Thanks for a great 2013 and heres to a GREAT 2014

Merry Christmas

Merry Christmas from The BBQ Den

A great Christmas dish

Bacon Meatballs

Ingredients

1/2 pound each: bacon, ground beef, and ground turkey
2 large eggs
1/2 c. seasoned bread crumbs
1 tsp. each: black pepper, cayenne, oregano, garlic powder

Roughly chop bacon and place in the bowl of a food processor or blender. Blend until bacon is a paste-like consistency. Remove from processor and place in a large bowl with other ground meats. Add eggs, spices and bread crumbs and mix well.

  Once ingredients are well-mixed, form a small portion of the mixture into a patty and fry it in a skillet until cooked through. Taste the patty; adjust seasonings to taste. I think the bacon gives the meat plenty of salt flavor, but you may wish to add salt or, if you prefer a spicier meatball, a little more cayenne.

Form meat mixture into 2 inch balls. Add to skillet in batches and brown on all sides. Once browned, you have two options for completing cooking:

1) Place all meatballs in baking pan and bake in pre-heated oven at 375 degrees for 30 minutes, or
2) Add to a sauce pan with your favorite pasta sauce, bring to a boil. Reduce heat to low and allow to simmer for 30 minutes.

Serve and enjoy.

Holiday Gift Giving, BBQ Style day 16

                          Basting Brushes

Basting Brush and sauce pot.
$8.63

Basting Brush
$4.99

Holiday Gift Giving, BBQ Style day 15

Marinade Injection Needle

For injection flavor and marinades into meats
$7.99

Holiday Gift Giving, BBQ Style day 14

Jalapeno Pepper Cooker

NO BBQ would be complete without some stuffed jalapeno peppers. Great and easy to make.
$6.99

Holiday Gift Giving, BBQ Style day 13

               Non- Stick Grilling Corn Basket

Have you tried grilling your corn on the Con ? It makes for some of the best you Corn on the Cob you will ever eat. 

Holiday Gift Giving, BBQ Style day 12

Clean That Grill , Brushes and cleaner

Extra large Heavy Duty $7.99

$6.99

$3.53

$8.99

Holiday Gift Giving, BBQ Style day 11

             Don't have a Smoker ? No problem

This smoker box will turn any BBQ or Grill into a Smoker. Just add wood chips and place on heat source and you'll have smoke to flavor all your food on the grill.

Holiday Gift Giving, BBQ Style day 10

                       Firespice Wood Chunks

5 Lbs Bag $10.99

Come in many great flavors.

Apple

Cherry

Pecan

Hickory

Mesquite

Holiday Gift Giving, BBQ Style day 9

                                 Thermometers

How do you know when the meat your are cooking is at the RIGHT temp. ?

You need a THERMOMETER.  Many different types, Digital , wireless , Blue tooth or Dial

Starting at $12.99

Holiday Gift Giving, BBQ Style day 8

                                           Kettle Rotisserie

The rotisserie includes a heavy duty electric motor with a wooden rod handle for safe handling and a counterbalance for smooth turning. Fits all 22.5" charcoal grills , including the performer series and One-touch platinum, prior to 2010

Holiday Gift Giving, BBQ Style day 7

                                                                 Weber 22.5" Kettle

When you talk about charcoal grills, this is probably the one. This is the grill that made the Weber Company and the charcoal grill you see on TV. The reason? It's the best . The design of this grill is so good that is hasn't changed in decades. The circular shape creates a convection grilling area. The large space and excellent venting allows this grill to smoke , making it one of the least expensive smokers on the market. There isn't much you can not do or cook on a Weber Kettle

Holiday Gift Giving, BBQ Style day 6

                                                                   CHARCOAL

Why Basque Hardwood Charcoal ?

