Fri, 29 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: 6:00pm PST
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: 2:51pm PST
Fri, 15 August 2014
Gazpacho with Plank-smoked Tomatoes
Category:grilling -- posted at: 7:37am PST
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: 4:35pm PST
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: 12:14pm PST