tag:blogger.com,1999:blog-88663865146400134152024-02-07T08:01:59.436-05:00Sizzle Grove Barbecue BlogRecipes, tips, and articles about barbecue, beer, and bold cooking.Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-8866386514640013415.post-35808639489610418872010-12-16T12:38:00.001-05:002010-12-16T12:41:04.411-05:00Caribbean Connecticut at "Carl's Barbeque & Jerk"Recently, Sizzle Grove visited <b>East Hartford, CT</b> to check out what was brewing over at <a href="http://sizzlegrove.blogspot.com/2010/12/olde-burnside-brewing-co.html">Olde Burnside Brewing Company</a>. After the interview, it was about 12:30pm and I was thinking about getting some food from a drive-thru to eat in the car on the way home. It was cold out. So I scanned the GPS and saw a place called <b>Carl's Barbeque & Jerk</b>.<br />
<br />
Curiously, my friend and I drove to it and managed to squeeze into a parking spot. Like many authentic barbecue-style joints, this place was small and mostly did take-out, but had three tables. Thank Jeebus, cuz it was very cold out.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAiuRfeKtAZrPY4tKjRJQso7kULwxOepwKII6L13Hp4C8M7keKnVDNokll947I-r3bwA4k9xAOxqSZAnpAz9pcpJg50AzI6vJJD6b_-QHPfoydd_ALnRgze0tMycNUnMpp-lF_592AWw/s1600/jerk+pork+sandwich.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAiuRfeKtAZrPY4tKjRJQso7kULwxOepwKII6L13Hp4C8M7keKnVDNokll947I-r3bwA4k9xAOxqSZAnpAz9pcpJg50AzI6vJJD6b_-QHPfoydd_ALnRgze0tMycNUnMpp-lF_592AWw/s320/jerk+pork+sandwich.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's no burger - that's spicy jerk pork shoulder!</td></tr>
</tbody></table>The incredibly reasonably priced menu had a lot of the type of fare you'd expect to see at a take-out joint right in Jamaica. <b>Jerk pork and chicken</b>, of course, plus <b>curries</b> which are actually popular in the islands. They even had a <b>rib sandwich</b>, which was literally two giant spare ribs right on the bone, placed between long bread and generously doused in an intoxicatingly aromatic barbecue sauce.<br />
<br />
Despite the rib fiend that I am, I just had to try a <b>jerk pork sandwich</b>. My friend/photographer Jean got the rib sandwich.<br />
<br />
If you've never had authentic jerk pork... I might be as daring to say that it's even better than traditional American pork shoulder. The <b>smokey flavor</b> was ever present, which made me abundantly happy, but that distinct <b>savory, tangy, intensely spicy, warm flavor from Caribbean spices </b>kicked it up to a level I had never imagined. You know the main trifecta: thyme, allspice, chilis. I have a feeling a good amount of garlic made its way in there too, possibly some ginger, and a good amount of black pepper. Almost made me want to zing up<a href="http://sizzlegrove.blogspot.com/2010/10/jerk-marinade.html"> Sizzle Grove's own jerk marinade recipe</a>. <br />
<br />
The sandwich came piled with lettuce, tomato, and onions, and was served with fries and cole slaw (many of their menu selections offer rice and beans as an alternative, but I have to publicly confess to my typical American love of fries and cole slaw).<br />
<br />
If you're in East Hartford, give it a shot. <b>Don't be afraid to get lunch at some of those easy-to-miss take-out places. </b> They might have the best, most authentic, most delicious street food out there. And that stuff is seriously made with love.<br />
<br />
<i>Carl's Barbeque & Jerk<br />
285 Silver Lane<br />
East Hartford, CT 06118-1030</i>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com1tag:blogger.com,1999:blog-8866386514640013415.post-78454204534182024662010-12-13T14:24:00.001-05:002010-12-13T14:29:44.304-05:00Olde Burnside Brewing Co.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZV425Cne24SMIfZO9iNx_HLBW_pGRjcb_yrki7LkUFS45tz2qTHar6VzMf-z6vLXBxeQ4pxNvqYqsFk2dGA1xP8ujEHjsU4VXepLHD6IPl4FaRZuRh-SWBTQxPijmNNjZi_bqP_ceXQ/s1600/burnside+poster.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZV425Cne24SMIfZO9iNx_HLBW_pGRjcb_yrki7LkUFS45tz2qTHar6VzMf-z6vLXBxeQ4pxNvqYqsFk2dGA1xP8ujEHjsU4VXepLHD6IPl4FaRZuRh-SWBTQxPijmNNjZi_bqP_ceXQ/s320/burnside+poster.JPG" width="320" /></a></div><br />
"The craft beer business is just exploding now," states Bob McClellan, owner and founder of East Hartford, CT's Olde Burnside Brewing Company. "I don't think it's ever gonna crash."<br />
<br />
That statement is a promising prospect for Olde Burnside, whose signature <i>Ten Penny Ale</i> was crafted on the concept that great beer truly is worth the cost. The story goes that during McClellan's youth, his grandfather would reminisce about the great beer produced by local breweries, which cost about five pennies a pint. Occasionally, his grandfather would mention, the brewers would produce extra high quality ales that cost ten pennies a pint.<br />
<br />
Since 2000, McClellan has been producing the type of beer he envisioned his grandfather speaking of. <i>Ten Penny Ale</i> is, as McClellan describes it, an unfiltered and unpasteurized, amber-colored Scottish "real ale," with a slightly stronger-than-traditional malt base and a touch more of a roasty/smokey flavor. And, in actuality, it isn't too expensive at all when compared to other craft beers out there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfWcw5kAl3MQL38EzsrPLRHN5v-gUY_rduZR1093L8WuG16nR4Z9iE6DydNpo79wvFF6NLm2LZoGZPp61F5YwdGt46M2Lf7UKSqDpGUyQAmmLSZPRZ7aG4XTmhRNr_ZzS04HVwoNDZvM/s1600/burnside+tpa+reserve.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfWcw5kAl3MQL38EzsrPLRHN5v-gUY_rduZR1093L8WuG16nR4Z9iE6DydNpo79wvFF6NLm2LZoGZPp61F5YwdGt46M2Lf7UKSqDpGUyQAmmLSZPRZ7aG4XTmhRNr_ZzS04HVwoNDZvM/s320/burnside+tpa+reserve.JPG" width="263" /></a></div>The brewery also boasts seasonals and special releases, such as <i>Dirty Penny</i>, which is <i>Ten Penny</i> mixed with stout as an homage to the "black 'n tan" style. Their witbier (which is a Belgian-style light wheat ale) called <i>Penny Weiz</i> is brewed with orange peel, as is traditional for the style. However, instead of spicing it with the traditional addition of coriander, Olde Burnside adds the herb heather to add a distinctly floral taste. The brewery also has a winter warmer style beer called <i>Father Christmas Highland Ale</i>, perfect for frosty cold days such as the Thursday afternoon when we visited the brewery. Of course, we can't discuss their beers without mentioning <i>Ten Penny Reserve, </i>a 10% ABV "wee heavy" style strong Scottish ale which is available year round.<br />
<br />
So, the brewery nods to Scottish heritage, and they brew an amber ale, a black 'n tan, a witbier, a winter warmer, and a wee heavy. Okay, that's not the most common kind of a line-up in today's craft beer world, but other breweries try to produce some similar stuff. But what really sets Olde Burnside apart from other craft breweries (other than the fact that they almost strictly sell beer in large growlers)?<br />
<br />
For McClellan, this is an easy answer: "The water." Since Olde Burnside started off as an ice-manufacturing company, they've had water spigots in front of their location for locals to fill up at fifty cents a gallon. In the 1990s, when McClellan noticed that a few of the same people were filling up copious amounts of water, he couldn't help but ask them what they were using it for. They told him the water was great for brewing beer.<br />
<br />
His curiosity got the best of him, and McClellan got the water tested. Results came back stating that his water had the right mineral content and pH for brewing beer. What was most fascinating, however, was the fact that his water, apparently, was almost identical to the water found in Burton-on-Trent, a large town in England in which some of the best English ales are brewed.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Pr2LBECEMSoBDeQ84oSTRS7uvMv58iIFN5sNbWT5eCNMHgflje55irmPyTPpKzrjHlzQlEokwVdvZDHZhNwYb53BS3-drjQg5qf-7oERQjTzJMusQR9vtqwfADTQIWf14P4hWOpQu-g/s1600/burnside+mclellan+and+fermenters.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Pr2LBECEMSoBDeQ84oSTRS7uvMv58iIFN5sNbWT5eCNMHgflje55irmPyTPpKzrjHlzQlEokwVdvZDHZhNwYb53BS3-drjQg5qf-7oERQjTzJMusQR9vtqwfADTQIWf14P4hWOpQu-g/s320/burnside+mclellan+and+fermenters.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bob McClellan with outdoor fermenters</td></tr>
</tbody></table>So, after a few years and a business plan later, after acquiring some equipment from a defunct brewery in Wyoming, Olde Burnside Brewing Company opened up. Currently, McClellan states, the brewery is expanding about 20%-30% a year, with distribution to southern Maine, Vermont, Massachussetts, Rhode Island, part of New York, and of course, all over Connecticut. They brew five days a week and usually twice a day just to keep up with demand.<br />
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Connecticut craft beer drinkers, continue to be proud.<br />
