Posts Tagged ‘Diva Q BBQ’
Each year Mom’s everywhere will be treated to he obligatory Card, flowers and dinner out. If they are lucky maybe breakfast in bed or brunch. How about something different for your Mom. Something that shows you put thought and care into her special day.
My first recommendation isn’t BBQ. This may come as a shock. As a Mom of 3 and a busy one at that I like nothing better than coming home to a clean house. Yes that makes me very very happy. IF the laundry is done even better. Even if you are broke a little sweat equity is sure to make your Mom happy.
I love these coupon templates. Perfect for giving your Mom a break.
Once you get through the coupon giving or cleaning … then I think you need to give your Mom this if she likes to cook:
The super fast splash proof Thermapen from Thermoworks. Every person on the planet that cooks should have one. I love mine. Available in an array of colors you can even co-ordinate it with her purse. Plus if she carries it in her purse (and yes I have one in my purse at all times- you just never know when you will be grilling or cooking) she could also protect herself from creeping marauders, wanna be thugs etc. The thing is sharp. Sharp as a shiv. (Please note in no way does Thermapen support this use of a Thermapen in this manner – just my own ideas).
If your Mom doesn’t cook well then its time for you to giddyup and stock her freezer full of BBQ goodness. BBQ Jerk Chicken, Smoked Meatloaf and Pulled pork all freeze wonderfully. Stocking your Moms freezer would give her a break come meal time planning.
There is also of course the option of making your Mother a beautiful BBQ feast.
Start with a yummy cocktail:
Mix 2oz Jack Daniels honey with 4 oz Peach cider or Mango nectar. Serve shaken over ice in a chilled stemmed glass.
Then serve with a grilled appetizer flatbread
Diva Q Goat Cheese Spinach Flatbread
A terrific quick mid week dinner or a delicious appetizer for BBQ parties…..
1/2 cup Roasted Red Pepper Spread
1/2 cup Baby Spinach Leaves stems removed
140 gr Goats Cheese thinly sliced
1/8 cup Basil Chiffonade
1/4 cup Thinly sliced ham (prosciutto, black forest etc)
1/2 tsp garlic pepper
Preheat grill to 325F
Hickory Oak Apple pellets/wood chunks/chips recommended
Spread the 1/2 cup Roasted red pepper spread over the flatbread
Layer the spinach, slices of goats cheese and thinly sliced ham.
Sprinkle the garlic pepper and basil over the flatbread
Grill until the cheese is just beginning to melt and the spinach begins to wilt.
Slice into 12 pieces.
One of my all time favorites is herb crusted Prime Rib served with grilled asparagus and parmesan topped grilled mushrooms. Any Mom I know would be happy to feast on this.
For dessert I love anything to do with apples and caramel. This simple grilled dessert pizza paired with a glass of Prosecco is a wonderful finish. Then make sure to drive your Mom home. She has had a few cocktails by this time. Happy Mothers Day to all.
This originally ran in the Toronto Star May 18, 2010
Danielle Dimovski, Diva Q, outdoes herself with this over-the-top grilled dessert. To fully gild the lily, sprinkle this with sanding or demerara sugar, and whip up any leftover 35 per cent cream and dollop it over everything. Look for fresh pizza dough in the refrigerated area of supermarkets, usually in the bakery or pasta area.
1/4 cup (60 ml) water
1/2 cup (120 ml) packed brown sugar
1 tbsp (15 ml) corn starch
1/3 cup (80 ml) whipping cream
2 tbsp (30 ml) corn syrup
2 tbsp (30 ml) unsalted butter
1/2 tsp (2 ml) pure vanilla
750-g bag fresh pizza dough
All-purpose flour and cornmeal for dusting
2 Ontario apples (such as Gala or Red Prince), unpeeled, cored, thinly sliced
Ground cinnamon for sprinkling
125 g (5 oz) cream cheese (half a package), at room temperature
2 tbsp (30 ml) granulated sugar
Skor toffee bits for sprinkling
For caramel sauce, in small saucepan, combine water, sugar, corn starch, cream and corn syrup. Bring to boil over high heat. Boil 2 minutes, reducing heat slightly if needed. Remove from heat; stir in butter and vanilla. Reserve.
