GRILLED PEACHES- THE PERFECT SALAD ADDITION

Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!

If you’ve been a follower of our recipes and techniques for a while, then you’re aware of our preference to grill, smoke, coal cook, and ember fire in-season produce. Peaches are no exception!

I’ve got my two quarts of fresh peaches and a plan to grill these on the charcoal grill using charwood coals. Then I’ll use my luscious smoked peaches in a salad that features two additional seasonal ingredients – tomato and shallots.

Get your chimney starter of charwood or charcoal and meet me at the grill for this quick technique and recipe featuring peaches.

Grilled Peaches- Fire Up the Grill!

Whenever you use the charcoal grill, it’s always best to get it lit about 30 minutes ahead of cooking. I’m using a kettle-style grill made by Stôk that has a removable center grate for an assortment of inserts. I won’t be using any inserts for this cook as my peaches will stay in a disposable foil pan for easy cooking and removal.

Start by placing charcoal or charwood in a chimney starter. Place a Fire starter in the charcoal area of the grill and place the filled chimney starter over the starter. Lite the Fire starter and allow to remain in place until all the charwood has ignited and started to reduce to hot coals. While that’s burning, let’s prepare the peaches. Be sure you have a couple of wood chunks available to add to the coals when we are ready to grill. I like to use the single filet wood chunk size from SmokinLicious®.

Tasting Notes: there are differences in charcoal so be sure to use a natural charcoal or charwood product rather than briquets as briquets will produce more heat than you need.

Grilled Peaches- Perfect Peach Bites

With our charcoal grill going, it’s time to start on the peaches. There are a few ways to remove the skin from peaches including placing them in hot water for a few minutes then removing and placing in a bowl of ice water. The skins will just peel off. I’m an old school so I use a sharp paring knife and just remove the skin.

Once the skin is removed, it’s time to cut the peach into bite-size pieces. You can easily cut around the pit and cut those slices into pieces. Place all the pieces in a foil pan in an even layer.

Tasting Notes: Try to purchase peaches that have some firmness to them if you don’t plan to grill them right away. The peaches should have no bruising and have a slight give when touched. Too soft and those peaches won’t hold their shape when exposed to the grill’s heat.

 Grilled Peaches- Smoking Process

With the peaches prepared, time to take them to the grill. Pour the chimney of hot coals into the grill’s charcoal area and add the wood chunks. Add the pan of prepared peaches and placed the lid on the grill. Be sure the outtake vent on the lid is ½ way open. The intake vent at the charcoal area should be ¼ way open. Now allow smoking for 15 minutes prior to checking. Remember, we want to add smoke without reducing the peaches to a puree.

Tasting Notes: Since peaches contain 89% water, they take in the smoke vapor extremely well. Keep that in mind when you select both the charcoal and wood. Remember, oak based charcoal tends to burn hot and has a stronger undertone to fruit.

Grilled Peaches- Final Salad Prep- Addition for the perfect salad!

While the peaches are absorbing all that great smoke flavor, return to the kitchen and prepare the remaining ingredients for our salad.

You’ll need:

• 1 lb. tomatoes cut into 1/2’” pieces; or if using cherry or grape tomato, halved
• 3 tablespoons extra virgin olive oil, plus additional for final drizzle
• 2 tablespoons rice vinegar
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 shallot, sliced thin
• fresh mint leaves torn
• salt and pepper

I start by slicing my tomatoes in half, then add a teaspoon of salt to them while sitting in a colander so I can render some of the water.

While the tomatoes sit, I start slicing the shallot into thin strips. At this point, you’ll want to check the peaches. They should be close to or ready to remove from the grill. I like to place them in the refrigerator for about 10 minutes to cool them down for the salad. While that’s happening, let’s prepare the vinaigrette.

I prefer to mix all the vinaigrette ingredients in a measuring cup so I can easily pour it to the salad right before serving, to keep the tomato and peach from getting too soggy. Start with the extra virgin olive oil and add the rice vinegar. Next, the lemon zest, lemon juice, salt, and fresh pepper. Whisk it all together and set aside while you combine the salad ingredients.

