The Name Says It All

As all of you are aware, I adore trying new products and will tell it like it is. If I dislike it, I won't say a thing. If I like it, then I will do everything imaginable to tout and spread the word about it. I have never, nor WILL ever, charge for my opinion, put it on the back burner or disregard one single query when it comes to helping out my New England community.

This post is a little different. I have been speaking with a Texas-based company with regards to a summer staple...barbecue, and all its glory. Specifically, dry rubs.

I have never been a fan of dry rubs, no matter how good they sound or taste. Instead, focusing on sauces. Again, this time was a little different.

I received one of each dry rub from this company and was instantly blown away by the sizes of their containers. In the back of my mind, I was hoping and praying that something would set these people apart because, being a cheap Yankee, the $10 price tag was not a draw.

This is one of those instances where you absolutely cannot judge a book by its cover......or price tag.

Rubbin' Right seemed honest, friendly and neighborly enough over the phone and email that I thought that is where it would end. I would be sent a product or two that simply didn't, or couldn't, stand out amongst the others.

I have been proven wrong more times than I can say, and I am only have way done using their rubs!

Opening each one of them up, I swear I was taking one long leap to Texas! The aroma of each one of these rubs was distinct in its own aroma and I was able to tell which was which simply through the scent of each. That was the first crucial step...just another instance of proving me wrong.

I wanted to grab these 8 ounce containers and start sprinkling them over every protein and vegetable I had laying around the house. But I wanted to treat these rubs with a little dignity and Yankee ingenuity. Anyone and everyone can dust a rib and cook it. I chose to see if they would stand up to a Yankee touch, and again, I was pleasantly surprised and proven wrong again.

I only regret that I am only halfway done with my rubs, but I also need to share my delightful experience with this companies rubs as soon as possible.

I want to add that this is by no means the last you will hear about Rubbin' Right from me. When I am completely finished with all these seasonings, I will add another post, one that is more in depth, but in the meantime I would LOVE to give a big shout out to my new neighbors, my Texas friends Chuck Wagon Sally, Big Jim and of course Sharon. They have sent me some unique, tasty and uniquely-spiced rubs that have converted me completely. And for that, I thank you. These 8 ounce containers will last me, as it will you, throughout the summer months NOT because of the number of containers I have, but because these spice blends are potent enough that a little goes a long ways. See my recipes below and take a looooooong look at their website and do as I did, order them post haste.(The leaves are starting to fall off the trees here in Maine as we speak!)

　

Yankee Wet Country Ribs

 

How much simpler can you get? Rubbin' Right hit it out of the ball park with this seasoning. Taking this amped up barbecue rub and combining it with the taste of apple is a marriage not often tasted in ribs.

　

4 tablespoons Rubbin' Right All-Purpose Barbecue Rub
1 tablespoon frozen, unsweetened apple juice concentrate, thawed
1 pound bone-in(optional)country-style pork ribs

Combine rub with apple juice and mix thoroughly in a large bowl. Place ribs into marinade, turning to coat. Cover and refrigerate at least 6 hours and up to 12.

When ready to cook, line a portion of your grill grate with tin foil and spray with nonstick cooking spray. Heat grill to low and place ribs on foil after shaking off excess marinade*. Close lid and cook for 1 1/2 hours, turning ribs often and basting with leftover rub mixture. Remove ribs when very tender and serve hot.

　

* These ribs are best cooked over indirect heat, so when lining grate with foil, try to place foil over a part of the grill where there will be no, or very little, direct flame.

Smoky Tennessee Ribs

 

Using oak wood chips is a great wood if you want the smokiness found in good ol' Tenessee bourbon, where they age their bourbon in oak barells. This Honey Bourbon Rub is such a great tribute to our great South, I had to use it to its' full potential, and I think you will agree these will be the hit of the picnic.

　

1 pound bone-in country-style pork ribs
About 2 tablespoons Rubbin' Right Honey Bourbon Rub
2 cups oak wood chips
1 1/2 cups water
1/2 cup bourbon *

　

Sprinkle rub evenly over all sides of the ribs and let sit at room temperature for 1 hour.
Thirty minutes before cooking, soak wood chips with bourbon and water, making sure to add water to fully cover chips.
When ready to cook/smoke, drain wood chips and place in a large piece of heavy duty(not the thin stuff)aluminum foil and seal very well, with the sealed ends facing up. Place foil pouch over the drip pan that is located between the flame of the grill and the rack. If you don't have one, simply double wrap the wood chips with another layer of foil and place directly over heat source.
Turn only a part of your grill on high, leaving some portion of your grill without a flame, and close lid. After about 5 minutes, the foil pack with smoke. This is the time to place your ribs over the part of the grill with no heat. Close lid and cook 1 1/2 hours, or until meat is well done.
Remove meat and serve hot.(DO I really need to tell you how to get rid of the foil pack?)


