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Grilled Recipes for Spring – Fire & Daylight

italian grilling recipesGrilled Recipes for Spring – Fire & Daylight

The GrillJunkie team fired up a few unique Grilled Recipes for Spring for our readers. At long last spring has sprung and for us that means one thing: time to break out the grills. Some of our favorite spring recipes are great for the grill, which keeps us out of the kitchen and enjoying the longer hours of daylight. Take full advantage of the nice weather with a few of our favorite spring grilling recipes. Be sure to do a little Spring Grill Cleaning 101 before you fire things up. Once you’re ready, here is a quick list of what you’ll find in our Grilled Recipes for Spring list:

  • Grilled Pork Tenderloin & Apricot Salad
  • Spiced Leg of Lamb with Herb Butter
  • The Holy Cow 3 Cheeseburger Recipe
  • Sicilian Grill-Roasted Chicken
  • Grilled Eggplant Parmigiana
  • Grilled Salmon with Cucumber Sauce!

Grilled Recipes for Spring ~ Grilled Pork Tenderloin & Apricot Salad

As part of our Healthy Grilling Recipes & Tips series, this grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled beer, or Chardonnay for you fancy types, both of which will harmonize beautifully with the smoky-sweetness of grilled apricots.

INGREDIENTS

  • 1 pound pork tenderloin, trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 3 tablespoons apricot preserves, dividedgrilled spring recipes, healthy grilling grilled pork tenderloin healthy recipes for the grill
  • 4 ripe but firm fresh apricots or nectarines, halved and pitted
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons canola oil
  • 1 (4- to 5-ounce) bag watercress, or baby arugula (about 8 cups)

PREPARATION

  1. Preheat grill to high.
  2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
  3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

TIPS & NOTES

  • Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

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Grilling Product Review – Cave Tools Meat Tenderizer

Grill Junkie Staff 3 Comments

Grilling Product Reviews: Cave Tools Meat Tenderizer Mallet

Is the Cave Tools Meat Tenderizer Mallet the Perfect Pounder? On a consistent basis the team here at GrillJunkie™ sets time aside to communicate our formal rating on either a Grilling, BBQ or Burger related product. We do this via our Grilling Product Reviews process. As you certainly can imagine these products run the gamut from: Gotta Have It!CoolUsefulUtilitarianRidiculous and the, well, Just Plain Asinine! The spectrum of grilling related products is wide.

Today’s Grilling Product Reviews candidate:

Cave Tools Meat Tenderizer Mallet

cavetools,grilling product reviews,meat tenderizer mallet,GrillJunkie,Cavetools meat tenderizer mallet review

The GrillJunkie™ Grilling Product Reviews (GPR) Scale

Based on our extensive field research, the GrillJunkie Product Review team assigns a formal rating to every product that we test. This rating is based on a 1-5 Firepot structure as depicted through our Grilling Product Review (GPR) scale as illustrated below. The number of Firepots given to the grilling product indicates its final rating. The higher the number of Firepots, the more positive the review.  

GrillJunkie Grilling Product Review GPR Firepot key with logo

  GrillJunkie GPR Four FirePot ratingQuick Product Reviews Rating: For the more impatient reader who needs to get the rating right away, we gave the Cave Tools Meat Tenderizer Mallet a 4.2 out of 5 GrillJunkie™ GPR Firepots. This rating equates to a Hot product.  The product solidly addresses and solves the problem for which it was designed in an attractive, dishwasher-safe, durable, well-balanced and well-engineered product. For more detail on this Product Review, including 6 Tips on Meat Tenderizing as well as the many upcoming Grilling Product Reviews on our schedule, read on!

First Up: 6 Tips to Meat Tenderizing

  1. What Types of Meat Should be Tenderized? – You can tenderize any type of meat but the most common are chicken, steak, pork and veal.cavetools, grilling product reviews, meat tenderizer mallet,GrillJunkie,Cavetools meat tenderizer mallet review
  2. Why Should I Tenderize Before Grilling? – When you tenderize meat you are breaking down the tough, fibrous connective tissues of the meat allowing spices and rubs to penetrate deeper enhancing the taste and texture while significantly reduce the cooking time!
  3. What is the Best Way to Tenderize Steak? – The best way to tenderize steak is to use the pyramid side of the meat mallet to break down the connective tissues.
  4. What is the Best Way to Tenderize Chicken? – Use the flat side of the meat pounder to tenderize your chicken without destroying the meat.
  5. How Do I Tenderize Meat Without Making a Mess? We suggest covering meat with a layer of cling wrap or putting it in a zip lock bag first before tenderizing.
  6. What is the difference between the flat and pyramid sides of a meat tenderizer/hammer? – The flat side is used for flattening meats like chicken. The pyramid side of the mallet is used for breaking down connective tissues on tough cuts of meat like steak.

