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.
Our wood fired leg of lamb, is charcoal grilled lamb over Charwood, which is directly fired lump charcoal or cooking wood chunks. Wood cooked Lamb using sugar maple hardwood has great flavor! Syrah wine, Garlic, Onion, mint leaves make up our fresh herb rub or grilled lamb marinade. Add this to your grilled lamb recipes
Lamb is one of those proteins that tend to be associated with special holidays and occasions rather than as a common animal protein to introduce to the grill. Let’s change that with this easy and highly flavorful way to add wood flavoring to cuts of lamb on the charcoal grill. Know this technique can easily be done on the gas grill as well so simply pick your equipment and follow the suggested technique to bring abundant flavor and juiciness to your favorite cut of lamb.
I’ll be doing a leg of lamb and rib loins of lamb on a charcoal grill using charcoal and wood chunks to bring the great smoke flavor.
Our Charred Broccoli soup ingredients, in the pot and finished soup
CHARRED BROCCOLI SOUP WITH GRILLED BROCCOLI FLORETS
Known as the mini tree, broccoli is part of the cruciferous vegetable family that includes cabbage, Brussels sprout, cauliflower, and kale to name a few. Broccoli is low in calories and packed with nutritional value including Vitamin K, C, folate, and potassium.
Although popular as a steamed or stir-fry vegetable, one of the great things when grilling broccoli is it doesn’t lose any nutritional value and you gain great flavor.
We are doing our grilled tofu adding a BBQ flare recipe on a grill pan to hold the Tofu so we can add a natural smoky flavor!
AN EASY RECIPE FOR GRILLED TOFU ADDING A BBQ FLARE
When you’re ready for a non-animal protein, why not take tofu to the grill and infuse it with hickory wood smoke which is a perfect match to our spicy Hoisin sauce and marinade. Our 6-ingredient recipe will get you on the way to a perfect healthier alternative to traditional smoked and grilled proteins.
Smoked Cabbage on the gas grill using SmokinLicious® filet wood chunk is a wonderful way to add flavor to the vegetable!
IT’S NOT SLAW!
Smoked Cabbage
Bringing you another vegetable to take to the grill and smoke with wood for exceptional flavor. This time we focus on cabbage, a fiber-rich leafy vegetable that has been known to help with so many conditions. We will take wedges of cabbage, paint them with a spicy Dijon sauce and wood-fire them for about an hour using an indirect cooking method. Get your gas grill or charcoal grill ready for our version of smoked cabbage that you’ll want to make again and again.
Wood-fired Smoked Beets before and in the offsetting smoking position on the gas grill with single filet wood chunks!
DEVILED EGG FEATURING WOOD-FIRED SMOKED BEETS
It likely is not the first pick from the root vegetable options but beets have a lot to offer. Not only do they offer health benefits that include potentially lowering blood pressure, reducing inflammation, and improving liver function, they are a naturally sweet item that can be added to salads, side dishes, and appetizers.
I’m going to give you a great recipe for a filled egg that is so much more flavorful and healthy than the traditional deviled egg. Plus, I’m taking it up a notch by wood firing the beets first on the gas grill using wood chunks. So, get to the store or farmers market and select your favorite beets. Then fire up the grill for an easy way to up the flavor on beets.
Often, when it comes to smoking poultry, many people become quite nervous as they may have had a previous experience that resulted in a dry outcome. Or, they may have read how difficult it is to maintain moisture when you smoke poultry. Today, I’m going to show you how to smoke Cornish game hens on the Orion Cooker.
Why does the Orion Cooker make a difference? Because this isn’t a traditional smoker. This is a convection cooker that you can smoke with.
Wood fired Lobster Tails with Ash Minuto® smoker wood chips on the Plancha stove-top grill
When the temperatures go down and you simply can’t stand the thought of firing up the grill, but you crave something smoked, think plancha. This is a great method of bringing wood fired flavor to foods using the heat from your gas, electric, conduction, or infrared stove top.
I’m going to add a unique flavor to traditional chili by cooking lobster tail meat on the plancha using AshMinuto® Wood Chips. This will give not only great sear to the lobster meat but a true smoked flavor.
Get ready as we give the SmokinLicious® take on Wood Fired Lobster Tails Chili.