Tasting Notes: you can substitute cider vinegar for the rice vinegar and any color of tomato will do though I lean toward the reds and purples to give a color contrast from the orange peach.

Smoked peaches go into the serving bowl first, following by the tomatoes, and shallots. Pour the vinaigrette over the salad within an hour of serving and top with the torn mint leaves. A perfect balance of sweet, tart, smoky, and refreshing. An easy method and recipe you can have in 60 minutes. I love peaches so try our grilled peaches for the perfect salad addition for your next dish to pass! You will tantalize the guest taste buds!

SmokinLicious products used in this blog:

Charwood

Wood Chunks- Single Filet

For more reading related to our recipes

Additional reading:

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

-GRILLED PEACHES FOR THE PERFECT SALAD

Dr. Smoke- Add some mint, onions, and tomatoes to Grilled Peaches for the perfect salad addition!

 

Outdoor kitchen location tips

Wonderful article on Outdoor kitchen location tips

Guest Blog – Brown Jordan Outdoor Kitchens

Outdoor Kitchen Location Tips

by Phil Zaleon

When you are going through the steps of installing an outdoor kitchen, you’ll quickly find that deciding where to set it up is one of the most difficult and impactful decisions of the process. Since you have multiple options, it can be hard to figure out exactly where to put it. We’ve come up with a list of things to consider to help you decide!

Be Conscious of Sun and Shade

Summer is prime time for outdoor kitchen use. So, when planning your outdoor kitchen, bank on warm temperatures and lots of sun, and take reactive measures. Placing your outdoor kitchen under existing shade, or planning to add new sources of shade will provide you and your guest’s comfort year-round.

Natural shade from trees and vines is best because they ventilate easily. As an added bonus vines and trees “transpire,” evaporate moisture to cool themselves, creating their own natural misting system.

There are plenty of man-made shade options as well, such as pergolas, or trellises. The growing popularity of transition rooms provides an even more permanent and durable option for your outdoor kitchen.

Leverage Your Natural Space

Do you have a pool or hot tub in your yard? A beautiful garden? When choosing where to add your outdoor kitchen, take note of any existing structures or features that you want to complement. Also be wary of design overlap. The last thing you want is for your outdoor kitchen covering to inadvertently shade your vegetable garden.

In addition, when planning the placement of your outdoor kitchen, it’s important to consider the relationship between the indoor and outdoor versions, and how they will be used together when cooking or entertaining. If you have a large outdoor space to work with, it may prove prudent to place your outdoor kitchen in closer proximity to your indoor kitchen to create a seamless transition between indoors and outdoors.

Consider the View

Another crucial element to consider when you’re placing your outdoor kitchen is your views and sight lines. You can have the most beautiful outdoor kitchen in the world, but when your guests sit down to eat at the table, if they’re facing a brick wall or the old shed in your backyard, that’s what they’re going to remember. So, be sure to consider the view when you’re trying to find the perfect location for your stainless steel outdoor kitchen.

Another key consideration is the location that will provide the most privacy from neighbors. Screening views with trees and shrubbery will provide privacy while also providing a noise buffer for your close neighbors.

Don’t Forget Utilities

When planning your outdoor kitchen layouts, keep in mind the best practical placement or installation of the necessary gas, water, and electrical supply. Note where your water, gas and electric lines are, and design your kitchen accordingly.

Furthermore, when placing your grill or smoker, think about the natural flow of wind – make sure that smoke from the grill will be carried away from dining and living areas. You should also think about making sure the kitchen area is located a safe distance from doors and entryways to keep foot traffic away from potential hazards.

Additionally, make sure to place all outdoor cooking appliances away from areas where children play or where people play sports. You’ll want to avoid basketballs or soccer balls bouncing over onto a hot grill.

Don’t Shy Away From the Roof

When one thinks “outdoor kitchen,” the tendency is to think of backyards – but that doesn’t have to always be the case. Especially if you have a small or nonexistent lawn space, building your stainless outdoor kitchen on the roof can prove a very viable design option.

If you are choosing this option though, pay special attention to restrictions and codes. They vary by municipality, so check with your town’s building department to find out rules about setbacks, fire safety, and what kind of permits you’ll need to file. We recommend working with a general contractor so you are up to code and all safety requirements are included.

