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 Housin marinade!

Our Finished Smoked Beef Riblets with Soy Housin marinade!

Smoked Beef Riblets with Soy-hoisin marinade Click To Tweet

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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

Even more recipes to try!

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

 

 

A must try is this smoked Beet Hummus!

A must try is this smoked Beet Hummus!

Beet Hummus with a smokey flavor is a hit! Click To Tweet

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I’ve got another great recipe for wood fired beets that will provide a quick way to prepare a fabulous beet hummus for guests, bring-a-dish parties, or just as a great snack for your own family.  Wood fired flavor will come from the gas grill equipped with wood chunks using a two-zone cooking method.  The outcome is a full flavor, beautiful beet hummus color to delight all who have the pleasure of partaking in this treat.  Just one good size beet will do the trick but I always do an extra to keep around.

Join me at the grill as we make ricotta and smoked beet hummus.

Beet Preparation

our beets have been washed and clean, wrapped in foil and ready for the grill

#freshbeets

It’s so simple to prepare beets for the grill to roast and smoke.  Simply trim the leaf stalks off and wash the beets well under water.  Pat dry and then wrap in aluminum foil leaving the upper portion of the foil open to allow the smoke vapor in.  That’s it!  I like to put my foil wrapped beets on a ¼ sheet pan to make it easy to add and remove from the grill.  This will be a two-zone grill set up so while I’ve been preparing the beets, I’ve preheated my grill to medium-high using only ½ the burners and added a smoker box with wood chunks to the side that will be hot.  Wait for full temperature and the wood chunks to smoke, and you’re ready to add the beets.

Tasting Notes: It is not necessary to foil wrap the beets but you will need something to put the beets on otherwise you’ll have purple beet juice all over your grill.

Two-Zone Grill Smoking

our foil wrapped beets on the grill with a smoker box added a smoke flavor

#twozonecooking

With the washed fresh beets wrapped in foil, it’s time to let them grill roast as well as smoke.  I’ve placed three hardwood chunks in a metal smoker box to add smoke vapor to the beets.  My beets are placed on the unlit side of the grill while the smoker box is on the hot side.  After about 75 minutes, these are tender and smoky.  Remove them from the grill and allow to cool until they can be handled.  Using a paper towel, begin peeling the skin from the cooked beets.  Using a paper towel will protect your hands from becoming purple from the beet juice, a common problem when working with beets.

Tasting Notes: I’ve elected to use wood chunks as I find the provide for greater smoke vapor and don’t require any additional wood to be added to the smoker box.  You certainly can use wood chips but note, you may need to replenish these during cooking.

A Bright and Flavorful Hummus

putting the smoked beets in the blender and adding ingredients brings out the flavor along with the color

#beethummus

With the beet grilled and smoked, it’s time to add the ingredients for our hummus.  Start by adding one 15-1/2 ounce can of chickpeas that have been rinsed and drained to a food processor bowl.  Then add 1/3 cup of well mixed tahini, ¼ cup fresh lemon juice, ¼ cup ricotta, 1 garlic clove finely grated, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, and ¼ teaspoon ground coriander to a food processor and process until smooth.  Remember, the smoked beet will add a sweet flavor so adjust seasonings after that step.

 With the other ingredients processed for the beet hummus it’s time to bring in the wood fired beet flavor.  Cut one smoked beet into 8 pieces and add to the processor bowl and process until well combined and smooth.  Taste and adjust seasoning as needed.  Transfer the hummus to a serving dish, sprinkle with fresh mint and a drizzle of olive oil.  Serve with your choice of sides – vegetables, pita wedges, won-ton chips, crostini, crackers – whatever fits your need.  This is easy to keep on hand for when you need a quick cocktail accompaniment or just want a great, healthy snack.  You’ll love the festiveness of the bright purple-pink hue which makes this a stand out dish.

What’s your favorite recipe for beets?  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 for this recipe:

Wood Chunks- Double & Single Filet

For more reading related to smoked beet hummus and other vegetables that taste delicious once smoked on the grill!

For more reading related to smoked beet hummus and other vegetables that taste delicious once smoked on the grill!

Check out these recipes you might like:

-DEVILED EGG FEATURING WOOD-FIRED SMOKED BEETS

-SPICY-CHAR HUMMUS

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

Dr. Smoke- really smoked beet hummus is delicious!

