Posts Tagged ‘Christmas’

My first Vine.

Not sure I get the whole 6 second video thing but this seemed like a good idea.

Smoked Bacon wrapped Meatball Christmas Tree

Smoked Bacon Wrapped Meatball Tree

Smoked Bacon Wrapped Meatball Tree Moink

 

I thought it would be a nice idea to try a new presentation for my bacon wrapped meatballs.

I have made many traditional Crockenbouche for past Christmas events and I thought the design would be super festive for meatballs. This worked really well and it was fun and easy to make.

This was fun to do and everyone at our annual Christmas party loved it. It didn’t last long lol.

I started with an 8” foam core tree shape and wrapped it in foil.

Barrie-20121220-07197

 

 

Barrie-20121220-07198

 

 

Barrie-20121220-07199

 

 

I used extra-long “Clubhouse sandwich” toothpicks. The meat balls were 2 boxes (almost 3 lbs) of Angus Beef Meatballs from Sobeys that are pre-cooked. I wrapped them each with 1/3 slice of bacon each then sprinkled with Smoky Mountain Smokers Chipotle rub.  They were smoked on my Traeger for just over an hour at 225F. I used Hickory & Oak pellets. When I removed them I glazed them with Garland Jack’s Secret Six Hickory Spice BBQ Sauce.

Barrie-20121220-07202

Barrie-20121220-07203

Barrie-20121220-07205

Barrie-20121220-07206

Barrie-20121220-07207

Pretty simple after that point  just poke them in tightly until the tree is full. I also made a bacon star that took me a few tries to get right btw a super cute when done. The star bacon shape was baked on a silpat sheet to keep it flat. I did the star at 225F and it took 3 strips of bacon to make.

Barrie-20121220-07206

All of the bacon I used was 18/22 slice size.

The tree was simply garnished with the last sprigs of rosemary from my garden. It was a great appetizer for my Christmas party guests who have a serious love for all things bacon & BBQ.

Barrie-20121220-07205

 

The 12 Days of BBQ Christmas

12 days of BBQ Christmas

On the first day of Christmas,
my true love sent to me
A smoker and some hickory

*

On the second day of Christmas,
my true love sent to me
Two tubs of rub,
& A smoker with some hickory.

*

On the third day of Christmas,
my true love sent to me
Three bags of Charcoal
Two tubs of rub,
& A smoker with some hickory..

*

On the fourth day of Christmas,
my true love sent to me
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

*

On the fifth day of Christmas,
my true love sent to me
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory.

*

On the sixth day of Christmas,
my true love sent to me
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

*

On the seventh day of Christmas,
my true love sent to me
Seven chili peppers
Six butterflied chickens
Five bottles of Jack,
Four cases of foil,
Three French hens,
Two tubs of rub,
& A smoker with some hickory..

*

On the eighth day of Christmas,
my true love sent to me
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

*

On the ninth day of Christmas,
my true love sent to me
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

*

On the tenth day of Christmas,
my true love sent to me
Ten perfect scorings
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

*

On the eleventh day of Christmas,
my true love sent to me
Eleven racks of ribs
Ten perfect scorings,
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

*

On the twelfth day of Christmas,
my true love sent to me
Twelve , Grand Championships!!
Eleven racks of ribs ,
Ten perfect scorings,
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory!

Frogmats and a follow up to Christmas Eve

Day 23- 25 Days of Christmas BBQ Blogging……

Frogmats

I received in the mail today a product sample of Frogmats.

I opened the package to find two very lightweight mesh sheets that claim to be non stick and perfect for delicate items for the BBQ or grill.

From their website the description:

We have all experienced the frustration of grilling delicate foods on the Bar B Que. The food immediately sticks to the grates and tears or crumbles when you try to turn it. The food falls through the openings in the grate and you have one big mess.

Frogmats solve this problem. Food will not stick to the Frogmats and is easy to turn without crumbing.

Frogmats are great for preparing fish and Ka Bobs. Fish will lift off the Frogmats with ease as does the vegetables in Ka Bobs. The open matrix of the Frogmats will eliminate to a large degree any food from falling through the grates.

The Frogmats will not pick up odors from fish,. therefore each time it is used there will be no left over taste.

Frogmats are designed to perform in indirect cooking methods. Do not expose the Frogmats to direct flame.

Our Frogmats are FDA compliant for direct food contact.

Easy to clean with a warm water spray by the outdoor hose or in the kitchen with sink sprayer. The Frogmats will last for years.

Prepare picture perfect fish dinners like the pros with Frogmats

Frogmats are USDA approved for food processing and handling, and are FDA compliant (21 CFR177.1550). In addition, the fabrics can operate in temperatures from -400°F (-240°C) under static conditions and -100°F (-73°C) under dynamic conditions up to 550°F (288°C).

The timing for me worked well as I had a new experimental BBQ item I had made for tonight. Heres the link to the sausage wrapped hard boiled eggs that were prepped yesterday.


Frogmat on the Traeger Lil Tex

Frogmat with sausage balls.

