Road Recipes: BBQ and more

I BBQ every weekend and enjoy using my charcoal BBQ the most. I have a gas one as well but find it dries the food as it seems to cook with hot air as opposed to radiant heat from the charcoal.

BBQ

Hot Dogs...hot and fast. Remember they are already dead, you don't have to kill them.

Chicken...A slice of lemon or lime under skin to marinate it while it cooks. This is a must! You will hardly taste the lemon.

Steak...I find everybody has a different and successful way of doing steak. I have include 4 different ways here.

1. Hot and fast, but only after braising in a frying pan or charcoal flame.
    
2. On a very hot (as hot as you can get it) grill each side 3 minutes. Remove and let steaks rest approx 20 minutes to four hours -covered with foil- in a marinade if you like. Put back on a hot grill for 2 minutes each side just before serving. This works well because actual cooking time is reduced. Steaks will be cooked evenly as they are cooking while they rest.
    
3.  Grill on each side very hot and the reduce heat to low for 15 minutes.
    
4. Place steaks in the smoker for 2 hours and then grill off on high. Or in a gas grill for 1 hour on low 200f and then grill off.

Steak Marinade... Not big on marinades but here is a simple effective one. Sprinkle with Jack Daniels, salt, pepper and a little sugar. Let rest for a couple of hours and then stuff-see below

Surf and turf... Follow marinade above but slice steak open creating a pocket. Stuff with the meat from one king Crab leg, feta cheese, butter and salt/ pepper.  

Veggies...Cook these first. Leave large or whole and leave the skin on the onions. Grill hot and fast. Cut up and drizzle with your favorite salad dressing. Marinate and reheat in micro before serving.

Salmon...I prefer fresh steaks but often end up with a fillet. I marinate with a home made teriyaki sauce and grill. Place on a new piece of cedar (1\2 to 3\4") on the grill, no need to flip. Either way cook till soft and flaky. A filet should take 45 min on a cedar plank on high. My wife did the same recipe wrapping in tinfoil was surprisingly tasty! Not big on foil.

Lamb rack...Marinade in oil, white wine and Thyme. does anybody really  know what  thyme it is?) Braise 2 minutes and 20 minutes hot (375) grill. Suck it through a straw.

Roasted Garlic...wrap a whole head loosely in tin foil and Q or a cold oven @300 for 1 hour.

Turkey...

12-15lb Turkey on the rotisserie. 5 hours at 275-325f First half hour at 350-375f to sear the skin. Salt skin and/or use Montreal chicken spice for a crisp skin. After much discussion we stuffed it with bread stuffing and this turned out very well. Stove top is a poor second choice. Cut the wings off if you need room but they can be tasty using this method. Use bottom burners (offset) only as the vertical burner will be too close to the turkey. Use a pan with water to catch the dripping. Add some wet wood chips in a small tin foil basket. The smoke and steam create an acid that will tenderize the turkey.  On a Weber you can use the rear and front burner and this works quite well on low

Pork...Slow as with Chicken and Back "Canadian" Bacon. Remember white meat "slow"

Ribs... Wrap in foil (double so they don't leak) Place on grill for 25 min. each side at 300F Unwrap and grill for 5 min each side with sauce . Alternate. After initial 50 minute slow cook marinade or night and then simply grill to heat up.

Pig Roast.. (This is Portuguese style-so I have been told) The pig is in the wooden box. I lined it with aluminum. I have tested it up to 500F and the wood temperature remained at 120F. I maintained a temperature of 300F while cooking the pig and chickens. The stainless steel rod and angle to keep the chickens from slipping is 18 inches off the coals and they cook very slowly. I may make a combination hood and side shield. The coals lay on a 24 gauge metal tray with a bend at the edges. This sits on fiber rope for a fireplace door. Structure is approx. 2' x 4'  

    Ingredients

15 LB pig
1 box salt
1 bag pepper
5 heads of garlic
5 chickens
Potatoes
Twine
2 large bags of lump charcoal

    Preparation

Place pig in large Rubbermaid container fetal positions
Cover with water and box of salt
Let sit 24 hours
Rinse
Hang to dry 6 hours in washroom morning of roasting

    Baste from inside with mix

Mix in blender…

1 lb lard (A small pig is lean)
5 Heads of garlic
1 T Salt
1 Small bag of pepper

Roasting the Pig

Put mix inside and tie up with twine
Insert wooden rod through pig and nail head to rod
Roast for 2-3 hours (approx 2 large bags of LUMP charcoal)
Turn every 15 minutes

Place parboiled potatoes underneath to the side, not underneath
Place 4 chickens on top rotisserie. 
Salt them once as they start to cook for a great crisp skin.

