With the work week behind us, it was time to turn our attention to the weekend. With the honey do’s done, we could enjoy our time off relaxing with our families or friends, and perhaps do a little cooking outdoors. Here are the top five grilling stories as chosen by our readers.

Getting things started at #5 – Converting you Gas Grill into a Smoker

In the #4 position – Harrisa Grilled Chicken

Occupying the #3 spot –  Cedar Plank Salmon

Securing the #2 position – Island-style BBQ Chicken –  Ka Moa

Taking the top seat for grilling posts, the #1 story – Beer Can Chicken

Climbing the charts to #3 in 1991, Joe Walsh’s “Ordinary average guy” kind of says it all for a lot of us.

Bacon and Tater tots, two of America’s favorite foods, together in one bite size nugget. This is probably the biggest break through since the invention of the Reese’s Peanut Butter Cup. It is truly a “who put their tater tot in my bacon” or “who put their bacon in my tater tot” situation.

Seriously, these bad boys are so good, they are better than good, they are “shut your front door” good. Trailer Trash ramaki at it’s best. Super easy to make on the grill, these tasty morsels are excellent as an appetizer at a backyard party, or as a side dish next to a burger. And I can hardly wait until tailgating season starts, move over little smokies.

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Bacon-Wrapped Tater Tots

Bacon and Tater tots, two of America's favorite foods, together in one bite size nugget. This is probably the biggest break through since the invention of the Reese's Peanut Butter Cup. It is truly a "who put their tater tot in my bacon" or "who put their bacon in my tater tot" situation.

Course Appetizer, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Ingredients

• 12 strips bacon cut in half
• 24 tater tots slightly thawed
• 1/2 teaspoon chili powder cayenne pepper, or Cajun spice (optional)
• 2 jalapeno peppers cored and slivered (optional)

Instructions

• Spread tater tots out on a plate and allow to thaw about 15 minutes at room temperature. Cut the bacon strips in half.
• Loosely roll a strip of bacon around a tot with a sliver of jalapeno if desired. Be careful not to wrap the tot to tight as the bacon will tighten up around it as it cooks.
• Slide the wrapped tots onto a skewer leaving about an inch between them to allow the bacon to crisp on all sides.
• Place the skewers on a wire rack on top of a baking pan with an edge to catch the drippings.
• Sprinkle with chili powder, cayenne pepper, or Cajun spice if desired.
• Heat the grill on high then turn off one half. Place the pan of bacon-wrapped tater tots on the cold side of the grill and cook with the lid closed for 30 – 40 minutes, or until bacon is crisped. (grilling time varies depending on grills).
• Remove the tots from the skewers and serve.

Notes

The tots can also be baked in a 400 degree oven for about the same amount of time.

 

These little “food candies” will definitively be a hit, I promise! Caution: For your own safety, place the plate of tots on the table and get out-of-the-way!

Caution: For your own safety, place the plate of tots on the table and get out-of-the-way!  

Memorial Day weekend is considered the official beginning of summer for a lot of people. Attractions such as amusement parks, marinas, and golf courses are geared up with summer help ready for the onslaught of patrons to arrive. Campground reservations have been made, tents have been unpacked, and picnics are planned. This weekend also marks the official kick off of the BBQ season for many (seems odd to me since my season is year-round). Stores have advertised weekend specials perfect for the grill, and charcoal sales are up. Time to cook outside.

It was the summer I was twenty-two that I spent the ‘tourist season’  (Memorial to Labor day) bartending in the fabulous Wisconsin Dells. Some friends I had made while working at the ski area convinced me to move to the Dells for the summer to see a different aspect of life. My connections got me a job working at a “six-flags” type venue which was owned by the Dells Boat Tour Company. It was a fun experience for me, and I still have fond memories of it to this day.

It was during my time in the Dells that I became a huge fan of the bratwurst. Wisconsin people are very proud of their German heritage, and take their bratwurst very seriously. The Sheboygan brat, considered by many to be the king of the sausages became my favorite. Even more controversial than which brat is best, would be which method of preparation is correct. There are differing schools of thought on this topic, and many a cold Leinenkugel has been tossed back discussing them. The one I will share with you is a technique that I learned and believe to be the best. If you would like to debate this….. well as long as you show up with some brats and some brews, I would be happy to discuss.

