Ember roasted zucchini & Ricotta Galette is a superb recipe to entertain your guests palette

Ember fired zucchini & ricotta galette is a superb recipe to entertain your guests palette

EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Listen

We are going French with a zucchini & ricotta galette that is simply out of this world.  With ember fired zucchini we previously cooked on our charcoal grill with straight wood, this is one recipe worth making any time of year.  Get 2 zucchini ember cooked and prepare yourself for the ultimate in wood fired flavors featuring summer zucchini!

Gather the Ingredients

For our zucchini & ricotta galette, there are two separate ingredient lists needed; one for the pastry and one for the galette’s filling.

For the pastry:

1-1/4 cups flour, chilled in the freezer for 30 minutes

1/8 teaspoon salt

8 tablespoons cold butter, cubed

¼ cup sour cream

2 teaspoons lemon juice

¼ cup ice water

For the zucchini & ricotta galette filling, you will need

2 ember fired zucchini sliced into ¼ inch thick rounds

1 tablespoon + 1 teaspoon olive oil

1 garlic glove, minced

Ricotta cheese- ½ cup

Grated Parmesan- ½ cup

Shredded mozzarella- ¼ cup

1 tablespoon slivered basil leaves

Egg Wash: 1 egg yolk and 1 teaspoon water combined

Don’t Let the Word Pastry Scare You

Pastry is the first step and our recipe is very simple, so no need to get scared by the word “pastry”.  For the pastry dough, combine the flour, salt, and then cut in the butter. My technique is to use 2 butter knives to produce even mini chunks of butter.

Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined.  Be sure not to overwork the dough.  Now refrigerate for 1 hour.

Cheesy, Creamy Goodness

While the dough chills, let’s get the filling ingredients ready that include our ember fired zucchini rounds.

First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling.  Next, mix the ricotta, parmesan, and mozzarella cheeses together.  Add one teaspoon of the garlic oil and season with salt and pepper.  You can set this mixture aside as you wait on the dough to finish chilling.

Next up, get the rolling pin at the ready, as the dough will be rolled into the galette shape.

Perfect Balance Comes Together

With our dough chilled and then rolled into a 12-inch round, it’s time to start assembling our galette.  Place the dough on parchment lined baking sheet.  Spread the ricotta mixture over the dough leaving a 2-inch border.  The ember fired zucchini slices are next, which I add in a layered “wheel” formation, followed by a generous drizzle of garlic oil.  It’s important that everything stay even for our dough to fold over and hold in all that fabulous filling.

With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top.  Time to fold over the dough to trap all the filling inside the pastry while it cooks.  A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time.  Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray.  That will guarantee a consistent color to our galette.

So Good, You May Not Want to Share

With the smoky, char flavor of our coal fired zucchini, the creamy filling of 3 cheeses plus basil and garlic oil, it doesn’t get any better than this!  Our buttery galette pastry adds that sweet undertone that perfectly balances out the flavors.

Whether you serve this as an appetizer, snack or even a lunch or entrée, you’ll love how the zucchini becomes the star without tasting overly smoked.  Feel free to add a side of marinara sauce for an acid kick.

We would love to hear about your version of this recipe or even learn what you do with coal fired zucchini!  Leave a comment, like us, and subscribe, as we bring you recipes, tips, techniques, and science behind wood fired cooking technique.

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EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Prep Time: 16 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 26 minutes

Category: Appetizer/Vegetable

Cuisine: French

Yield: 4-6 servings as an appetizer, 2-3 as a meal

Smoky, cheesy goodness wrapped up in pastry featuring ember cooked zucchini

Ingredients

  • 1-1/4 cups flour, chilled in the freezer for 30 minutes
  • 1/8 teaspoon salt
  • 8 tablespoons cold butter, cubed
  • ¼ cup sour cream
  • 2 teaspoons lemon juice
  • ¼ cup ice water
  • 2 ember fired zucchini sliced into ¼ inch thick rounds
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 garlic glove, minced
  • ½ cup ricotta cheese
  • ½ cup grated parmesan
  • ¼ cup shredded mozzarella
  • 1 tablespoon slivered basil leaves
  • Egg Wash: 1 egg yolk and 1 teaspoon water

Instructions

  1. For the pastry dough, combine the flour, salt, and then cut in the butter. My technique is to use 2 butter knives to produce even mini chunks of butter.
  2. Mix the sour cream, lemon, and water in a separate bowl, then add to the flour mixture until just combined. Be sure not to overwork the dough. Now refrigerate for 1 hour.
  3. While the dough chills, let’s get the filling ingredients ready that include our ember fired zucchini rounds.
  4. First, we’ll need to combine the olive oil and garlic so we have an infused oil to add to our cheese filling. Next, mix the ricotta, parmesan, and mozzarella cheeses together. Add one teaspoon of the garlic oil and season with salt and pepper. You can set this mixture aside as you wait on the dough to finish chilling.
  5. With our dough chilled and then rolled into a 12-inch round, it’s time to start assembling our galette. Place the dough on parchment lined baking sheet. Spread the ricotta mixture over the dough leaving a 2-inch border.
  6. The ember fired zucchini slices are next, which I add in a layered “wheel” formation, followed by a generous drizzle of garlic oil. It’s important that everything stay even for our dough to fold over and hold in all that fabulous filling.
  7. With the cheese filling, ember fired zucchini and garlic oil added, the final ingredient of fresh basil strips is placed on top. Time to fold over the dough to trap all the filling inside the pastry while it cooks. A brushing of egg wash to the pastry will ensure everything gets golden during the 40-minute cook time.
  8. Into a 400° oven, setting the timer for 25 minutes to rotate the baking tray. That will guarantee a consistent color to our galette.
https://smokinlicious.com/recipe/2017/09/14/ember-fired-zucchini-ricotta-galette/