For pizza, bring to room temperature as per package instructions. Remove from bag; divide into 2 balls.
On lightly floured surface, pull and shape into 2 pizzas, about 9-inches (23-cm) wide. Crimp edges as you would with pie. Prick dough all over with fork tines. Let rest at room temperature 30 minutes. Slip onto cornmeal or flour-dusted pizza paddle. Place on oiled grill preheated to medium-high (about 550F/280C); close lid. Grill about 3 to 4 minutes per side. Let cool.
Place apple slices directly on grill. Grill 1 to 2 minutes per side, until softened and browned. Transfer to platter. Dust with cinnamon.
In medium bowl, combine cream cheese and granulated sugar. Mash well with fork and beat with wooden spoon until fluffy.
To assemble, spread sweetened cream cheese over each pizza as desired. Divide apples evenly over pizzas. Generously drizzle each with caramel sauce. (Refrigerate any remaining cream cheese and caramel sauce for another use.) Sprinkle each with Skor bits. If needed, return pizza to grill for 1 to 2 minutes to quickly warm.
Makes 2 pizzas (about 12 slices).
Continuing on my personal NC BBQ tour of NC Historic BBQ joints I stopped in a cute place – Richards BBQ in Salisbury NC.
Eastern Carolina style sauce is served here. Apple cider vinegar, red pepper flakes and a touch of sweetness. Straight forward and moist hand chopped BBQ. You walk into this place and you want to stay. The walls and booths and chairs are all inviting. They even have a small salad bar. The place is impeccably clean.
There is a poster menu showing pictures of all the plates they serve in addition to paper menus. The ladies at the counter are all sorts of loveliness and they just radiate hospitality.
I ordered a chopped BBQ sandwich and a cheerwine. I think I may be addicted to cheerwine now. Absolutely refreshing and a perfect match to BBQ. Plus I was driving so beer was not an option.
The sandwich came wrapped in wax paper. Served on a plain white hamburger bun there had to be almost 1/2 lb of meat on it.
It was a delicious sandwich. Full of porky goodness and super moist. It had quite the pepper kick but not a lot of heat. It was chopped super fine as was the slaw. You really don’t have to chew a lot when its chopped this fine. They pile all their wood outside. You can see the door to their pits from drive thru pictures.
I would love to bring my family to this place. They also have a convenient drive thru if you want to take it to go.
I am so glad I had the opportunity to stop here. The food the atmosphere and the hospitality made it just a really nice experience.
For a great history on Richard’s BBQ and many more check out NCBS The North Carolina BBQ Society. I found it was an excellent resource to use when travelling through the state. The North Carolina BBQ Society is also on Facebook.
Richard’s Bar-B-Q, Salisbury
522 N Main St
Salisbury, NC 28144
I have a serious obsession with making pizza on my BGE. It makes wicked good pizza among other things. However I cannot ever seem to make just one or two. No it just has to be a big variety.
This is a great thing to do if you have leftover bits in the fridge. Not enough to make a meal out of them but enough to make a pizza or 5
Our pizza ingredients were:
- sauteed mushrooms
- rapini with evoo and sliced garlic
- green and black olives
- thinly sliced red onions
- roasted red peppers
- Drained seasoned stewed tomatoes
- granulated onion
- steamed acorn squash
- grilled chorizo
- cooked and crumbled hot Italian sausage
- grilled eggplant
- Lots of mozzarella
There is no recipe for this. Just a few general guidelines. I use store bought pizza dough from Highland Farms. I like their pizza dough a lot. It is very reasonably priced. Now you can go all Martha Stewart on this and make your own from scratch – all the best to you. Personally if you you find a reasonably priced very good quality dough its a heck of a lot easier.
Your BGE needs to be at least 600F before you even think of getting a pizza on. I find that I have the best pizzas come out at this temperature. Also don’t be using any crappy dollar store pizza stone. Think of it as an investment. Mine came from Ontario Gas BBQ. Its awesome. I have used it many many times over and over again.
