THE BEST SMOKED BANANA BREAD

Smoked Banana Bread so much flavor beyond the regular recipe

 Banana is one of the best fruits to cook with as they are very flavorful and respond exceptionally well to smoke vapor due to the heavy water content in them.  In fact, bananas have roughly 75% water per 100 grams which is one of the reasons why they are popular to use in smoothies.

Since bananas don’t take a lot of time to infuse the natural essence of wood chips, I’ll be using my Nordic Ware stove-top smoker.  The golden, wood infused pieces of banana will then be added to sweet bread ingredients to make a banana loaf.

Our recipe will include a gluten-free flour and sour cream instead of oil which gives a great texture and lets the smoked banana stand out.  You’ll need just 4 smoked bananas for this recipe.  Let’s get started with the smoking process.

Tasting Notes: Remember, the most flavorful banana loaf is made using ripe or over-ripe bananas so be sure to shop your store’s “reduced for quick sale” rack, where over-ripened fruit normally is placed.

Got 15 Minutes?

You don’t need to own a stove top smoker like my Nordic Ware Kettle Smoker to do this technique.  Simply follow our previous posting on making your own stove top smoker using a standard pot.  Once your equipment is ready, take 4 ripe bananas, remove the peels and cut length-wise in half.  I place the bottom of my smoker on a medium heat burner and add one scoop of Minuto #8 wood chips to the center bottom of the pan.  The drip pan goes on next, followed by the smoker pan with the cut banana pieces.  The bananas will smoke about 15 minutes before turning golden in color.  Be sure you don’t over smoke the bananas or you could increase the chance for a bitter flavor or remove too much water.  Turn off the heat and carefully remove the smoker pan.

With the banana slices removed from the smoker pan, I place these in a bowl.  You’ll see water quickly start rendering from the fruit as they cool down.  If you prefer a thinner batter to your bread, then go ahead and use the bananas as is in this recipe.  If you prefer a firmer bread, drain the banana slices in a colander over a bowl to remove some of the water before mashing the slices.  You want your mash to contain somewhat consistent banana pieces when finished.  Then taking a standard 9×5 loaf pan, generously butter the pan on all sides and the bottom to ensure the bread will not stick.  Set the pan aside while we get ready to make the dough.

Time for the Dough!

I’ve decided to make a thicker loaf dough so I did drain my bananas in a colander for about 5 minutes before mashing.

Start by adding 1 cup of sugar to a large bowl followed by ½ cup of softened butter.  Cream the butter and sugar together using an electric mixer fit with a paddle attachment.  Once creamed, add 2 eggs, one at a time mixing well.   The outcome should be a smooth, thickened consistency.  Feel free to use sugar substitutes if you prefer.  Stevia substitution would be 24 packets or 1/3 cup.  Do not substitute the sugar with a liquid substitute as you must have a powder for the right bread consistency.

Now it’s time to bring in some dry ingredients to our dough.  Start with 1-1/2 cups of unbleached flour or a flour of your choice in a small bowl.  I’m using coconut flour today.  Add 1 teaspoon of baking powder and 1 teaspoon of kosher salt to the flour and whisk well.  Add the flour mixture to the butter mixture and combine well.  Add the mashed smoked banana which should be about 1 cup, plus ½ cup sour cream, and 1 teaspoon vanilla extract.  Mix well.  If you’ve used the banana without the rendered water, the dough will be quite thick.

Time to Bake Smoked Banana Bread

For the final ingredients to our dough, note these can be optional.  I’m adding ¼ cup shredded coconut and ½ cup of walnut and pecan pieces.  Mix with a spatula until blended.  Then place the dough into the prepared loaf pan spreading out so the dough is even.  I like to pound the filled pan on the counter before baking in order to ensure there are no air pockets.

Place the pan into a 350° F oven and bake until a tester inserted into the center of the loaf comes out clean.  This will take approximately 40-45 minutes depending on the thickness of your dough.  Remove the loaf pan from the oven and place on a cooling rack for 10 minutes.  Then carefully invert the loaf on a serving platter.  I’ve made a glaze to drizzle over the top of my loaf which is simply a ¼ cup of powdered sugar and 2 tablespoons of cream.  I add liquid in tiny amounts to get the consistency I prefer in the glaze, which is a slow drip from a spoon.  Now you’re ready to slice up this flavorful bread and impress all your guests.

