Syzygies Posted June 29, 2011 Report Share Posted June 29, 2011 From the New York Times: For These Chefs, Even Fire Can Be Improved Interesting. I liked the idea of "fire spice": Mr. De Clercq tosses handfuls of what he calls fire spice — a blend of coriander seed, juniper berries, peppercorns, rosemary and other herbs — onto the embers to generate fragrant blasts of spice smoke. Same idea as throwing Allspice onto embers for Jamaican cooking, if one doesn't have the tree. The tree grows like a weed in the right climate, but my attempt died the first winter of frostbite. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 3, 2011 Report Share Posted October 3, 2011 Re: For These Chefs, Even Fire Can Be Improved I thought this was really cool and I've done rosemary blasts to chicken.. In the beginning of my cook when the birdy I believe will accept the most flavor, I crank it up a bit over 300º I then toss in a bunch of rosemary directly over the hottest coals and almost shut it down. The top just barely cracked and the front wheel just a sliver. This keeps in as much the smoke as possible. I leave this for about 20 minutes before continuing. Rosemary smoke is a different flavor than just rosemary and I think that you can overdo it, so start with maybe only 5-7 full sprigs. Quote Link to comment Share on other sites More sharing options...