I have to say they worked great. Absolutely non stick from the cheese that was gobbed out at the bottom to the grease that accumulated. I think these are an excellent product for the BBQ. I will also be using them in my oven. I already own silpat sheets and these will just add to my arsenal of non stick happiness.

Additionally the website claims are accurate in regards to cleanup. I washed mine in the sink and it was simple and easy with no scrubbing involved. Gotta love anything that works well and cleans up easy.


Easy Clean up

They are available in a variety of pre-cut sizes to suit your individual BBQ needs as well as custom sizes.

Bottom line I would recommend them highly, I have a few other projects in mind over the winter with them such as jerky.

_________________________________________________________

Now as for the rest of my day it was a whole lot of prep for tomorrow Christmas Day and some great eats from tonight. Heres the pics.

Yummy Abts

Prepping the brine for the 4 turkeys

Potatoes and Sweet Potatoes prepped for Christmas Dinner

Acorn squash with butter cinnamon maple syrup and brown sugar.

Par boiling the parsnips to get them ready for the grill tomorrow.

Some of our Christmas Eve Eats

A couple of Tourtieres (done on the traeger)

MMMM the eggs rocked however next time more cheese.

Libations.

Some cheeses and fruits and more munchies



Awesome Taco dip. So very yummy. Thanks to my friend Louisa for bringing it over!

My favorite insalata Caprese.

Wicked good. This puff pastry with brie, fig and walnut wine preserves plus a ton of smoked garlic knocked it out of the park. Just awesome.

Thats it for tonight.

Merry Christmas eve everyone.

Christmas Eve prep continues….

Day 23 – 25 Days of Christmas BBQ Blogging..

ABT’s, Puff Pastry Wrapped Brie with smoked garlic and walnut wine preserves, Cevapacici wrapped eggs

More prep today so there will be no finished products till everything goes on the BBQ’s tomorrow afternoon.

The first item I started out with today are the ABT’s (Atomic buffalo turds) which my FIL and husband both love dearly. I sure like them as well.

I love making ABTs They are fun little jalapeno packages of goodness. I rarely make the sme kind twice. These just get better and better.

I started out with 23 whole jalapenos that I split, cleaned the seeds out and washed. I use a tomato corer for this. Its a great tool for this task.




Then I mixed up 2 packages of cream cheese, some applewood smoked cheddar that I received in my Traeger gift basket this year, a bit of my own BBQ rub, spring onions and some minced garlic – thats about it.


Piped the mixture into the jalapenos. (* if your mixture is too stiff to pipe put the piping bag in microwave for 30 seconds) added a small slice of kolbasa to the tops of each.


Wrapped each with bacon. They are ready for the grill tomorrow.

The next item I worked on is a puff pastry wrapped brie. This is where store bought items really come in handy.

I had received a wonderful package from my sister in Smoke Angie Quaale owner of Well Seasoned a gorgeous gourmet food store in Langley BC. Angie sees some of the best food items there are and she sent me some of her favorites from this year. In amongst these food gems was a lovely jar of turkish fig and walnut wine preserves. Now I love figs and brie so this is a natural fit for me. In addition I had smoked some garlic the other day. I really don’t have the time to make my own puff pastry so PC brand works for me.

The rest is just a matter of assembly. This is not hard at all and best of all it can all be done the day ahead before it hits the grill.



Roll out the puff pastry


I scraped the top of the brie with a steak knife. I then spooned on some of the delicious fig and walnut wine preserves.


Pile on the individual cloves of smoked garlic


Wrapped all up in the puff pastry. I also gave it an egg wash so it will be shiny coming out of the grill or oven. Lastly I sprinkled on some smoked salt.


Off into the fridge it goes till tomorrow.

The last item I prepped today was something I haven’t tried before with this type of sausage.

Usully we have cevapcici with a roasted red pepper dip (Ajvar) for Christmas eve and as a snack on Christmas day. I fell in love with these shortly after marrying my husband who is Macedonian. These are a staple in his parents house- caseless sausages made of pork and beef. Unfortunately I forgot to pick up another case from D&S Meats in ajax Ontario. I did not have enough time to make my own.

So what to do?? I only had a few left in freezer. 24 to be exact. Not nearly enough for both Christmas and Christmas eve. I love scotch eggs and I hope this turns out to be a fantastic BBQ’ed version of them.

I started with 8 boiled eggs and made a patty out of the sausage. I did this all on plastic wrap to make it easier to assemble.



Then for color and flavour contrast I laid down pieces of roasted red peppers and some spring onions.


Next up you just have to add cheese. I picked an aged cheddar that was in the fridge. ( I would have used just about any type of hard cheese.)




Then here is where the plastic wrap comes in handy. I used it to help lift up the sides and then formed it into a ball.


I just repeated that over and over till all 8 were covered then sprinkled some House of Q BBQ rub on them.