Make sure your pizza stone comes up to temperature with your BGE. Do not put a cold pizza stone on a 600F BGE. It was crack and shatter and then you will have a load of stuff to clean up. Not to mention ruined dinner plans.
Use enough flour when stretching your dough that it doesn’t stick to your pizza peel. Its a lot easier to slide off dough covered with toppings if you have used enough flour. They make the crust soggy. Of course if you like a soggy crust that’s your business but I prefer a nice crispy crust.
Other than that go nuts. You can even make vegans happy. OR gluten free people (just make sure you give them a gluten free crust). Or nut allergy people happy. The choices are endless. These pizzas cook in about 6-8 minutes at the most so you want to make sure your meats are cooked ahead of time if using and you slice your veggies thinly.
After placing your pizza on the stone close the lid. Open it up again at about the 2- 3 minute mark and turn the pizza half way. Close the lid again and leave it closed for 3-4 more minutes until nicely browned and golden. Remove to a cutting board and rest for 5 minutes before cutting.
Repeat with the other pizzas. Seriously it is so easy. Get the kids involved. I have not ever met a kid who didn’t like making pizza. Let them decide what toppings they want. Pizza dough is just like play doh for adults so they love stretching it too.
One of my favorites from tonight:
Grilled eggplant, sauteed rapini with sliced garlic and evoo, steamed acorn squash, sauteed mushrooms and mozzarella. When it came off the grill I topped it with a bunch of arugula and some really good quality balsamic vinegar, Parmesan and evoo.
I also enjoyed the meat pizzas….
The kids had their own ideas of what they wanted on their pizza- Chorizo, tomato sauce, basil and lots of mozzarella
Last but not least we made a panzerotti to use up the last bits of all the ingredients. It was stuffed full. By this time my stone was getting pretty black from the flour so I placed the panzerotti on a piece of parchment paper directly on the stone. Worked great and the panzerotti was delicious and crispy full of yummy ingredients.
It was a delicious dinner full of pizza goodness. Plus there is lots for lunches tomorrow!!
Headed back to Marilyn Denis for a taping today on how to clean and Prep your BBQ !
About The Show
Hosted by Marilyn Denis and broadcast live before a studio audience, THE MARILYN DENIS SHOW is a daily entertainment and lifestyle talk show featuring Canadian and international celebrities and experts, established and emerging alike. Building on Marilyn Denis’ connection to her fans, interviews and ideas are delivered with the ease and humour of a conversation with your best girlfriend. Celebrities who have appeared on THE MARILYN DENIS SHOW include Sir Elton John, Bradley Cooper, Shania Twain, Anderson Cooper, Donny & Marie Osmond and many more.
THE MARILYN DENIS SHOW airs live Monday-Friday at 10 a.m. ET on CTV and CTV.ca, and then again at 11 a.m. ET (CTV Two) and on demand at marilyn.ca. Fans can also watch Marilyn seven days a week with THE BEST OF THE MARILYN DENIS SHOW, airing Saturdays at 2 p.m. ET on CTV and Sundays at 2 p.m. ET on CTV Two (check local listings).
Today we covered lots of great tips on cleaning your BBQ and grill. No matter what grill or bbq you have make sure to consult your manufacturer’s instructions. Also all of the items for the show from the heavy duty cleaning brush to the grill wipes came from a store I love to shop at Ontario Gas BBQ. They also stock replacement parts for your BBQ’s so check them out. As the worlds largest BBQ store they have everything you need and more. (Its also the only place my always cool hubby gets nervous for my shopping- shoe stores and malls are no problem- but when I walk into Ontario Gas BBQ its just so darn hard to resist all the great BBQ stuff cha-ching! )
Much thanks to Marilyn, Tara and the entire crew. Lots of fun yet again!
