Smoked Gouda-Stuffed Burgers with Rosemary Ketchup "Ultimate BBQ"

 

                    Homemade rosemary-infused ketchup makes these burgers bistro-worthy. Store any leftover ketchup in an airtight container in the refrigerator for up to one month.

8 servings

Rosemary Ketchup

• 1 "28-oz" can whole tomatoes in puree
• ½ cup dry red wine
• ½ cup firmly packed brown sugar
• ¼ cup red wine vinegar
• 3 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Burgers

• 2 lb ground beef
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 oz smoked Gouda cheese, cut into 1-inch cubes
• 2 red onions, cut into ¼-inch-thick slices
• 8 hamburger buns, split
• 2 cups baby arugula

1. Prepare rosemary ketchup, process canned tomatoes in a food processor or blender until smooth.
2. Combine pureed tomatoes, and next 5 ingredients in a medium saucepan.
3. Bring to a boil, reduce heat, and simmer 30 minutes or until mixture is reduced to 2 cups, remove rosemary stems and let cool.
4. Prepare the burgers, preheat grill pan or cast-iron skillet to medium-high heat.
5. Gently combine ground beef, salt, and pepper, shape into 8 balls.
6. Place 1 cheese cube into each ball, shaping beef to enclose cheese and molding to ¾-inch patties.
7. Grill burgers 6 minutes on each side or until done.
8. At the same time, grill onion slices 3 to 4 minutes on each side, and grill buns 1 minute or until toasted.
9. Top each bun bottom evenly with rosemary ketchup, followed by a burger, onion slices, arugula, and bun top.

BON APPÉÉÉÉÉTIT

Smoked Paprika Pork Roast "Ultimate BBQ"

 

                        The pork in this recipe is "dry brined", allowing the salt in the seasoning mixture to pull the flavor into the meat and improve the juiciness. Don't be alarmed with the long, uncovered chilling time, it helps keep the rub dry.

8 servings

• 2 tablespoons smoked paprika
• 2 tablespoons packed brown sugar
• 1 tablespoon kosher salt
• 1 garlic clove, pressed
• 1 teaspoon coarsely ground black pepper
• 4 teaspoons chopped fresh thyme, divided
• 1 "3½- to 4-lb" boneless pork loin roast
• Kitchen string
• Sticky Stout Barbecue sauce, recipe below

1. Stir together first 5 ingredients and 2 teaspoons thyme.
2. Trim pork roast and rub paprika mixture over pork.
3. Tie roast with kitchen string at 1½-inch intervals, and place in a 13- x 9-inch baking dish.
4. Chill, uncovered, 24 hours.
5. Light one side of grill, heating to 350F to 400F "medium-high" heat, leave other side unlit.
6. Place pork over lit side, and grill, covered with grill lid, 8 minutes on each side or until browned.
7. Transfer pork to unlit side, and grill, covered with grill lid, 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 145F.
8. Let stand 10 minutes.
9. Brush with Sticky Stout Barbecue Sauce.
10. Sprinkle with remaining 2 teaspoons thyme.
11. Serve with the remaining sauce.

Sticky Stout Barbecue Sauce

                    This Kansas City-inspired thick and sweet sauce gets its rich flavor from robust stout beer. It can be made up to three days in advance. Cover and chill, and reheat when ready to use.

About 2 cups

• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 "11 oz" bottle stout beer
• 1 cup spicy barbecue sauce
• ¼ cup fig preserves
• 2 tablespoons apple cider vinegar

1. Sauté onion in hot oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender.
2. Add garlic, sauté 1 minute.
3. Gradually stir in beer, cook 8 to 10 minutes or until mixture is reduced by half, reduce heat to medium.
4. Stir in barbecue sauce and next two ingredients, and cook 4 to 5 minutes or until thoroughly heated.

BON APPÉÉÉÉÉÉTIT

5-Ingredient Slow-Cooker Pulled Pork

 

                    This sauceless pulled pork is wonderful for just about any recipe. Use it for pulled pork tacos topped with fresh salsa, to top a salad, or to stuff baked potatoes. It's also great served the traditional way-piled high on sandwich buns and drenched with your favorite sauce.

