Wood Grilling Papers Become Showy Wraps

To bring a subtle, natural flavor to meats and vegetables, consider using wood chips and grilling papers sold each Wednesday by Heather and Frank Moxley of California Citrus Wood Chips at the Downtown Farmers' Market. 

Barbecuing with wood chips and planks is the way many barbecue enthusiasts prepare food, as the woods  impart flavors enhancing the taste of meats and vegetables. Wood "flavors" include hickory, alder, mesquite and maple. There are also other fruity "flavors," including cherry, lemon, apple, orange and even cabernet.

The Moxleys started their business—Frank's Gourmet—about eight years ago.  “We had lemon wood available,” said Heather Moxley. “Our neighbor was an avid Texas barbecue guy. When he smelled our wood burning in our outdoor chimney, he wanted to know what we were doing. He tried the lemon wood on a brisket.”

Long story short: Frank Moxley came up with the idea to package and sell all varieties of wood, including the wood grill papers that look like a large sushi wrap when prepared.

The Moxleys' company uses 100 percent wood. A package of 10 wood grilling papers costs $14.95. Heather Moxley said the grilling papers can be used in the oven on a cookie sheet or on a barbecue grill then served on a plate straight from the heat source. “It’s real showy. It’s fun to experiment with,” she said.

“I use all of the wood products—chips, blocks grilling paper,” said Phillip Knoke, executive chef and owner of Steer Crazy catering. The advantage of using the grilling paper is its subtleness,  and the fruit woods give a more natural flavor.”

If you don’t want to use the grilling paper on the barbecue, Knoke recommends a recipe that can be used in the oven.

He wets down/soaks the wood paper, places a piece of catfish, tuna or whitefish in the middle. Then he adds sprigs of thyme and rosemary, a wedge of lemon, salt and pepper before rolling the paper in a bundle and tying it up. 

Add some wine to the bottom of a sauté pan so it doesn’t overcook or burn. Place the pan in the oven at about 400 degrees for 10 to 12 minutes. (Cooking time can vary.)  “It steams much like a Chinese bamboo cooker and comes out lightly smoked,” said Knoke.

• Pre-soak paper in water as instructed for 10 to 15 minutes.
• If grilling, put the wood grilling paper on the upper part of the grill so it doesn’t burn.
• Keep a close on it and water bottle handy by the grill in case of flare-ups.
• Experiment!

(from California Citrus Wood Chips)

Ingredients

1 wood grilling paper

6 ounces skinless fish, cubed

2 to 4 cubes zucchini

1 stalk asparagus, chopped

½ tomato, chopped

1 clove garlic, minced

1 slice lemon

Directions

Soak paper in water or other liquid for at least 15 minutes. Place paper on a flat surface and evenly distribute all ingredients down the middle. Fold paper with the grain and close, securing with a metal paper clip or heat-resistant band. Place filled paper on a baking sheet and bake in preheated 350-degree oven or place on grill.