8thcivic Cooking Thread

[07BlakBlak]

Made this on Wednesday. Took closer to 8 hrs to get it to temp. I used a disposable roasting pan as a drip tray so the grill did not flame up and poured a 24oz Bud heavy in there to steam up onto the pork shoulder and keep it moist. I did not realize how long and tedious it would be to shred the pork...thats a ton of meat. I was a fat, happy guy all week.

Carolina “Red” Pulled Pork Shoulder
Prep time: 45 minutes
Grilling time: 5 to 7 hours

Rub
1 tablespoon kosher salt
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon prepared chili powder

1 boneless pork shoulder, 5 to 6 pounds, with a thin layer of exterior fat
2 large handfuls hickory wood chips, soaked in water for at least 30 minutes

Sauce
1 cup apple cider vinegar
1 cup ketchup
1/4 cup lightly packed light brown sugar
1 teaspoon Tabasco® sauce
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt

12 hamburger buns

1. In a small bowl mix the rub ingredients.

2. Coat the pork shoulder all over with the rub and press the spices into the meat. Allow the pork to sit at room temperature for 30 to 40 minutes before grilling. If the pork does not hold together naturally in one piece, tie the pork with 3 or 4 lengths of kitchen twine, each about 3 feet long.

3. If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Place a large, disposable drip pan on the opposite side of the charcoal grate and fill it about halfway with warm water. Put the cooking grate in place, close the lid, and let the coals burn down to low heat. Leave all the vents open. Drain the wood chips and scatter them across the charcoal.

If you are using a gas grill, preheat your grill on high until it reaches 500°F. Then adjust the burners to indirect low heat. Put the wood chips in the smoker box of your gas grill, following the manufacturer’s instructions.

4. Brush the cooking grate(s) clean. Grill the pork, fat side up, over indirect low heat (250°F to 350°F), with the lid closed as much as possible, for 5 to 7 hours, rotating the pork as needed for even cooking.

5. In a large heavy-bottom saucepan, whisk the sauce ingredients. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Taste and adjust the seasonings, if necessary. It should be spicy and tangy.

6. Cook the pork until the internal temperature at the center of the meat reaches 190°F. When it is done, the meat should be tender enough that you can easily tear it apart with two forks. Replenish the charcoal as needed to maintain indirect low heat, adding 10 to 12 unlit charcoal briquettes to the lit charcoal every 45 minutes to 1 hour. Again, the total cooking time should be 5 to 7 hours.

7. Transfer the pork to a baking sheet and tightly cover with aluminum foil. Let the pork rest for 30 minutes.

8. Pull the warm meat apart with your fingers or use two forks to shred the meat. Discard large pieces of fat or sinew. In a large bowl moisten the pork with as much sauce as you like (you may not need all of it). Pile the pork on hamburger buns. Serve warm.

Makes 10 to 12 servings

*edit: you will need more wood chips than they call for. I would go hunks if you can find them...if not your gonna need like 2x that many in 4 aluminum foil pouches with 2 parts wet soaked and 1 part dry.

[illusionstwice]

^printed for a nice day before winter, or next summmer. Damn my stomach is growling. lol.

oh yeah... repped

[07BlakBlak]

This is my favorite way to do steak. I add a little Worchestershire and whisk it into the olive oil where it homogonizes like italian dressing would. If you are a little liberal with the olive oil mixture you can get a real hot flareup at right when you put them on the grill which really aids searing them shut so the juice stays in the steak. Get that grill as hot as possible and dont over cook them. The most important thing is to make sure you let them relax under some foil for about 5-10 min afterwards.

Chicago Rib-Eye Steaks
with Grill-Roasted New Potatoes
Prep time: 10 minutes
Grilling time: 26 to 33 minutes

2 pounds new potatoes, each about 2 inches in diameter, scrubbed and quartered
4 tablespoons extra virgin olive oil, divided
4 tablespoons Chicago Steak Seasoning, divided
4 boneless rib-eye steaks, each 10 to 12 ounces and 3/4 to 1 inch thick

1. Place the potatoes in a large bowl or in a rimmed sheet pan. Add 2 tablespoons of the oil and 2 tablespoons of the seasoning. Toss to coat the potatoes evenly.

2. Lightly coat the steaks on both sides with the remaining 2 tablespoons of oil. Season them evenly with the remaining 2 tablespoons of seasoning. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

3. Grill the potatoes in a vegetable basket over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until tender and browned, 20 to 25 minutes, turning them every 5 minutes or so to cook them evenly on all sides. Keep the potatoes warm while you grill the steaks.

4. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Let rest for 2 to 3 minutes. Serve warm with the potatoes.

Makes 4 to 6 servings

[07BlakBlak]

Southern BBQ Chicken
with Pecan Smoke and Peach Chutney
Prep time: 25 minutes
Grilling time: 1-1/4 to 1-1/2 hours

Chutney
8 ounces frozen sliced peaches
1/3 cup peach nectar
1/3 cup ketchup
2 tablespoons peach preserves
2 teaspoons cider vinegar
2 teaspoons prepared yellow mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice

Rub
1 teaspoon paprika
1 teaspoon pure chile powder
1 teaspoon kosher salt
1 teaspoon dried sage
1/2 teaspoon granulated onion
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

1 whole chicken, 4-1/2 to 5 pounds, split in half, backbone and wing tips removed
Extra virgin olive oil
1 small handful pecan wood chips (or 1 small chunk), soaked in water for at least 30 minutes

1. In a medium saucepan mix the chutney ingredients. Bring to a boil, reduce the heat to a simmer, and cook for about 10 minutes. The peaches should be very soft. Let the mixture cool. If the chutney is too thick, add a tablespoon or so of peach nectar.

2. In a small bowl mix the rub ingredients.

3. Lightly coat each half of the chicken on both sides with oil and season evenly with the rub. Let the chicken sit at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare your grill.

4. If you are using a charcoal grill, fill and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat. Leave all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F. Then turn the burners down to indirect medium heat (350°F to 450°F).

5. Scatter the drained wood chips (or chunk) over the lit charcoal or put the chips or chunk in the smoker box of a gas grill, following the manufacturer’s instructions. Brush the cooking grate(s) clean. When the chips begin to smoke, place the chicken halves over indirect medium heat, with the breast sides facing up. Keep the lid closed as much as possible and cook until the internal temperature registers 180°F in the thickest part of the thigh (not touching the bone), 1-1/4 to 1-1/2 hours. Rotate the chicken as needed for even cooking and browning. (To maintain the heat of your charcoal grill, add 10 to 12 unlit charcoal briquettes, or an equivalent amount of lump charcoal, to the fire every 30 to 45 minutes.)

6. During the last 5 to 10 minutes of cooking, lightly brush the skin side of the chicken halves with some chutney. When fully cooked, remove the chicken from the grill and let rest for 5 to 10 minutes. Cut into serving pieces. Serve warm with the chutney on the side.

Makes 4 servings

This was OK, pecan wood chips are harddddd to find, I ordered mine when I got my Apple wood.....not my fav.....I much prefer a rubbed Beer Can chicken!

[CaliGuy]

Dutch Oven Cherry Cobbler (Easy as it gets, but hell to clean up)

Ingredients:

1 Box yellow cake mix
2 sticks butter
2-3 cans of cherry pie filling
1 can chopped pineapple (optional)

Sprinkle bottom of dutch oven with cake mix. Dump in cherries and pineapple (if desired). Cover fruit with more cake mix. Place pieces of butter on top of cake mix. Cook 30 minutes or until cake mix on top is crispy.


For those not familiar with the dutch oven: A dutch oven is simply an iron pot type thing with an iron lid. To cook with it you use charcoal, which is already covered in ash and hot as hell. You place most of the charcoal below the oven and a bit on top. That's it!

Any type of fruit can be substituted in this recipe, but the cherry is my fav!

[07BlakBlak]

This is from that guy Robert Rainford or whatever from License to Grill. I like his stuff alot, he keeps it really simple and its not time consuming. He has some real good stuff on his website if you arent real advanced, or if you dont have much time to prep!!

Port Marinated Racks of Lamb


Marinade
¼ cup plus 1 tablespoon of olive oil (60ml plus 15ml)
½ cup of ruby port (125ml)
¼ cup of red wine vinegar (60ml)
¼ cup of fresh lemon juice (60ml)
¼ cup of whole grain Dijon mustard (60ml)
3 tablespoons of rosemary, finely chopped (45ml)
1 tablespoon of coarsely cracked black pepper (15ml)
1 tablespoon fresh garlic (15ml)
2 tablespoons shallots, minced (30ml)
1 tablespoon of brown sugar (15ml)
3 racks of lamb, chine bones removed, racks frenched

Salt and pepper to taste

Place the racks of lamb into a sealable plastic bag.

In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of the lamb. Seal the bag and place it in the fridge to marinate for 2 hours.

Preheat the grill to 375ºF (187ºC).

