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Grilled peaches are something I love to cook on the grill. Yes, they are delicious, but when served to friends they become an unexpected delight because

Grilled Peaches- National Peaches and Cream Day

Grilled peaches are something I love to cook on the grill.  Yes, they are delicious, but when served to friends they become an unexpected delight because most people do not think of grilled fruit as a dessert.  I make my grilled peaches a little differently, but next time I will make them the way that Alaska From Scratch shows us here-

 

Grilled Peaches with Cinnamon Honey Butter

Grilled Peaches with Cinnamon Honey Butter

Do you have ripe peaches on hand? If so, I want you to slice them in half real quick and go put them on a hot grill (or in a hot grill pan on the stove, like I did). Go ahead, I’ll still be here when you get back. They only take a few minutes.

Grilled Peaches with Cinnamon Honey ButterThen, I want you to go melt a couple of tablespoons of butter with some honey and cinnamon for a minute or two until it’s all hot and drizzly. While you’re at it, whip up some cream and sweeten it lightly. If you have some mint growing in your garden or in a pot nearby, grab a sprig or two.

Grilled Peaches with Cinnamon Honey Butter

Grilled Peaches with Cinnamon Honey Butter

Top the grilled peaches with whipped cream. Drizzle all of it with cinnamon honey butter. Place that sprig of mint on there tenderly like it’s a masterpiece you’ve been slaving all day over (when really it only took you ten minutes or less). Serve, consume, swoon.

Grilled Peaches with Cinnamon Honey Butter
Yield: 4-6 grilled peach halves, 2-3 servings

Grilled Peaches with Cinnamon Honey Butter

A quick and delicious summer treat of grilled ripe peaches topped with lightly sweetened whipped cream and drizzled with cinnamon honey butter.

Ingredients

  • 2-3 sweet ripe peaches, sliced in half and pits removed
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • lightly sweetened whipped cream
  • mint leaves (optional)

Instructions

  1. Heat a grill pan on the stovetop (or a standard outdoor grill) over medium-high heat. Place the peach halves face down onto the grill, cooking for about 5 minutes or until nice grill marks are achieved and the peaches are warm and have softened a bit, turning the peaches 90 degrees halfway through cooking.
  2. Meanwhile, heat a small saucepan over medium-low heat. Add the butter, honey, and cinnamon. Cook 1-2 minutes or until melted and smooth. Keep warm until the peaches are ready.
  3. Put grilled peach halves onto serving plates. Top with lightly sweetened whipped cream and drizzle with cinnamon honey butter. Top with mint leaves, if using. Serve promptly.

BACON BOURBON BBQ CHICKEN KEBABS

BACON BOURBON BBQ CHICKEN KEBABS

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.

 

I once thought that recipes including bacon were pretty straight forward.  You’d just fry up some meaty goodness in its own fat, crumble it up if you’d like, and mix it in.  Then I found out about Bacon Jam, and then about using bacon grease in soups, and most recently, Bacon Paste.  It’s a whole new world.  (I’m just brimming with Disney references today.)

 

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.

 

Bacon Paste sounds… eh… interesting to say the least, I know.  When I first read about it, I imagined it coming out of a squeeze bottle and spread on toast, or something like that.  But don’t worry, that is not the case!

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.

 

Instead, to make Bacon Paste, we combine bacon and a bunch of our favorite spices in a food processor and then spread that stuff all over some chicken thighs before grilling them up.  It’s even better than you’re imagining.

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.

 

No, really.  The bacon adds so much flavor and juiciness to the chicken, and when topped off with a little bourbon-infused barbecue sauce, there’s nothing better.  My family demands that I make these again– not just once, but all summer long– because they are that good.  They won’t have to ask me twice.

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I think these kebabs would be perfect for Memorial Day, Father’s Day, Fourth of July… any holiday where you can grill… pool parties… graduation parties… Mondays… I mean just make up reasons to make these if you have to.  You need to try them.

