Chef Calle's finesse technique of Grilling & Smoking Shallots on the charcoal grill using Charwood for the smoky wood flavor

Chef Calle’s finesse technique of Grilling & Smoking Shallots on the charcoal grill using Charwood for the smoky wood flavor

Grilling & Smoking Shallots with a Finesse Technique

By:  Chef Calle, Resident Executive Chef

Image of Chef CalleListen to the audio of this blog

For all my BBQ cooking friends who have been under the assumption that grilling is only for protein food groups, (beef, pork, fish etc.) boy do I have a taste revelation that could transform you into a disciple of the vegetable sections at local farmers marketsChar Grilled and Smoked Shallots!

Using chimney starter to ignite charwoodGrilling Process

The process is fairly straightforward but doesn’t get the impression that this food item is something that you can flop on the grill grate and walk away from for an extended period of time.  Finesse is the cooking standard that must be applied to enjoy the maximum flavor result rendered from this sweet cousin of the onion family.

You can tell by my strong friendship with the folks at SmokinLicious® Gourmet Wood Products, that I’m a big advocate of grilling with a hardwood fire.  It allows for uniform cooking temperatures while simultaneously infuses food items with a natural wood smoke flavor.

So, as we begin, go about preparing your grill with only the best hardwood cooking wood and remember- never, ever start your fire with a chemically based liquid starting fluid.  Use a chimney starter!

While your grill preheats to a medium temperature, prepare the whole shallots by cutting off the tips and drizzling them with skins on using the high-quality EVOO and a touch of Kosher salt. You can even season with fresh thyme or sage and let marinate for a few minutes.

Shallot Technique

Grilled shallots are a great side dish or garnish to prepare alongside your protein or immediately after you have removed your meat to let it rest.

Charring shallots on grill grate

Place the shallots on the grate directly over the outer fringes of the embers, ideally between the smoking wood chips and outer ring of embers.  Do not place them directly over the center most concentration of the embers.  If you want a slightly stronger smoky flavor, cover.  If not, leave uncovered.

Here’s where the finesse part comes in- over the next 3-10 minutes, (depending on the heat and size of the shallots) watch over the shallots like a hawk watches over hatchlings in a nest.  Turn often, get a good char on all sides but, for Heaven’s sake – don’t allow them to ignite into a raging conflagration!  If this happens, you will lose much of the smoky sweetness and be left with a bitter tasting, burnt onion.  You can best determine a great finish when the outer skins are charred nicely while the centers have a soft, moist feel when gently squeezed with cooking tongs or fingers.

Remove from the grill, let them cool a bit.  Once cooled for 2-5 minutes lightly squeeze the charred outer skin and out will come the sweet and delicious interior.

After you experience the fabulous smoky flavor of your grilled shallots, I’m sure you’ll have a greater appreciation for all the food flavor benefits that can be had from your backyard grill!

Finished dish with tasty grilled shallots

Purchase Products:

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Related reading:

-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

-TOP 10 VEGETABLES TO HOT EMBER COOK

-Roasted/Toasted Onions over Embers

http://www.foodnetwork.com

 

Dr. Thank you, Chef Calle, for you finesse technique for grilling & Smoking Shallots on the charcoal grill

Dr. Thank you Chef Calle for your finesse technique for Grilling & Smoking Shallots on the charcoal grill

 

 

 

 

 

 

Our gorgeous filet of salmon is awaiting Chef Calle to turn it into Charwood Grilled Salmon on a kettle grill using a two-zone method along with Smokinlicious® wood chips!

Our gorgeous filet of salmon is awaiting Chef Calle to turn it into Charwood Grilled Salmon on a kettle grill using a two-zone method along with Smokinlicious® wood chips!

Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

By:  Chef Calle, Resident Executive Chef

Listen to the audio of this blog

 

 

 

Chef Calle here and thanks to SmokinLicious® Gourmet Wood Products, I’m going to offer an easy and palate-pleasing method to cook and lightly smoke fresh salmon fillets over a Charwood fire that features a small number of smoking chips.  With this approach, the smoking chips infuse a delicate smoky flavor to the salmon without overpowering its delicious fresh taste.

Today, I’m using a Stok® Tourist™ grill, clearly one of the best Charwood grilling and smoking units on the market.  If you don’t have a Stok®, just about any Charwood grill will work, if its heat chamber has room enough for both the Charwood and wood chips.

Salmon seasoned and awaiting the grill

Preparation

Preparation is key with salmon and setting up the cooking equipment.  So, first prepare the fresh salmon fillets by lightly seasoning with EVOO, salt, pepper and if you have it- fresh dill or fennel.  Let them sit and soak up all those great flavorful ingredients for about half an hour or until the salmon reaches room temperature.
Chef’s Tip:  Do not use salmon that is past its prime, thinking that the smoke will disguise the slightly off flavor of the fish.  Only use the best salmon available.

While the fish is marinating, begin preparations for the actual grilling by first firing up SmokinLicious® all natural Charwood using a hollowed chimney starter.  Never use charcoal lighter fluid!  Or Charwood, charcoal briquettes, pretreated with petroleum-based starting fluid.  In addition to ruining your salmon with a foul aftertaste, it’s safer not to consume the residue or remnants from petrochemical fire starter liquids.

After your embers have taken on a medium to high heat condition (grayish color), place them directly in the center of the grill’s heating chamber.  Put the grill grate on over the fired embers and clean it by using either a halved onion or lemon like you would use a sponge but, do it quickly and in short strokes to avoid getting fingers or hands burned.

