Welcome to our first post of Eating Like a Vegan King. I’m a big fan of grilling food, charcoal grilling in particular. The wife and I try cooking up food for the week on Sundays and on this particular Sunday it struck me that I’ve never tried smoking anything in a charcoal grill. It’s an ambitious task and not one I’d seen others try, so being the ever inventive sons of guns we are we gave it a try. First though, Ranise had to whip up a batch her near-legendary seitan, because that store bought shit is just that, SHIT.
****If smoking, cook the seitan until it still has a bit of gumminess to the inside. We cooked ours for 45 minutes, still using the flipping method. Make the seitan loaf, then season it before wrapping and cooking it. We did a rub of coarsely chopped black pepper, paprika, garlic powder, onion powder, thyme, & salt.
1 Box Vital Wheat Gluten
1/2 cup Nutritional Yeast
1 tsp onion powder
1 1/2 tsp salt
1 tsp Pepper
1 1/2 cups Veggie Broth
1 tbs Granulated Garlic
1 tbs Tomato Paste
4 Drops Liquid Smoke
1 tbs Soy Sauce
2 tsp Worcestershire
-Preheat oven to 350
-Put dry mix together in a bowl and set aside
-Stir wet mix together until tomato paste isn’t clumpy
-Pour wet mix into dry mix
Knead the mix with your hands until its a tough dough
– Form the loaf into a shape like the picture above (square shape?)
-Spray a piece of foil with a olive oil spray to prevent sticking and wrap the seitan really tight
– Cook for one hour and 15 minutes, flipping the loaf every 15 minutes. When you press on it and its no longer soggy but firm, its ready to go
While the seitan is cooking throw some wood chips in water, 2-3 cups worth, for at least 15 minutes, an hour or more is the preference. Kingsford makes a brand of chips that is quite easy to find. After the seitan is cooked, light up your coals in a chimney starter. Fuck lighter fluid. The shit’s nasty, not good for you, and leaves your food tasting like lighter fluid, and that’s just bullshit. You’re going to want to give your coals a good 15 minutes or so of burning, maybe longer, but once you see flames shooting out of your chimney starter you pretty much know your coals are ready. Once your coals are ready empty them from your chimney starter. With tongs or another instrument place your hot coals on one side of the grill. I prefer the right for reasons I can’t even explain. On the other, or left side of your grill you want to place an aluminum drip pan filled halfway with water. Next place your grilling grate on, close the vents almost all the way, and wait. Remember, this is grilling/smoking and patience is key. Once you have your heat/temp managed to 200-250 throw your soaked wood chips on top of your hot coals, this is where your smoke will come from, then you’re ready to place the seitan on.
The water in the drip pan is dyed a yellowish color as this is where I also soaked my wood chips. Notice I have my seitan placed directly over the drip pan. Why I’m doing this I do not know, but that’s what the experts do with meat. Either way it can’t hurt, right? Right. Plus, it must have something to do with the whole science of smoking. I’m just scratching the surface with this shit. The seitan must be flipped periodically and we kept this sucker cooking low and slow for a good two hours.
Two hours later and we’re ready to get our eat on. The smoky flavor is almost scary in its goodness and is something I’d never before experienced with seitan. This is a long process, but worth it. Get a look at that.
You’re looking at the finished product, Hoss. BBQ‘d smoked seitan sandwich in all its delicious glory. The soundtrack was all Gino and the Goons and the beer was all Brewery Vivant’s Farmhand. Smell ya later.
This blogging shit is hard work for Riot aka Noodles aka Noodle aka Riz aka Rizbomb aka Kid aka SpotStealer aka Quionaface, etc.