Fit Your Needs

The right spot to place an outdoor kitchen will vary from homeowner to homeowner. You may like the idea of an outdoor cooking area just outside the back door of your house or a freestanding pavilion near your pool area.

At the end of the day, there’s no one “right” spot for your outdoor kitchen. But by using these outdoor kitchen location tips, you’ll ensure you make an excellent choice.

Are you ready to build your dream luxury outdoor kitchen?

 Call Brown Jordan Outdoor Kitchens on 203-871-3804 today to get started!

Related Reading:

-Electric Smoker Guy-HOW TO CHOOSE THE BEST ELECTRIC SMOKER

-Does Outdoor Kitchen Stainless Steel Rust

STUFFED TOMATO WOOD FIRED!

Posted by Donna Grant
Read other related stories:
indirect cooking , Side Dish , Tomato , Vegetables
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Our wood fired stuffed tomato filled with tuna salad and melted cheese is ‘over the top’ in taste!

Wood fired-stuffed tomato–With tomatoes readily available most any time of the year, I’ve got a great recipe for a stuffed tomato that is healthy on the body and waistline. But before stuffing these tomatoes, I’m going to introduce them to smoke on my gas grill equipped with wood chunks in cherry and maple, for an added depth of flavor that works so well with acidic tomato.

Get to the farmer’s market, grocery store or your own garden, and pick out some large tomatoes. Then meet me at the grill kitchen for this great recipe.

No Time at All Prep Then Grill for Stuffed Tomato

#smokerbox

For this recipe, you want to be sure you pick or purchase firm tomatoes so they can hold up to the heat when being wood fired. I’ve selected (6) tomatoes of about equal size to ensure that these will be ready at the same time.

Pre-heat your grill and include a smoker box of wood chunks – mine holds (3) double filet chunks sourced from SmokinLicious®– using a two-zone grilling set up. Place the smoker box on the side of the grill that is lit. While the grill is heating up and the chunks have a chance to start smoldering, return to the kitchen and cut the top off each tomato. Using the knife blade, scrap the membranes and seeds free. Then using a spoon, scoop out the inside of the tomato. I like to save the inside for adding to sauces or even a rice dish. Once all tomatoes are clean, place on a tray with equal spacing and add the tray to the unlit side of the grill. You should see the wood chunks smoking steadily at this point.

Tasting Notes: There is no rule regarding the type of wood you should use for the smoking. Just be sure it is only hardwood and not a completely dried out piece of wood or you’ll find it will burn up almost immediately. Remember, you want smoke not flames from the wood.

Bringing Health to Stuffed Tomato

With the tomatoes cleaned and de-seeded, they now will tenderize on the gas grill equipped with the smoker box of wood chunks. I prefer to use wood chunks in my smoker box to produce a more steady and longer duration of smoke vapor. While the tomatoes are grilling, I begin on the tuna pesto filling.

 

Taking three cans of all white albacore tuna, I drain these and place the tuna in a bowl. To that I add ¼ cup thawed peas, ¼ cup medium grated Swiss cheese, 1/3 cup pesto, and fresh ground pepper. Mix all this together until it just binds. If needed, add additional pesto. Now, we’re ready to stuff the tomatoes so back to the grill.

After the tomatoes show some curling in of the cut top and the inside begins to dry a bit, it’s time to remove the tomatoes from the grill and stuff them with our tuna pesto mixture. I like to mound these tomatoes high with filling and then add two thin slices of Swiss cheese to the tops. Back on the grill using the unlit side, grill lid down, to allow the cheese to melt fully. Now you’re ready to serve.

Today, mine our served up with a curry-ginger chicken drumstick. A simple recipe using a simple grilling technique that lets you enjoy the benefits of fresh tomato. Just think of all the other stuffing recipes you can use with these wood-fired tomato beauties!

Tasting Notes: I’ve used pesto in this recipe but you certainly can make a traditional tuna salad using mayonnaise, onions, pickle, etc. Essentially, whatever you like with your tuna. And of course, you can design other fillings other than tuna.

What’s your favorite stuffed tomato 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®.

