Category: Barbecue

Barbecue recipes

March 31, 2017 4th of July Cookout, Barbecue, Beef, Chicken Recipes, Main Courses, Poutry, Seafood, Soups, Steak

Chef T’s Magic Powder – for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!

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Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Author: 
Recipe type: Seasoning / Rubs / Spices
 
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
Ingredients
  • 80g Fresh coriander leaves (with stems)
  • ½ Red Pepper
  • ½ Yellow Pepper
  • 30ml Tabasco sauce
  • 8 Portabello mushrooms (or procini)
  • 30ml Onion Flakes
  • 15ml Lemon pepper
  • 15ml +15ml Cornstarch
  • 15ml Salt
For the Burger Patties
  • 7.5ml Magic powder per 100g ground beef
  • 10ml Water per 100g ground beef
For the Chicken
  • Magic powder
  • Roasting vegetables of your choice
  • 1.8kg Chicken
Instructions
  1. To start, place 80g of fresh coriander, including the stems into drying racks.
  2. Cut a half yellow pepper and a half red pepper into strips.
  3. Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
  4. Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
  5. Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
  6. To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
  7. Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
  8. Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
  9. During the machining the mixture will break down considerably leaving space to add more of the mixture.
  10. Add more of the mixture along with some of the cornstarch.
  11. Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
  12. Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
  13. Put the mixture back into the grinder in batches and machine each batch until fine.
  14. Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
  15. Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
  16. To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
  17. Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
  18. Press the burger patties and grill as normal.
  19. Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
  20. For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
  21. Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
  22. Pour in 400ml of chicken stock and cover the pan with foil.
  23. Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
  24. Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
  25. Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.

 

February 17, 2017 4th of July Cookout, Barbecue, Beef, Instructional Techniques, Main Courses

How to Make Square Burger Patties – Perfect Burger Patty Production with No Specialized Equipment!!!

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How to Make Square Burger Patties - Perfect Burger Patty Production with No Specialized Equipment!!!
Author: 
Recipe type: Burgers
 
Making square burger patties takes a whole load of hassle out of making patties for large crowds of people. No specialized equipment is required and the whole process is foolproof.
Ingredients
  • 75ml Onion flakes
  • 15ml Salt
  • 7.5ml White pepper
  • 1.4kg Good quality ground beef
  • 10% Weight of meat in liquid - Worcestershire sauce / Light soy sauce / Beef stock / Water
Instructions
  1. Place the dried onion flakes, salt and white pepper into your spice grinder.
  2. Zap these until you have a fine powder.
  3. Place the ground beef in the bowl of your stand mixer and add the seasoning.
  4. You also need to add 10% of the weight of the meat in liquid. I am using Worcestershire sauce, however you can use light soy sauce, stock, or even plain water.
  5. Attach the dough hook, close the mixer and switch it on. Start slow and gradually increase the speed to medium. The meat must mix for 8 minutes. It will try to climb the sides of the bowl while mixing. Use something to help it back down to the bottom of the bowl.
  6. During the mixing process, the salt reacts with the protein in the meat causing it emulsify. This is what keeps the patties together when they are formed.
  7. Line a 10 inch by 14 inch baking sheet with cling-wrap.
  8. Tip the meat mixture into the pan and flatten it out.
  9. Pull another length of cling-wrap over the top of the pan.
  10. Use your rolling pin to roll and compress the ground beef into the tray until it is level with the edges. Any excess meat will simply squeeze out from the edges and can be cleared in the next step.
  11. Place the pan in your freezer for 30 minutes to firm up.
  12. Turn the slab of beef out onto a large chopping board.
  13. Trim away any excess meat.
  14. Keeping the cling-wrap in place, cut the slab into 12 equal squares for 100g patties or 6 pieces for giant 200g patties, as I am doing here.
  15. At this point, these can be wrapped and frozen, or grilled.
  16. Using a heavy pan or skillet over medium high heat, add 20g of butter.
  17. When the butter is sizzling, add the patties and grill them for 5 to 6 minutes per side until nicely charred and caramelized both sides.
  18. And there it is... the easiest way to make perfectly uniform, tasty patties with an amazing texture that will not fall apart, even on the barbecue.

