Filete flanco enrollado- todos los ingredientes están mezcladas con filete flanco enrollado y atar para asado.

Filete flanco enrollado- todos los ingredientes están mezcladas con filete flanco enrollado y atar para asado.

Una gran idea de receta con el uso de espárragos cocinado y filete flanco. Mientras los filetes flancos enrollados se estén cocinando en la parrilla de carbón/parrilla de gas o aun en el horno!

Ingredientes:

  • espárragos cocinado
  • 2-3 libras de filete flanco
  • 4 onzas de hojas de espinacas
  • Aceite de oliva (o pesto)
  • 4 onzas de queso de mozarela
  • Pimienta y sal para un buen sabor

Si cocina con carbón o parrilla de gas use “doble” filete con trozos de madera para añadir un sabor adicional.

 

Preparando el filete

La idea es machacar el filete con un mazo de carne para ablandarlo. Me gusta cubrir el filete flanco con aceite de oliva, pimienta molida fresca, y kosher sal y ponerlo en plástico envuelto para marinarlo por lo menos de seis horas, pero prefiero marinarlo por la noche. Después de marinarlo, puedo empezar a ensamblar con los otros ingredientes.

Ensamblando el filete flanco enrollado

Coloque el filete flanco y ponga las hojas de espinacas superponiéndolas en el proceso. Ahora tome las mitades de tronchos de espárragos y úntelas después. Finalmente, ponga el queso de mozarela y añade con sal y pimienta. Recuerde que, si el queso no está fresco, tendrá un poco de sal encima y se debe que tener cuidado añadiendo más sal. Ahora, empezando a lo largo de la parte más larga del filete flanco, empieza a rodarlo empacando el relleno. Después de que esté completamente enrodado, tome 6 pulgadas de cordel de carne precortada y se ate alrededor del filete flanco enrollado cada dos pulgadas. Estas piezas llegaran a ser tamaños de porción. Corte el filete flanco entre los cordeles y ponga cada pieza de filete en una bandeja de hornear.

Cocinando filete de flanco enrollado

Cocine los filetes en una bandeja de hornear por aproximadamente 30 minutos. El filete flanco rendirá mucho jugo o líquido, para prevenir que se derrame use una rejilla de asar. Después de que el queso de mozarela se vuelva de color dorado, estará listo para sacarlo del horno. Deje que se descaliente por unos 5 a 10 minutos antes de servirlo.

¡Sirviéndolo!

Esto es solamente una idea de combinación de sabor que funciona muy bien con el filete y los espárragos asado. Otras combinaciones incluyen corazón de alcachofa, pimientos rojos asados, col rizada, y hasta quinoa si quiere añadir una textura de grano.

Nuestro plato completamente cocido de filete de tres flancos rollos con queso y espárragos asado

¡Disfrute!

Filete flanco enrollado con espárragos asado- Una de las ideas geniales para usar y cocinar con espárragos fresco esta temporada.

El equipo culinario quiere informarle que…

… que a cause de la popularidad y la versatilidad en muchas recetas, habrá dificultades encontrando el filete flanco en la tienda de comestibles o en su carnicería. El filete flanco es venerado porque es bajo en grasa y muy saboroso. ¡No se preocupe y si no está disponible para usted, hay otras opciones! Otras opciones como solomillo de tres puntas en rogadas o aguja asada ofrecerá el mismo deleite a su paladar.

Bon Bar B Q

Dr. Smoke y el equipo culinario.

Productos SmokinLicious® utilizados en esta receta:

Foto de nuestros trozos de madera especial usó en filete flanco enrollado

#trozosdemadera

Trozos de madera: “Doble” filete

Chunk hombre: Para más lecturas relacionadas con filete flanco enrollado con espárragos asado.

Chunk hombre: Para más lecturas relacionadas con filete flanco enrollado con espárragos asado.

Otras recetas que puede disfrutar:

-Crostini con espárrago ahumado

Dr. Smoke- ¡pruebe filete flanco enrollado con espárragos asado!

Dr. Smoke- ¡pruebe filete flanco enrollado con espárragos asado!

¡Nuestro costillas cortas terminado con adobo de soya y hoisin!

¡Nuestro costillas cortas terminado con adobo de soya y hoisin!

Uno de mis cortes favoritos de carne de res para ahumar y hacer a la parrilla es la costilla flanco de carne de res. Estes son cortes de costillas cortas de carne de res conocido como flanken. En el estilo flanken de costillas cortas, este corte delgado que es de aproximadamente 1/2 pulgada de espesa, va a través de los huesos para que cada rebanada contiene unos trozos de hueso en lugar de entre los huesos como se hace en las costillas cortas tradicionales.

Esta es una manera popular de cortar las costillas cortas si vas a una barbacoa coreana, similar a lo que estamos haciendo con nuestro adobo que tiene influencias asiáticas. Recomiendo hacer alrededor de 4 libras de costilla corta estila flanken aunque hoy estoy haciendo 8 libras, lo que significa que estoy duplicando la receta. La mejor parte es que estas costillas no tardan mucho en ahumar en la parrilla.

Utilizo un método de cocción de dos zonas que permite que este sea un método de ahumar debajo estrés. Pídele a tu carnicero un corte de costilla de flanqueo de carne de res y encendamos la parrilla u horno para ahumar para nuestra versión de costillas de carne res con soya y hoisin adobo.

Se trata sobre todo el adobo

Lo que me gusta sobre estas costillas es que el carnicero hace todo el trabajo.Vienen listos para ser marinados-ningún recorte adicional para obtener el mismo tamaño que un buen carnicero ya sabrá hacerlo para tiempo uniforme de cocción.

