March 2020


air collection for our products assure safety

Our investment in good air handling systems provide peace of mind for our customers during this COVID-19 outbreak that our products are packaged safely!

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You’re likely at the point where you’re starting to ask a few more questions about the handling of some items you purchase that previously may never have been given a second thought.  You also may be receiving frequent updates from suppliers apprising you of the steps they are taking to ensure no viral agents are being transferred with products they are handling.

This is the point where SmokinLicious® is different.  Handling and cleanliness of our products has been a priority from the start.  We worked to establish our procedures and improve on them as our business grew.

Currently, we have in place an air collection system that allows us to capture our sawdust and wood chip products utilizing clean air piping that provides for a dust-free product outcome, cleaner air for our employees to work in, and ease of moving the products from the collection bins to the finished packaging areas.  An added benefit, the product is not exposed to human handling.  Our employees handle the bins of finished product initially, then stage these for packaging as needed.

Our products are not stored as raw material on the ground or floors.  There are dedicated storage bins for each level of product that can easily be disinfected with natural, food-grade disinfectant methods as needed.

For SmokinLicious®, steps were already in place to maintain a healthy safe environment for our employees and products that make this recent pandemic concern easily managed by us.

It’s further piece of mind that we can continue to supply our pure, clean cooking woods for those that value the benefits of live fire cooking, whether on the grill, fire pit, smoker or fireplace.  Embrace the safety and ease of grilling at home once again with the incomparable flavor of wood.

Do you plan to grill and/or smoke more at home with the recent COVID-19 scare?  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 your SmokinLicious®!  Ensuring your safety and knowledge.

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 air collection and other grilling safety tips see our smoking & Grilling tips and technique see our directory on previous blogs!

More blogs you might enjoy:

 

-WOOD SAFETY AND OUR EFFORTS TO PROTECT YOU!

-10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking

-COOKING WITH WOOD YOU SHOULDN’T HAVE TO THINK ABOUT YOUR SAFETY

 

SmokinLicious® products:

SmokinLicious Minuto® wood chips

Wood Chips- Minuto®, Piccolo

Smokin’ Dust

Dr. Smoke-

Dr. Smoke- We are sure glad we made the investment in our air handling systems to collect our dust and chip products without many human hands involved.

image of wood safety and our 75-75 rule

Our 75 degree c for 75 minutes is for wood safety product to protect your health and the environment.

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Wood Safety

You’re likely giving thought to many more potential hosts for the COVID-19 in an effort to keep everyone important to you safe and healthy.  Without question, everything you touch has the potential to be a host for the virus that is spreading so rapidly around the world.  It is without question, a scary time.  What you likely don’t realize is SmokinLicious® has always been committed to protecting our customers from the transfer of potential contaminants.

Not Just Any Wood Supplier

In our previously published article titled, DEMYSTIFYING TERMS USED FOR SELLING SMOKING & GRILLING WOOD we attempted to explain what the varying words used to describe preparation to wood sold for grilling and smoking actually meant.  The important point to take from this article is that these various “labels” don’t relate to what can assure bacterium and viral agents don’t survive if they grab onto the wood to ride as a viral or bacteria host.  In the end, we are the only current supplier who not only sells hardwood only for the purpose of cooking, but utilizes a heat treatment process that is at a level to ensure no microbial or viral agent can latch on to the wood and infect the user.

Even though we use an intense heat level of 75°C/167°F, we developed a method to ensure the hardwood is not dried out to to where it would be classified as firewood, something we never want to be compared with.

Remember, we know some fungi spores are only killed at 60 °C/140 °F, mold spores at 56 °C/133 °F, and listeria at 74 °C/165.2 °F. Although there is no confirmed data on the heat level that COVID-19 dies, we do know that sunlight results in the viral agent only surviving a few hours, given the intensity of the ultraviolet rays.  This suggests that heat does play an important role in reducing the virus surviving.

The current regulations in place for wood just don’t make assurances to safety.  Our efforts reinforce that potentially fatal bacterium cannot enter our food chain.  You can handle our packaging and cook with our products knowing we’ve done our part to ensure no transfer of bacterium or infectious agent.

Can your local firewood or other wood supplier make the same claim?  SmokinLicious® – the brand that’s pure, clean, and safe for cooking.

