foodguy's blog

Fancy Charcoal Grilling and Smoking Recipes

CHARCOAL

The Old Days: Years ago, charcoal was prepared by placing pieces of wood piled on end in rows in a shape like a cone. This pile was then covered with dirt or moist ashes with holes left in the top for a chimney and at the bottom for air to enter. The wood was then allowed to burn very slowly. When completely burned, the holes were then covered and the pile of wood was allowed to cool. This method was not as effective as is today and only yielded about 20% pure charcoal.

Charcoal consists primarily of amorphous carbon and ash. This carbon consists of tiny, irregularly arranged particles of graphite, which is almost pure carbon. It also has some other impurities consisting of sulfur and hydrogen compounds. It is partially burned or charred wood thus the name charcoal.

Charcoal consists of carbon full of porous, or many tiny holes, which assist in complete and thorough burning of the substance.

Charcoal consists of wood which has been heated to high temperatures in ovens while restricting the available amount of air. If oxygen was available, the wood would naturally burn up and that would be the end of this story. But, such is not the case.

When the wood is heated, the wood chemically decomposes and releases gases and tars which are saved as by-products. The resulting product is charcoal which is almost a pure form of carbon. The charcoal when burned releases an even hot flame, no smoke and burns almost completely. The only residue is a little ash. No smoke. It takes approximately 4 pounds of wood to make a little more than 1 pound of charcoal.

So far, I have been talking about pure charcoal. Some of the more popular "charcoal" manufactures do not use exclusively charcoal. They blend their charcoal with by-products (which we will refer to as "extenders") thus extending the amount of appeared charcoal. You can tell the difference quite easily. Most briquettes consist of extenders. After the fire has been burned, take a look at the ashes. If there is a heaviness when cleaning out the ashes, then you are probably removing clay and other particles called extenders. If on the other hand, the ashes are light and almost want to float away when disturbed, then you have been burning true charcoal.

CHIPS (WOOD)

Unless you have a forest next to your house, there will be inherent expenses incurred in obtaining your cooking wood. If you had all the wood you needed, the ideal method of cooking with even and consistent temperatures would be to have a second fire located next to your smoke-cooker. This fire would be your source for coals. You would burn the actual wood in this second fire and, when needed, take a shovel, scoop up the required hot coals and add them to the grill or smoker. This method would all but eliminate flare ups and out of control fires while at the same time, insure even cooking temperatures.

Since this is not possible in most cases, many folks have resorted to using smaller pieces of wood to add the flavor without necessarily focusing on creating the heat. For example many use small wood chips, soak them in water and place them on the fire. As the water evaporates and the wood begins to burn slowly, the smoke flavoring from the burning wood flavors the meat.

There are many different sizes of wood chips, but for the sake of convenience, we will be discussing the three basic sizes:

Large - really too large to be called "chips"; rough cut and about the size of a softball
Medium - again rough cut and about the size of a rubber stamp
Small - Shavings really, larger than sawdust.

The large size, in addition to creating smoke, is large enough to also create heat. We would not necessarily soak these in water before using. Instead, simply place one on the fire as needed to keep the source of heat active. You must, however, have a sufficient source of heat already established before using these wood "chips".

Of the three, the medium chips are the most common and area usually available at the grocery store in the charcoal section. They are not really large enough to be a source of heat, however are sufficient to create the necessary smoke to flavor the meat. We suggest soaking these pieces of wood for 2 to 4 hours prior to use. After you have created the heat source in the grill or smoker, place a handful of these wood chips on the coals. They will hiss and simmer and as they slowly begin to dry and smolder, will create the needed smoke. Some folks will wrap the chips in heavy duty aluminum foil and puncture holes in the foil. After which they will place this bundle on the fire. The chips will also smolder and create the smoke needed.

Finally, the small chips are best used for making smoke in the gas grills. These chips are placed in a smoker box and the box is then placed over the gas burners. The smoker box is a cast iron box with a removable lid. The lid has several slits in the top to allow the smoke to escape. The wood chips smolder inside the box and you then have your smoke! The box could, I guess be used in wood grills and smoker, but the thing is somewhat heavy and would have a tendency to settle into the coals. It would then be difficult to add more wood/coals to the fire without having to take out the box first.