* If you don't want to use your bourbon for smoking, simply use all water.

Serves 2

Salisbury Spiced Burgers

 

Why Salisbury? Because my parents had a true Salisbury Steak at their restaurants as I was growing up, and it was simply ground beef mixed with peppers and onions. It has been my favorite "steak" ever since.

　

1 pound ground beef
1/4 cup minced bell pepper
1/4 cup minced onion
3 tablespoons Rubbin' Right Combination Rub
4 hamburger rolls

In a large bowl, combine ground beef, pepper and onion, mixing well. Make 4 patties and sprinkle rub on both sides of each patty evenly(Don't skimp). Cover and refrigerate for 1 hour before cooking on your grill or inside in a skillet.



I am going to tell you outright, I have added a link to this great company throughout this post, so I highly urge you to take a peak at what these people have in store for your summer outing this year.

Wood Vinegar......You are missing out!

Never heard of it? I dare say that only 1 out of every 100 people even think of using this product, and I may even be generous. It is simply the archaic term for liquid smoke.

It adds tremendous, authentic smoke flavor to anything it is added to. Sure, there are ways of making it at home, but it is far more feasible to buy a small jar of it and keep it at home to use when needed.

When buying this product, make sure there are NO other ingredients other than water and smoke flavor. Smoke flavor?!?!

Yup! Manufacturer's simply burn mesquite, apple or hickory wood chips at a high temperature and use a complex distillation process, using only the wood chips and water. This results in a condensed liquid smoke exactly as the old-time moonshiners used.....or still use.

Sure there are some producers who take a short cut and add caramel for coloring and flavoring, along with salt and other flavorings, but all you have to do is look at the label. If you see water and concentrated smoke and/or the words all natural, then you are in luck. Stay away from other brands who add any more than those two items.

A great way of using liquid smoke is by adding a 1/2 teaspoon to a cup of water and use this mixture to marinade steak or chicken before grilling with other seasonings of your choice. Many people opt to add a couple drops to their favorite barbecue sauce as well. Adding some to your favorite cheese sauce gives it a decadently pleasing aroma and flavor as it does baked beans.

Now lets talk health and safety. Is liquid smoke safe to consume? Upon test, upon examination, upon scientific study, it is found that liquid smoke MAY contain a carcinogen, but first let me explain.

Buy smoked salmon, smoked turkey or other proteins in the deli, smoked cheeses....heck, anything smoked and you have the same exact carcinogen.

I know, I know, I have preached time and time again with regards to processed foods, but do yourself a favor. Don't freak! Use your head and buy ONLY the liquid smoke with the two ingredients mentioned above.

You would have to ingest roughly 3-4 full bottles before it should even cross your mind. In fact, smoked ham has 20x the amount of carcinogens, smoked turkey has 30x the amount and smoked herring and salmon about 120x the amount, when comparing serving amounts.

And to ease your mind a little further, most of these same carcinogens are fat soluble, unlike liquid smoke carcinogens, which is water-soluble. This means we are capturing the smoke flavor without most of the cancer causing carcinogens.

So don't let the purist fervor excite you too much. Go ahead and grab a bottle the next time you are at the supermarket and have at it!

　

It's Just That Simple!™

　

Talk About Home!!!

 

 

I have often(probably TOO often)used the ambience of a restaurant as a measuring stick for whether or not I would return to a particular place. I even, and don't ask me how, use it to gauge how good the food is.



The Cod's Head in Boothbay Harbor, Maine entices you with this great quality and once you have plunked your butt into a chair, everything seems to fall into place perfectly.

Although the barbecue aspect of this restaurant is their driving force, it is the smiles you notice on everyones faces and the perfect dishes that come from the kitchen, and from the hands of cooks and servers, that made me continually return.

I know I should probably be talking about the sample Ronaldo and I enjoyed during the Harborfest, but if you don't let me indulge about the many other aspects of this "downtown" eating establishment, I honestly will not be able to write another review. Yeah, I hate not finishing one project before starting another!