 

November 27, 2016 4th of July Cookout, Barbecue, Greek Recipes, Main Courses, Mediterranean Recipes, Pork

Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling

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Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling
Author: 
Recipe type: Pork
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With the festive season just round the corner, today's episode is a legendary barbecue. Thick cut pork loin chops, butterflied and stuffed with fresh herb and feta is an absolute winner.
Ingredients
For 4 Barbecue Stuffed Pork Loin Chops
  • 4 x 450g Thick cut pork loin chops
  • 100g Feta cheese
  • 10ml Chopped fresh oregano
  • 10ml Chopped fresh sage
  • 10ml Chopped fresh rosemary
  • 10ml Chopped fresh thyme
  • 25ml Chopped fresh basil
  • 10ml Chopped fresh garlic
  • 45ml Olive oil
Instructions
  1. To make the stuffing, place the fresh chopped herbs, garlic, feta and olive oil in a bowl and mash it to a paste.
  2. Have your butcher cut the pork chops 30mm thick, or 1 and a quarter inch.
  3. Use a sharp paring knife to cut the rind away from the chop.
  4. Run the knife between the rib bone and the meat and remove the bone.
  5. Stand the pork on the fatty edge and slice down the center along the length to butterfly the meat.
  6. Stop slicing when you reach the fatty strip.
  7. Flap the butterflied meat open and stuff a quarter of the filling into the chop.
  8. Continue until all of the chops are processed.
  9. Place the rinds on a platter and salt both sides of the rinds liberally with salt.
  10. Place the stuffed chops on a platter and brush both them with melted butter, followed by a liberal grinding of salt and pepper.
  11. Turn them over and repeat this process.
  12. Heat a ribbed skillet on your barbecue over high heat. In this case I have the skillet over 2 burners, running on full flame.
  13. Place the salted rinds on the skillet and close the lid.
  14. Allow these to grill for 6 minutes with the rind side facing down.
  15. Open the grill, flip the rinds over and add the pork chops to the skillet.
  16. Close the barbecue and allow these to grill for a further 5 minutes.
  17. Open the grill and turn the pork chops.
  18. Close the barbecue again and allow this to grill for a further 5 minutes.
  19. After this time, remove the chops from the grill and move the pork rind to the hottest part of the skillet skin side down.
  20. Press them down onto the skillet until they are well blistered and crisp.
  21. Serve your amazing creation immediately with the accompaniments of your choice.

 

November 22, 2016 4th of July Cookout, Barbecue, Breakfast, Cheese, Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Sausage Making

How to Make Spicy, Cheesy Turkey Sausage – Full-Flavor Homemade Turkey Sausage!!!

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How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Author: 
Recipe type: Sausage
Cuisine: Mexican
Serves: 3kg
 
This spicy turkey cheese sausage is out of this world. Tender juicy ground turkey, spiced with Mexican spice blend and loads of mature cheese will have you guests lining up for more.
Ingredients
  • 2.6kg Turkey meat, cubed
  • 300g Well matured cheddar or Monterey Jack
  • 250ml Chilled water
  • 22mm Collagen casings
For the Spice Blend
  • 30ml Ground cumin
  • 30ml Ground coriander seed
  • 30ml Paprika
  • 30ml Oregano
  • 10ml Chilli powder
  • 10ml Garlic powder
  • 50g Salt
Instructions
  1. Starting with the spice blend, place the ground cumin, ground coriander seed, paprika, oregano, chilli powder, garlic powder and salt on a bowl and mix this until combined.
  2. Place the cubed turkey meat in a large roasting tin. You can use any part of the turkey, however the drumstick meat will yield the best result.
  3. Sprinkle the spice mixture over the meat and mix this in thoroughly.
  4. Transfer the pan to your freezer for 45 minutes to firm up. This is absolutely necessary as it aids your grinder to get a good clean grind with no fat smearing, resulting in a much better texture of sausage.
  5. Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
  6. Add the coarsely grated cheese to the meat and mix this in briefly.
  7. Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
  8. Load the meat mixture into the hopper of your sausage stuffer.
  9. Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
  10. Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
  11. Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
  12. When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
  13. Continue with this process until all of the filling has been used.
  14. To make up individual sausages, crimp the sausage between your thumb and forefinger.
  15. Twist the sausage a few times, then snip it off in the center of the twisted section. Continue until all of the sausages are formed.
  16. Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
  17. To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
  18. Serve immediately with the accompaniments of your choice.

