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

BBQ Recipes: Slow-Smoked Spareribs with Sweet and Sour BBQ Sauce

From our friends at Weber....

Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce
Recipe from Weber’s Way to Grill™ by Jamie Purviance

Serves: 8
Prep time: 30 minutes
Way to grill: indirect low heat (225° to 250°F)
Grilling time: 5 to 6 hours

Rub
3 tablespoons kosher salt
2 tablespoons pure chile powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper

4 racks St. Louis-style spareribs

Mop
1 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce

5 fist-sized chunks hickory or apple wood (not soaked)

Sauce
2 cups ketchup
1 cup apple juice
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub

1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.

2. In a medium bowl mix the rub ingredients. Set aside 2 tablespoons for the sauce. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.

3. In a small bowl mix the mop ingredients.

4. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least 1/2 inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in same amount of time. Maintain the temperature of the smoker between 225° to 250°F by opening and closing the vents.

5. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.

6. When the meat has shrunk back at least 1/2 inch in several places, lightly brush the ribs on both sides with sauce.

7. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side.

Recipes: Mount Olympus Meatball Kabobs

This just in from Weber...

Mount Olympus Meatball Kabobs
Serves: 4 to 6
Prep time: 15 minutes
Marinating time: 2 to 8 hours
Grilling time: 8 to 10 minutes

Meatballs

• 2 medium garlic cloves
• 1 small red onion, roughly chopped (about 1 cup)
• 1/4 cup lightly packed fresh mint leaves
• 3/4 pound ground lamb
• 3/4 pound ground beef
• 1 tablespoon red wine vinegar
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
  

Sauce

• 4 ounces English cucumber
• 1 cup plain yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon Tabasco® sauce
• Extra-virgin olive oil
  

1. In a food processor finely chop the garlic, onion, and mint. In a medium bowl
combine the contents of the food processor with the remaining meatball ingredients.
Blend and squeeze the mixture with your hands until it is well combined. Lightly wet
your hands with cold water, then shape the mixture into meatballs about 1-1/2
inches in diameter (you should have 20 to 25 meatballs). Thread long, wide skewers
through the center of the meatballs, about 4 to 5 meatballs per skewer, leaving a
little room between each meatball. Place the kabobs on a sheet pan, cover, and
refrigerate for 2 hours, or as long as 8 hours.

2. Grate the cucumber. Drain in a colander and squeeze out most of the moisture. In
a medium bowl whisk the cucumber with the remaining sauce ingredients. Cover and
refrigerate until ready to serve.

3. Lightly brush or spray the kabobs on all sides with oil. Grill over direct medium
heat (350° to 450°F), with the lid closed as much as possible, until fully cooked, 8
to 10 minutes, gently rotating meatballs 2 or 3 times during grilling. Serve warm
with the sauce.

© 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™ by Jamie Purviance. All rights reserved.

BBQ Recipes: Lemon-Ginger Tofu Steaks

This came into my in box today from our fine friends at Weber. I'm wondering though, are they fine friends? Friends don't let friends eat tofu! Go meat!

Lemon-Ginger Tofu Steaks with Carrot Salad
“Steaks” of tofu can be a delicious alternative to meat. Buy extra-firm tofu so that it holds together well on the grill.


Serves: 4
Prep time: 20 minutes
Marinating time: 3 to 4 hours

Way to grill: direct high heat (450° to 550°F)
Grilling time: 6 to 8 minutes

Marinade
1/4 cup fresh lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 tablespoons freshly grated ginger
2 tablespoons light brown sugar
1 teaspoon chile-garlic sauce, such as Sriracha

2 packages (14 ounces each) extra-firm tofu (not silken-style)

Salad
2 cups coarsely grated carrot
1/2 cup roughly chopped cashews
1⁄3 cup minced scallions, white and light green parts
1⁄3 cup finely chopped fresh cilantro or Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon dark sesame oil
1 teaspoon soy sauce

1. In a medium bowl whisk the marinade ingredients. Remove the blocks of tofu from their containers, leaving the liquid behind. Cut each block lengthwise into 4 slices, each about 1 inch thick. Arrange the slices in a single layer on a rimmed platter or in a baking dish.

2. Pour the marinade over the tofu slices and brush the marinade on all sides. Cover with plastic wrap and refrigerate for 3 to 4 hours, turning the slices over once or twice.

3. In a large bowl combine the salad ingredients and mix well. Set aside at room temperature.

4. Prepare the grill for direct cooking over high heat. Brush the cooking grates clean. Lay a large sheet of aluminum foil, about 12 by 16 inches, directly on the cooking grates. Lift the tofu slices from the platter and arrange them in a single layer on the foil, reserving the marinade for glazing. Grill the tofu over direct high heat, with the lid closed as much as possible, until both sides are nicely caramelized and the slices are warm, 6 to 8 minutes, turning once and brushing occasionally with some of the reserved marinade. Using a spatula, transfer the slices of tofu to serving plates. Stack the salad on top. Serve warm or at room temperature.