Every year I visit Boothbay Harbor, I am compelled to return to this place. It was such a pleasure, first off, to have the master barbecue man show me exactly how they strut their stuff around the outdoor smoker. This is the perfect example of less is better. All they have is a small smoker on their back porch, yet their smoked, barbecued dishes rival ANY Southern pit I have tried, bar none!

Rarely can you find a Fish House and "pit" that is owned by a someone who also owns 2 others restaurants in the area and STILL keep the quality and same friendly staff on a level playing field at all times, but they remarkably have done so here.

                                                                        MINE OYSTER

Mine Oyster is one of the restaurants of which I will be posting about in the next week or so is just as memorable as the Boathouse Bistro.....both of which are a world apart from the Cod's Head, yet equally as culinarily significant.

This "family" not only won me over, but with a smile and a great attitude, they silently beckoned Ronaldo Linares and his family for breakfast the next morning. The ONLY reason I didn't go was pure laziness, I wanted to sleep in. What a mistake that was! For the next full day, all I kept hearing was how great the food was and how busy they were. Lesson learned.

The Boathouse Bistro

In closing, I just cannot say enough about how this place was truly a dining experience that made me feel at home and their uncomplicated, inexpensive and impressive portions continually beckon me every single time I go to Boothbay Harbor.

Well done my friends and if there were one restaurant I would feel comfortable going into at anytime of day without having to don a dress jacket and clean shoes, this would be it. And that is a feeling that stays with you even when you are long gone.

　
Ohhh....almost forgot to mention the sample during the Boothbay Harborfest. The Pulled Pork Slider.....O M freaking word......The tastiest mouthful of barbecued pork. I am so shocked they didn't kick Ronaldo and I out after our 3d and 4th mouthfuls, hahahaha. And when you tempt a Yankee with a Watermelon Mint Julep just as many times....both of us went away more than satisfied and quite willing to go back for more the second we exited. Bravo, bravo, bravo my friends......

 

Too Simple, But the BEST, Barbecue Chicken

Well, maybe not completely unique but delicious none-the-less. I think you will find that each of these summertime salads will find a spot on any picnic table you sit at this year. These recipes are enough for 4 side dishes but if your family is anywhere near as large as mine, a 5-pound bag of potatoes may just be enough. So multiply everything accordingly.
For the BBQ chicken recipe, it is following these salads below.

Hot House Garden Potato Salad

Hot House usually refers to an enclosed space for growing vegetables, mainly cucumbers to name one, quicker here in New England. The use of the term here denotes the addition of cucumbers but also with the slightly fiery taste introduced into this "good for you" summertime fare. The texture is there, the taste is there and above all, you will get up feeling better about going for seconds or thirds.

2 pounds potatoes, peeled
1 carrot, peeled and diced small
1/2 small cucumber, peeled and diced small
1 cup salad dressing or mayo
1/2 cup sour cream
1/4 cup whole kernel corn
1/2 small onion, minced
1 small hot pepper, seeded and minced
1 tablespoon mustard of your choice
2 egg whites, beaten
Nonstick cooking spray


Boil whole potatoes and diced carrot in enough water to cover by 3 inches until potatoes are tender. The carrots may be still firm, but that is what we are looking for. Strain and cool. Dice potatoes into a bowl with the carrots and cool completely. Add the next 7 ingredients, tossing well. In a small skillet, coat the bottom with nonstick cooking spray and place over medium heat. When hot, add the egg white and cook for about 30 seconds, or until just done but not browned. Flip and cook an additional 15 seconds. Remove to cool. Roll up cooked whites and slice to form ribbons. Top your potato salad with whites and chill at least 1 hour before serving.

　

　

　

Roast and Toast Potato Salad

 

Bet you never thought of adding croutons to potato salad before, have you? I can also make another assumption that you may not make it again without them. A great crunch and an even greater potato salad awaits you.

2 pounds potatoes, unpeeled
1/2 pound roasted turkey, cubed
4 ounces smoked Cheddar cheese, cubed
3 ounces cooked green beans
1 green onion, sliced thin
1 cup flavored or unflavored croutons
1/2 cup ranch dressing
1 cup mayonnaise
1/2 teaspoon each black pepper and cayenne pepper
Cucumber wedges, optional
Bake potatoes with the skin on until done but firm, about 35-40 minutes on 375-degrees F. Remove and cool completely before peeling and dicing. Cut green beans into 3/4-inch slices and add to a large bowl with all ingredients. Toss well, cover and refrigerate until ready to serve with cucumber wedges .