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<i>Photos by Jean Geoghegan. Top picture is a photo taken from a poster at the brewery.</i>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-40038934968697242482010-11-30T10:54:00.000-05:002010-11-30T10:54:30.381-05:00Sizzle Goulash (a.k.a. Red Stew of Courage)More from the Indoor Cooking installments. This deep red, paprika-infused Hungarian-style stew will keep you warm for the impending onslaught of winter. If only we remembered to take photos of it when we cooked it. Oops. Well, we want you to have the recipe anyway.<b> </b><br />
<br />
<b>INGREDIENTS:</b><br />
<br />
One beef round roast, approx 4 lbs (leave on a small bit of fat)<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B00063RWYI&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
Two average red onions<br />
Approx 2 cups chopped red cabbage<br />
One diced red bell pepper<br />
One minced small red chili (optional) <br />
4 cloves sliced garlic <br />
2 tbsp sweet paprika<br />
1 tsp smoked paprika<br />
1 tsp black pepper<br />
1 tsp salt<br />
1 tsp caraway seeds<br />
1.5 tsp red wine vinegar<br />
2 tbsp olive oil<br />
<br />
<b>STEPS:</b><br />
<br />
1. Bring a dutch-oven style pot slightly above medium, and add olive oil and onions, plus a pinch of salt. Add sliced garlic, and simmer until onions just start to become translucent.<br />
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2. Take pot off the heat, THEN add sweet and smoked paprika to the onions. Stir it all up, then add cabbage, bell pepper, and chili pepper. (removing from heat this way will prevent paprika from burning)<br />
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3. Add caraway seeds, pepper, red wine vinegar, and salt. Stir up.<br />
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4. Place beef roast in center, tossing around to allow some of the spices and veggies to coat it for a few minutes.<br />
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5. Reduce heat to a low simmer, cover with a lid, and let it stew away for about 4 hours. The juices from the beef and veggies will exhude, so there should be no need to add extra liquid. Every once in a while, flip the beef roast over.<br />
<br />
6. Once the beef becomes tender enough that you can tear it into pieces with just a fork and a butterknife... do that. Mix it all up. If you DO wish to add more liquid, you can put a splash of chicken stock or a splash of beer in there (avoid porter stout, stick with lighter malt beer).<br />
<br />
<i>Serve over German-style spaetzle noodles, or couscous, or macaroni. If you like, you can top it with a bit of sour cream and chopped chives too. Enjoy with a Belgian dubbel or equally decadent beer.</i>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-83342258462688669202010-11-22T07:32:00.001-05:002010-11-22T07:33:31.086-05:00Stupid WeatherI suppose most of our readers won't be able to make <a href="http://sizzlegrove.blogspot.com/2010/08/how-to-smoke-turkey.html">smoked turkey</a> this Thursday with the impending rain. Hopefully next year!Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-56791658523110595762010-11-18T17:07:00.002-05:002010-11-21T11:52:29.681-05:00Spicy, Hearty Chili with Ground Turkey<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWir6aBD85sbxBWnwP4viAC3q4-OIZmSHVawt-Ib-O4sav7J7jNltVhd85HhB7yEiAKDQXvHtn9qNvj8UZtaOR04XL4gm364r4vbWy-2Qfm2Vti6a0onYzF9yOu2zyYotKj9YzH5ESm8Y/s1600/chili+in+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWir6aBD85sbxBWnwP4viAC3q4-OIZmSHVawt-Ib-O4sav7J7jNltVhd85HhB7yEiAKDQXvHtn9qNvj8UZtaOR04XL4gm364r4vbWy-2Qfm2Vti6a0onYzF9yOu2zyYotKj9YzH5ESm8Y/s320/chili+in+pot.jpg" width="320" /></a></div><br />
Our second installment for<b> indoor recipes</b>, perfect for cold weather. Remember, if you've got a bunch of meat leftover from a recent barbecue, you can always use that instead of the ground turkey. Adding smoked paprika to the recipe can also help you mimic a barbecue-ish flavor.<b><br />
</b><br />
<br />
<b>INGREDIENTS:</b><br />
<br />
1 batch <a href="http://sizzlegrove.blogspot.com/2010/09/rocket-fuel-chili-sauce.html">Rocket Fuel Chili Sauce</a><br />
3 lbs. ground turkey<br />
3 14 oz. cans small red beans, rinsed (or beans of your preference)<br />
3 bell peppers, diced<br />
1 onion, diced<br />
A whole head of garlic cloves, sliced (seriously, it's awesome)<br />
Olive oil<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fUw5-j1SZjYuctaSEH2v08VNw3uzHzl9vc9sFmktacaU0P1fOGUj4a6_2uiCsn3Rz_C7vQcOSQ5_2ZSSCzCuOjazy1Mrk2cozFU_meEynGzedYSJuqrONwpqTm6daYpk89SIaQPnYFo/s1600/chili+peppers+in+pan.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fUw5-j1SZjYuctaSEH2v08VNw3uzHzl9vc9sFmktacaU0P1fOGUj4a6_2uiCsn3Rz_C7vQcOSQ5_2ZSSCzCuOjazy1Mrk2cozFU_meEynGzedYSJuqrONwpqTm6daYpk89SIaQPnYFo/s200/chili+peppers+in+pan.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lightly toasting dried chilis may help them blend more easily</td></tr>
</tbody></table>12 oz. bottle of hoppy beer<br />
1 tsp fennel seeds<br />
1/4 tsp Salt<br />
1 tsp Worcestershire sauce<br />
<b><br />
</b><br />
<br />
<b>STEPS:</b><br />
<br />
1. Brown up the ground turkey, adding salt and fennel seeds to the meat. Remove from heat, discard any fat/liquid, and set aside.<br />
<br />
2. In a LARGE pot, set heat to medium, drizzle in olive oil, and add onions.<br />
<br />
3. Once onions start to become translucent, add garlic, and allow to brown lightly.<br />
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4. Add bell peppers, stir for a minute or two.<br />
<br />
5. Add ground meat, beer, Worcestershire sauce, and Rocket Fuel Chili Sauce. Put heat down for a low simmer, cover with lid, and open yourself up a beer. Stir occasionallhy.<br />
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6. After 1.5 hours, add rinsed beans. Cook covered for one hour.<br />
<br />
7. Check chili for flavor and consistency, adding more salt/pepper/seasoning if needed. If it's nice and thick, continue cooking another half hour with the cover on. If it's liquidy, leave it uncovered for the remaining half hour.<br />
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<i>Top chili with cheddar cheese and/or sour cream. Enjoy over rice or with herbed garlic toast. Goes <iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B0018EAM7S&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>great with American-style brown ales, which are darker, hoppier, and almost more stout-like than their English counterparts.</i>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-30701546336595017732010-11-18T15:55:00.001-05:002010-11-18T15:57:03.012-05:00Basic Chimichurri<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9O7d5ifq24X9OtLb1xUzEnTaBkaDBFcdYg85ewwzNcWsqGdnaKNaB2d1heZ5dFxDqCy48Qh8yMgLcCTwD9xuaPuxCnXCWFMoADNEz_zCS-f3z6oRW-yOyjSOeyYWMT5baVHzN94icLa8/s1600/chimichurri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9O7d5ifq24X9OtLb1xUzEnTaBkaDBFcdYg85ewwzNcWsqGdnaKNaB2d1heZ5dFxDqCy48Qh8yMgLcCTwD9xuaPuxCnXCWFMoADNEz_zCS-f3z6oRW-yOyjSOeyYWMT5baVHzN94icLa8/s320/chimichurri.jpg" width="320" /></a></div><br />
Need a good sauce to top your grilled steaks with? Want to add a garlicky kick to pasta? Try using a favorite sauce of Argentinians called <b>chimichurri</b>, which is basically like a <b>parsley pesto</b> with a jolt of garlic. Variations may include the use of cilantro or oregano in addition to parsley, or use of spices such as cumin, red pepper flakes, or paparika. This one is bare minimum, so experiment at your own will.<br />
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<b>INGREDIENTS:</b><br />
1 large bunch fresh flat leaf parsley, chopped (about 2 cups, loosely packed)<br />
2 cloves fresh garlic, quick chopped<br />
Olive oil (approx 1/2 cup, keep the bottle on hand)<br />
1 tbsp red wine vinegar<br />
1/4 tsp salt<br />
1/4 tsp black pepper<br />
<br />
<b>STEPS:</b><br />
<br />
1. Place parsley, garlic, salt, pepper, and red wine vinegar into a food processor<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B000M2FCWC&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> and begin to pulse.<br />
<br />
2. With top removed, slowly begin to drizzle in olive oil.<br />
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3. Gradually move the speed up to puree while adding more oil. Stop before it actually becomes a legit puree. It should be similar to a pesto, but more "texturey."<br />
<br />
4. You're done. How easy is that?<br />
<i><br />
</i><br />
<i>Enjoy Gaucho-style grilled steaks or <a href="http://sizzlegrove.blogspot.com/2010/09/minimalist-barbecue-salt-pepper-beef.html">smoked roast beef </a>with chimichurri and a crisp, bright pilsner.</i>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-25733495974156617522010-11-16T11:26:00.000-05:002010-11-16T11:26:30.348-05:00INDOOR COOKING: Perfect Red Pasta SauceWelcome to our first installment of <b>Indoor Cooking</b>. Unless you count all the side dish recipes and salsa recipes and hot sauce recipes... alright, I guess we're not doing anything too strange.<br />
<br />
