By Joe Cowan
Director of Operations
It’s July, and that means it is probably hot where you are. Even in Maine, it’s pretty spicy. And for most people, us included, central air conditioning isn’t desirable or even a possibility. So we like to head outside to cook with fire. Actual chunks of oak and apple wood are readily available for grilling, and pre-soaked briquettes are a vapid and toxic excuse for cooking fuel. We are lucky enough to have a Big Green Egg, which I highly recommend. However, a small Smokey Joe Weber Grill is a great and inexpensive alternative.
Our powders are made by first preparing the vegetables just as you would at home. For example, Kale Powder is made by blanching or steaming kale, then dehydrating it at low heat. This pre-cooking step results in a completely edible product right out of the jar; no cooking is necessary to enjoy. If you were to use Kale Powder to season roasted potatoes, it is best to sprinkle it on at the end after removing your soft and crispy potatoes from the oven.
However, with grilling, we advise a different way to incorporate our powders: low and slow with indirect heat. If you are experienced at the grill, you’ll know that indirect heat is always better. The quality of flavor and subtle smokiness achieved from having your food a little distance away from open flame is obvious. Also, you can add any of our powders at the beginning of cooking without the fear of their burning. You’ll even coax their flavors into the meat during the cooking process.
In the recipe below, I put a chicken in the bottom of a clay cooking vessel (dedicated to smoking purposes, as the smokiness in the pot will remain) to avoid contact with the direct heat and to collect the juices. Again, I use a Big Green Egg, but any lidded grill with adjustable vents would work.