The BBQ Den

Thursday, 17 October 2013

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.

Tuesday, 15 October 2013

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!

Friday, 11 October 2013

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.

Wednesday, 9 October 2013

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.

Thursday, 26 September 2013

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