BBQ RIBS 1991 WORLD BBQ/DRY RUB MIX
4 tsp Paprika
2 tsp Salt
2 tsp Onion powder
2 tsp Ground black pepper
1 tsp Cayenne
SAUCE-
6 tbls Salt
6 tbls Black pepper
6 tsp Chili powder
4 c Ketchup
4 c White vinegar
4 c Water
1 large Yellow onion -- diced
1/2 c Sorghum molasses
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
RIB SMOKING DIRECTIONS:
Prepare smoker for long, slow cooking using hickory chips for flavor.
Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by ½ with water. Serve ribs with warm undiluted sauce on
the side.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let
We had these at a Water Park in So. Cal this summer and loved them. We've made them at home a few times and with company everyone loves them. A huge crowd pleaser!
1 package of hot dogs
1 package of hot dog buns
1 onion, sliced in half and sliced
1 green bell pepper, sliced fajita style
1 red bell pepper, sliced fajita style
1 package of bacon
Heat grill. Wrap each hot dog with a piece of bacon. Place on grill over medium heat so the bacon doesn't burn. In the meantime, take the sliced onions and bell peppers and saute them with a little salt and pepper in a skillet. Set aside for topping.
Once hot dogs are grilled place bacon wrapped hot dog in a bun, top with sauted onions and bell peppers, add some mustard and enjoy! Oh, so good!
These take a little extra prep but are very yummy and go great with any BBQ'd meal.
You need:
Little red potatoes (how ever many you want)
Salt/Pepper
Olive Oil (just a bit)
Crumbled Blue Cheese
Cover some little red potatoes in cold water in a saucepan.
Add a pinch of salt to the water and bring to a boil.
Reduce heat and simmer until just tender about 15 min or so.
Drain, then let cool slightly.
Slice potates in half and brush inside part lightly with olive oil.
Season with salt and pepper.
Grill potatoes on BBQ, turning once, until lightly browned, about 5 min.
Immediatley sprinkle with crumbled blue cheese and serve!
From Martha Stewart
A great option when you're grilling - super easy and a nice alternative to bottled steak sauce.
* 2 T-bone or porterhouse steaks, each 1 1/2" thick (about 3 1/2 lbs total), patted dry
* 2 tsp kosher salt
* 1 tsp ground black pepper
* 3 tbsp extra-virgin olive oil
* Lemon wedges for serving.
1. Build a two-level charcoal fire by stacking majority of coals on one side of grill and arranging remaining coals in single layer on other side. Set cooking grate in place, cover grill with lid and let grate heat up, about 5 minutes. Use wire brush to scrape grate clean. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches off the grate for 3 to 4 seconds).
2. Meanwhile, sprinkle each side of steaks with 1/2 tsp salt and 1/4 tsp pepper. Cook steaks, uncovered, over hotter part of grill until well browned on each side, about 2 1/2 minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle.) Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5 to 6 minutes more for rare (120 degrees), 6 to 7 minutes more for medium-rare (125 degrees), or 7 to nine minutes more for medium medium-rare (130 to 140 degrees).
3. Transfer steaks to cutting board and let rest 5 minutes. Cut strips and tenderloin pieces off bone and slice crosswise about 1/2" thick. Arrange slices on platter, drizzle with olive oil and serve immediately with lemon wedges.
You can make this on a gas grill or inside by using a two-burner system, but it's just not the same.
I use this marinade for shish kabob,chicken, pork chops, and tougher cuts of beef that will be barbecued. It's awesome!
1/2 C. salad oil
1/2 C. soy sauce
1/4 C. ketchup
2 T. white vinegar
1/2 tsp. black pepper
4 cloved garlic, pressed
Mix all ingredients. Marinate your meat of choice in these, at least 6 hours, but preferably overnight. Grill meats on barbecue to your desired doneness.
1/3 cup soy sauce
3 Tbsp sugar
2 Tbsp toasted sesame seed
1 Tbsp vegetable oil
1/2 cup chopped onion
1/3 cup minced green onion
1 lb ground beef
Combine and refridgerate for an hour or more. Shape into patties and grill.
