Bleu's Burger
Ingredients
2 pounds ground beef (80/20 recommended)
8 ounces blue cheese, crumbled
1/2 lb of cooked and diced bacon
1/4 cup minced fresh chives
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
2 teaspoons of minced garlic
1 teaspoon dry mustard
French rolls
Directions
In a large bowl, mix the ground beef, 4 oz. blue cheese, bacon (cooked & diced) chives, Worcestershire sauce, garlic, black pepper, and mustard. Cover, and refrigerate for 2 hours. Gently form the burger mixture into about 6 patties.
Oil the grill grate. Sprinkle the patties with salt and grill them approximately 5 minutes per side, or until done. Add extra crumbles to top of burgers before removing them from the grill. Serve on rolls.
Click HERE for tips to grill the perfect hamburger!
2 pounds ground beef (80/20 recommended)
8 ounces blue cheese, crumbled
1/2 lb of cooked and diced bacon
1/4 cup minced fresh chives
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
2 teaspoons of minced garlic
1 teaspoon dry mustard
French rolls
Directions
In a large bowl, mix the ground beef, 4 oz. blue cheese, bacon (cooked & diced) chives, Worcestershire sauce, garlic, black pepper, and mustard. Cover, and refrigerate for 2 hours. Gently form the burger mixture into about 6 patties.
Oil the grill grate. Sprinkle the patties with salt and grill them approximately 5 minutes per side, or until done. Add extra crumbles to top of burgers before removing them from the grill. Serve on rolls.
Click HERE for tips to grill the perfect hamburger!
Cedar Plank Salmon
Ingredients
Soak a cedar plank in salted water for 1 to 2 hours, then drain. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper. Lay the salmon skin-side down (if skin is still on) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill to medium-high. Place the cedar plank in the center of a hot grate. Close the grill hood and cook for about 8 to 10 minutes. Check to be sure the cedar plank is only smoking and not catching fire or overly black around the edges. If so, turn the burner down or off under the plank and continue cooking (indirect cooking) with the other burner(s). Total cook time will be 15 to 25 minutes. The internal temperature should read 135 degrees F. With a spatula cut under the meat leaving the skin attached to the plank and transfer the salmon to a platter for serving.
- 1 cedar plank (6 by 14 inches)
- 2 salmon fillets (1 1/2 pounds total)
- Salt and freshly ground black pepper
- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
Soak a cedar plank in salted water for 1 to 2 hours, then drain. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper. Lay the salmon skin-side down (if skin is still on) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill to medium-high. Place the cedar plank in the center of a hot grate. Close the grill hood and cook for about 8 to 10 minutes. Check to be sure the cedar plank is only smoking and not catching fire or overly black around the edges. If so, turn the burner down or off under the plank and continue cooking (indirect cooking) with the other burner(s). Total cook time will be 15 to 25 minutes. The internal temperature should read 135 degrees F. With a spatula cut under the meat leaving the skin attached to the plank and transfer the salmon to a platter for serving.
Lamb Burgers w/ herb infused cream cheese
Ingredients
4 ounces cream cheese, softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 1/2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 onion sandwich rolls, split, toasted
1 bunch watercress, thick stems removed, separated into equal portions
Directions
Mix cream cheese and herbs until well blended. Roll into 4 balls; flatten each into disk on sheet of waxed paper. Refrigerate 15 min. or until firm.
Combine meat, Worcestershire sauce, salt and pepper. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges of the meat patties together to seal in the cream cheese mixture.
Oil the grill grate. Grill patties approximately 5 minutes per side, or until done. Serve with watercress & preferred condiments on onion rolls.
Click HERE for tips to grill the perfect hamburger!
4 ounces cream cheese, softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 1/2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 onion sandwich rolls, split, toasted
1 bunch watercress, thick stems removed, separated into equal portions
Directions
Mix cream cheese and herbs until well blended. Roll into 4 balls; flatten each into disk on sheet of waxed paper. Refrigerate 15 min. or until firm.
Combine meat, Worcestershire sauce, salt and pepper. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges of the meat patties together to seal in the cream cheese mixture.
Oil the grill grate. Grill patties approximately 5 minutes per side, or until done. Serve with watercress & preferred condiments on onion rolls.
Click HERE for tips to grill the perfect hamburger!
Grilled Artichokes
Ingredients
Precook artichokes earlier in the day or the night before; using your preferred cooking method. Do not fully cook them as you would if you were going to serve them immediately.
Let them cool and cut the artichokes in half along the stem. Drizzle about a tablespoon of Italian Salad Dressing per half on the cut side. Let them rest cut side up in the refrigerator until ready to grill.
Set the temperature to medium high heat and put the artichokes on the grill 10 minutes before serving. Start them cut side up for 7 minutes and the last 3 minutes, grill them cut side down, they are best if slightly charred on the edges. You may find they have plenty of taste without an additional dressing or serve them with melted butter, mayonnaise or your favorite artichoke dressing.
- 1 artichoke per person
- Favorite Italian Salad Dressing
- Mayonnaise or Butter
Precook artichokes earlier in the day or the night before; using your preferred cooking method. Do not fully cook them as you would if you were going to serve them immediately.
