Archive for July, 2005
Marinade Paste: The Answer to Quick Grilling?
Marinades are a great way to add flavor and zing to foods before grilling, but what if you don’t have time to wait for several hours for the marinade to work its magic?
Once answer is the marinade paste. This is a thick, sticky marinade that you brush onto your food just before grilling, no waiting required. It not only ads flavor, but creates a glaze or crust that adds a bit of extra texture.
While it won’t replace the tenderizing effects of an acidic marinade, it will help you add additional flavor when you are in a hurry.
Here are some marinade paste recipes to try:
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10 Tips for Grilling Great fish
Fish is a popular, and healthier, alternative to hamburgers and steaks, but fish poses a number of problems for the griller. Will it stick to the grate? Will it break into pieces when it’s turned? And how do you know when it’s done? I wish I could say there was one answer to all of your fish grilling dilemmas. There isn’t. Different types of fish require different techniques.
But the good news is that once mastered, cooks can cook virtually any type of fish without leaving half of it stuck to the grill. Here, then, is an article that presents 10 strategies for creating the perfectly grilled fish.
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Grilling brings out best in Indiana sweet corn
Here’s another good article on grilling corn. This author likes to soak the corn in water first, and grill them in the husk, silk and all.
Soak the corn, still in the husk, in a sink or bucket filled with water for half an hour to an hour. Put ears on a grill over medium heat. Turn a few times until husks start turning black, about half an hour. Remove from grill and pull off the husk and silk, which should come off easily after grilling. Use paper towels, oven mitts or hot pads to protect your hands while removing husks. Dip the ears in butter and enjoy.
The article also has recipes for a spicy, seasoned butter mixture that compliments the corn nicely.
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Barbecue Flavored Ice Cream?
Ok, this is just nasty. The Udder Delight Ice Cream House in Deleware is now offering a barbecue flavored ice cream. The ice cream is made with a North Carolina style, vinegar based barbecue sauce mixed in with the more traditional ingredients.
Wearing a denim “Cackalacky” logo apron and a white 10-gallon cowboy hat, Skelton is the president of the Cackalacky Classic Condiment Co. in Chapel Hill, N.C. He drove up this week for the unveiling of this oddball ice cream made with his award-winning sauce, typically poured over North Carolina pork barbecue. Skelton and Hearn, 52, like to travel the nation’s competitive barbecue circuit together.“You can do almost anything with ice cream — that’s the beauty of it,” says Hearn, whose XXXL size shows how beautiful he finds ice cream. He has been in the business 35 years, but it’s only in the past three that making dairy out of the ordinary for this store and his boardwalk shop up the street has become his passion.
I like ice cream, I like barbecue, but I don’t think I’d like barbecue ice cream. Other flavors on the menu include chunky bacon (yes really) and peanut butter with jelly.
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Sausages! (Elgin, Taylor, and West)
While on the whole, Texas is known for its barbecue brisket, sausage is king in Elgin. Elgin is a small town outside of Austin, Texas that is home to world class smoked sausages. Many an Elgin smoked sausage is packaged up for sale in local grocery stores, but its just not the same as eating it right there in the meat market. In this article, on the DallasFood forum offers an excellent tour and review of Elgin’s (and neighboring towns) sausage kings. Nice photos accompany each stop, giving you a nice feel of Elgin’s sausage joints, in case you can’t make it down yourself.
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Legends in Lockhart (and Luling!)
Here’s a fairly old, but still relevant post comparing the various barbecue joints in Lockhart, Texas. Lockhart is widely regardes ad the home of the best barbecue in Texas, and the author offers a tour and review of each of the BBQ joints in town, complete with photos.
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The Texas BBQ Trail
If you live near, or plan to visit central Texas I recommend you take a stop on the The Texas BBQ Trail!. Along the trail, which runs through many small towns around Austin – Lockhart, Round Rock, Elgin, and others – travels the heart of barbecue country.
