Mains on Patio Daddio BBQ

Simple Barbecued Turkey

Thu, 15 Nov 2018 05:13:00 +0000

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.

Ingredients

1 12-14 lb Turkey, thawed

1 batch Patio Daddio Big Bird Bath

1/3 cup Olive or Canola oil

Patio Daddio Big Bird Bath

Tue, 09 Jun 2009 03:34:00 +0000

Here is a simple brine recipe that works very well with turkey. I have a more complicated recipe for Thanksgiving, but this gets the job done in short order.

Ingredients

1 1/2 gal Ice water (about 2/3 ice to 1/3 water)

1/2 gal Water

1 1/2 cups Kosher salt

2 cups Golden brown sugar

1/3 cup Old Bay seasoning

1 Tbsp Black peppercorns (whole)

Method

Sanitize a 5-gallon bucket with water and bleach, then rinse very well.

Porchetta

Wed, 16 Jul 2014 04:20:00 +0000

Unwrap the pork belly, rinse well with cold water, and pat dry with paper towels.

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.

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.

Broiled Tex-Mex Steak

Mon, 04 Jan 2010 05:56:00 +0000

Combine all of the seasonings in a small bowl and mix well.

Season both sides of the steak evenly with the seasoning mixture.

Put the steak in a zip-top bag and let marinate in the refrigerator at least four hours, or overnight.

Remove the steak from the refrigerator and let it sit at room temperature for about an hour.

Wipe your cast iron grill griddle or broiler pan lightly with canola oil.

Reverse-Sear Tri-Tip & Chicken

Sun, 15 Aug 2010 05:53:00 +0000

Tonight I grilled up a traditional California BBQ dinner of tri-tip, chicken and beans. I seasoned the tri-tip liberally with Kosmo's Cow Cover rub and the chicken got a coating of 2/3 Montreal chicken seasoning and 1/3 New Mexico chili powder. I cooked it all indirect over a 50/50 combination of Kingsford Competition briquets and mesquite lump (there's no red oak available in these parts) and reverse-seared the tri-tip (cooked to 130* indirect then seared direct to 135*).

Homemade Bacon!

Tue, 08 Jan 2013 22:46:00 +0000

About the pork belly: Get the best that you can find, preferably locally-sourced and all-natural.

Unwrap the belly, rinse it, then pat it dry with paper towels.

Sprinkle the Tender Quick® evenly over the entire outside of the belly (don't forget the edges), put it in a gallon-sized zip-top bag and seal, removing the excess air. Refrigerate seven to ten days, turning and massaging the bag every two days or so.

Laquered Island Chicken

Tue, 13 Mar 2012 18:54:00 +0000

Combine all of brine ingredients, except the cold water and ice, in a stock pot. Whisk well until the sugar and salt are dissolved, then add the cold water and ice and stir to cool.

Add the chicken parts to the brine, cover, and refrigerate 4-6 hours.

Bring the pineapple juice to a boil in a large non-reactive sauce pan. Reduce the heat to a high simmer and let cook until the juice is reduced by half, stirring occasionally (about 30-40 minutes).

Pork Ain't Pork!

Sat, 06 Aug 2011 22:37:00 +0000

If you've been hanging out in barbecue and grilling circles for long, especially competition barbecue, you've probably heard the sage advice to “become friends with your local butcher”. Well, I'd like to expand that axiom to “become friends with the butcher at a local meat market”.

The picture above shows the vast difference between grocery store pork and that from a local meat market that features meat from locally-raised animals. The chop on the left is from a local national chain store. The one on the right is from a local old-fashioned meat market. Let's examine the differences.

The Ultimate Thanksgiving Turkey Brine

Mon, 19 Nov 2018 04:56:00 +0000

Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.

Make the ice water in the bucket.

Bring the tap water to a boil in a stock pot or large pan.

Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.

Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.

East of Santa Maria Tri-Tip

Mon, 08 Feb 2010 06:02:00 +0000

Combine all of the ingredients, except the Montreal steak seasoning, in a small mixing bowl. Mix well and set aside.

Peel and trim the roast. I say “peel” because it may have a layer of loose fat on one side. Peel that away with a sharp knife then trim off any large chunks of fat.

You want to leave some fat on the outside if you can. All too often supermarket roasts are over-trimmed. If that's the case, just press on.

BBQ Chicken Fettucine

Mon, 02 Mar 2009 04:46:00 +0000

Cook the pasta according to the package directions while you prepare the sauce.

Heat a large pan over medium-high heat and add the can of tomato/onion/pepper. Saute until about half of the liquid has reduced, then add the chicken. Continue sauteing until almost all of the liquid has evaporated.

Reduce the heat to medium and add all of the remaining ingredients, except the pasta. Cook this for about five minutes, stirring occasionally. Be careful to not let the sauce scorch. If that starts to happen, reduce the heat.

Fairly Simple Beef Stew

Tue, 27 Oct 2009 06:03:00 +0000

Trim all the excess fat from the beef and cut into 1" cubes.

Season the beef with the garlic salt and coat with 2 tablespoons flour.

Heat the canola oil in a large heavy saute pan over medium-high heat.

Add the beef to the pan and quickly brown on all sides.

Note: If necessary, brown the beef in batches to avoid over-crowding the pan.

While the beef is browning, preheat your slow cooker to high heat.

