Holiday Recipes
What's on the Menu this Holiday Season?
The big Holiday Meals are a great time to show off our cooking abilities while still clinging to the traditional favorites. From the Deep Fried Turkey to slow roasted Ham to a rotisserie Goose these classics of the Holidays are food we seldom prepare but expect to get right every time. And this isn't limited to the Christmas Feast, because I know that everyone has their favorite, that one big holiday of the year that is their specialty, their best meal. Now I know that Thanksgiving is upon us in the U.S. and that typically means Turkey, but it isn't limited to that one bird. Every family has its traditional main course for the big holiday in your neighborhood. Anymore so much attention is paid to these single big events and I know that the truth is much more complicated than Food Network would like you to believe, so this weeks question is:
POLL: What's on the Menu this Holiday Season?
1) Turkey
2) Ham
3) Lamb
4) Fowl (goose, duck, etc.)
5) Prime Rib (or other large beef roasts)
6) Fish or Seafood
7) Barbecue (pork, brisket, ribs, etc.)
8) Other (Please Specify in the Comments)
Char-Broil 463250211
The Bottom Line
Char-Broil found success with what they call "Urban" grills. These 2-burner gas grills are perfect for small spaces. The Red urban uses the same RED technology Char-Broil introduced in 2008. By heating a metal U-shaped infrared emitter the grill works by completely separating the flame from the food. This technology can generate high temperatures with less fuel consumption, making it a more efficient way to grill. This 2-burner unit gives you 300 square inches of cooking space and does it for around $270USD. The downside is the limited lifespan of the U-emitter.
" class="cp"/>Pros
- High, efficient heating
- Low price all infrared design
- Takes up little space
Cons
- Slow Preheat time
- Low quality 430 stainless steel construction
- Cooking chamber trough section prone to rusting and potential failure
Description
- Two 10,650 BTU 400 series stainless steel tubular burners
- 300 square inches primary cooking area with a total grilling area of 425 square inches
- 21,300 BTU maximum output from the main burners
- Unique "infrared" design produces high temperatures from a low BTU output
- With fold down side tables this grill occupies very little space
- Heavy porcelain coated cast iron cooking grates
- On knob electric igniter (AA battery)
- Painted steel and stainless steel (400 series) construction
- Propane tank, rotisserie kit, and cover sold separately
- Made in China by Char-Broil exclusively for Home Depot
Guide Review - Char-Broil RED Infrared Urban Gas Grill Model # 463250211
This model of the RED is the smallest grill to make use of this technology. With only 2 burners, fold down side tables and pretty much nothing else this grill is specifically design for the person who doesn't have a lot of space but still wants a full sized grill. Because of the design the RED series grills you don't need a lot of fuel to heat up the cooking chamber. On the downside this grill, like all the grill in this series can take a long time to heat up. Preheating time is around 20 minutes to get to full power.
The way this grill works is that the two burners focus their heat onto a rounded piece of porcelain coated sheet metal called a trough. The intense heat can cause the porcelain coating to flake off and expose the metal to the elements. This will lead to rusting. Once the metal rusts through the grill will be unusable. Warranty on this part is two years but doesn't cover rusting.
One point with this technology that you should consider. All drippings from the foods you cook are captured in the U-emitter. Under normal circumstances this will burn off from the heat. If can cause a good deal of smoke as it happens. If you are cooking foods that are particularly high in fat, grease can collect in the U-emitter and spontaneously ignite when the lid is opened. So if you are using this grill or one based on the RED technology please be careful.
The rest of the grill uses a combination of painted steel and low grade stainless steel with plastic knobs. The stainless steel body parts are prone to discoloring and rusting over time so this grill needs to be kept clean and protected from the elements. If you buy this grill make sure you get a good cover for it.
Brine and Rub or Inject
Question: Can I Brine my Turkey AND use a Rub or Injection Marinade?
