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All the BBQ Cleaning Tips You Need to Get Your Grill Ready for Summer

A clean grill will make your food taste so much better.

By Carolyn Forte, Good Housekeeping InstituteApr 5, 2019

ALEXRATHSGETTY IMAGES

Cookout season is just a few short weeks away, and if your gas or charcoal grill is still covered with the remnants of last year’s cheeseburgers and Hawaiian chicken, now’s the perfect time to give it a refresh as part of your spring cleaning routine. These speedy tips from the Good Housekeeping Institute Cleaning Lab come from years of testing outdoor grills as well as the cleaners and tools you need to keep them working well (and your food tasting great).

Here are the three main steps:

Remove and clean the grates

Clean the grill’s interior

Clean the grill’s exterior

Step 1: How to clean BBQ grill grates

These are the workhorses of your cooker and because they come in direct contact with your food, they need to be clean. Start by removing the cool grates and wiping or brushing off as much of the big, loose debris as you can with a mesh or nylon scrub pad or a brush. In a sink or large bucket, mix up a sudsy solution of a grease-cutting dish liquid, like Dawn, and hot water and place the grates in to soak. If they don’t completely fit in, immerse one half, soak, then flip it over to get the other side. After soaking 15 to 30 minutes, put on some rubber gloves (like GH Seal holder, Playtex) and scrub the grates clean with a sturdy grill brush or scrubbing pad. Take extra care with porcelain grates, because you don’t want to damage them.

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If the grates are really dirty, soak them a second time to help soften and remove more gunk without expending extra elbow grease. Or, try the new Sienna Grilltastic Grill Steam Cleaning System. Fill this electric scrubber with water, plug it in and in seconds the combination of the dishwasher-safe stainless steel brush head and hot steam will be blasting grease from your grates. (It cleaned our GH Test Kitchen grill so well, our recipe testers asked if they could keep it.) Finally, rinse the grates well and let them dry.

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8 Best Outdoor Grills to Buy in 2019 /40 Ways to Cook Grilled Chicken Breast

If scrubbing isn’t your thing, there’s Carbona’s 2-in-1 Oven Rack and Grill Cleaner. This kit contains a large zip-top bag and a 16 oz. bottle of cleaner. Simply place your grates in the bag, pour in the liquid, seal the bag and shake gently so the cleaner coats the racks. Let it sit (away from children and pets) eight hours, or even overnight. Afterward, remove the racks from the bag, lightly scrub away any stubborn residue and rinse them well. In our GH Institute Cleaning Lab tests, even grates from a charcoal smoker came out clean with virtually no effort, thanks to this product.

Step 2: How to clean the inside of a BBQ grill

With the grates removed, brush down the inside to clear out any loose particles that have collected in the bottom and around the sides. Scrape off any large peeling flakes of carbon and grease and if yours is a charcoal grill, empty the ash catcher. Don’t forget to clean the drip pan and grease cup in warm soapy waterand line them with aluminum foil so they’ll be easier to clean next time.

Step 3: How to clean the exterior of a BBQ grill

Mix up another bath of warm sudsy dish liquid and water and wipe down the exterior, handle, side trays and any bottom doors with a sponge or cloth or use a grease-cutting all-purpose cleaner, like Mr. Clean Clean Freak Deep Cleaning Mist.Mr. Clean Clean Freakwalmart.com$4.94SHOP NOW

In our GH tests, it cut grease on contact, plus it cleans stainless steel without streaking. Rinse and wipe dry. Finally, light the grill to make sure that none of the burner holes are clogged and all the gas lines and tubes are well connected and in good condition.

How to keep a BBQ grill clean all summer

During grilling season, here are our step-by-step instructions to keep your grill looking great: PARKER & BAILEY Parker & Bailey BBQ Cleaner & Degreaserwalmart.com$9.17 SHOP NOW

Go over the grates while they are still warm with a brush or pad or even a ball of aluminum foil to keep food residue from building up.

Regularly clean grates and outside surfaces with a spray like Parker & Bailey BBQ Cleaner & Degreaser. In GH Institute Cleaning Lab tests, it dissolved stuck-on messes better and faster than others we tried.

Keep wire brushes in good condition and replace them when worn so metal bristles don’t stick to the grates and get into your food.

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Your Favorite Foods and Cocktails

One burnt orange margarita coming right up.

Food and Drink By Joe Dziemianowicz

Austin-based food author Paula Disbrowe gets as fired up about the cooking method behind backyard grilling as she does about eating the results.

“You go to the trouble and effort of building this gorgeous fire and your steak’s done in nine minutes,” she tells RealClearLife. “I encourage people to make the most of the remaining heat.”

That means using it to give a smoky smooch of flavor to nuts, peppercorns, fruits, veggies, you name it, which can be savored at another meal.

That’s one of the tasty takeaways of her just-released book, Thank You for Smoking, which is designed for people who have a smoker or want to use their grill as one. Packed with recipes for meats, fish, poultry, vegetables, nuts, pantry staples and even cocktails (a recipe for a burnt orange margarita follows), it’s a companion of sorts to her Food52 Any Night Grilling.

Written back-to-back over about two years, the books required hundreds of hours of grilling in her backyard for research. “The alternative title to the new book was going to be ‘Smoke Gets In Her Eyes,’” says Disbrowe, whose passion for food and all of its infinite nuances was evident more than two decades ago when we were magazine colleagues.

Her latest head-over-heels love is “using smoke as a seasoning,” she says. “I was amazed with the results you could get in as little as 30 minutes.”

And while cooking over a “live fire provides its own smoky nuance,” as she notes, adding wood chips or chunks to hot coals “will generate a steady stream of smoke to perfume anything you’re cooking.”

Elevate pantry items with a hint of smoke. (Johnny Autry)

Distinct heat zones – direct, which is hot, and indirect, which is cooler – are a key to smoking. After grilling your juicy sirloin over direct heat, you can put pinto beans, cashews and quinoa, for instance, in an aluminum pan and smoke them in the cool area for about half an hour.

“Do a little bit of stirring,” says Disbrowe, “and watch for the color to darken a bit as they’re perfumed with smoke.” Store them in the pantry for later use.

The same method works for little pink peppercorns, which she adds to her dough for the crust of a berry galette for a hint of smoke. “In very little time,” she adds, “you have these elevated ingredients.”

Disbrowe’s favorite foods to smoke aren’t the usual suspects. They include:

Lentils – “The subtle smoky flavor takes a salad to a whole new level.”

Olives – Smoked along with their brine, they “will,” she vows, “make your dirty martini dreams come true.”

Nuts – “They’re the things that disappear faster than anything else,” she says.

Onions – They’re the stars of her savory tarts and marmalade.

Carrots – Whipped into a hummus-like spread, they’re “a slather of springtime.”

Actually those carrots are a hit every season – just like grilling. Some 70 percent of adults in the U.S. own a grill or a smoker, according to a 2017 survey. And Disbrowe, who’s married with two kids, ages 9 and 11, understands the wide appeal.

“It sounds corny but with when I started grilling it really changed the nature of our family dinner,” she tells RCL. “Instead of having my back to the kids when facing the stove, we are all outdoors interacting. We appreciate the Texas sky and the pecan trees.”

“Grilling is a very sensual method of cooking,” she adds. “It excites me. It calms me. It makes me happy.”

And she’s not just blowing smoke, as can be seen from her recipes, including one for a smoke-kissed cocktail reprinted from her new book.

Burnt Orange Margarita. (Johnny Autry)

BURNT ORANGE MARGARITA

Charred blood oranges and a spicy spirit make this margarita a force to be reckoned with. Alba Huerta, one of the South’s most talented mixologists and the owner of Julep in Houston, turned me on to Ancho Reyes, an ancho chile liqueur based on a 1927 recipe from Puebla, Mexico. The unique spirit adds a tingling heat to a traditional margarita (or any other tequila drink).

SERVES 1

2 blood oranges

Border Dust (recipe follows), to rim

1 ounce (30 ml) silver tequila

3⁄4 ounce (20 ml) Ancho Reyes

1 ounce (30 ml) Cointreau

1 ounce (30 ml) freshly squeezed lime juice

Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high.

When the coals are glowing red and covered with a fine gray ash, add your smoke source (chips, chunks, or log). Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

Halve 1 blood orange horizontally and grill it cut side down over direct heat until dark char marks appear, 2 to 3 minutes. Slice the other blood orange into 1⁄4-inch (6 mm) rounds and grill until charred on one side, about 1 minute. Place the Border Dust on a plate or shallow bowl. Juice the blood orange halves. Moisten the rim of a rocks glass and dip it into the Border Dust to coat. Combine the tequila, Ancho Reyes, Cointreau, 1 ounce (30 ml) juice from the charred blood orange, and the lime juice in a cocktail shaker filled with ice. Shake vigorously. Fill the salt-rimmed glass with ice and strain the margarita into the glass. Garnish with a 1⁄2 round of charred blood orange.

