… washed and ready to hit the grill … gonna finish with sweet cherry tomatoes and Greek feta … served with pork souvlaki, homemade hummus, tzatziki and grilled pita bread … yep, that’s the plan dan …
Category Archives: BBQ
Jerk
… Jerk Pork!! Used to come here quite regularly, MANY MANY years ago. As luck would have it, I was nearby … and effing starving, making today’s lunch decision an easy one. Here’s my Jerk Pork (lunch special), and don’t forget to ask for the oxtail gravy …
Look at all the meat, AND gravy …
Mr. Jerk …
Two Flamin’ Beauties!!
… a pair of thick cut rib steaks, one for yours truly, one for Tiff! Seasoned with Barberian’s, grilled over hardwood lump charcoal at a very high heat … a few minutes is all it takes … be sure to have your fork and steak knife ready, it’s that quick!
Portuguese + Korean … meets Hawaiian?!
… Aloha!! New stuff from my Fortinos … pork burger with a Portuguese punch, condiment with a Korean kick, surrounded by sweet Hawaiian buns … sliced onion and Monterey Jack Cheese complete the package. The Verdict: best burgers EVER … both Tiff and I say so … then it must be so … I wanna hula, lol!! 😀
from the flyer (forgot to snap a pic earlier, sorry) …
PC Kimchi is the bomb on burgers …
next time tip: STEAM these …
piled high goodness …
mouthwatering close-up …
Friday BBQ!!
… Friday of a long weekend no less, Victoria Day for all ya numbskulls!! And ’cause it was a rush buying/prepping/takin’ pics/blogging … is pretty much a pic post!!
Certified Angus Beef
Look at that marbling
Cut into chunks, and secret-seasoned
Into the grinder, a medium grind
Corn; husked pull back, silk removed, water soaked, thrown on grill
Almost done
Sorry, no money-shot … cremini & gruyere burgers w/ a cob … did say rushed y’all, lol!!
Spicy Sriracha!!
Spicy is right! I think garlic is what separates it from other hot sauces I’m accustomed to, and this is the real rooster sauce. Recipe’s my creation; Shanghai thick noodles, braised Baby Bok Choy, beef stock, BBQ pork, and tilapia … TILAPIA? … lol, had a few frozen fillets, figured it be a good time to use them … oh, and I had everything on hand except the Baby Bok Choy (a huge bag’s worth set me back $2.17 – great value), and y’all know how I love using what I have in my fridge/freezer/pantry, creating healthy, fun dishes. For a couple of bucks Tiff and I ate well today, AND have leftovers for tomorrow … yep, this one’s def a winner!
whoaa, that’s a shitload of Sriracha
the rooster, cock-a-doodle-doo
simply sublime
Grilled Greek
Sometimes pics don’t do the food justice. This is one of those times. Slightly pounded, then marinated chicken breasts … grilled them over hot coals to blacken them. Also grilled the green bean, tomato, and onion salad. And yes, I know I’m feta-heavy, but I REALLY REALLY love my feta, lol. A few pics y’all!!
Salad and chicken (a few olives too) platter
Blackened chicken – love the dark grill marks
LOVE this salad
My plate – w/ grilled pita, a dollop of tzatziki
Duck Pancakes!!
Finally getting around to blogging about Tiffany K‘s Duck Pancakes – pulled BBQ duck, a heaping helping of blueberry compote, and a huge scoop of creamy chèvre piled high on fresh flapjacks (I know, sounds SO decadently good!) from our initial brunch outing in November 2011 at Barque Smokehouse on Roncesvalles. Hey, better late than never, ‘sides, ain’t as if yer payin’ a pretty penny for the quality of my work … so no complainin’, lol. Found this pic, actually two pics – two perspectives … take a look! Neat!
mine with Tiff in the background snapping her shot
… and her pic (mine’s better, just sayin’, lol)
Grilled Rainbow Trout!!
… Greek style, my version at least. Bought four gorgeous fillets and laid them skin side down on heavy duty aluminum foil, seasoned them with sea salt, pepper, oregano, thinly sliced sweet onion, a bit of more seasoning, and finished by squeezing the juice from a lemon over top of it all. Using an equally sized piece of foil, I then covered it and folded the edges of both pieces together (making it airtight) and essentially created a pouch, which I threw on the hot grill. Now, while it’s more poaching, ’cause of being steamed in the pouch, I did manoever it over the hot coals to crisp the skin, as well as subtly infusing charcoal flavour … cooking it perfectly, if I do pat myself on the back saying so myself. Served with Boston lettuce, tomatoes, olives, and feta salad (and with pita bread and tzatziki – sorry, no pic), and drizzled with Acropolis (y’all must know the drill by now, lol), and you got yourself one helluva great Greek meal!
Spring & Summer Staples
Warm weather means BBQ season’s back. Not a moment too soon, winter was long … and nasty. And with hotdogs, hamburgers, steak, chicken, etc., set to sizzle, the time for replenishing supplies is prime … talkin’ ’bout the essentials … A1 Steak Sauce, Heinz 57 Sauce, Cheez Whiz, and Kraft Singles … yep, I’m good to grill!! 😎
South St. Burger Co.
