Luscious Grilled Pears and Havarti

Grilled Pears with Havarti, Almonds, Honey and Heaven

Grilled pears are a great complement to grilled pork, sausages and even some seafood such as sea bass, tuna steak and lobster tails. They're even better when served with ice cream or frozen yogurt for dessert. The smokiness of the grill highlights pears' natural sweetness. In addition to grilled pears as a dessert, this incredible fruit can be served somewhat like a side dish, dare we say, a vegetable, when grilled with melted, creamy Havarti cheese!

Ingredients

• 6 fresh, ripe pears, Bartlett, D’Anjou or Bosc

• 1/3 cup (80 ml) brown sugar

• 1/2 cup (125 ml) coarsely chopped almonds

• 1 tbsp (15 ml) canola oil

• 7 oz (200 g) Canadian Havarti, sliced

• OPTIONAL: honey or maple syrup

Preparation (Instructions):

1.  Preheat grill to medium.
2.  Cut pears in half and remove core.
3.  Brush them with canola oil so they do not stick.
4.  Cook on grill with cut sides face down for 3–4 minutes.
5.  Turn cut sides face up, fill cavity with brown sugar and half the almonds, then garnish with Havarti and the remaining almonds.
6.  Let melt, then serve hot with drizzled honey as a topping.

Note: If you enjoy spices, add a pinch of ground cinnamon or nutmeg along with the brown sugar.

Cheese alternatives: Canadian Swiss, Cheddar, Mozzarella, Gouda.

Grilling Joke - Innappropriate Marshmallow Roast!

As the coals from our barbecue burned down, our hosts passed out marshmallows and long roasting forks. Just then, two fire trucks roared by, sirens blaring, lights flashing. They stopped at a house right down the block.

All twelve of us raced out of the back yard, down the street, where we found the owners of the blazing house standing by helplessly.

They glared at us with looks of disgust.

Suddenly, we realized why………we were all still holding our roasting forks with marshmallows on them…

A BBQ Joke - What Makes a Real Man?

Barbeque–it’s the only type of cooking a “real” man will do. When a man volunteers to do the ‘BBQ’ the following chain of events are usually put into motion.

1. The woman goes to the store.
2. The woman fixes the salad, vegetables, and dessert.
3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, drink in hand.
4. The man places the meat on the grill.
5. The woman goes inside to set the table and checks the vegetables.
6. The woman comes out to tell the man that the meat is burning.
7. The man takes the meat off the grill and hands it to the woman.
8. The woman prepares the plates and brings them to the table.
9. After eating, the woman clears the table and does the dishes.
10. Everyone praises man and thanks him for his cooking efforts.
11. The man asks the woman how she enjoyed ‘her night off’ and, upon seeing her annoyed reaction, concludes that there’s just no pleasing some women.

Grilling a Turkey for the Holidays

There's Nothing Quite Like a Grilled Turkey

Purists beware. You may not like what you are about to read about the traditional Thanksgiving Turkey. It is the GrillJunkie team's belief that while oven roasting a turkey gets it cooked, grilling that bird results in a turkey that is cooked with flavor. We also recommend smoking and frying your bird as alternatives but that's a blog for another day.

Turkey is significantly more flavorful if grilled. We encourage you to try this flavorful method this holiday season. The related key is to brine your bird first. Brining gives extra moisture to the turkey so it won’t dry out during cooking whether you grill, smoke, or deep fry your bird.

To properly brine a turkey you need to start the night before you plan to cook and serve your meal. You will need at least 10 to 12 hours set aside, a large enough container to hold your turkey and enough brine to cover it. Also, don't forget salt, water, seasonings, and enough room to refrigerate it. A large stock pot, large oven roaster, or a 5-8 gallon, clean plastic bucket would make perfect containers. The key to determining the container size that you choose is determined by the need to have enough room to allow the turkey to be turned so it should be big.

