BBQing Tips From Deep In The Heart Of Oregon!

Some Cool Barbecue Books

noreply@blogger.com (Thom Zehrfeld) — Wed, 15 May 2013 16:06:00 +0000

Finding just the right barbecue book that will enhance your bbqing experience is not all that easy. I listed some of the best selling books on Amazon for your review.

I'm kind of partial to Smoke and Spice by Cheryl Jamison. I've had the first edition since 1994 and learned the right way to do barbecue and grilling the down-to-earth way.

1) Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

2) Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees

3) Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

4) Marinades, Rubs, Brines, Cures and Glazes

5) 365 Great Barbecue & Grilling Recipes

6) How to Make Serious Money with Your Own Mobile Food Business

7) The BBQ Concession Trailer As a Home Based Business Opportunity

8) Ribstars Backyard Smoking & BBQ Cookbook

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Recipe For Pulled Pork

noreply@blogger.com (Thom Zehrfeld) — Thu, 09 May 2013 16:35:00 +0000

Recipe For Pulled Pork

Pulled pork is a real treat. So, why aren't you treating yourself?

This is a recipe, actually a simple recipe, for barbecuing or slow cooking a pork shoulder (Boston Butt) roast. Whether you put it on the barbie or cook it in the oven, it's going to take awhile.

If you don't cook it slow, it will not come out right...guaranteed, dude!

At the minimum, eight hours cooking time...low and slow.

In the above photo, I am cooking two roasts on my Traeger. They are cooking on indirect heat and they won't burn.

I make enough pulled pork to last for at least six month when I make it. It freezes real well by putting it in quality freezer bags and we unthaw as we want.

Always try to get pork shoulders on sale. Watch the ads.

Wash the pork roast with warm water. Pour on a generous portion of Chef Paul Prudhomme's BBQ Magic (link) or, use your own BBQ Rub, and distribute over the entire surface of the roast.

Paul's Seasoning Rub is superior and bet you can't make your own as cheap. Buy the 24 oz size...it will last for awhile.

Rub in the seasoning thoroughly on all side. Sprinkle again but don't rub it in this time. Marinate in a plastic container for a minimum of two hours...preferably overnight in the fridge.

When you are ready to cook set the pork shoulder out on the drainboard for at least an hour. For the rednecks that means the big hand on the clock goes around one time.

In the meanwhile get the grill, oven up to 325 degrees. On the barbie you will light one side of the bbq grill and cook on the other...indirect heat...with the lid closed. Keep the lid closed unless you are misting.

Use a pan lined with foil unless you dig funky messes.

Get a laundry spray bottle mix: ½ cup of apple juice to a ½ cup of apple cider vinegar. Gently mist your pork as scheduled below: (rednecks: open the lid to your makeshift garbage can, disguised as a bbq grill, before you do the misting thing...spray the meat not the lid)

1) Cook one hour at 325 degrees...mist

2) Two more hours at 325...mist

3) Reduce fire to 300...mist and cook three more hours

4) Reduce fire to 250...mist and cook two more hours

(The cooking takes about 8 hours and an internal temperature of about 170 degrees)

Recipe For Pulled Pork

Let the roast sit out for 15 minutes after you take it off the grill. After that, it's time to do the pulled pork thing.

Get a big fork and stab through the crust, twist. Try to get a few crackling in the mix. Get it in a pan and start pulling it apart with your hands. Folks might appreciate you wearing sanitary gloves when you do.

Some mix BBQ sauce in at this stage. Some like it mixed in...some like to add as they eat it and, some detest any kind of sauce. Enjoy!

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Garlic Prawns On The Grill

noreply@blogger.com (Thom Zehrfeld) — Mon, 06 May 2013 22:28:00 +0000

Garlic Prawns

Prawns are kinda like shrimp and, shrimp are kinda like prawns. Some prawns are bigger than shrimp and, some shrimp are bigger than prawns. Both have ten legs and kinda look like each other. Some prawns are called "Tigers" and some shrimp are called "Tigers".

They kinda taste like each other, too. End of lecture!

Here is a recipe for Garlic Grilled Prawns (Shrimp, whatever):

1) About a pound of big Prawns or Shrimp (Don't peel them yet)
2) 1/8 cup of EVOO
3) Slice of lemon
4) Tablespoon of finely minced fresh garlic
5) 1/2 Teaspoon of Chili powder

Combine and marinate for 30 minutes or so. Rednecks: Same marinating time as skunk!

Meanwhile: Heat the grill, dude...medium heat!

Get yourself a pizza pan...the round ones with the holes in them.

Grill prawns, shrimp with the shells for three minutes per side.

Rednecks: Remove the shells before eating.

Grilled Garlic Shrimp

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My Brother's Crawfish

noreply@blogger.com (Thom Zehrfeld) — Wed, 06 Feb 2013 13:40:00 +0000

My Brother's Crawfish...located at 8220 S.E. Harrison in Portland, Oregon. A place that does Louisiana and Southern style crawfish boils and then, seafood boils like Dungeness and King Crab, Clams, Mussels, and Shrimp!

Add in Cajun and Creole Dishes. Like: Gumbos, Jambalaya, Po Boys, Blackened Chicken, Catfish, Shrimp. And, on and on.

My wife and I went there shortly after they opened at three on a Monday afternoon. A workday!

Mind you this is at three o'clock. Shortly thereafter, two other folks show up and, shortly after that, six more folks show up. Two more show up for takeout. It's not dinner time yet. Tells you something!

My wife ordered a Soft-Crab Po Boy. First photo here. I ordered Seafood Gumbo. Both were hearty portions and were very tasty.

My Brother's Crawfish

The two gentlemen that walked in behind us ordered the Crawfish Boil. Fit for a king or queen! I would have liked to have taken a photo but that would have been rude. Next time, my wife and I will order that or a Crab Boil.

