Skirt steak is one of my favorite cuts of meat to grill. It has an intense beefy flavor that beats some of the more expensive steaks. The key is to marinade it, grill it over a high heat and then allow it to rest and retain its juices. This recipe by Chef David Lawrence adds some wonderful spices including cinnamon and cloves to the marinade. Be sure to marinade the meat as long as possible to get the maximum flavor.
Grilled Asian Skirt Steak - Recipe
Serves 4
FOR THE MARINADE
1 six-inch piece of fresh ginger, peeled and sliced
4 large cloves garlic, peeled and sliced
4 teaspoons dark-brown sugar
1 teaspoon ground cinnamon
6 cinnamon sticks
½ cup good dry sherry
6 tablespoons low-sodium soy sauce
¼ cup extra-virgin olive oil
FOR THE STEAK
2 small skirt steaks (about 1 pound each)
Kosher salt and freshly ground black pepper, to taste
Fresh cilantro leaves, roughly chopped, for garnish
In a medium bowl combine the sliced ginger, garlic, brown sugar, ground cinnamon, cinnamon sticks, dry sherry and soy sauce. Whisk in the olive oil and pour marinade over the flank steak in a heavy gallon sized Ziplock bag, which in my opinion is the easiest and best way to marinate meat. Marinate for at least 30 minutes at room temperature, or even better for several hours in the refrigerator. The longer the meat swims in the marinade the more flavorful it will be.
Preheat the grill to high.
Remove the flank steak from the marinade and brush off any slices of garlic and ginger, as they’ll just burn and char on the grill. Place the meat on a layer of several paper towels and blot off as much of the liquid as possible. This is an important step because if the meat is too wet it won’t sear, it will steam which is the surest way I know of to end up with gray steak! Season both sides generously with salt and pepper.
Grill the steak without moving it around or poking it so it has a chance to sear and get those beautiful grill marks, about 4 minutes per side for medium rare. Transfer steak to a cutting board and allow it to rest loosely tented under aluminum foil for at least 5 minutes before slicing into thin strips and scattering with a shower of chopped cilantro for garnish.
Chef Rima Olvera.... a friend of mine from high school who has become one of the finest chef's in Europe. She recently tortured me by letting me know she would have prepared this beautiful dish at a party I'm throwing this coming summer. The only challenge is she currently lives in Israel and the party is in California... hmm.. so the next best thing is her willingness to share the recipe.
Rima never makes the same dish twice. . . and she rarely keeps a "recipe" of her dishes. That's one thing that makes this post special. She has made a few exceptions for this website and I'm so grateful!
Rima and her handsome husband, Alon have been living in Israel for a number of years and has become a very well known chef. In addition to her television show called "Duet" she owns a very exclusive catering business that specializes in fantasy dinners and trips in Europe.
To follow her events and recipes, I highly recommend you become a fan of her Facebook fan page by clicking here...
For this dish it is critical that you look for the freshest and largest whole shrimp you can find. She suggests spot shrimp. Go to a fresh seafood market or a very good quality grocery store that carries the best fresh seafood.
Keeping the shell on the shrimp adds a lot of flavor. When preparing shrimp, I always try to keep the shell on. . . that's where you'll find most of the flavor.
Thank you Rima for another wonderful recipe from a wonderful friend!
The Recipe: Ingredients:
20 large fresh shrimps, cleaned by cutting through back of the shell, de-veined with head attached (this is optional but is more impressive looking then without head)
2 sticks (200 grams) unsalted butter, softened.
3-4 cloves fresh garlic
1 bunch fresh tarragon leaves
about 1/4 cup fresh flatleaf parsley
splash of Pastis, Pernod or white wine
zest of 1 lemon
several turns fresh ground black pepper
1/4 cup of shelled crushed pistachios
big pinch of sea salt
Fresh lemons (preferably Meyers)
Method:
Preheat your oven to broil.