Now on to the fun part. The turkey must be cleaned out and completely thawed. It is important to note that the turkey should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make the turkey too salty.

Making the Brine

To make the brine, use a ratio of 1 cup of iodine-free salt to1 gallon of very clean, very fresh, chlorine free water. You will need more than 1 gallon of water but that’s the ratio for which to aim. Ensure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains extra salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of brine recipes out there. We recommend visiting Derrick Riches site on about.com as he has listed a gamut of brining recipes. 

http://bbq.about.com/od/brinerecipes/r/bl90821a.htm

Carefully place the turkey in a container and pour in enough brine to completely cover the turkey with a few inches covering the top of the turkey. It is important to not have any part of the turkey above the surface of the brine. Next place the container, turkey, brine and all in the refrigerator. The turkey should sit in the brine for at least 10 hours but not more than 24! Brining for too long will destroy the flavor. If you are using a smaller than 10 pound turkey, cut down on the brining time or reduce the amount of salt in the brine.

When you are ready to start cooking, remove the turkey from the brine and rinse it off in the sink with cold water until all traces of salt are off the surface. Discard the brine and cook your turkey per your choice of cooking methods. Again, this is where we may lose the purists as we highly recommend grilling your turkey!

The Basics:
There are a lot of factors that can influence how your turkey is going to turn out, so paying attention to the basics is very important. First of all, since you will be grilling indirectly with a low fire the weather plays a significant role, especially in Autumn and Winter. Although a cold temperature plays a role, the most important weather condition to watch out for is wind. Wind robs heat from outdoor cooking appliances, and due to its very nature comes and goes in wisps as opposed to a steady temperature, so watch your grill temperature closely.

Also, the choice between the use of charcoal or gas makes a big difference. As a rule of thumb, gas will be easier. All in all, depending on what you own, or what you prefer to grill with, be ready for the variables.

To begin, you will need to create an indirect fire that will hold a steady temperature in the 300 to 350 degrees F. range. This is where the power of a gas grill comes into play. If the weather isn't going to cooperate we strongly recommend gas, simply due to the fact that you can control the temperature much easier.

What you need to get started:

• First you will need a fresh or completely thawed turkey, and it must be brined as we discussed previously. We recommend a 12 pounder, and to stay away from anything over 15 pounds as the larger bird may burn on the outside before the inside can get cooked.
• We also recommend a V-shaped roasting rack to support the turkey and keep the turkey from moving around too much. This rack should be sturdy because it won't have a solid surface upon which to sit.
• We also suggest an oven thermometer. This important tool will help monitor the grill temperature when you open the grill.
• You may also want a smoke source. Get some wood chips for the gas grill or chunks for the charcoal grill. Try a fruit wood like cherry or apple, or use oak or hickory.
• Also, you need a good meat thermometer.
• Most importantly you will need plenty of fuel. If you are using a gas grill you will surely need an extra, full tank on hand. If you are using charcoal, make sure you have plenty on hand and that you have a way of lighting additional coals for the fire outside of the grill. A charcoal chimney starter will help here and is a must if you use charcoal.
• It is important to have something to catch the drippings from the cooking turkey. You can use the drippings for making a sauce and the prevention of the drippings will help save your patio or driveway from unwanted stains. We recommend a shallow roasting pan to catch the drippings.
• You will also need time. Since you will be grilling your turkey at about the same temperature you would in an oven you will need about the same amount of time to get your turkey done. Remember that grilling isn’t as exact as oven roasting so times will vary. Make sure you can adjust for that.
  

Step by step grilling instructions:

• Step 1: Clean and Prepare Your Bird!- Prepare the turkey. This means removing everything from the body cavity, taking out any pop-up plastic timer devices and giving it a good wash in cold water. Pat dry. Do not bother with tying up or "trussing" the bird. Trussing will only slow down the cooking of the thighs which you want to actually cook more than the rest of the bird.
  