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Wisconsin Style Beer Brats

Fool-proof method for cooking the perfect brat, one of summers favorite treats. This is a great method especially for a large group.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• Bratwurst However many you want
• beer domestic light is fine
• onion rough chopped (divided)
• assorted peppers chopped (jalapeno too if you want)

Instructions

• onion, rough chopped (divided)
• Place the brats and half of the onion in a sauce pan. Fill with enough beer to cover.
• Simmer the brats over a low heat for 15 – 20 minutes or until they turn pale.
• Meanwhile in a skillet sauté the assorted peppers and balance of the onion to use as a topping.
• Place the brats on the grill over medium heat. The brats are already cooked at this point, so the object here is simply to get some color on them and give them the grilled flavor.
• Return the grilled brats to the pan of beer and onion. Hold them over low heat to keep them hot until serving.

Alternate Method

• You can also use sauerkraut in a similar fashion. Place the kraut in the bottom of a baking dish and lay the brats on top. Cover with foil and warm them over indirect heat. The steam from the sauerkraut will cook the brats and ready them for the grill. Return them to the pan after grilling to hold.

Notes

There are many different methods to cooking brats, this is simply the one I recommend. Use a good quality bratwurst. The end result will never be better than the ingredients you start with.

There are lots of kinds of sausage on the market. I tend to stay away from the ones that contain cheese, as they tend to catch on fire due to the higher fat content. Cheese is better as a topping than a filling.

Toast some buns and you’re good to go. Top your bratwurst with peppers, onions, and spicy mustard. Now, with a brat in one hand, and a cold beer in the other, you’re on your way to a great holiday weekend.  Ready?………Open wide!

There is something almost magical about cooking salmon on a cedar plank. The aroma of the smoldering cedar adds a subtle flavor that works in perfect harmony with the fish. The result is an unbelievably moist, tender mouthwatering filet.

Thought to have originated in the Pacific Northwest, cedar plank cooking was a preferred method for Native Americans. Due to its abundance, the early cooks utilized cedar planks over open flames to capture the essence of the wood as a seasoning in fish and other meats.

Cedar planks are readily available at most retailers that carry grilling supplies, and also in cooking stores. The planks usually are about 7″ x 15″ in size, and about ¼″ thick. The planks come in packages of four to six and each one can usually be used several times. (Cedar shingles should not be used as many are treated with a fire retardant chemical, therefore I would strongly advise against their use). 

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Cedar Plank Salmon

Moist and flaky salmon picks up the smokey flavor of cedar.  Served with dill butter and lemon, this one is a winner.

Course Main Course

Cuisine American, Healthy

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4

Ingredients

• 2 lbs salmon
• compound butter dill ¹
• lemon
• salt and pepper to taste
• cedar plank

Instructions

• Soak cedar plank in salt water for at least 2 hours.
• Heat the grill using all burners. Once hot reduce heat to medium low.
• Wash the salmon under cool water and pat dry. Lightly season with salt and pepper. (Season just before cooking to avoid the salt from drying the fish)
• Place the soaked cedar plank in the center of the grill directly over the fire. Allow the plank to heat for about 4 minutes and then turn.
• Place the salmon on the plank skin side down and top with some slices of compound butter. Arrange lemon around the fish and close the grill. This method uses moist heat and smoke to cook the fish so resist opening the grill.
• Cook with the lid closed for 15 to 18 minutes. Fish should be slightly wet but flaky when done. Cooking time will vary depending on size of fish and your grill. This salmon weighed 1.5 pounds and cooked in 15 minutes. It is good to keep a spray bottle of water around in case your cedar plank catches on fire. When properly soaked the plank will smolder and smoke, but not turn to flames.

Making compound butter

• ¹ Compound butter or maître d’ butter is made by blending together softened butter with lemon, wine, herbs, or seasonings. It is served as an accompaniment to fish, poultry, and meat. For this dish I mixed chopped dill with the softened butter and then formed it into a roll on wax paper. By placing this butter in the freezer for about 15 minutes I was able to slice pieces to place on top of the fish.

Notes

I plan 8 oz of salmon per person. I find I get the best results grilling one large piece of fish and cutting into individual portions after cooking. Use a good quality fish. Remember a dish will never be better than the ingredients that go in to it.

Shashlik or shashlyk is a form of shish kebab popular throughout the former Soviet Union, parts of Eastern Europe, Pakistan, Mongolia, Iran, and Israel. These skewers are either all meat, all fat, or alternating pieces of meat, fat, and vegetables such as bell pepper, onion and tomato. Different that other kebab, the meat for shashlik is usually marinated overnight in vinegar, dry wine, yogurt, or sour cream with the addition of herbs and spices.

I was fortunate to be introduced to this dish by our dear friends Vadim and Yelena. Many wonderful evenings have been enjoyed relaxing in the couples backyard, gathered together with friends and family, sipping wine, savoring amazing food over lively conversation and laughter (and a vodka or two). Vadim is the grill master of the family and loves to have something cooking on the fire. The Russian chicken is a favorite at their house, and I have been lucky to learn first hand his method for preparing this traditional delight.

