Month: December 2016

After World War II, the middle class in America began to move to the suburbs and back yard grilling was an inexpensive means of socialization. This has become a tradition in America, even if the backyard is a small balcony off one’s apartment.

Fresh ground beef makes the best burgers due to the fat content. It can be stored in the coldest part of the refrigerator for 2 days. Beyond that, it needs to be well wrapped and frozen. When the time comes to thaw it, place on the bottom shelf of the refrigerator to prevent any drips from contaminating other food.

While there’s nothing wrong with a good old fashioned cheeseburger, you can wow your guests at your next cookout by adding a little flair. First, let’s start with a basic burger recipe.

Basic Burger Recipe

Ingredients:
1 pound of ground beef
2 cloves of minced garlic
2 Tablespoons of extra virgin olive oil
1 teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of dried basil
4 slices of sharp Cheddar cheese
4 buns

Directions
Heat the grill to high. Mix everything together except for the buns and the cheese. Grill 3 to 5 minutes on each side or until done. For a juicy burger, do not press down on the burgers while cooking. Brush the buns with a bit of olive oil and add to the grill to toast. Place the cheese on the burgers during the last minute of cooking. Serve on the toasted buns with the condiments of your choice.
To give it some flair, just use your creativity. The sky is the limit. You can keep it simple or go as elaborate as you’d like. Let’s take a look at some options.

Pine Nuts, Broccoli and Feta Cheese:
1 pound of ground beef
2 tbsp. sun dried tomatoes
2 tbsp. roasted pine nuts
2 tbsp. chopped broccoli
2 tbsp. crumbled feta
2-3 tbsp. olive oil
* Amounts given are for 2 burgers

Divide ground beef into 4 patties. In a bowl, mix the sun dried tomatoes, roasted pine nuts, chopped broccoli and crumbled feta with a little olive oil. Place a large spoonful of this mixture on one patty and cover with a second patty. Pinch the edges together. Repeat for the other burger and grill. Toast the buns and garnish the burger with some mayo and lettuce or spinach.

Garlic, Onion and Blue Cheese

1 pound of ground beef
1 Tablespoon of spicy brown mustard
2 cloves of minced garlic
2 chopped green onions
2 ounces of crumbled blue cheese
1 egg
1 Tablespoon of water
Salt and Pepper to taste

In a bowl, mix all the ingredients just until blended. Shape the mixture into patties a bit larger than the bun and about ½ inch thick. Chill in the refrigerator for 30 minutes or more. Make sure the grill is well oiled and very hot. Place the burgers over the direct heat and grill for 5 minutes on each side. Serve on toasted buns.
Turkey Pita Burger

For a twist to your barbeque, try using something besides ground beef and hamburger buns. Turkey has become a popular choice in health food circles and it can be grilled and served on Pita bread for a non-traditional burger. The ingredients in this recipe are mixed in with the turkey as well as served over them as a sauce.

1 pound of ground turkey
½ of an onion, diced
¾ teaspoon of oregano
2 cups of plain yogurt (or mix some with sour cream)
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of dried chives
2 teaspoon of dried parsley
Salt and Pepper to taste
1 cucumber, peeled, seeded and chopped
Pita Pockets

Mix one cup of the yogurt with the garlic powder, onion powder, chives, parsley, salt and pepper. In another bowl, mix half of this yogurt mixture with the turkey, oregano and chopped onion. Form the patties and cook over high heat until done. Meanwhile, blend the other cup of the yogurt with the cucumber and mash. When the burgers are done, place them in pita pockets and top with the cucumber sauce. Mozzarella cheese can be melted over the turkey burgers just before removing from the grill if wanted.

Apple Chicken Burger

Chicken takes on the taste of whatever is added to it and makes a perfect burger for the grill. The apple in this recipe produces an incredible flavor.

1 pound of ground chicken breast
1 peeled and shredded apple
½ of an onion, finely minced
½ teaspoon of salt
1 and ¼ teaspoons of poultry seasoning
½ cup of bread crumbs (more if needed to hold the burger together)

Blend together, shape into patties and grill. Try adding apple chutney on top for a most unusual burger.

Spicy Fiesta Burger

1 pound of ground beef
1 package of taco seasoning mix
¼ cup of chive and onion cream cheese
1/3 cup of shredded cheddar cheese

Here’s another example of filled burgers that kick the flavor up a notch. Mix ground beef with the taco seasoning mix and make 8 patties. Blend flavored cream cheese with shredded cheddar cheese and spoon onto 4 patties. Cover with the other 4 patties and pinch the edges to seal.