 

October 28, 2016 4th of July Cookout, Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork

Barbecue Glazed Pork Bracelet Kebabs – Delicious Glazed Pork Kebabs with a Difference!!!

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Barbecue Glazed Pork Bracelet Kebabs - Delicious Glazed Pork Kebabs with a Difference!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Today we're making something really interesting, and you saw it first on Whats4Chow. These circular kebabs aren't just delicious, they give you a novel and attractive way to present an otherwise run-of-the-mill dish.
Ingredients
  • 700g Pork neck steak
  • 30ml Hoisin sauce
  • 60ml Soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml Salt
  • 60ml Sugar
  • Spring onion greens
  • 1 x Upholstery needle for threading
Instructions
  1. slice the pork neck steaks into 20mm or ¾ inch cubes, then transfer these to mixing bowl.
  2. In a jug, combine the hoisin sauce, light soy sauce, rice wine, salt and sugar. Stir this until all of the salt and sugar has dissolved.
  3. Pour the marinade over the cubed pork and massage this into the meat thoroughly. Put this aside.
  4. Cut the greens from 5 or 6 large spring onions.
  5. Place the greens in a large roasting pan and pour in enough boiling kettle water to cover.
  6. Allow these to stand for 15 minutes until totally wilted.
  7. After this time, lift the greens and tear them in half lengthways.
  8. To thread the kebabs, you will need a large upholstery needle like this one, with and over-sized eye. You can find these at most hardware stores or leatherwork suppliers.
  9. Thread a stip of spring onion green through the eye of the needle.
  10. Press the needle through a cube of pork. Grab the point of the needle with a dishtowel and pull the spring onion through the pork. Pull it all the way through leaving about 2 inches of green loose.
  11. Continue until the entire spring onion is threaded with pork with exception of 2 inches on each end.
  12. Pull the 2 ends together and tie them using a double knot.
  13. Transfer the pork bagles to a large platter ans spoon any remaining marinade over the bangles.
  14. Heat a skillet on your barbecue until smoking hot.
  15. Brush the skillet with oil, and place the pork bangles on the skillet.
  16. Brush the bangles with the runoff marinade and close the lid of your barbecue. Allow these to grill for 4 minutes.
  17. Open the grill and carefully flip the bangles over. Brush them with any leftover marinade and close the lid.
  18. Let these grill for a further 4 minutes.
  19. Remove the pork bangle kebabs from the grill and serve immediately with the accompaniments of your choice.
  20. And the we have it, unique, tender, juicy glazed pork bangle kebabs.

 

October 27, 2016 4th of July Cookout, Barbecue, Beef, Main Courses, Potato Recipes

How to Make Potato Bun Burgers – Delicious Crispy Deep Fried Potato Bun Burgers – Gluten Free Friend