As you have seen, there are direct uses for each and as such, will deliver different and unique grilling and smoke-cooking opportunities. Good luck and most importantly, don't hurry and be sure to have fun!

GRILLED SHRIMP CHIMICHURRI

Serves 6

2 To 10 cloves garlic, peeled And coarsely chopped

1 Red jalapeno pepper, stemmed Seeded and coarsely chopped

1/4 cup Fresh oregano leaves

1 cup Fresh parsley leaves

1/4 cup Red-wine or sherry vinegar

1/2 cup Olive oil

1/2 Tsp. Kosher Salt

1 1/2 LB Jumbo Shrimp in the shell

Prepare the garlic. Traditionally this is a garlicky sauce, but the amount of garlic you use is up to you. Combine the garlic and jalapeno in a food processor and mince finely. Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately; or pour into a jar, cover and refrigerate until ready to use. Just remember to let it warm to room temperature before serving)

Remove about 1/3 cup of the sauce to use as a baste for the shrimp. Butterfly the shrimp along the back and remove the vein. Place the shrimp, shell side down, on a well-oiled grill, 4 to 6 inches from the source of heat. Baste and flip then baste again. Cook about 3 to 4 minutes per side, or until the shrimp are pink and cooked through. Serve with the remaining sauce on the side.

The sauce can also be used with beef, chicken or pork.

FIRE ROASTED PEPPERS, EGGPLANTS AND ZUCCHINI

Serves 6

1 Red Pepper

1 Yellow Pepper

1 Eggplant

1-2 Zucchini

½ cup Virgin Olive Oil

1-5 cloves Garlic, sliced

Salt and Pepper to taste

Wash and dry vegetables. Partially peel eggplant, in strips, and then slice ½ inch thick lengthwise. Slice the zucchini ½ inch as well. Place all the vegetables over a wood or charcoal fire that has begun to die down. Turn all the vegetables until slightly charred on all sides. Open the peppers and remove the seeds, then cut in large wedges. Place all the vegetables on a serving platter and dress with the oil, garlic, salt and pepper. Serve at room temperature.

SMOKED RED SNAPPER OREGANATA

Serves 4-6

1 Whole Red Snapper 3-5 lbs., gutted and scaled

½ cup fresh Oregano packed

1 Lemon

¼ cup Olive Oil

Kosher Salt and Pepper to taste

Trim the sharp top fin with a kitchen shears then make 3 –4 shallow slits in each side of the fish.

Season the fish with salt and pepper inside and out. Tear the Oregano with your fingers and rub some into the slits in the fish then place the remainder on the inside of the fish. Cut the lemon in half and squeeze the juice all over the fish, place the lemon halves inside the fish. Brush both sides of the fish with oil.

Add some soaked wood chips to the coals 1 minute before placing the fish in a well-oiled fish grill and place over the moderate smoking fire. Close the lid and cook about 8 minutes per side. Place the cooked fish on a serving platter and dress with the remaining oil. Serve with lemon wedges

Grilled Angel Food Cake with Banana Rum Salsa

Serves 4

4 slices Angel Food Cake, 1 ½ - 2 inches thick

1 recipe Banana Rum Salsa

1 recipe Whipped Cream

Clean the grill well with a brush and wipe with a lightly oiled towel. Grill each piece of cake over medium coals until toasted and well marked on both sides. This will take under a minute per side. Set each piece on a plate and top with the salsa and whipped cream.

Banana Rum Salsa

Serves 4

1 cup slightly under ripe Banana, diced

1 Tbsp. Lemon Juice

2 Tbsp. Sugar, superfine

2 tsp. Mint. diced fine

3-4 Tbsp. Dark Rum

Combine the ingredients and refrigerate for 1 hour.

Whipped Cream

Makes 4 cups

2 Cups Heavy cream

4 Tbsp. Sugar, superfine

1 1/2 Tbsp. Vanilla Extract

Whip the cream with the sugar and vanilla. Keep very cold for serving.

Download and Print Fancy Grilling Recipes

 

The Cult of Bacon

In the twelfth century, a church in the English town of Dunmow promised a side of bacon to any married man who could swear before the congregation and God that he had not quarreled with his wife for a year and a day. A husband who could bring home the bacon was held in high esteem by the community for his forbearance. So what's changed?

