Posts Tagged ‘grilling’
Andy Husbands and Chris Hart with Andrea Pyenson are back at it again with Grilled to Perfection. This is a simple straightforward grilling book. What is not simple are the recipes. They have included recipes to really elevate your backyard experience. I am a huge fan of these guys. I like their books because they truly actually test food. They obsess over food. I own their other books Wicked Good Barbecue and Wicked Good Burgers. I have used multiples of their recipes. In addition their techniques can really set you on a great course of grilling happiness.
There are a lot of grilling and BBQ books out there. The difference that sets these guys aside is their true love of food. Their involvement with the ingredients and their BBQ passion.
I read cookbooks like novels. I read them cover to cover before I will try recipes. This is easy on the eyes due to the excellent and consistently outstanding photography of Ken Goodman. I hate overly staged food shots. I can’t stand it when the food looks so perfect its plastic. That is about as appealing as eating cardboard to me. The photography from Ken truly captures food in its best light. It is not overly staged. You just want to devour the pages with your eyes and feast on these beautiful recipes.
These recipes are easy to follow and will help you seriously take your grilling to new heights. I completely recommend you buy this book.
You need to try the recipe below for Slow-Grilled Chicken Thighs with Alabama White Sauce – it will knock your socks off.
Slow-Grilled Chicken Thighs with Alabama White Sauce
The beauty of this recipe is crispy, golden brown skin, achieved by coating the chicken pieces with dry rub before grilling – and a little bit of technique. By cooking the chicken over low, direct heat you vastly reduce the risk of burning the skin. When using charcoal, it’s important to watch out for hot spots. If they occur, simply move the chicken to a cooler part of the grill.
Alabama White Sauce (aka Alabama White BBQ Sauce or just plain White BBQ Sauce) is a regional oddity that is virtually unknown outside of northern Alabama. Tangy and rich, with a kick of horseradish, it is typically paired with chicken but tastes great with just about anything you can think to pour it on or dip in it. We think it works particularly well with these chicken thighs.
Makes 4-6 servings
1 tablespoon/15 mL kosher salt
1 tablespoon/ 15 mL turbinado sugar
1 tablespoon/15 mL smoked or sweet paprika
2 teaspoons/10 mL coarsely ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne
8 bone-in, skin-on chicken thighs, about 4 ounces/113g each
Alabama White Sauce (recipe follows)
In a small bowl, mix all the dry ingredients. Set aside.
Build a low direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney one-third full with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. If using a gas grill, light the gas and adjust temperature on both sides to low.
While the fire is coming to temperature, place the chicken thighs on a baking sheet, skin side up. Sprinkle the chicken with half of the dry rub.
When you can hold your hands over the fire for no more than 8-10 seconds, clean the grill grate. Set the chicken thighs, skin side down, on the grates. Sprinkle the remainder of the dry rub on the chicken. Cook, covered, for 30-40 minutes, checking periodically to avoid excessive charring on the skin. Rotate thighs over the fire if there are hot spots. If using a charcoal grill, adjust the vents to maintain a temperature of 300oF/149oC.
Flip chicken and continue to cook until a thermometer inserted into the thickest part of the meat registers 170oF/77oC, about 15-20 minutes more. Transfer chicken to a platter and let it rest for 10 minutes. Slather with Alabama White Sauce and serve.
Alabama White Sauce
Makes 2 cups/475 mL
1 cup/240 mL mayonnaise (we prefer Kewpie)
1/2 cup/120 mL apple cider vinegar
1/4 cup/60 mL light corn syrup
1 tablespoon/15 mL prepared horseradish
1 tablespoon/15 mL fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper sauce (or your favorite hot sauce)
Whisk all ingredients in a medium mixing bowl until fully incorporated. Cover and set aside until ready to use; or transfer to an air-tight jar and refrigerate for up to 2 weeks.
Full disclaimer: I was provided a book to review for free – however in no way was I compensated or provided any remuneration for this blog post. I truly think you need to own this book.
My two youngest kids entered their very first Kids Q contest last year. It was at Roc City Ribfest. This contest has it all – a World Bacon Championship, a KCBS contest, A Charity Rib Contest and a Kids Q Contest. It is one of my favorite contests and I never miss it.
I think anyone who does Competition BBQ gets a anxious at awards. All that hard focused work and waiting to hear your name called. However I have never ever been so nervous and on the edge of my seat as I have been waiting to see how our kids did. Glad to say they came in 3rd and they and all of us were so proud.
They asked over the March Break if they could do a guest blog post … so here it is. With a couple of videos…
This is Ella & Gabe’s recipe for Bacon Wrapped Double Dogs. They look forward to seeing your comments.