Recipes: Lamb Shish Kabobs with Tomato Tzatski

Frequent or I guess long time readers of this blog will know that I like lamb and feel that we Americans don't eat it often enough. Today in my in-box the fine folks at Weber sent me this recipe for Lamb Shish Kabobs with Tomato Tzatski. As soon as I saw it, I knew what we're having for dinner.

Lamb Shish Kabobs with Tomato Tzatzki

Serves: 4
Prep time: 25 minutes
Chilling time: 1 hour
Grilling time: 5 to 7 minutes
Special equipment: 16 wooden skewers, soaked in water for at least 30 minutes

Lamb

• 1-1/2 pounds freshly ground lamb
• 1/4 cup minced scallions, white and light green parts
• 2 teaspoons red wine vinegar
• 1 teaspoon minced garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin
• 1/8 teaspoon cinnamon, optional

Sauce

• 1 cup plain whole milk yogurt, preferably the thick, Greek style
• 1/2 cup finely chopped ripe tomato
• 1/4 cup shredded carrot
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Extra virgin olive oil

1. In a medium bowl gently mix the lamb ingredients until evenly distributed. Gently shape the lamb mixture into little rolls, each about 3 inches long and 1 inch in diameter. Cover and refrigerate for at least 1 hour before grilling.

2. In a small bowl mix the sauce ingredients. Cover and refrigerate until ready to serve.

3. After chilling the lamb rolls for at least 1 hour, place 2 side by side. Push a skewer through the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double skewer the remaining lamb rolls. Lightly brush them on all sides with oil.

4. Brush the cooking grates clean. Grill the lamb rolls over direct high heat (450° to 550°F), with the lid closed as much as possible, until nicely browned all over but still slightly pink and juicy in the center, 5 to 7 minutes, turning 2 or 3 times and swapping their positions as needed for even cooking. If flare-ups occur, finish cooking the lamb rolls over indirect heat. Serve warm with the sauce.

Friday, I'm in Love

I have a bbq secret that I can't share. It's like a bright rainbow in this shitty week. All will be revealed soon.

Remember our contest for a copy of He Said Beer, She Said Wine expires Saturday at midnight. Be sure to get your entry in!

BD asked for a recipe for smoked meatloaf. While I don't have a specific recipe that I would share, my meat loafs are usually whatever is in the cabinet or fridge, here's a recipe from the fine folks at Weber.

April's Barbecued Meat Loaf
Prep time: 20 minutes
Grilling time: 50 to 60 minutes

Meat loaf

• 1-1/4 pounds ground chuck (80% lean)
• 1-1/4 pounds ground pork
• 1 cup yellow onion, finely chopped
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 2 cups panko bread crumbs
• 1 teaspoon granulated garlic
• 1 teaspoon dried tarragon
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Sauce

• 1/2 cup bottled barbecue sauce
• 1/4 cup ketchup

1. In a large bowl combine the meat loaf ingredients. Using your hands, mix until thoroughly combined.

2. Divide the meat loaf mixture in half and form into 2 loaves, about 4 inches wide and 6 to 7 inches long. Place the loaves on a baking sheet.

3. In a small bowl mix the sauce ingredients. Top each meat loaf with 3 tablespoons of the sauce mixture and coat thoroughly.

4. Using a metal spatula (you may need two), gently pick up each loaf from the baking sheet and place them directly on the cooking grate. Grill the meat loaves over indirect medium-low heat (about 300°F), with the lid closed, until a thermometer inserted horizontally through the top of the loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes (they will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork). Slice the meat loaf into 1/2-inch slices and serve with the remaining sauce.

Makes 6 to 8 servings

March Madness: KCBS Hits The Road

Barbecue is becoming big money. The Kansas City Barbeque Society now has over 8,500 "professional" members and is hitting the road to promote barbecue. The tour will demonstrate the products that "go great in and with world-class BBQ, including TABASCO brand Chipotle Pepper Sauce, Weber Grill Creations, Royal Oak charcoal and Chinet tableware."

So if you get a chance stop by the Great American BBQ Tour display from KCBS, and you will not only learn tips from the pros, but you can sample BBQ from thier expert chefs and walk away with great recipes and tips to use at home.