Do you plan to grill and/or smoke more at home with the recent COVID-19 scare?  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:

Our hand split double filet smoker wood chunks

#woodchunks

Wood Chunks- Double or Single Filet

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 wood safety and other  smoking & Grilling tips and technique see our directory on previous blogs!

Other blog topics you might like:

-TO BARK OR NOT

-10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking

-COOKING WITH WOOD YOU SHOULDN’T HAVE TO THINK ABOUT YOUR SAFETY

-WHY MICROBIAL BACTERIA RISK IN YOUR SMOKEHOUSE IS WINNING

Dr. Smoke- follow our wood safety when BBQ ng

Dr. Smoke- We practice wood safety with our Heating process!

 

Steps to make Homemade smoked Bacon

Steps to make Homemade smoked Bacon

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Just about everyone I know loves bacon, even if it’s the store-bought type.  There are so many foods that have been designed around bacon including a chocolate chip cookie recipe featuring caramelized bacon pieces and a bacon ice cream! (which we’ll offer a recipe for soon).

One thing most bacon lovers don’t know is just how easy it is to make your own bacon at home, even the smoked type.  You’ll be amazed at how different the taste and texture are with bacon you make at home.  Just know, my technique will require you to cure the pork belly for a minimum of 7 days so be sure you have refrigerator room and time to wait.  I know – when it comes to bacon it’s sooooo hard!  But it will be worth the wait!

Quality Meat a Must for Homemade Smoked Bacon

Our fresh butchered pork belly  begining our homemade smoked Belly steps

#porkbelly

When making homemade bacon, you’ll need a slab of pork belly, which is a relatively inexpensive cut of pork.   Since this process is a time investment, consider purchasing a quality cut of belly which would be labeled “organic”.  This cut normally comes from heritage breeds like Kurobuta and Berkshire.  This investment will result in richer, meatier, and cleaner flavors to the finished product.

Although a full pork belly will weigh around 12 lbs., you only need about 3 lbs. to give you a sizeable quantity of bacon.  Also, some belly will come with the skin still intact while others will already have the skin removed.  Note, you will need to remove the skin before curing so you likely will want to ask the butcher to do this for you.  If you’re doing skin removal yourself,  simply separate the skin from the fat layer at one corner by inserting a knife point.  Grab hold of the skin and begin making horizontal cuts with the knife in short sections, pulling the skin back as you go.  Leave as much fat layer as you can.  Once removed, it’s time to rub and cure.

Rub and Cure to Flavor

Curing is preserving the meat.  This is done not only by the ingredients in our rub but also by the process of hot smoking which contains antimicrobial benefits.  Remember, when we are done with the smoking process, your bacon will be ready to eat as is, though you will be able to crisp it up if you want in a pan.

For my rub, I’ll be combining the following:

  • 1 cup of maple sugar, coconut sugar or regular sugar
  • ½ cup kosher salt
  • 1 tablespoon cracked black peppercorn
  • 2 teaspoons minced fresh thyme
  • ¾ teaspoon pink salt also known as Prague Powder #1
  • 1 crumbled bay leaf
  • 1 teaspoon ground coriander
Our seasoning mixture over the pork belly moving along for homemade smoked bacon

#briningporkbelly

Now cover every area of the pork belly with your rub.  Place the rubbed pork belly in either a 13×9 baking dish covered with plastic wrap or in a storage bag.  I prefer the jumbo size bags.  Just be sure to remove all the air from the bag before sealing.

Place the belly in the refrigerator.  Now starts the curing process.  As it cures, the meat releases liquid.  You’ll need to flip the meat every other day to ensure the cure is evenly distributed.  Begin checking after 7 days if the belly is fully cured.  You’ll know the pork belly is ready to be smoked when the meat feels firm to the touch but is still pliable.  Rinse the pork belly under cold water to remove any excess cure or the outcome will be too salty.  We are ready to smoke!

Make It Smoke!

Even if you don’t own a traditional smoker, you can still smoke the pork belly. Here’s the technique:

Charcoal Grill:

You will set up the charcoal grill using a two-zone cooking method.  Start by loading about 3 lbs. of briquets or hardwood charcoal on one side of the charcoal fuel area.   Place a water pan filled with water about 2-inches deep on the non-charcoal side. Then fill a chimney starter ½ full of briquets or hardwood charcoal.  Lite and allow to burn to hot coals, then pour the hot coals over the top of the unlit charcoal in your charcoal grill.  Add a couple of hardwood chunk pieces to the hot coals and allow to start smoking before you add the pork belly.  Once the chunks are smoking, place the cured pork belly on the unlit side of the grate fat side up.  Put the lid on and allow to smoke for about an hour without disturbing.  Keep in mind, your intake vent should be open ½ way as well as the outtake vent at ½.  A 3lb. pork belly will take about 1-1/2 to 2 hours to reach 150°F internal temperature.  By using both hot and cold charcoal, you should not need to replenish the coal bed, just may need to add another chunk or two of hardwood.

