Smoking vs Grilling

   

Let's get philosophical for a moment (don't worry, there's not going to be a test!) Steven Raichlen, who wrote the new cookbook Project Smoke, came by Tonia's Kitchen to talk about the difference between grilling and smoking.  Steven told Tonia that all barbecue is smoked, but not all smoked foods are barbecued.  He says the differences are small, but they are there. Case in point, grilling is essentially cooking directly over a fire, while barbecuing is cooking next to the fire.  Consider the pork belly. Steven says you can grill the pork belly and make a nice sandwich. Or, you can take the same cut of pork, cure and smoke it with the end result being bacon. It's amazing what cooking can do! Steven says you can follow him @stevenracihlen or visit barbecuebible.com and sign up for his Up In Smoke Newsletter!

Grilling Cauliflower

    

Is there really such a thing as grilled cauliflower? When it's in the skilled hands of Grillmaster Jamie Purviance, you bet! Jamie, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to help ring in the summer grilling season, and talk about a delicious side. His cauliflower has a slight east Asian flavor with a Tandoori Crust. He told Tonia that's made up of yogurt and spices. It's interesting, because the Cauliflower takes on the look of a cake, thanks to the golden color it gets from roasting on the grill. 

Tandoori Crust

1/3 cup chopped yellow onion (½ small onion)

3 garlic cloves

2 tablespoons fresh lemon juice

¾ cup plain whole milk or low fat Greek yogurt

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground ginger

2 teaspoons ground turmeric

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 head cauliflower, about 1 ¾ pounds Canola oil Herb Chutney

1 cup packed fresh cilantro leaves and tender stems

1 cup packed fresh mint leaves

½ small yellow onion, cut into chunks

1 tablespoon fresh lemon juice

1 small green chile pepper, such as serrano, seeded

1 tablespoon peeled, finely grated fresh ginger (

½ by 2 inch piece)

2 garlic cloves, smashed

1 teaspoon kosher salt

1 cup plain whole milk or low fat Greek yogurt

1.

Prepare the grill for indirect cooking over medium heat (350° to 400°F). In a food processor combine the onion and garlic and pulse until finely chopped. Add the lemon juice, yogurt, and all the spices and puree until fairly smooth, stopping to scrape down the bowl as needed

2.

Turn the cauliflower stem side up. Insert a small, sharp knife about ½ inch away from the stem and cut around the stem on a diagonal to remove it in one piece. Trim away any remaining leaves and discard them with the stem.

3.

Lightly oil a 10 inch cast iron skillet large enough to hold the cauliflower. Place the cauliflower, stemmed side down, in the skillet. Slather the yogurt mixture all over the cauliflower (some will run into the pan bottom, which is fine).

4.

Drain the wood chips, scatter over the coals or add to the smoker box of a gas grill, and close the lid. When smoke appears, grill the cauliflower in the skillet over indirect medium heat, with the lid closed, until a knife slides easily into the center and the crust is nicely golden brown, 50 to 70 minutes.

5.

If the cauliflower is browning too deeply, tent it with aluminum foil. Using a wide metal spatula, transfer the cauliflower to a platter, leaving behind any scorched sauce in the pan (it will taste bitter).

6.

While the cauliflower is cooking, make the chutney. In a food processor combine all the

ingredients except the yogurt and pulse until very finely chopped, stopping to scrape down the bowl sides as needed. Add the yogurt and puree until fairly smooth. To serve, cut the cauliflower into wedges. Serve warm with the chutney.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

A Different Way to Do Yams

  

Try your yams smoked! Chef Tanya Holland, who recently named California Chef of the Year, came by Tonia's Kitchen to talk about her delicious ideas of smoked yams. Tanya owns Brown Sugar Kitchen in Oakland, California and told Tonia she begins by steam roasting the yams with water, then smoking them over wood chips for about 15-20 minutes. She says while the yams have a natural sweetness, the smoke adds a different depth of flavor and really makes them pop. Tanya says serve them with Brown Sugar Butter for a unique taste treat!

4 pounds orange-fleshed sweet potatoes (often labeled "yams")

 3 cups mesquite chips, soaked in water at least 30 minutes

 1/4 cup virgin coconut butter*

 3 to 4 tbsp. maple syrup

 1/4 to 1/2 tsp. cayenne

 About 3/4 tsp. kosher salt

Preheat oven to 400°. Peel yams, then slice crosswise 1 in. thick. Sprinkle wood chips in a large roasting pan. Set a baking rack over chips. Pour in 1/4 in. water. Put yams on rack, cover with foil, and roast until a knife slides in easily, 1 hour.

Mash yams. Stir in remaining ingredients and a little hot water if they seem stiff.

Smoked Condiments

  

One dressing in particular...mayonnaise.  Steven Raichlen, who wrote the new cookbook, Project Smoke, told Tonia's Kitchen that his smoked mayo is magnificent on a BLT! Raichlen says he uses a handheld smoker, called The Smoking Gun...loads it with a particular mix of wood and fires it at a bowl of mayonnaise that's under another bowl of ice.  It's a delicious way to enjoy mayonnaise, and one you've probably not thought of before. It's not the only condiment, as Project Smoke has recipes on smoking butter sour cream and other foods you may not thought about as smoke suitable.  Try them!

What's The Difference Between Smoking and Grilling

  

Let's get philosophical for a moment (don't worry, there's not going to be a test!) Steven Raichlen, who wrote the new cookbook Project Smoke, came by Tonia's Kitchen to talk about the difference between grilling and smoking.  Steven told Tonia that all barbecue is smoked, but not all smoked foods are barbecued.  He says the differences are small, but they are there. Case in point, grilling is essentially cooking directly over a fire, while barbecuing is cooking next to the fire.  Consider the pork belly. Steven says you can grill the pork belly and make a nice sandwich. Or, you can take the same cut of pork, cure and smoke it with the end result being bacon. It's amazing what cooking can do!