Connect with us

Grilling Recipes

10 Recipes to Grill in February

Published

on

February can be a dreary month, punctuated only by Super Bowl Sunday (now in the rearview mirror), Valentines Day, and depending on where you live, winter storms. But a dose of fresh air and a great grilled meal are good antidotes to your February funk. Here are some of our favorite recipes.


10 Recipes to Grill in February

Grilled Key Lime Mojitos

If a tropical getaway isnt in the cards this month, a rummy but refreshing mojito made with grilled limes will lift winter-weary spirits.

Get the Recipe

Wood-Grilled Blistered Tomato and Ricotta Bruschetta

During the winter months, cherry tomatoes are a good choice. When blistered over a hot fire, preferably fueled by wood, they make a sweet and juicy topping for grilled bread.

Get the Recipe

Grilled Calcots (or Scallions or Leeks)

February is the peak of calot season in Catalonia. This cross between a spring onion and a baby leek is grilled by the thousands over wood fires, then served as an appetizer in clay roofing tiles with nutty, brick-colored Romesco. Try it with the lamb chops below for a memorable Mediterranean meal.

Get the Recipe

Maple-Sriracha Glazed Chicken Drumsticks

Glazed with a tantalizing mixture of maple syrup, sriracha, and butter, this recipe takes advantage of one of the biggest bargains at the meat counterchicken drumsticks. The glaze can be used on wings, too.

Get the Recipe

Wine-Marinated Flank Steak with Pinot Noir Mushroom Sauce

Because it cooks relatively quickly, steak is a good option for your winter grill. Here, flank steak is marinated in wine and herbs and finished with a hearty mushroom sauce. Use any leftover meat (thinly sliced on a sharp diagonal) on salads, in nachos, or on sandwiches.

Get the Recipe

Sugar Cane Shrimp with Spiced Rum Glaze

Whether served as an appetizer or a main course, jumbo shrimp on sugar cane skewers glazed with rum, brown sugar, and Caribbean spices bring the islands to your table in the dead of winter. Pair with a pitcher of mojitos (see recipe above).

Get the Recipe

Finger Burner Lamb Chops

Known in Italy as scottadito (literally, finger burner), these diminutive rosemary-seasoned lamb chops make a great starter or main course.

Get the Recipe

South African Grilled Cheese (Rooster Brodje)

Called rooster brodje, this South African grilled cheese sandwich features bacon, chutney, tomato, and Cheddar cheese. Its a popular offering at braais (barbecue parties). A plancha or cast iron griddle will give the sandwiches a beautifully browned exterior.

Get the Recipe

Spice-Grilled Pineapple with Mezcal and Whipped Cream

When something sweet but light is craved after a meal, our go-to is fresh pineapple, grilled and topped with mezcal-whipped cream. (Mezcal is tequilas smokier cousin.)

Get the Recipe

Salt Slab-Grilled Pears with Amaretti

For a show-stopping dessert, grill amaretti-stuffed pears (in season right now) on slabs of Himilayan salt. Amaretticrunchy almond-flavored Italian cookiescan be found at many gourmet markets or online.

Get the Recipe

What will you be grilling this month? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post 10 Recipes to Grill in February appeared first on Barbecuebible.com.

Homepage Feature,Hot Stuff,Recipes,chicken,dessert,recipes,steak,vegetables

By: Cialina TH
Title: 10 Recipes to Grill in February
Sourced From: barbecuebible.com/2020/02/07/10-grilled-recipes/
Published Date: 02/07/20

Continue Reading
Advertisement
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Cooking Tips

Taking Dinner Outdoors? Americans Get Their Grills On

Published

on

By

Taking Dinner Outdoors? Americans Get Their Grills On


While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics.
Here's an approach to grilling you can “steak” your reputation on:

Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.

Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:

Flank Steak with Green Olive-Jalapeño Tapenade

A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill

Makes: 4 servings

1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained

2 garlic cloves, peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher's Reserve Flank Steak (about 11/2 lb.)

1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.

Continue Reading

Grilling Recipes

Smoked Potato Chips

Published

on

Who would have thought that something like smoked potato chips would be so amazingly good? I just had to try it and, as luck would have it, it worked out and the smoke flavor does something to the potato chips that you just have to experience for yourself.

Helpful Information

  • Prep Time: 3 minutes
  • Cook Time: 45 minutes
  • Smoker Temp: 180°F
  • Recommended Wood: A mix of mesquite and cherry*

*I used the REC TEC Bull for this project and this is the blend I chose to use for all of them. It was a great choice!

Step 1: Into Pan

Open the bag of potato chips and pour them into Weber grill pans or a large sheet pan.

If you don't have the Weber grill pans yet, then order some today.. they are all kinds of handy to have and the slots on the bottom let just enough smoke through without letting smaller items fall though not to mention they are made of very heavy duty stainless steel.

Pour the chips into the pan but make sure the smoke can get to all of them. Use two pans if necessary.

If you want to put some of my Jeff's original rub (Purchase formula here | Purchase bottled rub) on them, spray them with the cooking oil so the rub will stick better then apply the rub to them generously on one side only.

The potato chips are now ready for the smoker.

Step 2: Smoke

Setup your smoker to maintain indirect heat of around 180°F or lower if possible. You do NOT need heat, only smoke, however, a little heat will not hurt them.

Once the smoke is going, place the pan(s) of chips into the smoker and close the lid.

Leave them alone for 45 minutes and try to not raise the lid until they are finished for maximum smoke flavor.

When the time has expired, remove them from the smoker and bring them into the house to cool.

Step 3: Devour

The smoked potato chips are delicious warm so you can eat them right away. Once they are cooled down, place them into zipper bags for storage.