What’s your favorite smoked banana recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

 

SMOKED BACON ICE CREAM WILL BECOME YOUR NEW FAVORITE!

Our homemade Smoked Bacon Ice Cream is absolutely delicious!

 As promised, we have a bacon ice cream recipe that will have you craving this as your new favorite flavor.  To complete this recipe, be sure to visit our posting on making your own smoked bacon which by itself, is super easy using the grill of your choice.

Then save just 1-1/2 cups of the bacon for the ice cream recipe and enjoy the rest in recipes or just crisped up.  Though I warn you, you’ll want to reserve more for making additional ice cream.  This creamy, salty flavor with just a hint of rum that will remind you of praline or brittle.   Get out your ice cream maker – you’ll need at least a quart size one –  and your smoked bacon and let’s make the most memorable ice cream flavor ever.

Make the Creamy Base

After smoking the 3-pound pork belly, I reserve about 6 slices and dice the bacon to produce 1-1/2 cups of micro cubes.  Here’s where you can decide how you want the final ice cream to be.  If you prefer a less sweet version, then be sure to crisp up the bacon slices before dicing and these will be added as is to the finish ice cream as it comes out of the ice cream maker.  If you want a sweeter, more praline type of finish, then you’ll proceed to our directive on making the sugar caramel base that the diced bacon will be added to.

#cream

First, we need an ice cream base so collect salted butter, vanilla, dark brown sugar and dark rum.  To start, melt 3 tablespoons of salted butter in a heavy saucepan.  Add ¾ cup dark brown sugar, 1 teaspoon vanilla, and ¼ cup dark rum stirring for about 2 minutes to combine.  Whisk in 3 cups of cold, heavy whipping cream to the mixture and bring to a simmer.  Remove from the heat.  Get 6 large egg yolks separated into a bowl as we will begin the tempering process of the eggs to produce a rich ice cream base.

#eggs

With the 6 egg yolks placed in a bowl, begin whisking them until pale yellow in color.  Tempering eggs means you are slowly adding a hot liquid to eggs in a slow stream and constantly whisking in order to prevent the eggs from scrambling.  I prefer to pour the hot cream mixture from the saucepan to a large measuring cup in order to have a spout for controlling the amount of liquid added to the whisked eggs.  Once the cream mixture is completely added to the egg yolks, place the combination back into a saucepan over low heat, stirring constantly until the mixture thickens.  You’ll know it is ready when the mixture coats the spatula and you can run your finger thru the coated cream and it doesn’t run back.  Remove from the heat.

#strainer

Once the egg-cream mixture has been thickened and removed from the heat, it’s time to remove any solids.  Start by getting a large bowl full of ice and a second smaller bowl to place on top of the ice bowl.  Using a sieve, pour the egg-cream mixture into the sieve that has been placed over the smaller bowl.  I like to pour the egg-cream mixture from the saucepan to a spouted pitcher to make accuracy of the pour.  Once the mixture has passed through the sieve, you’ll see some solids collected.  Those can be discarded.   Refrigerate this mixture for a least 2 hours.  We’re now ready to start working on the bacon filling.

Sweet or Savory Filling

Here’s the point in our recipe where you need to make a decision.  If you want a sweeter smoked bacon ice cream, then proceed with this step to make a bacon praline.  If you prefer a more subtle sweetness, then simply crisp up your bacon before dicing and that can be added as is to the ice cream maker.

#praline #baconpraline

For the praline, start by lining a sheet pan with a piece of parchment paper.  Place 1 cup of granulated sugar in a heavy saucepan and pour ¼ cup of water over the sugar – do not stir!  Turn the heat to medium-low and bring the sugar-water mixture to a boil.  Continue to boil the mixture until it turns amber in color which takes about 15 minutes.  Add the 1-1/2 cups of diced smoked bacon and stir quickly.  Remove from the heat and pour the mixture onto the parchment-lined sheet pan to cool.  Be sure to smooth the mixture into a thin layer.  Once set, break the praline into large chunks, then process in a food processor until coarse crumbs result.