We started making the video with both of them…. ummm well lets say Gabe Tapped out after his funnybone took over.
Bacon Wrapped Double Dogs
Serves 6 o3 Super hungry people who each two each.
- 12 all beef wieners
- 18 pieces of thinly cut bacon
- 6 slices of cheddar (length and width of open sliced wiener and 1/8″ thick)
- 6 hot dog buns toasted
Slice the wieners in half lengthwise careful not to cut all the way through. They should open like a book.
Open one of the sliced wieners and top with a slice of cheddar and additional wiener.
Wrap tightly with 1 to 1 1/2 slices of bacon.
Grill indirect at 275F for 15 minutes then flip to opposite side. Grill an additional 15 minutes. You may want to grill direct in the last couple of minutes or until the bacon is crispy and done to your liking. Serve them on a toasted hot dog bun.
Add condiments (Ella eats it with Ketchup- Gabe likes mustard & ketchup) and serve.
This is a very rich and decadent sauce for grilled steaks, and all hearty roasts. Turns an everyday dinner into something spectacular.
- 2 cups assorted Sliced Mushrooms
- 3/4 cup heavy cream
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 tablespoon Coarsely ground fresh black pepper
- 1 tablespoon Dried Rosemary (or if using fresh 2 tablespoons finely chopped)
- 1 tablespoon minced garlic
- 1/2 tablespoon kosher salt
* add 1/4 -1/2 cups beefstock or wine if you prefer a thinner sauce.
In a large skillet melt butter and olive oil over medium high heat, when the butter is bubbling (approx 2 minutes) add garlic and cook for one 1 minute. Add mushrooms and cook until softened and golden. Add rosemary, cream, salt and pepper simmer for 5 -6 minutes until thick enough to coat the back of a spoon. Top with additional fresh rosemary serve immediately.
It was a lot of fun to be once again be invited to the Char-Broil all star event. (Seriously does anyone ever turn down an opportunity to be in the sun for a few days>?) This year’s event was held in Atlantic Beach Florida at the beautiful One Ocean Resort. Glorious beach views and top notch amenities was the theme for the weekend. Really – this was pretty lovely to work and learn in this environment.
My fellow all star Char-Broil Bloggers were once again a blast to be around. You really need to check these folks out:
- David Olson – “A Bachelor And his Grill”
David the the author of A Bachelor & His Grill. His food blog is a mix of crazy delicious grub & original recipes, a travel log for his worldly adventuring, littering of semi-appropriate/sarcastic humor, & connection point with some of the most amazing, inspirational, & engaging people he has ever met….
- Curt McAdams – “Live Fire”
Curt McAdams is an award winning competitor in all categories of several Kansas City Barbeque Society (KCBS) sanctioned competition events and a certified barbeque judge (CBJ) in that respected organization. Curt shares his passion for cooking over an open fire in photographs of his food on his web log Livefire. …
- Julie Reinhardt – “She Smoke”
Julie Reinhardt is the author of She Smoke a Backyard Barbeque Book and hands-on partner of Smokin’ Pete’s BBQ in Seattle, a place she lovingly calls “a joint.” The fragrant aroma of smoke lingers in Julies clothes as she races between her duties as restauranteur, wife and mother….
- Scott Thomas – “Grillin’ Fools”
The Grillin Fools are husbands, fathers, sons and good employees during the work week – but evenings and weekends their nearly-a-century of outdoor cooking experience blossoms and they become grilling super-heroes. OK – that may be stretching it a bit but they are busy grilling year-round grilling. …
- Jane Bonacci – “The Heritage Cook”
Jane Evans is the author of The Heritage Cook, a web log celebrating the traditional ingredients and recipes of American family life. Jane hails from the San Franciso Bay area and her attention to the ingredients is influenced by the farms, orchards, ranches and nearby access to seafood providing an unending source of inspiration. …
- Chef Christo – “Chez What?”
Chef Christo Gonzales or simply “Christo” hails from New York and manages a busy schedule as private chef for individuals as well executive chef for two catering companies. A prolific cook and writer he shares his thoughts on food by contributing to more than a dozen web and social media outlets including photos of his creations….
- Catherine Mayhew – “The South In My Mouth”
Catherine Mayhew is the author of The HandyMom’s Guide to Grilling (Cool Springs Press) and the sassy southern lady behind the web log The South In My Mouth. In her own words: “I think about lunch just after breakfast and dinner right after lunch.”…
The time was packed with information sessions on Char-Broil grills and accessories for the 2013 season and future plans as well. We learned a lot about presentations, TRU Infrared technology and photography. Plus how can you resist marketing materials and information when it is held with the cutest paper clips ever.
