Smoked Pulled Pork
Brioche Hamburger Buns
Grandma’s Original Cole Slaw
Saddleback BBQ Sauce
Sliced Cheese – your choice
Warm the smoked pulled pork. Toast the brioche hamburger buns. Place the slice of cheese on the bottom bun. Stack the hot smoked pulled pork next, then spoon a layer of cole slaw on the pulled pork. Spread a layer of BBQ sauce on the bun top.
Serve with your favorite salty chip.
equal amounts Mert’s Hot Italian Sausage & Mert’s Sweet Italian Sausage to make 1/3 lb patties
for 4 patties = 21 oz (10.5 oz each flavor)
for 6 patties =2 pounds (1 lb each flavor)
1 jar your favorite pasta sauce (Mert’s crew likes the roasted garlic pasta sauce)
1 8 oz shredded mozzarella cheese
Grated parmesan cheese – to taste
Hamburger buns (optional)
Mix the two flavors of Italian sausage together. Make the desired number of 1/3 pound patties (or smaller or larger – whatever you prefer). Pre-heat a skillet to medium high heat. Cook the patties 4 minutes to a side. Drain grease.
Turn down skillet to medium heat to simmer. Pour pasta sauce over patties – turn over patties, to ensure both sides have pasta sauce on them. Simmer slowly in covered skillet until patties are 145 degrees internal temp. Do not overcook.
Turn down skillet to low. Ensuring that both sides of patties still have sauce on them, sprinkle shredded mozzarella on top side. Then sprinkle grated parmesan on top of that. Cover and slow simmer until cheese is melted.
Serve as a sandwich on a toasted hamburger bun, or serve on a plate with a little more sauce ladled over it and eat it with a fork along with garlic bread or cooked spaghetti.
Mert’s associates eat this both ways – as a sandwich and just plain on a plate with knife and fork. A favorite amongst all of them! Easy and delicious.
Serves the number you desire
From prep to table 20 minutes
½ medium yellow onion sliced into slivers
2 green onions
3 cloves minced fresh garlic
1/3 cup soy sauce
1 tablespoon sesame oil
3 tablespoons sugar
¼ teaspoon red pepper flakes
2 pinches ground black pepper
2 tablespoons roasted sesame seeds yellow or black
¼ teaspoon finely minced ginger (optional)
Up to a tablespoon of agave syrup or honey (optional)
1 – 1.5 pounds of thinly (shaved) boneless ribeye steak
Add the onions, green onions, garlic, soy sauce, sesame oil, sugar, red pepper flakes, pepper and sesame seeds to a medium size bowl. Add the optional minced ginger if you like. Whisk all the ingredients for about 10 seconds.
Add the sliced beef to the bowl and gently massage the beef with the Bulgogi marinade for approximately 2 minutes.
If cooking the Bulgogi immediately, allow the beef to soak in the marinade for at least 30 minutes before cooking. If you plan on cooking later, cover the bowl in plastic wrap and store it in the refrigerator until ready to cook.
To cook the beef Bulgogi, drizzle 1-2 tablespoons of vegetable oil to a hot pan – a cast iron or heavy pan works the best.
Add the marinated Bulgogi to the pan and cook the beef in batches, not to overcrowd the pan. The beef only needs about three minutes to cook. The Bulgogi should be cooked through – no medium rare beef.
Taste the Korean Bulgogi and if you would like it a bit sweeter, drizzle a little agave syrup or honey – ensure it is evenly coated. Repeat this process with each batch.
Serve the Bulgogi with steamed rice.
From prep to table 25 minutes
Recipe link sent to us from Tina Cooper, Eagle MI
½ cup burgundy wine
¼ cup your choice barbeque sauce, plus more for basting
¼ cup cider vinegar
¼ cup hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow mustard
4 pounds country-style pork ribs
1 tablespoon onion powder
1 tablespoon garlic powder
Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
Preheat grill for medium-low heat and lightly oil the grate to prevent sticking.
Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 more minutes, turning and basting frequently.
Prep time 15 minutes
Marinating time 2 hours
Cooking time 1 hour
Smoked Pork Chops
Twice Baked Potatoes
Spring Lettuce Mix
Dressing of Choice
Preheat grill to medium high heat. Oil grill grate to prevent sticking.
Cut any excess fat off smoked pork chops that you don’t want. Press twice baked potatoes down so that they are the same thickness – no more than 1 inch thick. Loosely wrap twice baked potatoes in aluminum foil.
Place wrapped twice baked potatoes on indirect heat section of grill.
Place smoked pork chops on direct heat section on covered grill to create grill marks. Turn chops after 4 minutes. Spread orange marmalade on the up side of the pork chop (it will carmelize and warm the last few minutes of grilling).
Smoked pork chops have to be brought up to 145 degrees internal temp to ensure that there is no bacteria on them. After 3 to 4 more minutes, check internal temp with meat thermometer.
Wash Spring lettuce mix – remove excess water.
Remove chops and potatoes from grill. Plate and serve immediately with Spring lettuce mix and dressing.
Serves as many or as few as you want
From prep to table 15 to 20 minutes max
2 pounds Alaskan Coho Salmon Fillet (or substitute Black Pearl Atlantic or Norwegian Atlantic Salmon fillet)
1 tablespoon fresh thyme (or substitute ¾ teaspoon ground thyme)
2 teaspoons fresh chives (or substitute ¾ teaspoon dried chives)
1 lime (thinly sliced)
¼ teaspoon Himalayan pink salt
2 teaspoons avocado oil
Preheat grill to 375 degrees F.
Place the Coho salmon fillets on a plate. Coat with salt, herbs and sliced limes.
Drizzle avocado oil on top.
Place the fillets onto a large piece of aluminum foil. Add in any vegetables you want to cook with the fish.
Wrap the fish in the foil packets.
Grill for 8 minutes until done. You will know the fish is done when it is firm to the touch. Cooking time may be a little longer if you use a thicker cut of salmon.
Serves 3 to 4
From prep to table 20 minutes
One Whole Chicken
Salt and Pepper to taste
BBQ Sauce (optional)
Heat grill to medium.
Remove and discard the liver, gizzard, neck, etc from the inside cavity of the chicken. Rinse inside and outside of chicken with cold water.
If you did not have your butcher butterfly the whole chicken, following is how you do it yourself – very easy.
Place chicken on a cutting board, breast side down. Using kitchen shears, cut along each side of the backbone of the chicken. Discard backbone. Open and press chicken flat. If necessary, cut with a sharp knife a bit at the very top of the middle of the breastbone to help the chicken lay more flat.
Rinse chicken again. Rub inside with some olive oil, and season with salt and pepper. Turn the chicken over, and also rub the top of the skin with some olive oil, and season with salt and pepper.
Place chicken, skin side down, on the grill. Grill until the skin has grill marks, is a golden brown and nicely charred. When it’s reached this, turn the chicken over carefully (I use a large BBQ spatula with the help of BBQ tongs). Continue to cook until internal temperature is 155 degrees F.
Brush with barbecue sauce. If you wish, you can also flip the chicken again and apply the barbecue sauce to the underside, and flip back again. Remove from grill to a plate. Allow to rest for 10 minutes and then cut into serving pieces.
3 (12 inch) untreated cedar planks
¼ cup chopped green onions
1/3 cup vegetable oil
1 teaspoon grated ginger root
1 ½ teaspoons rice vinegar
1 teaspoon minced garlic
1 teaspoon sesame oil
1/3 cup soy sauce
2 (2 pounds) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the veg oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade.
Have a spritzer bottle ready with water in case of flareups.
Cover and grill for about 12-15 minutes. Fish is done when you can flake it with a fork. Remember that it will continue to cook for a few minutes after you remove it from the grill.
Suggestion: Serve with an Asian inspired rice and roasted asparagus.