While you were making that luscious bacon praline, our ice cream base was cooling in the refrigerator getting ready for the ice cream maker.  You’ll need a least a quart size ice cream maker for the finish to our recipe.  This is where you follow the directions for your specific ice cream maker.

#icecreammixture

While the ice cream maker is running, pour in the cooled ice cream into the maker.  My maker takes 25 minutes to produce the ice cream consistency.  Just a few minutes before the ice cream is ready, I add the smoked bacon praline or if your using only the bacon, the diced smoked bacon pieces.  Just mix for a few turns then turn off the maker and immediately pour the mixture into a freezer safe container.   Place the container into the freezer preferable overnight before scooping out and enjoying this creamy, salty combination.  Remember, this only becomes the best smoked bacon ice cream when you make your own smoked bacon.

#icecream #icecreammaker

A creamy, rich ice cream with a twist you’ll find becomes a favorite flavor fast.

What’s your favorite recipe featuring homemade smoked bacon?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

 

SEASONAL SMOKEY BAKED APPLES WITH SWEET STUFFING

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.

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!

our finished smokey stuffed apple!

BEST GINGERBREAD MEETS THE GRILL

We served our Best Gingerbread from the Grill as a dessert! The grilled smoky flavor was too Tasty for a Gingerbread house!

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.

#Two-Zone Cooking

 

If you follow my gas grill recipes, then you know I am a fan of the two-zone cooking method.  By lighting the burners on only half the grill and placing the food on the unlit side, I can guarantee controlled temperature that allows me to walk away as I do with my indoor oven.

I start by preheating my grill by lighting the burners on just one side.  I want a cooking temperature of 325°F so I’ll set the dials to low.  On the lit side, I also add a metal smoker box that contains 3 wood chunks.  By the time my batter is mixed, the wood chunks will be smoking for the cooking of the gingerbread.

Quick Batter

 

First, I butter and flour an 8-inch square cake pan and set aside (you can use the non-stick cooking spray if you prefer).  There is only one mixing bowl needed for this recipe to combine the following ingredients and beat until combined well, scraping down the sides of the bowl as needed:

• 2-1/3 cups all-purpose flour
• ½ cup shortening
• 1/3 cup sugar
• 1 cup molasses
• ¾ cup hot water
• 1 tablespoon crème Fraiche
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 1 egg

Once mixed, pour the batter into the prepared cake pan and get ready to put it on the grill.

Tasting Notes: My non-traditional ingredient is the addition of the crème Fraiche.  I use this only when making a cake or loaf as if used for cookie batter, this would be too thin.  Remember, there are many variations to a gingerbread recipe.  Bolder flavors can be produced through the addition of ground clove and nutmeg.  For sweeter versions, adding honey or condensed milk.  Remember, molasses was used in baking centuries ago as a means of saving money due to the high cost of sugar.

Gingerbread Grilling

With the batter poured, we are ready to wood grill the cake.  Place the prepared pan on the unlit side of the grill, making sure that the grill’s temperature is close to 325°F.  Now you can walk away for about 35 minutes.   Return at that point to simply rotate the cake pan and ensure the cake is cooking evenly.  If the wood chunks are completely black, you may want to add a couple of more.  Total grill-baking time will be 50-55 minutes.  Remove from the grill and cool the cake on a wire rack.  Cut into squares and serve warm or cold.

Tasting Notes:  I prefer to serve this version of gingerbread with butterscotch sauce and whipped topping but other choices include melted semi-sweet chocolate, orange sauce, and even a cream cheese frosting.

STRAWBERRY SEMIFREDDO GETS SMOKY

Strawberry Semifreddo gets smoky is a “cool” treat with a little smoky taste for your BBQ!

My favorite fruit season is here!  Strawberry picking and eating season.  I’ve worked on a trio of recipes to take full advantage of the short seasonal harvest we have here in Western New York State.  My first was a Smoked Strawberry Hand Pie.  The second is another dessert option – Creamy Smoked Strawberry Semifreddo.  The perfect slice of smoky, cool goodness on a hot day.

Just grab a couple of quarts of fresh strawberries or even store bought when they are out of season in your area and pick your smoke technique: we have three options – the charcoal grill which is how I did my strawberries, the gas grill or the handheld food smoker.  Be sure to make plenty of extras so you can enjoy our other recipes.  Let’s get started.