From the Reluctant Gourmet - tried it, it's good:
Serves 7 - 8
Cooking Technique - Grilling
INGREDIENTS:
4 medium sized New York Strip Steaks
2 tablespoons shallots
2 oz. Butter (1/2 stick)
1 pound assorted wild mushrooms, (portabello,morel,shitake, cremini...whatever is available)
1/2 cup Red Wine
3 oz Demi-Glace Gold*
1 cup Hot Water
Salt and Pepper to taste
*If you can't find Demi-Glace Gold, you can substitute 1 cup of homemade demi-glace or 2 cups of veal stock reduced by half and forget about the cup of hot water.
PREP WORK:
Get your grill really hot. While that is happening, finely chop your shallots and slice your mushrooms. Have your red wine and demi glace or substitute ready to go.
Prepare Steaks:
Season the steaks with a little salt and pepper. The meat should be cooked approximately 3-4 minutes per side depending how you like your steaks. When done, slice the steaks into 1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce.
Prepare Wild Mushroom Sauce:
Demi-Glace Gold comes with easy instructions, but here's how I make it. Melt butter in a sauce pan and saute shallots until transparent, approximately 2-3 minutes. Add red wine, preferably something you may be sipping while you are preparing this meal. Don't use plain old cooking wine, big mistake.
Add mushrooms and cook until tender and wine has reduced to an essence. Add Demi-Glace Gold and stir (with a whisk if you have one) until dissolved. Add hot water and simmer until the sauce has thickened, approximately 8-10 minutes.
Salt and pepper to taste and serve over the steaks (and mashed potatoes).
This is a medium hot version of this rub...for mild substitute 1 cup of ground Ancho chile pepper for 1 cup of the ground Chipotle pepper, for hot substitute 1 cup of Cayenne pepper for 1 cup of the ground Chipotle pepper
Ingredients:
2 cups ground Chipotle chile pepper
1/3 cup ground cumin seed
1/3 cup granulated onion
1/3 cup granulated garlic
1 1/2 cups Kosher salt
8 cups light brown sugar, packed
Directions:
Place all ingredients into a bowl large enough to hold them with room left over to mix.
Mix until all ingredients are distributed evenly.
Use it for chicken, ribs and seafood like salmon or tuna.
This feeds a crowd, tastes great too.
Three Packages of Fresh Brats
One Large Vidalia Onion
1 Heaping Tablespoon Minced Garlic
Favorite BBQ Rub
Favorite Hot Sauce, about 2 TBS worth
Three bottles of beer, I like Red Stripe
Heat your grill up to about 450degrees
In a large disposable pan, dump in all the ingrediants and stir it up.
Place pan on grill and boil for about an hour, onions will be nice and soft.
Remove pan and pull out the Brats and place back on the grill direct.
Grill until the skins are nice and crisp, be careful not to burn them.
Pull them off, and place them back in the pan with the onion mixture.
Serve with onion and Mrs. Dogs Disappearing Mustard - the best mustard you will ever taste.
8 one-inch thick pork chops
1 cup soy sauce
1/2 cup dijon mustard
1 tsp pepper
4 cups orange juice
2 TBS chopped garlic
1/2 cup honey
In a mixing bowl combine orange juice, soy sauce, garlic, mustard, honey and pepper. Mix together with a whisk. Pour over pork chops and marinate in the refrigerator for 12-24 hours. Remove pork from marinade. Season pork with salt and pepper and grill for 8-10 minutes turning once.
Serves 8
I use this as a mop or an injection when I bar b que...I use it on ribs, pork shoulder and chicken or turkey...
Ingredients:
1/2 cup Balsamic vinegar
1 cup apple cider vinegar
1 1/2 cups apple cider
5 larg cloves garlic, chopped fine
1/4 cup honey
1 lime, juiced and zested
Directions:
Mix all ingredients together and allow to sit refrigerated for about an hour before use to meld the flavors.
If you like you can strain it...but I leave it as is.