Cut up the back of the shrimp and carefully remove the sand vein. Carefully butterfly the shrimp tails (open them, but leave the shell whole from the back to hold the butter while roasting...)
Blend all remaining ingredients in a food processor.
Spread each opened shrimp tail (look at photo) with a thick layer of the butter and roast on top rack on the hottest temperature for about 4-5 minutes.
Serve immediately with fresh lemon wedges, sourdough bread and a frisee and lettuce salad. Don't forget a bottle (or two :-) of crisp, dry white wine (like a Sancerre or a good un-oaked Sauvignon Blanc... )
Recently, Chef David Wells (Grandma Dave) prepared this dish for a benefit for several cancer organizations in California. It was received with rave reviews. . . and it's no wonder! That day he slow smoked his turkey breast and served it with an interesting layer of flavors including two different chutneys (carrot and red pepper chutney and a spiced pineapple-apple-mango) plus a yogurt cucumber sauce. Heavenly.
In case you don't have a way to smoke the turkey, this recipe prepares the breast on the stovetop and oven. However, if you have a smoker I would encourage you to slow smoke the breast after brining. If you don't have a smoker, I'll be posting a homemade way to create your own inexpensive and disposable smoker soon . . it's a technique Grandma Dave has been using for years!
To Prepare the Turkey:
Ingredients for turkey brine:
2 cups kosher salt
1/2 cup brown sugar
1/2 cup maple syrup
16 ounce apple juice
4 ounce soy sauce
1 T finely chopped garlic
1 cinnamon stick
1 T pink peppercorns
1 t fennel seed
10 cups ice
Method:
Step 1: brine the turkey
Combine all ingredients,
except ice in 4qt. sauce pan.
Bring to a boil and turn
off
Add ice and let thoroughly
cool in refrigerator
Submerge Turkey Breast in
brine for 6-8 hrs
**If brining Whole Bird,
submerge for 8-12 hrs and turn once after 4-6 hrs
Step 2: cook turkey breast
Pre heat oven to 325.
After brining the turkey, rinse well with room temperature water and air dry on a
rack for 30 min. Heat skillet, add some olive oil,
and brown fat side of
beasts first until golden or "Dore"(no need to season as the brine
has
fully flavored the turkey.) Turn over and place into the oven until
internal temp of 145-150 degrees (15 degree carryover - the breast will continue to cook internally while resting and will reach a safe internal temperature for turkey). Let rest for 30 minutes before slicing and serving with chutneys and yogurt sauce.
To Prepare Carrot and Red Pepper Chutney:
Ingredients:
1 cup carrots brunoised small and cooked
tender
1 red pepper charred and brunoised
2 red hot peppers brunoised small
1 TBSP dry mustard
1/2 cup rice vinegar
1/2 cup brown rice syrup
1 T Indian spice
1/2 bunch cilantro, finely chopped
Combine all ingredients and
let stand two hours before serving.
*Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. It's a precise cutting technique in order to produce a visually appealing and uniform chop.
To Prepare Pineapple Mango Apple Chutney:
Ingredients:
1 TBSP olive oil
1 small red onion diced
2 apples cored, peeled and small diced
1/2 pineapple small diced
1 mango medium sized small diced
1 cup balsamic vinegar
1/2 cup brown sugar
1 cinnamon stick
Pinch of nutmeg
Method:
Heat pan, add olive oil and
sauté red onion until translucent Deglaze with balsamic vinegar Add brown sugar and reduce by half Add cinnamon stick and apples and cook on low until tender Add pineapple and remove from heat Let cool, fold in mango last
To Prepare Yogurt Cucumber Sauce:
2 cups whole milk yogurt
1 European cucumber, peeled, seeded, and
sliced small
1 T garlic finely chopped
1 T kosher salt
1/2 bunch mint
1/4 bunch cilantro
Combine all ingredients in large bowl and mix well
Let stand 1 hour before
serving
To Assemble:
Using a warm plate, place a layer of the spiced pineapple chutney on the bottom as the first layer. Slice the turkey breast and place on top. Add some yogurt sauce then the carrot chutney. Top with a little more yogurt sauce. Serve immediately.
