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Those are breadcrumbs on tilapia. Panko, to be exact, attached with...Grilling.com has asked its VIP Bloggers (and I happen to be included as one) to come up with hot dog recipes to celebrate baseball teams and cities. I grew up a fan of the Big Red Machine, and the Reds will always be my team!
The city of Cincinnati stands strongly behind its baseball team as well as its other establishments. To honor a city where locals and transplants alike support each other, the Cincinnati Dog is a combination of parts from local providers, put together in a great way…
Findlay Market, the city’s longest open community market, is the heart of the Cincinnati Dog, which is fitting, as it’s also the starting point of the city’s annual parade on the Reds’ opening day.
Starting with the ‘bun’, Taste of Belgium makes Liege waffles, the ‘other’, and better, Belgian waffle. These are dense and sweet, and great topped with just about anything. Jean-Francois has opened his bistro in the heart of Cincinnati, only a few blocks from Findlay Market, where he first offered these amazing waffles.
To transition from bun to dog, another Findlay Market that sells their products through the farmers market part of the community market is Fabulous Ferments. Jennifer and Jordan have a shared passion for raw, healthy, sustainable and local foods, and they make several styles of fermented veggies. They’re great people, too! In talking with them, I discovered that there’s an Apple Cinnamon Cranberry kraut that sounded perfect for the Cincinnati Dog, so they gladly provided some to add to the effort.
The last local ingredient was also from a Findlay Market vendor, Mike’s Meats. They make their own goetta, which is a Cincy area food that even has its own festival. It’s a German concoction of pork sausage and steel-cut oats. For the Cincinnati dog, I used Gliers Goetta Dogs, made in Cincy.
The only other addition was to drizzle a bit of maple syrup over the dog, adding a bit of sweetness to bring everything together, from a local farm, Clough Valley.
Thanks to Fab Ferments, Mike’s Meats and Taste of Belgium for being a part of the Cincinnati Dog!
Taste of Belgium logo used with permission
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Just about anyone who has used a grill more than once knows how important a grill brush is. A good brush is a must, and there is plenty of junk out there. Here I'll review the seriously turbo magnum Texas Brush.
We all know the familiar cliche that everything is big in Texas. Well, in the case of this brush that statement is no joke! Check out the dimensions of this thing!
In addition to its sheer size this beast has seriously aggressive carbon steel bristles. One side is fairly normal, but the other looks like it could be used to clean the treads of an M1 Abrams tank!
As soon as you take the brush out of the box it's obvious that it is well-made with quality materials. It weighs nearly five pounds and the wood is clean and free of knots or other defects.
You can see in the pictures that this isn't a high-tech piece of equipment. It's simply a 24" handle attached to a wooden wedge with a brush screwed into each side. They also offer a four-foot wooden handle, a metal handle, and two other varieties of brush head (stainless steel and brass). You can build your own at their site.
The Texas Brush works well, depending on your grill. The long handle, size and weight are good for large heavy grills. However, I think it's much too large and stiff for smaller grills, like a 22" Weber kettle. The effort required to get good cleaning will likely push the grill over. This is especially true on expanded metal grates like you see in the pictures here. The grill in the photos is 32" in diameter and weighs 80 pounds, and I was moving it on my driveway with the brush. Perhaps the brass bristle head wouldn't take as much effort. The coarse teeth do a great job of getting the gunk from between the wires on a standard grate.
Another drawback is the price. As I mentioned earlier it is well-made, but I don't know that I could justify the $49 for the "Texas Jr." model that you see here. You can pick up a standard broiler brush from the internet or a restaurant supply store for half the price or less. Perhaps the Texas Brush is superior in the long run, I don't know.
The bottom line for me is that this is a good choice if need to do serious heavy-duty cleaning on a larger heavy grill (or commercial broiler), and you don't mind spending the extra money.
Disclaimer: The brush was provided to me free of charge for the purpose of this review, but the thoughts expressed are entirely my own.
Safety Disclaimer: I would NOT recommend this for 80's big Texas hair!