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How to Make Potato Bun Burgers - Delicious Crispy Deep Fried Potato Bun Burgers - Gluten Free Friend
Author: 
Recipe type: Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Potato bun burgers are real good fun, and a great way to combine your fries with your burger. They also make it possible for people on wheat restricted diets to enjoy an amazing burger.
Ingredients
For 2 Burgers
  • 2 Large potatoes
  • 400g Ground beef
  • 15ml Salt (non-iodated)
  • 15ml Dry chilli flakes
  • 15ml Dried garlic granules
  • 12 slices melting cheese of your choice
  • Frilly lettuce
  • 3 Cocktail tomatoes
  • Ketchup or sauce of your choice
Instructions
  1. Place the large potatoes in a pot and cover them with boiling kettle water. Heat the pot over high heat and boil the potatoes until they are tender. This timing will vary depending on the variety of potatoes you're using.
  2. In the meantime place the ground beef in a mixing bowl and add the salt, chilli flakes and dried garlic granules.
  3. Get in there with your hands and massage this all together.
  4. Slice the cheese into thin slices, slice the cherry tomatoes and take enough frilly lettuce.
  5. Use your burger press to form 4 x 100g patties and transfer these to your refrigerator.
  6. Remove the boiled potatoes from the pot and cool them under cold running water.
  7. Use a sharp knife to slice a bit off of each flat side of the potatoes, then cut the potatoes through the center length-ways.
  8. Half fill a large pan with oil and heat this to 180c or 350f.
  9. Carefully lower the potatoes into the oil and fry them until crisp and golden on both sides.
  10. Remove the potatoes and drain any excess oil on kitchen paper.
  11. Heat another pan over medium high heat and add 15g of butter.
  12. Grill the burger patties for 2 to 3 minutes on the first side.
  13. Flip the patties over and top the patties with the cheese. Continue grilling until the cheese starts melting. Stack the patties in pairs.
  14. Place one of the fried potato pieces on a serving platter and top this with lettuce.
  15. Place a burger patty stack on top of this.
  16. Top the stack with sliced tomato and a drizzle of ketchup.
  17. Finish this off with the top potato and you're ready to feast.

 

October 23, 2016 4th of July Cookout, Baking, Barbecue, Bread, Molecular Gastronomy, Sandwiches

Supreme Burger Buns – Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!

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Supreme Burger Buns - Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!
Author: 
Recipe type: Bread / Dough
Serves: 12
 
Some time back I published a recipe for the best burger buns ever. You can check it out by clicking the onscreen link. Today we're going scientific and making the best best burger buns.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 10g Instant yeast
  • 30ml Milk powder
  • 600ml Warm water
  • 20g Soy lecithin
  • 2.5ml Citric acid
  • 1 Egg, beaten
Instructions
  1. Place the flour and grated butter in your stand mixer bowl.
  2. Measure out the sugar, salt, instant yeast and milk powder.
  3. Measure out the warm water in two equal portions.
  4. Add the citric acid to one portion.
  5. Add the soy lecithin to the other portion.
  6. Use your stick blender to sheer the additives into the liquid.
  7. Place the mixer bowl on your mixer with the beater attached.
  8. Start the mixer and let it run for 2 minutes until the grated butter has been rubbed into the flour.
  9. Open the mixer and swap out out the mixer paddle for the dough hook.
  10. Pour in all of the other ingredients. (except the egg)
  11. Start the mixer and knead the dough for 8 minutes on medium low speed.
  12. Remove the bowl from the machine and cover with cling-wrap. Place the bowl in a warm place and allow the dough to rise for 60 minutes.
  13. During this time it will more than double in size.
  14. Turn the dough out onto a lightly floured work surface, flour the top of the dough and briefly knead it until it is knocked down.
  15. Weigh the dough and divide it into 12 equal portions.
  16. Working with one portion at a time, stretch the edges of the dough downward and fold it underneath the ball.
  17. Place the ball of dough on the work surface and use your fingers to complete the form by digging underneath the bundle and rotating the dough simultaneously.
  18. Transfer all of the formed buns to a baking sheet, leaving at least an inch and a half of space between the buns.
  19. Half fill a baking pan with boiling kettle water and place this on the bottom shelf of your oven.
  20. Place the buns in the center of your oven and set the temperature to 40c.
  21. Let the buns prove at this temperature for 60 minutes until more than doubled in size.
  22. After this time remove the buns from the oven and brush them with the egg. Brush carefully so as not to deflate the buns.
  23. Return the buns to the oven and reset the temperature to 200c or 390f until the buns are lightly golden on top.
  24. If the buns sound hollow when tapped they are ready to remove from the oven.
  25. Transfer the buns to a rack to cool.
  26. And there we have it, incredibly soft, springy and tasty burger buns ready for eating.

 

October 22, 2016 4th of July Cookout, Barbecue, Cocktail Snacks, Finger Foods, Main Courses, Mother's Day, Pork, Starters, Valentine's Recipes

Bacon, Feta & Peppadew Kebabs – Absolute Kebab Perfection, Made in Heaven!