Our finished beef short ribs after applying our techniques we describe in this blog
SMOKED BEEF SHORT RIBS
Of all the cuts of ribs, this is likely my favorite. Found between the 6th and the 10th ribs of the animal, the meat on these ribs lays on top of the bones rather than between them like with back ribs. Short ribs require a method of cooking that will allow them to tenderize as they have a lot more meat, fat, connective tissue and flavor than pork ribs. Because of all that fat and connective tissue, beef short ribs need to be cooked to an internal temperature of 200°F.
Today, I’m going to cook my beef short ribs on the gas grill using an indirect method of cooking and wood chunks to bring great smoke flavor.
You’ve seen us use our plancha to do squid, now we’re going to smoke some artichoke hearts and mushroom caps using just one application of wood chips. This time, our plancha will be set up with BeechPiccolo® wood chips to infuse wood flavoring into artichoke hearts and button mushroom caps for the ultimate stuffed mushroom appetizer. I’ll take you through the recipe and cooking technique using my plancha on the gas range. Easy entertaining starts here with Stuffed Smoked Artichoke Mushrooms.
Wood Firing the Artichoke Hearts
We start off with a 14 oz. can of artichoke hearts packed in water. This will be roughly 8 artichoke hearts. After draining, rinsing, and patting dry, we fire up the plancha on our gas range placing a small handful of SmokinLicious® Beech Piccolo° wood chips on the plancha. As the plancha temperature rises close to 300° F, it’s time to add the artichoke hearts to the smoker racks. Place the cover on the plancha and let the artichoke smoke for about 8 minutes, turning one time half way through the cooking time. Then remove the hearts from the plancha, rough chop them, and put aside for the mushroom filling.
Button Mushroom Caps
Next on the plancha go the mushroom caps. We prepared them by first washing them, patting them dry, and then removing the stems. The stems are reserved to be used in the filling mix. If you want extra smoky flavor, feel free to smoke the stems as well but you should smoke them separate from the caps so they don’t shrink and lose too much water.
We’re still using the Beech wood chips that were used for the artichoke hearts as these still have plenty of smoke vapor to be released. Again, these mushroom caps will only take a matter of minutes. Remember, mushrooms are loaded with water so don’t let the caps stay on the plancha too long causing them to shrink and fall apart. Just bronze them with the smoke vapor, then remove to be stuffed. A good sign that they are ready to come off the plancha is when you see a small puddle of water forming in the cap.
Mushroom Cap Filling
With the artichoke hearts and mushroom caps smoked, it’s time to start on the filling. Here are the ingredients need for the filling:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, minced
kosher salt and fresh ground pepper to taste
½ cup dry white wine
1 cup grated parmesan
¾ cup panko breadcrumbs
3 tablespoons finely chopped parsley
1 tablespoon finely chopped thyme
1 egg white
First, I chop the mushroom stems, dice the shallots, and mince the garlic cloves. In goes the butter to a hot skillet, then all three prepared ingredients are added. Once cooked down, the white wine is added to the mixture with cooking continuing until the wine has evaporated. This is a highly aromatic filling that will blend well with the smoky flavors of the artichoke and mushroom.
The aromatics are now ready for the rest of the filling ingredients. First, add the chopped smoked artichokes hearts. Next in, the parmesan, bread crumbs, parsley, thyme, and egg white. Mix everything together until it binds well. Time to fill the smoked mushroom caps. Using a teaspoon, I fill each mushroom cap heaping the filling on top. Although we prepared 20 mushroom caps, there is enough filling to do 40-50 caps depending on the size of the mushrooms selected. I place these in a baking dish and slide them into a pre-heated 350°F oven for about 30 minutes.
Soon to be the Favorite Stuffed Mushroom Appetizer
After smoking both the artichoke hearts and the mushroom caps, I infused the filling with the smoked, chopped artichoke hearts. With the additional flavors of parmesan, thyme, parsley, garlic, shallot and wine, these mushroom caps are full of flavors including that subtle smoke undertone. These are sure to become a favorite appetizer or snack. Plus, when done on the plancha, they can be smoked year round without concern for the weather.
Wood Firing the Artichoke Hearts
Button Mushroom Caps
