Weber SmokeFire Pelletgrill – unter diesem Namen wird Weber im März 2020 einen Pelletgrill auf den Markt bringen. Den Weber SmokeFire Pelletgrill wird es in zwei Ausführungen geben und er wird in Kürze offiziell vorgestellt. Weber SmokeFire Pelletgrill Wir haben aus diversen Quellen ein paar Infos sammeln können und möchten euch daher schon vorab mit […]Read More
Kartoffelbuchteln auf Pilzragout sind ein vollwertiges vegetarisches Grillgericht, bei dem man Fleisch nicht vermisst! Aber natürlich passt auch ein Steak ganz hervorragend zu dieser herzhaften Pfanne. Kartoffelbuchteln auf Pilzragout Zubereitet haben wir dieses Gericht in der Petromax Feuerpfanne fp30h mit 30 cm Durchmesser. Eine Pfanne ergibt etwa 6 Portionen. Folgende Zutaten werden für eine Pfanne […]Read More
Gegrillter Kürbis passt perfekt in den Herbst. Er ist schmackhaft, schnell zubereitet und genau das Richtige für die kalte Jahreszeit. Im Speckmantel gegrillt ist er unsere Beilage Nummer 1 vom Grill im Spätherbst und Winter! Gegrillter Kürbis Wenn die Blätter sich verfärben und langsam von den Bäumen fallen, wenn die Tage kürzer werden und die […]Read More
Gefüllter Kürbis vom Grill ist ein perfektes Grillgericht für die herbstliche Kürbissaison! Es ist schnell zubereitet und es wird ein vollwertiges Gericht in einem Kürbis zubereitet. Gefüllter Kürbis Für dieses Rezept haben wir einen Eichelkürbis (Acorn squash) verwendet, der in den USA sehr beliebt ist. In Deutschland ist der Eichelkürbis nicht so einfach zu bekommen, […]Read More
While we love the Rockwell-esque imagery of a large multi-generational Thanksgiving gathering, many of us choose (or are compelled by circumstances) to host a small number of family members and/or friends at our holiday table.
These more intimate meals offer many opportunities to digress from the obligatory toddler-size turkey and a ridiculous number of coma-inducing side dishes. Here’s a sample menu compiled from our Thanksgiving favorites. And the best news? All of them can be made right on your grill, reducing congestion in the kitchen. (Isn’t hanging around the grill a whole lot more convivial than hanging around the oven?)
Stay tuned for more Thanksgiving posts in the coming weeks.
Recipes for A Small Thanksgiving Gathering
1. Smoky Mary
Dosed with horseradish, sriracha, and wood smoke, these Bloody Marys are da bomb! Make the mix a day or two ahead, then set up a Bloody Mary bar where guests can help themselves. Beef jerky swizzle sticks could make this your signature drink.
There’s so much food to come. So you don’t want to overwhelm your guests with appetizers. These spiced and smoked pecans are just the ticket.
Not only is the presentation (on a cedar plank) cool, but the melty cheese with its payload of jelly or jam and sliced fresh jalapenos never lasted more than a few minutes on the set of Project Smoke.
The citrus marinade on this smoked turkey breast (a perfect size for a small group) is a novel take on the usual herb-inflected brine.
Creamy and cheesy with a little heat from poblano and jalapeno chiles, this recipe’s a keeper.
Steven’s Smoky Mustard Barbecue Sauce is perfect with smoke-kissed Brussels sprouts. (We sometimes make them as an appetizer and serve the sauce on the side.)
Oh. My. God. Here they are—the iconic flavors of Thanksgiving. Sage. Celery. Mushrooms. Bourbon.
Who says you HAVE to have pumpkin pie on Thanksgiving?
From time to time, we feature guest blogs from friends and family of Barbecuebible.com. So it gives me great pleasure to introduce you to Greek cooking and grilling expert, Diane Kochilas. If you’ve read Barbecue Bible or Planet Barbecue, know my enthusiasm for Greek grilling. Diane and I have another connection—the producer of her PBS TV show, My Greek Table is none other than Matt Cohen, producer of Project Fire!
