Bagged boxed or canned foods can be cooked on any grill

Any grill, yes gas grill,bagged boxed or canned foods can be cooked!

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Bagged Boxed or Canned

If you have one or more grills at your home then likely, without even knowing it, you have prepped for emergency situations.  I’ve been encouraged to see while social distancing is in place, people are reaching out to their grills to cook family meals.  It is simply fabulous!

Don’t limit the use of this cooking equipment to the traditional items like animal proteins and thick-skinned vegetables like peppers, onions, and corn.  Embrace the concept that nearly anything can be cooked on the grill.

Bagged Food Items

Common bagged food items that are considered perfect for storing as emergency food rations include: rice, dried pasta, dried beans, oats, quinoa, trail mix, dried fruits, candy, snack foods like chips and cookies, cornmeal, granola, and more.

Any of these items can be used in food preparation on the grill as long as you have cookware that can tolerate the heat of the grill or even use disposable foil pans or aluminum foil that you can mold into your own cookware.

Starting with common items like rice, dried pasta and beans, and quinoa, these items can be cooked in water or broth using cookware placed directly on the grill grate.  Generally, direct heat works for these items, since you need to reach a boil and then simmer these items for a relatively long period before they are tender.  Trail mix, oats and dried fruits work great as breakfast items to cook with milk or milk substitutes, again using a saucepan directly on the grill.  Snack foods, candy, trail mix and more work well for making desserts on the grill.  Cookie crumbs work for making tart and pie shells, crushed chips for crusting animal proteins, and candy for those special treats that may just include some type of chocolate candy and prepared phyllo dough sheets, which I always keep available in my freezer for spur of the moment needs.

Boxed Food Items

Although some of the items listed above such as dried pasta, rice, and beans also come in box packaging, I want to address some of the other boxed foods that you may not think of cooking on the grill.  As life has become busier, many food manufacturing companies maximized the need for ready meals by providing meal prep in a box that just may need the addition of a protein or liquid to bring the meal alive.  Don’ forget to use the grill for these items.  For example, macaroni and cheese often comes in a box with the packaged ingredients that only require the addition of milk.  Here’s where you can take these items and step the up.  Cook the boxed item in a saucepan on the grill while also grilling some meat or poultry that can be added to the boxed item for more nutritional value.  Knorr® is another company that makes many main entrées in a packet or box that can easily be cooked and modified on the grill.   Other options to cook on the grill: Stove Top Stuffing, Chef Boyardee Pizza Maker, Near East rice blends, Hamburger Helper, Miracle Noodle packets, and more.

Canned Food Items

Without question, this is a large concentration of foods that are packaged in cans.  When you can cook these items on the grill with a bit of wood for added flavor, you’ll bring this from an ordinary food to something with greater flavor depth.  Dinty Moore stews, Chef Boyardee pasta and meat items, Hormel items like tamales and hash, Campbell’s soups, and even some upscale items like Duck Confit are available in cans and ready for the pot located on the grill.

Final Tips

We often have considered the grill as a “summer” or “good weather” item only to be used when we feel like it.  Turn your thinking around and start to view the grill as a true extension of the kitchen that should be used frequently.  If you’ve never considered owning a charcoal grill, bring one in as the ultimate prepper item.  You will no longer be dependent on propane or gas to operate it, just charcoal or other plant based combustible material.  That type of grill could truly save you in a pinch.  Or, consider doing a safe set up of an outdoor self-made grill, which just requires some fire-safe material like stone, brick, sand, or metal.  Use a grill grate you already have or high heat cookware to do the cooking by hot coals and fire.

I always recommend you keep an inventory of disposable foil pans around for outdoor cooking as well.  This is an easy method of cooking foods without breaking out a ton of pots and pans that will require cleaning.  Although I still like to clean some of my foil pans for re-use, know you always have the option to use and discard.  This is particularly helpful when utilities may be down.

If you’re quarantined, what type of foods are you cooking and how?  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:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

More related reading cooking Canned, boxed or bagged foods on a grill along with other tips and technique see our directory on previous blogs!

More related reading cooking  bagged boxed or canned foods on a grill along with other tips and technique see our directory on previous blogs!