2312 Mt. Vernon Ave., Alexandria, VA 22301
As I was approaching Pork Barrel BBQ I was worried. I saw a lot of glass. A lot of very shiny posts and a lot of glass. Then I started to worry I would not like the food or the decor. My preferences tend to run to BBQ joints that have a sense of history to them. Even a little grease and grime- however the Pork Barrel Building has neither. Its in a league of its own.
You would have to be living under a rock not to know about or to have heard about Pork Barrel BBQ. Heath Hall & Brett Thompson.
They have appeared on Shark Tank, numerous TV and radio programs and have competed in many contests. They have their own BBQ forum BBQ Backyard.com. They are uber focused on the success of their BBQ products which include rubs, sauces, peanuts and even Que Cologne.
They partnered originally with Bill Blackburn and “Mango” Mike Anderson in the development of their restaurant. Then came shark tank and the outside investment of Barbara Corcoran. To say they are on the path to legendary status in the BBQ world would be an understatement. Their meteoric rise has been incredible to watch. Through their continuous hard work and sacrifices this has all come to pass. But who are we kidding – the most important thing to me is – how the heck does their food taste ???
I entered the restaurant and was immediately greeted by Mango Mike Anderson. I believe Heath must have texted him after seeing a tweet I posted. I thought Heath would have been busy as he was out of the country (getting married) when I visited. Seriously the guy never stops working.
I was really glad to see the interior of this great BBQ place. It has struck a beautiful balance between trustworthy BBQ goodness, sleek decor items, touches of wood and a vintage throwback with a great assortment of retro sodas and a vibe that just seems to flow from it.
There is this massive slab of a table made of wood that just warms the entire room up. The seating encourages a communal vibe. I believe this is important to a BBQ place as well. Stonework through out makes this place cozy. The lighting fixtures were carefully chosen they look like speckled fire. The bar is so inviting – you just want to have a cocktail or a craft brew.
There are great details that have been worked into the location. The floor holds a working fire suppressant system that was originally in a different locale. They just worked it in from bringing around the piping at the floor of the bar to make an easy foot rest to the draft taps on the plumbing. They took a negative and made it into a positive. It seems that nothing is an obstacle they can’t overcome. I loved seeing a nice arrangement of trophies near the sauce station. I liked the whimsy of the redneck plate dispenser. I liked the patriotic wet wipes. The large wooden boxes that hold the retro sodas beckon to you. Everything in this place was carefully thought and laid out. Even the writing on the bathroom doors in the Coca Cola font was done with care. I don’t think there were any details that were left out save for a picture of all of them. When I mentioned this to Mike Anderson he said they have it just had not had time to put it up.
But really once again it all comes back to the food.
They use 1 Southern Pride currently and demand has been so high that they are planning on putting in another. I also have to mention their staff were great. All of them smiling and happy to be there. Love that.
And how was the food? To put it in one word:
Every single item was amazing. I was gobsmacked at how good it all was.
Tender seasoned smoked chicken that the fat had rendered through beautifully:
Moist brisket full of beefy goodness with a kiss of smoke and a great texture that yielded beautifully with a pull test:
Ribs that had been rubbed and smoked with great care. They didn’t need a speck of sauce.
Beef Sausage in a pork casing that was custom ground with their own spices. Perfect snap and texture full of flavor and some of the best Pulled Pork I have ever had. Gorgeous mahogany color. The pork was in larger pieces full of bark and delicious flavor. It was sooo good.
Then there were the sides. All did a great job of complimenting the meats. There were perfectly balanced collard greens flecked with meat (seriously buy a pint or 4 you won’t regret it), tangy and refreshing cowboy caviar (awesome crunch and creamy beans), sliced cucumbers and red onion salad (so refreshing with BBQ), creamy coleslaw (great on pork), red skin creamy potato salad (like your Momma would make i), sweet BBQ baked beans (but not overly sweet), and mac and cheese (they use a great brand of pasta that helps the cheese stick to it) that had one of the best cheese sauces ever.
You also need to check them out on You Tube
So whats left to say about Pork Barrel BBQ?? I can’t wait to go back. I wish I lived closer.