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Looking for more items to ember fire?  Take a look at these articles:

-Ember Roasted Garlic in a Skillet

-Ember Fired Sweet Pepper

Purchase products:

Wood Chunks- Double Filet

Dr Smoke

Dr Smoke- “Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette. It is a superb recipe to entertain your guests palette.”

Ember roasted zucchini has a unique flavor and when you add Ricotta for a Galette it is a superb recipe to entertain your guests palette

Having the experience of viewing her dad, our youngest staff member tried her hand at grilling for the first time! Look how great these Kabobs look!

Having the experience of viewing her dad, our youngest staff member tried her hand at grilling for the first time! Look how great these Kabobs look!

MY FIRST EXPERIENCE AT THE CHARCOAL GRILL (by the intern)

I’ve had a lot of experience over the years watching my Dad at our homemade barbecue pit.  I’ve never had the experience of doing the actual prep and cooking until now.

I’m taking on the grill and preparing some kabobs using charcoal and wood.  This is my first attempt at cooking on the charcoal grill without any help.  Learn what worked and didn’t work for me, a 20 year old who tackles the fire!

Selecting My Menu

In deciding on a menu and given that it is the hot summer in the East, I went with kabobs.  Shrimp and chicken were selected as proteins and an assortment of vegetables plus pineapple for sweet.

I purchased fresh, de-veined shrimp to cut down on some prep time.   After washing the shrimp, I laid them out on paper towels and pat dry with additional paper towels.  To get a good char on the shrimp, I’ve read how important it is to get as much water out of the shrimp.

Something I learned after: I should have sprinkled a little kosher salt to aid the water removal.

For my chicken, I purchased chicken breasts with the skin already removed and cut these into cubes trying to keep all the pieces the same size for even cooking.

Protein Preparation

I wanted a little spice to the menu so I elected to use a Cajun seasoning on my shrimp.   I made sure every piece was coated well.

Something I learned after: if I had prepared these even a few hours early, I could have sealed them in a storage bag and let them really infuse the flavor.  For my chicken cubes, I marinated in a simple preparation of Italian salad dressing.  This protein I did marinate overnight.

Other Preparation

I decided to incorporate more traditional items for my kabobs like tomato, pepper, mushroom and pineapple.  I do a simple wash of the vegetables, then cut peppers and pineapple into even pieces big enough to be skewered.  Button mushrooms are left whole as are my small tomato rounds.  I make sure everything is at the ready to make assembly easy.  I think this step in the kabob making was relatively easy to manage.

Kabob Assembly

As you can see, I did a bit of variation to my assembly process for the kabobs.  I did mix my vegetables and fruit on a single skewer as well as my two proteins.

Something I learned after: I should have first oiled the skewer to ensure ease in removal of the food items once cooked.  I also should have made skewers with the same food item on them so I could control the timing each item takes to cook.  So, next time I will have full skewers of mushroom caps, full skewers of pepper, full skewer of shrimp, etc.

Charcoal Barbecue Setup

My barbecue is an open pit style, hearth level, hand built by my Dad.  When cooking, we generally use charcoal or charwood with wood chunks and chips for flavor.  Today, I went with Sugar Maple chunks (double filet size), for the kabobs.  I learned the importance of starting a chimney starter of charcoal first to be sure all the coals are hot before they go into the charcoal area of my pit.

Something I learned after: if your grill is in a safe area, you can start the chimney starter while preparing the food items so by the time you get everything prepped, the coals are hot and ready to go.

Once my embers are burning red and starting to gray over, it’s time to pour them into the chimney brazier.  My pit will hold about 6 lbs. of charcoal.  Once the charcoal is in, I add my Sugar Maple wood chunks for flavor to the kabobs.

Something I learned after: I should have laid a bed of unlit coals in the charcoal brazier.  That way, I could be sure to have enough heat for the entire cooking process and I would have a chance to use the hot embers later for other cooking.

Time to Grill

With my grilling grates in place, it’s time to add the foods.  I ended up putting a series of skewers on the grates trying not to crowd the grates.  I did cook some of the chicken and shrimp off the skewers to give my guests options for just extra protein.

Something I learned after: I really didn’t give much thought to the cooking time of each item so some things were cooking faster and drying out before others.  Shrimp cooks faster than chicken so lesson learned: chicken needs to go on first. Plus, I need to brush with marinade or oil to keep things moist.

