What’s your grilling forecast look like?

Grilled lunch on a Friday afternoon.
Gulf Prawns & Ribeye Steaks
on the Big Easy SRG.

February 12th, 2010

grilled ribeye steak and shrimp

A very tasty grilled to Medium Rare ribeye steak and prawns for lunch.

Talking by phone to business associates on the east coast and southeast who are marveling or grouching about snow. Watching cable news videos of a foot or more of snow in Dallas, TX and a bit less than that in parts of Louisiana and Mississippi. Raining like crazy in southern California.

Gee. It’s a sunny spring afternoon in Seattle.

Ahem – clears throat and says out loud:

“Boy, it sure is nice to grill lunch on the Big Easy Smoker-Roaster-Grill.

Anatomy of a beef brisket marinade -or-
How CB looks at recipes to decide what’s good or not!

January 12th, 2010

I saw this marinade recipe for preparing beef brisket on one of those really popular recipe free-for-all web sites that are open to the public….and I shuddered.  The reason? To my way of thinking the ingredients in this marinade first destroy the product flavor and texture and then re-constitute it with phony flavor substitutes.

Here’s the recipe:

FOR THE MARINADE
1 whole Lemon, Juiced
1 can (10.5 Oz. Can) Beef Consommé
8 teaspoons Dried Onion Flakes
4 teaspoons Beef Bouillon
1 teaspoon Onion Powder
½ teaspoons Celery Seed
5 cloves Garlic, Minced
¼ cups Red Wine
¼ cups Soy Sauce

First off – the acids are a big problem. There are three in this recipe.

  1. Lemon Juice
  2. Red Wine
  3. Soy Sauce

I wouldn’t normally categorize red wine as an acid – because I don’t generally use alcohol as a marinade, instead I prefer to incorporate it into the finishing sauce.  When you combine wine with the lemon juice it turns to vinegar – so acid it is.  Acids tenderize – actually acids break down the proteins and sugars in the food. Leave meat too long in the marinade with that much acidic content and you’ve nearly got mush.  All of this acid doesn’t have a counter balance for flavor.  I expect the meat placed in this marinade will come out tender, oh yeah, so tender you could eat it without teeth!

Next is the use of added beef flavor to flavor a beefy tasting cut of meat.

  1. Beef bouillon (dry)
  2. Beef consommé (canned)

Both of these products have a limited place in a kitchen that needs shortcuts.  Although I’m not a fan of their taste (the canned consume is never that good, really is it?) I can certainly see how they can be short-cuts on a busy night. But when you are taking the time (several hours in the case of this recipe) to marinade – why add them? What positive impact could they have on a cut of beef that is – well – a cut with the quintessential ‘beef’ flavor? I’ll tell you why they are here.  If you use that much acid and destroy the texture and leach the flavor out of the beef – then you need to add some flavor back in it. The end result is not a true flavor of that particular piece of meat but a homogenized version of beef. Think steam-table taste.

Too much salt!

If you added up all the salt in the bouillon, consommé and soy sauce – oh man, you’ve got a whopping amount of salt going on. And it’s not the good flavored salt, it’s that insidious hidden “sodium” that only adds to hypertension not flavor!

The spices are, well, poorly chosen.

  • Dried onion flakes AND onion powder? Why not just chop up some real onions folks? It’s cheaper and the taste is real!
  • Celery seed? Are we making corned beef here or grandma’s soggy brisket?

Fresh Garlic.

At last the recipe makes some sense!

But it needs more.

In fact, how’s about you just take about a dozen cloves of garlic and smoosh them all up with some kosher salt and freshly ground black pepper – mix them in a little grape seed oil and rub it all in nice and good on the brisket?  Forget the rest of it!

Slowly & indirectly cook that beautiful piece of beef in your smoker or grill at about 195F degrees for a couple hours with some hickory or mesquite (or other wood you like) for a little touch of smoke flavor to it. After about 2 hours wrap it  really tightly in some foil and continue to cook until the internal temperature is 195F degrees as well. Remove it and place in an insulated container (an empty oven, cooler or even a microwave will do) – still in the foil and wrapped in towels to rest for an hour or two.

That brisket is gonna taste like beef. The real beef flavor of the meat. The connective tissue and collagen will have rendered and flavored it like you can’t believe. And it’s gonna be so tender — but will have what I call a good “tooth” to the bite. Not mushy, not tough, but a good “tooth.” And the garlic-salt-pepper will combine with the smoke to make a tasty crusty surface that you will savor in each cross-grain thinly sliced piece.

Oh yeah baby! That’s what I call DEE-LISH-US!

Happy Grilling!

What’s on YOUR grill this week?
Bacon-Wrapped Jalapeños-Stuffed Quail

Laura in GA

January 12th, 2010

Full disclosure:

Laura is one of my favorite people in Georgia.  She’s funny, a talented designer and a great mom. And she loves to cook!  We often exchange cooking tips via email so, when she posted pictures of a recent ‘bacon-wrapped’ cooking adventure, I asked her to share the details. Just so happens she cooked this meal on the Electric Patio Caddie…how bout that!

Happy Grilling!

___________________

Bacon-Wrapped Jalapena-Stuffed Quail

Bacon-Wrapped Jalapena-Stuffed Quail

Bacon Wrapped Jalapeños Stuffed Quail

CB, I’m so excited! I finally get a mention in Sizzle on the Grill!!! Thanks for asking about these little beauties.  They were actually quite easy and oh-so-tasty!

Some friends of mine went on a quail hunt and I asked what they were going to do with the birds. That evening they brought me 5 dressed and ready to go! These little birds were as fresh as fresh can be! I researched quail recipes and found a few that I morphed together (I have a problem actually following ANY recipe 100%.)

I preheated the Electric Patio Caddie to 350F degrees while I mixed together about 1/8 cup generic steak seasoning, 1/2 tsp chili powder and 1/4 tsp garlic salt to rub on the outside of the breast. I halved the jalapeños from stem-to-tip and scooped out the seeds. Placing sliced peppers in the underside of each of the butterflied birds and wrapped the little legs around to hold them in place before wrapping the whole bird in thick cut bacon to keep them moist while cooking. I skewered the birds together to make them easier to flip and threw them on the clean, hot grill. I left the birds on there for about 25 minutes and probably could’ve taken them off sooner – even though they were STILL incredibly moist and tender.

Jalapena 'Poppers'

Jalapeños Poppers

These were so good CB. I have never had quail on the grill – only in fu-fu recipes at fancy restaurants. I think I may smoke them next time… low-and-slow… to see how they do. Watch out Big Boy, I’m gonna be giving you a throwdown challenge the next time you’re in town! ~ Laura

PSsst: I had some extra bacon and jalapeños peppers so I stuffed the pepper halves with cream cheese and wrapped them with bacon before roasting on the grill too! What’s that word you use? Oh yes! DEE-LISH-US!

___________________

For a printable version of the recipe CLICK HERE.

VOTE in the Users Forums Throw Down
Creative versions of “Moink” Balls prepared in The Big Easy

January 11th, 2010

Friendly debates abound amongst members of the Users Forums. Pick any food group and pair it with a cooker – ask for a recipe or technique and you will most likely start a conversation that ranges from the technical to the esoteric. It’s just one of the ’side’ benefits to taking a look-see at he various product boards and topics.

Recently the conversation between some regular users of The Big Easy oil-less infrared turkey fryer turned to the subject of “Moink Balls.” A friendly conversation became a ‘Throw Down’ between three very creative and competent cooks. The original Moink Ball was created by our own Guest Chef Larry Gaian and it’s pretty simple.  This contest allows for some ‘creative interpretation’ of the basic recipe and, while none are technically genuine “Moink Ball” material – they look DEE-LISH-US!

Happy Grilling!

____________________

Just click on any of the pictures posted below that feature the three entries and you r browser will open a new page of the contest topic board.

Winged Moink Ball "TMB" style

Winged Moink Ball "TMB" style

Topic: Moink Balls – (Mighty Tasty Balls)

Moink Balls – (Mighty Tasty Balls)

It's not a "moink" ball it's a "bouink" ball

It's not a "moink" ball it's a "bouink" ball


The voting ends on Friday, January 15 at midnight. Results will be posted on Saturday, January 16th after I’ve had my coffee! ~ CB

Winter Safety!
Never use a grill or smoker indoors!

December 14th, 2009

Each year about this time I fear the cold weather and the news it will bring. Folks lose power in their homes – it’s freezing – and they bring their outdoor charcoal or gas cooker indoors to prepare a meal and warm the house. The results are not good food but disaster.

Your outdoor grill, cooker, smoker is designed to be used out doors. It does not manage exhaust the same way your gas stove or other appliances do and will produce deadly carbon monoxide. Breathing carbon monoxide will result in disorientation, illness and can result in death. At the very least there is a tremendous fire hazard involved!

So please – don’t bring your grill indoors to cook or heat your house. Be safe!

Char-Broil & Miller Lite present the
Home Turf Taste Tour – 2009

“Hello” Green Bay!

November 16th, 2009
Packer fans inspect the offerings at the booth.  Sample packets of McCormick seasonins, tasty grilled Hillshire Farm brats and BubbaBurgers - with plenty of Bucanner Blends sauces!

Packer fans inspect the offerings at the booth. Sample packets of McCormick seasonings, tasty grilled Hillshire Farm brats and Bubba Burgers - with plenty of Buccaneer Blends sauces!

The Char-Broil – Miller Lite Home Turf Taste Tour rolled into Green Bay this past weekend for some Packers football! Thousands of fans stopped by as they filed into Lambeau Field to watch the Packers beat the Dallas Cowboys.

Perhaps the team was inspired because we shared Char-Broil’s juicy little secret…infrared!

The grilling tour is heading south to Tampa Bay this weekend for some Buccaneers football! Make sure to stop by Sweetbay Supermarket on North Dale Mabry on game day to tailgate with Char-Broil and Miller Lite before you head over to Raymond James Stadium…and be sure to find out about Char-Broil’s juicy little secret!

Take a look at the updated tour schedule: Click Here

Char-Broil & Miller Lite present the
Home Turf Taste Tour – 2009

“Thanks” Cincinnati & “Hello” Green Bay!

November 11th, 2009

Bengal fans compete for prizes at "The Ultimate Taste Zone"

Bengal fans compete for prizes at "The Ultimate Taste Zone"

The Char-Broil – Miller Lite Home Turf Taste Tour cruised into Cincinnati this past weekend to tailgate with the fans of the undefeated University of Cincinnati Bearcats on Saturday and then the NFC North leading Cincinnati Bengals on Sunday!

Fans flocked to the event site and to lean the tastu little secret behind Char-Broil grills and The Big Easy…infrared!

This week we head to Green Bay for a rumble on the tundra as the Packers take on the Cowboys! Stop by and see us at Tundra Tailgate Town near the Oneida entrance at Lambeau Field.

Hey Green Bay…we may just let you in on our little secret!

Take a look at the tour schedule: Click Here


Char-Broil & Miller Lite present the
Home Turf Taste Tour – 2009

“Thanks” Philadelphia & “Hey Joe”
We’re headed to Cincinnati

November 4th, 2009
Eagles fans reach for Bucanner Blends sauces and Bubba Burgers.

Eagles fans reach for Bucanner Blends sauces and Bubba Burgers.

Char-Broil rolled into Philadelphia this past week and boy did Eagles fans flock to find out our juicy little secret…infrared! Fans came out in the thousands to tailgate with the Home Turf Taste Tour!

Tom, Dick & Harry are looking forward to seeing you Joe!

We're looking for you Joe!

This week we head to Cincinnati for back-to-back tailgates. And we are looking forward to seeing Joe Cole – remember the post from a week or so back?

Joe, you can find us at one of these locations:

First up, find us at the Sigma Sigma Commons to watch the number 5 University of Cincinnati Bearcats take on Connecticut in prime time.

Sunday we will be a the Longworth Hall Parking Lot for the Cincinnati Bengals game.

Watch out Cincinnati…if you are lucky we may just let you in on our secret! And Joe – we are really looking forward to seeing you – so make sure you say hiya!

Where is the Char-Broil & Miller Lite “Home Turf Taste Tour” stopping this fall? Take a look at the tour schedule: Click Here

Char-Broil & Miller Lite present the
“Home Turf Taste Tour” 2009

Sweep Through the Carolinas

October 29th, 2009
The Grilling Team help guests with samples at Harris Tweeter store.

Team members pass out samples at a Harris Teeter store.

The Home Turf Taste Tour headed through the Carolinas last week, making stops in 5 different cities hitting Harris Teeter, Ingles, Food Lion, Bi-Lo stores and stopping in Charlotte at the Bank of America Stadium on Sunday to tailgate with Carolina Panthers fans!

We’re heading to Philadelphia this week for the Eagles game on Sunday! Stop by 11th street on your way to the stadium to tailgate with Char-Broil…who knows – we may fill you in our juicy little secret – infrared!

Where is the Char-Broil & Miller Lite “Home Turf Taste Tour” stopping this fall? Take a look at the tour schedule: Click Here

Guest Chef Larry Gaian is running a Thanksgiving Pictorial/Recipe Contest

October 26th, 2009

If you are planning to prepare your Thanksgiving meal outdoors this year you may want to make time to read and enter Larry’s contest – posted on his web log, The BBQ Grail. (Hey Canadian friends – You can always cook another one!)

__________________

BBQGrailBanner

Do you cook your Thanksgiving Turkey outdoors? If you do and are willing to share your Thanksgiving experience with the readers of the BBQ Grail you could win a prize...The Big Easy Oil-less Infrared Turkey Fryer.

“The contest rules are quite simple. Cook your Thanksgiving Day Turkey outdoors. It doesn’t matter how you cook it as long as it’s cooked outdoors. You can fry it, smoke it, grill it you can even cook it in a dutch oven. It just has to be cooked outdoors. When you’re done eating take a few minutes and write a short story on how you did it and send up a couple of pictures. The pictures need to show you cooking the turkey and a final table picture is also needed. (You can send up to five pictures) If you’d like to include your favorite recipe for outdoor cooked Thanksgiving Day Turkey or a favorite side dish feel free to do so.”

__________________

The prize list is pretty darned impressive!  Thanks Larry…I guess I’m ineligible.

Happy Grilling!

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