Smoking

Smoking meat on Weber Smokey Mountain Smoker (WSM)

This can be done in a few simple but critical steps.

Step 1 is to light your charcoal  in a Weber chimney using 3 sheets of newsprint crumpled up in the bottom. I use lump charcoal as I don't like the gritty sand from the briquettes. A large can with both ends cut out might work in a pinch if you don't have a proper chimney.

Step 2 is to add more coal to the burning coals. If you mound up the center area you will end up with a fairly hot 250 F burn for 8 hours. 3/4 full will will get you you a cooler 225F for 6 hours. Wait for these to ignite before adding water and meat. Close bottom vents for the first couple hours. You want to "bank" a hot fire not keep a small fire burning hot. I use the garden hose to top up the water reservoir.

Step 3 would be to repeat step 1  You will probably notice that the coals have extinguished themselves as they have run out of oxygen. I have noticed that when it is raining I have a better burn. I keep the WSM under a shelter if raining. Experience, understanding, patience and flexibility really counts with this type of BBQ.

Notes:

1. The top area will be the hottest

2. The water and smoke creates an acid and this is what will make the meat tender.

3. It is not necessary to actually see a lot of smoke.

4. Be flexible. If you have built too hot of a fire, delay adding meat or place in lower section.

5. Know your meat. Turkey being fattier can probably take a little more heat were as pork cannot.

6. A 12-15 lb turkey would be a great beginner meat.

7. Start out buy doing at least one complete smoke with no meat. It will reduce tension and you will a learn a lot at little expense.

8. A simple Weber thermometer will give you an idea of the heat pattern. You should see it hit 350F for approx 1/2 hour then reduce rapidly to $225

9. If using on a wood deck wet the deck or place a water pan underneath.

Pork Recipe adapted for the WSM

Slow-Roasted Pork Shoulder with Melted Apples

Marinate: Overnight
Active preparation time: 1 hour
Cooking time: 2½ to 3 hours

1. In a small bowl mix together the ground fennel seed, cracked peppercorns, thyme and rosemary leaves, pressed garlic, 2 tablespoons salt and 2 tablespoons olive oil. Stir until the mixture is uniform. (Rosemary will overpower the fennel so don't worry about a strong licorice taste.)
2. Rub the mixture evenly over the pork shoulder inside and out. Wrap the pork shoulder tightly in plastic wrap to hold the marinade against the skin and marinate overnight (or up to two days).
3. Preheat the oven to WSM to 225°.
4. Peel, halve and core the apples. Cut each half into 4 equal wedges. Place the wedges in a baking dish. Peel and trim the onion. Cut in half and cut each half into 12 thin wedges. Mix with the apples. Toss the apples and onions with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the wine and top up with water to just cover mixture.
5. Smoke meat for for 5-6 hours on lower (cooler) rack until the pork shoulder is very tender and pulls apart easily when probed with a fork.
6. Place backing dish with apple on top shelf
7. Transfer the pork shoulder to a serving plate. Mash apples. If more liquid is desired, add a little water. The apples will be so soft that they will break down.

Serves 4-6 with leftovers.

Source: Napa chef Maria Helm Sinskey, Wall St. Journal 9-24-05

Dry aged roast for the WSM

Rinse and dry off roast
Wrap in cheesecloth
Place on wire rack for proper air circulation
Put in fridge for 4-6 days In meat compartment

Before cooking:
Cut fat in a cris-cross pattern
Heavily salt and pepper

I put in fridge Sunday and Smoked on Friday night.
I let it rest and then cut into steaks and BBQ
My fridge is at 40f
I have read many articles on this subject and they all say the same thing:
Fridge must be at max of 38f and they let the meat age much longer.