Does the thought of making your own <b>homemade tomato sauce</b> conjure up an image of an elderly Italian grandmother, simmering a big pot of homegrown pureed tomatoes on the back of the stove for hours in her rustic Italian countryside kitchen, with a sparkle in her eye as she prepares a dozen dishes to make for all her hungry family members while the sauce bubbles away? Well, look elsewhere, because in real life, most people, including Italians, don't quite have the time to stew and puree their own tomatoes.<br />
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<b><span style="font-size: large;">ATTENTION WORLD: TOMATO SAUCE DOES NOT TAKE ALL DAY TO MAKE.</span></b><br />
<br />
<span style="font-size: small;">That's because there are great commercially available canned tomatoes all over the place in this day and age. They're available whole, pureed, crushed, or chopped. If you have <b>20 minutes or so</b>, you can make a zesty sauce way tastier than anything in a jar. Yeah, 20 minutes or so.</span><br />
<br />
<span style="font-size: small;"><i>Note: for best results, buy tomatoes labeled "San Marzano" as long as they're on sale. They can get pretty pricey, so if that fails, the ones labeled "organic" are always great. </i></span><br />
<br />
<span style="font-size: small;"><b>INGREDIENTS:</b><br />
<span style="font-size: small;">One 28 oz. can crushed tomatoes<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B001SAWYYG&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span><br />
<span style="font-size: small;"> One 28 oz. can tomato puree</span><br />
<span style="font-size: small;">2-3 cloves garlic, minced</span><br />
<span style="font-size: small;">2 tbsp olive oil</span><br />
<span style="font-size: small;">Dash red pepper flakes</span><br />
<span style="font-size: small;">1/2 tsp salt</span><br />
<span style="font-size: small;">1/4 tsp black pepper</span><br />
<span style="font-size: small;">1/2 tsp white sugar </span><br />
<span style="font-size: small;">1 cup chopped parsley (a significant amount indeed)</span><br />
<span style="font-size: small;"> </span><b><br />
<span style="font-size: small;">STEPS:</span></b> <br />
<br />
1. In a medium saucepan, bring heat to medium.<br />
<br />
2. Pour in olive oil, chopped garlic, and red pepper flakes. Allow to cook a minute or two, until garlic lightly browns and releases a slightly toasty aroma.<br />
<br />
3. Add tomatoes and stir to keep bubbling to a minimum, or your shirt will have dinner on it. You'll notice the olive oil won't seem to want to incorporate into the tomatoes at first, but after a couple minutes, it will.<br />
<br />
4. Add all other ingredients: salt, pepper, sugar, parsley. Bring heat down to a medium simmer, and let it go for 10-15 minutes. The redness of the sauce will deepen when it's ready.<br />
<br />
5. Do a taste test if you want, but you almost won't need to. It will be good.<br />
<br />
6. Turn off heat. Put sauce on stuff. Eat that stuff. That was really easy.<br />
<br />
<i>If you want to add an extra layer of flavor, add a handful of grated pecorino romano right at the end when you're turning off the heat.</i><br />
<br />
<br />
</span>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-41755834012655118272010-11-14T11:03:00.002-05:002010-11-15T10:41:09.045-05:00Epic Grilled Eggplant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgDKGtdL9g0QON6CksZa10smQlg07U2Xu_ZeaOVYR_l7MYEpfoGKchC90_OnSGDqoMww7mrlcKWIIoA91UZz6vOmU5YxfABys9MVYleY2d1qu4YE5KGFafMV1og372e3Eq9mmUaT7QUw/s1600/eggplant+watercress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgDKGtdL9g0QON6CksZa10smQlg07U2Xu_ZeaOVYR_l7MYEpfoGKchC90_OnSGDqoMww7mrlcKWIIoA91UZz6vOmU5YxfABys9MVYleY2d1qu4YE5KGFafMV1og372e3Eq9mmUaT7QUw/s320/eggplant+watercress.jpg" width="320" /></a></div><br />
<span style="font-size: large;">I suppose now that many of you have been patiently waiting months for Sizzle Grove to post a vegetarian entree recipe, maybe we'll post a vegetarian entree recipe.</span><br />
<br />
This eggplant dish is inspired by several phenomena. It's partially inspired by <b>eggplant parmesan</b>, a favorite dish of mine and also a favorite of my family and my girlfriend. The eggplant toppings are artially inspired by <b>insalata caprese</b>, with the heavy mix of tomatoes, mozzarella, and basil. Then, the dish is plated with a flourish that winks at the cooking style of one of my favorite chefs, <b>Jamie Oliver</b>, as it is finished with a lightly dressed watercress topping akin to many of his dishes.<br />
<i> </i><br />
<i>Note the lack of measurements: The amounts of ingredients are a bit subjective, as you'll be lightly seasoning each individual slice of eggplant. Measuring will simply impede your speed. Season reasonably.</i><br />
<br />
<b>STEP ONE INGREDIENTS:</b><br />
One large eggplant, sliced about 1/2 cm thick<br />
One batch <a href="http://sizzlegrove.blogspot.com/2010/11/smoked-tomato-bruschetta.html">smoked tomato bruschetta</a><br />
Shaker of dried basil (yeah, the dried stuff sticks better)<br />
Salt<br />
Black pepper<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2_lOzbRR7ndbqk7m-YJu6FOw3lSZa6ILOFUWYODdbdXc6002QRqIstx8RK8lIcoapJBcwmWEnHZdLsJBqTGeU40SF9vmZhwx62Ox98WuTMB4lSXs_rGmmAoS-36LcBcMdOsjuiCo42M/s1600/eggplant+cheesed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2_lOzbRR7ndbqk7m-YJu6FOw3lSZa6ILOFUWYODdbdXc6002QRqIstx8RK8lIcoapJBcwmWEnHZdLsJBqTGeU40SF9vmZhwx62Ox98WuTMB4lSXs_rGmmAoS-36LcBcMdOsjuiCo42M/s320/eggplant+cheesed.jpg" width="320" /></a>Olive oil<br />
About 1 cup grated pecorino romano<br />
About 3 cups shredded smoked mozzarella <br />
<b><br />
</b><br />
<b>STEP TWO INGREDIENTS:</b><br />
8 ounces or so rinsed watercress<br />
DRESSED WITH: <br />
Juice of half a lemon<br />
1 tsp olive oil<br />
Sprinkle of salt<br />
Sprinkle of black pepper<br />
<br />
<b>WHAT TO DO:</b><br />
<br />
1. Lightly score eggplant slices (in other words, make very shallow cuts on each side)<br />
<br />
2. Liberally sprinkle each side with salt, pepper, and basil.<br />
<br />
3. Lightly drizzle olive oil on each slice, and QUICKLY rub it around with your fingers. You'll get a bit messy, but if you wait, the olive oil will quickly seep into each slice without being evenly spread.<br />
<br />
4. Put eggplant slices of a charcoal grill, fairly close to the coals. You'll want to cook hot, near 400 F.<br />
<br />
5. When each slice is browned on one side (which will probably take less than ten minutes), flip each piece over and top with shredded smoked mozzarella. Cover the grill until cheese is well melted and other side of eggplants are browned.<br />
<br />
6. Once inside, top eggplants with tomato bruschetta, sprinkle with grated pecorino romano.<br />
<br />
7. Plate eggplant slices with dressed watercress ontop, or put it all on a grinder roll!<br />
<br />
<i>Recommended with a super hoppy India pale ale, such as New England Brewery's <b>Gandhi-Bot</b>!</i><br />
<br />
<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B000WEIII0&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-70582878163501981082010-11-14T10:42:00.001-05:002010-11-14T11:05:09.935-05:00Smoked Tomato BruschettaBroo-sketta? Broo-shetta? I say the first one.<b> </b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaP3UzYj6DK1YVPFWvg9DMFXBpqeuymFa-Ke25IFJzXkRz_PaZs1alQre6OI8kwjEtECXrxybOLFRKC2suhxpk6w8cYjWJNd471GaYEmZ-vWJE93cj0XfKkcIlq5xh2HcAV_xf23ZOLaU/s1600/bruschetta+smoker.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaP3UzYj6DK1YVPFWvg9DMFXBpqeuymFa-Ke25IFJzXkRz_PaZs1alQre6OI8kwjEtECXrxybOLFRKC2suhxpk6w8cYjWJNd471GaYEmZ-vWJE93cj0XfKkcIlq5xh2HcAV_xf23ZOLaU/s200/bruschetta+smoker.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoes being smoked on right</td></tr>
</tbody></table><br />
<b>INGREDIENTS:</b><br />
Four medium tomatoes<br />
Handful chopped basil (about 1/2 cup)<br />
Dash of black pepper<br />
Salt <br />
2 tbsp olive oil<br />
1 clove garlic<br />
Dash of balsamic vinegar<br />
<br />
<b>STEPS:</b><br />
1. Remove the tops of tomatoes and sprinkle with salt.<br />
2. Put tomatoes on smoker at a medium heat, around 300 F or so.<br />
3. Allow to smoke until skin begins to peel, but tomatoes are still <i>slightly</i> firm in the middle. Remove and let cool.<br />
4. Grate or press a clove of garlic in a small container. Drizzle on a dash of balsamic vinegar.<br />
5. Mix in chopped basil, another light sprinkling of salt, olive oil, and a few twists of black pepper.<br />