Lessons Learned

For my first ever effort at making kabobs on the charcoal pit, I was pleased with the results.  Without question the sugar maple chunks from SmokinLicious® added to the great flavor.  I was amazed at just how little wood it took to impart that smoky quality to the foods.  I learned quite a bit along the way: my sequence of adding items to the grill needs to change.  My longer cook items like chicken, peppers and mushroom need to go on first.  That’s where having skewers made with just the one ingredient will really come in handy.  Pineapple, tomato, and shrimp certainly take less time.  I also need to keep a basting brush and cup at the grill so I can coat the food items either with marinade or oil to keep the moisture locked in the food.

Toasting Marshmallow & Peanut Butter Cup S’more

A great way to use the hot embers leftover when your main dish cooking is done is a simple dessert.  Nothing shouts summer and fun like a s’more!   Graham cracker, peanut butter cups, and marshmallow fired in the hot embers – oh so yummy good!

I hope you enjoyed this first-time griller’s experience at the charcoal grill.  Leave a comment and subscribe to us so we can keep bringing you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Related reading:

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

THE WOMAN’S GUIDE TO ‘MAN’-ING THE GRILL

Purchase products:

Wood Chunks- Double Filet

Dr Smoke

our youngest staff member tried her hand at grilling for the first time! Look how great these Kabobs look!

our youngest staff member tried her hand at grilling for the first time! Look how great these Kabobs look!

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

Smoking/grilling with wood is a great way to enhance the flavor of peaches. Add as an ingredient in soup to add a special flavor touch on a hot summer day. Try our recipe!

Listen

One of the easiest techniques to do with fruit on a gas or charcoal grill is wood firing peaches.  Take advantage of the season with this fruit by bringing different flavors and textures for great recipe.  Why not start with my recipe for a summer gazpacho that will cool you off during the hot season.  It’s time to take advantage of the summer harvest with fresh peaches and yellow tomatoes for fabulous summer cuisine

Fresh Is Key

Peaches are one of those fruits that performs perfectly on the grill, whether you use charcoal or gas for the actual cooking process.  To start, purchase fresh, in season peaches.  Wash and pat dry.  Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion.  Remember, the pit will stay in place.   Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach.  This will result in the pit separating from the peach flesh of one half of the peach.  Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh.  You now have 2 equal sized peach halves.  You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.

Releasing Sweet Smoky Flavor

Once all the peaches are cut in half they are ready for the grill.  I am going to use my charcoal smoker for this recipe but you can easily use a gas grill with wood chunks as well.  Just see our posting on how to add wood chunks to the LP grill.

I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft.  That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals.  Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.

Flavor In No Time At All

I have the benefit of being able to use the SmokinLicious® charwood product which is a blend of charred and uncharred wood. It allows for a lot of smoke vapor. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill.  I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate.  Once cook through, I will remove and place them on the skin side to cool.

Seasonal Fresh Ingredients

With the peaches wood fired and ready, it’s time to collect the other ingredients for the gazpacho:

  • 3 cups wood fired peaches
  • 3 medium yellow tomatoes, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium cucumber peeled and chopped – I’m using 3 mini cukes
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Reserved chopped peaches, cucumber and yellow tomatoes for topping/garnish
  • You will also need a food processor or blender

Blending Your Way To Fabulous Flavor

Time to bring all the ingredients together starting with the wood fired peaches, yellow tomatoes, yellow pepper, cucumber, sweet onion and garlic.  Process all these items until thoroughly blended.  Now add the lime juice, vinegar, marinade, salt, sugar, and pepper sauce if you are including this.

Time to refrigerate for at least 4 hours or preferably overnight.  You must wait for everything to blend and make the most fabulous gazpacho ever!

With the smoky tang of the wood fired peaches meeting up with the coolness of the tomatoes and cucumber, this gazpacho has just the right amount of tang, kick, and sweet to make this a summer favorite.  Once the soup has chilled, place in serving bowls and top with chopped smoked peach, cucumber, and tomato.  All the fabulous seasonal ingredients the season can offer in one bowl!

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PEACHES GO SMOKY FOR A FLAVORFUL GAZPACHO

Prep Time: 15 minutes

Cook Time: 4 hours, 25 minutes

Total Time: 4 hours, 40 minutes

Category: Soup

Cuisine: American

Yield: 4 servings

Ingredients

  • 3 cups smoked peaches, chopped
  • 3 medium yellow tomatoes, chopped
  • 1 medium yellow pepper, chopped
  • 1 medium cucumber, peeled and chopped
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Chopped peach, cucumber, tomato for topping

Instructions

  1. To start, purchase fresh, in season peaches. Wash and pat dry.
  2. Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion. Remember, the pit will stay in place. Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach. This will result in the pit separating from the peach flesh of one half of the peach.
  3. Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh. You now have 2 equal sized peach halves. You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.
  4. Once all the peaches are cut in half they are ready for the grill. I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft. That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals. Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.
  5. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill. I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate. Once cook through, I will remove and place them on the skin side to cool.
  6. Place the first 6 ingredients in the food processor or blender, and process until blended smooth. Add lime juice, vinegar, marinade, salt, sugar, and pepper sauce; process until smooth.
  7. Refrigerate, covered, at least 4 hours. Top with chopped peach, cucumber, and tomato.
https://smokinlicious.com/recipe/2017/08/31/peaches-go-smoky-for-a-flavorful-gazpacho/

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We hope you’ll try your hand at this recipe.  We’d love to see your photos of your version of the recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Like this recipe?  You may also enjoy:

-Strawberries Get Smoky for An Aqua Fresca Cocktail

-Smoked Squash & Kale Soup

Purchase products:

Charwood

Dr Smoke

Dr Smoke- “This recipe is simple to do and with a few steps either on a charcoal grill or a gas grill, the peaches will develop a unique flavor for the soup.”

