Syzygies Posted June 29, 2011 Report 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.
DennisLinkletter Posted October 3, 2011 Report 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.