Bring the grill to medium heat and cook the burgers until done, about 8 minutes per side. Place on a toasted bun and top with a type of salsa and avocados.

Healthy Turkey Burgers for Kids

12 ounces of ground turkey
½ cup of diced celery
1 small box of frozen spinach, thawed
½ teaspoon of poultry seasoning
1 teaspoon of garlic salt
½ teaspoon of black pepper
Enough bread crumbs to hold the patties together.

Be sure to drain the spinach and squeeze out the excess moisture. Divide into patties and grill or fry in a skillet and serve with mushroom gravy over noodles or rice.
Portobello Mushroom & Avocado Meatless Burger

4 Portobello mushrooms, stems removed
1 sliced onion
3 Tablespoons of olive oil
1 sliced avocado
½ teaspoon of minced garlic
2 Tablespoons of soy yogurt
4 roasted red peppers
4 hamburger buns

Brush the mushrooms and onion with oil and sprinkle on a bit of salt and pepper. In a large, heated skillet, cook mushrooms about 10 minutes, turning once. Transfer to a plate, cavity side up, and cover to keep warm.

Using the same skillet, cook the onions in the same manner. Meanwhile, mash together in a small bowl, ½ of the avocado, yogurt, garlic, and some salt and pepper. Spread this on the bottom of each bun. Add the mushroom and fill with onion and roasted pepper. Top with the remaining avocado and top bun.

Burgers aren’t just burgers anymore. With a little imagination you can create flair-filled burgers that will be the talk of the town.

Any mixture of ground spices used for seasoning any raw food can be classified as a “rub”. This mixture is usually applied heavily to meats which creates a flavored coating. Rubs can be used in a variety of ways. Rubbed food can be cooked right away or left to marinate. The flavor will be intensified if the food is rubbed, wrapped in plastic wrap and left in the refrigerator for several hours. Before cooking, bring the food to room temperature.

A rub is certainly one area where cooking allows for individuality. Adding sugar will cause a sweet crystallization and is especially good on pork. Adding herbs, crushed garlic, ginger, or turmeric, for example, will render a different flavor all together. Grilling is probably the most chosen of cooking methods in which a rub is used although baking and pan roasting are popular as well. When grilling, a dry rub is used whereas a wet rub might be better suited for baking where liquid is present. A good rub will be a balance of flavors which complement the food, not overpower it.

To get started, decide how much to make. Since your rub will develop over time, it might be better to start with a only a little. Be sure to record each mixture so that once you get it just right you have the formula. Remember that a rub will begin to lose its flavor after a few months. Choose a flavor, sweet, sour, or bitter and build on it. Experiment with different types of sugar and salts. Add paprika for color, peppers or chilies for zing. Try your blend on different types of meat and vegetables to see what works together.

Many people use a brine to add flavor as well as moisture but it contains a lot of salt (1 cup to 1 gallon of water). A marinade mix can be added to the brine and it will soak into the meat with the brine. But, beware of getting a double dose of salt! Make sure you omit the salt in your marinade or you’ll have meat that’s too salty to eat. Also note, any meat labeled “enhanced or basted” has been injected with a salt solution. Heavy meat needs to soak in the brine for about 1 hour per pound of meat, but lighter types, like shrimp, only need 30 minutes. If the meat is covered with a layer of salt when removed from the brine it needs to be rinsed to remove this. Otherwise it can go directly to the grill.

Depending on where you live, rubs can be wet or dry. In Memphis, Tennessee, for example, meat is seasoned with a dry rub and mopped with BBQ sauce when served. Kansas City, on the other hand, uses a wet rub on their meat before and during cooking.

While exact recipes are seldom given to the public, you can find many on-line that are similar in taste. Here is one very close to Rendezvous from Memphis. This will make about 2 cups, enough for 12 pounds of ribs, and can be stored for several months.
Ingredients
8 tablespoons paprika
4 tablespoons powdered garlic
4 tablespoons mild chili powder
3 tablespoons ground black pepper
3 tablespoons kosher salt
4 teaspoons whole yellow mustard seed
1 tablespoon crushed celery seed
1 tablespoon whole celery seed
1 tablespoon dried crushed oregano
1 tablespoon dried crushed thyme
1 tablespoon whole allspice seeds
1 teaspoon ground allspice
1 tablespoon whole coriander seed
1 teaspoon ground coriander
1 teaspoon Accent brand seasoning (be aware this contains monosodium glutamate)

How to Determine Which Chips to Use

There’s nothing quite like grilling during the warm summer months. When you choose to grill with wood chips, you can infuse the meat with delicious flavors that you can’t get otherwise. While you can use any type of wood chip when grilling, some chips go better with particular types of meat. Use the following combinations to get the best flavor possible when cooking meat on your grill.

