Tortellini Gets a Smoky Mate with the addition of wood smoked Brussel Sprouts! This is a cheese and yummy recipe for the winter blues

Tortellini Gets a Smoky Mate with the addition of Cherry wood smoked Brussel Sprouts! This is a cheese and yummy recipe for the winter blues

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Wood Chunks- Double & Single Filet

TORTELLINI GETS A SMOKY MATE

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There is something about the perfect pasta dish that isn’t necessarily loaded with a ton of ingredients.  I’ve found that the perfect pasta often features only 2-3 ingredients in addition to seasonings.  For me, the perfection is in how each of those ingredients contribute to the overall dish.

This is a pasta dish that features the smokiness of Brussels sprouts paired with the citric acid of lemon peel.  Mix in the sweetness of caramelized onion and a full-bodied dish emerges.

A Smoky Start

TBrussell Sprouts on the grill soaking up the flavors of the cherry wood pieces we added to the grill.he simplicity of the ingredients is what makes this such a flavorful and pleasurable dish. Start by smoking about a pound of Brussels sprouts – you can see our previous series on how to smoke these on the gas grill, an extremely easy and quick method.  Then gather 3 tablespoons butter, 1 medium yellow onion that is thinly sliced, 1 tablespoon extra virgin olive oil or flavored olive oil, 1-1/2 teaspoons Kosher salt, fresh ground pepper, 1 lb. of cheese tortellini, and the zest of 1 lemon.  With the Brussels sprouts already smoked, the cooking time for the rest of the dish is about 20 minutes.

Producing Aromatic Flavors

Put a pot of water on for the tortellini to cook according to the packaged directions.  What keeps this recipe extra simple is you can use frozen tortellini or fresh packaged rather than making your own and it will be just as spectacular a dish as if you made every ingredient yourself. We start with thinly sliced yellow onion in melted butter, releasing the sweetness of the onion.  Once translucent and browning, add the smoked Brussels sprout quarters. Toss together just until the Brussels sprouts heat through.

While the onion and Brussels sprouts cook, our water for the tortellini is salted and brought to a boil.  Once at a rolling boil, the pound of cheese tortellini is added.  I’m using a frozen variety but you can certainly use fresh.  Remember, tortellini is a filled pasta that does not take much time to cook to al dente so don’t turn your back on the pot.  It will only be a matter of minutes once the water regains boiling level.  Tortellini has the proven sign of being cooked when they float.  Once cooked, transfer to a large bowl.

Easy Finish

With the tortellini cooked, it’s time to pour the cooked smoky Brussels sprout and onion into the bowl.  Once combined, add the tablespoon of olive oil.  I’m using a Tuscan flavored olive oil for just a bit more refined flavor but plain EVOO will do.  Time to finish this off with fresh ground pepper and salt.  The final ingredient – grated lemon zest.  Zest right over the bowl.  I like a lot of lemon zest so I zest the entire lemon.

We are pouring the melted cheese over the mixture of tortellini and the smoky brussell sprouts. Brings summer thoughts to any cold winters day.After smoking Brussels sprouts using cherry wood, we made a hearty pasta dish that blended the flavors of sweet onion, smoky Brussels sprout, and lemon zest.  Added to cheese tortellini gets a smoky mate, this is so flavorful and easy to make.  Think of the many variations you can give this dish: adding butternut squash, or zucchini cubes, or perhaps chestnut when in season.  Even artichoke hearts.  So many opportunities to put your own fingerprint on this dish.

This recipe is sure to give you a great start on incorporating your favorite ingredients.  We’d love to hear what you think about our blog post “Tortellini Gets a Smoky Mate” so leave us a comment and subscribe to get all our postings on techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, that’s SmokinLicious®.

 

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TORTELLINI GETS A SMOKY MATE

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Entree

Cuisine: Italian-American

Yield: 4 servings

Taking the highly popular tortellini and blending with smoky brussels sprouts for maximum flavor

Ingredients

  • 1 lb. smoked Brussels sprouts, trimmed and quartered
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced (if you want more smoke flavor feel free to smoke the onion)
  • 1 tablespoon extra virgin olive oil or flavored oil
  • Fresh ground pepper
  • 1-1/2 teaspoons Kosher salt
  • 1 lb. cheese tortellini
  • Zest and juice of 1 lemon

Instructions

  1. In a large skillet, melt the butter over medium heat; add onion and cook until translucent.
  2. Add the smoked Brussels sprouts.
  3. In a pot, cook tortellini according to package directions, then drain well. Toss tortellini with vegetables and divide into serving bowls. Top with lemon zest and juice.
https://smokinlicious.com/recipe/2017/11/23/tortellini-gets-a-smoky-mate/

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Purchase products:

Wood Chunks- Double & Single Filet

Related reading:

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

Dr Smoke

Dr Smoke- “This is an easy way to bring smoke flavor to a pasta dish.”

Our Smoked Carrot Cake starts with us grilling our carrots to add a hint of smokey flavor to this vegetable! Then we bake these carrots into a perfect looking cake for Smokey Carrot Cake!

Our Smoked Carrot Cake starts with us grilling our carrots to add a hint of smokey flavor to this vegetable! Then we bake these carrots into a perfect looking cake for our Smoked Carrot Cake!

A FAVORITE ROOT VEGETABLE SMOKED MAKES FOR AN AWESOME CAKE!

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PIcking fresh carrots from the garden is the best to assure the perfectly ripe carrot for this recipeCarrots are ready for picking and for cooking!  We’ve got an easy smoking technique that can be done with whole, sliced, even grated carrot.  Once smoked, we are taking all that flavor and making an oil-free, carrot-almond cake with ricotta cream.

Nutrition for your Bones

Carrots are known for their supply of antioxidant nutrients but they are also prized for their benefit to bone mass.  Rich in Vitamin A, biotin, vitamin K, fiber and so much more, carrots offer a variety of color options: traditional orange, yellow, white, purple, and red.  As they are considered a hardy root vegetable, then tend to keep longer than most other vegetables.  On the grill or smoker, they work perfectly at absorbing the level of smoke vapor you want for recipes.

Carrot and Grill Preparation

As carrots are a root vegetable, they can get a lot of dirt on them.  It’s important that you wash them well and then pat dry.  If you want to smoke your carrots whole, simply trim the ends.  My plan is to use these in our smoked carrot cake recipe so I’ll introduce my carrots to the food processor to produce even shredding.  Once shredding carrots in the food processor makes it easy! Just don't overdue the process; need some pulp to the carrotsshredded, I place in a grill safe, flat pan. I’ll be using two SmokinLicious® single filet wood chunks in Wild Cherry to keep the flavor on the mild side.  These chunks are placed on a lit burner set to medium-low.  Only that burner will be on!  Preheat the grill using all burners, then when the carrots go on the grill, turn off all the burners but the one with the wood chunks.

