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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-15-2015, 01:57 AM   #1
THoey1963
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Default Tips for Prosciutto Wrapped Asparagus

I am going to make some Beef Short Rib Plate tomorrow and bought the stuff to make Prosciutto Wrapped Asparagus. I will be smoking at about 275*. Should I smoke the asparagus, or would it be better to grill it? About how long does it take? Just until the prosciutto crisps up? I am thinking of drizzling some garlic infused olive oil on top, a little S&P, cooking, and then maybe some Parmesan at the end. That sound like a plan?
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Old 03-15-2015, 06:35 AM   #2
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I prefer to grill them at a higher temperature..
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Old 03-15-2015, 08:45 AM   #3
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No probs, I can start up the gasser this afternoon. Direct or indirect? How do I know when they are done? I don't cook a lot of these green things...
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Old 03-15-2015, 08:49 AM   #4
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Asparagus has that smooth stiffer thick skin, it doesn't absorb smoke at all. You'd end up with a thin film of smoke residue.

You'll want to cook them on a med to med-low heat direct. They will be done when they are bright green and less rigid (not limp). Keep a couple extra stalks free from prosciutto so you can take a bite while they are cooking so you can get a better feel for them
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Old 03-15-2015, 08:54 AM   #5
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Thanks Steve. Great tip on the extra stalks.
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Old 03-15-2015, 08:58 AM   #6
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Looking forward to your results. I use evoo-KS and bacon- which is not what your asking- therefore curious how yours turns out
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Old 03-15-2015, 09:04 AM   #7
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Sounds Great Looking forward to see how it turns out
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Old 03-15-2015, 11:19 AM   #8
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This sounds great. I've grilled asparagus plain with spevo always turned out good. pretty forgiving. Done shrimp wrapped in Prosciutto which was great also. I am just wondering if the Prosciutto will crisp up too soon before the asparagus is done... waiting to see ...
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Old 03-15-2015, 11:53 AM   #9
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Couple possibilities.....

Wrap cheese inside with the asparagus & grill at just a slightly lower heat so it doesn't all melt out....

Here's cooks by some buddies from WKC.....just don't have the hang of who's done this here....

http://weberkettleclub.com/forums/bb...he-mothership/

http://weberkettleclub.com/forums/me...055/#msg149055

Also,
Shave the butt ends of the 'gus with a potato peeler so the tough skin just isn't there to cause problems.......the wife's always done this when pan braizing in water, olive oil, spices & various jellies (jalepeno, basil, etc.)

Personally, I go easy on, or without olive oil on grilling stuff......flare ups are my nemesis......

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Old 03-15-2015, 02:23 PM   #10
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That ham is paper thin. Wish I would have used 3 or 4 asparagus to one piece of ham.
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Old 03-15-2015, 02:29 PM   #11
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and if the stalks are real thick at the bottom, don't forget you can cut a slit on that end to help with evenness.
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Old 03-15-2015, 02:37 PM   #12
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Thanks. The bundle I picked is mostly small stalks. I planned on three or four to a bundle. I've too too much, so any questionable stalks will probably get wasted.
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Old 03-15-2015, 04:02 PM   #13
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I would grill the asparagus.

Here is a suggestion for you.
A Balsamic Vinegar reduction drizzled over the asparagus is also great.

If you put a small pile of grated parmesan on a silicone baking sheet and melt it
down to a disk then let it dry, you will end up with a Parmesan crisp that is delicious
and looks great on the plate.

Just my 2 cents. Good luck and enjoy.
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Old 03-15-2015, 04:35 PM   #14
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Great thread, thanks for starting the discussion. I'm actually learning sumpin, who'd a thunk it?
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Old 03-15-2015, 04:54 PM   #15
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Proscuitto can go south on the grill rapidly being paper thin and high fat. You could wrap for a bit and then grill. Ive gone direct with the asparagus, let cool to room temp and added a soft herb cheese then wrapped in prosuitto and served like BBQ Mafia, with a balsamic reduction. You could also hit this to the grill for a quick sear, if the cheese is so that it won't all ooze out. If you have access to imported di parma proscuitto, it makes a world of difference. Its about $18#, but you need so little who cares!
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