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Bacon, Feta & Peppadew Kebabs - Absolute Kebab Perfection, Made in Heaven!
Author: 
Recipe type: Grill / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These bacon, peppadew and feta kebabs are out of this world. Slightly sweet, slightly hot and tangy, these kebabs will have your guests lining up for more.
Ingredients
For 4 Kebabs
  • 8 Rashers streaky bacon
  • 16 Peppadews (pickled piquant peppers)
  • 50g Feta cheese
  • 4 x 150mm / 6 inch skewers
  • 15ml Butter
Instructions
  1. Cut the bacon rashers through the center.
  2. Cut the feta cheese into cubes of about 1cm or just less than a half inch.
  3. Stuff a cube of feta into each peppadew until each one is filled to the brim.
  4. Place s strip of bacon across the opening of a peppadew and wrap it around the peppadew to enclose the feta cheese. Continue until all of the bundles are formed.
  5. To make up the kebabs, drill the skewers through the peppadew bundles using a twisting motion. If you try to push them through, you will end up squeezing the cheese out.
  6. Once you have four bundles on the skewer, straighten the bundles out to align the edges.
  7. Heat a large pan over medium high heat and add a tablespoon of butter.
  8. Add the kebabs to the pan with the bacon in contact with the pan.
  9. Fry this for 3 minutes, then turn the kebabs over to the other bacon side. Fry this for a further 3 minutes.
  10. Turn the kebabs onto one edge and fry this for 60 seconds.
  11. Turn them to the other edge and fry for another 60 seconds.
  12. Remove the kebabs from the oven and serve immediately with the accompaniments of your choice.
  13. These little gems can also be grilled quite successfully on your barbecue using a skillet or riffle pan.

 

August 6, 2016 4th of July Cookout, Barbecue, Beef, Main Courses, Mexican Recipes, Spice Mixes

Mexican Hellfire Burgers – Headstands in the Shower – Seriously Hot Burgers!!!

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Mexican Hellfire Burgers - Headstands in the Shower - Seriously Hot Burgers!!!
Author: 
Recipe type: Burgers
Cuisine: Mexican
 
Today's episode holds something really special for those who love hot and spicy food. These burgers will grow hair on a woman's chest and almost certainly have you doing headstands in the shower. The recipe for the Mexican spice blend is included in the printable recipe for the burgers.
Ingredients
  • 450g Ground beef
  • 450g Ground pork
  • 60ml Mexican spice blend (see below)
  • 6 Giant burger buns
  • 3 Large pickled jalapenos
  • Sour cream
  • Sliced tomato
  • Fresh cilantro / coriander
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
Instructions
  1. Place the beef mince and pork mince in a mixing bowl and add the Mexican spice mix.
  2. Massage the spice into the meat thoroughly.
  3. Use your patty press to form the patties. I am making 160g patties, but you can make them any size you prefer. If you don't have a patty press, weigh the meat into portions and form them by hand.
  4. I have giant burger buns, and to match the bun size I am going to press the patties further between cling-wrap. Once at this size, you really want to make a deep indentation in the center of each patty. This prevents the patty from deforming when it is cooked.
  5. If you're following the same weight patty as I am using, press them out to a thickness of 10mm or just short of a half inch.
  6. Put the patties aside while you slice the pickled jalapeños and tomatoes.
  7. You will also need a generous handful of fresh coriander.
  8. Slice and butter the buns.
  9. On the bottom half of each bun, spread a thick layer of sour cream.
  10. Top this with a generous scattering of sliced pickled jalapeño.
  11. Follow this with a good portion of fresh coriander.
  12. Heat your pan over medium high heat and add a little butter.
  13. Grill the patties for 2.5 minutes per side until nicely browned.
  14. Transfer the patties to the buns.
  15. Top the patties with the sliced tomato.
  16. Top the tomato with a generous dose of chilli Doritos and you're ready to serve.

