Ember Fired Eggplant on the rack cooking above a bed of hot coals. This technique provides the heat for cooking and the aroma of the wood smoke

Ember Fired Eggplant on the rack cooking above a bed of hot coals. This technique provides the heat for cooking and the aroma of the wood smoke

EMBER FIRED EGGPLANT WITH FETA TARTS

You’ve heard me mention before how great it is to ember or coal fire certain foods, with a good majority of those items falling in the fruit category.  One of the best fruits to use this technique with is eggplant.

Not of Nutritional Value

we selected two nice and plump eggplants for our ember cookingEggplant, also called aubergine, is part of a flowering plant grown for its edible fruit.  This is a thick-skinned fruit that has a meaty quality to its flesh.  In fact, it can make for a filling meal.  Eggplant contains a lot of water – 92% to be specific!  It is not known to be a contributor for daily nutritional intake.  Despite all that, Eggplant remains a favorite ingredient to cook with.

Nestling is Key

When cooking in the coals, it is best to use medium sized eggplant.  It doesn’t matter what variety you select, the technique for cooking in the coals will remain the same.

Starting the fire

First, you need to start with a good wood fire, using clean hardwood.  In order to do this technique successfully, you need to ensure that there are no flames left in the fire, just hot coals.  You’ll know the coals are ready for the cooking when they are completely grayed over.  If your grilling area is large enough, you can stage a couple of burning wood pieces to provide additional heat to the area.  Just don’t cook directly in those flames.

preparing the hot coals for the eggplant. you want these to burn down leaving only the heat and no flame to burn the eggplant. Ember cooking is only over hot coals.When the coals are ready, make sure the embers are in an even layer and then place the eggplants side by side in the embers.  I like to use a fine screen in the bottom of my charcoal area to aide in heat retention.  Now, leave these untouched for about 10 minutes.  After that time, you can turn the eggplant to ensure all sides get evenly charred.  If you make a large enough fire, you can bury the eggplant completely in the hot coals and not have to do any turning.  That technique will require about 30 minutes of cooking time.

Blackened, Charred Skin Makes It Ready

Once the Ember Fired Eggplant has tenderized in the coals, it’s time to carefully remove it. Cool the eggplant, so it won’t burn and can be handled.  Then, slice each eggplant open from end to end, and gently scoop out the flesh.  Be sure to leave all the charred skin behind.  If you’re ready to use this in a recipe, then no need to do anything more to the eggplant.  If you plan on using it later, you must prevent the eggplant flesh from turning dark by incorporating 1 tablespoon of lemon juice and enough water to cover the flesh.  When finished, it’s best to store the Ember Fired Eggplant in a glass jar, bowl, or other container.

6 Needed Ingredients

To make the Ember Fired Eggplant with Feta Tarts, you’ll need a muffin pan and the following food ingredients:

  • Flesh from 1 medium size coal-fired eggplant
  • ¾ cup crumbled feta cheese (about 3 ounces)
  • ¼ cup roughly chopped pistachios, plus 2 tablespoons for topping the tarts
  • ¼ teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 1 tablespoon fresh mint leaves, finely chopped
  • 5 sheets frozen phyllo dough, thawed
  • Extra virgin olive oil for brushing dough and preparing muffin pan

Wood Flavored Eggplant Mixture

removing any char from the fire and then chopping up the eggplant to be added as the tart fillingRoughly chop the wood fired eggplant.  Then transfer to a medium bowl and add feta, 3 tablespoons chopped pistachios, coriander, red-pepper flakes, and mint.  Season with salt and fresh ground pepper and stir gently to combine.

Making the Tarts

Lightly oil the muffin pan cups.  Lay 1 sheet of phyllo dough on a board and lightly brush with oil.  Stack 4 more phyllo sheets on top, brushing each with oil.  Cut the stacked sheets into 6 equal squares.  Carefully, pick up each square and place in a muffin cup, gently pressing in place.  Fill each dough cup with about ¼ cup of eggplant mixture.  Gently fold over the corners of the dough to enclose the filling as a tart.  Brush tops with oil and sprinkle with crushed pistachios.  Then Bake until golden brown, about 30 minutes.  Let cool for 5 minutes, then serve.

showcasing the finished product! Our ember roasted eggplant within the feta tart- yummy

 

 

 

 

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EMBER FIRED EGGPLANT & FETA TARTS

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Category: Side Dish/Appetizer

Cuisine: Indian

Yield: 6 servings

EMBER FIRED EGGPLANT & FETA TARTS

Eggplant takes on the hot coals to flavor up for the best tart filling ever

Ingredients

  • Flesh from 1 medium size coal-fired eggplant
  • ¾ cup crumbled feta cheese (about 3 ounces)
  • ¼ cup roughly chopped pistachios, plus 2 tablespoons for topping the tarts
  • ¼ teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 1 tablespoon fresh mint leaves, finely chopped
  • 5 sheets frozen phyllo dough, thawed
  • Extra virgin olive oil for brushing dough and preparing muffin pan

Instructions

  1. First, you need to start with a good wood fire, using clean hardwood. To do this technique successfully, you need to ensure that there are no flames left in the fire, just hot coals. You’ll know the coals are ready for the cooking when they are completely grayed over.
  2. Once the coals are ready, make sure the embers are in an even layer and then place the eggplants side by side in the embers. I like to use a fine screen in the bottom of my charcoal area to aide in heat retention. Now, leave these untouched for about 10 minutes. After that time, you can turn the eggplant to ensure all sides get evenly charred.
  3. Roughly chop the wood fired eggplant. Transfer to a medium bowl and add feta, 3 tablespoons chopped pistachios, coriander, red-pepper flakes, and mint. Season with salt and fresh ground pepper and stir gently to combine.
  4. Lightly oil the muffin pan cups. Lay 1 sheet of phyllo dough on a board and lightly brush with oil. Stack 4 more phyllo sheets on top, brushing each with oil. Cut the stacked sheets into 6 equal squares.
  5. Carefully, pick up each square and place in a muffin cup, gently pressing in place. Fill each dough cup with about ¼ cup of eggplant mixture. Gently fold over the corners of the dough to enclose the filling as a tart.
  6. Brush tops with oil and sprinkle with crushed pistachios. Bake until golden brown, about 30 minutes. Let cool for 5 minutes, then serve.
https://smokinlicious.com/recipe/2017/11/09/ember-fired-eggplant-feta-tarts/

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Additional reading:

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

Purchase products:

Wood Chunks- Single Filet

Dr Smoke- "Try this because it's a really tasty appetizer and easy to make."