6. Chop up tomatoes, mix into the container, and enjoy with some <a href="http://sizzlegrove.blogspot.com/2010/11/epic-grilled-eggplant.html">grilled eggplant</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirITCvGrlHvCakO_teXMQM567JWqxgIETtPGQVOZDbexkeT7QN3sEOYFY-T2jkFN2Ezhwnbij0eddDZ2mRTbkMsXR3I4FQ7m2mgbo1gotQG9Bvg2XoOe1RqGOAhWLZHqbiI0-EUa7bkj8/s1600/bruschetta+done.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirITCvGrlHvCakO_teXMQM567JWqxgIETtPGQVOZDbexkeT7QN3sEOYFY-T2jkFN2Ezhwnbij0eddDZ2mRTbkMsXR3I4FQ7m2mgbo1gotQG9Bvg2XoOe1RqGOAhWLZHqbiI0-EUa7bkj8/s320/bruschetta+done.jpg" width="320" /></a></div><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B002XQ2D8Q&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-37395096060774262752010-11-10T11:04:00.000-05:002010-11-10T11:04:49.145-05:00November Cider BrineWe recently tried a fun, autumnal experiment down at the Sizzle Grove headquarters (a.k.a. at Nick's house): <b>brining meat in a mixture of apple cider, cider vinegar, water, salt, and spices</b>. The result came out... not too cidery tasting actually, but incredibly delicious and pastrami-like from the peppercorns and fresh garlic thrown in there. Our meat of choice, as usual, was spare ribs, though this would be great with pork shoulder, pork loin, or even beef brisket.<br />
<br />
<b>Here's how we recommend you judge how much liquid you need, as that greatly depends on the container you're using and the meat you're using:</b><br />
<br />
1. Wrap meat in saran wrap.<br />
2. Place wrapped meat into container. Make sure there's a decent amount of room above the meat to the top of the container.<br />
3. Fill container will cool water, until meat is just covered.<br />
4. Drain water into a large measuring cup.<br />
5. Note the volume, and divide by half. The brine requires equal parts water to cider, plus splashes of other stuff.<br />
<b><br />
</b><br />
<b>Now here are the INGREDIENTS:</b><br />
Slightly less than half water (ice will be added later)<br />
Half apple cider<br />
Splash of apple cider vinegar<br />
Lots of salt (1 cup salt to each gallon of liquid)<br />
Brown sugar (half as much as the salt) <br />
2-3 cloves garlic, quick smashed<br />
A few slices of onion<br />
1-2 tsp whole peppercorns<br />
1-2 tsp red pepper flakes <br />
A few sprigs of rosemary<br />
Ice<br />
<br />
<b>STEPS:</b><br />
1. Mix all ingredients except rosemary together in a large saucepan. Bring to<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B001AIWAAE&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> a light boil.<br />
2. Slowly add ice until mixture becomes room temperature.<br />
3. Place meat into container, weaving rosemary around it.<br />
4. Pour brine over meat, making sure it's well covered.<br />
5. Place a lid on the container, and store it in the fridge for 24 hours.<br />
6. Lightly rinse meat to get off excess salt. Barbecue until awesome.<br />
<br />
<i>**We cooked our ribs completely naked after brining. Before we foiled them for the last 1.5 hours of cooking, we drizzled them with honey and spices. It was awesome.**</i>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-80558873620043421472010-11-08T10:33:00.000-05:002010-11-08T10:33:10.502-05:00Poll Results/Indoor RecipesWe didn't have too many takers on the poll about Sizzle Grove's possible expansion to indoor recipes, but for those who cared enough to take time to vote, your opinion will count. <br />
<br />
<b>Sizzle Grove will soon be posting indoor recipes in addition to barbecue recipes.</b> This will be a strictly seasonal occurrence, as both my readers and I will not have as strong a desire to fire up the smoker for several hours at a time when it's 12 degrees outside. You can anticipate all indoor recipes to be appropriately woven into the bold, hearty theme that this blog has maintained over the past several months since its creation.<br />
<br />
-NickNickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com1tag:blogger.com,1999:blog-8866386514640013415.post-55562002986897056172010-11-08T10:26:00.000-05:002010-11-08T10:26:00.048-05:00Buffaloed JerkyMaking jerky is a lot of work. It's a long process, as barbecuing always tends to be, but even more involved as tiny batches of coals need to be replenished every hour and a half or so. However, our <a href="http://sizzlegrove.blogspot.com/2010/11/chinatown-streets-beef-jerky.html">Chinatown Streets Beef Jerky</a> recipe was such a hit among friends, we decided we'd give you guys another recipe, <b>inspired by the flavor of buffalo wings</b>.<br />
<br />
If you're like us, the hard work will pay off when you're able to enjoy snack-sized portions of barbecuey food whenever you like. Besides, is it really that terrible to sit outside for a while with the aroma of wood smoke wafting around you?<br />
<br />
<b>INGREDIENTS:</b><br />
<br />
4 lb. low-fat beef roast<br />
5 tbsp regular red hot sauce<br />
2 tbsp hotter sauce (perhaps <a href="http://sizzlegrove.blogspot.com/2010/07/making-hot-sauce.html">Thai Chili Hot Sauce</a>?)<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B002W09PX4&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
4 cloves garlic, rough chopped<br />
1 tbsp black pepper<br />
2 tbsp agave nectar (or light honey)<br />
<br />
<b>PROCESS:</b><br />
<br />
1. Remove as much excess fat from beef roast as possible.<br />
<br />
2. Slice beef super thin, put into a deep container.<br />
<br />
3. Mix all marinade ingredients in with beef, coating it well. Marinade 24-48 hours.<br />
<br />
4. Soak wood, preferably fruit wood such as apple, and set up smoker with a tiny batch of coals to obtain temp close to 160 F. You'll literally want to end up with about two handfuls of coals. Don't actually put them in your hand, though.<br />
<br />
5. Cover grill grate with aluminum foil, and poke several holes throughout. Place on beef slices. Smoke for about 5 hours or until well dried, flipping frequently and adding tiny batches of coals as needed to maintain temperature (about every 1.5 hours).<br />
<br />
6. Once beef appears visibly fully dry, place on a baking sheet and let cool and dry more inside for a few hours. Test to make sure it's fully dry. If so, you can keep it in bags or containers in the house. If it's not fully dry, keep it in the fridge and consume within a few days.Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-4927381067726369762010-11-05T18:34:00.003-04:002010-11-05T18:46:40.070-04:00Video: Wood-Grilled Elk, California-Style Barbecue<span style="font-size: large;">For Sizzle Grove's <i>100th post</i>... a great video!</span><br />
<br />
Check out this ten minute video from barbecue guru <a href="http://www.barbecuebible.com/">Steve Raichlen</a>, in which he grills <b>elk tenderloin</b> and beef tenderloin. He explains the importance of adding an extra fat component for slow cooking lean meat, such as game meats.<br />
<br />
The video shows him using a wood-fire grill, with grates that can be moved up and down with a rotating lever. This is one of the defining aspects of <b>Santa Maria-style barbecue</b>. In California, though, the preferred meat is usually beef tri-tip.<br />
<br />
<object height="295" style="background-image: url(http://i3.ytimg.com/vi/jyy68myew9Q/hqdefault.jpg);" width="480"><param name="movie" value="http://www.youtube.com/v/jyy68myew9Q?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/jyy68myew9Q?fs=1&hl=en_US" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash" width="480" height="295"></embed></object>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-13037585925655895662010-11-04T17:09:00.001-04:002010-11-05T16:08:10.286-04:00Aluminum Foil<span style="font-size: large;">Though it's been mentioned in several recipes, I feel that aluminum foil is so useful for barbecuers that it deserves its own post.</span><br />
<br />
I don't like using water pans. The water pan serves the purpose of <b>steaming</b> meat while it smokes. This may work best for large, slow-cooking meat cuts, though the steam could impede the formation of a good bark for quicker cooking meat like ribs. For whole turkeys, the long cooking time will take care of this problem. For those who do use water pans, more power to ya, keep on doing what you do. But for those of us who prefer to nix them, <b>aluminum foil is your best friend</b>.<br />
<br />
Foil works to create a steamy environment once the meat has absorbed all the smoke it's going to absorb. This actually works particularly well for those of you who have a smoker which tends to run a little hotter than the usual "low 'n slow" temperature. Once a quality bark has been created, wrapping the meat in foil will lock in the remaining moisture, steaming your ribs or pork shoulder until they become tender. Additionally, I've found that <b>it does not ruin that awesome, spicy bark</b>.<br />
<br />
For <a href="http://sizzlegrove.blogspot.com/2010/09/trimming-spare-ribs.html">spare ribs</a>, I allow the smoke to work its magic for about 3 hours before wrapping in foil. For <a href="http://sizzlegrove.blogspot.com/2010/07/barbecuing-pork-shoulder.html">pork shoulder</a>, depending on the size, you can let it go for 4 or 5 hours before wrapping it for the duration of cooking time. For a big ol' packer <a href="http://sizzlegrove.blogspot.com/2010/07/smoked-brisket.html">brisket</a>, 5 or 6 hours (which is about halfway done!).<br />
<br />
<b>You're welcome.</b><br />
<br />
-NickNickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-60928850786546119922010-11-04T11:30:00.001-04:002010-11-04T11:31:16.118-04:00Chinatown Streets Beef Jerky<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdsHwT-tcm5B-t6qJWLFYMla9Kydos5BkrMxbDkNWEIu-ZByk74cok8z9Iops5CoIDsXw0RDqCF6oSNJGBcoaObKXAszSQKDYmWJNIFJ5tKcBGKlfMhF7pc6O_vjx-r-sTq79VDSWfns/s1600/jerky+bagged.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdsHwT-tcm5B-t6qJWLFYMla9Kydos5BkrMxbDkNWEIu-ZByk74cok8z9Iops5CoIDsXw0RDqCF6oSNJGBcoaObKXAszSQKDYmWJNIFJ5tKcBGKlfMhF7pc6O_vjx-r-sTq79VDSWfns/s320/jerky+bagged.jpg" width="320" /></a></div><br />
<br />
Some people don't know this, but <b>beef jerky is actually a very low-fat food</b>. As long as you don't have a high blood pressure issue and don't have to watch your sodium (in which case, a barbecue blog might not necessarily be at the top of your reading list), it's actually a healthful, protein-packed snack, which is great for hikers and people who exercise outdoors. And people who like eating jerky.<br />
<br />
If you want an alternative to the terrible teriyaki flavored jerky you buy at the store, I highly recommend making your own beef jerky with an Asian-flavored marinade that actually tastes awesome! <b>The aroma of soy sauce, hoisin sauce, rice vinegar, garlic, and chili is truly intoxicating. </b><br />
<br />
<b> </b>Of course, being a barbecue blog, Sizzle Grove does jerky on the smoker for a kick-ass flavor, but you can even do this in the oven.<br />
<br />
<span style="font-size: large;">There are a few important things you HAVE to keep in mind when barbecuing jerky:</span><br />
1. <b>Keep the temperature REALLY low: </b>About 150 F or 160 F. Using several very small batches of coals is good.<br />
2. <b>Allow moisture to escape:</b> We cover the grill grate with aluminum foil, both as a heat buffer and to prevent jerky from falling through, but poking several holes in the foil allows moisture to drain out.<br />
3. <b>It ain't done til it's done:</b> All moisture needs to escape and extra fat needs to melt out. Only then will it be done and be safe to store unrefrigerated.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKcaYKihc5pQiFWh-MjCWbdKlW6uIrRmj0O5bVsAvR8jsIsj8jEEO029GpkeQiUYZJO43eLUqrDNWt73mFAZIEaypLkAKsDvT1_FXnB8xewDAFCy4BFjvsInbR3M6mu7NqOK1FoMmWS4/s1600/jerky+marinaded.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKcaYKihc5pQiFWh-MjCWbdKlW6uIrRmj0O5bVsAvR8jsIsj8jEEO029GpkeQiUYZJO43eLUqrDNWt73mFAZIEaypLkAKsDvT1_FXnB8xewDAFCy4BFjvsInbR3M6mu7NqOK1FoMmWS4/s320/jerky+marinaded.jpg" width="320" /></a><br />
<b>INGREDIENTS:</b><br />
Four pound beef roast (less fat = better)<br />
4 tbsp soy sauce<br />
1 tbsp hoisin sauce<br />
1 tbsp rice vinegar<br />
1 tsp Sriracha hot sauce<br />
1/2 tsp fish sauce (if available)<br />
1/2 tsp salt <br />
1/2 tsp black pepper<br />
1/2 tsp ground ginger<br />
4 cloves garlic, smashed and rough chopped<br />
2-3 hot chilis, chopped<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmIOi9p7GMfrU24p7fy-9jsCdWQpnXCeWdG1_aFlkTXjr-xFz3sZ2KBTiycn12veiAwwgFSOjkDsSu-dGC_Mcfhm6TKd9HISkqOKMEIyksr-nEdEGjLwgN4VZNYxE8sccC2VKvoCFglo/s1600/jerky+halfway.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmIOi9p7GMfrU24p7fy-9jsCdWQpnXCeWdG1_aFlkTXjr-xFz3sZ2KBTiycn12veiAwwgFSOjkDsSu-dGC_Mcfhm6TKd9HISkqOKMEIyksr-nEdEGjLwgN4VZNYxE8sccC2VKvoCFglo/s320/jerky+halfway.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the smoker, halfway done</td></tr>
</tbody></table><i><br />
</i><br />
<br />
<b>STEPS:</b><br />
1. Trim away as much fat as possible from the beef roast. The less fat/moisture you end up with, the safer it is to keep your cooked jerky unrefrigerated.<br />
<br />
2. Slice jerky into thin strips. Two millimeters thick at the most. Pounding it thin may be helpful, but if you use a small smoker like we do, that might make for some space issues. <br />
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<br />
<br />
<br />
<br />
<br />
3. Mix all ingredients together in a container with beef. Allow ingredients to cover beef well. Let marinade 24 to 48 hours.<br />
<br />
4. When ready to smoke-cook the jerky, lay it on aluminum foil to keep from falling between the bars of the grill grate. Poke several holes in the foil to allow juices to drain. Keep the heat at about 150 F or 160 F. Be prepared to add very small batches of coals every hour or two.<br />
<br />
5. Smoke for 5 hours or so, until all moisture has been removed from jerky. Let cool inside, and store in an airtight bag.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZjmFlP5ZvbSx1ylIQxPTnjPcDbKILgae8-NY0K9AIQGrXClo8LNeyBCExSb3NgFExvwVI_3LbTigeqoocdeOrIa47wefT2Gk1InXrPv2kF5Pl93EqoRhrZ0118k55O0OOZEWuHCE35Y/s1600/jerky+done.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZjmFlP5ZvbSx1ylIQxPTnjPcDbKILgae8-NY0K9AIQGrXClo8LNeyBCExSb3NgFExvwVI_3LbTigeqoocdeOrIa47wefT2Gk1InXrPv2kF5Pl93EqoRhrZ0118k55O0OOZEWuHCE35Y/s320/jerky+done.jpg" width="320" /></a></div> <span style="font-size: large;"><i>**REMEMBER: If jerky is not fully dried, it can't be safely left unrefrigerated. If you're at all unsure, just keep it in the fridge!<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B000LNY4C6&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></i></span>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-85763744975715787102010-11-03T14:44:00.000-04:002010-11-03T14:44:22.514-04:00Russ's Jerk Chicken Recipe<span style="font-size: large;">Finally more fan recipes! Though we don't have photos to include for this one, <b>here is another jerk chicken recipe from Sizzle Grove friend Russ</b>. This guy knows his smoked meatses.</span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><b>INGREDIENTS:</b></span> </span><br />
1 tbsp Ground allspice <br />
1 tbsp Dried thyme <br />
1 1/2 tsp Cayenne pepper <br />
1 1/2 tsp Freshly ground black pepper <iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B000HVAIQS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
1 1/2 tsp Ground sage <br />
3/4 tsp Ground nutmeg <br />
3/4 tsp ground cinnamon<br />
2 tbsp Garlic powder or fresh <br />
1 tbsp Sugar <br />
1/4 cup Olive oil <br />
1/4 cup Soy sauce <br />
3/4 cup White Vinegar <br />
1/2 cup Orange juice <br />
1 Lime juice <br />
1 Scotch bonnet pepper (habanero) <br />
3 Green onions -- finely chopped <br />
1 cup Onion -- finely chopped <br />
4 to 6 chicken breasts<br />
<a class="ecxkLink" href="http://www.dianaskitchen.com/page/poultry/jerkchk.htm#" id="ecxKonaLink2" style="text-decoration: underline ! important;" target="_blank"><span style="color: blue ! important; font-family: verdana,helvetica,verdana,ms sans serif,arial,helvetica; font-size: 13.3333px; font-weight: 400;"><span class="ecxkLink" style="color: blue ! important; font-family: verdana,helvetica,verdana,ms sans serif,arial,helvetica; font-size: 13.3333px; font-weight: 400;"></span></span></a><br />
<b>STEPS:</b> <br />
1. Seed and finely chop Scotch Bonnet pepper.<br />
2. Trim chicken of fat.<br />
3. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.<br />
4. Add the Scotch Bonnet pepper, onion, and mix well.<br />
5. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.<br />
6. Preheat an outdoor grill.<br />
7. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.<br />
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<i>Note: Scotch Bonnet chilis are some of the hottest of the capsicum peppers; they're truly incendiary. Substitute serranos or Thai Bird chilis if you can't find them. </i>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com1tag:blogger.com,1999:blog-8866386514640013415.post-78223283141855547542010-11-02T13:10:00.000-04:002010-11-02T13:10:53.970-04:00Keeping UpdatedHi fans, just want to keep you all updated since we haven't posted over the weekend. We're still waiting to get more results in from the poll on the right, as to whether or not we should expand to indoor recipes seasonally. This week might be a light week for posts, but expect an awesome homemade, hickory smoked beef jerky recipe, with a fun twist...<br />
<br />
<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B00104WRCY&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-69557445311275385672010-10-31T10:40:00.000-04:002010-10-31T10:40:50.807-04:00Please Take Our PollHey folks, we've got a new poll on Sizzle Grove. Look on the right side of the page and please give us your input. With the cold weather approaching, we're contemplating whether or not we should expand to indoor recipes. If so, the recipes would be relevant to the whole Sizzle Grove angle; lots of bold, hearty, spicy recipes and rustic cooking styles. At the same time, we are proud to be a specialized cooking blog, and wouldn't want to compromise our expertise.<br />
<br />
