The Bastard 500g Wood Chips – The Bastard are designed to transform every meal into a true spectacle of flavours. Available in two carefully selected variants, cherry wood for a sweet and subtle touch, and hickory wood for a deep and spicy smoke, these wood chips are the secret ingredient that will make your grills and smokers stand out. Perfect for juicy meats, delicate fish, crisp vegetables or even vegetarian preparations full of character, these wood chips not only enhance your dishes, but turn every bite into an unforgettable experience.
Cherry Wood
Cherry wood chips are noted for their ability to provide a delicate smoky aroma. This profile is ideal for those who wish to enhance their dishes with a sweet and subtle touch.
These wood chips are particularly effective with fish such as salmon or trout, as their smoke does not interfere with the natural flavour of the fish. They also perfectly complement vegetables such as asparagus and aubergines, giving a unique nuance that cannot be achieved with conventional cooking methods. For white meats such as chicken, cherry adds an extra layer of flavour without overpowering the palate.
Hickory Wood
Hickory chips provide a robust, spicy, smoky flavour that penetrates deep into meats. Perfect for red meats, such as beef ribs or brisket, these chips provide a richness of flavour that elevates any preparation to another level.
Hickory is also an excellent choice for fatty meats such as pork, as its smoke helps balance flavours with a deep smokiness. In particular, poultry such as duck or chicken takes on a more earthy and complex flavour, ideal for elegant dinners or family gatherings.
100% Natural
The Bastard’s wood chips are made exclusively from natural wood, which means they contain no chemicals or additives. This not only ensures a purer, more authentic taste, but also makes them a healthier choice for cooking food. Natural wood offers a clean smoke that does not pollute or alter the quality of the ingredients. It is an ideal choice for those looking for a more sustainable and environmentally friendly approach to outdoor cooking.
Versatility in Uses
These chips are designed to work perfectly with a variety of outdoor cooking equipment such as charcoal grills, gas grills and smokers. The versatility of use means you can enjoy smoked meals, whether you’re preparing a casual lunch on the patio or a gourmet dinner for friends. If you don’t have a smoker, simply use a smoker box on your grill for professional results.
Ideal for All Preparations and Experience Levels
Whether you’re a beginner just getting into barbecue or an expert looking to experiment with new flavours, these chips are intuitive and easy to use. Plus, their consistent performance ensures that everyone, regardless of their level of experience, can enjoy spectacular results in their preparations.
Aroma Customised to the Occasion
A choice of cherry and hickory wood variants allows you to tailor the flavour profile to your needs and preferences. For light or summery meals, choose the mild, sweet aroma of cherry. For more robust or wintry preparations, opt for the spicy and strong flavour of hickory.
Step-by-Step Maintenance and Use
The Bastard wood chips are easy to use, but following these steps will ensure you get the most out of them:
- Equipment Preparation:
- Make sure your grill or smoker is clean before you begin. If you are using a smoker box, place it correctly over the heat source.
- Moistening the Chips:
- Although not mandatory, soaking the chips in water for 30 minutes can help prolong their duration and produce a more consistent smoke.
- Placement:
- Add the chips directly onto the hot charcoal or inside the smoker box. Close the lid of the smoker or grill to keep the smoke concentrated.
- Temperature Control:
- Maintain a constant temperature to prevent the chips from burning too quickly. The goal is to produce a gentle, persistent smoke.
- Cleaning:
- After each use, remove any burnt chip residue to keep the equipment in optimal condition.
Step-by-Step Maintenance and Use
The Bastard wood chips are easy to use, but following these steps will ensure you get the most out of them:
- Equipment Preparation:
- Make sure your grill or smoker is clean before you begin. If you are using a smoker box, place it correctly over the heat source.
- Moistening the Chips:
- Although not mandatory, soaking the chips in water for 30 minutes can help prolong their duration and produce a more consistent smoke.
- Placement:
- Add the chips directly onto the hot charcoal or inside the smoker box. Close the lid of the smoker or grill to keep the smoke concentrated.