Just a Little Time

As I’ve elected to preshred my carrot for the eventual cake recipe, the actual smoking time will be quite short.  I don’t want to remove all the water content naturally found in carrot as I want a moist cake.  My total cooking time is roughly 15 minutes.  If you do want additional smoke flavor without dehydrating your carrots, you can do a handheld food smoker application as well as this a cold smoking technique that will not affect the moisture of the food nor provide any cooking.

Recipe Time

With our carrots wood grilled, it’s time to start on the cake ingredients.  Preheat the oven to 375°F.   First up, 1-1/2 cups of finely ground almonds, preferably blanched, finely grated lemon zest from 2 lemons, and 2 tablespoons of sugar.  If you cannot locate pre-ground almonds, you may use blanched slivered almonds and process in the food processor.  Add all three ingredients to the food processor and pulse until a fine, ground consistency is achieved.  Time to prepare the 9-inch springform pan.  First, butter the bottom and sides.  Feel free to add a butter parchment round to the bottom of the pan if you wish.  Then take a small amount of the ground almond mixture and apply to the sides of the pan.  Before we start on the cake batter, melt four tablespoons of butter and set aside.

Hand mixing the ingredients to form the batter

Cake Batter

Now it’s time for the basic dry ingredients for our smoked carrot cake batter.  This is a recipe that is oil free.   I’ll be using cake flour to bring more lightness to this cake.  Here’s what you’ll need for the start of the cake batter

 

 

  • Unbleached cake flour-1-1/4 cups
  • baking powder-2 teaspoons
  • salt-¼ teaspoon
  • sifter

All these ingredients will be sifted into a medium bowl to bring airiness to the cake.  Next up, the wet ingredients.  You will need:

  • sugar-¾ cup
  • 4 large eggs
  • almond extract-¼ teaspoon

cracking eggs into a mixing bowl and then add the other wet ingredients to them.Crack the eggs in a large bowl and add the sugar.  With an electric mixer set to medium-high speed, beat the egg mixture until pale, foamy, and thickened.  Reduce the speed to low and add in the remaining almond mixture, almond extract, and the flour mixture.  Once the dry ingredients are incorporated into the cake batter, take the 4 tablespoons of melted butter and pour over the batter, gently incorporating.  In goes the smoked, grated carrot – about two cups.  Just combine those items and then spread the batter into your prepared 9-inch springform pan. I’ve used orange carrot for this recipe as they were available in the garden but I prefer yellow carrot for a golden color all the way through the cake.

Baking Time

the baking time for this recipe is 40 minutes

 

Reduce the oven temperature to 350°F once the cake is placed on the middle rack (From the preheated oven of 375°F).  It will take about 40 minutes to cook through.  While it’s baking, I make the ricotta cream.  Gather together:

 

  • ricotta cheese-1 cup
  • sour cream-1 cup
  • honey-2 tablespoons
  • confectioner’s sugar-2 tablespoons
  • Grated zest of 1 lemon

Combine all these ingredients and refrigerator until the cake is ready to serve.

Our Smoked Carrot Cake- Spongy, Light Goodness!

With our cake lightly browned and springing back when touched in the center, it’s ready to come out of the oven and cool.  Once the cooled cake can be plated to a cake stand, I take about ¼ cup of confectioner’s sugar and sift the sugar over the cake.  Now it’s time to slice this succulent cake and serve our ricotta cream on the side.  This is a very subtly smoked carrot so you will not get an overwhelming smoked flavor.  In fact, if you don’t tell anyone you smoked the carrot, they likely will never know.  Experiment with flavors you like – swap crushed pistachio for the almond, coconut extract for the almond extract.  You can even dust with cocoa powder.  Anything goes!  Don’t forget, only dust the cake with the confectioner’s sugar before you’re ready to serve as this cake is very moist and will increase in moisture as it sits.

Slice of Our Smokey Carrot Cake on a plate with the a touch of Almond and Ricotta Cream on the sideDid we spur your imagination with this recipe?

We need your comment and rating, so subscribe and follow us so you don’t miss a thing.  We always welcome your suggestions as well on recipes and techniques you want to learn about.  SmokinLicious®- your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

 

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SMOKED CARROT-ALMOND RICOTTA CREAM CAKE

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Category: Dessert

Cuisine: American

Yield: 8 servings

SMOKED CARROT-ALMOND RICOTTA CREAM CAKE

SmokinLicious® takes garden fresh carrots to the grill with cherry wood chunks before adding to a carrot-almond cake recipe

Ingredients

  • Cake ingredients:
  • 4 tablespoons butter, plus 2 tablespoons for pan preparation
  • 1-1/2 cups of finely ground almonds, preferably blanched
  • Finely grated lemon zest from 2 lemons
  • ¾ cup plus 2 tablespoons sugar
  • 1-1/4 cups unbleached cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ teaspoon almond extract
  • 2 cups smoked carrot, grated (yellow preferred)
  • Ricotta Cream ingredients:
  • 1 cup ricotta cheese
  • 1 cup sour cream
  • 2 tablespoons honey
  • Grated zest of 1 lemon
  • Topping:
  • Confectioner’s sugar for dusting cake

Instructions

  1. Heat the oven to 375°F. Melt the 4 tablespoons butter and set it aside to cool.
  2. Pulse the almonds with the lemon zest and 2 tablespoons of the sugar in a food processor. Butter a 9-inch spring form pan and then dust the sides with some of the almond mixture. Sift together the flour, baking powder and salt.
  3. Using an electric mixer, beat together the eggs and the remaining sugar at high speed until pale, foamy, and thick. Reduce the speed to low and add the remaining ground almond mixture, the almond extract, and the flour mixture. Just incorporate until well mixed. Pour the cooled butter over the batter and then quickly fold it in, followed by the smoked grated carrot.
  4. Scrape the batter into the prepared pan, smooth the top, and place the cake on the center rack in the oven. Lower the heat to 350°F and bake until the cake springs in the center when touched. It will be light brown and start pulling away from the sides of the pan; about 40-45 minutes. Let the cake cool completely in the pan, then release the sides of the pan.
  5. Make the ricotta cream by combining all ingredients until smooth. You may add any of the ingredients that you find are needed.
  6. Before serving, dust the cake with confectioner’s sugar. Serve the sauce on the side.
https://smokinlicious.com/recipe/2017/11/16/our-smoked-carrot-cake/

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Looking for another smoked dessert?  Check out

-SMOKED BANANA DOUBLE BITES

-AVOCADO CHOCOLATE PUDDING

-Smoked Strawberry Napoleon

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “This is a carrot cake like no other. A smoky twist enhances the flavor of the carrots. It’s yummy in your tummy.”

