A Better Better…

For some time now in our household I have mentioned that we use the BBQ during the Spring and Summer like many would use their oven or microwave to heat up left overs. We enjoy the outdoors like most people and that unique flavor you get from the BBQ. Add to that the smoky goodness from the flavor of wood and we think you get something special. We have several planks and of course our Smoked Wraps that provide a wide range of flavor options as well as the cooking surface.

The Chef’s at 50 Campfires came up with Smoky Onion Bombs, a Smoked Succotash, and Beans & Bacon that were absolutely delicious. And that inspired me to try a few vegetable favorites and rather than baking or just grilling them I did them either in wraps or on one of our specialty plank surfaces. In every case I took a delightful recipe to a whole new level. And in some cases, with things like asparagus, I used different flavored Smoked Wraps with the same recipe to even add more possibilities to the mix. The same with our “mix & match” or blended planks. And these are so simple but they make such a difference.

Our QuickSmokes, which are unique to Kelly Craig, are ideal for this cooking approach. They are slightly thinner than most planks which is ideal for cooking vegetables as well as most seafood which cook quickly. Keeping the heat at 400 degrees and only cooking for say 10-15 minutes works best. I prefer a little crunch in my asparagus so we tend to stay near the 10-12 minute range but you be the judge. Like most any oven or BBQ there is a slight difference in how one cooks so take that into consideration when it comes to timing. But either way with these recipes you can’t go wrong.

Asparagus Parmesan – preheat your BBQ to 400 degrees, then after removing the stems, lay the asparagus out over the plank surface and brush the asparagus with olive oil. Then salt and pepper to taste then sprinkle with fresh grated parmesan cheese. Then place the plank over direct heat for a minute or two just till it starts to smolder then move to the indirect heat side and close the lid keeping the BBQ at 400 degrees for 10-12 minutes.

Asparagus with Balsamic Vinegar - preheat your BBQ to 400 degrees, then after removing the stems, lay the asparagus in a mesquite flavored wrap with the grain and brush the asparagus with olive oil & balsamic vinegar. Then salt and pepper to taste. Then tie the wrap with wet string and place the wrap over direct heat for about 1 minute till starting to smolder then move to the indirect heat side and close the lid keeping the BBQ at 400 degrees for 10-12 minutes.

Asparagus wrapped in Bacon - preheat your BBQ to 400 degrees, then after removing the stems, lay three to 4 asparagus and wrap the group in a strip of bacon then lay with the grain inside a hickory or apple flavored wrap with the grain brush with olive oil and sprinkle with salt and pepper to taste. Then tie the wrap with wet string and place the wrap over direct heat for about 1 minute till starting to smolder then move to the indirect heat side and close the lid keeping the BBQ at 400 degrees for 10-12 minutes.

In all cases you could substitute broccoli or green beans.