Hot off the Grill

From today's Pittsburgh Trib Hot off the Grill
Here is the original copy with MORE recipes for your Memorial Day cookout. Remember to thank the veterans in your life this weekend for their service. Have a great holiday!

It’s time to break out the white shoes and fire up the grill! Memorial Day weekend marks a symbolic beginning to summer for many of us; the weather is usually beautiful, the end of the school year is nigh,  the farmers markets have popped up all over town and lots of folks have a three day weekend scheduled that includes some kind of cookout with family and friends.

Initially my plan was to walk through some easy BBQ ideas for all the weekend grill masters because BBQ is among the most popular of foods in this country. However, the further I dive into the world of BBQ, my own recipes and techniques included, the more I realize that there is really nothing easy about it.

Barbeque; There may be no more confusing or convoluted culinary term in history.  Not only does every U.S. region, state and city have its own idea of what barbeque means but even dictionaries,  historians and chefs can’t find common ground in the barbeque arena. Is it a noun, a verb, a sauce, a piece of equipment, a social event or a cooking method?  Is it spelled BBQ or barbeque or barbacoa? Does barbeque mean only pork shoulder or whole hogs as some believe, or beef and chicken or shrimp on the barbi? Suffice to say, the term barbeque means many things to many people. So in the interest of keeping things simple for now, I’ve put together a Memorial Day grilling menu.

J. P. Mackovich of Two Brothers BBQ in Collier Twp. , the Pittsburgh area’s number one rated BBQ joint on Urbanspoon.com, says that regardless of what you decide to grill, there are three essential steps you must first take. Make sure you have sufficient gas or charcoal at the ready so as not to run out of fire mid-party. Make sure that your grill grates are perfectly clean and free of debris.  And wipe the grill grates with a little vegetable oil before you begin to grill. J. P.’s BBQ stand and catering operation is producing tens of thousands of pounds of smoked meats (or barbequed, depending on who you ask) each year which is one reason that he is my “go-to” BBQ expert. The other is that his brisket is so good it pops up in your dreams and beckons you to Collier Twp. We will revisit him later in the summer for a lesson on how to turn your regular, old, back yard grill into a smoker.

This Memorial Day menu includes grilling recipes and side dish ideas, a few of which are from friends with whom I’ve enjoyed a cook out or two. These can be prepared on a gas or charcoal grill and the side dish recipes offer some slightly less than traditional cook out options for your holiday table.  Have a fun and safe holiday weekend. Happy grilling to you!

MENU

Buffalo Blue Cheese Burgers

Tequila-Lime Grilled Chicken Wings

Coffee and Cocoa Spice Rubbed Boneless Pork Chops

Lentil & Orange Salad

Feta & Orzo Salad

Cold Rice & Black Bean Salad

 Grilled Sweet Potatoes with Honey Butter

Boston BBQ Baked Beans

Sweet Cherry Cobbler

Not Your Favorite Wine Sangria

Buffalo Blue Cheese Burgers

Makes 8 burgers

8 fresh burger buns

2-3 # ground beef 80/20 or 81/19

½ pound crumbled blue cheese

1 shallot, minced

1 clove garlic, minced

3 green onions, very thinly sliced

½ cup of Frank’s Red Hot or other Louisiana type hot sauce

1 tsp kosher salt

Fresh ground pepper

In a large mixing bowl, combine all ingredients except for the blue cheese and burger buns. Use your hands to mix all these ingredients well. Divide your beef into 8 equal portions shaped like meat balls. Make an indentation into each meat ball with your thumb and insert an ounce of blue cheese crumbles into the center of each meatball, then close the indentation and reshape into a burger patty. Cook on a hot grill, about 450°F, for about 5-7 minutes on each side for medium doneness, flipping occasionally. If you’re not a big fan of blue cheese, use a different sharp cheese inside your burgers. Serve with lettuce, tomatoes, raw onions, your favorite condiments and even some cooked bacon on the side of you’re feeling decadent.

Tequila-Lime Grilled Chicken Wings

For 5 pounds of whole wings, or approx 20 wings

1 cup tequila

½ cup of vegetable oil

1 bunch cilantro, leaves separated from stems

The juice of 3 whole limes

The zest of 1 whole lime

The juice of 1 whole lemon

½ tsp cumin

1 tsp granulated garlic

1 tsp dried ancho chili powder (substitute regular chili powder if needed)