Nuestro adobo de hoisin

#adobo

Para que estas costillas de flanco prueben muy tierno y sabroso, necesitamos hacer un adobo que se queda en las costillas por 24 horas.

Primero, preparo bolsas de almacenamiento congelador para el adobo, colocando aproximadamente 8 costillas por bolsa. Quieres que el adobo todo alrededor de las costillas. Para el adobo combinar:

  • 3/4 taza de salsa de soya baja de sodio
  • 1/2 taza de azúcar moreno claro lleno
  • 1/2 taza de vinagre de vino de arroz sin sazonado
  • 1/2 taza de salsa hoisin
  • 1/2 taza de agua
  • 2 cucharadas de aceite de sésamo
  • 2 cucharadas de ajopicado
  • 1 cucharada de raíz de jengibre fresco pelado y picado
  • 1 cucharada de cebolla en polvo

Vierta cantidades iguales del adobo en cada bolsa de almacenamiento, expulse el aire extra de las bolsas, selle y refrigere por 24 horas.

Notas de degustación: Este es un adobo básico que tiene sabores asiáticos. No es picante, así que, si quieres un poco más calor, piensa en añadir una salsa asiática de ajo y chili. Sólo tiene que reducir el ajo picado a 1 cucharada y añadir 2 cucharadas de salsa de ajo-chili o una cantidad al nivel de calor que desee.

Parrilla de dos zonas para ahumar

Cuando configuras una parrilla o un horno para ahumar con un método de cocción de dos zonas, puedes asegurarte de que los alimentos no son ahumados demasiados ni se secarán. Mientras preparo las costillas en las rejillas, precaliente la parrilla a 350 grados Fahrenheit encendiendo solo la mitad de los quemadores. En esos quemadores, pongo una caja para ahumar con trozos de madera de roble directamente en los blindajes del quemador.

Nuestro cocción de parrilla de dos zonas se preparan con nuestros trozos de madera

#coccióndeparrilladedoszonas

Voy a usar una bandeja con rejillas para cocinar las costillas ya que estas costillas tendrán mucho adobo que no quiero lixivian en el área de la parrilla. Esta es una manera de evitar tener mucha grasa en la unidad de captura por goteo y recolección de grasa de su parrilla.

Pongo las costillas en el lado sin iluminar de la parrilla y cierro la tapa. Dejaré que esto se vaya aproximadamente 12 minutos antes de voltear. Otros 8-10 minutos y estos están listos. Reponga los trozos de madera según sea necesario para mantener el sabor del humo. Estoy haciendo 8 libras de costillas así que esto será alrededor de 5 rotaciones de cocción en total.

Notas de degustación: Sin duda se puede cocinar directamente en las rejillas de la parrilla si no le importa un poco de limpiar a las rejillas cuando termines y la necesidad de vaciar la bandeja de recogida goteando. Además, asado de carbón de estas costillas es simplemente fácil mediante el uso de la cocción de dos zonas característica en esa parrilla también.

¡Costillas cortas listos en un instante!

Puede medir el tiempo de cocción buscando dorado en el exterior de las costillas. Cuando un lado se haya dorado, la vuelta y deje que el otro lado colorea. Retire las costillas terminadas y pone en un plato y agregue un poco de cebolla verde fresca picada y semillas de sésamo blanco. ¡Estos están listos!

Nuestro costillas cortas terminado

#costillascortas

Si necesario con anticipación, simplemente recalentar las costillas en un horno debajo temperatura – me gusta 275 grados Fahrenheit- en una sartén cubierta de papel de aluminio, pero añadir la cebolla y las semillas de sésamo sólo cuando esté listo para servir. Si es para el entretenimiento de verano, la planificación de la fiesta, la fiesta de entremeses, o simplemente para traer los sabores de la cocina al aire libre, ¡esta es la costilla perfecta hecha en un instante!

¿Cuál es tu receta favorita de costilla de flanco? Déjanos un comentario para opinarse y suscríbete para obtener todas nuestras publicaciones sobre los consejos, técnicas y recetas. Aportando innovación a la cocción a fuego de madera con recetas, técnicas y la ciencia detrás del fuego, el humo y el sabor. Eso es SmokinLicious®.

Productos SmokinLicious® utilizados en esta receta:

Foto de nuestros trozos de madera de filete único

#trozozdemadera

Trozos de madera: Filete “único”

Chunk hombre: Para más lecturas relacionadas con costillas cortas

Chunk hombre: Para más lecturas relacionadas con costillas cortas

Otras recetas que puede disfrutar:

-Crostini con espárrago ahumado

Dr. Smoke- ¡pruebe nuestras costillas cortas!

Dr. Smoke- ¡pruebe nuestras costillas cortas!

Our Cooked Spatcock Chicken with Fresh Curry

Our Cooked Spatchcock Chicken with Fresh Curry

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Spatchcock Chicken– One of the questions I field the most is how do you keep chicken moist when you grill?

Today’s feature is intended to answer that question with both method of preparation to allow the chicken to cook evenly and method of wood firing to get exceptional wood flavoring yet be able to walk away from the grill.  I’ll be offering my version of spatchcock chicken with a curry flavor cooked two-zone set up on a gas grill.  Once you try this method of cooking, you’ll want to grill chicken this way all the time, even during the coldest months of the year.  And it will come out perfectly moist and cooked evenly every time.

Go pick up your ideal whole chicken, preferably fresh, and let’s learn the simplest method of cooking and flavoring whole chicken.