We are in a cult of bacon. We seek its smoky meaty goodness as reward for "forbearing" all manner bad news hurled at us daily from our politicians, our bosses, nutritionists and even PETA. Bacon is no longer reserved for the myth of Sunday morning breakfast. It's now ubiquitous in our immediate gratification society. It's popping up in martinis, in ice cream and even chocolate covered at the great state fair.

Consider this nothing more than a hodgepodge collection of odd bacon facts;

A VERY UNSCIENTIFIC TASTING:

Niman Ranch Uncured Bacon - $6.79/12 oz (Alameda, Ca)

Salty with a full smoke aroma, and milder smoke flavor. Shrunk a lot after cooking

Nueskes Bacon - 7.95/12oz (Wittenberg, Wi)

Intense smoke aroma during cooking, however came through with a salty flavor bearing little or no smoke to the palatte. Normal amount of slice shrink.

Thielen Bacon - 8.35/16 oz. (Pierz, Mn)

Less salt with good smoke and surprising crunch not found in the other samples. Quite a bit of shrinkage.

 

Cuts of bacon

The names of rashers or slices differ depending on where they are cut from:

• Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States.
• Pancetta is Italian streaky bacon, smoked or aqua (un-smoked), with a strong flavor. It is generally rolled up into cylinders after curing.
• Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavor. Most bacon consumed in the United Kingdom is back bacon. Also called Irish bacon or Canadian Bacon.
• Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavor.
• Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
• Jowl bacon is cured and smoked cheeks of pork

Bacon joints include the following:

• Collar bacon is taken from the back of a pig near the head.
• Hock, from the hog ankle joint between the ham and the foot.
• Gammon, from the hind leg, traditionally "Wiltshire cured".
• Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.^[7] It is fairly lean, but tougher than most pork cuts.

 

THE FUNNIEST MAN CHILD ON HIS BACON OBSESSION:

 

NEW WAYS TO GET YOUR BACON ON:

 

Bacon Salt

An innovtive product that lets you get the taste of bacon just about anywhere salt goes, vegetables, popcorn, steaks etc. For the bacon maven who can't ever be too far from bacon.

 

BACONNAISE

An all natural, all vegetable mayonnaise product with the smell and taste of bacon. The ultimate

 

BACON PORN:

The Bacon Bra

Bacon Steak

 

BACON BLOGS:

Bacon Unwrapped  - Dennis Leary's bacon rant, plus other baconamania

Bacon Today - The Daily News of Bacon

Bacon Lover's Talk (BLT) - The lively home of the worldwide bacon community (Who knew there were bacon lovers on Fiji)

The Bacon Show - A new bacon recipe daily...forever

 

Technorati Tags: bacon

A Ham Primer

A ham is a pork cut that's taken from a hog's upper hind leg. There are three types of American hams: city hams, country hams, and fresh hams. City hams are the most common. They're soaked in brine (or injected with it) and then boiled or lightly smoked.  Many gourmets prefer country hams, which are dry-cured and then smoked and aged for added flavor. Fresh hams aren't cured at all and need to be cooked. 

America also imports several dry-cured hams from abroad, including prosciutto, Bayonne ham, Serrano ham, Black Forest ham, Westphalian ham, York ham, and Ardennes ham. These hams are similar to our country hams, except that they're often eaten raw while country hams are usually served cooked.  

Ham is relatively low in fat, but even low-salt hams are high in sodium.   

city ham = brine-cured ham = pumped ham = wet-cured ham Notes:  This is America's most popular ham, the kind that's pink, moist, and sweet.  Fresh hams are soaked in brine (or injected with it) and then boiled or lightly smoked.  Boneless hams = boned hams are easier to carve, but they're not as flavorful or attractive as bone-in hams.  A good compromise is to buy a bone-in spiral-sliced ham, which combines good flavor and convenience, or a ham steak (pictured at right).  City hams usually come fully cooked (check the label), but most people reheat them before serving.   

country ham = dry-cured ham   Notes:  These are made by rubbing salt over a fresh ham and then hanging it out to dry.  They're often smoked as well.  They tend to be salty, but gourmets often prefer them over city hams.  You cook them either by simmering them in water or frying them.  Some people soak them in water first to leech out some of the salt.  Mold often forms on country hams, but it's harmless and should simply be scrubbed off.   Country hams are common in the Southeast; elsewhere you can get them by mail order, or at Chinese markets.  Varieties include Virginia ham and Smithfield ham.   Substitutes:  prosciutto  