Thai Chili Coconut Shrimp Skewers

Tue, 23 Aug 2011 18:25:00 +0000

Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.

Note: If you're using wooden skewers, soak them in water for at least an hour. I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.

Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.

Orange-Glazed Pork Cutlets

Wed, 24 Mar 2010 05:59:00 +0000

Put two chops in a gallon zip-top bag and pound each lightly until they are just over 1/4" thick, then move to a platter or rimmed sheet pan.

Repeat with the remaining chops.

Season both sides of each breast with salt and pepper, cover and let sit at room temperature for about 20 minutes.

Heat the oil in a large skillet over medium-high heat

When the oil just starts to smoke, add the cutlets.

Mango-Peach Death Wings

Sun, 05 Feb 2012 18:33:00 +0000

Cut the tips off of the wings then cut them into sections, removing any excess skin and fat.

Put the wings and salad dressing in a gallon-size zip-top bag and slosh the wings around so that they are all coated. Seal the bag, removing the excess air and refrigerate four hours.

Drain as much of the dressing as you can from the bag (or move the wings to a new bag), and add 1/4 cup of the Death Dust or whatever seasoning you're using. Squish the wings around in the bag so that they are all coated, and refrigerate one hour.

Shepherd's Pie with Porter & Shallot Gravy

Sat, 19 Mar 2011 17:06:00 +0000

For St. Patty's Day this year I decided to make a classic Irish dish, but with a twist — I've added a rich porter and shallot gravy. I like shepherd's pie, but I've always found it to be a little dry and in need of some flavor help.

This gravy adds a deep, rich and complex flavor. The Samuel Smith's Taddy Porter that I used is described this way on their site: Very dark, fairly full in body and packed with flavor. Intense, dry tangy character of roasted barley.I haven't had any Taddy in years, but I remembered how bold it is. It was just what I was looking for.

Grilled Chicken Toasted Ravioli

Mon, 01 Jul 2013 19:08:00 +0000

Combine the chicken, spinach, pepper jack, mushrooms, and scallion in a medium mixing bowl and stir well to combine.

Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º.

Whisk the egg and water together in a small bowl.

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.

Classic BBQ Chicken Drumsticks

Wed, 21 Oct 2009 04:28:00 +0000

Mix the seasonings in a small bowl.

Lay the drumsticks on a large sheet pan.

Season all sides of each drumstick with a moderate sprinkling of the seasoning mixture.

Put all of the chicken in a large zip-top bag and seal, removing the excess air.

Refrigerate the chicken at least six hours, but preferably overnight.

Start your fire and prepare for indirect cooking at 325º.

Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Pressure Cooker Stock

Wed, 05 Jan 2011 15:00:00 +0000

Stock is an essential ingredient and secret to great cooking. A good stock is necessary to make soups, sauces, gravies (among my other things) that really shine. Sure, you can grab a box or can of “stock” or broth from your local grocer, but it seriously pales in comparison to the real thing. Not to mention that they are almost always loaded with sodium.

It used to be that when I heard or read the word “stock” I would think, “Oh, come on! Who has that kind of free time? I can’t stand around all day tending a stockpot. I have a life, people!” It’s true that making stock the traditional old-school way takes many hours. Yes, the results are worth it, but that doesn’t change the fact that most normal folk don’t have that kind of time.

Quick Italian Chicken

Sun, 26 Jul 2009 05:19:00 +0000

Pound each breast between layers of plastic wrap to get them to a uniform thickness (about 1/2").

Season each side with salt and pepper.

Sprinkle the top (nice clean side) of each breast with Italian seasoning and let them sit at room temperature for about 10 minutes.

Heat a large saute pan over medium-high heat and add the olive oil.

When the oil just starts to smoke, add the chicken breasts, Italian seasoning-side down.

Simple Grilled Tuscan Pork Chops

Fri, 19 Nov 2010 04:34:00 +0000

Put the chops in a gallon-size zip-top bag, and dump in the salad dressing.

Seal the bag, removing the excess air, and shake to coat the chops well.

Refrigerate the chops and let them marinate 4-6 hours.

Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.

Pour the marinade into a small sauce pan and add the balsamic, honey, and black pepper.

Cheater Pulled Pork

Sun, 19 Jul 2009 05:59:00 +0000

Put the ribs on a sheet pan

Smear all sides of each rib with a very thin coat of the mustard.

Sprinkle all sides liberally with the seasoning, and refrigerate for at least one hour (preferably two to three).

Start your fire and prepare for indirect cooking at medium-high heat (about 300º).

Add a couple small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before adding the meat. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Barbequed Meatloaf

Tue, 13 Jan 2009 04:38:00 +0000

Here's a no-fuss, hearty meatloaf that is quick and easy to make, and tastes like it took a lot more effort. My goal was to minimize the prep while not compromising flavor. For example, you'll see that I used condensed French onion soup rather than plain onion. This eliminates the dicing, gives a great rich beefy/onion flavor, and adds moisture.

I cooked these over a mix of standard Kingsford charcoal with some chunks of Lazzari mesquite charcoal thrown in for flavor (note the pretty purple flames). The mesquite burns very hot, so you may have to adjust your cooking time if you use just standard charcoal.