Flatten to Even Cooking

The chicken needs to be flatten, so some knife skills will be required

#spatchcockchicken

Spatchcocking, by definition, is the removal of the backbone in a chicken so you can flatten it for cooking.  This ensures an even cooking of dark and white meat in the bird, while also guaranteeing moisture is maintained.

To start, you’ll need a whole chicken with the organs and neck removed.  Turn the chicken so the breast is down on the cutting board.  Locate the backbone and cut along one side of the bone with kitchen shears.  Then cut along the other side until the entire backbone is removed.  Turn the chicken back around so the breast is facing up.

With the backbone removed, I prepare a sheet pan lined with foil for cooking.  I place the palm of my hand on the breastbone of the chicken and push downward to break the cartilage.  The chicken will now lie completely flat.  I remove the chicken from the cutting board and place on my prepared sheet pan breast side up.  Be sure to wash all cutting tools and boards at this stage to remove any contamination of the raw poultry.  Let’s get ready to make our curry sauce for the spatchcock chicken.

Tasting Notes: If fresh whole chicken is not available, you may substitute frozen whole chicken.  Just be sure it is completely defrosted and pat dried before starting this recipe.

 Curry Sauce & Wood Infusion

Fresh curry from our garden

#freshcurry

Although I’m referring to this as a Curry Chicken recipe, note this is not a recipe that cooks for hours like a traditional Indian Curry.  It is fast but highly flavorful.  It all starts with 1 stick of butter melted in a saucepan over medium heat.  To that I add about 2-3 tablespoons of curry powder.  Then 3 tablespoons of Dijon mustard and 3 tablespoons of honey.  Whisk until well combined ensuring the butter does not separate.  I then remove from the heat and grind fresh black pepper into the mix.  I also have fresh curry on hand that I will be topping my sauced chicken with for added fresh curry flavor.

Time to take our great sauce and begin coating our spatchcocked chicken.  Using a basting brush, add a liberal amount of sauce to the entire chicken, ensuring you get under the wings and legs.  Be sure all crevices are coated.  Then top with fresh curry leaves.  While I’m completing the sauce step, I’ve been preheating my grill to 300°F using burners on only one side of the grill.  On that hot side, I’ve added a smoker box that contains four wood chunks.  I’ve used a combination of hardwoods including cherry, maple and ash.  With the grill hot and the wood chunks smoking, it’s time to grill!

Tasting Notes: Fresh curry can be difficult to find so feel free to eliminate this step if it’s not available.  Remember, when two-zone cooking on a grill, the total number of burners will determine how many to turn on.  If the unit is only a three burner, just turn one burner on.  For a four-burner grill, turn on just two burners.

Ready in a Flash!

With our prepared spatchcock curry chicken readied, the sheet pan is added to the grill and the lid is closed.  I leave this to cook on its own for about an hour before returning to rotate the pan and coat on some additional sauce.  I also change out the wood chunks as you’ll find that they have completely charred, which means they no longer are giving off smoke flavor.  I only add 2 new wood chunks to finish the grilling.  Another 20-30 minutes and this should be cooked to 165°F internal temperature.   I then remove from the grill and begin carving.

Our finished curry chicken from the grill

#currychicken

I remove the leg quarters first, then the wings.  Then I slice the breast meat and serve everything on a platter.  You’ll find a small amount of meat will clings and become pulled chicken.  That’s it!  I like to serve mine with rice using the residual juices as flavor for the rice.  This is absolutely a full proof way to get moist flavorful chicken from the grill in a relatively short period of time.

What’s your favorite spatchcock chicken recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

 

SmokinLicious® Products:

Wood Chunks- Double & Single Filet

For more reading related to

 More recipes to try:

-SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS

-SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

-CORNISH GAME HEN MEETS

-SMOKE A TURKEY- LEARN HOW

Dr. Smoke- our Spachcock Chicken with Fresh Curry from our Garden is a yummy treat!

Dr. Smoke- our Spachcock Chicken with Fresh Curry from our Garden is a yummy treat!

Our photo of the turkey with herbs shows the golden brown from the cooking process. Follow our smoke a turkey instructions in this blog so you can produce great results on your next turkey cook.

Smoke a Turkey with our easy to do tips will result in awesome color and flavor. Give it a try!

HOW TO SMOKE A TURKEY

listen to the audio of this blog posting

There are so many ways to smoke a turkey with the main difference found in the amount of time for both preparation and cooking.  One of the favorite methods is hot smoking whether done on a traditional smoker, charcoal grill, or gas grill.

To smoke a turkey, you’ll need the following supplies:

  • Grill or Smoker plus fuel for the equipment (charcoal, propane)
  • Wood Chunks
  • Meat Thermometer
  • Dry Rub and/or Brine (about 1 cup of dry rub and 2 cups brine)
  • Whole Turkey preferably fresh and less than 18 lbs.
  • Aluminum Pan
  • Aluminum foil and towels or an insulated blanket

Preparations Before You Smoke

The cleaning of the bird is the same as when you do traditional roasting; removal of the giblets and neck, rinsing and drying the bird, and trimming any loose skin.  However, don’t truss or tie the legs as this can make it harder to cook the bird completely through when smoking.  You can use toothpicks to pin the wings in if they seem to be falling away from the bird.  If you elect to brine your turkey, be sure to start this process at least a day ahead of smoking.  Even brined birds will have more flavor if a dry rub is applied. So apply any combination of dry ingredients you prefer to the turkey, being sure to put some of the rubs under as well as on top of the skin.  Refrigerate the rubbed turkey overnight.

