The bun, the dressing, the dog: Chicago Style
· Poppy seed bun (steamed)
· Beef dogs – Better dog makes for a better dog – go with Kosher All Beef! Typically steamed, but we’re grilling today.
· Yellow Mustard (no substitutes)
· Sweet relish (no substitutes)
· Cucumber wedge (dill pickle if you must)
· Sweet WHITE onions (red are for burgers and yellow are too slimy)
· Sliced tomato (I like Roma)
· Celery Salt (just a pinch)
· Ketchup: Don’t even try it….. it will no longer be a Chicago Dog
· Sport Peppers (or banana peppers, or no peppers if you’re a little wimpy)
Steam bun
Steam dog (or grill)
Mustard one side or the bun
Add cuke wedge
Apply dog
Add relish
Add tomato
Add sport peppers
Add a pinch of celery salt
Grilled Pork Tenderloin with rosemary
· Pork Tenderloin
· Kosher Salt
· Course ground black pepper
· Olive oil
· Rosemary sprigs
· Grape jelly
· Garlic cloves
· 2 cups Mushrooms (I like Portabellas for this)
· 1 Sweet white onion (chopped)
· Chicken stock (2 cups)
Preheat grill
Brush tenderloin in olive oil
Rub kosher salt and course ground black pepper into meat
Slice fresh garlic into slivers
Puncture tenderloin and add slivers of garlic and sprigs of rosemary liberally
Coat in grape jelly
Wrap in foil and place on indirect heat on your grill for one hour
Near end of cooking time sauté mushrooms and onion in olive oil
Once onion are softened add chicken stock and bring to boil
Reduce mushroom mixture and season with pepper
Remove meat from grill when center is at 160 degrees
Let meat rest for 15 minutes
Slice thinly and serve with mushroom sauce
Tri-tip my way
· One big ole tri-tip
· Marinate in teriyaki sauce for at least one hour (I prefer overnight)
· Drain excess marinade and rub with Jocko’s seasoning or a Santa Maria Style rub
· Allow to sit at room temperature for 20 minutes
· Preheat grill
· Cook on a hot grill (directly) for 45 minutes to an hour turning frequently
· Meat should be medium rare when done (if you want shoe leather keep cooking)
· Rest the meat for 15 minutes and slice thinly across the grain
· Serve topped with your favorite BBQ sauce or salsa
Alternate: Wrap in foil and cook for up to one hour without turning
Can serve as a main course with grilled veggies and taters or as a sandwich on a French roll slathered in BBQ sauce or salsa with red onion, lettuce, tomato, etc.
Grilled Red Potatoes
· 3-4 medium sized red potatoes (per serving)
· 1 chicken bouillon cube
· 1 teaspoon butter
· 1/4 teaspoon oregano
· 1/4 teaspoon rosemary
· ¼ teaspoon chives
· Other herbs to taste
Preheat grill.
Clean potatoes, cut in half and thinly slice or remove skin from center.
Tear off about 12 inches of aluminum foil and place the sliced potatoes, butter, herbs over potatoes.
Crush boullion cube and sprinkle over potatoes. Bring the foil together and roll both sides together down to the food and roll ends (it will look like a big foil tootsie roll).
Place on grill with cover closed for 20 minutes.
Grilled Corn with Herbs
· 8 ears of corn in the husk (pre-soaked in salted water for one hour)
· 1/4 cup chopped mixed fresh herbs such as chives, parsley, basil, sage, and tarragon
· 6 tablespoons lime butter sauce
Lime Butter Sauce
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender or food processor until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender or food processor until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
North Carolina BBQ Sauce – chopped pork sauce (one variation)
· 2 cups cider vinegar
· 1/2 cup water
· 1/3 cup ketchup
· 1/4 cup firmly packed brown sugar
· 3 teaspoons of kosher salt, or more to taste
· 4 teaspoon hot red pepper flakes
· 1 teaspoon freshly ground black pepper
· 1 teaspoon white pepper
· 1 teaspoon mustard powder
· 4 tablespoon of Texas Pete’s or Frank’s Red Hot Sauce
· 1/2 cup water
· 1/3 cup ketchup
· 1/4 cup firmly packed brown sugar
· 3 teaspoons of kosher salt, or more to taste
· 4 teaspoon hot red pepper flakes
· 1 teaspoon freshly ground black pepper
· 1 teaspoon white pepper
· 1 teaspoon mustard powder
· 4 tablespoon of Texas Pete’s or Frank’s Red Hot Sauce
Mix all ingredients until well blended. Taste for seasoning, making adjustments as necessary to balance the heat and sweetness to your liking. The sauce should be somewhat pungent, but not sour. Place in a squeeze bottle or serving dish. No preservatives so only make what you’ll use in a few days time.
