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

 

 

Our Fresh peas get all smokey for a terrific pea mash

Our Fresh peas get all smokey for a terrific pea mash

A lovely smoky flavor for a fresh pea Mash Click To Tweet

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With the arrival of Spring on the East Coast, we have an opportunity to get some fresh vegetables and one of my favorites to locate are peas.  Today, I’m going to remove fresh peas from their pods and wood-fire them using wood chunks on the gas grill.  Then I’ll produce a tasty pea mash that I plan to serve on toasted bread for a healthy snack or appetizer.  The time consuming part of this recipe is the removal of the peas but this task will be worth it.

Time to get to the store and locate about 2-1/2 pounds of fresh peas and fire up the grill for our flavorful take on pea mash.

The Longest Prep

Fresh peas ready for the grill

#freshpeas

Without question, removing the peas from their pod is the hardest part of making pea mash so be sure you allocate enough time for this task.  My technique includes using a small paring knife inserted in the seam of the pod.  After breaking the seam, simply use your finger to break the growth connection of the pea to the pod.  Place the fresh peas in a colander until all the peas are ready, then rinse, pat dry and place in a vegetable basket or vegetable grill pan designed for grilling temperatures.  Be sure the peas are in a single layer so each pea can get infused with smoke flavor.  Now, we’re off to the grill!

Tasting Notes: Although I’ve elected to use fresh peas, you can make this recipe using frozen.  Simply reserve about 1-1/2 cups of frozen peas for the recipe and start with the peas frozen.

 Two-Zone Grill Smoking

on peas on the cold side of the grill with the flame under our smoker box providing the smokey flavor

#twozonecooking

Peas are delicate so it’s important that you only use an indirect method of cooking to smoke the peas.   First, I’ve preheated my grill to 325°F using just ½ the burners.  For wood flavor, I’ve added three wood chunks to a metal smoker box that’s placed on the half of the grill with the burners on.  Once the grill is holding temperature and the wood chunks have started to smoke, it’s time to add my grill basket of fresh peas.  Since these are so small, there is no need to rotate the basket.  In about 20 minutes, these will be ready to be made into mash.

Tasting Notes: When it comes to selecting the wood type to use for the smoke vapor infusion, there are no rules.  Feel free to use what you like just be sure it is hardwood and not softwood.  I’ve used a combination of cherry, white oak and sugar maple.

Making Mash

our smokey peas and other ingredients in the blender

#peamash

Once the fresh peas have been wood fired on the grill, remove them and start on the ingredients for the mash.  Add ½ cup water to a saucepan and one garlic clove that has been quartered.  Place on medium heat and add ¼ cup flat leaf parsley leaves, one tablespoon of extra virgin olive oil, and a pinch of salt.  Allow the mixture to cook and marry the flavors, then add the smoked fresh peas.  Give this a couple of additional minutes of cooking time, then remove from the heat and drain the mixture using a sieve over a bowl, collecting the liquid for later use.  Place the solids into a food processor and pulse until a coarse paste is formed.

Tasting Notes: If you don’t have access to fresh peas and will be using 1-1/2 cups of frozen, leave the peas in their frozen state when they are added to the saucepan and extend the cooking time to 8 minutes.

With our mixture pulsed, it’s time to add additional flavors to balance our pea mash out.  Start by adding 2 tablespoons chopped fresh chives, ½ tablespoon of finely chopped lemon peel or jarred lemon peel, ¼ teaspoon of Aleppo pepper or crushed red pepper flakes, 1 tablespoon fresh lemon juice, and 2 tablespoons of extra virgin olive oil.  Mix everything together and add a tablespoon at a time of the reserve cooking liquid until you have a thick but spreadable mash.  Season with salt, fresh ground pepper and additional lemon juice.  Be sure to taste and adjust these elements as you see fit.

Serve!

When serving on toasted bread, start with a hearty bread or ciabatta.  Next, drizzle the bread slice with olive oil and spread on the mash. If desired, sprinkle with additional spicy pepper and lemon peel and top with a drizzle of oil.

Don’t stop at just using this as a spread.  This is perfect as a pesto for pasta or rice, topping for fish, chicken and pork, and even a stuffing for mushroom caps, spring roll wrappers, or pork chops.  Spring wood fired pea mash – that you can enjoy all year long.