Matt Barber of Hot Wachulas BBQ Team
Scott Roberts reviews sauce and rub
John Markus - Season 3 of BBQ Pitmasters
You've sent in your nominations, now it is time to Vote for the finalists in the 2012 Barbecue & Grilling Readers' Choice Awards. From the nominations I have selected the top five in each of these categories:
In actuality this is a Danish Style Hot Dog. In Denmark the Frankfurter used is known as a Red Polse. It’s a bright red, pork hot dog. I searched and searched for a real Red Polse, but they just aren’t available in the United States. It appears importing meat products from Europe is a
Continue reading ... A Hot Dog With A Twist
This year, Weber is introducing a new version of their popular Performer Charcoal Grill. The new version is just like the classic one, but without the gas powered ignition system. ...My new endeavor, Livefire Whisky, is celebrating its start with a tshirt giveaway. The entry is simple… Just go to the site and follow the instructions listed on the giveaway post. The deadline is February 24th at midnight, and the winner will be announced next weekend!
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I've been wanting to make some Asian Mini Tacos ever since I saw this post by Chris over at Nibble Me This. Fortunately he wrote that...“Bacon makes everything taste better.” There’s a phrase you hear/read a great deal all over the internet. Whether it’s on Facebook or Twitter or on any of the million or so chat rooms and forums on the world-wide web people are constantly extolling the virtues of bacon. But does bacon really make everything taste better?
Continue reading ... Does Bacon Make Brussels Sprouts Taste Better?
Youngest Daughter was part of the Battle Ground High School Girl's Bowling team that won the Washington State championship a couple of weeks ago, and Wednesday night they had their awards banquet. It was a potluck, and it seemed only appropriate...
un·for·get·ta·ble: [uhn-fer-get-uh-buhl] . impossible to forget; indelibly impressed on the memory.
Unforgettable is a very bold claim when it comes to a BBQ sauce. I’m always skeptical of products that boast of being “world-famous” or “world’s best” so David’s Unforgettable Balsamic Barbecue Sauce was a product I just had to try it. And I was
Continue reading ... A Very Unforgettable BBQ Sauce
You've probably heard of cedar plank grilled salmon, but did you know that you can use these grilling planks for so much more. Plank grilling slows down the grilling, allows foods to soak up some smoke, and makes it easy to grill delicate foods.
It was my third trip to Slow's and the second time I actually got to eat bbq while I was there. That's the trouble with hip and happenin' restaurant's sometimes - they are so busy you have to wait 3 hours to eat at them. That experience is a long story that I won't go into here, but if you decide to make a trip to Slow's I encourage you get there early, or plan on the possibility that you may be waiting a while.
You almost only see Boston Butts on the competition circuit (KCBS Rules of course), but that doesn't mean that the Butt is the easiest of best cut to smoke, just the most consistent. So, for those of you, serious about smoking pork, what cut do you use for your Pulled Pork?
Maddi Rempe
Rod Gray
Jay Prince
I was recently challenged to come up with a unique ballpark hot dog that would represent me and/or my region. Well, I'm always up for a good culinary challenge, so I present The Spud Dog.
This dog starts with a hoagie roll lined with melty cheddar cheese. Then I pile on some freshly made fries, caramelized onions, a grilled Kosher beef hot dog, sauerkraut and ballpark mustard.
The inspiration for this dog comes almost equally from me and my region. Of course Idaho is most known for our potatoes (we even have "Famous Potatoes" emblazoned on our license plates), so the fries were a given. We also produce our fair share of dairy and beef, including the famous American Wagyu beef from Snake River Farms.
The personal part of the inspiration is the onion, kraut, and the name. I was raised eating my German maternal grandmother's sauerkraut and pork which includes wedges of onion that steam and lightly caramelize as it cooks. As for the name, my wife called me "Spud" when we first met, as I was in Idaho and she lived in SoCal.
My usual testers, the ladies of the house, gave this serious props. Let me know what you think.
Ingredients
4 Kosher beef hot dogs (bun-length)
4 Good hoagie rolls
8 slices Medium cheddar cheese
4 cups French fries, fresh
1/2 cup Caramelized onions
1 1/2 cups Sauerkraut, room temperature
Yellow mustard, to taste
Method
Start your grill and grill the hot dogs to your liking.
While the dogs are cooking, split the rolls horizontally about 3/4 of the way through.
Line each roll with two slices of cheese, add an equal amount of fries to each, and heat them under your broiler until the cheese is just starting to melt.
Smear an equal amount of caramelized onions on top of the fries, add the grilled hot dog, cover with an equal amount of sauerkraut and mustard to taste.
Serve and enjoy!