- Temperature Control:
- Maintain a constant temperature to prevent the chips from burning too quickly. The goal is to produce a gentle, persistent smoke.
- Cleaning:
- After each use, remove any burnt chip residue to keep the equipment in optimal condition.
Step-by-Step Maintenance and Use
The Bastard wood chips are easy to use, but following these steps will ensure you get the most out of them:
- Equipment Preparation:
- Make sure your grill or smoker is clean before you begin. If you are using a smoker box, place it correctly over the heat source.
- Moistening the Chips:
- Although not mandatory, soaking the chips in water for 30 minutes can help prolong their duration and produce a more consistent smoke.
- Placement:
- Add the chips directly onto the hot charcoal or inside the smoker box. Close the lid of the smoker or grill to keep the smoke concentrated.
- Temperature Control:
- Maintain a constant temperature to prevent the chips from burning too quickly. The goal is to produce a gentle, persistent smoke.
- Cleaning:
- After each use, remove any burnt chip residue to keep the equipment in optimal condition.
Recipes with The Bastard Wood Chips
When it comes to transforming a meal into a memorable experience,
The Bastard Wood Chips are the ingredient that takes any dish to the next level. Whether you're looking for subtle, sweet flavours or an intense, spicy smokiness, these chips allow you to customise each dish to bring out the best in your ingredients.
Below, we present a selection of innovative and delicious recipes that explore the full potential of cherry and hickory wood chips. From juicy meats and fresh seafood to vegetarian options and smoked desserts, these recipes will guide you step by step so you can surprise your guests (and yourself!) with unique creations full of flavour and character.
It's time to fire up the grill, add the chips, and let the magic of smoke do its thing!
1. Gourmet Burgers with American Walnut Smoke
Ingredients:
- 500 g ground beef (80% lean, 20% fat)
- 4 slices smoked Gouda cheese
- 4 slices bacon
- 4 brioche buns
- 4 tablespoons chipotle mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups Cajun-style potato chips (optional)
- 1 cup American hickory wood chips
Preparation:
- Prepare the burgers: Mix the meat with salt and pepper. Divide into 4 portions and form patties approximately 2 cm thick.
- Prepare the wood chips: Soak the hickory wood chips in water for 30 minutes. Preheat the grill and place the chips in a smoker box or directly on the charcoal.
- Cook the burgers: Grill the burgers over medium heat for 4-5 minutes per side, allowing the smoke to penetrate the meat. Place the Gouda cheese on the burgers during the last minute to melt.
- Prepare the bacon: Cook the bacon slices on the grill or in a frying pan until crispy and caramelised.
- Assemble the burgers: Open the brioche buns and spread the chipotle mayonnaise on both halves. Place the cheeseburger, bacon and bun top on top.
- Serve: Accompany with Cajun-style seasoned chips for an extra touch.
2. Cherrywood-Smoked Prawns with Honey and Lemon Glaze
Ingredients:
- 500 g large prawns, peeled and deveined
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cherry wood chips
Preparation:
- Marinate the prawns: Mix the honey, lemon juice, olive oil, garlic, salt, and pepper in a bowl. Add the prawns and mix well. Let stand for 20 minutes.
- Prepare the grill: Soak the cherry wood chips in water for 30 minutes. Place the chips in the smoker box or on hot charcoal and preheat the grill to medium heat.
- Cook the prawns: Grill the prawns for 2-3 minutes per side, glazing them with the remaining marinade while they cook.
- Serve: Serve with basmati rice or a fresh salad.
3. Artisanal-Style Smoked Pizza (With Vegetarian Variation)
Ingredients:
- 1 fresh pizza dough, 300 g
- 1/2 cup homemade tomato sauce
- 200 g fresh mozzarella cheese
- 50 g spicy salami (optional)
- 100 g marinated portobello mushrooms (for vegetarian variation)
- 1 handful of fresh rocket
- 1 cup of cherry wood chips
Preparation:
- Preheat the grill: Moisten the cherry wood chips and place them in the smoker box. Preheat the grill to indirect heat.