• Step 2: Season, or Brine the Bird! Season or brine the turkey as desired. See the brining section above. Remember if you do use a brine, be sure to rinse off any salt from the bird before you grill it.
• Step 3: Prepare Your Grill! When the time comes, prepare the grill. Remember that you will be grilling a large bird indirectly, using the indirect heating method. It is a good idea to take the turkey out to the grill before you light it to see about spacing and heating. This is especially important if you are using charcoal. With charcoal you will want to make sure that you build the fire up in the right place so as not to have the hot coals directly underneath the bird. If the bird is too close then one side could cook too fast. You will want a drip pan under the turkey to prevent flare-ups, to catch and save the drippings, and to prevent drippings from staining those expensive patio bricks or your driveway. Be sure to add add water to this pan periodically to maintain a moist environment in the grill and to keep the drippings from burning away. You can make great gravy from the drippings!!
• Step 4: Gas or Charcoal?! If you are set up for indirect grilling, using your rotisserie will be pretty easy. You just need to keep a tight eye on
  
  your bird to ensure that the skin isn't burning and that heat is getting into the bird. If you are not using a rotisserie and you are on a gas grill set the turkey, breast side down on a well oiled grate or v-shaped roasting rack. If your grill allows you to turn the heat on and/or off on either side with multiple burner controls on the opposite side of where you place the turkey then you will have an even heating area and you will only need to worry about turning the turkey in about an hour.
• If you are using a charcoal grill you want the coals in either a ring around the turkey or banked on either side of it. You want even heating so one side doesn't cook faster than the other. Regardless of the grill being gas or charcoal, try to keep the turkey away from the very edges of the cooking surface so that heat can flow around it.
• Step 5: Set Your Temperature! You are shooting for cooking temperature of around 325 degrees F. If you have an oven thermometer in the grill, set it close to the bird because this is the area you are most concerned with. If you are using a gas grill make the necessary adjustments to the control valves to hit your target temperature. If you are using charcoal you will want to keep a close eye on the temperature to keep it in the right range. Add additional burning coals as necessary.
• Step 6: Turn Your Bird! Depending on the set up or arrangement of your grill you will need to turn or flip the bird during the cooking time. If you have a dual burner gas grill you will need to rotate the bird after about 30 minutes, flip and rotate 30 minutes after that and rotate after another 30 minutes. This keeps the hottest part of the grill from burning one part of the bird. You will need to continue this rotation until the turkey is done. If you are set up to have heat all around the turkey or on two sides of it then you will need to rotate the turkey after about an hour. Of course this really depends on how fast the turkey’s skin is cooking. You don’t want the outside to cook too much faster than the inside. Use a meat thermometer to monitor the internal temperature. If the skin is getting too browned before the inside starts warming up, your cooking temperature is too high.
• Step 7: Check Your Bird's Temp! After a about 2 hours you want to start testing the internal temperature of your grilled bird!. Your target temperature is 165 degrees F. even at the coldest part of the turkey since you need every little morsel of meat at or above this temperature. Be sure to test in several places, but be patient and wait for the temperature to record properly, so don’t start poking your bird full of holes. As a rule of thumb, the internal temperature of a bird should only rise about 10 degrees every 15 to 20 minutes from start to finish using the grill temperature of 325 degrees F.
• Step 8: Remove and Rest Your Bird! Remove the turkey from the grill and let it rest for about 10 to 15 minutes before carving. The resting period allows the juices to flow back into the meat and creates the perfect texture for carving and eating.
  
• Step 9: Carve and Serve! Carve your bird. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining and grilling turkeys forever, and after you've tried this you will want to brine all your poultry. Serve, and eat!
• Step 10: Enjoy your Friends and Family! - Celebrate what has been given to us and the freedom we have to celebrate our healthy addiction to grilling!