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Top 10 Valentines Day Recipes

Grill Junkie Staff 2 Comments

Top 10 Valentines Day Recipes

Romance meets the grill? If you’re looking to spice things up a bit, we have you covered. The GrillJunkie team has fired up the grills and cranked out our Top 10 Valentines Day Recipes! Instead of going out with the crowd this Valentine’s Day, enjoy a restaurant-quality meal in the comfort of your own home.  Now let’s look at this in perspective. Most holidays involve making large feasts for many people. Lots of grilling, lots of food, for lots of people. However, Valentine’s Chili heartDay is unique as it revolves around a small intimate meal for two people. We challenge our brethren GrillJunkie men to fire up the grill and produce something special for that woman in their lives. And vice versa for those girl grilling addicts. As grilling, BBQ and food addicts, we believe a way to a person’s heart is truly through their stomach. We’ve gathered the Top 10 Valentines Day Recipes that we believe she might like. Let’s take a look down this list of Valentine Day’s most popular recipes and then you tell us who is doing the cooking, and for whom. What Fires YOU Up?

 

Top 10 Valentines Day Recipes

1. Grilled Oysters with Jalapeno Butter

Since Oysters are an aphrodisiac, adding butter and smoky goodness from the grill make them even more sensual! There’s not too much to grilling oysters. This recipe basically calls for you to preheat the grill to medium/medium high and get the grill hot. Carefully place the oysters on and shut the lid, then grill the oysters until they pop open. As the first ones open up, place them on the top basket/warming area of the grill so they stay warm but don’t remain over the direct heat.grilled oysters

To Grill the Oysters:

Preheat the grill to medium/medium high. Carefully place your oysters on the grill surface grate and shut the lid. Grill the oysters until they pop open. As the first ones open up, place them on the top basket/warming area of the grill so they stay warm but don’t stay on the direct heat.

Jalapeno Butter Sauce

  • 1/2 cup white wine
  • 1/3 cup butter
  • 6 cloves garlic
  • 1-2 minced jalapenos, depending on how much heat is desired
  • sea salt/pepper

Sauté the onions in the butter. Add the wine and simmer for 7-10 minutes, letting some of the liquid reduce down. Add the jalapenos and garlic, simmer a little longer. Pour sauce on top of the opened oysters. Enjoy!!

2. Cast-Iron Cowboy Steak

This is an ideal, if not the best way to cook a thick, juicy bone-in steak restaurant-style without smoking up the house. Use your grill to heat the cast-iron skillet; the skillet surface area promotes a more assertive flavor and better sear than grill grates, yielding a steak with the proper steak house crust.

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 (1 1/2- to 2-lb.) bone-in rib-eye or porterhouse steak (about 2 inches thick)
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 8 fresh herb sprigs (such as thyme, rosemary, and oregano)
  • 3 garlic cloves, peeled and smashed

valentines day recipes,cast-iron cowboy steakPreparation
1. Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.

2. Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120° to 125° for medium-rare; temperature will rise as steak rests.)

3. Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. When cutting, be sure to slice against the grain.

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BBQ in New England – Bentley’s Famous

10447120_1471035526476529_5024990774536668016_nBBQ in New England – Bentley’s Famous BBQ

Hello New England! Do you crave for BBQ in New England? Rarely does the GrillJunkie team boast about local or regional BBQ events, restaurants, road side dives or caterers. In fact we’re kind of snobs when it comes to our grilling and BBQ preferences. However, GrillJunkie has found a hidden gem in your own back yard! Bentley’s Famous BBQ, Pig Roast & Lobstah Bakes , yes good ol’ New England Lobstah Bakes!!! What we love most, is the fact that Bentley’s has carved out it’s own niche within the region and more importantly it’s style…one we would define as New England Style BBQ.

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Brandon Saldoni, owner & chef, attended training from KCBS (Kansas City Barbecue Society) – World Championship Pit Masters, & classes by Malcolm Reed from “Killer Hogs” & the world’s most decorated pitmastah, Jared Huizenga of “Insane Swine”. 