When beef is your meat of choice, you may want to use either mesquite, oak or cherry wood chips to give it a unique flavor your friends and family will love. Mesquite is a great choice if you have Tex-Mex foods on your menu. Cherry wood will add a fruity flavor to your meat with just a hint of tartness.

Chicken is a more delicate meat. Using subtle flavored chips will ensure you don’t overpower the meat itself. Apricot, hickory, maple and pecan are good choices when chicken is on the grill. Use apricot or maple to add a little sweetness to your meat. This will allow you to reduce the sugar-laden condiments you normally use. If you like a little nutty taste, pecan wood chips will provide that undertone.

Speaking of pecan wood chips, they are also great to use when you have a duck on the grill. Many people don’t consider cooking duck much less tossing it on the grill. You won’t be disappointed when you have grilled duck to serve for dinner.

Hickory wood chips are universal as they can be used with any types of meat. You can’t go wrong when pairing hickory wood chips with pork. Whether you’re grilling pork ribs, ham steaks or pork chops, hickory is the best choice. You can add a few apple, or even apricot, wood chips if you like a slightly sweet and fruity taste with your pork.

It used to be that lamb was a common grilled dish but it isn’t served as often as it once was. Lamb can be an expensive cut of meat, but there’s nothing to compare it with. When choosing to grill lamb, use cherry wood chips. The fruity, tartness provided by cherry wood chips is out of this world.

More and more people are choosing to grill seafood now that there are special pans or grates to grill them on. Fish and seafood is best paired with alder, apple, maple or oak wood chips. Alder will bring out the natural flavors of the seafood while apple will enhance the flavor of the fish.

Turkey may be most often prepared at Thanksgiving but there is no reason not to enjoy it throughout the year. Use pecan wood chips when you grill turkey as it will add a nutty flavor to the meat.

Wood chips for grilling are available to purchase at most discount or hardware stores. You can also purchase them from online sources which may have a wider variety to choose from. When considering how much to buy, keep in mind that hardwood chips will last longer than softer woods.

No matter what meat you choose to use, getting different flavors from wood chips is an easy thing to do. Remember to soak and drain the wood chips prior to adding them to the smoker box on your grill.

Most everyone likes to cook outdoors on a grill, especially when it’s just too hot to cook in the kitchen. However, meat (especially a large piece) cooked in the hot dry environment of a grill dry out if precautions are not taken. Using any of these ideas can offer a solution to this problem.

First, purchase the right meat. Beef should be firm to the touch, not soft. Fish should be glossy intact steaks or fillets. Second, be sure to get the grill hot before adding any meat. Lock in flavor by keeping the grill closed. Thirdly, use the proper cooking time for the selected meat and remember to let the meat rest after removing from the grill. This gives it time to finish cooking and reabsorb some of its juices.

Certain types of meat are meant to be cooked and removed from the heat before it has a chance to dry out. Things like sausage, pork chops and chicken breast for example, are usually quick cooked over direct heat. To lock in the moisture, rub with oil and seasonings. Also, go easy with the spatula. The more pressure placed on the meat, the more the natural juice lost.

For indirect cooking, a good marinade is the best choice for locking in moisture as well as flavor. The best cuts of beef need only soak for 20 minutes to an hour. For less choice cuts of meat, increase the soak time to tenderize. Always marinate in the refrigerator—never at room temperature, but DO let the meat sit at room temperature for 15 minutes or so before putting it on the grill. Chicken needs to marinate for at least 20 minutes but not more than an hour if the marinade is vinegar based. Grill each side for only 6 or 7 minutes

For meat that is to be cooked for a long period of time with the lid down, a simple pan of water set inside the grill away from the meat will help replace some of the juice lost during cooking. Flavored chips (Mesquite for example) added to the water to will enhance the taste. An open can of beer set over the hottest part of the fire will boil and saturate the air with vapor and flavor. Many cooks use a spritz bottle filled with a liquid to spray the meat several times throughout the cooking process. Sauces should be added during the last 20 or 30 minutes of grilling.

Whatever method chosen to moisturize, guest will appreciate your effort to serve a flavorful, succulent meat for their dining pleasure!