Dates	Event	Location
Mar 28-29	Pork 'N Brew BBQ	Rio Rancho, NM
Apr 11-13	Poteet Strawberry Festival	Poteet, TX
Apr 24-27	Corpus Christi Buc Days	Corpus Christi, TX
May 3-4	Stagecoach Festival	Indio, CA
May 16-17	Bloomin' BBQ & Bluegrass	Sevierville, TN
May 23-26	St. Louis Rib America	St. Louis, MO
Jun 5-8	CMA Music Festival	Nashville, TN
Jun 13-14	Blue Ridge BBQ Festival	Tryon, NC
Jun 21-22	Washington BBQ Battle	Washington, DC
Jun 26-28	Milwaukee Summerfest	Milwaukee, WI
Jul 3-6	Naperville Ribfest	Naperville, IL
Jul 11-13	N. Jersey BBQ Champ.	N. Wildwood, NJ
Jul 18-20	Des Moines Rib America	Des Moines, IA
Jul 25-27	Columbus Jazz & Rib Fest	Columbus, OH
Aug 15-16	Wilson County Fair	Lebanon, TN
Aug 22-23	Rock & Ribs	Salt Lake City, UT
Aug 28-30	Best of the West	Reno, NV
Sep 12-13	Blues, Brews & BBQ	Charlotte, NC
Sep 19-20	Smoke on the Water	Hot Springs, AR
Sep 25-27	River City Roundup	Omaha, NE
Oct 2-4	American Royal	Kansas City, MO
Oct 17-18	Cherokee Pignic	Canton, GA
Oct 24-25	Jack Daniel's Invitational	Lynchburg, TN

No dinner tonight. It's late and I've got to leave the house by 5:00 AM tomorrow morning to get up to NEBS annual Snow Shoe Challenge. If you're looking for some outstanding "Q" and can help a good cause come on by to the Abington VFW in Abington, MA!

Today's random barbeque link: The Pickled Pig

Spring Cleanup: Weber Sale

How many of us have a Weber Kettle? Or a Weber Smokey Mountain? Or a Smokey Joe? Or all of the above? Well, Weber has sent me this information that I think many of you will find useful...

Spring is here and that means a lot of things… flowers start to bloom, baseball season begins, and the smell of backyard barbecues fills the air. Take a good look at your grill. Could it use a little sprucing up? Well, we’ve got you covered — just click here for some helpful tips to get your grill in shape. And if you find you need any replacement parts in the process, you’re in luck — we are offering, for a limited time*, a 15% discount on select charcoal grates, cooking grates, Flavorizer® bars, igniter kits, and burner tubes for your charcoal and gas grills. Just enter promotion code SPRING08 upon checkout. So, don’t waste any more time—the sooner you order your replacement parts, the sooner you can start cooking those fabulous meals on your grill.

The offer expires on 4/25/08, is only open to US residents and can only be used once, so shop smart. I usually buy replacement cooking grates for all my grills each spring and I'm missing a grate for my Weber Smokey Mountain, so you know I'll be taking advantage of this offer.

March Madness is winding down. Tonight's dinner was macaroni and cheese made from scratch and a bacon, lettuce and tomato salad. I would love to have another scallop dinner, but that's for special occasions. The picture above was from Father's Day last year.

Tonight's random barbeque link... The County Line. I've got to get back there soon. Good stuff.

Father's Day Recommendations

OK boys and girls, Sunday is Father's Day. Does dear old dad like to grill or barbecue? Still don't know what to get him? Well, I have a few recommendations for the outdoor cook.

• A Weber Charcoal Chimney Starter. It's only about $10 and will allow dad to light the fire without charcoal lighter. He'll notice a huge improvement in taste of his finished product.
• A year's subscription to The National BBQ News. This newsletter covers the barbecue circuit, has some great recipes and is one of my must reads.
  
• Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas. A cookbook? Yup a cookbook for Dad. This is one of my fall back books and I can't recommend it enough. It's so much more than a cookbook, it actually teaches you how to create your own recipes.
• Looking for a gas grill? Take a look at the Charbroil TEC Series. I truly believe you can't find a better gas grill for the price. I've written two reviews about the grill, which you can check out here and here.
• Looking for a charcoal grill? Take a look at the famous Weber Kettle. It's a classic and worth every penny. Be sure and buy Dad the larger 22 1/2" model. It's a much more versatile piece of equipment than the smaller version.
  
• Believe it or not, I'd be thrilled if my kids bought me some real charcoal or hard wood for cooking. The instant light stuff, well, it's another four letter word that can't be used on a family blog. The real stuff is cheaper and better. Don't know which charcoal to buy? Take a look at The Naked Whiz. He reviews and tests all the brands.
• If you're looking to really impress the old man and your pockets are deep, why not consider purchasing him A Big Green Egg, Primo or a Kamado? They are a unique Japanese inspired ceramic grill that can do everything from cold smoke to grill pizzas. Not too many Dads have one and he'll be the envy of the neighborhood.
  