 

Ham information from Cooks Thesaurus

Pittsburgh Police Should Arrest Glenn Beck

 

Yesterday's horrific shooting of three police officers should be directly linked to the pandering rhetoric of Glenn Beck. His "grassroots" movement known as 9/12 is undeniably responsible for fueling the fear and paranoia in the mind of the young man who felt it was necessary to set an ambush dressed in a bullet proof vest and armed with ASSAULT RIFLES!!! in order to protect his rights to bear arms.

Glenn Beck needs to be removed from the airwaves. He needs to arrested as an abettor to this crime. Our first amendment rights were never meant to cover someone yelling fire in crowded theater. This arrogance under the guise of truth seen daily on Fox News must stop now!!!

In the essence of fairness, here's a recent Glenn Beck interview with NRA president Wayne Lapierre. Once you get your gag reflex under control from witnessing his smug demeanor...you'll hear the message one young man in Pennsylvania took too seriously.

BBQ Spring Training

The Southern tier of states have been in the BBQ temperature zone for about a month now, though many down south never stop firing their pit even in the dead of winter. For us here in the permafrost zone, the weather is just about to break, so now is the time get your gear ready for some top notch backyard cooking. And that can everything from shopping for a new grill to replacing the spatula you broke when you tried using it to scrape the ice off your windshield. (That long handle did look practical didn't it?)

For many the downturn means spending more time at home, so why not spend it around a smoking grill? You may need to spend a few bucks now to get your equipment up to shape, but it will pay back ten times when that first smoked pork butt or perfectly grilled fish lands on the table.

Here's some resources to find the fuel, and tools your looking for.

 

Charcoal and Wood

Run by grumpy Phil Mueller (actually a nice guy under there), Northwest Charcoal has been the underground source for Chef's and primal cooking enthusiasts for years. Call ahead for hours, prices etc.

Northwest Charcoal

2900 17th ave. S. Minneapolis

612-879-8044

 

For the Internet buyer. The web site is pretty impressive with fuel, tools, gadgets, grill etc. Check out the Smoke Pistol when click on.

Northwoods Smoke of Minnesota 

Royalton, MN

320-584-5025

 

Wood or Charcoal Grills

 

Weber, in my book, is the grill of choice. I've been grilling, roasting, smoking and generally cooking up a storm on Weber grills for about 30 years now. And in that time, I'm only on my third grill. That's how good they are and how long they last. (Even if you abuse it like I do). They're available just about everywhere that sells grills, but a visit to the web site is a lot of fun anyway.

 

Weber Grills

Palatine, Ill

(There are four Weber Grill restaurants around the Chicago area by the way. If your ever in the neighborhood and want to watch your food being cooked on a six foot diameter Weber grill, the foods not bad and it's worth the trip.)

 

I have a buddy who swears by his egg. I mean his Big Green Egg. This ceramic wonder broke into the market in the early 70's, but just a few years back started making a lot of noise on the retail scene and has become very popular with backyard Q'ers. I've cooked on it and do like it's flexibility. It can be a little pricey, but it will last a very long time and make some pretty tasty food. Based on an ancient oven design called a "kamado", it can and will cook anything you want from bread to seared ahi tuna.

The Big Green Egg

Atlanta, GA.

Gas Grill

There is no other gas grill than a Viking. Sure you'll see all kinds of cooking apparatuses down at the big box retailers, but when talking about gas grills think Rolls Royce when you see Viking and Yugo when you see any other grill. The difference is really that great. Viking also makes other household appliances, ranges, refrigerator etc. They even make a ceramic Big Green Egg charcoal burning grill. But their gas grills are like cooking suites for outdoors. Even the smaller ones are a real pleasure to grill on. The only thing they have tough time doing is smoking, but with a little ingenuity even that can be mastered. 

Viking Gas Grills

Greenwood, MS.

That's enough for now. You've got plenty to absorb here and I don't want you to tackle too much so early in the season. You need to stretch a little and get those grilling motions back.

 

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