December 2019


Showing how to infuse cherry wood smoke into brussels sprouts using an iron skillet on the gas grill is simple and easy and adds a smoky touch

Infusing cherry wood smoke into Brussels sprouts using the gas grill is simple and easy and adds a very flavorful touch to this hearty vegetable.

INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

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A favorite of the cabbage family, Brussels sprouts came to the United States via French immigration in the 18th century.    They are dominantly grown in California and available June thru January making them a Fall and holiday menu favorite.  SmokinLicious® will take the flavors up a notch and add wood smoke into Brussels sprouts for two upcoming recipes.  We’ll do this on the gas grill fit with wild cherry wood chunks to bring subtle smokiness to the finish sprouts.  First purchase 3 lbs. of Brussels sprouts and get two cherry single filet chunks, and you’re ready to fire up the grill and get smoking.

The Easy Grill Method for Infusing Wood Smoke into Brussels Sprouts

Bringing the flavor of wood smoke into Brussels sprouts is so easy.  To start, gather about 3 lbs. of Brussels sprouts, some cooking oil, butter, and a heavy-duty skillet. I prefer a nut oil like walnut or almond. For a skillet I’ll be using cast iron.  I’ve trimmed the ends on about half the sprouts and for the other half, I’ve trimmed the ends and cut them in half.  That’s it!  Fire up the grill and get ready for a quick method of adding great wood-fired flavor.

It only takes a couple of pieces of wood chunk to bring fabulous flavor to the grill.  I set up a cast iron pan on one side and place two cherry wood chunks on the heat shields of the far burner.  Let the pan heat up for about 5 minutes then pour in a couple of tablespoons of oil and heat.  Right before I add the Brussels sprouts, I add a couple of tablespoons of butter.  In go the whole Brussels sprouts and the lid comes down.  Leave untouched for about 5 minutes before turning.

Flavor Finish

As I have two recipes in mind I’m cooking two batches of Brussels sprouts: one batch whole and one batch halved.  After leaving for 5 minutes, I stir them to ensure that all surfaces are infused with wood flavor.  I maintain a temperature of 350-375° F which will make this a quick cooking method.  The first 5 minutes, the lid is down but once stirred, you can finish the cooking with lid up.  Remember, cast iron will retain heat, so you can turn the heat off and let sit for about 5 minutes.

The cooking time for this recipe is approximately 20 minutesAfter stirring a couple of times, both the whole and halved Brussels sprouts are ready in about 20 minutes time.  I simply remove them from the heat and bring them in to be added to my favorite recipes.

I have two recipes I’ll be working on: Smoky Brussels Sprout Gratin and Tortellini with Lemon and Smoked Brussels Sprouts.  These truly are the most flavorful Brussels sprouts! For those of you thinking about a holiday meal with them, well, the grill will give you that extra oven room you need.  Take advantage of the long harvest season and try these mini cabbages on your grill.  Check in for our recipes soon so we can get you started on how to use your prized sprouts.

Bringing you new methods of infusing wood fired flavor into seasonal items.  Be sure to subscribe and follow us to gain great tips, techniques, recipes and the science behind the fire.

The Culinary Crew wants you to know…

 Chef Bert and Tom discuss how to infuse wood smoke into brussels sprouts.

#chefbertandtom

… that the direct infusion of hardwood-fired smoke to foods, like Brussels Sprouts, is considered a flavor ingredient, much in the same way that spices, minerals and sauces enhance taste.  When fired, the components of smoke vapor carry the hardwood’s distinctive flavor profile directly into meats, seafood, fruits or vegetables with pleasing results to the palate.

SmokinLicious Products used in this recipe- wood smoke into brussels sprouts:

Our Single Filet is hand split to the proper size for larger equipment infusing wonderful wood smoke into brussels sprouts.

#singlefilet #woodchunks

Wood Chunks- Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WOOD GRILLING AVOCADO

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK BOX?

 

 

Dr Smoke- "Soften the taste of your Brussels sprouts by adding smoke flavoring from your gas grill using Smokinlicious® cherry wood chunks."