The three stages of preparing acorn squash on the grill-propped-cooking over wood-finished product!

The stages of cooking acorn squash on the grill-stuffing with brown sugar-cooking over wood on the gas grill-finished product!

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One of the most popular winter squash that can be found pretty much anytime of the year, acorn squash cherry wood placed on the diffuser of the gas grill to add a smokey flavoris rich in fiber and potassium.  Time to take this squash favorite and smoke it on the gas grill with cherry wood chunks.  But first, we’ll give it some flavorful stuffing to make this exceptionally sweet.

Clean the Acorn Squash

Most acorn squash weigh between 1-2 pounds.  After cleaning the outside under running water, cut off the pointed end and ensure the bottom is flat so the squash won’t tip while cooking.  Now, scoop out cut off the top and then scoop out the seeds to provide a great vessal for the sugar and spicesthe seeds and membrane until clean, just like you would do with a pumpkin.  The seed-free squash is going to be our ingredient vessel that will make the acorn squash so sweet and full of goodness.

Sweeten Things Up

Once the acorn squash is clean of seeds and membrane, it’s time to stuff it.  The ingredients are simple: brown sugar mixed with cinnamon and butter.  That’s it!

into the cavity of the squash add 3/4 stick of butterFirst put approximately ¾ stick of softened butter into the acorn squash center.  Then pack in the brown sugar-cinnamon mix.  And I mean pack it in!  Be sure to press down so the butter and brown sugar mix combine.  Once filled, I sprinkle a bit extra of the sugar mixture on the cut top.  Now place the acorns in a pan that will be heat safe on the gas grill.  Time to prepare the gas grill.

Smoking on the Gas Grill

I’ve turned two burners to “on” of my 4-burner grill.  I add two SmokinLicious® Single Filet Cherry Wood Chunks to one of the heat shields on my grill.   Next, I add the acorn squash to a roasting pan and set it on the grate of the grill that has the pan with the squash is placed on the non heated side of the grill, while the heated side has the double filet cherry wood chunksthe burners turned “off”.   This is known as an indirect method of cooking.  The squash will cook until tender all the way through.  Depending on the size of the squash, this will take between 1-1/2 to 3 hours.  Then get ready for the sweet, buttery smooth squash meat!

A Side Dish or Dessert

Even though the butter was placed to the bottom of our squash and the brown sugar mix on top, the lighter weight of the butter will rise to the surface while the brown sugar mix sinks to the base.  These ingredients will mix during cooking to sweeten the squash meat.  Once tenderized, remove and allow to cool before handling.  Then scrap out the squash meat with the cooked butter-brown sugar mix, combine, and enjoy.  This is sweet so you can enjoy it as a side dish or as a dessert – a spoonful on pound cake or puffed pastry is define.

How did we do?  Leave a comment, love us, and subscribe.  We’re all about wood fired cooking techniques, idea, recipes, and the science behind the smoke and fire.

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ACORN SQUASH- SWEET & SMOKY

Prep Time: 10 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours

Category: Vegetable/Side Dish

Cuisine: American

Yield: 4-6 servings

ACORN SQUASH- SWEET & SMOKY

Buttery, sweet acorn squash grilled over SmokinLicious® cherry chunks on the gas grill -YUM!

Ingredients

  • 2 acorn squash
  • 3/4 cup of brown sugar
  • 3/4 cup of butter
  • 1 1/2 teaspoon cinnamon

Instructions

  1. After cleaning the outside under running water, cut off the pointed end and ensure the bottom is flat so the squash won’t tip while cooking. Now, scoop out the seeds and membrane until clean, just like you would do with a pumpkin.
  2. First put approximately ¾ stick of softened butter into the acorn squash center. Then pack in the brown sugar-cinnamon mix. Be sure to press down so the butter and brown sugar mix combine.
  3. Once filled, I sprinkle a bit extra of the sugar mixture on the cut top. Now place the acorns in a pan that will be heat safe on the gas grill.
  4. I’ve turned two burners to “on” of my 4-burner grill. I add two SmokinLicious® Single Filet Cherry Wood Chunks to one of the heat shields on my grill. Next, I add the acorn squash to a roasting pan and set it on the grate of the grill that has the burners turned “off”.
  5. Depending on the size of the squash, this will take between 1-1/2 to 3 hours. Then get ready for the sweet, buttery smooth squash meat!
  6. Once tenderized, remove and allow to cool before handling. Then scrap out the squash meat with the cooked butter-brown sugar mix, combine, and enjoy. This is sweet so you can enjoy it as a side dish or as a dessert – a spoonful on pound cake or puffed pastry is define.
https://smokinlicious.com/recipe/2017/11/02/sweet-smoky-acorn-squash/

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Related reading:

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-Stove Top Smoked Butternut Squash

-Smoked Squash & Kale Soup

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Try this sweet and savory recipe on your gas grill to add a little flare to your outdoor barbecue.”

The how to instructions for cooking fresh corn on a gas grill!

Fresh Corn is the one vegetable that you MUST try on the grill!

SMOKY, CHARRY, FRESH CORN ON THE COB

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It’s that time of year!  Fresh corn has arrived but not for long.  Time to get your hands on a few dozen and do something truly special with this favorite

There’s Nothing Like Fresh

Yes, you can get corn all year by purchasing in the freezer section of your local grocer.  Seriously though.  Who wants frozen when by waiting nearly 10 months on the east coast you can have fabulous fresh corn?  There is a taste difference between fresh and frozen!

On The Grill With Wood For Smoky Char

Corn is one of those vegetables that just begs to be put on the grill.  There are many techniques but I prefer to remove the husks and silks, and grill my corn on the cob

putting the wood chunks on the diffuser will allow them to ignite and provide a great wood aroma

with wood chunks on the grill’s heat shields.  In answer to the question about soaking the wood in water first – no, I do not do this step as I want my corn kernels to really crackle on the grill.   Just see our posting on how to add wood chunks to the LP grill.