Dr. Smoke- really smoked beet hummus is delicious!

RADISH SALAD WITH A WOOD-FIRED FLARE- it will totally change the taste. Try some in a refreshing salad for extra flavor

RADISH SALAD WITH A WOOD-FIRED FLARE- it will totally change the taste. Try some in a refreshing salad for extra flavor

STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE Click To Tweet

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RADISH SALAD WITH A WOOD-FIRED FLARE- 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

Spring harvested garden radishes in a bowl ready for our RADISH SALAD WITH A WOOD-FIRED FLARE

#radish

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.  Then wash the radishes well in a colander making sure all signs of dirt are removed since these are a root vegetable.  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

Cut radishes in vegetable pan ready for our RADISH SALAD WITH A WOOD-FIRED FLARE

#cutradish

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 for Radish Salad with a Wood-Fired Flare

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 RADISH SALAD WITH A WOOD-FIRED FLARE. 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

Homemade dressing is added to the smoked radishes

#salad

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 for RADISH SALAD WITH A WOOD-FIRED FLARE

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.

Close up of radish salad with beans and parsley leaves

#springsalad

Did we stimulate your imagination with this RADISH SALAD WITH A WOOD-FIRED FLARE recipe?  Leave a comment and don’t forgot to follow us and subscribe so you don’t miss anything.  We always welcome suggestions on future recipes you’re looking for.

SmokinLicious Products used in this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to Smoked Radish Salad

Related recipes:

-GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

-FIRE ROASTED PEPPER MAKE THE PERFECT SALAD

-SPICY-CHAR HUMMUS

 

Dr Smoke

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

Our finished Grilled Asparagus Wrapped with a healthy Choice

Our finished Grilled Asparagus Wrapped with a healthy Choice

WRAPPED ASPARAGUS WITH A HEALTHY CHOICE Click To Tweet

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One of the favorite Spring vegetables that certainly don’t have a long fresh season around my area, asparagus is know for its fiber and its diuretic quality since it is 93% water.  Although it certainly is a star vegetable to grill, I’m taking it to the healthy side and preparing a wrapped asparagus without all the fat, sodium, and calories of bacon or prosciutto wrapped.

This is a super flavorful twist of carrot and puff pastry that is perfect for a dipping sauce.  Fresh asparagus comes to life when we wood-fire it on the gas grill with wood chunks for added flavor.  When done, you’ll never miss the bacon as this is a meaty, satisfying take on the wrapped asparagus theme.  Now, get your bunch of fresh asparagus and learn this healthier version of wrapped asparagus wood-fired!

Vegetable Prep

our two main vegetables fresh asparagus and ripe carrot

#asparagusspears #Carrots

First, start this recipe by trimming the ends of one bunch of asparagus.  Peel and end trim 3 medium size carrots.  Using a vegetable peeler or mandolin, produce thin peels of carrot, figuring about 2 peels per asparagus spear.  Add water to a small saucepan and bring to a boil.  Blanch the carrot peels in the water for about 30 seconds just to soften.  This will make for an easier time of wrapping the carrots around the asparagus spear.  Remove the carrot peels to a colander then place on paper towels to remove excess water.

With the vegetables prepared, it’s time to work on the puff pastry.  After thawing two sheets of puff pastry according to package directions, place one sheet on a cutting surface and cut ½-inch strips of pastry.  After that, take one egg and one teaspoon of water and beat together to produce egg wash.  This will be used to hold the ends of the puff pastry to the asparagus spear.

Asparagus Twists

Starting at the asparagus tip, begin wrapping one strip of puff pastry around the asparagus spear securing the ends in place with a bit of egg wash to the underside of the pastry.  Each spear will take just one puff pastry strip.  Be gentle with the pastry as the warm temperature of your hands will cause the pastry to begin stretching.  If you should have any excess, simply trim the end off.

wrapping our Asparagus with carrot peel in preparation for the grill

#puffpastry with #carrotpeel

With the puff pastry strip in place on the asparagus spear, time to add the pre-blanched carrot peel.  Each spear will take about two carrot peels, depending on the length.  Starting on the tip end of the asparagus, begin wrapping the carrot peel in the space left by the pastry.  Fold the carrot end under the pastry when you reach the ends.  Once all the spears are wrapped in pastry and carrot, brush the entire spear with egg wash.  Next, gently sprinkle grated Parmesan cheese over the surface of the stalk, then sprinkle with white sesame seeds.  Lay on a foil lined sheet pan in preparation for the grill.

