Our Wood Fired Mandarin Oranges on the grill, with the batter and the final frosted cake

Our Wood Fired Mandarin Oranges on the grill, with the batter and the final frosted cake

Did you say Wood Fired Mandarin Orange Cake? Click To Tweet

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Desserts on the grill! Whoweey! There is nothing like a sweet influenced by smoke. Whether you do the cooking on the grill with wood or a traditional smoker, desserts become extra special.

This time, mandarin oranges are going into a cake that will be completely baked on the grill. Purchase a bag of mandarin oranges and let me introduce you to a new way of enjoying cake!

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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!

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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.

Chef Bert and Tom planning dessert Chef Bert & Tom are excited to make hot cross buns on the grill! Chef Bert follows SmokinLicious' blogs for all things grilled and smoked

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®.

Can you use a grill to bake?

You certainly can! Anything baked in an oven can be baked on a grill. Any kind of grill, gas, charcoal or electric can be used. Have fun with the versatility of your grill by baking cakes, pies, turn-overs, muffins and hot cross buns.

To kick up the flavor threshold, including a bit of cooking wood will complement grill baking and give you and your guests a splendid hardwood-fired taste! Be sure to follow the temperature instructions of the recipe.

Also, use the indirect or two-zone cooking method. Here’s a link for two-zone instructions- https://www.smokinlicious.com/blog/why-two-zone-cooking-method-lets-you-walk-away-from-the-grill/.

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.

More recipes similar to Hot Cross Buns:

-BEST GINGERBREAD MEETS THE GRILL

-SMOKED RICOTTA-CINNAMON PASTRY HORN

-LOVE PUFFS OF PLEASURE WITH SMOKED CHOCOLATE

 

Dr. Smoke

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

Our wood-fired clams casino on the offset grill with brick and the finished product

Our wood-fired clams casino on the offset grill with brick and the finished product

THE ULTIMATE WOOD-FIRED CLAMS CASINO

SUMMARY:

Wood fired cooking on a charcoal grill is fun with clams! You have tasted steamers, top neck clams, clams casino now try wood-fired clams casino! These wood roasted clams casino in our grilled clams casino recipe is a must try anytime you grill! This two-zone cooking method is easy with a foil-covered brick!

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Have you ever noticed how many ingredients go with clams? This low fat, high protein seafood also has many beneficial minerals. They are also one of the most sustainable seafood resources.

I thought I would provide an easy wood-fired cooking method that can be done on your charcoal grill (you certainly can modify a few setup items and do this on the gas grill as well using wood) and produce the most flavorful clams casino out there.

Go find some similarly sized clams, fire up the grill, and get ready for this recipe and technique to become your favorite.

our ingredient table with everything ready for the stuffing!

Hot Coal Grilling

Our recipe is quite simple: gather together

  • 1 tablespoon olive oil
  • 2 oz. sliced pancetta or bacon, finely chopped
  • 1 cup finely diced red bell pepper
  • 1/3 cup chopped shallots
  • 2 large garlic cloves, minced (you can use pre-minced garlic)
  • ¼ teaspoon dried parsley
  • 1/3 cup dry white wine
  • 4 tablespoons freshly grated Parmesan
  • 2 tablespoons panko breadcrumbs
  • salt & fresh ground pepper
  • 18 medium clams, shucked, bottom shells reserved

 

Before starting on the casino filling, it’s important that you get the grill ready. First, you’ll want to get a chimney starter of charcoal going. I’m using SmokinLicious® charwood in place of traditional charcoal as this is a partially charred product that will also provide for some hardwood flavor infusion. Once lit, the chimney starter needs to burn down the charwood to hot coals – no flame should be visible when you dump this into the grill.

our wire mesh on the charcoal rack to retain all the small and hot pieces

For my charcoal grill, I’ve set a mesh screen at the base of my kettle grill to allow me to retain as many hot coals as possible. The screen helps to prevent small coals from falling through the charcoal area. I’ve also covered brick with heavy-duty foil to act as a heat conductor and radiator. This will help to keep a constant temperature during the actual cooking process. The brick will also separate the cooking area from the fuel area. A bit of unlit charwood is also added to the charcoal half of the grill so these bits can ignite from the hot coals and sustain the heat level more evenly.

