Fancy Charcoal Grilling and Smoking Recipes

CHARCOAL

The Old Days: Years ago, charcoal was prepared by placing pieces of wood piled on end in rows in a shape like a cone. This pile was then covered with dirt or moist ashes with holes left in the top for a chimney and at the bottom for air to enter. The wood was then allowed to burn very slowly. When completely burned, the holes were then covered and the pile of wood was allowed to cool. This method was not as effective as is today and only yielded about 20% pure charcoal.

Charcoal consists primarily of amorphous carbon and ash. This carbon consists of tiny, irregularly arranged particles of graphite, which is almost pure carbon. It also has some other impurities consisting of sulfur and hydrogen compounds. It is partially burned or charred wood thus the name charcoal.

Charcoal consists of carbon full of porous, or many tiny holes, which assist in complete and thorough burning of the substance.

Charcoal consists of wood which has been heated to high temperatures in ovens while restricting the available amount of air. If oxygen was available, the wood would naturally burn up and that would be the end of this story. But, such is not the case.

When the wood is heated, the wood chemically decomposes and releases gases and tars which are saved as by-products. The resulting product is charcoal which is almost a pure form of carbon. The charcoal when burned releases an even hot flame, no smoke and burns almost completely. The only residue is a little ash. No smoke. It takes approximately 4 pounds of wood to make a little more than 1 pound of charcoal.

So far, I have been talking about pure charcoal. Some of the more popular "charcoal" manufactures do not use exclusively charcoal. They blend their charcoal with by-products (which we will refer to as "extenders") thus extending the amount of appeared charcoal. You can tell the difference quite easily. Most briquettes consist of extenders. After the fire has been burned, take a look at the ashes. If there is a heaviness when cleaning out the ashes, then you are probably removing clay and other particles called extenders. If on the other hand, the ashes are light and almost want to float away when disturbed, then you have been burning true charcoal.

CHIPS (WOOD)

Unless you have a forest next to your house, there will be inherent expenses incurred in obtaining your cooking wood. If you had all the wood you needed, the ideal method of cooking with even and consistent temperatures would be to have a second fire located next to your smoke-cooker. This fire would be your source for coals. You would burn the actual wood in this second fire and, when needed, take a shovel, scoop up the required hot coals and add them to the grill or smoker. This method would all but eliminate flare ups and out of control fires while at the same time, insure even cooking temperatures.

Since this is not possible in most cases, many folks have resorted to using smaller pieces of wood to add the flavor without necessarily focusing on creating the heat. For example many use small wood chips, soak them in water and place them on the fire. As the water evaporates and the wood begins to burn slowly, the smoke flavoring from the burning wood flavors the meat.

There are many different sizes of wood chips, but for the sake of convenience, we will be discussing the three basic sizes:

Large - really too large to be called "chips"; rough cut and about the size of a softball
Medium - again rough cut and about the size of a rubber stamp
Small - Shavings really, larger than sawdust.

The large size, in addition to creating smoke, is large enough to also create heat. We would not necessarily soak these in water before using. Instead, simply place one on the fire as needed to keep the source of heat active. You must, however, have a sufficient source of heat already established before using these wood "chips".

Of the three, the medium chips are the most common and area usually available at the grocery store in the charcoal section. They are not really large enough to be a source of heat, however are sufficient to create the necessary smoke to flavor the meat. We suggest soaking these pieces of wood for 2 to 4 hours prior to use. After you have created the heat source in the grill or smoker, place a handful of these wood chips on the coals. They will hiss and simmer and as they slowly begin to dry and smolder, will create the needed smoke. Some folks will wrap the chips in heavy duty aluminum foil and puncture holes in the foil. After which they will place this bundle on the fire. The chips will also smolder and create the smoke needed.

Finally, the small chips are best used for making smoke in the gas grills. These chips are placed in a smoker box and the box is then placed over the gas burners. The smoker box is a cast iron box with a removable lid. The lid has several slits in the top to allow the smoke to escape. The wood chips smolder inside the box and you then have your smoke! The box could, I guess be used in wood grills and smoker, but the thing is somewhat heavy and would have a tendency to settle into the coals. It would then be difficult to add more wood/coals to the fire without having to take out the box first.