Tasting Notes: Other options for wrapping the asparagus spears include using a purple carrot either in place of or in addition to the traditional orange to give more visual appeal.  Also, you can use zucchini or sweet potato peels too.

Two-Zone Grill Smoking

two zone cooking method with smoker box on on side and cooking on the other

#grillcooking

 

With all the asparagus spears wrapped in carrot and puff pastry and topped with parmesan, egg wash, and white sesame seed, these spears are now ready for the grill.  I’ve preheated my gas grill to 400° F using only two of the four burners.  On those hot burners, I’ve placed a metal smoker box that holds three double filet wood chunks.  My sheet pans of prepared asparagus spears are placed on the unlit side of the grill.  Close up the lid and leave to cook for about 20 minutes.  Don’t be alarmed by the amount of smoke you’ll see from the grill’s vents.  That’s just the wood doing is part to flavor the spears.  After 20 minutes, check and rotate the trays to produce an even coloring to the puff pastry.  It will be 20-30 minutes total cook time depending on the thickness of your asparagus, to make these tender and golden brown.  Once done, remove from the grill and immediately remove the finished spears to a serving platter.

Optional Dipping Sauce

Adding a hint of lemon juice to our dipping sauce

#dippingsauce

Although the smoked asparagus spears are great on their own, I’ll be giving this option of a dipping sauce.  While the wrapped asparagus spears are on the grill, add ½ cup mayonnaise to a bowl.  To the mayo add 2 tablespoons fresh, chopped chives, ¼ teaspoon salt, and 2 teaspoons of fresh lemon juice.  If you’d like a spicy kick to the sauce, add a ¼ teaspoon red pepper flakes.  Stir well and refrigerator until ready to serve with the wrapped asparagus.

Although wrapping our asparagus spears takes a bit of time, the work is worth it when you taste these flavorful twists.  Perfectly cooked asparagus, sweetness of carrot peel, the airy quality of the puff pastry and the slight crunch of sesame seeds.  Pair them with our simple dipping sauce made from mayonnaise, fresh chives, and lemon juice for the perfect appetizer or side dish.  Ultimately, the only problem is it’s hard to stop eating these spears of flavor.  Grilling asparagus using a two-zone cooking method makes them quick with no need to stand over the grill.  Take advantage of asparagus season and give this easy recipe a try on your favorite grill.

What’s your favorite asparagus 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- Double Filet

For more reading related to

For more reading related to

More asparagus recipes:

-Flank Steak Pinwheels with Ember Roasted Asparagus

-Crostini with Smoked Asparagus

-Ember cooking fresh Asparagus

Dr. Smoke

Dr. Smoke

Our Finished grilled hot cross buns!

Our Finished grilled hot cross buns!

Hot cross buns cooked on the Grill! Click To Tweet

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

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

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

Yeast Makes Dough

our covered yeast and flour mixture wrap to rise

#activedryyeast

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

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

Tasting Notes:

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

Patience Is Key

slicing our dough into smaller amounts

#portioningdough

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

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

Grill-Baking with Hardwood

Our sheet pan of dough on the grill with wood flavor

#gasgrill #woodchunks

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

Tasting Notes:

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

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

Tasting Notes:

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

The Perfect Sweet Dough Treat with a Kick of Wood Flavor

basket of our hot cross buns

#hotcrossbuns

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

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

Tasting Notes: 

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

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

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to

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

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Dr. Smoke

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

Our gorgeous color on our Grilled Prime Rib with wood on the gas Grill- Yum!

Our gorgeous color on our Grilled Prime Rib with wood on the gas Grill- Yum!

GRILLED PRIME RIB THE ULTIMATE WITH WOOD

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#smokinlicious

Yes, prime rib is expensive and likely the reason so many are fearful to take this cut of beef to the grill.  I’m going to take away that fear and show you just how your grill will respect this cut and produce the tender, buttery, crusty outside roast you want.

Although there are different opinions on whether to make a roast with the ribs intact or removed, I am someone who prefers to cook with the ribs in.  I’ll give you tips on doing a boneless version as well if that is your preference.

