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Entries for ' charcoal'

Brined Turkey Grilled Over Charcoal

Brined Turkey Grilled Over Charcoal

Succulent Thanksgiving Turkey

Posted on November 20, 2015

When you go to buy a turkey for brining, remember to purchase a bird that has not been injected with a salt-water solution prior to packaging. It will say on the package if you buy it from a grocery store. You definitely don’t want to go Butterball if you are considering brining your bird. If you can, get your turkey from a trusted, local farm. You may have to call ahead and pre-order, but it will be worth the effort. 

Brined Turkey Grilled Over Charcoal is an easy way to have the best Thanksgiving ever with very little work. Brining is easy and a great way to add flavor, and keep the juiciness of your meat. Case in point, we accidentally overcooked our very big bird (14+ lbs). I was feeling rather nonchalant about the whole grilling process this time., I was going to let it go for an hour or two, and then put the meat thermometers in. It should need at least 4 hours, right? Well, we put the thermometers in, one in the breast and one in the thigh, and it was DONE! We're aiming for 165°F; the breast was 195°F and the thigh was 180°F! The poor thing barely got any color, but we pulled it off and foiled it, then wrapped it in a tea towel to keep the heat. When I carved it a few hours - Yes it was that early - later, it was the most succulent bird ever. Juices were running everywhere! Dinner was awesome. 

Posted in: Poultry
Comments: 0
Smoky Ribs

Smoky Ribs

With Dr. Pepper & Chilli Sauce

Posted on November 18, 2015
I have had a heck of a time finding ribs this summer season, but fall came knocking and suddenly there are ribs on sale almost every week! Finally ribs! Immediately I bought a few. I did the rub thing, but wanted a little something different this time around. Although to be honest the Maple Bacon Ribs are still my biggest request and absolute favorite. So I soaked some apple wood chips in Angry Orchard Cider, then smoked the ribs until tender. Then I made a spicy sweet sauce from Cattle BoyZ Sweet Chilli Sauce and oddly enough, Dr. Pepper. What I ended up with was Smoky Ribs With Dr. Pepper & Chilli Sauce, and they were awesome.
Posted in: Pork
Comments: 0
 Fully Loaded Baked Mashed Potatoes

Fully Loaded Baked Mashed Potatoes

You don't need money to be this loaded

Posted on November 17, 2015
Imagine having the most delicious baked potato, but instead of in the skin, it's in a dish, just mashed potatoes. I don't think I am describing this well. These Fully Loaded Baked Mashed Potatoes are amazing. Loaded with all of the flavor of a baked potato, but in a gravy holding, mouth watering, soft and delicious package. I baked these potatoes with the turkey over charcoal, then mashed them with all of the delightful fillings you would put on a baked potato. 
Posted in: Poultry
Comments: 0
Peppercorn Crusted Steak

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on October 21, 2015
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
Posted in: Beef
Comments: 0