Smoked honey
BY: ANDREA ALDEN
Smoked honey is a great ingredient for adding a smoky touch to barbecue sauces or for glazing ham or ribs. Smoked honey is perfect as *yuck* liquid smoke to achieve a great smoky note.
INGREDIENTS
- 3/4 cup pure honey
- 1 1/2 cups applewood or mesquite smoking chips, soaked
PREPARATION
- Prepare grill or smoker for cold smoking. If you are using the Napoleon smoking pipe, remove the racks on one side of the grill and place the smoking pipe filled with soaked smoking chips on the flameproof inserts. Replace the grill grates. Light the flame directly under the pipe and leave it on low. Wait until the pipe produces smoke. If using a charcoal grill or the Napoleon Apollo Smoker, light a small amount of coal and add it to one side of the grill. Place the middle chamber in place, but place the rack in the lower position at the top of the middle chamber. Put on a filled smoking pipe or place soaked smoking chips directly on the coals. The grill should reach a temperature of approx. 80 °C.
- Spread the honey between two or three shallow, ovenproof ramekins. Smoke the honey over indirect heat for 30 to 50 minutes.
- The honey becomes darker and more liquid as the temperature increases. Make sure it doesn't evaporate.
- When the desired level of smoking is reached, remove the molds from the grill or smoker and allow to cool completely. Place in a sterile lidded container and use as desired.
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