Spaghetti & Meatballs Pizza

Tue, 16 Feb 2010 06:15:00 +0000

Cook the spaghetti per the package directions until it is just overdone (not al dente), drain in a colander and let cool 20 minutes, tossing occasionally.

Important: Do not rinse or add oil to the pasta. You need the starch to help it set.

Cut a piece of parchment paper to cover the pizza pan completely.

Place the spaghetti on the parchment-covered pizza pan and arrange it in an even layer as shown.

Chicken-Broccoli Ranch-icotti

Wed, 13 Mar 2013 15:52:00 +0000

Cook the manicotti according to the package instructions, drain, and cool in a single layer on a lightly greased sheet pan.

Preheat oven to 350°F.

In a large skillet over medium-high heat, brown the sausage. Remove from the heat, add the frozen broccoli to the pan, stir and set aside to cool for 10 minutes.

In a mixing bowl, stir together the sausage mixture, ricotta cheese, 1/2 cup of the ranch dressing, 1 cup of the grated cheese and parsley. Combine the marinara sauce and the remaining 1/2 cup of ranch dressing in a small bowl and stir well. Pour half of the sauce into the bottom of a 13x9x2-inch baking dish (or two smaller dishes) and spread evenly.

Pork Carnitas

Thu, 22 Sep 2011 04:57:00 +0000

Cut the pork into 2-inch cubes, removing any heavy fat.

In a large mixing bowl, combine the marinade mixes, oil, vinegar, and paprika, and whisk to combine. Add the pork, toss to coat well, cover with plastic wrap and set aside for 30 minutes.

In a large heavy pot (preferably an enameled cast iron dutch oven), combine the chicken stock, one can of the enchilada sauce, onion, garlic, and cilantro if you want it (I left it out because we're cilantro-senstive). Bring the liquid to a simmer over medium-high heat.

Hot & Fast Memphis-style Pulled Pork

Fri, 24 Feb 2012 05:09:00 +0000

Combine all of the rub ingredients in a large mixing bowl and mix well with a

whisk or stand mixer.

Trim the pork of any loose fat and season all sides with a fairly heavy coat of the rub (about 2/3 cup). Make sure that you season all of the exterior parts of the pork, including any portions between the muscles that you can get to.

Put the pork in a lipped pan with the fat cap down, cover with plastic wrap, and refrigerate 12-36 hours (the longer the better).

Tri-Tip Fajitas

Thu, 11 Feb 2010 05:30:00 +0000

Just a few days ago I asked what a guy does when he has a mess of leftover pulled pork. Well, this time out the leftovers are in the form of a tri-tip that I didn't have room to cook for our church's Super Bowl gathering. I marinated five, but only had room to cook four. I grilled the remaining roast for dinner last night, but there was some left. What follows is my method for handling second-generation leftovers.

Hot & Fast Kosmo Pork Butts

Thu, 28 Jan 2010 23:29:00 +0000

The other day I did a test butt cook with Kosmo's pork injection. I , so I was sure this would be equally good.

Here is a quick play-by-play of the cook.

I mixed 3/4 cup mix to 3 cups of apricot nectar and injected them evenly. I then applied a liberal coat of my competition rub and let them marinate for two hours.

They went on the Ugly Drum Smoker (UDS) at 350º.

Hot & Sticky Wings

Mon, 29 Jun 2009 05:33:00 +0000

Put the wings on a sheet pan, sprinkle all sides liberally with the seasoning, and refrigerate for at least one hour (preferably two to three).

Combine the jelly and Tiger Sauce in a microwave-safe bowl and microwave on high for one minute, or until the jelly is melted.

Mix the sauce well, cover, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat (about 325º).

Cook the wings indirect for approximately one hour.

Basque Grilled Turkey & Romaine Salad

Fri, 16 Jul 2010 15:00:00 +0000

Whisk together all of the brine ingredients, except the ice water, in a small mixing bowl.

Add the hot liquid to the ice water in a larger bowl or zip-top bag.

Stir to combine then add the turkey.

Cover or seal and refrigerate for 2-4 hours.

Combine all of the marinade/dressing ingredients, except the tomatoes, in a medium mixing bowl.

Whisk well to combine.

Add the tomatoes, stir and set aside.

Steak au Poivre

Wed, 22 Dec 2010 06:37:00 +0000

Season each side of the steak with about a teaspoon of salt.

Lightly oil both sides of the steak and coat each side with half of the crushed peppercorns.

Note: It will look like too much pepper, but just go with it.

Let the steak sit at room temperature for about 30 minutes.

Preheat your oven to 425º

Heat a large heavy oven-safe pan (I recommend cast iron) over medium-high heat.

Stuffed Peppers On The Grill - Redux

Sun, 07 Oct 2012 06:14:00 +0000

Heat a large saute pan over medium-high heat, then add the oil.

Add the onions to the pan and saute three minutes, or until barely translucent.

Add the mushrooms, garlic salt, pepper, and Worcestershire sauce. Saute five minutes.

Add the tomatoes and saute three minutes more.

Remove the mixture from the pan, set aside and let cool.

Return the pan to the heat and add the beef, pork, and Montreal seasoning. Cook until the meat is lightly browned. Do not drain the liquid!

Cuban Rueben

Sat, 30 Jan 2010 05:14:00 +0000

Put a pizza stone and a large cast iron skillet in the oven and preheat to 350*.