… made it here … finally!! Had the group discount WagJag from what seems ages ago, and today decided to go. Oh, and I’ve never been to South St. … famous for their mango chutney (and no if you must know, not on you life, lol), as well as other fun (unique) offerings. I loaded my burger with gorgonzola, chipotle BBQ sauce, spicy onions, dijon horseradish mayo, w/lettuce and tomatoes too!! Tiff had guacamole, spicy onions, hot peppers, garlic mayo, honey mustard, w/lettuce and tomato (sorry, no pic). We agreed the food was good, Tiff especially loved the fries, and I second that – they were great. The burgers were good too … but nothing outstanding, we’ve def had better. Must admit, I really enjoyed the chipotle flavour on mine, the spiciness was perfect. Unfortunately the bottom line is we probably won’t go back … er, unless we snag another WagJag, lol!!
fries and shake …
ma burger (toasted bun – nice touch) …
even with the coupon – it ain’t cheap …
more chillin’ than grillin’
Warm days have been great, I ain’t complainin’. Just that during these days my motivation/excitement level to bbq is through the proverbial roof. But, by the time I get home after stopping and shopping for groceries, and then firing up the grill (doing some prep work while I wait) … day suddenly disappears into night. Temps drop quickly too – maybe just appears that way as I’m special occasion/celebrating drinking my frosty Creemore, lol. Here’s a few pics; two strip steaks (rubbed liberally with garlic salt, cracked black pepper, and my secret – Barberian’s Steak Seasoning), and four Mexican style sausages courtesy my local Fortinos … enjoy y’all!!
fire in the hole
grill marks looking good
the PERFECT char
night time bbq-ing
few words, few pics instead. up against it lately – don’t know which way is up, which way is down. time change didn’t help, warmer weather (recording breaking day today) did.
boneless skinless chicken thighs tossed on the hot grill
portabello caps tossed on too, and lotsa s&p
getting sauced – the chicken I mean, lol
more and more bbq sauce
almost done now folks
and don’t be fooled by my backyard patio light. this was night/dark y’all!!
maple leaf chicken wings
… not really in the mood to say much today, just a coupla pics. warmer temps means a chance to bbq, even this late in the year. love seeing the fallen maple leaves in the background as my wings grill away. and finished – tossed with my hot buffalo wing sauce. oh, and served with my homemade blue cheese sauce.
plank salmon pics
Yesterday’s sunny and unseasonably warm 19°C permitting a late October BBQ was just what the doctor ordered, the perfect cure for stopping the dizziness … getting off this spinning ride called life. Food truly is love, it soothes the soul … two Atlantic Salmon filets quickly marinated with olive oil, red onion, dill, parsley, sea salt & black pepper … skin side down on a water soaked (for a few hours) cedar plank and into my hot and ready Weber, shutting the lid and patiently allowing it to make magic. Squirted freshly squeezed grilled lemon juice after plating … a glistening finish. Almost gives the appearance of smoked salmon, but it’s VERY moist and tender … AND pink inside. Please folks, NEVER overcook it – it’s a sin against salmon. My planked salmon … kerplunked!!
folded newspaper protects the plate from the charred plank …
you can see that a little bit o’ that pink I’m talking ’bout …
saved the best for last … yep, def pink …
Barbecued Prime Rib Roast!!
Always meant to attempt it, but never did. I lucked out with this absolutely gorgeous Sterling Silver 5 pounder (cap removed of course) from Sobeys, and knew this time I wouldn’t be deterred, full steam ahead y’all … I was a danistrulytheman on a mission. Initially thought of doing a south-western spice rub (something I’d use on bbq chicken), but with fresh herbs still going strong in my garden, opted to go Medi ‘nstead. I finely chopped oregano and thyme, along with plenty of sea salt and fresh cracked black pepper abundantly crusted the roast (after lathering generously with olive oil – Acropolis, of course, lol). And taking advantage of the butcher string, I intertwined two rosemary sprigs (which I later discarded along with the string after snipping). I served it with my famous lemon & butter potatoes (topped with caramelized onions), roasted cauliflower, feta and basil drizzled with Acropolis, tzatziki … and grilled pita bread (sorry, those pics didn’t make the cut)!! A final note; bbq rib roast KILLS … good luck getting that colour/crust in any oven … not to mention the hint of wood flavour. Only benefit of oven roasting is convenience … no muss, no fuss with temp. variations (had to remove my roast and grate to add hardwood charcoal once to maintain my temp.), throw it in and away you go (and you can go away – literally) … YES, you have to baby this … but oh my … what a baby!! 😉
A perfect rib roast …
Waiting for the Weber …
Indirect cooking (1 1/2 hours or so – looking for an internal temp of 140º) …
Resting on my spatula/plate before carving …
A close up … LOVE the colour, the crust …
Another angle; perfect separation of meat from bones …
Sliced, bit of au jus … but only one bone (sorry, couldn’t resist gnawing, lol) …
danistrulytheman 