tag:blogger.com,1999:blog-5907801971167226072024-03-25T00:09:54.412-06:00Patio Daddio BBQAnonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.comBlogger381125tag:blogger.com,1999:blog-590780197116722607.post-53307251391308899712018-11-19T14:41:00.000-07:002018-11-25T19:09:23.749-07:00Thanksgiving Recipe Ideas<br />
<img alt="Thanksgiving Recipe Ideas" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/ThanksgivingMontage-1.jpg" height="470" id="ThanksgivingMontage1" name="ThanksgivingMontage1" style="padding: 0;" usemap="#m_ThanksgivingMontage1" width="460" />
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<area alt="Grilled & Glazed Carrots" coords="5,315,228,465" href="http://www.patiodaddiobbq.com/2010/09/grilled-glazed-carrots.html" shape="rect"></area>
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Well, Thanksgiving is upon us so I thought I'd share a round-up of my recipes in a sort of one-stop-shopping way. Here I think you'll find something that will add a unique twist to your Thanksgiving feast. If you try one of these recipes, please drop me a line in a comment and give me your thoughts.
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Just click any of the images to get to the recipe.
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<div class="readMoreLink">
<a href="http://www.patiodaddiobbq.com/2012/11/thanksgiving-recipe-ideas.html">Continue for more recipes...</a></div>
<div class="readMore">
<a alt="Simple Barbecued Turkey" href="http://www.patiodaddiobbq.com/2009/06/simple-barbecued-turkey.html">Simple Barbecued Turkey</a><br />
<a alt="Thanksgiving Stuffing Balls" href="http://www.patiodaddiobbq.com/2009/11/thanksgiving-stuffing-balls.html">Thanksgiving Stuffing Balls</a><br />
<a alt="Barbecued Sweet Potatoes" href="http://www.patiodaddiobbq.com/2009/11/barbecued-sweet-potatoes.html">Barbecued Sweet Potatoes</a><br />
<a alt="The Ultimate Thanksgiving Turkey Brine" href="http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html">The Ultimate Thanksgiving Turkey Brine</a><br />
<a alt="Grilled & Glazed Carrots" href="http://www.patiodaddiobbq.com/2010/09/grilled-glazed-carrots.html">Grilled & Glazed Carrots</a><br />
<a alt="Barbecued Sweet Potato Pie" href="http://www.patiodaddiobbq.com/2009/11/barbecued-sweet-potato-pie.html">Barbecued Sweet Potato Pie</a>
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<img alt="Thanksgiving Recipe Ideas" border="0" class="pad drop-shadow" src="http://files.patiodaddiobbq.com/images/misc/ThanksgivingMontage-2.jpg" height="470" id="ThanksgivingMontage2" name="ThanksgivingMontage2" style="padding: 0;" usemap="#m_ThanksgivingMontage2" width="460" />
<map id="m_ThanksgivingMontage2" name="m_ThanksgivingMontage2">
<area alt="Praline Bacon Bread Pudding with Rum Raisin Crème Anglaise" coords="233,315,455,465" href="http://www.patiodaddiobbq.com/2011/04/praline-bacon-bread-pudding-with-rum.html" shape="rect"></area>
<area alt="Garlic Herb & Honey Butter" coords="5,315,228,465" href="http://www.patiodaddiobbq.com/2010/04/garlic-herb-honey-butter.html" shape="rect"></area>
<area alt="Terodactyl Wings" coords="233,160,455,310" href="http://www.patiodaddiobbq.com/2010/07/terodactyl-wings.html" shape="rect"></area>
<area alt="Cranberry-Orange BBQ Sauce" coords="5,160,228,310" href="http://www.patiodaddiobbq.com/2011/11/cranberry-orange-bbq-sauce.html" shape="rect"></area>
<area alt="Thanksgiving Pockets" coords="233,5,455,155" href="http://www.patiodaddiobbq.com/2010/11/thanksgiving-pockets.html" shape="rect"></area>
<area alt="Pigamon Rolls" coords="5,5,228,155" href="http://www.patiodaddiobbq.com/2010/11/pigamon-rolls.html" shape="rect"></area>
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<a alt="Pigamon Rolls" href="http://www.patiodaddiobbq.com/2010/11/pigamon-rolls.html">Pigamon Rolls</a><br />
<a alt="Thanksgiving Pockets" href="http://www.patiodaddiobbq.com/2010/11/thanksgiving-pockets.html">Thanksgiving Pockets</a><br />
<a alt="Cranberry-Orange BBQ Sauce" href="http://www.patiodaddiobbq.com/2011/11/cranberry-orange-bbq-sauce.html">Cranberry-Orange BBQ Sauce</a><br />
<a alt="Terodactyl Wings" href="http://www.patiodaddiobbq.com/2010/07/terodactyl-wings.html">Terodactyl Wings</a><br />
<a alt="Garlic Herb & Honey Butter" href="http://www.patiodaddiobbq.com/2010/04/garlic-herb-honey-butter.html">Garlic Herb & Honey Butter</a><br />
<a alt="Praline Bacon Bread Pudding with Rum Raisin Crème Anglaise" href="http://www.patiodaddiobbq.com/2011/04/praline-bacon-bread-pudding-with-rum.html">Praline Bacon Bread Pudding with Rum Raisin Crème Anglaise</a>
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Wait, here are a few more ideas.
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<a href="http://www.patiodaddiobbq.com/2011/11/grilled-brussels-sprouts-with-onion.html"><strong class="tip">Grilled Brussels Sprouts with Onion-Bacon Marmalade</strong></a>
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<a href="http://www.patiodaddiobbq.com/2011/11/grilled-brussels-sprouts-with-onion.html"><img alt="Grilled Brussels Sprouts with Onion-Bacon Marmalade" class="pad drop-shadow" src="http://files.patiodaddiobbq.com/images/food/vegetables/GrilledBrusselSprouts_1_2.jpg" /></a>
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<a href="http://www.patiodaddiobbq.com/2012/11/butternut-ale-soup.html"><strong class="tip">Butternut-Ale Soup</strong></a>
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<a href="http://www.patiodaddiobbq.com/2012/11/butternut-ale-soup.html"><img alt="Butternut-Ale Soup" class="pad drop-shadow" src="http://files.patiodaddiobbq.com/images/food/soup/ButternutAleSoup-1.jpg" /></a>
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<a href="http://www.patiodaddiobbq.com/2012/12/mushroom-ranch-pinwheels.html"><strong class="tip">Mushroom-Ranch Pinwheels</strong></a>
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<a href="http://www.patiodaddiobbq.com/2012/12/mushroom-ranch-pinwheels.html"><img alt="Mushroom-Ranch Pinwheels" class="pad drop-shadow" src="http://files.patiodaddiobbq.com/images/food/misc/MushroomPinwheels-1-7.jpg" /></a>
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I wish you and yours a very happy and blessed Thanksgiving.<br />
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<img alt="John" class="noBorder" src="http://www.patiodaddiobbq.com/images/Signature.gif" />
</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com2tag:blogger.com,1999:blog-590780197116722607.post-82116751578680798882018-11-18T21:56:00.000-07:002018-11-25T19:11:04.798-07:00The Ultimate Thanksgiving Turkey Brine<br/><img class="pad" src="http://files.patiodaddiobbq.com/images/food/turkey/UltimateTurkeyBrine_1_2.jpg" alt="The Ultimate Thanksgiving Turkey Brine" border="0" height="300" width="450" /><br /><br />I am a huge fan of brining poultry! I use brines in competition and at home. For those of you that have never tried brining, you simply must. There is just no better way to add moisture and get perfect seasoning all the way down to the bone. In addition to dramatically improving the flavor, the added moisture gives you an extra margin for error in avoiding the dreaded balsa-wood-like dry white meat.<br /><br />I've tried many brine concoctions for my holiday birds, and I've settled on this one, at least for now. Give it a try and drop me a line to tell me what you think. This recipe works very well for both smoking or traditional roasting, and with Thanksgiving just days away, there's not really a better time to post it.<br /><div class="readMoreLink"><br /><a href="http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html">Continue reading...</a></div><div class="readMore"><br /><strong>Ingredients</strong><br />1 1/2 gal Ice water (lots of ice)<br />1/2 gal Hot tap water<br />2 cups Dark brown sugar<br />1 1/2 cups Kosher salt<br />1/4 cup <a href="http://www.oldbay.com" title="Old Bay seasoning">Old Bay seasoning</a> (available in most grocery stores)<br />1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)<br />Juice of 2 lemons<br />Juice of 2 oranges<br />Extra ice as needed<br /><br /><strong class="tip">Notes:</strong><ul class="bulleted"><li>If you can't find the Chinese five spice, just use allspice.</li><li>This recipe is scaled for a 14-16 pound turkey. You will need to scale it up for larger birds.</li><li>A good time guideline is 45 minutes per pound.</ul><br /><strong>Method</strong><br />Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.<br /><br />Make the ice water in the bucket.<br /><br />Bring the tap water to a boil in a stock pot or large pan.<br /><br />Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.<br /><br />Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.<br /><br /><img class="pad" src="http://files.patiodaddiobbq.com/images/food/turkey/UltimateTurkeyBrine_1_1.jpg" alt="The Ultimate Thanksgiving Turkey Brine" border="0" height="300" width="450" /><br /><br />Add the water and seasoning mixture to the ice water in the bucket.<br /><br />Gently submerge the turkey in the brine, breast-side-down. Oh, and make sure you've removed both pouches of innards.<br /><br /><strong class="tip">Note:</strong> It must be completely submerged, so add more ice and water if necessary. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.<br /><br />Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit at least 12 and up to 24 hours.<br /><br /><strong class="tip">Caution:</strong> For food safety it's critical that the brine be kept at or under 40º throughout the entire brining process, so check the ice and add more as needed.<br /><br />An hour before you're ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely. I turn it over just to make sure.<br /><br />Pat the turkey dry with paper towels.<br /><br />Rub the skin with canola oil and roast or smoke as desired.<br /><br /><img class="pad" src="http://files.patiodaddiobbq.com/images/food/turkey/UltimateTurkeyBrine_1_4.jpg" alt="Smoked Turkey" border="0" height="300" width="450" /><br /><br />Enjoy!