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Russian Shashlik ~ White BBQ Chicken Kabobs

Chicken thighs marinated in a creamy garlic and herb sauce. Lightly grilled, this chicken is tender and mouthwatering.

Course Main Course

Cuisine Eastern European, Russian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 2 cups sour cream or plain yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon extra-virgin olive oil
• 3 cloves garlic minced
• 2 green onions finely sliced
• 2 Tablespoon dill finely chopped
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 - 3 pounds of boneless skinless chicken thighs or breasts cubed

Instructions

• In a large bowl mix together sour cream, lemon, and oil. Add garlic, onion, and spices. Mix well.
• Cut chicken thighs into 1½ cubes.
• Combine chicken into sour cream mixture and marinate in the refrigerator for at least four hours, preferably overnight.
• Pack chicken cubes onto skewers and grill slowly over medium low heat until golden brown. To avoid tearing chicken from skewers allow each side to sear or brown before attempting to turn

Notes

Spices can be added, omitted, or adjusted for personal taste.

If I had written the song that mentions brown paper packages tied up with strings, one of the verses would have included something about smoke and a campfire. The smell of burning wood is most certainly one of my favorite things.  And I would add that the fragrance of mesquite smoldering in a smoker would be my favorite of favorites. Wonderful memories come to mind whenever I catch a whiff of that sacred aroma, like camping with friends and sharing stories around the glowing embers, or savoring a cognac by the fireplace.

During my time in the high country of Summit County, across the small meadow behind my house lived a BBQ legend named Charlie. I had met him and his wife Kathy when I first moved to the area in the early 80’s, and over the years had become friends working with both of them various jobs at a nearby ski resort. I was delighted when they purchased the house behind me. Now Charlie seemed to always be smoking something. Whether it was the brown trout he had caught fly fishing in the Blue, or a pheasant brought home from a recent hunting trip, I would see the white smoke rise up from his yard as if to make a papal announcement. Thus began my interest in the process.

To convert your Gas Grill into a Smoker:

Cooks Note: Using your gas grill as a smoker will deliver a very desirable result, however it does not work as effectively or replace a true smoker. I find I get the best results with smaller cuts of meat such as chicken quarters or ribs.

Begin by soaking the wood chips in water for several hours. Drain the chips and pack them into a smoker box, or a foil pan covered with tin foil with holes poked in the top. Pour about an inch of water in a shallow pan and place cooling racks on top. Position the pan on one side of the grill, and the smoker box on the other.

Close the lid and heat the gill on high using all burners. When you see smoke begin to appear, open the lid and quickly place your food on the racks over the pan of water. Close the lid. Turn off the heat under the side with the pan of food, and reduce the heat under the smoker box to low. The ideal temperature for smoking is around 200°F to 220°F. Low and slow is the way to go.

 Mesquite Smoked Chicken:

• chicken quarters, completely thawed and at room temperature
• oil
• mesquite chips

Seasoning:

• 1 teaspoon fine ground salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon white pepper

Rub oil on all sides of the chicken to coat. Sprinkle with seasoning mixture. Smoke with lid closed for about 1½ hours or until internal temperature of the chicken reaches 165°F. (Keep the lid of your grill closed!  Only open the grill briefly after recommended time to test)  Allow chicken to rest for 5 – 7 minutes before serving.

The filet, also marketed as filet de bœuf, medallions, tenderloin, fillet steak, eye fillet, and filet mignon is the most tender cut of beef, however is also the most expensive. Many butchers label all types of tenderloin steaks “filet mignon”. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion) and biftek (cut from the large end known as the tête de filet). The shape of the true filet mignon can be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin as it is less expensive and much more presentable.

The filet has low levels of marbling, or intramuscular fat. Bacon is often wrapped around the cut to add flavor and to keep the meat from drying out during cooking. Traditional preparation calls for the filet to be seared on each side using intense heat for a short time and then transferred to a lower heat to finish. Filet is often served much rarer than other meats. Those preferring a more well-done steak can request a “butterflied” filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.

Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak.

Cooks Note: There are many different ways to season and cook steak. I prefer a minimalist approach allowing the true flavor of the beef to come through. The cooking time described is for rare. Plan 8 oz of filet per person.

To prepare Filet:

Start by tying kitchen twine around a filet that has been cut about 2″ thick. This holds the shape of the steak during the grilling process. Massage the filet on all sides with olive oil and sprinkle with salt and pepper. Allow the meat to stand at room temperature for about a half an hour, giving the filet time to reabsorb the juices that are forced out by the salt.

