Better Burning News
© All Rights Reserved 2021 B&B Charcoal
…..
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Prep Time15 minutes, 30 minutes on the smoker
Description
Take your traditional, boring veggie platter and kick it up a notch by smoking the veggies over Mesquite splits; serve with the homemade low-fat Chipotle Ranch Dip for an exciting flavor combo.
Ingredients
- (1) Broccoli crown, chopped
- (1) Cauliflower crown, chopped
- (1) Bell Pepper (Orange), julienned
- (1) Bell Pepper (Green), julienned
- Extra Virgin Olive Oil, lightly coated
- Salt, to taste
instructions
- Chop/julienne vegetables and spread out on an oven/bbq safe cookie sheet
- Spray/coat the vegetables with EVOO, lightly (this helps the smoke to “stick” to the veggies
- Heat your grill up to no hotter than 150* for cold smoking (the idea here is to add a flavor layer of smoke to the veggies and not actually cook them)
- Cold smoke the veggies (We used B&B Mesquite splits) for about 30 minutes; you don’t want a heavy smoke presence just an extra flavor layer
- Remove from grill and chill for 1 hour
- Serve chilled with Chipotle Ranch Dip
- For a heavier smoke layer serve the
