SMOKED BONE BROTH FOR HEALTH & FLAVOR

Our Smoked Bone Broth starts with Great Beef bones trimmed on the gas grill

Know up front, that making broth from bones has been in our human history for a very long time.  It’s not new but I will say that over the past several years, it has gained in popularity for its health benefits and ability to cleanse the body.

Here’s what has been reported to improve when you consume bone broth: ease joint pain, reduce or prevent degenerative joint disease, promote hair and nail growth, enrich the blood, aid in digestion, build muscle, boost the immune system, and improve memory.

Bone broth is all about depth of flavor.  I am going to dig deeper into the flavor option and smoke the bones rather than roast them to bring an umami-type flavor to my broth.  Warning: you will need about 12-14 hours for the entire process so be sure to plan for this timing.

 

Grill Set Up

The gas grill I’m using is equipped with 4 burners and heat shields over those burners.  I’ll be preheating my grill using all 4 burners then shutting off the two burners on the left side and reduce the heat level to medium-low on the right side.  I add two wood chunks to the heat shields on the lit side of the grill.  Then on to my bones on the left side grill grate, where the burners are turned off.  These will stay on the grill for about 3 hours, with one turning of the bones at the halfway point.  Then off the grill and into a stock pot go my smoked bones for the start of the broth.

 

Simmering We Go

The extra depth of the smoke flavor will be gently revealed in our broth and does not overpower or obsolete the benefits of the broth.  To start the broth process, place the bones in the pot and fill the stockpot with cold, clean water.  Be sure the water is about four inches above the bones.  Allow the bones and water to come to a rapid boil, then reduce the heat to a simmer.  The bones should simmer for a least 6 hours.  During that time, you can check and skim off any impurities from the top with a spoon.  While they are simmering you can prepare the vegetables, herbs, and spices that will be added to the mix.

 

Mirepoix and More

Now it’s time to add even more nutritional value to our broth.  Start by selecting the aromatic vegetables for your mirepoix.  I’ve taken leeks, carrot, celery, Napa cabbage, and a few broccoli stems.  To this, I’ve also included about 8 cloves of garlic, thyme, basil leaves, and a ¼ cup cider vinegar.  Place everything in the pot and stir to mix and submerge.  Cover the pot and allow this to simmer for about 8 hours.  Enjoy the great smell that will fill your home!

 

Strain and Portion

You’ve been smelling this awesome bone broth for nearly 14 hours so now it’s time to strain it and prepare to portion it out for future use.

If you’ve used a large stockpot, you may need a couple of additional pots for the straining as the contents get heavy to pour.  Once the clear broth is extracted with all the great nutritional value intact, remove the strainer and feel free to compost your vegetable/herb mixture.  Allow the broth to cool and skim off any settled fat from the top layer.  Then portion out the broth and get ready to enjoy its health benefits anytime.

This can be consumed as it for maximum detox benefit, in soups, or to make sauces – any way you can use broth.  I’m starting off by making a bowl of pho with sprouts, soba noodles, mushrooms, spring onion, and of course, my piping hot, flavorful, smoked bone broth.

Stater Ingredients for Bone Broth

• 6-8 lbs. of beef bones
• 1 lb. celery
• 2 lbs. onion
• 1 lb. carrot
• 4-6 bay leaves
• 8 cloves garlic
• ¼ bunch fresh thyme
• 2 teaspoons sea salt
• 1/4 cup cider vinegar

CHARRED BROCCOLI SOUP!

Our Charred Broccoli soup ingredients, in the pot and finished soup

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.

I’m going to give you two easy ways to bring wood flavor to broccoli using the equipment of your choice.  Then I’ll tell you how to make an easy broccoli soup that is loaded with hearty flavors of the wood fire.

 

Gas Grill Method

One of the benefits of using a gas grill is the heat level control and speed at which the grill can do what you want.  For this method of grilling, I’ll first get four wood chunks from SmokinLicious® in the double filet size and place on one of the grill’s heat shields.  This will be the easy way of adding wood flavor to the broccoli while it cooks.  Set the burners to medium and allow the grate to heat up and the smoke to generate from the wood chunks.  Then place pre-cut broccoli florets on the grill grate keeping some space between the pieces.  I usually can close the lid for the first 5-8 minutes before things start to cook rapidly.  At that point, you’ll need heat-safe tongs to turn the broccoli so it cooks and colors evenly.  Once done, remove to a bowl and allow to cool.

