TO BARK OR NOT

This Diagram shows the two key elements of the tree that can effect your Barbecue results. Smokinlicious® only harvest wood from the heartwood of the tree.

Should I cook with bark on woods or go bark-free?

I’ve heard all kinds of reasoning for leaving the bark on: it burns up right away so you don’t need to worry.  It’s what gives the flavor to foods.  It’s what gives the color to smoked and grilled foods.  It is the essence of BBQ!

Well, my intention is to simply provide you with more detail about what is in the bark and then you can decide for yourself if you want to include it in your wood fired cooking method.

What Is Bark?

There are two types of bark in every tree: living bark which is called phloem and dead bark called rhytidome.  For today’s discussion, I am only focusing on the rhytidome or dead bark which is the outer bark layer.

Outer bark’s main purpose is to protect the wood tissues against mechanical damage and preserve the wood tissues from temperature and humidity variations.  Bark chemistry is much more complicated than wood tissue chemistry but let’s cover the basics.

Chemistry of Bark

Outer bark has high concentrations of pectin, phenolic compounds, and minerals.  Although the exact chemical levels vary by species, location of the tree, age of the tree, and growth conditions of the tree, let me list some of the common extractives:

ethyl ether – a common laboratory solvent as well as a starter fluid component

dichloromethane – common compound used in paint strippers and degreasers as well as to decaffeinate coffees and teas

calcium oxalate crystals – a calcium salt found in plant materials with a link to kidney stones in humans

Air Pollutant Meter

For many years, university and research facilities around the world have used tree bark as a bio-indicator of air pollutant levels as bark is highly porous, rough, and high in lipids making its surface ideal for absorption.  It’s been proven that tree bark soaks up airborne gases and particles.  In fact, in my own home state of New York, the Niagara Falls area trees have been noted to have significantly higher levels of Dechlorane Plus, a flame retardant chemical that is produced by a factory in that city.  How much higher?  Several thousand times higher!

After many decades of non-regulated chemical use in various products – think pesticides, flame retardants, building material preservatives, etc. – and with the subsequent halting of production of many of these highly toxic chemicals in the 1980s and 90s, research now shows that as those chemicals evaporated, they became air borne particles.  Those particles landed and were absorbed by the outer tree bark.

Temperature Fluctuation

My experience with bark-on woods used for the intended purpose of cooking has been that bark results in temperature control issues.  Often, when the bark combusts it does so in variable levels, producing a short burst of elevated temperature.  This is likely due in part, to the chemical air pollutant particles that have settled into the outer bark layer.  Knowing that bark harbors impurities that the tree is exposed to, I hypothesize that there likely are other particles, likely transferred via air as well as direct contact from the carrier (think animals, humans, etc.), that are absorbed by the tree’s bark.

Change of Taste

Just as lighter fluid can add unpleasant or at the very least a distinct taste difference in foods cooked over product lit with lighter fluid, I caution that some of you will also find an off taste to foods cooked over bark-on woods.

If you are lucky enough to have a source of wood within your own property, that has no neighborly contact with chemical industry, and you feel confident that the bark-on wood is safe, then the choice to cook with it may be easy.  If, however, you rely on an outside source say a firewood supplier, you may want to rethink cooking over that bark-on product or at the very least, take the time to rid the bark.

WHY CHARCOAL IS NOT AN INGREDIENT

Charcoal that is produce properly is a fuel and provides heat! Wood adds flavor!

There are so many methods of getting a message out rapidly given the speed of technology and the many platforms for posting opinions and marketing strategies today.  In doing research for a publication, I came across a statement made by a charcoal company that made me a bit … confused.

 

An Ingredient Not A Fuel

This company claimed that their charcoal product was an ingredient not a fuel!

Not a fuel?  That statement is in direct conflict to what charcoal manufacture was designed for – heat.

I realize that when used with 100% accuracy, charcoal will produce no smoke and a consistent heat.  We all know that the 100% accuracy is the kicker – pretty much no one is proficient at producing full ignition of the charcoal with stable air intake to maintain the high heat level the product was designed for.  What usually occurs is that we start out with full ignition but given the need for longer cooks, we add charcoal and thus, start to fluctuate the oxygen feed.  Only during those fluctuations does production of smoke occur with charcoal.

 

Non-Carbonized Wood IS Flavor

Charcoal production is the act of carbonizing wood which means all the volatiles of the wood are burned off until what is left is pure carbon or at least a high percentage of carbon.  There is no refuting that charcoal burns cleaner, hotter, and more evenly than wood only.
Here are where differences occur though when it comes to types of charcoal.

Lump charcoal is made from various scrap wood sources like furniture manufacture, wood packaging manufacture, flooring manufacture, and building material scraps.  Due to the high level of variation in these pieces, most often there is not 100% carbonization of the lump charcoal production.  That’s why you can get some smoke and flavor from that product; when combustion of a non-charred piece occurs, you’ll stimulate organic compounds that produce flavor.  Keep in mind, because scrap wood is used you can get other debris in the purchased bag as often this is scooped up from a site and transferred to a production facility, with the scoop gathering anything that may be in the area.