I hope they work out well so I can slice them into wedges. Ill post the pics tomorrow. I am off to my favorite place to shop-my butchers Hovey’s Gourmet Meats to pick up my turkeys and some other tidbits of yummy goodness.

Smokin Nuts, Cranberry sauce, and Party Mix Recipe

Day 22- 25 Days of Christmas Blogging

Today was a day of prep work for Christmas eve. I needed to get some snacks ready. Holiday munchies should be special. I try to put as much effort as possible into my food for the holidays I try not to cut too many corners.

Smoked nuts are an easy item to fix up for giving as gifts or for having at your home.

Today I did 4 lbs of smoked Almonds on the Traeger. I let them smoke at 180F for the first couple of hours then up to 325F for the last 30 minutes.

Here is the recipe:

4 lbs Almonds raw
1/2 cup butter
1/2 cup brown sugar
2 tablespoons celery salt

I just melted the butter and added the brown sugar and celery salt. I used a whisk to make sure it was well incorporated.


After that it is just a matter of mixing and getting them into a pan on the BBQ of your choice. Today I am using my workhorse – My black beauty as I call her a Traeger lil Tex


*you might notice the garlic. Thats for a terrific party favorite at our house brie topped with smoked garlic then back in the BBQ till the brie is soft and gooey. Perfect for dipping in toast points. The garlic takes on a wonderful smoky sweetness that matches so well with brie.

Now the next item was inspired by a friend of mine. She makes a great party mix however I wanted to put my own BBQ spin on it. Here are some of the items I used today for the recipe for Sweet n Spicy Party Mix:


1 box shreddies ( I used the jumbo size boxes)
1 box cheerios
2 boxes cheese sticks
2 bag pretzel sticks
1 can firecracker jalapeno peanuts
1 lb pecans
1 lb almonds

Toppings:
1.5 cups melted butter
1.5 cups peanut oil
3 tablespoons worcestershire sauce
2 tablespoons each
obie cues sweet n heat
obie cues double strength garlic
granulated garlic
santa maria seasoning
homemade hickory smoked salt

Mix all of the toppings together in a bowl or in a non stick pot.


Once again this is really simple all you have to do is mix it. I use the top and bottom of my largest roaster pan to do this.
It can then go into a BBQ or oven at 200F for a couple of hours stirring every 20 minutes or so to make sure the topping mixture is absorbed fully into the cereals, nuts and pretzels.


Taste test it after it comes out. you can adjust the seasoning a bit for your own liking if you would prefer it a bit saltier or spicier. This recipe does come with a warning this stuff is HIGHLY addictive. You will need to hide it like I have in some air tight containers. It will keep for a couple of weeks (good luck keeping it around that long).


The last item I want to share today on the blog is a recipe I am sharing because I can’t believe people still buy cranberry sauce in a can.

Cranberry sauce is one of the easiest dishes to make. When I set my holiday table I usually sprinkle some toasted almond slivers on top.

3 cups fresh cranberries
1 cup sugar
4 oranges zested and juiced
1/4 cup water

Throw it all into a pot over medium and when the cranberries start to pop I use a potato masher to crush some of them to release the pectin that will gel it up a bit. Seriously how much easier can a recipe get?


Thats it for todays prep. Hope you are all having a great time prepping for your Christmas holidays.

French Canadian Tourtiere

Tourtiere, BBQ Tourtiere, French Canadian Meat Pie, Christmas Tourtiere

 

So it may not be traditionally a BBQ dish but I will say that making one of these pies (or in the case at our house a dozen) does well on an indirect BBQ. The pastry gets nice and flaky. I love using my pellet grills Traeger or FEC to bake these pies.

At our house at Christmas time we have such a wide range of foods, my Mother was Polish and French, my inlaws are all Macedonian. Hmm No wonder why I like to eat so much. So many great recipes. This is one we have each and every year. This is the recipe I have been using since about 1996. It was better than my Grandmothers.

Here is my recipe for tourtiere I use a recipe by Pierre Lebel.

French Canadian Tourtiere

Ingredients:

1 lb minced ground pork (lean)

1 lb minced ground beef (lean)

1 lb minced ground veal (lean)

2 slices of bacon finely chopped

1 medium onion diced

1 teaspoon salt

½ teaspoon savoury

½ teaspoon cloves (optional** personally I omit this)

1 garlic clove minced

1 teaspoon all-spice

1 cup water

1 cup mashed potato (* I go for a drier mashed potato here not creamy)

1 carrot finely chopped

1 celery finely chopped

Combine all ingredients except mashed potato in a heavy pot and bring to boil.

Reduce heat and cook uncovered for 20 to 30 minutes, or long enough to remove the pink tone from the meat and reduce most of the water. The mixture should be damp but not watery. Add mashed potato.

Cool mixture and pour into large unbaked pie shell. Cover with pastry and prick to allow steam to escape. (many times I have used a tiny cookie cutter and cut out steam vents with them for a more festive look)

Bake at 450 degrees for 10 minutes, then reduce oven heat to 350 degrees and bake till crust is light brown.

Powered by Netfirms