8 to 10 servings

• 2 large sweet onions, cut into ½-inch slices
• 1 "5- to 6-lb" boneless pork shoulder roast "Boston butt"
• 2 tablespoons garlic-oregano-red pepper seasoning blend
• 1 teaspoon kosher salt
• 1 "10½-oz" can condensed chicken broth

1. Place onions in a lightly greased 6-qt. slo cooker.
2. Rub roast with seasoning blend and salt and place roast on onions.
3. Pour broth over roast.
4. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
5. Transfer roast to a cutting board or serving platter.
6. Shred with 2 forks, removing any large pieces of fat.
7. Remove onions with a slotted spoon, and serve with pork.

BON APPÉÉÉÉÉÉTIT

Grilled Chicken Wings "Ultimate BBQ"

 

6 to 8 servings 

• 2 lb chicken wings
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Honey Drizzle of choice, recipes follow

1. Preheat grill to 350F to 400F "medium-high" heat.
2. Toss together wings and oil in a large bowl.
3. Sprinkle with salt and pepper, toss to coat.
4. Grill wings, covered with grill lid, 25 to 30 minutes or until skin is crisp and wings are done, turning occasionally.
5. Toss with desired Honey Drizzle.

Cider Vinegar-Brown Butter Honey Drizzle

About ¾ cup

• ¼ cup butter
• ½ cup honey
• 1 tablespoon apple cider vinegar

1. Cook butter in a saucepan over medium-high heat 5 minutes or until brown and fragrant.
2. Transfer to a small bowl, and cool 5 minutes.
3. Cook honey and vinegar in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
4. Whisk in brown butter.

Horseradish-Honey Mustard Drizzle

About ¾ cup

• ½ cup honey
• 3 tablespoons prepared horseradish
• 2 tablespoons coarse-grained mustard

1. Cook honey, horseradish, and mustard in a small saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.

Cracked Pepper-Rosemary Honey Drizzle

About ½ cup

• ½ cup honey
• 1 teaspoon cracked black pepper
• 1 "3-inch" fresh rosemary sprig

1. Cook honey, 2 tablespoons water, pepper, and rosemary sprig in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
2. Discard rosemary.

Chili-Lemon Honey Drizzle

About 1 cup

• ½ cup honey
• ¼ cup bottled chili sauce
• 2 tablespoons fresh lemon juice

1. Cook honey, chili sauce, and lemon juice over medium heat, stirring often, 2 minutes or until thoroughly heated.

BON APPÉÉÉÉÉÉÉÉÉTIT

Pulled Pork Nachos "Utimate BBQ"

 

                    If you prefer grated cheese to queso, spread out your chips on a baking sheet, sprinkle with cheese, and bake at 350F just until the cheese melts. Then finish with remaining toppings.

4 servings

• Tortilla chips
• 1½ "15-oz" cans black beans, drained and rinsed
• 2 cups Smoked Pork Butt, whithout sauce, warmed "click here for recipe"
• 1 cup fresh salsa
• Two-third cup chopped tomatoes
• Two-third cup chopped fresh cilantro
• ½ cup sliced black olives
• ½ cup minced red onion
• 2 thinly sliced jalapeno peppers
• 1 "12oz" container refrigerated queso, warmed
• 4 lime wedges

1. Layer tortilla chips on a platter, top with beans, warmed pork, salsa, tomatoes, cilantro, olives, onion, and jalapeno peppers.
2. Served with warmed queso and lime wedges.

BON APPÉÉÉÉÉÉÉTIT

Smoked Pork Butt "Ultimate BBQ"

 

                    Pork butts may very well be the most forgiving meat to barbecue, so if you're trying out a smoker for the first time, this cut of pork is a good one. Just coat it with a good dry rub, let it rest, and leave everything else up to your smoker.

