SMOKED STRAWBERRY MARINADE

Our smoked strawberries work perfectly to make a smoked strawberry marinade for our pork or any other meat!

If you’re like me, you love strawberries for the incredible juice they contain.  One of my favorite ways to capture the essence of that juice is to smoke the strawberries on a grill.  Not only do you end up with phenomenal smoked strawberries but the juice the grilling/smoking process renders is a must-have ingredient for so many recipes.  I took a batch of the smoked juices and made a fabulous marinade for fish, chicken, turkey, pork, lamb, and goat.

 

The Simple Grilling Method

Whether you elect to use a standard gas grill or a charcoal grill, you’ll want to use wood chunks from SmokinLicious® to bring clean smoke flavors to the strawberries.  You can visit our previous articles on smoking on a gas or charcoal grill in Dr. Smoke’s Tips and Technique.

For me, I’m using a gas grill equipped with single filet wood chunks.  I prefer to use more mild hardwoods when smoking fruits like Ash, Alder, Cherry, and Maple.

 

I simply lay out my fresh strawberries on a sheet pan or disposable foil tray after cleaning and trimming the stems.  I place the pan on the unlit side of my grill using a medium heat setting on the burners that are on the opposite side.  It will take less than 30 minutes to bring the strawberries to the smoky side.  After the strawberries are tenderly smoked and the juices have rendered, I carefully remove the tray and all the strawberries to cool slightly.  I then transfer the juice to a bowl to be used in my marinade.

 

The Smoked Strawberry Marinade Recipe

This marinade is so simple yet really packs great flavor.  Of course, the longer you marinate your protein, the better the outcome.  For one cup of marinade you’ll need:

• 1 cup of smoked strawberry juice
• Juice of 2 limes
• 2 tablespoons blueberry balsamic vinegar or similar fruity flavor
• ¼ cup Cajun seasoning
• 1 tablespoon ground chipotle pepper

In a large bowl, combine all the ingredients.  Select your protein: I recommend chicken, turkey, pork, lamb, or goat.  Place the protein in the bowl and coat completely with marinade.  Place the marinated protein in a resealable food storage bag, pouring the remaining marinade into the bag, and seal tightly.  Refrigerator for a minimum of 2 hours but preferably overnight



Now you can choose the cooking method to bring all the flavors together.  Grill, oven roasting or even smoking.  Once you’ve selected your cooking method, remove the marinated meat from the bag and cook until done.  Remember, the marinade has been used on raw meat so you cannot reuse it as it will contain some bacteria.

WILDFIRE SMOKE TAINT IS THE BBQ COOK’S UMAMI

WILDFIRE SMOKE TAINT grapes may add some bold tastes

I came across a fascinating article in Wine Spectator (June 15, 2018) that made me salivate.  The article focused on the wildfires of California, specifically Northern California, in October 2017 that had vineyards struggling with grapes that had not yet been harvested for wine production and were exposed to the fire’s smoke.

Smoke taint.  That is the smoky flavors grapes will pick up from traveling smoke gases and particles
that become airborne with the wind.  Even if a vineyard did not experience the fire directly, it can be affected by the traveling smoke.  That is the key though: a vineyard may or may not contain smoke taint in the grapes.

 

Lab Research

There were many California wineries that sent grape and juice samples to labs for analysis to determine if compounds indicative of smoke exposure existed (probability is said to be 70% with testing).  Specifically, they test for the primary volatile phenols present in smoke.  This research and technique have its base in extensive research done in Australia who experience bushfires more commonly than Californians experience wildfires.

If these volatile phenols are found in the sample, this means the waxy cuticle of the grape skin absorbed the compounds forming glycosides.  At this stage, the phenols are not detectable by smell or taste.  Once the fermentation begins, the acids break down the bond making the phenols volatile again.  Additionally, our own mouths can breakdown remaining glycosides releasing the smoky flavors when the wines are consumed.

 

What to Do

Though there is a risk to white wines, these tend to be less susceptible to smoke taint since most are not fermented on their skins.   Wines fermenting in tanks and barrels during the fires also appear protected by the layer of carbon dioxide that forms.

For those wines found to have the smoke taint, the vineyard is faced with options:

• minimize the skin contact by adjusting the grape press
• use lighter toasted oak barrels for the fermentation
• bottle the tainted wine under a different label
• sell the wine on the bulk market to be blended into an inexpensive wine
• sell the wine to distilleries

 

BBQ Umami

I have another idea!  Along the lines of selling the wine to another user, why not market this to Chefs, cooks, and barbecue enthusiasts who understand and desire those charry undertones.  Think about the sauces, marinades, glazes, and assorted other uses these tainted wines could be used in.

