Our wood-fired clams casino on the offset grill with brick and the finished product
WOOD-FIRED CLAMS CASINO- THE ULTIMATE
SUMMARY:
Wood fired cooking on a charcoal grill is fun with clams! You have tasted steamers, top neck clams, clams casino now try wood-fired clams casino! These wood roasted clams casino in our grilled clams casino recipe is a must try anytime you grill! This two-zone cooking method is easy with a foil-covered brick!
Have you ever noticed how many ingredients go with clams? This low fat, high protein seafood also has many beneficial minerals. They are also one of the most sustainable seafood resources.
Desserts on the grill! Whoweey! There is nothing like a sweet influenced by smoke. Whether you do the cooking on the grill with wood or a traditional smoker, desserts become extra special.
This time, mandarin oranges are going into a cake that will be completely baked on the grill. Purchase a bag of mandarin oranges and let me introduce you to a new way of enjoying cake!
I know – hot cross buns are traditionally enjoyed during lent and holy Easter weekend. The basic recipe dates to the 12th century and is known as a sweet dough ball. Did you know that pretty much any recipe can be made on a grill or smoker, including hot cross buns?
I’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.
These finished smokey baked apples are a wonderful fall treat! Easy to do on the gas grill with a two-zone cooking method with wood chunks.
SEASONAL SMOKEY BAKED APPLES WITH SWEET STUFFING
Listen to the smokey baked apples blog!
Apple season is here and I’ve found some beauties to make a simple but super sweet and flavorful recipe. And of course, I’m taking it to the grill to let the apple get a kiss of smoke while tenderizing. With so many varieties of apples available, you can pick your favorite and use this filling for the perfect stuffed apple.
In my home state of New York, there are over 25 varieties of apples. Since these can be cold stored, they are available year-round but there is nothing like the fresh harvest. In fact, controlled atmosphere storage was pioneered in New York State.
Whether served as the dessert or a sweet side dish is up to you but either way, you’re going to love the ease of making this dish and consuming all its seasonal goodness. Pick your favorite variety of apple and get ready to stuff them with goodness everyone is going to love! Smokey baked apples done on the grill, cleanup is a breeze!
Apple Preparation
I’ll be using my gas grill for this recipe so I start by lighting only half the burners on my grill which I’ve added a smoker box that contains 3 hardwood chunks. This will provide for the great smoke flavor to the apples. While the grill heats up to about 375°F, I prepare the Macintosh apples. First, wash and pat dry the apples. You can use an apple corer to remove the core but note you do not want to produce a clean hole through the entire apple. We want to produce an opening for adding the stuffing but we don’t want it to run out of the apples. I like to use a small, sharp knife, cut into the apple stem end about ¾-inch from the stem making a circle. Remove the core membrane and seeds leaving a firm base to the apple for filling.
Tasting Notes: Although I’ve selected Macintosh apples to know any variety will do. Just note, if the apples are significantly larger, you will need to make an additional filling.
Sweet Stuffing
With our apples cored, it’s time to make the sweet filling before heading to the grill. First, know I like to use a disposable foil pan to make clean up a breeze. In that pan, I place a roasting rack so the apples will be exposed to radiant heat all the way around the apple. I’m making ten stuffed apple but I will give you the ingredients needed for making eight apples.
Place 1 stick of softened butter in a bowl. Add 1 cup of light brown sugar, ½ cup chopped pecans, and 1-1/2 teaspoons of ground cinnamon. I prefer to mix this with my hand to ensure good distribution of the ingredients. Taking a small amount of the mixed filling, I form a log shape and insert into the apple opening, pressing down to make sure this is filled to the top of the apple. Once all the apples are filled, I head to the grill with my pan.
Tasting Notes: The stuffing for this apple recipe can be easily modified. Feel free to swap the pecan for another nut like walnut, hazelnut or almond. For spices, consider adding ginger, allspice, and clove either in addition to or in place of the cinnamon.
No Fuss Grilling
Once at the grill, I check to ensure my wood chunks are smoking well. I place my pan of prepared apples on the unlit side of the grill and pour enough water into the pan to coat the bottom by about 1-inch. This will allow moisture into the cooking area to get the apples very tender in a short amount of time. I usually check the apples after 45 minutes and rotate the pan if needed. When the apples are tender and the filling browned, these are ready and can be removed from the grill-#grilledapples.
Tasting Notes: Note that if you elect to use a charcoal grill the smoke infusion produced will be stronger. You are encouraged to still use a two-zone set up on the charcoal grill to keep the sugars from burning.
Serve ‘Em Up
Once the apples are tender and the filling browned, it’s time to remove the apples and prepare to serve them. There are many options for an accompaniment to the apples. Today, I’m using a vanilla bean ice cream that I’ve sliced into wedges. Certainly, the apples can be served with whipped topping, another flavor of ice cream, a vanilla custard or pudding, or even a slice of hard or rind cheese. These are best if served warm. Don’t forget, if any filling is left, add to a pureed squash for another great recipe. That’s why I always make extra!
We served our Best Gingerbread from the Grill as a dessert! The grilled smoky flavor was too Tasty for a Gingerbread house!
BEST GINGERBREAD MEETS THE GRILL
Gingerbread is one of those terms that are generic in the definition for a broad category, in this case, something made from ginger, cinnamon, clove, and a sweetener like molasses and sugar. Although “bread” is in the name it can produce great cakes, cookies, bars, and of course, bread.
One of the reasons gingerbread is ideal for cooking on the grill is because it contains bold flavors of spices and molasses. I’ll be taking a traditional recipe for gingerbread and introducing the cooking to the grill that I’m equipping with wood chunks for a unique wood flavoring.
You’re going to love the dense, flavorful result that is the perfect recipe to keep on hand for those unexpected and expected guests.
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.
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.
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.
