The trick is to smoke the meat and not make the meat smoke
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A Few of My Favorite Things - Pt. 2

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Following on the heels of A Few of My Favorite Things - Pt. 1, this blog entry will cover items from my site that are served on some form of bread: Hamburgers, Hot Dogs, Panini, Pizza, Quesadilas or Sandwiches. Clicking the Link for the recipe name will take you to the picture page for that recipe, where you can learn a little more about the recipe. Each item has the recipe name and a thumbnail of the cookbook the recipe came from. In the case of a thumbnail with a generic web link symbol, the recipe came from an internet source. Clicking on the recipe name link will bring you to the picture page for that recipe, where you can learn more about the recipe and its source-either the cookbook name, and page number or a link to the website.

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BEST BURGER:

Name:
CUBAN BURGER
Source:
Build a Better Burger

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I had to think long and hard abut this category. I’ve made some rather elaborate burgers over the year, but for some reason I kept coming back to this rather simple burger from Build a Better Burger as my favorite burger. The meat is seasoned with a small amount of spices, but they are powerful spices: Chili Powder, cumin, garlic, salt & pepper, plus a little Tabasco sauce and some chopped cilantro. The burger gets served with some grilled ham, Monterey Jack cheese and some doctored mustard. The mustard is made from Dijon mustard, yellow mustard and relish. On paper this doesn’t sound like anything special but everything just works together to make one great burger.


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BEST HOT DOGS:

Name:
N.Y. SYSTEM HOT WIENERS
Source:
Several Web sites

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A New York System Hot Wiener comes from Rhode Island, not New York. It is a wonderful creation where a wiener made from beef and veal is topped with Heinz yellow mustard , a wonderful meat sauce, some diced onions, and celery salt. The meat sauce looks like a chili, but it isn’t as spicy as a chili. What the sauce lacks in spiciness, it makes up for with great flavors. I loved these growing up and visiting Rhode Island to see my relatives. It was a really great thing to be able to recreate a version of these, that taste just like the originals. Plus a trip to Rhode Island isn’t required now when I want one.


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BEST PANINI:

Name:
PASTRAMI, KRAUT & GRUYERE PANINI
Source: ‘
Witchcraft

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This recipe is another example of a nested recipe: You had to make a Pickled Mustard recipe to make the Whole Grain Mustard recipe to use on this sandwich. The extra effort was worth it, because having the perfect mustard was one of the keys to this recipe. I used the best pastrami I could lay my hands on and the same went for the Gruyere cheese. It is a bit hard to explain it, but this panini was just the perfect blend of favors for me. Everything contributed in equal measure and the whole was somehow greater than the sum of all the parts.


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BEST PIZZA:

Name:
TRATORIAN PIZZA
Source:
Grilled Pizzas & Piadinas

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The recipe for this pizza actually placed second in a grilled pizza contest and after trying the pizza, it is easy to see why. The pizza uses a spicy and chunky tomato and basil sauce that is spooned on in daubs, not spread on. The toppings are pepperoni, sausage, slices of onions & peppers and a spicy seasoning blend. The flavors all compliment one another and each bite is a little different from the one before and the one after.


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BEST QUESADILLAS:

Name:
CUBANO QUESADILLA
Source:
Cuisine Grilling for Everyday

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This recipe took the classic Cuban panini and turned it into a great quesadilla. The ingredients were the same: Thin sliced pork, thin sliced ham thin sliced pickles topped with Swiss cheese and mustard cooked on a tortilla. I think I like it served this way even better than as a panini. The grilled tortilla comes out even crispier than the bread used for the panini, and to me that is a good thing. Since you are actually not slicing up a bunch of toppings, like most quesadillas, it is very quick to throw these together. Make more than you think you will need - trust me.


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BEST SANDWICH:

Name:
BALTIMORE PIT BEEF
Source:
Cook’s Illustrated Summer Grilling 2010

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I had some of these while on business trips to Baltimore and have been searching for a good recipe for 20 years. I finally found one in the Cooks Illustrated Summer Grilling Guide 2010. This simple sandwich is a case where less is more. A 3 pound top round roast is rubbed a refrigerated for 24 hours. The roast is then direct grilled using high heat and develops quite a sear before being pulled at a rare doneness. The roast is thin sliced with a food slicer and it goes on a Kaiser roll together with some spicy sauce which is a mayo-horseradish blend and some sliced onions. It doesn’t sound like much on paper, but you just have to try one of these to experience their simple greatness.

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Part 3 of this blog entry will cover my favorites from the
Poultry Section of this site

OTHER BLOG ENTRIES IN THIS SERIES:

  A FEW OF MY FAVORITE THINGS - PT. 1 The best items from the Beef Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 3 The best items from the Poultry Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 4 The best items from the Fish and Lamb Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 5 The best items from the Pork Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 6 The best items from the Vegetables Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 7 The best items from the Kebabs, Other, Soups & Stews, Salads, Sides & Desserts Sections of this site

  BACK TO BBQ BLOG 2011
  ARCHIVE OF BLOGS: 2011
  INDEX OF BLOGS: ALL YEARS

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