Use it as a mop to keep your bar b que juicy or as an injection to marinade shoulders, hams and poultry
HAMBURGERS WITH FETA CHEESE & SUN DRIED TOMATOES
My mother-in-law had the recipe! These hamburgers were enjoyed by EVERYONE!
INGREDIENTS
2-1/2 pounds ground beef
4 ounces feta cheese
1 – 1-1/2 teaspoon garlic salt
finely diced sun dried tomatoes – EITHER ½--3.5 ounce package of sun dried tomatoes (produce section), OR
1 jar sun dried tomatoes packed in olive oil, OR
roasted tomatoes
INSTRUCTIONS
Mix ingredients.
Refrigerate 4-5 hours to allow flavors to blend.
Make into patties. Grill and serve.
NOTE
I did not make these into hamburger patties until after they had been refrigerated a few hours. At first, you may get a strong "whiff" of garlic. But the garlic blends with the other flavors so even those who don't like garlic, enjoy these hamburgers.
VARIATION
Variations: We used 3 pounds of ground chuck -- 2 ounces of feta (instead of 4 ounces). We used the sun-dried tomatoes from the produce department. They were scrumptious!
SPICY RANCH SAUCE:
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper
BURGERS:
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
WORCESTERSHIRE-COFFEE GLAZE:
1/3 cup light corn syrup
2 tablespoons worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter
16 bacon slices
nonstick vegetable oil spray
8 hamburger buns
8 lettuce leaves
2 cups coarsely shredded sharp white; cheddar cheese
condiments (such as tomato and grilled onion slices)
For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
Contributor: Bon Appétit July 2005
Yield: 8 servings
2 tablespoons olive oil or vegetable oil
2 teaspoons of dry jamaican jerk spice
1/2 teaspoon salt
1 1/2 lbs of uncooked peeled deveined large
shrimp
12 pieces fresh pineapple, 1 inch
1 red bell pepper, cut into 16 inch pieces
1/4 cup pineapple preserves
2 tablespoons lime juice
This is great served with a bed of cooked white rice, with black bean salad and fresh fruit. A fast and great summer meal.
Heat coal or gas grill for direct heat.
Mix oil, jerk seasoning and salt in large bowl, add shrimp, pineapple and bell pepper, toss to coat.
Thread shrimp, pineapple,and bell pepper alternately on each of four 12 to 15 inch skewers, leaving 1/4 inch space between each piece, mix the preserves and lime juice, and set aside.
Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.
Yield: 2 servings
2 pounds ground chuck -- fresh is best
1/4 cup sweet onion, finely diced
1 tablespoon fine minced garlic
2 teaspoons fresh ground pepper
2 teaspoons A-1 steak sauce
2 teaspoons worcestershire sauce
1 tablespoon american whiskey (tennessee)
1 slice each cheddar and jack cheese
grilled onions, well caramelized
Mix liquids together then combine each item one at a time with liquid being last. Let sit at least 2 hours then hit the grill.
Yield: 8 burgers
3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
1/2 teaspoon sugar
6 bratwursts
6 good quality hot dog buns, lightly toasted
Creamy Horseradish Sauce (recipe follows)
To caramelize onions, heat butter in a large, heavy skillet over medium-high heat. When melted and hot, add onion slices and cook until golden brown, stirring occasionally, 10-15 minutes. Add sugar and cook until onions are deep golden brown, stirring frequently, about 5 minutes more. Remove onions from heat and set aside.
Creamy Horseradish Sauce
1 cup sour cream
1/4 cup minced unpeeled Granny Smith or other tart apple
2 tablespoons prepared horseradish
1 teaspoon caraway seeds
Mix all ingredients together in a small bowl and refrigerate until ready to use.
Grill brats (I prefer to slice them partially through). Place in toasted buns, spread with onions and then horseradish sauce.
Recipe courtesy Tyler Florence
Yield: 4 burgers
1/2 cup shredded Monterey jack
4 slices cooked bacon, chopped
1 pound ground chuck
Kosher salt and freshly ground black pepper
4 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Lettuce, sliced tomato, onion, and avocado, for serving
Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.