If you have the money and access to the market you can call up a factory in China to build you a gas grill. Yes, it will be generic is construction, quality, and features, but you can stamp your name on it and call it yours. This is what Hamilton Beach has done with this gas grill. While loaded with features, this $500USD gas grill, sold at Sears, is very typical and nothing about it will make it stand out for either quality or performance.
And you can tell where they've bean by the company they keep…If you’ve been reading what little I’ve been posting lately, you may know I’ve been really strict on what I’ve been eating, and I’m down about 70 pounds since the beginning of fall last year. I’m still working on it, and most of my eating revolves around lean meats from a good deli.
However, once a week, I get a day to do what I want, and Superbowl Sunday was that day last week. I’ve learned not to overdo it on my free days, but chicken wings sounded soooo good! The typical way of making them involved deep-frying, and even the way I’ve made them in the past was to fry them briefly, then smoke them. Instead of all that, I wanted to skip the frying completely.
I thought that if I grilled the chicken indirectly with lower heat, the fat would drip mostly off of the wings, then I could sauce, finish, and then grill.
After cutting the wings at their joints, I added just a bit of salt and pepper, and put the wings, along with a few chicken legs, on my Char-Broil infrared. I had it heated up, with the two side burners on low, with Jack Daniels wood chips on the grate to add smoke, and the center burners were completely off. It took about an hour or so for the wings to be just about done, and I turned them a couple of times during that to ensure even heating.
For the sauce, I used Nando’s Peri-Peri, in Hot Sweet as well as Garlic flavors. I didn’t use any butter, just trying to keep the fat out as much as I could. In a stainless bowl, I tossed the wings (and legs) with the sauce to coat the chicken, then it went back on the grill for about 10-15 minutes. I then added just a bit more sauce to the chicken.
That’s all it took. I was able to watch pregame shows, get some stuff down around the house, and cook the wings and legs, and I was easily ready to watch one of the best Superbowl games I’ve seen in a while. It’s too bad the commercials weren’t up to par, but I did like that Audi vampire campfire!
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Today marks the first full day of a new blog… Livefire Whisky!
It’s just my own info on Scotch whisky tastings, information I find on whisky, and whisky stuff in general. I may have other info now and then, too, even something about bourbon now and then, like when my Maker’s Mark barrel gets bottled, and I visit the distillery to get a bottle.
In the meantime, my “wordless Wednesday” for Livefire Whisky will be a triple “w”… Wordless Whisky Wednesdays!
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Last month I attempted to review Big Ed's Heirloom BBQ Sauce on pork butts cooked using my own recipe. I was about as successful with that review as...Sam The Cooking Guy
Meathead Goldwyn
“Bacon makes everything taste better.” There’s a phrase you hear/read a great deal all over the internet. Whether it’s on Facebook or Twitter or on any of the million or so chat rooms and forums on the world-wide web people are constantly extolling the virtues of bacon. But does bacon really make everything taste better?
Continue reading ... Does Bacon Make Saltines Taste Better?
It's important to understand that all states are different and what's allowed in Illinois might not be allowed in Florida, for example. While jams and jellies are allowed in many states, canning pickles from home is rarely allowed. As with any regulation, they are subject to change. If you decide to pursue this, it's important to stay current with changes to the rules that affect homebased operators. This might be a viable avenue for homebased production of bbq spice rubs and seasonings as long as labeling requirements are followed carefully.
From HomeBasedBaking.com:
As with any other business endeavor there are certain rules and regulations that govern the industry. These rules and regulations are set by the individuals states and cover the types of items that can be sold, where vendors can sell, how products must be packaged and labeled and much more. There are currently 31 states that allow citizens to bake from home for profit in some form.Most of the states have a cap on how much revenue you can earn from a homebased food business. In my state, Michigan, it's $15,000. In other states it's $25,000, or somewhere in between.
Many local Michigan micropreneurs have used the cottage food law to launch their business with low costs and then once established transitioned to a larger commercial operation once the $15,000 cap is reached. Here's an article about a cupcake baker.
The farmer's market near my home is packed with small farmers and urban gardeners taking advantage of these new regulations to launch their own small businesses. Here's a link to the specific rules in Michigan.
I applaud the states who have crafted regulations to losen the reins on some of the food safety regulations. I've read many other accounts online where the unemployed and under-employed have launched small businesses to help them overcome their current financial struggles.