They have a full bar and fix a very nice drink. They have an interesting bar menu and, much more than what is on the following specials board.

My Brother's Crawfish

I read a lot of the reviews of the restaurant. Most are positive as they should be. A minor amount were negative and some even vulgar. I suppose they think they're cool.

It's a good place to eat and the prices are super reasonable. It's not a rip! The help was excellent and the food was served promptly.

My Brother's Crawfish

It's a cool place...bottom line, be hungry and order a "Boil"! My Brother's Crawfish Menu (Link)

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Homemade Pizza

noreply@blogger.com (Thom Zehrfeld) — Mon, 04 Feb 2013 19:43:00 +0000

Homemade Pizza

If you want to make a really serious taste good pizza you hit the right button.

OK! This is not an easy pizza nor, is it a ten minute pizza whip-out.

It all starts with the dough and something that looks like a pizza pan or stone. You can make your own dough or, you can buy pizza dough or, you can buy a precooked Boboli Pizza Crust (we won't tell anybody that you cheated) that's ready to go.

Put the dough in the pan and preheat the BBQ grill or, oven according to the directions for whatever dough type you decide to buy. For example, some raw dough requires 500 degrees...a precooked Boboli maybe 425 degrees.

Buy a good pizza sauce. Some pizza dough kits include this.

Alright, we are ready to build a masterpiece. It has a whole lot of ingredients: Italian Sausage, Spinach,Black Olives, Artichokes, Red Onion, Mozzarella Cheese, Monterey Jack Cheese, Feta Cheese, Mushrooms or, other ingredients as you see fit.

You have the dough and the pizza sauce in the pan or, a stone, ready to go, right?

One: Cook, break up and brown bulk Italian Sausage separately in a large skillet on medium heat until fully cooked. I add Chef Paul Prudhomme's Pork and Veal Magic (optional).

Two: A layer of mixed Monterey and Mozzarella

Three: A layer of raw spinach

Four: Add Italian Sausage

Five: Add onion, artichokes, mushrooms, olives

Six: Top with more cheese

Homemade Pizza

We are ready for the oven or the grill. Make sure you put the hood down on the grill. Cooking time will be around fifteen minutes making sure the crust is done. Add crumbled Feta and sprinkle on Prudhomme's "Pizza and Pasta Magic" if desired.

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Potato Soup Recipe

noreply@blogger.com (Thom Zehrfeld) — Mon, 28 Jan 2013 23:10:00 +0000

A potato soup recipe that uses a home-made vegetable broth. Ingredients are cooked in stages and can be vegan or otherwise.

You can cook everything together but you'll find that if you cook the potatoes separately they will be firmer and add a new dimension to your soup. The same with the Kielbasa since you are cooking and seasoning separately.

Four large potatoes
Two cloves of garlic
One half medium onion
Three large carrots
Three stalks of celery
Whole Anaheim Mild Pepper (optional)
Chef Paul Prudhomme's Poultry or Vegetable Seasoning
Chef Paul Prudhomme's Little Italy Seasoning
Chef Paul Prudhomme's Barbecue Magic
Kosher or Sea Salt
Vegetable Stock (48 oz)
EVOO
Kielbasa Sausage(optional)

Microwave the potatoes and let cool in the fridge for a tad for easy slicing. When cool, slice into quarters, place into separate fry pan using EVOO. Sprinkle on Prudhomme's Poultry or Vegetable Seasoning to taste. Fry until golden brown. Set aside.

Dice onion and garlic and saute in Dutch Oven or large stockpot using EVOO. Cook until golden brown. Add diced carrots, celery, pepper and saute for seven more minutes.

Add vegetable stock. If home-made, salt to taste. See below for recipe.

Add potatoes. Slice Kielbasa into dollar-size chucks, sprinkle on Prudhomme's Barbecue Magic and brown in the same pan you cooked the spuds in. Add to the soup pot. Spice the soup with Prudhomme's Little Italy.

Vegetable Stock: Save leftover lettuce, celery, carrot peeling, beets, cabbage, broccoli...most everything but peppers and refrigerate until you have enough to make a broth. Fill a stock pot with the veggies and bring to a boil and drop down to simmer and cook from 4 to 6 hours. Strain and you have your broth. Freezes real well.

Potato Soup Recipe

Kielbasa

Layered Four Cheese Potato Gratin

noreply@blogger.com (Thom Zehrfeld) — Sat, 26 Jan 2013 15:22:00 +0000

Potato Gratin...

If you are into potatoes...make this recipe. You'll never go back to boring!

It makes about four servings. For rednecks: Count the thumb, index finger, middle finger and the ring finger on the left hand and you come up with "four". But, first find someone who will be able to tell you the left hand from the right hand and what finger is what.

Here we go:

Two large potatoes
One half medium onion
One small Granny Smith Apple
One half cup of Heavy Cream
Quarter cup of crumbled blue cheese
Quarter cup of Parmesan
Half cup of shredded Monterey Jack
Half cup of shredded Mozzarella
Chef Paul Prudhomme's Vegetable Magic

Preheat the oven or grill to 400 degrees. Get yourself a small or medium oven proof casserole dish/ pan.

Cut one potatoes into thin dollar-size slices and spread them evenly across the bottom of the dish. Sprinkle on a generous portion of Chef Paul Prudhomme's Vegetable Magic on the bottom layer of potatoes.

Cut the Granny into thin slices and sprinkle onto the bottom layer along with the finely chopped onion.

Potato Gratin

Repeat with the second potato thinly sliced over that and sprinkle again with Paul's.

Sprinkle the cheese and pour cream over the top. Cover with foil and bake for one hour and one half or, until potatoes are done. Check on the spuds after an hour fifteen or so. Once the potatoes are done, remove the foil and cook for another five or so until slightly brown.