BACON BOURBON BBQ CHICKEN KEBABS
PREP TIME
COOK TIME
TOTAL TIME
Recipe slightly adapted from The Slow Roasted Italian
Author: Morgan
INGREDIENTS
  • 16 oz barbecue sauce
  • ¼ cup bourbon
  • 2 lbs boneless skinless chicken thighs, cut into 1″ pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices raw bacon, cut into small pieces
DIRECTIONS
  1. Light the grill and heat to medium-high
  2. In a small bowl, combine the BBQ sauce and bourbon. Mix well.
  3. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
  4. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
  5. Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
  6. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
  7. Serve with the remaining BBQ sauce
Make In and Out Style Burgers At Home

Make In and Out Style Burgers At Home

Almost-Famous Animal-Style Burgers

 Make In and Out Style Burgers At Home

Food Network Magazine did a fantastic recipe on how to make In and Out style burgers at home.  The animal style burger is my personal favorite (with a few modifications of course) and I get at least one every  time I am within a reasonable distance to an In and Out Burger location. Now after I have learned to make In and Out Style Burgers at home, I only have to travel to my local grocery store to get an In and Out Burger fix.

Ingredients
2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
2 pounds ground beef chuck (preferably 60 percent lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese

Directions
Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)

Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.

Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)

Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Read more here at: Food Network

Gourmet Hot Dogs With Sweet and Spicy Toppings

A Gourmet Hot Dog for me can be a variety of things depending on the mood I am in.  If I go somewhere that has a gourmet hot dog, I will often try one, and go with an old standby as a fall back just in case the fancy one does not work out.  A gourmet hot dog does not have to be overly fancy,  but it does have to taste good!  Check out how these guys go on a quest to create a perfect topping for the gourmet hot dog.

Gourmet Hot Dog Toppings à la Andrew and Jack

Gourmet Hot Dog Toppings
While on the road this season, Andrew stopped off at his favorite open-air grocery store, the St. Paul Farmers’ Market, where he met up with Butcher & the Boar chef Jack Riebel for an old-fashioned throw-down. Gourmet Hot Dog ToppingsThe object? The best tasting hot dog. The challenge? Search the market high and low for ingredients to cook up the most unique, most innovative and most tasty gourmet hot dog topping.Gourmet Hot Dog ToppingsThe judges? St. Paul’s finest. The winner? Read on …Both top about a half-dozen dogs.
Andrew’s Spicy Harvest Chutney: 2 shallots 2 stalks wild celery 1 tablespoon brown sugar Handful baby cherry tomatoes One-quarter honeydew melon Few sprigs dill 2 tablespoons cider vinegar Pinch salt Pinch pepperJack’s Green Pie Apple Chutney 1 green pie apple 1 cucumber 1 yellow tomato 1 1/2 teaspoons curry powder 2 tablespoons cider vinegar Few squeezes local honey
Directions for Andrew’s Spicy Harvest Chutney: Sauté shallots, wild celery and brown sugar together. Gourmet Hot Dog Toppings Once translucent, combine with tomatoes melon, dill, vinegar, salt and pepper. Toss.Serve with stone-ground mustard.Directions for Jack’s Green Pie Apple Chutney: Chop. Sauté. Et voilà! Gourmet Hot Dog ToppingsHot dog throw-down result: an honest-to-goodness tie.
Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Grilling is a fantastic way to bring a lot of flavor to dinner while keeping things Lo-Carb.  These Lo-Carb Grilled Jalapeño poppers are an amazing way to bring grilled flavor, while keeping it Lo-Carb.

Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Making these Lo-Carb stuffed jalapeños could not be easier, but I advise you take a few precautions.  First off, wear disposable gloves.  When handling spicy peppers, the oils can sink into your skin and wreak havoc if you end up rubbing your eyes or any other part of your body.  By pretty much coring the jalapeno’s, removing the seeds and any internal white membrane it will make the peppers a little less spicy. I like to stuff with a mixture of cream cheese and sharp vermont cheddar and then wrap with bacon.  Thinly sliced bacon works well, but if you have thick bacon just roast longer with a lower temperature.  Here I roasted raised direct with a drip tray that also does double duty as a bit of a heat shield.  I used the BBQ dragon to stabilize my Big Green Egg at about 350F.  They cooked for about 55 min.  You are left with a spicy, sweet treat.  If done correctly, I guarantee you will not have made enough of these Lo-Carb grilled jalapeno’s.