Perfect Wood Makes Perfect Char

Smokinlicious double filet wood chunks work perfect on a gas grill for added flavor

SmokinLicious® double filet wood chunks are the perfect size for flavoring as well as fit on most grills.  From start to finish, you can easily do a couple dozen ears of corn in about an hour.  With this technique, I just need 4-5 wood chunks on one of the heat shields.  That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.  Next, simply monitor for the need to turn the corn with tongs to produce an even char.  Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.  This makes for the sweetest end to your cooking tasks!

So Many Recipe Options

Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender.  I melt butter and add the chopped herbs to the pot.  I then brush the nearly cooked corn with this aromatic mix and seal in all the great flavors – smoky, sweet, buttery – just perfect.

After I’ve consumed some of my masterpiece, I remove the kernels from the cob to a large bowl using a knife.  This corn will be split into freezer bags and stored for winter recipe cooking that will allow me to bring back the taste of summer.

Need inspiration on what to do with all that corn?  Think Cowboy Salsa, Corn Succotash, Smoky Cornbread, Corn Cakes, Corn-Potato Chowder, Corn Pudding, Corn Grits, and so much more.  I bet you want to hit the corn stand now!  Get going!

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SMOKY, CHARRY, FRESH CORN ON THE COB

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Vegetable/Side Dish

Cuisine: American

Yield: 10-12 servings

SMOKY, CHARRY, FRESH CORN ON THE COB

Corn is the one vegetable that you MUST try on the grill!

Ingredients

Instructions

  1. With this technique, I just need 4-5 wood chunks on one of the heat shields. That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.
  2. Next, simply monitor for the need to turn the corn with tongs to produce an even char. Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.
  3. Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender. I melt butter and add the copped herbs to the pot. I then brush the nearly cooked corn.
https://smokinlicious.com/recipe/2017/10/26/smoky-charry-fresh-corn-cob/

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Did we inspire you?  We’d love to see your photos of your grilled corn and corn recipes.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

You might also enjoy some of our salad recipes:

Smoked Pear Salad With Gorgonzola

Smoked Snow Peas With Cucumber Salad

Purchase products:

Wood Chunks- Double Filet

Wood fired guacamole by grilling the avocado's before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

Wood fired guacamole by grilling the avocado’s before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

THE KISS OF FIRE TO GUACAMOLE

Listen

The single seeded berry, fleshy fruit we know as avocado is loaded with healthy fats, 4 grams of protein, and 975 milligrams of potassium which is nearly twice as much as a banana.  With 18 of the amino acids recommend in daily consumption, you’ll want to include avocado in your diet.

We thought we would take this fruit favorite and add a flavor level for your avocado recipes by wood-firing the avocado.  This simple step will bring all the nutritional benefits of the fruit with a bold new taste.

7 Fresh Ingredients

Once you’ve wood fired your avocados on a gas or charcoal grill (see our posting on this technique), you need to gather the following ingredients:

  • 3 wood fired avocados
  • 1 finely grated garlic clove
  • 1 finely chopped Serrano or jalapeno pepper
  • ¼ of a white onion, finely chopped
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt

In addition to the above ingredients, you’ll need a blender or a mortar and pestle.  I prefer the mortar and pestle so I can control the level of “mash” that occurs to each ingredient.

Layering on the Flavors

First up, you need to mash up the wood fired avocado flesh.  The best guacamole has some chunky quality to it so keep this in mind when you are mashing the flesh.  Once the avocado is mashed up, add the pepper and combine that as well.  You can select the pepper based on whether you want heat or not.  If you prefer a guacamole that has no spice, then add a sweet pepper.

Once the grilled avocado and pepper are mixed, time to add the other ingredients.  First in, chopped onion followed by lime juice, cilantro and salt.  Combine everything well ensuring that any chunks are not too big for any of the ingredients.  Soon you’ll get the aroma of all the fresh ingredients and have an idea just how this is going to taste.

PREPARE TO SERVE THE WOOD FIRED GUACAMOLE!

The best part about wood fired guacamole is just how simple it is to make yet the flavors are so fresh and intense.  Select your favorite serving piece.  Once all the ingredients are combined, scrape all the contents from the mortar and place in the serving dish or bowl.  I like to top my guacamole with some smoked paprika so it has a bit of color to the top. Keep in mind, you don’t need to just use this with taco chips.  This is a great topping for a burger or grilled chicken sandwich and even works well with salad greens.  You’ll love how the wood flavor adds another dimension to this favorite food.

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THE KISS OF FIRE TO GUACAMOLE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Appetizer/Condiment

Cuisine: Mexican

Yield: 2 cups

THE KISS OF FIRE TO GUACAMOLE

SmokinLicious® provides the ultimate in a guacamole recipe by first infusing wood flavor to the avocados

Ingredients

  • 3 wood fired avocados
  • 1 finely grated garlic clove
  • 1 finely chopped Serrano pepper
  • ¼ of a white onion, finely chopped
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt

Instructions

  1. Using a mortar and pestle, combine the avocado, grated garlic clove and chopped Serrano pepper.
  2. Add in the white onion, lime juice, salt, and cilantro and ensure everything is well combined.
  3. Transfer to a serving bowl.
https://smokinlicious.com/recipe/2017/10/12/wood-fired-guacamole/

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We hope you found inspiration with this wood fired guacamole recipe.  We’d love to see your photos of this recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Additional reading:

-WOOD GRILLING AVOCADO

-HUMMUS TAKES A SPICY-CHAR TWIST

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke- "Shhh, don't tell your guests how you did it. This is our secret ingredient."

Dr Smoke- “Shhh, don’t tell your guests how you did it. This is our secret ingredient.”

Yes we said Radish- it will totally change the taste. Try some in a refreshing salad for extra flavor

Yes we said Radish- it will totally change the taste. Try some in a refreshing salad for extra flavor

Listen

The peak season for radishes is April thru July so I’m taking advantage of this great seasonal vegetable and putting them on the gas grill with some wood chunks to smoke up the flavors.   I’ll first provide you my technique for bringing a wood flavor to these red beauties on a traditional gas grill, then I’ll use the finished product in a smoked radish and cannellini bean salad that is perfect as a side dish or for those vegetarians, add some non-animal protein to be a main dish favorite.  Let’s get started!