On the barbie we are going to heat just one side of the grill and bake on the cool side....with the hood down the whole time to keep the temperature up. For the rednecks: Means, instead of the hood, keeping sure the lid is down tight on the garbage can the whole darn time.

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Grilled Beets On The BBQ

noreply@blogger.com (Thom Zehrfeld) — Wed, 29 Aug 2012 18:26:00 +0000

Grilled Beets On The BBQ

Perhaps beets are not the most popular thing to put on the BBQ but, you can impress everybody, maybe even yourself, by grilling something that may be good for you and taste good!

When it comes to beets, vegans and vegetarians have a grip. So, get with what they know! Do something besides possum-surprise.

OK! This isn't a recipe for "rocket scientists" so, about the only thing you can screw up is forgetting to buy the beets. And, if it doesn't come off don't "beet" yourself up over it! Do it again until you get it right! How hard can it be?

Grilled Beets On The BBQ

The recipe calls for fresh beets, not canned: (Why would you do canned beets on the grill?)

1) Slice off greens and stems from the top and bottom

2) Peel off outer skin (You might think about wearing gloves. however, the rednecks will just eat up getting the red juices on their hands and rubbing it on the neck)

3) Slice horizontally into 1/4 slices (Use a big knife but, watch the fingers)

4) Place in large bowl and marinate in Balsamic Vinegar for fifteen

5) Cover beets with EVOO and mix thoroughly

6) Get the grill up to medium heat (Close the hood while grilling)

7) Place beets on a pizza grill or something that the beets won't fall through (Do you really want them to fall through?)

8) Grill for about ten on each side until soft (Not mush)

Grilled Beets On The BBQ

Flank Steak Recipes | Fix This and Be Merry!

noreply@blogger.com (Thom Zehrfeld) — Tue, 21 Aug 2012 13:18:00 +0000

Flank Steak Recipes

Try this simple recipe for flank steak. You do like simple recipes, simple ways of doing things, right? You can either grill on the BBQ or, cook on the stove top, or broil on high.

First get a fresh cut flank steak from a reputable place. We purchased a great rolled flank steak at "The Original Steer" on 123rd and Division in Portland. A bit far from were we live in Oregon City (longer if you live in New York) but, well worth the drive. They have an excellent shop and the service is outstanding.

As you might suspect, flank steak is a tough cut of meat. But, if prepped right it can come off as nice and tender, almost melt in your mouth and, it will even taste good. Golly Gee!

Seasoning and marinating is everything! And, of course, everybody and the dog has their own way of trying to outdo the other guy. So, here is number ten thousand and one of trying to outdo the other guy and their dog.

1) Get yourself an excellent marinating container like a Tupperware one that you can close or, a plastic bag that won't leak.

2) Pour and rub in an excellent Rub like Paul Prudhomme's "Barbecue Magic". Greatest Rub since the invention of sliced bread. Hey! Pour even more on but don't rub it in this time.

3) Pour and brush on a generous portion of Italian Dressing, as a marinade, on both sides of the meat.

4) Marinate for 48 hours. (For the rednecks: That's two moons and eighty two brews worth)

5) Set the marinated flank steak out for 30 minutes while you get the grill or, stove top pan, broiler to high heat.

6) 'Tis goes really, really fast! Cook for five minutes on one side and flip. Immediately stick a meat thermometer in it and cook to 130 degrees for rare. Wrap in foil and let it sit for ten minutes.

7) Get a sharp carving knife and fork and cut each slice thinly and at an angle.

If you did what I told you to do (You did didn't you?), you'll come out with a tender and delicious flank steak that will, like I said before, just about melts in your mouth.

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Grilling Vegetables On The Grill | Not Squirrel

noreply@blogger.com (Thom Zehrfeld) — Tue, 07 Aug 2012 22:32:00 +0000

Grilling Vegetables On The Grill

Everything grilled outdoors (even vegetables) just taste better. So, why aren't you getting with the grilled veggie thing? Do you want to turn into a "redneck" and just grill poor old squirrel and possum the rest of your life?

Every once in awhile it's nice to swear off the red meat and eat something wholesome, like all vegetables for just one meal. And, it's tasty and it's simple, and just might be good for you.

My very favorite grilled vegetable use to be grilled potatoes. Well, they still are but I have branched out.

Grilled Potatoes

First, steal, buy, borrow some kind of a ventilated pizza pan that will fit on your grill. I am off the stainless steel veggie pans. They look cool, but are a bear to clean afterwards.

Cut up some potatoes, of your choice cutting width-wise into about 1/4 inch slices. Place into a large bowl.

Cut up some carrots and split length-wise and place into the same bowl as the potatoes. (Gee, I hope I haven't lost you).

Pour some EVOO...(for the rednecks taking a break from squirrel grilling) that means Extra Virgin Olive Oil over the carrots and the potatoes. In this recipe, I sprinkled on Paul Prudhomme's Vegetable Magic and mixed the vegetables and oil in it. You can use any seasoning you want.

If you decide to grill beets, like I did, I would place them in a separate bowl. I hope you have figured out why. Do the same thing you did to the potatoes and carrots to get them ready for grilling.

I grilled the potatoes separate. The reason is, they take the longest and have less sugar content than the beets and carrots which caramelize fast.

You want medium heat whether you are using a gas grill, Traeger, or charcoal. You are not searing steaks.

Grilling time is about twelve minutes for potatoes per side and ten for the beets and maybe four or five for the carrots. Keep the lid on the barbie closed as much as you can. This helps with the cooking time.

This is about as simple as grilling recipes go. But, the taste is phenomenal and your family, friends and guests will be wowed by your grilling skills!