Pork Butt or Shoulder
You can make great-tasting barbecue with either pork butt or picnic. Both portions contain a lot of fat and connective tissue, which results in moist, succulent meat after many hours of "low and slow" cooking. However, most people use pork butt because it is more commonly available in stores (especially at wholesale warehouse stores) and because it has somewhat less waste than the picnic. Both portions, however, are quite inexpensive.
· Remove butt from fridge, and trim some (not all) of the excess fat from roast
· Apply your favorite rub generously to the roast allow to sit at room temperature for two hours.
· Soak hickory or mesquite wood chips in water for at least 1 hour
· Heat grill to 275 degrees (or medium heat with one burner)
· Place soaked chips in smoke box or make you own with foil and place smoke box directly on heat source
· Allow wood chips to begin smoking and reduce heat to low
· Place roast as far away from heat source as possible and close the lid
· Turning the roast every couple hours will promote even cooking throughout
· Six to eight hours later check the internal temperature of the roast with your meat thermometer. Should be 180 to 190 degrees when done. The cooking time will depend on the size of the roast. Mine cooked in 9 hours.
· When roast is done remove from grill and let rest for 20-30 minutes (longer for larger roasts)
Pork Butt or Shoulder
You can make great-tasting barbecue with either pork butt or picnic. Both portions contain a lot of fat and connective tissue, which results in moist, succulent meat after many hours of "low and slow" cooking. However, most people use pork butt because it is more commonly available in stores (especially at wholesale warehouse stores) and because it has somewhat less waste than the picnic. Both portions, however, are quite inexpensive.
· Remove butt from fridge, and trim some (not all) of the excess fat from roast
· Apply your favorite rub generously to the roast allow to sit at room temperature for two hours.
· Soak hickory or mesquite wood chips in water for at least 1 hour
· Heat grill to 275 degrees (or medium heat with one burner)
· Place soaked chips in smoke box or make you own with foil and place smoke box directly on heat source
· Allow wood chips to begin smoking and reduce heat to low
· Place roast as far away from heat source as possible and close the lid
· Turning the roast every couple hours will promote even cooking throughout
· Six to eight hours later check the internal temperature of the roast with your meat thermometer. Should be 180 to 190 degrees when done. The cooking time will depend on the size of the roast. Mine cooked in 9 hours.
· When roast is done remove from grill and let rest for 20-30 minutes (longer for larger roasts)
TIP: Wrap in foil and place in an empty cooler while resting. Meat will continue to cook while retaining its moisture.
Slicing: slice the meat across the grain. The grain can be difficult to determine, since the pork butt consists of a number of muscles that converge at the shoulder from different directions. Just do your best to find a direction that yields attractive slices cut across the grain. If you don't like what you see after a few slices, turn the roast a different direction and try again.
Sliced pork butt is usually served on a plate, not in a sandwich so chop the slices if you’re doing sandwiches……
…..or
Slicing: slice the meat across the grain. The grain can be difficult to determine, since the pork butt consists of a number of muscles that converge at the shoulder from different directions. Just do your best to find a direction that yields attractive slices cut across the grain. If you don't like what you see after a few slices, turn the roast a different direction and try again.
Sliced pork butt is usually served on a plate, not in a sandwich so chop the slices if you’re doing sandwiches……
…..or
Pull: To pull the meat by hand, separate the roast into chunks along the natural seams between muscles. Remove any areas of fat or connective tissue by hand or by scraping with a knife, then tear the chunks into small pieces.
To pull the meat using serving forks, just plunge two forks into the meat side-by-side and pull the meat apart. Use the forks to break large pieces down into small, bite-sized ones. Remove any areas of fat or connective tissue by hand.
Tip: The meat will still be hot. Wear latex gloves.
Place chopped or pulled pork in a large bowl and add sauce to taste. Serve additional sauce on the side.
Serve on a French roll or large bun and top with sauce and slaw
To pull the meat using serving forks, just plunge two forks into the meat side-by-side and pull the meat apart. Use the forks to break large pieces down into small, bite-sized ones. Remove any areas of fat or connective tissue by hand.
Tip: The meat will still be hot. Wear latex gloves.
Place chopped or pulled pork in a large bowl and add sauce to taste. Serve additional sauce on the side.