Once you’re ready to smoke, remove the turkey from the refrigerator and rub a small amount of oil on the skin, especially the bottom portion that will be touching the grill grates.  This will keep the bird from sticking.  Don’t apply oil to the grates as that will not guarantee the bird won’t stick!  Always place a cold turkey on the grill or smoker as cold will attract more smoke vapor.  Plan about 30 minutes cooking time per pound.

Preparing the Grill or Smoker

Charcoal Grill/Smoker:

Charcoal base with Smokinlicious® wood chunks added

When using a traditional smoker, you can simply place the charcoal and wood chunks, as normally done, for a long smoking event.  Usually, you position unlit charcoal in the firebox. Then lite a chimney starter full of charcoal and pour that next to the unlit charcoal.  Then place a few wood chunks on the lite charcoal and some on the unlit areas so you will have wood flavor infusion during the entire cooking process.  Place a disposable pan under the turkey that contains a few cups of water or mix of water and broth/stock.  This will add moisture to the cooking environment and collect all the turkey drippings if you should want to make gravy.  The goal is to maintain a cooking temperature of 225-275°F, though you can go as high as 300°F if desired.

When using a kettle-style charcoal grill, set up the drip pan and the turkey to one side of the grill, placing the hot coals on the opposite side.  You can also set up some fire bricks in the charcoal area to retain more heat and stabilize the temperature.

Gas/Propane Grill:

Smoke coming from our wood chunks! Using a two zone cooking method

These grills need to be set up using an indirect method of cooking – heat on one side meaning burners on one side lite while the turkey and drip pan goes on the unlit side.  Wood chunks will be placed on the heat shields of the lit burners. These will smolder/burn giving off true wood flavor. Additionally, smoker wood chunks last a lot longer than using wood chips in a smoker box or foil pouch.  Still, maintain a temperature of 250-275°F which can be tricky.  You will have to see how many burners need to stay lit to do this technique. Then check the level of heat those burners need to be set to for that temperature.  Certainly, you can cook at a higher temperature if you like but you may need to replenish the wood chunks as they will likely combust faster.

Don’t Fuss

It’s important that you allow the turkey to cook on its own without fussing with the lid.  Each time you open the lid, you release smoke vapor as well as heat.  If you want the bird to cook in a reasonable amount of time, then leave the lid alone.

Never stuff a turkey that will be smoked as this causes the overall cooking time to extend and produce overcooked meat.  Heat flow is blocked by anything put in the cavity as well so try to avoid stuffing herbs, citrus slices, etc. in there.

Always use a quality digital thermometer.  You’re looking for the breast meat to register 160°F.  You can remove from the grill/smoker at that point.  Remember, if left sitting, the bird will continue to cook from all the radiant heat that has been trapped in the bones and meat.

Final Tips

If you need more than 18 lbs. of turkey, then consider smoking two smaller birds doing the same set up as above, just with two birds on the grill.

Feel free to mix some of your dry rubs with melted butter and a little oil and brush this mixture on the bird during the final hour of cooking.  It will produce a fabulous color to the bird and help crisp the skin.

Remember, turkeys labeled as basted or enhanced contain a salt solution so be sure you season lightly so you don’t end up with a salty outcome.

You do not need to foil or tent the turkey when smoking.  Let the air always circulate for the entire cooking process.

When cooking with charcoal, you will likely need less wood than with the gas/propane grill.

 

I hope I’ve inspired you to try smoke a turkey, so you can see just how unbelievably flavorful and easy this technique is.  Remember to leave a comment and subscribe to our channel.  Bringing you tips, techniques, recipes, and the science behind the fire and flavor – that’s®!

The Culinary Crew wants you to know…

that whether it’s smoking a turkey or any meat/protein food item, our recommendation to “Don’t Peek and Let the Smoker Apparatus Do Its Trick” is very important and can’t be stressed enough!  Be patient and keep the lid on!  You’ll be rewarded with incredible coloring and awesome flavor!  If you’re tempted to look, resist the urge by thinking of this in much the same light as many of us did when we saw that Christmas present under the tree days before Advent, all wrapped up nicely with a tag that beckons- ‘Don’t Open Until Christmas!’ Don’t ruin the joy by spoiling the element of surprise and satisfaction!

For step-by-step instructions visit our YouTube channel

For step-by-step instructions visit our YouTube channel

Smokinlicious products used in this Blog:

Wood Chunks- Double & Single Filet

additional reading published in our blogs

Additional reading for subjects beyond Smoke a Turkey

Additional reading:

-GIVE ME THAT BEEF BRISKET!

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

-SALT CHOICES: HOW MUCH AND WHAT KIND?

Dr Smoke

Dr. Smoke- “Smoking a turkey does not have to be limited to an actual smoker unit- remember your gas grill is an oven and can be cooked on it by adding wood chunks to give it extra flavor.”

 

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

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

Cooking Spam® on a chimney starter Click To Tweet

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

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

#spam

Plain or with a Little Marinade Boost

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

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

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

#Marinade

It’s All About Flavor

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

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

Your Slider Design

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

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

#spamslider

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

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SmokinLicious® Products for this recipe:

Wood Chunks- Double or Single Filet

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

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

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

More recipes to try!

-SMOKED HAM ON THE GAS GRILL

-SMOKED GRILLED CHEESE LIKE NO OTHER!

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

Dr. Smoke

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

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

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

Flank Steak Pinwheels with Ember Roasted Asparagus

Great recipe idea with the use of Ember cooked Asparagus and Flank Steak.  While the pinwheels can be cooked on the Charcoal/LP-Gas grill or even in the oven!