BORDER DUST

This blend of chile-tinged salt and sugar provides a kiss of heat for margaritas and palomas. While you can use any pure ground chile powder for this recipe, I prefer the bright, high-noon heat of red chiles (like ancho or arbol) and chipotle (made from dried and smoked jalapeños).

MAKES 1⁄2 CUP (100 G)

3 tablespoons kosher salt

2 tablespoons sugar

1 tablespoon ground chipotle chile powder

1 tablespoon pure ground chile powder (such as ancho or arbol)

Combine the salt, sugar, and chile powders in a glass jar, cover, and store in a cool, dark place for up to 1 month. To use for a cocktail, place the Border Dust on a plate or shallow bowl. Moisten the glass rim with a lime wedge (or dip it in water), dip the rim in the Border Dust, and add your preferred beverage.

Recipe reprinted with permission from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.” All images Johnny Autry © 2019.

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RECIPE: Bacon BBQ Cheeseburger and Onion Rings

Learn the tricks to make colossal onion rings at home

Posted: 4:38 PM, March 28, 2019 Updated: 4:38 PM, March 28, 2019

HOUSTON – Chef Shannen Tune, winner of the Food Network contest “Chopped” had a popular food truck called Craft Burger. In December of last year, he opened a food stall in the new food hall Finn Hall, where people are still lining up for his savory gourmet burgers and colossal beer-battered onion rings.

He stopped by our studio to share one of his recipes and tips on how to cook the perfect burger and according to him, it’s all about sourcing fresh quality ingredients. He recommends:

MORE HOUSTON LIFE HEADLINES

RECIPES: Store-bought rotisserie chicken meals for dinnerRECIPE: Goanese-style curry for Texas RedfishRECIPE: Traditional Irish Stew

“Get your ground beef straight from the butcher not prepacked out of case. Use an all-natural product if possible, buy buns for your burgers from a bakery instead of commercial buns. Buy the freshest lettuce and vine-ripened tomatoes. Buy quality toppings, cheese from the deli, wild mushrooms and quality bacon,” said Tune, who also gave tips on grilling the burger.

“When grilling your burger make sure pan or grill is super-hot, only flip your burger once and don’t overcook it,” he suggested.

To see the complete interview, watch the video above.

Bacon BBQ Cheeseburger

Ingredients: • 1 all-natural Black Angus beef patty • 1 ounce craft sauce • 1 slice tomato • 1 slice American cheese • Spring mix • 0.5 ounce Killa seasoning • 1 slice brown sugar and chile-rubbed candied bacon • Fried onion straws • 1 ounce barbecue sauce • 1 brioche bun

Directions: Season patty with Killa seasoning and grill on both sides, grill bacon on both sides, add cheese to patty then bacon. While patty is cooking, toast the bun, add craft sauce, spring mix and tomato. Then, add cooked beef patty, top with onions straws and drizzle with barbecue sauce and serve.

Onion Rings • 2 large Texas sweet onions • 2 cups water • 16 ounces craft beer • 1/4 cups all-purpose flour • 2 tablespoons Killa seasoning

Directions: Cut sweet Texas onions in thirds, separate the rings Mix flour with beer, water and seasoning. It should be the consistency of pancake batter. Dip each ring in batter and place in hot oil. Hold it for 5 seconds and let it go. Fry onion rings to a crispy golden brown, about 4-5 minutes. Place in bowl and serve.

Recipe provided by: Chef Shannen Tune

If you would like to get involved in supporting our wounded troops – go to tatubbq.shutterfly.com/ and sign up. If you have problems, simply call me and I’d be glad to answer any questions.

RECIPE: Bacon BBQ Cheeseburger and Onion Rings published first on https://turbogrill.us/

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The Power of Doing Nothing Before you Cook!

The least amount of stress produced during cooking turns your meal into a great memory!

By Sara Fabian on Tuesday February 26th, 2019

Image: Andrii Podilnyk

What Happens When We Get Comfortable with ‘Wasting Time’?

Tension is who you think you should be. Relaxation is who you are. – Chinese proverb

We live in a world where time has become a scarce commodity, and most people are in a permanent hurry, yet we never seem to have enough time.

I was raised in Eastern Europe, holding a belief that doing nothing was a sign of weakness, a bad habit to be eradicated. Sleep, of course, was necessary, but sleeping too much was pure laziness. Life was something to be lived, not to be slept through. Working hard was a virtue, stopping to catch my breath was not. To me, living life used to mean being in action.

The Desire for More

Going through memories of my childhood, I can see my Mom always busy with something: cleaning the house, shopping for food, cooking several meals a day, taking care of the laundry and ironing. And, as if that wasn’t a full-time job in itself, she had a full-time job at a hospital. I don’t know how she did it and where she took her energy from, to be honest. Even today, when she is nearing her retirement, she thinks that keeping herself active most of the time comes along with personal strength.

Today’s modern society has transformed many of us into doers, performers, and overachievers. Always running somewhere, always busy to get more, and achieve more. Many of us have been conditioned to evaluate our human worth through how well we do in life (based on personal and professional goals, results and achievements), our possessions or job title on a business card. We often tend to want to do more and to get more, and tend to attach our happiness to a projected future: “One day, when I get that job, that house, that car, a spouse or some children, I will be happy.” In reality, the more we have, the more we want. We often call it a need for progress and evolution.

Modern society has transformed us into doers, performers, and overachievers.

That’s how I lived a high amount of my time. I spent 15 years of my life in the corporate world and used to define my worth through my social status and my profession. At the time, building a successful career meant the world to me. I can recall how I was keeping myself busy all the time, often stressed and always in a rush. I was working ten hours a day as a rule, plus weekends. I couldn’t sleep well, and I generally spent my weekend time recovering from stress through overeating. That felt exhausting. I was a perfectionist, and that used to give me a sense of pride; as if perfection were a strength or some sign of virtue.

How to be ok with Good Enough

One day, I collapsed. I often saw my colleagues leaving the office after the regular working hours, while I was doing overtime on a regular basis. I blamed myself for being less intelligent than my peers, thinking that my brain couldn’t handle my assignments at the same speed. In other words, I thought I was stupid. I had a chat with my manager about my workload, and that was transformational. I told him it felt too hard to handle. I will never forget that manager’s words: “Sara, I do appreciate your hard work, and I’m very pleased to have you on my team. However, I want you to know that I only expect you to run the daily business. I have never asked you for perfection. I’ve only asked for good enough.”

That was mind-blowing. For the first time, I came to understand that ‘good enough’ had never been part of my repertoire. I couldn’t define what that was. I wanted to do everything perfectly so no one could hurt me or blame anything on my performance. I was an overachiever, identifying my human worth through my professional accomplishments.

I was raising the bar so high that my body couldn’t cope with the expectations I had set for myself any longer. Nobody else was responsible for my situation, but me. So here’s what I learned from that experience.

Is busyness disconnecting us from our true nature?

The need for perfection is energy consuming, and it can be exhausting for both body and soul. If this sounds familiar to you, please know that you will never get rid of perfectionism until you learn how to be okay with good enough.

Progress Instead of Perfection

Today I aim for progress instead of perfection. I learned to embrace my mistakes as much-needed opportunities for growth. Whenever I fail at anything, that doesn’t make me a failure because I am not what I do. My job is part of life and not life itself. I am not my profession, no matter how much I might love it. Today I am a life coach, in the same way I am a wife, a daughter, a sister, or someone’s friend. I wear many hats, and so do you.

Many people complain about spending too many hours at work and not having enough time for themselves. But, once they retire, they get the time they’ve always wanted and don’t know what to do with it. It’s not surprising at all, knowing that one of the most common questions people ask when making new acquaintances is: “What do you do for a living?”

The Trap of Busyness

In reality, most of us need to work, and money is a much-needed instrument to survive. However, what is the cost we are paying for staying trapped in this busyness? What if we miss an essential part of our lives? What if we start disconnecting from our true nature?

Practices of being in stillness, like yoga or meditation, have become kind of special nowadays, something we need to learn instead of following a natural need for stopping because we tend to forget how to BE. I’ve been there myself in the past. It took me some years to get rid of the guilt for taking things slow or doing things I enjoy.

It is time to release ourselves from the ‘do it all’ mentality.

To understand that taking care of my own needs, including long sleep, was not selfish–that was a learned practice. Today I know that is a vital part of life–to listen to my body and recharge the batteries of my soul, to set healthy boundaries with the outer world and say no to things I don’t really want to do. To value my time as an asset, knowing that, once gone, it’s never coming back.

