Smoking with Grapevines

I am going to share a new technique of food preparation with my readers that you can tell your friends about.  Each spring as we finish our pruning I collect several bundles of grapevine branches to use as smoking wood on my gas grill.  One of my favorite preparations is fresh salmon planked (on foil) and smoked using Chardonnay vines.  I have also prepared chicken, beef and pork using Cabernet Franc and Chambourcin trimmings.  The results are amazing and the trimmings are free.  If you would like to try this technique I will share the preparation directions and all you need to do is stop out and collect some of the vines.  Just let me know when you stop by and I will direct you to the varieties I have had the best results with.

Chardonnay smoked salmon

1 large salmon fillet

3 sprigs of rosemary

3 Tbs. olive oil

1/2 c. Brown sugar

Sea salt to taste

Fresh ground pepper

1 bundle of Chardonnay

1 bottle of Cassel Vineyards Chardonnay 

Place salmon on a foil lined tray on top of 3 Tbs. of olive oil and 2 sprigs of rosemary.  Cover fillet with brown sugar, salt, pepper and remaining rosemary leaves.  Now pour a glass of Chardonnay and relax while the grill heats up.  Place 1/2 of the green wood under the grate and put the salmon on the grill.  Tent the salmon to channel smoke and heat over the top of the fillet. Relax and have a second glass if necessary.  Before the bottle is done, you may have to add the rest of the vines to finish smoking the salmon.  

If you read this and need some vines or Chardonnay to try my recipe stop by the vineyard on Friday or Sat. 12 - 6 PM.