Category: Barbecue

Barbecue recipes

November 11, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Thanksgiving

How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.

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How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.
Author: 
Recipe type: Poultry / Thanksgiving / Christmas / Festive Season
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
 
How to Debone & Stuff a Whole Turkey. With Thanksgiving and the festive season just around the corner, here is a fantastic deboned stuffed turkey recipe for the occasion!!! A while back we demonstrated deboning a whole chicken in a few easy steps - deboning the turkey is just as simple, but requires a little more strength owing to the turkey having much stronger connective tissue than a chicken. The bird is stuffed with a rich filling of bacon, feta, olives and baby spinach.
Ingredients
  • 1 x 3kg / 6.6lb Turkey (if you use a larger bird, simply scale up the filling and recalculate the cooking time using my formula below)
For the Filling / Stuffing
  • 200g Baby spinach
  • 200g Streaky bacon
  • 140g Feta cheese
  • 12 Olives
Instructions
  1. Starting with the stuffing, cut the bacon thinly across the grain. Roughly chop the baby spinach, and pit and slice the olives into rounds. In addition take out 2 rounds or 140g of feta cheese.
  2. Heat your wok or pan over medium high heat and fry the bacon until lightly golden.
  3. Add the spinach and fry this until spinach is totally wilted and tender.
  4. Turn off the gas or remove the wok from the heat, add the olives and crumble in the feta cheese. Put this aside to cool.
  5. To debone the turkey, cut off the tail, then cut off the wings at the elbow.
  6. Turn the bird onto its breast and pull back the skin on the shoulder. Feel for the articulation in the shoulder and slice through the joint. Repeat this with the other wing.
  7. Slice all the way down the back of the turkey and then pull the wings and the skin away from the carcass all the way down to the oysters.
  8. Stand the bird up on its butt, and put your fingers under the skin on either side of the sternum. Pull the skin and the breasts away from the front of the carcass.
  9. Lie the bird on its sternum then cut the oysters free from the carcass.
  10. To free the legs, move one of the legs sideways and upwards then pull it over and straight downwards to snap and expose the hip joint. Use your knife to cut through the connective joint tissue. Repeat this with the other leg.
  11. Pull the carcass free from the bird. Do not dispose of this yet as any bits of meat left on the carcass will be used to fill up blank spots later.
  12. Open the turkey up with the skin side down.
  13. To debone the leg, cut around the hip joint then scrape the meat down the bone to the knee joint.
  14. Cut around the knee joint then scrape the meat down the drumstick.
  15. Press the bone back into the drumstick and break the bone just above the knuckle using the back of your cleaver. Pull the leg bone free, tuck the flesh back into the skin and continue with the other leg.
  16. To debone the wing, cut around the wing joint. Grab the joint and scrape the flesh down the bone. Pull the bone free, tuck the flesh back into the skin, and then continue with the other wing.
  17. The turkey is now totally deboned. Use the flesh recovered from the carcass to patch the blank spots between the legs and breasts.
  18. Cut at an angle through the thick upper breasts and flap the flesh forward.
  19. To stuff the bird, fill the legs and wings with the stuffing to plump them up. Spread all the remaining fill evenly across the bird.
  20. Fold one half of the turkey across the center-line, then fold the other half over this to entirely enclose the filling.
  21. Using butchers twine tie the legs together. Using half hitch loops close up the rest of the bird. Bring the twine back down to the legs and tie to secure.
  22. Place the turkey on a rack in a roasting pan and rub it all over with butter. Season with salt and cracked black pepper and roast the bird for 45 minutes plus 15 minutes per pound.
  23. At the end of the cooking time, remove the turkey from the oven and allow it to stand for 5 minutes before slicing into thick slices and serving with the accompaniments of your choice.

 

November 6, 2014 Barbecue, Beef, Main Courses, Steak

How to Make Sous Vide Burger Patties in Your Dishwasher! Quick and Easy Sous Vide Burger!