8 to 10 servings

• 1 (8- to 10-lb) bone-in pork shoulder roast "Boston butt"
• ½ cup peanut oil
• 2 cups Season All Rub, recipe below
• 1 cup Pork Brine Injection, recipe below
• 3 to 4 sugar maple or cherry wood chunks
• 10 lb charcoal briquettes
• ¾ cup apple juice
• El Sancho Barbecue Sauce, click here for recipe

1. Trim excess fat from pork butt.
2. Coat pork butt with peanut oil, followed by a liberal coating of Season All Rub.
3. Using an injector, inject 1 cup Pork Brine Injection into pork butt at 1-inch intervals, chill for 4 to 6 hours.
4. Remove pork butt from refrigerator, and let stand 30 minutes.
5. Meanwhile, prepare charcoal fire in smoker, place water pan in smoker and add water to depth of fill line.
6. Regulate temperature with a thermometer to 275F for 15-20 minutes.
7. Place pork on upper food grate, close smoker.
8. Smoke 4 to 6 hours or until a meat thermometer inserted into the thickest portion registers 165F, spritzing with apple juice every hour.
9. Remove pork from smoker, and wrap thightly in a double layer of heavy-duty aluminium foil, return pork to smoker.
10. Continue cooking until a meat thermometer inserted into thickest portion registers 200F.
11. Remove pork butt from smocker, open foil, and allow steam to escape for 2-4 minutes.
12. Let pork rest in foil 2 to 4 hours.
13. Remove pork from foil, and place on a cutting board, reserving drippings in foil.
14. Pull pork into large chunks, and discard all visible fat.
15. Coarsely chop and drizzle with reserved pork drippings.
16. Serve with El Sancho Barbecue Sauce "click here for the recipe".

Season All Rub

                    Use rub on anything you want to throw on the grill or smoker "fish, steaks, pork, or chicken".

About 2 cups

• ¾ cup paprika
• ½ cup sugar
• ¼ cup salt
• ¼ cup coarse blak pepper
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon oregano
• 2 teaspoons chipotle powder

1. Stir together all ingredients until well blended.
2. Store in an airtight container up to 1 month.

Pork Brine Injection

                    This brine injection is ideal for adding moisture to a large cut of meat like a pork butt. It helps prevent the meat from meat from drying out while on the smoker and helps intensify the flavor during the cooking process.

About 2½ cups

• 2 cups apple juice
• ¼ cup white vinegar
• 1 cup sugar
• ¼ cup kosher salt
• 1 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Season All Rub

1. Stir together all ingredients until sugar dissolves.
2. Refrigerate in an airtight container up to 1 week.

BON APPÉÉÉÉÉÉÉÉTIT

Poulet au Gingembre et aux Graines de Sésame "Cuisine chinoise"

 

Pour 4 portions

• 500 gr blancs de poulet, coupés en lanières
• 30 ml huile d'arachide
• 1 poireau, finement émincé
• 1 tête de brocoli, séparée en fleurettes
• 2 carottes, coupées en fines rondelles
• ½ chou-fleur, séparé en fleurettes
• 5 ml gingembre frais râpé
• 75 ml vin blanc
• 30 ml graines de sésame
• 15 ml maizena
• 15 ml eau
• Riz, en accompagnement

Marinade

• 60 ml sauce soja
• 60 ml eau

1. Dans une terrine, mettre les ingrédients de la marinade, ajouter le poulet et mélanger.
2. Couvrir de film alimentaire, mettre réfrigérateur et laisser mariner 1 heure.
3. Égoutter le poulet à l'aide d'une écumoire.
4. Dans un wok ou une poêle, chauffer l'huile, ajouter le poulet et le poireau, et faire revenir jusqu'à ce que le poulet soit doré et le poireau juste tendre.
5. Incorporer les légumes, le gingembre et le vin, réduire le feu et couvrir.
6. Laisser mijoter 5 minutes.
7. Répartir les graines de sésame sur une plaque de four et passer au gril préchauffé en remuant souvent jusqu'à ce qu'elles soient uniformément dorées, laisser refroidir et réserver.
8. Dans un bol, délayer la maizena dans 15 ml d'eau, incorporer la pâte obtenue dans le wok et chauffer sans cesser de remuer jusqu'à ce que la préparation épaississe.
9. Servir le poulet et ses légumes sur un lit de riz chaud, parsemés de graines de sésame grillées.

BON APPÉÉÉÉÉÉTIT