Answer: You are planning on a brined turkey this year. Can you also apply a Turkey Rub and/or use a Turkey Injection to add extra flavor? The answer is yes, but. While properly brining a turkey won't make it too salty, it does add salt to the meat. If you then add a salty rub or injection marinade you can end up with a turkey too salty to eat. For this reason, if you are brining your bird, make sure you rinse it thoroughly after it comes out of the brine, and do not use a rub or injection marinade with salt. Now if you take a look at Turkey Rub Recipes or Turkey Injection Recipes you will find that most of them contain salt. Since you have already salted your turkey, simply omit the salt from these recipes and you will be ready to go.
I do suggest that if you are doing more than one of these (brining, rubbing, injecting) that you use similar ingredients so that you don't confuse the flavors.
Horseradish Rub
This is a great rub to add heat to whatever you're grilling or smoking. Don't worry too much about the horseradish, the heat is taken out by the cooking process.
Prep Time: 15?minutes
Total Time: 15?minutes
Yield: Makes about 2 1/2 cups
Ingredients:
- 3/4 cup freshly grated horseradish root
- 1/2 cup finely chopped garlic
- 1/4 cup kosher or canning salt
- 1/4 cup black pepper
- 1/2 cup olive oil
- 2 tablespoons ground cumin
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
Preparation:
Combine all ingredients and store in an air-tight container and refrigerate.
Top 10 Ham Recipes
Ham is a cured pork roast. You can't load up a fresh pork roast in your backyard smoker and pull out a ham, but you can use your outdoor cooking equipment to make the most of your ham. Regardless of the ham you select, whether is is a good country ham or if it came in a can, you can add additional flavor before you serve it. A ham only needs be heated to bring it to perfection, so why not use your grill or smoker to make the most of your Holiday Ham. These ham recipes will help get you started.
Grilled Dijon Rib Roast
This is a delicious recipe for rib roast. The combination of Dijon mustard, herbs, and sour cream gives this roast a unique flavor. Enjoy with your favorite grilled sides.
Prep Time: 20?minutes
Cook Time: 2?hours, 15?minutes
Total Time: 2?hours, 35?minutes
Yield: Serves 8 to 10
Ingredients:
- 1 rib roast, about 4-5 pounds
- 2 cups sour cream
- 1/2 cup red wine
- 1/2 cup Dijon mustard
- 1/4 cup lemon juice
- 2 shallots, chopped finely
- 2-3 cloves garlic, minced
- 1 green onion, finely chopped
- 2 tablespoons ranch dressing
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon dried rosemary, crushed
- 3-4 cups mesquite wood chips
Preparation:
Combine Worcestershire sauce, 1/4 cup of Dijon mustard, wine, shallots, garlic, lemon juice, herbs, salt, and 1/3 cup of water in a bowl. Place roast in a large resealable plastic bag. Pour marinade over meat, seal bag, and allow to marinate in refrigerator for 8-12 hours. Soak wood chips for at least 1 hour before grilling.
Preheat grill for medium-low heat. Remove meat from plastic bag and reserve marinade. Insert meat thermometer into roast. Add wood chips according to manufacturer's recommendations. Place rib roast on grill rack. Be sure to have a drip pan filled with an inch of water underneath. Cook for 2 hours or more, adding fresh wood chips every 30 minutes, and brushing with reserved marinade for first half of cooking time. When done, remove roast from grill and let stand for 20 minutes before carving. While roast is resting. Combine sour cream, 1/4 cup Dijon mustard, milk, green onion, and ranch dressing in a bowl. Serve on top of slice rib roast.
Top 10 Prime Rib Recipes
Prime Rib (or more accurately Standing Rib Roast) is nearly the most expensive cut of beef you can buy so you want to master the secrets to make it right. Grilling or smoking prime rib is a great way to prepare this greatest of roasts. These prime rib recipes are perfect ways to make the most of your investment and to add the flavor of the grill or the smoker.
Goose
Slow smoked or grilled to perfection. Learn how to cook your holiday goose the right way. The tradition of slow roasting goose over an open flame is older than Christmas.