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How to Make Sous Vide Burger Patties in Your Dishwasher! Quick and Easy Sous Vide Burger!
Author: 
Recipe type: Burgers / beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Sous Vide Burger Patties / Sous vide burgers Sous vide involves cooking vacuum packed foods in a water bath at low temperature for an extended period of time. This normally involves buying an expensive circulating water bath, however your dishwasher will do a pretty good job of this for free! Check out the video and see how.
Ingredients
  • 600g Beef mince
  • ½ Tsp Salt
Instructions
  1. Combine half a teaspoon of salt with 600g of beef mince, then press your patties, or form them by hand.
  2. Vacuum pack your patties in single packs, making sure that the vacuum packs are properly sealed.
  3. Pack the sealed patties flat in your dishwasher and run them for a full cycle at 65c. Almost all dishwashers have 2 temperature cycles, 65c and 75c. Consult the user manual for your machine.
  4. Remove the patties from the washer. They are completely and thoroughly cooked. Remove them from their packets and serve immediately, or if you prefer to add a little color, flash fry them in a smoking hot pan to singe the outside of the patty. To speed things up you can also use a blowtorch.
  5. The texture of these patties is quite pleasant, more on the side of actual steak, than that of regular patty. Considering you could probably fit at least about 60 patties in you dishwasher at a time, this is the ideal way to bulk cater for parties, providing your menu choice is burgers, or burgers, or burgers.

 

November 2, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Starters

Trev’s Killer Barbecue Pork Ribs. Eastern-Style Barbecue Spare Ribs.

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Trev's Killer Barbecue Pork Ribs. Eastern-Style Barbecue Spare Ribs.
Author: 
Recipe type: Pork / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This simple barbecue pork ribs recipe will have your friends and loved ones raving for ages. Beautifully flavored with soy, garlic, ginger and roasted sesame oil, these ribs are a sure winner.
Ingredients
  • 1.5kg Pork Belly, skin on, bone in
  • 80ml Light soy sauce
  • 3 Tsp Cornflour
  • 1 Tsp Garlic powder
  • 2 Tsp Ground Ginger
  • 2 Tsp Roasted sesame oil
Instructions
  1. You will need 1.5kg of pork belly with skin on and bone in. Have your butcher cut it into short ribs of around 75mm or 3 inches.
  2. Place the ribs in your wok and cover them with boiling kettle water. Bring this to a boil, reduce the heat and simmer the meat for 10 minutes. Turn the belly over and continue to simmer for another 10 minutes.
  3. Remove the belly from the wok and cut the ribs apart.
  4. Combine the light soy sauce, cornflour, garlic powder, ground ginger and roasted sesame oil.
  5. Place the ribs in a roasting pan and pour the marinade over the meat. Toss them until everything is well coated. Allow these to marinate for 30 minutes.
  6. Over a medium hot barbecue, grill the ribs for 6 minutes per side.
  7. Turn the ribs onto the skin side then barbecue for a further 3 minutes. Remove the ribs from the heat and serve immediately with the accompaniments of your choice.

 

September 12, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork

How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.

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How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.
Author: 
Recipe type: Pork Fillet / Barbecue / Grilled
Cuisine: Chinese / Cantonese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Char Siu is the perfect addition to a main meal, or as part of a Dim Sum feast. Marinated in a blend of Hoisin and bean sauce, char siu has a very distinctive flavor and aroma that keeps people coming back for more. Apart from the long marinating time, this Chinese barbecue pork recipe is quick and easy to make and will leave a lasting impression with your friends and loved ones.
Ingredients
  • 800g Pork Fillet
  • 45ml Hoisin sauce
  • 45ml Black bean sauce
  • 2 Cloves garlic, finely chopped
  • 2.5ml 5 Spice
  • 45ml Light soy sauce
  • 15ml Brown sugar
Instructions
  1. To start, you will need 800g of pork fillet. Place this in a stainless pan.
  2. Combine the hoisin sauce, black bean sauce, finely chopped garlic, five spice, light soy sauce and brown sugar in a jug and mix this until the sugar has dissolved.
  3. Spoon this marinade over the pork and allow this to marinate in your refrigerator for a minimum of 8 hours, preferably overnight, turning and re-coating every 6 hours.
  4. Remove the pork from the pan and transfer it to a rack in a roasting pan. Reserve the marinade for basting.
  5. Roast the pork in a preheated oven at 180c or 350f for 10 minutes.
  6. Remove from the oven and baste the pork liberally, then turn it over. Return the pork to the oven for another 10 minutes.
  7. Remove the pork from the oven and baste liberally again. Turn it over, and return it to the oven.
  8. Soften the honey in your microwave for a few seconds, then combine this with the leftover basting sauce.
  9. Remove the pork from the oven and brush liberally with the honey mixture. Turn the pork over and roast for 2 minutes.
  10. Remove from the oven brush the remaining honey mixture on and roast for a final 2 minutes.
  11. Carve the pork into thin slices at an angle and serve immediately with the accompaniments of your choice.

 

July 29, 2014 Barbecue, Beef, Main Courses, Steak

Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.