 

Grilling Montana's How to Grill the Perfect Steak Every Time- Reverse Sear Method

Grilling Montana’s How to Grill the Perfect Steak Every Time- Reverse Sear Method

If you don’t already know, the BBQ Dragon is a fantastic tool to get your coals red hot for putting a hard sear on tasty meat, but have you ever heard of a reverse sear?  Using Grilling Montana’s reverse sear method, you learn how to grill the perfect steak every time!

Grilling Montana’s How to Grill the Perfect Steak Every Time- Reverse Sear Method

When you set out to order a steak, it makes a statement.  It says, “I am a go-getter, and I get what I deserve.”  Not only does the steak evoke opulence, but winning a set of steak knives implies you have won the pinnacle of all prizes.  Or at least the pinnacle of all consolation prizes.

IMG 0512 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

Because the steak brings such strong emotion, when you are making a steak on the grill, there really is little room for error.  If the steak is underdone, a fleshy pink center becomes a rubbery red chew toy that is hard to swallow.  Keep the steak on the flame too long, and its overcooked, grey interior becomes as appealing as a rain delay at the ballpark.  But if you have the skills to cook your steak somewhere in between the temperatures of fire and ice, you take the guesswork out of what flavors and texture you will achieve and end up with a steak that is simply sublime.

I have found that the best way to achieve steak perfection is through the use of a roasting thermometer.  The method is often referred to as a reverse sear and it is the key to getting consistent results.  This is how I reverse sear a steak:

  1. Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes.DSC 0161 1024x680 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    I like to trim off any silver skin that is easily accessible and will often cut off and discard any excessive bits of fat as well.

  2. Get your grill heating up and make some preparations for cooking.  Plan on having your grill stabilized at about 350F when you begin cooking.
  3. Season your meat about 10 minutes before you begin cooking.  I like to use a combination of a pre-made steak seasoning flavored with garlic powder, salt, and pepper, and a favorite meat rub that has nuances of coriander, cumin, and coffee flavors.  Seasoning is simply a matter of preference and at times salt and cracked black pepper simply works best.  A word of caution to initially be sparing when using seasonings and rubs with salt added.  The salt can often overpower the other flavors.
  4. Insert a digital meat-roasting thermometer halfway up the thickness of the steak and slide it into the meat as close to the center as possible.IMG 2155 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    Because digital meat roasting thermometer probes are often 4 inches or longer, when inserted in the middle and center of the meat, you get a relatively consistent temperature reading throughout.

  5.  The meat will initially be roasted, and then seared before service.  Start by roasting the meat indirectly, or not sitting it directly over the flames until your desired temperature is achieved.IMG 2160 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    My grill does not allow me to easily roast the meat near or next to the flame, so I have found that I can achieve the same effect by raising the steak vertically away from the flame.  This allows the meat to roast and heat up without being directly charred until I am ready.

  6. The Meat Temperature and Doneness Chart has beef steak cooked medium rare at 135F.  Meat will continue to cook after it is off of the heat so I like to roast my steak to about 125F and pull the meat off the grill to rest.IMG 2157 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    Remove the meat thermometer and let the meat rest on a plate, covered with foil for a good 10 minutes.  This allows the juices to re-distribute.

  7. Resist all temptation to cut into the meat and instead go back to your grill and raise the heat.  After the meat has rested, the grill should be between 500 and 600F, an ideal temperature for searing.IMG 2166 768x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

    Searing the meat at a high temperature will give it a beautiful crust, additional grilled flavor, and fabulous grill marks.  I hot sear the steaks at the high temperature for about one minute a side.  Be sure to take precautions when searing at the higher temperature.  Long tongs and gloves for hand protection are a good idea.

  8. Plate the steak and serve!

By monitoring the internal temperature of the meat you know that it will be cooked to your desired doneness.  Allowing the meat to roast slowly enhances the flavor of the meat while keeping it juicy.  The reverse sear method takes the guesswork out of grilling the perfect steak.  Now if I can just figure out how to pick the perfect glass of wine to go with it.

