Bratwurst and Italian Sausage

brats-and-italian-sausages-on-the-grill

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.

Farsi Chicken on the Grill

farsi-chicken

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.

Turkey on the Rotisserie

turkey-on-rotisserie

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.

Grilled Melanzane Alla Parmigiana

Eggplant Parm On The Grill

Served with pasta and red sauce, or simply as a side, eggplant has become one of our favorite grilled dishes.

Let’s Talk Turkey

For Christmas of 2012, my wife gave me a rotisserie attachment for my Weber Kettle Grill. I’d wanted one for a long time, though the $150 price tag seemed a little too extravagant. The notion of roasting food on a spit, like the honeymoon scene in It’s A Wonderful Life, has always seemed romantic to me, and once the rotisserie arrived I could hardly wait to fire up the coals and roast something amazing with it. There was one problem. I had absolutely no idea how to cook with it.

I mean, of course I knew that the spit goes through what you’re cooking and you turn the motor on and it spins – but I didn’t know anything else about the process or preparing food for the rotisserie, how to set up the grill, how long to cook things, etc.

Luckily, in addition to a book on rotisserie cooking that was also under our tree for me, I did a little online search and found Mike Vrobel’s book Rotisserie Grilling and his site, Dad Cooks Dinner. I’ve come to think of Mike as the authoritative source on the subject, and his are among the first resources I turn to when I am researching something I haven’t cooked before. His dry-brined rotisserie chicken was the very first thing I cooked on my kettle rotisserie, and it’s still one of my favorite dishes.

One of the next things I tried was a turkey breast, and it was so delicious that my wife decided I should be responsible for our Thanksgiving turkey this year. Since a whole turkey involves a lot of special setup and variables, we figured it would require a test run, so that’s what I’m doing this coming Sunday.

Vrobel’s step-by-step advice on the matter will obviously be the game plan for the day, beginning with his demonstration of how to truss and spit the bird. Since I’ve had good luck with chickens and with the turkey breast, I’m expecting the whole turkey to be wonderful, but there is one further thing I have to learn between now and Sunday – how to carve.

I know. One might expect that at 56 years of age a guy would know how to carve a turkey, but through the years we always seemed to travel to someone else’s home for Thanksgiving dinner, and over the last decade or so, my wife’s father was always with us to carve. Honestly, I’ve been a bit timid in the face of the pressure. So I never learned. In fact, even for more pedestrian fare, I tend to shove off the carving duties onto my wife. Lack of confidence is an awful thing.

Finally I am determined to do it despite my insecurities, and (thankfully) I ran across this video from the New York Times a few years ago, and happened to have logged the URL. They make it look simple.

Wish me luck!

Cherry Smoked Prime Rib

Rib Roast was on my short list to prepare on the Weber, and I finally got around to cooking one for dinner last Sunday. The approach was simple: rub the roast with salt, pepper and Herbs de Provence; cook in a pan over indirect heat on the kettle with some cherry wood chunks; and, make some us jus gravy from the drippings.

I had my butcher cut a three-rib USDA Choice roast (about 7 1/2 pounds). Yes, there was some measure of sticker shock involved.

I’d watched several videos and studied dozens of recipes and blog posts on how to cook the cut, briefly considering the rotisserie. In the end, though, I decided to stick to the basics, setting up the grill for indirect cooking with half a chimney of charcoal split between two baskets, a pan of water in the middle to help moderate the heat, and a few chunks of wood for flavor. Once I got the grill stable at around 350 F, I put the roast in the center of the grill, on top of some soup bones spread out in a foil pan. I took it out of the pan when the internal temp measured 125, and covered with a foil tent to rest and finish coming up to rare.

Now it was time to make the gravy. Again, it was about as basic as you’ll find. I removed the soup bones, cut some shallot into thin slices and added it to the pan (still on the grill), stirring up the drippings until the shallot got melty. Then I added some additional salt, pepper and herbs, a dash or two of Worcestershire Sauce, 2/3 cup of Cabernet Sauvignon and 1 1/3 cups of beef broth. I took this over to the gas grill and let it reduce over medium direct heat for awhile. I wouldn’t change anything about it.

