Posts Tagged ‘bbq recipe’

BBQ Chicken Breast: The Simple Secret To Success!

Thursday, August 8th, 2019

Such a simple concept: light the charcoals, throw on some chicken breasts, thighs, and drumettes. It is actually quite simple but there is A SECRET!

Yes, I said it. I have a secret method to grilling chicken that I am about to impart on to the world. You know how white meat can grill and become dry? Not to mention the few seconds you look away and the breasts are afire and burned. Those days are gone after you read this!  You will thank me…I love cash.

I only use a Weber grill and mesquite charcoal. There’s something alluring about pouring lighter fluid over wood and lighting it. But that’s the pyro in me coming out.  The real reason for mesquite wood is because it is burns hot (and I mean HOT!), which sears the juices into the chicken.

Are you ready for the secret? Here it is: indirect cooking. Never cook your chicken breast directly over coals. Use the BBQ as an oven, not a broiler. You can cook drumettes and thighs over the coals directly because they are fattier than white meat.  Make sure you turn your chicken frequently.

BUT THE REAL SECRET is to slather your favorite barbecue sauce at the end (during the last 30 seconds) so it does not burn. So many people put BBQ sauce on way too early. If you did not know this, I just made your BBQ chicken taste fabulous!

I told you it was simple…

Photo credit: SkinnyMs.

BBQ Planet: Flank Steak with Garlic and Cracked Pepper

Wednesday, July 24th, 2019

I am fully into BBQ grilling season with grilled veggies swirling in my head and zesty marinades on the mind. I admit: I like easy and tasty. Here’s a flank steak recipe which is both easy and tasty!


Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 5 large garlic cloves, crushed
  • 1 teaspoon cracked black pepper
  • 1 large flank steak (around 2 lbs)

Directions

  1. Combine the first 4 ingredients in a shallow baking dish.
  2. Add steak and turn to coat with marinade. Cover with plastic wrap and then refrigerate for at least 3 hours and up to 6 hours.
  3. Prepare barbecue (high heat) using mesquite coals. Mesquite burns at a very high temperature, which is perfect for this recipe.
  4. Grill steak to desired doneness, brushing occasionally with marinade for about 4 minutes per side for medium-rare.
  5. Thinly slice steak across grain and serve.

This recipe goes absolutely perfect along with a Pinot Noir. Flank steak also works well for soft tacos, fajitas or a fresh steak salad.

Photo courtesy of delish.com by Ethan Calabrese. Recipe by Bon Appetite

Corny Corn Grilling

Friday, July 12th, 2019

Approach the grill with confidence! You are about to make some of the best corn you have ever tasted. Mid-summer is the perfect time for farm fresh corn at your local farmers market. Here’s a quick and easy grilled corn technique using butter, garlic, salt and indirect heating.

Spread the butter evenly along the entire length of the corn, season with garlic and salt, then wrap with tin foil, butter side up.

Buy the largest corn cobs you can find. Tip: shuck the corn at the market to avoid a mess at home (whew I’m glad I looked up the spelling of shuck). Once at home, cut off both ends and lay the shucked corn on a 12″ long piece of tin foil. Then, spread about 1/4 thick layer of unsalted butter along the entire length of the cob, along with freshly crushed garlic and then lightly salt. You can mix the butter, garlic and salt together and spread the mixture onto the corn if you really want to simplify things but I am a purist.

I use my hands for spreading the butter as this makes the process easier, and I like to lick my fingers afterwards (just kidding folks). If you are lazy like me, you will use garlic salt which when used on corn has a surprisingly close flavor to fresh garlic. Wrap the corn with the tin foil butter side up.

Lay the foil wrapped corn cobs butter side up along the outer edge of the grill, not directly over the coals. Cover the grill. This is called the indirect heating method, using the BBQ more as an oven than grille. You can cook your corn alongside anything you are grilling directly in the center so don’t worry about cooking corn separately from your main protein.

Turn the corn 1/4 turn every 5-6 minutes. After four turns, use a fork and poke a cob. If the corn seems under cooked (the fork doesn’t penetrate easily), just keep turning until the kernels are tender and the fork penetrates with ease.

I used this recipe and technique over the July 4th holiday and everyone was raving how good the corn was (with garlic butter all over their faces I might add – ha!). Some say corn is cliche’. I say nay, nay!

Mesquite Grilled Tri-Tip With Garlic Marinade

Wednesday, June 26th, 2019

One of my favorite red meats for grilling is the tri-tip. It has enough fat to be really tasty but it’s not too fatty and reasonably healthy. The best way to grill a tri-tip is first, to use mesquite coals (coals, not chips). Mesquite is usually available at your local store who carries BBQ briquettes. There’s something artificial tasting about those briquette coals, don’t you think? Mesquite is 100% natural wood and is not such a strong, overwhelming flavor as other woods for grilling (like maple or alder). Mesquite imparts subtle smoke overtones but does not hit you over the head screaming “I’M SMOKED”. All meats and seafood do well with hot burning mesquite, as the high burning temperature seals in juices and flavors.

I have an easy way to marinade a tri-tip prior to grilling that is easy and will knock your socks off (I tend to walk barefoot). For those of you who read this blog, you know easy and tasty are my cooking metrics.