SmokinLicious® products used in this recipe:

Wood Chunks- Double Filet

For more reading related to wood fired veggies like our stuffed tomato, check out these blogs:

For more reading related to wood fired veggies like our stuffed tomato, check out these blogs:

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-COAL FIRE CAULIFLOWER RICE WITH TOMATO

-SEASONAL SMOKEY BAKED APPLES WITH SWEET STUFFING

Dr. Smoke- “Sure, we wood fire a lot of foods but this one is special- a stuffed tomato with Tuna salad!”

 

CUTS OF MEAT THAT GRILL & SMOKE

 Posted by DonnaG
Read other related stories:
MEAT , Meat Science , Smoking Tips
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Chef Burt and Tom visit the butcher for weekend supply of large cuts of meat that grill & smoke well!

For many who have been spending additional time with family, new levels of communication and closeness have resulted, that simply put, want to be continued. Given that nicer weather also contributes to family time scheduling, I thought I would cover how you can maximize time to spend with family rather than be cooking inside. Or, worse yet, forfeiting money on takeout food purchases.

Time to cover the cuts of meats that are not only ideal for grilling and smoking but will produce enough meat to provide for more than one meal. I will also make my recommendations on hardwoods to use for optimal flavor balance.

Cuts of Meat that Grill & Smoke Well:

Beef

Chuck Roast: Cut from the beef shoulder just above the short rib, chuck roast becomes increasingly tender when roasted on the grill using a two-zone cooking method. You may know chuck roast as the cut of meat used when you want to do a one-pot-meal. This concept can easily be done on the grill or smoker as well, by placing the meat and favorite vegetables in the same cooking pan or on a sheet pan. By placing the food pan on the unlit side of the grill, you can treat this just like using an oven.

Rib-Eye Roast: Also known as prime rib roast, rib roast, and standing rib roast, this is one of the more tender cuts of beef and on the higher price end. This roast cut is situated under the front end of the backbone. Often the best means of cooking this meat is with seasoning and a bit of herb. Be sure to visit our previous article on wood-fired cooking prime rib for specific tips

Eye of Round Roast: This cut of beef is the typical one that grocery delis produce their roast beef from. This is an inexpensive cut from the rump and hind legs of the cow and is perfect for a slow grilling/smoking method.

Bottom Round Roast: Also known as Rump Roast, this too is an inexpensive cut that is ideal for slower cooking on the grill or smoker.

Brisket: Derived from the lower front of the cow, near the front legs, brisket is from a muscle that bears 60 percent of the animal’s weight making it ideal for low temperature cooking.

Beef Ribs: Do not confuse these ribs with the meaty quality of pork ribs, as there tends to not be quite as much. However, they are still delicious and worth grilling. I prefer to have the butcher cut the length of ribs I want when it comes to the short rib variety, as you don’t have to purchase small cuts.

Flank Steak: One of my favorites for marinating and then grilling two-zone method.

Hardwood Recommendations for Beef: A combination of hardwoods is best so selecting 2 or 3 from these tried and true hardwoods: Beech, Hickory, Red oak, Sugar Maple, White Oak, Cherry.

Pork

 Pork Loin Roast: Containing just a small amount of fat, the loin roast comes from the area between the shoulder and the start of the leg and usually are sold between 2-5 pounds. This is a perfect cut for the grill, though you may be told to cook it direct fire method, I still prefer to set up a two-zone cooking method.

Pork Shoulder/Butt: From the front of the pig behind the neck, shoulder/butt cuts are full of fat that work very well for long, lower temperature cooking. Generally, this cut is cooked on the grill or smoker using a temperature of about 225°F and takes 8-10 hours depending on the size, which range from 6-14 pounds.

Baby Back Ribs: A very tender rib cut that comes from the pork loin off the back of the pig. This is the most popular pork rib cut for the grill.

Spare Ribs: These ribs are cut from the belly of the pig. Most popular cut is St. Louis style.

Country Style Ribs: These ribs are derived from the end of the loin closest to the rump. The meat can dry out quick so marinating is highly recommended.

Picnic Ham: As the lower portion of the shoulder, it can be tough and fatty if not subjected to a slow, lower temperature cooking method. Do this right, with a simple rub then glazing the last hour or so, and you will have a result that is tender and juicy for many meals.