About Turkey
For most people the traditional turkey is oven roasted. This has been the popular method of cooking turkey for a very long time. Unfortunately, for most people it is not the best way of preparing it. In the old days, turkey was roasted over a real fire giving it a smoky flavor that took it to a whole new level. You can give your turkey this same flavor by preparing it on the grill or in a smoker, or you can try frying your turkey for a fast and delicious bird that is really hard to beat.
Regardless of how you cook your turkey the best way to make a moist and tender turkey is to brine it. Brining turkey is a process where you soak the turkey for up to 24 hours in a salt water brine. This super-hydrates the bird giving you a taster, more tender and juicier turkey. I have several turkey brine recipes for you to try, but how every you cooking, brine it first. You will definitely notice the difference.It is important when selecting a turkey that you get a "natural" turkey that hasn't been saturated with additives. Check the back label for the ingredients and don't trust anything written on the front of the packaging.
A smoked turkey is juicer and possesses a far better flavor than an oven roasted turkey. The secret is in the slow cooking. This turkey will be more tender and juicy than you thought possible. What you will need is a good turkey, a trustworthy thermometer, a smoker and a bit of patience, actually a lot of patience. Even a small turkey, say 12-14 pounds can take 6 to 8 hours. But don't be discouraged because the result will be well worth the wait.
Putting a turkey on the grill, whether charcoal or gas can be a challenge, but if you follow a few basic steps you can cook a traditional bird that will cure you from oven roasting forever. There are a couple of things you need to be prepared for. Of course, you will be grilling indirectly, but because of the heat differences from one side of the turkey to another you will also need to rotate the bird while cooking to keep things even. You will also need to maintain a steady temperature in the 300 degrees F. to 350 degrees F. range. If you follow some easy steps you should have a perfect turkey in 2 to 3 hours.
A fried turkey is both juicy and crispy. Plus it has the added advantage of cooking faster than any other method. A smoked turkey can take 30-45 minutes per pound, but a deep fried turkey will cook in about 3-4 minutes per pound. But remember you are using hot oil and a big bird, so precautions are in order. I strongly recommend you take the whole project outside.
Turkey is a very versatile food, so break the traditions and try something a little different the next time you plan on preparing this bird. I have several great recipes that you can try. You will also find recipes for turkey parts so you don't have to cook the whole bird if you don't need that much turkey.
Three Weeks to Christmas: What are You Eating?
If you are like me there are too many great feasts this month. And you know what they say about too much of a good thing, it can be wonderful (Mae West if you are keeping score). So it is probably time to start planning what you are going to be cooking and how you are going to cook it. A recent Weber survey suggested that as many as 60% of people were interested in preparing their Thanksgiving Turkey outdoors on the grill or smoker. Well I'm willing to bet that there are a number of people similarly interested in cooking their Holiday meal outside. I've got a few suggestions and you can get started by reading my article on the Holiday Cookout.
Top 10 Smokers under \$400
The 10 best smokers under $400 for making true, low and slow barbecue. These smokers offer a wide variety of options from electric to charcoal with many great features. If you are in the market for a smoker these are the units you should be looking at. This list includes smokers that run off of a variety of fuels and offer everything from true pit master smoking to the best "lazy-Q" smokers around.
1. Weber Smokey Mountain 18.5 Inch Smoker
Weber-Stephen Products Company
It would seem almost insane to change a smoker as popular at Weber's Smokey Mountain (WSM) Smoker, but Weber has listened to the fans and made only slight (requested) changes to this unit. The addition of a lid mounted thermometer and a bottom mounted heat shield doesn't affect how this unit works but gives you a better smoker. In the past you either had to drill a hole and put in your own thermometer or set one inside and lift the lid to check the temperature. Now you can see the cooking temperature easily. The heat shield will protect whatever surface you put your smoker on. All together, a better WSM.