Mix both mustards in a small bowl.

Cut off 12" of the baguette and slice it lengthwise.

Smear each half of the bread with the mustard mixture.

Lay the cheese slices over the mustard on each half, fold it as needed so as to not overlap the edges of the bread.

Pile the pork on evenly on the bottom half of the bread.

Easy Chicken Marinade

Tue, 27 Jan 2009 05:03:00 +0000

Pour the ginger ale into a large mixing bowl.

Add the salad dressing and whisk to combine.

Put your chicken in gallon zip-top bags and add enough marinade to each bag to completely cover the chicken.

Seal the bags, removing the excess air.

Put the bags in a large pan in the refrigerator and marinate 3-6 hours.

Remove the chicken from the marinade and drain.

Grill or smoke the chicken as you normally would.

Incredible Steak

Sun, 08 Nov 2009 06:36:00 +0000

Today I was on a monster steak mission, and I scored two huge top sirloins. These bad boys were about ten inches across and just shy of 1 1/2 inches thick. We're talkin' steaks that would almost make a cowboy blush.

For this beef extravaganza I decided to try pairing two steak preparations that I've previously featured – and my “Cowboy Top Sirloin”. I simply used each method in succession and the results were incredible. The steaks were perfectly seasoned throughout, with a great crust. These were select grade, but you'd never know it.

A New Guy Fieri Pork Recipe and a Giveaway

Sun, 10 Jul 2011 05:01:00 +0000

Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.

Barbecued Chicken For A Crowd

Sun, 29 May 2011 05:31:00 +0000

Melt the jelly in a large sauce pan over medium heat, then remove the pan from the heat.

Add the barbecue sauce, vinegar and Tiger Sauce to the pan and whisk well to combine.

Cover the pan and set it aside.

Combine the seasoning salt, Old Bay, and poultry seasoning in a medium mixing bowl, and whisk to combine.

Lay one layer of drumsticks in each of two full-size disposable aluminum steam pans, alternating the thin and thick end of every other piece so that they fit together nicely.

Spatchcock BBQ Chicken

Sat, 31 Jan 2009 05:33:00 +0000

Start with a large clean cutting board. Remove your chicken from its bag. Pull the neck and innards from the cavity and rinse well (inside and out) with cold water. Shake off the excess water and set the chicken on a double layer of paper towels on the cutting board.

Turn the chicken over so that the back is facing you. Cut completely through the rib cage about 1/2" on either side of the backbone. This is where kitchen shears are highly recommended. Be very careful if you are using a knife. Discard the backbone, or keep it to make broth or stock.

Beer-Battered Brat Lolipops with Spicy Kraut Mustard

Sun, 03 Feb 2013 07:35:00 +0000

Start your grill and prepare for indirect cooking over medium heat (325-350º).

Grill the brats indirect for about 15-20 minutes, or until the internal temperature reaches 145º. Remove the sausages from the grill to a platter and let cool.

Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º.

In a medium mixing bowl beat the egg white to light peaks. Add the flour, ale, baking powder and seasoned salt. Whisk to combine and set aside.

Stuffed Peppers on the Grill

Fri, 10 Jul 2009 21:32:00 +0000

Cook the rice according to the package directions and set aside.

In a large saute pan over medium heat, brown the ground beef and drain any excessive fat (leave some).

While the meat is cooking, cut the top off of each pepper (about 3/4"), and remove the veins and seeds.

Put the cooked beef in a bowl and set aside.

Note: If there is very little fat left in the pan, add a couple teaspoons of canola or vegetable oil.

Who Doesn't Love Beef Ribs?

Thu, 21 Feb 2013 06:54:00 +0000

It's no secret that I absolutely love my Pit Barrel Cooker. The thing is brain-dead easy to use and it produces some seriously righteous barbecue. Last weekend I ran across some decent beef back ribs and I took the opportunity to spank them with the PBC love.

I love beef ribs. I'll take one good barbecued beef rib (OK, maybe two) over an entire rack of pork ribs any day. The problem is that good beef ribs are hard to come by these days. However, there are a few times each year where you can use the power of mass marketing to your advantage. Just wait until after any holiday where people might serve prime rib or ribeyes. It just so happens that Valentines Day is one of those times, so I capitalized on it not once, but twice. I found some decent ribs that weren't trimmed to oblivion (as they typically are) and at a price that was just this side of shoplifting.

Memphis-style Country Ribs

Sun, 29 Aug 2010 04:53:00 +0000

Combine all of the dry ingredients (everything except the pork) in a small mixing bowl.

Blend the rub ingredients well.

Dust both sides of each “rib” liberally with the seasoning mixture and press it into the meat.

Let the “ribs” sit covered at room temperature for one hour.

Prepare your grill for indirect cooking at medium heat (about 350º). I used an approximate 70/30 mix of Kingsford Competition Briquets and Best Of The West oak lump charcoal, respectively.

Italian Beef

Tue, 19 Oct 2010 05:01:00 +0000

Trim any silverskin from the the roast.

Combine all of the marinade ingredients in a one-gallon zip-top bag, seal and shake well.

Add the roast to the bag and seal, removing as much excess air as possible.

Refrigerate at least eight hours, or preferably overnight.

Remove the roast from the marinade and let sit, covered at room temperature, for about 90 minutes.