October is National Chili Month - Steak Chili Recipe

Steak Chili Recipe with Coffee and Dark Chocolate

October is one of our favorite month's of the year. It's harvest time and the cooler air makes the GrillJunkie team dream of comfort foods and memorable times with friends and family. As food lovers we are in our glory during October due to the fact that the month is filled with food festivals across the country while also hosting several national food holidays including cookie, apple, dessert, pretzel, and two of our favorites...pizza and chili!

We tackled grilled pizza in a recent blog, now we set our taste buds on chili. There's nothing quite like the aroma, texture and taste of a great bowl of heart and soul warming chili!

A bit of history. Chili is believed to have originated in Mexico and literally translates to “chili pepper” in Spanish. However, it didn't take very long at all long for the U.S. to adapt this versatile and irresistible new dish. American settlers combined dried beef, suet, dried peppers, and salt and then boiled it in pots along the trail.

Chili quickly gained popularity through the U.S and restaurants started branding their unique blends of meat, spices and herbs as their own “secret recipe.” This is what makes chili so unique. Chili's inherent quality of individual customization is what makes it wildly popular for food competitions, festivals and enjoyment at home.

While there are thousands of variations, one of our favorite chili recipes includes hearty steak, spicy jalapeños, chipotle and two extra special ingredients...coffee and dark chocolate. 

Chocolate gives the chili additional depth of flavor while Coffee is the perfect ingredient to round out the dish and add some depth. In fact the bitterness of coffee will help bring out the sweetness of the meat.

Steak Chili Recipe

Ingredients

• 1 1/2 lb. sirloin steak, cut into 3/4 inch cubes
• 2 Tbsp. cooking oil
• 6 cloves garlic minced
• 1 Vidalia or sweet white onion, diced
• 2 jalapeños minced (or for a smokier flavor, you can substitute with chipotle peppers)
• 1 cup dry red wine
• 2 cans (15 oz or 200 mg each) crushed or diced tomatoes
• 1 cup of beer, pilsner or lager
• 2 Tbsp. chile powder
• 1 teaspoon ancho chile powder (if available, otherwise use an additional teaspoon red chile powder)
• 2 teaspoons dried basil
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 tablespoon brown sugar
• 3 tablespoons cider vinegar or lime juice
• 3 cups of  cooked kidney beans or other beans of your choice (canned beans work just fine)
• 2 oz. (55mg) dark chocolate with chili (we prefer Lindt Excellence Chili Dark Chocolate Bar
• 1/2 cup coffee (traditional dark roast or house blend, avoid flavored coffees)
• Grated cheese of your choice (we prefer sharp cheddar)
• Fresh sour cream (optional)
• Sea salt and freshly ground peppercorns

Directions

1. Salt and pepper the 3/4" cubes of steak. Bring a grill or heavy pan to high heat, oil the pan with cooking oil and then quickly sear the sirloin meat approximately 1-2 minutes, making sure to give it time to get some good caramelized color.
2. Move the steak to one side of the pan and sauté the onions and jalapeños (or chipotle) for 1-2 minutes, followed by garlic. Be sure not to burn the garlic.
3. De-glaze the pan with the wine and let it cook down for about a minute, then mix in your tomatoes, beans and the two chili powders. Sprinkle in the basil, cumin, paprika and brown sugar.
4. Add the beer at this point, enough to make the mix soupy and cover most of the ingredients. Add the cider vinegar or lime juice. If there is not enough liquid covering everything at this point, add some fresh, clean water. Do not add more beer.
5. Simmer for at least two hours. This gives the steak a chance to break down and evolve into scrumptious, melt-in-your-mouth pieces. Sample the meat as you get near the two hour mark to check for tenderness.
6. When the meat is tender, add the coffee, chocolate, and salt and pepper to taste. Simmer for a few minutes to blend the flavors, then serve.
7. Top individual servings with grated cheddar and sour cream if desired.
8. Now ladle yourself a big bowl, admire the creamy beans, robust chunks of steak and deep red concoction you've just created. Notice the depth of intense and elegant flavors, and lingering tastes that the coffee and dark chili chocolate add to this dish.
9. Last step, enjoy.