Turning A Gas Grill Into A Smoker

Using an LP or natural gas grill makes this such an easy yet highly flavorful way to add wood-fired flavor to radishes.  First, I heat my grill using all burners (I have 4 total on my unit).  I add 2 double filet wood chunks from SmokinLicious® to one of the heat tents of the grill.  Heat tents diffuse the heat evenly throughout the grill area.  These also go by names such as flame tamers, diffusers, flavor bars.   Once the grill is to temperature, I will leave the burner with the wood chunks on medium and add my grill pan insert to the grill.  A vegetable pan ensures the radish pieces won’t fall thru traditional grill grates and allow for more even cooking and smoke flavor.

How To Purchase & Clean Radishes

When purchasing radishes look for plump, firm and smooth ones without any cracks or blemishes.  If purchasing with the greens intact, know they should be used within 2 days.  Those purchased in plastic bags remain fresh for up to a week.  My preparation of the radishes is very simple.  I remove the green leaves and stems – remember, these are highly nutritional as well so they can be added to a mix leaf salad or in a smoothie – and cut away the stem head and pointed tip.  I then wash the radishes well in a colander making sure all signs of dirt are removed since these are a root vegetable.  I pat dry and then cut into thin wedges as this sizing will be needed for my smoked radish and cannellini bean salad recipe.  Now, off to the grill which should be hot and ready to go.

True Wood Flavor Even On A Gas Grill

With the radishes cut into thin wedges and placed on a vegetable tray, mine is the vegetable tray insert for the Stōk® grill system, I’m ready to place the insert on the grill.  First, I keep the burner that the wood chunk pieces are on lit as well as the burner next to that one.  The other two burners are turned off as I will use the accumulated heat to cook the radishes in an indirect method.  Closing the grill hood allows the radishes to tenderize and infuse with wood smoke vapor.  I am looking for these to be tender but still have a bit of bite to them.

Gather Your Ingredients

Now that my radish wedges are tender and full of wood-fired flavor, it’s time to remove them from the grill, allow them to cool and begin assembling our Smoked Radish and Cannellini Bean Salad. Here’s what you’ll need for this recipe:

  • 2 anchovy fillets packed in oil, drained
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons drained capers
  • 2-1/2 cups packed fresh flat leaf parsley leaves, divided
  • Kosher salt
  • Fresh ground pepper
  • 2 bunches of radishes that have been smoked in thin wedges
  • 2 scallions, thinly sliced
  • 3- 15 ounce cans of cannellini beans, rinsed
  • ¾ cup oil cured black olives, pitted & quartered or you can use standard canned  pitted black olives

Blending The Dressing

In a blender, combine the anchovies, oil, capers, and 1 cup of parsley and blend until a coarse puree forms.  Transfer this blended mixture to a large bowl; mix in ¼ cup vinegar, and season with salt and fresh ground pepper.  You can add more vinegar if the mixture appears dry but usually the recommended amount is perfect.

Bringing It Together

Our puree mixture will be the dressing for our salad.  Once the puree mixture is added to a bowl it’s time to bring in all the other aromatics.  First, add the smoked radish wedges followed by the scallions, beans, olives and remaining 1-1/2 cups of parsley and toss well to combine.  Despite having both anchovies and capers in the mix, this is not a salty tasting bean salad so those with sodium concerns can relax and enjoy.

We’ve taken our previously grilled and smoked radish wedges flavored with SmokinLicious® double filet ash wood chunks, and produced a rich, flavorful bean salad packed with the flavors of fresh parsley, olives, and layered in flavors from capers and anchovy.  This salad can be made 4 hours ahead, covered, and chilled until ready to serve.  It is the perfect compliment to fish, poultry, and steak.  For a vegetarian take, add hard-boiled egg or tofu.  We’ve even added seasonal strawberry and grapes, as fruits add a nice sweet level that works very well. Take advantage of seasonal radish’s high nutritional value, and put your take on this great recipe.

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STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Salad

Cuisine: American

Yield: 6-8 servings

Wood Fired Radish Is The Star In This Salad – Simple but packed with flavor, you will fall in love with this hearty salad

Ingredients

  • 2 anchovy fillets packed in oil, drained
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons drained capers
  • 2-1/2 cups packed fresh flat leaf parsley leaves, divided
  • Kosher salt
  • Fresh ground pepper
  • 2 bunches of radishes that have been smoked in thin wedges
  • 2 scallions, thinly sliced
  • 3- 15 ounce cans of cannellini beans, rinsed
  • ¾ cup oil cured black olives, pitted & quartered

Instructions

  1. First, I heat my grill using all burners (my unit has 4). I add 2 double filet wood chunks from SmokinLicious® to one of the heat tents of the grill. Heat tents diffuse the heat evenly throughout the grill area. These also go by names such as flame tamers, diffusers, flavor bars.
  2. Once the grill is to temperature, I will leave the burner with the wood chunks on medium and add my grill pan insert to the grill. A vegetable pan ensures the radish pieces won’t fall thru traditional grill grates and allow for more even cooking and smoke flavor.
  3. My preparation of the radishes is very simple. I remove the green leaves and stems – remember, these are highly nutritional as well so they can be added to a mix leaf salad or in a smoothie – and cut away the stem head and pointed tip. I then wash the radishes well in a colander, making sure all signs of dirt are removed since these are a root vegetable. I pat dry and then cut into thin wedges as this sizing will be needed for my smoked radish and cannellini bean salad recipe.
  4. I keep the burner that the wood chunk pieces are on lit as well as the burner next to that one. The other two burners are turned off as I will use the accumulated heat to cook the radishes in an indirect method. Closing the grill hood allows the radishes to tenderize and infuse with wood smoke vapor. I am looking for these to be tender but still have a bit of bite to them.
  5. Now that my radish wedges are tender and full of wood-fired flavor, it’s time to remove them from the grill, allow them to cool and begin assembling our Smoked Radish and Cannellini Bean Salad.
  6. In a blender, combine the anchovies, oil, capers, and 1 cup of parsley and blend until a coarse puree forms. Transfer this blended mixture to a large bowl; mix in ¼ cup vinegar, and season with salt and fresh ground pepper. You can add more vinegar if the mixture appears dry but usually the recommended amount is perfect.
  7. Once the puree mixture is added to a bowl it’s time to bring in all the other aromatics. First, add the smoked radish wedges followed by the scallions, beans, olives and remaining 1-1/2 cups of parsley and toss well to combine.
  8. For a vegetarian take, add hard-boiled egg or tofu. We’ve even added seasonal strawberry and grapes, as fruits add a nice sweet level that works very well. Take advantage of seasonal radish’s high nutritional value, and put your take on this great recipe.
https://smokinlicious.com/recipe/2017/07/27/stepping-up-radish-salad-with-a-wood-fired-flare/

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Purchase Products:

Wood Chunks- Double Filet

Dr Smoke

Dr Smoke- “Smoking changes this vegetable by tempering the licorice flavoring for a more subtle taste edition to a salad.”

