I love good roast beef. Before scrolling further, I have a disclaimer. I like it rare. I’ve been known to eat it blue rare. So, if the sight of rare beef offends you, close your browser now.
Still reading? Great. I bought a prime rib roast at my favourite butcher shop, Master Meats. This one weighed in at almost 5 lbs. I like to do my roasts occasionally on the BBQ and today I also decided I wanted to publish the recipe. So here you go.
Serve it with your favourite brown roux. Mine was simple. Separated the fat from the pan drippings, added enough oil to the fat to make 1/4 cup. Cooked that with 1/4 cup flour to form a paste. Added in the pan drippings and 1.5 cups of veggie stock using 1/2 a bouillon cube. Brought to a simmer. Then adjusted salt and pepper to taste.
I think I started this post in June. Now I am finally finishing it. I’ve always roasted chicken in the oven. Time to try it on the BBQ. Bird to bird cook off. For ease of cooking, and less mess, BBQ wins hands down. When it is too hot in the summer to use the oven. Another win for BBQ. Taste wise? Quite similar, actually. Both go quite well with sides of grilled red kale and mashed potato with cheese, green onion and bacon. I do like the brown skin on the BBQ chicken.
For the oven roasted bird, I used a version of Thomas Keller’s roast chicken recipe. For the BBQ, I used the following recipe, which is a meld of several approaches I found on the web.
Roasting Chicken on the BBQ
3-4 lb roaster chicken
Freshly ground black pepper
Potatoes, carrots and oil if desired
This recipe uses a cast iron pan.
Take the chicken out 30 min before BBQing to allow to come to room temperature. Rinse if needed. Season with kosher salt and fresh ground pepper. Tie the legs together. Get a large cast iron pan. Arrange the chicken, breast up and tuck wings under. If there is room you can add a couple of potatoes brushed with oil. If you don’t have an instant read thermometer, you can insert an oven proof one at this time in the thickest part of the thigh.
Preheat the grill on indirect heat on high. If it is 3 burner grill, leave the middle off. When it reaches temperature, put the skillet over the middle burner. Close the lid, turn down the heat so the temperature is about 350-375F. Roast for 1 hour, 30 minutes. Use an instant meat thermometer if you have one in the thickest part of the thigh. Temp should be 170F.
Remove from heat when done, tent with foil and rest 15 minutes before serving.
This is a recipe that I’ve been meaning to post for some time, and have finally gotten around to it. The burgers come out nice and moist. It is a summer staple on my grill. You can’t have just one!
Thai Pork Burgers
1 lb ground pork, regular not lean
1 heaping tsp pureed ginger
1 heaping tsp pureed garlic
2 tbs fish sauce
1 tsp shrimp paste
1 egg, beaten
1 tbs or more to taste Dried Thai basil
1 tbs or more to taste chopped fresh or dried cilantro
Handful bread crumbs for consistency
Dash black pepper
Combine all ingredients except for bread crumbs. Add bread crumbs just enough to get the mixture to hold together. Use ¼-1/3 cup to make large meatballs. Slightly squish onto cookie sheet. The burgers should be slider size. Ensure the burgers are at room temperature before heating; otherwise they will stick. Preheat grill on high. Grill for 5 minutes at 350F, flip and grill for another 6 min.
Serve with your choice of dinner roll. They are the perfect slider size. I served them with flax seed buns as pictured below. It doesn’t need condiments, but a dab of sriracha, or sweet chili sauce will liven it up. Ketchup, relish and grainy mustard are all good too.
Had to hit up some more local food before we leave. We stopped by Rudy’s BBQ on the way to the airport. This place, serves in the style of many of the local joints. Pick your bottled beverage out of the ice coolers, order at the counter and help yourself to the condiments. The burger is served on a paper tray. My friends went for the hunk of prime rib and they cut and ate it on wax paper. Finger lickin’ good.
I usually don’t like to eat too much before a flight, but this time, oh well. The slices of pork loin were cut thick, done well, but still remarkably tender. The rub had a strong flavor of salt, pepper and spices. The “sissy sause” poured like ketchup and tasted more like vinegar than sweet. Texas BBQ, I will miss you, but my waistline won’t.
Eager to try another classic, the Texas BBQ. We headed over to Goode Company Barbeque to see what we could find. I ordered up some pork ribs and chicken. It’s hard to see that under the “Texas Toast” sized slice of bread. The bread was very good; soft, homemade cheddar and jalapeno. The sides were good too. The BBQ sauce was zippy. In Texas style BBQ, the meat is done dry with sauce, if any, added afterwards.
You can order meat by the pound and have it just like that, if you wanted, no sides.