Additional reading

-CUTS OF MEAT THAT GRILL & SMOKE WELL & PROVIDE MORE THAN ONE MEAL

-HOW TO KEEP FOOD INTERESTING, PRESERVED & SAFE DURING QUARANTINE

-Thermal Heating Process is Why You Shouldn’t Be Concerned About Receiving a SmokinLicious® Package

-THE SMOKER WATER PAN EXPLAINED!

 

Dr. Smoke-

Dr. Smoke-Bagged boxed or canned foods can be made interestingly flavorful on any grill

Our collage for makeing Spatchcock Smoked Turkey showing the breast bone removal

Spatchcock Smoked Turkey is perfect for even cooking! Moist and smokey what a delectable combination

Try this Spatchock Smoked Turkey Click To Tweet

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Smoked Spatchcock Turkey

Often when faced with cooking a whole turkey, you find the challenge of ensuring every part of the bird is cooked to temperature.  This can result in some extra work in ensuring that certain parts that cook faster don’t dry out or burn on the exterior.  Think the wings and drumsticks.  It’s a lot of work!

I’m going to introduce you to a method of cooking a turkey that will ensure every part cooks at the same rate and to the same doneness level without having to cover specific parts with foil.  Spatchcocking a whole turkey meets that goal and by doing the cooking process on the gas grill with hardwood, you get the added benefit of a smoke flavor and oven room for preparing other dishes.

Order up a whole turkey, preferably under 24 lbs., and let’s meet in the kitchen to prepare the bird for smoking.

Does Fresh Make a Difference?

Our Fresh Turkey out of the box ready for us to do Spatchcock Smoked Turkey

#freshturkey

 There is no question that I prefer a fresh turkey over frozen as the flavor is simply cleaner and the bird produces super moist meat compared to a frozen turkey.  We are fortunate to have within 10 miles of our location, a fresh turkey farm that harvests turkeys once a year, just a couple of days ahead of Thanksgiving.  My bird weighed in just under 22lbs. The organs and neck are removed from the cavity and the bird flipped breast side down to expose the backbone.  This is where we start our spatchcock process. Get sharp cutting shears ready as we prepare to remove the backbone of our turkey.

Tasting Notes: If fresh whole turkey is not available, you may substitute frozen whole turkey.  Just be sure it is completely defrosted and pat dried before starting this recipe.

Flatten and Rub for a Perfect Spatchcock Smoked Turkey

I won’t lie to you.  Removing the backbone of a fresh turkey can be a bit of work, but it is so worth it.  Start on one side of the backbone, insert sharp kitchen shears, and start to snip away.  You’ll draw the shears along the edge of the backbone, releasing the bone from the meat.  Done correctly, the spine will come out in one piece.

We have cut and completely removed the breast bone, which will allow us to press down and flatten the turkey

#spatchock

With the backbone removed it’s time for the final preparation to the turkey.  Flip the turkey back so the breast is facing up.  Time to break the breastbone so the turkey will lay flat on the cooking sheet pan.  This will take both hands and a lot of force.  Position your hands across the breast and push down with all your force until you hear the breast plate break.  Now the turkey should be able to lay flat on a sheet pan equipped with a rack for rendering all the juice and allowing even heat distribution around the entire bird.  The rack is key to use so heat distributes evenly.  The turkey is now ready for a rub with your favorite seasonings, herbs, and spices.

Using your hands to push down and flatten the Turkey on the cooking sheet allows for an even cook!

#spatchocking

I’m using a simple herb rub that includes fresh sage, oregano, thyme, crushed red pepper, black pepper, marjoram, basil and cumin.  I place my ground rub all over the skin of the bird and on the exposed meat side, reaching under the breast skin as well.  Now cover with plastic wrap and refrigerate overnight.  All this work can be done the night prior to grilling ensuring all that is left to do, is the simple two-zone cooking.  Remember, two-zone cooking  involves turning only half the burners on and placing a metal smoker box of wood chunks on the hot grate or directly on the heat shield of the hot burners.   Be sure you have the box and hardwood at the ready for this step.

With our prepared spatchcock turkey readied, the sheet pan is added to the grill on the no heat side and the lid is closed.  I leave this to cook on its own for about two hours before returning to rotate the pan, checking the smoker box of wood chunks I’m using on the lit side of the grill for the great smoke flavor.  Remember, the heat from the burners that are lit will radiate throughout the entire grill, grill-roasting the turkey while the heat stimulates the release of the smoke vapor from the wood.