Casino Mixture

With the charwood burning in the chimney starter, I can now start on the casino filling. After adding a tablespoon of oil and cooking the pancetta or bacon in a skillet, I’ve put that aside on a paper towel lined dish and added the diced red pepper to the fat drippings in my pan. After cooking a few minutes, I had the shallots, garlic, and parsley to the same skillet and sauté until the shallots are tender and translucent, which is about 5 minutes. Add the white wine and simmer until it is almost evaporated. Remove the skillet from the heat and cool completely.

our ingredients in the mixing bowl with cheese added

Assembling the Casinos

While the casino mixture is cooling, I prepare my clams. Here you have a couple of options depending on your skill level and time management. You can shuck the clams as normal and reserve the bottom shell with the clam, or you can steam the clams until just open, separate the top from the bottom shell, reserving the bottom shell. I loosen the clam from the shell so it’s easier to consume with the casino mixture. After the clams are readied, I take the cooled casino mixture and add the previously cooked pancetta or bacon, 2 tablespoons of grated Parmesan, and fresh pepper mixing well. I then take a tablespoon of the mixture and mound it over the clam in the shell. The finished clams are placed in a grill-proof pan.

Wood Firing Brings Depth of Flavor

Chef Bert explains the indirect cooking method.

#chefbertandtom

With all my top neck clams stuffed with casino filling, I sprinkle the remaining Parmesan and the 2 tablespoons of panko bread crumbs over each clam. I am now ready to place the tray on the grill. Since I’m using a two-zone cooking method, I can safely put the lid on the grill without concern for charring these clams too far. With a steady temperature of about 300°F, these will take between 15-20 minutes. You can rotate the tray if you feel the heat level in your grill is not even or steady. For those that like a crunchy outside to the clam feel free to place these under the broiler for a few minutes. The clams pick up the wood flavor in a very balanced way, giving just hints of charry goodness with each bit. Super easy, super flavorful, and super fun to make. Take your clams to the wood fire for your next event.

The Culinary Crew wants you to know…

about the great results had from indirect cooking or the two-zone grilling technique, as referenced in this recipe blog. When it comes to this particular recipe, you will find that wood fired clams done on a charcoal grill with indirect heat and a simple brick heat conductor will add a distinctive smoky flavor twist to your clams casino. This appetizer promises to be a fan favorite for any seasonal or football party!

SmokinLicious® products used in this recipe:

Our charwood product is manufactured under the centuries old method of direct firing.

Our charwood product is manufactured under the centuries old method of direct firing.

Charwood

Related reading:

-WOOD FIRED LEG OF LAMB

-WOOD FIRED CLAMS MAKE THIS THE PERFECT BITE

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-SPICY-CHAR HUMMUS

Dr. Smoke-try our wood-fired clams casino for something special!

Dr. Smoke-try our wood-fired clams casino for something special!

Our Cooked Spatcock Chicken with Fresh Curry

Our Cooked Spatchcock Chicken with Fresh Curry

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

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

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

Flatten to Even Cooking

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

#spatchcockchicken

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

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

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

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

Curry Sauce & Wood Infusion

Fresh curry from our garden

#freshcurry

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

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

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

Ready in a Flash!

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

Our finished curry chicken from the grill

#currychicken

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

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

 

SmokinLicious® Products:

Wood Chunks- Double & Single Filet

For more reading related to

More recipes to try:

-SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS

-SMOKED POTATO CURRY SMOKINLICIOUS® STYLE!

-CORNISH GAME HEN MEETS

-SMOKE A TURKEY- LEARN HOW

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

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

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

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

HOW TO SMOKE A TURKEY ON CHARCOAL OR GAS GRILL Click To Tweet

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

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We are showing peaches on the grill for our peaches wood fired recipe along with the finished smoky peach gazpacho in a bowl.

Smoky peaches wood fired is a great way to enhance this fruit. Add as an ingredient in soup for a special flavor touch especially on a hot summer day.

Peaches on the Grill Anyone! Click To Tweet

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Our wood fired stuffed tomato filled with tuna salad and melted cheese over the top!

Our wood fired stuffed tomato filled with tuna salad and melted cheese is ‘over the top’ in taste!

How 'bout smoking tomatoes and adding some great stuffing? Click To Tweet

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Wood fired-stuffed tomato–With tomatoes readily available most any time of the year, I’ve got a great recipe for a stuffed tomato that is healthy on the body and waistline. But before stuffing these tomatoes, I’m going to introduce them to smoke on my gas grill equipped with wood chunks in cherry and maple, for an added depth of flavor that works so well with acidic tomato.

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

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

SMOKED BONE BROTH FOR HEALTH & FLAVOR Click To Tweet

Summary:

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

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

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

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

Grill Set Up

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

Simmering We Go

Our Smoked beef bones in the pot simmering with vegetables!

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

Mirepoix and More

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

Strain and Portion

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

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

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

Serving our smoked Bone Broth for a very satisfying meal!

Stater Ingredients for Bone Broth

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

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

Purchase products:

Wood Chunks: Double & Single Filet

Additional reading:

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

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

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

Our Finished Smoked Beef Riblets with Soy Hoisin marinade!

Our Finished Smoked Beef Riblets with Soy Hoisin marinade!

Smoked Beef Riblets with Soy-hoisin marinade Click To Tweet

Listen to our blog Smoked beef Riblets

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

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

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