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The smoky deliciousness of breakfast potatoes!

The smoky deliciousness of breakfast potatoes!

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If you’re a fan of breakfast potatoes than you’re going to love this take on the traditional flavors of this first meal favorite. Click To Tweet

Give It A Smoky Start

As with most breakfast potato recipes, this one has just a handful ingredients to make it oh so memorable at the breakfast table.  It starts with a key ingredient – smoked potato – which you can find the technique for on our previous posting.  This is a recipe that can certainly accommodate your specific preferences so alter it as you please.  For my rendition, you’ll need the following:

Gather These Ingredients:

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • 1 Jalapeno pepper diced
  • 1 cup of rough cut onion
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 tablespoon of olive oil or flavored olive oil – I’m using a Tuscan flavor
  • 1 cup of ricotta cheese
  • 1 red tomato sliced into ¼ inch thick slices
  • Oven safe skillet

One Hot Skillet Makes It Easy

Be sure you’ve readied all the ingredients as this recipe can be completed quite fast.  Place your oven safe skillet over medium-high heat and allow to heat.  Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface.  Add the cup of chopped onion and allow to cook for 3-4 minutes.  You’ll know you’re ready for the next step when the onion becomes translucent.  Add the 2 cups of chopped sweet pepper and mix well.  Allow the vegetable mixture to cook until tender, about 8 minutes.

Adding Heat and Smoke

Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well.  After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture.  Mix well and allow to absorb some of the existing cooking oil and moisture.  The colors will begin to blend as well as the flavors getting us close to the finished dish.

Mellowing Out the Boldness

To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture.  Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet.  Using my spatula, I break this down with the heat to provide a creamy consistency.  The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow.  After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.

The Spectacular Finish

After taking the skillet from the stove top, I place it in a pr-heated 350°F oven to finish.   This will only take about 10 minutes.  Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes.  Then plate to your favorite platter.

I like to add sliced fresh tomato and a sprinkle of fresh parsley to the top.  This is a perfect dish for any type of eggs or served an accompaniment to sausage.  Of course, it can stand alone as well so feel free to treat is as its own meal.

Smoked potato from the charcoal grill with a medley of vegetables gets you to the perfect Smoked Breakfast Potato!

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The Breakfast Potato Takes on Smoke!

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Category: Breakfast Side Dish

Cuisine: American

Yield: 4-6 servings

Great tasty addition to steaks, chops, pork roast, beef roast, poultry, and lamb.

Ingredients

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • 1 Jalapeno pepper diced
  • 1 cup of rough cut onion
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 tablespoon of olive oil or flavored olive oil – I’m using a Tuscan flavor
  • 1 cup of ricotta cheese
  • 1 red tomato sliced into ¼ inch thick slices
  • Oven safe skillet

Instructions

  1. Be sure you’ve readied all the ingredients as this recipe can be completed quite fast. Place your oven safe skillet over medium-high heat and allow to heat. Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface. Add the cup of chopped onion and allow to cook for 3-4 minutes. You'll know you’re ready for the next step when the onion becomes translucent. Add the 2 cups of chopped sweet pepper and mix well. Allow the vegetable mixture to cook until tender, about 8 minutes.
  2. Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well. After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture. Mix well and allow to absorb some of the existing cooking oil and moisture. The colors will begin to blend as well as the flavors getting us close to the finished dish.
  3. To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture. Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet. Using my spatula, I break this down with the heat to provide a creamy consistency. The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow. After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.
  4. After taking the skillet from the stovetop, I place it in a pre-heated 350°F oven to finish. This will only take about 10 minutes. Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes. Then plate to your favorite platter.
https://smokinlicious.com/recipe/2017/08/10/the-breakfast-potato-takes-on-smoke/

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More Related reading on this subject

Additional Reading:

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

-HOW TO USE CHARCOAL WITH WOOD IN COOKING

-POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE

Purchase Products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr Smoke

Dr Smoke- “Here’s a great smoky flavor twist for traditional breakfast potatoes.”

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

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

Listen

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

Turning A Gas Grill Into A Smoker

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

How To Purchase & Clean Radishes

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

True Wood Flavor Even On A Gas Grill

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

Gather Your Ingredients

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

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

Blending The Dressing

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

Bringing It Together

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

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

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STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Salad

Cuisine: American

Yield: 6-8 servings

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

Ingredients

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

Instructions

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

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Purchase Products:

Wood Chunks- Double Filet

Dr Smoke

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

Showing the different stages of color and flavor for smoking clams over the grill. Add a little chunk of wood! The taste is amazing

Showing the different stages of color and flavor for smoking clams over the grill. Add a little chunk of wood! The taste is amazing

Listen

Clams are at peak season and the perfect time to add some wood flavoring to this hot season favorite.  We’ll show you how on a charcoal grill then use our golden, crispy clam meat in a super light and flavorful dish we call ‘Wood Fired Clams in Orzo with Dijon Caper Sauce’.  The best part, you can use fresh clams that you remove the meat from or simply buy clam meat from the store’s seafood department or in cans in most grocery stores.   A simple, delicious and oh, so flavorful dish that will be a hit with everyone who tries it.