IMG 2173 972x1024 How to Grill the Perfect Steak Every Time  Reverse Sear Method

Check out more of what Grilling Montana is cooking using his BBQ Dragon over at his page GrillingMontana.com

Smoking Ribs 101- Code 3 Spices Style

Smoking Ribs 101- Code 3 Spices Style

Smoking Ribs 101

Mike and the guys over at Code3Spices have been putting out amazing competition rubs and spices for a few years now.  What is fantastic about these rubs and spices is that they are so ideal for whatever you are prepared to BBQ.  On top of that, Code3Spices is sharing a portion of the proceeds with charitable organizations that the men and women of the badge and armed forces benefit from directly. Check out how the crew at Code3Spices prep and are smoking ribs and learn how they do it here at BBQ Dragon.com,  Competition style!

The guys at work have been wanting me to bring in some BBQ, and since I didn’t have a post on smoking ribs, I figured this was the perfect time to show everyone the basics of smoking ribs.

Smoking ribs are the most fun to do because there are hundreds of flavors that you can use.  You can read articles for days about which ingredients are the best to use, but when it comes down to it, everyone does the same basic steps.  The flavor profile is the main thing that differentiates a good rib from a bad rib.

I had been buying my ribs from Kelly’s 4-0 in Troy, IL, but since they always sell repackaged ribs, I decided to try the Novacich Meat Market in Collinsville.  When I walked in, I saw that they had fresh pork ribs sitting in the cooler.  Ribs are not particularly expensive, and that day they were on sale for $2.59/lb.  The nice part is that the guy behind the counter removed all of the rib tips, cut them for me, and placed them into their own bag…nice service.

THE PREPERATION

I always like to start my ribs the day before.  You find differing opinions on when to prepare ribs, butI find that when I am able to apply the rib rub the day before that it has a much better flavor.  I usually start around 24 hours before they go on the smoker.

The first step is to flip the ribs over, and remove the skirt and rib membrane.  The skirt is simply a flap of meat on the back of the rib rack.  If it isn’t removed, then the ribs will cook uneven because they will be thicker on one end of the rack.  Simply lift the skirt up (I can hear you snickering), take a knife and just cut that off.

Smoking Ribs 101- Code 3 Spices Style

There is a “skin” on the back of the ribs.  Again, differing opinions, but I find that the ribs are not as tender if it isn’t removed.  This part is the biggest pain to do, but I think it makes the biggest difference.  In order to remove the membrane, take a knife or flat head screwdriver and insert underneath the membrane of the first bone to get it started

Once you have the skirt and membrane removed, you will want to trim any more visible fat.  There is enough fat in the ribs that you want to trim the extra that you see.  Before you start with any spices, you will want your ribs to look similar to below

Now is the time to start getting your rib rub put onto the ribs.  I like to take a basic store bought rib rub and add flavor (such as cayenne) to get it to what I like.

Once they are rubbed, they are ready to go into the fridge.  I cover them in foil and let them sit over night.

Once you have those done, you can start on the rib tips.  When you buy a rack of ribs, there is a bone connected to the top that needs to be removed.  This is actually part of the sternum which is in between each set of ribs.  I follow the same process in that I trim the extra fat and then apply the rib rub.

I use the rib tips as an appetizer.  They will smoke faster than the rack of ribs, and will be done way early.  It gives you an early taste of what you are preparing.

THE COOK

Once the ribs have sat overnight, they are ready to go on the smoker.  Each rack of ribs is different, but you can assume about 6-7 hours for a slow smoke anywhere between 225 and 275 degrees.

Since I was doing 5 racks of ribs, I used a rib rack because of space limitations on my smoker,  I have a pretty big smoker, but it was a colder day out and the smoker wasn’t holding heat like I wanted it to.  About once an hour for the first four hours, I will spray the ribs down with a mix of apple juice and apple cider vinegar. At the same time, I add some more wood chunks for smoke, but this will also help bring your temperatures back up. I like to use a mixure of apple and cherry wood chunks. They aren’t as harsh as mesquite or hickory, so there really isn’t a chance that you would have too much smoke, which would make the ribs bitter.