Pork Barrel BBQ on twitter
Pork Barrel BBQ on facebook
Hogs on the Hill
2003 Bladensburg Rd NE
(at N New York Ave)
Washington, DC 20018
Ever been at a traffic light with the windows open and get a waft of something delicious in the air? It happened to me after leaving Leon’s BBQ in MD and still enroute to Pork Barrel BBQ. Sitting there trying to figure out where my GPS was taking me and like bloodhound I started sniffing the air. It was BBQ. Not 50ft from where I was at the lights I spotted the sign above. I knew I had to stop so I pulled into the McDonald’s parking lot and walked across the road to this take out BBQ joint. I was really glad I did. I will say though this was the very first time I have ever ordered BBQ through a bullet proof glass window. Maybe I was in a bad section of DC? I have not idea but it was definitely a first for me. Brilliant orange building – very small with no seating. All take out.
They had a huge pile of hickory in the back. I could taste it in the ribs I ordered. They had a great smoked flavor and had great texture. The rub was very mild, and pleasant to eat. They were served dry. The not so friendly girl at the counter (who looked bored out of her tree) asked if I wanted medium or hot sauce to go with that and the chicken. I go both.
The fat had rendered nicely through the ribs. I tried the sauces and they were really gloppy and overly sweet on the medium and not at all hot for the one they labelled hot. I didn’t like either of them.
The chicken was moist but it didn’t have much flavor. The collard greens were really mushy as was the bland overcooked mac & cheese. Nothing memorable here. The cornbread other than being yellow and moist didn’t have anything special about it. Meh.
Not sure if I would go back. Surly cashier meh food-decent ribs. I may if it was convenient I would order just the ribs – but nothing really spectacular here. Smelled great though.
9448 Lanham Severn Rd
Lanham-Seabrook, MD 20706
I ordered some brisket, chicken and collard greens with some beans. I tried to order ribs as well but they were not ready yet at lunchtime. I was offered the option of whole wheat or white bread. I opted for the white bread thinking that since this was a franchise from Texas I would be getting some great food.
I should have known when I asked them what kind of wood they used and they told me it just came in a bag. Um? They brought out a piece. Very friendly people actually. They had just opened the franchise about 3 weeks prior. They are new – really I get it. I also asked what kind of smoker they used. They could not tell me. ugh.
Still optimistic I sat down and waited for my order to be brought over.
It did and I knew. I knew in my gut this was not going to be good just by looking at it and smelling it.
Sadly I was right. The brisket was really overdone. Crumbling apart all moisture gone in some parts and the texture of rough leather in others. In addition some of it was also cut with the grain making it next to impossible to get a bite off. The smell was a very bitter smoke. Not pleasant at all. The chicken was overcooked and while seasoned lightly by the looks of it – the consistency and flavor was of dry cardboard.
The sauce was still warm as they had made it that morning. It had a really nice balance of sweet and tangy. However even the sauce could not save the brisket or the chicken.
All hope was not lost though. The pork rinds were excellent. Then came the best two items from this place. The beans were amazing. Absolutely amazing. I could have eaten a gallon of them. They were perfectly cooked just deliciously creamy on the inside and just the right texture of tender. The bean sauce was not overly sweet and had some light kick to it. With one bite I was instantly reminded of the beans from Texas that I had loved on my last visit there. then came the collard greens. Beautiful texture, aromatic liquor with a great balance of vinegar and sweet. Delicious!!
So not all was lost on the visit and I am sure these people will get the hang of making some good BBQ in the future. I sure hope they do because Ill have to stop back for more beans and greens. It may just take some time to get the hang of it.
MD/Virginia/North Carolina BBQ Road trip
I have been wanted to get back to North Carolina for a while now. I really wanted to get to some of places on the North Carolina BBQ Society Historic Barbecue Trail. I have this underlying fear that if I don’t see some of these places soon they may not be around too much longer. Each place I went in North Carolina was very unique. They are all very individual save for vinegar. Vinegar was the only constant in the trip. Everything else changed from location to location. On the way to NC I stopped at a few places in Maryland and Virginia as well.
The Trip started at a place that was recommended to me – over the next couple of weeks Ill write about every place I have been.