There are lots of great recipes and just as many chefs . . . but how often do you truly come across a chef so gifted that their recipes are truly unique and original? Perhaps you may find someone who is truly the master of a certain style or region but how often do you find someone who has mastered numerous regions and styles? Enter Chef Rima Olvera of the enormously popular television series "Duet" in Europe and Asia.
Rima doesn't just create a meal, she masters the entire sensory experience to make each meal a one-of-a-kind event. This has been the mission of her Omnivore Supper Club headquartered in Tel Aviv, Israel. She provides a dining experience for a small group of guests who feel transported to the region she chooses as the focus for an exquisite meal. It doesn't matter what part of the world . . . Rima can create a menu that is both gracious to its heritage and yet gives it a cutting edge flair only she can deliver.
This skill gained the attention of television producers who recruited her to star in the television show "Duets." The concept was a natural for Rima . . . travel the world to discover the best chefs in each region - then partner with them to cook together while introducing the viewer to what is special about that region. There is no one better to do this than Rima.
Until now, Rima hasn't taken photos of her food . . . shared recipes or perhaps even written any recipes down. She believes each meal is special and deserving of its own moment . . . and she's right. But, I believe that her recipes also deserve more than one life and am very proud and honored that she has chosen this website as a forum for sharing these creations. Thank you Rima! As my friend and culinary colleague - I'm so proud to know you!
This recipe would be wonderful for your next party. As suggested, serve this on a large platter and wait for the "oooh's and aaah's" from your guests!
The Recipe: Ingredients: 16 lamb t-bone chops (not rack) 2 bunches mint- leaves only fresh thyme- several branches, leaves only 1 bunch arugula- washed, trimmed, and spun dry 1/3 cup toasted pine-nuts 1/3 cup toasted pistachios 2 oz ricotta salata or queso cotija salt and pepper pinch of anise seeds olive oil 2 cloves fresh garlic juice from 1 lemon 1 jar rose jam (available at all Turkish and Middle Eastern shops. if unavailable, substitute apricot jam with a couple drops rosewater added) 3 cups pearl couscous pinch saffron 4 cups chicken stock 6 fresh roses un-sprayed if possible
Method: Step 1: marinate the lamb chops for 30mins before grilling in: the chopped fresh thyme the anise seeds (optional) not everyone likes anise- but I highly recommend them here!! about 3 Tb chopped fresh mint leaves plenty of pepper olive oil
Step 2: mint pesto: in food processor, put half of the prepped mint leaves the garlic cloves lemon juice big splash of olive oil (about 1/4 cup, maybe a little less) half of the pine nuts the cheese- crumbled Pulse
til blended but still has some chunky texture. season to taste with
salt and pepper, add a pinch of sugar if bitter. Put aside.
Step 3:for the couscous: heat a heavy bottomed big saute pan, add a splash of olive oil and add the couscous, stirring til oil has coated the grains. Add
the saffron and chicken stock, season to taste with salt and pepper.
Turn down heat, stir, cover and cook for approximately 15 minutes or until
all water is absorbed. Turn off heat, keep covered for 10 minutes, then
turn into a bowl, when you can touch it without being too hot, separate
all the grains with your hands. cover the bowl and keep in a warm place. Chop
the remaining pistachios, also coarsely chop the mint leaves and
arugula, add to the couscous, with the remaining pine-nuts. Check seasoning.
Step 4: Grill the lamb chops. add salt while grilling them.
Step 5: to serve: Pile the couscous salad in the center of a large platter or Moroccan bowl. Arrange the chops around the couscous, drizzle generously with the rose jam, and garnish with mint leaves and rose petals.. serve the mint pesto on the side.
wine recommendation: a big fat premium California Cabernet or French Gigondas.