Traditional charcoal manufacture also known as briquets, is also made from scrap wood, sawdust and wood chip product.  It is known that some manufacturers include a percentage of softwood but for the most part, product is derived from hardwood.  Briquets do have binders added and there are some types that have accelerates added to make them extremely quick to lite.  Personally, I can detect those additives and feel they do change the overall flavor when cooking foods over them but you can make that determination for yourself.

Controlled flavor only comes from wood and the best and safest flavors, from hardwood.   Charcoal is a fuel, it is for heat, and the only flavor it produces is when meat/poultry drippings fall directly on the hot coals and vaporize, stimulating flavors.  Never are flavors stimulated from the briquet or charcoal.

 

So, Who Is The Ingredient?

If the definition of an ingredient is a substance that contributes or makes up a mixture, then truly hardwood is an ingredient in wood-fired cooking recipes as it gives off its distinct organic flavor compounds that make up the cell structures.  Heat is NOT an ingredient and that is what charcoal is: HEAT!  A claim to be an ingredient just holds no truth.

The Breakfast Potato Takes on Smoke!

The smoky deliciousness of breakfast potatoes!

 

Give It A Smoky Start

As with most breakfast potato recipes, this one has just a handful ingredients to make it oh so memorable at the breakfast table.  It starts with a key ingredient – smoked potato – which you can find the technique for on our previous posting.  This is a recipe that can certainly accommodate your specific preferences so alter it as you please.  For my rendition, you’ll need the following:

 

Gather These Ingredients:

• 2 cups smoked potato cut into pieces no larger than 1 inch
• 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
• 1 Jalapeno pepper diced
• 1 cup of rough cut onion
• 1 Tablespoon oil – I’m using coconut oil for its high heat level
• 1 tablespoon of olive oil or flavored olive oil – I’m using a Tuscan flavor
• 1 cup of ricotta cheese
• 1 red tomato sliced into ¼ inch thick slices
• Oven safe skillet

 

One Hot Skillet Makes It Easy

Be sure you’ve readied all the ingredients as this recipe can be completed quite fast.  Place your oven safe skillet over medium-high heat and allow to heat.  Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface.  Add the cup of chopped onion and allow to cook for 3-4 minutes.  You’ll know you’re ready for the next step when the onion becomes translucent.  Add the 2 cups of chopped sweet pepper and mix well.  Allow the vegetable mixture to cook until tender, about 8 minutes.

 

Adding Heat and Smoke

Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well.  After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture.  Mix well and allow to absorb some of the existing cooking oil and moisture.  The colors will begin to blend as well as the flavors getting us close to the finished dish.

 

Mellowing Out the Boldness

To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture.  Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet.  Using my spatula, I break this down with the heat to provide a creamy consistency.  The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow.  After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.

 

The Spectacular Finish

After taking the skillet from the stove top, I place it in a pr-heated 350°F oven to finish.   This will only take about 10 minutes.  Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes.  Then plate to your favorite platter.

I like to add sliced fresh tomato and a sprinkle of fresh parsley to the top.  This is a perfect dish for any type of eggs or served an accompaniment to sausage.  Of course, it can stand alone as well so feel free to treat is as its own meal.

Smoked potato from the charcoal grill with a medley of vegetables gets you to the perfect Smoked Breakfast Potato!

BEECH IS CERTAINLY “GRAND” IN EUROPEAN SMOKER WOODS

The grand ole tree beech adds a very European flavor to smoked foods, especially sausage style products.

With 10-13 Beech varieties available throughout the world, this is a hardwood tree that can age to some 300 years.  Visually, they are quite impressive often with distinct “root feet” and gray, smooth bark.  The scientific name is Fagus Grandifolia but in North America we know this as American Beech.

I’m With the White Oaks

Beech is a relative to the White Oak hardwood family.  However, there is some differences in its performance as a fuel wood and flavoring wood.  Beech tends to hold more water or moisture than white oak and for that reason, you need to be sure you are using this for cooking when the level is closer to 20-25% or lower.  Anything higher will produce a brown smoke as the energy generated is used to evaporate the water.  Using Beech with a higher moisture level could produce some off coloring to the foods.

Cooking Specifics

Beech is a very easy hardwood to burn and produces a nice bed of coals.  It does not throw spark when it combusts so it is ideal for all types of equipment including fire pits and camp pits.  It has minimal aroma when burned but produces a balanced flavor profile to foods.

The MBTU level is considered high so know you will get a long cook time from this wood.

