Specifications

A
A
S
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P
P
A
A
R
R
A
A
G
G
U
U
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Grilling, more than any other cooking method, makes asparagus taste sweet and spring like. But, the
slender stalks present a problem, for they tend to fall through the gaps in the grate. The Japanese have
come up with an ingenious solution: they skewer the stalks crosswise with a toothpick or bamboo
skewer, making then easy to turn with tongs, and you don’t lose a single stalk to the fire.
Makes 4 – 6 servings
1 Pound Garden Fresh Asparagus
2 Tablespoons Asian Dark Sesame Oil
1 Tablespoon Soy Sauce
1 Clove Garlic
2 Tablespoons Sesame Seeds
Salt and Pepper
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE
Combine sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush on asparagus after
they have been made into rafts.
With one hand hold the asparagus stalk at its base. Bend the stalk over with your other hand,
the asparagus will break where the woody part ends and the tender part begins. Discard the base of
the asparagus stalk.
Place 4 or 5 asparagus stalks next to one another. Skewer the asparagus crosswise in two
places, just below the tips and 1 ½ inches from the bottom, with toothpicks or slender bamboo skewers.
You will end up with something that looks like a raft.
Grill the asparagus directly on the cast iron grills for 3 to 5 minutes per side. Brush on sauce
after each turning. The asparagus rafts are easy to turn with tongs.
ALSO GOOD FOR – Asparagus isn’t the vegetable you can cook in a raft. Any long slender vegetable,
from okra to sugar snap peas to green beans or scallions, can be skewered in this manner and grilled
T
T
I
I
P
P Leave a little bit of space between the asparagus stalks when you make the
raft. This allows them to cook evenly on all sides.
M
M
U
U
S
S
H
H
R
R
O
O
O
O
M
M
S
S
Mushrooms readily absorb flavourful marinades, not to mention the scent of the fire and
wood smoke.
Makes 4 – 6 servings
1 Pound Fresh Mushrooms
Virgin Olive Oil
Salt and Pepper
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE
Wash and trim the stems off the shiitakes, cutting then at the base of the caps.
Skewer the mushrooms, taking care not to break the caps. Brush the tops of the caps with oil.
Grill the mushrooms kabobs, oil side down, on the grate for 3 to 5 minutes. Brush the second
side with oil before turning and grilling for 3 to 5 minutes more.
HINT – Try to use a variety of mushrooms, the more the better. Most gourmet shops carry at least a
half-dozen different types of exotic mushrooms. Even market your local supermarket probably has two
or three varieties.
SMOKE ROAST POTATOES
If you like baked potatoes, you’re going to love this technique. That’s because smoke-roasted potatoes
are one of the most addictive foods known to man
Makes 4 servings
4 Large Baking Potatoes
2-3 Tablespoons Melted Butter or bacon fat
Sour Cream
Grilled Bacon Bits
Grilled Scallions
Salt and Pepper
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE
Thoroughly wash then prick each potato a half-dozen times with a fork, inserting the tines
about ¼ inch into it. This will help the potatoes absorb the smoke and prevent then from exploding.
Brush the potatoes with melted butter or bacon drippings and season the generously with salt
and pepper.
Place potatoes directly on grill and Smoke roast the potatoes until they are very tender, 1 to 1
¼ hours, turning occasionally. The skins will be wrinkled.
Top the potato with the traditional fixings, butter, sour cream, fresh grilled chopped scallions,
and/or bacon bits made from scratch on the grill
Hint- You can brush the potatoes with butter; however, you’ll get an even richer flavour if you use
bacon fat or melted lard.
T
T
I
I
P
P If you are not in the mood for smoke flavor potatoes, simply wrap potatoes in
aluminium foil to keep the smoke from getting through..
TOMATOES
Makes 3 – 6 servings
3 Fresh Whole Tomatoe
Virgin Olive Oil
Coarse Rock Salt and Pepper
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE
The easiest way to grill tomatoes is simply to place it on the grate over a hot fire. The skin will
darken and blister imparting a smoke flavour. Drizzle the best extra-virgin olive oil you can buy over the
tomato and sprinkle it with coarse salt and freshly ground pepper.
Cut tomatoes in half and place cut side down on the grill for 3 to 5 minutes. Rotate each 45°
after a couple of minutes to create and attractive crosshatch of grill marks. The skin will darken and
blister imparting a smoke flavor. Turn tomatoes halves cut side up and drizzle the best extra-virgin olive
oil you can buy over the tomato and sprinkle it with coarse salt and freshly ground pepper. The
tomatoes will be done after 3 to 5 minutes of more grilling.
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I
P
P
To recognize a truly ripe red tomato, use your eyes, nose and fingers. A
worthy specimen will be bright red, have a pleasing grassy, tomatoey aroma, and
fell slightly yielding when squeezed gently.