According to research, the people who live longest are located in Okinawa, Japan. I visited that place two years ago and wanted to learn more about their lifestyle. People there eat healthily and exercise. They don’t stress much and have a social life, despite their age. That’s what I also got to see during the years I lived in China and South Korea: people exercising, doing tai-chi or chi-gong, dancing or singing in the parks of Seoul or the big squares of Shanghai. They were keeping themselves active and spending quality time with like-minded people in their communities.

I came to realise I am not Superwoman, and that is okay. I stopped trying to accomplish a hundred more things in a day than anyone else, and I ceased comparing myself to others. My life is about me, and I don’t feel like I owe anyone an explanation or apology for the way I am choosing to live it. I know I cannot be the same each minute of my life. We all have good and bad days. If I am ill or tired, my ability to focus and perform will decrease, and that is human.

Doing Nothing is an Action

I decided to release myself from the ‘do it all’ mentality, and doing nothing doesn’t necessarily mean I’m lazy. As long as it comes from an empowering place of choice–my own choosing–doing nothing is an action! I often need time to relax and recharge: mind, body, and soul.

The sentence ‘I don’t have time’ feels very disempowering to me. It’s like allowing life to live me instead of me living it. If I can’t find time for myself in my busy agenda, I make it. We all have twenty-four hours a day, and my wants and needs are important.

We all need time to relax and recharge: mind, body, and soul.

I make sure I take breaks between working hours. I am not a robot.

Sometimes, I go out for a nice walk in nature.

I play with my dog.

I treat myself to a massage.

I watch a good movie or read a good book.

I listen to relaxing recordings, with my eyes closed.

I take a good nap.

I light a candle or some nice smelling incense (Jasmine is my favourite).

I have started to spend a higher number of hours all by myself. It doesn’t mean I’m not a social person or I don’t love the people around me. That’s how I reconnect with myself and get grounded, reflect, and recharge.

I sometimes meet with positive, non-judgmental people who love me as I am.

I make sure I smile more, laugh and have fun. I know that stimulates more serotonin (the feel-good hormone) in my body.

I learned to treat Life as a gift worth enjoying and celebrating. I stopped waiting for the weekends so that I could feel like living. Today, I choose to see every morning as a fresh start (including Mondays), wonderful opportunities for me to learn new things and grow. My life is to be lived, not just about existing, and I choose to live it to the fullest.

You are a human being, not a human doing. Don’t equate your self-worth with how well you do things in life. You aren’t what you do. If you are what you do, then when you don’t…you aren’t. – Dr. Wayne Dyer

If you would like to get involved in supporting our wounded troops – go to tatubbq.shutterfly.com/ and sign up. If you have problems, simply call me and I’d be glad to answer any questions.

Thank you for reading – Patrick

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#BBQ #Grill #Grilling #Weber Grill #kettle Grill #Turbo Grill #TurboGrill #Outdoor Cooking #Grill Master

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Want To Grill Like A Top Chef? These Experts Show You How

Gary StollerGary StollerContributor

With spring approaching, an increasing number of Americans are gearing up for the prime grilling season. They may want to consider some favorite meals and expert tips of chefs at three top Chicago restaurants.

The chefs — Ross Henke, Mike Simmons and Abraham Conlon — say grillers can easily and quickly create their own delicious meals at home.

Henke is the executive chef of the mezcal-focused Mexican restaurant Quiote, and Simmons is a partner of the neighborhood cafe and neo-bistro Cafe Marie-Jeanne. Conlon, the only Chicago chef to win a James Beard Award last year, owns Fat Rice, which bills itself as a restaurant “that explores the varied cuisines of the Portuguese speaking world with an emphasis on Macau.”

Henke calls home grilling one of America’s greatest pastimes.

“It usually takes place around loved ones and always tastes good,” he says. “Grilling is the most celebratory style of cooking. It’s not forced, and it becomes more of a freestyle when you get into longer cooks and slow smokes. People gather, ask what you’re cooking and you can smell it for miles. What’s not to like about it?”

Simmons says “there’s nothing like grilling some meats and vegetables with great friends on a sunny day.”

Abe Conlon was the only chef in Chicago who won a James Beard Award last year.MARIA PONCE

The following are the some of the chefs’ meal suggestions and grilling tips:

Simmons: “Get weird with your meat choice. My go-to dish is brochettes comprised of chicken hearts, hearty bacon lardons and pearl onions. A fast hard sear on a charcoal grill renders bacon fat, caramelizes the meats and chars the onions, bringing out some great complexity and leaving the center of the protein tender. Brush on a one-to-one mixture of sherry vinegar and honey over and over while grilling to give the skewer a sweet, smoky lacquer and serve with fresh chiles, hot sauce and copious amounts of cold beer.”

Henke: “A popular dish in Mexican cuisine is pescado a la talla, but whole or filleted fish is susceptible to sticking to the grill. To prevent this, it’s useful to create a nonstick coating by lightly brushing mayonnaise or aioli onto the skin before placing onto the hot surface. Add an extra hint of fresh flavor to your aioli with things like lime zest, cilantro or avocado, and it’ll be smooth sailing from there.”

Chicago diners have come to appreciate the culinary talents of chef Mike Simmons, a partner of the neighborhood cafe and neo-bistro Cafe Marie-Jeanne,BRIAN EAVES

Grilling errors are common with rookie — and even veteran — outdoor cooks. Simmons offers some insightful pointers.

Common mistakes, he says, include using a lighter fluid instead of a chimney starter, using briquettes instead of lump hardwood charcoal and failing to let coals burn to a glowing smolder.

“Lighter fluid tends to impart a petrol flavor to the food that takes away from the natural smokiness of the charcoal,” Simmons says. “Use a chimney starter instead to make a beautiful fire that gives a great smoky flavor.”

Hardwood lump coal “looks and acts like real wood, and the flavor is unbeatable,” he says. “It also makes for a hotter fire at first that’s great for quick sears like seafood or peppers and a long, slow smolder that’s great for lower-temperature cooks like a whole chicken or pork loin.”

Maintaining heat in a grill is very important, Simmons says. “Adding a few coals here and there will keep the grill cooking all day and night. I like to throw on a couple of small chunks of wood here and there to give a great wood-smoke flavor.”

Conlon says grillers should be equipped with a lightly oiled cloth to prepare metal grates before placing any items on the grill and a metal, hard-bristled brush to clean debris from the grill grate.

“Avoid flare-ups and have a clean spray bottle with water to control the flames from grease dripping onto hot coals,” he says. “You should also regulate your heat. Starve coals of oxygen by putting the lid on to reduce temperature and avoid burning your food.

“Another tip is to know your zones. Give yourself flexibility to move items from very hot to cooler temperature zones for precise cooking. You’ll want to avoid over-oiling or using oily marinades. If the grill grate is cleaned, lightly oiled and properly pre-heated, then your items will not stick. Don’t move your items too fast — let them sear nicely and release naturally before turning or moving. To move items, a long meat fork is preferred to get between the bars of the grill grate.”

Executive chef Ross Henke delights Chicago diners at the mezcal-focused Mexican restaurant Quiote QUIOTE

The most common grilling mistakes, Henke says, are timing and selecting the proper cuts of meats.

“Grilling is not a quick alternative to get food on the table,” he says. “Take your time, plan ahead and allow your grill to reach the proper temperature before cooking. Use large enough cuts of meat that will withstand the heat and time it takes to yield an incredible bite of food. In today’s America, not everyone needs their own steak, so don’t go buying 4 1/4-inch New York strips. Buy one or two 2- to 2 1/2-inch steaks, cook them properly over a good fire and slice them. Then serve slices to your guests or family instead of an overcooked hunk of meat.”

Looking for relatively unknown, easily accessible travel destinations with hidden history, unique geography, fine dining and comfortable lodging? Gary Stoller takes you there at ShortEscapes.net.

Gary StollerContributor

I am a multi-award-winning journalist who was USA TODAY’s investigative travel editor for 17 years and a founding journalist of Conde Nast Traveler magazine. I publish/e…Read More

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Want To Grill Like A Top Chef? These Experts Show You How published first on https://turbogrill.us/

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How to control the fire temperature for grilling and smoking

Chuck Blount March 11, 2019

1of10Chuck Blount pours charcoal briquettes from a chimney starter into a Weber grill as he prepares to grill chicken and sausage with an off-set fire, with all the briquettes placed on one side of the grill.Photo: William Luther /Staff photographer

2of10Sausage and chicken cook over indirect heat in a Weber grill.Photo: William Luther /Staff photographer

Two split logs rest on a small pile of charcoal briquettes to get an offset smoker to the correct 250 degree temperature.Photo: William Luther /Staff photographer

There is such a thing as a dedication to the craft of outdoor cooking, and then there is Fred Robles.