Dr Smoke- “Try this because it’s a really tasty appetizer and easy to make.”

Spicy-char hummus is made by grilling/smoking the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder! Our photo collage shows the different steps to make spicy-char hummus.

Spicy-char hummus is made by grilling/smoking the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder!

HUMMUS TAKES A SPICY-CHAR TWIST

Listen

The centuries old Arabic bean dip has gained in popularity substantially over the past few years in United States.  Part of the draw is the fact that hummus is high in protein and fiber, and low in fat.

Give It A Flavor Twist

I thought I’d take this popular snack and appetizer item and give it a new twist by first showing you how to add a wonderful smoky, char flavor to it.

There is nothing like the flavor of peppers on hot coals.  One of my favorite varieties of pepper are Hungarian, especially the hot ones.  That’s why I’ve elected to bring out my kettle grill, specifically, the Stok brand, and char or ember cook Hungarian hot peppers.  Using a chimney starter, I set up hot coals down the center of the charcoal area and add just one chunk of wild cherry wood from SmokinLicious®.  Once the coals are vibrating heat, I will add my cleaned peppers directly to the coals for a quick method of charring.  The time investment is really in the grill set up, not in the cooking, as peppers cook quite fast on hot coals.

A Spicy-Char Hummus Recipe Like No Other

Once the coals and wood have flavored the peppers, I take these charred beauties and make a Smoked Hungarian Pepper Hummus bursting with the flavors of pepper, fresh parsley, garlic, and cumin.  Whether you elect to use hot or sweet Hungarian peppers, this is sure to become one of your favorite humus recipes.

With the charcoal burning down to hot embers, I prepare the Hungarian peppers.  First, a simple wash the peppers and pat dry.  Then I cut off the stem end and pull out the membrane and seeds. Remember, the more membrane and seeds you leave in a hot pepper, the hotter the flavor will be.  Once de-seeded, these peppers are ready to be nestled in the hot coals.

To The Coals For Char & Flavor

With the Hungarian peppers de-seeded and membranes removed, on to the hot coals they go.  I’ve kept some unlit coals banked to each side of the kettle grill just in case I want to bring in more heat.  Plus, this will allow the coals to be used for other food items while the grill is still hot.  These peppers will only take 5 minutes or so on each side.  I do not disturb the peppers when first placed on the coals for at least 5 minutes, then gentle turn them with tongs until charring occurs on all sides.  Don’t be concerned if the skin becomes very black as it can be easily removed.  Plus, for our spicy-char hummus recipe, these charred beauties will be pulsed to a smooth consistency where the blackened skin won’t be revealed.

Once removed from the grill, I take the peppers and put them in a bowl covered with plastic wrap.  This will help produce moisture to remove any skin you don’t want as part of your recipe.  And speaking of recipes, it’s time to gather our ingredients and start assembling our Smoked Hungarian Pepper Hummus.

Traditional Ingredients Meet Char Flavor

We are stepping up the flavor of hummus by featuring our perfectly charred Hungarian peppers.   To make Spicy-Char Hummus, gather the following ingredients:

  • 2 15 ounce cans chickpeas, rinsed
  • 2-3 charred Hungarian peppers, depending on size
  • 1 large garlic clove, finely diced (you can use minced garlic as a substitute)
  • 1 cup Italian parsley, coarsely chopped
  • 2 medium green onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 6 tablespoons Tahini
  • 3 whole lemons, juiced
  • 1 teaspoon fresh pepper
  • 1 tablespoon tamari
  • 2 teaspoons cumin
  • ½ cup oil
  • Hungarian sweet paprika or smoked Spanish paprika for garnish

Creamy Hummus Starts With A Boil

Here’s the secret to a truly creamy hummus consistency: cooking the chickpeas before processing.  Take your 2 cans of chickpeas and rinse well under running water.  Then pour into a saucepan and cover the chickpeas with water.  Place on high heat and bring to a boil.  Reduce the heat to a simmer and allow the chickpeas to soften for 40 minutes.  Add more water if needed to keep the chickpeas covered in liquid through the boiling time.  Then remove from heat, strain the water, and set aside to cool.

Time To Process

To start our spicy-char hummus, first place the rough chopped charred peppers into the food processor.  Add the garlic, parsley, onion and rosemary and process until finely combined.  As soon as the processor starts, you’ll be hit by the strong aromatics in this recipe, which is trademark for traditional hummus.  The total processing time will be just minutes.  Then remove the cover and prepare for the next round of ingredients.

The final ingredients of our spicy-char hummus are added to the food processor: the boiled chickpeas, tahini, lemon juice, cumin, olive oil, and tamari.  At this stage, we will process until the ingredients form a thick paste,  which will take about 10 minutes.  I always keep water or oil available to thin down the mixture if it should go too thick.  Remember, you want this to be thick but not to the point where it can’t be easily spread.  Once combined, the flavors will reveal themselves best if you store the mixture in an air tight container for at least 24 hours.

Serving Options Are Endless

After letting the processed hummus mixture that includes charred Hungarian peppers, garlic, parsley, onions, rosemary, chickpeas, tahini, lemon juice, cumin, olive oil, and tamari rest for 24 hours, it’s now time to serve this highly aromatic recipe.  If using as an appetizer, I like to put the hummus into a bowl, sprinkle with a sweet or smoked paprika, drizzle with olive oil, and add some finely chopped charred Hungarian peppers to the center. I then surround the bowl with slices of baguette, pita chips or triangles, and vegetables.

This hummus goes with so many different things.  In fact, I love to use it as a topping to an Angus burger, or grilled chicken and fish.  It is so versatile that you’ll be sure to find all types of uses for it.  The best part, you’ll have a satisfying, full of flavor healthy alternative that will make this a favorite anytime of the year.