　

Cookout Sweet Shrimp Salad

 

This is the perfect summertime salad to have at any lobster bake, crab fest or simply a get together. Make sure you keep it well chilled although, but I don't think you are going to have to worry about any leftovers.

Nonstick cooking spray
4 ounces shrimp, drained well*
2 pounds potatoes, cooked, cooled and diced
1/2 small green bell pepper, seeded and minced
4 ounces frozen lima beans, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup prepared Hollandaise sauce, cold
1 teaspoon dried dill
1 teaspoon Old Bay seasoning or crab boil seasoning, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce leaves to serve

　

Coat a skillet with nonstick cooking spray and place over medium heat. Pat the shrimp dry and place in skillet to cook completely, about 3-4 minutes. Remove, drain and set aside to cool. In a large bowl, combine remaining ingredients except lettuce leaves, add the cooked shrimp and toss well. Chill at least one hour before serving on lettuce leaves.

*I used salad shrimp(baby shrimp) but you can use larger shrimp that you have peeled, cooked, and chopped if desired.


Oh what to heck. Here is a great barbecue recipe to enjoy with the salads above.

Seasoned Drumsticks With Orange Molasses Glaze

 

This is what I call picnic chicken! You know the kind...dripping with glaze and so sticky the only way to clean up after yourself is with a wet washcloth. Heck, it would take a dozen wet naps to clean your hands alone. So get out the potato salad or simple,  plain baked potatoes and lemonade and dig in to this ultimate glazed chicken.

10 chicken legs
2 tablespoons brown sugar
2 teaspoons each salt, garlic powder, black pepper and chili powder
1 cup orange marmalade
2 tablespoons each molasses, soy sauce and Dijon mustard

In a bowl, blend brown sugar, salt, garlic powder, black pepper and chili powder well. Season each chicken leg well, rubbing it all over. Cover and let sit for at least 2 hours. When ready, fire up only one side of your barbecue grill to about 300-degrees F or preheat oven to 350-degrees F. Put the chicken drums on the side of the grill that has no heat. Close lid and cook about 35-45 minutes, or until juices run clear or the chicken has reached about 175-degrees F.

If using an oven, layer some tin foil over a baking sheet and bake chicken for 30-35 minutes. While chicken is cooking, make glaze by whisking marmalade, molasses, soy and mustard together well in a bowl. When chicken is cooked through, remove from grill, dip each in the glaze and place back on the grates to cook an additional 6-8 minutes, or until the sauce has caramelized. If baking, brush glaze over chicken and continue cooking the same allotted time.  

Backyard Burger Bash

 

 

 

There are so many ways of enjoying burgers grilled to perfection on your grill that I will only give you my favorites. But I would like to give you some ideas of meat combinations though. Certainly we all grew up simply adoring 100% beef patties our parents prepared for us and most of the time, I am completely satisfied with them(but ever EVER put them onto Wonder bread again). But there are also many instances where I am in the mood for lamb, sausage, pork, chicken and ground turkey, or a combination of any of those. Now many chefs will tell you to even play with different types of beef as well. Some boast that a combination of ground sirloin mixed with flat iron is the best, while a 50-50 ratio of tenderloin and sirloin is above all others. Me? I say whatever works for you, but I would never combine expensive cuts of meat that have been ground and are about to be laden with every conceivable topping under the sun. The flavor is lost and with the price of sirloin and tenderloin, those are best suited for grilled 'au naturel'.

 

I will, however, admit that I often combine ground beef with Italian sausage(either sweet or hot) and topped with grilled onions and peppers. With a thick slice of Provolone melted over the top, there are very few burgers that can compete with the smell and taste of this.

Now these recipes aren't overly complicated....rather simple really, I just wanted to give you a tweak to get you to think of some of your own mixtures, recipes, ideas and combinations.

 

 

Here are some simple burger ideas for you to share with family and friends this summer.

French Tarragon Burgers

In a small bowl, combine 1 cup mayonnaise, 2 tablespoons Dijon mustard, 2 teaspoons chopped shallots, 1 teaspoon dried tarragon and 1/2 teaspoon garlic powder. Refrigerate until ready to use. Cut two loaves French bread into 4-inch segments then cut in half horizontally. In another bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 2 pounds ground beef and ¼ cup minced shallots. Patty up and grill to your liking. Grill bread, cut side down and assemble burgers. Slather some of your mayonnaise mixture on one or both sides of the bread and serve with lettuce and tomatoes.

