Fri, 15 May 2015
Kid-friendly Turkey Burgers
Makes 6 burgers
These burgers taste so much like real fast-food chicken nuggets you’ll think you mechanically de-boned them yourself!
For the burger mix:
2 lb | 1 kg ground turkey thigh meat
1 cup | 250 mL fresh bread crumbs
1 tsp | 5 mL granulated garlic
1 tsp | 5 mL onion salt
1/4 tsp | 1 mL freshly grated nutmeg
1 tsp | 5 mL freshly ground pepper
To finish the burgers:
Your favourite grilling rub
vegetable cooking spray
6 hamburger buns
Line a cookie sheet with waxed paper. Gently combine the burger ingredients, mixing them together with your hands, taking care not to overwork the mixture. Wet your hands with cold water and shape the mixture into 6 patties that are ½ inch | 1 cm thick.
Sprinkle the burger patties lightly with rub and spray them with the cooking spray. At this point it helps to refrigerate them for about 1/2 hour to firm them up a little. Prepare your grill for direct medium heat. Oil the grill and place the patties on it, rub side down. Sprinkle rub on the other side of the patties, close the grill, and cook them for 3–4 minutes per side, or until the burgers are cooked through and springy to the touch. Serve the burgers immediately on soft buns with your favorite condiments.
Category:general -- posted at: 11:15 PM
Sat, 30 August 2014
I had a bunch of duck meat leftover from a sausage-making project and wanted to use it as an appetizer at a big party, so I came up with these tasty kebabs. The pomegranate molasses adds some tang and brings out the flavour of the duck, and the harissa sauce gives it a nice spicy kick. If you can’t find duck or it’s too pricy, this treatment would also work well with boneless skinless chicken thighs, or even lamb.
Category:grilling -- posted at: 1:00 AM
Fri, 22 August 2014
Curried Lamb Burgers with Fresh Peach Chutney and Minted Yoghurt Sauce
Makes 8 servings as a side
Category:grilling -- posted at: 9:51 PM
Fri, 15 August 2014
Gazpacho with Plank-smoked Tomatoes
Category:grilling -- posted at: 2:37 PM
Fri, 8 August 2014
Grilled Mushrooms with Tarragon Vinaigrette
Bring the water to a boil and at the moment the water starts boiling, remove the pot from the heat. Cover the post, and leave the eggs in the water for 15 minutes. Cool the eggs under cold running water and peel them. Prepare your smoker for barbecuing, bringing the temperature up to 200–220˚F | 95–100˚C.
Place the peeled eggs on the cooking grate and smoke them for about half an hour using hickory, maple, or oak as the flavoring agent. Sprinkle them lightly with dry rub if you want a little more flavor. The eggs will turn an amber color. Let them cool.
Slice them in half lengthwise and remove the yolks, setting the whites aside. In a nonreactive bowl, mash the yolks with a fork and add the aïoli, mustard, and cilantro, along with the juice of half the lemon. Mix these ingredients together thoroughly and spoon or pipe the mixture back into the egg whites. Sprinkle the deviled eggs with paprika and garnish them with cilantro sprigs and lemon slices.
Category:grilling -- posted at: 11:35 PM
Fri, 1 August 2014
Whole Beef Tenderloin on the Grill
1. Keep it slow and low. The thing that sets real barbecue apart from grilling is the low temperature (about 200–220˚F | 95–105˚C) and the long cooking time (3 or 4 hours for chicken and as long as 18 to 24 hours for a big beef brisket). This technique allows the fibers in the meat to gently break down over time, creating the melt-in-your-mouth texture of real barbecue.
Category:grilling -- posted at: 7:14 PM
Fri, 25 July 2014
Grilled Halibut and Tropical Fruit Kebabs
Category:grilling -- posted at: 11:27 PM
Fri, 18 July 2014
Recipes of the Week: Spicy Alder-Planked Wild Salmon with Avocado Mayo, Coriander Buttered Grilled Corn and Curried Zucchini Planks
Spicy Alder-Planked Wild Salmon with Avocado Mayo
For the rub:
For the butter:
Category:Plank Cooking -- posted at: 9:28 PM
Fri, 11 July 2014
(Buy the way, this recipe works well on the grill. Just use low-medium heat and it's probably a good idea to grill the oysters using one of those perforated thingys that you put on top of your cooking grate to prevent stuff from falling through. If you use this method, reduce the cooking time to a few minutes per side.)
Category:grilling -- posted at: 2:41 PM
Fri, 4 July 2014
Pork Loin Chops Three Ways
Category:grilling -- posted at: 7:13 PM