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HUMMUS TAKES A SPICY-CHAR TWIST

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Category: Appetizer/Condiment

Cuisine: Middle Eastern

Yield: 2 cups

HUMMUS TAKES A SPICY-CHAR TWIST

A favorite snack item gets a smoky upgrade as SmokinLicious® brings a unique version to healthy hummus featuring Hungarian Pepper

Ingredients

  • 2 15 ounce cans chickpeas, rinsed
  • 2 Hungarian hot peppers, charred
  • 1 large garlic clove, finely diced (you can use minced garlic if needed)
  • 1 cup Italian parsley
  • 2 medium green onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 6 tablespoons tahini
  • 3 whole lemons, juiced
  • 1 teaspoon fresh pepper
  • 1 tablespoon tamari
  • 2 teaspoons cumin
  • ½ cup of oil
  • Hungarian sweet paprika or smoked Spanish paprika for garnish

Instructions

  1. Rinse chickpeas and place in saucepan with water to cover. Bring to a boil and simmer for 40 minutes to soften, adding more water as needed. This step will ensure a creamy consistency to the finished hummus.
  2. Drain in strainer and set aside.
  3. Place Hungarian peppers, garlic, parsley, onions and rosemary in food processor and mince very finely. Add chickpeas, tahini, lemon juice, cumin, olive oil, and tamari to food processor and mix to form a thick paste. Total blending time will be about 10 minutes, which will entail taste testing and thinning as needed with water or oil.
  4. This is best store in an air tight container or bowl for 24 hours to allow the flavors to blend.
  5. Serve with a drizzle of olive oil and sprinkle with paprika. This is perfect with sliced baguette, toasted pita, and vegetables.
https://smokinlicious.com/recipe/2017/10/05/spicy-char-hummus/

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Additional reading you may enjoy:

-How To Turn Your LP/Gas Grill Into A Smoker

Ember cooked Sweet Peppers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke

Dr Smoke- “Liven up your hummus flavors with the smoking/grilling of the Hungarian peppers, especially on a cool temperature day.”

Add a new twist to your Hummus- grill/smoke the hot peppers and then add to your Hummus! Great way to keep the grill flavors when the weather turns colder!

Wood fired stuffed tomato with Rice!

Wood fired stuffed tomato with Rice!

SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Listen

It’s tomato season!  Boy, do we have a great technique for you to try on your charcoal grill as well as a tasty recipe to make- wood fired stuffed tomato.

Bring 8 large tomatoes in from the garden or purchased at the fresh market, clean out the charcoal grill, fire pit, or fireplace, and give a few hours to a great cooking experience and exceptionally flavorful recipe.

Lighting a Fire for Hot Embers

Coal cooking can be a very easy method of cooking foods once you know how to make and manage the fire.  First, I am going to use only hardwood for my fire as I want to produce as much flavor as I can into the cooking area.  For tomatoes, I am using Beech hardwood in the SmokinLicious® Single Filet Wood chunk.  Once lit, I let the wood burn down to hot embers before even thinking about cooking.  Oh, and the lid stays off my grill – I’m using a kettle from Stok®, while the wood burns down.  I wait until the coal bed shows gray embers on top with hot red spots on the bottom.  I’ve used a mesh screen in the charcoal area, to keep all my coals from ending up in the ash collection area, since many will get to be quite small.

Preparing the Tomatoes for Hot Coals

With our tomatoes washed, it’s time to prepare them for the coals.  First, I cut about ¼ of the way around the top.  I’ll be cooking both the body of the tomato as well as the tops.  Next, I add a high heat roasting rack to my raked coals.  Try to make the coal bed as even as possible to keep the tomatoes balanced.  First cooking time will be about 12 minutes before any turning needs to be done.  You will see bubbling juices in the tomatoes which will makes these red beauties even more flavorful.

Coal Firing to Unbelievable Flavor

After placing the tomatoes on the coal rack and leaving for about 12 minutes, it’s time to turn them.  You’ll see how the outer skin will start to flake.  When I get some cooking time on the entire tomato, I separate the cut top from the body and coal roast the tops separately to get a nice char.  Once cooked through, which takes a total time of about 22 minutes, I remove the tomatoes to a cooling rack.  Once cooled enough to handle, it’s time to take all the wood fired pulp out of each tomato leaving the charred skins as the base to my wood fired stuffed tomato recipe.

Fresh Recipe Ingredients

With our fresh tomatoes coal fired over hardwood, it’s time to start on our recipe.  First, we need to remove all the tomato pulp from the charred tomatoes.  You can do this with a spoon or the way I like to do it – with my fingers.  Place the pulp only in a blender keeping as much of the shell of the tomato as possible for our base in the roasting pan.  Then blend until a puree is formed.  Meanwhile gather the other ingredients needed to make wood fired stuffed tomatoes:

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ¾ cup grated Parmesan
  • 1 small red bell pepper, diced (feel free to use hot pepper as well)
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Herb Rice Mixture & Anchovy Butter

This recipe allows you to use any rice you prefer.  I like the texture of brown rice for this dish.  As you cook the rice according to the package directions, you can start on the flavor mixture for the cooked rice.  First, combine the 2 anchovy filets with the 2 tablespoons softened butter.  I use a mortar and pestle.  This will be added to the hot rice as soon as it is cooked.  In a bowl, combine the tomato puree, diced pepper, parsley, basil, Parmesan cheese, and fresh ground pepper.  Mix until just combined.

With all the ingredients combined, it’s time to put it all together.  First, to our anchovy butter, brown rice, I add the tomato puree mixture combining well.  Taking the tomato shells, I place them in a roasting pan that has been coated with oil.  Next, comes the rice mixture, layering it in making sure all the tomatoes are covered.  Last, top the rice mixture with the coal fired tomato tops.  Now this pan is ready for a 350°F oven to bake for about 30 minutes.

Preserve the Flavors

After cooking our beautiful tomatoes over hot coals made from 100% beech hardwood, we removed the wood flavored pulp and produced a tomato puree.  To that, we added Parmesan, basil, parsley, red pepper, and fresh ground pepper.  Infusing anchovy butter into hot brown rice, we pour the tomato puree into the rice.  Our wood fired stuffed tomato is made by layering the tomato shells in a roasting pan, then topping with the tomato puree-rice mixture, and the charred tomato tops.  Then bake for 30 minutes in a 350°F oven, this is the perfect dish to serve with rustic bread.  Stock up on your coal fired tomatoes – they can well – so you can enjoy your take on this wood fired stuffed tomatoes.