Steak Sauce Recipe That Even Texans Purists Would Love

WARNING: This blog post could get us in trouble with most Texans, as serving steak sauce with steak is not only against the Texas State Constitution, but it could get someone jailed, or worse!

You see, as one of our GrillJunkie founders explains, 

"Steak, in Texas, is served with nothing but salt and pepper, a.k.a. S and P.  And it is only grilled long enough to make it appear cooked, rather than rare. We Texans take our steak VERY SERIOUSLY, in steak-land.  Tell someone you ate your steak with steak sauce and you're in danger.  It’s just not done that way in Texas."

With utmost respect to all Texans, we have 3 excuses to continue writing and share our steak sauce recipe! 

1. We love steak sauce.  

2. Four of us were raised in raised in New Mexico.  And old habits die hard.

3. It's fun and easy to make...and it is delicious!

This Homemade Steak Sauce is heartier and sweeter than the acidic steak sauces that come in the bottles from the grocery store.  And we like it that way.  It’s thick and hearty, and it’s the perfect companion for a nice, medium-rare hunk of irresistible meat.  But, don’t take our word for it.  Make some for yourself!  It’s easy to make and is ready in mere minutes!

Homemade Steak Sauce

Ingredients

• 1 1/2 cups ketchup
• 2 Tbsp. Dijon mustard
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. molasses
• 2 tsp. apple cider vinegar
• 1 tsp. garlic salt
• 1 tsp. onion powder
• 8 shakes of hot sauce
• Salt and pepper, to taste

Instructions

Whisk all ingredients together in a small bowl until well-combined. Allow flavors to meld for at least an hour before serving.

This Homemade Steak Sauce can be stored in the refrigerator in a sealed jar for up to a month. But believe us…it won’t last a month. This Homemade Steak Sauce is worth going against the accepted “law” of steak-land. You’ll throw the steak purists out of your way to get to this simple sauce! Just be respectful. We're all Americans and we're all in this together.

Pizza on the Grill - Yes Pizza Can Be Grilled!

Pizza on the Grill! 

Grills mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza more flavor. It’s also dead easy. No, the pizza dough does not fall through the grill grates. Assuming you've properly heated the grill, your dough will form a lovely lightly charred crust. The trick is that you cook the plain dough first, on one side, on the grill. Then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking. It's a great idea for having the kids make their own pizza, a fun Halloween grilling activity, or anytime of the year!

Ingredients

Dough - Enough for 3 (16-inch) round pizzas:

• 16 ounces all-purpose flour, plus extra for countertop, peel and rolling
• 1 envelope instant or rapid rise yeast
• 1 tablespoon kosher salt
• 10 ounces warm water, approximately 105 degrees F
• 2 tablespoons extra virgin olive oil, plus 2 teaspoons for bowl
• 1 tablespoon malted barley syrup

Roasted Tomato and Basil topping - Enough to top 1 (16-inch) round pizza:

• 1 large ripe tomato, cut into 1/3-inch thick slices
• 5 to 7 teaspoons extra virgin olive oil, divided
• 2 cloves roasted garlic, minced (see our recipe)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2-ounce grated Parmesan
• 1 1/2 ounces part skim mozzarella, shredded
• 1/2 cup Parmesan Reggiano cheese, grated
• 4 to 6 large sweet basil leaves, shredded

Tools and Equipment

• Gas or Charcoal Grill
• Long-Handled Grill Tongs
• Pizza Peel
• Stand Mixture
• Patience

Preparation/Directions

Dough:

• Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
• Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball.
• Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. The dough will rise and double.
• Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the counter top. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

To shape and cook the Roasted Tomato and Basil pizza:

• Fire up and preheat a gas grill to high and make sure the grill grates are clean and free of debris.
• Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
• Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

• Oil the grill grates, by rubbing the grates with an olive oil soaked paper towel held by long-handled tongs. Decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate.
• Carefully place the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. 
• Brush the raw (un-grilled) side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. 
• Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

Smile and Enjoy your addiction to grilling and your newly found skill as the neighborhood Pizza GrillJunkie!