<br /><br />Further reading: <a href="http://www.patiodaddiobbq.com/2010/11/to-brine-or-not-to-brine.html">To Brine Or Not To Brine?</a>
</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com77tag:blogger.com,1999:blog-590780197116722607.post-22397547452082519722018-11-17T20:36:00.000-07:002018-11-25T19:11:52.412-07:00To Brine Or Not To Brine?<br/>Being turkey season, the internet is seriously abuzz at this time of year with folks who are investigating the notion of brining their holiday bird. It seems people are on a seemingly never-ending quest for a better bird. The common refrain from people I talk to is, "So, what's the deal with this brining thing? Does it really make that big of a difference?"<br /><br />In this post I hope to help explain why brining really is a very good thing indeed.<br /><div class="readMoreLink"><br /><a href="http://www.patiodaddiobbq.com/2010/11/to-brine-or-not-to-brine.html">Continue reading...</a></div><div class="readMore"><br />Let's face it, most of us probably grew up eating holiday turkey that was dry and generally lacking in the flavor department. I think this is why my grandfather always shunned the balsa-wood-like white meat for the far more moist and flavorful dark stuff. To this day I am firmly in the dark meat camp, but I digress.<br /><br />Brining is all about pure science, but it's certainly not rocket surgery. Let's break it down and, as a favorite preacher of mine often said, put the cookies on the shelf where the kiddies can get to them.<br /><br />The entire process of brining can be described by the scientific axiom that nature abhors a vacuum. When you submerge meat in a solution of water, salt and sugar, you have created a vacuum that nature simply must remedy. See, nature likes to have things in a nice balance called equilibrium. She doesn't like you gumming up the works. You've created an imbalance where the concentration of the water, salt and sugar outside the meat is much higher than that inside the meat.<br /><br />Given this situation, nature goes to work trying to reestablish its required equilibrium. The cells inside the meat are surrounded by a semi-permeable membrane. Small molecules like water, salt, and sugar can pass through this membrane, but larger molecules like proteins cannot.<br /><br />Through a process of osmosis by diffusion, the cell moves water, salt and sugar in and out of the cells trying to get things back into balance with the surrounding liquid. Also, since most brines contain flavorings in the solution, the cell unwittingly seasons itself as it allows the brine into the cells.<br /><br />But wait, there's more.<br /><br />As the salt concentration in the cell increases it causes some of the tightly-wound proteins to unravel, or denature, and relax a bit. This allows the cell to take on even more of the solution. Some proteins in the cell actually denature completely and are liquefied. <br /><br />Here's a crude illustration that I've drawn to show what I've described.<br /><br /><img class="pad" src="http://files.patiodaddiobbq.com/images/stuff/BrineIllustratoin_1_2.jpg" alt="To Brine Or Not To Brine?" border="0" /><br /><br />The magic of brining continues during cooking. When the meat is heated, the proteins bind with one another and squeeze out moisture. However, brining adds 10% or more moisture weight to the meat. So, even though the cooking will cause a 20% weight loss in moisture, we started 10% or more ahead of the game, so the actual moisture loss is cut in half, resulting in more moist meat.<br /><br />Also, remember those proteins that were completely denatured? Well, those proteins are no longer available to do the protein-binding mambo, so the meat is more tender.<br /><br />I hope this gives you a better understanding of how brining works, and why it's a wonderful way to let nature help you cook a much better bird.<br /><br /><strong class="tip">Tips:</strong><ul class="bulleted"><li>Brining is also great for other meats that can use a little help, like pork.</li><li>When brining an "enhanced" bird (injected with a solution), cut the amount of salt in the brine by half.</li><li>A good time guideline for brining is 45 minutes per pound.</li><li>Always rinse brined meats well before cooking.</li><li>You don't need to cook to 180º. The FDA guideline is now 165º.</li></ul><br /><strong class="tip">My brine recipes:</strong><ul class="bulleted"><li><a href="http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html" title="The Ultimate Thanksgiving Turkey Brine">The Ultimate Thanksgiving Turkey Brine</a></li><li><a href="http://www.patiodaddiobbq.com/2009/06/patio-daddio-big-bird-bath.html" title="Patio Daddio Big Bird Bath">Patio Daddio Big Bird Bath</a></li></ul><br /><strong class="tip">Turkey recipes:</strong><ul class="bulleted"><li><a href="http://www.patiodaddiobbq.com/2009/06/simple-barbecued-turkey.html" title="Simple Barbecued Turkey">Simple Barbecued Turkey</a></li><li><a href="http://www.patiodaddiobbq.com/2010/11/big-easy-turkey.html" title="Big Easy Turkey">Big Easy Turkey</a></li><li><a href="http://www.patiodaddiobbq.com/2010/07/terodactyl-wings.html" title="Terodactyl Wings">Terodactyl Wings</a></li></ul></div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com8tag:blogger.com,1999:blog-590780197116722607.post-41857446433631219252018-11-16T10:13:00.000-07:002018-11-25T19:18:52.803-07:00Cranberry-Orange BBQ Sauce<br/><img class="pad" src="http://files.patiodaddiobbq.com/images/food/sauces/CranOrangeBBQSauce_1_3.jpg" alt="Cranberry-Orange BBQ Sauce" border="0" /><br /><br />Turkey season is definitely upon us. I'm always amazed at how much interest there is online in finding new and better ways to prepare and serve a better bird at this time of year. Here's my contribution to this year's madness.<br /><div class="readMoreLink"><br /><a href="http://www.patiodaddiobbq.com/2011/11/cranberry-orange-bbq-sauce.html">Continue reading...</a></div><div class="readMore"><br />Whether you brine your Thanksgiving bird, <a href="http://www.patiodaddiobbq.com/2009/06/simple-barbecued-turkey.html" alt="Simple Barbecued Turkey">barbecue it</a>, or just roast it old-school, it can always use a little boost. Cranberry and orange are an obvious combination that really works well with turkey, and smoked turkey all but begs for a barbecue sauce all its own. This sauce is a brainstorm that I had while contemplating how I might kick my typical smoked bird up a notch using classic flavors that would complement <a href="http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html" alt="The Ultimate Thanksgiving Turkey Brine">my brine</a>.<br /><br />The sauce is sweet and tangy, with the subtle flavor of holiday spice and a slight lingering warm heat from the white pepper. Serve this alongside your bird and watch the reaction.<br /><br /><strong>Ingredients</strong><br />1 can (14 oz) Whole berry cranberry sauce (jellied is fine)<br />1/2 cup Orange juice concentrate, thawed<br />1/4 cup Brown sugar<br />1/8 cup Honey<br />2 Tbsp Butter, unsalted<br />2 Tbsp Sherry vinegar (or white wine vinegar)<br />2 Tbsp Worcestershire sauce<br />1 tsp Ground white pepper<br />1/2 tsp Chinese five spice (or allspice/pumpkin pie spice)<br />1/2 tsp Ground ancho chile<br /><br /><strong>Method</strong><br />Combine all of the ingredients in a medium sauce pan.<br /><br />Bring to a slight boil over medium heat, stirring frequently until all of the ingredients are well incorporated.<br /><br />Reduce the heat to a simmer and let cook for five minutes.<br /><br />If you're using whole berry cranberry sauce, blend the sauce well with an immersion blender.<br /><br />Remove from the heat, set aside, and let cool.<br /><br />Serve the warm sauce drizzled on your sliced turkey, or serve it on the side.<br /><br /><img class="pad" src="http://files.patiodaddiobbq.com/images/food/sauces/CranOrangeBBQSauce_1_4.jpg" alt="ranberry-Orange BBQ Sauce" border="0" /><br /><br /><img class="pad" src="http://files.patiodaddiobbq.com/images/food/sauces/CranOrangeBBQSauce_1_1.jpg" alt="ranberry-Orange BBQ Sauce" border="0" /><br /><br />You can refrigerate the remaining sauce for up to a week.</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com11tag:blogger.com,1999:blog-590780197116722607.post-74762158077020705092018-11-14T22:13:00.000-07:002018-11-25T19:18:30.558-07:00Simple Barbecued Turkey<br/><img class="pad" src="http://farm2.static.flickr.com/1061/5148554301_58b813d43d.jpg" alt="Simple Barbecued Turkey" border="0" /><br /><br />Turkey is most definitely not just for Thanksgiving! If you've never enjoyed a good smoked turkey, you don't know what you're missing. Below is my method for bringing a little of that Thanksgiving love to your table, even in the heat of the summer. Click the picture to get a closer look.<br /><br /><strong>Ingredients</strong><br />1 12-14 lb Turkey, thawed<br />1 batch <a href="http://www.patiodaddiobbq.com/2009/06/patio-daddio-big-bird-bath.html" title="Patio Daddio Big Bird Bath">Patio Daddio Big Bird Bath</a><br />1/3 cup Olive or Canola oil<br />1/3 cup Your favorite BBQ seasoning (of course I recommend <a href="http://www.patiodaddiobbq.com/2009/02/all-purpose-bbq-seasoning.html" title="Patio Daddio BBQ Rub">mine</a>)<br /><br />How easy is that?!<br /><div class="readMoreLink"><br /><a href="http://www.patiodaddiobbq.com/2009/06/simple-barbecued-turkey.html">Continue reading...</a></div><div class="readMore"><br /><strong>Method</strong><br />Submerge the turkey, breast end down, in the brine and cover the bucket with foil.<br /><br />Wrap the bucket with old towels, or (even better) a sleeping bag.<br /><br />Let the turkey brine for 8-12 hours.<br /><br /><strong class="tip">Important:</strong> The bird <strong>must</strong> be kept at 40º or colder at all times, so monitor your ice and add more as necessary.<br /><br />Remove the turkey from the brine (gently) onto a large sheet pan.<br /><br />Let the turkey drain about 20 minutes.<br /><br />Start your fire and <a href="http://www.ehow.com/how_2314325_grill-indirect-heat.html" title="Prepare your grill for indirect cooking">prepare for indirect cooking</a> at medium-high heat (about 325º).<br /><br />Pat the turkey dry with paper towels.<br /><br />Smear the entire surface of the turkey with the oil.<br /><br />Sprinkle the entire bird with a moderate coat of the seasoning.<br /><br />Add your favorite smoke wood chips (soaked) or chunks to the coals (I recommend cherry or apple).<br /><br />Oil the grate of your grill/smoker.<br /><br />Cook the turkey indirect until the thickest part of the thigh reaches 165º (about 3 1/2 to 4 1/2 hours).<br /><br />Remove the turkey from the grill/smoker onto a platter, tent it with foil and let it rest for 20-30 minutes.<br /><br />Carve, serve, and enjoy.<br /></div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com12tag:blogger.com,1999:blog-590780197116722607.post-72474117871133916912016-08-22T23:50:00.003-06:002016-08-23T00:01:25.173-06:00Apple-Onion Pork Tenderloin, Porchetta-style<br />
<a href="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-04-1260x840.jpg" title="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)"><img alt="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-04-630x420.jpg" height="300" width="450" /></a>
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<span itemprop="description">Porchetta is a beautiful and glorious thing. If you're not familiar, please check out <a href="http://www.patiodaddiobbq.com/2014/07/porchetta.html">my recipe</a>. It's not completely traditional, but I think that it captures the true essence in a relatively easy fashion. With this recipe I go a little further off-the-rails by using the basic porchetta style to explore new flavors.</span>
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<div class="readMoreLink">
<a href="http://www.patiodaddiobbq.com/2016/08/apple-onion-pork-tenderloin-porchetta.html">Continue reading...</a></div>
<div class="readMore">
<b>Ingredients</b><br />
2 Whole Pork tenderloins, about 2.5-3 lbs total<br />
1 cup Diced Fuji apples<br />
3/4 cup Diced yellow onion<br />
6 Tbsp Unsalted butter, divided<br />
2 1/4 tsp Kosher salt, divided<br />
1 tsp Ground black pepper, divided<br />
1/4 tsp Pumpkin pie spice<br />
4 cup Apple cider, divided<br />
1/4 cup Apple butter<br />
10 rashers Center cut bacon<br />
1/4 cup Panko bread crumbs<br />
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<strong>Method</strong><br />
Unwrap the pork tenderloins. Make a 1-inch deep cut down the length of each being careful not to cut all the way through. Put the meat in a gallon-size zip-top bag and add 3 cups of the cider and 2 teaspoons salt. Seal the bag, squeezing out the excess air. Massage the bag to evenly distribute the brine and refrigerate 45 minutes.<br />
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In a medium sauce pan melt 3 tablespoons of the butter then add the apple, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, cider and pumpkin pie spice to the pan. Bring to a slight boil then reduce to a simmer and cook until the mixture is the consistency of thick pie filling, about 15 minutes. Set aside and let cool to room temperature.<br />
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After the tenderloins have brined 45 minutes remove them from the bag, drain well and pat each dry with paper towels.<br />
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Start your grill and prepare for indirect cooking at medium heat (about 300º).<br />
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Prepare to wrap the tenderloins by laying the rashers of bacon side-by-side vertically on a rimmed baking sheet. Lie the tenderloins on top of the bacon and open them so that each lies flat with the cut side facing up. Arrange them so that the thick end of one adjacent to the thin end of the other.<br />
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Dust the inside of each with the bread crumbs then spoon an equal amount of the stuffing mixture onto each tenderloin. Using the back of the spoon to spread it evenly across the surface of each.<br />
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Turn one of the tenderloins over so that half of the stuffed side of one overlays half of the stuffed side of the other. Gently roll the meat into a cylinder so that the two tenderloins are interlocked, then center it on top of the bacon.<br />
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Starting in the center of the tenderloins, fold each end of a bacon slice over the top of the stuffed tenderloins, pulling each end gently. Working from the center outward, repeat the wrapping process with the remaining bacon slices.<br />
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Carefully move the porchetta to your grill grate and cook indirect one hour, or until the internal temperature reaches 145º. I used my <a href="http://www.pitbarrelcooker.com/" target="_blank">Pit Barrel Cooker</a> with the optional <a href="http://www.pitbarrelcooker.com/product/hinged-grill-grate-2/" target="_blank">hinged grill grate</a>.<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-02-1260x840.jpg" title="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)"><img alt="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-02-630x420.jpg" height="300" width="450" /></a><br />
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While the porchetta is cooking, make the sauce. Combine 3 tablespoons butter, apple butter, the remaining cup of cider in a medium sauce pan, bring to a slight boil, reduce the heat to a simmer and let cook until reduced by half.<br />
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When the porchetta has reached an internal temperature of 145º remove it from the grill on to a cutting board and let rest five minutes.<br />
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-03-1260x840.jpg" title="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)"><img alt="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-03-630x420.jpg" height="300" width="450" /></a><br />
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Cut the porchetta across the grain into 1/2" medallions, plate and spoon on some of the sauce.<br />
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-01-1260x840.jpg" title="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)"><img alt="Apple-Onion Pork Tenderloin, Porchetta-style (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Pork-Tenderloin-Porchetta-Style-01-630x420.jpg" height="300" width="450" /></a><br />
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Serve and enjoy!