Robles, a world champion barbecue cook based out of Weslaco, is the type of guy who constantly tinkers with his recipes, cooking devices and meat preparations. He’s so precise with his demanding command of temperature, he counts the number of charcoal briquettes that are used to grill up his chicken.

“The magic number is 47,” Robles said. “That will usually get my grill to about 350 degrees, which is the temperature that will cook and finish the chicken the way I like it in about an hour.”

If you don’t want to spend hours experimenting briquette by briquette, here is a simplified formula: Take the diameter of your grill, and multiply that number by two. That’s how many briquettes are needed to ballpark 350 degrees with the cover applied and your meat placed away from the hot coals.Taming the flames | Chuck Food ShackVolume 0%Follow these tips and techniques to keep your outdoor cooking devices working with oven-like precision.Video: San Antonio Express-News

There are other ways to take command of your outdoor fire, making the cooking process as simple and consistent as anything that could be done in a conventional kitchen oven. Here are some ways to do it:

Setup

The charcoal: You can go either the hardwood lump or the conventional briquette route. Both have key strengths and weaknesses.

The lump charcoal will burn about 5 to 10 degrees hotter than the briquettes, provides a cleaner wood flavor and won’t cook down into pure flaky ash. That makes it perfect for the caveman style of cooking directly on the coals. However, since the charcoal pieces are randomly sized (some chunks as big as a human fist), it can be a bit unpredictable.

On ExpressNews.com: Youth pitbuilders showcase their handmade pits that rival the pros at San Antonio Stock Show & Rodeo

Briquettes are of uniform size and will hold the heat a little longer, with a signature flavor that reminds everybody of the backyard cookouts they grew up with. Kingsford charcoal, the industry leader in briquette charcoal by a wide margin, is a staple on the competition barbecue circuit because of its ability to win over judges that score with a nostalgic palate.

Wood: Manny Olivo, owner of the Schertz-based Cow Tippin BBQ food truck, keeps his fire pure with pecan wood by taking the scraps, starting the fire small, and building it up into a blaze. “It take a little more time, but it’s worth it for the flavor,” he said.

Remove the bark from the logs and accumulate the shavings and scraps that can be pulled off the wood. As it burns, add larger pieces until you are burning chunks that are about the size of a rolling pin. One or two logs on a bed of coals will get a traditional off-set steel pit into that magic temperature window between 225 and 250 degrees. Avoid large logs, which have a tendency to smolder and can add a funky taste to the meat.

Ignition

Lighter fluid: It can make life easier in a pinch, but I avoid it at all costs, including the charcoal that comes coated with it. The fuel never completely burns off, and the flavor will transfer into the meat like a seasoning.

On ExpressNews.com: 1 smoker, 10 store-bought sauces. Which got smoked?

Chimney starter: The metal contraption that’s shaped like a German beer stein is the perfect vehicle for getting a good fire going. Stuff a few sheets of newspaper or a couple paper towels coated in cooking oil underneath your briquettes, light it up, and you should have a perfect blend of hot charcoal that glows like lava in about 20 minutes. A full starter will hold about 70 briquettes.

Flamethrower: Don’t laugh. This is a thing, and it’s legal. They sell open-flame devices, often marketed as a weed-killer in the garden section of your local hardware store, that hook up to a propane tank and will light the charcoal or wood in seconds.

Temperature control

The full spread: Unfortunately, too many outdoor cooks think that the proper way to set up a grill is to blanket the bottom with coals. That’s a disaster recipe for burgers that end up looking like charred hockey pucks because of out-of-control flames that erupt when the meat grease hits the coals. The heat above the coals is usually about 550 to 600 degrees, making it impossible to cook with precision outside the realm of a quick steak cook.

Two-zone setup: Stack all of the charcoal to one side of the grill for a hot and a cold zone that provides tremendous flexibility with anything put on the grates. This is the Robles method, and it should be yours, too. Put the meat on the hot zone to finish or establish blackened grill marks, but most of the cooking time should be spent on the cool side. If your cook lasts more than hour, add eight to 10 new coals to the hot side after an hour.

Other two-zone setups promote putting the coals on the outside with a metal pan filled with water in the middle. Eh. The water does little to moisten the meat, and the end result is mostly a wasted pan.

Vent control: All nongas grills and smokers come with vents that are located below and on top of the device. They can help control the temperature, but I’ve always found it best to keep them open all the way from start to finish. Airflow gives every fire life, and it delivers better flavor. If the fire is burning too hot or too cold, it’s probably because an error was made in the original setup.

It shouldn’t take very long for these tips to become second-nature in your outdoor grilling process. When fanning the flames, it’s always best to maintain control.

Chuck Blount is a food writer and columnist covering all things grilled and smoked in the San Antonio area. Find his Chuck’s Food Shack columns on our subscriber site, ExpressNews.com, or read his other coverage on our free site, mySA.com. | [email protected] | Twitter: @chuck_blount | Instagram: @bbqdiver

If you would like to get involved in supporting our wounded troop – go to tatubbq.shutterfly.com/ and sign up. If you have problems, simply call me and I’d be glad to answer any questions.

How to control the fire temperature for grilling and smoking published first on https://turbogrill.us/

#BBQ #Grill #Grilling #Weber Grill #kettle Grill #Turbo Grill #TurboGrill #Outdoor Cooking #Grill Master

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turbogrill · 5 years

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Charcoal grilled chicken and corn

RAFAEL TONON

Competitions

POPULAR: This is a great Sunday barbecue lunch to make for friends. Picture: Dominique Cherry

THE DISH

MEET charcoal grilled chicken and corn. One of our favourite cuts of meat at the restaurant and a crowd pleaser at the the weddings and events we cater for in our food truck.

THE CHEF

Rafael Tonon, MEET and Mr Busby’s

CHEF’S TIP

We use chicken thigh with skin on at the restaurant so the skewer doesn’t take too much space in our rotisserie BBQ when we are doing 11 different cuts of meat. I would recommend whole chicken at home as it cooks better on the bone. Blanch the corn in boiling salted water for 5 minutes before grilling. Marinate chicken for 2 hours before serving in the fridge for an extra kick of flavour.

INGREDIENTS

Serves 8

2 small chicken (halved)

Salt and pepper

8 corn

Lemon mustard marinade

2 brown onions

120g whole garlic

190ml white wine

3 lemons juiced

1 bunch parsley

1 bunch coriander

90g brown sugar

50g salt

70ml white wine vinegar

25g cracked black pepper

150g Dijon mustard

0.5L vegetable oil

Chilli butter

1kg salted butter

3 tbs chilli flakes

1tbs smoked paprika

2 lemons zest only

1 tsp salt

METHOD

Lemon mustard marinade

Blend all ingredients together

Chilli butter

1. Mix all ingredients together.

2. Light a charcoal BBQ and wait until there are no flames coming through the grill. Then place well-seasoned chicken skin up onto the grill, let it cook for about 5 to 10 minutes depending on the size of the chicken, always watching for flames. I would say 6 minutes is a good guide.

3. Halfway through, place the corn on the grill and season with salt.

4. Once the corn has some good colour, turn it over and cook the other side.

5. Once chicken has cooked, turn it over on the other side, skin down, and leave without touching again until it is ready, otherwise the skin will stick. It should take another 6 minutes.

6. Place grilled corn in a bowl with chilli butter so it melts while chicken rests (about 5 minutes)

To serve

Mix corn and chili butter well and serve on a plate with BBQ chicken, a side of leafy salad and a cold beer or glass of Hunter Valley Semillon.

If you would like to get involved in supporting our wounded troop – go to tatubbq.shutterfly.com/ and sign up. If you have problems, simply call me and I’d be glad to answer any questions.

Charcoal grilled chicken and corn published first on https://turbogrill.us/

#BBQ #Grill #Grilling #Weber Grill #kettle Grill #Turbo Grill #TurboGrill #Outdoor Cooking #Grill Master

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turbogrill · 5 years

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North African Grilling Recipes

From grilled pepper salad to chicken pie:

A herby Tunisian salad, an open-topped Moroccan pastilla, and an Egyptian take on bread-and-butter pudding

Yotam Ottolenghi @ottolenghi

Yotam Ottolenghi’s sweet and savoury chicken pie topped with eggs. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

The food of north Africa is as diverse as that of any other region as vast as it is. I got a taste of it in Tunisia and Morocco, two relatively small countries with world-class cuisines that include Berber, Arabic, Moorish and French influences.

Across the region lies Egypt, with its simple dishes based heavily on the vegetables of the Nile delta, many of which spread throughout the Middle East.

Given the wealth of options available, my choice of recipes for this north African special is pretty arbitrary, but they do offer a glimpse into some spectacularly rich culinary traditions.

Grilled pepper salad with fresh cucumber and herbs

Yotam Ottolenghi’s grilled pepper salad with cucumber and herbs.