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Grilled Salmon On A Gas or Charcoal Grill

noreply@blogger.com (Thom Zehrfeld) — Mon, 23 Jul 2012 13:45:00 +0000

Grilled Salmon

I have tried every way there is to grill salmon, the plank thing, directly on the grill you name it, and I keep going back to the same thing. That is, grilling or cooking it on indirect heat.

First, this is really simple! No fancy grill marks...no sneaky tricky things.

Second, the goal should be to end up with super moist salmon that tastes good. Hopefully, it's your goal to end up with something that tastes good.

Pursue a 8 x 13 pan. Usually, this will handle at least two pretty good sized chunks of salmon. If you arrange it right maybe four chunks.

Rub the meat side of the salmon with EVOO and rub on a generous portion of seasoning like Chef Paul Prudhomme's "Seafood Magic" or his "Salmon Magic"...both are great. Also, "Old Bay" is good, but I prefer Paul's stuff for salmon. Turn the fish so the skin side is up.

Let the salmon sit out on the drain board, light the grill but only on one side. I usually let the grill get up to 450 degrees or so.

We are going to cook the salmon on the unlit side of the grill so it won't burn. Once the grill is up to temperature place the pan on the unlit side and shut the hood of the grill, and keep it shut for ten minutes. The salmon will not cook if you don't.

After ten minutes, open the hood and flip the salmon. Shut the hood again. Cook for another ten minutes or until done. Garnish with lemon.

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How To Really Cook Country Ribs On A Gas Grill

noreply@blogger.com (Thom Zehrfeld) — Wed, 27 Jun 2012 15:26:00 +0000

How To Cook Country Ribs

First, Country Ribs (Country-Style Pork Ribs) are not really ribs at all! Golly Gee, Holy Jumpin' Up and Down, is that right?

Yes! And, they are huge, boneless and meatier than the real pork ribs (baby-backs).

Now, this is not a grilling lesson. It is a way of cooking the Country Ribs on a gas grill, which retains the moisture in the meat, coming away with something that tastes great, and something that nobody would guess that you did on a gas grill. How does that grab you?

If all you ever did in the past was to grill weiners and hamburgers...well maybe a couple of steaks, isn't time to get off your dime and do something that will impress.

If you had taken time in the past to read my barbecuing posts you find out that I am an advocate of water smokers. It's real simple concept, I'm not here to blow you mind.

All you do is put a water pan, filled with liquid and an extra grill between the ribs and the flame. It's almost a "Duh"!

How To Cook Country Ribs

You keep the lid on the barbie closed while you are cooking,and it is self-basting. Actually, it's a form of indirect heat. As long as you have water in the pan, and nothing hanging over the edge of the pan, it won't burn.

Anything that you add to the water will help flavor the meat. Does this sound smart or what?

In order to succeed at this, you have to try it. All you need is one Brinkmann Water Pan and a grill that covers it.

The above link will lead you on how to get a pan...they're cheap, but you don't have a grill for it. Once you get the pan, you can take it to most any hardware store and find a grill that will fit over the top.

Do I have to tell you to buy some Country-Style Ribs? Once you get the ribs home, put a quality Rub on them. Sprinkle on the ribs and literally rub it in. Sprinkle more on but don't rub it in this time.

Let them sit over night in the fridge.I used Chef Prudhomme's Barbecue Magic in this session but, you can use any kind of Rub your heart desires.

The next day, take the ribs out of the fridge and sit them on the counter while you fire up the barbie to 375 degrees. You can turn on just one burner or both, but one will work.

Place the water pan in the middle of the grill and fill to the top with hot water. Place a grill over the pan and place the ribs on the grill. Be careful that you don't have any of the meat hanging over the edge of the pan or it will burn.

Anything, that you add to the water will flavor the meat so add a half cup of quality BBQ sauce to the water. Don't put it on the ribs. You can do that later if you want.

You will have to push the pan and extra grill back a tad into the barbecue grill so that you can get the cover closed. It has to be closed all the way or it won't work.

Once you get the grill closed, leave it closed. The steam from the water will bounce up to the top of the hood and back down into the meat and help flavor it.

Cooking time is about two hours, almost to the minute if you kept the temperature where it should have been. Just make sure the ribs are properly cooked. Use a meat thermometer if in doubt.

When you take the ribs off the grill, wrap them in foil and let them sit out a bit before serving. You can add BBQ sauce before you serve them, but try one without it first. You might find out the you like them better without sauce. Or, put a sauce out to the side as a dip.

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Beef Loin Tenderloin Steak Filet Mignon

noreply@blogger.com (Thom Zehrfeld) — Thu, 03 May 2012 20:31:00 +0000

Beef Loin Tenderloin Steak Filet Mignon

Beef Loin Tenderloin Steak or Filet Mignon is a prime cut of meat. It comes from the back rib cage of the beef ...is very tender and usually can be cut with a fork.

When prepared on a BBQ grill, and served up, it can go down the hatch very smoothly. 'Tis not very cheap, but it's a lot cheaper than going to a restaurant and paying them to cook it for you.

Preparation before grilling is almost nil. You can add a little Rub or spice but it's not a neccessity.

Fire up the barbie and take the meat out of the fridge and set on the counter while the grill gets up to a high temperature..475 or 500 degrees. Maybe no hotter.

Filet Mignon are usually very thick cuts of meat and you may not be happy with just searing them..they might not be done enough and burnt on the outside.

I usually allow 5 minutes a side for cooking time...this usually gets you to rare. Also, I shut the hood while they are grilling. Don't be poking holes in them to see if they are done!!!

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Pork Loin With Mustard

noreply@blogger.com (Thom Zehrfeld) — Sun, 29 Apr 2012 14:57:00 +0000

Pork Loin With Mustard

If you are going to eat meat and want to get towards a little healthier, barbecuing/cooking a a pork loin roast may be the answer. All and all they are a pretty lean cut of meat.

