has just announced its Grilling, Smoking, BBQ Soak & Smokes designed to give Grilling Masters the world over the ultimate in flavor options for those backyard cooking feasts. The Soak & Smokes come in multiple flavors of wood, have sufficient weight and density to stay submerged in liquid and are individually packed for convenience and flexibility.
Open the packaging, remove your Soak & Smoke, then pour into a bowl of 1 1/2 cups of your favorite liquid and watch it grow. After about 90 seconds you will have 2 `/2 ri 3 cups of flavored chips to add smoky goodness to your meal. Either drop the fresh and robust flavored chips into a smoking tray or make one out of aluminum foil (poke several holes on the bottom) then place over direct heat for about 2 minutes till smoldering then place near your food on the grill on the indirect side, close your lid and let the magic begin Bold and robust flavor ready to add to any dish.
Quick Tip: After chips are soaked, make a small tray our of tinfoil by laying flat and folding up edges. Then poke 8-10 small holes in bottom of tray and place a handful of soaked chips in center. Then place just outside direct heat on the BBQ for about 2-3 minutes just till chips begin to smolder. Then move tray close to food and close your lid. You can have some fun with this by trying different flavors of liquid such as wine, beer, soda, juice and the like. There are lots of combinations to try depending upon what you are cooking. But give it a try. You just might find that perfect compliment.
Don't take my word for it. Try it for yourself. And then if you disagree we can talk about it. Cooking with planks and wraps and our other smoking products is as easy as counting 1-2-3. You turn on the BBQ just like you do the oven, then prepace your food such as seasoning it to taste or marinating it then when ready placing the food on a plank or in a wrap, sticking it over direct heat just long enough to get it smoking, then moving the food to the indirect side of the grill, closing the lid and letting it do its thing. The only difference is that you are placing the food on the plank as oppssed to the grill or in a pan and correct me if I am wrong but that sounds quite simple. I told you there was nothing to it and yet the results will be amazing. Get yourself a meat thermometer and you are set.
Here are some recipes to try...click here
Or get to know some of our products. We have the largest array of wood smoking products in the industry so enjoy...click here
Our planks and wraps are used in hundreds of Fine Dining restaurants that are found in every major metropolitan area of the United States. Featured dishes cooked and often served either on the plank or in a wrap for patrons to enjoy.
A proprietary product of Kelly Craig available in mesquite, hickory, pecan, peach and potentially 25 different flavors...read more
Another unique product of Kelly Craig used on Charcoal grills for 1 hour of smoky goodness with no cleanup or mess...read more
Available in several different sizes from restaurant sized used by hundreds of Fine Dining restaurants around the country to full sized planks that handle a large Kin Salmon filet...read more
Our patented blended planks, our beer can chicken plank, the pizza plank...virtually any size or shape is possible...read more.
Whether in a 'mixed sizes' box or as individually wrapped pucks, this patented product delivers fully soaked smoking chips in 90 seconds or less...read more
Kelly Craig offers the widest array of wood cooking products in the industry. Our innovative plank construction allows us to blend different woods together in one plank to perfectly compliment a particular meat, fish , poultry, vegetable combination, fruit, cheese or leftover dish.
Your BBQ literally can become the oven with leftovers you might normally cook inside. Anything with tomato, cheese and most any meat will be enhanced by smoky flavor. So nest time you are cooking leftovers, remove that used plank from the freezer, lightly oil one side and cook some leftover lazagne, spaghetti, pizza, roast, ham, turkey, meatloat etc on the plank over indirect heat then wrap up some vegetables in one of our smoked wraps, and maybe add some sliced red potatoes brushed with butter and garlic, then close that lid and let the smoke do its thing. You just might surprise yourself and those around you and it is as easy as 1-2-3. Or try one of our daily recipes...click here