Cooking with Ease on the Charcoal Grill with Wood

As we will only be using the clam meat, I’ll be setting up my charcoal grill with a sauté pan.  First, light a chimney starter full of charcoal.  Add the hot coals from the starter to one side of the grill and then add some unlit charcoal to the other side.  Add one chunk of SmokinLicious® wood – I’m using cherry – to the hot coals.  Line the sauté pan with parchment paper and put 2 cups of clam meat in the pan.  Drizzle oil, plain or flavored, to the clam meat and then place the pan on the grill.

Wood Flavors Add Crisping

As the wood smolders and releases its flavonoids you’ll see the clam meat change color and crisp up.  The grill will steam out the water in the clams and produce a unique flavor that only hardwood can give.  The total cook time will be less than 20 minutes.  About half way through, you will need to stir the clam meat to ensure that every piece gets browned.  Keep in mind, all charcoal grills vary in the heat output so monitor closely after 12 minutes.  Once cooked, remove from heat and transfer to a bowl.

Recipe Ingredients

It’s time to take the flavorful wood-fired clam meat and make something special!  For our Wood-Fired Clams in Orzo with Dijon Caper Sauce, you’ll need the following ingredients:

  • 2 cups wood-fired clam meat
  • 1-1/2 cups peas, fully cooked
  • 1 shallot, minced
  • 2 tablespoons butter

  • 2 cups heavy cream or crème fresh
  • 3-1/2 tablespoons Dijon mustard
  • ¼ cup capers, reserving 2 tablespoons caper juice
  • 12 ounces orzo
  • Fresh parsley, roughly chopped

In addition to the ingredient list, you’ll also need a sauté pan or saucepan, and a pasta cooker.

Getting Things Started on the Stove

Add the 2 tablespoons of butter to a medium-high heat pan and melt completed.  Add the minced shallot.  Allow the shallot to cook until translucent.  While this is cooking, place a stock pot with water on high heat and allow to boil.  This pot will be for cooking the orzo.  I prefer to use a pasta basket for cooking pasta especially smaller cuts, so they are easy to unload from the water.

Creating the Sauce

Once the shallots are translucent, it’s time to add the 2 cups of heavy cream.  Allow the cream to come to a boil then reduce the heat to low and cook until the cream thickens stirring occasionally.  This should take about 10 minutes.  During that time, my orzo water is ready so I add my basket with the 12 ounces of orzo to the boiling water.  The orzo should be done just about the same time as the cream thickens.

With our cream shallot mixture thickened up, it’s time to add the key flavor ingredients. Remove the thickened cream from the heat and add the capers with 2 tablespoons of reserved caper juice.  Then in goes the 3-1/2 tablespoons of Dijon mustard.  With the sauce finished, it’s time to remove the orzo from the boiling water and pour into a serving dish.  Drizzle some olive oil and combine to keep the orzo from sticking together.  Just a few additional ingredients, and this dish will be ready!

Bring on the Clams!

With the orzo cooked and placed in a serving bowl, it’s time to add the final ingredients to bring this recipe together.  First, 1-1/2 cups of cooked peas are added to the orzo, then the 2 cups of wood-fired clam meat.  Now, pour in the Dijon caper sauce and combine everything.  I’ve rough chopped some fresh parsley and will top off the finished dish with this.  Here’s a tip, the orzo will absorb the sauce relatively fast so I pour about ¾ of the sauce in and let the dish sit for a few minutes.  Then pour in the rest of the sauce and top with the fresh parsley.

Layers of Flavor in One Bite

We started with clam meat that was kissed by cherry wood smoke to add a crisp, highly flavorful protein to our dish.  A creamy Dijon caper sauce bound the additional ingredients of peas, orzo, and fresh parsley.  Although I prefer this dish warm, I can’t say that it isn’t great cold as well.  As with all our recipes, you can swap out ingredients for others that are your favorites.  Wood Fired Clams in Orzo with Dijon Caper Sauce –  a simple yet highly flavorful dish that will soon become one of your favorites.

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WOOD FIRED CLAMS MAKE THIS THE PERFECT BITE

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Category: Entree

Cuisine: Italian

Yield: 4 servings

SmokinLicious® shows you how to add wood flavoring to clam meat on the charcoal grill followed by a simple, bold flavor recipe

Ingredients

  • 2 cups wood-fired clam meat
  • 1-1/2 cups peas, fully cooked
  • 1 shallot, minced
  • 2 tablespoons butter
  • 2 cups heavy cream or crème fresh
  • 3-1/2 tablespoons Dijon mustard
  • ¼ cup capers, reserving 2 tablespoons caper juice
  • 12 ounces orzo
  • Fresh parsley, roughly chopped
  • In addition to the ingredient list, you’ll also need a sauté pan or saucepan, and a pasta cooker.