Let them cool and cut the artichokes in half along the stem. Drizzle about a tablespoon of Italian Salad Dressing per half on the cut side. Let them rest cut side up in the refrigerator until ready to grill.
Set the temperature to medium high heat and put the artichokes on the grill 10 minutes before serving. Start them cut side up for 7 minutes and the last 3 minutes, grill them cut side down, they are best if slightly charred on the edges. You may find they have plenty of taste without an additional dressing or serve them with melted butter, mayonnaise or your favorite artichoke dressing.
Mango Salsa Burgers
Mango Salsa Ingredients:
1 mango, peeled and diced
1/4 cup. finely-diced red bell pepper
2 Tbsp. finely-diced purple onion
2 Tbsp. chopped fresh cilantro
juice and zest of 1 lime
kosher salt and freshly-ground black pepper, to taste
Burger Ingredients:
2 lbs. 80/20 Ground Chuck
1/4 cup teriyaki sauce
1 large egg, lightly beaten
6 potato hamburger buns
Directions:
Prepare mango salsa first: Combine mango, red pepper, onions, cilantro and lime in a small mixing bowl. Stir. Add salt and pepper. Taste and adjust seasonings. Refrigerate until ready to serve.
1. Combine ground beef, teriyaki sauce and egg in a mixing bowl. Form beef mixture into 6 patties and refrigerate.
2. Preheat grill to medium high, salt patties and place them on the grill. Cook to desired doneness, approximately 5 minutes on each side.
3. Serve burgers on potato buns topped with mango salsa.
Click HERE for tips to grill the perfect hamburger!
1 mango, peeled and diced
1/4 cup. finely-diced red bell pepper
2 Tbsp. finely-diced purple onion
2 Tbsp. chopped fresh cilantro
juice and zest of 1 lime
kosher salt and freshly-ground black pepper, to taste
Burger Ingredients:
2 lbs. 80/20 Ground Chuck
1/4 cup teriyaki sauce
1 large egg, lightly beaten
6 potato hamburger buns
Directions:
Prepare mango salsa first: Combine mango, red pepper, onions, cilantro and lime in a small mixing bowl. Stir. Add salt and pepper. Taste and adjust seasonings. Refrigerate until ready to serve.
1. Combine ground beef, teriyaki sauce and egg in a mixing bowl. Form beef mixture into 6 patties and refrigerate.
2. Preheat grill to medium high, salt patties and place them on the grill. Cook to desired doneness, approximately 5 minutes on each side.
3. Serve burgers on potato buns topped with mango salsa.
Click HERE for tips to grill the perfect hamburger!
Barbecued Turkey
When you are ready to buy your turkey, keep in mind the size of your grill. You don't want a bird that is so large that it will not fit on the rotisserie or grill rack. It might be better to grill 2 smaller turkeys, than one large one. Ideally, the turkey you select should sit on the rotisserie (you can remove the cooking grates for more room) or on the grates with the lid closed without touching the bird.
Prepare your turkey as you would normally...
Note that cooking times will vary depending on individual barbecues. The following is a general guideline to help you plan:
Insert the meat thermometer in the deepest part of the inner thigh, but not touching the bone. The turkey should be cooked when the meat thermometer reads 170°F for a turkey without stuffing. Also check for clear running juice.
Turkey Rub Recipe
This is a great rub for turkey anyway you plan to cook it. It really is best that you use fresh rosemary because you want the oils from the rosemary to season the turkey.Prep Time: 10 minutesIngredients:1/4 cup olive oil 1 tablespoon Worcestershire sauce 1 tablespoon white wine 1 tablespoon balsamic vinegar 4 teaspoons fresh rosemary, chopped 4 teaspoons fresh thyme, chopped 4 teaspoons onion, minced 4 teaspoons garlic, minced 2 teaspoons salt Preparation:Combine all ingredients and mix well. Store in the refrigerator in an airtight container until ready to use.
Prepare your turkey as you would normally...
- If you rinse your turkey, be sure to wash the sink and tap areas well with hot soapy water and disinfect with a bleach solution.
- Place the turkey with breast side up in roasting pan. Try using a disposable aluminum roasting pan to make clean up even simpler.
- Lightly brush the turkey with olive oil or melted butter and sprinkle the outside and cavity with your favorite seasonings or rub. (see recipe below)
- Add ½ cup of clear soup stock to the bottom of pan.
- Place the roasting pan on the barbecue grates over a burner you will keep off. Use the other burner(s) to cook indirectly. Baste every 20 minutes. Keep the barbecue between 325°F - 375°F while cooking. Add more stock to the pan if it dries out. Use an aluminum foil "tent" over the turkey if it begins to brown to much.