This week, Diane writes about one of the world’s oldest grilling traditions—Greek. I certainly learned something, and I hope you will too. As for the recipe, Grilled Leeks with Prunes—leeks are loaded with flavor this time of year. I hope you enjoy it as much as I do. For more information on Diane, visit her website. —Steven Raichlen
In Greece, they say you can learn to cook but you’re born to grill, so esteemed are the simple foods cooked to perfection over charcoal and wood. Grilling has a special, almost primordial, place in Greek food lore, from mythic and ancient pagan celebrations to the holiday known as Tsiknopempti, or Smoky Thursday, when tradition dictates that one feasts on an array of smoky, grilled meats, the last such time to do so before the start of Lent and the abstention of all animal products.
Greek grilling techniques are deceptively simple. It takes zen focus to grill a whole fish to that point where the skin is charred but the flesh succulent, or to get squid or octopus off the grill at the perfect moment, before they turn rubbery (octopus needs to be boiled first). To cut and season meats such as lamb or pork, for grilled kebabs of varying size, or as chops, or in chunks to fit onto a rotisseried skewer takes well-honed instinct and discipline, knowing how large pieces need to be so that they stay juicy, especially since Greeks like their meats well-done, and knowing just how much of the simple trinity of coarse salt, oregano and pepper are needed to bring out that uniquely Greek umami flavor.
Grilling in the Greek tradition is less a home-cook’s bailiwick and more the dominion of pros, typically men. Barbecuing at home usually means working with rather primitive grills, sometimes nothing more than a huge, old, discarded water heater, shaped like a giant cylinder and cut in half lengthwise then outfitted with a rack. The coals go into the belly and the rack sits about eight inches from the heat source, unadjustable. You’ve got to have a great sense of awareness to cook well on such a contraption. Other home grills are the ones often found in the gardens of Greek country homes, built into a stone wall, sans covering. Fish, souvlaki (aka kebabs), biftekia (Greek burgers), breads, and seasonal garden veggies are often what people like to cook on summer nights.
There is, of course, the entire chapter of spit-roasting whole animals and offal sausages (called kokkoretsi), which is something we Greeks do at Easter and for an occasional special-occasion family feast. The tradition is more prevalent on the mainland than on the islands, and nowadays what was once the tortuous task of turning the rotisserie by hand for hours as the animal slowly roasts, has been alleviated by the advent of motorized handles.
In the grill world that is Greek, one could arguably include Greece’s most iconic street food, gyro, the upright rotisserie of thinly layered meats, that are piled into pita rounds, slathered with tzatziki, and garnished with onions, tomatoes and fries before being wrapped. The art here is not as much in the grilling as it is in the layering and seasoning of thin slabs of meat, typically pork or chicken, which nowadays are commercially prepared but once relied on the mastery of gyro specialists who understood how to layer and press and season and get the fat in all the right places to make for tender, meltingly good slices that peeled off the turning cone.
In at least one place, Crete, there is a completely different outdoor grilling tradition. It is called antikristo (an-dee-kree-STOH) and requires a fencelike circular grill onto which large, flat pieces of meat are attached, around charcoal and flames in the center. The grill doesn’t rotate; instead, the grillmeister carefully monitors the progress of each piece, turning it as needed and basting it with that magic quartet of olive oil, salt, oregano and lemon juice.
Another regional delight is the spit-roasted whole suckling pig, gourounopoula, that is a specialty of the Peloponnese. Indeed, on Sundays in many places around the region, you find it on roadside stands and sold to daytrippers by the chunk, wrapped in parchment to go, as they make their way home back to Athens. Here, too, the seasoning is a basic salt-pepper-oregano trio. Greeks like to keep it simple no matter what they’re grilling, the better for the delicious flavors of meat and seafood to shine forth unadulterated.
Grilling is arguably the oldest culinary art form in Greece, the vehicle of heroes’ feasts and ancient rituals. There are still tools used today that have remained the same over the centuries: the satz, for example, a sheet of metal, basically a freeform griddle, was the tool of choice for ancient, often itinerant, cooks all throughout the Mediterranean and the Fertile Crescent. It’s not much different from the hotplate used on indoor grills in today’s ultramodern kitchens. Greek island cooks still use something called a fou-fou, which is basically a miniature clay or ceramic grill, with a docked tray on top where the food sits, and a space just beneath where a small fire burns that cooks the food on hand. Until a generation or two ago, it was the utensil most home cooks used to grill fish. My favorite Greek grilling accoutrement is a slightly more modern, long-handled, cage-like contraption meant especially for whole fish, to keep it intact over the grill and to facilitate turning it without causing it to fall apart.