Guacamole Burgers

In a large skillet, cook 8 slices bacon until crisp. Remove, drain and set aside. In a small bowl, combine 1/2 cup minced red onion and 1(4-ounce) can green chilies; set aside. Shape 1 pound ground beef into 8 thin patties and top 4 of them with the onion mixture. Cover with remaining patties and firmly seal edges. Grill until done and top each burger with bacon and a slice of Monterey Jack cheese. Serve with the cheese melted and divide 1/2 cup guacamole to be spread on each.

Teriyaki Burgers

In a large bowl, combine 2 cups crushed Rice Chex cereal, 1/4 cup minced onion, 3 tablespoons soy sauce, 1/2 teaspoon dried marjoram, 1/4 teaspoon dried ginger and 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Mix well and combine with a pound of ground beef. Shape into 4 patties and grill to your liking. Grill some pineapple rings until lightly browned on both sides and add to the burger in some grilled onion rolls.

Chicken Pesto Burgers

In a large bowl, combine 1 pound ground chicken with 2 (canned) chipotle chiles in adobo sauce that have been diced, 1/2 teaspoon each of salt and black pepper and 1/2 teaspoon dried basil. Shape into 4 patties and grill until done. Top each burger with pesto, slices of mozzarella cheese and grab it and growl.

Bacon Wrapped Burgers

In a large bowl, combine 3/4 cup shredded Cheddar cheese, 1 small onion that has been minced, 1 beaten egg, 3 tablespoons ketchup or salsa, 3 tablespoons grated Parmesan, 2 tablespoons Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 pound ground beef. Shape into 4 patties and wrap each with a raw bacon strip, securing with a toothpick. Grill to your liking and don't forget to throw away the toothpick before eating.

Zesty Turkey Burgers

In a small bowl, combine 1/4 cup ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon cayenne, 1/2 teaspoon hot pepper sauce. Mix in 1/4 cup oatmeal. Take out half of this mixture and set aside. In the other half, add 1 pound ground turkey. Mix well and shape into 4 patties. Grill patties until done, basting with remaining ketchup mixture.

The Burger Meister(for the thrifty)

Combine 1 pound ground beef, 1 cup fresh bread crumbs, 1/4 cup milk, 2 teaspoons Worcestershire sauce, 1/2 teaspoon seasoning salt, 1/2 teaspoon both onion and garlic powder, 1/4 teaspoon black pepper. Mix well and patty into 4 burgers. Grill up!

Texas Chili Burgers

In a large bowl, combine 1 pound ground beef, 1/4 cup minced onion, 1 tablespoon chili powder, 2 teaspoon cumin, 1 teaspoon garlic salt, 1/2 teaspoon red pepper flakes, 3 tablespoons tomato paste and 1(8-ounce) can kidney beans that have been drained and mashed with a fork. Patty into 4 big ol' burgers and top each with a slab of extra sharp Cheddar cheese to melt, and add some sour cream and sliced tomatoes onto each burger.

Pizza Burger for a Crowd

In a large bowl, combine 1 pound ground beef, 1 pound hot Italian sausage(casing removed), 1/2 cup dry bread crumbs, 1/2-3/4 cup minced red onion, 1/2 cup pizza or spaghetti sauce. On a sheet of waxed paper, flatten out into 1 large patty, about 7-8-inches across. Place half purple onion, separated into rings, 1/2 bell pepper, sliced and 1(2.5-ounce) can sliced mushrooms and 1/4 cup sliced olives that have been drained into a large piece of foil. Crimp well to form a pouch. Place large burger and foil packet on grill and cook 13-15 minutes, or until burger is well done. Turn foil packet only once while cooking. During last 2 minutes, or so, of cooking burger, layer slices of mozzarella cheese over the top to melt. Grill 1 large focaccia or boule that has been split. Slice assembled burger into wedges to serve.

Wangan Burger Packets

In a bowl, combine 1 pound ground beef, 1/2 cup dry bread crumbs, 1/4 cup barbecue sauce and 1/4 teaspoon black pepper. Mix well and shape into 4 patties. Place each patty on a large piece of tin foil and top each with 1/4 cup canned baked beans and some raw slices of onion rings. Crimp well and place packets on grill rack,(seam side up)and cook 20-30 minutes.

