Posts Tagged ‘Canadian BBQ’
Mothers day.. 2010
image via Metblogs
My husband got up this morning and made me some lovely pancakes for breakfast. The children brought me beautiful handmade cards and lovingly made presents from school. I had a nice leisurely morning playing with the kids and writing recipes. I think Mothers Day is such an overrated day. I think everyday should be Mothers & Fathers day. However I will use this day each year to get the house cleaned. I admit it I am shallow like that. Any opportunity to get the house cleaned works for me.
So while the hubby and the kids were cleaning I was playing on the grills. Now in my world a day of playing with the kids and playing with the grills rocks.
My menu for todays meal has been planned since this past Monday. I received an AWESOME present from the food editor of the Toronto Star Jennifer Bain. She also is known as the Saucy lady. I had not seen here for years though we corresponded back and forth. It was fun to grill up some items for her to be featured in a couple of articles in the Toronto Star’s food section. Jennifer brought me a present she knew I would appreciate.
Her husband is a bison rancher in Alberta. I was thrilled to see her digging out packages of meat from her bag. A gorgeous tri-tip and some other cuts to be used at a later date. I knew in an instant what I would be making for Mother’s day. I love tri-tip. Love it. I do not have it often enough. To get a bison tri-tip was really special. I can’t wait to get together again. She is a walking encyclopedia of food knowledge and funny as hell.
For those of you not familiar with Tri-tip Whitetrash BBQ had the following article and image on Santa Maria Tri Tip:
My tri-tip started its journey today in a marinade of dried rosemary, minced garlic, canola oil, and red onions.
While the tri-tip was getting happy I moved on to the side dishes. Artichokes are another one of those items that I do not eat often enough. They are labour intensive but so worth it. I started out with quite a lot of artichokes.
Cutting them in half and using a melon baller is the easiest way i have found to clean them out quickly.
I also like eating the stem. I used a paring knife to trim out the harder outer layer.
One of the most important steps is placing the trimmed artichokes in some acidulated water. Thats a fancy schmancy way of saying some water that has some lemon juice in it. So glad I am finally putting those college degrees to use. Basically if you skip this step you will end up with very gray blotchy looking artichokes. It won’t affect the taste but they will look like crap on a plate.
After soaking them in the acidulated water for half an hour I drained them off and placed them in one of my large stock pots filled with fresh water. I boiled them in salted water for approx 1/2 hour till they were just started to tenderize. Now you can skip this step but you better be prepared to stand beside your charcoal grill for a good hour or so while they get tender. Since they are not a rib I am ok with boiling.
While they were getting their happy bath I moved on to the last side dish – corn. I love corn. If given a choice between corn or potatoes corn for me wins out every time. I remember once when I was a kid I got my a$$ seriously reprimanded for eating corn raw right in the field of the farmer that lived near us. Not only did I get the displeasure of my parents bestowed upon me for stealing our neighbours corn I had to go work for the farmer and make up for it. Sheesh I mean really to an 11 year old kid was the farmer really going to miss a couple of ears??? I still think brat (baby brother) ratted me out for that one.
Ok so getting back to the corn. I keep it simple flavorful and fresh. I peel back the husks and I remove the silks and I go right to the grill with it. I don’t season it at all until it comes off. I really find if you use a good charcoal like Basques a lot of the flavor is imparted by the charcoal itself.
When it came off I simply sprinkled chipotle powder, lime zest, salt and pepper on it with a tiny bit of butter. (please note this is the truth the Paula Deen in me didn’t come out today y’all!)At the last minute I always squeeze lime juice on as well.
As the corn was finishing it was time to get the artichokes on the grill to get a bit of char on them. It was quite windy in my backyard today.
**Ahem – note to husband a Q bana may be in my near future. Just saying its something to think about.
Please note this picture should also be proof that I do on occasion wear something other than black. Bright orange neon capris at home are perfectly acceptable grilling clothing.