 

Stovetop Smoker Method

Stovetop smokers are perfect for the person who lives in a location that a grill isn’t possible, or who prefers to cook indoors but craves smoke flavor.  I’m using the indoor kettle smoker from Nordic Ware® which uses a wood chip product to produce the smoke.  SmokinLicious® offers a great assortment of wood chip sizing with recommendations specifically for stovetop smokers.  I am using a custom blend of Minuto® Wood Chips in #4 White Oak, #8 Wild Cherry and #6 Hickory.  You can view our series on the specific steps of this method in Dr. Smoke’s Tips and Technique blog.  Unlike the gas grill method, with this one, just load the broccoli florets to the smoker tray, put the cover on and come back in about 40 minutes for the finish.

 

Bring on the Soup!

After wood firing the broccoli, it’s time to gather the additional ingredients to make our charred broccoli soup.  Here’s what you’ll need:

• 3 cups of baby spinach
• 6 cups of wood-fired broccoli, chopped
• 1 medium onion, diced
• 1-1/2 fresh avocado, diced
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 4 cups of broth plus extra for thinning soup
• 1 tablespoon of coconut oil or olive oil
• Salt & fresh ground pepper

To start the soup, place the oil in a pot and add the diced onion, red pepper flakes, and minced garlic.  Allow time to cook until tender, about 6-8 minutes.  Then add the 4 cups of broth and bring to a boil.
After tenderizing the aromatics and adding the broth, add the 6 cups of chopped wood fired broccoli.  Allow the flavors to marry for about 5 minutes on boil, then turn the heat off.  Add the 3 cups of baby spinach, mixing to combine.  Allow the mixture to cool until just warm.

Place ½ the mixture in a blender or food processor with some of the diced avocado and pulse until pureed.  At this stage, the soup mixture will be thick.  Once the ingredients are completely pureed, transfer back to the pot and place on low heat.  You can alter the thickness of your final soup by adding broth as needed.  Season again with salt and pepper to taste.

 

Happiness in a Bowl

Once the soup has been returned to the stove on low heat, you can start to alter the consistency and flavors to suit your taste.  If you prefer a thinner soup, add broth.  Don’t like quite that much smoke flavor?  Add a touch of cream or sour cream to balance out the flavors.  Like a bit more kick?  A drop or two of hot sauce works great.  Once the consistency is achieved, top each serving with a drip of cream and some chopped avocado.  Or, if you want to be dairy free, add a stream of olive oil and chopped avocado.  This is a soup that you can make your own.

I’ve gone cheese-free but you certainly can add that as well.   Frankly, this soup is even yummy served cold.  No matter if you pick the gas grill method or the stovetop method, you’ll have a flavorful, hearty broccoli to use in this soup recipe or other recipes featuring this healthy cruciferous vegetable.

 

Tasting Notes on our Charred Broccoli Soup recipe:

To tone down the boldness of the smoke, always reach for hardwoods that are noted to be lighter in flavor tones.  These would include Alder, Ash, and Wild Cherry.

If you want to make this a cream-based soup, simply add ¾ cup of light cream or ½ cup of sour cream to the finished soup.  Allow for marrying with the other ingredients for 10-15 minutes before serving.

If you’re looking for a broccoli-cheese version, good choices for cheese include white cheddar, Gruyere, Asiago, Maasdam.

If you want a thinner soup consistency, add an additional 1 cup of broth.

For a spicy kick, add 2 teaspoons of hot sauce or a tablespoon of Hoisin sauce.

HOT TREND MAY NOT BE THE SAFEST BET

Recently, I came across a great article on the new hot trends in cold cuts and smoked meats.  The article stressed how the $200 million in sales was the result of companies offering such things as chorizo, pepperoni, salami, and smoked bacon with bolder flavors and cleaner ingredients.  So, why do I have a problem with this?

What About the Smoke

The article went on to explain that the No. 1 trend in smoked and processed meats is products that are “uncured” or “no-nitrates added”, stating that this is due to the new health-conscious consumer.  This got me thinking about smoked products in general.  No one seems to be asking about the smoking process used to get that bacon hickory smoked!

If people are so sensitive to the ingredients in their foods, why haven’t we become concerned about the smoke component used for the actual process?

Demanding Label Changes

There are so many companies investing in the repackaging of their products to include such labels as “no-sugar-added”, “dairy-free”, and “gluten-free”.  Consumers are label readers and keenly interested in how products are made, how animals are raised, how products are preserved, and the percentage of fat in the processing.