Grilling for Halloween? Scary yet Delicious Grilled Excuses to Fire it Up!!

Halloween Grilling? Some Scary Ideas!

This post comes from an article that was written by Derrick Riches from About.com. http://bbq.about.com/ We thought it was worth posting as it fits in with our GrillJunkie theme that the grill is never not fired up. As we approach Winter, we always seem to focus in on the next holiday to make up an excuse to fire up the grill. As summer has ended, Labor Day and Columbus Day are behind us, our thoughts are usually focused on Thanksgiving and possibly grilling, smoking or deep frying the turkey outside. However, don't overlook Halloween as an excuse to fire up the grill and get some real food in them before they fill themselves with candy!

You might think of Halloween as little more than an excuse for the kids to fill themselves up on candy, but it’s a good idea to get some real food in them before the bags of candy start being replaced with bags of empty wrappers. Believe it or not the grill is a great way to put together something hot and satisfying, quick and easily. So consider a fun family meal of grilled foods before or after the kids hit the streets.

Of course hamburgers are a favorite of the grill and children, but think outside the bun and try making up some great Halloween pizzas. If you use cheddar cheese instead of mozzarella you get a pumpkin face for the kinds to decorate with black olives, pepperoni, red, orange and green bell peppers or whatever else you like on a pizza. 

They’ll have a blast topping their own pizzas and since they cook up in a few minutes, they won’t drive you crazy waiting to eat. 

Anything finger food is particularly good for Halloween since the kids will be coming and going during the night. It’s also perfect for the parents out escorting the young ones. Whether you’re having a big Halloween party or not, little grilled treats like buffalo wings or yakitori are perfect little treats to carry around the whole evening. 

To top off your Halloween gathering you must have a Witch's Cauldron of Punch, Chocolate Spiders and Chocolate Covered Mice. So flame on the grill and have a safe and scary Halloween.

Source : http://bbq.about.com/

Grilled Garlic and Garlic Bread

Grilled Garlic and Garlic Bread Recipe

Over the years, the team here at GrillJunkie has experimented and perfected how to grill/roast garlic whole and enjoy the warm, toasty cloves right out of the head, or for use on and in many dishes. Below you will find a 2 for 1 RECIPE; Grilled Garlic, and then using that incredible garlic on, Grilled Garlic Bread. How incredibly simple! And perfect for garlic lovers.

Grilled Garlic

Ingredients:

• 1 head of garlic
• 2 teaspoons of extra virgin olive oil
• sea salt and freshly ground peppercorns

Preparation:

1. Fire up grill and preheat to medium/high heat to about 400 degrees F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
3. Using a sharp knife, cut off 1/4 to a 1/2 inch of the top of the cloves, exposing the inside tops of the individual cloves of garlic.
4. Place the garlic heads on a sheet of aluminum foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Wrap the garlic bulb with aluminum foil. Grill at 400°F for 30-35 minutes, or until the cloves look caramelized and feel soft when pressed.
5. Allow the garlic to cool enough so you can touch it without burning yourself. Using a small sharp knife, cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
6. Eat as is (there is nothing quite like freshly roasted garlic) or mash with a fork and use in dishes such as on steak, sauces, pesto or in pasta. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Grilled Garlic Bread

Ingredients

• 6 cloves roasted garlic
• 1 stick butter, softened
• Salt and freshly ground pepper
• 8 slices Italian or French bread, sliced 1/4-inch thick on an angle
• 2 tablespoons finely chopped parsley
• 1 tablespoons freshly chopped sweet basil

Directions

1. Fire up and Preheat your grill to Medium/High heat or to about 400 degrees F.
2. Combine the garlic and butter in a small bowl and season with salt and pepper to taste.
3. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butter-side down until lightly golden.
4. Turn each slice over, sprinkle with parsley and basil and grill an additional 20 seconds.