Char-Broil is also one of the sponsors of the HGTV SMART Home located a short distance from our hotel in Jacksonville Florida.
We got to tour the house and check out the really interesting Technology they use.
Of course we had to check out the grill station! (I need to get that lamp light over the grill it was gorgeous)
After the house tour we travelled to Mayhew Florida to visit a fish market. We had enjoyed some of the terrific Shrimp thats available locally and it was great to see cases of fresh shrimp and trawlers.
There was a deep sea fishing trip booked as well but unfortunately due to high seas it was cancelled. Darnit. I was really looking forward to that. However we all headed to the SPA instead. I know it was a tough call but I made the sacrifice and got a really cute pedicure instead. The ocean views from the One Ocean SPA were gorgeous.
After the relaxation we had a very serious event. It was the 2013 Char-Broil All Star Throwdown Competition. This is an annual event with no monetary prizes but bragging rights. We randomly pull numbers to find your partner and then you get grilling. My partner this year was the lovely Jane Bonacci “The Heritage Cook” She was an excellent partner and we worked very well together.
The black box competition contained: Calamari, Semi Sweet Dark Chocolate, blood oranges, Prawns, Snapper, sun dried tomatoes & Collard greens. We were required to use every mandatory item.
We had old Bay seasoning, salt, pepper, thyme, parsley, olive oil, lemons and hot sauce as pantry items. Plus wood planks if we wanted.
I think we made something spectacular. We had 22 minutes. Thats all the time we had from start to finish to grill, photograph and present to the judges. Our judges were the VP of Char-Broil Marketing Michelle Zeller, a ONE Ocean team representative, and hosted by Marketing Specialist Mary Eitel from MKE Communications.
This was our entry titled Bounty of the Sea:
Our entry included:
- Smoked Calamari stuffed with grilled shrimp, charred collards, finely minced sun dried tomatoes and seasonings
- Louisiana grilled shrimp
- Shrimp stuffed sea shells
- Blood Orange chocolate reduction
- Thyme grilled snapper
Jane made the absolutely amazing Blood orange,chocolate reduction for the plank that paired beautifully with the snapper. Make sure you check out her Chocolate Monday post next week for the recipe.
The competition was intense and all of the teams put out some incredible food. Very glad to report that Jane and I won the competition and the bragging rights for the next year. Trophy widget will be coming soon from the always helpful Michael Williams Char-Broils Multi Media Content Specialist and Community Manager.
After the contest we celebrated with some refreshing cocktails and a wonderful Grouper dinner oceanside. A great time was had by all. Its really great to hear of all the Char-Broil All Star’s successes. These are some seriously talented people that make amazing food!! Make sure to check out their blog Posts on Char-Broil and their own personal websites.
This event is always jam-packed with information, interesting education sessions and lots of laughter with my fellow Char-Broil All Stars. Looking forward to seeing them all sooner than later.
Just a reminder:
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 and click the link below:
The flank is that portion of the hind quarter which is separated from the loin by a straight cut passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing between the 12th and 13th rib and cartilage.
Resource: Canadian Beef
Flank is a great tasty marinating cut of beef and perfect for the grill. It is also a more economical cut of beef. Being budget friendly makes this an ideal meal for our family. Which is a darn good thing since my furnace broke last night while it is -30 and I am writing this recipe from a Starbucks. (*Dude is coming to fix today but damn those furnace thingys are expensive)
- 2 lbs Flank Steak
- 1 cup Soy Sauce
- 1/2 cup Rice Wine Vinegar
- 1/4 cup Fresh Rosemary finely chopped
- 2 tablespoons Minced Garlic
- 2 tablespoons Sorghum Molasses
- 1 tablespoon Granulated Onion Powder
- 1 tablespoon Freshly Ground Butcher Grind Black Pepper
Mix all of the marinade ingredients together. Place flank steak into a 1 gallon Ziploc bag. Pour marinade over flank steak. Seal bag removing as much air as possible.
Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.
Preheat grill to medium high heat.
Remove Flank steak from marinade. Discard remaining marinade. Grill flank steak to rare/ medium rare (120F-130F). Remove from grill and rest for 10 minutes. Flank steak must be cut across the grain when serving. I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.
We served ours with a really nice crisp broccoli slaw. The next day I made sandwiches out of the remaining flank with herbed focaccia. It was delicious.
I really like Piri Piri hot sauces. While I can get a few bottles here in Canada -my friends from England The UK Grand Champion Award winning BBQ team Miss Piggy’s BBQ spoiled me with bringing multiple types when they came for a visit last year.