What’s your favorite use for fresh peas?  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 for this recipe:

Wood Chunks- Double & Single Filet

Other recipes you may like:

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

-CHARRED PEPPER DIP

-Smoked Snow Peas With Cucumber Salad

For more reading related to smokey vegetables try fresh peas mash for a delicious topping!

For more reading related to smokey vegetables try fresh pea mash for a delicious topping!

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

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!

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

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

GRILLED PARSNIPS TASTE LIKE FRENCH FRIES Click To Tweet

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Your diet likely doesn’t consistent of many root vegetables and I can guarantee that if you have kids, they may not have tried more than a carrot for a root vegetable.  I’m going to introduce you to parsnips which is one root vegetable that when grilled, takes on a flavor very similar to French fries.

That’s why I’m calling this recipe my Smoked Parsnip Fries with Spicy Honey Glaze.  As easy to prepare as it’s cousin the carrot, parsnips take no time at all to prepare and smoke on the grill.  Go to the market and get yourself about 2 pounds of this lesser used vegetable and let’s convert you from the potato to the parsnip!

Got 5 Minutes?

The parsnips have been clean of the outer skin, washed and sliced to size

#grilledparsnips

Just like carrots, likely the more popular root vegetable, parsnips grow as a tuberous root and can be eaten raw, though most people prefer to cook them.  Once mature, they are harvested and sold in the grocery stores.  I do a simple end trim and peel them with a vegetable peeler.  Next, I cut them into 3-inch lengths and the width of an average potato French fry.  I then toss them with ¼ cup of oil – I’m using avocado oil but you can also use olive, almond, walnut, grape-seed or similar high heat oil – and kosher salt and fresh ground pepper.  Now they’re ready for the grill.

Tasting Notes: When selecting parsnips, it’s important to look for ones that have a smooth surface with no cuts or indentations.  Because they are a root vegetable, it’s important to rinse them well under water before preparing.

 Two-Zone Grill Smoking

Our smoker box is all set on the lite side of the grill and the parsnips on the unlite!

#twozonecooking

The best method of cooking our pre-cut parsnips is on a sheet pan.  This will ensure that the cuts of parsnip get equal browning and tenderization.  Just like roasting in your oven, I’ll be using a higher grill temperature of 400-425° F on my gas grill.  Total cooking time should be roughly 45 minutes to tenderize the parsnips.  For added flavor, I’ve included three double filet wood chunks to a metal smoker box.  These usually have wood chips added to them but I’ve found wood chunks much easier with less mess and no need to refill with more wood.

I’m using a traditional two-zone setup that involves using  ½ the burners of my unit set to a medium-high setting and ½ the burners are left off.  The smoker box will go on the hot side of the grill while our sheet pan of pre-cut parsnips will go on the cold side.  Half way through cooking time I rotate the sheet pan to ensure even browning.  That’s it!

Grilled Parsnips Glaze ‘Em for Added Flavor

While the parsnips are turning golden and tender on the grill, it’s time to start on the glaze.  Begin by melting 2 tablespoons of unsalted butter in a small saucepan.  Add two chiles or ¾ teaspoon of crushed red pepper flakes, one tablespoon of apple cider vinegar, and 1 tablespoon honey.  Stir the parsnips occasionally until the glaze holds together well.  Set aside and go to the grill and check on the grilled parsnips.  When tender and golden brown, remove from the grill.  The wood chunks will be 100% carbonized.  I’ll like to save these to use in my charcoal grill as a charwood fuel product for a natural charcoal.

pouring the honey sauce over the finished grilled pasnips and ready to serve

#grilledparsnips

With simple trimming and peeling, these grilled parsnips become even more flavorful when wood flavored on the grill.  Two zone cooking makes it easy to step away while the parsnips cook giving you plenty of time to make the great spicy honey glaze to finish off perfectly grilled parsnips.

Remove the parsnips from the grill, place on a serving platter, and drizzle the spicy honey glaze over the parsnips when ready to serve.   Today’s Smoky Grilled Parsnip Fries are going beside a ground chuck burger for more of a traditional taste of burger and fries.