The process of smoking strawberries for your summer cocktail is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into flavorful drink.

The process of smoking strawberries for your summer cocktail is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into flavorful drink.

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If you enjoy fruity drinks or smoothies, then the Smoked Strawberry Aqua Fresca is perfect!  Using seasonal fresh strawberries will bring this to the ultimate flavor height but any store purchased variety will work as well.  This is the perfect cocktail for a summer event or as a non-alcoholic refresher on an exceptionally warm summer day.  Get ready as we tell you how to do the smoking technique then construct this fabulous drink.

Strawberries Love Smoke

Start with strawberries that are at their peak.  Gently wash them and then trim the stem end.  I cut smaller strawberries in half and larger in quarters to ensure the smoke vapor can penetrate easily but you certainly can leave them whole.  In addition to the strawberries – at least one quart to produce enough liquid for a few drinks – you’ll need the following ingredients and materials

Ingredients & Materials:

  • 4 tablespoons sugar – reserve some extra in case you want to make this sweeter
  • 2 teaspoons pure vanilla extract
  • Pinch of fine or coarse sea salt
  • Juice of 2 limes
  • Handful of fresh basil or mint
  • Ice cubes
  • Blender
  • Mixing bowl
  • Mortar & pestle (optional)
  • Sheet pan lined with parchment paper
  • 2 double filet wood chunks from SmokinLicious®

 While you are getting the strawberries ready you can have your grill warm

ing up.  Set all burners to medium-low and close the lid.

Gas Grilling With Wood Chunks

Cooking with wood chunks can be done on the LP Gas Grill by using the heat shields or diffusers, whose purpose is to ensure even heat output over the grill grate.  By keeping a medium-low heat on the burner containing 2 wood chunks from SmokinLicious®I’m using 1 ash and 1 cherry – you won’t get the wood erupting in flames but rather a slow combustion that releases plenty of wood-fired flavor.  While the wood heats up, I combine my strawberries with 2 tablespoons of sugar, 2 teaspoons of vanilla extract, and a pinch of sea salt.

Get Ready For Juicy Bubbles

When you smoke strawberries on the grill, all the locked in pectin water will be released by the heat.  That’s why it’s so important that you line your sheet pan with parchment paper so you don’t end up with a hard to clean mess.

After mixing in the vanilla extract, sugar, and salt it’s time to spread the strawberries onto the lined sheet pan and place on the grill.  Once the pan is in place, turn off all the burners except for the one that has the wood chunks on the diffuser. Cooking time will be about 40 minutes with a grill heat of 300°F maintained with the lid closed and 1 burner lit.

Taste Is The Sweet Aroma

Whenever I smoke fresh strawberries, it brings the memory of my Mom making strawberry jam.  As the strawberries react to the smoke vapor, you will see the pectin release and a beautiful, thick glaze will form around them.  This is the stuff that will make an exceptional aqua fresca so be sure you don’t lose any when removing the pan from the heat.  You’ll see the finished strawberries take on a much darker coloring and reduce size slightly from the water loss.  Now get ready for the fun part – getting our drink together.

Strawberry Base

To start our drink creation, you will need a blender and I prefer a mortar and pestle for combining citrus and fresh herbs.  Add the smoked strawberries to the blender and the remaining sugar. You can add the lime juice and fresh basil or mint right to the blender or add to a pestle and combine with the mortar. Once combined, add to the blender. Process the mixture.  Add a few ice cubes and process again until a smooth mixture is revealed.  You may add lime juice, su

gar and ice as you see fit at this point – the recommended amounts are merely a guide.

Creating the Ultimate Aqua Fresca

With our strawberry mixture completed, it’s time to combine everything into a refreshing drink or cocktail.  If making a cocktail, select your spirit of choice.  I recommend tequila, vodka, or rum.  Add some ice cubes to a glass.  If making the alcoholic version, add an ounce of alcohol to the glass. Pour in the strawberry mixture and stir.  Add a sprig of basil or mint to the glass and serve.

If you are a frozen drink person, add more ice during the blending stage to thicken this up and make a milkshake like consistency.  This is so refreshing and so fitting for the warmer months.  Enjoy the Smoked Strawberry Aqua Fresca your way as you stay cool this summer season!

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STRAWBERRIES GET SMOKY FOR AN AQUA FRESCA COCKTAIL

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Cocktail

Cuisine: Alcoholic Beverage

Yield: 2 cups

Stay cool this summer by sipping this incredibly flavored summer cocktail with a smoking twist – Smoked Strawberry Aqua Fresca!

Ingredients

  • 1 quart strawberries
  • 4 tablespoons sugar – reserve extra in case you prefer this sweeter
  • 2 teaspoons pure vanilla extract
  • Pinch of fine or coarse sea salt
  • Juice of 2 limes
  • Handful of fresh basil or mint
  • Ice cubes
  • For an alcohol version, add 1 ounce tequila or vodka

Instructions

  1. Heat a grill or smoker to 300°F and add 2 Smokinlicious® wood chunks
  2. Line a sheet pan with parchment paper
  3. Rinse the strawberries, trim and slice them
  4. Place in a bowl and add 2 tablespoons of sugar, the vanilla, and salt mixing well
  5. Spread strawberries onto the lined sheet pan
  6. Smoke the strawberries on a grill or smoker for about 40 minutes
  7. Transfer the strawberries and liquid to a blender and allow the fruit to cool
  8. Add the remaining 2 tablespoons of sugar, lime juice, and basil or mint to the blender
  9. Process this mixture
  10. Add ice cubes and process until smooth
  11. Add additional lime juice, sugar, and or ice as needed to fit your taste
  12. If making this an alcoholic beverage, add 1 ounce of vodka, tequila or other liquor of choice to a serving glass with ice
  13. If non-alcoholic is your choice, feel free to add a carbonated water to the strawberry mixture
  14. Pour the processed strawberry mixture over ice and garnish with a basil or mint leaf
https://smokinlicious.com/recipe/2017/07/17/strawberries-get-smoky-for-an-aqua-fresca-cocktail/

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Did you love this drink idea?  Let us know by leaving a comment.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

Looking for more smoked drink ideas?  Then check out this recipe and technique:

The Smoked Pear Bellini Cocktail

Purchase Products:

Wood Chunks- Double Filet

Dr Smoke "This summer don't limit your smoking/grilling activities to meat and potatoes, try FRUIT, for a tasty twist."

