Archive for the ‘BBQ’ Category
I think duck doesn’t get used nearly as much as it should be. Its an incredibly rich dark and forgiving meat that lends itself well to many applications. Plus I have been watching many episodes of Duck Dynasty on A&E lately and well its been making me hungry and Si cracks me up. HEY!
- 5lb Whole Young duck
- 3/4 cup maltose (or you can substitute honey or molasses)
- 1/2 cup soy sauce
- 2 tablespoons grated fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon 5 spice powder
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
Salt & Pepper to taste
- Preheat your smoker to 225F
- Rinse & pat dry the duck.
- Using your fingers separate the skin from the breast. This will help render out more fat.
- Spatchcock the duck. See this easy step by step tutorial from Martha.
- Use a jicard all over the duck. This will help release a lot of the fats from the duck.
- Sprinkle Salt & Pepper on the duck and place on grill. PLEASE Note: I used my traeger wood pellet grill with hickory pellets. It is indirect heat with a slanted heat shield that pours the fat out into a drip pot. If using a gas or charcoal grill you will absolutely need to place a pan under the grates of the duck to capture the fat and grill indirect.
- Smoke duck for 2 hours.
- In a small bowl mix the maltose, soy sauce, ginger, 5 spice powder, salt & pepper together. Set aside on counter.
- After the 2 hours of smoking Turn up the grill to 300F
- After 2 hours start saucing the duck with the soy mixture. Every 10 minutes re sauce the duck. This will bring a beautiful rich color to the duck.
- Repeat this step until there is no sauce remaining (Approx 40 minutes)
- After the saucing turn your grill up to high (400-450F) for the last 10 minutes to help crisp the duck even more.
- Remove duck from grill and let rest uncovered for 20 minutes
- When the duck is cool enough to handle segment into portions or shred the duck chopping the crispy skin and mixing in.
I served our duck shredded with sauteed finely chopped shiitake mushrooms, chow mein noodles, chives and thin cucumber slices for crunch. Served beside a pile of iceberg lettuce cups with a side of hoisin sauce for dipping. It was a fun family meal that my kids loved.
I take biscuit making from scratch very seriously. There are times when you need to use store bought mixes or pre-made but whenever you can from scratch biscuits are always better. They are a Southern tradition and one that of course goes extremely well with all things BBQ & Grilling. Over the years I have been trying countless recipes trying different methods. I had no real benchmark to go from I just knew what I wanted:
- The flakiest of sections
- Slightly crispy buttery base
- tender interior
I can’t stand flaky people but for me a flaky tender biscuit is heaven.
Today after countless trials I achieved the very best biscuits I have ever made. They were all of my wants and more. This recipe is for a double batch I split the batch in two and added a heaping cup of shredded Old cheddar to one and shredded Jalapeno Cheddar to the other .
The very best Jalapeno Cheddar Buttermilk Biscuits
- 4 ¾ cups All-purpose Robin Hood flour sifted
- ½ lb Unsalted Butter frozen then grated
- 1 tsp baking soda
- 2 tsp Clabber girl baking powder
- 3 tsp Morton kosher salt
- 2 ½ cups Buttermilk (keep very cold)
- 2 cups Shredded Jalapeno Cheddar Cheese or any other shredded cheddar
Place a stainless steel bowl in a freezer for 20 minutes prior to assembly.
*If you tend to have very warm hands rinse your hands under cold water for a bit. The dough and the ingredients need to stay as cold as possible.
- Preheat your oven to 425F
- Combine all of the dry ingredients into a chilled stainless steel mixing bowl
- Add the grated butter to the dry mixture and combine using a pastry cutter. The texture should be coarse and crumbly. Do not use your hands for this.
- Add buttermilk and using a spatula mix until just combined. *Do not over mix-the dough will be damp.
- Turn dough out onto a lightly floured surface.
- Sprinkle shredded cheddar over the dough.
- Working as quickly as you can pat the dough out into a rectangle and then fold in on itself a couple of times.
- Pat the dough into a rectangle approx 1/2 ” thick and cut into 32 squares. You can use a round biscuit cutter however any scraps you have leftover will make a much tougher biscuit. By cutting them into squares there is no scrap leftovers. Handle the dough the least amount of time possible. The more you handle the dough the tougher your biscuits will be.