</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com12tag:blogger.com,1999:blog-590780197116722607.post-24839530316317923302016-06-08T23:07:00.001-06:002016-06-08T23:23:42.878-06:00Asian Salmon Salad<br />
<a href="http://files.patiodaddiobbq.com/images/food/fish/Asian-Salmon-Salad-01-630x420.jpg" title="Asian Salmon Salad (via patiodaddiobbq.com)"><img alt="Asian Salmon Salad (via patiodaddiobbq.com)" border="0" class="pad" src="/images/food/fish/Asian-Salmon-Salad-01-630x420.jpg" style="height: 300px; width: 450px;" /></a>
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<span itemprop="description">It is indeed a beautiful time of year. The trees have burst back to life, flowers are blooming, the birds are singing, and Copper River salmon are readily available (at least here in the Northwest). It just so happens that salmon can be easy to cook and it's great on a salad for a light meal.
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Those of you who have been following this culinary adventure from the early days may remember my <a href="http://www.patiodaddiobbq.com/2010/03/slammin-salmon.html">Slammin' Salmon recipe</a>. Well, as I alluded to, it's that time of year when the glorious Copper River salmon are waiting for we salmon lovers to have our way with them.
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Rather than an exhaustive recipe, this is just intended to be a source of inspiration. Tonight I plank-grilled a beautiful fresh Copper River salmon filet according to the previously mentioned recipe. I then let it cool, and laid a portion of it atop a significant bed of Spring greens and baby spinach with a little sliced cucumber and red onion. For the dressing I whisked some of the leftover salmon glaze into a basic balsamic vinaigrette to make an Asian-influenced cherry balsamic. The salty sweetness of the cherry and hoisin with the tangy balsamic make an outstanding dressing for this salad.
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Give this a try and let me know what you think.
</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com0tag:blogger.com,1999:blog-590780197116722607.post-63547280072932342032016-05-30T23:09:00.004-06:002018-11-25T19:12:31.289-07:00Beef Ribs!<br />
<a href="http://files.patiodaddiobbq.com/images/food/beef/Beef-Ribs-01-01-630x420.jpg" title="Beef Ribs On The Pit Barrel Cooker (via patiodaddiobbq.com)"><img alt="Beef Ribs On The Pit Barrel Cooker (via patiodaddiobbq.com)" border="0" class="pad" src="/images/food/beef/Beef-Ribs-01-01-630x420.jpg" style="height: 300px; width: 450px;" /></a>
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<span itemprop="description">This weekend I found some great beef back ribs at my local grocery store that weren't carved to near-meatlessness, as they typically are. Given that it was Memorial Day weekend, which demands grilling and/or barbecue, I loaded up the basket.
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My process for these was really simple. I hit them with a liberal coating of <a href="http://kosmosq.com/texas-beef-rub/" target="_blank">Kosmo's Q Texas Beef rub</a>, followed by a good amount of freshly ground black pepper.
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For cooking I simply hung them in the <a href="http://kosmosq.com/texas-beef-rub/?ref=1" target="_blank">Pit Barrel Cooker</a> over a full basket of standard Kingsford Original (blue bag) briquets. In the past I've cooked them for about 90 minutes and then wrapped them in foil to cruise to tenderness. However, this time out I cooked them straight-up hanging the entire time with no wrapping. The total cook time was right at four hours, and I glazed them lightly with <a href="http://www.stubbsbbq.com/product/sweet-heat/" target="_blank">Stubb's Sweet Heat</a> during the final 10 minutes.
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I must say that these were some seriously simple and incredibly satisfying ribs. You gotta love prime rib on a stick!
</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com3tag:blogger.com,1999:blog-590780197116722607.post-91563809743336434882016-02-06T14:39:00.000-07:002016-02-06T14:42:15.564-07:00Big Game Eats: Mini Gourmet Sandwiches<br />
<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/Mini-Bahn-Mi-630.jpg" title="Mini Bahn Mi Sandwiches (via patiodaddiobbq.com)"><img alt="Mini Bahn Mi Sandwiches (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/Mini-Bahn-Mi-630.jpg" style="height: 300px; width: 450px;" /></a>
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<span itemprop="description">If you're having people over to watch the big game you certainly need a lot of grub. Sure, you can lean on the traditional crowd-friendly eats like chicken wings, barbecue, burgers, dogs, etc., but why not color a little outside the lines? That's exactly what I've done here. These mini open-face versions of classic sandwiches will set your spread apart and get you some serious MVP points with your crowd.
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First up is a mini Vietnamese Bahn Mi (pictured above). To keep things simple I used a simple grilled hoisin-glazed pork tenderloin that is sliced thin, but you could use any roasted pork. For the veggies I made a simple salad of the classic ingredients: julienne cucumber, daikon radish, carrot, jalapeno, and chopped cilantro. To keep the prep simple and consistent I used a julienne grater to slice the first three ingredients. The salad is dressed with a pinch of kosher salt, a few drops of sesame oil and a splash each of mirin (Japanese sweet cooking wine) and rice wine vinegar. Dress the salad and refrigerate at least an hour to allow the vegetables to soften and for the flavors to marry. I topped mine with a little pickled red onion.
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To make the sandwiches, lightly toast buttered baguette slices under your broiler, then brush the top of each with hoisin sauce, add a thin slice of pork, some of the salad, and finish with the pickled onion.
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<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/Mini-Cubano-630.jpg" title="Mini Reuben Sandwiches (via patiodaddiobbq.com)"><img alt="Mini Cubano Sandwiches (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/Mini-Cubano-630.jpg" style="height: 300px; width: 450px;" /></a>
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Next up is a mini Cubano made with sliced mojo-marinated grilled pork tenderloin, Swiss cheese, ham, dill pickle, and mustard. Start with lightly toasted buttered baguette slices then brush plain yellow mustard on the top of each and add a slice of cheese. Put the bread under the broiler for a minute or two to melt the cheese. Top each bread slice with a slice of pork, sliced ham, and pickle.
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<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/Mini-Reuben-630.jpg" title="Mini Reuben Sandwiches (via patiodaddiobbq.com)"><img alt="Mini Reuben Sandwiches (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/Mini-Reuben-630.jpg" style="height: 300px; width: 450px;" /></a>
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Lastly, we round out this sandwich spread with a mini version of what is arguably the best sandwich on topside of this earth: a Reuben! I prefer pastrami to corned beef on my Reuben, but use what you like. Lightly toast the bread slices, top each with a slice of Swiss cheese and put under the broiler for a minute or two to melt the cheese. Smear a dollop of Russian or thousand island dressing on top of the melted cheese. Finish each with folded sliced pastrami and sauerkraut.
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I hope that this sandwich round-up inspires you to try something new for the big game.</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com3tag:blogger.com,1999:blog-590780197116722607.post-32125416922139542192014-08-03T22:45:00.004-06:002014-08-05T09:23:01.866-06:00It's a Brat Fest!<br />
<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-3-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-3-630.jpg" style="height: 300px; width: 450px;" /></a>
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<span itemprop="description">We recently moved into a brand new La Casa Daddio, and my partners at <a href="http://www.johnsonville.com/" target="_blank">Johnsonville</a> were very kind to provide all of the fixins for our housewarming party. How can you go wrong with good friends and brats from the grill on a hot summer afternoon?</span>
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One problem of having a bunch of folks over for brats is that you have to keep them hot and moist as your guests show up. Nobody wants to stand around with that deer-in-the-headlights stare as they wait for you to grill them a brat, and the grill guy (me) doesn't want to deal with that pressure. What's a bratmeister to do? Well, this is where the "<a href="http://www.johnsonville.com/recipe/brat-hot-tub.html" target="_blank">brat tub</a>" is your friend. What's a brat tub, you ask? In short, you bring a pan full of beer and onions to a simmer with some butter right on the grill, and you drop your perfectly grilled sausages in the tub to stay hot, juicy, delicious and at the ready whenever your guest is in need of some brat-ness.
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<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-6-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-6-630.jpg" style="height: 300px; width: 450px;" /></a>
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The key to properly grilling a brat is to use medium heat. If you grill them too hot the casings will burst and much of that pork goodness will vaporize on the grill. You want to grill them gently so that they get just enough char. As with any raw pork you want to ensure that you cook them to an internal temperature of 165º. If you're using the brat tub you can cook them to just under finished temperature and let them cruise to a beautiful finish in the beer bath.
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<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-7-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-7-630.jpg" style="height: 300px; width: 450px;" /></a>
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One of the relatively new products that Johnsonville has introduced are their <a href="http://www.johnsonville.com/lines/grillers.html">Grillers brat patties</a>. They give you that same great Johnsonville brat taste in burger form. To make things even better they offer Grillers with some great flavor combinations like mushroom and Swiss, and bacon and cheddar.
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<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-5-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-5-630.jpg" style="height: 300px; width: 450px;" /></a>
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<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-2-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-2-630.jpg" style="height: 300px; width: 450px;" /></a>
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The party was great fun. There's a reason why "move" is a four-letter word, so it was nice to just chill and hang-out with good friends in our new home. Here are some shots of the festivities.
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<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-8-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-8-630.jpg" style="height: 300px; width: 450px;" /></a>
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<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-4-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-4-630.jpg" style="height: 300px; width: 450px;" /></a>
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<a href="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-1-630.jpg" title="Brat Fest! (via patiodaddiobbq.com)"><img alt="Brat Fest! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/2014-Brat-Party/2014-Brat-Party-1-1-630.jpg" style="height: 300px; width: 450px;" /></a>
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<b class="tip">Disclaimer:</b> I am a proud partner of <a href="http://www.johnsonville.com/" target="_blank">Johnsonville</a> and they provided the food for our party and this post, but the thoughts and feelings expressed here are completely my own.</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com8tag:blogger.com,1999:blog-590780197116722607.post-88686123127625969242014-07-15T22:20:00.000-06:002014-07-16T06:46:37.621-06:00Porchetta<br />
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<span itemprop="description">Porchetta is a beautiful and glorious thing. How can you possibly go wrong with 7 lbs of herb-stuffed, jelly-rolled and fire-roasted heritage pork belly? That's right, you simply can't. Make one of these the next time you have guests over for a barbecue or to watch a game, then sit back and watch the looks of porcine bliss on their faces.</span>
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The traditional Italian porchetta (pronounced por-KET-a) is made of a deboned whole hog that is stuffed with garlic and herbs then rolled and roasted on a spit over wood coals. An American adaptation was to wrap pork belly around the pork loin. This was easier in years past because one could simply have their butcher leave the loin attached to the belly. That would be a tall order nowadays, so this new adaptation is made by simply using only the belly. It's far less laborious to prepare, but the results are still incredible.
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If you want to try one of these at home leave a comment below for a chance to win a <a href="http://www.snakeriverfarms.com/gourmet-kurobuta-hams/pork-belly/" target="_blank">Snake River Farms gourmet Kurobuta pork belly</a>. We will select a winner at random. Since I obviously need a way to contact the winner, your comment must either link to or contain your e-mail address. The deadline for entries is 12:00 AM MDT Tuesday, July 22, 2014.
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<b class="tip">Note:</b> Ideally you want to use a skin-on belly in order to get that lovely cracklin crust, but it's not required. The belly I used for this recipe did not have the skin on and the crust was still excellent, it just wasn't crispy and crunchy.