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Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Although you don't taste the sugat one the steak is cooked, the sugar plays an important role in tenderising the steak, tempering the spices, and creating an amazing glaze, resulting in a perfectly grilled sirloin steak. You can also use rump or porterhouse steak for this recipe.
Ingredients
  • 1 x 250g Sirloin, rump or porterhouse steaks
  • 50g Butter
For the Rub
  • 1 Tsp Salt
  • 1 Tsp Cracked black pepper
  • 1 Tsp White Pepper
  • 2 Tsp Demarara / treacle sugar
  • 2 Tsp Tapioca flour (can substitute corn flour)
Instructions
  1. Hold the steaks together and press 3 skewers through the steaks - 2 just above the fat, and 1 towards the top.
  2. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  3. Combine all of the rub ingredients in a bowl.
  4. Heat your pan over medium high heat and add the butter. When the butter starts to bubble, stand the steaks in the pan on their fatty edge and fry the fat for 8 minutes until golden brown and well rendered.
  5. Remove the steaks from the pan and remove the skewers. Season both sides of the steaks liberally with the rub ingredients and press these firmly into the surface of the steaks.
  6. Return the steaks to the pan and grill for 4-6 minutes, depending on your preference of doneness, turning every 30 seconds.
  7. min = rare
  8. min = medium rare
  9. min = medium

 

July 16, 2014 Barbecue, Fish Recipes, Main Courses, Seafood, Starters

Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.

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Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.
Author: 
Recipe type: Seafood / Shellfish
Prep time: 
Cook time: 
Total time: 
 
Barbecue Clams are quick and easy to cook, especially on your barbecue. There is no guess-work with this recipe, simply follow the steps and the timing and you'll have a perfect batch of clams.
Ingredients
  • 1kg / 2.2lbs Clams
  • 1 Cup Salt
  • ½ Cup Butter, softened
  • 2 Tsp Lemon zest
  • 1 Tsp Cracked black pepper
  • 2 Tbs Capers, drained
  • 1 Tbs Garlic chives, chopped
Instructions
  1. Half-fill a large mixing bowl with cold water and add ⅓ cup of salt. Stir until dissolved.
  2. Add the clams to the bowl and allow to soak for 15 minutes. Drain and repeat twice more.
  3. While the clams soak, add all of the other ingredients to a jug. Using your stick blender, mix these until smooth.
  4. Heat your barbecue until medium hot and grill the clams for 5-8 minutes. Reomve the clams from the heat as soon as they have opened more than 12mm / ½ inch.
  5. Discard any clams that do not open within 8 minutes.
  6. Transfer the clams to serving platters and serve with the caper butter.

 

July 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry

Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.

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Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Tropical Chicken Kebabs.Chicken, bacon and pineapple make for a formidable combination. In this tropical chicken kebab recipe, I use succulent & tender chicken thigh meat lovingly marinated in a spicy blend, then woven onto skewers with bacon and pineapple, before being grilled to perfection. This recipe can be cooked on your barbecue, contact grill, or under the grill in your oven. For the tutorial on deboning your own chicken thighs, please watch the first section of this video - http://www.youtube.com/watch?v=EQVGSpb1ja8
Ingredients
  • 8 Chicken thighs, deboned with skin on
  • 6 Canned pineapple rings, reserve the syrup
  • 16 Slices streaky bacon
For the marinade
  • 75ml Pineapple syrup
  • 5ml Ground ginger
  • 5ml Parika
  • 5ml Garlic powder
  • 5ml Cayenne pepper
  • 5ml Salt
  • 30ml Oil
Instructions
  1. Combine all of the marinade ingredients in a jug and emulsify them using your stick blender. If you are using a whisk, this will work, but will just take a bit longer.
  2. Cut the pineapple rings into 8ths, lay out the bacon and count out 8 x 25cm / 10 inch skewers.
  3. Cut each chicken thigh into 6 cubes and place these into a large mixing bowl.
  4. Pour in the emulsified marinade and mix until everything is well coated.
  5. Allow this to marinate in your refrigerator for 60 minutes.
To thread the kebabs
  1. Hook a rasher of bacon onto a skewer, followed by a piece of chicken and a piece of pineapple. Loop the bacon around the chicken, then repeat.
  2. You will use 2 rashers of bacon, 6 cubes of chicken and 6 cubes of pineapple per kebab.
  3. Heat your grill or barbecue to medium high heat and grill the kebabs for 4 minutes per side, on all 4 sides - giving a total cooking time of 16 minutes.
  4. Remove from the grill and serve immediately with the accompaniments of your choice.

 

June 24, 2014 Barbecue, Chinese Recipes, Main Courses, Pork

Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.