I'm cooking twelve pounds of my Memphis Dry-Rubbed Wings for a game day party this afternoon, and I thought it would be fun to make a few hot and sweet wings for the adventurous folks. What started as an experiment turned out fantastic, if I do say so myself.
Don't let the name scare you. Yes, these are hot, but they're not rip-your-lips-off hot. Well, at least not until you hit about the fourth wing. As a case in point, our eldest daughter (13) ate one last night and wanted another. They really have a great balance of heat, sweet, and smoke.
The heat for these bad boys comes from Oakridge BBQ's Habanero Death Dust, and they are slathered with a silky sweet and slightly tangy glaze of mango-peach pepper jelly and melted butter. If you can't find the jelly, standard pepper jelly or an apricot-pineapple jelly (or a mixture of both) would be great as well.
If you are a hot wing fan, I highly recommend that you give these a try. They are honestly some of the best I've ever had.
Ingredients
8 Chicken wings, whole (or 16 wing sections)
1 cup Zesty Italian salad dressing (any cheap store brand is fine)
1/4 cup + 2 Tbsp Habanero Death Dust, or your favorite hot BBQ seasoning
1/4 cup Mango-peach pepper jelly
2 Tbsp Butter, unsalted
Canola oil cooking spray
Method
Cut the tips off of the wings then cut them into sections, removing any excess skin and fat.
Put the wings and salad dressing in a gallon-size zip-top bag and slosh the wings around so that they are all coated. Seal the bag, removing the excess air and refrigerate four hours.
Drain as much of the dressing as you can from the bag (or move the wings to a new bag), and add 1/4 cup of the Death Dust or whatever seasoning you're using. Squish the wings around in the bag so that they are all coated, and refrigerate one hour.
Start your grill and prepare for indirect cooking over medium heat (325-350º). I used a combination of Kingsford® Competition Briquets and mesquite lump charcoal.
Put the remaining 2 tablespoons of Death Dust in a shaker.
Cook the wings indirect for 20 minutes, then flip them, spray them with a light mist of canola spray, and dust them lightly with the seasoning.
Cook 15 minutes more, then repeat the flip, mist and dust process three more times, every 15 minutes.
Combine the jelly and butter in a medium microwave-safe bowl and microwave until the butter is melted, then whisk well to combine.
Coat each wing with the glaze and cook 10 more minutes.
Glaze each wing again and remove them from the grill to a platter.
Serve with the remaining glaze for dipping and enjoy (with caution)!
About.Com
Grill Grrrl
Bigfoot Chasers Rant
Swine Assassins BBQ Team
It's pretty obvious that my blog isn't what one would call a destination for healthy food options. However, I do occasionally stick my big toe out of my usual dude food box and venture into things that flirt with the healthful. This would be one of those rare times.
I will be completely honest and say that prior to making this I'd never tasted hummus. I know, I know... It just didn't appeal to me in the slightest. To me it had all the earmarks of something that only Birkenstock-clad folks eat. And, having now made it, I can't say that it's a favorite. My daughters (who apparently got some Birkenstock in them somewhere in the gene pool) assure me that this concoction of mine is good, but how do I know? They could be just stroking my ego despite my assurance that it wouldn't hurt my feelings if they thought it sucked.
So, here, try it and tell me what you think.
Ingredients
1 can (15.5 oz) Chickpeas (garbanzo beans), drained and rinsed
1/3 cup Tahini
1/2 cup Water, boiling hot
1 large Lemon, halved
4 large Cloves garlic, unpeeled
3 Tbsp Olive oil, extra virgin, divided
2 Tbsp Chives, minced (for garnish)
1 tsp Kosher salt
1/2 tsp Sweet paprika
1/4 tsp Ground cumin
1/4 tsp Ground chipotle
Method
Start your grill and prepare for direct cooking over medium heat (325-350º).
Wrap the edges of a fine mesh rack with foil to ensure the chickpeas don't roll off while grilling. The girls and I have dubbed this "the bean corral".
Combined the chickpeas, garlic and 2 teaspoons of the oil in a medium mixing bowl and stir to coat.
Arrange the chickpeas, garlic and lemon halves on the rack. Keep the bowl handy for later.
Place the rack directly over the coals and cook until the chickpeas are golden and lightly charred, about 15 minutes, rolling them around gently with a spatula every five minutes.
Remove the rack from the grill and let cool about ten minutes.