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<b>Ingredients</b><br />
1 6-7 lb Snake River Farms pork belly (approximately 10" wide, 16" long, and 1 1/2" thick)<br />
1/4 cup + 2 Tbsp Kosher salt, divided<br />
1/4 cup Finely chopped fresh fennel fronds (the leafs and tender stems)<br />
2 Tbsp Finely chopped fresh rosemary<br />
2 Tbsp Finely chopped fresh thyme<br />
2 Tbsp Finely chopped fresh sage<br />
8 cloves garlic, minced (about 4-5 teaspoons)<br />
Zest of one orange<br />
Zest of one lemon<br />
1/2 tsp Crushed red chile<br />
2 tsp Olive oil<br />
2 tsp Black pepper, ground medium<br />
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<b>Method</b><br />
Unwrap the pork belly, rinse well with cold water, and pat dry with paper towels.<br />
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-1-630.jpg" title="Porchetta! (via patiodaddiobbq.com)"><img alt="Porchetta! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-1.jpg" /></a>
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Combine all ingredients except the belly, two tablespoons of the salt, the oil, and the pepper in a small mixing bowl and mix well to combine.<br />
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-2-630.jpg" title="Porchetta! (via patiodaddiobbq.com)"><img alt="Porchetta! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-2.jpg" /></a>
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With the pork belly skin/fat-side-up on a cutting board, cut slits 1/3" deep and 3/4" apart in a crosshatched pattern. Rub two tablespoons of the salt thoroughly into the skin/fat, then flip over.<br />
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-3-630.jpg" title="Porchetta! (via patiodaddiobbq.com)"><img alt="Porchetta! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-3.jpg" /></a>
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Using a filet or paring knife pierce all the way through the meat side of the belly about every square inch. Spread the herb mixture evenly over the belly.<br />
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Wrap the belly very well in plastic wrap and refrigerate 24 hours.<br />
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About 3 1/2 hours before you plan to serve, remove the belly from the refrigerator and let sit at room temperature for 30 minutes.<br />
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While the belly is sitting, preheat your grill for indirect heat at medium heat (about 300º).<br />
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Cut 12 pieces of butcher's twine 18" long. Unwrap the belly and roll in a jelly roll fashion and tie about every inch with the twine.
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-4-630.jpg" title="Porchetta! (via patiodaddiobbq.com)"><img alt="Porchetta! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-4.jpg" /></a>
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Cut the porchetta into two equal pieces, coat all sides of each piece with oil and season evenly with the ground black pepper. Grill both pieces indirect until the internal temperature reaches 160º, about 2 1/2 hours. There is no need to flip or turn the porchetta during the cooking.<br />
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-5-630.jpg" title="Porchetta! (via patiodaddiobbq.com)"><img alt="Porchetta! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-5.jpg" /></a>
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Remove the porchetta to a platter, tent loosely with foil, and let rest 15-20 minutes.<br />
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Cut the porchetta into slices about 1/2" thick, serve and enjoy! I served mine on a toasted ciabatta roll, topped with arugula and pickled red onion.
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<a href="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-7-630.jpg" title="Porchetta! (via patiodaddiobbq.com)"><img alt="Porchetta! (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/Porchetta-1-7.jpg" /></a>
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<b class="tip">Disclaimer:</b> I am a partner of Snake River Farms and I was compensated for this post, but the thoughts and feelings expressed here are completely my own.</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com35tag:blogger.com,1999:blog-590780197116722607.post-18472582548072957392014-06-10T01:54:00.000-06:002014-06-12T09:16:35.798-06:00Cowboy Chop au Poivre<br />
<a href="http://files.patiodaddiobbq.com/images/food/beef/CowboyChop-1-3-630.jpg" title="Cowboy Chop au Poivre (via patiodaddiobbq.com)"><img alt="Cowboy Chop au Poivre (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/beef/CowboyChop-1-3.jpg" /></a>
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<span itemprop="description">Father's Day is fast approaching so it's time to plan a meal that's fit for a Dad. The folks at <a href="http://www.thedoublerranch.com/" target="_blank">Double R Ranch</a> sent me one of their <a href="http://www.thedoublerranch.com/popular/cowboy-chop/" target="_blank">Cowboy Chops</a> to try and I wanted to find a way to do something special while not compromising the natural beauty of this fine cut of beef. After a little thought I decided that a simplified and more manly version of <a href="http://www.patiodaddiobbq.com/2010/12/steak-au-poivre.html">my Steak au Poivre</a> would do nicely.</span>
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Some of you may be asking yourself (as I did), "Self, what exactly is a cowboy chop?" Well, the short answer is, it's incredibly delicious, but the longer answer is that it's a USDA Prime bone-in ribeye with a Frenched bone (handle). The ribeye is hands-down my favorite cut of beef, and I must say that this steak was easily one of the best steaks that I've ever eaten. While this is one steak, at just over two pounds it's plenty for two people, or for one big Dad. Head over to the <a href="http://woobox.com/9oigh8" target="_blank">Double R Ranch Facebook page</a> and enter for a chance to win one of these incredible steaks and two limited-edition stainless steel flasks.
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Before we dive into the recipe let me describe my approach to grilling this beauty. You may have heard of the concept of a "reverse-sear". If not, you can <a href="http://amazingribs.com/recipes/beef/steakhouse_steaks.html" target="_blank">read all about it</a> (with some commentary from yours truly) at my friend Meathead Goldwyn's incredibly popular BBQ and grilling site AmazingRibs.com. In short, the idea is that you cook large cuts indirectly to just below your desired doneness and then blast it for the final few minutes over direct heat to sear the outside. This gives you that beautifully mahogany crust on the outside and perfect edge-to-edge doneness on the inside. When done properly this method yields perfect steaks every time, as it did in this case.
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<strong class="tip">Note:</strong> I know that the recipe calls for what appears to be an insane amount of black pepper, but just go with it, sit back and be amazed.
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<br />
<b>Ingredients</b><br />
1 2-2 1/2 lb Double R Ranch Cowboy Chop, or a bone-in ribeye cut about 2 inches thick<br />
3 tsp Kosher salt<br />
2 Tbsp Olive oil<br />
1/4 cup Black peppercorns, cracked to a medium consistency<br />
1/3 cup Honey bourbon<br />
1 cup Heavy whipping cream<br />
1 Tbsp Worcestershire sauce<br />
1 Tbsp Beef base (I used <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/premium-bases/30/beef-base">Better Than Bouillon</a>)<br />
<br />
<strong>Method</strong><br />
Season all sides of the steak with about two teaspoons of salt.<br />
<br />
Lightly oil all sides of the steak and coat each side and the edges with as much of the pepper as will adhere.<br />
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Let the steak sit at room temperature for about 30 minutes.<br />
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While the steak is sitting, preheat your grill for indirect heat at medium heat (about 300º)<br />
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Grill the steak indirect until the internal temperature is about 15º below your desired final doneness (about 30 minutes for a final medium-rare), flipping once at the halfway point.<br />
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Remove the steak to a platter and stoke/increase your fire for direct grilling at high heat (preferably 500+º)<br />
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Once grill has reached high heat add the steaks. Sear each side of the steak until it is browned nicely. Stay close to the grill and flip the steak every minute or two to ensure even searing.<br />
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When the steak has reached five degrees below your desired finished temperature, remove it from the grill onto a platter, tent loosely with foil and let rest.<br />
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While the steak is resting, make the sauce. Heat a medium sauce pan over medium heat, add the bourbon and <strong>very carefully</strong> set it alight to burn off the alcohol.<br />
<br />
<strong class="tip">Warning:</strong> The blue alcohol flames can rise up to 18 or more inches from the top of the pan, so ensure that you have adequate clearance above the pan.<br />
<br />
When the blue flames have subsided, add the cream, Worcestershire sauce and beef base to the pan, bring to a simmer while whisking well, then reduce to low and cook two minutes, whisking occasionally.<br />
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Remove the steak from the platter, add the released juices to the sauce and whisk well and remove from the heat.<br />
<br />
Pour the sauce into the platter, slice the steak on a bias (diagonal) at about 1/4", place the slices in the sauce on the platter. Or, you can do what I did and serve it whole.<br />
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Serve and enjoy! I dusted mine with a little more freshly ground pepper.
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<a href="http://files.patiodaddiobbq.com/images/food/beef/CowboyChop-1-2-630.jpg" title="Cowboy Chop au Poivre (via patiodaddiobbq.com)"><img alt="Cowboy Chop au Poivre (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/beef/CowboyChop-1-2.jpg" /></a>
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<b class="tip">Disclaimer:</b> I am a partner of Double R Ranch and I was compensated for this post, but the thoughts and feelings expressed here are completely my own.</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com11tag:blogger.com,1999:blog-590780197116722607.post-21942412197736506832014-04-19T00:45:00.004-06:002014-04-19T14:34:37.864-06:00Smoke-Roasted Prime Rib of Pork<br />
<a href="http://files.patiodaddiobbq.com/images/food/pork/KurobutaPrimeRib-3-630.jpg" title="Smoke-Roasted Prime Rib of Pork (via patiodaddiobbq.com)"><img alt="Smoke-Roasted Prime Rib of Pork (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/KurobutaPrimeRib-3.jpg" /></a>
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<span itemprop="description">It's Good Friday, and do I have something good for you! I've recently partnered with the great folks at <a href="http://www.snakeriverfarms.com/" target="_blank">Snake River Farms</a>. It's no exaggeration when I say that they are the producers of some of the best beef and pork on the planet. They sent me some of their <a href="http://www.snakeriverfarms.com/gourmet-kurobuta-hams/products/prime-rib-of-pork/" target="_blank">Prime Rib of Pork</a>, and I used the opportunity to put my spin on this incredible cut, just in time for Easter.</span>
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In the past I've <a href="http://www.patiodaddiobbq.com/2011/08/pork-aint-pork.html">discussed</a> the difference between real pork and what Americans have come to know as pork. In short, the pork that you find at your local mega-mart bares about as much resemblance to real pork as a Chevy does to a Mercedes. The general form and function are the same, but the quality is vastly different. For those of you who might be thinking, "Yeah, but how much better can it really be?", the short answer is night-and-day. Snake River Farms pork is Kurobuta which means "black hog/pig" in Japanese, which translates to heritage Berkshire hogs in English, and crazy good in foodie.
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Given the incredible quality of this pork I decided to do a minimal preparation so that the meat could shine on its own, so I opted for a relatively simple garlic and herb paste. For cooking I roasted it over Kingsford charcoal (a 50/50 mix of their Competition and original briquets) on the rack in my Pit Barrel Cooker. You can use whatever grill you have, or you can simply roast it in your oven.
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<br />
Let's get this show on the road.
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<b class="tip">Note:</b> My roast was bone-in, and it's traditional to <a href="http://yeschefnochef.blogspot.com/2008/11/frenching-rib-rack.html" target="_blank">French the ends of the bones</a> for a nicer appearance. I chose not to so as to not waste any of this tremendous pork.
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<b>Ingredients</b>
<br />
7 lb <a href="http://www.snakeriverfarms.com/gourmet-kurobuta-hams/products/prime-rib-of-pork/" target="_blank">Prime rib of pork</a><br />
6 cloves Garlic, minced<br />
2 Tbsp Olive oil, extra virgin<br />
2 Tbsp Chopped fresh thyme<br />
2 Tbsp Chopped fresh oregano<br />
1 Tbsp Dijon mustard<br />
1 Tbsp Kosher salt<br />
2 tsp Dried herbs de Provence<br />
2 tsp Black pepper, ground fresh to a medium grind
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<br />
<b>Method</b>
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Combine all of the ingredients, except the pork, in a medium mixing bowl and stir well to combine.
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<br />
Rinse the pork under cold water and pat dry with paper towels.
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<a href="http://files.patiodaddiobbq.com/images/food/pork/KurobutaPrimeRib-1-630.jpg" title="Smoke-Roasted Prime Rib of Pork (via patiodaddiobbq.com)"><img alt="Smoke-Roasted Prime Rib of Pork (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/KurobutaPrimeRib-1.jpg" /></a>
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Coat the roast evenly with the herb mixture.
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<a href="http://files.patiodaddiobbq.com/images/food/pork/KurobutaPrimeRib-2-630.jpg" title="Smoke-Roasted Prime Rib of Pork (via patiodaddiobbq.com)"><img alt="Smoke-Roasted Prime Rib of Pork (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/KurobutaPrimeRib-2.jpg" /></a>
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<strong class="tip">Note:</strong> You can season and refrigerate the pork 4-6 hours in advance.
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Start your grill and prepare for indirect cooking over medium heat (300-350º).
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Grill over indirect heat until the temperature in the center of the thickest part of the roast reaches 135°.
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Remove the roast to a platter, tent loosely with foil and let rest 15-20 minutes.