 

Brandon fires up the 4 most popular regions of BBQ styles, North Carolina, Kansas City Style, Tex-Mex & Tennessee Dry Rub. He also personally created a New England Style BBQ where all meats are smoked using Applewood and Hickory for 8 to 10 hours, and are hand rubbed with a combination of Pure Maple Sugar, Garlic Powder, and some Secret Spices that they would not reveal! Therein lies the intrigue, and that secret reveals itself in insanely delicious BBQ! We encourage you to let Bentley’s Famous BBQ, Pig Roast & Lobstah Bakes serve you at your next special event.

Did they Fire Us Up?

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Top 10 Super Bowl Recipes

Top 10 Super Bowl Recipes

Are you ready for some Super Bowl Recipes? The GrillJunkie team has had the grills fired up all week in preparation for the Big Game, and we’ve pulled together our Top 10 Super Bowl Recipes. It is no secret that Super Bowl Sunday is the biggest game day of the year, but were you aware that it is also the seventh largest grilling day of the year as well as the biggest outdoor cooking day of the winter months. For those of you who may be under 12 inches of snow, click here for our BBQ in Winter Tips! Riding the trend that outdoor cooking is no longer just a summer activity, millions of sports fans will be firing up their grills and smokers for this year’s match up. Our beloved American pastime, grilling, is a fast and easy way to cook up delicious food without having to miss the game or making a big fuss.

grilling tips, tailgating, game day grilling hacks,GrilljunkieAs a relief to the host and/or cook who will be doing most of the grilling, the best part of grilling up your Super Bowl food is that you can do most of the work ahead of time. Many grilled foods benefit from being marinated, so with some preparation you can load up the refrigerator with a ton of food and get it on the grill for a quick cook on game day. Plan ahead and, unlike last year, you’ll be watching the game instead of cooking.

Whether you’re hosting a small crowd or a big rowdy bunch over to watch the game, it is always best to pick as many foods that can be customized by your guests while also having a few of your main specialties. This way everyone is happy. Things like appetizers, personal pizzas, Patty Melts / Sandwiches, Meatballs, and hamburgers are perfect and maybe even some grilled desserts! Make sure you have plenty of toppings, dips and dressings to offer variety for your guests. This will keep everyone well feed and happy throughout the whole game. The secret to successfully pulling off Game Day at your place is to prepare as much as you can in advance.

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Our Top 10 Super Bowl Recipes

These Top 10 Super Bowl Recipes are the GrillJunkie team’s choices for the big game. Of course, true barbecue such as Brisket and Pulled Pork are always great options. While most people will be dishing up favorite appetizers, you can go the extra yard by dishing up BBQ Ribs, Pulled Pork or Beef Brisket. Barbecue can be kept warm and makes great finger food that fills you up. We’re sure your Super Bowl guests will appreciate the effort.

Super Bowl Recipes 1 – Grilled Steak Chili

What’s a Super Bowl game, or a regular season football game for that matter, without a warm and hearty bowl of chili? The cooler air of winter makes the GrillJunkie dream of comfort foods and

Finally, a warm, richly textured bowl of chili with java and dark chocolate depth and overtones.

Finally, a warm, richly textured bowl of chili with java and dark chocolate depth and overtones.

memorable times with friends and family. As food lovers we were in our glory during October due to the fact that the month has the honor of being National Chili month, and we could work on perfecting our Grilled Steak Chili recipes. OK, the month is over but our desire to make and consume some deliciously warm chili will certainly last deep into the coming months! There’s nothing quite like the aroma, texture and taste of a great bowl of hearty and soul warming chili, especially on Game Day!

While there are thousands of variations, one of our favorite chili recipes includes hearty grilled steak, spicy jalapeños, or chipotle and two extra special ingredients…coffee and dark chili chocolate. Chocolate gives the chili additional depth of flavor and the added chili within the chocolate introduces a indescribable earthy overtone, while coffee is the perfect ingredient to round out the dish by adding a hint of complementary bitterness. In fact the bitterness of coffee will help bring out the sweetness of the meat. Now, lets dig into the results of our tinkering with and perfecting our Grilled Steak Chili recipes.