Cranberry Topped Turkey Burgers

In a large bowl, combine 1 pound ground turkey, 1/2 cup chopped fresh mushrooms, 1/4 cup dry bread crumbs., 2 tablespoons minced onion, 1 teaspoon rubbed sage, 1/2 teaspoon dried crushed thyme. Mix well, divide into 4 patties and grill till well done. While cooking, grill hamburger rolls. Top each burger with lettuce, Dijon mustard and whole berry cranberry sauce.

Southwest Burrito Burgers

Combine 1 pound ground chicken, 2 cup finely crushed tortilla chips or corn chips and 1/4 cup salsa. Shape into 4 patties. Grill till well done. Meanwhile, wrap 4(10-inch)tortillas in foil with a splash or two of water. Place on grill during the last minute of cooking to heat and soften. To serve, place some shredded lettuce in the center of each tortilla, top with a cooked burger, guacamole and shredded flavored Cheddar cheese. Fold ends of tortilla toward the center and overlap sides to cover burger. Serve with salsa.

High Falutin' Burger

In a large bowl, combine 1 pound sweet or hot Italian sausages, casing removed, 1/4 cup dry bread crumbs, 1 small, minced onion, 1 beaten egg and1/2 teaspoon dried oregano. Shape into 4 oblong patties to fit equally-sized slices of French bread. Grill till well done. Toast bread slices and assemble. Top each with shredded mozzarella cheese, sliced, canned artichoke hearts, bell pepper, onion and mushroom slices.

Mooooo Shu Burgers

Combine 1 pound ground pork, 1 small minced onion, 1/4 cup dried bread crumbs, 2 beaten egg, 1/2 cup minced bamboo shoots, 1/2 teaspoon garlic powder, 2 tablespoons soy sauce and 1/2 teaspoon dried ginger. Form into 4 patties. lightly dampen 6 tortillas and wrap tightly in tin foil. In the last minute of cooking burgers, place foil packets onto grill to heat tortillas. Remove everything and assemble. Spread some hoisin sauce onto each tortilla and place a burger onto each. Top with sliced green onion, bean sprouts, sliced water chestnuts, sliced bamboo shoots  and fresh cilantro sprigs. Wrap and eat.

Greek Lamb Burgers

Combine 1 pound ground lamb, 1/2 small minced onion, 1/3 cup dry bread crumbs, 1/2 cup finely chopped dried pineapple, 1 beaten egg and 2 teaspoons curry powder. Form into 4 patties and cook as desired. Grill pita slices that have been cut in half crosswise. place cooked burger into each pita half and serve with chutney, yogurt and sliced cukes.

And my favorite of all burgers...............

THE Yankee Burger

If desired, use ground sausage or even all burger, making a total of 1 pound of meat. The subtle hint of apple and the salty, pungent addition of real Vermont cheese will have you laughing the next time you see a chef on television telling you NOT to forget the salt when seasoning burgers. The Yankee Chef says, forget about it-not needed!

3/4 pound hamburger

2 links sweet or hot Italian sausage, casing removed

1 large apple, peeled and cored

3-4 ounces shredded Cheddar cheese

1/2 teaspoon black pepper

4 hamburger rolls

Grate the apple into a bowl and set aside. In a large bowl, mix together the hamburger, sausage, grated apple and black pepper. Divide the burger mixture into 8 equal size balls. Between 2 sheets of film wrap, place 1 burger ball and lay a piece of film wrap over the top. Press down to flatten. The patties will be thin but it will be perfectly suited for our purpose. Put about a half ounce of cheese on top, coming to within a 1/4-inch of the edge. Flatten another burger ball the same way as instructed, placing on top of cheese-laden patty already formed. Repeat until all the burger is pattied and cheese is used. Put in refrigerator for 15 minutes while heating your gas grill to medium.

Cook each burger for 3-4 minutes over direct flame, or until nicely charred and flip to cook an additional 3-4 minutes, or  until well done. If your burger is heavier on fat content, lay your burgers slightly off the direct flame. Don't forget to toast your rolls while you're at it!


 

It's Grillin' Time!

Here is a quick rundown of various cuts of popular barbecue beef and a great, simple guide to help you spend less time trying to understand what you should be buying and more time in front of your grill, flipping away.