View the video tutorial:

Ingredients:

  •         Ember cooked Asparagus (see our previous blog)
  •         2-3 lbs of Flank Steak
  •        4 oz of Spinach leaves
  •         Olive Oil or Pesto
  •         4 oz of Mozzarella cheese
  •          Pepper and Sea Salt for taste

If grilling on Charcoal or LP/Gas grill use “Double” Filet wood Chunks to add some additional flavour!

Preparing the Flank Steak

The idea is to pound out the flank steak with a meat mallet to help tenderize it.  I like to coat my flank steak with olive oil, fresh ground pepper and kosher salt and place in plastic wrap to marinate for at least 6 hours but I prefer to marinate overnight.  Once marinated, I can begin to assemble with the other ingredients.

Assembling the Flank Steak Pinwheels

Lay out the flank steak and place the spinach leaves overlapping them as you go.  Now take the halved asparagus stalks and layer them next.  Last, load on the mozzarella cheese and then season with salt and pepper.  Remember, if the mozzarella is not fresh, it will have some salt to it so be careful when adding additional salt. Now, staring on the long end of the steak, begin rolling inward, tucking in the filling as you go.  Once completely rolled, take 6-inch lengths of pre-cut meat twine and tie around the rolled flank steak about every 2-inches.  These sections will become the individual serving sizes.  Cut the steak between the twine ties and lay each cut piece of steak on a baking sheet.

Cooking the Pinwheels

Cook the pinwheels on a baking sheet or pan for approximately 30 minutes.  Flank steak will render a lot of juice so you may want to use a roasting rack in the pan.  Once the mozzarella cheese becomes golden brown, you’ll be ready to remove from the oven.  Let sit for 5-10 minutes then serve.

Serve!

This is just one combination of flavors that work well with the flank steak and ember roasted asparagus.  Other winning combinations include artichoke heart, roasted red peppers, kale, even quinoa if you want to add a grain texture.

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

Bon Appetit!

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

The Culinary Crew wants you to know …

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

Bon Bar B Q

Dr Smoke and the Culinary Team

 

SmokinLicious Products for this recipe:

Wood Chunks- Double Filet

For more reading related to

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

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Our Smoked Bone Broth starts with Great Beef bones trimmed on the gas grill

Our Smoked Bone Broth starts with Great Beef bones trimmed on the gas grill

SMOKED BONE BROTH FOR HEALTH & FLAVOR Click To Tweet

Summary:

Smoked beef bones by using cooking wood chunks over the grill heat shields or gas grill diffusers are easy!  The smoke flavor and slow simmer root vegetables are building flavor profiles for this unique smoked bone broth recipe. Simmering food with aromatic vegetables sometimes lacks taste that smoking wood chunks add. Read how easy it is!

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Know up front, that making broth from bones has been in our human history for a very long time.  It’s not new but I will say that over the past several years, it has gained in popularity for its health benefits and ability to cleanse the body.

Here’s what has been reported to improve when you consume bone broth: ease joint pain, reduce or prevent degenerative joint disease, promote hair and nail growth, enrich the blood, aid in digestion, build muscle, boost the immune system, and improve memory.

Bone broth is all about depth of flavor.  I am going to dig deeper into the flavor option and smoke the bones rather than roast them to bring an umami-type flavor to my broth.  Warning: you will need about 12-14 hours for the entire process so be sure to plan for this timing.

Grill Set Up

The gas grill I’m using is equipped with 4 burners and heat shields over those burners.  I’ll be preheating my grill using all 4 burners then shutting off the two burners on the left side and reduce the heat level to medium-low on the right side.  I add two wood chunks to the heat shields on the lit side of the grill.  Then on to my bones on the left side grill grate, where the burners are turned off.  These will stay on the grill for about 3 hours, with one turning of the bones at the halfway point.  Then off the grill and into a stock pot go my smoked bones for the start of the broth.

Simmering We Go

Our Smoked beef bones in the pot simmering with vegetables!

The extra depth of the smoke flavor will be gently revealed in our broth and does not overpower or obsolete the benefits of the broth.  To start the broth process, place the bones in the pot and fill the stockpot with cold, clean water.  Be sure the water is about four inches above the bones.  Allow the bones and water to come to a rapid boil, then reduce the heat to a simmer.  The bones should simmer for a least 6 hours.  During that time, you can check and skim off any impurities from the top with a spoon.  While they are simmering you can prepare the vegetables, herbs, and spices that will be added to the mix.

Mirepoix and More

Now it’s time to add even more nutritional value to our broth.  Start by selecting the aromatic vegetables for your mirepoix.  I’ve taken leeks, carrot, celery, Napa cabbage, and a few broccoli stems.  To this, I’ve also included about 8 cloves of garlic, thyme, basil leaves, and a ¼ cup cider vinegar.  Place everything in the pot and stir to mix and submerge.  Cover the pot and allow this to simmer for about 8 hours.  Enjoy the great smell that will fill your home!

Strain and Portion

Straining out the cooked vegetables leave a clear brothYou’ve been smelling this awesome bone broth for nearly 14 hours so now it’s time to strain it and prepare to portion it out for future use.

If you’ve used a large stockpot, you may need a couple of additional pots for the straining as the contents get heavy to pour.  Once the clear broth is extracted with all the great nutritional value intact, remove the strainer and feel free to compost your vegetable/herb mixture.  Allow the broth to cool and skim off any settled fat from the top layer.  Then portion out the broth and get ready to enjoy its health benefits anytime.