Fear not, we'll still test and post barbecue recipes as long as we can cook in 40+ degree weather, but when it's 12 degrees outside with 60 mph winds, we might not be firing up coals quite so much.Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-13061547384320391692010-10-28T12:54:00.001-04:002010-11-03T14:05:24.778-04:00Internal Temperature Guide<span style="font-size: large;">If you've ever cooked any type of meat in your life, you should know (keyword "should") that different types of meat need to be cooked to specific temperatures to kill potentially harmful bacteria. In order to protect your friends from getting carsick on the drive home from your barbecue, you should consult this guide each time you barbecue.</span><br />
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<span style="font-size: large;"><i><span style="font-size: small;">I know, this entry doesn't have steamy, sizzling photos of succulent barbecue, but it is important.</span></i> </span><br />
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</b><br />
<b>CHICKEN/POULTRY</b><br />
165 F<br />
**Poultry should always be thoroughly cooked through! You may occasionally meat raw diet nutcases who claim that quality, organic, free-range poultry can be served carpaccio style or something, but that's crazy. And it sounds really really gross.<br />
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<b>STEAK</b><br />
Rare: About 125 F<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B0021AEAG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
Medium Rare: About 135 F <br />
Medium: About 145 F<br />
Medium-Well: About 155 F<br />
Overdone: Over 160<br />
<br />
<b>GROUND BEEF</b><br />
160-165 F<br />
**Though some people enjoy burgers on the rarer side, it's not guaranteed safe. Most bacteria resides on the outside of beef. When ground, the outside gets put on the inside too.<br />
<b><br />
</b><br />
<b>SAUSAGE (all types)</b><br />
Above 160 F<br />
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<b>PORK (chops, tenderloin, etc.)</b><br />
Medium: About 145 F<br />
Well Done: Over 160 F<br />
**Pork can, in fact, be slightly pink in the center. You just don't wanna do it really rare.<br />
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<b>RIBS/BRISKET/PULLED PORK/ETC.</b><br />
Above 160 F<br />
**These standard barbecue fare items are actually the exception in which you need not consult this guide. If you do think you need to consult this guide when you make a brisket... that means it's not done.<br />
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<b>MOST FISH (steaks, fillets)</b><br />
About 140 F<br />
<b><br />
</b><br />
<b>RARE FISH (tuna, swordfish)</b><br />
125 F is optimal<br />
**Fish such as tuna, of course, can be fully cooked until flakey, but most seafood fans would consider really high quality expensive tuna to be wasted if cooked that much.<br />
<br />
<b>OTHER TYPES OF SEAFOOD</b><br />
Some types of shellfish, such as oysters, can be served raw. Others are cooked until they open. Items such as shrimp and lobster are generally cooked by the minute rather by the temperature. If you do grill shrimp, just cook it until it's white all the way through. Quite frankly, grilling whole lobster may not be worth the effort, as it will only steam internally in its shell anyway.<b> </b>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com1tag:blogger.com,1999:blog-8866386514640013415.post-14563228326053237212010-10-26T16:59:00.000-04:002010-10-26T16:59:29.573-04:00Getting Started BarbecuingA few days ago, I was firing up my smoker to test the <a href="http://sizzlegrove.blogspot.com/2010/10/jerk-marinade.html">Jerk Marinade</a> recipe. As usual, I practiced my standard barbecue routine... clean the smoker, prep the marinade/meat, and scrounge up my charcoal chimney, coals, lighter, etc. etc. etc. I remembered when I first started barbecuing, and thought about how much more quickly I'm able to prepare for a day in front of the smoker than I used to be.<br />
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<span style="font-size: large;">So, it only seemed natural that I'd make a post on Sizzle Grove for all the beginning barbecuers out there to make the process seem a bit less intimidating.</span><br />
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</b><br />
<i>Here are some things you'll need to have to start out:</i><br />
<br />
<b>A SMOKER</b> - Well, you could build your own, but if you know how to do that, then you can probably figure out all the other details yourself. Find more information on smokers in <a href="http://sizzlegrove.blogspot.com/2010/08/bbq-basics-what-to-look-for-in.html">this article</a>.<br />
<br />
<b>A CHARCOAL CHIMNEY</b> - <a href="http://sizzlegrove.blogspot.com/2010/08/bbq-basics-charcoal-chimneys.html">These devices</a> help you light coals without using nasty toxic lighter fluid. Simply put a scrunched newspaper in the bottom, pour in the coals, and light the newspaper. Keeping the chimney up high (I set mine down on the grates of our gas grill) allows you to blow on the lit newspaper to encourage the flames.<br />
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<b>COALS - </b>For more info, check out <a href="http://sizzlegrove.blogspot.com/2010/08/lump-coals-v-briquettes.html">this article</a>.<br />
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<b>SOMETHING TO RAKE COALS WITH</b> - You could use a large, strong metal spoon like I do, or a fireplace prong, or an actual metal rake, but it's always helpful to have the ability to rake the coals around.<br />
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<b>TONGS AND SPATULAS</b> - Goes without saying. Get heavy duty stuff for big pieces of meat, like brisket and pork shoulder. Having a few sets of tongs helps, so you can use one set on uncooked meat and one set on cooked meat to avoid contamination.<br />
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<b>ALUMINUM FOIL</b> - ALL HAIL ALUMINUM FOIL! This stuff is a barbecuer's best friend. After meat gets smoked for a few hours but still needs more cooking time, wrap it in foil to hold in moisture.<br />
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<b>A LIGHTER </b>- For lighting stuff.<br />
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<b>BRILLO-STYLE CLEANING PADS</b> - These are the easiest things to clean your smoker with, particularly the grill grate. Simply hose everything down, scrub, and hose down again. <a href="http://sizzlegrove.blogspot.com/2010/09/smokergrill-maintenance.html">Learn more about smoker maintenance by clicking this</a>.<br />
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<b>MEAT, DRY RUBS, RECIPES, ETC.</b> - Yeah yeah yeah.<br />
<i><br />
</i><br />
<i>Hopefully this helps you all. Happy barbecuing!</i><br />
<br />
-NickNickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-11427200073806196692010-10-26T12:38:00.000-04:002010-10-26T12:38:28.647-04:00Sizzle Grove on Hub PagesSizzle Grove is now publishing articles on hubpages.com under the hub <a href="http://hubpages.com/hub/masterbarbecue">Mastering the Art of Barbecue</a>. Most of the articles will be similar to those seen here on the blog, though longer and formatted differently. Rather than offering specific recipes, as we do on the blog, this hub page will be more technique-based. We hope you all check it out and comment/post there too!Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-88710395932462817292010-10-26T09:44:00.001-04:002011-05-19T12:51:18.094-04:00Jerk Marinade<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFMOovf6zzbCGuycnEQew-uU10ueWcXtSOuE71NngLm72V7He55qmBdizJjEYU13dFiMpddNTB4dzTQsSoFHRr5zDcvXFTgAyON5WNOX3Ch949XrT104EFXzxD6q17Wy9VOQHNYIkDxM/s1600/jerk+chicken+seasoning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFMOovf6zzbCGuycnEQew-uU10ueWcXtSOuE71NngLm72V7He55qmBdizJjEYU13dFiMpddNTB4dzTQsSoFHRr5zDcvXFTgAyON5WNOX3Ch949XrT104EFXzxD6q17Wy9VOQHNYIkDxM/s320/jerk+chicken+seasoning.jpg" width="320" /></a></div><br />
<span style="font-size: large;">Prior to the discovery of the Indian bhut jolokia, or "ghost chili," scotch bonnet chilis and habaneros were considered the hottest peppers on this planet. Why the hell would we want to eat anything that hot?</span><br />
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Well, people in the Caribbean and Latin America both enjoy the innate tropical flavor of these chilis' meat, in addition to actually enjoying the intense spice. When paired with the bittersweet, clovey flavor of <b>allspice</b> and the lemony tang of <b>fresh thyme</b>, something magical happens: Jamaicans call it "<b>jerk</b>."<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Believed to have come from the word "<b>charqui</b>," which turned into the word "jerky" in English, jerk is a fiery hot, flavorful marinade most often applied to pork and chicken. In addition to the standard trinity of chilis, allspice, and thyme, different jerk cooks might add garlic, onion, cloves, cinnamon, or other fun spices. We at Sizzle Grove came up with our own fairly authentic recipe. We like to use it on <b>chicken drumsticks</b>, since they're both traditional and inexpensive.<br />
