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!

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!

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

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.

Burger Recipe: The Holy Cow 3 Cheese Burger

The Holy Cow­ 3 CheeseBurger

(One of our most popular recipes from The GrillJunkie Burger a Day Cookbook)

The trinity of "holy" Swiss cheese, goat cheese and Parmesan‐Reggiano laid on a bed of bittersweet basil will have them praising the grilling gods of which you will be their most adored.

Ingredients:

• 1&1/2 pounds ground Chuck ‐ 80 % lean
• 1/2 tablespoon sea salt or Koshersalt
• 1/2 tablespoon freshly ground black peppercorns
• 2 tablespoons oflight olive or canola oil
• 4 slices of Swiss or Gruyere cheese
• 4 slices of goat cheese  ‐ round and thickly sliced to 1/2 inch each
• 1/2 cup freshly grated Parmesan‐Reggiano cheese
• 1 large beefsteak tomato  ‐ thickly sliced to 1/2 inch each
• 1 handful of fresh basil leaves
• 4 hamburger buns or soft Kaiser rolls, split

Preparation:

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 shallow divot 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 grates.

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. During the last minute of grilling, top each burger with a slice of Swiss, a tomato slice, then the goat cheese topped off with some Parmesan‐ Reggiano. Close the cover or create a heat "tent" by covering each burger loosely with aluminum foil. Remove grilled patties from grill and let them rest for 2‐3 minutes.

7. To serve, place some basil leaves on the bottom halves of each bun, stack a burger patty on top, and cover with upper buns. Add a few bacon strips to each and you have an entirely new burger.

Enjoy! For more recipes stay tuned to our blog as we post frequently and/or check out our Burger a Day Cookbook.

Grilled Flaming Pineapple Recipe

Grilled Flaming Pineapple from GrillJunkie
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!

Poll: What Types of Sauce Fires You Up?

What is your favorite flavor/style of Barbeque Sauce?

1) Simple and Sweet
2) Spicy and Hot
3) Sweet and Spicy
4) Savory
5) Fruity
6) Smoky
7) Other - let us know

Check out our All American BBQ Addict Sauce Recipe:

Grilled Salmon Recipe from our friends at Ground Up Gourmet

Check out this great Grilled Salmon recipe, using the GrillJunkie cedar planks, from our friends at GroundUpGourmet!

http://www.groundupgourmet.com/?p=37

GrillJunkie's Traditional Beef Kabobs Recipe

Try our Traditional Beef Kabob Recipe

This traditional kebab recipe works well due to the fact that all of the ingredients will be cooked to perfection at the same time. The marinade adds flavor while keeping the small pieces of top sirloin from drying out on the grill.

INGREDIENTS:

• 1 pound beef top sirloin, cut into 1 inch cubes
• 1 large green pepper, cut into 1 inch squares
• 1 medium onion, cut into 1 inch pieces
• 1 can pineapple chunks
• 1/2 cup vegetable oil
• 1/3 cup sherry
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon minced ginger

PREPARATION:

Combine sherry, soy sauce, brown sugar, garlic and ginger. Mix well. Place in a baking dish and add sirloin. Coat well. Let the sirloin and marinade sit for 1 hour. Preheat grill. Tread sirloin strips, peppers, and pineapple onto skewers.

Grill over high heat until the meat is done to desired taste. The GrillJunkie team recommends grilling for about 8 minutes turning occasionally. Enjoy!

 http://www.grilljunkie.com/

May Is National Barbecue Month!

May is National Barbecue Month


Thursday April 29, 2010

As you probably know by now, May is National Barbecue Month, and that means its time for the annual press release from the Hearth, Patio, and Barbecue Association (HPBA):

http://www.hpba.org/

MEN WANT IT HOT, SAY THEY LIKE TO DRESS UP their MEAT


National Poll Reveals: Whether Dressing up or Stripping Down, Most Americans Plan to Grill this Summer and Admit "I'm All About the Meat"


ARLINGTON, VA (April 29, 2010) - Six-out-of-ten Americans say they can't wait to fire up the grill and kick off the peak outdoor cooking season igniting this May (National Barbecue Month), according to a new poll conducted by the Hearth, Patio & Barbecue Association (HPBA). In fact, nearly 90 percent say they plan to enjoy grilled food in their own backyard during the warmer months, indicating that Americans are ready to shake off the winter blues and get a taste of summer.


"After an especially brutal winter nationwide, people are ready to cook outside and enjoy the outdoors," said Leslie Wheeler, HPBA's Director of Communications. "While we are seeing an increase in grilling year round, it still remains the quintessential summer pastime. The warmer months bring people together around the grill for outdoor entertainment and delicious food with the benefits of ease and affordability."