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Barbecue is a Noun: The Movie
I haven’t seen this film, but Barbecue is a Noun sounds like something I’d like to see. It’s a feature length documentary about Carolina style barbecue culture and its dedicated and eccentric followers. The title is a reference to the core belief of Carolina barbecuers, that barbecue is roast pork – period. Their website says that it is in post production, but I’ve seen that it has indeed been released, and shown as several film festivals. If anyone knows if it is available on DVD, please drop me a line.
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Rick Browne’s version of beer can chicken
Barbecue America, shares for us his recipe for Beer Can Chicken, including a special dry rub of his own design and an apple cider basting sauce.
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Tapas: Stuffed Grilled Jalapenos, Chipotle BBQ Chicken on a Stick
Here’s a couple of great appetizers for the grill! Stuffed Grilled Japenos, Chipotle BQQ Chicken on a Stick, and Grilled Jambalaya Sticks. As a bonus, there’s also a couple of fresh dip recipes, including Guacamole, Freh Salsa, and a BLT Dip.
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Onion Stuffed Steak Burgers
This is big fat burger delicious hamburger recipe. If you like drippy, bloated homestyle hamburgers then this is the hamburger recipe for you. It’s a hamburger stuffed with cheese and onions, plus a healty dose of steak sauce and horseradish. Not your average hamburger by any means.
Continue reading “Onion Stuffed Steak Burgers”
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Free Shipping at The TABASCO Store
Get free shipping with a now through Monday, August 1st, 2005 at the online TABASCO store, just use code SUM1 during checkout. They have pretty much anything you want with the word TABASCO on it, as well as specialty hot sauces, snacks, candies, and everything hot and spicy. (Including underwear). If you buy something from their grilling section, you even get a free bottle of their new TABASCO flavored Worchestershire sauce. If you like hot foods, this is the place to go.
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BBQ Grilling has Reached a Whole New Dimension
Grilling on the barbecue has never been more exciting. Not only do barbecues come in a myriad of designs and options, but also with the advent of popular cooking shows, cooking books and magazines’, grilling has reached a whole new dimension. Grilling is no longer just about steaks and burgers, barbecue grilling is full of adventurous and elegant recipes and menu plans. Some of the tantalizing grilling ‘recipes have names like grilled mango blossom, grilled portobello’s with avocado salsa and grilled beef tenderloin with cabernet sauvignon sauce.
Continue reading “BBQ Grilling has Reached a Whole New Dimension”
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BBQ Brushes Can Be Hazardous
Wow, ick. Believe it or not, according to this article there’s been a number of people seriously injured by injesting metal bristles that have dislodged from their BBQ brush:
In the last year, doctors at Toronto’s Hospital for Sick Children have had to remove broken-off wire bristles from the throats of three patients, and in one case the barb had migrated through the child’s neck and could have perforated a major blood vessel.The bristles had been left behind on the grill after the brushes were used to scrub off that greasy gunk left behind by flaming steaks, burgers and other fare — then got stuck on food that was subsequently cooked.
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A Trip to Kreuz Market in Lockhart
Here’s an entertaining article about the author’s trip to Keuze Market, one of the best (and oldest) BBQ joints in Texas.
Wasn’t it Socrates who once said that Barbeque is the highest art form which a cook can aspire to? Or is that why the Golden Age ended – they lost the secrets of marinating brisket properly? Somehow, passed down from generation to generation and from the old world to the new, the deepest secrets of smoking meat to perfection have been preserved by the Schmidt family and put on display at Kreuz Market in Lockhart, Texas.
One of the thing out of town guests always get a kick out of is the way they serve the BBQ at Kreuz Market, wrapped in butcher paper, a knife, some paper towels, and NO SAUCE. They don’t want you to spoil the meat they’ve worked so hard to prepare!
If you don’t live in the area, you can also buy BBQ online from their website.
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