National Gazpacho Day - An Awesome Grilled Gazpacho Recipe

Grilled Gazpacho Recipe!

In celebration of National Gazpacho Day (December 6th), the GrillJunkie team hones our vegetable grilling skills by creating this delicious gazpacho soup and laying vegetables directly on hot grates. This cooking method imparts a hauntingly smoky flavor to this vibrant and earthy soup.

http://grilljunkieguy.com/grilled-gazpacho-recipe-national-gazpacho-day/

A Bit of Gazpacho’s History

Gazpacho is a tomato-based, luscious yet refreshing vegetable soup, traditionally served cold. This richly layered and refreshing soup originated in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish and Portuguese cuisine where it is known as gaspacho. Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arabic soup of bread, garlic, water and olive oil that arrived in Spain and Portugal with the Moors, or possibly via the Romans with the addition of vinegar.

Once it hit the streets of Spain it quickly spilled into Andalucían cuisine. Gazpacho is amazingly delicious, unique and certainly deserves its well-earned National Holiday.  Although Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature, the GrillJunkie team has always been stumped by the reason behind its National Food Holiday being celebrated in December.

Stumped, but oh so excited that we have an excuse to grill some vegetables, roast some garlic and share this great treat with you.

Grilled Gazpacho Recipe Ingredients:

1. 3 garlic cloves, unpeeled – (See our Grilled Garlic Recipe to grill a whole bulb at once)
2. 3 large tomatoes, (1 Plum type, 2 Heirloom – 1 1/2 pounds total)
3. 1 medium English cucumber, sliced
4. 1 yellow bell pepper
5. 1 red bell pepper
6. 1 medium sweet Vidalia onion, peeled
7. 1/2 jalapeño pepper
8. 1/4 cup extra-virgin olive oil, plus more for drizzling
9. 2 Tbsp red wine vinegar
10. 1 Tbsp chopped basil, plus more for garnish
11. 1 Tbsp chopped fresh parsley
12. 1 Tbsp chopped fresh cilantro
13. Sea Salt and freshly ground pepper

Directions:

• Place the garlic cloves on a 5″ x 5″ piece of aluminum foil. Coat generously with olive oil. Wrap the garlic cloves in the sheet of foil. (To grill an entire garlic bulb, see our Grilled Garlic Recipe).
  

  Grilled garlic roasted with earthy and healthy olive oil.

• Cut the cucumber into quarters and set aside.

• Cut the the plum and heirloom tomatoes into quarters. Place the tomatoes in a colander over a bowl and sprinkle with salt. Let stand for 10 minutes to allow some of the water to be drawn out of the tomatoes. (This process intensifies the flavor when grilling the tomatoes and the juice may be used to thin out the gazpacho soup to your liking).

• Transfer the water drained from the tomatoes to a sealed container, cover and refrigerate.

• Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.

• Brush the tomatoes, bell peppers, jalapeño and onion with olive oil, and lightly season with salt and pepper.

• Arrange the tomatoes, bell peppers, jalapeño and onion directly on the grill grate or in the basket directly over medium-high heat. Grill, turning frequently, until soft and nicely charred on all sides; 10 minutes total for the tomatoes, bell peppers and jalapeño…and 15 minutes for the onion and garlic. By the way, your jalepeño is now half way to becoming a chipotle. Man you are an expert griller!

• Transfer the grilled vegetables to a platter and let cool slightly. When the vegetables are cool enough to handle, pick over the vegetables, removing most of the burned skin but leaving some charred bits. Chop all the grilled vegetables coarsely.

• Transfer all of the grilled vegetables, including the fresh cucumber and peeled garlic, to a food processor and puree. With the machine on, gradually add the 1/4 cup of olive oil, then blend in the vinegar. Add the herbs, then transfer the mixture to a bowl. Stir in the tomato water to adjust for desired thickness and texture and season with salt and pepper. Refrigerate until chilled. Ladle the gazpacho into bowls, drizzle with olive oil, sprinkle with herbs and serve.

• Enjoy, smile and cherish your time with Family& Friends!

Grilled Gazpacho Recipe: Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day to enhance the flavor. Stir to recombine and garnish just before serving.

• Ingredient Note: For a real treat, replace the jalapeño with 1 Tbsp of Piment d’Espelette – a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder. Hot paprika will get you somewhat close to the taste as an alternative.