Dr Smoke- “This summer don’t limit your smoking/grilling activities to meat and potatoes, try FRUIT, for a tasty twist.”

GRILLING A BEER-CAN CHICKEN

Guest Blogger:

Source: eReplacementParts Blog

Author: John Thomas

What says “grill master” more than grilling a whole chicken sitting on top of a can of beer that is infusing flavor and moisture into your bird? Beer-can chicken is often overlooked on the menu, but it’s a fun and proven way to grill a tasty whole chicken. Grab a whole chicken from the grocery store and beer or even some root beer or soda and get that thing on the grill for a guaranteed successful meal. This is an easy method for grilling a flavorful and tender chicken that keeps all eyes on the grill, and provides that “wow” factor for any cookout you host.

Sure, it’s called “beer-can chicken,” but that doesn’t necessarily mean you have to use beer. There are tons of flavorful canned beverages out there, if you are so inclined to something else. Any soda will make your chicken pop, or even an empty can with a little water and garlic. Beers like imperial stouts, pilsners, or lagers are great, but some other fun ideas include orange soda, cola, or root beer. Regardless, pick your favorite beer or soda. The first key to sitting your bird on top of a can is to make sure you start with room temperature beer or soda. You want that liquid to steam and if you start off with a cold beverage, it just might not get hot enough. Second, don’t use a full can. It takes a lot of heat to get that liquid to steam, so empty at least half the can prior to inserting it into the cavity of the chicken.

Two Recipe Choices:

For those of you who choose not to grill with beer, the first recipe choice offered here is a BBQ root beer chicken. This flavorful bird has a classic BBQ dry rub on the outside and root-beer-infused sweet flavor and moisture on the inside. The bird is brushed with any BBQ sauce you like toward the end of the cooking. After cleaning out the chicken, mix these dry ingredients together and heavily apply this simple BBQ dry rub all over the bird.

1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon chili powder

Place the chicken on top of a can of root beer and grill as instructed below. If root beer isn’t your thing, orange soda can be substituted in this recipe.

The second recipe is more of a classic beer-can chicken that has a spicy dry rub applied to the outside. A classic pilsner or lager is used to provide moisture and flavor to the bird. The ingredients for the spicy dry rub recipe are as follows:

1 tablespoon kosher salt
5 tablespoons black pepper
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 tablespoon oregano
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon red pepper flakes

Clean out the bird and heavily apply the dry rub all over the outside. For an extra pop, a poultry butter injection inside the bird is fantastic. Most grocery stores sell a food injection needle set. Melt some butter and inject it into the thickest part of the breast and into the legs and thighs. The buttery flavor can’t be beat.

Now that you have applied your dry rub to the chicken, set up the grill for indirect heat. For indirect heat, place charcoal on half the grill and cook the bird on the other half, above an aluminum tin to catch drippings. Grilling the chicken at a more moderate temperature reduces the chance of scorching the bird on the outside and undercooking the inside. On a gas grill, ignite the burners on only one side to medium high heat. You want the grill to be at about 400-425 degrees for grilling a beer-can chicken.

It’s easiest to insert the can into the bird right at the grill to avoid it tipping over inside the house. The legs of the chicken extend down toward the grill and the can is inserted into the cavity between the drumsticks. After the grill is pre-heated, set the chicken, neatly propped up on top of the can, on the indirect heat side of the grill and close the grill dome. After about 45 minutes, check the internal temperature of the bird. The chicken will be done when the internal temperature is 165˚F. It should take about 1 to 1-1/2 hours to fully cook the bird, depending on your grill temperature.

Once your chicken reaches 165 degrees, you’ll need to remove the can and the chicken from the grill. Take some extra care to safely remove the bird from the grill. Use grill tongs placed in the neck cavity to secure the bird from the top while carefully holding the bottom of the can with some oven mitts or pot holders. The can will be hot and you can burn yourself and you don’t want to spill any liquid from the can. Get a solid grip on the can with your oven mitt / pot holder and slowly pull the chicken off the can with your tongs, then place it on a plate or cutting board. Leave the can on or near the grill and allow it to cool. Bring the bird inside for a quick 10-minute rest followed by carving.

Beer-can chicken is a fun way to grill an entire chicken. The method places the bird in an ideal position for grilling, while providing a flavorful, inventive moisture source underneath. Try experimenting with any soda or beer you might like. You’re guaranteed a juicy chicken with a unique grilled flavor.

Source: eReplacementParts Blog

Author: John Thomas

Our culinary crew tested this recipe on on open fire pit!  Below is our results:

The culinary crew tested this recipe on an open pit cooking area! We were satisfied with the outcome and are passing on this recipe to you!

The culinary crew tested this recipe on an open pit cooking area using Smokinlicious® Double Filet! We were satisfied with the outcome and are passing on this recipe to you!

Smokinlicious® Double Filet

 

 

Dr Smoke

Dr Smoke- Our team found this to be an easy recipe submitted to us as a “guest” blogger!   You should try it!

look at the great juices on this perfectly smoked brisket done with red oak

The perfect smoked brisket with red oak wood chunks

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Smoking a Beef Brisket

We receive a lot of questions about preparing and smoking a beef brisket on different equipment. There is no question, that people in North America love their beef and anyone who has sampled prime BBQ knows that brisket has a truly unique flavor that puts this food experience on many people’s bucket list.  Let me share some of the key tips we offer as well as some of the interesting questions posed regarding this infamous meat.

What’s With All The Names?

Whole packer, Flat, Point, Deckle, Burnt Ends.  These are likely names you’ve heard or seen float around.  Let’s start with what brisket is – pectoral muscles (there are two) of the animal.  They get a lot of work, bearing more than half the animal’s weight, which causes them to get tough. Thus, the reason for a low temperature, long cook time to get this cut of meat tender. Oh, and yes, you can use a slow cooker but that just isn’t BBQ!

When purchased, a whole packer often called Texas Style Brisket will weigh 9-16 lbs.  Let’s be clear – the whole packer contains two muscles; the flat and the point.  So, there are really 3 cuts offered in most butcher shops: a whole packer brisket (which includes the next two cuts), a flat (1st cut), and a point (the 2nd cut or deckle).   These 3 cuts are not the same and will require some changes in cooking.  Also, don’t confuse corned beef.  Yes, it is brisket but it is a preserved cut that should not be used for barbecue!

Don’t you need all the fat left on to make it tender?