Usually, we purchase our pork loins at Costco. They are huge so we cut them in thirds, barbecue one and freeze the other two.

Above I am using a gas grill to cook the loin. Also, I am using a water pan and grill between the flame and the pork. This is a form of self-basting and helps immensely to add moisture and tenderness to the pork, or any other kind of meat.

It's a form of indirect cooking...try it, you'll like it! Notice that I am also doing baked potatoes at the same time.

Wash the pork loin with warm water. Place in a marinating container that you can close and add a Rub such as Paul Prudhomme's Pork and Veal Magic or his BBQ Magic.

Pour on and spread generously over all the pork and rub in thoroughly. Sprinkle on more Rub but don't rub it in this time. Marinate overnight in the fridge.

Next day, take the meat out out of the fridge and let it sit out on the drainboard while you fire up the grill. Turn on only one burner and reach a medium temperature.

Shown is a miniature wash pan. You can use any vessel that will hold a lot of water and still enable you to shut the hood on the barbie. You should be able to buy a small pan and grill at any hardware store.

Place the pan and grill in the middle of the grill. Remember only one side of the grill is lite. Pour hot water into the pan...fill'er up!

Place the pork loin (fat side up) on the grill and brush on plain old yellow mustard. Lots of it, dude!

On the side the grill that's not lite I like to bake potatoes. Rub a little EVOO on them and cook along with the pork. KEEP THE HOOD CLOSED!

The water adds to the cooking time which will be about two hours or a tad bit over.

When done, wrap in foil and let it sit for fifteen before serving. Enjoy!

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Little Italy Seasoning

noreply@blogger.com (Thom Zehrfeld) — Thu, 12 Apr 2012 19:35:00 +0000

One of the best seasonings since "sliced bread" is Chef Paul Prudhomme's "Little Italy Seasoning" Blend. I am always looking for new types of seasoning, especially in my meat sauce for pastas.

Yes, it's super for a pasta sauce but how about using it as a Rub for meat, poultry, pork, seafood? The answer is, "outstanding"!

And, there are other uses: Popcorn, French Fries, Salads, Eggs, Stews. Are you starting to get the picture?

It adds a little heat to things, but not overbearing. The cost is not overbearing either...two 16oz cannisters for $23.74...it will last for awhile.

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Russian Dressing As A Marinade

noreply@blogger.com (Thom Zehrfeld) — Tue, 10 Apr 2012 15:49:00 +0000

Chicken And Russian Dressing

A favorite way to fix a whole chicken is using Russian Dressing as a marinade. The only brand I know about is Wishbone.

Whether you fix this on the BBQ, or in the oven it just turns out "marvelous-like"! Russian Dressing has all the ingredients that make for a super marinade.

Personnally, I barbecue all year around. I have two grills and both are under cover, so it's no sweat to get out there.

But, if you can't barbecue things, the next best thing is a clay pot or a Dutch Oven. The whole idea is to keep the chicken as moist as you can and a clay pot can do this.

Naturally, you need to clean and rinse the chicken. I prefer to put on a Rub...it adds a nice dimension. There are all kinds of Rubs. I used Chef Paul Prudhomme's "BBQ Magic".

If you really want to spice it up, use Paul's "Little Italy". It is the most unusual, unique Rub I know about. Also, try it in a meat or a marinara sauce.

Distribute a generous amount of Rub over the chicken and into the cavity. Use your hands! Brush on a generous amount of Russian Dressing onto the chicken and pour into the cavity. Sprinkle on more Rub but don't rub in!

Marinate over night in the Fridge in a marinating container such as Tupperware. Never a metal pan or foil. Use a plastic bag if nothing else.

While getting the barbie or oven up to temperature...350, let the chicken sit out on the drain board for a tad. If you use the oven, spring for the largest clay pot you can afford. You'll kiss yourself for an hour for getting happily involved with one. Although, they cook at a higher temperature than 350.

The barbie takes about two hours to do a five pound chicken. The oven will be close to 90 minutes in a clay pot and will cook at 400, plus. Also, you can add veggies for a complete meal. Plus, they add additional moisture to the chicken.

Are you starting to get smart, or what?

You will want to check out the chicken to make sure it's done...190 degrees, folks! Let the dude sit out on the drainboard for 15 minutes before serving.

Your chicken isn't going to taste like Russian Dressing unless you add it after it's cooked. Why would you do that?

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Grilled Fresh Pineapple

noreply@blogger.com (Thom Zehrfeld) — Sat, 07 Apr 2012 15:01:00 +0000

Grilled Fresh Pineapple

One of the true pleasures in life is grilled fresh pineapple. It's easy to fix, it's easy to eat and very easy to like! It makes for a great dessert, snack, whatever.

This is a simple method to prepare it and the results will be impressive to friends, family and you.

There are a couple of ways to core a pineapple, but the easiest way I know is this method:

1) Remove the outer stalk by simply twisting it off

2) Cut a little off each end of the pineapple so that it will lay flat on a cutting board

3) Cut off the skin by cutting the pineapple length-wise...don't cut straight down. Try to follow the contour of the body.

4) Next, take your knife close to the core and cut straight down slicing off the pineapple into twelve or more pieces.

You will want to marinate your pineapple slices, for cool results, in brown sugar in a glass or plastic container. It doesn't take much sugar.

Sprinkle on and work it in a little with a kitchen brush. Marinate for thirty minutes while you get the grill going. I like a fairly hot fire.

You can place the pineapple directly on the grill, but you find it hard to maneuver them around the grill once they approach the finished stage. They start to get soft.

I place the pineapple on a vented pizza grill, a little Pam applied, so I can easily move things around. You will want to turn them often (sugar burns) as they are cooking with a pair of tongs.