We use our smoker box with Double Filet Wood chunks to add the smoke while doing a two zone cooking method!

#twozonecooking #woodchunks#smokerbox

Tasting Notes: If you prefer, you can cook the turkey directly on the grill grate.  Just be sure to place a water pan under the grate to collect all the juices.

Ready in No Time

My nearly 22 lb. fresh turkey takes about 3-3/4 hours to reach a 165°F internal temperature.  In total, I use about 8 double filet wood chunks for the entire process.  The best part, I can do other things while the turkey cooks, then rest it for about 20 minutes before carving.  Don’t forget about all the beautiful juice it produces in the pan as well.  Make gravy, use it as au jus, or save it for producing stock.  Spatchcock fresh turkey – the easiest method of no-fuss grilling and smoking of a turkey!

What’s your favorite spatchcock turkey 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®.

Nice golden brown color to the bird, just cut into it for the best moist meat!

#spatchcocksmokedturkey

 

 

 

 

 

 

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SmokinLicious® Products used in this technique:

Our hand split double filet smoker wood chunks

#woodchunks

Wood Chunks- Double Filet

More related reading on Spatchcock Smoked Turkey and other Sptachcocking itmes see our smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on Spatchcock Smoked Turkey and other Sptachcocking itmes see our smoking & Grilling tips and technique see our directory on previous blogs!

More blog topics you might enjoy:

-SPATCHCOCK CHICKEN IS THE WAY TO MOISTURE & HARDWOOD FOR FLAVOR

-SMOKE A TURKEY- LEARN HOW

-THE NOT-SO-SMOKEY SMOKED TURKEY

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

Dr. Smoke- Great moist smokey meat from our Spatchcock Smoked Turkey- awesome way to cook the "bird"

Dr. Smoke- Great moist smokey meat from our Spatchcock Smoked Turkey- awesome way to cook the “bird”

Our Grill drawing for breaking out on your staycation

The Grill is the focal point of your Staycation this year!

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The Grill

The reports are in and all point to one common theory: people are likely to cancel previous plans to vacation away, especially those considering foreign travel, and instead opt for a staycation.

What does this mean for the economy?  Of course, there will be negatives with this decision not to travel but one potential positive is the soar in potential grill sales as people begin to ponder ways to keep home cooking interesting.

The Many Grilling Options

Likely the first assessment for most considering a staycation is what do we do for food.  People often have dining out plans built into their weekly schedule but due to concerns with visiting populated locations like a restaurant, food truck, or even street vendor, these locales will likely be one of the first voluntary bans.  That means, cooking at home just moved to the front of the line.  Cooking on the stove top or in the oven are certainly options, but given you want to keep your body from getting bored you’ll likely want to branch out to the outdoors and start grilling, especially if the weather makes that enticing.

Here’s where the lesson needs to be learned.  Don’t just settle for cooking direct heat method like you do with hamburgers, hot dogs and sausages.  Learn how to grill with indirect heat and you’ll be in great position to put a variety of foods including vegetables, animal proteins, and even fruits and nuts on the grill.

The starting point, however, is to assess your current outdoor cooking equipment and decide the following:

► Is the equipment in good working order to be used frequently?

► Are there any components of the grill that need replacing?  For example, the grill grates, heat shields, ignitors, wheels on a portable unit, charcoal pan, water pan, etc.

► Is the current equipment of adequate size to feed your family all at once?

► Is the equipment easy to operate meaning it won’t burdened you with constant supervision?

► Does the equipment have an option for a dedicated fuel set up like LP gas conversion to natural gas which will allow you full use without having to worry about filling LP tanks?

► If you want to up the flavor of your grill foods, can you easily add wood to the unit?

If you’re in the market for a new grilling unit, assess the frequency of its use and what you want to be able to cook on it before making the purchase.  The more frequent use the higher quality the materials that make up the grill need to be, to keep the grill functional for a very long time.

In the end, you not only will have piece of mind in knowing you can feed your family great tasting foods, but you’ll likely have a great opportunity to bond in a great outdoor environment.

Do you plan to take a staycation?  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 breaking out the grill on this years staycation and  for more smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on breaking out the grill on this years staycation and  for more smoking & Grilling tips and technique see our directory on previous blogs!