For now, purchase an 8 lb. or 3 rib roast, get your favorite wood chunks, and get ready to fire up your gas grill using a two-zone cooking method for a prime rib roast you won’t soon forget.

Meat Preparation

Trim off the excess fat and season with Salt! Let site overnight to season

#gasgrill

For the most part, my butcher has done most of the trimming.  I will just remove any remaining fat and ensure all the silver skin is gone.  You should see meat all the way around the roast. In the end, I’ve removed about a pound of additional fat.

At this point, I want to add salt to the meat to reduce the amount of water before cooking and tenderize the inner fibers.  For every pound of meat, I sprinkle a ½ teaspoon of kosher salt.  This is called dry brining and will require that the meat be refrigerated for 24 hours after the salt is applied.  I simply salt and wrap the meat in plastic wrap to prevent liquid from leaking, and place in the refrigerator.  Or, you can salt and place in a non-reactive container and leave uncovered.

Char Crust Rub

While the meat is tenderizing with the dry brine, we want to prepare a char crust to be rubbed all over the outside of the roast just before it goes on the grill.  Combine 2 tablespoons fresh rosemary, 1 teaspoon dried rosemary leaves, 2 tablespoons fresh ground black pepper, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon chipotle chili powder, and 2 tablespoons prepared horseradish.  I combine all my ingredients with a mortar and pestle.  If it is a bit too thick, just mix in a little water so more of a paste is formed.  Apply the char rub just before cooking and you’re ready to good.

Tasting Notes:

Feel free to incorporate different herbs and spices in the char crust rub.  Some considerations include: thyme, cinnamon, chili powder, clove, ginger, even cocoa powder.

Smoking on the Gas Grill

two zone cooking with the smoker box on the right over the heat and rib roast on the left

#twozonecooking

I really enjoy cooking a prime cut of beef roast on the gas grill as the two-zone set up makes this low stress.  I prepare my LP/Gas grill by first placing a disposable foil pan under the grill grate on the side I plan to cook on.  This will be my water/drip pan.  I add about ½” of hot water to the pan and place my metal smoker box containing three SmokinLicious® wood chunks on the side I plan to cook on, right under the grill grate.  Now I lite only the burners under the smoker box.  I set these burners to medium heat to start.    Just before I’m ready to grill, I check the temperature readout and adjust my heat setting until I hit my target temperature of 225°F.

Time to add the char crusted rubbed roast to the unlit side of the grill, directly above the drip/water pan.  I insert a thermometer and close the lid.  Basically, for the next couple of hours I just need to monitor that the temperature holds to 225°F and that the water pan has enough water in it.  Only as I get closer to 110°F internal temperature of the meat, do I start to babysit the grill.  This is when I like to brush a bit of butter on the outside of the meat.  It produces great color to the crust.

At 115°F internal temperature, I remove the water/drip pan, meat string ties, and the meat thermometer.  I’m now going to finish the cooking to 130°F internal temperature by direct searing the roast on all sides.  As soon as it reaches or approaches that internal temperature, I immediately get the meat off the grill and serve.

Oue finished roast showing great color and a wood flavoring for and add delite!

#primerib

Tasting Notes:

We all have a guest who insists they want their meat cook further.  If that is the case, you can add a slice directly to the grill for just a minute or two, turning constantly, to give them what they want.  Yes, you will have someone who wants the meat at 145°F or possibly above.

And don’t forget to save the bones to make our smoked beef broth.

Tasting Notes:

If using a charcoal grill, still use a two-zone cooking set up meaning charcoal on only one side of the grill.  Be sure you only cook with hot coals, no flames.

For those looking for a boneless version of this roast, feel free to request a boneless roast from your butcher, or you can remove the bones yourself and cook separately on the grill for tasty riblets.  Essentially, the preparation is still the same as is the overall cooking temperature and finished meat temperature.

What’s your favorite preparation for prime rib?   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- Double & Single Filet

For more reading related to Grilled prime rib and other gas grill techniques

For more reading related to Grilled prime rib and other gas grill techniques

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Dr. Smoke- Try Grilled Prime Rib on the grill and add some Wood chunks for a nice flavor!

Dr. Smoke- Try Grilled Prime Rib on the grill and add some Wood chunks for a nice flavor!

Our Rich Pumpkin Butter has a slight hint of smokiness!

Our Rich Pumpkin Butter has a slight hint of smokiness!