Start your grill and prepare for indirect cooking over a medium fire (325-350º). I used oak lump charcoal.

Grilled Chicken Cordon Bleu

Sun, 06 Dec 2009 22:57:00 +0000

Using the palm of your hand (or a meat mallet) on a hard surface, press down (or pound) the thick portion of each breast until they are fairly uniform in thickness (about an inch).

Carefully cut a horizontal pocket in the center of each breast using a very sharp knife (I recommend a paring or boning knife).

Note: Try not to cut through the outside of the breast.

Repeat the process for the remaining breasts.

Fried Agnolotti

Mon, 27 Apr 2009 04:28:00 +0000

Add two inches of oil to a large heavy pan.

Using a deep fry thermometer, heat the oil to 350º.

While the oil is heating, put the buttermilk and bread crumbs in two medium bowls.

Dip each agnolotti in the buttermilk, dredge well in the bread crumbs and place on a baking rack.

Once the oil is to temperature, drop half (six) agnolotti in the oil, waiting a few seconds between each one.

Sauerkraut & Pork

Thu, 28 Oct 2010 15:00:00 +0000

Preheat your oven to 325 degrees.

Season the pork with salt. You don’t need too much because there’s plenty in the kraut.

…then liberally with fresh ground coarse black pepper.

Peel and quarter the onions.

Heat your dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.

Cedar Plank Copper River Salmon

Wed, 03 Jun 2009 04:20:00 +0000

If you are a salmon lover, as I am, you have probably heard of the famed Copper River (sockeye) salmon. If not, you have a little while longer to get some, as the season runs from early May to early June. This is real deal wild Alaskan salmon and, yes, it lives up to the considerable hype.

As you can see in the picture (click it for a larger view), the flesh is very red. This is not a mild-tasting salmon. It has a full, rich nutty flavor. Those that are used to the sometimes anemic flavor of the typical farmed salmon might find it a little overpowering. If, however, you like your salmon to taste like salmon should, get some.

Patio Daddio Tri-tip

Thu, 19 Mar 2009 03:08:00 +0000

Tonight was an excellent case study in that age old axiom, “The best-laid plans of mice and men often go awry.” I don't know about you, but I often find that magic happens in the kitchen when there are no formal plans or pressure. That certainly proved to be the case for me tonight.

Here I had planned a wonderful send off meal for my family before they take to the sky headed to SoCal tomorrow. I had two nice tri-tip that I lovingly marinated in my “bold” rub. I then proceeded to lovingly overcook them because the probe of my thermometer failed me. I suspected that something was amiss, but rather than trust my gut, I fell victim to the dreaded thermometer fixation.

Huevos Rancheros Burger

Fri, 15 Jun 2012 02:03:00 +0000

As promised, here's is my second entry in Johnsonville's No Ordinary Burger Contest, that I . This time out I use their chorizo patties to make a burger influenced by two classic Mexican dishes.

I'm not a fan of eggs, but I am a fan of chorizo and eggs. The mildly spicy pork sausage brings a lot of much needed flavor to the party. The idea of a chorizo and eggs burger immediately popped into my mind when I contemplated contest recipes. After I had thought of the eggs, huevos rancheros came to mind. In the end I thought that combining the two basic concepts would probably be a killer burger, and it certainly is.

Terodactyl Wings

Thu, 01 Jul 2010 23:19:00 +0000

Using a cleaver, cut off the tip of each wing.

Cut out the V-shaped web of skin from between the wing joints.

Lay the wings on a sheet pan and season each liberally all-around.

Cover and let marinate, refrigerated, at least two hours, or overnight.

Start your fire and prepare for indirect cooking at medium-high heat (375º-400º).

Add two small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Barbecued Meatloaf Redux

Sun, 16 Jan 2011 05:33:00 +0000

Prepare your grill for indirect cooking over medium-high heat (350-375º).

Poke 12-14 holes in the bottom of the foil pan. I used a knife and made slots about the size that a penny would fit through.

Wash your hands, and prepare to get messy.

Put the ground beef in a large mixing bowl and make a well in the center.

Add all of the remaining ingredients to the well.

Roll up your sleeves, get your hands in there, and mix everything evenly so that all of the ingredients are well incorporated. Be careful not to mix so much that the mixture turns to a pasty consistency.

Grilled Malibu Chicken

Sun, 21 Mar 2010 02:01:00 +0000

Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.

Repeat with the remaining breasts.

Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.

Barbequed Garlic

Sun, 22 Feb 2009 22:18:00 +0000

Use medium-large heads of fresh garlic. How do you know if garlic is fresh? Click the picture and it will be obvious. You want good tight white skin, firm cloves, and no gray or black spots.

Slice about 1/2-inch of the bottom (root end) of the head off and discard. Be very careful as it will take some effort to cut. You also want to be sure to leave the cloves as intact as possible. If some pop out, just put them back as best you can.

It's a Brat Fest!

Mon, 04 Aug 2014 04:45:00 +0000

We recently moved into a brand new La Casa Daddio, and my partners at Johnsonville 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?

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 “brat tub” 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.

Cheater Chicken & Dumplings

Tue, 03 Mar 2009 04:00:00 +0000

Remove the skin from the chicken and pick all of the meat off. Cut/tear the meat into bite-sized pieces, and set aside.

Heat a stock pot over medium-high heat, add the celery, onions, and both salts.

