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Pomegranate Marinade

Pomegranate Marinade

Enzymatic Marinade

Posted on June 28, 2011
Enzymatic marinades work by breaking down the muscle fiber and connective tissues of the meat. Most enzymatic marinades are fruit based. Enzymatic marinades require a careful eye, however, because they have a tendency to cause the meat to go mushy, especially chicken. This is not a marinade that you typically want to leave your meat in for a day.
Posted in: Miscellaneous
Comments: 0
Basic Brine Recipe

Basic Brine Recipe

Posted on June 28, 2011

Brines are not quite marinades, but more of a salty solution that helps keep the moisture in meats that typically dry out during the grilling process. This is a popular solution for turkey and pork.

The things to remember about using brine are;

  • Always rinse then pat dry the meat before cooking
  • Use a container that is big enough to fully submerge your meat, but not so big that it is allowed to float
  • A general rule is 1/2 quart (1/2 litre) per 1/2 lb of meat
Posted in: Miscellaneous
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Beer Marinade

Beer Marinade

Acidic Marinade

Posted on June 28, 2011

This marinade is great for red meats, and only takes 20 minutes to make. You may want to have extra beer though…one for you, one for the marinade… It is great to make in batches, and you can cover it, refrigerating for up to 3 weeks if unused. 


Posted in: Miscellaneous
Comments: 0
Tandoori Marinade

Tandoori Marinade

Dairy Based Marinade

Posted on June 28, 2011
Dairy based marinades are only mildly acidic. They work because the calcium activates enzymes in the meat breaking down the protein. This process is similar to aging a good cut of meat. Great dairy marinades begin with Buttermilk or  Yogurt
Posted in: Miscellaneous
Comments: 0
Bacon Wrapped Awesome

Bacon Wrapped Awesome

(A.K.A. Meatloaf)

Posted on June 28, 2011

Experimenting one day, I began throwing the ingredients for a meatloaf into a bowl. Soon other things were going in and on. Then I threw it onto my Napoleon and…

Posted in: Beef
Comments: 0
Grilled Back Bacon on a Bun

Grilled Back Bacon on a Bun

with Maple Beer BBQ Sauce

Posted on June 27, 2011
I was at the Tragically Hip concert in Bobcaygeon on Saturday. What a great show! The weather was not the greatest, but the food! OH the FOOD!  So much to choose from, and all of it great! One of the best things there was the back bacon on a bun. Usually I would slap an egg and some cheese with back bacon, or at least some hollandaise sauce, but this was some sort of barbecue sauced grilled heaven. I was bound and determined to find a recipe for it when I got home, and slept for most of the next day.
Comments: 0
Making a vertical plank

Making a vertical plank

for grilling

Posted on June 24, 2011
It’s frustrating when grilling anything on a skewer, generally it tends to light on fire or burn horrifically, and the metal skewers? Who wants to do dishes?! Brilliant, mad genius, Ted Reader has the solution. A vertical plank to hold your skewered food upright.
Posted in: Miscellaneous
Comments: 0
Tequila Lime Chicken

Tequila Lime Chicken

Satay

Posted on June 24, 2011
Greetings avid grillers! Today I want to share a gravity defying dish of sharable proportions. Vertically Planked Tequila Lime Chicken Satay is a great way to feed your nibbly friends, and has a lot of bang for the buck.
Posted in: Appetizers
Comments: 0
Grilled Duck

Grilled Duck

with Cherry Sauce

Posted on June 20, 2011

I had an impromptu dinner with friends this weekend. People that I had not seen in ages. I had already planned to try something different, the seeming theme to these spring and summer months, so I purchased some duck breasts from the local butcher. I don’t know if it was the wine, the company, or the fact that I had successfully grilled duck, something I have never done before, but a great time was had by all.

Tips:
If purchased frozen, or frozen before you’re prepared to cook, remember to thaw the selected duck meat before cooking. Duck should not be thawed on the counter, but in the refrigerator. Breasts will thaw over night, a whole bird could take up to two days. To speed up the thawing process, you can do something similar to thawing a whole bird. Submerge in a bucket of cold water, changing the water every 30 minutes until the bird is thawed.

When ready to cook the duck, remember to pat dry with paper towel before cooking.

Comments: 0
Grilled Halibut Steaks

Grilled Halibut Steaks

with Bay Scallops and Herb Butter Sauce

Posted on June 16, 2011
Something was a little fishy this weekend, and it wasn’t my bad puns. I decided that I would try something a little new, to me, Halibut Steaks. Although it is difficult and expensive to get Halibut in Ontario, I managed to find some for a reasonable price over the weekend. In coastal regions it will be a lot easier.
Posted in: Seafood
Comments: 0
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