5 Super Easy Grilling Recipes to Make You a SuperHero
What a difference a year makes. This was the very first episode of “The Adventures of TasteeBQ”, released on BuzzFeed in January 2013. We are happy to bring it to WordPress, in an updated edited version. For the past year, the original article/short story has been shared almost everywhere. It is being used as a language learning tool across the world, like in the Bengali-to-English Dictionary. Hope you enjoy.
Grilled Burgers may be the goal, but there is more you can do with the Grill on Super Bowl Sunday.
Our hero TasteeBQ was called to the Rescue by Jill, a Damsel in Distress. Tired of frozen burgers and salty hotdogs for Super Bowl, Jill was determined to do something more exciting on the Grill. Plus, some of Jill’s expected guests were from the Tribe of Vegan. On a lifelong Mission to defeat his longtime archenemy Boren’GFood, our Hero is always happy to lend a hand. TasteeBQ flew to Jill’s lair immediately and was amazed to see her Pantry, which contained everything needed. With an assist on the Grill from her husband Jack, Jill was able to make 5 Super Easy Super Bowl Recipes for the Grill.
5 SUPER EASY SUPER BOWL RECIPES FOR THE GRILL
1. BARBEQUE CHIPS
Smoked Barbeque Chips- a quick and delicious recipe. Use whatever kind of Chips you like.
General Supplies: BBQ Grill (Gas or Charcoal), Wood Chips (Hickory, Mesquite, Cherry, and/or Apple), Grill Tongs and Spatula, Metal or Foil Pans and Aluminum Foil.
For Recipe: Chips, BBQ Rub or Seasoning
It’s not really a recipe, more of a Neat Trick or Technique. Use any flavor Chips you like, sprinkle with BBQ Rub (optional) and put them on the Smoker for 8-10 minutes. Use Indirect Heat Method to add a fresh, delicious Grill Smoked Flavor. This works especially well with Chips for dipping and served warm.
2. SMOKED NACHOS
Take your Nachos on a Detour to the Grill for some amazing flavor.
Supplies: Tortilla Chips, Cheese, Salsa and a variety of Toppings which can include: Chopped Onions, Tomatoes, Jalapenos, Black Beans, Sour Cream, Guacamole and Bean Dip. For meat, add Taco Seasoned Ground Beef, Cooked Chicken, Steak Bits or Crispy Bacon.
Layer the Tortilla Chips evenly across the bottom of Foil Pan. Sprinkle Chips with one layer of Shredded Cheese (helps prevent the Chips from getting soggy). Next, spread Black Beans (or Bean Dip), Chopped Tomatoes, Onions and a final Topping of Shredded Cheese. To the Grill! The Chips are smoked on Low Indirect Heat for 12-15 minutes. Guests can top their own Chips with Sour Cream and Guacamole. A choice of Mild Salsa, Jalapenos and Cholula (or Tapatio?) Hot Sauce would also be nice.
3. GRILLED CAESAR SALAD
Take some of the Romaine Lettuce to the Grill before mixing any Green Salad. It will add a Smoky new layer of flavor.
Supplies: Romaine Lettuce, Olive Oil, Caesar Dressing, Croutons and Parmesan.
Rinse and dry heads of Romaine Lettuce, then chop in half. Drizzle 1/3 portion (of all Lettuce) with Olive Oil and grill on Medium Heat for about 5-7 minutes (until lightly caramelized). Then chop both Fresh and Grilled Lettuce into 2-3 inch squares. Toss in Caesar Dressing, (optional) Croutons and Parmesan. Add Chopped Fresh Basil and Cherry Tomatoes for even more flavor. Super Bowl Twist- Substitute large cracked Fritos or Doritos for Croutons.
4. SMOKIN’ HOT WINGS!
The short cut Recipe is to use pre-cooked wings for the Grocery Deli Dept. If you want to Grill Fresh – Go For It.
Re-season the Precooked Wings with Dry BBQ Rub/Seasoning. Then grill Wings on Low Indirect Heat for approx. 15-20 minutes. Use Wood Chips for smoked flavor.
For Buffalo Wings- Toss wings in Franks Hot Wing Sauce, garnish with Celery and Grilled Carrot Sticks.
For Barbecue Wings- Toss wings in your favorite BBQ Sauce, garnish with Grilled Texas Toast.