It's summertime . . . a season dedicated to great slow smoked meats and ice cold beer! Sometimes there is just nothing better than a pulled pork sandwich and a tall iced glass of ale. If you've been reading this website, you know that I am a big fan of the Big Green Egg smoker/grill. It's one of the best investments I've made in my culinary world. And when I smoke pork, it's always in the Egg. However, this recipe can also be made in an oven, regular grill or even a slow cooker or CrockPot. But in my house, the Egg reigns supreme!
When you want succulent and sweet pork for your sandwiches, I always recommend buying a bone-in pork butt. In my opinion, any meat that is still attached to the bone will end up having more flavor than the boneless variety. This includes pork chops too. So find a good quality pork butt at your local butcher.
When you decide to smoke anything, expect to invest the proper time into properly marinading and then of course slow cooking the meat. This isn't fast.... but it's easy and the pork will be packed with so much flavor that it's well worth your time. Pork can be so flavorful in its own right, I consider a rub or marinade optional. Sometimes, I just season it with a bit of salt and pepper the night before and that's all it needs. If you want a slight southwestern flavor, then consider the following marinade prior to smoking.
Ingredients:
6-8 pound bone-in pork butt
Sea salt
Freshly cracked pepper
Chipotle Chile Marinade:
Juice from 1 orange, freshly squeezed
Juice from 1 Meyer lemon, freshly squeezed
1 TBSP orange zest
1 TBSP brown sugar
1 TBSP honey
1 heaping TBSP canned chipotle adobo sauce
2 chipotle peppers
4 garlic cloves
1/2 serrano chile
1 shallot
2 TBSP fresh cilantro, chopped
Method:
Combine all marinade ingredients in a food processor and blend until just combined. Place pork in a roasting pan, fat side down and baste with marinade. Place in refrigerator for 1-4 hours.
Remove pork from refrigerator and allow to sit at room temperature for 40 minutes. Prepare your Big Green Egg, charcoal or gas grill so that it is preheated to 250 degrees. Place pork shoulder on a v-rack in a roasting pan with the fat side up. Baste again with the marinade and season generously with coarse sea salt and freshly cracked pepper.
Place on grill in Big Green Egg and allow to cook at 250 degrees for approximately 7-9 hours. Do not open the Egg while grilling until you've passed about 8 hours of smoking. This will affect the temperature of the Egg. After 7+ hours, start checking the pork temperature every 45 minutes until temperature reaches about 180 degrees. Remove from heat and allow the pork to "rest" for at least 40 minutes. It's best if you wrap the pork tightly in aluminum foil. The meat will keep cooking internally but the juices will have a chance to settle in. For fall off the bone, pulled pork you want to reach an internal temperature of 185+
Crockpot Method: Trim all excess fat from shoulder and place in crockpot. Pour about half of the marinade mixture over it (I like a lot of liquid in the crockpot but you can judge based upon your likes and experience) Cook on "low" for about 8 hours until it looks like it's falling apart. Remove from the crockpot and shred the pork with two forks - pulling the meat apart. Add pulled meat back to the pot and continue cooking for about 3-5 minutes to allow all juices to blend with pulled pork.
Serve with your favorite BBQ sauce on sandwich rolls.
I was reading Tyler Florence's book "Tyler's Ultimate" and decided to modify and combine some of his recipes in order to create a special menu to accompany leg of lamb. This is what I came up with... to view the accompanying recipes, please click the above links.
Leg of Lamb - Ingredients:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
5 garlic cloves, chopped
3 TBSP fresh oregano, chopped
1 TBSP fresh thyme leaves
Juice of 1 lemon
Sea or Kosher salt and freshly ground pepper
1 (3-3.5 lb) leg of lamb, boned and butterflied but not tied
Method:
Make vinaigrette by whisking together oil, vinegar, garlic, oregano, thyme and lemon juice in a bowl. Season with salt and pepper. Remove lamb from any ties and pat dry. Place in a roasting pan or platter and liberally apply salt and pepper to all sides of lamb. Pour about 1/2 of the vinaigrette over the lamb and roll the meat in it so it is well coated. Return to refrigerator and marinade, covered for 2 hours.