When brisket is sold whole, it will contain a fat cap side that can be up to an inch of fat.  This requires trimming!  Fat is oil and meat is essentially loaded with water, so the two do not readily mix.  However, fat can add a flavorful component to dishes especially when cooked over or with hardwood.  Therefore, I recommend you trim all the outer fat layer to ⅛” or at the most ¼”.  Regarding the fat cap, my preference is to remove it, but if you want to add some extra flavonoids to your cooking environment, you can always cook the fat cap separate from the meat, allowing it to drip into the water pan and add flavor to the condensation/steam that develops.

If you elect to cook with the fat cap intact, cook the meat with the fat cap down so it renders into the water pan, or coals depending on what equipment you’re cooking on.

There is silverskin so trim any that you see, much like you do with ribs, as this is stiff connective tissue.  Remember, the fat needs to be trimmed for flavor to penetrate the meat.  Too much fat, and nothing will get through to the meat!

Size: Can I cut it up to reduce the cooking time?

Sometimes I think the biggest obstacle to a successful brisket is the thinking that you must keep this cut of meat as one large piece (if purchased as the packer cut).  Generally, you end up with a dry thinner portion and undercooked thicker portion given the long cook time.  Why not try cutting this so you have two more equal thicknesses to deal with?  That is, instead of attempting the whole packer, purchase the flat and point separately.  It’s always a good rule of thumb that if you don’t possess great butchering skills, have the butcher do the cutting for you.

Always Foil?  

Known as the “Texas Crutch”, this is a technique of wrapping the meat in heavy duty foil with 1-2 ounces of liquid.  The purpose?  Aiding tenderization of a muscle meat and speeding the cooking process.  You will compromise some of the crisping of the bark (outside of the brisket) with this method but not the flavor.

Brisket = All Nighter?

Not necessarily.  Although you need to plan 45-60 minutes per pound at an average temperature of 225° F, and that the meat will likely stall around 150° F (when connective tissue and internal fats liquefy), the average full smoker/grill time will be 12-14 hours.  You can do a partial smoke on the grill/smoker and then move to the conventional oven.  Here’s how – Smoke until the internal temperature is close to 130° F or when the meat stalls at about 150° F, ensuring great wood-fired flavor.  Now, you can move that beautiful meat to the oven.  Set is still for a low temperature oven say 200 to 225° F.  I recommend tenting the pan.  Keep in mind, you won’t get a crunchy bark but you will get the peace of mind of a flavorful meat and the ability to enjoy family and friends.  If you need the oven for other food items at a higher temperature, just pull the meat, tent it well and allow it to sit untouched until you’re ready to carve.

Rub/Brine/Injection?  What do I do?

Food is personal so experiment and find what works for you and the people that you serve.  Plus, no one said salt and pepper can’t be your rub so don’t feel pulled to have to add a ton of ingredients for a rub.  The key is to marinate the meat with whatever seasoning/rub you choose for at least 6 hours or overnight to ensure that some of the water is rendered out and tenderizing begins.  Plus, cold meat will attract smoke vapor. Also, beef does not like sweet so any combination of ingredients you use for a rub, include only a small quantity of sugar.

You can consider injecting the meat with a brine to breakdown the intramuscular fat.  The application of salt allows the muscle of the meat to retain moisture and gives the final product greater flavor.  Always cook it fat cap side down to the heat.  This allows the fat to act as an insulator and keep more moisture in the meat so you don’t have a dry meat result.

Final Tips:

Purchase only USDA Choice or Prime beef.  Start with 4-6 ounces of wood and add more every 30 minutes for the first 2-3 hours.  If you notice a considerable color difference between the top and bottom of the meat, go ahead and turn it.  If you plan to foil, do this at 150° F.  Shoot for a finished internal temperature of about 200° F.  At that point, let the meat sit in the foil for up to 2 hours on the closed cooker or move to a cooler.  If you prefer a crisper bark, you can unwrap the meat from the foil following the 2 hour rest and broil for a few minutes on each side or put on a hot grill.  It just takes a few minutes on each side.  Always slice the meat with the fat side up, across the grain, preferably with the flat and point separated first.  Add any sauce or mop after the slicing.

Now, go get your beef!

Purchase Products:

Wood Blocks

Dr Smoke

Dr Smoke “I love Brisket!”

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BBQ Shrimp Smoked with a Hand Held Smoker

Shrimp Smoked with a Hand Held Smoker- Gourmia® Mini Smoker- Dr Smoke

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BBQ SHRIMP- INSTANT GRATIFICATION!

 

The Gourmia® Mini Smoker is the perfect equipment for those who want to infuse smoke flavor into raw and cooked foods, beverages, herbs, and spices.  Using SmokinLicious® Minuto® or Piccolo® Wood Chips ensures maximum flavor infusion from a clean, 100% bark-free hardwood.  Select from 8 hardwood species and combine woods for your own customized flavoring.

SmokinLicious® Minuto® Wood Chips and the Gourmia® unit.

Minuto® Wood Chips and the Gourmia® unit.

We are going to show the versatility of cold smoke techniques by infusing smoke into some raw shrimp that have been marinated in BBQ sauce.  I’m using SmokinLicious® Sugar Maple Minuto® Chips in Size 8.  In addition to the smoker and chips, you will need to place your marinated shrimp in a bowl covered with plastic wrap or in a food storage bag, and a lighter. Get ready, for a fun, quick way to fabulous smoked BBQ shrimp, in an instant!

Tip-Using a bag and the smoker unit to infuse the flavor

Tip-Using a bag and the smoker unit to infuse the flavor

So simple to do, cold smoke generators let you direct the smoke just where you want.  I’ve taken my uncooked shrimp and marinated them overnight in my favorite BBQ sauce.  Any sauce will do whether homemade or store bought.  I set up my Gourmia® Mini Smoker with Size 8 Minuto® Wood chips from SmokinLicious®, inserting the smoker’s tubing directly into my marinade bag.  I seal the bag around the tubing, turn on the smoker, and light the wood chips.  As soon as I see the smoke start to the fill the bag, I turn the smoker off, pull the tubing out, and seal the bag completely.

 You can leave the smoke sealed in the bag until you are ready to cook the shrimp.  Any method of cooking will do – in the pan, baked in the oven, on the grill – whatever your pleasure!  So much flavor you will think you just smoked for hours on a traditional smoker.  Unlock your imagination and get smoking with SmokinLicious® and Gourmia®!

 

Finished product- Yum! Delicious!

Finished product- Yum! Delicious!

 

Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

 

 

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