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DUTCH OVEN PULLED PORK SHOULDER | Recipe | BBQ Pit Boys

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This Dutch oven Pot Pulled Pork cooks in around 3 hours so its fast and real easy to do. Using some not so typical ingredients you can expect to be blown away from the great flavor and tender results as shown here by the BBQ Pit Boys You can get the full recipe right here: https://bbqpitboys.com/blogs/recipes/pot-pulled-pork

By: BBQ Pit Boys
Title: DUTCH OVEN PULLED PORK SHOULDER | Recipe | BBQ Pit Boys
Sourced From: www.youtube.com/watch?v=zKB02svEP_Y
Published Date: 02/06/21

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Grilling Tips

pumpkinata – happy autumn

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swapped in pumpkin ale for water and added some pumpkin pie
spice to a base farinata di ceci, following the initial bake I removed it to a
grid for the addition of goat cheese, fresh rosemary and pineapple head/butter
roasted pumpkin then a final bake.

batter into a screaming hot cast iron pan with a good bit of olive oil, to get a nice fry on the exterior
the ale affected the final texture, guessing it was the sugar, didn't get the usual crispiness but still good
about another 5 minutues to melt things together a bit
topped off with a peanut/date crusted chocolate tart
doing a lot of yard work, fall cleanup, several bonfires lately, really enjoying autumn

pumpkin Sam & some salted peanuts, another great combination. 

By: Zippylip
Title: pumpkinata – happy autumn
Sourced From: eggheadforum.com/discussion/1228773/pumpkinata-happy-autumn
Published Date: 09/26/21

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Grilling Tips

Host an Easy Grilled Tapas Party

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I’m excited to partner with Reynolds Wrap® Foil for this post.

Looking for an alternative to the usual barbecue fare? Throw a festive tapas party in your own backyard. Capture the flavors and conviviality of Spain’s “small plate” culture, now popular throughout the world. Reynolds Wrap® Non-Stick Foil makes it easy to prepare with little clean-up after the party.

Named after the Spanish verb “tapar” (to cover), tapas were traditionally small, savory tidbits served with drinks like sherry or wine to whet the appetite for a late lunch or dinner.

How did tapas begin? One theory credits a 13th century Castilian king, Alphonso X, with popularizing tapas by decreeing that barkeeps serve snacks with drinks. Another suggests the beverages were served with small plates. Today, there are over 4,000 tapas bars in Seville alone.

This tapas array is substantial enough to be a meal in itself, or it could be a prelude to a main course like paella. I’ve selected four classic tapas, all of which can be grilled over charcoal, gas, or wood in packets. I like using Reynolds Wrap® Non-Stick Foil with this recipe as the food doesn’t stick to the foil packets. They include:

*Garlic Shrimp: Called Gambas al Ajillo, succulent jumbo shrimp are grilled in an open foil packet with olive oil, fresh garlic, spices, and Spanish sherry, and finished with butter and parsley. They’re positively addictive.

*Foiled Padrón or Shishito Peppers: Native to Spain but now available in many supermarkets and farmers’ markets, olive oil-fried Padrón peppers sprinkled with flakes of sea salt are a staple in tapas bars from Barcelona to Cadiz. Some are hot, and some are not! (Substitute shishito peppers if you cannot find Padróns. They are more crenulated, but very similar in taste.)

*Tapas Bar-Style Mushrooms: Often served on toothpicks in tapas bars (the number of toothpicks will determine your bill), these quartered button or cremini mushrooms are grilled in a closed foil packet with garlic, sherry, smoky Spanish paprika, and butter, and finished with chives and fresh lemon juice.

*Patatas Bravas: These are sometimes served with a spicy tomato-based sauce. Here, I’ve paired mini potatoes grilled in a foil packet with a drizzle of garlicky aioli.

Reynolds Wrap Tapas Party

While all the dishes are grilled over medium-high heat, a bit of choreography is required if you want to serve them at the same time. The potatoes will take the longest to cook, followed by the mushrooms, peppers, and shrimp.

Reynolds Wrap Tapas Party

I like to assemble the cooked opened packets on a large rimmed sheet pan or platter. Serve with—what else?—a pitcher of sangria. (I also like to sugar halved lemons, limes, and oranges, then grill them on a sheet of Reynolds Wrap® Non-Stick Foil until caramelized before muddling them in the wine.)

Reynolds Wrap Tapas Party

For years, Reynolds Wrap® (made in the U.S.) has been a valuable ally grill-side and in the kitchen. This sturdy foil has so many uses, and makes clean-up so much faster and easier. I especially appreciate the versatility of Reynolds Wrap® Non-Stick Foil, which true to its name, is great for stick-prone foods like fish or teriyaki wings. (Be sure to place the food on the dull side of the foil, that’s the non-stick side, the one with the watermark.) Recently, they introduced new packaging so you can find the product you want by the color on the box. It also has a handy tab that keeps the box closed for storage.

Reynolds Wrap Tapas Party

The post Host an Easy Grilled Tapas Party appeared first on Barbecuebible.com.

By: Daniel
Title: Host an Easy Grilled Tapas Party
Sourced From: barbecuebible.com/2021/07/14/host-an-easy-grilled-tapas-party/
Published Date: 07/14/21

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Grilling Tips

Nashville Hot Cauliflower

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Say wha?
 
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:
 

 
The left side does show a bit more darkening, but not really worth the trouble.
 
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
 
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:
 

 
Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:
 

 
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
 
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21

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