Preheat your outdoor grill or Big Green Egg to medium high heat. Clean grate with scraper. Using folded paper towel dampened with olive oil - carefully oil grates to create a non-stick surface.
Place lamb on the grill and cook anywhere from 15 - 25 minutes per side. Make sure all sides are cooked evenly and have charred grill marks. Continue cooking until a thermometer reads 130 degrees in the thickest part of the leg. Remove from grill, place on cutting board or platter and cover. Let rest 10 to 15 minutes prior to carving.
When ready to serve, slice the lamb and pour some of the remaining vinaigrette over the slices on each plate. Season with sea salt and pepper.
Grandma Dave's Latin Spiced, Marinaded and Slow-Cooked Ribs
Ingredients:
Baby Backs or St. Louis Style Spare Ribs (Two full slabs)
Olive oil -¼ cup
Latin Spice blend - ¼ to ½ Jar WES Latin Blend
Honey -2 Tablespoons
Garlic finely chopped -3 cloves
Kosher Salt -1 Tablespoon
Grandma Dave’s BBQ Sauce -½ to 1 bottle (don’t be shy!)
Method:
Rinse and dry baby backs and set aside
Mix Olive oil with Latin Blend, Honey, Garlic and salt
Let ribs marinate in the refrigerator for 2 hours
Pre-heat your Big Green Egg Slow-cooker)
After marinading... Fire up the grill and roll ribs around to develop color and flavor. This will give the ribs that slightly grilled flavor.
Place ribs in rib rack in center of Big Green Egg
Cook in the Egg for 3-4 hours - or until meat recedes from the bone. You may test one by cutting off a rib on the end until it the meat appears to be falling off the bone.
Remove from Egg, cut ribs off of slab and slather in Grandma Dave's Orange Chipotle BBQ sauce. Place in baking dish that can handle the heat of the egg. Return to egg until sauce begins carmelizing on the ribs... but not too long. The sauce should always go on at the end so it doesn't get too burned on the ribs.
About Grandma Dave and Wholearth Spices . . .
The absolute FINEST spices on the market! Wholearth Spice Blends are organic hand-crafted spice blends to bring alive the authentic flavors of various cultures and regions of our world. These spice blends contain the highest quality organic spices, combining them to create a harmonious flavor that is distinct, unique, and authentic. These versatile blends can be used as rubs, marinades or seasonings, or can be added to salad dressings, soups and sauces.
Wholearth Spice Blends are created by a professional chef with over twenty years of experience and a dream to bring the dynamic flavors of the world to your kitchen, bringing our culture closer together.
To order spices and marinades visit www.grandmadave.com
This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!
Serves 6
FOR THE RIBS
1 (1.5 liter) bottle of Coca-Cola (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)
FOR THE SAUCE
2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet!)
Kosher salt & freshly ground black pepper, to taste
In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.
Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.
Preheat the grill to high.
Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.
Recipe and photos reprinted with permission of Chef David Lawrence.
Chef David Lawrence has done it again by creating quite possibly, the ultimate burger... and the best photo of a burger I think I've ever seen! Serve these once and your house will be the hit of the summer BBQ season!
Here is the recipe, in his own words:
The all-American Hamburger gets a gourmet makeover with the addition of ground brisket and a few other ingredients that really take this cookout classic to the next level. Perfect for Memorial Day! Admittedly there's a bit of preparation involved, but don't confuse time consuming with difficult. There's nothing difficult about these burgers and most of the prep work can be done days in advance. Believe me, the flavor pay off is well worth it! Ask your friendly butcher to grind the brisket twice for the juiciest, most delicious burger you've ever tasted.