You'll find that it takes a little while for things to cook. When they start to get soft and brown on the outside you are getting there.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Beef Round Eye Of Round Roast

noreply@blogger.com (Thom Zehrfeld) — Wed, 04 Apr 2012 16:26:00 +0000

Beef Round Eye Of Round Roast

OK, just another butcher's fancy name for a type (cut) of beef. And, this post is going to be about preparing a“beef roast” like this on the BBQ grill or in the oven, and have it come out superb.

Everything comes down to this:

The price of the roast should be reasonably priced
It should be easy to prepare
It should come out moist and tender
It should taste superb

In other posts I have mentioned that the price of deli beef has gotten out of hand. The price where I live is hovering around ten bucks a pound. They put all kinds of additives into it and sometimes it's just plain fatty. I refuse to buy it.

The alternative is to do things for yourself. Like instead of taking a convenient way out and buying deli beef, go out and purchase a Beef Round Eye of Round Roast and prepare it yourself...jeez, how hard can it be? The answer is: not hard at all!

Go for a two, plus pound roast. Prices usually range between three dollars to five dollars a pound where I live.

One of the great secrets to have a roast come out good is adding a Rub and marinating it. In this case, I used Chef Paul Prudhomme's “Barbecue Magic” as a Rub and Italian Dressing as a marinade.

This process helps break down a tougher cut of meat. Are you still awake?

Get a good marinating container like a Tupperware one, or something that is not metallic and you can close up tight. Sprinkle on plenty of Rub and rub it all over the roast. Brush on a generous portion of Italian Dressing.

I like to put it in the fridge overnight to marinate...you can get away with only a few hours if you are in a hurry.

Next day, sit the roast out for thirty minutes, or so, while you get the grill or oven up to 325 degrees. On the barbie, turn both burners on.

Alright, we are going to try something new so get a grip!

Most modern ovens come with a broiler pan. Mine is 15 by 14 inches and is one inch deep with a removable vented rack at the top so that the juices drip down into the pan. The bottom pan is not deep enough...the dimensions are fine except for the depth.

Get like a lasagna pan or something that will hold a lot of water and put the vented rack part from the boiler pan on top of it. The pan needs to hold a lot of water or it will boil out completely during the cooking process.

Place it in the oven or, grill (center pan in the middle of the grill) without the top on and pour in some warm water... not so full that it boils over while you are cooking. Place the rack on top of the pan and place the roast in the center of the rack.

Close the hood and leave it closed other than to add more warm water or to check doneness. Don't run out of water...you don't want burnt! Things should cook for one and a half to two hours...140 degrees=rare, 160=med, 175=well. Sit out wrapped in foil for 15 before slicing thinly at an angle.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Traeger Chicken

noreply@blogger.com (Thom Zehrfeld) — Wed, 21 Mar 2012 19:05:00 +0000

Traeger Chicken

For years I used a water smoker grill to barbecue chicken. Mainly, because a water smoker is self-basting and it holds in the moisture that many other grills cannot even think of doing.

Along came a Traeger! Before I received mine as a Christmas gift, I had no idea that they would hold the moisture into a chicken, or any meat, almost as well as a water smoker grill.

Now, I have no hassles with a good water smoker...there just maybe not as convenient to use as a Traeger. I'm still a big advocate of water smokers and will always be.

On with the Traeger recipe for chicken:

First, it is not very economical to do just one chicken on a Traeger. I always put something else on with it...like a pork loin or another chicken. Also, you can do some baked potatoes at the same time...they just taste better when they are cooked on a grill.

1) Clean chicken inside and out. Rub on a little EVOO over the body and into the cavity.

2) Use a quality Rub like Chef Paul Prudhomme's “Poultry Magic”or his “Barbecue Magic”. Both are excellent Rubs and economical to use. Apply a generous portion to the bird and put some into the cavity. Rub in thoroughly, and apply again but don't rub in this time.

3) Marinate over night in the fridge in a safe and closed marinating container...no aluminum or metal containers.

4) Next day, take the chicken out of the fridge and set it out on the counter while you start the Traeger. Get it up to 350 degrees or Medium Heat. I use fruit wood pellets.

5) I use an aluminum foiled lined oven pan. I don't want any juices to escape, and it kind of self-bastes the chicken while it's cooking. Plus, aftermath...I don't do messy grills.

6) Cooking time is usually anywhere from an hour and a half to two hours. Stick a meat thermometer into the bird...190 degrees for poultry.

7) Wrap it up into the foil when done and let it sit for fifteen minutes.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Grilled Chicken Breasts With Peach Sauce

noreply@blogger.com (Thom Zehrfeld) — Fri, 17 Feb 2012 15:30:00 +0000

Georgia Peach Sauce

I was watching a Man Versus Food episode on TV and Adam was in Savannah. Out of courtesy, he is quick to praise most restaurants and their chefs. He was at some place called “Sweet Potatoes” and they were doing half BBQ chickens and preparing a Georgia Peach sauce to pour over and compliment the chicken.

You could tell that this was some kind of a super great sauce by Adam's expression when he tasted it. He wasn't just being nice...he was pumped!

I couldn't get the exact recipe, so I ad libbed with both ingredients and preparation. The whole idea behind BBQing, cooking, grilling is to try new things ever once in awhile...

First, take four or more chicken breasts and rub on a generous portion of Chef Paul Prudomme's BBQ Magic or similar Rub. Place in a marinating container like Tupperware or something none-metallic.

Marinate over night in the Fridge.

This is my version of the Peach Sauce and I added a few things. It comes out more salsa consistency than a sauce but it tastes great:

One) One peeled carrot, stalk of celery, two tablespoons of onion, two tablespoons of yellow pepper and four cups of sliced peaches.

Two) Combine all in a food processor, or blender and chop coarsely with one cup of orange juice.