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<i>*Note: for best results, find whole allspice "berries" (which look and feel like peppercorns) and grind them up at home. </i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbK2Km4XDdTaMxsTfr3-Pt1_1WmfvSpLDNbgMQxDFYizf19wljUUVD-KKgyq1qdogTDQg4-00HVlAOkQbbiE5b_T9GotOLazwyz09SzY3CYKVhJg6ecl_V4VvFYGtgGVocY7f0Dp2b6Mc/s1600/jerk+chicken+marinading.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbK2Km4XDdTaMxsTfr3-Pt1_1WmfvSpLDNbgMQxDFYizf19wljUUVD-KKgyq1qdogTDQg4-00HVlAOkQbbiE5b_T9GotOLazwyz09SzY3CYKVhJg6ecl_V4VvFYGtgGVocY7f0Dp2b6Mc/s320/jerk+chicken+marinading.jpg" width="320" /></a><b><br />
</b><br />
<b>INGREDIENTS:</b><br />
3-4 pounds of desired meat/veggie<br />
1-2 habaneros, depending on what you can stand<br />
3 cloves garlic<br />
Half a medium onion, or equivalent<br />
Several sprigs of fresh thyme<br />
1 tsp fresh ground allspice <br />
1 tsp salt<br />
1/2 tsp pepper<br />
1/2 tsp cumin<br />
1.5 tbsp olive oil<br />
Juice of one lime<br />
A dash of cold water<br />
<br />
<b>PROCESS:</b><br />
1. Cut up habaneros, garlic, and onion into small pieces for a blender or food processor.<br />
2. Blend up these ingredients with salt, pepper, cumin, the leaves of a few thyme sprigs, and allspice.<br />
3. Add olive oil, and blend again to form a paste. Add small dashes of water until mixture becomes liquidy and spreadable over chicken.<br />
4. Spread marinade over meat, weaving sprigs of thyme all over the meat as well. Marinade for a few hours or overnight. Sprinkling on extra allspice berries won't hurt.<br />
5. Cook meat close to coals and wood (for a grilling effect, rather than slow barbecuing). If possible, add allspice berries to the coals for a flavorful smoke. Allspice leaves may be used too, but since they are hard to find, we use the spent thyme sprigs.<br />
6. Once food is done, squeeze some extra lime juice over it and drizzle lightly with agave nectar, or light honey. There's not usually much of a sweet component in jerk, but trust us, it works nice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIwD5mvK468Gf6rOaKNCmhqPCVcDAnSi10w_u1e_bk8hf9Xqsq-OCMMetaEwPkfpJh0ndK80Qqb3ZoRZHDwil8jCbOxX-5P-r5gUnBFMrx8gryPaFOQocyDduXyfHUdyTyIM-cvCDfDI/s1600/jerk+chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIwD5mvK468Gf6rOaKNCmhqPCVcDAnSi10w_u1e_bk8hf9Xqsq-OCMMetaEwPkfpJh0ndK80Qqb3ZoRZHDwil8jCbOxX-5P-r5gUnBFMrx8gryPaFOQocyDduXyfHUdyTyIM-cvCDfDI/s320/jerk+chicken.jpg" width="320" /></a></div><br />
<i>Serve with items such as mango slices, rice, raita (an Indian yogurt salad), fried plantains, or even just some quality crusty bread with spreadable butter to cool off the heat. Beer-wise, we'd pair jerk barbecue with a hoppy-sweet double IPA. </i><br />
<iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B00078N908&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com2tag:blogger.com,1999:blog-8866386514640013415.post-83047590828197601932010-10-25T12:44:00.003-04:002010-10-25T13:20:10.578-04:00Tea-Smoked Barbecue<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAfRvUxdSHAnks7meoXX914Fz1wZs61xbDBWk7HxXPnnGQ0DFQH2EyHtPj7CW_iPM3-2YDMGjczGP9jSVDCnh9Gbf8_dViUJ_8gvenKNVD4QkfGVmVU3zER3BG55GuB7128LuWhgLa3M/s1600/tea+smoke+mix.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAfRvUxdSHAnks7meoXX914Fz1wZs61xbDBWk7HxXPnnGQ0DFQH2EyHtPj7CW_iPM3-2YDMGjczGP9jSVDCnh9Gbf8_dViUJ_8gvenKNVD4QkfGVmVU3zER3BG55GuB7128LuWhgLa3M/s320/tea+smoke+mix.jpg" width="320" /></a></div><span style="font-size: large;">No wood? No problem!</span><br />
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If you have some <b>dry rice</b> and <b>tea leaves</b> and a few spices in your house, you can still make some awesome barbecue outside your house. In fact, you can get pretty creative with tea-smoked barbecue. Most recipes start with rice and tea leaves as a base, adding extra ingredients such as <b>star anise, cloves, cinnamon sticks, and orange zest</b>. <b>Brown sugar</b> is often added to the tea-smoking mixture too, which some sources claim results in a sweet flavor and rich color.<br />
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So what's it taste like? Have you ever had spare ribs from the Chinese restaurant? Think about that flavor, only smokier. Think about the flavor of plum sauce and five spice being infused into slow cooked meat, without ever using a drop of either ingredient. This method produces a truly incredible flavor. <br />
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Of course, Asian-themed barbecue recipes like <b>smoked duck</b> or Sizzle Grove's <a href="http://sizzlegrove.blogspot.com/2010/09/chinese-style-spare-ribs.html">Chinese-Style Spare Ribs</a> are perfect suitors for tea-smoked barbecue, but we see no reason why you can't try any of your favorite recipes. Sizzle Grove tried it with our <a href="http://sizzlegrove.blogspot.com/2010/07/cherry-barbecue.html">Cherry-Glazed ribs recipe</a>, substituting spare ribs instead since we like them and often find them on sale. <br />
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Additionally, the tea we used was a Japanese green tea infused with dried cherry pieces, to compliment the cherry glaze.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7_pqx9XA5u460dhWWe7v-3WYt-slH63Bb9KGKFTQJ5u77V4CSvtRIIo8FN9_cJDSuOI6etuBKsu82THWMCcMH9qI37DdMTAJeythsWjpzh4POYH3wvfE4yOHs5LynT2JQSB2ppfKF0o/s1600/tea+smoke+spent.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7_pqx9XA5u460dhWWe7v-3WYt-slH63Bb9KGKFTQJ5u77V4CSvtRIIo8FN9_cJDSuOI6etuBKsu82THWMCcMH9qI37DdMTAJeythsWjpzh4POYH3wvfE4yOHs5LynT2JQSB2ppfKF0o/s200/tea+smoke+spent.jpg" width="200" /></a></div><b>HERE'S WHAT YOU NEED:</b><br />
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2 tbsp dry rice<br />
3 tbsp loose tea<br />
2 tbsp brown sugar <br />
About 5 pieces of star anise<br />
About 5 whole cloves<br />
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<b>HERE'S WHAT YOU DO:</b><br />
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1. Put mixture into an aluminum foil pouch, as similarly outlined in <a href="http://sizzlegrove.blogspot.com/2010/08/smokey-flavor-from-your-propane-grill.html">this tutorial</a>. Remember to keep the top of the pouch open for smoke to escape, or poke several holes in the top.<br />
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2. Light coals as needed. Place smoking pouch directly ontop of coals.<br />
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3. Wait for smoke to generate, then put food on the grill, close, and cook as usual. Don't expect the same kind of billowing smoke as is commonly produced from hard wood, but do expect an equally bold flavor.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncTmyHUP8L9sNMeKbuRRdeQRjh2dHt1aGwHwWgMRt4tYuMrYZl5LmCBdf9DeX_7dqurkty37zsCP9hviXhY-VEaXfPtyUBwSC5jUw8LnhJgYCcQhe3idflmUx6QqqVc0bGvtZrFtUZos/s320/tea+smoke+ribs.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tea and star anise smoked spare ribs</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncTmyHUP8L9sNMeKbuRRdeQRjh2dHt1aGwHwWgMRt4tYuMrYZl5LmCBdf9DeX_7dqurkty37zsCP9hviXhY-VEaXfPtyUBwSC5jUw8LnhJgYCcQhe3idflmUx6QqqVc0bGvtZrFtUZos/s1600/tea+smoke+ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><i>For quicker barbecuing or grilling (less than one hour cook time), you might want to heat up the tea mixture a little bit before smoking, but for slow barbecue, just leave the ingredients dry. Pair your tea-smoked barbecue with a strong, dark Belgian ale.</i><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B000WS8Z48&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com1tag:blogger.com,1999:blog-8866386514640013415.post-101739022547719852010-10-21T19:12:00.000-04:002010-10-21T19:12:14.629-04:00Hometown Sizzle Grove Coverage!<span style="font-size: large;"><a href="http://newtownbee.com/2010-10-21__14-24-18">Check out this Newtown Bee article</a> written by Sizzle Grove friend Eliza Hallabeck. It's all about da grove!</span><br />
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<span id="StoryControl_StoryControl"><span><b> Newtowner Sizzles For Barbeque and Beer</b><br />
By Eliza Hallabeck<br />
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After graduating Newtown High School in 2003, working at Starbucks in Newtown for five years, and then attending college for an American studies degree, resident Nick Doniger has found what he wants to do for his career, and it involves barbequing and beer. <br />
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This week Mr Doniger explained it took a few weeks of planning before he posted his Sizzle Grove Barbecue Blog online in July. <br />
"I had been barbequing so much with friends at home, and I had so many recipes," he said. <br />
Mr Doniger had also been freelancing at the time for the website www.WiseGeek.com, an article collection website designed to answer questions on topics, and knew some people get paid to blog. <br />