One factor in food preparation that doesn’t seem to have been included in labeling is the actual smoking process for food products like smoked bacon, fish, or beef jerky.
Why doesn’t anyone seem concerned enough to ask what are they smoking with?  Is it actual wood or the wood-flavored vapor that is used to make liquid smoke, hardly an ingredient that would be considered chemical-free?

Wood Should Be a Food Ingredient Hot Trend

Let’s examine why wood should be looked at as a food ingredient when used for hot or cold smoking or wood-fired cooking in general.

First, not all companies selling wood products under the guise of smoking, identify what components of the tree are manufactured in the product.  Nor do they give any indication if the wood used in the manufacture of products started for only the purpose of food application. To clarify this point, let’s review one common seller of wood products found on Amazon.com.

This popular choice in wood chips started as a hickory and mesquite manufacturer of log products by a single owner back in 1986.  Originally, they sold logs to locals around their area.  Eventually, they branched out to wood chips and wood chunks in retail packaging when BBQ became so popular.
The company was sold to a fire log company who uses recycled wood sawdust and agricultural fibers to produce fireplace log products.  With the change in ownership, the company began selling other woods; pecan, post oak, and mesquite that are native to their home state of Texas, and the rest of the offerings which are brought in from other suppliers and locations.  There is no bark removal, there is no separation of wood layers.  Much of the product lies in open areas on the ground exposed to the southwestern sun as well as to anything else that may make contact.  The product is left uncovered in outdoor areas awaiting packaging, even after it has been kiln dried which is the only reference made to any preparation of the wood.

Here is one concern with the current ownership – keep in mind, with a primary business of manufacturing charcoal and fire log products, this business was originally connected to a cedar and basswood pencil business.  For those who don’t know woods, cedar and basswood are both softwoods, something that can be toxic if used for cooking food.

No Wood Regulations

There are no regulations that specifically state that you must guarantee that the wood packaged is clean, pure, and 100% of what it says it is on the label.  Just about anyone can start to package wood, whether hardwood or softwood or a combination of both, as a “cooking”, “grilling”, “smoking” or “BBQ” wood.  There are no regulations that it must be kiln dried or heat treated.  It is a free-for-all!

There may be claims that we are label readers, but it appears when it comes to wood used for cooking, we don’t have a clue.  This may be the oldest method of cooking in existence, but it certainly doesn’t have to contain the same risks as what the earliest homo sapiens endured.

The next time you see packaging that bacon, jerky, deli meat is of a smoked variety, look at the label and ask the question, “How was this smoked?”  You will be amazed that little or no answers are provided.  I hope you enjoyed our topic “Hot Trend” and the argument for better food labeling!

THE HISTORY OF FIRE COOKING PART III

THE HISTORY OF FIRE COOKING PART III

In Part I, we covered scientific theories on how cooking with fire began approximately 2 million years ago.

Part II, we presented information on how our bodies developed from the introduction of cooking meat. THE HISTORY OF FIRE COOKING PART III, we delve into the early risks of cooking with fire and gender roles.

 

It May Not Have All Been Good

Although we’ve discussed the benefits of the discovery of fire for cooking, including the higher caloric content needed for survivability, there are other effects to fire cooking that aren’t so positive.  This is a relatively new focus in research concerning fire cooking and human evolution.

A USA study suggests that a genetic mutation may be present in modern humans that allows certain toxins, including those found in smoke, to be metabolized at a safe rate.  This genetic mutation was not found in other primates like the Neanderthals or hominins.  Breathing toxins found in smoke can increase the risk of respiratory infections, suppress one’s immune system, and even cause disruption in the reproductive system.  It is possible that by having this genetic mutation, the tolerance to smoke toxins was a needed adaption that gave early humans the ability to survive in this very toxic environment.

 

Closeness Brings Disease

We also know that fire allowed for not only cooking but warmth, light, and protection.  To gain the positives of fire, early humans would gather together in close proximity to one another.  A 2016 study suggests that with the advancement of fire’s uses, people remained in huddled groups for long periods of time, suffered persistent coughing resulting from the smoke toxins, and subsequently damaged the lungs.  This may be what spurred the spread of tuberculosis which some scientists believe emerged 70,000 years ago.  In fact, most scientists believe that fire was regularly used around 400,000 years ago, thus supporting the advent of tuberculosis.

