All posts filed under: Grilling

Fire Roasted Poblano Burgers

It dawned on me recently – I don’t have a hamburger recipe on DadCooksDinner. How can that be? Maybe it is because my favorite hamburger changes often. I was really into blue cheese burgers for a while; then I went traditional – cheeseburger, lettuce, tomatoes, pickles. I went through a slider phase, rolling the burgers ultra-thin before grilling. Then I started duplicating the Galley Boy burger from Swensons, Akron’s own hamburger joint. (A Galley boy is a double cheeseburger topped with barbecue sauce and tartar sauce. This one is my wife’s choice of burger; she always asks for the BBQ and tartar sauce.) Apologies to Skyway SkyHi fans – Akron’s other own hamburger joint – but the Galley Boy is better. Pppthhthp. My current favorite has a hint of Mexico to it, a burger topped with grilled onion, fire roasted poblano peppers, cheese, and salsa. I want to call it a Tex-Mex burger, but that’s not right; it’s probably closest to a New Mexico green chile cheesburger, while being almost exactly wrong if that’s what …

Pan Grilled New Potatoes

I love roasted new potatoes, creamy on the inside, with browned, crisp edges. Summer is new potato time, when they start to show up at the farmers’ market and in my CSA box. I already have the grill lit – it is summer after all – so I like to pan-roast new potatoes on my grill. My CSA started sharing new potatoes this week, finally. This has been a bummer of a summer for my CSA’s farmers. Pouring rain, a July that couldn’t get out of the 70°s…everything is behind this year. Halved new potatoes are perfect for pan grilling, small enough to finish cooking in the time it takes for the cut side to brown. I toss the potatoes with salt, pepper, olive oil, and fresh herbs. Then I preheat the grill pan over direct heat, slide it over indirect heat, and pour the new potatoes onto the pan, flipping them all cut side down. I close the lid, and thirty minutes or so later, my potatoes are ready to serve. Move beyond the …

BBQ Beef Short Ribs on a Kettle Grill

BBQ short ribs are taunting me, popping up all over the Internet. I don’t know how I missed barbecued beef short ribs on my last trip to Austin. Maybe because I was so late getting in the line at Franklin’s BBQ…but I also went to Rudy’s, Sam’s, Iron Works, and the Salt Lick at the airport, and I must have been too focused on brisket, because I didn’t have short ribs at any of them. Of course, now, no matter where I turn, I see a picture of a rib with a two inch thick slab of meat on top. It’s going to be a while before I can get back to Texas, so if I want short ribs, I have to make them myself. Luckily there are some great BBQ short rib resources on the web; my favorite was this article by Daniel Vaughn at Texas Monthly: You May Love Beef Short Ribs, but Pitmasters Don’t. Whole beef short ribs can are tricky to find in Ohio, especially if you want the meaty short …

Grilled Filet Mignon with Knob Creek® Bourbon Peppercorn Sauce

This post is sponsored by Knob Creek® Bourbon and The Original Brothers of Bourbon website. Grilled filet mignon, Knob Creek® Bourbon, heavy cream, and a thick crust of peppercorns. Sounds decadent, doesn’t it?I’m riffing on the French classic Steak au Poivre, using the big flavor of Knob Creek® bourbon and peppercorns to perk up filet mignon. Filet mignon is tender and buttery, a lean and healthy cut of beef. Unfortunately, lean and healthy can translate as “bland”, so we’re going to give it some help. The peppercorns add a lot of heat to the steak; I use a peppercorn blend (which isn’t as hot as straight black pepper), and only coat one side of the steak with crushed peppercorns. The sauce also helps to smooth out the heat of the peppers, with the oaky, smoky flavor of Knob Creek® bourbon as a counterpoint that finishes the dish. I cook the whole thing on the grill, including the sauce in a grill safe pot. (I use a enameled steel mug; the pot from a grill safe …