This can be consumed as it for maximum detox benefit, in soups, or to make sauces – any way you can use broth.  I’m starting off by making a bowl of pho with sprouts, soba noodles, mushrooms, spring onion, and of course, my piping hot, flavorful, smoked bone broth.

Serving our smoked Bone Broth for a very satisfying meal!

Stater Ingredients for Bone Broth

  • 6-8 lbs. of beef bones
  • 1 lb. celery
  • 2 lbs. onion
  • 1 lb. carrot
  • 4-6 bay leaves
  • 8 cloves garlic
  • ¼ bunch fresh thyme
  • 2 teaspoons sea salt
  • 1/4 cup cider vinegar

Read the 10 Health Benefits of Bone Broth by Cognitune Click To Tweet

Purchase products:

Wood Chunks: Double & Single Filet

Additional reading:

-10 Health Benefits of Bone Broth -by Cognitune Smarter Health

-GIVE ME THAT BEEF BRISKET!
-SMOKED BEEF SHORT RIBS
Dr. Smoke-make great smoked beef broth with our simple techniques.

Dr. Smoke-make great smoked bone broth with our simple techniques.

Our Finished Smoked Beef Riblets with Soy Hoisin marinade!

Our Finished Smoked Beef Riblets with Soy Hoisin marinade!

Smoked Beef Riblets with Soy-hoisin marinade Click To Tweet

Listen to our blog Smoked beef Riblets

One of my favorite cuts of beef to smoke and grill is the beef flank riblet.  This is a cut of beef short rib known as flanken. In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone rather than between the bones as is done in traditional short ribs.

This is a popular way to cut the short ribs if you’re going for a Korean barbecue which we are kind of doing with our marinade that has Asian influences.  I recommend doing about 4 pounds of flanken style short rib though today I’m doing 8 lbs. which means I’m doubling the recipe.  The best part is these ribs don’t take very long to smoke on the grill.

I use a two-zone cooking method that allows this to be a low stress smoking method.  Ask your butcher for a beef flanken rib cut and let’s fire up the grill or smoker for our version of soy and hoisin marinated beef riblets.

It’s All About the Marinade

What I like about these ribs is the butcher does all the work.  They come ready to be marinated – no additional trimming to get them the same size as a good butcher will already know to do that for even cooking time.

our Hoisin Marinade

#Marinade

To make these flanken ribs taste super tender and flavorful, we need to make a marinade that will stay on the ribs for 24 hours.

First, I ready freezer storage bags for the marinating, placing roughly 8 ribs per bag.  You want the marinade to get all around the ribs.   For the marinade combine:

 

 

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 1/2 cup hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1/2 cup water
  • 1 tablespoon peeled, minced fresh ginger root
  • 1/2 cup unseasoned rice wine vinegar
  • 1 tablespoon onion powder

Pour equal amounts of the marinade into each storage bag, expel the extra air from the bags, seal, and refrigerate for 24 hours.

Tasting Notes: This is a basic marinade that has Asian flavors.  It is not spicy so if you do want a bit more heat, think about adding an Asian garlic-chili sauce.  Just reduce the minced garlic to 1 tablespoon and add 2 tablespoons of garlic-chili  sauce or an amount to heat level you want.

Two-Zone Grill Smoking

When you set up a grill or smoker with a two-zone cooking method, you can assure that foods won’t get too smoky or dry out.  While preparing the riblets on the cooking racks, I pre-heat the grill to 350°F by turning on only half the burners.  On those burners, I place a smoker box with oak single filet wood chunks directly on the burner shields.

our two zone cooking set up with our chunks of wood

#twozonecooking

I’m going to use a sheet pan set with roasting racks for the rib cooking as these ribs will have a lot of juice from the marinade that I don’t want leaching into the grill area.  This is a way to avoid have lots of grease in the drip catch and grease collection unit of your grill.

I place the ribs on the unlit side of the grill and close the lid.  I’ll let these go about 12 minutes before flipping over.  Another 8-10 minutes and these are done.  Replenish the wood chunks as needed to keep the smoke flavor going.   I’m doing 8 lbs. of ribs so this will be about 5 cooking rotations total.

Tasting Notes: You certainly can cook these directly on the grill grates if you don’t mind a bit of clean up to the grates when your done and the need to empty the dripping collection pan.  Also, charcoal grilling of these ribs is just easy by using the two-zone cooking set up on that grill as well.

Ready in a Flash-Smoked Beef Riblets!

You can gauge the cooking time by looking for browning on the outside of the ribs.  When one side has browned, turn over and allow the other side to color.  Remove the finished ribs to a platter and add some chopped fresh green onion and white sesame seeds.  These are ready to go!

Our finished Smoked Beef Riblets

#beefriblets

If needed to make ahead of time, simply reheat the ribs in a low temperature oven – I like 275°F – in a foil covered pan but add the onion and sesame seeds only when ready to serve.  Whether for summer entertaining, party planning, hors d’oeuvre party, or just to bring back the flavors of outdoor cooking, this is the perfect rib done in a flash!

What’s your favorite beef flanken rib recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chunks- Single Filet

For more reading related to Smoked Beef Riblets try these recipes

For more reading related to Smoked Beef Riblets try these recipes

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ROSEMARY INFUSED SMOKED BEEF SHANKS FROM THE GRILL

-OVER THE TOP GRILLED & SMOKED BEEF SHANKS

SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS

WOOD FIRED LEG OF LAMB

 

Dr. Smoke- These smoked beef Riblets are a perfect party favorite

Dr. Smoke- These smoked beef Riblets are a perfect party favorite

 

 

Our Finished Greek Style Smoked Meatballs done on a Kettle Grill!