2. Big Drum Smoker Standard 2338-1
Big Drum Smokers
There always seems to be someone trying to make the better smoker. From computer controls to advanced materials, the "better BBQ" is just around the corner, right? Well Rocky Richmond has proven that simplicity is always the best bet. The Big Drum Smoker (or BDS) is a big steel drum with a fire in the bottom and food on top. This unit has a single 23.5 inch grate and will hold up to 4 large pork butts (there are other sized units). Grease and drippings from the food fall on the fire and give foods a more authentic flavor. Plugs in the bottom control the fire so there is no flare-ups, water pan, barrier, or drip pan.
3. Old Smokey Electric Smoker
Old Smokey Products Company
Simple, basic, but a great smoker for around $100. This electric will give you authentic barbecue without lots of work and without worrying about maintaining temperatures like you do with many of the vertical water smokers. This is a great smoker if you're not sure how serious you are about barbecue, or if you just want a little "Q" once in a while.
4. Bradley Smoker - Original
Bradley Smokers
Of all the electric smoker appliances this is the best. This refrigerator style smoker is thermostatically controlled and can hot and cold smoke. You truly get a wide range of smoking abilities out of this unit. Smoke is created by burning wood disks that are added to the unit by a controlled mechanism. You get as much or as little smoke as you want and you don't have to tend to any fire. In fact once it's set you can leave it until you are ready to eat.
5. Brinkmann Gourmet Charcoal Smoker-Grill
The Brinkmann Corporation
Called by many the starter smoker, the Brinkmann Gourmet, is one of the best selling smokers. This small, vertical water smoker has not vents, but is designed to hold a constant smoking temperature. There are several modifications that can make it work better, but if you are new to barbecue and just want a small smoker for the occasional rack of ribs then this relatively inexpensive smoker might just be the right one for you.
6. Masterbuilt 7 in 1 Monarch Smoker
Masterbuilt Outdoor Products
This great little unit will do most anything for a great price. Not only will this gas powered smoker make some great, authentic barbecue but you can also use it as a grill or a propane burner for fried turkey.
7. Char-Griller Smokin' Pro
Char-Griller
The Char-Griller is another classic offset firebox smoker. This design is so popular because it works. The Char-Griller is easy to use and you can even get a rotisserie kit for it. Like all units of this type it also doubles as a charcoal grill. It is also one of the least expensive of this type of smoker.
8. Char-Broil Electric
Char-Broil LLC.
When it comes to Lazy-Q, this is about the most basic, easy to use and cheapest unit on the market. If you want good barbecue, but don't want invest a whole lot of time or money in the process then this is probably a good unit for you to look at. It is also a good unit if you are just starting out in barbecue and don't know how far you'll be going with it. The electric heat element in this unit produces the heat that cooks the food and provides smoke. All you have to do is adjust the dial to get the heat you want. This is a "water" smoker so there is a large water pan to even out the heat and produce steam.
9. Weber 22 1/2-inch One-Touch Silver
Weber-Stephen Products Company
Of course this is just a charcoal grill. But then again this unit made the Weber company the most powerful player in outdoor cooking. The circular design and multiple vents give you the ability to turn out some good barbecue on this unit. While it doesn't give you a lot of space to work with you can make "Q" in small batches. The secret to smoking on a Weber Kettle is to actually grill indirectly at a low temperature. You will have to add coals every 2 to 3 hours. Add a device like the Smokenator and you can really make a kettle into a smoker.
10. Camp Chef Smoke Vault 24-Inch
Camp Chef
The Camp Chef Smoke Vault is more than the typical gas powered box smoker. The unique design of this smoker not only lets you make real barbecue but can also function as an outdoor gas oven. Because of the wider range of running temperatures this smoker can hit there isn't much it can't do. It comes standard with cooking grates and a special jerky rack. While limited in construction this smoker does offer you a lot of versatility.
Grilled Crab
You probably don't think of grilling things like crabs but the combination of the high direct heat with the flavor of the grill makes this one of the best ways to cook most any kind of shellfish.