Pan Grilled Duck Breast with Duck Fat Paprika Potatoes

  The duck breasts used in this post were donated by Maple Leaf Farms. They’re good people – If you’re looking for duck, seek them out. Phew, now I’m good with the FCC. I love the idea of duck breasts on the grill. Crisp skin, a hint of smoke, medium-rare duck meat, and luscious duck fat. The problem is the luscious duck fat – which, when it renders out, causes a surprisingly large grease fire in the grill. (Not that I’ve ever done that, oh no, not me.) Chicken has the same problem, especially chicken thighs – lots of fat, lots of flames. I cook chicken with indirect heat to keep the fat away from the flames – which works when I want chicken cooked to 160°F. But I want my duck breast medium-rare, 145°F, with crackling crisp skin. What to do? *Now, theoretically, I could make skinless duck breasts…but, ugh, I can’t bring myself to do that. Crackling skin is the best part! When Maple Leaf Farms invited me to Duck University, I jumped …

Grilled Pork Chops with Lemon, Garlic, and Honey Marinade

This post is sponsored by the National Pork Board and Kroger. Don’t forget to vote for America’s Top #ChopGriller! Every vote is an entry in a drawing for a Large Big Green Egg® Grill Package and summer’s worth of pork! Voting closes June 13, 2014. In a moment of weakness, I bought regular cut pork chops at the grocery store. They were on sale. I have such a hard time passing up a sale.I prefer thick cut chops – they are easier to cook to a juicy medium, 145°F. Regular store bought chops, about 3/4 of an inch thick, don’t leave much of a margin for error. It’s tough to get a good sear on thinner chops before they overcook in the middle. For thin chops, I use a trick I picked up from Cooks Illustrated – marinate the chops with honey and oil. The oil conducts heat, and the honey caramelizes quickly in the heat of a grill. This gives me a quick browned crust before the chops overcook. My other trick is to …

Grilled Avocados with Lemon Vinaigrette

I think of this recipe as avocado lemon butter. It makes a great appetizer – brown the avocado on the grill, then toast thin slices of bread. Put them on a platter with a spoon, set the platter in front of your guests, and stand back.Or serve with crackers if you want an easier version that skips slicing and toasting bread. Or, serve with tortilla chips for a “scoop your own guacamole”. One warning – the avocados have to be perfectly ripe for this recipe to work as a spread. The heat of the grill softens the avocados even more, turning them creamy and spreadable. But…there’s only so much the grill can do. If the avocados are still a little hard, they’re not going to soften enough to spread. Don’t give up, though – if you need to use the avocados today, grill them, squeeze the halves out of the skin, and slice them thin. That way, your diners can top their bread with slices of avocado. Recipe: Grilled Avocados with Lemon Vinaigrette Inspired By: …

Grilled Lemon Whiskey Sour

Grilled citrus is having a moment. I’ve seen it in a bunch of places recently, and I had to try it out. Is it all for show? My next thought was – grilled lemon? Sounds perfect in a drink, something to keep me quenched while I do hard work over an open fire. Grilled whiskey sour, here we come! So, is it worth grilling a lemon? Yes, yes it is. The heat of the grill caramelizes the lemon, adding sweetness to the sour citrus. Also, I was amazed by the ease of juicing a heated lemon. I was barely pressing on my lemon squeezer, and juice was squirting everywhere.Now, don’t get me wrong. It *is* quite a show when you pull browned lemons off the grill and start mixing drinks with them. Your guests will think you’re a grilling wizard. Thanks to my association with Knob Creek, I have a bottle of Knob Creek Rye Whiskey ready whenever I want to make this drink again.Like, say, tonight, while I grill dinner? Sounds like the perfect …

Vote for America’s Top #ChopGriller

Celebrate grilling season with pork at Kroger!This post is sponsored by the National Pork Board and Kroger. Backyard barbecues can be simply delicious with tender and juicy pork, the star of grilling season. Celebrate grilling season at Kroger, the ultimate source for barbecue essentials and great pork deals. Visit Kroger.com to view special offers exclusive to your area. It’s time to vote for America’s Top #ChopGriller! The National Pork Board narrowed the #ChopGriller entries down to eight finalists, and we get to vote to determine the winner!And by “we”, I mean “you”. Unfortunately, I’m not eligible to vote. Vote now at: PorkBeInspired.com/ChopGriller So, why vote? One, because you have to look at these great grilling ideas. (Two that I thought were particularly clever – Mary Edwards’s brined Porterhouse pork chop and Alan Bowman’s reverse seared New York Strip chop.) Two, because if you vote, you can win. Every vote is an entry in a drawing for a Large Big Green Egg® Grill Package and summer’s worth of pork! Voting is open from June 2nd through June 13th. …