Our Finished Greek Style Smoked Meatballs done on a Kettle Grill!

 

Greek Style Smoked Meatballs on the Kettle Grill! Click To Tweet

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Although I love Italian-style meatballs with traditional red sauce as a sandwich, I’m going to change up the flavors by making a Greek version.  Then I’ll smoke my meatballs on the charcoal grill using charwood, which is a partially charred hardwood from SmokinLicious® that still retains a core of uncarbonized material to release wood flavorings.

My Greek-style meatball will feature feta cheese, oregano, and parsley, and will be finished with a Greek-yogurt cucumber sauce.  I’ll swap traditional sub-style bread for a pita pocket that will make this the perfect meatball sandwich that’s lighter on the belly but not light on flavor and satisfaction

Tasting Notes: Feel free to use any type of equipment for the cooking and smoking of the meatballs.  Just remember to use wood for added flavor to the finished meatball product.

It Starts with Quality Meatball Ingredients

our mixture of ingredients before we make into the meatballs

#greekmeatballs

Obviously, meatballs start with the meat.  We’ll be using ground chuck for this recipe.  Taking two pounds of ground chuck, I add one cup of crumbled feta cheese.  To that, I add two tablespoons fresh oregano, two tablespoon fresh chopped flat leaf parsley, ½ teaspoon of crushed red pepper, 1 large beaten egg, 1 teaspoon kosher salt, and ½ teaspoon fresh ground pepper.  Mix all the ingredients well until evenly combined.  This recipe will make approximately 32 meatballs that are 1-inch in diameter.

Lighting the Grill

our Greek Style meatballs cooking on the grill over charwood

#charwood

As with all our recipes, you can elect the type of equipment you want to do the actual smoking and cooking on as well as the charcoal and hardwood choices.  Today, I’ll be using my Weber kettle as this is an ideal grate size for my sheet pan.

After mixing and forming the meatballs, I’ve placed them on a foil lined sheet pan over direct heat.  There is no need to turn these meatballs as due to their small size, they will crust all the way around on their own.  In 20-30 minutes, these will have reached 160° F and be ready for eating.  For the record, my intake vent is open half way and the outtake is wide open.

Tasting Notes: Keep in mind, when you use any type of metal pan with direct heat and wood product on a grill, some level of creosote will develop on the bottom of the pan.  I’ve found that if I spray a small quantity of oven cleaner on these areas while the pan is still hot, in 5 minutes I can simply wipe away with a wet cloth or sponge.

Greek-Yogurt-Cucumber Sauce

making our yogurt Cucumber Sauce for the sandwich

#yogurtcucumbersauce

When eating Italian meatball sandwiches, the sauce is traditionally red tomato.  For Greeks, it is a light, tangy cucumber-Greek yogurt sauce that accompanies the meatball.   Here’s our rendition of this sauce.

Start with one cucumber, peeled, seeded and grated.    Be sure to squeeze the extra water from the grated cucumber so the sauce does not become watery.  Add 1-1/2 cups of whole milk Greek yogurt, followed by three tablespoons fresh, chopped mint, one tablespoon fresh, chopped dill, ½ teaspoon lemon zest, one tablespoon fresh lemon juice, ½ teaspoon salt and ½ teaspoon fresh ground pepper.  Mix well and refrigerate until ready to use.  This will make about 1 cup of sauce.

Make a Pita to Your Liking!

our completed sandwich with greak style smoked meatballs and yogurt cucumber sauce

#greekmeatball pita

Now comes the fun!  Assembling our Greek-Style Meatball Pita!

I’m using whole wheat pita but any blend of grain can be used.  I start by adding shredded lettuce to each pita pocket half.  I prefer a bit of moisture both at the base of the pita as well as on top of the final ingredient.  I add a tablespoon or so of the yogurt-cucumber sauce to the shredded lettuce, then top with sliced red onion and tomato slices.  Next, in go the smoked meatballs.  I prefer to slice the meatballs in half to make eating the pita easier since each bite will be quite substantial.  After adding about three meatballs worth of meat, another dollop of sauce goes on top and we’re ready to eat!

Obviously, this is a recipe to make your own with the type of fillings you love.  That may include more spice from jalapeno or banana peppers, or more saltiness from black or green olives.  Change up the lettuce leaves to kale or spinach.  The options are limitless but the flavors will always be fresh and balanced.

What are your favorite pita or sandwich fillers?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® used in this recipe:

Charwood

Wood Chunks- Double & Single Filet

For more reading related to smoking on the kettle grill!

For more reading related to smoking on the kettle grill!

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-GRILLED PRIME RIB THE ULTIMATE WITH WOOD

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Dr. Smoke- try our Greek Style smoked meatballs with Pita Bread- this will be a hit for your family!

Dr. Smoke- try our Greek Style smoked meatballs with Pita Bread- this will be a hit for your family!

This avacado recipe features melted cheese stuffed avacado inside Turkey, wrapped with Zucchini strips.!

This Avocado recipe features melted cheese stuffed avocado inside Turkey, wrapped with Zucchini strips.!

This Avocado Recipe is double stuffed for Yummy Flavor! Click To Tweet

Listen to our blog

I love taking a basic recipe and being able to offer variations to that recipe which allows the cook to customize for those being served.  That’s why I refer to this recipe as the Versatile Smoked Avocado Loaf since you will have options in the ground meat or poultry used to surround the cheese filled avocado as well as the cheese and outer covering to the loaf.  This is referred to as a meat wrapped, stuffed avocado recipe.