What are your thoughts on this recipe? What Fires YOU Up?

We welcome your comments, healthy debate, and the inevitable disagreement. Leave a reply or comment. It’s OK. Bring it on!

Gas Grill Reviews: Broil King Monarch 40

Our GrillJunkie Product Review of the Broil King Monarch 40 just hit the wires. Is it of Royal status or Caveat Emptor?

Our formal review reveals our ratings on the following categories:

• Power & Temperature
• Features
• Construction
• Customer Service & Support
• The Good, the Bad and the Ugly
• Verdict along with an official GrillJunkie™ GPR (Grilling Product Rating)

See how the Broil King Monarch rated on our 5 Firepot Rating scale .......http://grilljunkieguy.com/gas-grill-reviews-broil-king-monarch-40-caveat-emptor/

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!

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.

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.

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

Grilled Flaming Pineapple Recipe

Grilled Flaming Pineapple Recipe

A true Grilling Addict's delight, and a new trend these days is to grill fruit on the trusted backyard grill. You trusted us with Grilled Pizza right? Trust us on this one too! One of our favorites is Grilled Pineapple.

Pineapple has the ideal texture and substance to take the heat of the grill! To add more fun to the experience, be sure let everyone gather around when you are ready to throw these pineapple slices on the grill. As always, be careful..when the rum hits the fire it will flare-up, so keep you're your cool and your eyebrows out of range and let everyone be awed by your grilling skills.

INGREDIENTS:

• 1 pineapple cored and cut into ½ inch slices
• 1/2 cup Worcestershire sauce
• 1/2 cup honey
• 1/2 cup (or 1 stick) butter or margarine
• 1/2 cup packed light brown sugar
• 1/2 cup dark rum
• Scoop of Vanilla ice cream

PREPARATION:

Combine Worcestershire sauce, honey, butter, sugar and rum in a deep medium saucepan. Bring mixture to a boil, making sure to stir constantly so as to avoid burning the mixture. Once it reaches a boil, reduce heat and simmer for about 10 minutes or until it begins to thicken. Remove from heat and allow the sauce to cool.

Preheat and oil your grill (a light olive oil works best). Brush pineapple pieces with sauce and place on grill. Cook for about 5 minutes turning occasionally. Surface of the pineapple should brown. Remove from grill, top with ice cream and the remaining sauce.

Hoot, holler, and enjoy!

Winter Grilling Cleaning and Prep Up

Winter Cleaning and Preparation

Get your grill ready for winter.

As winter approaches each year, some of you may begin to think it's time to pack your grill away until signs of spring appear. There are a few things that should be done besides simply forgetting and just letting your grill sit under a foot of snow all winter. Of course that’s not what anyone plans on doing, however due to the quick onset of winter, especially in the Northeast, it frequently happens that way. The following will help you prepare your grill for winter and avoid finding your trusty barbecue rusted and populated with squirrels and field mice next spring. 

To those of you in warmer climates, we offer you the best of wishes during those mid January cookouts. Be sure to send pictures to encourage the rest of us GrillJunkies that hope is just around the “seasonal” corner. Those of you that live in lands of snow however are presented with a choice. You can pack the grill carefully into a nice dry corner of the garage or shed, or face potential frostbite by cooking outdoors in a foot of snowfall. 

After a long summer of grilling you probably have a good build up of black, greasy gunk in your grill. This gunk should be removed prior to winter storage. You will be glad you did come spring when that ad hoc cookout request comes along. In addition to cleanup, you should also make note of any part that is rusted through and is in need of replacement. It is always safe to assume that you may not be able to find those parts in the off season but you will know exactly what you need when the stores roll out their barbecue and grilling accessories selection next year. 

With the shell and all the components clean you can reassemble the grill, being sure that all gas connections are made you are leak free. Then Fire It Up one last time to make sure that it is completely dry. Now you can go over the metal parts with some cooking oil or spray. This little trick helps to repel any moisture that might build up during the winter. Now you should cover your grill and park it in a place where it will be sheltered from the elements. An important note about gas grills is that while a dry corner of the garage is the perfect place for the grill, it is not the place for the gas tank!. Never store propane tanks in an enclosed area. Even the slowest of leaks can flood an area with explosive gas. It's best to keep the tank in a well ventilated area, protected from the weather. 