This grilled vegetable salad is a take on Tunisian mechouia, to which I’ve added cucumber and herbs. It works as a starter, with bread, as a side dish or as part of a meze spread.

Prep 20 min Cook 40 min Serves 4

4 green peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces 2 red peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces 4 medium vine tomatoes (400g), each cut into 4 wedges 2 small red onions, peeled and cut into roughly 3cm pieces 1 green chilli, roughly sliced, seeds and all 6 large garlic cloves, peeled 90ml olive oil Salt and black pepper 1½ tbsp lemon juice 10g parsley leaves, roughly chopped 10g coriander leaves, roughly chopped 1 cucumber, peeled, deseeded and cut into 1cm cubes ¾ tsp urfa chilli

Heat the oven to 250C (230C fan)/480F/gas 9. In a large bowl, toss together all the peppers, tomatoes, onions, chilli, garlic, four tablespoons of oil, three-quarters of a teaspoon of salt and a good grind of pepper. Spread out on two large oven trays lined with greaseproof paper and roast for about 35 minutes, stirring once or twice, or until softened and charred in places. Remove the trays from the oven and, once they’re cool enough to handle, coarsely chop the vegetables into a chunky mash and transfer to a bowl with the lemon juice, herbs, half a teaspoon of salt and a good grind of pepper.

In a second bowl, toss the cucumber with the remaining two tablespoons of oil, a quarter-teaspoon of salt and a grind of pepper.

To serve, spread the roast pepper mixture over a plate, pile the cucumber in the middle and sprinkle with the urfa chilli.

Sweet and savoury chicken pie topped with egg (main picture)

Pastilla, the rich meat pie that encapsulates Moroccan cuisine’s ability to combine sweet and savoury so cleverly, is the inspiration for this dish. There’s some effort involved, but the flavours are so glorious, they more than make up for it. You could save time by using shop-bought shortcrust pastry instead, but that won’t give you the same wonderfully flaky crust.

Prep 20 min Chill 1 hr 20 min Cook 1 hr 45 min Serves 4

For the pie crust 80g plain flour, plus extra for dusting 40g wholemeal flour 1½ tsp sugar ½ tsp flaked sea salt 115g fridge-cold unsalted butter, cut into 1½cm cubes 2 garlic cloves, peeled and crushed 60ml ice-cold water

For the topping 2 tbsp olive oil 1 large onion, peeled and sliced thinly 1½cm piece fresh ginger, peeled and finely grated 400g chicken thighs, boned and skinned 1 tsp ground cinnamon ⅛ tsp saffron threads, soaked in 30ml hot water for 20 minutes Salt and black pepper 1½ tbsp fresh coriander leaves, roughly chopped, plus extra to garnish 1 tbsp caster sugar 25g blanched almonds, toasted 2 eggs ¾ tbsp lemon juice

For the crust, whisk the flours, sugar and salt in a large bowl. Add the butter and incorporate it into the mix by squashing each cube flat with your fingers – don’t overwork it, because you want chunks of butter throughout the dough, so just a light press will do. Add the garlic and water, then use your hands to gather the dough together into a shaggy ball. Wrap in clingfilm and refrigerate for 20 minutes.

Liberally flour a clean work surface and roll out the dough into a 28cm x 18cm rectangle. Fold the shorter ends in towards each other, so they meet in the middle, then fold the dough in half. Roll out the dough once again, then fold in half again from the shorter ends. Wrap in clingfilm and refrigerate again, this time for at least an hour, or overnight if you’re getting ahead.

For the topping, on a medium-high flame, heat a tablespoon and a half of oil in a large saute pan for which you have a lid. Add the onion and cook, stirring occasionally, for about five minutes, until softened and lightly golden. Add the ginger, chicken and three-quarters of a teaspoon of cinnamon, and cook for four minutes, or until the chicken is no longer pink on the outside. Add the saffron and its soaking water, 200ml extra water, three-quarters of a teaspoon of salt and a good grind of pepper. Turn down the heat to medium-low, cover and cook for about 25 minutes, until the chicken is cooked through.

Transfer the chicken to a bowl and, once it’s cool enough to handle, roughly shred into large chunks. Return the pan to a medium-high heat and leave the sauce to bubble and reduce for about eight minutes, until you have roughly six tablespoons of liquid left. Turn off the heat and stir in the chicken and chopped coriander.

Put the sugar, a teaspoon of water and the remaining quarter-teaspoon of cinnamon and half-teaspoon of oil into a small saucepan. Turn the heat to medium and stir continuously until the mixture is bubbling – about two minutes. Add the almonds, cook for two minutes, or until they have crystallised, then tip out on to a tray lined with greaseproof paper. Leave to cool completely, then roughly chop.

Heat the oven to 210C (190C fan)/410F/gas 6½. Cut out a piece of greaseproof paper big enough to line the base of a large oven tray and lay it out on a work surface. Lightly flour the paper, roll out the dough on top of it into a 28cm x 28cm square, then fold over the ends by about 5mm, to make a thin rim all around the edge. Transfer the paper and dough to a large oven tray, then spread the chicken mixture all over the pastry, leaving the edge clear.

Bake for 22 minutes, then remove from the oven and use the back of a spoon to create two wells in the centre of the topping (take care not to pierce the pastry). Crack the eggs into the wells, sprinkle with a little salt and pepper, then return to the oven for seven minutes, or until the eggs have cooked through but still have runny yolks. Slide the pie on to a wooden board, sprinkle with lemon juice, drizzle with the remaining teaspoon of oil, sprinkle over the coriander and almonds, and serve.

Umm ali

Yotam Ottolenghi’s umm ali – a creamy Egyptian pud with a nutty crust.

This Egyptian pudding is popular across the Arab world. It is designed to use up stale flatbread, which is mixed with an assortment of nuts and dried fruit before being baked with milk or cream, a bit like a bread-and-butter pudding. Instead of bread, pieces of baked pastry can also be used, as I do here.

Prep 10 min Infuse 1 hr+ Cook 1 hr 25 min Serves 4-6

700ml whole milk 300ml double cream 15 cardamom pods, roughly bashed open in a mortar 2 cinnamon sticks 125g caster sugar 6 feuilles de filo pastry (120g) 60g unsalted butter, melted 2 tsp runny honey 40g pine nuts 30g flaked almonds 1½ tsp white sesame seeds 1½ tsp black sesame seeds 1 tsp olive oil 1 tsp rose water 1 pinch flaked sea salt 30g desiccated coconut, lightly toasted ½ tsp ground cinnamon 20g pistachio kernels, finely chopped 1½ tbsp barberries, soaked in hot water for 20 minutes, then drained

Heat the oven to 170C (160C fan)/350F/gas 4. Put the milk, cream, cardamom and cinnamon in a medium saucepan, turn on the heat to medium-low, cover and cook for 20 minutes, or until steaming and just beginning to bubble. Turn off the heat and leave to infuse for at least an hour (or refrigerate overnight). Strain through a sieve set over a bowl (discard the solids), then pour back into the pan and add 70g sugar. Bring to a simmer on a medium heat, stirring from time to time, then set aside and keep warm.

Lay out one filo sheet on a clean work surface and brush liberally with melted butter and a teaspoon and a half of caster sugar. Top with another sheet of filo and repeat until you’ve used up all the filo and melted butter and 45g of the sugar. Transfer to a large oven tray lined with greaseproof paper and bake for 20 minutes, until golden. Remove from the oven, set aside to cool, then break into jagged, roughly 10cm pieces; it’s fine if they flake apart a little.

Put the honey, pine nuts, almonds, sesame seeds, oil, rose water and a pinch of flaked sea salt in a small bowl and mix well. Transfer to a small oven tray lined with greaseproof paper, bake for eight minutes, then stir and bake for four minutes more, or until golden. Remove from the oven, leave to cool for 10 minutes, then break into small clusters.

Turn up the oven to 190C (180C fan)/390F/gas 6. To assemble the dish, arrange half the baked filo pieces in a 24cm-long x 14cm-wide x 7cm-deep baking dish, and sprinkle over half the coconut and a quarter-teaspoon of cinnamon. Top with the remaining filo, then pour over the warm milk. Sprinkle with the remaining quarter-teaspoon of cinnamon, the remaining coconut and the last 10g of sugar. Bake for 25 minutes, or until golden and bubbling, then remove from the oven and leave to cool for about 15 minutes. Top with the pistachios, barberries and pine nut clusters, and serve warm.