When spring comes out from under that white blanket of snow, so does the grill. In general, grilling is associated with the aroma of searing meat and often over looked is the healthiest part of a meal; the veggies! Flame kissed with a slightly smoky flavor, grilled vegetables can become the best part of the grilling experience. Delicious!

Most vegetables cook evenly and are less likely to stick if marinated first. A marinade is made of three main components; an oil, an acid, and a seasoning blend. Although any type of oil can be used as the base of a marinade, using a virgin olive or a coconut oil is better from a health standpoint. A small amount of oil is necessary to prevent the vegetables from sticking to the grill.

The marinade must also contain either an acidic component such as lemon or lime juice or wine vinegar, or, an enzymatic blend made from foods such as pineapple or papaya. Depending on individual preferences, spices or herbs are mixed with these to flavor the food. Since there are so many possible combinations, every dish can boast its own marinade.

A marinade will naturally draw the water from vegetables. Therefore, those with less natural water seem to work particularly well when the veggies are going to soak for a length of time. For instance, artichokes, asparagus, zucchini, onions, peppers, mushrooms and cauliflower can be marinated for quite a while.

Vegetables with high water content, such as tomatoes, need to marinate separately or be added shortly before use to prevent a dilution of the marinade.

A marinade can be mixed from any spices that suit your taste. For instance, if you have a liking for Thai food, the following marinade will give you that flavor but without excessive sodium, and can be stored in the refrigerator for a week.

1/3 cup of rice vinegar
1/3 cup of water
2 teaspoons of low sodium soy sauce
2 cloves of minced garlic
1 Tablespoon of minced ginger
2 Tablespoons of unsweetened orange juice

Good vegetables for this marinade would be squash, peppers, carrots and cauliflower. If they are going to be grilled, allow vegetables to soak for an hour. Another option would be to simmer the vegetables in a saucepan with the marinade for about 5 minutes.

For an interesting, somewhat sweeter blend of spices, mix these together and let the vegetables soak overnight.

½ c. canola oil
½ c. olive oil
3 c. apple cider vinegar
½ c. granulated sugar
3 cloves of garlic, minced
1 tbsp. prepared mustard
1 tbsp. salt
Black pepper to taste

Suggested vegetables for this marinade are hearts of palm or artichoke, carrot slices, zucchini, cucumbers, celery and whole, small tomatoes.

Here are few more marinades that you may want to try…

1 hot Chile pepper, minced
2/3 cup orange liqueur
1 bunch fresh cilantro
4 1/4 cups fresh orange juice
1 1/3 cups coriander seeds, ground

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1/4 c. soy sauce
1/4 c. cider vinegar
2 tbsp. honey
2 tbsp. vegetable oil
2 scallions, minced

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1/3 c. chili sauce
2 tbsp. lemon juice
1 tbsp. sugar
2 bay leaves

The thing to remember about mixing a marinade is that it isn’t rocket science. If the blend of spices is well received by your family and guest, then it’s a hit! Just keep experimenting and you’ll soon have a favorite.

Cleaning a grill after each use is just as important as washing the pots and pans used for cooking in the kitchen. After removal of food, cover the grill and allow it to stay heated for fifteen minutes longer. This process will burn away a lot of the residual grease and grime.

While the grate is still warm, use a grill brush to remove any particles that are left behind. This prevents food from sticking on the grill making it much easier to cook on. Deep cleaning is recommended a few times during the spring and summer season. Of course, the more use a grill gets the more often a deep cleaning is needed.

Charcoal Grill

A common misconception with a charcoal grill is that the grill doesn’t need to be cleaned after each use due to the ash catcher. This not only catches ash but also catches food particles. If left, this will eventually produce excess smoke and bad flavors in food.

If the barbecue has a painted, a nonstick or an aluminum surface, use dish washing liquid, water and a plastic scrubber. Metal scrubbers will leave unsightly scratches.

* Remove the grates, spray them down with oven cleaner, and place them into a black plastic bag. Let them soak for several hours or overnight. Use a metal scouring pad, no-scratch scrubber or stiff brush to scrub them clean. Thoroughly rinse making sure to get the entire grate free from oven cleaner.

* Scoop or dump out any ash and food particles from inside the grill. Clean the inside and outside of the barbecue grill with soapy water and stiff brush, scouring pad, or non-scratch scrubbers. Rinse with water hose, and let dry.

* Once everything is dry, replace grates and rub them down with a paper towel and some cooking oil to prevent rusting.
Gas Grill

Before getting started, be sure to turn off gas line!