While all this veggie madness was going on (see Peta I do eat veggies….) on went the tri-tip on the new Traeger 300. I am really loving this grill. Awesome color on everything and great taste too.
Today I employed the reverse sear method. It worked well again. Here is another reference to reverse sear as well.
I held it at 225F for approx 1/2 hour then I finished it at 450F. I took it to medium rare. That way everyone in our house is happy. rested it for 15 minuted lightly tented.
I sliced the tri-tip fairly thinly and served up the corn and the artichokes with a curry aioli (curry powder, good quality mayo, s&p, lemon juice, a wee bit of garlic powder, and a few pinches of turmeric).
Dinner as a family is always great and we try to eat together as much as we can. We are coming up to soccer season in our house this week. That means 3-4 times a week (for the next 12 weeks) we are either at a soccer game or at a soccer practice. I am going to cherish this dinner with family. Let me tell you it was goodness on a plate. #GOAP It was a wonderful meal for mothers day.
For all you Mom’s out there you rock. Happy Mother’s Day to you all.
I made a repeat visit back to Big Chris today. I had not planned on it but as I was over in that area of Barrie it was convenient. Good food is always worth it.
Today I tried their shaved roast beef. A while back I posted their beans well to put it bluntly -sucked royally. Since then however I have great news – they are really great now. Completely terrific. Texture flavor and all aspects are just super yummy now.
This time I stayed and ate with my 4 year old son.
This is how they serve their in house diners. It was a very generous portion of lovely smoked shaved roast beef (you can opt for their horseradish mayo) great french fries, side of crunchy coleslaw and the new and uber improved beans. It was plenty for both of us. Kudos to them for improving their products and reacting to customers. I have no doubt Ill be back and I would suggest anyone who appreciates good bbq goes.
Tomorrow is a really big day in the world of Ted Reader. He will be attempting to break the Guiness World Record for the largest burger at Yonge & Dundas Square Toronto !
Join Ted while he makes his record breaking attempt and bid on the World’s Largest Hamburger. Proceeds from the event will be donated to Chef Ted Reader’s charity of choice, Camp Bucko; a charity/camp for children who are burn survivors.
Cooking begins around 4am, final plating between approx. Noon & 1:30pm.
Creating the World’s Largest Hamburger will kick off Chef Ted Reader’s press tour promoting his latest cookbook, Napoleon’s Everyday Gourmet Burgers. A 300-page cookbook featuring 110 recipes including vivid full-colour photos.
This is a coordinated effort between Ted Reader and his partners: Napoleon Gourmet Grills, Sysco (Honeymans Beef) and the World’s Largest BBQ Store – Ontario Gas BBQ.
|New Cookbook for Summer 2010!|
|One of the mainstays of summer—the iconic hamburger—leaps off the grill with the bravado of Ted Reader’s truly unique interpretations of how burgers can be prepared and enjoyed. With more than 100 inspired burger creations, made using the finest grills in the world, you will learn how to make more than just your plain, old hamburger.
Ted Reader’s mouth watering recipes will take you on a journey to Burger Heaven – each recipe is accompanied by a full-colour photograph guaranteed to inspire anyone who loves to grill and those with a passion for food. Ted also gives tips and tricks – selecting the ideal binder, how to grind your meat as well as shaping your burgers – so anyone can transform a variety of ingredients into a fiesta of flavour.
Whether cooking over gas or charcoal, Napoleon’s Everyday Gourmet Burgers provides directions for making the perfect burger every time.
Treat yourself and your friends to such unique interpretations on the classic hamburger, including:
Orgasmic Onion Burgers
Chilled Lobster and Avocado Burgers
California Smoked Turkey Burgers
Grilled Mushroom Risotto Burgers
The Jackinator Burger
Lamb Roti Burgers
I received a copy of this book a while ago and it delivers an incredible selection of burgers and wonderful food photography. The first printing has already sold out. Its that good.