Neutral Ways

In my opinion, Beech is one of those hardwoods that is neutral when it comes to food pairing.  I have found the ability to cook vegetables, fish, meats, poultry, and even flavor seasonings and herbs with its flavonoids.  You really can’t miss with this choice.  Knowing it is a hot burning wood and makes a great bed of coals, you should attempt to get all the wood can give from a heat point of view.  Think about raking hot coals to one side of your equipment and cooking foods directly in the coals while the remaining fire cooks more traditional foods on the grate.   Remember, there is value in the wood through the entire stages of combustion.

My Tan Skin

Coloring to foods tends to be on the earthy palette side giving a very pleasant appearance.  Because this wood is so well balanced, you can select both sweet and savory ingredients without causing any muted flavoring.  This is true whether the wood is in chunk, chip or dust form.

This can be a harder hardwood to locate since it is more prevalent in the Northeast, especially New York State but if you can locate it, pick some up and enjoy the many benefits of this grand tree.

STRAWBERRIES GET SMOKY FOR AN AQUA FRESCA COCKTAIL

The process of smoking strawberries for your summer cocktail is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into flavorful drink.

If you enjoy fruity drinks or smoothies, then the Smoked Strawberry Aqua Fresca is perfect!  Using seasonal fresh strawberries will bring this to the ultimate flavor height but any store purchased variety will work as well.  This is the perfect cocktail for a summer event or as a non-alcoholic refresher on an exceptionally warm summer day.  Get ready as we tell you how to do the smoking technique then construct this fabulous drink.

Strawberries Love Smoke

Start with strawberries that are at their peak.  Gently wash them and then trim the stem end.  I cut smaller strawberries in half and larger in quarters to ensure the smoke vapor can penetrate easily but you certainly can leave them whole.  In addition to the strawberries – at least one quart to produce enough liquid for a few drinks – you’ll need the following ingredients and materials

Ingredients & Materials:

• 4 tablespoons sugar – reserve some extra in case you want to make this sweeter
• 2 teaspoons pure vanilla extract
• Pinch of fine or coarse sea salt
• Juice of 2 limes
• Handful of fresh basil or mint
• Ice cubes
• Blender
• Mixing bowl
• Mortar & pestle (optional)
• Sheet pan lined with parchment paper
• 2 double filet wood chunks from SmokinLicious®

While you are getting the strawberries ready you can have your grill warming up.  Set all burners to medium-low and close the lid.

Gas Grilling With Wood Chunks

Cooking with wood chunks can be done on the LP Gas Grill by using the heat shields or diffusers, whose purpose is to ensure even heat output over the grill grate.  By keeping a medium-low heat on the burner containing 2 wood chunks from SmokinLicious® – I’m using 1 ash and 1 cherry – you won’t get the wood erupting in flames but rather a slow combustion that releases plenty of wood-fired flavor.  While the wood heats up, I combine my strawberries with 2 tablespoons of sugar, 2 teaspoons of vanilla extract, and a pinch of sea salt.

Get Ready For Juicy Bubbles

When you smoke strawberries on the grill, all the locked in pectin water will be released by the heat.  That’s why it’s so important that you line your sheet pan with parchment paper so you don’t end up with a hard to clean mess.

After mixing in the vanilla extract, sugar, and salt it’s time to spread the strawberries onto the lined sheet pan and place on the grill.  Once the pan is in place, turn off all the burners except for the one that has the wood chunks on the diffuser. Cooking time will be about 40 minutes with a grill heat of 300°F maintained with the lid closed and 1 burner lit.

Taste Is The Sweet Aroma

Whenever I smoke fresh strawberries, it brings the memory of my Mom making strawberry jam.  As the strawberries react to the smoke vapor, you will see the pectin release and a beautiful, thick glaze will form around them.  This is the stuff that will make an exceptional aqua fresca so be sure you don’t lose any when removing the pan from the heat.  You’ll see the finished strawberries take on a much darker coloring and reduce size slightly from the water loss.  Now get ready for the fun part – getting our drink together.

Strawberry Base

To start our drink creation, you will need a blender and I prefer a mortar and pestle for combining citrus and fresh herbs.  Add the smoked strawberries to the blender and the remaining sugar. You can add the lime juice and fresh basil or mint right to the blender or add to a pestle and combine with the mortar. Once combined, add to the blender. Process the mixture.  Add a few ice cubes and process again until a smooth mixture is revealed.  You may add lime juice, sugar and ice as you see fit at this point – the recommended amounts are merely a guide.

Creating the Ultimate Aqua Fresca

With our strawberry mixture completed, it’s time to combine everything into a refreshing drink or cocktail.  If making a cocktail, select your spirit of choice.  I recommend tequila, vodka, or rum.  Add some ice cubes to a glass.  If making the alcoholic version, add an ounce of alcohol to the glass. Pour in the strawberry mixture and stir.  Add a sprig of basil or mint to the glass and serve.

If you are a frozen drink person, add more ice during the blending stage to thicken this up and make a milkshake like consistency.  This is so refreshing and so fitting for the warmer months.  Enjoy the Smoked Strawberry Aqua Fresca your way as you stay cool this summer season!