Remove the lamb from the marinade and scrape off as much of the liquid as possible. Rub the lamb with the remaining 1 tablespoon of olive oil and season with salt and pepper. Wrap the frenched bones of the lamb in tin foil.

Oil the grill and place the lamb meat side down for 6 minutes with the lid up. Move meat away from any flare ups that may occur. Flip and continue to grill for another 6 minutes or until internal temperature reaches 130 ºF (65ºC) (medium rare).

Let the lamb rest for 5 minutes under a foil tent before serving.

Yield: 4 servings

[07BlakBlak]

Spatchcocked Quail Stuffed with Couscous

Ingredients:
6 quail, de-boned
3 cups apple wood
12 bamboo skewers soaked in water for 1 hour

Marinade:
1 cup white wine (250ml)
The zest of two lemons
4 sprigs tarragon, chopped
2 teaspoon pepper (10ml)

Couscous:
1 cup couscous (250ml)
1 cup orange juice (250ml)
2 scallions, chopped
¼ cup sundried cranberries (60ml)
3 tablespoons tasted pine nuts (45ml)
salt and pepper to taste

Method:

For the marinade:

In a large bowl whisk together white wine, lemon zest, tarragon and pepper.

Place the quail in sealable plastic bags. Pour ½ cup (125ml) of marinade over the quail and place in the refrigerator. Reserve left over marinade. Refrigerate quail for 1 hour.

For the couscous:

Heat orange juice over medium heat until almost bubbling.

Place couscous in large bowl.

Pour hot orange juice over couscous and stir. Cover with plastic wrap and let sit 10 minutes. Fluff with fork, add scallions, cranberries, pine nuts, salt and pepper.

Allow to cool.

Place 2 cups (500ml) of wood chips in water and soak for one hour

Turn quail over and stuff with couscous.

Spatchcock the quail by pushing one skewer horizontally through the wings and breast. Push another skewer horizontally throughout the thighs. Repeat with the remaining quail.

Preheat one side of barbeque to 230°F/110°C or medium low heat. Leave the other side of the barbeque off.

To build a smoke pouch, drain 2 cups (500ml) of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix together. Close the foil around the chips to make a sealed pouch. Use a fork to puncture holes on both sides of the pouch.

Place smoke pouch under heated side of the grill, close lid and wait for smoke.

When smoke is billowing from the barbeque, place quail on cool side of grill and smoke for 45 minutes.

Remove quail from grill and tent with foil. Let rest for 10 minutes.

Serve and enjoy!

Yield: 6 servings

UNREAL!!! If you cant find quail, I will shoot them for you...send $$$ its an expensive hobby.

[CaliGuy]

Chili Cheese Dip (aka Sh*t in a bucket)

Ingredients:

2 cans Chili
1/2 block of Velveeta

Cut Velveeta into cubes. Mix chili and cheese in a small crock pot. Turn heat up to medium, stirring occasionally (until thoroughly combined). After good and mixed turn heat to the lowest setting. Scoop out with Fritos Scoops. Have plenty of toilet paper ready for later!

If you're like me and love spicy stuff add a gang of your favorite hot sauce to the above ingredients!

[07BlakBlak]

Grilled Venison Chops

Ingredients:
2 racks of venison

Rub:
½ cup of dried porcini mushrooms
2 teaspoons of 5 peppercorn mix (10ml)
1 teaspoon sage (5ml)
1 tablespoon salt (15ml)

Pulse all ingredients in a coffee grinder and then rub all over meat. Place venison in refrigerator and marinade for 1-2 hours.

Preheat one side of barbeque to 375°F/190°C or medium high heat and the other side of barbeque to 250°F/120°C or low heat.

Sear venison 2-3 minutes on each side over the medium high heat to achieve a crust.

Move venison over to low side of barbeque and continue to cook for 10-12 minutes for medium rare.

Yield: 6 servings

If you cant find venison, I will send it to you....send a prepayed coolerbox with lots of ice, venison free of charge.

[07BlakBlak]

This is one of my favorite side dishes if we are having someone over....it looks amazing and tastes awesome. Even if you dont, when your done you definetly look like you know what your doing.

Yam Potato Tower

Ingredients:
4 large yams sliced ½ inch thick on an angle
salt and pepper to taste
2 tablespoons olive oil (30ml)

Filling:
1 cup crumbled goat cheese (250ml)
3 tablespoons basil (45ml)
salt to taste
pepper to taste
½ cup toasted pecans, crumbled (125ml)
The zest of one lemon

Preheat grill to 375°F/190°C or medium-high heat.