Top Round

This comes from the back leg. It is the least tender but marinating the top round before cooking helps somewhat. Slow or moist cooking methods such as stewing and braising are well represented by using top round. the term 'low and slow' are quite appropriate for this cut of meat

Sirloins

This is a tender cut from the lower torso and hip. In order of tenderness, the best-known sirloin steaks are; pin bone, flat bone, round bone and wedge bone. Quick cooking methods, such as grilling and broiling, as best suited for this cut.

Rib-Eyes

This comes from the rib section and is very tender and naturally moist. As sirloins above, quick cooking is the best way of cooking. Try placing a peeled onion in the center of a large square of tin foil. Pour a mixture of 3 tablespoons melted butter, 1 teaspoon minced garlic in oil and 1/2 teaspoon cayenne pepper over the top. Crease well and grill in your outdoor grill for 20 minutes over indirect heat. Carefully open and pour contents over your Rib-Eye.

T-Bones

This comes from center of the short loin, just behind the ribs. Very tender and flavorful with a distinctive T-shaped bone which separates the small tenderloin from the larger top loin. Treat as you would a sirloin when cooking.

Porterhouses

This comes from the short loin behind the ribs and contains meat from both the tenderloin and top loin. Also contains a T-shaped bone but more tenderloin meat than the T-bone steak. One of the best-tasting and most expensive steaks on the market. Treat as you would a sirloin when cooking. My favorite way of serving porterhouse is simply broiling, or grilling, with blackened, grilled vegetables served with it. Plain and simple!

Tenderloins

This oblong-shaped cut spans the shot loin and the sirloin and is found beneath the ribs, next to the backbone. From the butt end to the tail, this cut does very little work, therefore it is the most tender part of the beef. Cut into filet mignons, roasts and steaks, they are expensive but worth that special gift to oneself.

For those of you who want to know just a little more and want to cook like a true barbecue aficionado, here is some more info to get you going this summer.

The brisket comes from the breast or lower chest area of the cow. It is considered one of the primal cuts. The brisket supports more than 60 percent of the entire weight of the cow which, in turn, produces more connective tissue. This results in meat that must be cooked 'low and slow and over indirect heat. During this type of cooking, the collagen(the connective tissue)gelatinizes, resulting in superior meat that everyone raves about in all barbecues.

Short ribs is very popular among BBQ enthusiasts as well. They are larger and packs more meat than its' cousin, Pork Spare Ribs. A full slab of short ribs is about 10-12 inches in length and about 3-5 inches thick. With about 4-5 ribs, thicker on one end and gradually thinning to the opposite end, I prefer to cut the ribs separately in order to cook consistently tender ribs. Country-Style short ribs is a cheaper version, which I prefer. They are actually a cut from the chuck eye roll, so not technically 'short ribs', but none-the-less, a great alternative to true Short Ribs.

Spare ribs come in both beef and pork. They are the most inexpensive of cuts and and found in the lower portion, around the belly and breastbone. They have a meat covering on top as well as in between. They are more meatier than Back Ribs.

Beef Back Ribs are basically the bones removed from the prime rib and are found as the next day specials in restaurants who have had a prime rib special the previous night. They are delicious but very little meat for the price. The term 'baby' indicates that the cuts are from market-ready hogs(roughly 250-pounds) rather than adult 500-pound hogs. The two most popular cuts of spare ribs are the St. Louis style, which has the sternum bone, cartilage and rib tips removed. Kansas City style ribs are meatier, but fattier, than the St. Louis cut and also have the bone removed. I honestly believe, however, that the terms St. Louis and Kansas City predominantly refer to the cooking methods and barbecue sauce flavors involved in the actual cooking.

I need to address one question that seems to be asked over and over again. Do you remove the skin. barbecue experts the world over have their own way of addressing this question, with the outcome being about 50/50. I believe that removing the skin helps the smoke flavor penetrate evenly throughout any rib, but some barbecue champs say that this makes the rib fall apart too easily. Well, my answer to that is quite simple! that is exactly what i want. Certainly they fall apart more readily BUT they don't fall apart to the point that are unmanageable and they seldom separate while cooking. To skin your ribs, simply loosen one corner of it from the meat with a slender utensil(even a flat-head screwdriver men) and grab a hold of it with a paper towel. Yank it and peel it off in one continuous pull. Use a clean pair of pliers if it is too slippery. If you don't want to deal with this skin, any butcher in any supermarket will remove it for you.

A brief telling of grades.