Saute the onion and celery about three minutes, stirring often. You don't need any oil. Don't worry if it starts to brown and stick a little. The next step will take care of that.

Lemon Herb Loaf Pan Chicken

Wed, 27 Apr 2011 04:57:00 +0000

Prepare your grill for indirect cooking over medium-high heat (350-375º).

Combine the lemons, garlic, herbs, and one tablespoon of the rub in a mixing bowl and stir to combine.

Combine the applesauce and Worcestershire sauce in a small bowl.

Remove the innards from each chicken, rinse them well, then pat the outside of each dry with paper towels.

Stuff each with half of the lemon, garlic and herb mixture.

Smear the entire outside of each chicken liberally with the applesauce mixture.

Asian Chicken on a Stick

Wed, 05 May 2010 05:48:00 +0000

Combine all of the marinade ingredients in a large zip-top bag, seal and shake gently to combine.

Add the chicken thighs to the bag, seal (removing the excess air) and squish the chicken around to ensure even coverage.

Put the bag in a bowl or baking dish and refrigerate for four hours.

Combine all of the glaze ingredients in a small sauce pan.

Bring the glaze just to a boil over medium heat.

Homemade Habanero Kielbasa

Sun, 02 Oct 2011 21:21:00 +0000

Combine all of the ingredients in a very large mixing bowl and stir well to combine.

Split the meat mixture into three equal portions, put each portion into a gallon zip-top bag and refrigerate overnight.

About 90 minutes before you're ready to grind and stuff the sausage, move the bags of meat to the freezer, along with your meat grinder parts (I use grinder and stuffer attachments for my KitchenAid mixer).

Broiled Lamb Chops with Guinness® BBQ Sauce

Wed, 17 Mar 2010 06:20:00 +0000

Add the beer and garlic salt to a medium sauce pan and whisk to combine.

Heat the pan over medium heat and add the chili sauce, brown sugar, vinegar, Worcestershire, Pickapeppa, and honey.

Whisk the sauce ingredients together and bring to a simmer.

Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside.

Season both sides of each chop with salt and pepper and let sit at room temperature for 20-30 minutes.

Grilled Chicken Rigatoni Florentine

Mon, 31 Jan 2011 04:50:00 +0000

Trim any excess fat from the chicken thighs.

Season both sides of the chicken evenly with the garlic salt and the black pepper.

Set aside and let sit 30 minutes at room temperature.

Start your grill and prepare for direct cooking at medium-high heat (400-450º).

Cook the pasta per the package directions until it is just shy of al dente, then drain it well.

Note: You want the pasta a little underdone because it will finish cooking when it's baked.

Sherry-Shallot Glaze for Chicken

Sun, 12 Aug 2012 05:51:00 +0000

Heat the olive oil in a medium sauce pan over medium heat until it just starts to shimmer.

Add the shallots, garlic salt and pepper to pan. Cook 3 minutes, stirring occasionally.

Add the sherry and vinegar to the pan. Increase the heat to medium-high and cook 5 minutes.

Whisk the mustard, tomato paste and honey into the pan. Reduce the heat to medium and cook another 5 minutes, stirring occasionally.

Brat Burgers with Beer & Onion Slaw

Sat, 09 Jun 2012 22:51:00 +0000

Here is my first entry in Johnsonville's No Ordinary Burger Contest, that I . For this burger I twist up the classic traditional combination of brats, beer, onions and kraut (well kinda).

The idea behind this burger is to keep things simple, but not at all ordinary. For the slaw I use reduced American-style beer as a braising liquid for sliced red onion, and also as the base for the dressing. I then add some spicy brown mustard, black pepper and shredded cabbage. The result is a nice balance of sweet, tang, and crunch with a hint of bitter that perfectly compliments the rich bratwurst.

Bush's Gameday Grub: Memphis Dry-Rubbed Wings

Thu, 27 Oct 2011 00:15:00 +0000

Combine all of the rub ingredients in a large mixing bowl and mix well with a hand mixer or stand mixer.

Divide the wings into three equal batches in gallon zip-top bags. Add 1/3 cup of the rub to each bag, seal and shake to coat the wings evenly.

Refrigerate the bags of wings in a lipped sheet pan for at least two hours, or overnight.

Start your grill or smoker and prepare for indirect cooking at 250-275º.

Big Bold Barbecued Beef Short Ribs

Wed, 30 Sep 2009 03:25:00 +0000

Mix the seasoning ingredients well in a small mixing bowl.

Put the ribs in a large baking dish

Coat the ribs with the Worcestershire sauce just enough to wet them.

Dust all sides of the ribs liberally with the seasoning, cover and refrigerate two hours.

Start your fire and prepare for indirect cooking at 325º.

Souvlaki

Sun, 05 Jun 2011 05:58:00 +0000

Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery.

Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.

Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber.

Pulled Pork Pockets

Tue, 02 Feb 2010 21:32:00 +0000

Preheat your oven to 350º.

Wisk the egg white and water together in a small bowl and set aside.

On a floured work surface, roll each biscuit into a six-inch round.

Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning.

Fold the exposed half of each round over the filling and pinch and roll to seal the edge.

To Brine Or Not To Brine?

Sun, 18 Nov 2018 03:36:00 +0000

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?”

In this post I hope to help explain why brining really is a very good thing indeed.