Serves 6
FOR THE BURGERS
2 1/4 pounds ground brisket
2 egg yolks
2 tablespoons steak sauce (recommended: A1 Brand)
1 1/2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
3 tablespoons cold, unsalted butter
FOR THE ONIONS
1 pound red onions, cut crosswise into 1/4-inch rings
2 to 3 tablespoons extra virgin olive oil
Freshly cracked black pepper, to taste
Kosher salt, to taste
2 tablespoons aged balsamic vinegar
FOR THE KETCHUP
1 cup ketchup
1 to 2 teaspoons canned chipotle peppers, seeded and diced, or to taste
1 to 2 tablespoons adobo sauce from can, or to taste
2 teaspoons aged balsamic vinegar
Kosher salt & freshly cracked black pepper, to taste
FOR THE TOMATOES
6 Roma tomatoes
Olive oil for drizzling
Kosher salt & freshly cracked black pepper, to taste
FIXIN’S
6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
6 thick slices sharp cheddar cheese
2 cups baby arugula leaves
1 ripe avocado, peeled and sliced
To caramelize the onions, heat oil over low heat in a large skillet. Add the onions and cook, stirring frequently, for 20 minutes or until soft and deep golden brown. Don’t rush this part. It really does take about 20 minutes to develop the sugars and caramelize the onions. Trust me, your patience will be rewarded. They key to success is low and slow. Season with salt and pepper and add the balsamic vinegar during the last couple of minutes to deglaze the pan. Can be made 3 days ahead. Cover; chill.
Preheat the oven to 400 degrees.
Slice the tomatoes in half lengthwise and remove the seeds. Spread tomato halves on a sheet pan and drizzle with olive oil. Season generously with salt and pepper and toss together to ensure everything is coated evenly. Roast for 45 minutes, cut side up, without turning, until the tomatoes are concentrated and caramelized. Can be made 3 days ahead. Cover; chill.
To make the ketchup, Stir together the ketchup, chipotle peppers and adobo sauce in a small bowl. Whisk in the vinegar and season with salt and pepper. Can be made 3 days ahead. Cover; chill.
To make the burgers, whisk together the egg yolks, steak sauce and salt and pepper in a large bowl. Add the ground brisket and put a touch of olive oil on clean hands to keep meat from sticking and to prevent over mixing. Carefully work the meat with your fingertips until just combined. It’s important not to overwork the meat, doing so results in a tough burger.
To form patties, shape a loose ball in your hand and press half a tablespoon of the cold butter into the center of the meat. Lightly form each hamburger with the balls of your hands making sure the butter is entirely encased, but don’t pack the meat. The more you pack, the denser the burger will be and it will leave more potential for shrinkage. The burgers should be half an inch thick. Season both sides of the burgers with salt and pepper.
Heat an outdoor grill or indoor grill pan to medium-high.
Grill the burgers for 5 to 7 minutes on each side to desired doneness. Remove to a plate, add cheese and cover with aluminum foil. Allow the burgers to rest for 5 minutes and serve immediately on buns with desired fixin’s.
This blogger found my website and when I visited hers, this recipe made my mouth water! We are both fans of the Big Green Egg and I'm happy to share this delicious and simple method for grilling chicken on the Egg. Please visit her site and check out some of her other wonderful pasta and seafood recipes (mussels are her specialty.!) Enjoy!
Ingredients:
Roaster chicken, 5-6 pounds
Salt and pepper
Your favorite seasonings (i.e, BBQ, Cajun, Italian seasoning, paprika ... or your own homemade rub - or try one of the organic spices from Wholearth Spice Company (wholearthspice.com) - ask for it at your organic grocery store.)
3 cloves of garlic, minced
Olive oil
3 tbs. of butter, softened
Method:
Cut the backbone out of the chicken with kitchen shears or a knife. Turn it over and flatten it, so that it will lay flat. Gently slide your finger under the skin, loosening it from the breast and thigh meat, so that you can slip the compound butter in. You can also ask your butcher to butterfly the bird. Just make sure you cut it at the back so the breast stays in tact.
