Thanksgiving Is Coming!

Yes, Thanksgiving is just down the road, so from now until the big day, I'll be focusing on recipes for your Thanksgiving feast that can be cooked on a grill, smoker, fryer or other outdoor cooking device. Live fire cooking is what it's all about here!

Today we'll start with an appetizer; Marinated Portabello Mushrooms with Asiago Cheese. This recipe comes to us from the fine folks at Weber, was created by the talented Jamie Purviance and is published in Weber's Way to Grill. Portabello Mushrooms are so large and "meaty", they could serve as a first course to your crazy vegetarian friends and relations! You've been warned son.

Marinated Portabello Mushrooms with Asiago Cheese

Marinade:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried crushed rosemary
• Kosher salt
• Ground black pepper

Main Ingredients:

• 6 large portabello mushrooms, each 5 to 6 inches in diameter
• 3/4 cup fresh bread crumbs
• 1 tablespoon finely chopped fresh Italian parsley leaves
• 1-1/2 cups grated Asiago cheese

Directions:

1. In a small bowl whisk the marinade ingredients, including 1/2 teaspoon pepper and 1/4 teaspoon salt.

2. Wipe the mushrooms clean with a damp cloth or paper towel.
Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps. Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again with the marinade. Let marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. In a small bowl combine the bread crumbs with the parsley.

5. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until the mushrooms begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn them over, add 1/4 cup of cheese on top of each mushroom, close the lid, and cook until tender when pierced with a knife, 4 to 6 minutes. During the last minute of cooking, place the bread crumb mixture evenly on top of each mushroom. Remove from the grill, season with salt and pepper, and serve immediately.

Serves 6

Grilling Recipes: Pork Paillards with Romesco Sauce

Here at WhiteTrash BBQ Romesco sauce is one of those sauces that I never make on the spur of the moment. It's almost a forgotten sauce. I've never grilled a piece of chicken and thought, "Oh, this needs some Romesco sauce!" And that's a shame. Every time I eat something with Romesco sauce I'm reminded how much I like it.

Jamie Jamie Purviance recipe from Weber's Way to Grill™ served up that reminder to me this week. Try it out!

Pork Paillards with Romesco Sauce

Ingredients:
4 boneless center-cut pork chops, each 6 to 7 ounces and
about 1 inch thick
Extra-virgin olive oil
Kosher salt
Ground black pepper
8 small leeks, no wider than 1 inch in diameter (optional)

Sauce:
3/4 cup roughly chopped roasted red bell pepper
1/3 cup slivered almonds, toasted
1 tablespoon ketchup
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon roughly chopped garlic
1/2 teaspoon paprika
1/8 teaspoon ground cayenne pepper

1 tablespoon finely chopped fresh Italian parsley

1. Butterfly each chop from the fat side and trim them of excess fat. One at a time, place each chop between 2 sheets of plastic wrap and pound to an even 1/4-inch thickness. Lightly brush or spray the paillards with oil and season all sides with salt and pepper.

2. Remove the dark green tops off of each leek, cutting about 2 inches above the point where the leaves begin to darken. Trim just enough of each root end to remove the stringy parts, but leave enough of each root end so the layers remain attached. Cut each leek in half lengthwise. Remove the tough outer leaves on each leek. Rinse the leeks under water, opening up the layers to remove any dirt. Pat dry. Lightly coat the leeks with oil and season to taste with salt and pepper.

3. Prepare the grill for direct cooking over low heat (250° to 350°F).

4. Brush the cooking grates clean. Grill the leeks over direct low heat, with the lid closed as much as possible, until softened and slightly charred on all sides, 15 to 20 minutes, turning every couple of minutes for even cooking, and moving over indirect heat if the leeks become too dark before they are tender.

5. In a food processor combine the sauce ingredients. Pulse until you get a semi-smooth consistency. Season to taste with salt.

6. Increase the temperature of the grill to high heat (450° to 550°F). Brush the cooking grates clean. Grill the paillards over direct high heat for about 3 minutes on the first side, turning when the meat is nicely marked. The second side will need only a minute to finish cooking.