Instructions

  1. First, light a chimney starter full of charcoal. Add the hot coals from the starter to one side of the grill and then add some unlit charcoal to the other side. Add one chunk of SmokinLicious® wood - I’m using cherry – to the hot coals. Line the sauté pan with parchment paper and put 2 cups of clam meat in the pan. Drizzle oil, plain or flavored, to the clam meat and then place the pan on the grill.
  2. The total cook time will be less than 20 minutes. About half way through, you will need to stir the clam meat to ensure that every piece gets browned. Keep in mind, all charcoal grills vary in the heat output so monitor closely after 12 minutes. Once cooked, remove from heat and transfer to a bowl.
  3. Add the 2 tablespoons of butter to a medium-high heat pan and melt completed. Add the minced shallot. Allow the shallot to cook until translucent. While this is cooking, place a stock pot with water on high heat and allow to boil. This pot will be for cooking the orzo.
  4. Once the shallots are translucent, it’s time to add the 2 cups of heavy cream. Allow the cream to come to a boil then reduce the heat to low and cook until the cream thickens stirring occasionally. This should take about 10 minutes. During that time, my orzo water is ready so I add my basket with the 12 ounces of orzo to the boiling water. The orzo should be done just about the same time as the cream thickens.
  5. Remove the thickened cream from the heat and add the capers with 2 tablespoons of reserved caper juice. Then in goes the 3-1/2 tablespoons of Dijon mustard. With the sauce finished, it’s time to remove the orzo from the boiling water and pour into a serving dish.
  6. Drizzle some olive oil and combine to keep the orzo from sticking together. Just a few additional ingredients, and this dish will be ready!
  7. Then 1-1/2 cups of cooked peas are added to the orzo, then the 2 cups of wood-fired clam meat. Now, pour in the Dijon caper sauce and combine everything.
  8. I’ve rough chopped some fresh parsley and will top off the finished dish with this. Here’s a tip, the orzo will absorb the sauce relatively fast so I pour about ¾ of the sauce in and let the dish sit for a few minutes. Then pour in the rest of the sauce and top with the fresh parsley.
https://smokinlicious.com/recipe/2017/07/20/wood-fired-clams-make-this-the-perfect-bite/

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Let us know your thoughts on this recipe and technique by leaving a comment.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

Purchase Products:

Wood Chunks

Dr Smoke

Dr Smoke- “Adding the most unique flavor change to clams is done through the smoking process. Try it, you may like it!”

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

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

Listen

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

Strawberries Love Smoke

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

Ingredients & Materials:

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

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

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

Gas Grilling With Wood Chunks

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

Get Ready For Juicy Bubbles

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

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

Taste Is The Sweet Aroma

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

Strawberry Base

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

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

Creating the Ultimate Aqua Fresca

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

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

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STRAWBERRIES GET SMOKY FOR AN AQUA FRESCA COCKTAIL

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Cocktail

Cuisine: Alcoholic Beverage

Yield: 2 cups

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

Ingredients

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

Instructions

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

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

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

The Smoked Pear Bellini Cocktail

Purchase Products:

Wood Chunks- Double Filet

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

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

GRILLING A BEER-CAN CHICKEN

Guest Blogger:

Source: eReplacementParts Blog

Author: John Thomas

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

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

Two Recipe Choices:

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

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

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

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

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

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

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

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

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

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

Source: eReplacementParts Blog

Author: John Thomas

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

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

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

Smokinlicious® Double Filet

 

 

Dr Smoke

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

Smoking fruit for cocktails adds a unique taste. Try Kiwi to develop something unique and refreshing for your next outdoor picnic.

Smoking fruit for cocktails adds a unique taste. Try Kiwi to develop something unique and refreshing for your next indoor or outdoor party.

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SMOKED KIWI CAIPIROSKA

The warmer season means we all look for new cocktails to serve and enjoy during the longer days of sunlight.  For those of you who are a fan of the fruity cocktail, why not take a less traditional approach and bring a new flavor level in.

Kiwifruit Gets A Smoky Start

Caipiroska is a popular drink in South America consisting mostly of vodka, sugar, and lime.  I thought I’d give you a less traditional recipe featuring kiwifruit.  Start the ultimate caipiroska by introducing a depth of flavor by smoking the kiwifruit.  We show you how in our previous posting.  Next, we’ll balance out the bolder smoke with an assortment of sweet and fresh ingredients.  Let’s get the list together.

Gather These Ingredients:

  • 2 cups smoked kiwifruit, peeled and diced
  • 12 mint leaves
  • 2 tablespoons of sugar
  • 3 limes
  • 2 cups high quality vodka
  • 2 cups tonic water, seltzer, or coconut flavored sparkling water
  • Ice cubes
  • Mortar and pestle
  • 1 kiwifruit peeled and thinly sliced for garnish

Muddle For Ultimate Aromatics

Taking a teaspoon of sugar, 2 mint leaves, and 1/3 cup diced smoked kiwifruit, I add this to a mortar and pestle.  Next, squeeze in ½ lime juice, then muddle the ingredients together until a chunky mixture is revealed.  This is the part that allows you to experience all the aromatics of the fresh ingredients coming together.  Gives you an idea what your taste buds are in store for!

