Sat, 25 May 2013
Makes 4 servings
Ian “Big Daddy” Baird is a sometime member of The Butt Shredders barbecue team who has traveled in Asia. He tells me that one of the best pieces of meat he’s ever eaten was a whole chicken thigh and drumstick he purchased from a street vendor out the window of a train as he waited to cross the Thai/Malaysian border. He tried numerous times to re-create it himself, but it wasn’t until he married this recipe with real barbeque technique that he came close. Serve this chicken with some steamed rice, grilled veggies and cold beer.
For the chicken:
10 to 12 chicken thighs, bone in, skin on
6 Tbsp | 90 mL fresh lime juice
1/4 cup | 50 mL fresh orange juice
1/4 cup | 50 mL Thai fish sauce
1/4 cup | 50 mL peanut or canola oil
1/4 cup | 50 mL raw sugar or
lightly packed brown sugar
1 Tbsp | 15 mL Asian chili sauce
2 Tbsp | 25 mL finely minced ginger
5 to 10 cloves garlic, finely minced
1/4 cup | 50 mL minced fresh basil
1/4 cup | 50 mL green onions
1/4 cup | 50 mL cilantro
For the basting mixture:
1/2 cup | 125 mL peanut oil
1 Tbsp | 15 mL lime juice
Trim the chicken thighs of excess fat. Mix all the remaining ingredients together and put them in a resealable plastic bag. Place the chicken in the bag, remove the air, and seal it. Marinate the chicken at least
If you’re using a gas or charcoal grill, prepare it for low to medium indirect cooking. (That’s where you turn off one or two burners completely and put whatever you’re cooking on that part of the grill, so your kind of baking rather than grilling. If you’re using a smoker, bring the temperature up to 200–220˚F | 95–100˚C. Make the basting mixture by combining the oil and lime juice in a bowl.
Discard the marinade and cook the chicken on a covered grill for about an hour, turning it every 15 minute or so, or in the smoker for 21/2 hours, turning and basting it every hour. Use an instant-read meat thermometer to check the temperature of the meat – it’s done when it reaches 160F at the thickest part next to the bone. If you wish, give the skin side a quick 30 seconds on a hot grill to really crisp the skin before you take it off the heat. Let it rest, tented with foil, for 5 minutes before serving.
Category:general -- posted at: 12:54 AM
Fri, 17 May 2013
These little cylinders of tender, juicy pork are a staple of Chinese cooking and are wonderful on the grill, and they’re also ideally suited to planking. They have just the right amount of surface area to cook quickly without losing moisture. They go with all flavors of smoke, from cedar to mesquite. And they take to marinades and rubs extremely well. Here are some basic techniques and a little collection of ideas for how to flavor pork tenderloin, but use your imagination and experiment with your favorite rubs, marinades, and basting sauces.
Marinate and/or rub the tenderloin and have it ready to go before you start the grill. (Three small tenderloins are usually enough for 4 servings.) I like to drizzle a little olive oil or vegetable oil on them just before putting them on the grill.
Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C.
If you’re cooking the tenderloins on a gas or charcoal grill, it couldn’t be more simple. Make sure your cooking grate is clean (use a wire brush; I prefer to scrape the grate after the grill has been preheated), When your grill is preheated, just place the meat over direct heat and cover the grill. Use a pair of tongs to turn the tenderloins every few minutes, and cook until the temperature in the thickest part is 140F. (This will give you juicy pork cooked to a medium doneness. The internal temperature will come up slightly when you let the meat rest.) Take the meat off the grill and let it rest, tented loosely in foil, for about five minutes.
If you’re cooking the tenderloins on a plank, be sure to soak the plank in cold water for at least a couple of hours or overnight. Preheat the grill as described above. Place the soaked plank on the cooking grate. Cover the grill and heat the plank for 4–5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium and place the tenderloins on the plank (you can fit three or four on a plank, depending on the size of the tenderloins and the plank. Cook for 10 minutes, turn the meat, and cook for another 5–10 minutes, basting if you like, until the pork is springy to the touch or reaches an internal temperature of 140°F | 60°C. If you like, just before the tenderloins are ready, you can move the tenderloin from the plank onto the cooking grate and char the outside, or caramelize it if it’s coated with barbecue sauce
Finishing the Tenderloins
When they’re ready, take the tenderloins out of the grill, tent it in foil, and let it rest for a few minutes before serving it. Carve the tenderloin into 1⁄2- to 1-inch | 1 to 2.5 cm medallions and apply whatever sauce or garnish is called for.