Finger Steaks

Thu, 08 Apr 2010 04:49:00 +0000

Note: If you're using round steak, tenderize it with a meat mallet first.

Season each side of the steak with a teaspoon of the seasoned salt/BBQ rub.

Combine the flour, the remaining seasoned salt/BBQ rub, and pepper in a small bowl and mix well.

Combine the the buttermilk, beer, egg and hot sauce in another bowl and whisk to combine.

Cut the steak into half-inch wide strips that are about three or four inches long.

Cornbread & Cranberry Stuffed and Grilled Chops

Sun, 29 Nov 2009 05:00:00 +0000

Mix the wine, 3/4 cup of the water, cranberries, and half of the ground pepper in a small sauce pan.

Bring the mixture just to a boil, remove from the heat, cover and set aside.

Grind the salt, sage, thyme, tarragon, and the peppercorns in a mortar and pestle or an electric coffee grinder dedicated to spices.

Prepare the stuffing according to the package directions and set aside to cool.

Sweet, Spicy & Sticky Asian Ribs

Tue, 04 Dec 2012 03:33:00 +0000

About 4 hours before you want to serve, start your smoker or grill and prepare

for indirect cooking over a medium fire (275-300º). I cooked over straight Kingsford Original briquets with no smoke wood.

Combine the rub ingredients in a small mixing bowl and whisk well until all of the ingredients are combined. Season both sides of each slab of ribs evenly with the rub. I put more on the meat side than the bone side.

Gyros On The Grill

Wed, 08 Sep 2010 04:18:00 +0000

Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery.

Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.

Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber.

Spicy Korean BBQ Pork

Wed, 15 Jun 2011 05:39:00 +0000

Note: You'll need a grill wok or a wire rack to sit on top of your grill grate. You can also stir-fry this in a wok or cast iron skillet on the stove top.

To aid in slicing, put the pork in the freezer for about 30-45 minutes.

Combine all of the marinade ingredients in a large bowl and whisk well.

When the pork is partially frozen, slice it across the grain to about a quarter inch.

Mexican Roadside Chicken

Fri, 07 Jun 2013 23:59:00 +0000

Put the chicken in a gallon zip-top bag and add the Sunny D® and salt. Seal the bag while removing the excess air. Slosh the bag gently to combine. Put the bag in a lipped baking dish or sheet pan (to catch any leaks) and refrigerate six hours, or preferably overnight.

About 90 minutes before you want to serve, start your grill and prepare for indirect cooking over medium heat (300-350º).

St. Louis Pork Steaks

Sun, 23 Sep 2012 06:39:00 +0000

Combine the salt, pepper and garlic in a small bowl and mix well.

Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight.

Start your grill and prepare for direct cooking over high heat (450-500º). Sear the steaks on each side.

While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.

Cowboy Chop au Poivre

Tue, 10 Jun 2014 07:54:00 +0000

Season all sides of the steak with about two teaspoons of salt.

Lightly oil all sides of the steak and coat each side and the edges with as much of the pepper as will adhere.

Let the steak sit at room temperature for about 30 minutes.

While the steak is sitting, preheat your grill for indirect heat at medium heat (about 300º)

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.

4-Layer Barbecued Game Hens

Fri, 30 Jul 2010 19:00:00 +0000

Combine the hot water and salt in a large bowl and stir until the salt is dissolved.

Add the ice, nectar and Montreal Chicken Seasoning to the bowl and mix well.

Add the hens to the brine, cover and refrigerate six hours.

Note: Make sure that the birds are completely submerged.

Once the hens are done brining, remove them from the liquid, drain them completely and pat them dry with paper towels.

Game Day Italian Sausage Sliders

Tue, 02 Apr 2013 18:01:00 +0000

Start your grill and prepare for direct and indirect cooking (heat to one side) at medium heat (350-375º).

Grill the onions and peppers until they are softened and charred on both sides. Remove them from the grill and set aside.

Line the bottom of the 13"x9" disposable aluminum baking pan with parchment paper (I didn't, but should have). Slice the rolls in half horizontally and put the bottoms in the pan. Spread the marinara sauce evenly over the bottom half and sprinkle evenly with cheese. Remove the tops from the peppers and rough chop them along with the onions. Spread the pepper and onion mixture over the cheese. I added the peppers and onion during the assembly, which was dumb.

Sausage-Stuffed Pepper Kabobs

Sat, 28 Jul 2012 02:18:00 +0000

Note: If you use wooden skewers be sure to soak them in water for at least an hour before assembling your kabobs. This will help to prevent them from burning.

Whisk together the honey, butter and Worcestershire sauce in a small bowl and set aside.

Insert each piece of sausage into a ring of pepper as best you can. As the pieces of pepper get smaller you will have to trim the sausage pieces to fit. Some of the rings will split, but that's fine.

Hot & Fast BBQ Beef Brisket

Wed, 04 Feb 2009 05:23:00 +0000

Remove the brisket from the cryovac bag, rinse well with cold water and pat dry. Put it on the cutting board fat-side-up on a double layer of paper towels. This brisket was 15 ½ pounds in the bag. I like to use a 6-inch flexible boning knife for trimming. You'll see why as we progress through the process.