Our Pork Belly on the charcoal grill for our homemade smoked bacon

#charcoalgrilling

Gas Grill:

Place a smoker box of small wood chunks directly on your heat shield or on the grill grate.  Turn on only ½ the burners on your gas/LP grill and set to medium temperature setting.  Place a small pan of water on the warming grate to keep a moisture rich environment during the cooking process.  Allow the grill to reach 225°F and to have the wood chunks begin smoking.  Place the cured pork belly fat side up on the unlit side of the grill.  Allow the pork belly to cook until it reaches an internal temperature of 150°F.  Replenish the wood chunks in the smoker box as needed.

Traditional Smoker:

Set up your smoker as normal targeting a 225°F cooking temperature.  Be sure to include a water pan if your smoker doesn’t include one (a disposable foil pan works great).  Again, use 2-3 hardwood wood chunks for the flavor.  Place the pork belly fat side up and cook until the internal temperature reaches 150°F.

Ready to Eat!

Once the pork belly has reached 150°F internal temperature, it is ready to eat as it is fully cooked!  Remember, smoke has an antimicrobial quality which helps to make this consumable at this temperature level.  I recommend you allow the bacon to cool to room temperature on a wire rack set over a sheet pan.  Then wrap in plastic wrap and refrigerate for at least 4 hours.  This will set all those great flavors.

By slicing it paper thin, you can consume this cold and enjoy a more prominent smoke flavor.  However, you may pan fry this like traditional store-bought bacon or oven cook this on a rack over a foiled lined sheet pan for those who prefer a healthier, more rendered fat version.   This method also allows you to do a lot more bacon at one time then pan frying allows.  

Refrigerated homemade bacon will last 5-7 days while frozen will keep for several months.  Once you sample your own homemade smoked bacon, you’ll never purchase prepackaged again! 

Our finished homemade smoked bacon sliced

#smokedbacon

 

 

 

 

 

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

SmokinLicious® Products used in this recipe:

Our hand split double filet smoker wood chunks

#woodchunks

Wood Chunks- Double or Single Filet

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 beyond homemade smoked bacon see our smoking & Grilling tips and technique see our directory on previous blogs!

You also might like these blogs:

-MARINATING: THE MYTHS AND TRUTHS TO GUIDE YOU

-SO YOU WANT TO MAKE YOUR OWN DRY RUB

-SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS

-SMOKED CHEESE & BACON QUICHE FEATURING COLD SMOKED CHEESES

Dr. Smoke-

Dr. Smoke- Great fun to make Homemade Smoked Bacon!

The SmokinLicious® culinary crew's two-zone cooking method set up to smoke Fava Beans on the Gas grill with Wood chunks!

The SmokinLicious® culinary crew’s two-zone cooking method set up to smoke Fava Beans on the Gas grill with Wood chunks!

WHY TWO-ZONE COOKING METHOD LET’S YOU WALK AWAY FROM THE GRILL

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We all know that the key to easy and successful outdoor cooking is to control the temperature.  I also believe that outdoor cooking should not hold you hostage at the grill.  That’s why everyone should learn the two-zone cooking method for grilling.

Let’s cover what type of cooking you can do by this method, why it’s so successful, and how to set up the zones.

Why Two-Zone is Best

 smoker box and single filet wood chunks

 

Two-zone cooking can be done on any type of grill no matter the fuel source.  What is two-zone cooking?  Using the fuel source on only half the grill while the other half holds the food.  Although you may use the unlit side of the grill for most of the cooking, you have the benefit of finishing crispy skins of items or quick cooking thinner cuts of meats on the direct heat side.

Two-zone cooking is also called direct and indirect cooking.  The indirect side uses indirect convection heat to cook the food which means the heat generated by the lit side radiates into the material of the equipment and produces heat (convection heat) on the unlit side.  The direct side produces the heat within the unit and can be used when quick cooking is needed or when a food that has been cooked on the indirect side needs crisping, additional coloring, or some char.

