Here is a couple Videos that I talked about at the LCBO Lamb Class
http://www.youtube.com/watch?v=7M9rzuG79Cg&feature=youtu.be
http://kitchener.ctvnews.ca/video?clipId=940098
Wednesday, 24 July 2013
Monday, 22 July 2013
Well. we jump over the Lamb last night for a special treat. Lobster Tails.
Tried them a little different this time. Cut the top of the shell with my kitchen shears and ran a skewer through them to hold them straight while they cooked.
Placed them on the Med hot grill with the cut side of the shell facing down for 7-8 minutes. While that was going on I melted some butter and added a bit of garlic and lemon juice to it. After I turn the tails over and basted them with the butter mixture every couple minutes . Tails where ready in about 6-8 minutes ( When the meat is opaque)
Tried them a little different this time. Cut the top of the shell with my kitchen shears and ran a skewer through them to hold them straight while they cooked.
Placed them on the Med hot grill with the cut side of the shell facing down for 7-8 minutes. While that was going on I melted some butter and added a bit of garlic and lemon juice to it. After I turn the tails over and basted them with the butter mixture every couple minutes . Tails where ready in about 6-8 minutes ( When the meat is opaque)
Saturday, 20 July 2013
Friday, 21 June 2013
Summer Time Grilling ( Lamb Kofta)
Summer has finally arrived and it time to fire up those grills. Todays menu is Lamb Kofta. Great and easy appetizer to make all year long
Lamb Kofta
Ingredients:
Directions:
Lamb Kofta
Ingredients:
4 Cloves
garlic , minced
1 Tsp. Salt
1 Lbs ground
Lamb
3 Tbs.
Grated Onion
3 Tbs.
Chopped fresh parsley
1 Tbs.
ground coriander
1 tsp.
ground cumin
½ tsp.
ground cinnamon
½ tsp.
ground allspice
¼ tsp.
cayenne pepper
¼ tsp. ground
ginger
¼ tsp.
ground black pepper
12-15 wooden
skewers
Directions:
Mash the garlic into a paste with the salt using a
mortar and pestle or the flat side of a chef's knife on your cutting board. Mix
the garlic into the lamb along with the onion, parsley, coriander, cumin,
cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until
well blended. Form the mixture into 12-15 balls. Form each ball around the tip
of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers.
Place the kebabs onto a baking sheet, cover, and refrigerate at least 30
minutes, or up to 12 hours.
Preheat grill for medium heat, and lightly oil grate.
Cook the skewers on the
preheated grill, turning occasionally, until the lamb has cooked to 165F.
Ingredients ready to mix
Ready to grill
On The grill. I use tin foil so the skewers do not burn
All done and ready to eat.
Thursday, 9 May 2013
The Grill Master
Call him the grill master
He owns 11 barbecues along with a collection of assorted awards and accolades for his skills with charcoal.With the approach of the Victoria Day holiday May 20, the unofficial start of the prime-time summer barbecue season in this country, Jules Mailloux offers advice for rookies and veterans alike. Much of it comes from hands-on cooking, which he became interested in 10 years ago, after watching a cooking show about smoking. Wife Lucie Mailloux filed the experience away as a Father’s Day gift idea for her husband, buying him a smoker. It was the start of something big.“There’s nothing I don’t like on the grill,” he said.His classes at the LCBO’s Roundhouse location sell out fast, he’s been booked for encore sessions and he expects to instruct eight of them this year alone. Mailloux , after his day-job operating his NAPA automotive parts store in Belle River, recently dispensed what he’s learned. “My dream is to help educate people and get the knowledge out there.”
Tips From BBQ Chef Jules MaillouxHere are some of his top tips:
Accessories. Mailloux prefers quality over quantity. Forget the gift kits of barbecue utensils. “To me they’re a waste of time.” Besides, he said, many cooks don’t need items like a knife and fork. Buy a decent spatula for flipping meats and a pair of tongs that are strong enough to lift cuts of meats without them sliding off. Kebab skewers may be unnecessary, too, especially if you buy skewers already prepared with food items for the grill in the grocery store.
Look for pizza stones rated for high temperatures. Choose creative rubs, sauces and seasonings to enhance meats. Mailloux likes the variety and quality of Club House brand seasonings.
Vegetables. Tomatoes, asparagus, onions and peppers are among the vegetables that work best on the grill, along with eggplant and mushrooms, including large portabello mushrooms. No-nos for Mailloux would include cucumbers, broccoli and cauliflower.
He likes greenhouse tomatoes for their firm texture and cores them, adding a combination of chives and goat cheese. Set them on the grill, not directly over heat but indirectly off to the side at about 250F and remove when cheese has melted.
Variety. There’s not much Mailloux hasn’t already experimented with on the grill. He’d like to try goat after learning about an area goat farm. He makes a dessert shish kebab with pound cake pieces and a variety of fruit, especially strawberries. He also like his pineapple upside-down cake. Try small burger sliders with lamb for a different kind of burger.
Techniques. Mailloux likes the reverse-sear technique for steak. Instead of searing the steak first at a high temperature, he starts lower and slower at about 250F to 300 F to infuse more barbecue flavour. Then he cranks up the heat to 400F to 500F on both sides to lock in flavour, finally finishing at the lower temperature.
For chicken wings, he aims to impart flavour and watches his temperatures, removing the wings at about 170F to 175 so they’re safe but still moist and not overcooked. Experiment with seasonings.