This worked for me and the meat had a meatier taste than cooking immediately

Tip: This could be smoked or roasted the day before cutting and BBQ

Roasting

Appetizers

Keg Style Escargot   From Frank K. Played by Egidio Tari in "72 Hours"

Make 6 or more

• 2 Can of large size escargot (snails)
• Medium mushroom caps ( do not wet)
• ½ LB butter or more
• 1/3 of an egg ?
• 1 TSBP Mustard powder
• 1 tsp Anchovy paste
• 1 TBSP Capers
• ½ tsp Tarragon
• ½ tsp Curry
• ½ tsp Paprika
• ½ tsp Garlic powder
• 1 tsp Parsley
• 2 finely chopped Garlic cloves
• 2 TBSP finely chopped Gherkin pickles
• 2 TBSP finely chopped onion
• 1 TBSP Lemon juice
• Sliced lemon for each plate

Remove lid and drain Escargot. Rinse and repeat
Combine all ingredients in food processor
Melt butter and add to mixture
Mix until smooth

Preheat oven to 425
Place dishes on a cookie sheet
Fill escargot dishes with snails
Place caps on top
Spoon mixture overtop until wells are full

Cook for approx 20 minutes or until well browned

Notes:
Using more butter will make a foamier sauce
Reserve sauce makes an excellent dipping sauce uncooked

Dessert

Southern Apple Crumble

Ingredients: 5 Granny smith Apples, 1 cup of Pecans, 1 of Oatmeal, 1/2 cup Sugar, 1/2 stick of Butter, Cinnamon  

1. Butter pan
2. Slice 5 granny smith apples
3. Place half of these in pan
4. Sprinkle with chopped pecans, oatmeal, sugar, cinnamon and diced cold butter.
5. Fill with remaining apples and repeat step 4
6. Bake at 350 for one hour

Serve with Maple Walnut Ice Cream

Can also be used as a filling.  

   Mandarin Orange Cake

• 2 cups flour
• 2 cups white sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. vanilla
• 2 eggs
• 2 cans drained mandarin oranges

Mix all ingredients in large bowl.     Grease and flour 9 x 13 in. pan.  Bake at 350 for 40 minutes. 

Topping:    Bring to a boil for 3 minutes Puncture cake all over with a fork.  Pour topping over cake. 

• 3 tbsp. butter 
• 3 tbsp. milk
• 3/4 cup brown sugar

Serve with whipped cream or ice cream. 

Slow Cooker

Puerco Pibil    
Yucatan pulled pork.
From the “Movie Once upon a time in Mexico”

I have made a few changes as noted below. I made this recipe four times before I was completely happy with it.

Achito paste

In a coffee grinder (You can clean out the grinder by grinding some course salt)
    1 T Annatto seed
    2 t Cumin seed
   1 T Pepper
   8 Allspice seed
   ½ t Cloves

1 Habanera peppers (or any hot pepper) scraped clean of seeds and veins and chopped. Or 4 Jalapeno pepper and seeds.
½ Cup Orange juice
½ Cup White vinegar
2 T Course salt
8 cloves Garlic

5 lemons juiced by hand (Using a juicer takes longer and you would only use 3 lemons as it is more efficient)

Splash of Gold Tequila (I find alcohol dries the meat so I use sparingly)

Mix all of above in blender

5-8lbs Pork butt cubed 1” Original recipes says 2” or slightly larger but since I have reduced the temperature I cut the meat smaller. This made a big difference to the taste
Add mixture to meat
Marinate in 2 large Ziploc bags overnight
325 seems too high for pork and I don’t like it stringing and course so
Place meat and sauce in slow cooker on low for 5 hours and then I leave it to rest for 1-2 hours before eating or to eat a few days later. It gets better every day
Serve over a bed of sticky rice
I have also added a sauce as below.

Baked

Easy Buns

I like to use Pillsbury crescent rolls
I sprinkle cookie sheet with Cornmeal
I sauté some onions and sprinkle on top.
Shred some Cheddar on top as well
Bake as normal

Scalloped Tomatoes

• 3lb Tomatoes (about 6)

• ¼ t Garlic powder

• Salt & Pepper

• 1 ½ t all purpose Flour

• 1 lb (450g) Ricotta Cheese

• ¾ C Parmesan cheese –grated

• 2 Egg yolks

• 1 ½ t Oregano

• 3T fresh Basil chopped

• 1C fresh white Bread crumbs

• 2T Butter –melted

Slice tomatoes ¼ “ thick, drain on paper towel.