North African Grilling Recipes published first on https://turbogrill.us/

#BBQ #Grill #Grilling #Weber Grill #kettle Grill #Turbo Grill #TurboGrill #Outdoor Cooking #Grill Master

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turbogrill · 5 years

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Kingston Restaurant Owner Walking for the Wounded

https://tatubbq.shutterfly.com/

Patrick Momany walks toward Silverdale on Silverdale Way on a hot Friday afternoon. Momany, the owner of TaTu BBQ in Kingston, is walking 60 miles from Poulsbo to the Fisher House at Fort Lewis south of Tacoma. The long walk is a fundraiser for his regular trips to Germany, where he prepares home-cooked meals for wounded troops at Landstuhl Army Medical Center and their families. (LARRY STEAGALL | KITSAP SUN)

By Brynn Grimley

At 55 years old, Patrick Momany is the first to admit he isn’t the ideal picture of health.

So why would the Kingston restaurant owner — who jokes he’s overweight, diabetic and hasn’t done much to prepare physically — choose to walk 60 miles from Poulsbo to Fort Lewis?

For the troops.

“It’s significant for me to do this to honor what they’ve done,” Momany said. “I don’t think they get the respect they deserve.”

The purpose of Momany’s 60-mile walk isn’t to bring attention to himself or the feat he hopes to accomplish. It is to raise awareness and money to support his efforts overseas.

Momany has traveled to the Army’s Landstuhl Regional Medical Center in Germany three times over the past year and a half. While there he cooks up some barbecue, bringing a taste of home to wounded troops while they recover.

The owner of TaTu BBQ, across from the library in Kingston, Momany uses his self-taught smoking and barbecuing skills to lift the spirits of American troops and their families.

“There’s something about a barbecue, there’s something about pulled pork and brisket,” he said. “Doing these barbecues over there on foreign soil brings those happy memories back. I think it’s because you have this food that represents America.”

Momany hopes to raise $5,000 for his next trip. The money will pay for the food he serves.

It’s no coincidence that Momany planned the first leg of his 60-mile journey for Friday. He left Poulsbo after participating in a Freedom Walk, held in remembrance of the Sept. 11, 2001, terrorist attacks.

All of Momany’s trips to Germany have coincided with important dates in our nation’s history. Earlier this summer he visited Germany during the July 4 holiday. He’s planning a trip for this winter in which he’ll arrive in Germany on Dec. 7, Pearl Harbor day.

He tries to cross the Atlantic twice a year. One day he hopes to open a barbecue restaurant there, or at least a mobile unit he could take to military bases in other European countries.

Momany began sharing his barbecue with the troops somewhat by accident.

He traveled to Landstuhl to rediscover a town he lived in some 40 years ago, when his father was stationed there with the Army.

While searching for his childhood home, Momany stumbled upon the Fisher House, a home at which military families can stay while loved ones receive medical treatment. When he learned about the house he knew he had to do something.

“Now I just can’t stop going there,” the Navy veteran said.

Momany has used up his retirement savings to pay for his trips and food purchases in Germany. During his July visit Momany held two barbecues, one for patients and one for the families at Fisher House. He hopes to continue the tradition as long as he can.

His walk will end Monday afternoon at the Fisher House at Fort Lewis. Upon arrival he will cook a salmon and fettuccine meal for the 10 to 14 people staying there.

He sees the journey as a time of solitude and plans to use his time thinking about what life is like for American soldiers recovering from serious injuries on foreign soil. He will keep a video journal of his thoughts along the trip and will post it to YouTube when he comes across a wireless hot spot.

He plans to walk 15 to 17 miles a day and sleep in his truck at night. Friend and aspiring barbecue chef Kara Matheson volunteered to drive his truck daily to his next destination so he wouldn’t have to lug his camping gear on his trek.

She only learned of his plans last week.

“I was like really, you’re going to do what?” Matheson said. “You’re going to walk how far?”

As the wife of a sailor on the USS John C. Stennis and the daughter of a former Marine and Navy commander, Matheson said Momany’s dedication to the military is laudable.

“He just loves and respects people in the military so much,” she said. “You expect someone in the military to do something like this, but to see someone who isn’t in the military anymore do this, is very touching.”

If you would like to get involved go to tatubbq.shutterfly.com/ and sign up. If you have problems, simply call me and I’d be glad to answer any questions.

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Fare Exchange: Today’s recipes include two barbecue sauces, bread sticks wound with bacon

February 20th, 2019 by Jane Henegarin Life Entertainment Read Time: 4 mins.

Welcome to our newsprint table, esteemed readers. Today’s broad question springs from one of you, who wrote of favorite foods at her Sunday School class’s monthly brunch. Those who belong to a similar circle of friends would call such meals something nobler than “potluck,” as if perhaps there were a taste of the divine in the meal.

This request is for you, if you are part of a regular or semi-regular group where people bring whatever they want and it turns into a fine combination. What do you bring? What dish did someone else bring, so tasty that the rest of you begged for the recipe?

Jane Henegar

Photo by Contributed Photo /Times Free Press.

And there are still requests from last year, to wit: gluten-free zucchini cornbread, Copper Kettle orange tea, homemade dark chocolate candy made with coconut palm sugar.

BARBECUE SAUCES

Herein continues the barbecue sauce recipe thread.

From Carolyn Eisenman of Fort Oglethorpe via a friend from Tarboro, North Carolina, came this Eastern North Carolina version of a vinegar-based sauce.

“We always loved to go to barbecues at Clyde’s home. He would order hushpuppy mix from NC and as fast as he could fry them, we would all be sure to eat them. It’s a wonder we had any left to have with our meal.”

We asked, “How about those hushpuppies to accompany well-sauced meat?” Ms. Eisenman found a link to Atkinsonmilling.com, where you can order their Hushpuppy Mix with Onions, and take it from there.

Clyde’s Spicy North Carolina-Style Barbecue Sauce

4 cups dark apple cider vinegar (5 percent acidity)

3/4 cup ketchup

4 teaspoons crushed red pepper flakes

1 teaspoon cayenne pepper

3 teaspoons salt

Bring all ingredients to a boil on top of stove. Boil a minute or two. Remove from heat. Use as desired. Store in a glass jar in the refrigerator. It will keep for several months. This is great for chicken, pork, beef, etc.

You may barbecue your meat on the grill or in the oven. When grilling, it is better to put the meat on first and cook for a few minutes on both sides before basting with the sauce, so the meat won’t burn or get a charred look.

Linda Morris of Lookout Mountain added the tasty twist of a mayonnaise-based barbecue sauce.

“The past two weeks there seems to be a focus on barbecue sauce this brings to mind a wonderful recipe: White Barbecue Sauce. I first had it in Alabama at Big Bob Gibson’s. He also bottles it and it is available in most grocery stores. I also had it later in the North Georgia mountains. This sauce is delicious on ALL grilled meats, not only barbecue.”

White Barbecue Sauce

2 cups mayonnaise

2 tablespoons black pepper (see note)

2 tablespoons salt

6 tablespoons lemon juice

4 tablespoons white sugar

Mix all ingredients together until smooth. Keep refrigerated.

Note: I cut back some on the black pepper, but that’s just my taste. I would advise to taste as you mix.

As I have read and reread the varied barbecue sauces readers have sent, I am reminded that homemade sauce would be a fine gift. Have any of you done this?

BREAD AND BACON

Last week Martha Eaves shared a couple of recipes that she has prepared for her monthly Sunday School brunch at First Baptist Church. “It’s most definitely potluck and a great place to try new recipes.” Someone recently brought Bacon Bites, a recipe that originated in Southern Living. Ms. Eaves reported, “The breadsticks are available at Publix and might be found in other stores. The breadsticks are really thin and very delicate, requiring an ultra-gentle touch when wrapping the bacon around them. I broke several, but I used them anyway. Nobody seemed to notice.”

Bacon Bites

2 cups light brown sugar, packed

22 bacon slices

22 very thin breadsticks (from a 3.5-ounce package)

Heat oven to 350 degrees.

Line a large rimmed baking sheet with heavy-duty aluminum foil.

Spread brown sugar in a large shallow pan or bowl (not in the baking pan).

Wrap 1 bacon slice around each breadstick, starting at one end of the breadstick and barely overlapping the bacon in a slightly spiral/diagonal pattern.

Roll the bacon-covered breadsticks in the brown sugar, pressing to adhere.

(At this point, you can cover and refrigerate overnight, if desired.)

Place breadsticks on large, foil-covered baking sheet.

Bake in preheated oven until bacon is cooked through and almost crisp, 35 to 40 minutes. (Watch the progress of the bacon bites. If they are cooking too fast on the bottom, roll them over so that they can caramelize evenly.)

Immediately remove the warm sticks from baking sheet, and place on wax paper. (If you don’t remove them immediately, they will superglue themselves to the foil.)

Cool to room temperature.

These may be stored in an airtight container for up to 2 days.

