BE­YOND MEAT

Paula thinks of smoke as a sea­son­ing for more than meat and poul­try.

Better Homes & Gardens - - Food How To Grill -

Chiles

Place dried chiles in a cast-iron skil­let over di­rect heat about 5 min­utes or un­til puffed and slightly darkened.

Rice and Grains

Place un­cooked grains or rice in a foil pan; smoke over in­di­rect heat 15 to 30 min­utes or un­til browned, stir­ring oc­ca­sion­ally.

Gar­lic

Re­move tops from three heads gar­lic, driz­zle with olive oil, and wrap loosely in foil. (Do not seal.) Smoke over di­rect heat 30 to 40 min­utes or un­til soft­ened.

Herbs, Seeds, and Spices

Place in a foil pan; smoke over in­di­rect heat 10 to 30 min­utes, stir­ring oc­ca­sion­ally.

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