Sexy grills and barbecues are relatively new to Greece. For most people, whether at home or in professional restaurant setting – indeed, there are restaurants called Psistaries, which serve nothing but grilled meats and a few side dishes – the art of grilling is a matter of turning out delicious, succulent, if well-done, cuts of meat with very few seasonings on fairly primitive equipment. Maybe that proves the wisdom of the adage that you can learn to cook but that you’re born to grill. You either have the touch or you don’t!
My great love when it comes to grilling Greek-style is a self-imposed one, less tradition and more a reflection of the way I like to eat. I love the promise that Greece’s vast array of vegetables provides. From zucchini in summer to winter squashes in colder weather, to leeks, onions and scallions, to eggplant for various uses, including stuffed, and tomatoes, peppers, mushrooms, and even cabbage, Greece’s formidable vegetable traditions are for me the stuff of a cook’s dream. I marinate vegetables in olive oil, lemon juice, sea salt and dried herbs or spicy ground peppers; love to use ouzo and mastiha liqueur as an ingredient for marinades; find pleasure in soaking vegetables in sweet wine such as mavrodafni or dry, tannic reds like a good northern Greek xynomavro; and esteem the chewy texture of grilled leeks with sweet-savory sauces of raisins, prunes and petimezi (grape molasses), Greek honey or balsamic. For me, it’s the vegetable world that holds the most promise on the grill, for here one can combine primordial instinct with health-conscious options that fit beautifully within the tenets of the Mediterranean Diet.
More from Diane Kochilas
Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table.
Les petits gars de chez Panache Jeux Numériques et Private Division viennent d’annoncer la date de sortie d’Ancestors : The Humankind Odyssey, le prochain jeu de Patrice Désilets et ses équipes. Après avoir envahi les PC en aout dernier, le titre déboulera le 6 décembre prochain sur Xbox One et PlayStation 4. Pile à temps pour la Saint Nicolas. Ancestors : The Humankind Odyssey est d’ores et déjà précommandable sur le PlayStation Store et le Microsoft Store au prix de 39,99 euros. Pour célébrer cette annonce, une nouvelle bande-annonce des versions consoles du jeu a été déposée sur la toile. Bande-annonce console d’Ancestors : The Humankind Odyssey
Cet article Ancestors : The Humankind Odyssey sortira sur consoles pour la Saint Nicolas est apparu en premier sur PXLBBQ – Pixel Barbecue.Read More
Heute wird es fruchtig, denn wir servieren eine bunte Zitrus-Salsa mit Orangen, Grapefruits und Limetten. Die fruchtige Salsa macht nicht nur optisch was her, sondern auch geschmacklich ein genialer Begleiter zu Fisch und Geflügel. Zitrus-Salsa Ich liebe Fisch vom Grill! Am liebsten von der Planke mit dezentem Raucharoma, oder auch im knusprigem Fisch-Taco. Da ich […]Read More
The 13-week college football season is winding down, meaning you have just a couple of opportunities left to throw a blow-out party in the parking lot, aka, tailgate. (Parties thrown at home on game day count, too.) We bet you’ve been training hard since that first kick-off back in August, striving to serve the best damn food on the asphalt. You can’t let your guard down now. Time to step up your game and go in for the win. We’re here to help by sharing 10 of our best tailgate-worthy recipes.
The Best Tailgating Recipes for the Grill
Let everyone else serve Bloody Marys or breakfast beers. You, on the other hand, can offer party goers a polite glass of bacon-infused bourbon. Serve, of course, with a bacon swizzle stick. The bourbon is a great addition to barbecue sauce, by the way.