4 medium red potatoes, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 tablespoons Grill Mates® Barbecue Seasoning
1 large onion, cut into thin wedges
Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly.
Place potatoes on large, wide sheet of heavy duty aluminum foil. Place onions evenly on top of potatoes. Bring up foil sides; double fold top and ends to tightly seal packet.
Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning halfway through cooking time.
3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets.
Cook over hot coals 1 - 1 1/2 hours.Turning every 20 minutes
Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to grill, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired
NOTE:
I cook these in the oven in the winter also. If cooking inside cook @ 350 for 40-45 minutes
24 medium fresh mushrooms
12 bacon strips, halved
1 cup barbecue sauce
Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked bamboo skewers; brush with barbecue sauce.
Grill, uncovered, over indirect medium heat for 10-15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.
My dad sent me this recipe from one of his RVing magazines. Mom and dad spend a lot of time traveling in their motorhome...Happy Trails & Eats!
Canned corn (drained)
Cooked rice
Chicken Strips
Canned black beans (do not drain)
Tomato salsa
Salsa verde
Bell peppers – any kind
Shredded cheddar cheese
Directions:
Mix all ingredients, spoon and seal into aluminum foil packets. Place packets over the grill or campfire to heat.
I love BBQ ribs. LOVE them. I love them so much I will even order BBQ ribs in places I shouldn't because I can't resist--even though I know it will probably taste like a shoe slathered in BBQ sauce.
I didn't dare give cooking them myself a try until I found this recipe in GQ magazine (I read both GQ and Esquire) and it seemed so foolproof I had to try it. Suffice it to say they are so good that I would make them once a week if ribs weren't so darn expensive.
Serves 4 to 6
2 racks pork spareribs
Dry rub mix:
6 T sugar
2 T salt
1 T celery salt
1 T chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 bottles of your favorite BBQ sauce
1. Preheat the oven to 325 degrees
2. Cover the ribs liberally on both sides with the dry rub (pat--don't rub.) Put both racks on a cookie tray with raised sides; it's ok if the racks overlap. Add water to the base of the tray so it reaches halfway up the sides. Cover tightly with aluminum foil and bake for at least 3 hours, until the ribs are extremely tender. You should be able to easily pull the meat from the bone.
3. Fire up your BBQ grill and place the ribs on the grill, bone side down. Baste the tops with sauce. After a few minutes, flip the ribs and baste the bone side with sauce. Continue to flip and re-baste every few minutes, until the ribs are crispy but not blackened, about 15 minutes.
Wrap meatloaf mixture around a stick. Wrap meat with alumininum foil. Hold over a campfire until done.
Also bring complete biscuit mix in a zipper bag add water and squish to mix. Stretch with fingers into a strip and wrap spirally around stick and hold in other hand to go with meatloaf.
Ingredients: 1½lbs ground beef, 1cup crumbled Gorgonzola cheese, 1/3dried tomatoes, 1Tsp fresh thyme, 2tsp minced garlic, ½tsp salt, ½tsp pepper, 6sourdough rolls(toasted), red onion slices & tomato slices(if desired);
Directions: In a large bowl combine beef, ½ of the cheese, all but 1Tsp of the dried tomatoes, the thyme, garlic, sat, and pepper. Shape into six thick patties. Place patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for about 14-18min or until done, turning once. Remove burgers form grill. Top w/remaining cheese and remaining dried tomatoes. Serve on toasted sourdough rolls w/onions and tomatoes.
Ingredients: 3lbs ground beef, 6garlic cloves(minced), 1tsp salt, ½tsp pepper, 16slices sourdough bread, olive oil, 4lrg garlic cloves(cut into quarters), 8romaine lettuce leaves, ½cup parmesan cheese;
Directions: In a large bowl combine ground beef, minced garlic, salt, and pepper. Shape mixture into eight patties, shaping patties to fit bread. Place patties on the rack of an uncovered grill directly over medium heat. Grill for 14-18min or until done, turning once. Meanwhile, brush both sides of each bread slice with olive oil. Place bread slices around outer edge of grill. Grill a few min. until lightly toasted, turning once; remove from grill. Rub both sides with garlic quarters. To serve, place romaine leaf and a burger on each bread slice. Sprinkle with parmesan cheese. Top w/remaining bread slices.