Ingredients & Prep

Once you’ve smoked your strawberries using one of our easy techniques, you’ll just need six ingredients to make the actual semifreddo.  For a single semifreddo, you’ll need a standard bread loaf pan and either plastic wrap or press ‘n seal wrap.  Line the loaf pan with the wrap so it hangs over the ends.  This will allow you to easily remove the semifreddo from the pan once it sets up in the freezer.  For the actual semifreddo, you will need 1-1/2 cups of whipping cream, 2 cups of smoked strawberries, 1/3 cup of sugar, 1 teaspoon of fresh lemon juice, ½ teaspoon of vanilla, and ½ cup of Greek plain yogurt.  You will also need a hand or stand mixer for whipping the cream, two medium size bowls, and a small saucepan.

Start the semifreddo by whipping the 1-1/2 cups of whipping cream using a hand or stand mixer until stiff peaks form.  Fold in the ½ teaspoon of vanilla.  I do this step first and place the entire bowl in the refrigerator to keep it chilled while I work on the rest of the recipe.  Next, you’ll need to get your saucepan, smoked strawberries, sugar, and lemon juice ready as this step will be done on the stovetop burner or the grill’s side burner. 

Smoke Meets Sweet

While the whipped cream is chilling, time to take the previously smoked strawberries and sweeten them up.  Place the 2 cups of smoked strawberries in a small saucepan.  Add the 1/3 cup of sugar to the pan and stir constantly.  Allow the mixture to come to a boil, then reduce the heat and cook for just about 5 minutes, again stirring constantly.  The strawberries will thicken up and infuse the smoky, sweet flavor.  Remove from heat and place in a bowl or container to cool.  You can do a quick chill to the mixture by placing in the freezer for about 10 minutes or in the refrigerator for 15-20 minutes.  Be sure the mixture is cool before working it into the cream.

Semifreddo Time!

Once the smoked strawberry and sugar mixture is completely cool, time to fold it into our whipped vanilla cream.  Take the whipped cream from the refrigerator and pour the strawberry mixture into the cream bowl.  Gently fold the strawberry mixture into the cream until completely combined.  This will produce a beautiful pink coloring with speckles of the red strawberry seeds.  Next, you’ll need the prepared loaf pan as we get ready to mold the semifreddo for freezing.

Pour the strawberry cream mixture into the prepared loaf pan ensuring that the overhang of the liner remains intact.  Place the loaf pan in the freezer for a minimum of 3 hours.  Once set, remove the semifreddo from the loaf pan by gripping the liner overhangs and lifting the entire loaf out of the pan.  Place on a serving platter and slice into 1-inch thick slices.  This can be served as is, or with additional whipped cream and mint leaves.  Full of sweet and smoky flavor that is a great cooling dessert when the days are hot.

Tasting Notes

For mild smoke flavor infusion, try using a handheld food smoker.  For medium smoke intensity, a gas grill or stovetop smoker pan works perfectly.  For those who prefer a bold smoke flavor, the charcoal grill is the answer.

We hope this recipe inspires you to try wood-fired grilling techniques with your favorite foods.  Tells us what is your favorite fruit to smoke or grill with wood and the perfect recipe to make?  Bringing innovation to wood-fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®. wanting you to “cool” off with our BBQ desert-Try our recipe–Strawberry Semifreddo gets smoky!

SMOKED STRAWBERRY HAND PIE

SMOKED STRAWBERRY HAND PIE is a great recipe for fresh or frozen Strawberries. The smokiness will add a special twist

It’s one of my favorite times of year – strawberry picking season!  As my area of Western New York State has such a short strawberry season, I literally am consuming strawberries for three weeks straight.

Good thing they are packed with vitamins and minerals like Vitamin C and K, folate, potassium, magnesium, as well as being low in calories and fiber-rich.  They sure are great at filling you up which makes you eat less.

This season, I’ve got a trio of recipes all using the smoked strawberries that I’ve done on my charcoal grill.  Get yourself a flat of strawberries, follow our easy smoking technique (we do have 3 to choose from that offer various levels of smoke flavor), and prepare to make simple hand pies, perfect for the hot days of summer or frankly anytime you can find strawberries.