- Place 16 biscuits on each ungreased cookie sheet. The biscuits should be 1/4” away from each other for slightly soft & lightly crispy sides.
- Chill the cut biscuit squares in the fridge for 5 minutes. If you are omitting the cheese then brush the tops of the biscuits with melted butter right before placing in the oven.
- Place baking sheets in oven on the upper and middle shelf.
- Bake for 5 minutes then rotate racks
- Bake for an additional 5 minutes and check for doneness. Depending on your oven they may take 10-14 minutes to bake completely. It is very important to not over bake the biscuits.
- Remove biscuits from trays and place on cooling racks for crispier bottoms.
- Enjoy them quickly. They will not last. Trust me on this.
I keep a notebook and pen beside my bed at night. I am one of those people who thinks of things in the middle of the night and if I don’t write it down its forgotten. So as I was watching tv late the other night I saw some program where they turn over a muffin pan to make tortilla bowls. For some reason this made me think of sausage. This would be the thought process equation:
Late night TV viewing+kinda hungry+see food in turned muffin pan+ meat+mmm sausage+sausage cups=Must make sausage cups!!
You could make molded cups of sausage by inserting the meat into the cavities of sausage pans but the grease would stay in the cups. Flipping the pan over lets the grease run out.
Here is how I made them:
- 1lb ground sausage ( I used Jimmy Dean – use whatever is your favorite brand)
- 3 large eggs
- 1/4 cup milk
- 1/4 cup finely shredded aged cheddar cheese
- 1 jalapeno finely minced
- salt & pepper to taste
- non stick spray
Preheat your grill to 250F Indirect
Divide the sausage into 12 equal parts
Flip a mini muffin pan over and spray the bases of the pan with non stick spray.
Mold sausage parts over the base of the pan forming cups. I left lots of room between cups so the sausage would get as much color and smoke as possible.
Grill indirect for 15-20 minutes until the sausage cups have set the shape and much of the grease has run off into the pan.
Remove cups from pan and set on grill.
Whisk eggs, cheese, jalapeno, milk and season with salt & pepper.
Fill cups with egg mixture.
Return to grill and cook approx 10 -15 minutes until eggs are set and cheese is melted.
Remove from grill & eat. Enjoy.
PS. I also tried one with a biscuit. I formed the biscuit over the sausage cup while it was cooking on the inverted pan. Then I flipped it out.Tasted great. The possibilities are endless on what you can fill these sausage cups with – my husband has already requested biscuit wrapped sausage cups filled with sausage gravy. His birthday is coming up. I am sure these will be on the menu that day along with a side of lipitor.
SO many of my friends and healthier acquaintances talk about the virtues of kale chips. Uber delicate with terrific crunch I thought that maybe a little smoke could improve the chances of me eating them more regularly..
Kale has a lot of good crap in it - vitamins and all that other healthy stuff that good for you. So eating it is probably on the list of things I should do more.
What happened next is pretty awesome. I think I am in love with smoked kale chips.
I shit you not they tasted like bacon after I smoked them. My husband, my oldest daughter and I are all in awe of this. Now let me say I have been doing a lot of smoking this week. Mostly pork and maybe its just my cooker that’s giving off some porky goodness extra flavoring but seriously give these a try. Well worth your time.
- 1 large bunch kale
- 3 tbsp extra virgin olive oil
- 2 tsp salt
- 2 tsp pepper
Preheat your grill to 250F Indirect. (****Very important this is indirect especially when you use frogmats)
Remove the stems from the Kale and tear into bite sized pieces. Arrange the kale in a single layer on frogmats over a cookie sheet. Sprinkle with extra virgin olive oil and season with salt & pepper.
Place the frogmat on the grill. * I used my Traeger grill for this and it worked out fantastic. Grill indirect for 15 minutes. Turn kale leaves over and grill another 5-10 minutes or just until crispy. They should be a bright green and should not be brown. Serve to your family or hoard them for yourself. Enjoy.
I have no idea how long these things last. We ate them all. You are on your own for that decision.