The roast, on the other hand, was a little too rare for my taste. It had a wonderful flavor, and a nice crust, but the inside was just a bit chewy and red. If I ever cook this cut again, I’ll be tempted to take it up to 130. Although since I’m using an ancient analog meat thermometer, it’s possible that it was off a bit as well. I also think I would carve the roast a bit thinner next time, despite most recipes calling for half inch slices.

This wasn’t bad for a first attempt, and I wouldn’t change the overall approach next time. Maybe a little searing directly over the coals before placing the roast over indirect heat might have added something. In any case, it’ll be awhile before I feel like shelling out almost sixty bucks for a roast like this again – though it did serve five nicely, and there were leftovers for roast beef on our salads last night, plus a delicious soup made with the bones and unused broth.

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

We’ve grilled several batches of stuffed peppers this Summer, but these were my favorites. I grilled the peppers for a bit to soften them up, then my wife stuffed them with a combination of quinoa and sauteed zucchini with other delightful veggies before we put them back on the grill to warm. I’m honestly not sure what all she put into them. I almost grilled them too long prior to stuffing, so we had to be careful not to tear the flesh before we were ready to serve them.

St. Louis Style Ribs

St. Louis Style Ribs

Messy to eat and a lot of work to cook, ribs are what many people think of first when you mention the word “barbecue.” The ability to turn out competition quality ribs is what separates the serious outdoor cook from the dabbler. It requires the use of a multitude of techniques, along with precision in timing and temperature control from start to finish during an all-day process. When done correctly, the result is a complex of flavors and texture that cannot be found in any other dish.

I have to admit that I have never been a huge fan of ribs. They’re like longhair music to me. I appreciate the artistry, but they’re just too much bother. I’d rather listen to light Chamber Music or Showtunes, and I’d rather eat pulled pork.

Still, the lure of developing the high-specific skills necessary to prepare the dish was too much for me, so I had to give them a try.

I won’t claim that they were the best ribs I’ve ever tasted, but they were certainly in the hunt. The meat came off the bone fairly easily, but it didn’t “fall off.” To me, this is the perfect doneness for ribs (although my wife would have preferred them more done). They were the rib equivalent of “al dente” pasta – tender and yielding to the tooth rather than overdone mush.

As to the flavor, that would be hard to top as well. As you can see from the photo above, there was a nice smoke penetration. They were well-seasoned (even unsauced), although I would use more rub next time and likely add some mustard before the rub to help create a denser bark.

We served these with a delicious cole slaw that my wife made, roasted garlic bread from Grammy, and some Texas Baked Beans that I made on the grill (my wife’s Aunt Nancy’s recipe).

What would I change? Not much. Other than the change with the rub mentioned above, I might leave them to braise a few minutes longer next time. I also might try my hand at making my own sauce.

I doubt that these ribs would win any medals, but I wouldn’t be ashamed to serve them to the champs. Not only that, the process itself was a pleasure. It’s hard to beat a cool, bright day spent with the sound of the Allman Brothers Band and the smell of Cherry wood drifting over the patio.

racks-of-ribs

My Plan For Ribs

Many, many years ago, I used to cook on a water smoker. It was a Brinkman Sportsman model, if memory serves. In addition to smoked salmon (caught on fishing trips to Lake Michigan), I liked to smoke a ham and a turkey on it for New Year’s Eve. The ham would go on the top rack, and its drippings would baste the turkey on the lower rack.

Since my wife is not a huge fan of smoked foods (nor of the smell of the smoking process) I haven’t replaced the smoker, which I abandoned in a move for various reasons more than a decade ago. Although either a Komado style ceramic smoker or a Weber Smokey Mountain is on my short list for future barbecue equipment purchases, since I decided to smoke some St. Louis Rib racks this weekend, I’ll have to cook them on my trusty Weber Kettle.

Here are the challenges.