This looks like the perfect balance of sweet and savory. I can't wait to try it out.
1/3 cup mayonnaise
2 tablespoons fresh orange juice
Pinch orange zest
1 tablespoon minced garlic
1/2 pound ground Portuguese chourico or linguica
2 tablespoons olive oil
3 tablespoons Zinfandel
2 tablespoons tomato sauce from a jar
1 1/2 pounds ground sirloin
Vegetable oil, for brushing grill rack
4 Portuguese sweet rolls
1 cup cilantro leaves
4 sliced rings fresh pineapple
To make the orange-garlic aioli:
In a small bowl, combine mayonnaise, orange juice, zest and garlic; Refrigerate to chill until ready to use.
Prepare an open grill for moderate direct heat cooking.
In a small frying pan, saute the ground chourico or linguica in the olive oil, add wine and tomato sauce, remove from pan and let cool.
When the chourico is cool, in a large bowl, combine chourico to the ground beef and form 4 patties to fit the rolls.
When the fire is ready, brush the grill rack with oil.
Grill the patties until done to preference, turning once, 8 to 10 minutes medium rare.
During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted.
Spread the orange aioli on the cut sides of the rolls.
Top the bottom roll with a bed of cilantro leaves, then the burger. Top each burger with a sliced ring of fresh pineapple, then the roll top.
Recipe courtesy Susan Mello
Tzatziki with feta:
1 small cucumber
1 1/2 cups plain yogurt
1 clove garlic, minced
3 tablespoons fresh dill
1/2 cup crumbled Greek feta cheese
Grilled Eggplant:
3 tablespoons white wine vinegar
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 large eggplant
Burger:
2 pounds ground lamb
3/4 cup chopped fresh mint leaves
1 1/2 tablespoons ground cumin
Salt and pepper
Oil, for brushing on the grill rack
6 small pita breads
3 cups chopped romaine lettuce
Prepare an open grill for moderate direct-heat cooking
Tzatziki with feta:
Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
Grilled Eggplant:
In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
Lamb burger:
In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
Cut pitas horizontally and lightly toast over indirect heat.
Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.
Recipe courtesy Susan Mello
A classic and gorgeous burger by Bobby Flay.
2 pounds freshly ground chuck
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 perfect hamburger buns
Horseradish Mustard, recipe follows
8 leaves romaine lettuce
Grilled Vidalia Onions, recipe follows
Dill pickles, sliced
Ketchup
Preheat grill or a cast iron skillet to high.
Divide the sirloin into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.
Horseradish Mustard:
1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.
Grilled Vidalia Onions:
2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper
Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.
A delicious burger recipe by Bobby Flay.
1 pound ground chuck
Salt and freshly ground black pepper
1/2 cup best quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 hamburger buns
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into 1/4-inch thick slices
Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute pan over high heat to medium doneness, about 2 to 3 minutes per side.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard.
Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.
The first sign of spring always seems to spark my culinary creativity. I suppose this isn't the most original of ideas, but it sure is a delicious one. I've taken an all-American childhood treat and given it a bit of a grown up twist.
Good Gracious Grilled S'mores
For each serving you will need:
1 whole graham cracker
1 large marshmallow
1 mini ghirardelli chocolate square or half a hershey�s bar
tinfoil
Break graham cracker in half. Place chocolate on half of graham cracker and marshmallow on top of chocolate. Top with remaining half of graham cracker. Wrap in foil making sure that ends are closed completely.
After turning grill off, while it is still hot, place tinfoil wrapped smores on rack. Close grill and leave in long enough for chocolate to melt.
I found that the Ghirardelli mini squares were the perfect size and thickness giving you just enough chocolate but not too much. My grill has 2 racks. I placed the s'mores on the higher rack and left them on the grill while we ate, so about 30 minutes and they were perfect.