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Carve into one or two-bone portions, serve and enjoy!
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<strong class="tip">Note:</strong> If you've cooked the pork properly it will have a pink color in the center. Pink does not mean dangerous, it means delicious.
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(Makes 4-6 servings)
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<b class="tip">Disclaimer:</b> I am a partner of Snake River Farms and I was compensated for this post, but the thoughts and feelings expressed here are completely my own. Regardless, their products are incredible and I recommend them very highly. Gitcha some!</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com6tag:blogger.com,1999:blog-590780197116722607.post-56744412745950369072014-02-14T11:44:00.002-07:002014-02-14T11:47:52.619-07:00Cheesy Pesto Garlic Bread<br />
<a href="http://files.patiodaddiobbq.com/images/food/sides/GarlicBread-1-2-630.jpg" title="Cheesy Pesto Garlic Bread (via patiodaddiobbq.com)"><img alt="Cheesy Pesto Garlic Bread (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sides/GarlicBread-1-2.jpg" /></a>
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<br />
<span itemprop="description">I am a pasta freak! I am also a bread freak! It just so happens that good pasta requires good bread, and that's where this recipe comes in. This is really just a modified version of my previous <a href="http://www.patiodaddiobbq.com/2011/03/cheesy-garlic-bread.html">Cheesy Garlic Bread</a> recipe. Pretty creative naming, eh?</span>
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As I mentioned in the original recipe, the recipe makes more than you'll need for a loaf of bread, but since it's really just a compound butter there are all kinds of great ways to use it. A pat of compound butter melted on a steak is devine! Or, you could color a little outside the lines and use it to funkify a grilled cheese.
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<b>Ingredients</b>
<br />
2 sticks (1/2 lb) Butter, unsalted<br />
1/2 cup Parmesan cheese, grated<br />
1 Tbsp Olive oil, extra virgin<br />
1 Tbsp Garlic, minced<br />
3 Tbsp Pesto<br />
2 Tbsp Honey<br />
Dash Ground cayenne<br />
1 Par-baked (take-n-bake) 12 oz French baguette<br />
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Preheat your oven to 400º.
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Melt half of the butter in a small sauce pan over medium heat. Add the olive oil and garlic, and cook two minutes.
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<br />
Remove the pan from the heat, add the other half of the butter and all of the remaining ingredients. Stir well to combine and let cool.
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Slice off about half an inch of the top of the baguette, lengthwise. Smear the cut side of the baguette well with the butter mixture.
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Bake the baguette per the package instructions.
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Turn the oven to broil for a couple of minutes to brown the top nicely.
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Caution: Watch it very closely, as it can burn very quickly.
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Remove the bread from the oven.
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Slice, serve, and enjoy!
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<a href="http://files.patiodaddiobbq.com/images/food/sides/GarlicBread-1-1-630.jpg" title="Cheesy Pesto Garlic Bread (via patiodaddiobbq.com)"><img alt="Cheesy Pesto Garlic Bread (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sides/GarlicBread-1-1.jpg" /></a>
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<br />
Makes about 1 1/2 cups
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<br />
<b class="tip">Suggestion:</b> For me great pasta and great bread require a great glass of red wine. <a href="http://www.alamoswines.com/en/ourwines/print.html?arg-1" target="_blank">Alamos Malbec</a> is a frequent go-to for me. You may have noticed it in the background of the picture above. Get some and thank me later.
</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com4tag:blogger.com,1999:blog-590780197116722607.post-56634329414159881822014-01-01T21:46:00.003-07:002014-06-12T10:07:33.414-06:00Spicy Tomato-Basil Soup with Grilled Cheese Croutons<br />
<a href="http://files.patiodaddiobbq.com/images/food/soup/SpicyTomatoBasilSoup-1-3-630.jpg" title="Spicy Tomato-Basil Soup with Grilled Cheese Croutons (via patiodaddiobbq.com)"><img alt="Spicy Tomato-Basil Soup with Grilled Cheese Croutons (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/soup/SpicyTomatoBasilSoup-1-3.jpg" /></a>
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<span itemprop="description">Tomato soup with a grilled cheese sandwich is about as all-American as it gets. I grew up eating and loving this meal, as I suspect many (if not most) of you have. This is my homemade Daddio-style take on this familiar classic.</span>
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For this recipe I wanted to keep the tradition firmly in place, but I also wanted to bring a new freshness to the party. This is one of those meals that is so emblazoned in the mind and on the tastebuds that it's really easy to mess up an already nearly-perfect thing. A mere glance at a can of Campbell's tomato soup is all I need to taste it in my mind. I immediately imagine that rich creamy tomato goodness dripping off of the corner of a gooey grilled cheese sandwich. I know that I have raised my kids properly when they are immediately dubious of the notion of "homemade tomato soup". It's sort of like that popular internet meme of late, "One does not simply... Make tomato soup."
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<br />
Well, I did, and here it is.
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<br />
<b>For the soup</b>
<br />
1 Tbsp Light olive oil<br />
1 cup Diced white onion<br />
1 cup Shredded carrots<br />
1/2 cup Diced celery<br />
1 tsp Minced garlic<br />
1/2 cup Dry white wine<br />
1 cup Chicken stock<br />
3 cups Tomato puree<br />
1 can (14.5 oz) Fire-roasted tomatoes, diced<br />
1 1/2 cup Half and half<br />
1/4 cup Brown sugar, golden<br />
2 Tbsp Chopped fresh basil (or 3 tsp dried)<br />
1 Tbsp Soy sauce<br />
1 tsp Kosher salt<br />
1/4 tsp Ground white pepper<br />
1/4 tsp Ground cayenne pepper<br />
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<b>For the croutons</b>
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6 slices Texas toast<br />
6 slices Medium cheddar cheese (I use <a href="http://www.tillamook.com/products/Cheese/Medium-Cheddar-1.html" target="_blank">Tillamook®</a>)<br />
8 Tbsp Butter, unsalted<br />
1 Tbsp Dry parsley<br />
1/2 tsp Granulated garlic (not "powder")<br />
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Heat the olive oil in a large sauce pan over medium heat. Add the onion, carrot and celery. Cook uncovered until the onions and celery are translucent, stirring frequently.
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Add the garlic to the pan and continue to cook, uncovered, one minute, stirring frequently.
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Add the wine and cook two minutes longer.
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Add the remaining ingredients, bring to a simmer, cover, reduce the heat to low and cook at a low simmer for 30 minutes.
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Blend with an immersion (stick) blender until smooth, cover, and keep hot.
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Preheat your oven to 350°.
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Combine the butter, garlic and parsley in a small bowl and microwave one minute to melt the butter.
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Brush one side of each of the slices of Texas toast evenly with the melted butter mixture.
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Assemble the sandwiches by arranging three of the slices of the buttered bread, buttered side down, on a large sheet pan. Add two slices of cheese to each piece of bread and top with the remaining bread, buttered side up. We're simply making three grilled cheese sandwiches the easy way.
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Put the sheet pan on the center rack of your oven and cook until the underside of each sandwich is golden brown. You'll have to check them periodically, but it should take about five minutes.
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Flip the sandwiches and continue to cook them until the pan side is golden brown, about 2-3 minutes.
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Remove the pan from the oven and let sit for five minutes.
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<br />
Cut each sandwich into one-inch squares.
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Pour a serving of soup into each of 4-6 bowl and float an even portion of the grilled cheese croutons in each.
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<a href="http://files.patiodaddiobbq.com/images/food/soup/SpicyTomatoBasilSoup-1-1-630.jpg" title="Spicy Tomato-Basil Soup with Grilled Cheese Croutons (via patiodaddiobbq.com)"><img alt="Spicy Tomato-Basil Soup with Grilled Cheese Croutons (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/soup/SpicyTomatoBasilSoup-1-1.jpg" /></a>
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Serve and enjoy!
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Makes 4-6 servings</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com5tag:blogger.com,1999:blog-590780197116722607.post-35305004456496667662013-11-29T23:20:00.001-07:002013-11-29T23:41:26.298-07:00Turkey Udon<br />
<a href="http://files.patiodaddiobbq.com/images/food/soup/TurkeyUdon-1-1-630.jpg" title="Turkey Udon (via patiodaddiobbq.com)"><img alt="Turkey Udon (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/soup/TurkeyUdon-1-1.jpg" /></a>
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<br />
<span itemprop="description">Thanksgiving is toast, but now we all have a common dilemma — leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.</span>
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The first prerequisite for this recipe is a rich homemade stock. Making homemade stock is a great way to use the carcass, and homemade really does make a huge difference. Just say no to the box/can! If you're lazy and impatient like me, just follow <a href="http://www.patiodaddiobbq.com/2010/12/pressure-cooker-stock.html" title="Pressure Cooker Stock
">my simple pressure cooker recipe</a>. If you smoke or fry your bird you should buy some extra turkey parts (I recommend wings and/or necks) just for the stock. Smoked stock might be good for some applications, but this isn't one of them. If you have extra room in your oven just throw the parts in a pan and roast them along with your standard Thankgiving food. Another great tip is to throw a pound of ground turkey in the pressure cooker. It really helps to make a very flavorful and rich stock.
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I did some research to try to make this as authentic as I could, but the recipes were pretty much all over the map. Ironically, it turns out that udon is the Japanese answer to the "What am I going to do with all of this leftover _____?!" question. I'm pretty sure that there aren't many turkeys running around in Japan, so my attempt at authenticity is probably out the window. Given that, I don't know what turkey udon is supposed to taste like, but I do know that it was good enough to give my traditional turkey noodle soup a serious run for its money. Aside from being good, it was a welcome break to turkey overload. In fact, I'd bet that you could blindfold someone and feed them this and they'd have very little clue that it was turkey.
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<br />
OK, strap on your best rising sun headband and let's get cooking!
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<br />
<b>Ingredients</b>
<br />
2 1/2 cups <a href="http://www.patiodaddiobbq.com/2010/12/pressure-cooker-stock.html" title="Pressure Cooker Stock
">Turkey stock</a><br />
3 Tbsp Soy sauce (more or less depending on how your stock is seasoned)<br />
2 Tbsp Mirin (in the Asian section of many grocery stores)<br />
2 Tbsp Sake (Japanese rice wine)<br />
1 bundle (about the diameter of a quarter) Dried udon, cooked per the package instructions<br />
2 cups Frozen Asian vegetables, steamed<br />
1 cup Cooked turkey, chopped<br />
1/2 cup Fresh shitake mushrooms, steamed until tender<br />
1/4 cup Green onions (green tops only), sliced on a bias to 1/4"
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<br />
Combine the stock, soy sauce, mirin and sake in a medium sauce pan, bring to a simmer and cook ten minutes.
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<br />
Put half of the noodles, turkey and vegetables (hot) into each of two bowls.
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<br />
Add half of the broth mixture and half of the green onions to each bowl.
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Serve and enjoy!
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<br />
Makes two servings</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com0tag:blogger.com,1999:blog-590780197116722607.post-49121782951234371002013-10-31T00:51:00.002-06:002013-10-31T11:52:16.094-06:00Review: T-fal OptiGrill<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-5-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-5.jpg" /></a>
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<br />
<span itemprop="description">When I was first offered the opportunity to review the <a href="http://getoptigrill.com/" target="_blank">T-fal OptiGrill</a> I was just as much skeptical as I was intrigued. After all, as a "grilling pro", what could it possibly offer? Well, I was surprised at the results of my extensive review.</span>
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You can read all about the grill at <a href="http://getoptigrill.com/" target="_blank">their web site</a>, but here's my bottom line. This is an 1800-watt indoor grill with six programs that automatically adjust the cooking time and temperature according to the type and thickness of what you're cooking.
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<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-1-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-1.jpg" /></a>
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<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-1-2-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-1-2.jpg" /></a>
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<br />
That all sounds pretty cool, but the obvious question is, "Yeah, but does it deliver?" The short answer is yes. It's about as brain-dead to operate as can be. You look at what you're cooking, set the program, and wait until the indicator light (I call it the magical orb of done-ness) tells you that it's perfectly cooked. In fact, it's so easy that my three girls have come to use it frequently.
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<br />
Now, you might be tempted to think to yourself, "Come on Daddio, it's just a glorified panini press!" Well, I feel ya, but that's simply not the case. There is indeed some kind of electronic wizardry that takes place under the hood. Sure, a grilled cheese or panini is a no brainer, but let me show you two simple extremes that I think will illustrate what I'm saying.