1) I have no experience with the cut of meat. Other than the advice people give to cook them “low and slow” there are a lot of other parts of the process that seem shrouded in mystery, including “secret rub” recipes, methods with names like “minion” and “3/2/1” – and almost too many recipes and techniques out there to fathom. Should I slather the ribs with mustard before putting on the rub? Should I mop them, or not? Researching and sorting through the volumes of information on how to cook “championship” ribs has occupied most of my non-work waking hours for nearly two weeks.

2) By far, it looks like the biggest challenge will be that of controlling the heat on my Kettle to keep it in the 225 to 250 degree range, which most folks seem to agree is essential to cooking tender, mouth watering ribs. A water smoker would make this easier, but I’ll have to make do.

Here’s the plan.

1) I settled on a rub recipe based on dozens or so that I found in research. It includes paprika, black pepper, cumin, onion powder, garlic powder, nutmeg, turbinado sugar and a little cayenne. I’ll salt the ribs and let them rest awhile before rubbing. I also may put some brown mustard on them to add flavor and help to adhere the rub.

2) I’ll spray the racks every hour or thereabouts with a combination of port wine and apple cider vinegar.

3) The grill setup will be a pile of charcoal on each side, with a drip pan full of water in the middle. I’ll start with four lit coals on each side, and let them ignite the others throughout the five or six hour cook time. This is the “minion” method mentioned above. I’ll also have to close the vents on the bottom of the kettle most of the way in order to slow the flow of oxygen to the fuel and keep the temperature low. Cherry wood chunks will provide the smoke, and I have a simple (analog) thermometer that I can place in a vent hole on the top of the kettle to monitor the temp. I figured that using the old style thermometer would help keep me from constantly fidgeting and tweaking over two-tenths of a degree here or there.

4) After three hours of cooking, I’ll get the ribs into some foil with a little dribble of the mop sauce and let them mostly finish cooking that way. I’ll take them back out and sauce them (with Sweet Baby Ray’s, of course) for the last 30 minutes or hour of cooking. Our friend, Ken, who turns out the tastiest rib tips I’ve ever eaten, says that I should put some chopped onions in the coals toward the end to help flavor the meat as well.

If it all goes well, Sunday dinner this week ought to be grand. We’ll have baked beans, slaw, and roastin’ ears as sides, and I suspect that I’ll be consuming a bit of a certain beverage brewed with hops.

I’ll likely be posting pictures of the process over on Instagram and Flickr, and will definitely have a full update here after we see how they turn out.

Wish me luck!

How To Make Pizza On The Grill

pizza-on-the-grill

There’s truly nothing much tastier than pizza that’s been cooked on a grill, and there’s also nothing much simpler to prepare that can yield such a variety of styles and flavors. I first made pizza on a grill a couple years ago. It was fine, but honestly, the process was pretty arduous. After further research and a lot of trial (and error) I think I’ve found a foolproof process for turning out consistently outstanding pizza.

Choose your dough wisely. My early efforts at pizza on the grill involved boxed dough mixes. They work, but there was a lot of time and effort involved, and the results weren’t as tasty or as crunchy as I’d have liked.

I would recommend that you get friendly with the folks at a local pizzeria, and see if they’ll sell you a big ball of dough. If you’re a good customer and explain what you’re wanting to do with it, chances are you may even end up with enough dough for several grilled pizzas for free. At least, that’s what happened to me.

I would also highly recommend the basic pizza dough recipe from the authors of Artisan Bread in 5 Minutes a Day. Once you learn their method, you can mix up a batch in just a few minutes with very little effort. The dough will make five or six nice sized pizzas and will keep in the refrigerator for a couple weeks if you’re not doing them all at one time.

Use Parchment Paper! Initially I tried putting my dough on a pizza peel and sliding it off onto the grill, but I found that with thinner crusts this method results in a glommy mess instead of a nice crust. Nowadays (since my wife prefers thin crust) I stretch or roll my dough out on a sheet of parchment paper. It’s relatively easy to get it upside down on the grill with the dough still in decent shape. After thirty seconds or so, the paper peels right off, leaving you with a tidy crust.

