Smokinlicious® Wood Recipe Blog

Wood grilled Romaine lettuce- Scrumptious!

Try Wood Grilled Romaine Lettuce on the Grill Click To Tweet

It’s time to bring your vegetables into grilling season! Nothing beats the smell of fresh vegetables roasting over wood even on an LP/gas grill. Any time of the year works fine for this technique to get a great char wood flavor in your seasonal or store-bought fresh vegetables.

All you’ll need for this easy cooking experience is an LP or gas grill – any brand or size will do, double filet wood chunks from SmokinLicious®, and a head or two of fresh Romaine lettuce!

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Our Rich Pumpkin Butter has a slight hint of smokiness!

RICH PUMPKIN BUTTER YOU’LL CRAVE!

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

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

WOOD GRILLING WINTER SQUASH WITH CUMIN & HARDWOOD

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

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

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

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

CHEF WATERS’ GOAT CHEESE SALAD

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

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

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The classic Chocolate War Cake Baked on the Grill

CHOCOLATE WAR CAKE BAKED ON THE GRILL

I’m going to show you how easy it is to cook a cake on the gas grill using wood chunks for added flavor. I simply love how chocolate reacts to smoke vapor and this chocolate recipe of mine is simply outstanding for the grill.

The gas grill was originally intended to provide for a quick cook method but I view this as an extension of the indoor kitchen as the grill really is an oven. I’m going to turn my grill into a wood-burning oven by incorporating a smoker box that I’ve added cherry wood chunks too.

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The finished slices of our ZUCCHINI BREAD & CAKE ON THE GRILL

ZUCCHINI BREAD & CAKE ON THE GRILL

Listen to The finished slices of our ZUCCHINI BREAD & CAKE ON THE GRILL

I love making traditional baking items on the grill especially when wood is added for a kick of flavor that can make some normal recipes totally unique. That’s how I feel about this recipe for zucchini-coconut-lime bread/cake. It has to have two names as I’m giving you two finishes so you have something more savory like a bread and something sweet like a dessert. Don’t ignore large, fresh zucchini that you see in your garden or farmer’s market or even the local store. Pick up a beauty and come to the grill with me for this great two loaf recipe.

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Look how juicy our Smoked Rosemary Beef Shanks are after removed from the grill!

SMOKED ROSEMARY BEEF SHANKS FROM THE GRILL

I’m back with another recipe for beef shanks that takes advantage of seasonal herbs with a simple smoking technique that can be done on your gas or charcoal grill. I’ve been busy in the kitchen with another seasonal harvest so I’m going to cook my beef shanks on the gas grill using my favorite two-zone cooking method that allows me to step away from the grill. Of course, I want some wood flavoring in these shanks so I’ll be using cherry wood chunks in a standard metal smoking box.

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Try our pan cook zucchini on the gas grill with wood chunks for a flavoring twist

PAN COOK ZUCCHINI ON THE GRILL WITH WOOD FLAVOR

It seems like when August rolls around, people start looking for something new to do with all that zucchini that you either have in your own garden or found at the fresh market. I’ve got a one pan dish that is easy to construct with the best part being you can do the entire recipe on your LP/Gas grill.

Grab your prized zucchini and get to the grill and I’ll show you how easy this technique and recipe are for a great meal.

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Our Breakfast Pizza Pretzel served with Eggs!

Our Breakfast Pizza Pretzel is easy to make! Click To Tweet

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Our smoked strawberries work perfectly to make a smoked strawberry marinade for our pork or any other meat!

SMOKED STRAWBERRY MARINADE

Summary:

Smoking on a Gas Grill or Charcoal Grill and using smoking wood chunks brings out the power of strawberries for this special smoked strawberry marinade. Smoked fruit by using Single filet® and a mild hardwood species like ash, alder, maple or cherry will have you adding this to your smoked strawberries marinade recipes.

If you’re like me, you love strawberries for the incredible juice they contain. One of my favorite ways to capture the essence of that juice is to smoke the strawberries on a grill. Not only do you end up with phenomenal smoked strawberries but the juice the grilling/smoking process renders is a must-have ingredient for so many recipes. I took a batch of the smoked juices and made a fabulous marinade for fish, chicken, turkey, pork, lamb, and goat.

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