Now that we spurred your imagination with this recipe, we need your comment and rating, so subscribe and follow us so you don’t miss a thing.   Finally, suggestions are always welcome as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

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SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 40 minutes

Category: Vegetable Entree

Cuisine: American

Yield: 6 servings

SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

SmokinLicious® loves tomato season as we show you how to coal fire this favorite & make our version of a decomposed stuffed tomato

Ingredients

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ½ cup grated parmesan
  • 1 small red bell pepper, diced
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Instructions

  1. Light a small wood fire in a charcoal grill, cleaned fire pit, or clean fireplace. Once the fire has burned down and produced gray coals, place a high heat roasting rack on the coals.
  2. I like to precut the top ¼ of the tomato so that when I put everything together in the baking dish, I can use the tops to reference portion sizing.
  3. Place the tomatoes on the roasting rack directly over the hot coals. Allow to wood fire roast until tender but not too soft. I like to cook on the tomato’s bottom for about 12 minutes, then rotate on its top for about 6-8 minutes depending on the size. I also place the tops on the roasting rack to allow them to char as well.
  4. Remove from the grill and allow to cool just so you can handle. Scoop out all the inside in a bowl until hollow.
  5. If using a roasting pan, oil the bottom. I’m using a disposable pan that I’ve first lined with parchment paper, then oiled. I then lay out the wood fired tomato shells in the bottom of the pan like what you would do with lasagna noodles. Cover the entire bottom with tomato.
  6. Cook the rice according to package directions. Mash the anchovy with the butter. Sir the anchovy butter into the hot rice. Mix together the tomato puree, cheese, bell pepper, basil, parsley, salt, and fresh ground pepper.
  7. Spoon the rice mixture over the tomato skins and place the tomato tops on the rice mixture. Bake 30 minutes at 350°F. This is perfect served with a rustic bread.
https://smokinlicious.com/recipe/2017/09/21/wood-fired-stuffed-tomato-with-herb-rice/

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Related recipes and tips:

EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Ember cooked Sweet Peppers

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Tomato lovers will rejoice with our take on a stuffed tomato that’s coal fired.”

Wood ember roasted Tomato stuffed with Rice!

Wood ember roasted Tomato stuffed with Rice!

 

 

 

Ember Cooking/Roasting Garlic In A Skillet 

Ember roasted garlic for the ages!

Ember roasted garlic for the ages!-Dr. Smoke®

Listen

One of my favorite herbs is garlic due to all the applications garlic has in cooking.  One technique that you may not have tried is ember firing the garlic using a wood for flavor and a cast iron skillet for smoke control.

Here’s what you will need to do this technique:

  • A cast iron skillet – Lodge™ has a great model
  • Garlic purchased with the stalks on as you’ll need these for presentation and control during the cooking process
  • An LP/gas grill – any model or size

Grill Preparation

Ever wonder what else you could do with the cast iron skillet other than fire place cooking?   Well, use it to ember roast garlic but on your LP/gas grill!  That’s right.  We will use the gas grill for fire proof cooking and air control without need for the LP/gas.

Place the iron skillet on the grill grates and prepare to add the wood chips.   We will be using Grande Sapore® wood chips from SmokinLicious® Gourmet Wood Products.  The species selected is Ash for its ability to produce hot heat level and an even bed of coals.  It is one of my favorite hardwoods to use for ember cooking of vegetables because of its coal-ability and mild flavor.  You will need a ¼ cube of the chips.  Remember, we are developing a bed of coals for this cooking technique so unlit and lit coals will be used.

Adding Wood for Flavor

Grand Sapore wood chips added to skillet

Grand Sapore® wood chips added to skillet

It’s time to add the wood chips to the skillet!  Take the Grande Sapore® Ash wood chips and fill the cast iron skillet.  Light the chips using a cooking torch or match but remember not to use any other materials for lighting the wood; no newspaper and certainly no lighter fluid which is petroleum at its best.  Once the chips ignite, you need to monitor the depth as you want to end up with a 3-inch depth.  That means, add wood chips as need during the buildup of the embers.

Adding the Garlic

Once we reach a depth of embers of approximately 2-3 inches in the skillet, it’s time to add the garlic by placing them on top of the hot embers.

Take the stems and twist the whole garlic so that each garlic head seats completely in the embers.  Almost instantly, you will see smoke from the embers all around the outside of the garlic.  This is the flavor infusion at the start.  It’s now time to close the top of the grill to control the amount of airflow to the embers.

Ember Roasting Cooking Technique

Once the garlic is added to the hot embers, you will see the dry outer covering of the garlic ignite.  This is the main reason why the outer covering and stems are left on the garlic heads as its sole purpose is to protect the cloves!  You will see the great char coloring on the outside of the garlic.  The stems will either fall off and burn or burn off during the roasting process.  The entire roasting process will take 45-60 minutes depending on the overall heat level and depth of the embers.

Wood embers ignite garlic

Wood embers ignite garlic

The Break to Garlic Heaven

Now, remove the garlic heads from the pan and allow to cool before the peeling process begins.  This is the heavenly part – breaking apart all the charred outer portions and revealing the tenderized, wood charred garlic cloves!  Get ready!  These beauties are ready to be minced, diced, added whole – just about anything you can think of to add depth of flavor you’ve never experienced before.  Now, go on.  You know you’re just dying to try this technique yourself!

Bon Bar B Que!

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Ember Cooking/Roasting Garlic In An Iron Skillet

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Category: Ember Cooking Technique

Cuisine: American

The SmokinLicious® kitchens shows you an easy way to explore the wonders of ember cooking by using a cast iron skillet to roast garlic. The results will be an unsurpassed, smoky taste!

Ingredients

  • A cast iron skillet - Lodge™ has a great model
  • Garlic purchased with the stalks on as you’ll need these for presentation and control during the cooking process
  • ¼ cube of Ash Grande Sapore® wood chips from SmokinLicious® Gourmet Wood Products
  • An LP/gas grill – any model or size

Instructions

  1. Place the iron skillet on the grill grates and prepare to add the wood chips. We will be using Grande Sapore® wood chips from SmokinLicious® Gourmet Wood Products. The species selected is Ash for its ability to produce hot heat level and an even bed of coals.
  2. Take the Grande Sapore® Ash wood chips and fill the cast iron skillet. Light the chips using a cooking torch or match but remember not to use any other materials for lighting the wood; no newspaper and certainly no lighter fluid which is petroleum at its best.
  3. Once the chips ignite, you need to monitor the depth as you want to end up with a 3-inch depth. That means, add wood chips as need during the buildup of the embers.
  4. Once we reach a depth of embers of approximately 2-3 inches in the skillet, it’s time to add the garlic by placing them on top of the hot embers.
  5. Take the stems and twist the whole garlic so that each garlic head seats completely in the embers. Almost instantly, you will see smoke from the embers all around the outside of the garlic. It’s now time to close the top of the grill to control the amount of airflow to the embers.
  6. Once the garlic is added to the hot embers, you will see the dry outer covering of the garlic ignite. You will see the great char coloring on the outside of the garlic. The stems will either fall off and burn or burn off during the roasting process. The entire roasting process will take 45-60 minutes depending on the overall heat level and depth of the embers.
  7. Now, remove the garlic heads from the pan and allow to cool before the peeling process begins. These beauties are ready to be minced, diced, added whole – just about anything you can think of to add depth of flavor you’ve never experienced before.
https://smokinlicious.com/recipe/2016/12/14/ember-cookingroasting-garlic-in-an-iron-skillet/

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Purchase Products:

Wood Chips- Grande Sapore®

Dr Smoke

Dr Smoke®

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For step by step video instructions go to qfhmasbquczwgqy-1600x900-nopad@smokinlicious and follow #smokinliciousmenu for this recipe and many more!

