Blueberry & Feta Pork Burgers ***RECIPE***

10 07 2012

Skinny burger night!

Not sure why, but we haven’t been eating much beef lately. Funny thing is, I don’t miss it at all!

Got home a bit late tonight and we had some ground pork that we needed to do something with. Cleared the fridge of a couple other items and made some pretty awesome burgers.

Ingredients:

  • 1 1/2 lbs ground pork
  • 1/4 cup beer
  • handful of blueberries
  • handful of cubed feta
  • Red garlic Sansel – enough to cover the meat
  • few shakes of sea salt
  • few twists of fresh ground pepper
  • handful of breadcrumbs
  • half cup of pulled pork (not necessary but I had some leftover)

Really not much there! These were simple and delicious. My wife bought the Red Garlic Sansel at an epicure party and it sat there for about a year. I’ve started to use it in place of garlic when I’m too lazy and it’s awesome – not overpowering like garlic powder. Here’s a picture of the jar:

The secret ingredient.

BTW, also great with a simple vinaigrette (EVOO, favourite vinegar (3:1), spoon of dijon, S&P and 4-5 shakes of Sansel)

Directions:

Make sure pork is really cold, put all ingredients except blueberries in a bowl and gently mix. Add blueberries and REALLY gently mix.

Form patties and on a plate or cookie sheet, put back in fridge.

Heat BBQ (preferably charcoal) to 350-400 degrees. Oil grill.

I think I did about 8 mins per side, rotating on the grill once on each side. I cooked to an internal temp of about 153 degrees and then let them rest, covered with tinfoil.

Perfect, juicy burgers.

I’m trying to keep it light during the week, so I just had mine with a salad but the girls had proper burgers. They were so juicy, they really didn’t need any toppings!

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Play by play – Stuffed Pork T-Loin ***RECIPE**

3 07 2012

Bacon wrapped pork t-loin, stuffed with cilantro sauteed mushroom mix and topped with nut brown ale mushroom sauce.

Didn’t have any plans for dinner tonight but had some fresh pork tenderloin in the fridge. Found some cilantro butter and bacon in the freezer and onions in the fridge… voila! Here’s the play by play:

I think this turned out great, but get creative with the stuffing. Sundried tomatoes, goat cheese, dried fruit… possibilities are endless!

Apologies for the delay in blog posts… this is harder than I thought it would be! Still trying to figure out how to use wordpress – any requests or suggestions are more than welcome!

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Thanks and enjoy!





Couple of visits to Dinosaur BBQ in Syracuse

7 06 2012

Late night at Dinosaur BBQ

The girls had a soccer tournament in Philly, PA last weekend and to break up the trip, we stayed in Syracuse on Thursday night.

As mentioned in RECOMMENDED READING, my  passion for smoking and grilling started with the cookbook from Dinosaur BBQ. I can’t drive through the state without stopping in for a taste.

By the time we got in, the girls were pretty tired so I had to head out on a solo mission for REAL BBQ! It was my first time going at night and hearing the live music. It was pretty crowded but I was able to get take-out and then bring it into the bar to eat. The band was awesome – kind of a reggae/funk band called Spiritual Rez. Here’s a little sample – SPIRITUAL REZ @ DINOBBQ .I’ve got work to do on my videography skills.

Had the Pork Sket Sandwich – Texas Beef Brisket topped with melted cheese & pickled Jalapenos, layered with pulled pork & finished with coleslaw. No pictures from that night, but it was possibly the best sandwich I’ve ever eaten!  They also have about 20 draughts on tap, mostly local. Felt like a bit of a loner, but had a great time none the less. I think it would be a great choice for a boys weekend! Before I left, I picked up about about $60 worth of their sauces, for me and for some of the guys at work.

On our way home, I planned it so that we could stop by again for a late lunch, and this time the girls came with me. The place is never dead! We got there at 3:30 in the afternoon and there was a 30 minute wait, but we were able to get seated outside right away. I love that the rest of my family appreciates good BBQ! Here are a couple of pics of the meal.

The murals on the patio

Chowin down on some wings. The Devil’d Eggs were awesome too.

Pork Sket Sandwich with BBQ baked beans. Greatest baked beans I’ve ever eaten!

Green Tomato BLT with slaw and mashed potatoes.

T’s Chicken burger with BBQ Mac & Cheese. A little spicy for her but really good.