 

July 17, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Finger Foods, Jamaican Recipes, Marinades and Rubs, Poutry, Spice Mixes

Jamaican Jerk Chicken Kebabs – Jamaican Jerk Chicken Burgers – Jamaican Jerk Chicken Spice

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Jamaican Jerk Chicken Kebabs - Jamaican Jerk Chicken Burgers - Jamaican Jerk Chicken Spice
Author: 
Recipe type: Chicken / Poultry
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Jamaican jerk chicken can be as mild or as hot as you like. You can adjust the heat by simply adding more or less cayenne and chilli flakes. The measurements in this recipe will give you a result on the milder side, but with tons of flavor. I am going to make jerk chicken kebabs and a couple of jerk chicken burgers using the TNK Stingray multitools feature in the previous episode.
Ingredients
  • 9-12 Chicken thighs, deboned
For the Jerk Spice
  • 15ml Onion flakes
  • 10ml Dried Thyme
  • 5ml Dried parsley
  • 7.5ml Whole allspice
  • 2.5ml Ground cinnamon
  • 5ml Whole black peppercorns
  • 2.5ml Cayenne pepper
  • 5ml Paprika
  • 2.5ml Chilli flakes
  • 1.25ml Ground cumin
  • 5ml Dried garlic granules
  • 10ml Salt
  • 1.25ml Ground nutmeg
  • 10ml Sugar
  • 10ml Dried chives
Instructions
  1. To make the spice blend, combine the onion flakes, thyme, parsley, allspice, cinnamon, black peppercorns, cayenne pepper, paprika, chilli flakes, ground cumin, garlic granules, salt, nutmeg, sugar and dried chives.
  2. Put this all into your spice grinder and zap it until fine. Transfer the jerk spice to a sprinkle bottle.
  3. Place your deboned chicken thighs in a large non-reactive pan, skin side down.
  4. Sprinkle a generous dose of the spice over the chicken. Generous can not be overstated... you want to use a third of the spice on this side.
  5. Turn the chicken thighs over and dose the skin side with another third of the spice.
  6. Cover the pan with cling wrap and place this in your refrigerator overnight.
  7. The following day, cut the chicken into cubes. I have held 2 thighs back to cook as jerk chicken burger patties.
  8. Thread the chicken cubes onto skewers and you're ready to rock.
  9. To demonstrate the larger of the 2 Stingray multitools, I am going to barbecue most of the chicken, saving some for the pan to demonstrate the smaller model.
  10. Heat a barbecue skillet over medium high heat and brush this with oil and add the kebabs and jerk chicken burger.
  11. Turn the kebabs every 3 minutes, remembering that they have 4 sides, giving you a total time of 12 minutes.
  12. Watch how well the multitools toothed edge lifts end turns the kebabs with absolutely no problem.
  13. Grill the jerk burger for 4 minutes per side. Here's a shot of the lifter mechanism at work turning the burger.
  14. Using the prong to lift the burger from the skillet is effortless, and you can see the true genius behind the launch mechanism that gently squeezes the chicken of of the prongs onto the plate.
  15. Remove the kebabs from the barbecue and serve immediately.
  16. Now across to the non stick pan. Heat the pan over medium high heat and add a little butter.
  17. Add the kebabs and jerk burger to the pan. Grill them for 12 minutes, or 3 minutes per side. Grill the jerk burger for 8 minutes, turning halfway through.
  18. Here we can see just how simply the multitool turns the kebabs. The toothed edge really does make a difference.
  19. And again, here is the lifter turning the burger.
  20. Remove the chicken from the pan and serve with the accompaniments of your choice.
  21. And there we have it.... beautifully spiced and flavor Jamaican jerk chicken kebabs and burger patties.