Pay homage to the pigskin! Plate a tray of these hot-off-the-grill appetizers just as guests are arriving—a clever configuration of sausage rounds encircled with strips of bacon and filled with a mixture of cream cheese, cheddar, scallions, and diced shrimp. (You can assemble them ahead of time.) They were a huge hit with the crew of Project Fire this season.
3. Miami Wings
You can’t host a tailgate party without wings. Here’s another winner from Season 2 of Project Fire: spicy Miami Wings, a nod to Steven’s hometown of Miami. Chicken wings are marinated overnight, then indirect grilled at fairly high heat to crisp the skin. Make more than you think you’ll need as these are addictive.
Steven recently named this recipe, which first appeared in How to Grill, one of his 10 favorites. (Now, that’s an endorsement!) Jumbo shrimp are grouped on sugar cane skewers, then brushed as they grill with a Caribbean-inspired glaze.
Research conducted by Tailgator.com indicated that over 50 percent of tailgaters arrive at the party venue about 4 hours ahead of game time. You can watch the sun rise over the stadium while sating your appetite with these savory burgers featuring breakfast sausage, bacon, eggs, and cheese. (Tip: Shape the burgers at home, wrap them in bacon, and chill. Pack the eggs, cheese, and buns or biscuits separately. Get them started when you arrive at your designated parking place.)
Pork tenderloin is great for tailgating—it cooks quickly, lends itself to many preparations, and is relatively inexpensive. (It is often vacuum-sealed in packages of two. Be sure to remove any silverskin or excess fat before marinating or grilling.) This version, featuring the kick of canned chipotles in adobo sauce, soaks up flavor during an overnight marinade and is ready to kick a** when Game Day dawns. (Put a reminder in your phone or on your dashboard so you don’t forget it in the refrigerator when you’re packing for the party.)
Apples and pork? These ribs scream “Fall!” And instead of a 4 to 5 hour smoke—not practical for tailgating—they cook at higher heat for less than 2 hours. Steven’s invaluable rib rack will enable you to barbecue up to 4 racks of ribs at once, important when grill space is at a premium. Cut the slabs into individual ribs for serving, and be sure to provide plenty of napkins. (P.S. These are great with the bacon-infused bourbon above. Just sayin’.)
Food that can be eaten one-handed is a must for tailgate parties. These drummies qualify, and they’re economical, too. The glaze—just butter, sriracha sauce, and maple syrup—is simple enough to mix up on site. But what flavor!
Though Tailgator.com reports that 95 percent of the food served at tailgates is cooked on site, you can’t be faulted for toting one or two finished dishes to the party. This colorful salad can be prepared the day before and assembled on site. It’s a nice antidote to the meat-centric menus common to tailgating.
Another fall-appropriate dish is this smoke-kissed apple crisp. Cooked in a cast iron skillet, you can cook it before heading to the stadium, then keep warm in a towel-lined insulated cooler and serve it after the game while you and your guests wait for traffic to clear. (Make sure stadium rules allow it.)
The post Make the Season’s Last Tailgate Parties the Best Yet appeared first on Barbecuebible.com.Read More
Ein frisch gebackenes Walnussbrot, welches gerade aus dem Grill oder Ofen kommt, duftet nicht nur unwiderstehlich, sondern schmeckt auch richtig klasse! Unser Walnussbrot-Rezept ist auch für Backanfänger relativ einfach und problemlos nachzubacken. Walnussbrot Walnüsse bekommt man entweder im Supermarkt oder man hat das Glück frische Walnüsse sammeln zu können. Gerade in der Zeit zwischen Mitte […]Read More
Last May I had an extraordinary experience. I had the opportunity to cook an A5 wagyu brisket from from Kagoshima Farms in Japan. Wagyu is the breed of steer that produces Kobe and the other extraordinarily well marbled beefs from Japan, and A5 is the highest rating the Japanese bestow on their beef. Together, they deliver some of the most extraordinary beef on the planet. I’ve been ordering meat from Crowd Cow for several years now, and I’ve always been delighted by what they deliver.
But I’ve never seen anything quite like this A5 brisket. First, I was stunned by its size. Most packer briskets weight 12 to 16 pounds. This bad boy tipped the scales at 36 pounds! (It included some muscles that are removed from the brisket in American meat cutting.) Then there was the marbling. Imagine laying fine white lace over a red tablecloth. That’s how incredibly interspersed the meat was with buttery fat.