<br />
<br />
Here's a frozen Johnsonville® brat patty cooked to perfection using the frozen burger setting. You simply pre-heat, set the food in there and wait for the light to get to the proper color for the desired done-ness (in this case well-done). Oh, and there's an alarm that sounds at each level of done-ness. I turned the patty 90° about two-thirds of the way through the cooking process to get those pretty (OCD) grill marks.
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<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-8-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-8.jpg" /></a>
<br />
<br />
Yeah, a frozen burger is not all that impressive, so let's turn up the heat (pun intended) to put this thing to a serious test. Let's put a quality steak on this bad boy and see what happens. This was a one-inch thick USDA Choice ribeye that I seasoned straight out of the fridge with kosher salt and fresh-ground pepper.
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-6-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-6.jpg" /></a>
<br />
<br />
I preheated it on the steak setting, threw the meat in it, closed the lid, and came back 8 1/2 minutes later (medium-rare on the indicator light) to this beautiful specimen. The outside was very nicely seared, the done-ness nearly perfect, and the flavor was great. I cook steaks outside over charcoal all the time and it's very hard to reliably accomplish that with a one-inch steak.
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-7-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-7.jpg" /></a>
<br />
<br />
Oh, and by the way, I checked the internal temperature of the brat patty and the steak with a Thermapen® and each was dead-on for the advertised done-ness.
<br />
<br />
Another great plus is that the non-stick cooking plates and drip pan come out very easily with the push of two buttons, and they are dishwasher-safe. The clean-up really couldn't be any easier.
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-2-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-2.jpg" /></a>
<br />
<br />
Kitchen appliances like this often come with some cheesy recipe booklet that is typically not even worth the paper on which it's printed. Given that, I was really impressed with the recipe book (not booklet) that comes with the OptiGrill. The recipes are well thought-out and the photography is great. Here are some samples:
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-12-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-12.jpg" /></a>
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-10-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-10.jpg" /></a>
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-11-630.jpg" title="Review: T-fal OptiGrill (via patiodaddiobbq.com)"><img alt="Review: T-fal OptiGrill (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/misc/OptiGrill-1-11.jpg" /></a>
<br />
<br />
My only complaint about the OptiGrill is its capacity. At $180 it would be nice if it were larger. For a family of five like mine you have to work in batches, which can be a pain. Other than that, this unit does exactly what it promises and it produces great indoor grilled food. Sure, it won't replace your outdoor grill, but you'll be surprised at how often you'll use it. Our family typically uses ours several times a week.
<br />
<br />
<b class="tip">Disclaimer:</b> The OptiGrill set was provided to me at no charge from T-fal, but the review is entirely my own.</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com107tag:blogger.com,1999:blog-590780197116722607.post-32279401307714826602013-10-23T00:46:00.000-06:002013-10-31T01:11:49.797-06:00Filipino-style Pork Buns<br />
<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-6-630.jpg" title="Filipino-style Pork Buns (via patiodaddiobbq.com)"><img alt="Filipino-style Pork Buns (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-6.jpg" /></a>
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<br />
<span itemprop="description">These are an Asian fusion spin on pork buns. The soft pillows are filled with pork belly that is first braised then grilled and glazed with a mixture of banana ketchup and hoisin sauce, and finished with authentic Filipino atchara.</span>
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<br />
<div class="readMoreLink">
<a href="http://www.patiodaddiobbq.com/2013/10/filipino-style-pork-buns.html">Continue reading...</a></div>
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Pork buns have become incredibly popular thanks to Michelin-starred chef <a href="http://en.wikipedia.org/wiki/David_Chang" target="_blank">David Chang</a> who owns a bunch of uber-successful restaurants. His first restaurant, <a href="http://momofuku.com/new-york/noodle-bar/" target="_blank">Momofuku Noodle Bar</a> and his signature buns have made him the undisputed king of pork buns.
<br />
<br />
After reading all of the pork bun hooplah for quite a while I wanted to try my hand at them, but I've been more than a little intimidated given my serious lack of Asian roots combined with the fact that I have never had one. How do you know if you have made something right if you've never eaten it? It's a big-time credibility killer to say, "Here, try my pork buns, they're great, I think." So, please join me, your blind guide, through the mean streets of Pork Bun Alley. You've been warned.
<br />
<br />
The good news in all of this is that I recruited some help from the interwebs to avoid making a complete fool of myself. First was the buns. It's no secret in our house that I am no pastry chef. In fact, I often kid my wife (who can bake) by saying, "I'm a cook, anyone can bake." She replies with, "Everyone but you.", to which I readily agree, albeit usually with an eyeroll. These buns come from an alternate and lazy-non-baker-friendly recipe from Jaden Hair over <a href="http://www.steamykitchen.com/22252-pork-belly-buns-recipe.html" target="_blank">at Steamy Kitchen</a>. She has a great blog and it's even greater when she teaches me how to make these buns from canned biscuit dough. Score! While I was reading her recipe I also decided to borrow her pork belly braising process, which worked beautifully. Thanks, Jaden.
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<br />
The Filipino influence in this experiment came from a friendly Filipina who works at a local store. I was there buying some <a href="http://www.patiodaddiobbq.com/2010/10/sauerkraut-pork.html">sauerkraut and pork</a> recently when she mentioned that if I love sauerkraut that I should try making pickled green papaya (atchara). I picked her brain a bit and she told me of a local Asian market where I could find green papaya. It was almost like she knew that I was looking for a funky twist for my pork buns. While perusing the web for atchara recipes I ran across many mentions of banana ketchup (yes, that is the proper spelling, so says me — with a K), which is the Filipino answer to tomato ketchup. It seems that there was a serious shortage of tomatoes during World War II, so they turned to, of course, bananas. What?! Oh well, bring on the banana funk! I'll try almost anything twice.
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<br />
OK, that's enough background banter. Let's get this show on the road before I'm tempted to get into the finer points of pork belly, or how they get the non-stick coating to stick to the pan.
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<br />
<strong class="tip">Notes:</strong><br />
<ul class="bulleted">
<li>The atchara recipe makes about 2 quarts, and the banana ketchup recipe makes about 3 cups, so cut them if you think you won't use the remainder. I plan to use mine.</li>
<li>It's best to make the atchara at least a few days in advance. I know this from my vast atchara experience.</li>
</ul>
<br />
<b>Ingredients</b>
<br />
2 lb Pork belly, skin removed<br />
2 tsp Kosher salt<br />
1 tsp Black pepper, ground fresh<br />
1 can (large-size) Buttermilk biscuit dough (10 biscuits)<br />
1/2 cup All-purpose flour<br />
1/2 cup Banana ketchup (recipe follows)<br />
1/2 cup Hoisin sauce<br />
3/4 cup Atchara (recipe follows)
<br />
<br />
<b>Atchara</b>
<br />
1 large Green papaya, julienned or food-processed thin (about 6 cups)<br />
2 tbsp Kosher salt<br />
1 large Red bell pepper, julienned or food-processed thin (about 2 cups)<br />
1 small White onion, julienned or food-processed thin (about 1 cup)<br />
2 large Carrots, sliced thin (about 1 1/2 cups)<br />
2 Tbsp Minced ginger<br />
8 cloves Garlic, minced (about 2 1/2 Tbsp)<br />
3 cups Distilled vinegar<br />
2 cups Sugar <br />
2 tsp Coarse black pepper, ground fresh<br />
1 tsp Crushed red chile
<br />
<br />
<b>Banana Ketchup</b>
<br />
1/2 cup Diced white onion<br />
3 cloves Garlic, minced (about 1 Tbsp)<br />
2 cups Water<br />
2 Bananas, very ripe, peeled and smashed<br />
1 Plantain, ripe, peeled and diced<br />
2/3 cups Dark brown sugar<br />
1/2 cup Apple cider vinegar<br />
1 tsp Kosher salt<br />
1/2 tsp Smoked paprika<br />
1/4 tsp Chinese five spice powder<br />
1/8 tsp Ground cayenne
<br />
<br />
<b>Method</b>
<br />
Put the cut papaya into a large bowl, toss with the salt and refrigerate for at least two hours, or overnight.
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<br />
Rinse the papaya with cold water and wring as much water as you can from it (in cheesecloth really helps). Return the papaya to the large bowl and add the bell pepper, onion, carrots, ginger, and garlic.
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<br />
Bring the vinegar just to a boil in a medium sauce pan. Add the sugar and stir until it dissolves. Add the pepper and chile, remove from the heat, and pour the liquid into the bowl. Toss the vegetables to coat well and portion into sterilized jars. Seal, let cool and refrigerate at least overnight, but preferably for a few days.
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<br />
<a href="http://files.patiodaddiobbq.com/images/food/condiments/Atchara-1-3-630.jpg" title="Filipino-style Atchara (via patiodaddiobbq.com)"><img alt="Filipino-style Atchara (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/condiments/Atchara-1-3.jpg" /></a>
<br />
<br />
Make the banana ketchup by heating a medium sauce pan over medium heat. Add the onions and cook until they are translucent and just starting to brown around the edges. Add the garlic and cook one minute longer. Add the remaining ingredients and bring back to a simmer. Blend until smooth with an immersion (stick) blender. Reduce the heat to a low simmer for 20 minutes. Portion into sterilized jars, seal, let cool and refrigerate overnight.
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<br />
Several hours before you plan to serve (or the day before) braise the pork belly. Preheat your oven to 275°. Season all sides with the salt and pepper then wrap the pork tightly in a double layer of heavy duty foil, ensuring that you seal it well enough to prevent leaks. Cook the pork on the center oven rack for two hours. Remove from the oven and let cool wrapped for two hours then refrigerate.
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<br />
About an hour before you're ready to serve make the buns. Cut 10 4-inch square pieces of parchment paper and set aside. Flour your surface and roll each biscuit into an oval that's about 4 inches long and about 3 inches wide (at the widest point). Fold the dough in half, put it on a piece of the parchment and set aside. Repeat this process for the remaining biscuits.
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<br />
Put about an inch of water in a shallow wide pan (with a lid) and elevate a plate or rack in the pan (out of the water) so that it acts as a steamer. Bring the water just to a boil over medium-high heat. Working batches, steam the buns covered for exactly 12 minutes then remove with the parchment to a rack to cool.
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<br />
Start your grill and prepare for direct cooking over medium heat (about 300°). You could also do this in a wok or simply on the cooktop in a saute pan. I used my new super-cool <a href="http://optigrill.t-falusa.com/" target="_blank">T-fal OptiGrill</a> which I <strike>am reviewing</strike> <a href="http://www.patiodaddiobbq.com/2013/10/review-t-fal-optigrill.html">reviewed</a>. It worked really well for this application.
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<br />
Combine 1/2 cup of the banana ketchup and the hoisin sauce in a small sauce pan and warm over low heat, stirring occasionally. Remove from the heat and set aside.
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<br />
Unwrap the cooled pork belly and slice to about 1/3" thick and 3 inches long.
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<br />
<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-1-630.jpg" title="Filipino-style Pork Buns (via patiodaddiobbq.com)"><img alt="Filipino-style Pork Buns (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-1.jpg" />
<br />
<br />
</a><a href="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-2-630.jpg" title="Filipino-style Pork Buns (via patiodaddiobbq.com)"><img alt="Filipino-style Pork Buns (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-2.jpg" /></a>
<br />
<br />
Grill the pork belly pieces until they are nicely browned.
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<br />
<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-4-630.jpg" title="Filipino-style Pork Buns (via patiodaddiobbq.com)"><img alt="Filipino-style Pork Buns (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-4.jpg" /></a>
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-3-630.jpg" title="Filipino-style Pork Buns (via patiodaddiobbq.com)"><img alt="Filipino-style Pork Buns (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-3.jpg" /></a>
<br />
<br />
Remove the pieces from the grill and immediately brush each piece with the banana ketchup and hoisin mixture.
<br />
<br />
Put two pieces of the pork belly into a bun, drizzle with some more of the glaze, and top with about 1 1/2 tablespoons of the atchara. Repeat with the remaining pork and buns.
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<br />
<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-5-630.jpg" title="Filipino-style Pork Buns (via patiodaddiobbq.com)"><img alt="Filipino-style Pork Buns (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/FilipinoPorkBelly-1-5.jpg" /></a>
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Serve and enjoy!
