Grill-Smoked Summer Peas

• 1 cup hickory wood chips
• Vegetable cooking spray
• 1 pound fresh shelled field peas or beans (about 4 cups)
• 4 cups boiling water
• 4 fresh thyme sprigs
• 1 garlic bulb, cut in half crosswise
• 1 bay leaf
• 4 firm medium-size beefsteak tomatoes, cored
• 6 bacon slices, chopped
• 6 garlic cloves, chopped
• 3 tablespoons molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

1. Soak wood chips in water 30 minutes; drain. Coat cold grill grate with cooking spray. Light 1 side of grill, heating to 400u0b0 to 500u0b0 (high); leave other side unlit. Place wood chips in center of a 12-inch square piece of heavy-duty aluminum foil; wrap to form a packet. Pierce several holes in packet; place directly over heat.
2. Combine peas and next 4 ingredients in a 13- x 9-inch disposable aluminum foil pan. Place peas over unlit side of grill, and grill, covered with grill lid, 1 hour or until tender, stirring occasionally. Drain peas, reserving 3/4 cup cooking liquid. Discard garlic bulb, thyme, and bay leaf.
3. Halve tomatoes, and grill, covered with grill lid, 2 minutes on each side. Cool 10 minutes. Discard skins; chop tomatoes.
4. Cook bacon in a large saucepan over medium heat, stirring often, 4 minutes or until crisp. Reserve 2 Tbsp. drippings in saucepan. Add chopped garlic; saute 30 seconds. Stir in tomatoes, molasses, and next 2 ingredients; bring to a simmer. Reduce heat to low, and simmer, stirring often, 5 minutes. Stir peas, salt, pepper, and 3/4 cup reserved cooking liquid into tomato mixture; cook, stirring often, 10 minutes or until slightly thickened. Adjust seasoning with more vinegar, molasses, salt, and pepper, if desired.

hickory wood chips, vegetable cooking spray, peas, boiling water, thyme, garlic, bay leaf, tomatoes, bacon, garlic, molasses, mustard, apple cider vinegar, kosher salt, ground black pepper

Taken from www.myrecipes.com/recipe/grill-smoked-summer-peas (may not work)