-Made from logs that are unfit for sawmills.-No tree is specifically cut for hardwood charcoal-This charcoal will light up quickly and reach grilling temps withing   15 minutes and will burn longer than regular briquettes
-No binders or petroleum products are found in our hardwood      charcoal
-Will offer you the unique taste of criminalisation of natural sugars  and proteins

All this for $19.95 a bag

Holiday Gift Giving, BBQ Style day 5

                                   Grilled PIZZA !!!

The Grill Pro Pizza Stone KIT comes with everything you need for a great Grilled Pizza.
 $27.99

Holiday Gift Giving, BBQ Style day 4

BBQ Skewers 

Wire Skewers

7" Appetizer skewers

15" Steel Skewers

Holiday Gift Giving, BBQ Style day 3

                               Lighter Cubes

Use for quick , easy lighting of charcoal. Can also be used in a ny well ventilated indoor or outdoor wood-burning fireplace

Holiday Gift Giving, BBQ Style day 2

Charcoal Starter $16.99

Lights Charcoal without starter fluid. Holds up to 2 lbs of charcoal. Ready to use in 10 minutes

Holiday Gift Giving, BBQ Style

To be A GREAT BBQ PITMASTER you need Great BBQ Tools. Where better to get them than at " The BBQ Den" in Belle River .

Todays Feature is .....

BBQ Gloves. Protect those hand from the High heat and flames from you grill . Starting @ $14.99 a pair

LCBO Winter Guide 2014

The 2014 LCBO Winter guide is out. Check out all that the Windsor LCBO (roundhouse) has to offer this winter.

Wine Appreciation
Tutored Tastings
Cooking Classes :
Life & Style Events

These classes make excellent Christmas gifts. So pick one up today at any LCBO or right here at " THE BBQ Den" in Belle River. Call (519-972-1772) or visit the customer service desk at the LCBO Roundhouse center location (3165 Howard Ave.Windsor)

I will be cooking on 3 occasions this winter , Check them out before they sell out.

Chicken , three ways:- Thursday Jan.16 6:30 pm to 8:30 pm $65
From Cup to Table:- Friday Feb.28 , 6 pm to 9 pm $85
Bourbon & BBQ:- Friday Feb.21 , 6:30 pm to 8:30 pm $40

Smoked Bread Pudding

Smoked Bread Pudding

Ingredients:

3 cups dried Raisin bread cubes

2 cups milk

¼ cup margarine

1tbs cinnamon

2 large eggs

2 cups sugar

Directions:

Cut raisin bread into 1” cubes and let air dry for a day ahead of time. Mix the 2 cups of milk and ¼ cup margarine in to a sauce pan on stove until warm. In a separate bowl mix the sugar, 2 eggs and cinnamon until mixed thoroughly. Add in bread cubes and stir till coated evenly. Pour bread mixture into a 9”x13” aluminum pan and add the warm milk butter mixture over the bread. Allow to bread to soak up milk. While waiting light your BBQ or Smoker and set up for indirect grilling at 350F. Once temp is at 350F place pan on grill/smoker for about 1 hour till set.

All mixed up and ready for smoke

After 1 hour at 350F on the smoker and ready to eat

Smoked Mixed Nuts

SMOKED MIXED NUTS

3 Egg Whites

2 TBSP Vanilla Extract

1 TBSP Cinnamon

1 TSP Ginger

1 TSP AllSpice

1 TBPS BBQ Rub

3/4 Cups Brown Sugar

3/4 Cups White Sugar

4 TBSP Melted Butter

1.13kg of Mixed nuts

Add Vanilla to 3 Egg Whites, and Whip Until Stiff. 

Stir In Melted Butter, Brown Sugar, White Sugar, Cinnamon, Ginger, AllSpice ,BBQ rub.

Whip Again, Until Entire Mixture is Stiff.

Add Nuts and mix thoroughly.  Make sure all nuts are coated well.

Spread the mixture evenly across Frog Mats or aluminum roasting pans, and into the smoker.