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<br />
(Makes 5 servings)</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com4tag:blogger.com,1999:blog-590780197116722607.post-82093107723572710752013-10-06T23:49:00.001-06:002014-06-12T10:09:50.077-06:00Santa Maria Beans<br />
<a href="http://files.patiodaddiobbq.com/images/food/sides/SantaMariaBeans-1-630.jpg" title="Santa Maria Beans (via patiodaddiobbq.com)"><img alt="Santa Maria Beans (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sides/SantaMariaBeans-1.jpg" /></a>
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<br />
<span itemprop="description">Here's my take on traditional Santa Maria-style beans. Serve these with your tri-tip and chicken for a true taste of California barbecue. I've tried a few variations and this recipe is the current front-runner, but of course I'll continue to experiment.</span>
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<br />
<div class="readMoreLink">
<a href="http://www.patiodaddiobbq.com/2013/10/santa-maria-beans.html">Continue reading...</a></div>
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<b>Ingredients</b>
<br />
12 oz Bacon, diced<br />
1 large Yellow onion, diced (about 2 cups)<br />
12 oz Beer<br />
2 cups Water<br />
1 Tbsp Minced garlic<br />
1/2 cup Brown sugar, golden<br />
6 cans (15 oz) Pinquito beans, drained and rinsed<br />
2 tsp Ground cumin<br />
2 tsp Chili powder<br />
1 tsp Black pepper, ground fine<br />
1/2 tsp Kosher salt<br />
1/2 tsp Ground chipotle (optional, but recommended)<br />
<br />
<b>Method</b>
<br />
Heat a stock pot over medium heat, add the bacon and cook until it just starts to crisp on the edges. Drain half of the rendered fat.
<br />
<br />
Add the onion and cook for about five minutes, or until the onion is translucent. Add the garlic and cook one minute longer. Pour in the beer and water, bring to a low boil for five minutes, then reduce the heat to a simmer.
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<br />
Add the remaining ingredients and bring back to a simmer. Reduce the heat to medium-low, cover and cook for an hour, stirring occasionally.
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<br />
Serve and enjoy!
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<br />
(Makes about 16 servings)</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com7tag:blogger.com,1999:blog-590780197116722607.post-66334927298155360422013-09-28T11:46:00.001-06:002013-09-28T11:53:35.081-06:00Finally!<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigAwards-630.jpg" title="Pig Gig III (via patiodaddiobbq.com)"><img alt="Pig Gig III (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigAwards-630.jpg" width="450" /></a>
<br />
<br />
<span itemprop="description">After seven years of competing in barbecue contests I finally scored my first grand championship last month at the Pig Gig III here in Boise. I've had <a href="http://www.patiodaddiobbq.com/2009/02/awards.html">a few reserve grand championships</a> (second place overall), but the grand had eluded me.</span>
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<br />
<div class="readMoreLink">
<a href="http://www.patiodaddiobbq.com/2013/09/finally.html">Continue reading...</a></div>
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The Pig Gig is a great troops-and-vets competition that is held at Gowen Field, the local Air National Guard base. Last year I judged, but this year I decided to throw my hat in the ring doing what I really love, cooking. It's a small competition, but what it lacks in size it more than makes up for in camaraderie and fun. Being a vet, it's always nice to hang out with my military brothers and sisters on their home turf.
<br />
<br />
Here are some pictures from the competition. All of my entries were cooked solely on just two <a href="http://pitbarrelcooker.com/" target="_blank">Pit Barrel Cookers</a>, which I have reviewed and written about <a href="http://www.patiodaddiobbq.com/search/label/pit%20barrel%20cooker">extensively</a> on this blog. You can see them in the background in this picture (one is still in the box). I traveled <strong><em>way</em></strong> light this time, and that was a good move.
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<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigSpot-630.jpg" title="Pig Gig III (via patiodaddiobbq.com)"><img alt="Pig Gig III (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigSpot-630.jpg" width="450" /></a>
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<br />
My chicken turn-in (3rd place)
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<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigChicken-630.jpg" title="Pig Gig III (via patiodaddiobbq.com)"><img alt="Pig Gig III (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigChicken-630.jpg" width="450" /></a>
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Ribs (1st place)
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigRibs-630.jpg" title="Pig Gig III (via patiodaddiobbq.com)"><img alt="Pig Gig III (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigRibs-630.jpg" width="450" /></a>
<br />
<br />
Pork (4th place)
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigPork-630.jpg" title="Pig Gig III (via patiodaddiobbq.com)"><img alt="Pig Gig III (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigPork-630.jpg" width="450" /></a>
<br />
<br />
Brisket (2nd place)
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigBrisket-630.jpg" title="Pig Gig III (via patiodaddiobbq.com)"><img alt="Pig Gig III (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigBrisket-630.jpg" width="450" /></a>
<br />
<br />
There was a required ancillary category which had to include bacon, and I went way simple. I grilled some of the best bacon on the planet (<a href="http://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb" target="_blank">Benton's</a>) and simply rolled and glazed the slices with a bit of honey mixed with a little of my friend <a href="http://www.kosmosq.com/Kosmos_Q_Killer_Bee_Chipotle_Honey_Rub_p/killer-bee-(chipotle).htm" target="_blank">Kosmo's Killer Bee Chipotle rub</a>. My lack of creativity and sloppy boxing were evident in my middle-of-the-pack fifth place.
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigBacon-630.jpg" title="Pig Gig III (via patiodaddiobbq.com)"><img alt="Pig Gig III (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigBacon-630.jpg" width="450" /></a>
<br />
<br />
Winning the competition was great, but I was more proud of my three daughters who marched at the event as part of the Treasure Valley Drill Team. They won a state championship in the dance category in June. They are a great group of girls who work very hard and put on a stellar show. Way to go Hailey, Shelby, and Chloe! Keep calm and march on.
<br />
<br />
<a href="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigDrillTeam-630.jpg" title="Treasure Valley Drill Team (via patiodaddiobbq.com)"><img alt="Treasure Valley Drill Team (via patiodaddiobbq.com)" border="0" class="pad" height="300" src="http://files.patiodaddiobbq.com/images/events/2013/PigGig/2013PigGigDrillTeam-630.jpg" width="450" /></a>
<br />
<br />
So there you have it, my first grand. Here's to a few more down the road.
</div>Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com14tag:blogger.com,1999:blog-590780197116722607.post-80101152725876531582013-09-27T15:43:00.001-06:002013-09-27T18:06:12.772-06:00Brat Days<br />
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<span itemprop="description">Last month my wife Sandi and I were delighted to be invited to attend <a href="http://brat-days.com/" target="_blank">Brat Days</a> in Sheboygan, Wisconsin as guests of the great folks at <a href="http://www.johnsonville.com/" target="_blank">Johnsonville</a>. We had a great time, so I thought that I would share a quick trip report.</span>
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Each year Brat Days is held the first weekend of August in Sheboygan's Kiwanis Park. Sheboygan, the home of Johnsonville, is a very charming small-ish town of nearly 50,000 located about an hour north of Milwaukee on the shore of Lake Michigan. It's exactly the kind of place where you'd imagine that a festival which celebrates brats should be held, as it has been for 60 years.
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We arrived in Milwaukee Friday afternoon and enjoyed the drive to Sheboygan. I spent some time in Wisconsin (mainly passing through) while I was stationed in the Upper Peninsula of Michigan, and I hadn't been back since leaving there in 1994. It was nostalgic to reminisce a bit and share some of my memories with my wife. Wisconsin oozes with old-school Americana and German influence.
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We stayed at the lovely Blue Harbor Resort which sits on the beach.
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<a href="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BlueHarbor-1-630.jpg" title="Brat Days (via patiodaddiobbq.com)"><img alt="Brat Days (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BlueHarbor-1.jpg" /></a>
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Our room overlooked the lake and the weather was absolutely perfect all weekend.
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<a href="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BlueHarbor-3-630.jpg" title="Brat Days (via patiodaddiobbq.com)"><img alt="Brat Days (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BlueHarbor-3.jpg" /></a>
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Friday evening we joined our host, Stephanie Dlugopolski, her daughter, Brandon Gunning (<a href="http://www.tailgatingideas.com/" target="_blank">Tailgating Ideas</a> contributor) and his wife Katie for dinner at a local farm-to-table eatery where we enjoyed good food and conversation.
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We were up early Saturday morning to participate in the Brat Days parade. And when I say participate, that means in a very cool convertible emblazoned with our names. Our driver, Paul, was great.
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<a href="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDaysParade-3-630.jpg" title="Brat Days (via patiodaddiobbq.com)"><img alt="Brat Days (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDaysParade-3.jpg" /></a>
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The parade starts in downtown Sheboygan and ends at the festival grounds in Kiwanis Park. It has a great feel of that old-school Americana that I mentioned earlier.
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<a href="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDaysParade-1-630.jpg" title="Brat Days (via patiodaddiobbq.com)"><img alt="Brat Days (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDaysParade-1.jpg" /></a>
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We were very fortunate to be right behind the University of Wisconsin Badger Marching Band. It was pretty neat. Sandi was a member of a very successful marching band in high school, so she really dug it.
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The band also performed at the festival grounds.
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<a href="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDays-7-630.jpg" title="Brat Days (via patiodaddiobbq.com)"><img alt="Brat Days (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDays-7.jpg" /></a>
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We wandered around the park a bit and hung out at the Johnsonville karaoke booth while we waited for the brat eating contest to begin. At the booth folks could record their own music video version of the <a href="http://www.youtube.com/watch?v=Www6UM9zQNA" target="_blank">"Don't Pierce The Brat"</a> anthem for a chance to win $5,000 and a year's supply of brats. You can see the entries <a href="https://www.facebook.com/johnsonville/app_198614450259591" target="_blank">here</a>.
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Stephanie tried her best to get me to give it a go, but it wasn't meant to be. Instead, I made my own version when I got home, but I missed the entry deadline. As you'll see, I didn't have much of a chance anyhow. It goes without saying that my day job is in no danger.
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The brat eating contest was quite the spectacle to behold.
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When the sausage settled the winner had eaten twenty (yes, 20) brats in ten minutes.
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As expected, the festival features brats in <a href="http://brat-days.com/brat-days-info/brat-tastic-foods" target="_blank">many permutations</a>. We tried the brat egg rolls, and of course I had to have a "double brat", which is two full-sized sausages on the requisite Sheboygan roll (essentially a kaiser). I naturally had mine loaded with kraut, onions and mustard. My German grandmother would have been proud.
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A brat festival of this magnitude clearly requires a boat load o' brats. I asked Mike, the man who has been in charge of brat cookery for many years, how many brats he and his crew cook for Brat Days. If memory serves he said that it was about ten thousand. Talk about putting the heat to the meat!
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I was intrigued by the ingenious grilling method that the guys use. It's a giant charcoal-fueled grill that must stretch at least 70 feet. It's built right on top of the ground using a steel frame and sheet metal.
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The ingenious part is how they flip all of those brats. They lay another grate (with handles) over the sausages and flip the whole batch at once. Pretty cool, eh? I watched as they flipped several hundred in a matter of seconds.
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<a href="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDays-3-630.jpg" title="Brat Days (via patiodaddiobbq.com)"><img alt="Brat Days (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/events/2013/BratDays/BratDays-3.jpg" /></a>
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We had a blast at Brat Days! If you ever have the opportunity to go, do it. It's a wonderful family-friendly festival in a wonderful location. Oh, and did I mention that there's sausage?
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<b class="tip">Disclaimer:</b> The trip was paid for by <a href="http://www.johnsonville.com/" target="_blank">Johnsonville</a>. I'm proud to call them a partner. Thanks, Steph!</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com4tag:blogger.com,1999:blog-590780197116722607.post-25938606549163849622013-08-01T14:44:00.003-06:002013-08-01T14:47:33.531-06:00Review: Kosmo's Q Competition BBQ Class DVD<br />
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<span itemprop="description">When my friend Darian "Kosmo" Khosravi offered me the opportunity to review his <a href="http://www.kosmosq.com/Competition_BBQ_Classes_s/1834.htm" target="_blank">competition barbecue class on DVD</a> I jumped at the chance.</span> I've used his <a href="http://www.kosmosq.com/Injections_s/1814.htm" target="_blank">injections</a>, <a href="http://www.kosmosq.com/Soaks_s/1818.htm" target="_blank">soaks</a>, and <a href="http://www.kosmosq.com/Rubs_s/1837.htm" target="_blank">rubs</a> at home and in competition for years and I've always been very pleased with the results. Darian and his wife have been very successful on the competition trail, so I was very excited to see how he uses his own products to produce award-winning barbecue.<br />
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The popularity of competition barbecue continues to spread like wildfire, and the caliber of the competitors is growing with that popularity. In an effort to flatten the learning curve and catapult themselves to the awards stage competitors have turned to classes put on by proven champions. These classes are effective, but they have several problems. First, they are offered only a few times a year and they fill up very quickly. Next, they are conducted in-person (often as a mock competition) at a venue, which is time-consuming. They also tend to be very expensive, and the travel and accommodations greatly compound that expense. Lastly, it's a one-time deal, so you have to rely on note-taking for later review. Given all this, a quality class on DVD is long overdue.