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function ml_webform_success_1129180() { var $ = ml_jQuery || jQuery; $('.ml-subscribe-form-1129180 .row-success').show(); $('.ml-subscribe-form-1129180 .row-form').hide(); } Fare Exchange: Today’s recipes include two barbecue sauces, bread sticks wound with bacon published first on https://turbogrill.us/

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Pork Belly Burnt Ends

by Steve on November 19, 2017 in Appetizers, Pork

I hadn’t cooked on my Pit Barrel Cooker in a while and had recently been thinking that I really needed to give it some love. It’s actually one of my favorite cookers for the simplicity of it and consistent results. A few weeks ago I received a package from the nice folks at Pit Barrel Cooker that included some of their new accessories included the 15″ and 10″ skewers. I soon as I saw those the first thing I thought of was skewering up some cubed pork belly chunks and making pork belly burnt ends. This is a really easy recipe that can easily be accomplished without these skewers as well.

I’ve got a step by step video below of how to do it…but here’s the quick info:

Cut a 5-6 lb slab of pork belly into 1″ – 1.5″ cubes. Do not trim any of the fat.

Season the cubes on all sides with your favorite BBQ rub.

If you don’t have a Pit Barrel Cooker and using the skewer method I show in the video below, then just place the cubes on the cooking grate of your smoker and smoke between 225° – 250° for 3 hours. This will give them plenty of time to take on some good smoke flavor and begin breaking down the proteins in the meat and rendering the fat.

At the 3 mark, take the cubes and put them in a disposable aluminum foil pan and whip up the very simple braising liquid listed below. Shout out to my friend Big Green Craig for the idea

Once you’ve added the braising liquid ingredients to the pan, cover it with a sheet of aluminum foil and place back in your smoker for another 2 hours at the same temp of 225° – 250°.

At the 2 hour mark, the burnt ends are essentially done and you could eat them at this point…but a final touch is taking them out of the braising liquid and placing them on the cooking grate of your smoker and basting them with your favorite BBQ sauce for 15-20 min. (I used the Swamp Boys Original).

Let cool for a few minutes then serve. Enjoy!

Braising Liquid Recipe (I just eyeball this so there are no measurements listed here):

Butter Brown sugar Honey

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Grilled and marinated zucchini with grated bottarga

ANDREW MCCONNELL

TIME:2 hours +SERVES:4

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Green and gold: Grilled, marinated zucchini topped with bottagra. Photo: William Meppem

Zucchini are abundant in summer and it is the heirloom varieties, available in most markets and fruit and vegetable shops, that I always go for. They seem to hold less liquid than the standard green ones, are firmer and stand up well when cooked. For a simple healthy lunch, serve this alongside a platter of perfectly ripe tomatoes, sliced and dressed with olive oil and salt, and a few slices of grilled bread. For a vegetarian version, remove the anchovies and bottarga.

Ingredients

150g celery

4 cloves garlic

80ml olive oil, plus extra for grilling zucchini

pinch of dried chilli

1 tbsp capers (soaked and chopped)

1 tbsp castor sugar

1 tbsp red wine vinegar

2 anchovies

600g heirloom zucchini (about 3 medium zucchini)

2 tbsp pinenuts, roasted and roughly chopped

2 tbsp chopped parsley

2 tbsp shredded basil

1 tbsp lemon juice

2½-cm piece of bottarga

Method

1. Finely dice the celery and chop the garlic. Warm the olive oil over a moderate heat and gently cook the celery, chilli and garlic until soft and aromatic, about 10 minutes. Next add the chopped capers, sugar, vinegar and anchovies, continue to cook for a few minutes until the anchovies have broken down. Remove from heat and transfer to a mixing bowl. Allow to cool.

2. Meanwhile preheat your grill. Slice the zucchini in half lengthwise and brush with a little olive oil. Place cut side down on the grill and cook for a few minutes until charred. Turn over and cook the skin side for a moment. The zucchini need to be charred on each side but not cooked all the way through – a slightly firm texture is desirable. Once cooked, set aside to cool.

3. When cool slice the zucchini across into one-centimetre slices and toss in the celery marinade. Leave to marinate for a few hours at room temperature.

4. To serve, add the chopped pinenuts, parsley, basil and lemon juice and mix well. Finally, arrange the zucchini on a platter and dust the dish with a generous amount of grated bottarga. Eat immediately.

If you like this recipe, try my zucchini pickles

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Grilled and marinated zucchini with grated bottarga published first on https://turbogrill.us/

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turbogrill · 5 years

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Player Ratings to the Theme of Famous Web(b)ers

Bruce makes an appearance somewhere other than the middle of a basketball court during a game!

By dnoll5 Feb 6, 2019, 9:30am CSTSHARE

Well, that stunk. I really thought that KU would come out with more than they did on Tuesday night, but alas, they were flat for much of the game. But despite a loss that puts the streak in serious peril, the player ratings must go on.

5 Stars: The Weber Grill

A classic. The gold standard for charcoal grills. The standard Weber round grill is perfect for almost any of your charcoal grilling (and even smoking) needs. I’ve always had one, and the little Smoky Joe mini grill is perfect for college or tailgating or if you’re a single person.

You think a performance from that game could live up to the excellence of a Weber grill? Think again.

4.5 Stars: Andrew Lloyd Webber

Cats, Jesus Christ Superstar, The Phantom of the Opera, Evita, and many others. Andrew Lloyd Webber is the biggest name in musical theatre and it’s not particularly close.

I’m looking at the turnover column in the box score right now, and there is no way I can award a 4.5 star to anyone. For the starters, it reads like this: 4, 5, 2, 4, 4. Completely unacceptable.

4 Stars: Chris Webber

In college, Chris is best known as the superstar on Michigan who called a timeout when they had none left. As a pro, Chris Webber is known as the first overall pick in 1993 who had a pretty solid career, mostly for the Sacramento Kings.

Devon Dotson was again the best Jayhawk. He had 13 points, five rebounds, and 5 assists. Should’ve driven the ball even more.

Dedric Lawson. What else is this guy supposed to do? I joked to one of my friends that he’s have to get 25 and let four other guys get 7 while holding KSU to terrible shooting. Minus the infinity turnovers KU had, that might’ve worked.

3.5 Stars: Weber Carpet (now Weber Flooring)

For some reason I remember this company from my childhood- probably because they ran local commercials constantly in the 1980s. Seems like whenever I was watching TV at home in the summer, one of their commercials would come on.

Charlie Moore was pretty good in this one. Not as good as the two above, but probably KU’s third best player. That spells doom.

Mitch Lightfoot. Anyone know why Self went away from Lightfoot (and Moore) in favor of Vick in that second half? Seems like it was working in the first frame. Again, when Mitch is your fourth best player, the game is going poorly.

3 Stars: Bruce Weber

Yep, I’m still going to throw shade at K-State’s sixth man on the court, but I’m putting the K-State coach as the three-star. He’s done a good job there. The guy can coach defense really well, usually has a competitive team, and can even muster up the occasional deep run in the tournament if he a) has a lot of great players that he didn’t recruit left over from the previous regime or b) gets a 16 seed to beat a one seed for the first time, therefore clearing their path to the Final Four with only a Missouri Valley team that wouldn’t even have made it to the dance if Wichita State hadn’t have switched leagues in their way.

KJ Lawson. Nothing he did was particularly offensive. I actually would’ve liked to see more of his length in the zone, but that’s not his fault.

Ochai Agbaji. This was one of his worst games as a Jayhawk, but I still think it was miles ahead of the next two guys.

2 Stars: Weber State University

This university wears purple, occasionally makes an NCAA tournament appearance, and is nicknamed the wildcats. Sound familiar? The one plus over the obvious comparison- Ogden, Utah looks rather pretty.

Lagerald Vick appeared to be the human version of a green light. When K-State shooters saw him guarding them, they fired away.

Quentin Grimes might want to consider taking the ball to the rack with some authority once in a while. We know it’s in there. Come on man, you’ve gotta start doing it.

1 Star: Jeanne Weber

This was French serial killer who strangled 10 children before getting caught.

No one is as bad as someone who strangles kids.TurboGrill™ A New Paradigm in Creating Lifelong Memories

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Player Ratings to the Theme of Famous Web(b)ers published first on https://turbogrill.us/

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Traeger Timberline 850 Wi-Fi grill review: The ideal smoker/barbecue for the smart home

By Michael Brown

Executive Editor, TechHive | JAN 30, 2019 3:00 AM PT

Traeger Timberline 850 Pellet Grill$1,699.00See Iton Traeger

TABLE OF CONTENTS

Automating your cook

Read the manual, but watch the videos, too

What’s a pellet grill?

Temperature control

Does it justify its price tag?

If you’re planning a cookout for Super Bowl Sunday and need a new grill for the job, the high-tech Traeger Timberline 850 Wi-Fi pellet grill deserves your consideration.