Set Up a Two-Zone

setting up the smoker box on the grill

The primary reason you want to set up two-zone cooking is most of the grill cooking does not require direct heat.  When you consistently cook foods, especially meats, over direct heat, you easily can have dried, stiff, flavorless results.  This is due to the components of meat reacting at different temperatures that with direct cooking occur too fast to react.

I will tell you that you need a grilling area that is large enough to establish two zones.  I judge the space needed with a rectangular, disposable foil pan.  If the pan can fit on half the grill area without issue, then you have plenty of room for a two-zone setup.   When using a gas grill, this means lighting the burners on one half of the grill.  If you don’t have an even number of burners, then decide how many are to be turned on and how many left off.   With a charcoal grill, placing the hot coals on only half the charcoal area.  On an electric unit, if you can manipulate the heating element, isolate the element to one side of the unit.  The temperature that works ideally for two-zone cooking is 225°F.  Of course, I always add wood chunks to give a smoky flavor to the foods.  Remember, the hardwood goes on the direct side of the grill or lit burner or hot coals.

Chef Bert & Tom explaining the two zone cooking method

#chefbertandtom

Note that you can also use a water pan using two zones.  This can be placed on either side of the grill depending on when you need the direct heat side.  Keep in mind, when doing meats, it’s great to place a pan under the meat with vegetables (onions, potatoes, celery, peppers, etc.) and a small amount of liquid that can collect the meat renderings.  You can also place pans of beans to catch those drippings.  Anything is fair game.

For those times when you don’t want to add any additional foods, you can simply lay a thin foil pan under the grill grate of the indirect side or a sheet of foil.  That will collect any fat drippings.

Cook Anything!

Smoking Tomatoes on the gas grill with the two-zone cooking method

 

Since radiant heat is what you are cooking with when foods are placed on the indirect side, you can cook anything.  I love doing tarts and cakes via this method, especially during the hot months when you don’t want to lite your indoor oven.  In fact, those are the times that I cook an entire meal using a two-zone setup.

You can also cook multiple items using both direct and indirect heat.  A long cooking meat goes on the indirect side, is cooked to temperature and held there, while a side dish is cooked on direct heat.  Don’t forget, if the cookware you use is high heat tolerant, you can use cookware as well.  This is how I can make cakes, tarts, and bread on the grill.  You need to view this equipment like an oven as that is essentially what it is!

Use Like an Oven & Walk Away

 I’m going, to be honest.  Although it’s true that you can produce more moist foods using a two-zone method the real reason I love this method of cooking is I can walk away from the grill.  This is particularly true when using a gas grill which holds the temperature steady, which for me, is 250°F for long cook meats and regular baking temperatures for all my cookies, cakes, tarts, bread.  Remember, charcoal grills will still require you to refuel so the temperature can fluctuate more if you’re not careful.  Keeping an extra chimney starter of charcoal going will solve that issue.

What is a two zone fire?   You may ask…

 A two zone fire is also called two-zone cooking method can be used to grill or smoke any type of food on any grill (smoker, gas, charcoal, wood-fired or electric)!  Setting up a two-zone cooking method is very easy- have a hotter side on one half of the grill and a lower or no setting on the other half. A two zone fire gives the cook or chef “a stylized or finessed” way to grill without ruining great food flavors by over cooking.  It is especially the best way to cook meats and vegetables. Keep in mind that grills radiate and transfer heat, so it’s really not necessary to crank up every burner or heat source to a temp equivalent to the Sun!  It’s as simple as that!

As a final note, even though two-zone cooking allows you more time away from the grill, you still need a good digital thermometer to monitor the temperature of the food.  Invest in an easy read one and you’ll really enjoy this new way of grilling and smoking.

SmokinLicious products used in this blog:

Wood Chunks- Double & Single FiletVisit our store to buy products

More Related reading on this subject

More Related reading on #twozonecooking method and other food items to prepare

Additional reading:

-EASY GRILL ROASTED TOMATOES

-ODE TO THE GRILLED FAVA BEAN

-WOOD ROASTED ONIONS TO DIE FOR!

 

 

Dr. Smoke- The two-zone cooking method on the gas grill is a great time saver for the busy Chef trying to prepare other parts of the meal menu!

Dr. Smoke- The two-zone cooking method on the gas grill is a great time saver for the busy Chef trying to prepare other parts of the meal menu!