- Assemble the pizza: Roll out the dough on a flat surface. Cover with tomato sauce and add the mozzarella cheese.
- For the classic version, add the salami slices.
- For the vegetarian version, add the marinated portobello mushrooms.
- Cook the pizza: Place the pizza on the grill, close the lid, and cook for 10-12 minutes until the dough is crispy and the cheese is bubbly.
- Finish: Remove the pizza and add the fresh arugula before serving.
4. Smoked Brie with Honey and Walnuts (Vegetarian)
Ingredients:
- 1 200 g brie cheese
- 2 tablespoons honey
- 2 tablespoons chopped walnuts
- 1 baguette, sliced
- 1 cup hickory wood chips
Preparation:
- Preheat the grill: Soak the hickory wood chips and place them in the smoker box. Preheat the grill to indirect heat.
- Prepare the cheese: Place the brie cheese on a grill-safe tray. Drizzle with honey and sprinkle the chopped walnuts on top.
- Smoke: Cook over indirect heat for 15-20 minutes until the cheese is soft and creamy.
- Serve: Serve with lightly toasted baguette slices.
5. Cherrywood-Smoked Pineapple with Salted Caramel (Dessert)
Ingredients:
- 1 fresh pineapple, peeled and cut into 6 thick slices
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup salted caramel sauce
- 1 scoop vanilla ice cream per serving (optional)
- 1 cup cherry wood chips
Preparation:
- Preheat the grill: Moisten the cherry wood chips and place them in the smoker box. Preheat the grill to medium-high heat.
- Season the pineapple: Sprinkle the pineapple slices with brown sugar and cinnamon, making sure to cover them evenly.
- Grill the pineapple: Cook the pineapple slices over direct heat for 4-5 minutes per side, until golden brown and caramelised.
- Serve: Place the pineapple on a plate, add a drizzle of salted caramel sauce and, if desired, a scoop of vanilla ice cream.
These detailed recipes will allow you to get the most out of The Bastard wood chips, creating memorable meals that will delight all the senses.
Recipes with The Bastard Wood Chips
When it comes to transforming a meal into a memorable experience,
The Bastard Wood Chips are the ingredient that takes any dish to the next level. Whether you're looking for subtle, sweet flavours or an intense, spicy smokiness, these chips allow you to customise each dish to bring out the best in your ingredients.
Below, we present a selection of innovative and delicious recipes that explore the full potential of cherry and hickory wood chips. From juicy meats and fresh seafood to vegetarian options and smoked desserts, these recipes will guide you step by step so you can surprise your guests (and yourself!) with unique creations full of flavour and character.
It's time to fire up the grill, add the chips, and let the magic of smoke do its thing!
1. Gourmet Burgers with American Walnut Smoke
Ingredients:
- 500 g ground beef (80% lean, 20% fat)
- 4 slices smoked Gouda cheese
- 4 slices bacon
- 4 brioche buns
- 4 tablespoons chipotle mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups Cajun-style potato chips (optional)
- 1 cup American hickory wood chips
Preparation:
- Prepare the burgers: Mix the meat with salt and pepper. Divide into 4 portions and form patties approximately 2 cm thick.
- Prepare the wood chips: Soak the hickory wood chips in water for 30 minutes. Preheat the grill and place the chips in a smoker box or directly on the charcoal.
- Cook the burgers: Grill the burgers over medium heat for 4-5 minutes per side, allowing the smoke to penetrate the meat. Place the Gouda cheese on the burgers during the last minute to melt.
- Prepare the bacon: Cook the bacon slices on the grill or in a frying pan until crispy and caramelised.
- Assemble the burgers: Open the brioche buns and spread the chipotle mayonnaise on both halves. Place the cheeseburger, bacon and bun top on top.
- Serve: Accompany with Cajun-style seasoned chips for an extra touch.
2. Cherrywood-Smoked Prawns with Honey and Lemon Glaze
Ingredients:
- 500 g large prawns, peeled and deveined
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cherry wood chips
Preparation:
- Marinate the prawns: Mix the honey, lemon juice, olive oil, garlic, salt, and pepper in a bowl. Add the prawns and mix well. Let stand for 20 minutes.