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Ember Cooking of Sweet Peppers

Gorgeous Char Marks on the Ember Roasted Sweet Peppers

Picture collage of the easy steps to ember roast sweet peppers

There’s nothing better than ember roasted sweet peppers in the outside fireplace or pit.

Ingredients:

  • An Outside fireplace or pit that is clean of ashes
  • Cast iron skillet, if you prefer to cook in a container rather than directly on the embers
  • Sweet peppers- medium to large size, any color though multi colored ones provide for a better presentation, 10-18 quantity
  • SmokinLicious® Grande Sapore® wood chips- Ash wood or your favorite wood species
  • Herbs – optional
  • Drizzle of Extra Virgin olive oil

Building The Fire

My plan is to roast the peppers directly on the embers in my outdoor fireplace. So first, I need to clean out the fire box from any ash and debris.  Then I select the hardwood for the actual cooking.  I’m going to use Ash wood because it is one of the best hardwoods for producing evenly sized coals and heat level when it burns.

Preparing the bed of embers for the roast

Preparing the bed of embers for the roast

While I am using pieces of the SmokinLicious wood chunks, the Grande Sapore® ash chips will produce the same great results.  In fact, use of the Ash Wood Chips will likely save some time as their pre-ground state would allow for quicker coal build up due to their faster burn rate.  Remember, the need with ember cooking is to ensure that you have a 2-3” buildup of coals so the cooking process is uninterrupted.

The Ember Bed

I now have a bed of coals establish in the bottom of the fire box.  Spread them out to provide a wider cooking area and facilitate an even heat level.  I will be increasing the depth of the coal bed over the course of my cook by maintaining a perimeter of newly lite wood product.   I would suggest using Grande Sapore® SmokinLicious Gourmet Wood chips for the additions as the bed can be built up much quicker and keep the cooking process moving forward.

Embers spread out and ready for the peppers

Embers spread out and ready for the peppers

Adding The Peppers

Once the Ash Wood develops into a great bed of coals you’ll understand why I love to use Ash Wood for ember cooking.  The uniformity of the coal bed is so precise! Remember, Ash tree is part of the olive family of trees so it is known for its mild smoky flavor making it an ideal choice.

Sweet peppers place on the embers to begin roasting

Sweet peppers place on the embers to begin roasting

I begin adding my peppers to the embers with the stem and seeds intact.  It is so much easier to rid the peppers of its seeds once fully cooked so don’t be concerned about them now.  I seat each pepper well into the hot coals to ensure that the base is enveloped in that consistent heat level.  As the pepper begin the charring process, you’ll see them wrinkle a bit as this is the sign of the dehydration that takes place in this water rich vegetable.

Ember Cooking Technique

Once the pepper are in place, I allow them to cook and char before touching them.  Once I see some char marks develop, I gently rotate each pepper around the coal bed, sliding over some new coals to the cooking area with each rotation.

After about 20-25 minutes of ember roasting, the peppers will begin to tenderize.  Remember there is a lot of moisture in sweet peppers so you may even hear them whistle a bit!  Feel free to pierce them with a knife to release some water/steam.  I like to do that step about ¾ of the way through the cooking process.

see how the peppers are beginning to roast during this unique cooking process

see how the peppers are beginning to roast during this unique cooking process

I want to remind you that this ember cooking technique requires a tempered hand but also some attention throughout the cooking process.  You will need to rotate the peppers frequently to ensure even char.  Remember, our heat generation is developing from the bed of embers and then radiating to the walls of our cooking area as well as the food. Once removed from the heat source, the peppers will have wilted a bit as they enter an immediate change in temperature and humidity.

The Finishing Touch

Once the peppers are completely charred and tenderized, remove them to a mesh or other tray to cool.  Then you can use them in a variety of ways – cut into strips and drizzled with a lite coating of extra virgin olive oil, a hint of salt, fresh pepper and fresh mint.  Or, use these beauties whole as a container for a ground turkey, beef, or lamb stuffing that includes fresh ricotta cheese, parsley, a hint of chili pepper flakes, and a topping of fresh mozzarella.  The recipe options are endless so start experimenting or look to your favorite cookbook for inspiration!

Bon Bar B Que

Dr Smoke

*****************************************************************************************************************************************

Ember Cooked Sweet Peppers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: Ember Cooking Technique

Cuisine: American

Yield: 10- 18 peppers

Introduce yourself to ember cooking with this recipe for sweet peppers roasted from cuisine quality forest grown hardwoods that are 100% bark and chemical free. Step in to the world of clean wood flavor infusion with SmokinLicious®.

Ingredients

  • An Outside fireplace or pit that is clean of ashes
  • Cast iron skillet, if you prefer to cook in a container rather than directly on the embers
  • Grande Sapore® Wood Chips from SmokinLicious® Gourmet Wood Products
  • Sweet peppers- medium to large size, any color though multi colored ones provide for a better presentation, 10-18 quantity
  • Herbs – optional
  • Drizzle of Extra Virgin olive oil