1 tsp Kosher salt

½ tsp freshly ground black pepper

Combine all ingredients except chicken wings in a mixing bowl and whisk together. Lay wings flat in a shallow pan or divide into gallon size zip bags. Add marinade to chicken wings and refrigerate for 1-24 hours. Preheat oven to 375°F. Cook wings in the oven first for 15 minutes. You can also cook the wings a day ahead and just finish them on the grill. When the grill is at around 400°F, transfer wings to grill and cook, uncovered, for about 6-8 minutes on each side, turning regularly to avoid too much charring. You want the wings to be crispy and well caramelized but not burned. If you have an instant read thermometer, remove the wings from the grill and take a temperature. It should read between 165 and 185°F

Coffee & Cocoa Spiced Rubbed Boneless Pork Chops

For 8, 1-1 ½ inch thick boneless pork chops

¼ cup of ground, unflavored coffee 2 TBL (dark) unsweetened cocoa powder ¼  tsp cinnamon 1 TBL canola oil 1 tsp kosher salt ½ tsp freshly ground pepper ½ tsp dried cayenne and dried chili pepper ¼ cup dark brown sugar Combine all of the dry rub ingredients in a small mixing bowl and mash and mix with a fork until thoroughly combined. Lay pork chops flat on a tray and add about ¾ of a teaspoon of the rub in the center of each pork chop. Rub in completely over the entire side of the chop with your hands. Then, flip the chop over and repeat the process. Wrap chops in plastic and transfer to the refrigerator for 1-24 hours. Cook on grill on medium low heat, less than 400°F and cook for 6-10 minutes per side, turning occasionally. Pork chops are finished when the internal temperature at the thickest part of several chops reaches 141°F. Remove from the grill to take the temperature.

Lentil & Orange Salad from the kitchen of my friend Kate McGinley

Makes 8 servings

1 lb of dry green lentils

1 yellow bell pepper

1 red bell pepper

1 blood orange

1 bunch parsley

1/2 bunch mint

1 medium red onion

1/2 lb raisins

Salt & pepper to taste

Dressing:

Juice of 1 lime

4 tbsp apple cider vinegar

6 tbsp extra virgin olive oil

Rinse & clean lentils in colander.  In stock pot, cover lentils with 5 cups cold water.  Cover, bring to boil, and cook for about 15 minutes (package directions).

Meanwhile, evenly dice peppers, orange, and onion, and place in serving bowl.  Add raisins to serving bowl.  Roughly chop mint and parsley, add to serving bowl.  Mix ingredients together.

 For dressing, whisk all ingredients together.

When lentils are ready, drain off any excess water and then pour lentils into serving bowl. While still warm, mix lentils with pepper, onion, orange, raisin and herb mix.  Pour dressing over, stir, add salt and pepper to season. Let salad cool in the refrigerator before serving.  Salad is generally best the next day, although it can keep for up to 4 days refrigerated.

Feta & Orzo Salad from the kitchen of my friend and fellow vocalist Tania Grubbs

Serves 8

1 box of cooked orzo, drained
1  cup crumbled feta cheese
½ of a 6oz bag of fresh baby spinach 
juice of 1 lemon
1/2 diced red onion
1 Cup of Greek Salad Dressing
Salt & Pepper to taste
Make the night ahead so the flavored can marry, then serve chilled. 

Greek Salad Dressing –

Makes 1 cup

3/4 cup of extra virgin olive oil
1/4 cup of red wine vinegar
1 tsp of dried oregano
1 teaspoon of salt
½ tsp freshly ground black pepper

Rice & Black Bean Salad from the kitchen of my long time cook out buddy, Jody Humprhries Burkland

Serves 8

1 cup water (or veggie stock/chicken stock if you want it a little more hearty)
1 teaspoon salt, divided 
1/2 cup long-grain rice (can also use quinoa or some rice blends for variety – just follow the cooking directions for whichever you choose)
6 tablespoons fresh lime juice (about 2 large limes) 
2 tablespoons extra virgin olive oil 
1/4 teaspoon freshly ground black pepper 
1/2 to 1 teaspoon ground cumin
1 garlic clove, minced 
2 teaspoons of finely minced onion (optional)
1 cup rinsed and drained canned black beans 
1 cup fresh corn kernels (about 2 ears) $ 
1/4 cup chopped fresh cilantro 

Combine 1 cup water and 1/2 teaspoon salt in a large, heavy saucepan; bring to a boil. Add rice, garlic, onion and cumin to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.
Combine remaining 1/2 teaspoon salt, juice, oil, pepper, and corn kernels in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in cilantro.
You can also throw the corn kernels with the cilantro after the rice/beans have cooled – you just need to dunk it into some boiling water for about 30 seconds to soften it a little.

Grilled Sweet Potatoes with Honey Butter

This has become a staple at most of our cook outs. It’s super easy and delicious.

4 large potatoes will serve 8.

