Culinary Tips & Techniques - *Grilling & BBQ*

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices (or other pieces). Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal convection.

Hamburgers

They are the worlds most popular sandwich. Americans eat three of them a week (on average). Simple to grill with virtually infinite possibilities yet we settle for grease, tasteless fast food over a wonderful grilled hamburger

*Aussie Works Burger*

 They're a bit messy but delicious. Hunger busting burgers topped with every topping imaginable. Wrap your laughing gear around that. Stretch! Crikey! It's a meal in one go."

Ingredients

• 1 pound ground beef
• 1 large onion, sliced
• 4 eggs
• 4 slices Canadian bacon
• 4 pineapple rings
• 4 slices Cheddar cheese
• 1 (8.25 ounce) can sliced beets, drained
• 4 slices tomato
• 4 lettuce leaves
• ketchup (optional)
• yellow mustard (optional)
• dill pickle relish (optional)
• mayonnaise (optional)
• 4 Kaiser rolls, split

Directions

1. Preheat an outdoor grill for high heat.
2. When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
3. Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
4. To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.               

*Chipotle Cheeseburgers*

"A burger with a fiery twist! The classic cheeseburger gets a tasty update with the addition of Chipotle Peppers in Adobo Sauce. These chipotle chiles are jalapeno peppers that have been dried, smoked, and then packed in a flavorful sauce made of tomatoes and other spices. Here, we add these special peppers twice--first to the mayonnaise, which gets spread on the buns, and then mixed into the meat before its grilled. And don't skip the red onions and tomatoes: they add a sweet, crisp bite."

Ingredients

• 1/4 cup mayonnaise
• 1 pepper from a can of Chipotle Peppers in Adobo Sauce, finely chopped
• 1/4 cup sauce from a can of Chipotle Chiles in Adobo Sauce
• 3 tablespoons Minced Garlic, divided
• 1 tablespoon finely chopped fresh cilantro
•                     Salt & Pepper, to taste
• 2 pounds ground beef (80% lean)
• 1 teaspoon Goya Vegetable Oil
• 6 slices Cheddar cheese
• 6 hamburger buns
• 6 (1/4 inch thick) slices red onion
• 6 (1/2 inch thick) slices tomato
• 6 lettuce leaves

Directions

1. In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and Adobo; cover and refrigerate until ready to use.
2. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).
3. Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
4. To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise. 

              

*Tex-Mex Burger w/ Cajun Mayo*

"A jazzy way to spice up the boring basic burger that will tantalize your taste buds! Cajun spiced mayonnaise is the perfect compliment to these spicy beef burgers."

Ingredients

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomato

Directions

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Hotdogs

Learning how to grill hot dogs can be an important step when it comes to grilling outdoors. Though cookouts and barbeques may take place most frequently in the summer when the weather is warmest, grilling hot dogs is an activity that can be done year round with the right equipment. Hot dogs can be barbequed using gas or propane grills as well as charcoal units.

Most hot dogs are sold precooked, so food safety may not be as significant a concern as when cooking raw meat.2 However, whether cooking hot dogs made with beef, chicken or pork, an even roasting without significant burning is preferred.

*Chicago-Style Hot Dog*

"The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!"

Ingredients

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Directions

1.  Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!               

*Grilled Bacon-Wrapped Hot Dogs*

Ingredients

• 1 teaspoon ketchup
• 1 teaspoon Dijon mustard
• 4 large hot dogs, knockwurst, or kielbasa
• 1/2 ounce cheddar cheese, cut into long sticks
• 2 Tbsp chopped onion
• 1 cup refrigerated sauerkraut, drained, roughly chopped
• 4 slices bacon
• Vegetable oil
• 4 long hot dog buns

Directions

1 Prepare your grill for direct medium high heat.

2 Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.

3 Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).

4 Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.

5 Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.

6 During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.

7 Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.

*Grilled Bratwurst w/ Peppers & Onions*

Bratwurst (nicknamed "Brats") is a German-style sausage made from pork, veal and/or beef (although you can also get turkey brats now). This spicy sausage is great on the grill but can also be broiled, simmered in beer or water, or fried. It is often served on a bun but can also be sliced at eaten plain. Some substitutes for bratwurst are Italian sausage, Polish sausage, knockwurst or kielbasa.

INGREDIENTS:

1 tablespoon olive oil
1 large Red bell pepper --cut 1/4" rings
1 large Yellow bell pepper --cut 1/4" rings
1 large Onion --cut 1/4" slices
8 Uncooked bratwurst
4 Hard rolls --halved and buttered if desired
dill pickles
mustard

PREPARATION:

Prepare grill. In a bowl drizzle oil over pepper rings and onion slices, tossing to coat well. Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately-high heat.) Transfer peppers and onions to a bowl. Grill bratwurst, turning them, until golden and just cooked through (about 160 degrees on an instant-read thermometer), 20 minutes. Put a pair of brats, cut in half lengthwise and stacked, on each roll. Top with peppers, onions, pickles and mustard.

Seafood

Tips for Grilling Fish
• Make sure the grill rack is very clean. Any residue on the rack could interfere with the fish's delicate flavor, plus, a clean rack helps prevent sticking.
• Lightly coat the grill rack with cooking spray or brush it with oil before placing it over the heat source. This keeps the food from sticking and makes the grill rack easier to clean.
• Place the seafood on a hot grill rack and leave it there for several minutes before you try to move it. This way, a sear will develop between the fish and the grill rack, and this prevents further sticking.
• Watch the time. Seafood cooks quickly and you don't want to overcook. The cooking time will depend on the thickness of the fish as well as its texture, but most fish cooks in about 10 minutes or less.
• If you have a grill basket, use it for grilling more delicate types of fish such as catfish. With a basket, you turn the whole basket over instead of turning individual pieces of fish, so you don't have to worry about tearing the fish or about small pieces falling through the grill rack.

*Grilled Swordfish Bruschetta* 

Ingredients:

6 slices French bread, brushed with olive oil

For the fish:

2 swordfish steaks

1 teaspoon grapeseed oil

salt and fresh ground black pepper to taste

* For the tomato salad:

1 cup cherry tomato halves

salt and fresh ground black pepper to taste

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 tablespoons freshly sliced basil

pinch of cayenne

*Grilled Alaskan Salmon*

"These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas."

Ingredients

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

Directions

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

 *Marinated Grilled Shrimp*
"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it.

Ingredients

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Directions

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

*Grilled Mussels w/ Curry Butter*
"Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! Serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal."

Ingredients

• 3 tablespoons butter, softened
• 2 cloves garlic, pressed
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 2 pounds mussels, scrubbed and debearded
• 1 cup chopped red bell pepper
• 1/4 cup chopped fresh parsley
• 1 lime, thinly sliced
• 1 lime, cut into 4 wedges

Directions

1. Preheat an outdoor grill for high medium-heat and lightly oil grate.
2. Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
3. Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
4. Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
5. Transfer the mussels to small bowls and garnish each with a lime wedge to serve.