If you have thought ahead, you can stick the bird, uncovered, in the fridge, overnight. This will make for crispier skin.
Mix garlic with softened butter and a little olive oil. Distribute the butter mixture underneath the skin and on the outside of the bird, massaging the butter as much as possible into the nooks and crannies of the bird. If you need a little more, just rub the bird with a little more olive oil.
Season the bird, both sides, and in and around the wings, by sprinkling it generously with salt. Add pepper and other seasonings of your choosing.
Heat the Big Green Egg or grill to 350 degrees. Cook skin side down for 20 minutes (direct heat in the Egg; if you're using a grill, you can start on direct heat and if it starts burning or browning too fast, put it on indirect heat). Flip over bird and cook another 30-40 minutes or until center of breast reaches 160 degrees. I always use a thermometer, which makes for easy and accurate cooking.
If you're using an Egg, remember to keep the lid closed as much as possible. Don't keep opening and closing it, as the greatest benefit of the Egg lies in its shape and its ability to cook evenly and maintain consistent temperatures when it is closed.
When the chicken is done, let it rest for at least ten minutes, then carve and serve. You won't believe how juicy the breast meat is!! Enjoy!
1 pound, pinto or small white beans (soak overnight)
6 cups water
1/4 cup Irish Whiskey
1 cup BBQ sauce
1/2 cup, dark brown sugar
2 tbsp spicy brown mustard
2 tbsp adobe sauce from canned chipotles
2 tbsp smoked Tabasco sauce
2 tbsp good quality molasses
splash of Guinness (optional)
2 tsp salt
pepper
Wash, sort and soak beans overnight.
Preheat a Dutch oven on the stove top... brown bacon until crisp. Add onions and jalapeno and saute until soft (about 5 minutes.) Add garlic and saute for 1 minute. Add beans and water and whiskey and cook covered on low/medium heat until beans are soft. This should take about one hour.
Add your favorite BBQ sauce (homemade or purchased - I used a locally made BBQ sauce from The Rib House in Boulder - www.theribhouse.com). Also add brown sugar, mustard, Tabasco and adobo sauce, salt and pepper, stir well. Simmer uncovered for about another hour until sauce thickens and beans are more cooked.
I was smoking a pork shoulder in my Big Green Egg. It had been smoking at 250 for about 2 hours when I transfered the beans to the pan I was using for the pork shoulder. I then covered the beans with foil and punctured the foil to allow the smoke from the applewood chips I was using on the charcoal to flavor the beans. I placed the v-rack with the shoulder over the beans and cut more holes in the foil so that the shoulder would baste the beans while smoking. Make sure that the shoulder has been cooking long enough that the juices are just starting to run clear before adding beans. The beans smoked like this for another 2 hours. Check on the beans every once and awhile to make sure they aren't getting dry or burning on the bottom. If you are concerned about this - after an hour of smoking, you can transfer them back into the Dutch oven (add ice to top) and finish (covered) in the oven at 350... After an hour, I added a little bit of Guinness Draught to the beans to make sure they had enough moisture. Also feel free to add more spice or BBQ sauce... season to taste!
It's been said by some that Carter's Thanksgiving turkey is the best they've ever had. I asked him to share his technique to brine the turkey. I'm so glad I did! On Thanksgiving, I followed his recipe and it was the best turkey I've ever made. When we were carving it, juice was literally squirting at us (even from the breast.)
Brining is the process of soaking the bird in a salt/broth or water mixture in order to add flavor and moisture. Be sure to start with a fresh, organically raised free-range turkey....There are hundreds of variations of brine recipes to accomplish different levels of flavor (savory, sweet, smoky etc). This is Carter's own recipe, in his own words:
Laura, to brine the turkey make the brine using 1 gallon of water with 1 cup of sugar, 1 cup kosher salt and 3 tablespoons of cracked black pepper. If you want an herby flavor you can add a bunch of fresh thyme and fresh sage to this mixture - I like it plain and don't use the herbs. I use a large plastic bag, but you can also use a deep casserole if you have one. soak the turkey in the brine for 24 hours. if it is not immersed you can make another gallon or turn it frequently. should keep it in the fridge, but I usually put it in a cold room that is close to outside temp overnight since this time of year here it is 20-30 degrees outside.