Super Bowl Recipes 2 – Jalapeño Poppers

Jalapeno Popper and football go hand in hand. Be warned however that these are extraordinary and not your average Jalapeño Poppers. Inspired by the gang at grillgirl.com, this recipe is actually made for the oven as the bacon can make the grill flare up. If you make these on the grill put them on the upper bread grate OR put them on indirect heat. Unlike fried poppers, these are grilled and the fat cooks out of the bacon so they aren’t as bad for you as they could be. Unlike other recipes that call for you to roll the bacon INSIDE the pepper, these have a 1-1-1 Arrange your poppers on your oven rack over a baking pan lined in foil. bacon/cheese/pepper ratio! Yum! Even people who don’t like spicy food have tried these at my house and have gone back for seconds. Not necessarily classified as  “healthy” yet good for the soul and healthier than traditional jalapeno poppers that have been put in a fryer!

INGREDIENTS

All you need for these poppers are:

  • jalapenos
  • cream cheese or neaufchatel cheese
  • one pound pack of bacon

Because you need a way to “suspend” the poppers on a rack to let the bacon cook and have the fat cook off, actually take one of the racks out of the oven and put it on top of a 9″ X 13″ pan that is covered with tin foil (cuts down on the mess!). So, remember to take the rack out before you:

PREPARATION

  1. Preheat your oven to 375 degrees.
  2. Now, prepare the peppers. Cut the stem off the peppers and with a knife, scrape all of the chilis and inside portion out of the inside of the peppers. (Leaving the seeds will make them even hotter, which is okay, but you need room inside to stuff your cream cheese.) For the really large peppers, chop them in half.
  3. Now stuff the peppers with cream cheese. For the peppers you have cut in half, you will need to wrap the bacon around the top and bottom of the pepper so that the cream cheese cannot fall out. The peppers will be suspended in the oven so that the bacon can cook down… For the peppers that have only been cut where the stem was removed, simply stuff with cream cheese and the bacon only has to cover the top. You will cut each piece of bacon in halves of thirds to be the right size for the peppers. If the peppers you use are REALLY big, this will vary… If you do not cut the large peppers in half, they will be HOTTER. This makes the pepper to cheese to bacon ratio off and makes the experience much hotter, which is not a bad thing… just warning you!
  4. Arrange your poppers on your oven rack over a baking pan lined in foil.
  5. After stuffing the pepper with cream cheese, then wrapping it with bacon in the right way so that the cheese can’t fall out of the bottom, you will then secure it with a toothpick or a skewer that has been cut in half. This is what will suspend the poppers on the over rack so they cook evenly.
  6. Bake in the oven for 30 minutes, or until bacon is beginning to get crispy and the cream cheese is bubbling.

Super Bowl Recipes 3 – Stout Patty Melt

Inspired by Derrick Riches, grilling and BBQ expert at about.com, this patty melt contains a bit of stout beer in both the ground beef patties and the sauteed onions, giving it a rich beefy flavor. He recommends using a marbled rye for this recipe. If you are unable to find Cippolini onions, any sweet onion will do.

INGREDIENTS

  • 2 pounds ground beef, preferably lean
  • 1/3 cup stout beer
  • 1 tablespoon salt
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon onion powderDSC_6689
  • 1/2 teaspoon garlic powder
  • 1-2 loaves marbled rye, 3/4-inch slices
  • 12 slices Swiss cheese

For sauteed onions:

  • 3 large Cippolini onions cut into thin rings
  • 1/4 cup stout beer
  • 1 1/3 cups beef broth
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon chili powder (mild chili powder also works)

PREPARATION

To prepare onions: heat olive oil in large skillet. Add onion slices and saute for 3 minutes. Once onions become slightly opaque, add beer and cook for 30 seconds. Add broth, soy sauce, salt, black pepper, and chili powder. Allow onions to simmer on medium-low for 30-35 minutes until liquid has absorbed and onions are soft. You can make ahead of time and reheat once patties are cooked.

Preheat grill for medium-high heat.

Place ground beef into a large bowl. Add 1/3 cup of stout beer, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper to meat. Combine well, but do not over mix. Form into 6-7 oblong patties, a little bigger that the length and width of marbled rye slices. Place patties onto grill and cook for 5-6 minutes per side. Toward the end of cooking, add 2 Swiss cheese slices to each patty and cook until cheese has melted. Remove from heat and arrange onto toasted rye bread. Top with sauteed onions and remaining bread halves. Read More →