Wednesday, January 25, 2017



BBQ SHRIMP INSTANT GRATIFICATION!

Marinated Smoked BBQ Shrimp
Teaming up Gourmia® and SmokinLicious® showcases the versatility of cold smoking techniques by infusing smoke into these marinated shrimp with BBQ sauce.  So much smoky flavor is delivered in very little time.  You’ll think your tasty delicacies have been smoked for hours!

The combination of Gourmia® Mini Smoker and SmokinLicious® Minuto® or Piccolo® Wood Chips ensures maximum flavor infusion from a clean, 100% bark-free hardwood.  Select from 8 hardwood species and combine woods for your own customized flavoring. 

We’re demonstrating the versatility of cold smoke techniques by infusing smoke into fresh, uncooked shrimp that have been marinated in BBQ sauce.  I’m using SmokinLicious® Sugar Maple Minuto® Chips in Size 8.  In addition to the smoker and chips, you will need to place your marinated shrimp in a bowl covered with plastic wrap or in a food storage bag, and a lighter. Get ready, for a fun, quick way for fabulous smoked BBQ shrimp, in an instant!

So simple to do, cold smoke generators let you direct the smoke just where you want.  I’ve taken my uncooked shrimp and marinated them overnight in my favorite BBQ sauce.  Any sauce will do whether homemade or store bought.  I set up my Gourmia® MiniSmoker with Size 8 Minuto® Woodchips from SmokinLicious®, inserting the smoker’s tubing directly into my marinade bag.  I seal the bag around the tubing, turn on the smoker, and light the wood chips.  As soon as I see the smoke start to the fill the bag, I turn the smoker off, pull the tubing out, and seal the bag completely.

You can leave the smoke sealed in the bag until you’re ready to cook the shrimp.  Any method of cooking will do – in the pan, baked in the oven, on the grill – whatever your pleasure! 

Go ahead, unlock your imagination and get smoking with SmokinLicious® and Gourmia®!

Minuto® Chips and Gourmia® Unit


Dr Smoke


Wednesday, January 18, 2017

Stove Top Smoked Butternut Squash

Shed off the winter blues, how about trying your hand at stove top smoking?  Today, I’m featuring the very popular butternut squash. You’ll need a stove top smoker or a cast iron skillet or Dutch oven with an insert pan and lid, Minuto Chips® in Size #4 from SmokinLicious® Gourmet Wood Products, and about 1 hour of time. Be sure you also have a hood vent where you will be using the stove top smoker. Now let’s gather our ingredients and get ready to infuse great wood-fired flavor! 

Ingredients: 

I’ve decided to add a little spice to this smoked butternut squash so here are the ingredients you will need to do this flavor: 

Curry powder 
Cinnamon 
Unsalted butter 
Coarse salt 
Fresh pepper 
And 1 medium size butternut squash 

Cast iron does take a bit of time to heat up, so you can start the medium high heat under the stove top unit made of cast iron as you are preparing the squash, so by the time you have everything cut, cleaned and seasoned, the smoking pan will be ready to go. 

Preparing the Squash: 

In addition to the food ingredients, you’ll also need a small saucepan for melting the butter or you may use a microwave safe bowl and melt the butter in that manner.  A chef’s knife, cutting board and vegetable peeler are also needed. First, I cut both ends of the squash off so that I have two flat ends to work with.  I then peel all the skin and white skin beneath the peel from the squash until the yellow/orange meat is revealed. 

Once all the peel and white skin is removed, I cut the squash in half lengthwise revealing the seeded inside.  With a spoon, I remove the seeds and membrane strings.  I like to pat the squash dry with a few paper towels to remove the excess water as once this vegetable hits the heat, it will start to steam out the water held in the cell membranes.  Now, we’re ready to start slicing the squash into ½” slices.  Taking each half, I lie it on the flat side on a cutting board and slice into ½” pieces.  I add these to a bowl in preparation for the flavor ingredients. 

Spicing Things Up: 

Now it’s time to add the spices to these beautiful slices.  I take about a tablespoon of cinnamon, 1-2 teaspoons of curry powder, a ½ teaspoon of coarse salt and ¼ teaspoon of fresh ground pepper.    I then melt 3 tablespoons of unsalted butter.  Be sure you simply melt the butter and do not let it go to the brown stage.  I then pour the melted butter over my spiced butternut squash slices and mix well.  I like to do this part with my hands to ensure everything is mixed well.  Now, we are ready to get these beauties on the grill grate of our pre-heated stove top smoker. 

Stove Top Pan Preparation: 

Be sure your smoker base pan is clean of any previous wood chips or food scraps.  Add the SmokinLicious® Gourmet Wood Products Minuto® Wood Chips in the base of the unit, about a handful is needed.  I’m using Sugar Maple Minuto® Chips in Size #4 to bring a balance to the squash with my other flavor ingredients. Because I plan to use my smoked squash as an ingredient in other recipes, and squash has a large amount of water naturally in it, I’m using the stove top smoker unit without soaking my chips.  This is commonly how stove top smokers are used as the chips will combust easier in the dry state and provide perfect smoke infusion.  I also make sure to turn my hood vent “on” to help reduce the smoke aroma. 

Smoking: 

I gently lay each squash section on the grill pan doing the best I can to keep everything from being too crowded.  A medium sized squash will fill the pan easily.  I then cover the pan and let it cook for about 20 minutes without lifting the lid.  Remember, squash contains 94% water weight so once you lift the lid to check the squash slices, you will see the accumulated condensation on the inside of the lid.  Do the best you can not to allow the water to pool into the lid and go back into the smoking pan. 

You will see the squash slices take on a shiny appearance and soften from the water vaporization and smoke vapor infusion.  Depending on what you will use the squash slices for – using them as is as a side dish or in another recipe such as a soup, pureed side dish or even a sauce – will determine how long and how tender they need to be.  I like mine to be knife tender but not to the point where they fall apart if picked up with tongs.  Notice the condition of my Minuto® wood chips when I finish – perfectly carbonized.  In fact, I likely could use them for another batch of squash! 

The Finish: 

With just a handful of Minuto® wood chips in size #4, 1 medium butternut squash, and 1 hour of time, I produced golden, rich flavor with a gently touch of smokiness. Notice the grill marks I still achieved by not fussing with my squash.  Using cast iron units allow you peace of mind in knowing the chips are safe so you can walk away and not open the lid.  That allows that 94% water to vaporize and give gently crusting to the squash.  I’m ready now to take these slices into a recipe that will be extra special and memorable.  Find out for yourself how easy it is to smoke on the stove top, and bring summer time flavors indoors.

Dr Smoke- follow us on Twitter but mostly Instagram

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