Think about how many people use handheld food smokers to get a smoky undertone to liquids, whether a cocktail, syrup, juice, even water.  With a bottle of this tainted wine, blooming with an ashy component, you have ready-made umami for those of us searching for the perfect ingredient to bring a balanced smoky undertone to a recipe.

Here’s my suggestion: think about contacting one of these vineyards to see if they would be willing to sell you some unmarked bottles.  They wouldn’t have to label them with their pristine brand, just sell it as is to those of us who love that undertone.

Some of the vineyards with tainted wine: The Hess Collection, Jackson Family Wines, Jarvis Wines.

I don’t know about you, but I’m sure going to try to get my hands on at least a couple of bottles of the smoke-tainted wine as my recipes are just waiting for this special ingredient!

CHARRED PEPPER DIP

Our Ember roasted peppers make an awesome Charred Pepper Dip

Peppers are one of those thick-skinned vegetables that release their ultimate flavor when they are introduced to hot coals.  Many people think that you need special equipment to cook foods in hot coals but really, it’s as easy as having a disposable pan available and a grill.  I’ll give you some options for roasting the peppers and then provide a great recipe to be used as a dip or topping that is quick and so easy.

 

Multiple Charring Methods

Although you will see me using an open pit method of charring my sweet peppers, you can do this on a gas grill set up with either a disposable foil pan or a cast iron pan or skillet.  You can also use a charcoal grill, lighting a fire and allowing it to reduce to simple hot embers.  A portable fire pit works if you clean out all previous ash and wood pieces to keep the final flavors clean.

Here’s the key to making perfect charred peppers, whether sweet or hot.  You must only use hot embers and you need to have additional hot embers available to keep a consistent temperature and a full bed of coals.

Because peppers are loaded with water, it is easiest to clean the skins and seeds from them once they are fire roasted.  If you cover the charred peppers placed in a bowl with plastic wrap, the skins will pull away easily.  Then you’re ready for your favorite recipes.

 

Fresh Ingredients Make This Dip

What makes this recipe so great is that there are only a few flavorful ingredients that balance out the charry, smoky flavor of the peppers.  For this recipe, you’ll need the following:

• 6 charred peppers
• 1 cup golden raisins, coarsely chopped (6 ounces)
• ¼ cup plus 2 tablespoons extra virgin olive oil
• 3 tablespoons salt-packed capers, rinsed and well drained
• 1-1/2 teaspoons coarsely chopped fresh oregano
• A coarse salt such as sea salt
• 1 tablespoon Red-wine vinegar

Once the peppers are charred, I like to quarter them before placing in a food processor.  You can use a blender as well if you have a control to pulse the ingredients as you don’t want to thin them too much.  After pulsing the 6 charred peppers, add the raisins, oil, capers, and oregano.  Pulse to combine everything.  Season with salt and vinegar.  This dip can be refrigerated for one day prior to use.

 

Endless Uses

This dip/topping made from ember-roasted sweet pepper contains all vegan ingredients so its super flavorful while being healthy too.  Here’s the best part – it has so many uses and can be altered for a specific taste.  Use it as a topping for fish, chicken filet sandwiches, or sausage patties and links.  It can be heated providing an option to use it as a hot appetizer or cold.  I’ve served this will flatbread or Naan slices for a snack, appetizer, or lite lunch.  Want some kick to it?  You can add ember fired hot peppers as well or just add a few drops of hot sauce to the mix.  Because this is oil based, it is best to use up any leftovers within a few days, keeping it refrigerated until gone.

WOOD FIRED GRILLED WATERMELON BECOMES A STAR

You may have seen segments on grilling watermelon before which show slices of watermelon on a standard gas grill.  Although I agree that the heat generated from the grill will produce a sweet outcome, there is no comparison to doing a grilling technique that incorporates wood for added flavor.

In this segment, I’ll show you how to grill watermelon on a grill of your choice with wood chunks for the unique combination of sweet and char flavors that only comes from grilling with wood.

 

Easy Prep

I think this is by far, the easiest preparation for the grill.  All you need is a watermelon of your choosing and a grill; gas, electric or charcoal.  Just 2-3 wood chunks from SmokinLicious® and about 20 minutes once you have a lit grill, and this method of bringing flavor to the standard watermelon will be complete.