Instructions

  1. First, I need to clean out the fire box from any ash and debris. Then I select the hardwood for the actual cooking. I’m going to use Ash because it is one of the best hardwoods for producing evenly sized coals and heat level when it burns. The Ash Wood Chips will likely save some time as their pre-ground state would allow for quicker coal build up due to their faster burn rate. Remember, the need with ember cooking is to ensure that you have a 2-3” buildup of coals so the cooking process is uninterrupted.
  2. Spread out the coals to provide a wider cooking area and facilitate an even heat level. I will be increasing the depth of the coal bed over the course of my cook by maintaining a perimeter of newly lite wood product.
  3. I begin adding my peppers to the embers with the stem and seeds intact. It is so much easier to rid the peppers of its seeds once fully cooked so don’t be concerned about them now. I seat each pepper well into the hot coals to ensure that the base is enveloped in that consistent heat level. As the pepper begin the charring process, you’ll see them wrinkle a bit as this is the sign of the dehydration that takes place in this water rich vegetable.
  4. Once I see some char marks develop, I gently rotate each pepper around the coal bed, sliding over some new coals to the cooking area with each rotation. After about 20-25 minutes of ember roasting, the peppers will begin to tenderize.
  5. Remember there is a lot of moisture in sweet peppers so you may even hear them whistle a bit! Feel free to pierce them with a knife to release some water/steam. I like to do that step about ¾ of the way through the cooking process.
  6. You will need to rotate the peppers frequently to ensure even char. Remember, our heat generation is developing from the bed of embers and then radiating to the walls of our cooking area as well as the food. Once removed from the heat source, the peppers will have wilted a bit as they enter an immediate change in temperature and humidity.
  7. Once the peppers are completely charred and tenderized, remove them to a mesh or other tray to cool. Then you can use them in a variety of ways – cut into strips and drizzled with a lite coating of extra virgin olive oil, a hint of salt, fresh pepper and fresh mint. Or, use these beauties whole as a container for a ground turkey, beef, or lamb stuffing that includes fresh ricotta cheese, parsley, a hint of chili pepper flakes, and a topping of fresh mozzarella.
https://smokinlicious.com/recipe/2016/10/28/ember-cooked-sweet-peppers/

*****************************************************************************************************************************************

Purchase Products:

Wood Chips- Grande Sapore®

The finished product! Roasting over embers adds a superb wood flavour!

The finished product! Roasting over embers adds a superb wood flavour!

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

 Note to visit our @smokinlicious and #smokinliciousmenu on

 

Ember Cooking Onions- Fire Place Technique

The one vegetable we can pretty much get all year long is … the onion!  So, why not give this common vegetable a special, no, fabulous flavour infusion. The way to this end? Ember cooking in an outside fireplace or cooking pit.

Ingredients:

  • An outside fireplace or cooking pit that has been cleaned of ash
  • If you prefer, you can use a cast iron skillet within the embers though I prefer to nestle my onions directly in the embers!
  • Grande Sapore® Chips from SmokinLicious® Gourmet Wood Products – I recommend Ash wood.
  • Sweet Onions approximately 10-12

 

Fire Preparation

In preparing to roast onions on the embers in a fire place I need to first clean out the fire box from any ash and debris.  Then I select the hardwood for the actual cooking.  Today, I’ve selected Ash for its great coaling ability and uniformity of coal size while it combusts.

Preparing the bed of embers, keeping extra wood to add during the cooking process

Preparing the bed of embers, keeping extra wood to add during the cooking process

I will begin building the bed of coals with the SmokinLicious® Grande Sapore® Ash wood chips.  Since wood chips are already in a pre-ground state, the process of setting up the fire will be quicker than with just wood pieces or lump charcoal.  It is key to keep a large supply of the chips on hand in order to reach the 2-3” depth of embers needed for the cooking process.

 

Preparing the Onions for Roast

While allowing the coal fire to build, I begin preparation of the onions, which is rather simple.  Wash and clean the onions leaving on the outer skin covering as it will be needed to protect the heart of the onion during the ember cooking process.

 

Ember Roasting Process

After building up a bed of coals to 2-3” in depth, we’re ready to add the onions to the coals!  As I position each onion, I gently push down on them to seat them into the coals.   This will allow the coals to completely cover the bottom of the onion as well as allow the heat to radiate completely through the onions.

As the onions cook, you’ll start to see the tops turn brown because I left the outer part of the skin on for protection.  Remember, the outer skin of the onion will char during this process.  I want to protect the inner core of the onion as I plan to use them in my recipes.

It’s important to remember that the coal bed will need to be replenished during the cooking process so a perimeter of additional wood chips should be going at all times up to the half way point of the cooking process.  Generally, it’s best to keep the additional chips burning at the sides of your ember bed.  You can then easily scoop in additional hot embers to the bed to maintain the heat level and flavour infusion.

The onions are seated into the coals as they begin to cook from their bottoms

The onions are seated into the coals as they begin to cook from their bottoms

Unlike other vegetables like peppers, the onions don’t need to be turned but rather simply rotated so there is even char and cook.  Onions, like most vegetables, have a high water composition.  Don’t be alarmed by the steam trail coming up thru the top of the onions.  This is a sure sign of the convection process occurring.  Once cooking is about ¾ finished, you may want to pierce the tops of the onions to allow the release of the steam.

Scrumptious Ember Roasted Onions

You simply won’t believe how flavorful and tender ember roasting makes the average onion.  We were able to build the bed of coals by using SmokinLicious® Gourmet Wood Products Ash hardwood.  Remember, we left the outer skin on the onions to protect the inner core while we developed that exceptional char. Once the outer skin is pealed back you will see the perfectly cooked onion core that is infused with a mild wood char flavour.

Nicely charred onions over a bed of embers adds a great natural flavor

Now, get ready to use these highly flavored onions in the recipes of your choice and prepare for all the questions on what you did to give the dish such fabulous flavour!

Bon Bar B Q

**********************************************************************************************************************************************

Roasted/Toasted Onions over Embers

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Category: Ember Cooking Technique

Cuisine: American

Yield: 10-12 onions

The smoky taste wonders of ember cooked onions can’t be surpassed. Flavorful smoke from charred smoke woods adds an exquisite, palate pleasing touch to onions. SmokinLicious® Tips & Techniques can show you the way to ember cook this outdoor grilling season!

Ingredients

Instructions

  1. In preparing to roast onions on the embers in a fire place I need to first clean out the fire box from any ash and debris. Then I select the hardwood for the actual cooking. Today, I’ve selected Ash for its great coaling ability and uniformity of coal size while it combusts.
  2. I will begin building the bed of coals with the SmokinLicious® Grande Sapore® Ash wood chips.
  3. Since wood chips are already in a pre-ground state, the process of setting up the fire will be quicker than with just wood pieces or lump charcoal. It is key to keep a large supply of the chips on hand in order to reach the 2-3” depth of embers needed for the cooking process.
  4. While allowing the coal fire to build, I begin preparation of the onions, which is rather simple. Wash and clean the onions leaving on the outer skin covering as it will be needed to protect the heart of the onion during the ember cooking process.
  5. After building up a bed of coals to 2-3” in depth, we’re ready to add the onions to the coals! As I position each onion, I gently push down on them to seat them into the coals. This will allow the coals to completely cover the bottom of the onion as well as allow the heat to radiate completely through the onions.
  6. As the onions cook, you’ll start to see the tops turn brown because I left the outer part of the skin on for protection. Remember, the outer skin of the onion will char during this process. I want to protect the inner core of the onion as I plan to use them in my recipes.
  7. It’s important to remember that the coal bed will need to be replenished during the cooking process so a perimeter of additional wood chips should be going at all times up to the half way point of the cooking process. Generally, it’s best to keep the additional chips burning at the sides of your ember bed. You can then easily scoop in additional hot embers to the bed to maintain the heat level and flavour infusion.
  8. Don’t be alarmed by the steam trail coming up thru the top of the onions. This is a sure sign of the convection process occurring. Once cooking is about ¾ finished, you may want to pierce the tops of the onions to allow the release of the steam.
  9. Once the outer skin is pealed back you will see the perfectly cooked onion core that is infused with a mild wood char flavour. Now, get ready to use these highly flavored onions in the recipes of your choice and prepare for all the questions on what you did to give the dish such fabulous flavour!
https://smokinlicious.com/recipe/2016/10/21/roastedtoasted-onions-over-embers/