Let’s focus first on what makes this pricey grill a great addition to a smart home, and then I’ll discuss what distinguishes a pellet grill such as this from the more familiar charcoal and gas-fired grills. The Timberline 850 connects to your Wi-Fi network, of course, which means you can fire it up, load your food, and pretty much not have to come back until everything’s cooked.

Instead of running to the grill at every commercial break, you can just sneak the occasional glance at the Traeger app on your smartphone or tablet. The grill streams the temperature inside the grill to the app, while a probe reports the internal temperature of the food you’re cooking (there’s just one probe, so you’ll need to decide what to monitor if you’re cooking more than one thing at a time).[ Further reading: A smart home guide for beginners ]

Three adjustable racks provide 850 square inches of cooking surface, although the food on the bottom rack will obviously cook the fastest.

And it’s easy to cook several things at once, because the Timberline 850 has three adjustable grills offering 850 square inches of grilling surface. As Traeger puts it, there’s enough capacity to here cook nine chickens, eight rib racks, or six pork butts at once.

The Timberline 850 is also equipped with a monochrome LCD that displays the grill and probe temperatures as well as other important information. You can set the desired cooking temperature from either the app (using your smartphone or tablet as a remote control) or with a dial on the grill itself.

Automating your cook

The Traeger app has more than 1,000 recipes. Select one, tap the Cook Now button, and the app will set the appropriate cooking temperature on the grill.

But one of the other big advantages of being connected to Wi-Fi is that you can use the app to choose from more than 1,000 recipes based on what you’d like to cook. You can filter recipes according to the main ingredient (beef, pork, poultry, seafood, and so on); the cooking method (barbecue, roast, smoke, etc.); the number of servings you’re preparing; the cook time, including prep time; and even by the pellet fuel you have on hand or the hardwood flavor you’re looking to impart to the food (more on that later).

The recipe’s degree of difficulty (on a scale of 1 to 5), separate times for prep and cook time, and the recommended wood species are all listed at the top of the app. It would be great if the app recalculated the ingredients and cook and prep times based on the number of servings you want to prepare. But once you’ve selected a recipe, you simply tap the Cook Now button. You still need to push a button on the grill itself to ignite the fire—there are some things that just wouldn’t be safe to do via remote control, after all—but the app will send the target cooking and probe temperatures to the grill. If the recipe calls for smoking the food, the app will send that information to the grill as well.

Cooking with the Timberline 850 is not an entirely set-it-and-forget-it affair, though. While there is a timer on the grill itself (and two in the app, including a discrete timer for preparing sauces), neither will automatically shut down the grill or switch it to its Keep Warm setting when the timer expires. The same is true of the probe—the app and the display on the grill itself will report the target and current temperature, but nothing happens when that target is reached, you need to take action when the cook is over.

You won’t need to pull out and unlock your smartphone if you’re standing in front of the grill: This LCD displays the most important information you’ll need to see.

And while you will get a warning if the grill’s internal temperature goes higher than 500 degrees—as happened to me the first time I cooked with the grill—you won’t get any warning if the internal temperature drops precipitously below the targeted cooking range.

Read the manual, but watch the videos, too

Some assembly is required when you bring the Timberline 850 home from the store, and the instructions in the printed user-manual that Traeger provides with the grill aren’t great. As a result, I did not install the grease drip tray correctly the first time, and during my first cook—a glorious prime rib—the drippings from the roast flowed to the back of the grill instead of forward and into the grease channel. After about an hour, a grease fire erupted. Fortunately, I was able to put the fire out without ruining the meat.

To be clear, the grease fire was user error—in other words, it was my fault and not due to a Traeger design error. But Traeger’s assembly manual needs work. I discovered later, however, that Traeger has also produced some excellent videos, available online, including ones that show you exactly how to assemble the grill. Other videos focus on everything from recipes to routine maintenance and troubleshooting, and they’re available on the web as well as within the app itself. If you buy one of these grills, I heartily recommend watching the assembly videos before putting yours together.

The roasted prime rib came out perfect, despite the grease fire the numbskull chef caused.

What’s a pellet grill?

Traeger specializes in pellet grills, which operate very differently from gas or charcoal rigs. You load food-grade wooden pellets into a hopper—the Timberline has a big one that handle up to 24 pounds—and an auger gradually moves them into a firepot. An electric element in the firepot heats the pellets until they catch fire, generating heat and—if you want it—smoke. A fan circulates the heat and smoke inside the barrel-shaped enclosure cooking the food with convection heat, evenly and from all sides at once.

Burning pellets offers several advantages over charcoal and gas, the latter of which imparts no flavor at all to the food you’re cooking. First, it’s very easy to maintain a consistent temperature inside the grill. I cooked more than a dozen meals on the Timberline 850 and its internal temperature rarely moved more than five to 10 degrees to either side of the target I programmed. Once your food is cooked, you can activate a “keep warm” setting that will ensure that it stays warm without being overcooked.

Second, you can choose different flavors of wood to burn. Traeger manufactures eight varieties of pellets, including alder, apple, cherry, hickory, maple, mesquite, oak, and pecan. Scroll down this page on the Traeger website to see which species of wood is best for beef, pork, lamb, seafood, veggies, and even baked goods (you can use the grill like any other convection oven).

A view of the auger that draws the wood pellets from the hopper into the grill’s firepot.

Traeger also offers various blends for all-purpose cooks. A door on the back of the hopper lets you dump unused pellets into a bucket when you want to change out the flavor (Traeger also recommends emptying the hopper after a cook, so that the pellets aren’t exposed to moisture, which will cause them to swell or even disintegrate). Most pellets cost about $19 for a 20-pound bag, so the cost of supplies is one of the drawbacks of the pellet approach. Charcoal and propane are both much less expensive grilling fuels.

But pellets burn a lot cleaner than charcoal: There’s much less ash to dispose of, and what ash there is is relatively contained in and around the firepot. And because you’re cooking with a more indirect heat, there’s less of a chance that food will stick to the grill. The downside, on the other hand, is that it’s more difficult to get those appealing sear marks on your food, because the grill doesn’t get as hot. (Some of Traeger’s competitors provide a searing box for just that purpose.)

Temperature control

Traeger’s app reports the target and current temperatures for both the grill and the food probe. The app’s dual timers—one for preparing sauce—aren’t as useful as they could be. They only inform you when time has expired, they don’t control the grill.

Traeger says the grill can cook from a low temperature of 165 degrees Fahrenheit to a high temp of 500 F. While these conditions might not be conducive to sear marks, I found the easy cleanup, which required just a wire brush to clean the grill, to be a perfectly acceptable trade-off. I never needed to scrape or scour any surfaces.

Now that’s not to say there is nocleanup needed. It’s easy enough to toss the disposable aluminum drip tray liner after a cook, but cleaning the grease out of everywhere else it accumulates is no more pleasant a task than it is with any other grill. That said, most of the grease gets channeled to a removable tray underneath the fire chamber (provided you’ve installed the grease drip tray correctly, that is).

I mentioned earlier that neither the grill nor the app will warn you when the temperature inside the barbecue falls significantly below the target range. Opening the Timberline 850’s lid will cause the temperature to drop rapidly by 100 degrees or more, so expect cook times to be a little longer than anticipated if you’re frequently opening the grill to baste your food. The temperature probe will otherwise greatly reduce the need to check on your cook frequently, but again, there’s only one probe.

One problem I encountered, however, was that gravity alone was sometimes not sufficient to cause the pellets to fall down into the hole where the auger is located, beneath the hopper. This will of course starve the grill of fuel, causing the cooking temperature to drop. There’s a grate covering the top of the hopper to prevent you from sticking your fingers in there—getting a finger caught in the auger would cause serious injuries—so on longer cooks, I’ve been using a skewer to stir the pellets every 30 minutes or so, to prevent them from sticking together. Traeger should consider installing a vibrating plate at the bottom of the hopper to encourage the pellets to redistribute evenly. That would help them fall into the auger without needing help.

Does it justify its price tag?

The Timberline 850 carries a list price of $1,699. That’s a lot of coin for a backyard grill in anyone’s book. Compared to the price of a high-end oven or range that you’d install in your kitchen, on the other, it’s not so pricey. Still, Traeger expects you to pay a lot for this grill’s performance and its whiz-bang features. There are much cheaper alternatives that don’t connect to Wi-Fi, that don’t have accompanying remote-control apps, and that don’t automate the cooking process the way the Timberline 850 does.

This pellet smoker/grill is made for people like me who enjoy the outcome of barbecuing and smoking much more than the process. I don’t have the time or the patience to constantly check temperatures, fuel levels, air flow, cook time, and other minutiae. The Timberline 850 comes very close to set and forget. It’s not perfect, but it never failed to cook an impressive meal, even when I wasn’t paying attention or following directions to the letter.

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Traeger Timberline 850 Wi-Fi grill review: The ideal smoker/barbecue for the smart home published first on https://turbogrill.us/

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