While grilling is a shared pastime, HPBA's 2010 National Barbecue Month poll reveals that flavor preferences and grilling styles vary as widely as the people who use them. The nationwide poll shows America's grilling profile and consumer taste preferences:

Dress up or Strip Down?

When it comes to enjoying a meal from the grill, 65 percent of Americans like to "dress it up" with a sauce, marinade or seasoning, and 21 percent prefer to "strip it down" and enjoy grilled food au natural.

Some like it hot! Men more than women say they like to turn up the heat with spicy sauce or steak sauce on their grilled meats (42 percent vs. 31 percent).

When it comes to grill-side manner, most adults report that they are "all about the meat" (29 percent) or "all natural" (24 percent), followed by "spicy or saucy" (19 percent), adventurous (16 percent) and timid (6 percent).

Top Toppings

For hamburgers and other grilled meat or vegetable sandwiches:

In the battle of the bottles, consumers report they use ketchup most often (66 percent of respondents), with mustard (62 percent of respondents) close behind.

Two-thirds of Americans say, "add cheese, please!"

Overall, 74 percent of Americans add lettuce, onion and/or tomato. Women lean towards the veggies more than men (80 percent of respondents vs. 68 percent).

Seventy percent of adults say they are all about the buns, and prefer a traditional bun to complete their grilled sandwiches.

No matter the preference for mustard or ketchup, bun or none, Americans agree that grilling provides an easy, cost-effective way to get out of the house and enjoy better tasting food during the warmer months. Specifically, Americans say the top pay-offs of grilling versus eating out or oven cooked meals include:

More flavorful food (81 percent of respondents)

Inexpensive compared to eating out (76 percent of respondents)

Easier clean up (67 percent of respondents)

Healthier (64 percent of respondents)

Less cooking time (53 percent of respondents)

"Now with more accessories and products for grilling on the go, people are taking the benefits of outdoor cooking beyond the backyard and making any event into a special meal," adds Wheeler.

The new poll reports that most adults plan to enjoy barbecuing outside of the home this summer: 74 percent plan to enjoy grilled food at a friend of relative's house, 42 percent while picnicking, 39 percent while camping, and 20 percent while tailgating.

For recipes, full poll results, tips to prep the grill and more, visit www.hpba.org .

About Hearth, Patio & Barbecue Association (HPBA)

The Hearth, Patio & Barbecue Association based in Arlington, VA, is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising and consumer education. There are more than 2,500 members in the HPBA.

Grilled Flaming Pineapple Recipe

http://www.grilljunkie.com/Grilled Flaming Pineapple

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!

Top Ten Grilling Tips

Here are a few rules of good grilling from the GrillJunkie team.

Rule 1:
Always keep your grill clean. This is an essential for good tasting food and safety!

Rule 2:
Always keep a close eye on what you’re grilling. Be proactive, watchful, and in control.

Rule 3:
Always keep your grill in a safe location away from anything flammable like lighter fluid, fences, your house, etc.

Rule 4:
When grilling low fat meats and other foods that stick, use oil or cooking spray on the grill grate However, never apply cooking spray to a lit grill.

Rule 5:
Do not use spray bottles of water to control flare-ups. Flare-ups are caused by too much fat and too much heat. Trim excess fat and when you turn meat on the grill move it to a different part of the grill.

Rule 6:
Do not add oil-based or sauces, or marinades to meat on the grill. This inevitably causes burning.

Rule 7:
Always allow yourself plenty of time to prepare and cook. Don't leave your family and/or guests waiting.

Rule 8:
Spice up your food a good hour or two before you hi the grill. This time allows the flavor sink in.

Rule 9:
Use the proper grilling tools. Using anything else, such as a table fork, which is good for eating, are not so good or safe for grilling.

Rule 10:
Always be sure to plan for and make more than enough food for everyone including unexpected guests.

http://www.grilljunkie.com/

GrillJunkie's Top 10 Grilling Tools

You don't need much to be a great griller, but there are a few things that make grilling easier and more successful. There are also a few things you need to take care of your grill. These suggestions are intended to help you put together a few of the basics that work, work well and make you a better griller. Remember that these are just suggestions. To be a great cook you need to find accessories that work best for you.

Tool 1: The Grill - What Fires You Up?

This is the age old question of outdoor grilling and the main inspiration for our tag line, "What Fires You Up?. What kind of grill do you want? Although there are grills that run on wood pellets, electricity, and gel fuel, there are two that truly come to the forefront - Charcoal and Gas Grills.