7. Transfer the paillards, with the first grilled side facing up, to a serving platter or individual plates. Divide the sauce evenly and spoon over the meat. Arrange two leeks on top of each paillard. Garnish with some parsley over the top.

BBQ Recipes: Jerk Chicken Skewers with Honey-Lime Cream

Here's another great recipe by Jamie Purviance from his cookbook, Weber's Way to Grill. Try this out. It was really really good.

Jerk Chicken Skewers with Honey-Lime Cream

Paste
1 habanero or Scotch bonnet chile pepper
1 cup lightly packed fresh cilantro leaves and tender stems
1/2 cup extra-virgin olive oil
4 scallions (white and light green parts only), roughly chopped
6 medium garlic cloves
2 tablespoons finely chopped fresh ginger
2 tablespoons granulated sugar
1 tablespoon fresh lime juice
1 tablespoon ground allspice
2 teaspoons kosher salt
1 teaspoon ground black pepper

6 boneless, skinless chicken breast halves, 6 to 8 ounces each

Sauce
1/2 cup sour cream
1/2 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

1. To avoid burning your skin, wear rubber or plastic gloves when you handle the chile. After handling the chile, do not touch your face or any other part of your body, as that might cause a burning sensation. Remove and discard the stem of the chile, then cut away and discard the hot whitish veins and seeds. Put the rest of the chile in the bowl of a food processor. Add the remaining paste ingredients and process until smooth.

2. Trim the chicken of any fat and remove the tenders. Cut the chicken lengthwise into even strips, 1/2 to 3/4 inch thick.

3. Place the chicken strips and tenders into a large, resealable plastic bag and spoon in the paste. Work the paste into the chicken, press out the air in the bag, and seal tightly. Place in the refrigerator and let marinate for 2 to 3 hours.

4. In a small bowl whisk the sauce ingredients. Cover with plastic wrap and refrigerate. Let the sauce stand at room temperature for about 30 minutes before serving. Prepare the grill for direct cooking over high heat (450° to 550°F).

5. Wearing rubber or plastic gloves, thread the chicken strips onto the skewers, being sure to keep each skewer well within the flesh of the chicken. If you don’t have rubber gloves, be sure to wash your hands thoroughly after this step.

6. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 6 to 8 minutes, turning once or twice. Serve warm with the sauce.

BBQ Recipes: Classic Baby Back ribs

This recipe comes to us from the fine folks at Weber. It's written by Jamie Purviance and you can find it in his cookbook, Weber's Charcoal Grilling™. Now I haven't tried this recipe yet, but I plan on trying it out soon.

Rub

• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 4 teaspoons granulated garlic
• 4 teaspoons pure chile powder
• 2 teaspoons ground black pepper
• 1 teaspoon ground cumin

4 racks baby back ribs, 2 to 2-1/2 pounds each
4 medium chunks of hickory wood, soaked in water for at least 30 minutes

Barbecue sauce

• 3/4 cup apple juice
• 1/2 cup ketchup
• 3 tablespoons cider vinegar
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon molasses
• 1/2 teaspoon pure chile powder
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon ground black pepper

Mop

• 1 cup apple juice
• 3 tablespoons cider vinegar
• 2 tablespoons unsalted butter
• 2 tablespoons barbecue sauce (from above)

1. In a small bowl mix the rub ingredients.

2. Using a meat thermometer or dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the ribs all over, putting more of the rub on the meaty sides than the bone sides. Arrange the ribs in a rib rack, with all the ribs facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes, or until the surface looks moist, before grilling.

3. Fill a 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-third of the charcoal grate. Place a large disposable drip pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water. Let the coals burn down to low heat (250° to 300°F). Leave all the vents open.

4. When the fire has burned down to low heat, drain 2 hickory chunks and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over indirect low heat (over the drip pan) as far from the coals as possible, with bone sides facing toward the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for 1 hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents. Meanwhile, make the sauce and the mop.