 

4th of July Cookout, Barbecue, Instructional Techniques, Uncategorized

TNK Stingray Kitchen Multitools Product Review

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Today we’re looking at some remarkable cooking multitools from TNK. This is not a paid revue. I found the TNK website and contacted them. They were kind enough to send me a whole bunch of products, and we cover these over the next few days. You can buy these directly from TNK, and you can visit their website here – http://www.tnkbrand.com/?lang=en.
The first 2 products on test are these 2 very interesting looking multi tools. The larger of the 2 is for use on your barbecue and with the exception of the silicon grips the entire unit is good quality, well finished stainless steel.
On the left hand side of the lifter assembly you will find a set of teeth which are ideal for picking up and turning sausages and kebabs.
At the end of the upper lifter assembly is a set of prongs. These allow you to skewer and lift foods that may be awkward to to lift or turn with the lifter assembly.
The next step is pure genius. When the lifter assembly is closed the food on the prongs is gently squeezed of of the prongs.
A very nice afterthought is the built in bottle opener in the handle of the unit. What is barbecue without a good cold one.
The unit stores in the closed position which is locked by pulling the loop at end of the handle.
The second in this range is made specifically for use with nonstick pans. The design is identical, however the unit is slightly smaller and has a durable nylon lifter assembly.
All of the other features are the same as its big brother, however it does not feature the bottle opener.
Stay tuned for our next episode where we’re going to put both of these to test making an amazing meal of Jamaican jerk chicken kebabs, and burgers.

July 9, 2016 4th of July Cookout, Barbecue, Beef, Curing Meats, Smoking

How to Make Beef Bacon – Kosher Beef Bacon, Corned Beef & Pastrami

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How to Make Beef Bacon - Kosher Beef Bacon, Corned Beef & Pastrami
Author: 
Recipe type: Curing & Smoking Meats
 
Beef bacon, corned beef and pastrami are all very similar in the way that they are produced and as a result this episode will cover all 3. The differences between the different meats comes in the way they are finished off and this will be explained as we go.
Ingredients
  • 2.4kg Beef brisket
For the Curing
  • 2lt + 2lt Water
  • 200g Kosher salt
  • 140g Prague powder #2
  • 15ml Garlic powder
  • 4 Bay leaves
  • 15g Whole black pepper corns
  • 10ml Whole juniper berries
  • 90g Brown sugar
Instructions
  1. To start, we need to measure out the curing ingredients which include kosher salt, black peppercorns, whole juniper berries, bay leaves, garlic powder, and brown sugar.
  2. In a separate bowl measure the Prague powder #2.
  3. Pour 2 liters of water into a pot and all of the spices except for the Prague powder.
  4. Bring this to boil and allow it to simmer for 10 minutes.
  5. Remove the pot from the stove and quick chill the brine by floating the pot in a sink of cold water.
  6. Once the brine has cooled significantly, add another 2 liters of water to the brine along with the Prague powder. Stir the brine until the Prague powder has dissolved.
  7. While the brine continues cooling, you can unpack your meat. This is a nice big slab of brisket, or beef belly around 2.4kg in weight.
  8. By this stage the brine has cooled completely. Pour it into a large food safe container and add the brisket.
  9. Due to the high content of salts in the brine, the meat will float. You need to weigh it down beneath the surface of the brine using a bowl or plate.
  10. Put the lid on the container and transfer this to your refrigerator for 7 full days to cure.
  11. After the curing time remove the meat from the brine and wash it thoroughly under cold running water. You will notice how firm the meat is, along with amazing rosy pink tinge that is the hallmark of well-cured meat.
  12. Now, if you want corned beef this is where you will simply simmer the meat in water until the internal temperature reaches 67c or 152f.
  13. For beef bacon and pastrami we're going continue with the process.
  14. Dry the meat using a clean dish towel then place it on a rack in your refrigerator for 24 hours to air dry.
  15. This drying process will make the meat more receptive to the smoking process.
  16. Fire up your smoker. I am using the Smoke Daddy Vortex in this demonstration. I have the extreme left hand burner running to provide heat.
  17. Place the meat on the right hand side away from the direct heat, close the barbecue and allow this to smoke for around 3 hours until the internal temperature of the meat is 67c or 152f.
  18. This will give you beef bacon, at at this stage all you need to do is wrap it and refrigerate it. Although the bacon has technically been pasteurized, it does still require slicing and frying.
  19. All you need to make pastrami is to steam or simmer the meat until the internal temperature reaches 67c or 152f. This steaming is normally only carried out a few days after the smoking process, which allows the smoke to really penetrate the meat.
  20. And there it is, beautiful smoked beef bacon.... one step further than corned beef, and one step short of pastrami.

 

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