Smoke at less than 160° for (1) hours.  Longer for a heavier smoke flavor.  For now, all you want is smoke, with very little heat.

Raise smoker temp to 250°, and continue to smoke for 45+/- minutes.

Nuts are done when all the coating is dry. 

Stir nuts every 15 minutes, so they do not burn.

 

Before Smoke

After 2 hours in the smoker

Bacon Fatty

Bacon Fatty  

Ingredients:

Makes: 1 roll

2 Lbs bacon, thick sliced

1 Lbs sausage (Italian, breakfast, sage or whichever you prefer)

1 package of room temp. cream cheese

1 can of pineapple chunks (minus the juice)

1 bottle barbecue rub (your favorite brand)

1 bottle barbecue sauce (your favorite brand)

1.      Take 1 to 1 1/2 pounds of the bacon and do a basket weave/lattice of bacon. Sprinkle the weave with some of the barbecue rub. Cook the remaining bacon until crispy. Remove the bacon from the pan and reserve the cooked bacon for the filling.

2.      On a cutting board, roll out a piece of wax paper, press out the sausage to the same size as the weave. Place the sausage on top of the weave.

3.      Spread the cream cheese over the sausage and place pineapple over the cream cheese and sprinkle the crumbled cooked bacon over the sausage. Pour some of the barbecue sauce on top of the filling and sprinkle with some of the rub.

4.      Roll up the sausage and the bacon weave into a tight roll. Wrap in plastic wrap and refrigerate for an hour.

5.      Remove from fridge and place the roll in the smoker for approx. 2 hours (depends on your heat source) or until the internal temperature reads 165 degrees F. During the last 20 - 30 minutes, baste the roll with the remaining barbecue sauce.

6.      When the roll comes out of the smoker, let it rest for 10-15 minutes before slicing.

Pumpkin Tapioca Pudding

Ingredients:
1-1/2 cup milk
1/3 cup sugar
1/3 cup small tapioca pearls
13.5 ounce can of Coconut milk
1 cup pumpkin puree
1/4 tsp. pumpkin spice

Directions:
1. cook the pumpkin until soft enough to mash. Mash the pumpkin and set aside

2. In a med. sauce pan bring the milk and sugar to a simmer over medium heat. Add the tapioca and stir continuously for the first 5 minutes to prevent clumping and burning until the tapioca pearls are almost completely translucent and the mixture is very thick.

3.Add the coconut milk and continue cooking until tapioca pearls are completely translucent, about 10 minutes.

4.When tapioca is done , remove from heat and stir in the mashed pumpkin and pumpkin spice. Serve hot or cold

5. You can garnish the pudding by using some whip cream topped with some cinnamon.

Butter nut Squash soup

The Fall flavors are all around us. Why not enjoy some.

Smoked Butternut Squash Soup

1 Butternut squash medium sized
4 Cups of chicken stock
1 Tbsp. Salt
1 Tbsp White Pepper
1/4 Cup Heavy cream
2 Tbsp. Butter

Pinch of Nutmeg

Get the grill going, ideally around 200-250 degrees. Cut the squash in half and remove the seeds. Rub with butter and sprinkle with salt & pepper. Smoke for about 2-3 hours. The squash will have beautiful color and will be very soft. Pull off squash and let rest for 20 minutes.

 While it rests heat the stock to a simmer in a large soup pan. Scoop out cooled squash with a spoon into pot. Blend until smooth then add cream and butter stir well and allow it to simmer while you season with salt pepper and a pinch of nutmeg to taste.

Serve and enjoy!

Stuffed Pork Chops

Garlic and Pancetta Stuffed Pork Chops

Ingredients:

• 4 pork loin chops, about 1 1/4 thick
• 4 ounces pancetta, diced
• 1 tablespoon lemon juice
• 3 teaspoons fresh rosemary, minced
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• extra virgin olive oil

Preparation:

Cook pancetta in a medium skillet for 5 to 10 minutes. Once crispy, add in 2 teaspoons rosemary, oregano, and garlic. Cook for an additional minute. Remove from heat and add in lemon juice.