Put the chickpeas in the original mixing bowl, squeeze the juice of the lemons into the bowl (no seeds, please), and squeeze the garlic cloves out of their paper into the bowl. Add the boiling water and salt and let soak 30 minutes to rehydrate the beans.
Add the tahini, cumin, paprika, chipotle and 1 tablespoon of the oil to the bowl. Blend to a semi-smooth consistency with an immersion blender, or process in a blender or food processor.
Put the hummus in a bowl, drizzle on the remaining oil and garnish with the chives.
Serve with pita chips and enjoy!
Last night I was a guest on Greg Rempe's BBQ Central Radio program. We discussed how my blog came to be, my recent briq-to-briq review of Kingsford® Competition and Stubb's® Briquets, my Funky Cristo recipe, competition barbecue, and some other general topics.
You can catch the podcast of last night's show here. My segment starts at about an hour and 35 minutes (01:35:00) into the two-hour program.
If you've never heard the program, I highly recommend that you peruse the show archives and hear what you've been missing. Greg offers the only weekly show of its kind. It is truly the best-produced live-fire cooking show available. Tune in each Tuesday and hear the show live at 9PM EST on The Barbecue Central Radio Networks.
Note: The show is also available on iTunes. Just search for "BBQ Central Radio" (without the quotes).
Grill Innovations
How to buy your first smoker
Swine Assassins BBQ Pitmaster
The pork and liver came from Porter Road Butcher, and the recipe was courtesy of Donald Link via The Southern Foodways Alliance Community Cookbook.
I have to admit something to my regular readers… I haven’t been cooking a lot lately. The reason is pretty good, though. Over the last few months, I’ve been working on getting healthier, and I’m down about 65 pounds since the end of September! Woohoo! But I do get to splurge now and then, and, once I get to where I’m headed, I’ll be cooking more again.
When I go out, I generally like to go to new bistros, try new foods, stuff like that. However, it’s really hard to beat a good steakhouse. Just like L. L. Bean makes the same great Bean boots year after year, a steakhouse that puts out the same menu is a great thing, as long as they do it well.
In Dayton, there’s something of a landmark restaurant that does just that, the Pine Club. The restaurant opened in 1947, and may not have been remodeled since then. But that’s ok.
The restaurant hasn’t, as long as I can remember, taken reservations. But that’s ok.
The restaurant still doesn’t offer dessert. But that’s ok. (and there’s a Ben & Jerry’s 2 doors down).
What they do, however, is put out a top-quality steak, with house-made salad dressings and great classic cocktails. The place takes me back to going out to dinner with my dad when I was a kid. The restaurant has wood paneled walls, booths covered in dark red naugahyde, and a wait staff that’s generally older women instead of hip, young people, but they know how to do their job very well.
We started with shrimp cocktail, served with house-made cocktail sauce, then a house salad with bleu cheese and the house French dressing. It’s simple but very good. Then came the main event… A bone-in ribeye with onion rings that are thin and delicious. The steak was nicely charred on the outside and rare inside, seasoned simply but well.
The meal was thoroughly enjoyable, and way too much food. The waitress was friendly, and the bartender did a great job on my smoky martini. I’ll go to other places that are more trendy and more continental, but I’ll keep coming back to the Pine Club. Oh, they still have house accounts, too; when was the last time you saw that?
By the way, the photos were all taken with an iPhone and edited using Mobile Monet, just for a bit of fun.
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| Traditional signage is rare on mainstreet in the 2000's |
We arrived at 1 p.m. hoping to avoid a large lunch crowd, but due to the popularity of Guy Fieri and Kid Rock a lot of people must have had the same idea. We ended up waiting 40 minutes for a seat and met some nice people while waiting (standing room only) including a friendly couple who drove up from Toledo, OH. They made a day trip to the Detroit area for a motorcycle show in Novi (she is employed by Harley-Davidson), to eat some bbq, and then drive to Michigan Brewing Company in Webberville, which happens to be the brewer of Kid Rock's Badass Beer. If you want to try the beer, here's a list of distributors: AmericanBadassBeer
I'll admit right up front that I missed the original episode on Food Network, but I hope to check it out soon in re-runs. I'll keep looking for a clip of the show to add here, but until I locate one I've added some pictures of the restaurant and menu items below.