Grill Smoked Baby Back Ribs (Grilling Basics)

It’s time to get back to basics. Let’s cook some ribs. Ribs were my doorway to the world of cooking. I had my brand new Weber kettle, and I wanted to make ribs as good as the ones at my local barbecue joint. I started reading, and trying recipes…and from there I was smitten. I fell into my love of food, and I haven’t come up for air since. It turns out, ribs are a good place to start when you’re learning to cook. If you have patience, that is. Low and slow is the way to go. Give the ribs time, have a cold beverage (or two, I won’t tell), and you will be rewarded with tender ribs. And, I swear, they smell fear. If they sense that you’re in a hurry, they slow down. Give yourself plenty of time, and they cook right on schedule. So, how do we do it? We need a low fire – 250°F to 300°F, banked to one side of the grill, with the ribs over a drip …

Grilled bone-in pork chop sprinkled with a spice rub on a blue plate with multicolored mini-peppers

Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub

The USDA has finally seen the light! I can cook Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub to medium, instead of overcooking them to well done. Celebrate grilling season with pork at Kroger!This post is sponsored by the National Pork Board and Kroger. Backyard barbecues can be simply delicious with tender and juicy pork, the star of grilling season. Celebrate grilling season at Kroger, the ultimate source for barbecue essentials and great pork deals. Visit Kroger.com to view special offers exclusive to your area.And, don’t forget the two grilling with pork contests. First, enter the Top #ChopGriller contest for a chance to win a $15,000 backyard makeover, then leave a comment in my Grilling Essentials Kit Giveaway post for a chance to win a pack of grilling tools. Last year the USDA changed their recommended cooking temperature for pork. They no longer recommend cooking pork loin until it is dry as dust to a well-done 160°F. Now their recommendation is 145°F – medium – with a three minute rest. As the Pork Be …

Grilled Chicago Char Dog

I visit Chicago fairly often – my aunt and uncle live in the Rogers Park neighborhood. Every time I’m there, I make sure to get some Chicago dogs. Superdawg drive-in was my favorite, but I’m not picky – I’ve never met a true Chicago dog that I didn’t like. Then I went to Chicago for IACP14, and found out about char dogs at Downtown Dogs. You people! You were holding out on me! Grilled hot dogs instead of boiled? Of course I want one. When I got home, I had to make my own char dogs. Now, Chicago hot dogs have a very specific set of ingredients and toppings, which make up their “dragged through the garden” style: An all beef hot dog with natural casing – Vienna Beef hot dogs are the gold standard – in a poppy-seed bun, with a kosher dill pickle spear and tomato slices laid alongside the dog. Top with mustard, diced onion, pickle relish (Chicago style relish glows green like Marvin the Martian), sport peppers, and sprinkle with celery …

Road Trip: Weber Grills – Palatine Factory

July 4th kettle(Painted for display, not for cooking) I’m a Weber fanatic. I’ve always loved to eat, but cooking came to me later in life. When we bought our house, I had to have a grill for the back yard, and I asked my Dad to get me a Weber kettle as a housewarming gift. That’s when I dove head first into the world of food. My Weber collection currently stands at 5: a Performer (love the side table) as my primary charcoal grill, with a 26.75″ One-touch gold for entertaining and larger groups. I have a massive Weber Summit 650 for the convenience of gas and for cold weather grilling, and a Weber Q for tailgating and picnics at the park. And my original kettle is in my garage, disassembled and stacked in a neat pile. It goes on road trips a couple of times a year, to our family cottage and my parent’s house for Thanksgiving. Why am I telling you all this? Because, thanks to a connection with the people at Weber …