We have all watched the grill masters episodes of “Chopped” and we all marvel at their skills on the grill but one of the things you need to master first starts before you ever even spark a fire and that is the art of barbeque sauces. Yes “sauces” because no one sauce does the job when it comes to being a grill master. Different meats are unique and what lends well to say pork isn’t necessarily going to do the job on beef or even lamb.
So when starting out I suggest a bit of focus on finding yourself a set of sauce recipes that you can have at your ready for whenever a barbeque fire breaks out that needs a bit of saucing. I mean think about it you use different salsas depending on what kind of Mexican food you are eating so why wouldn’t you use different barbeque sauces for different foods you are grilling.
At the very least you are going to want a few different levels of heat and I don’t mean fire I mean spice. Some foods go better when you turn up the heat (spice) a bit then others do nicely with a sweeter sauce that is milder on the heat. And what kind of heat there are different things we can use to add heat to your sauce like, chipotle chilies, cayenne pepper, horseradish or even many mustards pack the heat on so you can see these are all very different flavors and most likely you wouldn’t want to cross mix them. Continue reading
There are many different combinations of things you can stuff pork tenderloin with some things like spinach and cheddar come to mind or maybe onions, bacon, and apple. My butcher sells wonderful stuffed center cut loin chops stuffed with a stuffing made with apples, cranberries and breading which is absolutely delicious. But I wanted to have an almost sweet and sour approach to the stuffing in this one so I combine sweet dried figs with sharp taste of gorgonzola cheese and then incase the whole thing in bacon to keep it moist.
With the mild winter we had in New England this year spring seems to be rushing in and with that in our area at least means grilling and barbeque season is at the door step. So I wanted to do this recipe on the grill. (Little secret I have an indoor grill) so I grill year round sorry grilling is that important to us. I know some will say it has to be charcoal but never cared too much for ash on my food and with as windy as it is here most of the time it is impossible to avoid without removing it from the equation.
No matter what your grill or barbeque of choice is there is one thing for sure it gives meat a life of its own that no other cooking method can. I mean is there any other more to our core cooking method then meat over grates cooking, I think not. So with most of use gearing up for grilling time I thought I would offer a dish that could be the focal point of any meal and then let you build the sides around it that you feel most comfortable with. Continue reading
Growing up in New England as many of my regular visitors will realize I have, one thing you know and know well is seafood. What you may not know is that it can be used on pizza to make a distinct pizza combination that will give you a nice change from the normal pepperoni and cheese or whatever combo you are use to. Most people don’t first go to seafood when thinking pizza and another thing many don’t come up with first is making pizza on the grill.
The grill is actually the perfect way to cook pizza it develops nice high dry heat which is ideal for making pizza, and in fact there are grill companies that have specifically developed modifications for normal grills to make them into pizza ovens because it is so perfect in many ways for pizza making. We have been making pizza on the grill for years and let me tell you it is a wonderful change of pace from the normal oven made kind. Now one of the drawbacks to our area is we are limited to the warmer months for doing this not February.
Now you don’t need anything to special to be able to use the grill for pizza a regular grill with a lid will work it might take a bit of setting up but any grill can be made into a pizza oven. I would recommend a stone that is flame resistant as a stone will make the most of the grill for pizza cooking. I am a huge fan of stoneware in general it is so nice at cooking something you cannot quite achieve with any other cooking material. Continue reading
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11155 Views)
- Grilled Vegetable Kabobs (9216 Views)
- Herb Marinated Pork Kabobs with Vegetables (8651 Views)
- Kiwi Apple Mocktail (8421 Views)
- White Wine Marinated Chicken Breasts (8071 Views)
- Grilled Vegetable Lasagna Recipe (7858 Views)
- Easy Grilled Chinese Vegetables Packets (7488 Views)
- Portabella Mushroom Burger Recipe (6986 Views)