Best advice for meats. Let the juices settle after cooking before rushing to serve and slice, Mailloux said. This allows the juices and their flavours to draw back into the meat.
twhipp@windsorstar.com
He owns 11 barbecues along with a collection of assorted awards and accolades for his skills with charcoal.With the approach of the Victoria Day holiday May 20, the unofficial start of the prime-time summer barbecue season in this country, Jules Mailloux offers advice for rookies and veterans alike. Much of it comes from hands-on cooking, which he became interested in 10 years ago, after watching a cooking show about smoking. Wife Lucie Mailloux filed the experience away as a Father’s Day gift idea for her husband, buying him a smoker. It was the start of something big.“There’s nothing I don’t like on the grill,” he said.His classes at the LCBO’s Roundhouse location sell out fast, he’s been booked for encore sessions and he expects to instruct eight of them this year alone. Mailloux , after his day-job operating his NAPA automotive parts store in Belle River, recently dispensed what he’s learned. “My dream is to help educate people and get the knowledge out there.”
Tips From BBQ Chef Jules MaillouxHere are some of his top tips:
Gas, charcoal, propane? Mailloux prefers charcoal. He likes a special charcoal made from a Quebec-based supplier for its distinct, full-out flavour. The Basques Hardwood Charcoal product he likes most is made from the waste leftovers of maple hardwood floor manufacturing. Of course, he sells it at his NAPA store, but he also works with a butcher nearby, Wayne White’s Fresh Meats & Deli.Gas and propane provide convenience. But to impart a more distinct charcoal flavour, Mailloux suggests using wood chips widely sold in convenient packaging for use with barbecues. “You’re getting more flavour than just from gas grills.”Mailloux’s favourite wood chips are made from the shredded wood of whisky-flavoured oak barrels.
Here are some of his top tips:
Gas, charcoal, propane? Mailloux prefers charcoal. He likes a special charcoal made from a Quebec-based supplier for its distinct, full-out flavour. The Basques Hardwood Charcoal product he likes most is made from the waste leftovers of maple hardwood floor manufacturing. Of course, he sells it at his NAPA store, but he also works with a butcher nearby, Wayne White’s Fresh Meats & Deli.
Gas and propane provide convenience. But to impart a more distinct charcoal flavour, Mailloux suggests using wood chips widely sold in convenient packaging for use with barbecues. “You’re getting more flavour than just from gas grills.”
Mailloux’s favourite wood chips are made from the shredded wood of whisky-flavoured oak barrels.
Accessories. Mailloux prefers quality over quantity. Forget the gift kits of barbecue utensils. “To me they’re a waste of time.” Besides, he said, many cooks don’t need items like a knife and fork. Buy a decent spatula for flipping meats and a pair of tongs that are strong enough to lift cuts of meats without them sliding off. Kebab skewers may be unnecessary, too, especially if you buy skewers already prepared with food items for the grill in the grocery store.
Look for pizza stones rated for high temperatures. Choose creative rubs, sauces and seasonings to enhance meats. Mailloux likes the variety and quality of Club House brand seasonings.
Vegetables. Tomatoes, asparagus, onions and peppers are among the vegetables that work best on the grill, along with eggplant and mushrooms, including large portabello mushrooms. No-nos for Mailloux would include cucumbers, broccoli and cauliflower.
He likes greenhouse tomatoes for their firm texture and cores them, adding a combination of chives and goat cheese. Set them on the grill, not directly over heat but indirectly off to the side at about 250F and remove when cheese has melted.
Variety. There’s not much Mailloux hasn’t already experimented with on the grill. He’d like to try goat after learning about an area goat farm. He makes a dessert shish kebab with pound cake pieces and a variety of fruit, especially strawberries. He also like his pineapple upside-down cake. Try small burger sliders with lamb for a different kind of burger.
Techniques. Mailloux likes the reverse-sear technique for steak. Instead of searing the steak first at a high temperature, he starts lower and slower at about 250F to 300 F to infuse more barbecue flavour. Then he cranks up the heat to 400F to 500F on both sides to lock in flavour, finally finishing at the lower temperature.
For chicken wings, he aims to impart flavour and watches his temperatures, removing the wings at about 170F to 175 so they’re safe but still moist and not overcooked. Experiment with seasonings.
Best advice for meats. Let the juices settle after cooking before rushing to serve and slice, Mailloux said. This allows the juices and their flavours to draw back into the meat.
twhipp@windsorstar.com
Saturday, 30 March 2013
Spring LCBO BBQ Class . Roundhouse Center , Windsor Ontario @ 6:30pm to 8:30 pm
On the menu:
Marinated, Stuffed Grilled Portobello MushroomsGrilled Lamb Kabobs served with Tzatziki;
Smoked Mozzarella-and Bacon-stuffed Burgers served with Grilled Tomatoes and Asparagus Salad
Grilled Pineapple Upside-Down Cake.
Thursday, 21 February 2013
Rotisserie BBQ Chicken
Checking the freezer and found a 8lbs chicken. How should i cook it. BBQ of course . Rotisserie I think. After it defrosted I mixed up some butter and some Club House smoked paprika and rosemary .
Gently lift up the skin and rub the butter mixture all over the meat as well over the skin then added more rub over the butter for more flavor. Rubbed and ready for Charcoal .
3 hours later and 165F in the dark meat / 165F in the white meat , it's ready
Ummmm . Tasty
My favorite Charcoal is Basque Hardwood lump Charcoal. Available at NAPA Auto Parts in Belle River
Gently lift up the skin and rub the butter mixture all over the meat as well over the skin then added more rub over the butter for more flavor. Rubbed and ready for Charcoal .
. 
3 hours later and 165F in the dark meat / 165F in the white meat , it's ready
Ummmm . Tasty
My favorite Charcoal is Basque Hardwood lump Charcoal. Available at NAPA Auto Parts in Belle River
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