Trim fat and create a pocket by cutting the side of each chop. Spoon in pancetta mixture and press down lightly on chops to secure filling. Brush chops with olive oil and season with pepper and remaining rosemary.
Preheat grill. Place chops on a lightly oiled grill grate and cook over indirect medium high heat for 35-40 minutes. Turn chops once. Remove from grill and serve.

Thanksgiving day BBQ

Smoked Turkey

There are many great ways to cook a turkey, but my favorite is smoking. Why use stuffing’s and little pop up timers. Guess what? You can make a great turkey this way, but wouldn't it be great to go one step further? Smoked turkey is more flavorful, juicy and tender than one roasted in the oven.

What you need to smoke a turkey:

The first thing you will need for a good smoked turkey is a good turkey and brine.

Why Brine you ask:

Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you're entertaining. Whether grilled, smoked, fried, or roasted, your turkey should be brined first.

 Now, whether you are going to hunt your own or buy one, make sure it is a fresh turkey. This means an all natural turkey without injections and solutions. Turkeys that come injected do not need brined. It will make them to salty. If you do pick up a frozen turkey, always follow the instructions for defrosting

Brine Recipe:

1 Gallon vegetable stock

1 Cup sea salt

1 TBS crushed dried Rosemary

1 TBS crushed dries sage

1 TBS dried thyme

1 Gallon Ice water

Directions:  

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage and thyme. Bring to a boil; stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.  When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

1 hour before you are ready to smoke the turkey remove it from the brine, carefully draining off the excess brine and pat dry. Discard excess brine. At this time I like to stuff the cavity of the turkey with some onions, crushed garlic and some fresh rosemary. Make a paste of butter and garlic and rub between the meat and skin with your fingers and the out side of the skin as well, this will add some great flavor to the bird

Smoking the Turkey:

 You will need a smoker, a good meat thermometer, charcoal, and some good hardwood like cherry or apple. As well time and some patience.  Smoking the turkey requires a cooking time of about 30 minutes per pound at a cooking temperature around 235 degrees F. Make sure that you build your fire accordingly. If smoking a 13 pound turkey you will be running the smoker for about 6 1/2 hours, to 7. Always plan a little extra just to be on the safe side. Remember smoked turkey has a different color and texture than oven roasted turkey. The meat may appear pink this is normal. The smoking process causes a chemical change in turkey that changes the color of the flesh. As long as the turkey registers a temperature of 165 degrees F in the coldest spot, it is safe to eat no matter the color. Once the turkey is removed you should let it rest .Place a piece of aluminum foil over it and let it be for 15 to 30 minutes.   

Competition BBQ

 Last weekend was the 3rd Annual Whole BBQ Competition at the K of C in Belle River . My Competition BBQ team " Roast'n Toast " Competed in the event. Despite the rain we had a great time. Pro teams cooked  Whole Hog and Ribs while the amateur teams cooked ribs and Chicken. 17 teams overall .Not a bad turn out .

                                                           In ribs we placed 2nd

Whole Hog , we got 3rd place finish

So, not a bad weekend for  Roast'n Toast Competition BBQ Team

New BBQ inventory

This weeks feature BBQ item

Marinade Injector, for injecting flavor and marinades into meat

$7.99

Whole Hog 3 BBQ Competition

The BBQ Den is ALIVE

After a long wait , the BBQ den is now open for business. We have new inventory in the showroom.