Smoking the Salmon

Next, position small amounts of the smoking chips (a few large handfuls, I’m using SmokinLicious® Grande Sapore) around the outer fringes of the main concentration of burning Charwood.  This allows the wood chips to take on two roles- 1) indirectly contributing to the cooking process, and; 2) producing a burst of smoky vapor that flavors the fillets.

Salmon on a two zone grill absorbing all the great smoke flavor

A minute or two after you’ve positioned the smoking wood chips and reattached the grate, place the salmon fillets, skin side down on the grate, directly over the medium embers and cover.  Grill and smoke the salmon for about 4 to 6 minutes, uncover and gently turn the fillets over, cover and grill and smoke the skinless side for no longer than 2 to 4 minutes depending on the thickness of the fillets.

Chef’s Tip:  Be careful not to overcook.  You can gauge the finish of the fillets be being able to flake them with a fork.

When done, remove the skin by gently peeling away with a fork or just serve skin side down.  For a nice finishing touch, brush with a bit more, high-quality EVOO, season with freshly ground salt and pepper to taste.  Feel free to garnish with fresh dill, fennel edible flowers or lemon.  Hope you enjoyed Chef Calle’s recipe Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor!

Bon Appetit

final plating with all the decorations!

Purchase products:

Charwood

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Related reading:

-Charcoal Grilled Asparagus using Charwood

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-THE ULTIMATE WOOD-FIRED CLAMS CASINO

-SNAPPER GETS WRAPPED IN CORN HUSK & COAL FIRED

 

Awesome technique by Chef Calle- so you can do-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

A PERFECT MARRIAGE FOR J&R EQUIPMENT

One key factor that is often not considered when the decision is made to purchase commercial-grade equipment is the cooking wood product that the unit derives its flavor from. Don’t be fooled by the statement that “any wood will be fine”, as there IS a difference! In fact, only hardwood should be used as a cooking wood, never softwoods, but even some hardwoods are not ideal for wood-fired cooking and flavor. Some bark is toxic, other woods are too high in resin, and others don’t possess a balance of flavonoids to make them pleasant to the palate.

You take the time to research equipment before making that purchase, isn’t it time you give the same consideration to the cooking wood product you need?

Our video featured here highlights the study, testing, and care we take to ensure a perfect marriage of cooking wood to equipment. Get the full potential from your commercial equipment investment by using only hardwoods DESIGNED for cooking! Be informed, don’t hesitate to ask questions, and find the best source for the investment you’ve made and will continue to make. Remember, the success you pine for in your menu is directly dependent on the skills of both your kitchen staff AND equipment.

 

Dr. Smoke- we have wood products that a perfect for the J & R Equipment. All models include the Rotisserie Ovens

Dr. Smoke- we have wood products that a perfect for the J&R Equipment. All models include the Rotisserie Ovens

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Our coals showing their hot embers and ready for direct ember coal cooking!

Our coals showing their hot embers and ready for direct ember coal cooking!

THAT EMBER GLOW DIRECT EMBER COAL COOKING!

So what exactly is an ember and why is it suddenly gaining attention as a method of cooking?  Well, first, it’s most certainly not a new cooking concept.  Cooking over a fire and hot coals have been around for thousands of years.  Recently, some Chefs and well-known restaurants have taken to returning to this method of cooking because they know where great flavor can come from and they know how to manage the heat from hot coals.

An ember is a glowing, hot coal made of greatly heated wood, coal or other carbon-based material that remain after a fire.  The heat radiated from hot embers can be as hot as the fire which created them.  You can see this first hand, by placing new wood pieces on hot embers and watching a full fire develop.  An ember is usually formed when a fire has only partially burnt a piece of fuel and there is still usable chemical energy in that piece of fuel.  It continues to stay hot and does not lose its thermal energy quickly because combustion is still happening at a low level. The small yellow, orange, and red lights are often seen among the embers are actually combustions. There just is not enough combustion happening at one time to create a flame.   Once the embers are completely ‘burned through’, they are not carbon as is commonly believed (carbon burns, and is not normally left behind), but rather various other oxidized minerals like calcium and phosphorus. At that point, they are commonly called ashes.  But why cook on the embers versus over a live fire?  Because embers radiate a more constant form of heat, as opposed to an open fire which is constantly changing along with the heat it radiates (think water trapped within the wood and you’ll understand why there is heat fluctuation).

Ember cooking techniques include placing thickly skinned food items directly into the embers (i.e. garlic, onion, peppers, eggplant, steaks, etc.), placing a cast iron skillet into the embers that can hold any food items from vegetables, meats, poultry, fish – really anything.  The results produced from this method are super moist, super flavorful, and the aromas are exceptional.

Peppers being cooked over embers

Sweet Peppers over direct ember coals cooking

Dr. Smoke- You don't need a flashy grill, a simple fireplace with enough room, just like Asado, you can do your direct ember coal cooking

Dr. Smoke- You don’t need a flashy grill, a simple fireplace with enough room, just like Asado, you can do your direct ember coal cooking

Be sure to follow us on Instagram (Smokinhow-to-download-instagram-video_thumb800licious) and Twitter (@DrSmokeSmokin) as we highlight some of our ember cooking techniques, especially as we enter Farmers Market season!

 

 

 

 

 

 

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