- Prepare the grill: Soak the cherry wood chips in water for 30 minutes. Place the chips in the smoker box or on hot charcoal and preheat the grill to medium heat.
- Cook the prawns: Grill the prawns for 2-3 minutes per side, glazing them with the remaining marinade while they cook.
- Serve: Serve with basmati rice or a fresh salad.
3. Artisanal-Style Smoked Pizza (With Vegetarian Variation)
Ingredients:
- 1 fresh pizza dough, 300 g
- 1/2 cup homemade tomato sauce
- 200 g fresh mozzarella cheese
- 50 g spicy salami (optional)
- 100 g marinated portobello mushrooms (for vegetarian variation)
- 1 handful of fresh rocket
- 1 cup of cherry wood chips
Preparation:
- Preheat the grill: Moisten the cherry wood chips and place them in the smoker box. Preheat the grill to indirect heat.
- Assemble the pizza: Roll out the dough on a flat surface. Cover with tomato sauce and add the mozzarella cheese.
- For the classic version, add the salami slices.
- For the vegetarian version, add the marinated portobello mushrooms.
- Cook the pizza: Place the pizza on the grill, close the lid, and cook for 10-12 minutes until the dough is crispy and the cheese is bubbly.
- Finish: Remove the pizza and add the fresh arugula before serving.
4. Smoked Brie with Honey and Walnuts (Vegetarian)
Ingredients:
- 1 200 g brie cheese
- 2 tablespoons honey
- 2 tablespoons chopped walnuts
- 1 baguette, sliced
- 1 cup hickory wood chips
Preparation:
- Preheat the grill: Soak the hickory wood chips and place them in the smoker box. Preheat the grill to indirect heat.
- Prepare the cheese: Place the brie cheese on a grill-safe tray. Drizzle with honey and sprinkle the chopped walnuts on top.
- Smoke: Cook over indirect heat for 15-20 minutes until the cheese is soft and creamy.
- Serve: Serve with lightly toasted baguette slices.
5. Cherrywood-Smoked Pineapple with Salted Caramel (Dessert)
Ingredients:
- 1 fresh pineapple, peeled and cut into 6 thick slices
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup salted caramel sauce
- 1 scoop vanilla ice cream per serving (optional)
- 1 cup cherry wood chips
Preparation:
- Preheat the grill: Moisten the cherry wood chips and place them in the smoker box. Preheat the grill to medium-high heat.
- Season the pineapple: Sprinkle the pineapple slices with brown sugar and cinnamon, making sure to cover them evenly.
- Grill the pineapple: Cook the pineapple slices over direct heat for 4-5 minutes per side, until golden brown and caramelised.
- Serve: Place the pineapple on a plate, add a drizzle of salted caramel sauce and, if desired, a scoop of vanilla ice cream.
These detailed recipes will allow you to get the most out of The Bastard wood chips, creating memorable meals that will delight all the senses.
Recipes with The Bastard Wood Chips
When it comes to transforming a meal into a memorable experience,
The Bastard Wood Chips are the ingredient that takes any dish to the next level. Whether you're looking for subtle, sweet flavours or an intense, spicy smokiness, these chips allow you to customise each dish to bring out the best in your ingredients.
Below, we present a selection of innovative and delicious recipes that explore the full potential of cherry and hickory wood chips. From juicy meats and fresh seafood to vegetarian options and smoked desserts, these recipes will guide you step by step so you can surprise your guests (and yourself!) with unique creations full of flavour and character.
It's time to fire up the grill, add the chips, and let the magic of smoke do its thing!
1. Gourmet Burgers with American Walnut Smoke
Ingredients:
- 500 g ground beef (80% lean, 20% fat)
- 4 slices smoked Gouda cheese
- 4 slices bacon
- 4 brioche buns
- 4 tablespoons chipotle mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups Cajun-style potato chips (optional)
- 1 cup American hickory wood chips
Preparation:
- Prepare the burgers: Mix the meat with salt and pepper. Divide into 4 portions and form patties approximately 2 cm thick.
