Here’s another recipe from Chef Purviance that I’ve grilled twice in the past few months, most recently for Sunday Dinner. I don’t make the Jalepeno slaw, but the Chorizo/Pork burgers are a delightful departure from typical burger fare. I also make some of the patties without Chorizo for my daughter and others who don’t like as much spice.
This has been one of our favorite desserts all Summer. I simply sprayed the peaches with a little canola, grilled them for a couple minutes flesh side down, rotated them to get nice grill marks, and then flipped them over and added the Mascarpone and a dusting of cinnamon/sugar. We made these many, many times starting when the early peaches came in.
P.S. – A little drizzle of honey on top doesn’t hurt either.
There are several cuts of meat that are almost synonymous with “barbecue” depending on region. In Texas, they’re known for brisket. Considered by some to be “The Mount Everest of Barbecue,” this was the last of the large cuts that I was determined to cook this Summer. As it turned out, we sat down to Sunday Dinner just as Autumn rolled in for 2013.
I prepared the 7.5 pound flat-cut brisket on Saturday evening, salting it, slathering yellow mustard and Worcestershire Sauce on it and then applying a homemade rub of 2 t paprika, 1 t black pepper, 1 T turbinado sugar, 1 t cumin, 1 t garlic powder, 1 t onion powder, 1 t nutmeg and 1t Herbs de Provence. Come Sunday morning I removed it from the refrigerator and set up the Weber Kettle, putting a foil drip pan full of water on one side of the charcoal rack and spreading a chimney full of unlit charcoal on the other side. I then lit about a third of a chimney of additional coals, and poured them on top of the unlit ones, adding some Hickory and Cherry chunks for smoke.
Once the grill was up to temperature, I put the brisket on over the drip pan, fat side up. Using a dual probe thermometer I received for my birthday, I did my best to keep the temperature in the grill to around 250 F, adjusting the vents as needed during four hours of cooking. Every hour or so, I sprayed the brisket with equal parts brewed coffee, dark beer, apple juice and cider vinegar. I also rotated and turned the meat to ensure even cooking. After four hours the meat was measuring 160 degrees, so I pulled it off, wrapped it in foil and put it in the gas grill on indirect heat (again, at 250) to finish. After another hour-and-a-half, the meat had risen to 195 degrees and was ready to come off. We let it rest inside the foil for another hour prior to serving.
It turned out moist and flavorful, though at this point I made a rookie mistake, cutting it with the grain to serve it. My wife noticed this later as she removed the fat cap to store the rest of the brisket. The part that she carved against the grain was much more tender to chew. She poured the juices that we had reserved from the foil packet over the leftovers. The beef was still delicious today for lunch.
We served the beef with grilled asparagus, and a wonderful green bean & red potato salad with Dijon dressing that she made.
Other than proper carving, next time I would use more smoke, more pepper and more salt. Also, I think I might be tempted to cook it just a bit longer in the foil to get it “melt in your mouth” tender. This was good for a first attempt though, and I wouldn’t be intimidated to cook this cut again.
I’m not sure whence came the recipe for this one, although I suspect that it was one of Jamie Purviance’s books for Weber.
In any case, Alder Wood for salmon is one of my favorite smoke pairings.
My Mother-In-Law had brought me a nice pork loin awhile back for cooking on the rotisserie, and this past week we decided to get it out of the deep freeze and cook it for Sunday dinner. I began researching recipes and ran across several for Char Siu, which is a Chinese pork barbecue. The literal translation is “fork roast” meaning roasted on a skewer. This sounded like just what I was after.
After a little refined searching, I found Trader Vic’s recipe for the dish. Although obviously Americanized (the marinade includes ketchup), it seemed easy enough to prepare with ingredients that were readily available to me, and recipes from Vic’s have always pleased my palate in the past.
The loin was about 5 3/4 pounds, so the first problem that presented itself was that I didn’t have anything large enough to marinate it in. I had seen in one of my reference books (Weber’s Way To Grill) that you can tie two pieces of loin together with butcher’s twine to make a properly sized roast for the rotisserie, so I cut the pork in half, removed much of the fat cap, and placed it in a gallon ziplock bag with equal parts ketchup, sugar, Soy Sauce and Hoisin (about half a cup of each). It marinated in the refrigerator overnight.
About an hour before cooking, I removed it from the fridge, trussed it together with the fat toward the outside and put it on the skewer, taking care to get the tines into both pieces of the roast. I cooked it over indirect high heat on the Weber Kettle with some Hickory chips on the charcoal.
After about 50 minutes, it was getting close to 140 degrees (my target temperature was 140-150). At this point I removed it from the rotisserie, cut off the twine, and placed it fat side down in a 9×13 pan on the gas grill over indirect medium-high heat (about 450). I kept a close eye on the probe thermometer, and when the internal temperature of the meat topped 140, I removed it and brought it in to rest at room temperature. I toasted some sesame seeds and sprinkled them over the top of the roasts as a finishing touch.