Start with a clean grill – scrub with grill brush then oil the grill by dipping a folded paper towel in oil and rub the oil soaked towel on the grates.
Mert’s ground chuck or burger blend are the best lean to fat ratios for burgers.
Keep the Meat Cold. Heat from your hands combined with room-temp ground beef can melt and smear the fat, preventing the fat from binding with the lean meat, causing too much of it to render during the cooking process, resulting in a dry, dense burger. Keep the meat cold and shape the patties as quickly as possible. After you shape your patties, put them back into the fridge until you are ready to grill.
Don’t Over-Mix the Ground Beef. Evenly sprinkle your seasonings over the ground beef and use your hands to fold them in gently.
To correctly size your patties to fit on your buns, make your burgers about 1 inch thick at the edges, and one in larger than the bun.
Dimpling your Patties. Shape your patties so the outer ½ inch of the patty slightly taller than the middle. Rather than smash the patties together in your hands, place approximately 5 oz of meat on a tray or platter lined with parchment (or the shiny size of the butcher paper the meat came in). Gently flatten the top of the burger and make your wide shallow depression (dimple) with one hand while pressing your other hand against the sides, form a circle. This creates a depression without overheating or overworking the ground beef.
Preheat grill to 450 to 500 degrees before adding your patties, whether charcoal/wood or gas grills.
How Long to Grill Burgers. Check the temperature of the burger by inserting the meat thermometer through the side, not through the top.
Rare burgers cook 4 minutes (125 degrees internal temp)
Medium-Rare burgers cook 5 minutes (135 degrees internal temp)
Medium burgers cook 6-7 minutes (145 degrees internal temp)
Well-done burgers cook 8-9 minutes (160 degrees internal temp)
Flip – Don’t Press! – Your Burgers. Once you put those patties on the grill, don’t press them down. Pressing forces the fat and flavor out of the burgers which results in dry, bland patties. Feel free to frequently flip your burgers – it will cook the burger more evenly.
When to Add the Cheese? Add cheese about 1 minute before the burger is finished cooking.
When to Toast the Buns? Butter the top & bottom of the bun and then put them on the grill out of direct heat. Start toasting the buns when you have a minute left on the patties.
Don’t Forget to Rest Your Burgers. Let the burgers rest for a minute after they come off the grill. This allows time for the juices to redistribute throughout the burger.
2 pounds ground chuck OR burger blend – keep cold
4 cloves minced garlic
2 tablespoons minced fresh onion
1 tablespoon Worcestershire sauce
1 ¾ teaspoons ground black pepper
½ teaspoons salt
6 hamburger buns
Butter for buns
Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything mixed – 30 to 45 seconds. Do not over handle the meat.
On a cookie sheet lined with parchment paper or the shiny side of the butcher paper that the meat came in, divide the meat into 6 equal parts. Gently form each portion into a patty that is 4 inches across with 1 inch sides and a shallow depression in the middle. You want the outer ½ inch of the patty to be slightly taller than the inside. Cover the patties with plastic wrap & put in the fridge while doing other tasks.
Preheat the grill to 450 to 500 degrees F. Butter the insides of all of the buns and set them near the grill.
Place patties over direct heat. Cook to your desired doneness:
Rare 4 minutes to 125 degrees F internal temp
Medium-Rare 5 minutes to 135 degrees F internal temp
Medium 6-7 minutes to 145 degrees F internal temp
Well-done 8-9 minutes to 160 degrees F internal temp
Flip burgers, but do NOT press down on the patties at any time.
Add cheese & toast the buns when you have about 1 minute left on the cooking time. Cheese on the burger, buttered side of the bun face down over indirect heat.
Rest the burgers: Remove the burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving.
Condiment Suggestions: tomato jam, mayo, bacon jam, garlic aioli, blue cheese sauce, sautéed mushrooms, Thousand Island, lettuce, tomato, pickles, red onion.
Makes 6 burgers
From prep to table 15 to 18 minutes