RICH PUMPKIN BUTTER YOU’LL CRAVE!

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I’ve been pumpkin picking!  I found a sweet pumpkin that will be perfect for making a pumpkin butter that will have a wood flavoring due to my grill roasting method on the gas grill.  When you make pumpkin butter, it’s crucial that you select a variety of pumpkin that is designed to be cooked.  My choice was a variety of “cow” pumpkin, known for its super sweet flesh and great creaminess for cooking.

Our two pumpkins for the grill

Pumpkin is packed with nutritional value including a high level of Vitamin A and C, antioxidants, folate, and has a low caloric level.   And, yes, they are rich in fiber.

Get to the pumpkin patch and find one or two sweet gems to bring to the grill for a wood fired sensation that makes for great pumpkin butter.

Quick Preparation

I’ll be using my gas grill for this recipe which means two-zone cooking which is really the only way I grill.  I need to start by lighting only half the burners on my grill which I’ve added a smoker box to that has three double filet hardwood chunks from SmokinLicious®.  This will provide for the great smoke flavor to the pumpkin flesh.

Our two pumpkins on the grill with the smoker box on the heated burners

While the grill heats up to about 300°F, I prepare the pumpkins.  First, wash and pat dry the pumpkins.  With a small, sharp knife, cut into the pumpkin about 1-inch from the stem making a circle.  Remove the stem top and scoop out the seeds.  You can reserve the seeds to bake or grill, including placing the seeds in a pan on the upper rack while the pumpkins wood roast.  Once the pumpkins are clean, drizzle about 3 tablespoons of extra virgin olive oil on the pumpkin flesh and the stem top.  Place the pumpkins in a heat tolerant pan.  You can grill roast with the stem tops in place or laid in the pan as separate pieces.  I’ll be putting my stem tops back on the pumpkins.  Now the grill should be pre-heated for wood roasting.

Tasting Notes: Other varieties of sweet pumpkin to consider include will usually be labeled sugar pumpkins or pie pumpkins.  However, other names to be on the lookout for include: Baby Pam, Baby Bear, Autumn Gold, Ghost Rider, Lumina, Cinderella, Winter Luxury, and Fairytale.

Dark and Sweet

nicely roasted pumpkin for our butter

Once the pumpkins have been cleaned and seeded, it’s time to get them roasting on the grill with hardwood for added flavor.  I simply place my pan with the pumpkins on the unlit side of the grill, while my smoker box of wood chunks is placed directly on the heat shields of my lit burners.  Next, I let the pumpkins roast at 300°F for 50 minutes without disturbing them.  I do a check of the wood chunk pieces after 35 minutes and replenish if they have carbonized or turned black completely, as that means they are no longer producing flavonoids.

Once I can insert a knife point into the pumpkin flesh without resistance, I know the pumpkins are ready.  You’ll see that they become a deep bronzy-brown coloring on the outside while the flesh becomes deep orange.  I remove the pumpkins from the grill and allow to cool until I can handle them.  Then I scrap all the flesh from the skins into a blender.

Creamy Pumpkin Butter

Although this is called a “butter” it technically is a fruit spread that is used like a butter on breads, pancakes, and crackers.  To make the butter, add ¼ cup of apple cider to the pumpkin flesh in the blender and blend until a thick paste is formed.  To that, add 1/3 cup brown sugar, 3 tablespoons honey, 1 teaspoon apple cider vinegar, ¾ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg and a pinch of ground cloves.  Process until smooth.  Since I’ve wood roasted two pumpkins, I’m doubling the recipe ingredients.

Transfer the blended pumpkin mixture to a saucepan and bring to a simmer over medium heat, stirring occasionally.  Reduce the heat to low and allow the mixture to reduce by 1/3 and turn dark in color.  Total time should be 25 minutes.  Remove from heat and allow to cool.

Our finished pumpkin butter ready for rolls!

I usually refrigerate my pumpkin butter at this point or even divide into individual jars for gifting or just to simplify the quantity put out on the table.  Today, I’m serving this pumpkin butter with some hot yeast rolls but there are plenty of other uses.  Think about folding it into whipped cream for a mousse-like dessert, use it as an additive to a sauce or soup, or even make your own yogurt flavor by adding to plain yogurt.  The best part, you can use different varieties of pumpkin to produce different flavors.