Note that cooking times will vary depending on individual barbecues. The following is a general guideline to help you plan:
- 1 to 1 1/2 hours for 6 - 8 lbs
- 1 1/4 to 2 hours for 8 - 10 lbs
- 1 1/2 to 2 1/4 hours for 10 - 12 lbs
- 2 to 2 3/4 hours for 12 - 16 lbs
- 2 1/2 to 3 1/2 hours for 16 - 22 lbs
Insert the meat thermometer in the deepest part of the inner thigh, but not touching the bone. The turkey should be cooked when the meat thermometer reads 170°F for a turkey without stuffing. Also check for clear running juice.
Turkey Rub Recipe
This is a great rub for turkey anyway you plan to cook it. It really is best that you use fresh rosemary because you want the oils from the rosemary to season the turkey.Prep Time: 10 minutesIngredients:1/4 cup olive oil 1 tablespoon Worcestershire sauce 1 tablespoon white wine 1 tablespoon balsamic vinegar 4 teaspoons fresh rosemary, chopped 4 teaspoons fresh thyme, chopped 4 teaspoons onion, minced 4 teaspoons garlic, minced 2 teaspoons salt Preparation:Combine all ingredients and mix well. Store in the refrigerator in an airtight container until ready to use.
Perfect Grilled Leg of Lamb
This recipe is delicious and a fool-proof entree to serve special guests. You can make it up a day or two ahead of time, and put it on the grill a half hour before you are ready to serve dinner.
Ingredients:
1 cup Pinot Noir, or a dry red wine
1/2 cup soy sauce, preferably low salt
1/4 cup extra virgin olive oil
5 large cloves of garlic, minced
2 Tbsp. fresh rosemary or 1 Tbsp. dried
1/2 cup fresh mint leaves, coarsely chopped
1-2 Tbsp fresh oregano leaves or 1/2 to 1 Tbsp dried
1 Tbsp. black pepper
1 Leg of Lamb, about 4-5 pounds, butterflied, flat and untied
Directions:
In a bowl, combine the wine, soy sauce, oil, garlic, rosemary, mint leaves, oregano and black pepper. Mix well. Place lamb in a large plastic baggie and pour in the marinade. Seal the baggie. Shake lightly to cover all the meat with the marinade, and place in the refrigerator for 8 hours or overnight, turning the lamb occasionally.
When you are ready to grill, remove the meat from the marinade. Grill, brushing with reserved marinade about 20 to 30 minutes. To serve, slice and place on a serving platter.
Serves 8. Suggested accompaniments: baked yams and spinach salad. Serve with a pinot noir or dry red wine
Ingredients:
1 cup Pinot Noir, or a dry red wine
1/2 cup soy sauce, preferably low salt
1/4 cup extra virgin olive oil
5 large cloves of garlic, minced
2 Tbsp. fresh rosemary or 1 Tbsp. dried
1/2 cup fresh mint leaves, coarsely chopped
1-2 Tbsp fresh oregano leaves or 1/2 to 1 Tbsp dried
1 Tbsp. black pepper
1 Leg of Lamb, about 4-5 pounds, butterflied, flat and untied
Directions:
In a bowl, combine the wine, soy sauce, oil, garlic, rosemary, mint leaves, oregano and black pepper. Mix well. Place lamb in a large plastic baggie and pour in the marinade. Seal the baggie. Shake lightly to cover all the meat with the marinade, and place in the refrigerator for 8 hours or overnight, turning the lamb occasionally.
When you are ready to grill, remove the meat from the marinade. Grill, brushing with reserved marinade about 20 to 30 minutes. To serve, slice and place on a serving platter.
Serves 8. Suggested accompaniments: baked yams and spinach salad. Serve with a pinot noir or dry red wine
Memphis BBQ Sauce
This Memphis BBQ sauce offers an interesting contrast to Eastern and Western styles. This is a medium-bodied mixture, moderate in sweet, heat, and everything else except taste.
INGREDIENTS
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup Worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash Tabasco sauce
DIRECTIONS
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden.
Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm.
INGREDIENTS
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup Worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash Tabasco sauce
DIRECTIONS
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden.
Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm.
Rum Flavored Baby Back Ribs
INGREDIENTS
4 pounds pork spareribs (baby back recommended) 1 cup brown sugar 1/4 cup ketchup 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/4 cup rum 1/2 cup chile sauce 2 cloves garlic, crushed 1 teaspoon dry mustard 1 dash ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. Place ribs in a large roasting pan and cover.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper.
Coat ribs with one half of the sauce and marinate for 1 hour minimum or overnight in the refrigerator.
Preheat grill for medium heat.
Brush grill grate with oil. Place ribs on grill, and cook for 15 to 20 minutes (until bones are loose and meat is falling apart), basting with balance of marinade.
4 pounds pork spareribs (baby back recommended) 1 cup brown sugar 1/4 cup ketchup 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/4 cup rum 1/2 cup chile sauce 2 cloves garlic, crushed 1 teaspoon dry mustard 1 dash ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. Place ribs in a large roasting pan and cover.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper.
Coat ribs with one half of the sauce and marinate for 1 hour minimum or overnight in the refrigerator.
Preheat grill for medium heat.
Brush grill grate with oil. Place ribs on grill, and cook for 15 to 20 minutes (until bones are loose and meat is falling apart), basting with balance of marinade.