When I check out a barbecue restaurant for the first time, I almost always order beef brisket if it's on the menu. It's been my experience that the quickest way to judge the overall ability of the pitmaster is whether he or she can cook brisket well. Linda usually gets pulled pork because she's a Tennessean and she loves traditional pork bbq. Union Woodshop Menu
Linda had the Shop Burrito (black beans & spinach in a flour tortilla topped cheese, stuffed with a choice of pulled pork, smoked chicken, or smoked shrimp) and I had the Beef Brisket with sides of collard greens and barbecue baked beans.
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| Union Woodshop beef brisket, baked beans, and collard greens |
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| Union Woodshop Shop Burrito |
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| Drinks are served on these unique beverage coasters |
And if you're like me and are cautiously suspicious about bbq restaurants who profess to be the real deal, but who don't actually cook the bbq over wood flame the way it's meant to be cooked, here's a picture of the Southern Pride pit behind the restaurant.
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| Southern Pride smoker behind the restaurant |
Pimento Cheese, Please! from Christophile Konstas on Vimeo.
I'm going to have to whip up a batch this evening.
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| It's the BBQ Guy's Wife at the George Dickel Distillery at Cascade Springs near Tullahoma, TN. |
We visited the George Dickel Distillery yesterday near Tullahoma, TN. If you are ever in the area, this free tour is worth your time. The tour guide took us on a tour of the brewing facilities and answered numerous questions during our 1 1/2 hours there. When at the Jack Daniels bbq cook-off a few years ago I missed taking the tour, but after talking to a few folks that have taken both I think the quality of the George Dickel tour might surprise you. The two distilleries are pretty close together. You could probably tour them both the same day and still have time to eat some local bbq too. And if you still have time, you could also stop by Prichard's Distillery in Kelso to check out a little known Tennessee rum distiller.
My sister-in-law works for the State of Tennessee and brought me a brochure today that lists some of the other "nice to see" places in the Middle TN area. You can get the list from JackTrail.com. They also list 18 bbq restaurants worth checking into. I've eaten at Martin's Bar-B-Que Joint in Nolensville, Whitt's and Bar-B-Cutie many times (the latter two are nothing particularly special, but they have been successful businesses in the Nashville area for many, many years) and I know lots of people who have eaten lunch at Fat Boy's Bar-B-Q in Antioch regularly. I need to try some of the others on the list during a future visit. LawLer's Barbecue in Lewisburg and JP's Fine Swine Bar-B-Que in Woodbury sound promising.
- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)
Post from: BBQ Addicts
Birthday Bash: La Caja China Pig Roast
A cute little video from Alton Brown about using smoke for flavor when cooking.
This is also posted at the NEW - WhiteTrash Barbecue - Check it out!
Hey folks. It's been a long time since I've been here.In the words of the immortal, indomitable Dolly...
Well, I don't know about the lights of 14th Street, but I do know about the lights of a barbecue fire. I've been away, but the flames are slowly drawing me back. I'm not there yet, at least not in a way I can share with all of you, but I haven't been too far removed from the food world. I'm always out there.I went away from my the lights of 14th Street
And into my personal haze
But now that I'm back in the lights of 14th Street
Tomorrow will be brighter than the good old days
For the past 7 months or so, I've been writing a weekly food column, called The Bite, over at Sheepshead Bites. The Bite focuses on one dish at a local food vendor. It's not about restaurant reviews, it's not a gotcha column. I don't limit myself to restaurants; it's so much more than that. Let me put it this way...
Welcome back to The Bite, Sheepshead Bites’ weekly column where we explore the foodstuffs of Sheepshead Bay. Each week we check out a different offering from one of the many restaurants, delis, food carts, bakeries, butchers, fish mongers, or grocers in our neighborhood. If it’s edible, we’ll take a bite.So, what's that have to do with Real Cheap Eats? Well, James Boo, the Editor-in-Chief and Producer of Real Cheap Eats, choose The Bite on Real Cheap Eats for inclusion in NYC's ultimate guide to food under $10. Be sure to check it out. Real Cheap Eats - New York City
Post from: BBQ Addicts
Free Stuff: Guy Fieri’s Summer Grilling Essentials
With its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece.
