Bon Appetit | Grilladelic

All posts tagged bon appetit

Everything but the oink

By JR | October 30, 2009 | education, tips | No comments

This weekend, I am firing up my kettle with Lazzari, adding some pecan chunks and then slowly smoking 12 pounds of boneless, brown sugar brined pork putt. When it’s finished, it will be sliced, pulled, chopped, sauced and eaten. “Uncle John” will then send gifts of pork butt to my sister-in-law and brother-in-law who recently welcomed a pair of babies into the world; Quinn and Rowan, my 17th and 18th niece/nephew.

To prepare for a Sunday pork butt celebration, let’s pay homage to the humble pig. From Bon Appetit:

Pork Recipes Slideshow

America’s pork is better than ever, thanks to the revival of traditional farming and the rediscovery of heritage breeds. These 20 recipes prove just how good it is. For more information on heritage pork, see our ingredient guide to Heritage Pork.

Despite the bad press pork has received over the years (not to mention the derogatory-named swine flu), it is the king of the barbecue. Spare ribs, baby back ribs, country ribs, ham, shoulder, Boston butts, loins, sausages, tenderloins and chops. Not to mention craiclins, bacon, pig roasts, and suckling pigs! Basically everything but the oink is fair game for the honorable griller and barbecuer.This weekend, I am firing up my kettle with Lazzari, adding some pecan chunks and then slowly smoking 12 pounds of boneless, brown sugar brined pork putt. When it’s finished, it will be sliced, pulled, chopped, sauced and eaten. “Uncle John” will then send gifts of pork butt to my sister-in-law and brother-in-law who recently welcomed a pair of babies into the world; Quinn and Rowan, my 17th and 18th niece/nephew.

To prepare for a Sunday pork butt celebration, let’s pay homage to the humble pig. From Bon Appetit:Pork Recipes SlideshowAmerica’s pork is better than ever, thanks to the revival of traditional farming and the rediscovery of heritage breeds. These 20 recipes prove just how good it is. For more information on heritage pork, see our ingredient guide to Heritage Pork.

“Pork Chops with Leeks in Mustard Sauce” href=”http://www.bonappetit.com/magazine/2009/05/pork_chops_with_leeks_in_mustard_sauce”>

Talking Turkey 2009 – Post #1

As we count down toward Thanksgiving 2009, Grilladelic will be scouring the four corners of the world (wide web) looking for grilled, smoked and barbecued turkey recipes that could transform your holiday.

This recipe is from the archives of Bon Appetit

First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.

6 quarts water

2 large onions, quartered

1 cup coarse salt

1 cup chopped fresh ginger

3/4 cup (packed) golden brown sugar

4 large bay leaves

4 whole star anise

12 whole black peppercorns, crushed

1 13- to 14-pound turkey, giblets discarded

4 cups hickory smoke chips, soaked in water 30 minutes, drained [I would experiment with a fruit wood like apple or cherry. If you are brave, I was told by an old turkey farmer from Graafschap that sassafras is the wood of choice for smoking turkey]

Disposable 9×6 1/4×1-inch aluminum broiler pans

2 large oranges, cut into wedges

1/4 cup olive oil

2 tablespoons oriental sesame oil

For glaze

3/4 cup pure maple syrup

1/2 cup dry white wine

1/3 cup Dijon mustard

2 tablespoons (1/4 stick) butter

Preparation

Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.

Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice. (A large plastic cooler works good for a brine container. You can add ice to keep it cool too)

If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.

Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze:
Bring all ingredients to simmer in heavy medium saucepan.

Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes

Fu-Fu on the Grill

Grilling grapes and cheese seems a bit pretentious…but I’m OK with it…as long as Barry Manilow isn’t the musical side dish. (I’d recommend a little Willie Nile)

From Bon Appetit’s website:

7 Foods You Never Knew You Could Grill

Grilladelic commentary is in red. Enjoy

9:26 AM / August 26, 2009

/ Posted by Andrew Knowlton

This summer, think outside the ‘cue. Grill these items for remarkably easy, wholly unexpected, and thoroughly delicious appetizers, garnishes, and side dishes.