As watermelon contains a lot of water, it is essential that you work with a medium heat setting on your gas grill and hot coals with a moderate flame for the charcoal grill.  If using a gas grill, be sure to set up the wood chunks on just one side of the grill and allow the chunks to smolder first so there is plenty of smoke vapor.  Since watermelon grills in no time at all, you want to have enough smoke vapor produced to give a great tasty outcome for both a gas grill or charcoal grill method.  Electric smokers are self-contained allowing for simple dialing in about 15 minutes worth of smoking time.


For the watermelon, cut lengthwise in half and cut each half into individual slices about 1-1/2 to 2” thick.  Or, you can remove all the rind and grill just the watermelon meat.  Keep fire safe tongs at the ready so you can turn the watermelon slices just once as they evaporate some water and sweeten up.  DO NOT leave the grill!  This fruit requires a careful watch so stay put and you’ll have every piece cooked to perfection.

 

So Many Uses

You’ll see how the watermelon darkens in color, get bits of char coloring to the skin, and is less water soluble.  That’s the perfect outcome.  Now it’s time to think about how to use your wood flavored melon.


First, you can enjoy it as is.  When I serve this naked, I just give one additional flavor such as fresh, chopped mint.   But if you’re looking for a lunch or lite dinner entrée, think salad by including some baby arugula, goat cheese and a splash of balsamic vinegar.  For a spicy version, sprinkle the wedges with red pepper flakes, a bit of granulated sugar, and lime zest.  Wood fired watermelon also works great with other summer favorites like grape and cherry tomato, pepper slices, sugar snow peas, and cucumber.  No matter how you choose to serve it, grilled watermelon with wood flavoring is going to top your list of grilled favorites.

Proving that there’s more to wood-fired cooking than just animal proteins, SmokinLicious® brings you great ideas for recipes featuring a wood-fired ingredient.  Bringing you tips, techniques, recipes and the science behind the fire and smoke.

WOOD FIRED LEG OF LAMB

Our Wood Fired Leg of Lamb

Lamb is one of those proteins that tend to be associated with special holidays and occasions rather than as a common animal protein to introduce to the grill.  Let’s change that with this easy and highly flavorful way to add wood flavoring to cuts of lamb on the charcoal grill.  Know this technique can easily be done on the gas grill as well so simply pick your equipment and follow the suggested technique to bring abundant flavor and juiciness to your favorite cut of lamb.

I’ll be doing a leg of lamb and rib loins of lamb on a charcoal grill using charcoal and wood chunks to bring the great smoke flavor.

 

Grill Set Up

For the charcoal grill, I like to have a fine mesh screen in place over the charcoal area to utilize even the smallest ember for the heat and temperature control of cooking on the grill.  I get two chimney starters of charcoal (I’m using lump hardwood) ready. My grill will have three rib loins plus a leg of lamb on it.  I also get about four wood chunks – I’m using Single Filet sizing from SmokinLicious® in ash, sugar maple, and wild cherry – ready to go on top of the hot coals once poured into the charcoal area.
For a gas grill set up, pre-heat the grill to maintain a cooking temperature of 275°-300°F.  Use only the heat of the burners on one side of the grill, while the other side remains off. The lamb will be placed on the grill with the burners in the “off” position.  This is the indirect method of cooking and is an easy way to ensure that the lamb cooks without burning the skin and that you don’t have to babysit the grill!  Wood chunks would be placed either directly on the heat shields of the lit burners or in a smoker box or disposable pan set on the lit burners.

 

A Flavorful Drip Pan

Before the fire is started, I’ve prepared a drip pan containing Syrah wine, rough cut onion, garlic, and mint leaves to catch the renderings from the meat and prevent flare-ups on my direct method charcoal grill.  If using a gas grill, this pan would go under the grill grate where the meat is placed.   Another benefit to the drip pan is it adds flavor to the cooking environment producing an aromatic convection steam.   Since the leg of lamb is thickest, it will go on the grill about 45 minutes ahead of the loins. The leg must maintain a temperature of 275° to 300°F on the grill.  I insert a temperature probe in the thickest portion of the leg to ensure internal temperature.

 

Flavorful, Easy Grilling

After 45 minutes of initial cooking to the leg of lamb only, it’s time to add the rib lions.  Since I have a total of three loins, it is a full grill.  The temperature probe will remain in the leg of lamb as this will determine when everything comes off the grill to rest.  It can be a challenge to add charcoal when the grill grate is full and your cooking on a kettle grill, but if you keep a helper nearby, and you have chimney starter ready with hot coal, this won’t be a huge issue.  Our lamb has been oiled and rubbed with fresh herbs, garlic, and seasoning.  Just a few hours of wood grilling to perfection in flavor.