This is a hands on no holds barred competition class!!
Come on out and learn the championship techniques that have won multiples of Grand Championships, first place awards and perfect 180 scores.
Click HERE to be taken to the Mason Dixon BBQ Website and more information about the class!! Catch you on the BBQ Trail
I have a thing for pie. I seriously love pie. A few years ago I had the pleasure of being a pie judge for two years back to back at the Best of the Best BBQ Competition in Georgia. The memory of that still makes me smile. I really think more people should be making pies and swapping recipes. This is one I ended up coming up with today. This is what happens when I notice I have a few sweet potatoes kicking around that I really need to use up and of course a fully stocked bar that has a lot of whiskey.
I think desserts like pie, banana pudding and a few others are the perfect ending to any BBQ meal. Seriously though pie is darn good for breakfast as well.
Just a note it is super important to use steamed sweet potato chunks in this recipe and not boiled. You don’t want to end up with a soggy pie. Crust texture is really important. This recipe makes 2 pies. Simple reason … I made too much filling for one… Sweet Potato Pies freeze well.
Crown Royal Maple Whiskey Sweet Potato Pie
- 3 cups Steamed Sweet Potato Chunks
- 2 Whole eggs
- 2 egg yolks
- 1 ¼ cups white sugar
- 1 cup half & half cream
- ½ cup Crown Royal Maple Whiskey
- 4 tablespoons melted butter
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- 2 Frozen 9” pie shells
Whiskey Whipped Cream Topping:
- 2 cups heavy whipping cream
- ½ cup glazed or toasted pecans
- ¼ cup Crown Royal Maple Whiskey
Preheat oven to 350F
In a large bowl, mash sweet potatoes until smooth. Whisk in all other filling ingredients for 10 minutes until the sugar has dissolved. Press the filling mixture through a sieve into another bowl so that there are no potato lumps. Whisk a couple minutes more then pour equal amounts into the frozen pie shells.
Bake for 35-45 minutes until a knife inserted in the centre of the pie comes out cleanly.
While the pies are baking place a medium size stainless steel bowl in the freezer
When the pies are ready to come out of the oven remove the stainless steel bowl from the freezer.
With an electric mixer whip the heavy whipping cream and the Crown Royal Maple Whiskey together until medium peaks form.
To serve top slices of cooled pie with the Whiskey whipped cream, some powdered sugar and a few pecans.
As one of the Char-Broil All star bloggers I get to share a really great deal for my readers & followers. Char-Broil has given me a code to post for the year for 25% off. Thats a big chunk of change to save.
This code will give 25% OFF All Grills and Cookers on charbroil.com. Pls note it is not applicable to parts but to grills & accessories only. This code & link below is valid until December 2013. Just use the code when you are checking out.
SO seriously how much better would it be to get yourself or your loved one a new BBQ, Smoker or Grill for Valentines??? SO much better than the chocolate, and card route.
Thanks to the fine people at Char-Broil for providing this great deal!!
**** Please note this code cannot be combined with any other online code****
I had a hankering for a kabob today. I love meat on sticks. Its just so much more fun. My kids love them too. I often thought if they served salad on sticks I would eat more greens. Probably not but its a nice thought. Its snowing like crazy here today so these were done on my trusty Lil Tex Traeger. I used a mixture of Oak & Hickory Pellets. Super easy to make. Do yourself a favor & double up on this recipe. Freeze a batch for a quick midweek meal. Can be served in a pita with Tzatziki lettuce and thinly sliced red onions.
- 4 Chicken Breasts Cut into approx 1″ Cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- juice of one lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons dried Greek oregano
- 2 tablespoons minced garlic
- 1 tsp lemon pepper
- 1 tsp kosher salt
- Marinate for 4-6 hours or overnight if possible.
Preheat grill to medium high heat.
Remove chicken from marinade & discard- Place on metal skewers grill 10 – 15 minutes until the internal temperature is 165F Serve with salad, grilled veggies or rice. This is also an excellent salad dressing recipe as well. Serves 4
We served ours tonight with basmati rice & toasted almonds plus a simple salad of baby spinach, mandarin oranges, red onion drizzled with a lemon poppy seed vinaigrette.