Pre-cook whatever needs it. The simplest way to cook pizza on a grill involves baking the dough, then topping it, and then returning it to the grill to finish. You won’t want to overcook the crust, so any toppings that need much cooking should be mostly done ahead of time. Uncooked meats or any other toppings that you wouldn’t want to eat raw (onions, in my case) should be done to the point that they can be finished with indirect heat in two or three minutes.

Having mentioned all of that, here’s my step-by-step process when it’s time to grill.

Step 1: Stretch your dough. I get a ball of dough a little bigger than a softball and let it rest at room temperature for a bit. I flour the parchment paper, set on the dough ball and flour it. I like to use a French Rolling Pin to flatten out my dough, but some people have luck simply stretching it out from the center with their fingertips, or even (God help us) tossing it in the air to stretch. This looks like fun, but I’ll leave it to more adventurous souls than me. I find that I can get the dough to an even 1/8″ thickness that is nearly round by using the pin.

Step 2: Oil it. I use a blast or two of spray oil on the top on my dough once I have it rolled out on the parchment. Either olive or canola has worked fine for me. I think the olive may add a little more flavor. The lower smoke point doesn’t matter, because you’ll be watching the bake pretty closely anyway. Just don’t oversaturate the dough with oil. A little bit does the trick.

Step 3: Have your grill hot. I’ll preheat my grill on high for about ten minutes before I’m ready to start cooking, clean the grates with a wire brush, and then back the heat down to medium/high. On my Weber Genesis, this means all three main burners on full during warm up, then turned down half way when it’s time to cook.

Step 4: Cook the top first. When you’re ready to put your dough on the grill, aim, “commit and flip” as they say. You don’t need a pizza stone or griddle or anything of the sort. Just get the dough down on the grill, directly over the heat, as quickly as you can and get the lid closed. About thirty seconds later, open the lid and use your tongs to tug gently at the edge of the parchment. If it pulls up easily remove it. If it’s being stubborn, close the lid for a little while longer and then try again. You’ll want to keep an eye on the crust as it bakes, checking every half-minute or minute. Use your tongs to lift up one of the edges. When the crust releases easily from the grill and you’re able to lift it with your tongs, rotate it about a quarter turn so that if there are any hot spots it cooks more evenly. Total cooking time on this side will likely be around 5 or 6 minutes. At this point you can flip the crust over, and let it cook a minute or two on the other side. Remove it from the grill after this. The side that you cooked first is the one where the toppings go.

Step 5: Finish it indirect. I usually cook several pizzas when I’m grilling them, and it works best for me to do one crust at a time, and then when they’re all finished, top them and cook each pizza on its own. So for this part, I turn off my middle burner, put the topped pizza in the center of the grill, and let convection warm everything up. The grill grates will remain hot enough to finish the bottom of the crust, but it’s less likely to get overly charred. Also, this method gives all of the gooey topping goodness time to melt together and finish cooking (if there’s any need for that). Five minutes is the longest I’ve needed to cook a pie at this final step, but it may take considerably less.

The pizza shown at the top of this post is a chicken and ranch dressing pizza we made a few weeks ago. It had a little thicker crust than I like to make now, but it was incredibly delicious. I left off the tomato sauce altogether and topped the pizza with shredded mozzarella cheese, diced tomatoes, cubed grilled chicken, ranch dressing and some seasonings (salt, pepper, oregano).

Really though, you can use just about anything for topping. My favorite is a pizza with a nice thin layer of sauce, some shredded Italian cheeses, and a rosemary-based seasoning that we usually use for olive oil dipping sauce. Hard to believe that something as simple as that can taste as good as it does.

Believe me, once you get this process down you’ll be hooked. In the time it would take for your order to arrive from one of those cardboard pizza chains, you can be feasting on a proper pie that will put their product to shame. All it takes is a grill, a little preparation and a box of parchment paper.