I set out to make my own. One problem. I could not find dried Piri Piri peppers anywhere unless I mail ordered some. As luck would have it a friend of mine was heading to Portugal and brought me back a few packets.
Piri piri can also be referred to as African Birds Eye Chilies they can range from 50,000 to 175,000 Scoville units
Piri piri (pili pili, peri peri) is a cultivar of Capsicum frutescens, one of the sources of chili pepper, that grows both wild and domesticated. It is a small, extremely spicy member of the Capsicum genus. It grows in Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.
Here is a great chart from WIKI
Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin
8,600,000–9,100,000 Bear spray, various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–2,000,000 Most Law enforcement grade pepper spray
855,000–1,463,700 Naga Viper pepper, Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper
350,000–580,000 Red Savina habanero
100,000–350,000 Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper
50,000–100,000 Byadgi chilli, Bird’s eye chili, Malagueta pepper, Chiltepin pepper, Piri piri (African bird’s eye), Thai Pepper Pequin pepper
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle, Guajillo pepper, New Mexican varieties of Anaheim pepper, Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce
Piri Piri Hot sauce
2 packages Piri Piri Peppers (approx 1 cup dried)
6 jalapeños seeded & chopped
1 cup red onion chopped
1 cup white vinegar
1 can diced tomatoes 398ml (14oz)
½ cup dehydrated red pepper
7 cloves garlic minced
3 tbsp canola oil
2 tsp kosher salt
2 tsp white granulated sugar
In a glass bowl pour 2 cups boiling water over piri piri peppers cover with plastic wrap and set aside overnight.
Strain piri piri chillies reserving the water.
In a medium sized pan on medium heat sauté onions in the olive oil until softened. Add 1 cup of the piri piri water. Add jalapenos and continue to sauté until the jalapenos have softened. Add strained piri piri chiles, garlic, red pepper, salt, sugar and tomatoes mix thoroughly and set aside.
Pour the contents of the pan into a food processor. Pulse until the texture is smooth. Add the vinegar and pulse again until well combined.
Remove to a container with a tight fitting lid and set aside for 2 weeks in the fridge to let the flavours bloom.
I did an early taste test and there is real kick to this and a warmth that stays with you. I can’t wait to use it on some grilled chicken, pork and in a BBQ sauce.
For more hot sauce related information check out a couple sites that I like to visit:
I love BBQ cook books. I love reviewing the recipes and many times being inspired by them.
Recently on a trip to South Carolina I got to meet in person Barry “CB” Martin. We have talked back and forth on twitter & facebook many times and on the phone but never in person. He is the contributing editor for this cookbook.
Barry exudes a lot of passion for all things BBQ and grilling – it really comes through in this book as well ! This is a happy book. This book makes you want to go out and grill something ASAP. Lots of really useful information packed into this well laid out BBQ cookbook!
Right from the beginning the book outlines all different methods and does a fine job of it -
Beautiful pictures and 222 recipes follow all gloriously detailed!
In no way is this book pretentious. It is an easy book to read to look at and to enjoy. One of the best things about this book is that it makes you want to head to the store buy the recipes and BBQ.. That’s why I would highly recommend this book for anyone – It would be a great gift too!
The book is available from Amazon
Last year these were made out of necessity. This year I am doing them again on purpose. No bread crumbs and no deep frying for this bbq recipe. Its just my take on scotch eggs on the grill.
For this recipe I use:
- 8 medium boiled eggs
- 8 cevapcici (substitute your favorite sausage brand out of the casing)
- 16 pieces roasted red pepper (Or substitute jalapenos for a spicier Scotch egg)
- 2 spring onions finely chopped
- 1 cup shredded colby cheese
- 1 cup shredded pepper jack cheese
- 1/4 cup bbq rub
- 1 cup bbq sauce
For each scotch egg I lay down a piece of plastic wrap first. This makes assembly so much easier. Spread out the sausage to make a flat patty about 5 inches in diameter.
I lay down 2 pieces of roasted red pepper, some spring onions and 1/4 cup of the shredded cheese. Lay the egg down and using the plastic wrap bring the sides of the sausage around the egg. Making sure all of the egg is completely enclosed season them with your favorite BBQ rub. ( Please note if your sausage is not well seasoned you may want to add some bbq rub on the inside of the egg as well on the outside of the egg.) Remove from the plastic once the eggs are formed.
To the grill they go at 250 F indirect. I used a frogmat to lay my eggs on. Grill the eggs for 1/2 hour then turn them. Continue grilling until the temperature of the sausage reached 165F. Remove and let stand for at least 10 minutes cut and serve in halves or quarters. Super yummy. Serve with your favorite warmed BBQ sauce.