1310 South Main Street Mt. Airy, MD 21771
They have a deep understanding of all types of BBQ from Competition to Restaurant and everything in between. They even organize their own BBQ competition each year SWINESTASTIC.
Fun license plates cover many of the surfaces. Pig lights, wood beams and a generally comfortable feeling round out the vibe. There is a patio out front for more seasonal warmer months.
The food is all cooked with hickory and oak on a Southern Pride.
The inside décor is a mixture of license plates, BBQ posters and lots of wood. It’s a comfortable place perfect for date night every day eating and families. The place was getting full of happy looking folks all eating lots of BBQ slowly smoked on heir Southern pride using Oak. I watched plate after plate of BBQ being delivered to tables. All of it looked great. These folks have earned some serious accolades for their food and their legendary Black Raspberry Grillin’ Sauce taking 1st place at the National BBQ Association (NBBQA) competition.
We got to try all 4 of their awesome sauces-
Sweet & Tangy Grillin Sauce
Ol’ Red Grillin Sauce
Hot & Spicy Grillin sauce
Black Raspberry Grillin’ Sauce
They were all good. On the advice of our server we even mixed the black raspberry with the hot & spicy and it was the bomb.
We ordered an assortment of food-brisket, pork, ribs, sausage and their smoked turkey. Nothing comes slathered with sauce and I sure did appreciate that. All of it was moist and delicious save for the turkey. The turkey was sliced and looked like it had been grilled after. Unfortunately it was on the dry side but still had good flavor. The meat on the ribs pulled off nicely but was not overdone. The brisket was tender and juicy with a terrific pull and chew. Seasonings were restrained on all the meats. They really did a great job of letting the meat and smoke flavor shine through. I really like the fact they served all of their sauces on the side. It was a fantastic grouping. I can see myself eating here again in the future. I sure hope to get back and I would not hesitate to recommend this place to anyone.
Sides we chose were mac & cheese, hush puppies, cornbread, loaded baked potato, and coleslaw. The slaw was beautifully crisp and lightly dressed, the hush puppies were nicely done with a crunchy exterior and fluffy interior, the cornbread had a subdues sweetness to it and the loaded baked potato was great packed with goodness. I just don’t get the texture of the mac and cheese. the cheese sauce was amazing but the pasta was so soft it was mush. I asked the owner about it and he says thats the way people like it. Personally I like texture to my pasta.
Another thing I just have to mention about Carterque is the people that work there. From the front door, to the bar area, to the waiter to the owner these people are uber friendly. Not in that fake crappy kind of way these people really do go out of their way to make you feel comfortable- genuinely glad you are there.
Terrific place to go, delicious BBQ and all around awesome.
Carterque on Facebook
Carterque on Twitter
1620 Bayview Ave
Recently I was in Toronto for a visit. Decided to head to Hwy 61 with some friends to try their BBQ. I had heard and read some very mixed reviews about it. I wasn’t sure what to expect when I got there.
The decor feels right. What I mean by that is the place feels like a BBQ joint from the South. Tucked into a storefront on Bayview Ave its got great curb appeal with flames and barn boards. The inside is even better. Lots of blues (of course) , Jazz and other music posters , comfortable seating upstairs and down with a couple of friendly bars you want to saunter up to and have a beer. They have a terrific selection of craft beers.
I spoke with the General Manager Matt and asked if I could see their pits. He was really accommodating and let me see their kitchen and their pits. They use 2 Cookshack Electric smokers in the kitchen and a HUGE custom made 2 ton Ole Hickory in the back. They use organic apple wood for all their smoking.