Here are some wonderful ways to treat pork tenderloin, one of the most versatile and delicious meats:
Classic Barbecue: Coat the pork with ballpark mustard, then sprinkle it with your favorite barbecue rub. Cook it on a hickory or fruitwood plank till it’s nearly done and finish it with a light glaze of barbecue sauce. Serve more sauce on the side.
Easy Asian: Marinate the pork with soy or teryaki sauce and finish it with a coating of hoi sin sauce, plum sauce or an Asian-flavoured barbecue sauce.
Spice-Crusted: Season the pork with salt and pepper, drizzle it with oil, and coat it with minced garlic, toasted fennel and cumin seeds, and a little cinnamon. Serve it with chopped cilantro and your favorite chutney.
Balsamic: Coat the pork with balsamic reduction and, if you plan ahead, marinate it overnight. Before cooking, sprinkle on some chopped fresh rosemary and granulated garlic. Serve the pork with a sprinkle of salt and pepper, a further drizzle of the balsamic reduction and some chopped fresh mint.
Harvest Time: Season the pork with salt and pepper and coat it with a rub made with light brown sugar, powdered ginger, a sprinkle of freshly grated nutmeg, a pinch of clove, and a little cayenne pepper. Baste it with melted apple jelly and serve it with baked apples or apple slices that have been fried in butter with a sprinkle of brown sugar added at the last minute.
Southwestern: Flavor the pork with salt, pepper, chili powder, cumin, dried oregano and granulated onion and serve it with wedges of lime, some salsa and cornbread or corn tortillas.
Category:grilling -- posted at: 9:44 PM
Tue, 25 December 2012
Recipes of the season, Christmas 2012 - Grilled Bacon-Wrapped Oysters and Leftover Turkey Quesadillas
Happy Holidays, everyone! Here are a couple of my favorite festive season recipes. Enjoy!
Makes 4–6 appetizer-sized portions
Category:general -- posted at: 2:33 AM
Fri, 7 September 2012
This is the time when all the freshest ingredients are available locally. Visit your favorite farmer's market and find some ingredients to make a salsa, the perfect accompaniment to grilled meat and fish.
These recipes, and many more, are available in my cookbook, Barbecue Secrets DELUXE!, available in bookstores and as an e-book from the Apple Store.
Category:grilling -- posted at: 11:15 PM
Fri, 31 August 2012
With Labour Day coming up, this is a tribute to the working man, which means lots of meat, inexpensive but delicious cuts, and, for the first recipe at least, ease of cooking to give more time for getting stuff done.
Really Easy Chicken
Category:grilling; plank cooking -- posted at: 6:28 PM
Thu, 30 August 2012
It’s time for us to start weaning ourselves from the convenience of gas grilling and rekindle our relationship with charcoal.
This article originally appeared in Calgary's City Palate magazine.
Category:grilling -- posted at: 10:51 PM
Fri, 24 August 2012
Recipes of the week: Grill-Seared Scallops and Grilled Pacific Snapper with Fresh Tomato Basil Sauce
These recipes celebrate the bounty of fresh seafood from Pacific waters available in BC right now. Visit your favorite fishmonger today and grill some over the weekend!
Category:grilling -- posted at: 10:58 PM
Fri, 17 August 2012
This week let’s celebrate good old mesquite, one of the most flavourful and versatile cooking woods. It grows everywhere, but I suppose it’s most associated with places like Texas, New Mexico and Arizona, where mesquite wood and charcoal have been used for ages to produce some of the best barbecue in the world. In the early 1980s a bunch of fancy New York and California chefs started to use it to fuel their grills, and the mesquite fire spread from there to become popular in restaurants across North America.
Category:grilling -- posted at: 8:52 PM
Fri, 10 August 2012
These recipes feature the best of British Columbia's seafood bounty and showcase a couple of great grilling techniques.
Both recipes are from my cookbook, Barbecue Secrets DELUXE!, now available as an iBook from the iTunes Store.
Wild BC Salmon with Homemade Tartar Sauce and Tomato Salad
Category:general -- posted at: 3:44 PM
Sat, 4 August 2012
Category:grilling -- posted at: 6:26 AM