Related reading:

 

-HOW TO KEEP FOOD INTERESTING, PRESERVED & SAFE DURING QUARANTINE

-Thermal Heating Process is Why You Shouldn’t Be Concerned About Receiving a SmokinLicious® Package

-OUR AIR HANDLING PROCESSES PAY OFF IN THE BATTLE WITH COVID-19

Dr. Smoke-

Dr. Smoke- don’t let your staycation this year affect your meals.  Break out the Grill for great tasting meals

Try our technique on Smokey Sweet Potatoes for a great addition to your BBQ!

Try our technique on Smokey Sweet Potatoes for a great addition to your BBQ!

Try Smokey Sweet Potatoes for your BBQ Click To Tweet

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We introduced you to smoked potatoes some time ago giving you an easy method of smoking cubed potatoes .  Now, we look at sweet potato, a very popular root vegetable that does particularly well on the grill.  This time, we’ll smoke the potatoes whole to allow for versatility for recipes.

Get 5 or 6 sweet potatoes selected, preferably of equal size, and let’s get to the grill!

Choose Your Equipment

I’m going to use two pieces of equipment today to demonstrate how easily it is to work with what you own to add a smoke component

For my gas grill, I’ll be using a smoker box equipped with 3-4 wood chunks in double filet size.  For the charcoal grill, I’m incorporating both lump charcoal and briquet for the fuel and adding double filet wood chunks for flavor.  My charcoal grill is a traditional kettle grill.  Both these units are set up for two-zone cooking which means the fuel is on one side – in the case of the gas grill, burners are lit on one side only, for the charcoal grill, charcoal is banked to one side of the grill, using both lit and unlit coals to sustain the heat level.  All cooking will be done on the side that does not have any direct heat.

Our Smokinlicious wood chunks on the coals providing great smokey flavor for these smokey Sweet Potatoes

#woodchunks

With a target cooking temperature of 325-350°F, these sweet potatoes will cook up and get smoky in no time!

Tasting Notes: Preparation of the sweet potatoes prior to smoking is simple.  Wash the potatoes well, pat dry, and then trim off the two ends.  Using a knife, pierce the ends one time and the sides several times to provide injection areas for the smoke vapor.  This will ensure an even smoke flavor.

No Work Grilling & Smoking Smokey Sweet Potatoes

Once the grill of your choice is set up, it’s just a matter of placing the whole potatoes on the grill grate, indirect side, and allowing them to tenderize.  This will take about 75 minutes total.  There is no need to do any rotation of the potatoes; just allow to infuse with flavor. 

Our double filet wood chunks in the smoker box on the gas grill providing the flavor for our smokey sweet potatoes

#twozonecooking

If you’ve followed our recommendation for the charcoal grill – placing unlit charcoal/briquets on the direct side of the grill, lighting a chimney starter of charcoal, and pouring over the unlit coals when glowing hot, then adding the wood chunks – you’ll have plenty of fuel for the entire cook time.

Once tender, remove from the grill and set aside to use in your favorite sweet potato recipe.  I’ll be making a smoked sweet potato and chipotle soup with mine, which we will post the recipe soon.

One important point is to know that the boldness of the smoke will be much greater from a charcoal grill than a gas/LP unit.  You can see the difference on the skin of the potatoes that I’ve grilled today.  Nevertheless, grilled and smoked sweet potatoes are full of sweet, smoky flavor you’ll want to enjoy all year long.

What’s your favorite sweet potato 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:

Foto de nuestros trozos de madera especial usó en filete flanco enrollado

#woodchunks

Wood Chunks- Double Filet

More related reading on smokey sweet potatoes- see our smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on smokey sweet potatoes- see our smoking & Grilling tips and technique see our directory on previous blogs!

Other blog topics like this one:

-INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER.

-SMOKED CHEESY POTATOES- WHAT A WONDERFUL TWIST

Dr. Smoke- Smokey Sweet Potatoes are just Yummy!

Dr. Smoke- Smokey Sweet Potatoes are just Yummy!

Our preparation of smoked herbs, from picking, smoking and grinding to make smoked herb dust. Adding great flavor to dishes.

Our preparation of smoked herbs, from picking, smoking and grinding to make smoked herb dust. Adding great flavor to dishes.

SMOKED HERBS FLAVORS WITH SMOKED HERB DUST

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Don’t make the mistake of thinking fresh herbs are to be used in dishes as, well, fresh only.  Although you may have dried your fresh herb harvest before, we are bringing another alternative to you, smoked herbs.