Three) Add to a sauce pan and bring up to a boil. Keep adding more OJ as needed. Simmer and add four tablespoons of brown sugar and a teaspoon of Apple Cider Vinegar.

Serve sauce hot directly over the grilled or cooked chicken breasts.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Oregon BBQ Restaurants | Corner House Cafe

noreply@blogger.com (Thom Zehrfeld) — Sun, 12 Feb 2012 16:45:00 +0000

Oregon BBQ Restaurants

This is not about the five top BBQ restaurants, joints in the State of Oregon. It's just about a nice little BBQ place in Aurora, Oregon...which is a major antique center, and is not to far south of Portland.

In my blog, I don't talk about all the BBQ restaurants, joints I have visited. It's not that they aren't good, many are, but I prefer “Unique”! Well, “Good”, too!

The restaurant is “Corner House Cafe - BBQ”. It is located, yes, right on a corner as you come into Aurora from 99E from the north. The first thing you see coming into town on the left at the light. There aren't that many lights, folks. You won't get lost.

My wife and I looked over the menu and decided on making a dinner selection off the menu. There's all kinds of selections other than “dinner'. But, I wanted to try all the barbecued meats at once so I ordered a four meat plate. My wife ordered a BBQ chicken plate.

The meats are prepared on a Traeger Grill. Since I personally own a Traeger, I'm sort of partial and know what they are capable of.

When you order at most BBQ places, the choices get down to meats, cold slaw, beans, drinks. There isn't a whole lot of imagination. I am not saying this is bad. It's just traditional!

The Corner House Cafe breaks out of the traditional! I'm not saying you can't get beans or cold slaw.

What you get is uniqueness. First, start with an, “All you can eat, shared giant bowl of fresh salad with cheddar cheese and pesto ranch dressing”. It was a very nice touch and could have been a meal in itself.

Next, came the main courses. Here is a pic of my plate:

Oregon BBQ Restaurants

It consisted of a twice baked potato (or optional rice), the four meats, with carrots cooked in brown sugar. All was scrumptious!

Personally, I don't like sauce served on BBQ meats. Both my wife and I like to taste just the meat to see what a Rub or marinade has accomplished.

Now, this is not to say I won't try a dipping sauce. They make their own, and they had regular, extra hot and a tangy. I tried “hot” and it was outstanding.

The biggest surprise was a dessert (included in the price) which was also both scrumptious and unique.

Oregon BBQ Restaurants

Both our dinners were $13 a piece and you received all this food. Some places will charge you thirteen bucks for a hamburger and fries.

Pete ( the owner) is the waiter, the cook and chief bottle washer. Really personable guy trying his best to satisfy his customers which is unique in itself.

I read some of the reviews on the internet...there was one mean spirited folk out there that gave him a bad and undeserved review. Probably, a competitor.

If anything Corner House BBQ is “going all out” to a fault. So, spend a day in Aurora...spend some time having a cool lunch or dinner at Pete's place. You'll enjoy talking to him, and enjoy the food!

Corner House Cafe

Oregon BBQ Restaurants

Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Open Faced Crab Sandwiches

noreply@blogger.com (Thom Zehrfeld) — Sat, 11 Feb 2012 18:43:00 +0000

Open Faced Crab Sandwiches

I know this is a BBQ blog, but I like to talk about cooking, grilling and broiling, too. Today, namely open faced crab sandwiches.

The cost of crab, especially Dungeness can be prohibitive, so in this recipe I have used Surimi at about a third of the price.

Surimi is imitation crab, but it isn't all that bad. Especially, if you make it into a salad.

One half pound of crab or Surimi
Mayo
Cream Cheese
Green Onions (Optional)
Chef Paul Prudhomme's Seafood Magic
Hamburger or English Muffins
Cheddar Cheese

In a large bowl, shred the crab or Surimi. Add mayo to taste and mix in several tablespoons of cream cheese. Spice with Seafood Magic to taste. Get to a nice spreadable consistency.

Set broiler to high. Spread crab mix onto half a hamburger or muffin bun and cover with shredded cheese.

Broil in stages: Cook just the spread on the buns until they start to turn a little brown. Next, add the shredded cheese and cook until buns are a golden brown and the cheese is melted.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

London Broil Grill Time

noreply@blogger.com (Thom Zehrfeld) — Wed, 08 Feb 2012 16:49:00 +0000

London Broil Grill Time

London Broil Steak has the reputation of being an economical cut of meat. “Economical” is correct, but it's not a cut of meat!

Not to shock you out of your socks, but London Broil is a method of cooking. Actually, the cut of meat is flank steak, or mislabeled top round streak.

And, OK! “We're having a succulent London Broil Steak tonight...just for you darling, along with a nice Pinot!” sounds cooler than,“I'm poundin' up and cookin' up some rock-hard round, flanky stuff tonight, dude...along with a funky fortified vino!”.

So, as always, we have a grip and we think cool!

OK! You actually go shopping and actually get a London Broil...now what? Relax!

It's going to be a fairly tough cut of meat and the first thing folks want to do is pound it with a big old hammer, or poke that poor thing with a fork to make it tender. Big mistake!

Hey, poking, prodding and hammering lets all the juices escape. We don't want that! We can do an excellent job of tenderizing the meat by marinating it. And, by adding additional flavor at the same time.

Personally, I've tried many of the so-called meat tenderizers, you can buy at the store and I keep going back to several different ways of marinating...One: Italian Dressing comes to mind.

It contains a lot of desirable ingredients to help break down membranes and flavor the meat. You can easily make your own, or buy most any brand and get excellent results.

This is different than the Italian Seasoning method, but you can use a Rub such as, “Chef Paul Prudomme's Meat Magic” or if you want to seriously want to spice things up...his “Little Italy”.

