 

What’s your favorite recipe using smoked or grill peaches? 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 Smoked Peach Relish recipe:

Our special split double filet wood chunk use to smoke the peaches for our smoked peach relish

#woodchunks

Wood Chunks- Double & Single Filet

For more reading related to Smoked Peach Relish try other recipes

For more reading related to Smoked Peach Relish try other recipes

More recipes you might enjoy:

-GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

-MUSHROOM TAPENADE ON THE WOOD GRILL

-COAL-FIRED LEEKS TERRINE

Dr. Smoke-This Smoked Peach Relish recipe is perfect accompaniment to any dish when we want a subtle fruity taste!

Dr. Smoke-This Smoked Peach Relish recipe is perfect accompaniment to any dish when we want a subtle fruity taste!

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