And finally, just be good to Dad on Father's Day. He needs a break, even if he denies it.

BBQ Events: IWSMSD

IWSMSD? WTF?

It's that time of year again boys and girls, Saturday May 26, 2007 is International Weber Smokey Mountain Smoke Day. It's time to break out your trusty Weber Smokey Mountain and join all your fellow Weber-heads and cook!

Don't have a Weber Smokey Mountain? Shame on you, but you can still join in the fun. Just be sure to barbecue something on May 26th.

This year's gonna be big. My brother-in-law and family will be up from Austin, so it's a great excuse to invite the neighbors, pack the smoker, the egg and the Weber Smokey Mountain full and cook away.

I'm really looking forward to this weekend!

BBQ Recipes: Chipotle-Citrus Shrimp

This comes to us from the fine folks at Weber. Enjoy

Chipotle-Citrus Shrimp with Sour Cream Dipping Sauce

Marinade
1/4 cup peanut or vegetable oil
Juice of 1 orange
Juice of 1 lime
1 large canned chipotle chile pepper, finely chopped
2 teaspoons minced garlic
1 teaspoon adobo sauce from canned chipotle chile peppers
1 teaspoon dried oregano
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

2 pounds medium shrimp (31-35 per pound), peeled and deveined, tails on

Sauce
1 cup light sour cream
Finely grated zest and juice of 1 lime
1 tablespoon finely chopped fresh dill
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. In large, resealable plastic bag mix the marinade ingredients. Add the shrimp. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for about 1 hour. Meanwhile make the sauce.

2. In a medium bowl whisk the sauce ingredients. Set aside at room temperature while the shrimp are marinating. If desired, pour the sauce into small bowls for individual servings.

3. Remove the shrimp from the bag and allow the excess liquid to drip back into the bag. Discard the marinade. Grill the shrimp over direct high heat, with the lid closed as much as possible, until lightly charred on the outside and just turning opaque in the center, 2 to 3 minutes, turning once and swapping positions as needed for even cooking. Cut open one or two shrimp to check for doneness. Serve warm with the dipping sauce.

Makes 4 to 6 servings

BBQ Recipes: Grill Roasted Prime Rib

With Christmas fast approaching, I haven't had much time to cook recently. Today's in the high 50's here in Brooklyn, and my grills are crying out for attention. But I've got to buy and decorate a tree, start my shopping, attend a party.....

So here's a recipe that came into my e-mail that other day. This is set to us from our friends at Weber.

Grill-Roasted Prime Rib Au Jus

• 1 bone-in prime rib roast (with 4 bones), about 8 pounds
• 3 large garlic cloves
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 large handfuls oak wood chips, soaked in water for at least 30 minutes

1. Lay the roast on its side and very carefully slice across the top of the rib bones along the length of the roast. Cut the bones all the way off (this makes carving easier).

2. Trim any excess surface fat to a thickness of ¼ inch. Thinly slice the garlic cloves. Use a sharp knife to make little slits in the fat and slip in the garlic slices. Slip in garlic slices wherever you can but don’t use a knife to cut slits in the meat, as that would let precious juices escape during cooking. Season evenly with the salt and pepper. Tie the bones back onto the roast with kitchen twine. Let the roast sit at room temperature for 1 to 1½ hours before grilling.

3. Fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until they are 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 empty 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 charcoal burn down to medium heat. Leave all the vents open.

4. Brush the cooking grate clean. Sear the roast over direct medium heat, with the lid closed as much as possible, until golden brown on all sides except the cut ends, 8 to 10 minutes, turning every few minutes. If flare-ups occur, temporarily move the roast over indirect heat until the flames die down.

5. When the roast is well browned, move it to indirect heat, with the bone side facing down. Drain the oak chips and drop them right onto the charcoal so they smoke. Close the lid and cook the roast over indirect low heat to your desired doneness, 2 1/2 to 3 hours for medium rare (125°F), rotating the roast once or twice for even cooking. Replenish the charcoal as needed to maintain indirect low heat, adding 8 to 10 unlit charcoal briquettes to the lit charcoal every 30 to 45 minutes. The roast should finish cooking at a much lower temperature than where it started. Begin checking the internal temperature of the roast after 2 hours.

6. Remove the roast from the grill, wrap in aluminum foil, and let rest for 20 to 30 minutes. During resting, the roast’s internal temperature will continue to rise 5°F to 10°F and the juices will redistribute themselves evenly throughout.

7. Unwrap the roast, being careful to capture the meat juices in the bottom of the foil. Pour the juices into a small bowl. Untie the roast and remove the bones. Cut the meat crosswise into slices. Arrange on a platter or individuals plates. Spoon the juices over the meat.

Makes 6 to 8 servings