This is apparently the point where I also started to forget to take pictures.  The next time I do ribs, I will take more pictures of the smoking process.  Here the ribs are about 2 hours into the smoke:

Depending on where you live, there is an argument for dry ribs, sauced ribs, and ribs with a glaze.  I like to do either dry (and allow the guests to add sauce if they feel necesarry) or I do a glaze, which I think gives it a great flavor.  The glaze is sweet, so with the rub, you have a mixture of sweet and heat.  For this recipe, I found a glaze recipe online which looked good.  It contained apple juice, honey, apple cider vinegar, and a little barbecue sauce.

Be aware that if you choose the glaze or sauce route, that both of these contain sugar and will burn if left on the smoker too long.  During the last 3o minutes, I apply the glaze about ever 10 minutes to give them a nice coating.  Once the ribs hit between 180 and 190 degrees, they are ready to pull off the smoker.  When you are done, you should have something like below:

After you take the ribs off the smoker, let them sit about 15 minutes to rest, and then slice between each bone.  You will have some of the most tender ribs you have ever had.  Get your place together, add the sides and you are ready to eat.

Easy to Make Bacon, Onion and Cheese Stuffed Burgers

Easy to Make Bacon, Onion and Cheese Stuffed Burgers

These stuffed burgers really get my juices flowing!  When I found the recipe here, I thought how fun it would be to fire up the grill and make these Bacon, Onion, and Cheese Stuffed Burgers this weekend if the weather looks good.

Now-  I am starting to think I will make them regardless of the weather!

Stuffed Burger Ingredients

Original recipe makes 6 burgers

Directions

  1. In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
  3. Prepare a grill or large skillet for medium heat.
  4. As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
  5. Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

Using a combination of charcoal, and the BBQ Dragon will add additional flavor to your stuffed burgers!  What is the most outrageous thing you can think of to put inside your stuffed burger?

Poblano and Cheddar Elk Burgers with a Flavorful Twist

Poblano and Cheddar Elk Burgers with a Flavorful Twist

It is not often enough that people send me pictures and stories about what they are cooking on the grill.  I love to hear about what others have grilling and especially when they add some local flavor to the fire.  Jeremy and I knew each other two decades ago while living in Vermont’s rural Northeast Kingdom and attending Lyndon State College.  It was a pleasant surprise to hear that he had also been living in the rocky mountains for some time and working in Boulder Colorado.

Recently, Jeremy made this poblano and cheddar elk burger with a flavorful twist and I thought it looked fantastic.

Ingredients:

2 lbs elk

1cup cheddar

3 strips of bacon minced to a paste

2 tablespoons sweet mesquite posse

1 tablespoon prepared dry rub

1 teaspoon chili powder

6 roasted poblano chilies cleaned and chopped

Panko breadcrumbs

 

bbq dragon big green egg

Getting the coals hot with the BBQ Dragon

Start by making your bacon paste.  Put three strips of bacon in the freezer for 15 minutes.  Put the mostly frozen strips of bacon on a cutting board and cut into fine pieces over and over.  As the bacon warms up and the pieces continue to get cut a paste like consistency will form.  When added to the elk, it will bring additional flavor and moisture to the burgers.  The bacon paste goes into a large mixing bowl with the cheddar, chilies, and rubs.  The dry rub used here was a combination of sweet and heat with nuances of ground chills and brown sugar. The sweet mesquite posse seasoning is the same one I get from Costco.  Mix all the ingredients together well and then add your elk meat.  I prefer to mix the elk with the other ingredients by using my hands because I feel all of the spices and flavors get distributed more evenly in the meat than any other method.  Adding the panko breadcrumbs is where you need to make a bit of a judgment call.  You probably want to add at least a cup of the breadcrumbs to absorb some of the moisture from the poblano chilies and add body to the burger, but you do not want the breadcrumbs to take center stage.  Grill over raised direct heat until meat is cooked thru.

With the brightness that the poblano chilies add to the cheddar elk burgers, Jeremy recommends a Happy Camper IPA from Santa Fe, New Mexico to wash it down with.  I could not agree more.  See this and other tales from the grill over at Grilling Montana.