Time for the Pour

With the key ingredients muddled in harmony, it’s time to bring everything to the glass.  First, I pour my kiwi-mint-lime mixture into a serving glass.  I then add 3-4 ice cubes.  You will most definitely smell the minty fruit combination without picking up the hint of smoke.  That flavor will come when the drink passes over the taste buds.

Vodka Makes It Adult

The final steps to our Smoked Kiwifruit Caipiroska – adding a quality vodka.  This will be equal parts vodka and carbonated water, whether you use straight seltzer, tonic, or even coconut water.  You certainly can experiment with the water you like best.  There are no rules when it comes to cocktails.   I like to give my caipiroska a little stir just to combine things a bit more.

Lay Back and Enjoy

Using simple seasonal ingredients of kiwifruit, previously smoked using SmokinLicious® alder wood and a hand held food smoker, fresh mint, and lime, we’ve given a twist to the traditional caipiroska.  Muddled together for incredible flavors and aromatics, premium vodka and your favorite sparkling water are added.  Finish the beautiful glass off with a sliced kiwifruit and you’re ready for fun entertaining or a kick back afternoon or evening.

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ELEVATE YOUR KIWI CAIPIROSKA

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Cocktail

Cuisine: South American

Yield: 6 servings

Warmer weather means outdoor cocktails and we have a great one featuring smoked kiwifruit in the SmokinLicious® take on the traditional South American Caipiroska

Ingredients

  • 2 cups smoked kiwifruit, peeled and diced
  • 12 mint leaves
  • 2 tablespoons of sugar
  • 3 limes
  • 2 cups high quality vodka
  • 2 cups tonic water, seltzer, or coconut flavored sparkling water
  • Ice cubes
  • Mortar and pestle
  • 1 kiwifruit peeled and thinly sliced for garnish

Instructions

  1. Taking a teaspoon of sugar, 2 mint leaves, and 1/3 cup diced smoked kiwifruit, I add this to a mortar and pestle. Next, squeeze in ½ lime juice, then muddle the ingredients together until a chunky mixture is revealed.
  2. With the key ingredients muddled in harmony, it’s time to bring everything to the glass. First, I pour my kiwi-mint-lime mixture into a serving glass. I then add 3-4 ice cubes.
  3. The final steps to our Smoked Kiwifruit Caipiroska – adding a quality vodka. This will be equal parts vodka and carbonated water, whether you use straight seltzer, tonic, or even coconut water. Give a final stir just to combine things a bit more.
  4. Finish the beautiful glass off with a sliced kiwifruit and you’re ready for fun entertaining or a kick back afternoon or evening.
https://smokinlicious.com/recipe/2017/06/29/elevate-your-kiwi-caipiroska/

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Let us know how you liked this recipe by leaving a comment and what you want to see next.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

You may enjoy other fruit posting like Smoked Pear Salad With Gorgonzola and Smoked Banana Bites

Purchase Products:

Wood Chips- Minuto®

Dr Smoke- "For a refreshing drink this summer season add your own little smokey flavor to the kiwi ingredient to tickle the taste buds of your guests."

Dr Smoke- “For a refreshing drink this summer season add your own little smokey flavor to the kiwi ingredient to tickle the taste buds of your guests.”

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The major steps of smoking spring onion and then adding to a pancake to make a unique combination

Smoking of Spring onions brings a new flavor when you add to a pancake!

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A SAVORY TAKE ON THE PANCAKE BY ADDING A SMOKY SPRING ONION FLAVOR

Spring onion is now in season and ready for all your great recipes calling for green onion or chives.  Today, we’re going to bring an extra flavor level to this favorite seasonal onion by smoking it first and then incorporating it into a savory “pancake” recipe.

The Stronger Onion Cousin

Spring onion has a very distinct, stronger flavor than traditional yellow and Vidalia onions and with the added boldness of smoke vapor, you want to be sure to use these in dishes that balance the bold flavorings.   First up, grab a nice vibrant green bunch of fresh spring onion as we prepare to smoke these over charcoal and smoker wood.

To The Kettle Grill We Go

Although you can use an LP/Gas Grill or even an electric grill for this, I pull

ed out my charcoal kettle grill.  This one is a Stok™ which will allow me to use the vegetable basket insert for the onions.  I light a chimney starter full of charcoal and when hot, pour into the center of my grill.  I may be using the grill for additional food items, so I’m putting 2 Wild Cherry Double Filet Wood Chunks for smoking from SmokinLicious® on the hot coals to add a nice light smoking wood flavor.  Once my temperature is steady, I close the intake damper to 1/3 open position, as I won’t need a lot of heat to cook my spring onions.  My upper vent or flue is always left open ½ way so there’s no chance of over smoking.

Bringing In The Wood Char Flavor

With the coals hot, the smoking wood smoldering, and the outtake vent set at ½ open, we are ready to add our bunch of spring onions.  With a simple wash and pat dry, I don’t trim these until after they are cooked and I’m ready for a recipe.  To keep the heat evenly spread on the onions, I use a vegetable pan.  A nice feature of the Stok™ grill is the fact that the pan inserts directly into the existing grill grate.  Their special grill insert system keeps foods directly over an even heat if using a direct method of cooking.  Nothing could be simpler!