At first, he updated his blog between five to seven times a week, but now, with "a strong base of recipes and tips and articles," he plans to post something new four times a week, according to the blog. <br />
As Mr Doniger wrote on Sizzle Grove Barbeque Blog, located at www.sizzlegrove.blogspot.com, "My interest in barbecue came about only a few years before writing up this blog. After watching various television shows about American barbecue and researching it online, I decided to purchase a small charcoal smoker. Having always been a fan of pork ribs in particular, my first adventure was with making spare ribs." <br />
While he dreams of moving to a larger smoker eventually, Mr Doniger said the trick is to get good at using the equipment at your disposal. <br />
"I've sat outside cooking all day," said Mr Doniger. "For some people cooking all day is a chore. For me, it's a hobby." <br />
Most of the time, he said, he will sit outside with friends and family. Due to the smaller size of his smoker, he is limited to the number of people he can entertain with his cooking, but sometimes he will cook up larger servings of food to bring to parties. <br />
Barbequing and beer are both passions of his, he said, adding he has been a fan of beer since he turned 21. <br />
"Sizzle Grove was born out of my own necessity to archive my recipes and all the things I've learned from experts and from my own experimentation," Mr Doniger wrote on the blog. "I also wanted to show that people from the North are beginning to catch on to the idea of authentic barbecue. Being from Connecticut, I've seen a few quality establishments around my own state, and I've met other folks around my area who love true 'cue." <br />
Mr Doniger also serves plenty of side dishes with his meals, ranging from coleslaw and beans to salads. Vegetable recipes, he said, will be coming to the website shortly. <br />
With the colder weather approaching, Mr Doniger said he will continue barbequing and writing recipes. He has plans to move to Brooklyn soon with his girlfriend, Lauryn Linley of Monroe. Ms Linley, and Mr Doniger's parents, Paul and Nancy Doniger, have all been supporters of the blog since its inception, Mr Doniger said. <br />
"It's been fun developing all my own recipes and tips," said Mr Doniger. <br />
His favorite recipe so far was for Mustard Marinated Spare Ribs, which he blogged about on July 28. Mr Doniger suggests an India Pale Ale as the perfect compliment to this dish. <br />
The blog was designed to have readers comment and add their own recipes to the site, and Mr Doniger said he hopes people will start doing that more often. He said his hopes are for Sizzle Grove Barbecue Blog to continue going for as long as possible, and to make a career from his two passions of beer and barbeque. </span></span>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com0tag:blogger.com,1999:blog-8866386514640013415.post-11830317345670229972010-10-21T09:21:00.000-04:002010-10-21T09:21:25.864-04:00Barbecued Spicy Meat-a-balls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIDJo1ZGc_WXOVOQKsH0HcwaZyTcs-lcGS5DX7bJdz90UQjH-M4C5Kh7ISEcHxBjxmvOnT8KBNrwMUATiXlqyNRRgD3NEimV8Uhxf_2DiSSWFd2N_eH9U7IgH8M8ZGSfq-AXcV5Sw-BM/s1600/meatballs+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIDJo1ZGc_WXOVOQKsH0HcwaZyTcs-lcGS5DX7bJdz90UQjH-M4C5Kh7ISEcHxBjxmvOnT8KBNrwMUATiXlqyNRRgD3NEimV8Uhxf_2DiSSWFd2N_eH9U7IgH8M8ZGSfq-AXcV5Sw-BM/s320/meatballs+done.jpg" width="320" /></a></div><br />
<span style="font-size: large;">As many times as I've heard people say "dat's a spicy meat-a-ball," I've never found myself formidably confronted with a meatball that was actually spicy. So, I decided to fix that.</span><br />
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These are some of the best meatballs you will ever have. The smoke flavor and smoke ring that forms inside these, after only about 1.5 hours of smoking, is incredible. Additionally, the recipe may appear as a lot of steps, but it's just a series of common-sensey small steps. You won't regret trying this.<br />
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<i>Note: feel free to mix ground beef with ground pork.</i><br />
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<div style="text-align: center;"><b>MEATBALL INGREDIENTS:</b></div><div style="text-align: center;">3.5 lbs ground beef (80/20) </div><div style="text-align: center;">1 tsp soy sauce</div><div style="text-align: center;">1 tsp hot smoked paprika</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1 tsp black pepper</div><div style="text-align: center;">4 tbsp unseasoned bread crumbs</div><div style="text-align: center;">2-3 finely chopped small, hot green chilis</div><div style="text-align: center;">5 cloves chopped roasted garlic (or 3 cloves raw garlic)</div><div style="text-align: center;">1 tsp dry oregano, or handful chopped fresh oregano</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>SAUCE INGREDIENTS:</b></div><div style="text-align: center;">3 tbsp <a href="http://sizzlegrove.blogspot.com/2010/08/green-chili-hot-sauce.html">Green Chili Hot Sauce</a>, or your favorite not-too-insane hot sauce</div><div style="text-align: center;">3 tbsp ketchup</div><div style="text-align: center;">1 tbsp red wine vinegar </div><div style="text-align: center;">2 tbsp honey</div><br />
**To make sauce, simply whisk these ingredients together - no need to simmer or cook them! <br />
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<div style="text-align: center;"><b>STEPS:</b></div><div style="text-align: center;">1. Mix paprika, salt, oregano, and pepper together in a large bowl until blended.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnDljrFYosChj_ZYE5G_fxRFNZ6SaDSPaODzS1A129bWAVpGTBnDNahT7XlNEeMDm4uPXSAyc916mh10xJV9DsitaGeOWHQckc8qs5hbQKVOY5YjOBw7cBdjqjJMCFKHXBJkbyUte-jo/s1600/meatball+prep+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnDljrFYosChj_ZYE5G_fxRFNZ6SaDSPaODzS1A129bWAVpGTBnDNahT7XlNEeMDm4uPXSAyc916mh10xJV9DsitaGeOWHQckc8qs5hbQKVOY5YjOBw7cBdjqjJMCFKHXBJkbyUte-jo/s200/meatball+prep+1.jpg" width="200" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2. Add soy sauce, eggs, garlic, and chilis, and whisk until blended.</div><div style="text-align: center;">3. Add ground beef, mixing up with hands.</div><div style="text-align: center;">4. Add bread crumbs and mix again until all ingredients are well incorporated. Form meat into an oval-ball, kind of like a gigantic burger.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gTld0jSYeUAUjsFne57i4gyWaV28-uxXIS5kbv6rtH-rDl6Pdhq-VTfxBm0Uyl5BJqu5Yr7rBVSIVrLb7TZq5KBQIIK2WMVYPevjmpQyF42zxkexeSq6E6tLeioiXr7_97TmGfakDe8/s1600/meatball+prep+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gTld0jSYeUAUjsFne57i4gyWaV28-uxXIS5kbv6rtH-rDl6Pdhq-VTfxBm0Uyl5BJqu5Yr7rBVSIVrLb7TZq5KBQIIK2WMVYPevjmpQyF42zxkexeSq6E6tLeioiXr7_97TmGfakDe8/s200/meatball+prep+2.jpg" width="200" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">5. Let sit in fridge for a few hours, then start lighting a chimneyful of coals and soaking wood chunks.</div><div style="text-align: center;">6. Form large, evenly round meatballs, about half fist-sized.</div><div style="text-align: center;">7. Once coals are lit and wood chunks are in, place meatballs ontop of grill grate.</div><div style="text-align: center;">8. Position vents of smoker to obtain a temp of about 275 degrees F. Smoke for about 1.5 hours, or until thoroughly cooked through to about 160 degrees F.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnUQWDEPOhWO9KfbdKkfUCqCNuSlrP1S3B9kv41LaOpPvk2lRcv1yAzFU0UJZqAQRFtFfQXfefIcJ8ZSbbal78gCjD_TpNqIQLOZuspcuUJXxpODCuYZgSPCZNiHtkKV3-5Skh_w68y4/s1600/meatballs+on+smoker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnUQWDEPOhWO9KfbdKkfUCqCNuSlrP1S3B9kv41LaOpPvk2lRcv1yAzFU0UJZqAQRFtFfQXfefIcJ8ZSbbal78gCjD_TpNqIQLOZuspcuUJXxpODCuYZgSPCZNiHtkKV3-5Skh_w68y4/s200/meatballs+on+smoker.jpg" width="200" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">9. Put meatballs into a bowl, drizzle with sauce, and let rest for about 5 minutes before serving. Enjoy with <a href="http://sizzlegrove.blogspot.com/2010/08/bbq-sides-herbed-garlic-toast.html">herbed garlic toast </a>and roasted root vegetables.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYaAXmMPvd_9JQxk2PWfXA-8K9SWidUALof2umScO7D9b4S6b8fsIFalRslu8MytrDYtXBE2GYkQJGFaU9k4nkhU6wraqD6n1gGeBFQfLKnwYhKWZiFeUF8wY4pA_WnwFOxN3aZnZBPs/s1600/plated+meatballs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYaAXmMPvd_9JQxk2PWfXA-8K9SWidUALof2umScO7D9b4S6b8fsIFalRslu8MytrDYtXBE2GYkQJGFaU9k4nkhU6wraqD6n1gGeBFQfLKnwYhKWZiFeUF8wY4pA_WnwFOxN3aZnZBPs/s320/plated+meatballs.jpg" width="320" /></a></div><div style="text-align: center;"><iframe align="right" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sizzl-20&o=1&p=8&l=bpl&asins=B000NO72TK&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=FF000C&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div>Nickhttp://www.blogger.com/profile/05629736017437516037noreply@blogger.com1