Dr Smoke- “Soften the taste of your Brussels sprouts by adding smoke flavoring from your gas grill using Smokinlicious® cherry wood chunks.”

The foil pan is the handiest and, we believe, the indispensable part in all the stages necessary for cooking, functionality and sanitary purposes.

The foil pan is the handiest and, we believe, the indispensable part in all the stages necessary for cooking, functionality and sanitary purposes.

THE INDISPENSABLE FOIL PAN

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Many people have their favorite tool when it comes to outdoor cooking.  It might be a wireless thermometer, specific grill grate, awesome fire safe gloves, or the go-to chimney starter.   For me, it’s likely the least expensive item you can think of – the disposable foil pan.  I’m going to list for you my top 6 uses for a simple and inexpensive foil pan.

#1 Best Drip/Water Pan

This is likely the primary way I use a standard rectangular, ¼ sheet size disposable pan.  I let this pan act as both a drip pan to collect juices from say pork shoulder, brisket, or lamb as well as to act as a water pan to produce a convection environment.  First, I love to load my pan with vegetables like rough cut onion, whole garlic, celery, carrot, fresh herbs, etc.  I also like to use different liquids based on what I’m cooking.  For fish and seafood, I like juices and wines.  For meats beer, ciders or full-bodied wines.  I rarely ever do simple water in my water pan.

We used a foil pan to smoke beef shanks

We used a foil pan to smoke beef shanks

#2 Charcoal Keeper

There are times when you need to ensure that your charcoal is positioned ideally for specific foods to keep the heat distribution ideal and the cooker’s walls from radiating too much heat in a certain direction.  One of the easiest ways to ensure that the heat radiates in the correct direction is to use a disposal foil pan.  Once your charcoal is ready to be dumped from a chimney starter, dump it directly into a foil pan.  This allows you to set an indirect method of cooking on a charcoal unit with greater ease.  It also will keep the walls of the kettle grill from radiating too much heat to the center of the grill for the grilling of more fragile items like pizza, breads, and cakes.  No more burnt centers, just even cooking.

#3 Warmer

Anything made with aluminum will be a great radiator and retainer of heat.  That’s why I love to use disposable foil pans as warming units.  When paired with a foil insulated blanket, you can maintain all types of proteins for up to 2 hours perfectly.  Plus, if any liquids should leak, they will be capture in that pan.

#4 Gift Giving Essential

Using a foil pan allows you to easily smoke chopped vegetables

Using a foil pan allows you to easily smoke chopped vegetables

Whenever I make a substantial amount of something say pulled pork or smoked potato, I love to be able to pass along some of my efforts to family and friends.  I love how these disposable pans can go from my hands, to someone’s refrigerator then to their oven or grill without needing to do a thing.  These pans will not change the flavor of the food and can easily have liquid added to them without concern.

#5 Eliminate Cleaning Creosote

If you’ve ever used any glass, silicone, or enamel items on your smoker, you’ve probably had to deal with 2 issues: baked on creosote which is usually a brown-black tar like substance and embedded smoke flavor in your silicone, something you cannot remove.  Aluminum does not absorb flavors and any visible discolorations are simply thrown away with the pan.  You don’t have to worry about clean up in any way.

#6 A Beach Grill

By purchasing a good quality stainless steel grill grate, just a small one, you can turn a foil pan into a beach grill.  I call this a beach grill as the easiest set up is with sand already present on a beach but you can certainly purchase and bring to another location, a small bag of sand.  Bring along or collect some rocks to act as a containment or barrier for the hot coals and fire.  Mark an area around the pan using the rocks.  Add charcoal to the pan and lite or pour hot coals directly into the pan from a chimney starter.  Once the embers are hot, place a grill grate over the pan and you’re ready to grill with this disposable unit.  The best part – all the ash will collect in the foil pan for easy disposal.  Oh, and don’t forget to use the hot coals after for something great for the next day.  Lay some peppers, hot or sweet, onions, even baked potatoes and your setting up for another meal.

These are just some of the great ways disposable aluminum foil pans can be used for outdoor wood fired cooking to keep things organized, simple, and still flavorful.