We hot smoke the fresh herbs on the grill then turn them into a dust for use in all types of dishes.  The smoking process will bring a depth of flavor that you’ve likely never experienced before.  Go to the herb garden and pick your favorite varieties and let’s get making smoked herb dust!

 Smoke Vapor Infusion

Fresh herbs on the grill using a grilling cage

One thing about this smoked herb technique is you can do the smoke infusion by a variety of equipment methods.

For those with a gas grill, add wood chunks either directly to the heat shields on one side of the grill or add wood chunks to a metal smoker box that can be placed on the heat shields or the grill grate.  For charcoal grill owners, light your charcoal and allow to reduce to hot coals only.  Add a piece or two of hardwood chunks or a handful of hardwood chips to the hot coals.  If possible, push the hot coals to one side of the grill.  For both grill types, you want to use a two-zone cooking method so the herbs don’t catch fire.

For those that don’t own grilling equipment or who simply don’t want to bother lighting up the grill, you can use a handheld food smoker.  Simply place micro wood chips in the bowl of the unit, place the herbs in a storage bag with the tubing of the smoker unit, cinch the end of the bag around the tubing, and light the chips.  I like to leave the smoke in the bag for maximum smoke vapor infusion.

I used both my gas grill and charcoal grill for the smoke process by placing my herbs in a vegetable basket and grilling with the herbs on the unlit side of the grill.    Within the first 5 minutes, you’ll see how the herbs lose moisture and begin the drying stage.

Tasting Notes: I find the handheld food smoker will produce the boldest smoke flavor to the herbs.  The intensity of flavor rated from lightest to boldest based on equipment would be a gas grill, electric smoker, pellet smoker, charcoal grill, handheld food smoker. 

Grinding Process

smoked herbs in the food processor for reduction into smoked herbs dust

Once the herbs have charred and dried, it’s time to remove them from the grill and bring them to the food processor.  I have a mini processor that only has two settings: chop and grind.  I prefer to use this appliance to bring the smoked herbs to dust level but a spice grinder works just as well.

First, remove all the herb leaves from the stems and place a small quantity in the food processor bowl. You can remove the leaves by placing the entire herb sprig in a colander and pressing the leaves through to parchment paper.  Secure the lid and grind until you get as fine a dust as the appliance will allow.  Both the appliance and the herb will determine how fine the herb dust will get.  As you will see, basil dust becomes finer than oregano.  This technique will work for just about any herb you can grow or locate at the market.  Store the herb dust in glass or metal jars for up to a year.

Tasting Notes: Smoked herbs are much stronger in flavor than the standard dried herb.  Adjust the amount used in recipes as needed.  It is often best to start with less, taste, and then add more as needed.

So Many Uses

finished herb bottles of smoked Basil and Smoked oregano

Experimentation is key when it comes to #herbdust.  Most often, herbs will be applied to meats and poultry, perhaps rice and pasta dishes, but there are so many more foods that are good pairings for herb dust.  Let’s take parsley as an example.  Commonly used with fish and beef, parsley is a great pairing for sweet items as well.  This includes banana and cream.  It’s important that you look beyond the traditional side dishes and entrees and explore the sweet side of what herbs can offer.  By doing so, you’re sure to find endless combinations that will tickle your palate and give you more pleasing menu experiences.

The Culinary Crew wants you to know …

… that the two-zone method is certainly a practice that you will want to master and prioritize in your wood cooking toolkit, especially when grilling and smoking delicate fresh consumables like herbs.  Not only will two-zone cooking avoid those acrid tastes associated with flare ups, it will infuse your food items with a nice balance of wood smoke flavoring.

SmokinLicious® products used in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto & Piccolo

More Related reading on smoked herbs and other great grillable flavoring ideas

More Related reading on smoked #herbs and other great grillable flavoring idea

Additional reading:

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

-STOVE TOP SMOKED CHIVES

-PAN COOK ZUCCHINI ON THE GRILL WITH WOOD FLAVOR

Dr. Smoke- Our process to prepare the smoked herbs is easily done on our gas grill with our double or single filet wood chunks!

Dr. Smoke- Our process to prepare the smoked herbs is easily done on our gas grill with our double or single filet wood chunks!