Prep Time: 15?minutes
Cook Time: 10?minutes
Total Time: 25?minutes
Yield: Serves 4
Ingredients:
- 2 large Dungeness crabs (live)
- 1/4 cup white wine vinegar
- 2 1/2 teaspoons sugar
- 2 tablespoons olive oil
- 1 tablespoon ginger minced
- 1 jalapeno chili, minced with the seeds removed
- 1 tablespoon cilantro minced
- 1 medium tomato, chopped
Preparation:
Mix vinegar, oil, ginger, jalapeno, garlic cilantro and tomato in a bowl. Bring a large pot of water to a boil. Drop crabs, one at a time, head first into boiling water. Boil, then reduce heat and let simmer for 5 minutes. Remove crabs from water. Pull of triangular tab from belly. Lift off the shell. Clean entrails and gills from crab and wash and drain. Place on preheated grill. Cook with lid closed, brushing with mixture occasionally. Turn over half way through grilling. Crabs are done when the meat in the leg is opaque. About 10 minutes. Place on serving dish and spoon remaining mixture over crabs. You can replace the shells before serving if you wish.
If the thought of live crabs is too much for you buy frozen crabs.
New Recipe: Brisket Barbecue Sauce
The bold flavor of smoked brisket can take a rich and flavorful barbecue sauce and this classic tomato based barbecue sauce has a perfect combination of tangy and sweet flavors. With a little hint of heat that is perfect for barbecue brisket. Add this sauce to the brisket after it is smoked, sliced, and on the plate or bun. Put a bottle of this sauce on the table and let everyone add as much as they want, and they will want a lot.
The History of Hamburgers
The origin of the hamburger is clouded by history and controversy. In Medieval times the Tartars, a band of warriors from the plains of Central Asia would place pieces of beef under their saddles while they rode. This would tenderize the meat that would then be eaten raw. This is the legend of the origin of the modern dish, Beef Tartare.
In the nineteenth century, German immigrants brought a dish called Hamburg Style Beef to the United States, which had traveled to the seaport city of Hamburg, Germany from Russia. This dish was a raw, chopped piece of beef and is believed to be the primitive ancestor of the modern hamburger.
Now several people who claim to be the descendants of the hamburger's inventor dispute what happened next. The story used to be that the first hamburger was served up at the 1904 St. Louis World's Fair. This sandwich was made with a cooked patty of ground beef on a hard roll. Of course there are earlier references to hamburgers, but this might be where it hit the big time. Where the first burger was made, however, is the source of many arguments
New Haven, Connecticut's Louis' Lunch (a restaurant dating back to 1895) claims that Louis Lassen served up the first hamburger in response to an impatient customer's hurried lunch order. The Library of Congress supposedly verifies this, giving credence to this claim. Two other claimants hold that the burger popped up at fairs in 1885. One in Seymour, Wisconsin made by Charlie Nagreen and the other at a fair in Hamburg, New York made by the Menches Brothers. My opinion is that the hamburger is probably much older than all these stories, but no one bothered to write it down. Which ever story you want to believe, there is no small amount of fame (and marketing) in being named the origin of the Hamburger.
Mass distribution of the fast food hamburger started with White Castle in 1921. White Castle was such an immediate success that dozens of imitators jumped up and quickly failed. This tiny hamburger originally sold for 5 cents. Later the tell tale holes were added to the patty to speed up cooking times and eliminate the need for flipping.
In 1934 the Wimpy Burger appeared. Named for Popeye's hamburger eating friend, this burger went for the upscale market at 10 cents a burger. In keeping with the founder's wishes, all 1,500 restaurants were closed down when he died in 1978. The 1930's also saw the advent of the drive-in. Drive-in's changed the landscape of burgers forever by allowing diners to remain in their cars and therefore creating the concept of drive up service that remains the mainstay of today's fast food industry.