Drizzle yams with olive oil, salt, pepper.

Sear on medium-high heat 1-2 minutes per side or until slightly softened.

Remove from grill and allow to cool.

Reduce grill temperature to 325°F/162°C or medium-low heat

On a tray layer one disk of yam with filling and top with another yam disk. Layer more cheese and top with a third yam disk. Repeat until you have 6 yam towers.

Place foil on grill and then place yam towers on foil.

Grill with lid closed for 4-5 minutes or until fully warmed.

Yield: 6 servings

[Sli(ks]

Chicken with Boursin Wrapped in Prosciutto

6 boneless chicken breasts, each cut into 3 (1 1/2-inch) wide strips
Freshly ground black pepper
1 teaspoon garlic powder
1 small wheel herb cheese (about 5 ounces) (recommended: Boursin)
18 slices prosciutto, thinly sliced

Special equipment: Bamboo skewers

Preheat oven to 325 degrees F.

Season chicken with pepper and garlic powder. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done.

It's bitchin

[07BlakBlak]

Brined and Barbecued Turkey with Pan Gravy
Prep time: 30 minutes
Marinating time: 18 to 24 hours
Grilling time: 2-1/2 to 3-1/2 hours

Brine
2 quarts apple juice
1 cup kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried sage
1 teaspoon coarsely ground black pepper

1 turkey, 10 to 12 pounds, fresh or defrosted
1/2 cup melted unsalted butter, divided
1 teaspoon freshly ground black pepper
6 cups reduced-sodium chicken stock
1 large yellow onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
4 small chunks apple wood or 4 small handfuls apple wood chips, soaked in water for at least 30 minutes

Gravy
Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
1/4 cup unsalted butter, cut into 4 equal pieces
1/4 cup all-purpose flour
1/3 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
Kosher salt
Freshly ground black pepper

1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved.

2. Remove the neck and giblets from both ends of the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and out with cold water.

3. Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.

[J-Ro]

Good call, given the time of year! Unfortunately the Canadian Thanksgiving was in October .......Thanksgiving #2???

[07BlakBlak]

This has Beer AND Grilling!!!

Greek Game Hens with Lemon and Mustard
Prep time: 10 minutes
Marinating time: 2 hours
Grilling time: 45 to 60 minutes

36 ounces (3 cans/bottles) light beer
1/2 cup plus 1 tablespoon Weber® Grill Creations® Zesty Lemon Grill Seasoning, divided
4 Cornish game hens, 1-1/2 to 2 pounds each
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard

1. In a large bowl combine the beer and 1/2 cup of the seasoning. Mix well.

2. Remove and discard the giblets from the hens. Place the hens in the bowl with the beer and seasoning and submerge them as much as possible. Cover and refrigerate for 2 hours.

3. Remove the hens from the bowl. Discard the marinade. Tie the legs of each hen together with kitchen twine. Tuck the tips of the wings behind each hen’s back.

4. In a small bowl mix the oil, lemon juice, mustard, and the remaining 1 tablespoon of seasoning. Using a spoon or brush, lightly coat the surface of each hen with the oil mixture.

5. Grill the hens, breast side up, over indirect medium heat (350°F to 450°F), with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 45 to 60 minutes. For darker browning on the breast sides, turn the hens over after 30 minutes of cooking. Remove from the grill and cut off the twine. Serve warm.

Makes 4 servings

[07BlakBlak]

Spicy Cayenne Chicken Wings
Prep time: 5 minutes
Marinating time: 2 to 3 hours
Grilling time: 16 to 18 minutes

Marinade
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1-1/2 teaspoons kosher salt
2 teaspoons dried oregano
2 teaspoons paprika
1 teaspoon celery seed
1 teaspoon ground cayenne pepper

16 chicken wings, wing tips removed

1. In a small bowl whisk the marinade ingredients.

2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 3 hours.

3. Remove the chicken from the bag and discard the marinade. Grill over direct medium heat (350°F to 450°F) until the meat is no longer pink at the bone, 16 to 18 minutes, turning occasionally. Serve warm.

Makes 4 servings

[J-Ro]

^ Damn, both of those sound awesome. You're beating me on my own thread... I'm going to have to post some more recipes

[07BlakBlak]

Oh yea man. The wings are AWESOME!! Greek hens were good...but I probably wont do them again.

[SRT4toCivicSi]

heres my commercial recipe:

"Hey...man... raw meat on a plate.. you got it!" <slaps raw meat on a plate>