5. In a small saucepan mix the barbecue sauce ingredients. Simmer for a few minutes over medium heat, and then remove the saucepan from the heat.

6. In another small saucepan mix the mop ingredients. Simmer for a few minutes over medium heat to melt the butter, and then remove the saucepan from the heat.

7. After the first hour of cooking, add 8 to 10 unlit charcoal briquettes and the remaining 2 hickory chunks (drained) to the fire. At the same time, lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you baste the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time, maintain the temperature of the grill between 250° to 300°F by opening and closing the top vents.

8. After 2 hours of cooking, add 8 to 10 unlit charcoal briquettes to the fire. Remove the ribs from the rib rack, spread them out on clean work area and baste them thoroughly with some mop. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also position any ribs that appear to be cooking faster than others toward the back of the rib rack, farther from the charcoal. Let the ribs cook for a third hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents.

9. After 3 hours of cooking, check if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in same amount of time. Lightly brush the cooked ribs with some sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Serve warm with the remaining sauce on the side.

This recipe comes to us from the fine folks at Weber. It's written by one of the Northeast's best barbecue cooks Jamie Purviance from his book, Weber’s On the Grill: Steak & Sides™

Bone-In Rib-Eye Steaks with Sweet, Pan-Roasted Garlic
Serves: 4
Prep time: 10 minutes, plus about 20 minutes for the garlic
Grilling time: 6 to 8 minutes

• 25 garlic cloves, peeled
• 1/8 teaspoon crushed red pepper flakes
• 1/2–1 cup extra-virgin olive oil
• 4 bone-in rib-eye steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
• Sea salt
• Ground black pepper

1. In a small saucepan over low heat, combine the garlic and red pepper flakes with 1/2 to 1 cup of oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools. Set aside.

2. Pour 1/4 cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

5. Serve the steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some of the garlic oil over the steaks, if desired.

Grilling Recipes: Filet Mignon Crostini with Balsamic Onion Jam

Filet Mignon Crostini with Balsamic Onion Jam
Recipe by Jamie Purviance for Weber

Serves: 10 to 12
Prep time: 20 minutes, plus about 45 minutes for the jam
Grilling time: 13 to 16 minutes

Jam
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large sweet yellow onions, about 12 ounces each, thinly sliced
1/2 teaspoon kosher salt
1/2 cup balsamic vinegar (not aged)
1/2 cup packed light brown sugar
1/4 cup dried currants or raisins

Crostini
1 baguette, cut into 25 slices, each about 1/2 inch thick
Extra-virgin olive oil
2 garlic cloves, peeled

3 filet mignon steaks, each about 8 ounces and 1-1/2 inches thick
1 tablespoon extra-virgin olive oil
1-1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper

Cream
1/2 cup sour cream
1/4 cup prepared horseradish
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

1 bunch fresh chives (optional)

1. In a large skillet over medium-high heat, warm the butter and olive oil. Add the onions and salt. Cook until they become translucent and have reduced in volume by half, about 10 minutes, stirring frequently to prevent burning. Stir in the vinegar, sugar, and currants. Reduce the heat to medium-low and cook until the onions become jam-like and most of the liquid has evaporated, about 35 minutes. Remove from the heat and let cool to room temperature. The jam will thicken as it cools.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Lightly brush one side of the baguette slices with oil and grill them over direct medium heat until toasted, 1 to 2 minutes (grill one side only). Allow to cool, and then rub the grilled sides lightly with the garlic.

4. Lightly brush the steaks with the oil and season with the salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.

5. In a small bowl combine the cream ingredients. Cover and refrigerate until ready to use.

6. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 12 to 14 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove the steaks from the grill and let rest for 3 to 5 minutes. Cut the steaks into 1/4-inch slices.

7. Spread a layer of jam on each piece of toasted baguette (crostini). Place a slice of meat on the jam and top with a small dollop of the horseradish cream. Sprinkle with chopped fresh chives, if desired