OK then. Take a bottle of Girards champagne dressing (yes a bottled dressing) and pour over the tri-tip placed inside a pyrex baker. Then, take a head of garlic and crush the living daylights out of the cloves onto the meat. I crush as many as 10-12 cloves but I am a garlic freak. Spread the crushed garlic all over the surface of the tri-tip. Then flip over and do the same thing. Take a turkey baster and baste the meat on both sides with the dressing and garlic. Let sit for at least one hour. You don’t have to let it sit (you can grill right away) but the longer you let it marinade, the better the garlic flavor.

That’s it. I told you it was easy. For those of you who say bottled dressing is not the way, I say ney, ney! Just like my pitch for Lawry’s seasoned pepper and garlic salt in my perpetual dressing article, try the Girards champagne dressing with freshly crushed garlic. The hint of smoke from the mesquite melds with the garlic marinade and you won’t believe the wonderful flavor!

Guacamole and Other Backyard BBQ Dips

Wednesday, June 29th, 2016

 

The word “barbeque” conjures up scenes of summer evening get-togethers. Kids at play, the hum of pleasant chatter occasionally pierced by a boisterous uncle’s laugh, the sizzle of delectable meats and vegetables, faint woodsmoke wafting through the air, carrying tantalizing scents of a glorious meal (and food coma) to come…

With the Fourth of July quickly approaching, you’ll want an equally quick backyard BBQ dip to free up more time for celebrating with family and friends. Now, maybe freeing up more time from the kitchen isn’t quite on the same level as when Congress freed our nation from Britain all those years ago…but it’s pretty close.

By the way Britain, no hard feelings. We still love you and your television, royalty, and puddings.

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Korean Recipes: How to Make Korean Barbecue Steak and More!

Thursday, June 12th, 2014

Last week we mentioned that we were looking for awesome Father’s Day ideas and decided  that one of the best ways to honor the amazing dads in our life is to cook an amazing meal.  Steak for Father’s Day is pretty standard, so we figured we’d spice things up a little and make a really killer Korean barbecue recipe. The brilliance of this marinade is that it works on anything – you can marinate chicken, beef, short ribs, pork, and even extra-firm tofu in this mixture, grill it, and you end up with culinary magic!

Korean Barbecue Beef on an Acacia plateKeep reading. Not only are we talking how to make the best Korean Barbecue Marinade, we’ll also talk about some other dishes to complement this killer steak, so you can cook your dad (or whoever) an awesome meal! From cocktails and appetizers to dessert, we’ve got you taken care of.  Added bonus: With a little planning ahead (marinate your protein overnight) this is a really quick, easy dish to cook. You can make it as a quick weeknight dinner recipe or as a special occasion meal.  Let’s get cooking!

A few ingredients. Learn how to make korean barbecue

Ingredients

  • 1/4 cup soy sauce
  • 2/3 cup fresh guava or pineapple juice
  • 2 tablespoons toasted sesame oil
  • 4 cloves garlic, crushed
  • 3 scallions, chopped
  • 1 1/2 inch piece of ginger root, grated
  • 1 1/2 tablespoon brown sugar
  • 1 teaspoon toasted sesame seeds
  • 2-3 lbs protein of your choice, sliced 1/2 inch thick (steak, extra-firm tofu, shrimp, pork loin, short ribs, chicken breast)

Ingredients for Korean Barbecue Layout

Instructions

  1. Combine all ingredients except for protein in a jar or a bowl and shake/mix well to combine. I used a Kilner jar and it worked like a charm.
  2. Pour marinade over the protein of your choice. I spread mine out on a serving tray for pictures, but a bowl works too.
  3. Massage with your hands to combine.
  4. Cover and set aside for at least 4 hours or as long as overnight.
  5. When ready to cook, preheat a grill to medium high heat. A pre-heated grill is your best friend if you want a nice char and rich flavor.
  6. Grill ingredients for 3 minutes per side.
  7. Remove from grill and serve.

Marinade in Jar Pour that marinade

Ingredients 1 Meatporn closeup

It’s honestly that simple. Nothing to it.  The only hard part is figuring out what else to serve, because meat alone doesn’t make up a meal.  I’m sure your dad told you to eat your veggies.  Here’s our suggested menu, if you want a fancy, multi-course meal. If you want it simple, you could always go the way we did and just serve kimchi, rice and meat, along with a nice green salad, or you can take it that extra step and make a highly fabulous Korean-inspired feast!

Cocktail: We Love this plum-basil cocktail from Saveur.  The ingredients aren’t traditionally Korean by any stretch, but the fruity, herbaceous flavors of the drink really work beautifully with our menu.

Soup: Traditional at New Years, this Korean Rice Cake Soup recipe from The Kitchn is a delicious, warming vegetarian soup filled with rice cakes, herbs, and a hint of seaweed. SO comforting. If rice cake isn’t your thing, consider their Korean noodle soup recipe. Also vegetarian, also delightful!

If it’s a little warm for soup, consider this awesome salad in its place: Spicy Bean Sprout Salad from Beyond Kimchee, an amazing blog with a focus on Korean food. Bookmark it. Read it. Love it.