Tasting Notes:  One benefit of winter squashes is that there are many flavors that you can add.   Although I’ve gone traditional by incorporating cinnamon, ginger, nutmeg and clove, you can also consider using turmeric, cumin, chili powder, garam masala, Chinese Five Spice, sage, and even vanilla bean paste.  Experiment and you’ll find a flavor blend that is perfect.

 

SmokinLicious® products used in this recipe:

Wood Chunks- Double Filet

Enjoyed our Pumpkin Butter blog read other great recipe and tip ideas from our culinary crew!

Enjoyed our Pumpkin Butter blog read other great recipe and tip ideas from our culinary crew! #smokedpumpkin

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Dr. Smoke- Our Pumpkin Butter recipe is a keeper!

Dr. Smoke- Our Pumpkin Butter recipe is a keeper!

Our winter squash sliced and seasoned with Cumin and ready for the grill!

Our winter squash sliced and seasoned with Cumin and ready for the grill!

WOOD GRILLING WINTER SQUASH WITH CUMIN & HARDWOOD

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Full of color, flavor and packed with nutrients, winter squash makes for exceptional seasonal dishes, whether soups, casseroles, or desserts.  Harvested in the approaching Fall, they are available all winter long due to their firm shells.  With varieties such as sugar pumpkins, acorn squash, butternut squash, spaghetti squash, buttercup, and red kuri, sweetness level is always present.

Naturally low in fat and calories, yet rich in vitamins A, B6, C, and E, you can’t go wrong with any variety you select.

Today, I’ve elected to make cumin squash on the grill using confetti squash, so called due to the beautiful multi-skin coloring.  Note, you may substitute any rounded winter squash available near you for this recipe.

Two-Zone Cooking

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

To allow for slow roasting on the grill, I recommend a two-zone cooking set up.  Lite half the burners on your gas grill – if an odd number of burners, decide how many you need for the cooking temperature. The lit burners should be set to medium to obtain a cooking temperature of about 375°F.  Add wood chunks to the lit burner side either directly on the heat shields or in a smoker box.  My smoker box accommodates three double filet wood chunks easily.  The prepared squash will go on the unlit side of the grill.

Tasting Notes: Your choice of hardwood will determine the boldness of the smoke infusion.  I find that the skin of the squash will take most of the smoke vapor so really any hardwood or combination of hardwoods will do.  Be sure to keep extra pieces in case you need to replace halfway through the roasting process.

Seasoning the Squash

Our mixture of seasoning and spices.

To start our recipe, first wash and dry off your squash.  Then cut in half and remove the seeds.  Slice the squash into 1-inch slices and place in a high heat tolerant pan.  Once sliced, prepare to toast 3 tablespoons of sesame seeds in a skillet over medium-high heat until golden brown.  If you’re able to locate cumin seeds, toast 1-1/2 teaspoons of cumin seeds with the browned sesame seeds.  Transfer the seeds to a bowl and allow to cool.

Now prepare the squash seasoning by combining 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, 1 teaspoon ground nutmeg, 1-1/2 teaspoons coarse salt, and ¼ teaspoon fresh ground pepper.  If you didn’t have cumin seeds, then include 1-1/2 teaspoons ground cumin.  Drizzle 3 tablespoons of extra virgin olive oil on the squash slices and sprinkle with squash seasoning.  Toss to coat all the way around the slices.

Grill-Roasting with Wood

With the grill preheated, the wood chunks smoking, and the temperature gauge reading close to 375°F, I place the trays of prepared squash on the grill grates and close the lid.  I allow this to roast for 30 minutes, then I return to the grill, check the wood chunks and add more wood if needed.  Briefly toss the squash to ensure even cooking and close the lid again.

Our pan of squash roasting on the gas grill

Once tender and bronze in color, I remove the squash from the grill and plate to a serving platter.  Total cooking time is about one hour though this is dependent on the thickness of your slices and quantity of squash you’ve added to the pan. Remember, the rind of squash is loaded with nutritional value as well and will be very tender so there is no need to discard it. Consume the entire slice.

Roasting winter squash on the grill with wood is the perfect way to usher in the cooler weather and enjoy all this great flavor.

Tasting Notes:  You can serve this as is or feel free to process the slices into a puree for use in soups or as a filler to pasta or even desserts.  There are many options with grill roasted winter squash.