Charcoal grills will give better flavor, depending upon the type of charcoal used, and provides a more authentic grilling experience, but can be challenging to get started and can prove frustrating to maintain a proper temperature.

Gas is faster to start and much more convenient for those weekday cookouts. Whether you choose to use your gas grill to grill your meals with propane or natural gas, be sure to use the proper equipment and all safety procedures when installing and using these fuel sources.

Deciding between the two main types of grills available, Gas or Charcoal Grills, is all about deciding what kind of cooking you want to do. Be sure to find a good quality gas or charcoal grill. If used and maintained properly, a good quality grill can last a lifetime. Next, let's explore the fuel source possibilities available for the Charcoal and Gas grills.

Tool 2: Fuel Source - Propane, Natural Gas, Charcoal and more

For most gas grill, this is simple; Propane. The small, portable, and re-fillable tanks are convenient and, with an extra one on hand, can last a whole season You don't want an angry mob on your hands because you ran out of fuel during your backyard gathering. Also, some grills can be set up to run on natural gas fed from inside the house.

For the purists, the charcoal grill is the only way to go. There are many fuel choices, shapes and sizes available including coal-based charcoal briquettes, all-natural lump charcoal, hardwood charcoal, as well as pure hardwood. When burned, these fuel sources are all designed to transform into embers radiating the heat necessary to cook food.

There is contention among grilling enthusiasts on what type of charcoal is best for grilling. Users of charcoal briquettes emphasize the uniformity in size, burn rate, heat creation, and quality exemplified by briquettes. Users of all-natural lump charcoal emphasize subtle smoky aromas, high heat production, and lack of binders and fillers often present in briquettes.

There are many methods and gadgets available to help get your briquettes, lump-charcoal, or hardwood fired up besides stinky and unhealthy lighter fluid. These include rolled-up newspaper, kindling, and fat wood fire starters, but we suggest you look into purchasing a Charcoal Fire Starter.

Tool 3: Charcoal Fire Starter or Chimney Cone

An ideal and convenient way to light charcoal is without anything more combustible than a few pieces of rolled-up newspaper. This can be done with a charcoal chimney, available at most any hardware store. These cone-shaped chimneys allow you to get a lot of coals burning completely and quickly while avoiding the introduction of anything to the fire that you wouldn't want to add to your food such as lighter fluid. In addition, charcoal chimney starters allow you to get more coals going while cooking in order to add to the existing fire as needed. This is a great way to help with temperature control on a charcoal grill.

Tool 4: Spatula and/or Tongs

Get your hands on a good spatula and you will be able to tackle even the most challenging of burger recipes. And lets be clear on the meaning of the word "good". A good grilling spatula doesn't need loads of extra gadgets on it. Get a large bladed, bent and long-handled spatula. You want something that you can get under your burgers easily and large enough to flip a fish fillet without it falling apart. Don't skimp on this tool, as you really owe it to yourself to get a good quality spatula that will work well and last. A good spatula should easily slip under foods allowing you to quickly and safely lift, turn and flip. That's all it needs to do, but it needs to do it well.
A good pair of springed tongs will also help you get a solid grip on your food and can also help when you need an extra pairs of hands or need to grip something. An ideal pair of tongs should be easy to squeeze, yet bounce back quickly allowing you to get a grip on small and large items without damaging even the most delicate of foods. Find tongs that fit your hand, are lightweight but sturdy, and have enough length to reach deep into your grill without leaving your arm over the fire.

Tool 5: Grill Grate Scraper/Brush

Cleaning the metal rack or grill grate is a messy task made simple with a wire brush, (or a bristle brush for nonstick coated racks). You will need this important tool for cleaning off the grate before and after you finish grilling. It is most important that you do this after you finish grilling before the foods have had a chance to bake on.

Tool 6: Basting Brushes

It's a good idea to have a couple of food basting brushes on hand. You can buy these as pastry, basting, mops, or a silicon brushes. You decide which is cheaper or better for your particular needs. Don't spend a lot on these because they don't tend to last even if you take good care of them. You should have one brush dedicated to oiling surfaces. Dedicating a brush to put a coat of oil over your cooking grate is good idea. The brush will get the oil over the surface of the grate quickly and easily. You need to keep this brush separate from other brushes, since you don't want to use this one for basting foods. In addition to your oiling brush, you need a brush for basting your burgers when desired. If you grill a lot of different kinds of foods you might want several.

Tool 7: Fuel Gauge

Ever run out of gas because you weren't quite sure how much propane is left in your tank? You need a fuel gauge to tell you how much propane you have left. It's a good idea to get a fuel gauge that also detects gas leaks to give you a little peace of mind and increased safety. Fuel leaks are one of the most common causes of gas grill related fires. So find out how much gas you have left and don't let it leak away.