I cooked the A5 at Barbecue University, my live fire cooking school, which took place last year at the Broadmoor resort in Colorado Springs. (New location to be announced shortly.)
My other partner was Big Green Egg. I figured, if ever there was a cooker that could handle a long slow smoke for the 14 hours I planned to cook the brisket, it was a Big Green Egg—make that a really big Big Green Egg, because we used the monster model XXLarge.
I kept the seasonings simple: equal parts coarse sea salt and freshly and coarsely ground black pepper—just enough to season the meat, but not to detract from its flavor. I kept the flat and point attached, because that’s how any serious pit master in Texas does it. And that’s how we Raichlens roll at our house: whole brisket or nothing.
We fired up the Egg using natural lump charcoal. I interspersed the charcoal with oak chunks. I chose oak because it produces a clean bright smoke flavor—not overpowering like mesquite and not overly mild like maple.
The first smoke lasted 10 hours—enough to take the brisket to 160 degrees. Meaning, I put it on around 8 p.m., so it could smoke overnight. I planned to check it around 6 a.m., which is no big deal for me because I’m an early riser by nature. Well, I was so excited about the A5, I checked it at 10 p.m., midnight, and 3 a.m. I got obsessed about getting it right.
By 6 a.m., the meat was looking gorgeous, so I initiated the second phase of cooking a brisket—inspired by Texas brisket legend Aaron Franklin—the wrap. I wrapped it in butcher paper to keep the moisture in, while allowing the steam to escape. The wrap is very important because it keeps the brisket from drying out.
By the time the students arrived at 9 a.m., we were close to my final target temperature of 205 degrees. At 10 a.m., we pulled the A5 off the Egg and put it in an insulated cooler. Then commenced the longest 2-hour wait I have ever had in barbecue. Because resting is the third, most challenging, and perhaps most important phase of cooking a brisket. You know you have a perfectly seasoned, robustly smoked hunk of meat that is so oozing with buttery fat, you want to dive in immediately. But if you let it rest for 1 to 2 hours, the meat will relax, the juices will redistribute, and your brisket will go from good to great to awesome and then some.
Well, somehow we managed to wait 2 hours, then we unwrapped the brisket and put it on the largest cutting board in the Barbecue University collection. I sliced it with a Shun brisket slicing knife link—a blade equally remarkable for its length, balance, and crafting as for its razor-sharp edge. We passed samples out to our students. And fifty normally lively people became as silent as monks.
The scent was what you’d expect from a 14 hour brisket—smoke and spice and beef in perfect equipoise. What surprised and astonished were the texture and taste. Imagine some weird wonderful amalgam of beef and butter melting like a snowflake on your tongue. Imagine the mouthfeel of foie gras with the smoky peppery bite of the best barbecued brisket. Imagine meat so rich, so exquisitely tender, you still taste on your tongue ten minutes after you’ve taken a bite. Imagine what angel would eat if the pearly gates happened to be located in Texas Hill Country.
It took two years for Crowd Cow to source the A5 and arrange to bring it into the U.S. It took 1 hour to season and trim it, 14 hours to smoke it, and 2 hours to rest it. It took about 10 minutes for 50 Barbecue University Students to devour it to the last bite. But cooking and eating it was an experience we’ll remember for the rest of my life.
Want More Brisket?
- Brisket in a Hurry Tacos with Chili Jam
- BBQ Titans’ Brisket
- 10 Steps to Barbecued Brisket Nirvana
- Keep It Simple: 3 Easy Rubs for Brisket
The post Cooking An A5 Wagyu Brisket from Kagoshima Farms in Japan appeared first on Barbecuebible.com.Read More
Passend zum Herbst haben wir heute ein Rezept für ein würziges Kürbis-Gratin mit Feta und Kartoffeln für euch. Kürbis-Gratin mit Feta und Kartoffeln Der Herbst ist da und mit ihm kommen tolle Gewächse, die sich in den kühleren Tagen ideal für den Dutch Oven anbieten wie zum Beispiel der Kürbis. Der an sich eigentlich fast […]Read More