I’ll walk you through my version which uses Jalapeno cheese, ground turkey, and zucchini ribbons all with whole avocado.  We’ll be smoking these mini loaves of goodness on the charcoal grill using a two-zone cooking set up.  Use my ingredients or customize for your own taste.  Either way – let’s get started.

simple ingredients, avacado, ground Turkey, jalapeno cheese and a zucchini

#meatwrappedavocado recipe

Avocado & Meat Prep

The ingredients I’m using today include 2 lbs. of ground turkey, 4 whole avocado, 1 medium zucchini, and 4 ounces of Jalapeno cheese.  To start, I make zucchini ribbons using a vegetable peeler on the length of the zucchini.  I wrap the zucchini ribbons in a paper towel as zucchini is loaded with water requiring this to dry out a bit before wrapping around our finished loaves.  Time to prep the avocados.

Start by cutting around the circumference of the avocado from stem top to bottom using a sharp paring knife.  Don’t cut into the avocado meat just into the hard, green skin.  Then twist the halves in opposite directions to separate the two halves.  One half will hold the pit of the avocado.  You can easily remove that by hitting the pit with the blade of a sharp knife then pull up which will remove the whole pit in one swipe.  Remove the skin on both halves of the avocado, leaving the avocado meat intact.

Our avacado split in half

#stuffedavocado

Avocado recipe Tasting Notes: Other options for wrapping the loaves include ribbons made of beets, carrot, leek, or eggplant.  You can also wrap these in bacon strips if you don’t mind additional fat and sodium levels.

Assembling the Loaves

With the avocados pitted and skinned, it’s time to stuff them with our jalapeno cheese.  Cut a cube of cheese that will fit perfectly into the pit hole of one half of the avocado.  Place the matching half of the avocado on top to make the avocado whole again.  Now it’s time to season the ground turkey.  Taking about 2 lbs. of ground turkey I add 2 tablespoons of Chinese Five Spice which is a premixed combination of anise, cinnamon, star anise, cloves, and ginger.  I also add 1 tablespoon fennel seeds, 1 tablespoon chopped mint, and fresh ground pepper.  Mix together well as this seasoned meat will become the wrapping around the avocados.

With the avocados filled with cheese and the ground meat seasoned, it’s now time to wrap the avocado in the meat.  I’ll be making four avocado loaves so I divide the meat into four parts.  Flattening the meat into pancake size, I place one filled avocado in the center of the meat and begin to wrap the meat around the avocado, pressing to fill any holes.  You want the meat to cover the entire avocado in an equal thickness.  Once wrapped, it’s time to apply the zucchini ribbons around the meat.  I’m using zucchini as it has a high water content which will result in extra attraction of the smoke vapor to the finished loaf.  smoke vapor seeks out moisture! Click To Tweet  Simply lay the zucchini ribbons one at a time around the meat loaf, overlapping as you go.

turkey wrapped avacado, now applying the zucchini outter wrap to hold everything together for grilling

Avocado recipe-Tasting Notes:

Avocado and cheese go together so well which gives you so many options for the cheese filling.  There is no limit to the type of cheese you can use just know block cheese rather than shredded or a spread is best.  When it comes to the ground meat, feel free to use any type you prefer: beef, pork, turkey, chicken, lamb, veal.  You can also use a ground fish but may find you need to add a binder like panko bread crumbs to keep it from falling off the avocado.

 Two-Zone Charcoal Smoking

grill demonstrating our two zone charcoal grill set up with wood chunks

#twozonecooking

While I’ve been preparing the meat wrapped stuffed avocados, I’ve had my charcoal grill lit using a two-zone cooking method.  Since there isn’t a lot of meat on each of these loaves, I don’t need direct heat to cook.  I’ve placed my hot coals on one side of the grill and added about four SmokinLicious® double filet wood chunks.  On the unlit side of the grill, I’ve placed a disposable pan to act as a drip pan under the grill grate.  I place my four turkey avocado loaves on the unlit side of the grill grate and allow them to cook for about 45 minutes.  At that time marker, I brush the loaves with a sweet chili sauce and allow to cook for about 15 additional minutes.

After cooking for nearly an hour on a charcoal grill set up with a two-zone cooking method, these turkey wrapped stuffed avocado loaves are perfectly smoked and flavored.  Each loaf can easily feed two or one hearty eater!  With the creaminess of the avocado, the heat of the melted jalapeno cheese, the spiced turkey meat, plus subtle flavors of the zucchini and chili sauce, this is the perfect smoked protein that can be cooked quickly. Click To Tweet There are so many variations that can be done to this stuffed avocado which truly can make this your own creation!

Avocado recipe-Tasting Notes:  

Any equipment can be used for this recipe to add the smoke flavoring.  Just know, you need to use a two-zone cooking method for charcoal grilling, gas grill cooking with wood, or electric smoking.  If using a portable grill, try to grill over hot coals over rather than direct flame.  If using a stove top smoker or plancha, you’ll obviously cook direct method.  And of course, you can always make this recipe without the added flavor of smoke in the traditional oven.

our finished avacado stuffed turkey loaf!

#stuffedavocado wrap

 

 

 

What’s your favorite ingredients for this meat wrapped, stuffed avocado?  Leave us a comment and subscribe for more great recipes, techniques, tips, and the science behind the flavor.  That’s SmokinLicious®.

 

SmokinLicious® products for this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to- avocado recipe and other grilling techniques

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-AVOCADO CHOCOLATE PUDDING

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

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Dr. Smoke

Dr. Smoke- This avocado recipe features a cheese stuffed avocado wrapped in Turkey! YUM

 

 

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