For Natural Gas: Turn off gas supply and open all valves for 3 minutes

For Propane Gas: Disconnect propane tank and open all valves for 3 minutes

Remember that many gas grills are made of aluminum products, so avoiding abrasive cleaners, oven cleaner, metal brushes and scouring pads is a must. There are many different types of no scratch scrubbers available for use on aluminum.

* Remove grates and burner covers from grill and put them in a black plastic bag. Pour a cup of ammonia into the bag; leave the bag in the sun for a day, then open it up and the buildup will easily hose off. After hosing, scrub any spots that may still have debris until all is removed. Rinse again and set out to dry.

* After removing grates, use a soft wire brush to remove any loose debris from the sides and inside the lid. Use a toothpick to clean in the small places around the burner. Use a shop vacuum to pick up this residue.

* Remove sear plate, and drip pan. Scrape with a putty knife to remove buildup. If your grill uses lava rocks, soaking them along with the sear plate and drip pan while cleaning the inside of your grill is recommended.

* Spray inside of grill with a cleaning solution made of 1 gallon hot water, 1 tsp. dishwashing detergent, and 1 cup of distilled white vinegar. Use a scrub brush to remove all grease and grime. Rinse and wipe with wet cloth until all soap is removed.

* Check all burner holes to make sure they are clean and obstruction free.

* Wipe everything dry and replace all the cleaned parts. Once grate is dry, rub with paper towel and cooking oil.

* Give the outside of the grill a good scrubbing with hot water and dishwashing soap. Rinse and let dry.

Before the colonies were created, people were grilling. Using a wooden structure, the Arawak people roasted meat. The Spanish called this mechanism a barbacoa which eventually came to refer to spit style for pork. As the practice spread from region to region, competition began to see who had the best.

Henry Ford who gave us the Model T car had a cousin named E.G. Kingsford. When Mr. Kingsford noticed that manufacturing of the Model T produced a large amount of wood scraps, he came up with the idea of using them to make charcoal. This charcoal was sold under the Ford name in Ford dealerships. It wasn’t until Mr. Kingsford’s death that the company was renamed in his honor. Today, Kingsford’s charcoal is a staple of those who barbecue.

A welder named George Stephen is credited with inventing the grill while working for Weber Brothers Metal Works. Because he was tired of ashes being blown into his food, he cut a buoy in half, welded three legs onto it, fabricated a lid and voila! The beginning of today’s Weber grill!

In 1960’s Little Rock, Arkansas, William G. Wepfer and Melton Lancaster worked for the Arkansas Louisiana Gas Company. Mr. Wepfer, as marketing director, was given the task of finding new ways to sell natural gas. He and Mr. Lancaster purchased a basic charcoal grill and modified it in Mr. Wepfer’s garage to burn natural gas. Thousands of people preferred it’s clean, and easy method of cooking as opposed to charcoal. Today the Wepfer gas grill is a household name.

So the next logical question is which type of grill is best? The answer is that it’s a matter of personal choice. Both charcoal and gas grills have advantages and disadvantages and before purchasing, a buyer should decide how the grill will be used and what flavor is expected.

A charcoal grill can produce heat up to 500 degrees and higher if the coal bed can be raised. This high heat is what’s needed if the grill is used primarily for foods that require direct heat. Hamburgers, hot dogs, chops, and crisp steaks with a rare middle for example, are best cooked by this method.

Charcoal delivers a flavor that can’t be reproduced. On the other hand, it takes a lot of practice to cook well on charcoal. It’s messy and hard to light. It takes time to heat up and the exact temperature it reaches is not known. There is no possibility for a quick adjustment and ashes make for a messy cleanup..

Gas grills offer convenience and control. They generally reach between 100 and 450 degrees although the more expensive models can achieve 700 degrees. They are easy to start and reach the set temperature quickly. Temperature levels are easily adjusted.

They offer indirect heating and are good for slow cooking meats like ribs, roasts, and whole chickens. While there are no flare ups to burn the food, the flavor will be whatever seasonings are chosen.

Gas grills can use accessories like a rotisserie and a side burner and cleanup is easy. However, gas grills have parts like the jets that can clog and will require maintenance. They will need serious scrapping or pressure washing once in a while to remove built up carbon and grease and may need replacements parts. Unless you can afford a high end model, most of the foods cooked will tend to be well done. Gas grills are usually more expensive than charcoal because of the convenience and accessories.

Whichever is chosen, keep a good set of tongs nearby for cooking and a good grill brush for cleaning.