If you have a charcoal grill the same basic rules apply. But because of the simplicity of a charcoal grill, you’ll have a much easier time of it. Charcoal grills and smokers tend to only need a light coat of oil over the cooking grates and don’t need to be oiled down like a gas grill. When spring arrives always let your grill or smoker heat up completely before you cook. This will burn off this protective oil covering. 

Be safe, be clean, and be prepared. Enjoy!

BBQ vs. Grilling! What Fires You Up?

What Fires You Up? Grilling versus Barbecue.

We would be remiss if we did not address the age old question regarding the differences between Grilling and Barbecue. In essence, what we are attempting to explain here is the difference between grilling and BBQ, or, as many refer to as the direct versus indirect method, while attempting to avoid taking a side among the purists of the two camps. At GrillJunkie we encourage the practice and experimentation of both methods, …..again fortifying our motto, “What Fires You Up!”

People often use the term barbecue when referring to foods that are grilled, but barbecuing and grilling are two very different processes.

Barbecuing

Barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs, wood chips that smoke-cook the food. The fuel and heat source are separated from the cooking chamber, but the cooking chamber contains enough heat to slowly but properly cook the food over a long period of time.

Along with heat, the cooking chamber fills with smoke, providing the food with its characteristically smoky flavor, which varies depending on the type of wood that is used for the fuel. The best temperature for barbecuing is between 200°F and 300°F. If the temperature rises above 300°F, it is considered grilling.

Grilling

Grilling refers to foods that are cooked more quickly and directly over high heat. The fuel and heat source are not separated from the cooking chamber thus providing for an environment that provides for high heat.
Grilling temperatures typically reach 500°F or more, but any temperature above 300°F is considered a grilling temperature.The high heat of grilling sears the surface of meat, creating a flavorful browned crust.

What Fires You Up? Whichever you choose, enjoy and cherish your time with family and friends.

Charcoal or Gas? What Fires You Up?

Which produces better tasting food? Charcoal or Gas?

This question is similar to the Grilling versus Barbecue issue. This one however, albeit an age old question like that of direct versus direct cooking, may not have quite as clear or definitive of an answer. Excuse the pun, but it really is a matter of “taste” and/personal preference. There is, however, a bit of evidence that will help shed some light point you in the right direction.

Although debatable, charcoal purists will claim that the use of the beloved briquette produces better tasting grilled foods most of the time. This is not to say that some things taste any worse, it is just that some claim that things don't taste any different. Or at least some foods, that is. "Good Housekeeping" magazine recently did a blind taste test and uncovered that most folks could not tell the difference between hamburgers or skinless chicken breasts cooked over gas or charcoal.

However, it was found that people could tell the difference with a steak. Their conclusion was that the longer you grill something the more the flavor of the fire gets into the food. The mechanism involved here is the smoke. Charcoal, even though it is just smoldering, produces smoke.

Gas grills use a clean fuel that does not really produce smoke in and of itself. Although some manufacturers will claim that their patented vaporization barriers produce smoke from dripping grease, most folks don't want the taste of burning grease in their food. The kind of smoke that improves the flavor of food is the kind you get from real smoke, from an intended source.

To get that highly desired smoke flavor, you can add smoker chips in a box to produce smoke, however, in order to pass that flavor to the food you need to saturate it in smoke.

Since charcoal produces some smoke and heat the two are mixed together. As the food absorbs the heat it also takes in the flavor of the smoke.So if you are a bit of purist and really like the flavor of foods, particularly things like a good steak, cooked over an open flame then you need to use charcoal.

However it is important to ensure that the smoke you are getting from the charcoal is “good” smoke. There is some weird and unnatural stuff out there so be careful. Commercial charcoals with special additives for easy lighting and cheap charcoal made from sawdust and a binding agent doesn't exactly have the best flavor producing smoke.

You want to use a good quality charcoal or mix your charcoal with chunks of good hardwood. Or you can buy lump charcoal that is actually make from real pieces of wood and not just sawdust. It is also very important to maintain a clean grill!. Build-up of ashes, burned up grease and other stuff will make the smoke produced leave a strange and undesirable flavor on foods. So in this light if you choose to use cheap self-lighting charcoal in a dirty, rusted grill then we’d suggest going with gas. If however you are serious about the flavor of grilled foods and are willing to put the effort into the art of charcoal cooking, then a good charcoal grill might just be what you need.