Grill and Strawberry Prep

As I’m using a charcoal grill, I get that started first as I want a temperature of about 300°F or slightly more when the strawberries are placed on the grill.  My grill has an insert system making it a bit easier to light my fuel.  I place my Firestarter at the base of my chimney starter in the charcoal pan that has been filled with SmokinLicious® Charwood.  I’ve also foil covered a brick to radiate additional heat to the strawberries, and placed that on one side of the charcoal area.  I will use a two-zone set-up so I don’t burn the sugars in the strawberries.  I light the Firestarter, place the chimney of charwood on top, and go to the kitchen to prepare the strawberries.

I’ll be preparing about 6 quarts for all three recipes I plan to make.  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.  Tiny ones, I leave whole.  I place my clean, trimmed strawberries into a disposable foil pan for the actual cooking on the grill, which makes clean up so easy.

Smoking

Once the strawberries are ready for the grill, I place one chunk of hardwood on the charwood coals.  This will add smoke flavor.  I’ve used a double filet wood chunk to control the boldness of the smoke.  The actual smoking process will only take about 15 minutes to know about halfway through, you will want to rotate your foil pan to prevent the pectin from burning.  I’ll be collecting all that thicken juice after the cook and save it for a cocktail I’m making.  Be sure to keep in mind that you’ll still have hot coals left when the smoked strawberries are done so use them for another cooking: maybe some charred peppers or onions, or even cook some meats as you’ll have plenty of heat left.

The Recipe

With the strawberries all smoky good, the juices thickened and rendered, it’s time to take these to the kitchen and make our hand pies.  First, drain off as much of the juice as possible and capture in a container to use for other recipes.  We have a great one for a strawberry marinade you should check out.


Next, you’ll need about 1 cup of the smoked strawberries, pie dough either homemade or store bought; 1 tablespoon cornstarch, 2 tablespoons sugar, sanding or turbinado sugar, and one egg plus 1 teaspoon of water.  You’ll also need a rolling pin if making your own dough and flour for rolling out the dough, as well as 4-5-inch round cookie cutter.  Cut 10 rounds from your dough and refrigerate them on a parchment lined sheet pan while you prepare the filling.

The Filing

Take the cup of smoked strawberries and add the tablespoon of cornstarch and the 2 tablespoons of sugar, mixing gently but well.  If additional juices have rendered, pour off.  Taking one dough round at a time while keeping the others refrigerated, add about 1-2 tablespoons of strawberries to one half of the round maintaining a dough border.  Brush egg “wash” around the edge of the filled side of the dough round.  Gently fold over the dough to make a crescent shape and seal the edges by pushing lightly with your fingertip to form a crimped edge.

Finishing

To finish the pies for cooking, after folding and crimping the edge, brush the surface with egg wash and sprinkle with coarse sugar.  Make a small slit in each hand pie top to allow the steam to release during cooking.  Make sure the hand pies are spaced out on the sheet pan to allow for juice spillage.  Bake in a 400° F oven for 20-25 minutes or until crust browns.  Remove from oven and allow to rest on the sheet pan for 5 minutes, then remove to a cooling rack.

Super Outcome

After a simple smoking of 15 minutes on a charcoal grill using a two-zone cooking method, pouring off the beautiful juice, and producing a pie filling, we stuffed 4-inch dough rounds with our smoked mixture producing the perfect size hand pie.  After baking in the oven for about 25 minutes, although you can do that step as well on your grill of choice, we let them rest and then served them up a-la-natural though these are fabulous with a bit of fresh whipped cream or even a scoop of vanilla bean ice cream.  Smoked Strawberry Hand Pie will be your easy dessert or snack recipe to whip up when those short-lived fresh strawberries come to town!

Tasting Notes: 

The equipment you use will reflect the boldness of the smoke.  If you want a mild smoke flavor infusion, use a handheld food smoker.  Medium boldness will be produced on the gas/LP grill, and Bold will be produced on the Charcoal grill.

We hope this recipe inspires you to try wood-fired grilling techniques with your favorite foods.  Tells us what is your favorite fruit to smoke or grill with wood and what kind of recipe do you make? 

Bringing innovation to wood-fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®. Please try and leave a comment on our Smoked Strawberry Hand Pie recipe!