The other trick to making a good turkey is to use a maple syrup/butter basting mixture. basically, you melt 1/4 pound of butter in 1/2 cup maple syrup over a low to med. heat. once the turkey has been in the oven for 10 min or so, long enough to warm it up, pour the maple syrup/butter over it and then baste it every 20 min.
Note from Laura:
Last year my husband and I purchased a "Big Green Egg" slow cooker. For any kind of smoking, grilling or roasting - this large egg shaped outdoor grill is second to none. The egg is made of a high tech ceramic designed after the ceramic ovens people have been using in the Orient for thousands of years. The ceramic walls keeps all the moisture in during the grilling or smoking process. Gone are the days of dry turkey on Thanksgiving! The design also allows for terrific temperature control over long periods of time - just what you need for exceptional smoking. Aside from that great smoke flavor, meats are incredibly juicy and tender. This year I will be cooking a 20 pound turkey on my Big Green Egg. For more information about them, see the link in the Kitchen Gear section or click here... http://www.biggreenegg.com/index.html
This is one of the easiest and most celebrated appetizer you will ever make for a party. Simply buy a rack of lamb. Have the butcher french them, cleaning the bone. You can then hold the chop easily. Have any fat cut off and leave it like a lollipop!
Cut it into chops approximately 1.5 inch wide. Season with salt and pepper - only! Why mask the great flavor of lamb on the grill?
Every grill is different... but you want to end up with the lamb mildly charred on the outside and medium rare on the inside. This usually means you will grill at a medium-high to high (depending on how you like it) heat for 3-5 minutes per side (if that) - depending on your grill's temperature. It will vary, so experiment based on your grill and the lamb thickness.
Arrange on top of any colorful garnish you choose- chopped cucumber, tomatoes, jicama - it's up to you. I would not recommend any sauce (it gets messy and hides the flavor) just salt and pepper. Your guests will simply pick up the lamb by the rib bone to eat!
Laurie, enclosed is my Alabama Ribs recipe that I have made for Marilyn, your mother, et al. the last few Labor Days. The following recipe is good for about 4-5 lbs of ribs. I routinely double it. . .
The sauce:
Dice one medium onion and sautee in a tablespoon of butter; add about 2 tsp minced garlic and sauté some more – do this in a pot big enough to hold about 2 quarts. Then, once everything is sautéed and soft:
Add 2 cups catsup
Add 1/2 cup white vinegar
Add 1/4 cup of either Dales Steak sauce, or, if you can’t get any, use Worcester sauce
Add 1-2 teaspoonfuls of liquid smoke
Add two – three teaspoonfuls of Cajun seasoning
Add two-three teaspoonfuls of black pepper
Add one tablespoonful of Dijon mustard
Add one tablespoonful of brown sugar
Juice from one lemon
Dash of tobasco
Cook on low heat for 15-20 min.
This is the basic. You can start tasting after about 10 min of cooking and add things as needed for spice (Cajun), heat (pepper), smokiness (liq. Smoke), tanginess (lemon), or sour (vinegar). I usually wind up using two lemons, but you should taste it first. The nice thing about this sauce is that the last ingredient is the flavor from the pork.
The Ribs:
I use baby back ribs. I generously sprinkle salt, pepper, and Cajun seasoning on the ribs and then rub them with Tobasco sauce. I then put them in an oven at about 200 degrees for several hours and then dump them in the sauce to sit for a while longer and then sear them on the grill.
this is pretty spicy, so you can always go easy on the tobasco rub or the pepper.