The first order of business in trimming is to shave the fat layer down to a reasonable thickness. Seasoning and smoke can't penetrate fat. However, it will act as an insulation layer to protect the meat when we cook it. I try to get it to about ¼-inch, but you can see it's an inexact science.

Pulled Barbecue Beef (Chuckie)

Fri, 16 Apr 2010 01:26:00 +0000

Season all sides of the roast liberally with the BBQ seasoning and pat it to make sure it adheres.

Put the roast in a large zip-top bag and refrigerate for 2-4 hours.

Start your fire and prepare for indirect cooking at medium-high heat (350-375º).

Roasted Vegetable & Smoked Sausage Penne

Sun, 04 Oct 2009 04:43:00 +0000

Preheat your oven to 375º.

Mix all of the vegetables, garlic, olive oil, salt and pepper well in a large mixing bowl.

Spread the vegetable mixture evenly on a large sheet pan.

Roast the vegetables on the middle oven rack for 15 minutes.

Add the sausage to the top of the vegetables and roast another 20 minutes.

Cook the pasta according to the package directions, reserving 1 1/2 cup of the cooking liquid.

Cowboy Top Sirloin

Sun, 13 Sep 2009 21:01:00 +0000

Note: If you can't find the Worcestershire pepper, just rub the steaks with a little Worcestershire sauce before seasoning.

Mix the seasoning ingredients in a small bowl.

Dust both sides of each steak liberally and pat the seasoning to ensure it adheres well.

Let sit covered at room temperature for an hour.

Fire your grill up to 500* and let the grates get rocket hot.

Swab the grates quickly with canola oil.

Rattlesnake Tails

Tue, 01 Sep 2009 03:57:00 +0000

Wash the Anaheim chiles and cut the stem ends off so that they are of equal length.

Cut a long V-shaped sliver out of one side of each chile. Start at the cut end, about 1/4" wide and end about an inch from the tip. The intention is to get them to open enough to seed, de-vein and stuff.

Remove the seeds and veins from each chile.

Mix all of the remaining ingredients, except the bacon, well in a large mixing bowl.

Slammin' Salmon

Mon, 08 Mar 2010 05:46:00 +0000

Soak the cedar planks in warm water for about two hours. Make sure they stay submerged.

About 30 minutes before you are ready to start cooking, start your grill and prepare for direct cooking over a medium-hot fire (375-400º)

Cut the salmon filet in half width-wise.

Season both sides of each half lightly with salt and pepper and brush with a light coat of oil.

Place each half of the filet on a cedar plank with the skin-side down.

General's Grilled Chicken

Sat, 25 Apr 2009 04:06:00 +0000

Rinse all of the chicken pieces well under running cold water and pat dry with paper towels.

Coat all sides of each piece of chicken liberally with the Phad Thai seasoning and a sprinkle of the seasoned salt.

Put all the chicken in a gallon zip-top bag and refrigerate for at least two hours.

Combine all the sauce ingredients in a medium mixing bowl, whisk well to combine, and set aside.

Finger Stickin' Chicken Sauce

Tue, 22 Feb 2011 06:19:00 +0000

Chicken wings are certainly all-American. It seems like everyone and their dog has at least one wing sauce, and often many. All too often your choices are limited to sweet-and-wimpy or rip-your-lips-off hot. Here's my alternative that gives you a little of each.

This sauce gives you sweet and sticky, with just enough heat. The heat isn't just spicy, but it also has a more interesting and deep spicy flavor. I guess you could describe it as “sophisticated heat”.

Chipotle Lime Steak

Sun, 03 Oct 2010 05:21:00 +0000

Combine all of the ingredients except the oil in a gallon zip-top bag and seal, removing all of the excess air.

Slosh the bag, and massage it with your hands to get all of the ingredients combined.

Refrigerate for at least two hours, and up to four hours.

Start your grill and prepare for direct grilling over medium-high heat (400-450º).

Remove the steak from the bag and pat each side dry with paper towels.

Hungarian Braised Short Ribs

Thu, 14 Jan 2010 23:21:00 +0000

Preheat your oven to 325º.

Put the ribs on a sheet pan and season all sides liberally with the salt and pepper.

Heat the oil in a large Dutch oven over medium heat. Add half of the ribs to the pot and brown them nicely on all sides (2-4 minutes per side). Move the browned ribs to a sheet pan and repeat with the remainder.

The Real Deal Santa Maria Tri-Tip

Tue, 21 Jun 2011 05:21:00 +0000

If your tri-tip are not trimmed of excess fat, trim them down to 1/8 fat at most. I got mine at Costco and they were very nicely trimmed.

Mix the rubs or seasoning ingredients well in a small mixing bowl.

Season both sides of each tri-tip generously with the rub/seasoning.

Put the roasts in a lipped pan, cover them loosely with plastic wrap, and let them sit at room temperature for about an hour before cooking.

Beef Cheddar & Portabella Stromboli

Mon, 25 Jan 2010 21:32:00 +0000

Heat half of the oil in a large saute pan over medium heat.

Add the onions to the pan, season with one teaspoon of salt, and cook, stirring occasionally, until the onions are soft and just caramelized.

Add the bourbon and garlic to the pan, and continue cooking until all of the liquid is evaporated.

Remove the onion mixture to a plate and let cool.

Return the pan to the heat, add the remaining oil, let heat for about 30 seconds, and add the portabellas.