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
¾ teaspoon salt
¾ teaspoon seasoned salt
¾ teaspoon poultry seasoning
¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon chili powder
1/8 teaspoon cayenne pepper
1 package pork tenderloins (2 pack)
Remove silver skin and excess fat. Allow to come to room temperature.
Mix seasonings; sprinkle over tenderloins. Grill, covered, over medium heat until a thermometer reads 140-143 degrees, 20-25 minutes, turning occasionally. Let stand 5 minutes before slicing.
From prep to table 30 minutes
Serves 4 to 6
An hour before cooking, allow the roast to come to room temperature.
Preheat oven to 300 degrees F. If the butcher did not season your roast at the store, season it now with your own seasonings.
Place meat fat side up on a rack in a roasting pan. Cook until internal temperature is 5 to 10 degrees F lower than the desired finished internal temperature of your roast as shown below; i.e. remove at 120 degrees F, at least, for desired Rare roast.
125 degrees Rare; 135 degrees Medium Rare; 145 degrees Medium.
Remove roast from oven and pre-heat oven to 500 degrees F. Put the roast back in the oven for 3 to 5 minutes to sear or until golden brown to your liking.
Remove roast from oven, tent with foil and let stand at least 15-20 minutes before slicing and serving.
2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Teres Major Steak – 8 to 12 oz each – buy the quantity needed
Brandon’s Steak Rub
Coat the steak with coarse salt and the rub. Allow the steaks to come to room temperature. Preheat grill on one side only at super high heat.
Sear the steak on the side with high heat for 2-3 minutes and then rotate 45 degrees & sear another 2-3 minutes.
Flip over and repeat on the other side. Move the steak to the other side of the grill with no heat and close the lid until it is cooked to the desired doneness. Remove at 5 to 10 degrees lower than desired doneness. Remove teres major from grill & allow to rest 3-4 minutes before serving.
Prep time 2 minutes
Room temp time 30 to 40 minutes
Cook time 10 minutes
Rest time 2-3 minutes
3 pounds bone-in chicken thighs
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon black pepper
1 teaspoon Paprika
Preheat oven to 400 degrees F. Cover baking sheet with foil for easy cleanup.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl, mix together the remaining ingredients and sprinkle over the chicken evenly. Bake chicken for 35-45 minutes – chicken should reach an internal temp of 165 degrees before consuming.
From Prep to Table 40 minutes
2/3 cup dry bread crumbs
1 cup milk
1.5 pounds lean ground beef
2 slightly beaten eggs
¼ cup fresh chopped onion
1 teaspoon salt
1/8 teaspoon ground pepper
½ teaspoon ground sage
3 tablespoons brown sugar
¼ cup ketchup
1/4 teaspoon ground nutmeg
1 teaspoon dry ground mustard
Mix all of the meatloaf ingredients. Mix well, but not excessively (over handling the ground beef makes it tough.) Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
Mix all of the topping ingredients. Spread on the top of the meatloaf mixture before baking.
Bake at 350 degrees until center of meatloaf is done – approximately one hour. To test for doneness, cut into the center of the meatloaf
Remove the meatloaf from the loaf pan immediately and place on a plate or serving platter. Allow to rest for about 5 minutes. Leaving the meatloaf in the loaf pan will allow it to absorb the grease from the baking process.
Optional ingredient – pre-cooked bacon on top of the meatloaf mixture before the topping is applied.
Optional ingredient – fold into meatloaf mixture chunks of sharp cheddar cheese.
Serve with fresh salad and baked or mashed potatoes.