SmokinLicious® products used in this recipe:

Wood Chunks- Double Filet

For more reading related to winter squash and other grilling/smoking techniques- #wintersquash

For more reading related to winter squash and other grilling/smoking techniques- #wintersquash

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Dr. Smoke-add great flavor to winter squash with cumin & wood flavoring!

Dr. Smoke-add great flavor to winter squash with cumin & wood flavoring!

 

 

 

 

 

 

 

The finished- WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD

The finished- WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD

 

A WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD

listen to the audio of this blog posting

listen to- A WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD

Taking a page from Chef Alice Waters, we are making our version of the baked goat cheese salad by wood baking the goat cheese rounds on the grill using a two-zone cooking method and wood chunks for smoky flavor.  Then making garlic crostini for the croutons on the charcoal grill to serve alongside this fabulous salad dish.   A recipe that can be a salad course or an entrée on its own, we also give you an easy way to make this into an appetizer.  Purchase 12 ounces of quality goat cheese in log form and let’s get grilling.

Goat Cheese

Marinate to Start

This dish requires at least 8 hours of marinade time though I like to do mine overnight.   It’s the marinade of oil and fresh herbs that give the goat cheese great flavor.  Cut the goat cheese log into ½-inch rounds.  In the bottom of a glass dish, sprinkle chopped fresh herbs of your choice; today I’m using oregano but most any fresh herb will do.  Place the goat cheese rounds into the dish and pour over a ¼ cup of olive oil.  Turn the cheese rounds over to coat both sides.  Place fresh herb sprigs over the top of the rounds, cover with wrap and marinate in the refrigerator.

Fresh herbs

Tasting Notes: Other fresh herbs work great with this recipe but note that stronger herbs like thyme and rosemary likely don’t need the layers of chopped herbs at the bottom of the dish.  Simply lay the fresh herb springs on top of the goat cheese rounds and marinate in the refrigerator.

Grilling with Wood Chunks

Trays of goat cheese on the grill!

Once the goat cheese has marinated, it’s time to coat it in a mixture of ½ cup plain breadcrumbs and two teaspoons dried herb of your choice.  I’ll be using oregano but other good options include thyme, basil, marjoram, rosemary.  Once coated on both sides, place the cheese rounds on a lightly greased shallow pan.  I’m using mini sheet pans as they work well on the grill, even for a two-zone cooking method.

As this is a cheese dish it is important that a two-zone cooking method is used which means the cheese will be going on the unlit side of the grill.  I’m using a smoker box with three hardwood chunks to provide the smoke flavor to the cheese, with the box placed on the hot side of the grill.  Total time to cook will be about 20 minutes.  You’ll know the cheese rounds are ready once browned and bubbly.

While the cheese is on the grill, prepare the vinaigrette by combining ¼ cup red wine vinegar, salt, and fresh ground pepper.  Whisk in ½ cup of olive oil and set aside.

Greens and Garlic Crostini

Crostini with garlic butter

To go with the goat cheese rounds and salad vinaigrette, I’m making garlic crostini on the charcoal grill.  Using ½-inch slices of a day-old baguette, brush both sides of each slice with melted butter.  Place on a high heat tolerant sheet over hot coals only, no active flames.  Allow the slices to brown and slightly char before turning over.  Once browned on both sides, remove from the grill and brush with the cut side of a garlic clove.  I cut these crostini slices in half at the diagonal to go with the salad.

Tasting Notes:  An assortment of fresh greens can be used for the salad though I like to use a combination of bitters with more savory greens.

Assembling to Enjoy

With all the components made its time to assemble our salad.  Start by mixing the vinaigrette with the greens.  I like to place the garlic crostini on the outside of the salad and the wood-baked cheese rounds in the center of the greens.  This is best served while the cheese is warm.  Here’s another suggestion: this can make for the perfect appetizer if you cut each round in half so they fit on a garlic crostini.  For that recipe, prepare the same but place a few leaves of salad on the garlic crostini and top with a wood baked goat cheese half round.  There you have it!  A super easy salad or appetizer with that signature wood flavor that takes Chef Waters’ recipe to a new level.

SmokinLicious® products used in this recipe:

Wood Chunks: Double & Single Filet

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Dr. Smoke- try this-WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD on your next party!

Dr. Smoke- try this-WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD on your next party!

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