Grilling With Peat on the Barbeque
NOTES ON COOKING WITH PEAT
During the normal day to day grilling we do during the week we added peat bricks in various sizes to the charcoal fire. The goal for us was to see in what capacity peat could be used for grilling. Peat was added to burning charcoal briquettes. We used 1 chimney starter can of charcoal and then added 1/2-chimney of peat chunks and partially closed the lid.
At about the time the coals begin to turn a glowing red, the peat is heavily smoking. This creates both high heat from the charcoal and smoke from the peat. One big plus here is that the peat covers up the charcoal briquette flavor. You should have an environment to now do a short to medium cook on a grill. At some point we will try a longer smoke (6-10 hours).
In keeping with the idea that what grows together, goes together, we tried three different types of meat. We tried leg of lamb, salmon fillet and beef. Here is how each was prepared.
Lamb – Seasoned with salt pepper, lemon zest, raw garlic and rosemary.
Salmon – Seasoned with Tandoori spice mix and olive oil. The fish took the peat flavor much quicker than the lamb or beef.
Pork Tenderloin - Again it seems that the peat was too strong for the pork with a with salt pepper, lemon zest, raw garlic and
rosemary marinade.
Overall, cooking with peat has a distinct flavor. It's not like oak, but stands alone. I’d say keep a supply on hand as a smoking option like any other wood smoke flavoring. Lamb was my favorite and had the best marriage of flavors. Of course one could also create a fire of 100% peat for some indulgent recipes as follows below.
COOKING WITH PEAT: RECIPES
Peat-Smoked Duck & Cornbread Stuffing
BBQ Ribs (& Bacon Appetizers)
Peat-Smoked Grilled Chicken
Guinness Pulled Pork Sandwiches with Grilled Onions and Peppers
Leg of Lamb
Peat-Smoked Beer-Braised Brisket
Carne Asada
Burning peat in the house? Please read these tips to keep all safe and sound.