Serve on a French roll or large bun and top with sauce and slaw
North Carolina Red Barbecue Slaw
• 1 large green or mixed green and red cabbage (chopped or shredded up)
• 1 large green pepper (chopped pretty fine)
• 2 to 3 tomatoes (chopped fine)
• 1 TBS sugar
• 1 TBS kosher salt
• 1/2 cup white vinegar
• hot sauce (start with 1 tsp and add to desired hot level)
Directions:
Chop the cabbage up in fairly thin strips. You want the cabbage just a little coarser than you would for the mayonnaise type slaw.
Chop the green pepper and tomatoes and add to the cabbage. You can substitute petite diced canned tomatoes (15 oz) if you like though fresh is better. Drain off a little water if using canned tomatoes.
Mix the sugar and salt in the vinegar. Stir. Add the hot sauce. I’d go as much as a tablespoon on the hot sauce, but I like things spicy. Go with a teaspoon to start with to determine how hot you can stand. This also varies by brand. Some sauces are hotter than others. My top pick is Texas Pete’s Hot Sauce (which is actually made in NC).
Pour the vinegar mixture over the cabbage mixture. Stir until well mixed. Seal in an airtight bowl.
Chill for a couple of hours or overnight. The flavors need some time to blend.
Serve atop your pork sandwich or as a side. Leave it out. No mayo, no worries.
Chop the cabbage up in fairly thin strips. You want the cabbage just a little coarser than you would for the mayonnaise type slaw.
Chop the green pepper and tomatoes and add to the cabbage. You can substitute petite diced canned tomatoes (15 oz) if you like though fresh is better. Drain off a little water if using canned tomatoes.
Mix the sugar and salt in the vinegar. Stir. Add the hot sauce. I’d go as much as a tablespoon on the hot sauce, but I like things spicy. Go with a teaspoon to start with to determine how hot you can stand. This also varies by brand. Some sauces are hotter than others. My top pick is Texas Pete’s Hot Sauce (which is actually made in NC).
Pour the vinegar mixture over the cabbage mixture. Stir until well mixed. Seal in an airtight bowl.
Chill for a couple of hours or overnight. The flavors need some time to blend.
Serve atop your pork sandwich or as a side. Leave it out. No mayo, no worries.
Tagine Chicken
· 2 tablespoons olive oil or Ghee
· 6 medium chicken thighs
· 1 teaspoon salt
· 3/4 teaspoon freshly ground black pepper 1 onion, coarsely chopped
· 3 cloves garlic, crushed
· 2 cinnamon sticks
· 1 bay leaf
· 1/2 teaspoon ground ginger
· 1/4 teaspoon powdered saffron threads
· 1 1/2 cups chicken stock, low sodium canned chicken broth or water
· 1 cup pitted mild kalamata olives
· Peel of 1 or 2 preserved lemons, to taste – sub lemon grass or lemon zest
· 1 bunch cilantro (1/2 chopped, the other half in sprigs)
· Lemon juice, to taste, optional
· 2 tablespoons olive oil or Ghee
· 6 medium chicken thighs
· 1 teaspoon salt
· 3/4 teaspoon freshly ground black pepper 1 onion, coarsely chopped
· 3 cloves garlic, crushed
· 2 cinnamon sticks
· 1 bay leaf
· 1/2 teaspoon ground ginger
· 1/4 teaspoon powdered saffron threads
· 1 1/2 cups chicken stock, low sodium canned chicken broth or water
· 1 cup pitted mild kalamata olives
· Peel of 1 or 2 preserved lemons, to taste – sub lemon grass or lemon zest
· 1 bunch cilantro (1/2 chopped, the other half in sprigs)
· Lemon juice, to taste, optional
Salt and pepper chicken and rub with ground ginger. Sear in Ghee or olive oil until skin is crispy (about 4 – 6 minutes). Add garlic and onion and toss with chicken for one minute. Add chicken stock, and bay leaf and cover tagine and cook over low heat for 30 minutes. Add remaining ingredients including half of the cilantro and cook over low heat for an additional 20 minutes. Garnish with fresh cilantro springs and serve with couscous or brown rice.
Note: If liquid has not reduced remove chicken and set aside. Raise heat to medium high and reduce sauce to thicken (gumbo file works too). Pour over chicken and eat.
DID I FORGET ANYTHING???? : )
Note: If liquid has not reduced remove chicken and set aside. Raise heat to medium high and reduce sauce to thicken (gumbo file works too). Pour over chicken and eat.
DID I FORGET ANYTHING???? : )
Editors note: THANKS JERRY FOR AN AWESOME CLASS!!!!!
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