Archive for May, 2010
Because all your barbeque is starting to taste like charcoal. It’s important that you clean your grill post haste, but removing that caked on grease and char isn’t going to be easy, and might be impossible with your standard cleaners. In this scenario, it’s important to use a metal cleaner to clean your brinkmann grill. This special cleaner does more than just saturate the grit; it begins to dissolve it. Because of the power of metal cleaners, it’s important to wear gloves when utilizing them for cleaning purposes. In general, these substances are safe, but they can be dangerous if you have cuts or sores on your hands.
With your handy metal cleaner, you will soon find yourself grilling and cooking like a champion, and your food will no longer taste like char. It’s best to clean your grill after every use, but if you don’t, make sure to use metal cleaner every once in a while too.
OK gang….This one of my all time summer/tailgating favorites!
This recipe can be modified depending on how many people you are planning on serving.(This version serves about 4 hungry tailgaters)
1 2 1\2 lb boneless pork loin
salt
pepper
salt free pork seasoning(I prefer McCormick’s (TM) Grill Mates(TM) Pork Rub
2 c water
2 medium onions,peeled and sliced
1 1 lb package (or more) of sauerkraut(bags only!!! NO CANS)
1-2 Granny Smith Apples cored, peeled, & chopped(Save this step to the end. You don’t want brown apple)
Another 1\4 c water
Take pork loin & season with salt,pepper & pork rub.
Heat a cast iron skillet and brown the meat. Start fat side down & cook until the fat is starting to crisp, then brown rest of the loin.Remove pork loin from the skillet & place in a foil pan with sliced onions & 2 cups water. Cover foil pan with aluminum foil.(I like to also put the pan on a cookie sheet or double up the foil pans.)
Pre-heat your Brinkmann Grill or your Cajun Grill to 350 degrees. Place the pan on the lower grilling surface.Bake (or roast) with the cover closed for about 1 hour. Center should be 160 degrees.
Get your cast iron skillet going again about a 15 mins before the pork should be done.Use your side burner or wait til the pork is done & remove it but keep it covered until your kraut is ready.
Add the 1\4 water,apples & kraut & cook for about 20 mins, stirring every 5 mins.Meanwhile, take the pork out and let it rest about 10-15 mins. Take the onion & pork juices and add it right to your sauerkraut & apple mixture. (If your cast iron skillet is too small, just pour everything into the foil pan & heat it that way…you can use the foil pan as your serving platter.) Slice up the pork loin & place it right on top of your kraut mixture.
For a nice side dish, I like to bake some halved potatoes on the top cooking surface while the pork cooks.
Enjoy!!!!!
2 1\2 lbs Bermuda Onions
4 Tbsp butter
1 tsp salt
1 cup shredded cheddar or Swiss cheese
2 Tbsp all-purpose flour
2 eggs
Pepper
Worcestershire sauce
Hot pepper sauce(like Tabasco sauce)
3\4 c sour cream
Pastry for 1 9″ 2 crust pie
Peel & slice onions. Heat butter in a cast iron skillet & saute onions until clear & tender. Add salt, then cheese & heat.Remove skillet from heat.
To the onions, add flour, egg, pepper,Worcestershire sauce & a few drops of hot pepper sauce. Stir the sour cream through the onion mixture.
Fill pie shell with the mix & top with remaining pastry. Crimp edges.
Bake in a 450 degree oven for 10 mins. Reduce heat to 300 degrees and bake another 30 mins or until crust is lightly browned. Cool to set before serving.
Sweet Potatoes, quantity according to amount desired
Vegetable oil
Peel the sweet potatoes and cut them into fries or matchsticks. Place a cast iron skillet over high heat. Add about 1-inch of oil to the skillet and heat. Add the potatoes and fry until crisp. Remove the pieces once they are crispy and place them on a paper towel. Salt, to taste.
1-2 days ahead.Can be marinated at home & grilled at the track.This will definately be a great on the tailgating menu.
2 tbsp vegetable oil
1 medium sized onion,coarsely chopped
7 cloves of garlic,chopped
1 cup jarred green tomatilla salsa
1\4 cup tequila
2 chipotle chiles in adobo sauce,finely chopped
1 tsp chili powder
1 tsp sugar
1 tsp kosher salt
1\2 tsp cinnamon
1 leg of lamb boned & butterflied(6-7 lbs) approx 2-2 1\2″ thick
Heat a cast iron skillet over medium heat.Add oil & get it hot.
Add onion & cook stirring often until it softens.Add the garlic & cook another minute or so.Add the rest of the ingredients except the lamb.Stir.
Increase heat to medium high.Cook for about 4 minutes,stirring often,to burn off the alcohol & to thicken the sauce.
Transfer the mix to a food processor or blender,or use an immersion blender.
Pulse until smooth,then let it cool.
Place lamb on a clean surface & spread the mixture completely over the lamb.
Now cover & refrigerate for 1-2 days.Allow lamb to come to room temperature before cooking.