******************************************************************************************************************************************

Purchase Products:

Wood Chips- Grande Sapore®

Dr Smoke

Dr Smoke- “Try this different delicious way of cooking.”

Note to visit our @smokinlicious and #smokinliciousmenu on instagram for audio instructions and other cooking techniques.  

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It’s Pea Season!

Listen

One of the most versatile vegetables is now in season and can be used in both hot and cold side dishes and main courses.     In this series we will be roasting our peas using a hot smoking method to bring great wood fired flavour.

Ingredients

  • At least 1 lb of peas, I like sugar snap peas
  • Almond oil
  • Sea Salt & Fresh Pepper
  • A charcoal smoker, any size will do
  • A disposable foil pan or vegetable pan or basket that is high heat tolerant
  • 3 lbs. of lump hardwood charcoal
  • 1 cup SmokinLicious® Grande Sapore® Wood Chips – I’ll be using Wild Cherry
  • Kitchen torch for easy lighting

I’ll be using my Stok Drum Charcoal Grill for this series.  As the Stok has its own charcoal bask

et, I won’t need to prepare any additional lump hardwood charcoal. I am using a direct method of cooking.  I place my charcoal in the unit’s charcoal basket leaving my grate insert off for now.  Once the coals turn gray, I will lift the charcoal basket and allow the coals to advance into the cooking drum.  I the grate insert off as I will use my vegetable pan to go right over the top of the insert area.

Adding the wood chips to the charcoal fire in our Stok kettle grill

Adding Grande Sapore cherry wood chips

While the coals have been firing, I start preparation on the peas.  As I am using sugar snap peas for this recipe there is very little preparation that has to be done.  I first will remove all the string membrane that is attached to one side of the snap pea.  If any stems are left on, I will remove those as well.  I then wash the peas in a colander and then allow them to drip dry, shaking my colander occasionally to rid any excess water. If needed, I will pat dry the peas to ensure they are ready for the fire.  Then I sprinkle on some Almond oil, sea salt, and fresh pepper to the peas.  Now, we’re ready to wood fire!

My coals are hot, the wood chips are smoking, and the peas are ready to be kissed by fire!  I place the vegetable pan on the center of the grill and leave my grill cover off.  When cooking with wood, know that some temperature fluctuation can occur due to the natural variation in combustion so don’t leave the peas unatten

ded.  Once you see the peas start to char, give them a toss with a spoon to ensure an even char cook.

Placing the peas on the Stok grill pan

Placing Peas on the Grill

Usually you will see char begin about 4-5 minutes into the cooking cycle.  Once that occurs, you will be looking at another couple of minutes before the peas will be ready to come off the grill.  Be sure you monitor that you don’t go too far with the smoking process.  If the peas begin to shrivel and wrinkle, you went too far.  You can remove them and place in an ice bath or run under cold water to stop any additional cooking from taking place.

It’s so hard to explain the aroma that comes from the grill when you wood fire vegetables.  Keep in mind, that even when the vegetables are chilled, they will retain their char flavor.  Here are some tips to finishing these beautiful smoked sugar snow peas: add some crumbled feta cheese and serve, or a splash of lemon juice and dill, or even a dollop of ricotta cheese that’s been whipped with a bit of cream.  You can also check into our next blog on peas where we feature these scrumptious beauties in a Snap Pea and Cucumber Salad, just perfect on a hot summer’s day!

First Turn on the Grill

First Turn on the Grill

Bon-Bar-B-Q!

*******************************************************************************************************************************************************

Smoking Snow Peas

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 28 minutes

Category: Side Dish

Cuisine: American

Yield: 4 servings

Introducing roasted fresh snow peas wood cooked on embers, infused with great smoky taste released by culinary quality hardwoods from SmokinLicious®

Ingredients

Instructions

  1. Place the charcoal in the unit’s charcoal basket leaving the grate insert off for now. Once the coals turn gray, lift the charcoal basket and allow the coals to advance into the cooking drum.
  2. Then add SmokinLicious® Grande Sapore® Wood Chips in Wild Cherry to the coals – about ½ cup sprinkled over the coals. Leave the grate insert off and use a sturdy, fire-resistant vegetable pan to go right over the top of the insert area.
  3. While the coals have been firing, start preparation on the peas. First, remove all the string membrane that is attached to one side of the snap pea. If any stems are left on, remove those as well.
  4. Then, wash the peas in a colander and allow them to drip dry, shaking the colander occasionally to rid any excess water. If needed, pat dry the peas to ensure they are ready for the fire.
  5. Then, sprinkle on some Almond oil, sea salt, and fresh pepper to the peas. Now, we’re ready to wood fire!
  6. When the coals are hot and the wood chips are smoking, the peas are ready to be kissed by fire! Place the vegetable pan on the center of the grill and leave the grill cover off. When cooking with wood, know that some temperature fluctuation can occur due to the natural variation in combustion so don’t leave the peas unattended.
  7. Once you see the peas start to char, give them a toss with a spoon to ensure an even char cook. Usually you will see char begin about 4-5 minutes into the cooking cycle. Once that occurs, you will be looking at another couple of minutes before the peas will be ready to come off the grill. If the peas begin to shrivel and wrinkle, you went too far. You can remove them and place in an ice bath or run under cold water to stop any additional cooking from taking place.
  8. Try these tips for finishing these beautiful smoked sugar snow peas: add some crumbled feta cheese and serve, or a splash of lemon juice and dill, or even a dollop of ricotta cheese that’s been whipped with a bit of cream.
https://smokinlicious.com/recipe/2016/07/29/smoking-snow-peas/

**********************************************************************************************************************************************

Purchase Products:

Wood Chips- Grande® Sapore

Dr Smoke

Dr Smoke

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

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Ember Roasted Asparagus

Ember Roasted Asparagus

 

EMBER ROASTING ASPARAGUS ON A HIBACHI OR OTHER CHARCOAL EQUIPMENT

 

Its Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh!  Learn how easy it is to ember roast this thick skinned vegetable to bring out the fantastic flavor of this vegetable as a side dish, or used as an ingredient in other recipes like a refreshing dip, soup, or stuffing for meat or fish.