But, there are all kinds of Rubs out there to choose from.Get a good one! Shake on a Rub generously and literally rub into all parts of the roast.

Next, pour on a quality Extra Virgin Olive Oil and cover the entire roast. Use a brush. Pour on more Rub but don't rub in this time.

Folks will tell you that twenty minutes is all you need to marinate something. Baloney!

Marinate overnight in the fridge. Use a Tupperware Marinating Container or a closed plastic bag, glass container...do not marinate anything in aluminum or metal containers.

Next day, take out of the fridge while you get the grill or broiler (use a broil pan) up to a high temperature. Allow the roast to sit out on the counter for thirty minutes or so.

Grill-time, broil-time is approximately ten, fifteen minutes per side. What I do is flip it every five minutes. I time it. Use a meat thermometer after initially cooking both sides. Make sure you get the proper temp for whatever level of done you prefer. Our Shih Tzu puppy prefers “Rare, man”!

When done, wrap in foil and set out for fifteen. Use a quality sharpened bread knife (yes, a bread knife) and cut thinly at an angle against the grain. You are going like the way it tastes!

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Wood Pellet Grill Spare Ribs

noreply@blogger.com (Thom Zehrfeld) — Fri, 23 Sep 2011 23:34:00 +0000

Want to do spare ribs on your wood pellet grill? If you do lets get cookin'!

First, always look for spare ribs on sale. I see them hovering around the four dollar range a pound, but many times they are on sale for $2.99 or even $1.99 a pound.

Spare ribs are not real ribs, per say and are located between the real ribs (baby backs) and the stomach area of a hog. The word “spare” is loosely translated from the German word that means “spear” ribs. Way back when folks use to spear the meat and cook it over a fire.

Not much has changed, dude...you going to follow suit and cook the meat over a fire, too? It's just that the spearing thing comes later.

Wash the ribs thoroughly and rinse. Place in a safe marinating container. A sturdy plastic bag that you can close will work but I prefer a Tupperware Marinating Container. Health-wise, do not use metal or aluminum containers to marinate anything.

You can use any quality Rub you want, however for this particular session on my Traeger Wood Pellet Grill I used Chef Paul Prudhomme's Magic Barbecue Seasoning. This is an “out of sight” Rub! And, it's economical and readily available.

Sprinkle on the Rub generously and rub in thoroughly on all parts of the ribs. Sprinkle on a second time but don't rub it this time. Cover in some type of an airtight container and re fridge over night.

Next day, let the spare ribs sit out on the counter while you heat up your wood pellet grill. Once lite, let it get up to high and leave it. I used Cherry pellets, but Apple is excellent also. When you put the ribs on the grill the temperature will meander down to 350 degrees or so from high...keep it there!

You can grill spare ribs directly on the grill, but I prefer to slow cook them in a shallow pan. This helps keep the moisture in. Also, it doesn't hurt to have a metal dish filled with water or brew sitting next to the ribs for additional moisture and/or taste.

Cooking time is about two hours or 175 degrees. In the last fifteen minutes of cooking, get yourself a squirt bottle and fill it with a half a cup of orange juice and about a quarter cup apple cider vinegar. Mist the ribs slightly...don't go berserk with the misting. Turn em' over and mist the other side, too.

You can additionally smoke the ribs by going into the “Smoke Mode”, but I think it drys them out. Take them off the grill immediately when done and wrap them in foil for fifteen before serving.

OK, some folks like a dipping sauce, so try to make this if you do. If it ain't hot enough add more Tabasco. If it really isn't hot enough, forget the Tabasco and substitute Habanero sauce.

Just remember the whole premise is to be able to taste the meat!

Your Very Own Spare Rib Dipping Sauce

1 cup Ketchup

1 tbsp Worcestershire sauce

2 dashes Tabasco

1 cup Water

1/4 cup Distilled Vinegar

1 tbsp Brown sugar

1 tsp Salt

4 tbsp Finely Chopped Celery Leaves

1 tbsp Minced onions

Do I have to tell you to put all this stuff in a pot and cook it? Cover and bring it up almost to a boil and then simmer for two hours.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!

Bratwurst Recipes | Real Simple

noreply@blogger.com (Thom Zehrfeld) — Thu, 22 Sep 2011 15:12:00 +0000

There are probably hundreds and hundreds bratwurst recipes...here's just one!

The first documented bratwurst, the very first Brat, dates back to the year 1313 A.D. Which means they date me by just a few years.

All this empirical and grand documentation took place in Nuremberg, Germany which is a little east of Mt. Angel where Oregon's super-cool annual “Octoberfest” is held and the Brats are in abundance.

Years ago, I use to head-up an annual picnic for the paper mill I worked for. There was all kinds of meats served....grilled steaks to order, grilled chicken, bratwurst and whole hogs barbecued up.

By far the most popular was the bratwurst. They were boiled in beer and spices in super large pots and then put on the grill.

Folks ate them by themselves, or with a special wheat bun, with or without mustard, horseradish , sauerkraut or whatever. Nothing disappeared faster than the Brats.

Personally, I have tried many ways to fix Bratwurst but I always get back to the best way and that is to boil them in beer until they turn grayish. You can add a fair amount of peppercorns to the beer for an additional taste. Then grill those suckers!

You can just boil them in beer until cooked and then serve them. Forget the grilling and peppercorns.

Add a good sauerkaut and mustard and you've got it! I've looked at many recipes on the net. Some require that you spend all day preparing bratwurst...doing this and doing that. You will find that simple is better.

One of the keys is finding good bratwurst. Ask around and you will get some good answers.

Another post on the subject: Grilled Bratwurst Recipes

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!”

I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a few dollars! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. Semper Fi to all Marines!

Finding a good mustard is a must! I favor the Beaver Brand...no fancy packaging, just good taste.