I spoke with Teddy the other day about this burger attempt he was super excited and working like crazy as always. I typically talk with Teddy really early in the morning. We did this interview at 6am which for both of us busy with family work etc seems to be one of the best times to have a chat:
Here are some of the details he gave me about the burger:
The Bun weighs 150 pounds approx. and has been made by San Remo Bakery – It is an egg bread challah based burger bun with sesame seeds. It measures 40 inches diameter and it may end up being 15 inches thick.
The meat has been seasoned with Ted Readers Orgasmic Onion Burger Seasoning. They are utilizing a Burger Binder – with bread crumbs and it was designed to help retain the moisture. It was developed in a meat plant to meet CFIA regulations and has been Government inspected.
It will start with 300 pounds and may shrink to 250-260 pounds. The patty is 40 in diameter and 8 inches thick.It has 18% internal fat.
As Teddy states:
When it leaves the plant it has to be done properly. No health issues! We want people to be able to really eat the burger. This burger will be available on our catering menu for special events. We made it so that it can be repeated again. We want to make it or a smaller version available to the public.
The charcoal used for this record breaking burger will be Basques Hardwood Charcoal. It was important to Ted to use a Canadian charcoal of great quality.
The grill has been manufactured in Barrie Ontario at Napoleon – it is 48 inches square and has 3 main parts. It was a multiple person project just to design the grill and the hydraulic operation that will run it. Additionally the grill can be flipped with a dial. The grill is a cage and clamps the burger in place so the burger is firm and it doesn’t move.
The condiments for the bun will be very traditional: Lettuce tomato pickle and onion. There will be cheese on the burger 2 types : provolone plus grated fontina cheese
In Teddy’s words: I want to make a classic yummy burger 1 bun 1 burger condiments that’s it.
Additionally one of the great parts of this attempt is that it has been tied in to a charity that is near and dear to Ted Camp Bucko.
Camp BUCKO is a fun, safe and caring camp program free to kids ages 7 to 17 with burn injuries. Our residential setting encourages campers to participate in a variety of social, recreational and therapeutic activities that promote self-esteem, the development of leadership skills and fosters personal growth. At Camp BUCKO, kids have a place where they can be themselves without feeling different or alone.
I wish Ted and his attempt at breaking this Guinness World Record all the best. There were over 100 people involved in making this burger attempt and I have no doubt -Its going to be terrific!
Asparagus is in season now and its a great time to make lots of items with it.
This past weekend I made one of my favorite salads. Super simple and easy to make during the week or for a party.
Start with 4 pounds of asparagus washed thoroughly. For tips on how to clean & prepare & choose Asparagus please check out this website: The Ontario Asparagus Board.
Once the asparagus have been prepared its time to make the marinade:
- 1 cup Balsamic Vinegar
- 3/4 cup Extra Virgin Olive Oil
- 2 Tbsp Dijon Mustard
- 2 Tbsp Finely minced garlic
- 2 Tbsp Finely chopped chives
- salt & pepper to taste
Whisk this all in a bowl. Place these all in a Ziploc bag and marinate a couple of hours.
Then prepare your grill for direct grilling. I left one side without coals and one side was hot. This enabled me to do the asparagus in batches and as they were ready I pulled them to the cooler side.
Reserve any of the marinade from the Ziploc bag for use at the end. When they are all done drizzle the remaining marinade on the asparagus. This recipe serves 16- You can always adjust this recipe to larger or smaller quantities just remember 1 pound of asparagus = 4 servings
This dish can be served cold or warm. Also if you have any leftovers they are a great addition to pasta salads potato salads etc. For more Asparagus recipes make sure to check out Ontario Asparagus Growers Marketing Board.
If you love BBQ and want to compete this is a great way to start!!C’mon out !!
Amateur events are only $50.00 to enter and they even provide the ribs! You just need to bring your BBQ and any other supplies you need for the day! Contact Strodes BBQ for more details!!