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The first thing that struck me about Kosmo's class is the production quality. It's professional, polished, and superbly well done! Don't take my work for it, take a look for yourself.
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The best production in the world is pretty much useless if the content doesn't measure up. This another area where these videos really shine. Kosmo and his wife are very relaxed and they do a great job of presenting all of key techniques in a well-organized and concise manner. In addition to the basic steps, Kosmo gives some great tips and equipment recommendations along the way. There are some short repeated scenes in each video, but that is understandable, as each needs to stand on its own.
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I watched the entire set twice, but I wanted to put the class to the test in a real competition. I decided to use Kosmo's methods (including his products) at the Colorado BBQ Challenge in Frisco, Colorado. I was on a team and another cook was handling the chicken category, but the ribs, pork and brisket were prepped, seasoned, and cooked Kosmo-style, with few exceptions. We were catering at the event and I forgot to soak the ribs (still 8th place), and I did deviate with my own sauce and I built my boxes a little differently. We took fourth overall in a tough field of 60 teams, so <a href="http://www.patiodaddiobbq.com/2013/06/competition-frisco-colorado.html">the results</a> of this real-world test clearly speak for themselves.
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If, like me, you've been interested in taking a competition class, but it's been cost-prohibitive, I cannot recommend Kosmo's class on DVD any more highly. You'll get proven instruction by a true barbecue professional. This class will undoubtedly improve your scores and get you more walks to the stage.
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<b class="tip">Note:</b> The class is offered in a two DVD set that covers all four KCBS meats (chicken, ribs, pork, and brisket), and also on an individual DVD for each meat.
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<b class="tip">Disclaimer:</b> The DVD set was provided to me at no charge, but the review is entirely my own.</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com9tag:blogger.com,1999:blog-590780197116722607.post-67933254707051693672013-07-16T10:11:00.001-06:002013-07-17T11:12:20.915-06:00Summer Shandy Cooler<br />
<a href="http://files.patiodaddiobbq.com/images/food/beverages/ShandyCooler-1-1-630.jpg" title="Summer Shandy Cooler (via patiodaddiobbq.com)"><img alt="Summer Shandy Cooler (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/beverages/ShandyCooler-1-1.jpg" /></a>
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<span itemprop="description">Here's a quick recipe for a light refreshing cocktail that is perfect for outdoor entertaining around the grill.</span>
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<b>Ingredients</b>
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8 oz Unfiltered wheat ale (I used <a href="http://www.shocktopbeer.com/s/index.php/our-beers/belgian-white/" target="_blank">Shock Top® Belgian White</a>)<br />
2 slices Lemon, 1/4 inch thick<br />
1.5 oz Vodka<br />
6 oz Ginger beer/ale (I used <a href="http://www.ajstephans.com/index.htm" target="_blank">AJ Stephans™ Ginger Beer</a>)
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<b>Method</b>
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Muddle one slice of lemon and vodka, strain into a 16-ounce pub glass, add the beer and ginger ale.
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Serve garnished with a slice of lemon
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Serve and enjoy!
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(Makes 1 serving)</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com4tag:blogger.com,1999:blog-590780197116722607.post-81541020356015180772013-07-08T17:07:00.000-06:002013-07-08T17:11:26.717-06:00Daddio's Blue Ribbon Burger<br />
<a href="http://files.patiodaddiobbq.com/images/food/sandwiches/BlueRibbonBurger-1-2-630.jpg" title="Daddio's Blue Ribbon Burger (via patiodaddiobbq.com)"><img alt="Daddio's Blue Ribbon Burger (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/BlueRibbonBurger-1-2.jpg" /></a>
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<span itemprop="description">Last weekend I finally got around to doing something that I've been meaning to do for quite a while, and that is to create my own signature burger. Of course a signature burger requires a catchy name. It's pretty obvious by the name of mine that I'm lacking in the catchy name department of late.</span>
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The first order of business when developing a signature burger is to come up with a great custom burger blend. Standard grocery store ground beef just doesn't cut it. Oh, and those pre-packaged chubs... Three words: nasty mystery meat. I did some research on various blends and landed on a mixture of 50% grass-fed chuck, 30% grain-finished tri-tip, and 20% grass-fed shoulder. I simply had the butcher at the local <a href="http://www.wholefoodsmarket.com/" target="_blank">Whole Foods</a> grind it for me. They were very friendly and happy to help.
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You might be wondering what all of this fancy schmancy meat cost me. Well, it was admittedly a little pricey at $9.40 per pound, but not crazy expensive. A little quick math puts it at $4.70 per 8-ounce burger, which is pretty reasonable given the results. If you don't want to deal with custom blend, or you don't have access to great beef, just use a good quality 80/20 ground beef.
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As for cooking, this may sound like blasphemy for a "barbecue guy", but I found that standard grilling simply didn't provide that beautiful brown crust that a blue ribbon burger deserves. Grill marks are great, but I want the entire surface to be one huge grill mark. Using a cast iron griddle on my grill provided the crust that I was after. Just make sure that you preheat to as hot as you can get it.
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Finally, a signature burger calls for signature accessorizing. I nestled the burger in a jalapeno-cheese roll smeared with a good dose of spicy ketchup, and topped it with a slice of medium cheddar cheese, chopped bacon, a slice of grilled onion, ripe tomato, and crisp lettuce.
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<b>Ingredients</b>
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2 lb Ground beef (50% chuck, 30% tri-tip, and 20% shoulder, or 80/20)<br />
2 tsp Montreal steak seasoning (I used <a href="http://www.mccormick.com/Spices-and-Flavors/Grill-Mates/Seasoning-Blends/Grill-Mates-Montreal-Steak-Seasoning" target="_blank">McCormick's® Grill Mates®</a>)<br />
4 slices White onion (1/4-inch thick)<br />
4 Jalapeno-cheese rolls, sliced<br />
4 slices Medium cheddar cheese (I used <a href="http://www.tillamook.com/products/Cheese/Medium-Cheddar-1.html" target="_blank">Tillamook®</a>)<br />
2 strips Bacon, cooked and chopped (I used the best on the planet -- <a href="http://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb" target="_blank">Benton's</a>)<br />
8 slices Tomato (1/4-inch thick)<br />
4 leaves Green leaf lettuce, washed and patted dry<br />
3 Tbsp Ketchup<br />
1 Tbsp Gochujang sauce (I used <a href="http://www.anniechun.com/our-food/gochujang-sauce" target="_blank">Annie Chung's</a>)<br />
Canola oil cooking spray
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<b class="tip">Quick aside:</b> When I say that Benton's bacon is the best on the planet, that is no joke. They make seriously old-school bacon and hams in the hills of Tennessee. The stuff is so popular that there's a three-plus week wait just to get some shipped to you. Yes, it's worth the wait.
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<a href="http://files.patiodaddiobbq.com/images/food/pork/BentonsBacon-1-1-630.jpg" title="Daddio's Blue Ribbon Burger (via patiodaddiobbq.com)"><img alt="Daddio's Blue Ribbon Burger (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pork/BentonsBacon-1-1.jpg" /></a>
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<b>Method</b>
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Start your grill and prepare for direct cooking at high heat (450-500º). Put a cast iron griddle on the grates to preheat.
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Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch patties of even thickness. Use your index finger to put an indentation in the center of each patty. This helps them stay flat while cooking. Season each side of each burger with 1/4 teaspoon of the steak seasoning, set aside.
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<img alt="Daddio's Blue Ribbon Burger (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/sandwiches/MonsterOnionBaconBurger_1_2.jpg" />
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When the grill and griddle are preheated, cook the burgers on the griddle for four minutes. While the burgers are cooking, spray both sides of each onion slice with cooking spray and grill them on a vacant spot on the grill. Remove the onion slices to a plate once they've softened a little and have some grill marks.
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Mix the ketchup and gochujang sauce well in a small bowl and set aside.
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Flip the burgers and cook them another four minutes, or until they reach an internal temperature of 145º. Add a slice of cheese to each burger during the last minute of cooking. Remove to a platter and set aside.
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<b class="tip">Caution:</b> If you're using standard pre-packaged ground beef, you must cook it to an internal temperature of 165º.
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Toast the buns over direct heat.
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Smear half a tablespoon of the ketchup mixture on each bun half, add a burger to each bun and top each with a quarter of the chopped bacon, a slice of onion, two slices of tomato, and a leaf of lettuce.
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Serve and enjoy!
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(Makes 4 servings)</div>
Anonymoushttp://www.blogger.com/profile/09570831505816044316noreply@blogger.com8tag:blogger.com,1999:blog-590780197116722607.post-71275081010869057762013-07-01T13:08:00.000-06:002013-07-01T13:28:41.122-06:00Grilled Chicken Toasted Ravioli<br />
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<span itemprop="description">Here is my take on classic St. Louis toasted ravioli. I've added a grilled twist that really works well in the filling. I don't know why these pillows of fried pasta goodness are called "toasted", but I do know that they are very good. I developed this recipe for <a href="http://www.stadiumjourney.com" target="_blank">Stadium Journey</a> as a contribution to their forthcoming pro football cookbook.</span>
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I'm sure that there are some purists out there reading this and thinking, "Wonton wrappers, what the...?! What a pathetic lazy excuse for pasta!" I understand that it's clearly not traditional, but I've tried making homemade pasta exactly once and it didn't end well. If you like spending the time and having every horizontal surface of your kitchen covered with a dusting of flour, go for it. I'm going the lazy route.
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Come on, try it, I won't tell anyone.
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<b>Ingredients</b>
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1/2 cup Finely-chopped grlled chicken<br />
1/4 cup Frozen chopped spinach, thawed and squeezed dry<br />
1/4 cup Shredded pepper jack cheese<br />
3 Tbsp Finely-chopped crimini mushrooms<br />
1 Scallion, finely-chopped<br />
1 Egg<br />
1 Tbsp Water<br />
12-14 Wonton wrappers<br />
3/4 cup Italian-style bread crumbs<br />
4 cups Peanut or canola oil for frying<br />
1 Tbsp Grated parmasean cheese<br />
Your favorite marinara sauce, for dipping (I used <a href="http://www.mezzetta.com/our-products/detail/pasta-sauces" target="_blank">Mezzetta</a>)
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<b>Method</b>
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Combine the chicken, spinach, pepper jack, mushrooms, and scallion in a medium mixing bowl and stir well to combine.
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Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º.
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Whisk the egg and water together in a small bowl.
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Brush the outer edge of a wonton wrapper with the egg wash, add about a tablespoon of the filling to the center, fold carefully and pinch the edge to seal it. Make sure that it's sealed completely. Repeat with the remaining wrappers and filling.
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Working in batches of four or five, brush all sides of each ravioli with the egg wash (or dip them), coat each completely with bread crumbs, and carefully drop them into the oil, waiting a couple of seconds between each. Fry the ravioli until they are golden brown. Remove to a wire rack inside a lipped sheet pan that's lined with several layers of paper towels.
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Plate, sprinkle with parmasean, and serve with the marinara sauce for dipping.
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<a href="http://files.patiodaddiobbq.com/images/food/pasta/ToastedRav-1-2-630.jpg" title="Grilled Chicken Toasted Ravioli (via patiodaddiobbq.com)"><img alt="Grilled Chicken Toasted Ravioli (via patiodaddiobbq.com)" border="0" class="pad" src="http://files.patiodaddiobbq.com/images/food/pasta/ToastedRav-1-2.jpg" /></a>
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Enjoy!
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(Makes 12-14 ravioli)
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