Smile and enjoy!

Delicious Burger Recipe - The Topless Wino Burger

The Topless Wino Burger

Served stacked on the bottom bun only, this burger combines the complementary flavors of ground peppercorns, wine, Dijon mustard, tarragon and cream onto a burger that will knock them out and keep them addicted for life!

Ingredients:

• 1 & 1/2 pounds ground chuck ‐ 80% lean
• 1/3 cup Red wine
• 2 tablespoons Dijon mustard
• 1 tablespoons Green peppercorns
• 1 tablespoon chopped fresh tarragon or
• 1 teaspoon dried tarragon
• 1/3 cup Whipping cream
• 8 slices of applewood smoked bacon - cooked
• 1/2 teaspoon sea or kosher salt
• 1/2 freshly ground black peppercorns
• 1/4 cup of canola or light olive oil
• 4 Hamburger buns or Kaiser roll bottoms

Preparation:

1. In a sauce pan, combine red wine and mustard and place over medium heat on a stove or your grill's side burner if available.

2. If using dried tarragon, add it now. Simmer until reduced by half.

3. Add the green peppercorns and cream and simmer until liquid becomes "sauce‐like". Remove from the heat and add fresh tarragon.
 



4. In a large bowl, gently divide the meat into four equal portions. Each patty should consist of approximately 6 ounces of ground meat.

5. Carefully and loosely form each divided portion into a patty that is ¾ ‐ 1 inch thick and about 4 & ½ inches in diameter, again being careful to not overwork the meat. Make a shallow depression in the center of each of the meat patties with your thumb.

6. Once formed, place patties on a clean plate, sprinkle both sides with salt and press the black peppercorn into the meat, cover and refrigerate for at least 20 minutes.

7. Preheat the grill to medium‐high heat and coat grill grates with cooking oil so as to avoid patties from sticking. Remove patties from refrigeration, brush the burgers with light olive or canola oil, and place the patties on the hot grill grates. Grill and sear patties over medium‐high heat for 4‐5 minutes per side, or to desired doneness being sure they are cooked through and have reached an internal temperature of 165 degrees F. Remove grilled patties from grill and let them rest for 2‐3 minutes.

8. To assemble and stack, arrange burgers on toasted bun bottoms, place 2 bacon slices on each patty and generously spoon some of the wine/mustard sauce over the top. If desired, (or a bit modest), top with upper bun.

Smile and Enjoy the Addiction!

This recipe and 364+ more available from our GrillJunkie Burger-a-Day Cookbook available at Amazon.com.

Grilled Sweet Vidalia Onion Bloom Recipe

Grilled Sweet Vidalia Onion Blooms

Vidalia onions are delicious, any way you slice them. But when they are grilled or roasted, then you've cooked up a little bit of sweet heaven. Add bacon, butter and cheese, and, well, there really are no words.

Ingredients

• 4 medium Vidalia onion or other sweet onions
• 2 tablespoon fresh parsley (or thyme) chopped
• 4 slices Havarti cheese
• 3 slices of bacon, cooked and crumbled
• ¼ cup bread crumbs
• 1 stick unsalted butter
• Fresh ground pepper to taste
• Sea salt to taste

Tools

• Charcoal or gas grill
• Grilling tongs
• Parking knife
• Heavy Duty Aluminum Foil

Preparation

1. Light and preheat grill to Medium - High
2. Cut onion tops and "backtail" so onions can sit flat. Peel each onion.
3. Using a parking knife, cut a hollow cone-like shape into the center of each onion, being careful not to go all the way through the bottom of the onions.
4. Salt and pepper each onion from the top down into cavities.
5. Place onions sliced side up on individual aluminum foil squares.
6. In a bowl, add the butter, bacon, bread crumbs and parsley and mix until well combined into a butter mixture.
7. Evenly distribute butter mixture on and into the onion cavities.
8. Top each onion with Havarti cheese and add a pinch more of salt and pepper.
9. Fold aluminum foil around onion until all ends meet, gathering at the top to seal and create a tent.
   