A Prime grade designation is such that a particular cut of meat is from young, well-fed cattle and has a lot of marbling. This marbling ensures great tenderness and flavor.

A Choice grade is high quality as well but has less marbling than the Prime designation. These cuts are best braised, which is roasted in a small amount of liquid in a closed pan in a 'slow' oven.

The Select grade is much leaner than the previous two grades. Generally tender in its own right, but because of even less marbling it lacks the punch of flavor of Prime and Choice. Marinating is perfect for this grade before cooking.

Let me tell you something that I do quite frequently. Because I am a thrifty Yankee, I often purchase select grades of meat to cook outside. I just cook these steaks over indirect heat, low and slow. Once cooked through(this works only if you want your steaks well done)I move it over to the direct heat to give it that charred effect and taste.

Find some great outdoor recipes on my site, theyankeechef.com.

Just in time for Labor Day!

Ordinarily I would be posting recipes on my new website, theyankeechef.com, but my webmaster told me to stay the hell off it. Apparently I was doing more harm than good. All I can say in my defense is that my 15 year old wasn't there to help me with it. (Pretty sad huh? A grown man needing his young son for help[ with the computer?!)
I gladly relinquish that tedious job, but at least I can still post here once in a while. And besides, I don't need to edit so heavily here on my blog.

My father used to regale me with a story about his grandfather cooking corn. He told me that Frank(his grandfather) would wait by the woodstove for the pot of water to boil, when the corn was ready for picking. When the water started vigorously boiling, he would grab a couple of rags and grab the pot. Wasting no time, he would bolt out the back door with that dangerous pot of boiling water and head for the corn row. Setting it on the ground, Grampy Frank would rip off the corn silk and leaves and bend that stalk over so that the ear of corn would be submersed in that pot of water. It was only then that he would cut the ear from the stalk and continue on to as many as he could fit in that pot.
When full, he would then run back to the house and place that full pot of fresh corn on the cob back onto the stove to continue cooking till done.
Now don't laugh, there is some science behind this. Corn on the cob almost immediately begins to lose its natural sugars the moment it is picked, converting it to starch. So who do you think had the sweetest corn for supper those nights?
These recipes may sound a little out of the ordinary, but I assure you that one of them will be to your liking. So git the napkins out and commence to dripping butter down your chin.




Corn on the Cob with Garlic-Herb Butter
The perfect combination of that garlic flavor will compliment any protein dish you will be enjoying with your corn on the cob.


6 ears fresh corn on the cob, cooked
1 stick of butter or margarine
1 teaspoon minced garlic in oil
1/2 teaspoon cayenne pepper
Parsley

Allow butter to come to room temperature. Mash garlic with a a mortar and pestle or simply use a sturdy fork so the garlic is mashed. It doesn't have to be lump-free however. . Beat butter with a hand-held or table top mixer until light and airy. Add the garlic, cayenne pepper and whatever amount of dried or freshly chopped parsley you desire. Continue beating until well blended. Cover and refrigerate until needed to slather on your hot corn on the cob.





Milk-Poached Corn on the Cob
By far, my favorite way to enjoy corn on the cob. I can't quite put my finger on it, but the milk does something to this corn that simple water cannot!


6 ears fresh corn on the cob, broken in half if desired
1 quart milk
2 cups water*
3 tablespoons butter or margarine

Place the milk, water, butter and corn in a large pot with tight fitting lid. Place the pot over medium heat until it starts to boil. Reduce heat to medium low and gently simmer corn for 20 minutes. Remove lid every few minutes to rotate corn if it isn't completely submerged in the poaching liquid. Remove from heat and serve up straight from the liquid.

* or use 1 1/2 quarts low fat milk




Sweet and Salty Corn on the Cob
Hey!!!Don't cringe yet. Give it some thought. The corn is sweet and with the tiny little bit of honey mixed in with the butter, it can only heighten the taste of the corn. And about the bacon. It was just an item that popped into my head and I sure am glad I gave it a whirl. This is delicious, even after the third ear.

6 ears of fresh corn on the cob, cooked
1 stick butter or margarine
3 tablespoons honey
1 strip bacon, cooked and crumbled*

Let butter come to room temperature. With a hand-held or tabletop mixer, beat the butter on high for about 2 minutes, or until it is light and airy. Slowly beat in the honey until well incorporated. Add the bacon and continue beating until mixed well.Transfer to a bowl and cover to refrigerate until needed.



*Turkey bacon works very well here too.