Grill on your Brinkmann Grill over medium high heat,turning once for medium rare about 25 mins.Meat thermometer should read 140 degrees in the thickest part.
Remove the lamb & let it rest for 10 mins. Slice & serve.
If the center piece is much thinner than the ends,trim the center off & place ends back on for another 5 mins. or so.
I’ve done this rub with little lamb chops,but decided I like the little lamb chops better by themselves with just some garlic pepper,and medium rare. I also tried lamb shanks.Too tough with this cooking application. They should be marinated then cooked in a bbq smoker,slow cooker or BBQ PIT.Great flavor with the shanks though.Enjoy!
Stove top deep fryers allow you to make all kinds of fried culinary creations right on your own stove top. Deep-frying is a quick and easy method to create rich, flavorful cuisine. Cooking with hot oil cooks food from the inside out.With a stove top deep fryer, you can literally deep-fry anything your imagination can come up—from poultry and savory dishes to donuts and candy bars. French fries and deep fried zucchini are two favorites at my house.
Enjoy fried foods at home with an easy-to-use, stove top deep fryer. You can quickly frying anything from chicken to vegetables for the whole family in minutes!
Which BBQ smoker is better – gas, electric or charcoal?
The electric smoker is made to be the most convenient and easiest to use bbq smoker; however, the electric smoker has limited adjustability in regards to cooking temperature and you must have a power source.
The gas smoker is convenient and portable, but a gas tank is required for use. The gas smoker offers a greater range in cooking temperatures.
The charcoal smoker has an adjustable temperature range and charcoal chips or nuggets are required to operate.Also frequent lid lifting to add more fuel will add to inconsistency in temperature.
Whatever method of smoker you decide upon,curing your smoker before the first use will help to remove any machine oils, paints or odors in your new smoker. Long term, curing the smoker will also minimize any rust damage.
About Bayou Classic: Barbour International, Inc. was founded in 1986 and introduced the Bayou Classic line of outdoor cooking products. The initial line consisted of steel gas cookers, aluminum stockpots, deep frying skillets, and accessories for boiling and frying seafood Cajun style.
Over time, it was apparent that many forms of American cuisine had evolved, but there weren’t many products on the market to fill such a wide variety of needs. Recognizing this, Barbour International, Inc. responded by developing a full line of cooking products to meet the demands of the growing outdoor cooking market.
To meet the needs of different regions of the country having their own style of outdoor cooking based on ethnic traditions, geography, and climate; Bayou Classic offers products for all of the following:
* Southern states: “Low Country Boil”
* Eastern states: “Steaming” crabs, clams, oysters & corn.
* New England: “Boiling” lobsters
* Great Lakes region: “Fish Boils”
* Central States: “Boiling” corn
* Southwest: “Slow cooking” chili and stews
* Southern California, Texas and Florida: “Steaming and Boiling” tamales and menudos
* Gulf Coast: “Boiling” crawfish, shrimp, and crabs as well as gumbos and jambalaya
* West Coast: Wok cooking
* Nationwide: “Frying” fish,chicken & turkeys,and tailgating as well.
To accomplish this, the Bayou Classic line now consists of a wide variety of stockpots and steamers, deep fryers, The Bayou Classic turkey fryer, outdoor gas cookers, cast iron cookware, and griddles. Most recently,stainless steel items have been added to the product line. Bayou Classic carries a broad assortment of products within the outdoor cooking market niche. They offer the high product value, great designs, functionality, and all with safety in mind.
DeLonghi Group, or DeLonghi S.p.A, is a major European small appliance manufacturer based in Italy.
The company was founded by the De’Longhi family in 1902. They were a small industrial parts manufacturing workshop. Over the years they have been a major producer of heaters and air conditioners but now have expanded to manufacturing all kinds of small domestic appliances geared toward food preparation and cooking,like the DeLonghi Deep Fryers,as well as other household applications.
In 2001 DeLonghi acquired a struggling British appliance maker called Kenwood Limited.This gave them access to Kenwood’s factory in China. Most of DeLonghi’s products are now made in China,but the designing and engineering still occur in Italy.
DeLonghi makes a wide variety of deep fryers,ranging from smaller counter top fryers to slightly larger more professional grade fryers.Great for deep frying at home or even cooking for a crowd.
1\4 cup soy sauce
3 tbsp honey
2 tbsp red wine vinegar
3\4 cup vegetable oil
2 cloves garlic,peeled
1 1\2 tsp powdered ginger
4 sprigs of parsely
1 tbsp Dijon mustard
4 thick center cut pork chops
Combine all the ingredients, but the pork chops, in a blender & blend for 1-2 mins.
Place chops in a gallon zipper baggie & pour marinade in the bag.Seal & refrigerate 3-4 hours or overnight.Take the chops out of the bag,brush with vegetable oil & season with salt & pepper.Fire up your Brinkmann Grill or Cajun Grill to about 400 degrees and cook for 10 mins or longer flipping once & depending on how thick the chops are & how well done you like them.