Poblano and Cheddar Elk Burgers with a Flavorful Twist

grilled crab cake

GRILLED CRAB CAKE RECIPE- CRAB CAKES DONE ON THE GRILL

GRILLED CRAB CAKE RECIPE

IMG 1844 768x1024 Grilling Montanas Grilled Crab Cake Recipe

Crab cakes can easily be made on the grill picking up lots of flavor from the charcoal

Grilled Crab Cake Recipe

1 can Jumbo Lump crab or fresh crab if you can get your hands on it

1 egg

½ cup panko breadcrumbs

12 ritz crackers crushed fine

¼ cup Worcestershire sauce

¼ cup mayonnaise

¼ cup Sriracha (or less based on your preference)

Combine all ingredients except crab, panko, and cracker crumbs in a large bowl.  Whisk all ingredients together until you get a smooth wet mixture.  Be sure to have the mayo and egg well incorporated.  Fold crab meat into wet mixture taking care not to break up the lump crab as best you can.  Sprinkle half the breadcrumbs and cracker crumbs on to mixture and fold again.  Repeat with remaining crumbs.  Form cakes with delicate care and try not to over handle.  Bake at 350 until golden brown 20-25 min.  Baking on parchment paper is not a bad idea.  Also cooks fantastic on a grill over indirect heat.

DSC 0370 1024x680 Grilling Montanas Grilled Crab Cake Recipe

What is so great about making crab cakes on the grill is the delicious flavor they develop.  Using the BBQ Dragon will keep your crab cakes in the temperature zone you want so they are crispy and flavorful.

Check out more fun recipes for on the grill here-

Pizza for Breakfast? Yes Please!! BACON & EGG PIZZA

Pizza for Breakfast? Yes Please!! BACON & EGG PIZZA

I am in the minority on this one, but I just have NEVER liked eggs.  Now pizza and bacon on the other hand are right up my alley!  Even though I don’t do the egg thing, I do think these bacon and egg pizzas look delicious!  Brian over at WinnipEGGHeads made this fantastic looking pizza that I would be proud to serve guests any old time!

Brian cooked these pizzas at 600F and mentions he had a hard time sustaining that temperature for this cook.  One of the great things about your BBQ Dragon is how you can adjust the speed of the Dragon and cook your pizza at almost any temperature you wish!

BACON & EGG PIZZA

One Sunday morning, we decided that for brunch instead of just doing bacon & eggs, we would do them pizza-style on the Big Green Egg.

You will need:

  • Pizza Dough (your own recipe or ours)
  • Onion (sliced)
  • Bacon, cooked (as much as you like)
  • 2 Eggs
  • Tomato (sliced)
  • Asiago Cheese
  • Olive Oil

We started by cooking up some bacon caramelized some amazing onions in the cast iron skillet while the pizza dough was rising.

Everything all kind of came together at the same time… the onions finished caramelizing, the dough finished rising, the bacon finished cooking and the Egg was up to temp and holding steady, so we finally got the pizzas going.

First on was some plain old EVOO and then some bacon

Then came the onions and then the tomatoes

Then some grated Asiago cheese

Next came the fresh cracked egg…

We then put on the Big Green Egg, one at a time. I didn’t do a good job cleaning the charcoal properly from the 2 previous cooks, so the Big Green Egg was having a hard time getting over 600F. We used the Super Peel for putting the pizza on the BGE and it worked great!!! We thought we might lose the raw egg, but it was perfect.

Now at this point the bottom of the crust was perfect, but because I was lazy in my fire starting and Egg cleaning we couldn’t the Big Green Egg hot enough to cook the actual egg on the pizza. I don’t like a runny egg, so I put it under the oven broiler while we cooked Jackie’s pizza.

Here are the finished Brunch Pizzas, my egg is now cooked more how I like, while Jackie’s was good and runny… what she calls “nature’s sauce”.

For next time I would get creative and maybe add some fresh herbs (basil seems like a natural fit) or you could even make a hollandaise sauce for it.

Happy Egging!
Brian