Smokinlicious® Wood Recipe Blog

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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Our Finished Smoked Beef Riblets with Soy Hoisin marinade!

Smoked Beef Riblets with Soy-hoisin marinade Click To Tweet

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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Smoked Strawberry Napoleon

Let's make Smoked Strawberry Napoleon Click To Tweet

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Our Fresh peas get all smokey for a terrific pea mash

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

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

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

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All the supplies you need to add a smokey flavor to this wonderful fruit- strawberries for Smoked Strawberries

Smoked Strawberries with a Hand Held Smoker Click To Tweet

Fresh strawberries are pretty much available all year, so why not do something different with this fruit favorite and try your hand at smoking them! One of the easiest methods for controlling the smoke level to a fruit is to use a hand held food smoker.

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A must try is this smoked Beet Hummus!

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

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

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

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By our stove top smoked chives techniques we will be adding a pinch of smokey flavor to these wonderful bright green chives

Fresh chives are in season so why not do something different with this wonderful herb and try your hand a smoking them! One of the easiest methods for controlling the heat and smoke level to a delicate item like herbs is to use a stove top smoker or stove top smoker set up with a cast iron pan. The point of smoking the chives is to add a depth of flavor to any recipe.

INGREDIENTS FOR STOVE TOP SMOKED CHIVES:

• A stove top wood smoker or cast iron pan with an insert pan for the chives and a lid
• SmokinLicious® Minuto® Wood Chips in Size #6 or #8 in your choice of species
• Fresh chives

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

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

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

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Smoke trapped in the bottle infusing the Smoked Maple Syrup Marinade

Try our Smoky Maple Syrup Marinade and Glaze Click To Tweet

A point that I regularly try to drive home is that when it comes to smoking foods and ingredients, it doesn’t have to be the traditional items thought of. A great example of this is our Dijon Maple Marinade recipe that is especially good with pork.

When you don’t want to smoke the actual protein, think about smoking another ingredient that will be married to the pork. For me, that was the maple syrup I use in my marinade recipe. I’ll review for you the cold smoking technique for this and then provide my recipe for this great marinade that can be used on fish, chicken, turkey, pork, and goat.

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The first step for ember roasting fresh asparagus on a Hibachi!

It’s Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh! Learn how easy it is to ember roast this thick skinned vegetable to bring out the fantastic flavor of this vegetable as a side dish, or used as an ingredient in other recipes like a refreshing dip, soup, or stuffing for meat or fish.

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