Tool 8: Meat Thermometer

The difference between the perfect meal and a trip to the emergency room can be only a couple of degrees. Having a good, working thermometer is a must have. There are a whole host of good thermometers on the market, but remember, accuracy is the most important factor, so when buying a thermometer it's better to bypass cool features in favor of reliability.

Tool 9: Fire Extinguisher

Although we provide guidance on preventing and dealing with flare-ups in the Tips section, it is always important to have a small household-type fire extinguisher close by just in case things get out of hand.

Tool 10: Oven Mitt

A fireproof mitt allows you to safely complete many grill jobs. Whether it's a pair of fireproof gloves or a kitchen mitt you should always have something close by that will let you pick up the hot stuff. You can buy fireproof grilling mitts that not only let you pick up flaming hot metal cooking equipment, but they won't catch on fire if or when flames hit them. Having a kitchen mitt catch fire while you have it on your hand is not fun.

Grilling Basics - Top 10 Rules

Grilling 101 - The GrillJunkie Basics and Top 10 Rules:

For more tips, recipes, and products....Visit us online at http://www.grilljunkie.com

Grilling like any other kind of cooking is a combination of technique and art. 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.

The difference between grilling and cooking on the stove or in the oven is that grilling is, in essence, is a combination of both. A grill provides direct heat from the gas burners or the charcoal and indirect heat that fills the grill when the lid is down. An average gas or charcoal grill can reach 500 degrees in a matter of minutes. Unlike with an oven, where you can simply place the food inside, set the temperature and timer, and walk away for a while, while grilling you must remain ever engaged, proactive, and vigilant.

The high heat, both direct and indirect is the foundation of grilling.

You will want to leverage this heat to cook food, quickly. And due to this fact, foods cook fast on a grill you have to turn them in order to cook them evenly, without burning. However, this is where practice, experience, and the art of grilling come in, because if you turn things too often you will slow the process of cooking and this can lead to food that is tough and dry. The secret is turning only when necessary. When cooking a steak or a hamburger, and checking it for desired doneness, be sure to get down low, by the edge of the grill, be ever-careful not to burn yourself. Gently lift up the corner of the meat. When the lines from the cooking grate start to turn black it's time to turn the food.

Knowing when to turn and when things are cooked involved practice, experience, and is in essence, the whole art of grilling. The rest of it, like indoor cooking and baking, is recipes, marinades, and trick. Everything else is recipes, marinades, and tricks. The art of grilling is also the hardest thing to teach, and must be accompanied by practice and experience. You will not be able to learn the art of grilling simply be reading, you must take what you read and practice, make mistakes, experiment, and experience! As an example, ideally, a steak will be turned only once, however, if the steak is very thick (more than about 1 1/2 inches) you might need to do it three times to get it cooked through to the center.

Like with all things that take time to learn and require practice and patience, you must, start simple when learning the art of grilling. Keep those first few steaks a little on the thin side, and once well practiced move up to a filet mignon. This will help you get the hang of grilling and allow you to properly cook food with more enjoyment, and without a lot of trouble. As you evolve as a GrillJunkie, and become more experienced with the art of grilling, you can work up to more challenging techniques and dishes.

Here are a few rules of good grilling.

Rule 1: Always keep your grill clean. This is an essential for good tasting food and safety!

Rule 2: Always keep a close eye on what you’re grilling. Be proactive, watchful, and in control.

Rule 3: Always keep your grill in a safe location away from anything flammable like lighter fluid, fences, your house, etc.

Rule 4: When grilling low fat meats and other foods that stick, use oil or cooking spray on the grill grate However, never apply cooking spray to a lit grill.

Rule 5: Do not use spray bottles of water to control flare-ups. Flare-ups are caused by too much fat and too much heat. Trim excess fat and when you turn meat on the grill move it to a different part of the grill.

Rule 6: Do not add oil-based sauces, or marinades to meat on the grill. This inevitably causes burning.

Rule 7: Always allow yourself plenty of time to prepare and cook. Don't leave your family and/or guests waiting.

Rule 8: Spice up your food a good hour or two before you hi the grill. This time allows the flavor sink in.

Rule 9: Use the proper grilling tools. Using anything else, such as a table fork, which is good for eating, are not so good or safe for grilling.

Rule 10: Always be sure to plan for and make more than enough food for everyone including unexpected guests. The last thing you will need is an angry mob on your hands.

Visit our site for more tips, recipes, and help celebrate America's love of grilling with our unique line of aprons, t-shirts, beer steins, etc.!!

http://www.grilljunkie.com