Hardwood Recommendations for Pork: Pork allows for greater variation in hardwood flavors. Using alone or combination, perfect woods include: Ash, Beech, Hickory, Sugar Maple, White Oak, and Cherry.

Chef Burt and Tom arrive home from the butcher just in time to meet Fed Ex delivering there wood from Smokinlicious® Culinary wood products.

Chicken and Turkey

 Breast: This portion of the chicken or turkey can easily become dry if cooked over direct fire. That is why I recommend you always cook on the cold side of the grill. If you prefer a char flavoring, you can move the pieces to the direct fire side for just a few minutes to finish them off, especially if you are glazing or saucing.

Leg Quarters and Drumsticks: As with the breast meat, although these pieces will stay tender and juicier over a direct fire, I still prefer to cook in the cold side of the grill. This ensures even cooking as the darker meat of poultry does take longer to cook then white.

Whole Chicken and Turkey: Although you certainly can cook these on a rotisserie, I prefer to spatchcock them which includes removal of the backbone and flatten the meat for more even cooking. You can find our method for spatchcocking chicken here:

Hardwood Recommendations for Poultry: I particularly lean toward using two or three hardwood combinations for poultry in order to balance the lighter meat flavor with wood. Here are some great combinations to consider: #1 ash, maple, cherry #2 hickory, maple, cherry #3 maple & cherry #4 white oak & cherry. Experiment and find your perfect balance.

As you see, two-zone cooking is the best method to ensure you don’t have to be tied to the grill for hours at a time and instead, can continue to do more with family. Larger cuts of meat will not only save you money but extend your animal protein supply for multi meals. Oh, and don’t forget, live fire cooked meats freeze well and the smoked component preserve them for even longer use dates.

What cut of meat is your favorite for the grill or smoker? Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods. That’s SmokinLicious!

SmokinLicious® Products:

Charwood

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®, Minuto® & Piccolo®

More Related reading on this subject about large cuts of meat that grill & smoke well over a long period. Use our guide on your next visit to the butcher shoppe.

Related readings:

-3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR

-WHY IS MY BARBECUE MEAT DRY??

-Great Sustainable Wines To Pair With Your Smoked Meat

Dr. Smoke- don’t be a slave to the grill by doing large cuts of meat that grill & smoke while you entertain or just do your chores around the house Then you have a wonderful meal!

 

CHEF WATERS’ GOAT CHEESE SALAD

 Posted by Donna Grant
Read other related stories:
Cheese , Gas Grill Techniques , indirect cooking , Salad
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The finished- WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD

listen to- A WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD

 

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Taking a page from Chef Alice Waters, we are making our version of the baked goat cheese salad by wood baking the goat cheese rounds on the grill using a two-zone cooking method and wood chunks for smoky flavor. Then making garlic crostini for the croutons on the charcoal grill to serve alongside this fabulous salad dish. A recipe that can be a salad course or an entrée on its own, we also give you an easy way to make this into an appetizer. Purchase 12 ounces of quality goat cheese in log form and let’s get grilling.

Chef Waters’ Goat Cheese Salad- Marinate to Start

This dish requires at least 8 hours of marinade time though I like to do mine overnight. It’s the marinade of oil and fresh herbs that give the goat cheese great flavor. Cut the goat cheese log into ½-inch rounds. In the bottom of a glass dish, sprinkle chopped fresh herbs of your choice; today I’m using oregano but most any fresh herb will do. Place the goat cheese rounds into the dish and pour over a ¼ cup of olive oil. Turn the cheese rounds over to coat both sides. Place fresh herb sprigs over the top of the rounds, cover with wrap and marinate in the refrigerator.

Tasting Notes: Other fresh herbs work great with this recipe but note that stronger herbs like thyme and rosemary likely don’t need the layers of chopped herbs at the bottom of the dish. Simply lay the fresh herb springs on top of the goat cheese rounds and marinate in the refrigerator.