We have in Stock:

Basques Hardwood Charcoal
Cherry Wood Chips
Apple Wood Chips
Whiskey Wood Chips
Chimney Starters
Skewers
Basting brushes
Flippers
BBQ brushes
Pizza Stones
Smoker Boxes
Aprons
Spice Rubs
Thermometers
Jalapeno Pepper holders
Grill cleaner
BBQ Gloves

Weber 22.5" kettles
Weber Kettle Side table
Weber Rotisserie attachment
Weber Smoky Mountain 18.5"
Weber Smoky Mountain 22.5"

We are located at 535 Notre Dame St. in Belle River. Inside the NAPA Auto Parts store. E-mail us for more details:  info@thebbqden.com

Breakfast on the Kettle

What better way to start a Sunday morning than with a smoked BBQ Pea meal breakfast. Well that's just what I did . Got a couple chunks of pea meal out of the freezer , prepped them and put them on the spit over Basque hardwood charcoal.

First thing , Go lite the Kettle grill , smoker or gas BBQ. Go find your spit rod and place the Pea meal chunk on it.

Must start with a glaze. I use yellow mustard and what ever kind of jam I can find in the fridge. Mix equal parts and cover the Pea meal with it.

Glaze

On the spit over a bed of hot coals

Keep the temp at about 325 F . After 1 hour check the temp for doneness. You are looking for a minimum of 165 F internal temp. This one went about 1-1/2 hours. Once it reaches desired temperature ,remove and foil for 10-15 minutes. it's now ready to slice and enjoy

 If there's any leftovers they make a great sandwich for lunch the next day

Spit Roasted Boneless Leg of Lamb

Boneless Leg of Lamb spit roasted over a bed of Hardwood Charcoal....

First we need to start with a marinade.

Marinade :

 1/2 cup White Wine

1/2 cup Red wine vinegar

1 Tbs. garlic salt

2 Tsp. white sugar

1 Tsp. black  pepper

1/2 extra virgin olive oil

In a large bowl mix together the White wine , red wine vinegar , garlic salt , sugar and black pepper . Slowly add the olive oil, beating with a whisk to create an emulsion . In a large glass dish or Zip Lock bag , place the leg of lamb in side and pour in the marinade .Refrigerate for 4-24 hours.

Dry Rub Recipe:

1 Tbs. onion powder

2 Tsp. dried rosemary ( crushed)

2 Tsp. Dried marjoram

1/2 Tsp. garlic powder

1/2 Tsp. black pepper

In a small bowl mix all the ingredients together. Place in an airtight container until needed.

Remove leg of Lamb from marinade , pat dry . Smear a  light coating of yellow mustard on the inside of the leg and sprinkle some of the rub .Truss the meat and coat the outside with the mustard and sprinkle the rub on the outside. 

Prepare Fire :

If you are using charcoal grill  , light up a chimney full of charcoal , it should be ready to go in 20 minutes. Set grill to 350 F . If using a gas grill prepare your rotisserie and temp to 325 F. Place drip pan under the roast to catch all the dripping. They can be used for gravy . 

Smoke or Grill the leg for 1-1/2 hours and check for doneness. Med. would be 145 F. If you want to add a little more flavour add a smoke pouch with Cheery wood or mesquite. Remove the leg from the grill or smoker and tent it and let it rest for 15 minutes before slicing and serving.

Lamb Sliders

Well the 3 weeks of Lamb classes at the LCBO have ended. So now I will post all the pictures and recipes of what we have done. Starting with the Lamb-Feta Sliders

Lamb-Feta Sliders

Ingredients:

1 tbs Roasted garlic

1-1/4 lbs Ground Lamb

½ cup crumbled feta cheese

¾ tsp dried oregano

½ tsp salt

½ tsp pepper

Directions:

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; mix to combine. Divide into 8 portions. Form a small ball, pat with fingertips to flatten. Refrigerate

Prep the Grill of your choice with a hot fire on one side of the grill , add the sliders , cover and cook turning only once until done. About 4 to 5 minutes per side for a medium well burger or 145F

Cooked on a louisiana Pellet Smoker With Cherry wood pellets

Cooked on a weber Kettle with Basque Hardwood Charcoal

Grilled to Perfection


Ready To Eat

Tasty