Notes/Comments

The ones with the Jeff's original rub (Purchase formula here | Purchase bottled rub) on them were very good but the ones with no seasoning were more smoky. Try them both ways and let me know what you think in the comments below.

Appetizers,Newsletter Archive,2020,Snacks

By: Jeff Phillips
Title: Smoked Potato Chips
Sourced From: www.smoking-meat.com/january-8-2020-smoked-potato-chips
Published Date: 01/08/20

Continue Reading

Grilling Recipes

What Are Burnt Ends? And 11 Other Key Terms You Should Know

Published

on

You can walk the walk, but can you talk the talk? Here is a mini-glossary of terms every self-respecting griller and pit master should know.


12 Key BBQ Terms You Should Know

Bark

The dark, flavorful crust that forms on the exterior of meat such as brisket, ribs, or pork shoulder that is comprised of seasonings (salt and other spices and/or herbs), smoke particulates, and the caramelization of the meats natural sugars. Wrapping in foil or butcher paper will soften the bark.

Burnt Ends

This term traditionally refers to the well-done, tougher, fattier, and/or oddly shaped bits of beef that were carved off for aesthetic reasons when brisket was sliced for service at Kansas City barbecue joints like Arthur Bryants. Once given to patient customers for free, burnt ends are now created on purpose. But they are no longer limited to beef brisket: we have seen recipes for pork butt, pork belly, and even hot dog burnt ends.

Deckle/Point

Brisket, the deep pectoral muscle of a steer (there are two per animal), can be divided into two discrete sections: the top one is the decklealso called the pointwhich attaches the muscle to the rib cage. It is both fattier and tougher than the flat (see below).

Flat

Many supermarkets remove the leaner, flatter cut of a steers pectoral muscle from the deckle (see above). It resembles a thick flank steak and has a pronounced grain. When sold together, the deckle and the flat comprise a whole brisket, often called a packer brisket.

Money Muscle

Well known to competition barbecuers, the so-called money muscle is a discrete cylindrical muscle that is part of a butchered pork shoulder. Located opposite the bone, it resembles a pork loin and is leaner than the rest of the shoulder. Because it cooks faster, this desirable cut is often removed from the shoulder (which is returned to the smoker) and sliced separately for the turn-in box.

Pink Curing Salt

Not to be confused with mined Himalayan salt (halite), which ranges in color from pink to apricot, pink curing salt has long been used as a preservative. Known by several namesPrague powder is one of thempink curing salt is comprised of table salt and sodium nitrite (for relatively short curing times) or sodium nitrate (for hams and other meats that require long curing times). Both forms also contain a small amount of food dye to tint them cotton candy-pink and distinguish them from other salts in your kitchen. (For information on how to use them, click here.)

Reverse-Sear

Most of us were taught that the best way to cook thicker cuts of meat (over 1 inch) was to sear them over direct heat and then finish them slowly using indirect heat. The result was meat that exhibited concentric circles of doneness from the outside in. Reverse-searing calls for heating the meat slowly using indirect heat to a temperature 10 to 15 degrees below your goal temperature, then searing it over high heat to brown and caramelize the outside. (For more information, click here.) We recommend it for thick steaks, chops, and prime rib.

Smoke Ring

Smoked meat (brisket, ribs, pork shoulder, chicken, etc.) often exhibits a pinkish-red ring just below the exterior surface. This is called a smoke ring, and is a desirable result of the meats natural myoglobin reacting with the compounds in smoke. Because smoke rings can be produced with curing salt (see pink curing salt above), they are no longer used to judge meat in barbecue competitions.

Shiner

This is a derogatory term used to describe ribs that have been inexpertly butchered, meaning the meat has been trimmed so close that the underlying bone is visible. It happens often with beef ribs that have been separated from the rib roast as its in the butchers financial interest to carve as much higher-priced meat off the bones. For beef ribs worth eating, buy a prime rib roast and remove the bones yourself.

Spatchcock

Spatchcocking is a technique that can be used on poultry (chickens, turkey, game hens, etc.) to maximize the surface area exposed to heat from the grill and to shorten cooking times. Using a sharp knife or kitchen shears, remove the backbone from the bird. Discard, or save to make stock. If desired, remove the breast cartilage.Turn the bird over and gently flatten with the palm of your hand.

Stall

The stall has panicked many barbecuers smoking their first briskets or pork shoulders. It refers to a temperature plateau that usually occurs when the meat reaches an internal temperature of 150 to 165 degrees, and can last for an interminably long time. Hours. Novicesmaybe expecting the in-laws for dinner at a pre-ordained timeoften make the mistake of increasing the heat, a maneuver that can toughen the meat (especially brisket). For some, the stall signals the moment when the meat should be wrapped in foil or butcher paper. See the Texas crutch below.

Texas Crutch

Sometimes used derisively, this term refers to wrapping slow-cooked meats in foil or butcher paper once they hit the stall, locking in moisture and effectively steaming the meat until it reaches the desired temperature, usually 203 degrees. Barbecue greats like Austins Aaron Franklin have given the method respectability. (Read about Aaron in Stevens book, The Brisket Chronicles.) Sometimes, the meat is unwrapped and finished naked to restore the bark, which softens in the moist environment.

Did we miss any basic barbecue terms? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post What Are Burnt Ends? And 11 Other Key Terms You Should Know appeared first on Barbecuebible.com.

Barbecue University,Homepage Feature,News & Information,grilling tips

By: Cialina TH
Title: What Are Burnt Ends? And 11 Other Key Terms You Should Know
Sourced From: barbecuebible.com/2020/02/04/12-bbq-terms-for-beginners/
Published Date: 02/04/20

Continue Reading

Tags

Trending

%d bloggers like this: