Happy Halloween and may you get more treats than tricks!
Some grilled salad tips:
Start with cold lettuce.
Use a halved whole head (we use iceberg in the video but romaine is also popular see radicchio below)
Grill the cold wedge on a clean searing hot grill grate
Baste with a oil based dressing first to encourage charring…
There are lots of different veggies to cook on a grill. Below some others….
The Best Vegetables to Cook on the Grill
By [http://ezinearticles.com/?expert=Terry_Retter]Terry Retter
Every time the weather starts to warm up, my grill also starts to get busy heating up. It’s so fun making it possible to cook just about anything on it either inside the kitchen or at the backyard. Summer days for us are also grilled days and among the most favorite foods to grill are vegetables. Like me, perhaps you also believe that grilled veggies do not only give you healthier side dishes, but they are also quick and fun to make. If you are planning to make your summer grilling a lot more fun with your kids, let me share our most favorite vegetables we have so much fun of cooking on the grill.
Zucchini or Summer Squash
Grilling these vegetables over an intense heat loosens excess moisture concentrating the delicate spring flavor and aroma of the squash. I like the way it grills the inside thoroughly without burning the outside skin, making it super delicious.
Even without the sun, we like grilled peppers. After seeding, I cut them into halves and put on the grill. My children like wrapping them in foil after drizzling with olive oil. The blend of the locked in moisture, flavor and aroma makes the whole side dish powerful and very appetizing you sure would be asking for more.
Endive and Raddichio
Endive and radicchio are bitter by nature and are tempered by the intense heat of the grill while cooked with the leaves together. But this makes me one of my best salads. I just leave the lettuce in wedges for a more composed presentation and chop the leaves before tossing the rest of the ingredients together. I toast walnuts in a dry pan until fragrant and make a fantastic nutty, citrus vinaigrette and Parmesan cheese to offset the bitter lettuces in my grilled vegetable salad.
Full of fiber and antioxidant and promoting phytonutrients, I too consider eggplant a staple and a very effective meat substitute. Simply brush slices with oil, sprinkle with salt and pepper then grill. We sometimes rub minced garlic all over the eggplant for a fabulous garlicky tasting side for dinner.
Fresh asparagus brushed with a little sesame oil, soy sauce, salt, and pepper gets its very best flavor and crunch as it is grilled cooking the asparagus quickly over high heat. Since the stalks easily fall down between the grill grates, we make it fun lining them up and use toothpicks to put them together in two places, top and near the bottom, or I use my grill pan.
Potatoes are amazingly comfortable. I partially cook mine by simmering them before grilling so they only need to be seared over direct heat to create a golden brown crust. Grilled this way, the potatoes will have almost the texture of French fries by the time they’re done. Who wouldn’t enjoy golden on the outside, fluffy and cakey on the inside?
Have you tried combining slices of just the available veggies you have in your pantry, put them in a grill pan, toss with olive oil and balsamic vinegar then grill for a couple minutes on each side? Trust me; you will not only get veggies nicely marked by the grill, but a taste that you will keep relishing time and again.
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Article Source: [http://EzineArticles.com/?The-Best-Vegetables-to-Cook-on-the-Grill&id=6425406] The Best Vegetables to Cook on the Grill
Ever need a fast source of heat or fire in a portable and disposable form? The Bic Flame Disk may be for you. This giant sterno in a pie pan is perfect for fast fire for tailgating or camping as a charcoal alternative.
I know we have a lot of charcoal purists out there. But BBQ Tricks has always been about making things a bit easier. Sometimes that MAY mean taking a short cut to really be able to enjoy the moment. Remember grilling – especially during tailgate season – can be hot and fast as well as low and slow.
The fuel inside the sealed tin (like a jiffy pop full of vaseline) is a solid white sterno-like substance. It’s a corn alcohol based fuel (i’m sure sterno is a brand name but it smells the same). The flame/fuel did not add any discernible taste to the food we cooked. Unlike “match light” charcoal.
Sure you could actually save a few bucks with a few sterno tins but the form factor here was really nice. High heat and a super wide flame base due to the evenly spaced holes across the tin’s surface.
By Jay Bateman
Everybody has had a hot dog at one point in their lives. It’s unthinkable to live out your life without ever having had one. Same goes for cheeseburgers, by the way. But let’s face it. The hot dog was here a lot earlier. It’s got decades of history behind it and it’s hard to dethrone ‘the dog’. We all know they are the best thing since slice bread. But you know what makes them even better? If you put them on sliced bread!
There are many different kinds of names for the hot dog. Some people call them red hots, yet others call them frankfurters (although this name is better suited for thicker sausages). Some people call them out for what they are: weiners! I personally think hot dogs deserve to be called just that! And would you believe that at one point that very name used to be a slur?
It was well over a hundred years ago that the very first dogs were being sold on Coney Island, New York. At one point, this tasty sausage snack was being sold in other places throughout the country and the competition became bigger and bigger. Various cities were competing against each other when it came to who was selling the very best dog.
At one point, comic writer Tad Dorgan decided he was going to turn on the original New Yorkian hot dog. So he wrote a comic in which he crassly implied that Coney Island sausages on a bun contained dog meat. And that’s how the name ‘hot dog’ was born. It used to be a slur, before it became the name of the snack that everybody loves to eat the most at baseball games!
It was considered to be such a slur, that the name was illegalized by none other than the chamber of commerce. And it remained an illegal term for a long time to come. It wasn’t until a few decades later that ‘hot dog’ became the name of preference for a sausage on a bun. And we’ve been calling them like that ever since.
If you’ve got a good hot dog, you can rest assured that it won’t contain any dog meat. Not unless you’re living in China that is. But I don’t think China eats a lot of hot dogs. Dogs from the good ole’ USA are mostly made of pork or beef. Sometimes a combination. But cheaper dogs are sometimes made of chicken or turkey. These aren’t the real dogs as they were meant to be. But if you’re on a budget, and you’re willing to put up with a lesser dog…
Beef and pork remains the very best ingredient for a good dog. And I stand by that remark! Of the two, beef is definitely the better one. It’s a matter of taste, I know. But I strongly feel beef gives you a more rich and solid flavor.
But it’s not all about the type of meat. A good sausage must be cased, which means it has a small skin around it that’s made of a sheep’s intestines. Sure, it sounds a little gross. But if you’ve ever had a sausage, 9 out of 10 times it was cased. Which means you’ve already had sheep’s intestines before and you didn’t toss your cookies!
It’s a dog’s casing that gives it that pop the very moment that you sink your teeth into it. This is what causes the flavory juices to come bursting out and give you that feeling of satisfaction from eating a good dog.
Next to the type of meat and the casing, it also pays off to think about what seasoning you want for your dog. You can either go for garlic, salt, or any other kind of herb that you personally prefer. It’s all a matter of taste. There are plenty of suggestions to be found on the Internet. Browse around if you haven’t already made up your mind about your preferred hot dog seasoning!
You can prepare hot dogs in about a million ways. And by million I actually mean about half a dozen ways. You can grill them, you can cook them. You can boil them, you can broil them. You can fry them, you can steam them.
And the last one, the steaming, just so happens to be my personal favorite. In my humble opinion, there is nothing like a dog on a bun that have been steamed together. Don’t you just love to see a dog steam when you’re holding it in your hand? Now that’s the genuine baseball game kind of dog that made America the great country it is today!
Nowadays, you don’t even have to leave the comfort of your own home in order to enjoy a good dog. You can simply steam them at home with a home hot dog steamer. These are plentiful on Amazon these days and you can get them for a handful of dimes. Even if you’re only a moderate dog lover, it’s a pretty good investment if you ask me!
If this article has aroused your appetite and you want to enjoy a good hot dog yourself right in the comfort of your own home, then I highly recommend you read the following article:
Check out what you can do with this nifty BBQ Grillin’ Gadget called the SLOTDOG. Kinda like this Outset Spiral Cutter for Hot Dogs and Weiners – 4 Pc on Amazon – a gadget custom made for customizing your hot dog. It’s a BBQtrick we used a while back on GrateTV called Hot Dog Dogs — > HERE The SlotDog Worked for me right away and gave my Oscar Mayer wiener a Gator-like tire tread look. I figured Oscar Mayer would be a “typical” hot dog for testing purposes. Dont have a slot dog cutter and you’re in a hurry? Well – try to do a spiral cut like shown HERE. Either way it’s a fun conversation starter at your next BBQ and kids would probably love it. Top this! Tell us how you can do a better hot dog in the comments… #topthis
BBQ purists don’t get mad… we won’t argue that traditional low and slow smoking is the BEST way to go when looking for succulent – championship – style ribs, brisket, and chicken. But hey this is http://bbq.backstage.gq and we love a cool kitchen or grilling gadget. So we couldn’t resist giving PolyScience The Smoking Gun Handheld Food Smoker a quick trial run.
I actually received the gun as a Christmas gift and have been dreaming up all sorts of ways to use it. The compact battery operated (four AA) squirt gun sized piston works as promised. Spitting out a heavy stream of your favorite airborne hardwood. The gadget uses surprisingly little wood dust and the BBQ Smoking wood flavors are fairly plentiful.
I think it would be pretty easy to set off smoke alarms with the gun so use caution in the kitchen (check out the cloud I made in the video).
I still want to try a blast or two of smoke in the slow cooker but have played with a few other dishes including chicken in the oil-less fryer (smoke dissipates instantaneously: FAIL). In the video here I attempt to make a smoke infused coffee (I wanted to call it a SMOchacchino) but the smoke did not seem to penetrate the liquid dispite the nifty hose forcing the smoke bubble into the top of the brew. I’ll try smoking the steamed milk next time with hopes the fat or milk will give the smoke something to bond to. Stay tuned.
Cheese worked brilliantly.
Do you have suggestions of a food that would be better with smoke? Feel free to share it in the comments.
The tips and tricks – paraphrased below- are basic but worth noting:
- Get Toasty. Toast Your Spices and maximize the potency. This releases oils and flavor.
- Stay cool. Never store the spices above a stove. Heat degrades flavor.
- Don’t store spices too long. Keep it fresh.
- Use your freezer. Dark and sealed dry.
- Keep them in the dark. Sunlight degrades flavor too. See tip 2.
My favorite spice trick is using a Monday to Sunday travel pill box to store just enough spices for that trip to the beach… more here…
Got a favorite spice trick for BBQ or just cooking? Love to hear it. Share it in the comments.
Cooking with The Big Boss Oil-Less Fryer is quick and easy, and my special Pork Skin Pork Chops come out crispy and delicious every time. First you will need to have this fryer… (get it here and support the site) Amazon has it and you will be amazed.
The Big Boss 1300-watt oil-less fryer cooks with low energy and offers triple cooking power with halogen, convection and infrared heat. You can cook from fresh or frozen with no thawing time, and has 2 trays, and holds 16 quarts so you can cook multiple foods at the same time. It even comes with a metal collar so you can “fry” a turkey in it. It cooks up to 3x faster than the oven without preheating, and leaves food moist on the inside and crispy on the outside with little to no fats or oil, so food is not greasy and you don’t have to figure out how to dispose of oil after cooking. There are three cooking elements working in uniform. The halogen directly heats the surface of the food for browning, roasting and flavor. The convection circulates the hot air, evenly distributing the heat for faster cooking, and the gentle infrared heat cooks food from inside out, sealing in the juices. Works great for roasting turkey, baking fish, broiling steaks, air frying chicken, grilling meats, toasting breads, steaming veggies, and even makes dessert.
Pork Skin Pork Chops you will need:
The Big Boss 16 Quart, Oil-Less Fryer
1 bag pork skins
1 Tbsp ground black pepper
1 Tbsp garlic powder
1 Tbsp Cayenne pepper (to taste) – we like it spicy!
4-6 thick cut pork chops
Bacos – Imitation Bacon Bits
Olive oil spray (optional)
Crush the pork skins into a fine powder, and pour into a mixing bowl. Add the pepper, garlic and cayenne, and blend thoroughly with a fork. Beat the egg in a small bowl and add a little water. Dip each pork chop in the egg wash and dredge in the crumb mixture to coat on all sides. Place the chops in the wire basket provided with the Big Boss, and place on the higher rack. Spritz the chops with a little olive oil if desired.
Plug the Boss in, set the temperature at 400 degrees and set the timer for about 16-18 minutes. Turn the pork chops half way through, and use a meat thermometer to check for doneness. Pork should have an internal temperature of 145°. The chops will come out crispy and moist!
My family loves a good pizza… I’m from Chicago so it’s kinda in my DNA. I always go for the DEEP dish heavy thick slices from Pizzaria UNO (one a pretty wide spread chain that has it’s origins in Chicago).
But, alas, the pizza caught up with me and in January of this year I signed up with MediWeightloss. Thankfully MJ, my wife. was on board too and in the next few months I lost 55 pounds.
Part of the routine was a low carb Acute phase. Needless to say pizza is a tough one. However we found that on YouTube cauliflower pizza crust is all the rage and we loved it. Watch us make the BBQ version HERE on YouTube.
No, it’s not exactly the crun-chewy crusty carbloaded bread we may be craving, but if you love cheesey toppings equally as much this faux crust should be a suitable base to curb your craving for a heavy slice.
1 head cauliflower
1 tsp oregano
1 tsp basil
1 tsp garlic powder
½ tsp salt
½ cup mozzarella cheese
¼ cup parmesan cheese
¼ cup almond meal
Wash and dry the cauliflower before cutting off the florets. Discard the stems and leaves. Chop florets into small pieces and pulse in a food processor until it looks like snow (about 30 seconds).
Pour cauliflower into a microwave safe bowl, cover and microwave on high 4 minutes. Let it cool slightly and pour cooked cauliflower onto a clean dish towel or cheese cloth. Wrap up tightly, and holding over the sink, squeeze repeatedly to remove as much water as possible. This is key! Dump squeezed cauliflower into a mixing bowl. Add egg, spices, cheeses and almond meal, mixing thoroughly.
Pour mixture onto a piece of parchment paper and spread out, shaping into a circle about ¼ inch thick. Press a paper towel over the top to remove excess water. Place parchment paper on a preheated grill stone on the grill, close lid, and grill approximately 10 minutes on medium heat until browned.
While it cooks, gather the toppings:
¼ cup BBQ sauce
½ cup pulled pork
½ red onion, sliced
¾ cup Mozzarella cheese, divided
To turn the crust, line a baking sheet with parchment paper. Using a second baking sheet, slide the crust off the grill onto that second baking sheet. Place the parchment lined baking sheet upside down on top of the crust, carefully flip and remove the original piece of parchment paper from the top. Now using the new parchment paper, slide the flipped crust onto the grill stone. Close the lid and grill another 5-10 minutes until crust is golden brown.
Add toppings to the pizza right on the grill:
(I mixed a sweet tomato based BBQ sauce with a low fat vinegar based sauce and added a little sugar free syrup)
To cook this in the oven, preheat oven to 450° and follow the same procedure. Alternate toppings:
You can also prepare this with frozen cauliflower florets. Thaw the florets completely and prepare the same, decreasing the microwave time from 4 minutes to 2 minutes. The turkey pepperoni will curl in the oven, so put some cheese on top.
More fun with a BBQ dessert in a Dutch Oven! We claim this is the World’s Easiest Pineapple Cake Recipe. Watch as we spell out the sweet details using only 6 ingredients (Our cake batter is only 2 ingredients – icecream and self rising flour!). But don’t try this at home… watch and tell us what you think of the surprise ending…