It’s pretty traditional to serve Kimchi with Korean Barbecue and (humblebrag alert) our Kimchi recipe is excellent. Give it a shot. You may like it. Also, check out our Kimchi Kit.

Let’s move on to Dessert. Coffee and donuts are a pretty perfect pairing. We figured that tea and donuts would be equally good, and this pairing of a warm cinnamon tea (recipe from Aeri’s Kitchen) with sweet potato rice donuts (also from Beyond Kimchee) is the best way to end a meal. Soothing, comforting, and damn delicious!

Marinating MeatWhether you’re thinking about making a steak for Father’s day, looking for an epic menu, or just trying to figure out what to make for dinner tomorrow night, we hope this menu helped. I know we’re excited to have it again this Sunday, June 15 for Father’s Day!

One last thing – To all the dads out there, HAPPY FATHER’S DAY (yes, we’re yelling it!)   You rock. Thank you.

 

May is National Burger Month!

Friday, May 3rd, 2013

Did you know that May is National Burger Month? That’s right; you’ve got a whole month to celebrate delicious, juicy burgers. And why not? It’s America’s favorite food after all. Here at Pacific Merchants, we’re celebrating burger month by throwing a burger party. 270125_238766996140933_8032478_n

Now, the first step to any great burger party location. We suggest sprucing up your patio and grilling and partying outside.  In need of a spring style fix? Just set your table with designer placemats from Pacific Merchants. They’re weatherproof, water proof, and they come in bright cheerful colors. Plus, they complement our Acaciaware ® trays, bowls, and serving pieces. Pick a bright cheerful color like orange, yellow, or green to really make your table pop like spring has sprung. Bonus: Colors like orange and yellow actually make people hungry (it’s why they use them in restaurants a lot.) So you’ll really whet their appetites just by setting the table. Who knew it could be so easy?

21192_504466239619938_1692162355_nAlong with setting the table, you need to decide on what else you’re serving. Now, burgers are definitely the main attraction here, but consider a nice green salad, some fruit, and maybe even a whole grain side dish. That way, even if you’ve got people who can’t eat burgers, you’ve got something for everyone. Also consider putting out a spread of veggies and dip. We suggest serving up sides in some of our Acaciaware ® chip and dip trays. I mean, look how great food looks in them! We’ve got plates, serving bowls and even sectioned pineapple trays, so no matter what sides you’re serving, we’ve got you covered.

Now for the meat of the meal: that burger we’re celebrating all month! Think about your audience. Do they eat meat? Do they avoid red meat? Are they vegetarian? We’ve got a killer hamburger recipe below, but if  you need a great turkey burger recipe, we suggest this one from our friends at Real Simple. It’s the juiciest turkey burger ever. If you’re desperate for a delicious veggie burger, head on over to The Kitchn.  But if you’re like us and you want an all American beef

Juicy Beef Burgers ( Makes 4)thick-burger-mld108880_vert

Ingredients

  • 1 ½ lbs ground chuck (80% lean, 20% fat)
  • 1 tbsp salt
  • 1 tbsp pepper
  • Canola oil

Instructions

  • Preheat grill to Medium High
  • Brush grates with oil
  • Gently form beef into 4 patties, about 4 inches in diameter. Be careful to only pack your beef loosely
  • Generously season each side with salt and pepper, forming a crust.
  • With your thumb, make a dent in the middle of each burger patty. This will keep the burger from shrinking too much while cooking
  • Grill for 3 minutes
  • Flip (top with cheese if you want) and grill for another 4 minutes to medium rare. Cook longer if you want a more well done burger
  • Serve with your favorite toppings.

So what do you do about toppings? Do a survey among your guests ahead of time or just pick your favorite 8. Include the basics like lettuce, tomatoes and onions, but also include some more unusual ones like grilled pineapple, fried eggs, caramelized onions, and guacamole. And don’t forget the condiments. Consider ketchup, mustard, ranch, and barbecue sauce are the basics, but what about bacon, blue cheese, or roasted garlic sauce?  Set them out buffet style and let your guests assemble their own dream burgers. It’s fun, it’ll get people talking, and having all those toppings spread out buffet style is like having really delicious table décor. Here are some of our favorite serving trays for toppings and condiments

 

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From Left to right we have our acacia plate, great for burgers, our baguette tray and bowls, great for guacamole, salsa, and caramelized onions , and our condiment set is great for sauces like ketchup and mustard. Our pineapple tray is great for stuff like grilled pineapple, tomato slices, lettuce, and onions!

Oh, one other thing! Don’t forget hamburger buns. I speak from experience.

We hope that everyone out there has a great time celebrating National Burger Month this May. Let us know what you did to celebrate America’s favorite food! We’re sure you’ll inspire us to throw another burger party later this month. But don’t worry, the whole month of May isn’t going to be unhealthy for us. It’s also National Salad Month!

Are you as psyched about burger month as we are? If so, send your favorite bbq sauce recipe to [email protected]! The winner will receive a $25 gift certificate to our website. Since Burger Month is the whole month of May, you have until May 31 to enter.


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