As I headed to sit down for lunch I asked if could try a sample platter with my friends and a few of their sauces. What happened in the next hour or so was a bit of a blur. Ribs. Lots of ribs, from their original signature side ribs (my fav) to their Dakota beef ribs ( they had a little heat to them) and then their Mississippi back ribs . Bourbon glazed pit chicken – super moist and flavorful, tender but not too tender brisket that yielded well to a snap test and had a lightly smoky flavor, Texas style sausage – that had a great snap, great texture to it and a beautiful scent of smoke plus the best onion rings I have ever had anywhere. Alongside of all this was their sauces… 61 BBQ, Dakota, Memphis, and a really unique creole sauce I could have drunk a cup full – it was so good. I didn’t even capture a before picture the BBQ enticed us all so much. I think that says a lot. The aroma was captivating. The food was gorgeous to look at. Nothing was over sauced or shellacked so much that the meat didn’t come through. Here’s the bones:
Seriously as soon as they bottle this stuff I will buy a case or 3 Hwy 61 Creole Sauce.
The meats mentioned above were all incredibly well done. We liked it all. – The pulled pork was however not my favorite. I found it to be on the mushy end and not all that appealing. It was also lacking flavor. I like bark. I like bark on pork especially since it captures so much flavor. This certainly would not keep me from going back again.
I talked to Matt about the restaurant a bit. I asked him where they learned to BBQ – he told me that the crew had done their own thing but also had gone to learn from a couple of folks who know BBQ inside and out because it literally is in their blood…. Mike Mills yes.. that Mike Mills of 17th Street BBQ fame and his lovely daughter Amy Mills. They all had gone to the OnCue and business of BBQ course.
Matt also talked a bit about the challenges they had with bringing such a large smoker into the downtown Toronto area. The amount of challenges they had to overcome was huge. From the smokestack length to the building they had to create behind the restaurant to accommodate a hand wash station and prep table were just a couple of obstacles. They have overcame them all and made all of the health inspectors, fire departments and councils happy.
This was a really good BBQ experience. We all thoroughly enjoyed our meal. The warm hospitality, the great ambiance and the kick ass Q all led to some very happy people with full bellies who are already thinking of making a repeat visit. There are a whole lot of other things on their menu I still want to try. Kudos to the crew at HWY 61 BBQ. They make some of the best BBQ I have ever tried in Ontario. I’ll be back for sure.
I love stuffed burgers. They are like Christmas packages full of surprises. There are thousands of stuffed burger recipes out there. With good reason .. burger consumption is continuing to rise throughout North America. Economical and easy to make we just love burgers.
This isn’t so much aa recipe as it is a method of how I make stuffed burgers.
start with your ground beef. I use ground brisket wherever possible but use whatever you prefer. The final mixture should be 80/20. I have found any more % fat – the stuffing comes out too easily.
Place your ground beef on a cutting board. Here I have made mine into balls that give e a general idea how many burgers I will be making. Each was the size of a hardball.
Squish them down into one large rectangle shaped patty. Cover with plastic wrap and roll out with a rolling pin. This really does help make sure they are all an even thickness.
Using a pizza peel makes cutting easy. Much easier than dragging a knife through. Figure out how many burgers you want. I decided on 8. Enough to feed my family and also provide lunches the following day.
Then take inventory of your fridge. You can go out and buy foie gras and lobster if you would like but I need to get rid of some stuff in my fridge.
I love this stuff. We always have it on hand.
Bacon, jalapeno, mushroom, red onion and to bring it all together in one creamy package Philadelphia Herb and garlic cream cheese.
Spread out a few tablespoons of the cream cheese mixture on one patty for each of the burgers
Add some sauteed mushrooms
Add some sauteed onions, roughly chopped cooked bacon and finely minced jalapenos
Generously sprinkle the burgers with freshly cracked black pepper and kosher salt.
Time for the assembly. I use a slotted fish spatula. Its easy to side under the ground beef and flip it over. Then seal the edges pressing them together and molding the burger shape.
Then its time for the grill at medium high heat. I used my Big Green egg for today’s burger cook. I also used Basques an all natural lump charcoal.
Cook until the internal temperature is to your liking. The recommended minimum temperature for ground beef is 160F
These burgers hold up well even with all the stuffing. You won’t have a lot of leakage. Using the rolling pin really helps you make sure that you have a uniform thickness.
Lots of flavor and great texture. This is a favorite of our house.
Make sure you let them rest for 10 minutes after they come off the grill.