As you have seen, there are direct uses for each and as such, will deliver different and unique grilling and smoke-cooking opportunities. Good luck and most importantly, don't hurry and be sure to have fun!

GRILLED SHRIMP CHIMICHURRI

Serves 6

2 To 10 cloves garlic, peeled And coarsely chopped

1 Red jalapeno pepper, stemmed Seeded and coarsely chopped

1/4 cup Fresh oregano leaves

1 cup Fresh parsley leaves

1/4 cup Red-wine or sherry vinegar

1/2 cup Olive oil

1/2 Tsp. Kosher Salt

1 1/2 LB Jumbo Shrimp in the shell

Prepare the garlic. Traditionally this is a garlicky sauce, but the amount of garlic you use is up to you. Combine the garlic and jalapeno in a food processor and mince finely. Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately; or pour into a jar, cover and refrigerate until ready to use. Just remember to let it warm to room temperature before serving)

Remove about 1/3 cup of the sauce to use as a baste for the shrimp. Butterfly the shrimp along the back and remove the vein. Place the shrimp, shell side down, on a well-oiled grill, 4 to 6 inches from the source of heat. Baste and flip then baste again. Cook about 3 to 4 minutes per side, or until the shrimp are pink and cooked through. Serve with the remaining sauce on the side.

The sauce can also be used with beef, chicken or pork.

FIRE ROASTED PEPPERS, EGGPLANTS AND ZUCCHINI

Serves 6

1 Red Pepper

1 Yellow Pepper

1 Eggplant

1-2 Zucchini

½ cup Virgin Olive Oil

1-5 cloves Garlic, sliced

Salt and Pepper to taste

Wash and dry vegetables. Partially peel eggplant, in strips, and then slice ½ inch thick lengthwise. Slice the zucchini ½ inch as well. Place all the vegetables over a wood or charcoal fire that has begun to die down. Turn all the vegetables until slightly charred on all sides. Open the peppers and remove the seeds, then cut in large wedges. Place all the vegetables on a serving platter and dress with the oil, garlic, salt and pepper. Serve at room temperature.

SMOKED RED SNAPPER OREGANATA

Serves 4-6

1 Whole Red Snapper 3-5 lbs., gutted and scaled

½ cup fresh Oregano packed

1 Lemon

¼ cup Olive Oil

Kosher Salt and Pepper to taste

Trim the sharp top fin with a kitchen shears then make 3 –4 shallow slits in each side of the fish.

Season the fish with salt and pepper inside and out. Tear the Oregano with your fingers and rub some into the slits in the fish then place the remainder on the inside of the fish. Cut the lemon in half and squeeze the juice all over the fish, place the lemon halves inside the fish. Brush both sides of the fish with oil.

Add some soaked wood chips to the coals 1 minute before placing the fish in a well-oiled fish grill and place over the moderate smoking fire. Close the lid and cook about 8 minutes per side. Place the cooked fish on a serving platter and dress with the remaining oil. Serve with lemon wedges

Grilled Angel Food Cake with Banana Rum Salsa

Serves 4

4 slices Angel Food Cake, 1 ½ - 2 inches thick

1 recipe Banana Rum Salsa

1 recipe Whipped Cream

Clean the grill well with a brush and wipe with a lightly oiled towel. Grill each piece of cake over medium coals until toasted and well marked on both sides. This will take under a minute per side. Set each piece on a plate and top with the salsa and whipped cream.

Banana Rum Salsa

Serves 4

1 cup slightly under ripe Banana, diced

1 Tbsp. Lemon Juice

2 Tbsp. Sugar, superfine

2 tsp. Mint. diced fine

3-4 Tbsp. Dark Rum

Combine the ingredients and refrigerate for 1 hour.

Whipped Cream

Makes 4 cups

2 Cups Heavy cream

4 Tbsp. Sugar, superfine

1 1/2 Tbsp. Vanilla Extract

Whip the cream with the sugar and vanilla. Keep very cold for serving.

Download and Print Fancy Grilling Recipes

 

Comments

[Adele Wiseman]

Sorry i have no knowledge about this topics.

http://www.props-n-frocks.co.uk/