Other scientists believe the use of controlled fire introduced additional airborne diseases.  Plus, many opine that the early days of exposure to inhaling smoke from open fires stimulated our discovery of smoking tobacco.  Without question, these believers feel that climate changes resulted from the ongoing burning of carbon.  For them, biological and environmental changes co-mingle.

 

Gender Identities

It is amazing that in those early years of fire discovery the establishment of gender roles occurred and seems to have held in general theory. As tools developed and cooking with fire expanded, men did the hunting and women stayed with the fire, maintaining it and cooking previously hunted and foraged foods on/over it.

Although today both males and females hunt, the number of men still outweighs the woman.  Despite the number of male chefs outnumbering the women, women still dominate as the primary cook in the home.  Yet, males still barbecue and grill in a greater number.

It seems clear that there are other influences on the roles men and women play when it comes to fire cooking around the world.  Finally, in Part IV of our series, we’ll explore the variations in method and technique from around the world. Finally, we hope you enjoyed THE HISTORY OF FIRE COOKING PART III blog.

SMOKED HAM ON THE GAS GRILL

Smoked Ham On The Gas Grill Made Easy By Following a Few Tips

Whether you’re preparing ham for a holiday like Easter, Christmas or New Year, for a formal brunch or even for a family special event like a reunion, Christening, or engagement party, you can take this average protein and make it so much more.  Even if the ham you purchase has already been smoked, you can take away the factory flavor and truly make it your own with our simple technique for smoking on a gas grill using a two-zone cooking method.  Plus, I’ll give you a ham glaze recipe that will make you forever throw away a prepackaged glaze.

Get your gas grill ready, purchase a ham, and bring your game as I give you the easy steps to smoking a ham on the gas grill with wood chunks.

 

Great Ingredients for a Great Glaze

Today’s hams now come with a variety of labels so let’s cut to the chase to ensure you know what some of them mean.  Wet Cured Hams are already smoked but still need to be cooked to kill microbes if they are labeled ‘cook before eating” or need some cooking if labeled “cooked”.  These are usually for purchase as a whole, half or bone-in shank ham.  Dry Cured Hams have been cured in a lot of salt and usually need to be soaked in ice water before cooking, which removes a great deal of the salt so it’s more edible.  Fresh Ham is uncured and uncooked.

No matter what ham you select, you’ll need a glaze to bring greatness to the meat.  For my ham, I’m making an apricot-Dijon glaze that is so flavorful and simple.  For my glaze you’ll need the following ingredients:

• ½ cup apricot preserves
• ½ cup honey
• 2 tablespoons brown sugar
• 1 tablespoon Dijon-style mustard
• 1-1/2 teaspoons Worcestershire sauce
• ½ teaspoon soy sauce
• ½ teaspoon paprika, preferably Spanish-style
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon
• 1/8 teaspoon ground cloves

In a medium bowl, combine the glaze ingredients and mix well.  Refrigerate until you need it.

 

Smoke First

I’ve discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked.  Don’t let this stop you from doing your own smoking.  To start, you’ll need to trim the fat that is still present on the pre-smoked ham.  That means, trim to within a 1/4 inch.  Remember, smoke vapor will not penetrate through fat.  After trimming, you’ll need to score the meat in the traditional checkerboard pattern.  Knife cuts measuring ¼ inch in depth are produced first vertically and then horizontally, leaving about 1-inch spacing between cuts.

 

Preparing the Gas Grill

Once trimmed and scored, it’s time to prepare the gas grill.  Light the burners on one side of the grill and set to medium-high heat.  We want to maintain a cooking temperature of about 275°F.  Leave the other half of the burners off as that will be the cooking area for the ham.  This technique is the two-zone cooking set up.  Place 2 single filet wood chunks from SmokinLicious® directly on the heat shield of the lit burner.  These will heat and release the smoke vapor and add flavor to our ham.  Total time cooking the ham in this manner will be about 30 minutes.  The ham is placed on the cold half of the grill with the flat side of the ham on the grate.

After 30 minutes, take two long sheets of heavy-duty foil and place the ham on the foil.  Take your pre-made glaze and cover the ham with about half of the glaze mixture.  Now, fold the foil around the ham sealing at the top.  Place the foil-wrapped ham back on the cold side of the grill and insert a meat thermometer in the meat at least 1-inch away from the bone if you have a bone-in cut of ham.  Let cook until the thermometer registers 130°F.  Every 15 minutes, brush the ham with glaze dripping that have collected in the bottom of the foil.  Once cooked to 130°F, remove the ham from the foil, drain the residual glaze back into a saucepan with remaining uncooked glaze you had reserved and allowed to heat on low.