10. Place each onion packet on covered grill over indirect heat for 30 minutes, rotating occasionally. Onion should be soft and “melted” with the bottom caramelized when done.
11. With tongs, remove the onion bloom packets from grill, let cool for 5 minutes before opening the foil packets. 
12. Serve as a side dish with grilled steak, or burgers.
13. Smile, be proud, and enjoy!

Burger Recipe: Mango and Watercress Salsa Burgers

Mango and Watercress Salsa Burgers

This refreshing burger starts with our Basic Burger recipe and caps it off with a delicious and texture‐rich Mango Salsa and Watercress mix. A great summer treat or something to warm your soul during the Autumn and/or Winter.



Recipe taken from our GrillJunkie - Burger-a-Day Cookbook available at Amazon

Ingredients:

For the Mango Salsa:

• Finely grated zest and juice of 1 lemon and 2 limes
• 2 cloves of garlic, peeled and crushed
• 1‐2 teaspoons caster sugar
• 1 large, ripe mango, peeled, stoned and chopped very finely (see tip in preparation)
• 1 teaspoon red chili pepper, chopped very finely
• 6 onions, chopped very finely
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh coriander
• 1 medium sized bag of Watercress, roughly chopped
• 1/2 teaspoon sea salt or Kosher salt
• 1/2 teaspoon freshly ground black peppercorns

For the Burgers:

• 1 & 1/2 pounds ground Chuck ‐ 80 % lean
• Sea salt or Kosher salt
• Freshly ground black peppercorns
• 2 tablespoons of light olive or canola oil
• 4 hamburger buns or soft Kaiser rolls, split

Preparation:

For the Mango Salsa:

1. Take the mango and stand it on its end. Using a sharp knife carefully cut down each side of the flat "pit‐stone", keeping the knife as close as possible. These halves are known as the "cheeks" of the mango. Cut each "cheek" into quarters then carefully slice away the flesh from the skin. Finely chop into small pieces.

2. Place the mango into a large glass bowl or stainless steel bowl. Add the lemon and lime juices and zests, garlic, sugar, chili, onions, olive oil and season well with salt and freshly ground black pepper. Stir well. Cover and leave to marinate for 1 hour. Just before serving you will add the Watercress, mint and coriander.

For the Burgers:

1. In a large bowl, gently divide the meat into four equal portions. Each patty should consist of approximately 6 ounces of ground meat.

2. Carefully and loosely form each divided portion into a patty that is ¾ ‐1 inch thick and about 4 & 1/2 inches in diameter being careful to not overwork the meat. Make a deep depression in the center of each of the meat patties with your thumb.

3. Once formed, place patties on a clean plate, sprinkle both sides with salt and pepper, cover and refrigerate for at least 20 minutes.

4. Prepare the grill to medium‐high heat and coat grill grates with cooking oil so as to avoid patties from sticking.

5. Remove patties from refrigeration, brush the burgers with light olive or canola oil, and place the patties on the hot grill.

6. Grill and sear patties over medium‐high heat for 4‐5 minutes per side, or to desired doneness being sure they are cooked through and have reached an internal temperature of 165 degrees F. Remove grilled patties from grill and let them rest for 2‐3 minutes.

7. Add the Watercress, mint and coriander to the Mango salsa and mix well.

8. To serve, stack each patty on one half of a hamburger bun, top with some Mango Salsa and Watercress mix and cover with remaining half of bun.


Smile and enjoy!

This recipe and 364+ more available from our GrillJunkie - Burger-a-Day Cookbook available at Amazon