Gloucester May 28 – 30
Paris June 13
Brantford May 16
Chatham July 11
Listowel July 17
Lindsay July 17 – 18
St. Thomas October 9
I figure its only right to finally post my own BBQ Pitmaster audition tape. No matter what I am happy that I submitted it and took a chance to be on the BBQ Pitmasters show. Since the beginning of the series I made no secret that I want to be on the show. I think TV needs more BBQ shows. It has only been good for all facets of BBQ from restaurants to products and all competitions. I think they need a Canadian Chick that knows how to BBQ.
Love seeing so many great audition tapes. I know some of these folks and I wish them all the best!!
Smokin Scotsmen!! FEAR THE KILT!!
Fire Fightin’ Cookin Crew ! http://www.youtube.com/watch?v=ap0va0O7r9M
Kentucky Smoke Squad
Team Unknown BBQ- Seriously funny video
Moe from Ponderosa BBQ~
Southern Soul Barbecue Harrison Sapp
A Boy and his BBQ!
I make thousands of ABT’s each year. Yes thousands for demonstrations family parties and well I just love them.
There are countless recipes for ABT’s all over the net. Everyone has their own variety whether they have lil smokies in them or leftover pulled pork. One of my favorite varieties is roasted garlic 3 cheese ABT’s.
I make roasted smoked garlic in batches of 36-48 at a time. I prep lots of them at a time to make it more convenient for myself later on. BBQ buddies from ALCAN work great for this. Their perforations allow lots of the smoke flavor to come through. Simply slice the top off sprinkle on some salt & pepper and drizzle with EVOO. I then use one of my Traegers or Charcoal grills and keep the temp at an even 350F (I do these indirect) for about an hour. I prefer to use hickory pellets or wood chunks for flavoring. The garlic bulbs are done when the color turns a nice caramel and they can be easily squeezed out.
For more specific instructions check out this great tutorial on HOW to Roast Garlic.
Roasted Garlic bulbs freeze well. I freeze them individually for a multitude of uses from pasta to ABT’s and everything in between.
200 Roasted Garlic Cheesy ABT’s you will need:
- 2 onions finely minced
- 1/2 cup BBQ rub (use whichever is your favorite)
- 1 cup grated parmesan
- 1 cup grated romano
- 1/4 cup dried chives
- 1/4 cup finely chopped fresh savory
- 1.5 kg (3.3 lbs) cream cheese
- 100 jalapeños cleaned & seeded cut in half lengthwise
- 4 large bulbs of roasted garlic
I use a food processor to do this in two batches. Its really easy. Just dump half of everything in and pulse away until everything has mixed well. Pour into a large ziploc bag and then repeat with the other half of the ingredients. Please note you should taste test each batch to ensure the spice mixture is flavorful enough. As with all BBQ rubs the sodium levels vary greatly as does the sodium level in Parmesan cheese so adjust wherever necessary.
Then set up a station in the order you make them. For the jalapeños I always lay them cut side down while I prep the other ingredients. This helps to get as much water out of them prior to assembly.
I buy cases of bacon- not packages. I buy Petit Goret Maple Smoked Bacon in a 5 kg (11lb) box. If I can’t get this brand I look for any other food service box of bacon that has an 18/22 (slice count per pound) on it. I prefer using thinner bacon to wrap ABT’s. For other applications I prefer my butchers bacon.
I do this whole procedure in batches of 50. I lay 50 jalapeños cut side up and fill with my cream cheese mixture using a ziploc bag with the corner cut off.
Then its just a matter of wrapping them and stacking them snugly into pans.
It takes me about an hour and a half to make 200. I freeze them for up to one month. I don’t advise going over one month as I don’t like the texture of the cream cheese after that. The less time in the freezer the better. If you are doing a party or heading to a competition pot luck etc its really nice to have these ready well ahead of when you need them.