Line bottom of lightly greased 9X9 pan with Tomatoes, Cutting small pieces to fill spaces.
Sprinkle with S&P and Garlic and 1/2t Flour
Mix Ricotta With Egg yolks, Parmesan and Oregano
Spread ¾ Cup of mixture over Tomatoes
Top with 1T Basil

Repeat layers twice, finishing with Tomatoes
Top with bread crumb and butter mixed together

Bake @375F for 45-50 minutes
Let rest before serving

Paris Hilton Tangy Pear and (Hilton) Blue Cheese Salad

INGREDIENTS:

• President's Choice Raspberry Vinaigrette

• 2 heads romaine lettuce, chopped, or package of spring mix

• 4 ounces crumbled blue cheese

• 2 bartlett pears - peeled, cored and chopped in cubes (get the
   ripe ones with the yellow skins)

•  1/2 cup toasted chopped walnuts

•  1/2 red onion, chopped

 DIRECTIONS:

In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

Maple-Glazed Yams with Pecan Topping

Half recipe pictured. This one comes from an old issue (December 1998) of Bon Appétit magazine.

What's the difference between sweet potatoes and yams? See this explanation. This site has some good information about sweet potatoes and yams as well. It looks as if what we buy in our local store is almost always a variety of sweet potato and not a true yam at all.

• 4 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
• 1/2 cup pure maple syrup
• 8 Tbsp (1 stick) chilled butter, cut into 1/2 inch pieces
• 1/3 cup all purpose flour
• 1/3 cup packed brown sugar
• 1/2 cup coarsely chopped pecans

2 Arrange yams in baking dish, overlapping pieces. Sprinkle with salt. Pour maple syrup over yams. Dot with 3 Tbsp of butter. Bake until yams are almost tender, about 25 minutes.

3 Mix flour and brown sugar in a medium bowl. Add remaining 5 Tbsp of butter. Rub in with fingers until mixture resembles a coarse meal. Mix in pecans.

4 Sprinkle pecan mixture over yams. Bake yams until tender, about 20 minutes.

Serves 12.

Note: can be made ahead. Do steps 1-3 the night before. The next day bring the yams to room temperature in the microwave, sprinkle the mixture over the top, and bake in the oven for 20 minutes.
 

Drinks

• Drink red wine from large glasses (to ensure proper "breathing"). Straight-lipped stemware - which directs the wine to the center of the tongue - is best for highly tannic reds with moderate acidity. (Think Bordeaux and Cabernet Franc.) Stemware with a slightly flared top lip - which directs the wine to the tip of the tongue - is best for reds with high acidity and moderate tannin. (Think Burgundy and Beaujolais Grand Cru.)

• Drink white wine from medium-sized glasses. Straight-lipped stemware is best for whites with full body and moderate acidity. (Think Chardonnay, White Burgundy, and Pinot Blanc.) Stemware with a slightly flared top lip is best for light, fruity, acidic whites. (Think Pinot Grigio, Riesling, and Sauvignon Blanc.)
   
  wine and glass guide
   
   
   

Cocktails

As with any recipe it is the quality not the quantity of the ingredients. If you or a friend visit Mexico vanilla is a absolute must have item.

• A simple great Martini is made by filling shaker with ice. Fill almost to the brim with Vodka -I use Stoli brand-  Now top up with Vermouth. On the next batch you can adjust the vermouth. If the went down to fast and where a little sweet use less. If don't like the dry taste add a little more.
• Coffee Martini This is more of a blender drink. This my version of a drink we had at Bonefish. Equal parts -I used 1 cup- of Espresso, Kailua, Crème de cacao,  Stoli's Vodka plus a splash of pure vanilla from Mexico. Mix in blender and chill. Remix and serve. It will have a nice foamy head.

• Rye and Ginger. Rye whisky and Home made ginger ale. 2 Cups each Grated ginger, sugar and water. 8 Cloves. Reduce by half over medium heat. Strain and top up to 2 litres with water. Chill. Optional: Keep as a syrup and add Club Soda.

Dog Food

Bacon Biscuits Treats

• 5 Cups of Flour
• 1 Cup of Milk
• 2 Eggs
• 10 T Bacon Fat or Veg Oil
• 1 Pinch salt and Onion or Garlic Powder
• 2 slices of finely chopped bacon

Mix all ingredients. Pinch off pieces of the dough and roll them into 1-2" balls.
Bake biscuits at 350f for 40 minutes. Let cool and store. I like a paper bag so I can "shake" the bag