Chef Waters’ Goat Cheese Salad- Grilling with Wood Chunks

Once the goat cheese has marinated, it’s time to coat it in a mixture of ½ cup plain breadcrumbs and two teaspoons dried herb of your choice. I’ll be using oregano but other good options include thyme, basil, marjoram, rosemary. Once coated on both sides, place the cheese rounds on a lightly greased shallow pan. I’m using mini sheet pans as they work well on the grill, even for a two-zone cooking method.

As this is a cheese dish it is important that a two-zone cooking method is used which means the cheese will be going on the unlit side of the grill. I’m using a smoker box with three hardwood chunks to provide the smoke flavor to the cheese, with the box placed on the hot side of the grill. Total time to cook will be about 20 minutes. You’ll know the cheese rounds are ready once browned and bubbly.

While the cheese is on the grill, prepare the vinaigrette by combining ¼ cup red wine vinegar, salt, and fresh ground pepper. Whisk in ½ cup of olive oil and set aside.

Chef Waters’ Goat Cheese Salad- Greens and Garlic Crostini

To go with the goat cheese rounds and salad vinaigrette, I’m making garlic crostini on the charcoal grill. Using ½-inch slices of a day-old baguette, brush both sides of each slice with melted butter. Place on a high heat tolerant sheet over hot coals only, no active flames. Allow the slices to brown and slightly char before turning over. Once browned on both sides, remove from the grill and brush with the cut side of a garlic clove. I cut these crostini slices in half at the diagonal to go with the salad.

Tasting Notes: An assortment of fresh greens can be used for the salad though I like to use a combination of bitters with more savory greens.

Chef Waters’ Goat Cheese Salad- Assembling to Enjoy

With all the components made its time to assemble our salad. Start by mixing the vinaigrette with the greens. I like to place the garlic crostini on the outside of the salad and the wood-baked cheese rounds in the center of the greens. This is best served while the cheese is warm. Here’s another suggestion: this can make for the perfect appetizer if you cut each round in half so they fit on a garlic crostini. For that recipe, prepare the same but place a few leaves of salad on the garlic crostini and top with a wood baked goat cheese half round. There you have it! A super easy salad or appetizer with that signature wood flavor that takes Chef Waters’ recipe to a new level.

SmokinLicious® products used in this recipe:

Wood Chunks: Double & Single Filet

Related recipes:

-FIRE ROASTED PEPPER MAKE THE PERFECT SALAD

-THE EASY METHOD TO COLD SMOKED CHEESE

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

-SMOKED CHEESE & BACON QUICHE FEATURING COLD SMOKED CHEESES

Dr. Smoke- try this-WOOD GRILLED VERSION OF CHEF WATERS’ GOAT CHEESE SALAD on your next party!

FROM FOREST TO SMOKE GENERATOR: TRACEABILITY PROTECTS YOUR INVESTMENT

 Posted by DrSmoke
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General Smoking Information , Smokinlicious Products , Wood Science
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Our traceability of forest fresh products to your smoke generator

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Our view of wood – it is not simply what produces vapor or being a smoke generator. It is THE ingredient that provides for colour, aroma, flavour and even texture to food.

Just like the other ingredients used in your operation, you need peace of mind knowing that if questions arise, you can produce the documentation to show where the wood came from and how it was handled.

Tracing from Mill to You- A Key Factor for Wood to Be a Smoke Generator

First, when you partner with SmokinLicious®, you’ll be using fresh forest hardwoods from Western New York and Northwestern Pennsylvania. Second, all our hardwoods arrive at our facility de-barked. Third, we only use pure heartwood for the log. This is considered the purest part of the tree and one that is resistant to decay, pests, and fungi.

Hardwood Growth Rings

We trace every piece of wood we manufacture and have information on:

• the harvest date
• what mill processed the raw wood
• our heat treatment date and data
  
• ship date

That is forest to oven.

Why is Traceability Important?

Without it, your operation could be interrupted.

Any time your company’s standards are reviewed, we have the data on the wood. That means, it’s at your fingertips. Plus, our commitment to a higher heat treatment level (75°C for a minimum of 75 minutes) ensures Thermal Death Time. Potentially dangerous organisms like fungi spore, mold spores and listeria can’t survive with our heat level!

