Intro to Grilling Papers (cooking wraps)

 

Cedar grilling papers (cooking wraps) infuse a subtle smoky flavor while keeping food moist and tender. They can be used on the grill, in the oven, in a frying pan, over an open flame campsite, or wrapped in foil thrown on the coals.  Anyway you do it, you get that wonderful smoky flavor.

 

The Smoked Cedar Wraps come in up to 25 different flavors.  And each is bold and robust and pliable enough to use right out of the box.  This proprietary process was developed by Kelly Craig and is ideal for just about any cooking situation.

 

Always have a meat thermometer handy any time you are cooking meat, fish or poultry.  Fish should be at 145 degrees, beef and pork at 165 degrees as well as poultry (dark meat should be at 180 degrees)

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Carmelized Banana Wraps (Smoked wraps – any flavor)

 

4 Kelly Craig Smoked Cedar Wraps
4 bananas
Brown sugar
slivered almonds
Butter, melted

 

Moisten the wraps with only a light mist spray on each side (do not soak them) then get your string nice and moist. Brush bananas with melted butter and place on wrap. Sprinkle with brown sugar and almonds. Secure with string. Heat grill to 400 degrees and place on foil just outside of direct heat for 15-20 minutes. Serve with ice cream.

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Cedar Wrapped Halibut (Smoked wraps – any flavor)

 

Preheat grill to 400 degrees

Lightly spray both sides of wrap with water or apple juice

 

Marinade:

1/4 c olives
2 cloves chopped garlic
2 T chopped basil
2 T Dijon Mustard
4 6-oz halibut fillets cut to 1" wide

2 T lemon juice
2 T balsamic vinegar
2 oz light Feta Cheese
3 T light olive oil
6-8  Kelly Craig Smoked Cedar Wraps

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Preparation:

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Combine ingredients aside from halibut and wraps in a small bowl. Season with salt and pepper. Set aside.

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Place each filet strip in center of wrap with grain and top with marinade. Close wrap and tie with string. Place wraps on grill just outside of direct heat and cook for 10-12 minutes with lid closed.  When done, remove and serve.

 

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Wrap Scallops (Smoked wraps – any flavor)

 

6-8 Kelly Craig Cherry Smoked Cedar wraps
5 tsp extra virgin olive oil
3/4 cup green onion chopped
4 cloves of garlic
1 lb. large sea scallops
1 1/2 T white wine
3/4 cup fresh parsley
1/2 tsp kosher salt
1/2 tsp pepper

 

Moisten the wraps with only a light mist spray on each side (do not soak them) then get your string nice and moist. Mix all ingredients, except scallops, in food processor. Arrange scallops on wrap with grain and cover each with equal amount of sauce. Heat grill to 400 degrees. Place wraps on foil just outside of direct heat and cook for 10-12 minutes or until slightly firm.

 

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Beef Tenderloin Wraps (Smoked wraps – any flavor)

 

6-8 Kelly Craig Hickory Smoked Cedar Wraps
4-1"thick tenderloin fillets (cut to 1" width)

 

Dry Rub: (mix together)
1 T garlic
1 T onion powder
1 T seasoning pepper
2 T ground cumin
2 T chili powder
1/2 tsp paprika
1/2 tsp kosher salt

Olive oil

 

Take steak directly from refrigerator and rub with olive oil then rub with seasoning on both sides. Moisten the wraps with only a light mist spray on each side (do not soak them) then get your string nice and moist. Sear steaks for about 1 minute each on direct grill on both sides. Place steak on wrap with grain and secure with string. Place wraps on grill at 400 degrees and close lid till meat is at 165 degrees (about 12 minutes).  Then remove and serve.

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Smoked Cedar Wrap Salmon with Basil and Olive Vinaigrette...

 

Vinaigrette:

1/4 c chopped olives

1 small clove garlic, minced

1 T minced shallots

2 T fresh chopped basil

1 tsp Dijon mustard

1 T of olive oil

 

1 filet of salmon cut to 1" by 6.5"

4-6 Kelly Craig Mesquite Smoked Cedar Wraps

 

Preheat grill to 400 degrees.  Mix first 6 ingredients together in a small bowl and set aside.  Take filet of salmon and cut 1” wide pieces 6 ½” long.  First rub each salmon strip with olive oil then generously rub each with the herb mix and place with grain in center of wrap and cover and tie string.  Place on grill directly over medium heat and close lid.  Turn after about 3 minutes.  Total cooking time will be 6-8 minutes.  Salmon should be pink at 145 degrees in the center.

 

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Bell Pepper, Onion and Mushroom Wraps (Smoked wraps – any flavor)

 

1 ea (green, yellow, red and orange bell pepper (remove seeds and cut to 1" pieces)
1 sweet onion (cut into 1" pieces)
1 lb of mushrooms, halved
1 cup Italian or Caesar dressing

6-8 Kelly Craig Smoked Cedar Wraps

 

Moisten the wraps with only a light mist spray on each side (do not soak them) then get your string nice and moist. Put peppers, onions, mushrooms, and dressing in plastic zip lock bag. Marinate for 1-2 hours - Place vegetables on wraps. Secure with enclosed string. Place on foil just outside of direct heat on the grill for 20-25 minutes or until desired crispness.

 

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Mesquite Smoked Cedar Wrap Shrimp

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Ingredients:

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1 pound of peeled and cleaned shrimp

1/4 tsp of sea salt

1/4 tsp of ground black pepper

3 minced cloves of garlic

1/4 tsp dried basil

1/4 tsp dried thyme

1 lime

1 small orange not peeled

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4 green onions

4 zucchini slices

4 rosemary sprigs

6-8 Kelly Craig Mesquite Smoked Cedar wraps

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Directions:

 

Spray each side of the cooking wraps with a mist spray.  Soak the string.  Combine first 7 ingredients, mixing thoroughly.  Then let mixture stand for about 12-15 minutes.  Cut several round orange slices and place two down on each smoked wrap.  Then, put 4 to 5 shrimps on top.  Then add a piece of green onion, zucchini and rosemary and tie both ends of the wrap. 

 

Heat grill to 400 degrees.  Place wraps over direct medium heat for approx. 12-14 minute with lid closed till shrimp are pink.  Remove from grill and rest for 1 minute then serve.

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