 

Final Step to Crisp Skin

After removal from the foil, there is one final step before serving.  The skin requires just a bit of crisping which will be done on the hot side of the grill.  Place one side of the ham on the hot side of the grill allowing the glaze sugars to caramelize for just a few minutes per side.  Do not do the flat side of the ham and do not allow the sugars to burn.  Once the three sides are done, remove to a cutting board and slice.  Serve the residual glaze on the side.  Now you must try Smoked ham on the gas grill!

SMOKINLICIOUS® IS AN F2C

Learn why selecting an F2C level Company may save you from unwarranted stress

In today’s age of selling products and services, there are acronyms that are common to marketing and sales strategies.  First, there is B2B which refers to business to business relationships.  This means that a product or a service is sold from one business to another.  An example of each would be windshield wiper fluid being sold to gas stations and attorney services to large corporations.

B2C is shorthand for business to consumer.  This is selling a product or service directly to a customer that is not necessarily a business.

Now, you may automatically assume that SmokinLicious® would fall under both these sales types, and you would be right.  But there is another acronym you likely aren’t familiar with: F2C.

 

Making a Better Connection

F2C refers to factory to consumer or more specifically, manufacturer to consumer.  There are many reasons why this is a plus to both businesses and consumers doing business with a specific manufacturer.  Let’s examine the major advantages from the perspective of doing business with SmokinLicious®.

Advantage #1 Details

 

As the manufacturer of all the products sold under the brand SmokinLicious®, we can provide the specifics on where the hardwood comes from, the age of the wood, the handling of the product, the treatment the wood is exposed to, and the details on packaging.  You don’t have to wait on answers to your product questions like with a supplier who is simply a re-seller of the wood.  We give answers immediately!

Advantage #2 Intimate Knowledge

 

When you are committed to manufacturing a specific product, you tend to know that product thoroughly.  For SmokinLicious®, that equates to us knowing not only about wood fired cooking techniques like hot smoking, ember cooking, and cold smoking but we know the science behind hardwood; molecular biology of the wood as well as for combustion.  We know why smoke gives flavor and how to respect and control it.

Advantage #3 Availability

 

We aren’t simply selling a product to move it out of inventory.  As a manufacturer, we are committed to answering questions whether on email, via phone, or social media platforms.  No, we don’t operate the phones 24/7.  But we do get back to anyone who contacts us, usually within 24 hours.  We are available to everyone!

Advantage #4 Passion

 

Sometimes I feel the word “passion” is overused but that word really does describe the people who make up the SmokinLicious® Team.  We are passionate about cooking with fire and the smoke it produces.  We simply love to offer our perspective on cooking with wood.  Remember, just because someone sells a specific product doesn’t mean it was a dream of theirs.  It simply may be the “thing” to do with no real commitment.  Who wants to commit to that type of supplier!

Advantage #5 Skilled

 

We have a test kitchen/patio and we use it – all the time!  That’s the only way you can know all the different applications for the product we manufacture and sell.  We possess the skills to guide you on what might be causing bitter flavors, poor color, equipment failures, and so much more.  Plus, we offer daily postings on recipes, tips, techniques, and the science behind cooking with fire and smoke.

Advantage #6 Global

 

We can be everywhere because we know our commodity and the regulations that relate to our products.  We don’t cut corners because we are as concerned about our environment and forests as the agricultural agencies around the world.  You won’t ever need to worry about having your supply cut off because a regulation or law wasn’t followed.  

Advantage #7 Exclusivity

 

Don’t you want assurance that it’s clean?  We only sell hardwoods for cooking and culinary use!  That’s it!  We don’t take waste product from some other wood process and sell it off under a new label or brand.  We don’t buy woods from anyone who can’t document on paper where the wood is from and if exposure to chemicals is possible.  SmokinLicious® is exclusively a culinary wood product!

These are just some of the advantages to working directly with and purchasing directly from a manufacturer, or F2C.   When you want assurances that any question you have can be answered, that any product need can be met, that your equipment will be protected, then seek a direct manufacturer first and eliminate a middle man that may only be in it for dollars and cents.  Or one day you could simply find they’re no longer in business or they no longer can ship product throughout North America or other continents, leaving your Company with a big problem.