- Prepare the wood chips: Soak the hickory wood chips in water for 30 minutes. Preheat the grill and place the chips in a smoker box or directly on the charcoal.
- Cook the burgers: Grill the burgers over medium heat for 4-5 minutes per side, allowing the smoke to penetrate the meat. Place the Gouda cheese on the burgers during the last minute to melt.
- Prepare the bacon: Cook the bacon slices on the grill or in a frying pan until crispy and caramelised.
- Assemble the burgers: Open the brioche buns and spread the chipotle mayonnaise on both halves. Place the cheeseburger, bacon and bun top on top.
- Serve: Accompany with Cajun-style seasoned chips for an extra touch.
2. Cherrywood-Smoked Prawns with Honey and Lemon Glaze
Ingredients:
- 500 g large prawns, peeled and deveined
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cherry wood chips
Preparation:
- Marinate the prawns: Mix the honey, lemon juice, olive oil, garlic, salt, and pepper in a bowl. Add the prawns and mix well. Let stand for 20 minutes.
- Prepare the grill: Soak the cherry wood chips in water for 30 minutes. Place the chips in the smoker box or on hot charcoal and preheat the grill to medium heat.
- Cook the prawns: Grill the prawns for 2-3 minutes per side, glazing them with the remaining marinade while they cook.
- Serve: Serve with basmati rice or a fresh salad.
3. Artisanal-Style Smoked Pizza (With Vegetarian Variation)
Ingredients:
- 1 fresh pizza dough, 300 g
- 1/2 cup homemade tomato sauce
- 200 g fresh mozzarella cheese
- 50 g spicy salami (optional)
- 100 g marinated portobello mushrooms (for vegetarian variation)
- 1 handful of fresh rocket
- 1 cup of cherry wood chips
Preparation:
- Preheat the grill: Moisten the cherry wood chips and place them in the smoker box. Preheat the grill to indirect heat.
- Assemble the pizza: Roll out the dough on a flat surface. Cover with tomato sauce and add the mozzarella cheese.
- For the classic version, add the salami slices.
- For the vegetarian version, add the marinated portobello mushrooms.
- Cook the pizza: Place the pizza on the grill, close the lid, and cook for 10-12 minutes until the dough is crispy and the cheese is bubbly.
- Finish: Remove the pizza and add the fresh arugula before serving.
4. Smoked Brie with Honey and Walnuts (Vegetarian)
Ingredients:
- 1 200 g brie cheese
- 2 tablespoons honey
- 2 tablespoons chopped walnuts
- 1 baguette, sliced
- 1 cup hickory wood chips
Preparation:
- Preheat the grill: Soak the hickory wood chips and place them in the smoker box. Preheat the grill to indirect heat.
- Prepare the cheese: Place the brie cheese on a grill-safe tray. Drizzle with honey and sprinkle the chopped walnuts on top.
- Smoke: Cook over indirect heat for 15-20 minutes until the cheese is soft and creamy.
- Serve: Serve with lightly toasted baguette slices.
5. Cherrywood-Smoked Pineapple with Salted Caramel (Dessert)
Ingredients:
- 1 fresh pineapple, peeled and cut into 6 thick slices
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup salted caramel sauce
- 1 scoop vanilla ice cream per serving (optional)
- 1 cup cherry wood chips
Preparation:
- Preheat the grill: Moisten the cherry wood chips and place them in the smoker box. Preheat the grill to medium-high heat.
- Season the pineapple: Sprinkle the pineapple slices with brown sugar and cinnamon, making sure to cover them evenly.
- Grill the pineapple: Cook the pineapple slices over direct heat for 4-5 minutes per side, until golden brown and caramelised.
- Serve: Place the pineapple on a plate, add a drizzle of salted caramel sauce and, if desired, a scoop of vanilla ice cream.
These detailed recipes will allow you to get the most out of The Bastard wood chips, creating memorable meals that will delight all the senses.