75 degrees C for 75 minues

This extra step ensures potentially fatal bacterium cannot enter the food chain. Plus, research shows that E. coli and E. faecium can be eliminated or substantially reduced in risk through this higher heat treatment level.

Join Us!

It’s time to work with a friction log manufacturer that understands what part of the tree is the most stable and beneficial to your food process. We know what it takes to gain the perfect essence from the wood. Learn why SmokinLicious® is the perfect partner for your food process and explore the world of hardwood as an ingredient!

Products discussed in this Blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Smoker Logs

For more related reading on this topic, check out these articles

Forest Grown Hardwoods

Cooking Wood Purchasing- Are You Getting What You Paid For?

Why Forest Hardwoods Make a Difference

Dr. Smoke says, "Try Minuto® and Piccolo® chips for your smoke generator!"

 

SWORDFISH A LA PLANCHA

Posted by Donna Grant
Read other related stories:
Fish , Plancha cooking , Seafood
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Discover a great taste with wood chips by cooking Swordfish A LA Plancha!

SWORDFISH A LA PLANCHA

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Colder weather can often end your outdoor cooking but it doesn’t have to take away your desire for wood fired foods. I’m going to show you an easy method of keeping wood fired flavors going even in the coldest, snowiest weather by taking the indoor plancha to my stove top. I’ll prepare a tasty swordfish using wood chips for flavoring to the fish and finishing with a ginger-garlic butter sauce. Purchase some fresh swordfish and let’s bring authentic wood flavoring to this great cut of fish.

Swordfish A La Plancha- Preparing the Plancha

#plancha #minutowoodchips

I love my stove top plancha pan but you can easily use a standard griddle with a heat safe pot lid.

To start, get a supply of Minuto® wood chips and prepare your plancha or griddle by first placing a ¼ cup of chips in the center of the griddle, then placing the grilling racks on the surface. Turn a medium-high heat on and place the cover on the unit to allow it to reach temperature. We want a high temperature of about 375-400° F. Once the plancha is hot, you will smell the wood chips combusting and releasing aromatic flavor. That tells you it’s time to add the fish.

Swordfish A La Plancha- Cooking & Sauce Making

#sauces # fishsauces

Place the fish fillets on the grill racks of your plancha griddle. Cover and allow to cook and infuse with wood flavor for 4-5 minutes on one side.

With the fish on the plancha, you can start to prepare the butter sauce that will go on the finished fish. You’ll need:

• 3 tablespoons butter at room temperature
• 1-1/2 cloves garlic minced
• ¾ teaspoon grated fresh ginger
• ¼ teaspoon crushed red pepper
• lemon peel- ¾ teaspoon
• 1 teaspoon olive oil
• 1 tablespoon citrus balsamic vinegar

Place all these ingredients in a small saucepan and bring together over low heat.

After 4-5 minutes of cooking, turn the swordfish fillets and cooked for another 4 minutes. Then remove the fillets to a plate and clean out the combusted chips to a heat safe container. Place the hot plancha back on the heat but reduce it the heat to low and leave the grill racks off.

Put the fillets back on the hot surface of the plancha to sear the outside. It will only take a minute per each side. Once seared, remove to a serving plate and pour the hot butter sauce over the top. That’s it! Great wood-fired flavor done on the stove top with a hot plancha or griddle.

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

SmokinLicious® products used in this recipe:

Wood Chips- Minuto®

For more reading related on Swordfish Al A Plancha and other plancha cooking from Smokinlicious.

Related reading:

-HOT SEARED SCALLOPS!

-WOOD FIRED LOBSTER TAILS CHILI

-STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

Dr. Smoke- Swordfish Al A Plancha with wood chips adds a great smoky taste to this wonderful fish!

1. What great timing! Just today I was out purchasing fruitwood chips and hickory chips. (I already have mesquite chips and am an avid fan of tea smoking in a wok with tea, rice and brown sugar.
   
2.  I grew up learning how to smoke eels and everything else! Your post suits me to a tee although I don’t use swordfish very often(too expensive. here….Like crayfish tails and yabbies it tends to be exported to foreign markets in much the same way as orange ruffy and abalone in New Zealand.[Economists would cite the balance of trade agreements that exist regarding trade on the international markets]