Mojito Chicken club and mashed potatoes with gravy – K’s choice. She finished it!

Annnnnnnddddd DONE!

Can’t say enough about this place. Top notch every time. They’re expanding pretty rapidly through NY state so hopefully the quality and authenticity remain. Service is brisk and sometimes a little gruff, but that’s part of the charm.

Don’t pass by Syracuse without stopping in.





Ribs today Clearing out the freezer. Bab

3 06 2012

Ribs today
Clearing out the freezer. Babybacks smoked for 2.5 hours and now wrapped with a little Cherry Ale. Will have a blog on ribs soon.





Weekend cook-up

3 06 2012

Weekend cook-up.

Saturday night we had dinner @ Paul & Lara’s. Paul made amazing steak on the propane grill, using the Big Green Egg method. The steak was about an inch thick, so we cranked up the Q to about 600 degrees and did 2 minutes per side direct, then 2 minutes on the indirect side. Almost perfect. Pink throughout, but I prefer a little more rare. Served them family style, with crumbled blue cheese. Delish!

Today I had a rack of baby backs rubbed with Bonedust. Smoked them for 2.5 hours, wrapped ‘em for about 45 mins and then put them back on to dry-out and bake in a bit of sauce. Cooked them on the Traeger at 225 degrees, with apple wood pellets. They were fall off the bone, which most people love but for hard-core bbq types, a bit over done.

Delicious none the less. Have a great week!





BBQ Appetizers!

29 05 2012

BBQ Appetizers!

Had to repost this link above. Always looking for good apps when having friends over. I also love having good recipes for leftover brisket and pulled pork.

Remember that when you’re making any recipe, don’t get too caught up on getting the EXACT brand that it recommends. I usually start off staying as close to the recipe as possible the first time and it changes every time after that.

I mention that because some of the recipes in this link recommend specific types of BBQ sauce. I’ll do another post on sauce when it comes to sauce, it’s all about personal preference.

For the record, my favourite sauce is called “Mutha Sauce” and is in the Dinosaur Cookbook in HERE.

I’ll post my variation of the recipe at some point but it’s awesome. Dinosaur BBQ sells it for about $3.99 a bottle and I picked up a case this weekend, but they call it Sensuous Slatherin Sauce.

Again – just happens to be my favourite, not saying it’s the best!





Paul’s Famous… (recipe below)

28 05 2012
Didn’t get a chance to post this last weekend. Finished Victoria Day weekend with a fam-jam BBQ at our place. Paul & Lara graciously offered to bring dinner – Paul’s Famous Tex Mex burgers.

Paul… of “Paul’s Famous”

They were crazy good and I’m not sure I’ve made better burgers. The toppings were key – didn’t over do it but the Chipotle Mayo was killer and the simple guacamole and mango salsa was perfect. Not sure how Tex Mex they really were but they were amazing. Not sure where he got the recipe but he made a couple of tweaks and they’re listed in bold below. Also, he made the recipe x 5. Do it.

Almost done…

Jess’s Famous Potato Salad on the side.

Enjoy!

Paul’s Famous Tex-Mex Burgers

For Chipotle Mayonnaise:

  • 1 1/2 teaspoons chipotles in adobo sauce
  • 3/4 cup mayonnaise
  • Sauteed a couple cloves of crushed garlic and a diced jalepeno pepper and added that too.

For Burgers:

  • 1 1/2 pounds lean ground beef
  • 2 tablespoons Tex-Mex chili seasoning
  • 2 teaspoons chipotles in adobo sauce
  • 1/4 cup beer of choice
  • Salt and pepper
  • slices of jalepeno havarti.
  • Diced about a half a white onion to go with this recipe (x5 this amount)
  • Diced two jalepeno peppers quite fine and added to mixture. (again 2 peppers for 5 times this amount)
  • i used pc thins buns (roasted red pepper flavour)
  • topped burger with melted cheese, mango salsa and either avocado slices or guac.

Directions

NOTE: Chipotle chiles are smoked, dried jalapenos and are often found packed in adobo sauce which is a spicy dark red sauce made from tomatoes and herbs. Chipotles in adobo can be found in the Mexican foods section of the grocery store.

For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.

In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.

For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.

Set up grill for direct cooking over high heat. Brush and oil grill before cooking.

Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.








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