And to make sure your cookouts truly rock, the National Pork Board and Guy Fieri are also providing a grilling gift pack for one lucky SmokeInDaEye.com readers. To enter simply post a comment below and at 12pm ET on Friday, July 15 we'll select one comment at random to receive a package that includes:
• Guy’s new cookbook - Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It
• Four (4) big, bold BBQ sauces featured in Guy's BBQ Sampler Set
• $25 gift card to purchase pork at a local retailer
• The ultimate grilling tool set
• Digital thermometer
Cuban-Style
Grilled Spare Ribs with Mojo Sauce
(Recipe courtesy of Guy Fieri on behalf of the National Pork Board)
Ingredients
8 pounds
pork spare ribs, trimmed of excess surface fat, silverskin removed, cut into 5
or 6 slabs
2
tablespoons granulated garlic
1
tablespoon kosher salt
1 1/2
teaspoons freshly ground black pepper
Mojo Sauce
1/3 cup
extra virgin olive oil
1/3 cup
fresh orange juice
1/3 cup
fresh lemon juice
2
tablespoons fresh lime juice
3 garlic
cloves, minced
3 tablespoons
chopped cilantro
2
tablespoons chopped flat-leaf parsley
2
tablespoons finely chopped chives
1
tablespoon honey
1/2
teaspoon ground cumin
Kosher salt
and freshly ground black pepper
Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.
Mix
granulated garlic, salt, and pepper a together in a small bowl to make a basic
seasoning mix (the bright, bold flavor will come later from the mojo
sauce). Season ribs all over, rubbing seasoning into the ribs
well. Arrange ribs over foil pan (a rib rack works great) and cover the
grill. Grill, turning occasionally, until the ribs are nicely
browned and the meat is beginning to pull away from the bones, about 1 1/2
hours. (For a charcoal grill, add 12 briquettes to coals after 45
minutes.) This gets the ribs nice and smoky for a great base flavor.
Carefully
transfer ribs to a platter. Wrap each slab in a double thickness of
aluminum foil. Crimp foil edges to seal packet. Return the ribs to
indirect medium heat. (For charcoal grill, add 12 more briquettes to
coals.) Cover and grill ribs until very tender (caused by steam in foil), about
1 hours.
Meanwhile,
make mojo sauce. Process ingredients in blender into smooth sauce, and season
with salt and pepper. Refrigerate to blend flavors, at least 15
minutes. Taste and adjust seasoning once more just before serving. Makes
about 1 1/3 cups.
Return ribs
to platter. Carefully unwrap ribs--the ribs will be very steamy and
hot, so take care--and discard foil. (Ribs can be prepared up to 1 hour ahead
at this point. Or cool, cover, and refrigerate for up to 4 hours.)
Prepare a
hot fire in grill. (For a charcoal grill, build a fresh fire, let burn until
coals are covered with ash.) Return unwrapped ribs to grill and cover. Grill,
flipping occasionally, until sizzling, 6 to 8 minutes.
Transfer
ribs to a carving board and let stand for 5 minutes. Cut into
individual ribs and place on a clean platter. Serve ribs with mojo
sauce, allowing each guest to spoon sauce over ribs to taste.
Prep: 30
minutes
Total time:
3 hours
Serves: 6
Nutritional
Information per Serving:
Calories:
670 Fat:
34g Saturated
Fat: 9g
Cholesterol:
275mg Sodium:
1210mg Carbohydrates:
7g
Protein: 78g Fiber:
0g
by Lisa Chamoff, Staff Writer, Greenwich Time
Sunday, June 19, 2011
When the Cantwell family moved from Dallas to Old Greenwich in the late 1980s, it was long before Texas barbecue had gone mainstream.
Back down South, it was pretty common to throw some brisket in the backyard smoker and cook it "low and slow" for 12 hours.
It was a tradition that Ron Cantwell and his two sons, Clint and John, brought with them to the Northeast.
"When you see a smoker going in Old Greenwich people are going to think the house is on fire at 6 o'clock in the morning," Clint Cantwell said. "I do recall the fire department at least calling to check up on a report of all the smoke in the backyard."
Today, with upscale joints like Danny Meyer's Blue Smoke and Food Network shows devoted to grilling, barbecue has gone beyond throwing some frozen patties over charcoal.
The Cantwells have also taken their family tradition to another level, with father and sons making up the Smoke in Da Eye competitive barbecue team. The three have traveled around the country, capturing titles at various barbecue competitions.
Read more: http://www.greenwichtime.com/news/article/Bond-between-Greenwich-father-sons-stays-hot-1430153.php#ixzz1Q73P4JlS
 |
| Trooper. I miss this dog. |
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