By the late 1930's, Bob Wain of Bob's Big Boy, introduced the first double patty burger. Variety in Hamburgers was beginning and like White Castle the Big Boy found a lot of imitators. But it wasn't until 1948 when the first McDonald's opened that the modern fast food Hamburger was set to revolutionize the way we eat. This first McDonald's didn't sell Hamburger's though; it was a Hot Dog stand. Ray Kroc, who would create the McDonald's empire, joined the team in 1954. By then the Hot Dogs had been replaced by Hamburgers. The Big Mac was introduced in 1968.
If you doubt the importance of the Hamburger on American Culture then consider this: Americans on average eat 3 hamburger's a week. And McDonald's alone has sold 12 hamburgers for every person in the world. Nearly 7% on the United State's workforce had their first job at McDonald's. Hamburgers account for nearly 60% on all the sandwiches eaten. So next time you pick up a hamburger, remember it's not just a sandwich, it's an economy. And don't forget the fries. French fries consume 7.5% of the United States Potatoes.
First Look: Minden Roastmaster Outdoor Kitchen
A year ago I told you about the new version of the Minden Grill, called the Roastmaster. Now, Minden has taken this to a whole new level with a complete outdoor kitchen solution. This modular system lets you pick the pieces you want and gives you a variety of arrangements to fit your patio. A full set up will run you around $3,750USD, which is substantially less expensive than custom construction. The cabinetry is all stainless steel and there are a variety of drawer and door combinations.You can find more information at the Minden Site.
Image: Minden Grill Company
Collagen
Definition: Collagen is the protein that makes up connective tissues such as tendons and ligaments. It is an incredibly tough stuff and if meat has too much collagen it will be tough and hard to eat. However, if collagen is heated for a long period of time at relatively low temperatures (say around 225 degrees F.) it will breakdown into soft gelatin. It is this that is the secret of great barbecue. Depending on the amount of collagen in a cut of meat the time required to make this conversion can be as much as 15 hours. However most collagen will breakdown if held at the proper temperature in as little as five hours.
Pronunciation: 'kalujun
Also Known As: connective tissue,
What do you Look for in a Gas Grill?
Believe it or not, grills and smokers are among the biggest gift items for the holidays these days. While these appliances have been relegated to the back of the store in most places many people go looking for a new grill to give for Christmas. So with a little barbecue shopping spree going on I thought I would ask:
POLL: What do you Look for in a Gas Grill?
1) Appearance - It need to look good to sit on my patio
2) Durability - I want a grill that will last for ever
3) Versatility - It should do everything
4) Brand Name - I want a grill with a name I can respect
5) Power - Sheer output is the biggest thing for me
Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any foods. This is a mild marinade so you will want several hours marinating time with it before you grill.
Prep Time: 10?minutes
Total Time: 10?minutes
Yield: Makes about 4 3/4 cups
Ingredients:
- 1 cup bourbon
- 1 cup brown sugar
- 1 cup oil
- 1 cup prepared mustard
- 1 cup Worcestershire sauce
Preparation:
Combine all ingredients and mix until the sugar is completely dissolved. Marinate meats for 4 to 6 hours.
Making Pulled Pork Tamales
Once you get the hang of rolling and folding your tamales you will find it gets going very fast. Make sure you have everything ready to go, a good helper and all the ingredients laid out so you can work quickly.
Start with a corn husk leaf laid out flat on a clean surface. Depending on the size of the corn husk, place about two tablespoons of the masa dough on the corn husk and spread it out evenly. You want to leave about a pencil's thickness clear around the edges. The masa dough should be evenly distributed.
New Review: Weber Smokey Joe Silver
The Weber Smokey Joe Portable Charcoal Grill has been a fixture on balconies (where legal of course), parks and beaches. This is a great little, lightweight charcoal grill that comes in two models, the Silver and the Gold. While it sounds like the Gold is the better grill it isn't a good idea to jump to conclusions.Read the review of the Weber Smokey Joe Silver to find out which one you should buy.
Image: Weber-Stephen Products Company
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