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Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website http://Whats4Chow.com
Ingredients
  • 1.2kg Pork belly, deboned, rind on
  • Water to cover
For the Red Cooking Sauce
  • 600ml Water
  • 6 Spring onions, bruised with the back of your cleaver
  • 6 Slices ginger, smashed
  • 200ml Dark soy sauce
  • 60ml Rice wine or dry sherry
  • 5ml 5-Spice
  • 50g Soft brown sugar
Instructions
  1. With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
  2. Half-fill your barbecue pan, or wok with water and bring this to a boil
  3. Add the pork skin side down, return to a boil, and boil for 5 minutes.
  4. Remove the pork from the wok and drain the pan, or wok.
  5. Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
  6. Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
  1. You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
  1. Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
  1. At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
  2. Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
  3. Carve into thin slices and serve on platters with the accompaniments of your choice.

 

June 19, 2014 Barbecue, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

June 2, 2014 Barbecue, Beef, Cheese, Main Courses, Pork

Gourmet Blue Cheese & Bacon Burgers

Gourmet Bacon and Blue Cheese Burger


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Gourmet Blue Cheese & Bacon Burgers
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This burger is good enough to go to war for. A beef and bacon combo patty stuffed with blue cheese, and served on our special homemade buns.
Ingredients
  • 600g Lean beef mince
  • 100g Streaky bacon
  • 5 ml Salt
  • 60g Blue cheese
  • 50g Butter
  • 4 x Gourmet burger buns (Click here for recipe)
  • Shredded crispy lettuce
  • Caramelized onion
  • Sliced pickled gherkin
  • Sliced cocktail tomatoes
Instructions
  1. In a large bowl, combine the beef, bacon and salt. Massage this together using your hands until it is well combined.
  2. Slice the blue cheese into 2mm thin slices.
  3. Toast the buns and prepare all of the other topping ingredients.
  4. Set your burger press to its thinnest setting and press out 8 burger patties.
  5. Working with 2 patties at a time, top one of the patties with some of the sliced blue cheese, leaving just enough space on the edge to seal.
  6. Place the other patty on top of this and gently press the edges down to seal the burger.
  7. Repeat with the remaining patties.
  8. Heat your pan over medium high heat, add the butter and fry the patties for 4 minutes per side. Remove from the pan and serve on the toasted buns with the other prepared toppings.

 

May 29, 2014 Baking, Barbecue, Bread

Best Gourmet Burger Buns

How to make the perfect burger bun. Homemade gourmet burgers.


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Best Gourmet Burger Buns
Author: 
Recipe type: Bread
Cuisine: American
Serves: 6
 
In your efforts to make the perfect gourmet burger, you will need a perfect burger bun that stands up to the challenge - a bun that's not too heavy, not too light, not too dense, but not too airy, and most importantly, a bun that has loads of flavor! Look no further.... this is that bun -- the perfect burger bun!
Ingredients
For the Dough - Step 1
  • 235ml Milk
  • 30ml Cream
  • 1 Tbs Demarara sugar
  • 2 Tsp Yeast
For the Dough - Step 2
  • 375g Strong flour
  • 2 Tsp Salt
  • 1 Tbs Butter
  • 1 Egg, lightly beaten
Finishing
  • 1 Egg, Lightly beaten
Instructions
Step 1
  1. In a small saucepan, combine the milk, cream and sugar. Heat this to 40c. Remove from the heat and sprinkle the yeast over the surface of the mixture. Allow this to stand for 10 minutes.
Step 2
  1. In a large mixing bowl, combine the flour and salt. Add the butter and rub this into the flour until it resembles fine bread crumbs. Pour in the yeast mixture and 1 egg. Mix this until a sticky dough comes together.
To Knead
  1. Lightly flour your work surface and turn out the dough. Knead the dough firmly but gently for 10-15 minutes until smooth and elastic.
  2. Place the dough back into the bowl, cover with a damp towel and allow the dough to rise for 90 minutes.
  3. Turn the dough out after 90 minutes, knead very briefly, and form this into a sausage shape. Divide the dough into 6 equal portions.
  4. Form the portions into buns and transfer them to a lightly oiled baking sheet.
  5. Cover the buns with a damp towel and allow them to rise for another 90 minutes.
To Bake
  1. Preheat your oven to 200c or 400f. Paint the buns with the egg and sprinkle the tops with sesame seeds.
  2. Bake the buns for 15 minutes until well risen and golden brown.
  3. Remove the buns from the oven and transfer them to a wire rack to cool.

 

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