What’s your favorite parsnip 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 for this recipe:

Wood Chunks- Double Filet

For more reading related to

For more reading related to grilled parsnips and other vegetable grilling ideas.

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"Dr.

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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-BEST GINGERBREAD MEETS THE GRILL

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Dr. Smoke

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

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

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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

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

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Dr. Smoke

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

 

 

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!

We served our Best Gingerbread from the Grill as a dessert! The grilled smoky flavor was too good for a Gingerbread house!

We served our Best Gingerbread from the Grill as a dessert! The grilled smoky flavor was too Tasty for a Gingerbread house!

BEST GINGERBREAD MEETS THE GRILL

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Gingerbread is one of those terms that are generic in the definition for a broad category, in this case, something made from ginger, cinnamon, clove, and a sweetener like molasses and sugar.  Although “bread” is in the name it can produce great cakes, cookies, bars, and of course, bread.

One of the reasons gingerbread is ideal for cooking on the grill is because it contains bold flavors of spices and molasses.  I’ll be taking a traditional recipe for gingerbread and introducing the cooking to the grill that I’m equipping with wood chunks for a unique wood flavoring.

You’re going to love the dense, flavorful result that is the perfect recipe to keep on hand for those unexpected and expected guests.

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

#Two-Zone Cooking

If you follow my gas grill recipes, then you know I am a fan of the two-zone cooking method.  By lighting the burners on only half the grill and placing the food on the unlit side, I can guarantee controlled temperature that allows me to walk away as I do with my indoor oven.

I start by preheating my grill by lighting the burners on just one side.  I want a cooking temperature of 325°F so I’ll set the dials to low.  On the lit side, I also add a metal smoker box that contains 3 wood chunks.  By the time my batter is mixed, the wood chunks will be smoking for the cooking of the gingerbread.

Our Batter ready for the baking pan

Quick Batter

First, I butter and flour an 8-inch square cake pan and set aside (you can use the non-stick cooking spray if you prefer).  There is only one mixing bowl needed for this recipe to combine the following ingredients and beat until combined well, scraping down the sides of the bowl as needed:

 

 

2-1/3 cups all-purpose flour

½ cup shortening

1/3 cup sugar

1 cup molasses

¾ cup hot water

1 tablespoon crème Fraiche

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¾ teaspoon salt

1 egg

Once mixed, pour the batter into the prepared cake pan and get ready to put it on the grill.

Tasting Notes: My non-traditional ingredient is the addition of the crème Fraiche.  I use this only when making a cake or loaf as if used for cookie batter, this would be too thin.  Remember, there are many variations to a gingerbread recipe.  Bolder flavors can be produced through the addition of ground clove and nutmeg.  For sweeter versions, adding honey or condensed milk.  Remember, molasses was used in baking centuries ago as a means of saving money due to the high cost of sugar.

Gingerbread Grilling

Our Batter on the grill cooking and absorbing smoke

With the batter poured, we are ready to wood grill the cake.  Place the prepared pan on the unlit side of the grill, making sure that the grill’s temperature is close to 325°F.  Now you can walk away for about 35 minutes.   Return at that point to simply rotate the cake pan and ensure the cake is cooking evenly.  If the wood chunks are completely black, you may want to add a couple of more.  Total grill-baking time will be 50-55 minutes.  Remove from the grill and cool the cake on a wire rack.  Cut into squares and serve warm or cold.

Tasting Notes:  I prefer to serve this version of gingerbread with butterscotch sauce and whipped topping but other choices include melted semi-sweet chocolate, orange sauce, and even a cream cheese frosting.

 

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

Hope you tried our best gingerbread recipe! If you like more grilling, smoking or ember cooking recipes go to our blogs!

Hope you tried our best #gingerbread recipe! If you like more grilling, smoking or ember cooking recipes go to our blogs!

Additional reading:

-CHOCOLATE WAR CAKE BAKED ON THE GRILL

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-Our Smoked Carrot Cake

-RICH PUMPKIN BUTTER YOU’LL CRAVE!

Dr. Smoke-Our Best Gingerbread Recipe! Try on the grill this holiday season

Dr. Smoke-Our Best Gingerbread Recipe! Try on the grill this holiday season

 

 

 

 

 

 

 

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!

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