 

The Finish

One of the tricks to grilling with wood on either a charcoal or gas grill is to have a plan on how to maintain the main protein while not depleting any of the moisture.  I love to use insulated blankets, the kind you purchase for a hot water tank.  They work perfectly at maintaining the meat’s temperature so you can be up to an hour away from serving.  I wrap the meat in foil and then in the insulated blanket.  Sometimes, I’ll use a cooler if I’ve run out of places to put foods for a big gathering.

The beautiful, flavorful skin on the lamb is a mahogany color providing just the right amount of bite to each piece, courtesy of cherry, maple and ash hardwoods.  We are serving our lamb with a Jasmine rice and wood-fired Brussels sprouts and carrot, along with a wood-fired Canadian salmon.  Remember, lamb doesn’t have to be reserved for the special occasion.  It’s readily available throughout the year and is a perfect protein to add to the grill.

 

Tasting Notes:

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

Cooking the lamb on a charcoal grill will impart stronger wood flavorings than a gas grill. Especially if you use a direct method of cooking (food is placed directly over the charcoal and wood).

SMOKED MAPLE SYRUP MARINADE

Smoke trapped in the bottle infusing the Smoked Maple Syrup Marinade

A point that I regularly try to drive home is that when it comes to smoking foods and ingredients, it doesn’t have to be the traditional items thought of.  A great example of this is our Dijon Maple Marinade recipe that is especially good with pork.

When you don’t want to smoke the actual protein, think about smoking another ingredient that will be married to the pork.  For me, that was the maple syrup I use in my marinade recipe.  I’ll review for you the cold smoking technique for this and then provide my recipe for this great marinade that can be used on fish, chicken, turkey, pork, and goat.

 

The Simple Cold Smoke Method

I’m sure you’ve read or seen some type of information for cold smoking cocktails, cheese, salt, and spices.  This technique is easiest when you use one of the many types of handheld food smokers on the market today.

For my method of smoking maple syrup, I’ve selected the Gourmia® Mini Smoker which works best with a very clean, dust-free micro wood chip to produce the smoke for infusion.  This is easily available from SmokinLicious®, offering a variety of sizing to fit your need in 8 hardwood species.  I’ll be using the Minuto® Wood Chip Size #8 for this smoking infusion.

I’ve found the easiest method of smoking and maintaining the maple syrup, is to use a glass container like a wine bottle.  Just be sure that the container is completely clean and dry.

I place about one cup of maple syrup in the glass bottle.  Taking the tubing of the Gourmia® Mini Smoker, I place the end in the glass bottle.  Taking just a finger size pinch or two of the wood chips, I place in the handheld food smoker’s chip bowl and then ignite the wood chips with a lighter while turning the unit’s fan on.  Once the smoke is generated, I turn the unit’s van off and allow the bottle to fill with smoke.  Save a cork as you can use it to plug the bottle allowing for maximum infusion of the smoke.  Be sure to rotate the bottle to allow for the smoke to travel completely within the maple syrup.

 

The Smoked Maple Syrup Marinade Recipe

Once the maple syrup has been smoked, it’s time to collect the other ingredients and make our marinade.  Using equal parts smoked NYS maple syrup Grade A and Dijon mustard, I add 3 tablespoons of lime juice and fresh ground pepper and whisk until just combined.  Taking a storage bag, I place a 4 lb. boneless pork roast inside, then pour in my Smoked Maple Syrup-Dijon Marinade.  Sealing the bag, I place the bag in the refrigerator for a least 4 hours though I prefer to marinate overnight.

Preheat the oven to 325° F.  Place the marinated roast in a roasting pan with rack.  This will take about 75 minutes to reach 145° F internal temperature.  About halfway through the cooking process, I rotate the cooking pan and spoon some of the pan juices back over the roast.  That will give it a beautiful bronze finish.  Remove from the oven and cut into ½” slices.  The Aroma-taste of pure maple joy with a smoky kick!

Bringing you great recipes for all types of food ingredients to grill, ember cook, hot smoke, and cold smoke.  We welcome your suggestions on foods you want to see smoked or charred so leave us a comment.  Don’t forget to subscribe for more great recipes, techniques, tips, and the science behind the fire, smoke, and flavor.

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.