4 large sweet potatoes or yams

1 stick of butter, softened

¼ Cup of honey

½ tsp Kosher salt

½ tsp dried cayenne pepper

Mix softened butter, honey, salt and pepper together and return to fridge. Clean the potatoes. Use a fork to poke a few holes in the potatoes. Cook potatoes in microwave on high for 4 minutes, turn over and cook for 4 minutes more. Transfer cooked potatoes to a hot grill and grill for 3-5 minutes on each side until they are nicely grill marked. Transfer to a higher shelf on your grill to keep warm until everything is ready. Cut in half to serve and add a dollop of honey butter. We also serve this with strained Greek yogurt at times instead of sour cream or butter.

Boston BBQ Baked Beans from the family recipe files of my friend, Malcolm Frazer

Serves 8-10

28 oz can of baked beans

14 oz can of black beans

14 oz can of cannellini or navy beans

5 slices of bacon, chopped – plus enough bacon strips to cover top of vessel to be used, preferably smoked bacon

1 large onion – sliced

1 large red bell pepper – chopped

2-3 green apples. large dice

1 cup of your favorite BBQ sauce

¼ cup apple cider vinegar

¼ cup dark un-sulphured molasses

¼ cup prepared yellow mustard

optional – 2 tsp of cayenne pepper

This can be cooked right on top of grill as the grill heats to proper temp! Place cask iron, or similar heavy bottomed grill-safe,  pan/ Dutch oven on grill. When pan just starts to heat, render the 5 slices of chopped bacon in bottom of pan.

Saute’ the onion & pepper in the bacon fat until just softened. Bacon will continue to get a bit crispier.

Add all other ingredients except for the remaining bacon to the peppers, onion, and chopped bacon mix. Stir a few times until warmed. Move to side of grill. Cover with remaining bacon strips. (You can score the bacon so it’s easier to serve later.)I let it “bake” in the grill until all food is ready. If the items to be grilled do not allow for this method then cook on stove and finish in oven 300°F for 45minutes covered and broil for a few minutes at the end to crisp bacon.

Optional – Use ¾-1 cup of “burnt ends” or shredded beef bits from a previous BBQ cook out. Mix them into the beans instead of or in addition to the bacon bits.  You’ll need ¼ vegetable oil if you don’t use rendered bacon first. 

Sweet Cherry Cobbler

Sweet cherries are in season here at the end of May and beginning of June. Try some from your local farmers market in this simple cobbler recipe. Serve with vanilla ice cream or a little cold cream.

Makes 8 servings

¼ Cup unsalted butter, melted

1 cup flour

¼ tsp salt

1 teaspoon baking powder

¾ cup half and half

1 cup white sugar + 3/4 cup white sugar

1 tablespoon cornstarch

1 cup boiling water

4 Cups fresh cherries, pitted

Non-stick cooking spray

Make the dough by mixing 3/4 cup sugar, butter, flour, salt, baking powder, and half and half together.

Place cherries in the bottom of a 9 inch square pan that has been sprayed with non-stick spray.  Spread dough over the cherries. In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.

Bake at 350°F for 50 minutes. Serve warm. You can pop this in the oven when you start serving your grilled items and it will be hot and ready to serve after dinner.

Not Your Favorite Wine Sangria

Since my high school days, I have been known to occasionally host a big party or two each year.  As an “adult” that has meant that often, after these parties, I’m left with a few bottles of wine that are not necessarily my favorites. So for the next party or get together I use them in the recipe below. Make this the night before your event.

2- 1.5 Liter bottles of white zinfandel or 1 a one gallon jug of sweet or semi-sweet white or red wine such as Chablis or Lambrusco

3 cups of brandy

1 cup of white sugar

3 oranges, pits removed, halved and sliced into ½ inch thick slices

2 grapefruits, pits removed, halved and sliced into ½ inch thick slices

4 lemons, pits removed, halved and sliced into ½ inch thick slices

4 limes, pits removed, halved and sliced into ½ inch thick slices

1-2 pound of any color seedless grapes, stems removed

1 pineapple, peeled, cored and sliced into ½ inch thick slices

1 quart strawberries, pitted and halved

1-2 Liter bottle of Sprite, 7-Up or Fresca

In a beverage dispensing cooler or 3 gallon plastic container, place all of the cleaned, sliced fruit on the bottom and mix it up with your hands. Spread the sugar over the fruit and mix again gently. Add the 3 cups of brandy, cover tightly and refrigerate overnight. You can give this a gentle stir once in a while as it’s convenient for you. In the morning add all of the wine to the mixture and stir gently again. Keep this refrigerated until you are ready to serve it. Just before serving, add the 2 liter bottle soda and top off with ice until the serving container is full. You can serve more ice on the side. Leave a ladle inside the serving container so your guests can scoop out the fruit. Enjoy responsibly.