SmokinLicious® Grande Sapore® Wood Chips

SmokinLicious® Grande Sapore® Wood Chips

INGREDIENTS:

 

PREPARING TO EMBER COOK:

Clean the Hibachi or small charcoal grill unit of all previous ash, as well as any leftover wood and charcoal.  Add the SmokinLicious® Gourmet Wood Products Grande Sapore® Wood Chips in the base of the Hibachi on the charcoal grates. If not using a Hibachi unit, then place the wood chips in the charcoal area of your small charcoal grill. I like to use Wild Cherry Grande Sapore® Chips to bring a balance to the asparagus’ flavor.  Since I plan to use my roasted asparagus as an ingredient in other recipes, I’m using the chips in their natural state rather than soaking in a flavored liquid but feel free to soak in wine, alcohol, juice or other liquid of your choice.

Items need for this recipe

Items need for this recipe

LIGHTING THE FIRE

After loading the Hibachi or other unit with my Grande Sapore® Cherry Chips, I light the chips using a small kitchen size torch.   I let the chips burn down until I have about 2-3 inches of hot embers to cook with.  I need the layer long enough to accommodate the spears of asparagus and deep enough to ensure the embers encircle most of the spear.  I keep plenty of extra Grande Sapore® Cherry chips on hand to ensure I get the depth and size of the ember bed throughout the cooking process.  This includes maintaining a perimeter of unlit chips around the hot embers.

 

PREPARING THE ASPARAGUS

While I wait for the chips to burn down into embers, I start preparation of my fresh asparagus.  First, I gently clean the spears and then trim the bottoms just where they are a bit dried out and tough.  I gently pat dry and leave them in a tray to wait on the fire.  I drizzle some oil over my asparagus spears and sprinkle with sea salt and fresh ground pepper.  The oil will help the seasoning stick to the spears and also ensure an even cook on the asparagus.  Letting the asparagus sit while you wait on the embers allows the seasoning to penetrate the stalks, giving it additional flavor.

EMBER ROASTING TECHNIQUE

Once I have a bed of hot embers, I’m ready to cook!  I won’t be needing the grill grates as asparagus has a nice thick skin so it’s an ideal vegetable to be placed directly on the hot coals.  Prior to adding the asparagus, I add some more wood chips to the outside perimeter of my cooking area so that I will be able to bring in new embers as needed.  In addition to providing new embers, the unlit chips will provide additional heat to the grill as they ignite.

I lay my asparagus spears into the hot embers allowing the coals to wrap around the majority of each spear.

As I’m using very thick diameter spears, I will let the asparagus cook in the embers for about 10 minutes prior to

Asparagus cooking directly on the embers

Asparagus cooking directly on the embers

checking on the char level.  Just like with conventional cooking, you’ll see the asparagus get a brighter green sheen as they cook through.  Once I see a nice layer of char develop to the skin, I will turn the spears with tongs. The oil will also give a nice golden hue.

 

I’ve turned the asparagus spears only as the char develops on each side until they are fully charred and the spears have tenderized. You’ll know the perfect tender level when you prick the spear with a knife tip and it just penetrates.

Please go to- Smokinlicious Instagram #smokinliciousasparagus for the audio instructional series

Now I’m ready to use these beauties in my recipes but only after a few spears are enjoyed as is.  Ah, the perks of cooking over hot embers.  Bon-Bar-B-Que!

******************************************************************************************************************************************************

Ember cooking fresh Asparagus

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Ember Cooking Technique

Cuisine: American

The ease of ember cooking offers many a great outcome for fresh, in-season vegetables like asparagus! SmokinLicious® can show you how easy it is, even with the most basic outdoor cooking equipment, the hibachi!

Ingredients

Instructions

  1. Clean the Hibachi or small charcoal grill unit of all previous ash, as well as any leftover wood and charcoal. Add the SmokinLicious® Gourmet Wood Products Grande Sapore® Wood Chips in the base of the Hibachi on the charcoal grates. If not using a Hibachi unit, then place the wood chips in the charcoal area of your small charcoal grill.
  2. After loading the Hibachi or other unit with my Grande Sapore® Cherry Chips, I light the chips using a small kitchen size torch. I let the chips burn down until I have about 2-3 inches of hot embers to cook with.
  3. I need the layer long enough to accommodate the spears of asparagus and deep enough to ensure the embers encircle most of the spear. I keep plenty of extra Grande Sapore® Cherry chips on hand to ensure I get the depth and size of the ember bed throughout the cooking process. This includes maintaining a perimeter of unlit chips around the hot embers.
  4. While I wait for the chips to burn down into embers, I start preparation of my fresh asparagus. First, I gently clean the spears and then trim the bottoms just where they are a bit dried out and tough. I gently pat dry and leave them in a tray to wait on the fire. I drizzle some oil over my asparagus spears and sprinkle with sea salt and fresh ground pepper.
  5. Prior to adding the asparagus, I add some more wood chips to the outside perimeter of my cooking area so that I will be able to bring in new embers as needed. In addition to providing new embers, the unlit chips will provide additional heat to the grill as they ignite.
  6. I lay my asparagus spears into the hot embers allowing the coals to wrap around the majority of each spear. As I’m using very thick diameter spears, I will let the asparagus cook in the embers for about 10 minutes prior to checking on the char level. Just like with conventional cooking, you’ll see the asparagus get a brighter green sheen as they cook through.
  7. Once I see a nice layer of char develop to the skin, I will turn the spears with tongs. The oil will also give a nice golden hue.
  8. I’ve turned the asparagus spears only as the char develops on each side until they are fully charred and the spears have tenderized. You’ll know the perfect tender level when you prick the spear with a knife tip and it just penetrates.
https://smokinlicious.com/recipe/2016/06/15/ember-cooking-fresh-asparagus/

****************************************************************************************************************************************************

Purchase Products:

Wood Chips- Grande Sapore®

 

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

 

Load More
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