GRAPES
Small clusters won’t fall through the grate and will get even juicier and sweeter over the heat. Serve as a garnish with pork or sausage.
Try this: Beer-Brined Grilled Pork Chops
I can buy into this. Grilled grapes next to some sizzling sausage should be tasty.

CHEESE
Briefly grill small wheels of soft cheese (such as Brie) uncut, in their rind, until just melting. Haloumi or queso fresco cheese work as well. Serve with other cheeses and fruit as an appetizer or simple dessert course.
Try this: Grilled Cheese and Tomato Stacks
Cheese is a grill classic. Try Brie on a cedar plank. Just soak the plank in water for several hours, place over the coals or burners and get it smoking (but not igniting). Set the Brie on the plank, close the cover and damp down the heat. It doesn’t take long, 5 minutes +/-..but it is nice! Hey, throw those grapes on top of the Brie!

ROOT VEGETABLES
Steam or parboil root vegetables such as carrots, parsnips, turnips, potatoes, or sweet potatoes until slightly tender. Toss with olive oil, salt and pepper, and your choice of herbs. Grill over medium heat until charred.
Try this: Grilled Smashed Potatoes
No brainer. Yukon Golds, partially cooked then rubbed with EVO, kosher salt, black pepper and a little rosemary on the grill is one of the seven wonders of the world.

FRISEE
Toss lightly in olive oil, salt, and pepper, and cook over medium-hot grill just to wilt.
Add to: salads for smoky flavor and textural contrast.
Try this: Lobster Salad with Fresh Mint and Lime
Don’t buy into this. Not in my wheelhouse.

SHELLFISH
Shrimp and lobsters are excellent grill foods–so too are clams and oysters. Place the freshest clams or oysters you can buy directly on the grill over high heat. Cover and cook until shellfish opens, 4 to 5 minutes. Eat straight from the grill with simply a squeeze of lemon and hot sauce.
Try this: Grill-Roasted Clam Linguine

Shellfish has been grilled for eons. Not to unusual.
MELONS
A few seconds on a hot grill does wonders for watermelon, cantaloupe, honeydew and other melons. Not only do the grill marks look appetizing, they taste good too–the heat caramelizes the sugars of the fruit resulting in a mildly smokey and nutty flavor.
Try this: Brochette of Melon, Prosciutto, and Fresh Mozzarella
This might be worth trying…but not sure.
CITRUS
Halved and charred, cut side down, limes, lemons, and oranges are a beautiful garnish for fish and chicken. The sugars caramelize and make a smoky-sweet sauce to squeeze over the food.
Try this: Grilled Halibut with Grilled Red Pepper Harissa

I like the garnish angle. Plus, I like squeezing fresh lemons and limes on my meats during grilling. Keeps it moist and adds a nice little flavor kick. Now just squeeze then toss the citrus half on the grill afterwards. Recycling!

A Grilladelic Christmas- Perfect Gift #7

Tough economic times calls for creativity in gift giving. No question, I would love a Grillery or a Weber Ranch Kettle for Christmas, but my babies need new pairs of shoes.

So after you buy the shoes, you have a few sheckles left in your pocket….just enough to give the gift of knowledge. A subscription to Bon Appetit Magazine,

With the possible exception of Saveur, I think Bon Appetit has the most accessible recipes and great information about techniques. For example, here is a recipe using a technique I have described as “dry brining”. In the Bon Appetit world, it is known as “salting”. Forget what you call it…it works.

Salted Roast Turkey

Smoked salt and paprika give this turkey a smoky southwestern flavor that pairs very nicely with the spicy-sweet gravy. Look for Halen Môn oak-smoked sea salt at specialty foods stores and surfasonline.com.

8 to 12 servings

By Rick Rodgers

November 2008

Ingredients

southwestern-spiced salt

1 tablespoon cumin seeds
1/3 cup mild oak-smoked sea salt (such as Halen Môn)
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon ground chipotle chile powder

turkey

1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1/4 cup honey
2 teaspoons ground chipotle chile powder divided
1 large onion, chopped
12 garlic cloves, chopped
1/2 cup (1 stick) unsalted butter, room temperature
2 cups Golden Turkey Stock