We served this with mustard and sweet/sour sauce as condiments, with awesome garlic mashed potatoes and sweet corn that my wife had prepared as side dishes. She said later that it was the best pork she’d ever tasted in her life.
The flavor was quite a bit more subdued than I had anticipated. It was just sweet enough and just savory enough, with none of the strong flavors in the marinade overpowering the dish. The meat was perfectly done, juicy and tender. This is definitely a recipe that I’ll make time and again.
I’ll be honest. The only part of this dish that was done on the grill was the quesadillas, but I had to share the photo anyway.
I fixed this last Friday evening and it truly was delicious. Here are the ingredients.
Ceviche
Just mix all of that together in a big glass bowl and let it cool in the refrigerator for an hour or so. Although ceviche is traditionally made with raw seafood, the taste and texture of the shrimp was just right, and the dish was perfectly balanced — bright, fresh-tasting, savory.
The quesadillas were dead easy too. I simply sandwiched some shredded Mexi-cheese between two flour tortillas and grilled the for a few minutes over low heat.
This is definitely a meal that we’ll keep in mind, particularly for warm weather when we want something light and tasty.
My sister sent me several pictures after reading the earlier post about my father’s barbecue. Here’s a scanned detail from one of them, showing him actually working at the grill.
She remembered “many burger cookouts as well as sometimes fish” and noted that my mom was good about pulling a cookout together when company came.
Based on some of the other details in the full photo, I would suspect that this was taken in 1957 or 1958.
For Sunday Dinner this week it was an old standby, grilled sausages. The cooking method was simple. I grilled the sausages over direct medium heat for about eight minutes, and then put them over indirect with an appropriate bed of vegetables (grilled onions and peppers for the Italians, and sauerkraut for the brats) to finish cooking. I also put some Apple wood chips in the smoker pan.
We served this with a nice artichoke and pasta salad that my wife made, and some wilted spinach and black beans, a recipe that I found over on Another Pint Please.
The sausages were from a local market that is renowned for the quality of their products, Southside Meats in Momence, Illinois. The difference between these and typical supermarket fare makes the thirty-minute drive worthwhile. I didn’t sample the bratwurst, but the flavor and texture of the Italian Sausage was incredible.
This is an incredibly simple recipe that turns out delicious, succulent chicken.
1) Soak chicken pieces in fresh lemon juice for half-an-hour or so.
2) Blot the chicken dry and marinate overnight in plain yogurt.
3) Wipe off the chicken, season lightly with salt and pepper, grill until done.
That’s it.
In preparation for this year’s Thanksgiving Dinner, I roasted a whole turkey on the rotisserie over the weekend. In some ways, this is one of the most challenging things to cook, since it’s difficult to get the dark meat done enough without overcooking the breast.
Overall, it turned out just “alright.” Having done a marvelous job with a turkey breast awhile back, and a series of awesome whole chickens, I expected this to be over-the-top delicious. It certainly wasn’t bad, especially for a first attempt, but there are several things I would do differently next time.
1) Use a fresh turkey. The frozen turkey I cooked was “pre-basted.” This sounds like it would be a good thing, but it’s actually not. The addition of a brine solution prior to freezing actually changes the texture and taste of the bird in a way that is inferior to proper dry brining. For Thanksgiving, I’ll look for a locally raised fresh turkey.
2) Take more care with the seasoning and brining. Because the turkey was pre-basted, I didn’t want to overdo my own seasoning, particularly the salt. I limited my efforts to a little kosher salt, black pepper and herbs de provence rubbed on the skin a couple hours prior to roasting. I also didn’t stuff the cavity, thinking that this was a “dry run” anyway, and the additional aromatics wouldn’t add much. Next time, I’ll take care to properly dry brine a fresh turkey the day before, and to add plenty of citrus, onions, garlic, etc. to the cavity before cooking. My wife usually works some olive oil under the skin just prior to putting the bird in the oven as well. Although the rotisserie helps to keep food moist through self-basting, we may try her trick as well.
3) Choose your smoke wisely. I’ve been on a Cherry wood kick lately, loving the subtly sweet flavor it added to pork ribs and beef roast. In the case of turkey, I think a bolder smoke flavor would have been nice. I’ll likely use Apple, Hickory, or a mixture of the two next time.
4) I need an ice pack. One of the tricks Mike Vrobel suggests when roasting turkey on the rotisserie is to put an ice pack on the breast while it comes to room temperature before going on the grill. This has the effect of increasing the cooking time for the white meat, and allowing the legs and thighs to get up to well done without overcooking the breast. It’s listed as an “optional” step in his instructions, but I’ll definitely use it next time. The breast turned out alright, but the dark meat could have cooked just a bit longer to achieve “fall off the bone” tenderness.
A friend of mine sensed my disappointment in describing the meal as “alright” and commented that every meal doesn’t have to be a masterpiece. I suppose that’s right, although as much time and effort as goes into this particular dish, I’ll want to get it perfect next time. I think the adjustments mentioned above will make it worthy of our Thanksgiving table.