Just A Little To Great Flavor

With a temperature around 300° F, these spring onions won’t take long to cook, just about 8 minutes.  I only turn them one time and as soon as tender, transfer to a plate for use in a recipe.  For me, that will be a savory spring onion pancake.  Remember, these spring onions are perfect for a variety of recipes: cut up on a salad, included in a soup recipe, even as an ingredient in a pesto.  Up next, I’ll give you a recipe start with my Smoked Savory Spring Onion Pancake.

Ingredients

We are now ready to start our Savory Smoked Spring Onion Pancake recipe!  Gather the following ingredients:

  • 2 eggs, slightly beaten
  • 8 oz. flour – I’m using almond flour for a buttery note
  • 3-4 slices of precooked bacon chopped
  • 1 bunch of smoked spring onions finely sliced
  • 6 ounces of vegetable stock or broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon mint, chopped
  • ½ teaspoon salt
  • Fresh pepper
  • Oil for pan frying, about 1-2 tablespoons depending on the oil selected

A Simple Mixing Will Do

In a medium bowl, add the flour, salt and pepper.  Make a small well in the middle and add the 2 eggs, slightly beaten, and combine with the dry ingredients.  Add the vegetable stock mixing well.  Finally, add the chopped bacon, red pepper flakes, chopped mint, and sliced smoked spring onion, mixing until just combined.  There you have your savory pancake batter for 4 good size pancakes.

Time To Make the Pancakes!

Time to take these awesome blended ingredients and make some pan

cakes!  Using a high heat oil, place a tablespoon of oil into a skillet.  You can decide how large a pancake you want to make with that pan.  Want a thinner pancake?  Use a crêpe pan.  I’ll be making four pancakes so I’m in an 8” pan.  Pour ¼ of the batter into a medium high heat pan that has been coated with the oil.  Allow the batter to bind and brown.  You’ll see tiny bubbles form just as you do with regular pancakes.

Marrying the Flavors in a Crispy Browned Finish

Once the pancake browns on one side, it’s time to carefully flip it to brown the other side.  All those flavors blend and balance each other out so you don’t just taste the heat from the red pepper flakes or the smoke from the spring onion.  It’s just a wonderful marriage of complimenting ingredients coming to life in your mouth.  Now, here you can decide if you want to keep the pancake in the traditional round shape, cut into wedges, and serve.  Or, you can roll it and cut it into slices like you would with a jellyroll.  Either way, you’re in for a great treat.  I like to top my savory pancake with sour cream with a tap more of red pepper flake or even a hot and spicy sauce.  The options are endless.  If using a smaller skillet, you’ll make about 4 pancakes.  Visit the market today while spring onion are in season and get smoking and cooking your own version of the Savory Smoked Spring Onion Pancake!

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A SAVORY TAKE ON THE PANCAKE FROM SMOKINLICIOUS®

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Appetizer/Snack

Cuisine: American

Yield: 4 small pancakes or 1 large

Always innovative, SmokinLicious® gives a bold, new flavor to seasonal spring onion with our smoke technique on the charcoal grill & recipe for a savory pancake perfect for summer entertaining

Ingredients

  • 2 eggs, slightly beaten
  • 8 oz. flour – I’m using almond flour for a buttery note
  • 3-4 slices of precooked bacon chopped
  • 1 bunch of smoked spring onions finely sliced
  • 6 ounces of vegetable stock or broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon mint, chopped
  • ½ teaspoon salt
  • Fresh pepper
  • Oil for pan frying, about 1-2 tablespoons depending on the oil selected

Instructions

  1. I light a chimney starter full of charcoal and when hot, pour into the center of my grill. Put 2 Wild Cherry Double Filet Wood Chunks from SmokinLicious® on the hot coals to add a nice light wood flavor.
  2. Once my temperature is steady, I close the intake damper to 1/3 open position, as I won’t need a lot of heat to cook my spring onions. My upper vent or flue is always left open ½ way so there’s no chance of over smoking.
  3. Next, a simple wash and pat dry to the onions, I don’t trim these until after they are cooked and I’m ready for a recipe. To keep the heat evenly spread on the onions, I use a vegetable pan.
  4. With a temperature around 300° F, these spring onions won’t take long to cook, just about 8 minutes. I only turn them one time and as soon as tender, transfer to a plate for use in a recipe.
  5. In a medium bowl, add the flour, salt and pepper. Make a small well in the middle and add the 2 eggs, slightly beaten, and combine with the dry ingredients.
  6. Add the vegetable stock mixing well. Finally, add the chopped bacon, red pepper flakes, chopped mint, and sliced smoked spring onion, mixing until just combined.
  7. Using a high heat oil, place a tablespoon of oil into a skillet. You can decide how large a pancake you want to make with that pan. Want a thinner pancake? Use a crêpe pan.
  8. Pour the desired amount of the batter into a medium high heat pan that has been coated with the oil. Allow the batter to bind and brown. You’ll see tiny bubbles form just as you do with regular pancakes.
  9. Once the pancake browns on one side, it’s time to carefully flip it to brown the other side.
  10. I like to top my savory pancake with sour cream with a tap more of red pepper flake or even a hot and spicy sauce.
https://smokinlicious.com/recipe/2017/06/15/a-savory-take-on-the-pancake-from-smokinlicious/

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Wood Chunks- Double Filet

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