Providing you with great tips like this one, as well recipes, techniques, and the science behind the fire for all things wood fired.  Be sure to subscribe and follow us so you don’t miss a thing.

The Culinary Crew wants you to know …

… that you don’t have to “mortgage the farm” to enjoy all the great benefits of grilling and smoking food.  As our blog demonstrates, quite a lot of the fun. satisfaction and enjoyment from grilling and smoking food can be derived from being your very own ‘culinary inventor.’ Just as Thomas Edison, one of America’s greatest dabblers, showed us- a great deal can be achieved from tinkering, testing and experimenting.  Go ahead, develop your very own signature items and approaches to outdoor cooking methods but always be careful and safe!

SmokinLicious products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Additional reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

-SMOKING FOODS IN FOIL: PROS & CONS

 

 

Dr Smoke- "I wouldn't cook without having foil pans available in the prep, cooking, and serving stages."

Dr Smoke- “I wouldn’t cook without having foil pans available in the prep, cooking, and serving stages.”

Guest Blog- Kylee Harris on Coffee Smoked Foods!
Guest Blog- Kylee Harris on Coffee Smoked Foods!

Kylee Harris on Coffee Smoked Foods– At one point, all foods had an element of smoke; everything was cooked over an open fire before gas and electric stoves came about. It’s thought that the smell and imparted taste of smoke is programmed into mankind as a result, which is why smoked foods are popular all over the globe. Meat, seafood, and even smoky desserts like fruit pies, are still flavored with a variety of wood smoke. Recently, professional and home cooks alike have begun to wonder about the hidden potential of another thing close to their hearts: coffee. Smoking food with a combination of wood and coffee beans could be the next big taste revolution.

Coffee Varieties for Smoking Foods

Just as there is a variety of options when it comes to smoking food with wood, there are a few choices in coffee as well. For flavor profile, darker and richer bean varieties pair best with red meat, while more mild varieties are better sampled with poultry and seafood. There’s also the question of regular or decaffeinated types of coffee. No, smoking with coffee won’t caffeinate your food (though wouldn’t that be interesting), but there can be a difference in flavor here as well. Regular has a higher level of acidity and thus bitterness, while decaf is less so. Rule of thumb: if you like the bitter tang of a certain coffee, then you will probably like the flavors it lends to smoked food.

Beans, Grounds, and Pellets

Of course, flavor is one thing- this is open to individual tastes- but what about what works best for the actual smoking process? Ground coffee is great as a marinade or rub for meat, but it burns up too quickly to be very useful for smoking. Coffee beans are better for the process, as they can burn more slowly. A combination of wood chips with coffee beans (a 3:1 ratio) is a good balance, allowing the coffee beans to add their subtle flavors without becoming too smoky and overpowering. There’s also the option of coffee pellets, which are coffee grounds and saw dust pressed into compact pellets used as a fuel for both cooking and heating. These are said to have a much more subtle flavor when used for cooking and work particularly well, according to fans, for flavoring smoked corned beef.

Pre-Roasted Versus Green Coffee Beans

While both grounds and pellets have their place, most people prefer smoking food with whole coffee beans, which then poses the question: raw and green, or already roasted? The answer really depends on personal preference, once again. Green coffee beans will give off much more smoke, which can be a good thing if that’s the flavor you’d like to try. Pre roasted, on the other hand, will smoke less, but may need to be soaked in water first in order to be able to smolder for a longer time to produce a sustained smoking processes. 

As you can see, there are quite a few choices you can make to customize your coffee-smoked food experience. Experimenting with flavors and methods is what really makes cooking the art form that it so clearly is. The options are plentiful, and the vision (or taste, as it is) is all up to you.

More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!
More related reading on our smoking & Grilling tips and technique see our directory on previous blogs!

Other blogs you might enjoy:

Great Sustainable Wines To Pair With Your Smoked Meat

How To Maintain A Safe Kitchen Environment

Himalayan Salt Blocks: Benefits, Uses, and Tips

Dr. Smoke-
Dr. Smoke- Kylee Harrris discusses Coffee Smoked Foods