Heat the grill with the lid closed to its maximum temperature. Place the filet on the hottest part of the grill and cook for  3 to 4 minutes. Turn and grill again for the same time. To avoid sticking I do not move the meat once it is placed on the grill other that to turn it.

Allow the filet to rest for about 5 minutes after removing from the grill before serving.

Afternoon backyard  gatherings are something I truly enjoy. Hanging out with my people, enjoying some laughter, a cold drink or two, and sharing good eats outside. I also love to have something cooking on the grill with guests around. The wafting smell of delicious things to come always adds an element of excitement. It’s funny how like in the house where everyone ends up in the kitchen, in the backyard it’s around the grill. Like moths to a flame, friends always seem to gravitate towards the rising smoke. It is fun to witness how the nearer to done the food is, the closer to the grill people seem to collect.  Maybe it’s the caveman in us that hears the smoke whisper “come and get it”, and renews our passion for foods cooked over the fire.

Cut pepper in half

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Crab-Stuffed Bacon-Wrapped Jalapeno Poppers

Subtle heat from grilled jalapenos is complimented with creamy filling with sweet crab. Crisp bacon adds the perfect salty balance for this easy to make appetizer.

Course Appetizer

Cuisine American, Pub Fare

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Ingredients

• 1 dozen large jalapeno peppers
• 8 ounces cream cheese or Neuchâtel softened
• 8 ounces lump crab or imitation krab
• 12 strips of bacon

Instructions

• Mix the softened cream cheese with the crab meat and set aside.
• Wash and dry the peppers leaving stems intact.
• Halve the peppers length wise beginning next to the stem and cutting to the tip.
• Core and seed the peppers using a spoon to hollow out the peppers. Keep the halves together so you can reassemble.
• Using a knife fill the jalapeno halves with the cream cheese crab mixture. Do not over fill. Remove any extra filling with the edge of the knife.
• Stick the filled halves back together to make a “whole pepper”.
• Starting at the end near the stem, loosely wrap a slice a bacon around the pepper and secure with a tooth pick. Do not wrap the bacon too tight or as the bacon cooks it will squeeze the filling out of the peppers. (I refer to this as the python syndrome).

Grill

• Heat your grill on high.
• Place the poppers on a wire rack over a pan on one side of your grill. Add about one inch of water to the pan.
• Turn off the heat directly under the pan of poppers and close the lid.  Indirect cooking method.
• Cook the peppers for about 45 minutes.  Cooking time will vary depending on your grill.
• The peppers are ready when the bacon appears crisp. Resist the temptation to open the lid of the grill, only peeking in quickly after about 30 minutes to get an idea of your cooking time. Don’t lose your heat!

Serve

• Serve poppers while hot as an appetizer. Grilled pineapple makes a perfect companion.

Notes

Wear gloves when you work with jalapeno! Unless you have some crazy thing for pain, I strong advise you to do so!

 

This is a great recipe to cook outside on the grill. I have prepared these in the house but they cause a big mess in the oven. Mesquite would be a nice way to kick these poppers up a notch. Place a smoker box in your grill for added flavor.

 

Popper can be cooked in the oven at 400 degrees for about 40 minutes.

 

This past weekend, I was treated by a visit from my brother Eric and his wife Tonya who brought their family to Denver over spring break.. Not having any kids of my own, I was a bit lost for ideas about how to make the visit fun for his children.  I live in a ninety-seven year old bungalow in a very quiet part of town.  There are very few families with kids in our neighborhood since the older homes typically don’t have enough space to meet the needs of a modern family. Since I am not around kids very much, keeping up with the latest trends is a bit tough. What games are popular, which flavor of beverage is best, and what TV show is “so last year”. I guess I am just getting old.

March weather in Colorado can be anything.  But fortunately it was warm, so the thought of grilling popped into my head. What kid won’t eat a cheeseburger or a hot dog? I know, right?  So a picnic it was.

I was introduced to all the latest games and technologies that the kids are currently interested in, and caught up on the happenings with school. The young ladies, Makayla, Rachael, and Sierra, turned my sidewalk into a mural of chalk mountains, rainbows, and unicorns, while my nephew Jacob and I had a bit of our own fun creating a crime scene for CSI Denver: What’s Cooking?

When it was time to eat everyone dug right in.  At the table, my dinner got the biggest compliment I could have imagined, when the conversation I was having with my brother was interrupted by young Jacob with ” Dad…….This is the best cheeseburger I have ever had”.  Success!