For Teriyaki Wings- Toss wings in your favorite Teriyaki Sauce (Asian Sesame Dressing is also OK), sprinkle with Chopped Green Onions.
Serve Wings with Bleu Cheese and/or Ranch Dressing on the side for dipping.
For Fresh Chicken Wings, season overnight with BBQ Rub. Grill for 40 Minutes to 1 Hour before Tossing in Finishing Sauce.
5. BISTRO SLIDERS
Supplies: Ground Beef, BBQ Dry Rub, Salt, Pepper and Worcestershire Sauce. Mini Hamburger Buns; optional Condiments- Cheese, Tomatoes, Lettuce, Onions, Pickles, and Jalapenos. Sauces- 1000 Island Dressing, Herb Mayo (Mayo mixed with Dry Garlic/Italian Seasoning), BBQ Sauce, Stoneground Mustard and Ketchup (for the kids).
Use 1/5 to 1/4 lbs. Ground Beef per Burger. Season with Salt, Pepper, BBQ Rub and Worcestershire Sauce. Make small Patties and Grill on Medium High Heat for 8-12 minutes, depending on thickness/desired doneness. Flip Burgers at 4-7 minutes, then add Cheese halfway thru second side.
Success!!! At no point throughout the Super Bowl Party did the villainous Boren’GFood dare rear his ugly head, to dampen the Fun. Those Burgers made Jack the King of the Hill. He and Jill celebrated with a Touchdown Dance after bidding “Farewell” to their guests. TasteeBQ did the Moonwalk, as well. Going back faster and faster, gliding backwards until he was Out-of-Sight(!). That is, until Valentine’s Day…
Stay Tuned for more of The Adventures of TasteeBQ…
NOTE: The following article details a home cooking experiment. It is not intended to insure the the safety of anyone who tries it home. To be sure your DIY Smoker is safe, you may want to have it inspected by Fire and Food Safety Professionals. This project is not recommend for those under 18, without parental supervision.
9/9/13- A big thanks to Marc Farris, Producer of the BBQ channel on YouTube. Thanks to his tip, we researched the latest FDA Guidelines on Terra Cotta. Until more testing is done, we do not recommend you do this at home. Otherwise, hope you enjoy reading about our little experiment.
Some “Lead-Free” Pottery Can Still Taint Food- FDA
11 Hour Smoked Pulled Pork Sandwich with Grilled Cabbage Broccoli Coleslaw. Smoked POWER Chips.
You love the smoky flavor of Pulled Pork, but are tired of the long lines at the local BBQ Stop? The wait is over. You can build your own Electric Ceramic BBQ Pot Smoker at home. It is fast, easy, environmentally friendly and affordable. The commercial Ceramic Giant Egg can easily cost more than $1000, with all the accessories. Even Lady Gaga could have trouble affording one. TasteeBQ was recently inspired by vintage 2007-2008 Alton Brown videos which made Ceramic Flower Pot Smokers for $50. Now, he hopes to take you to the next level.
Which comes in first- the Chicken or the Egg? Homemade Ceramic BBQ Pot Smoker. Venus seems to approve.
The concept of using plain Terra Cotta pots didn’t seem so appealing to TasteeBQ. He needed something that could be presentable on the front patio next to his cherished Venus Di Milo. So TasteeBQ set a budget of $100 to see if he could build a Smoker with a little more visual appeal. In the end, he only spent $77.38 (tax not included) to build an environmentally friendly Electric Ceramic BBQ Pot Smoker, which uses less Wood and little to no Charcoal. Also, no Propane Gas or Lighting Fluid required.
INSTRUCTIONS FOR BUILDING CERAMIC BBQ POT SMOKER
Here you see set up. Burner is sitting on layer of Rocks, then Wood Chip Tray, Grate and your POWER Rubbed Meat. We lined inside of Pot with Foil for easier clean up.
Here are the Parts Needed, where we got them and for how much:
2- 19″ Wide Terra Cotta Vases from Home Depot $13.98 ea.= $27.96
1- Proctor Silex durable Fifth Burner from Rite Aid= $19.99
1- Weber Charcoal Grate (#7441) from Home Depot= $10.99
1- Instant Read Meat Thermometer from Target= $7.39
1- Decorative Terra Cotta Chicken (retail $19.99) on Clearance at Target= $5.98
3- Decorative Cobblestone Base Bricks from Home Depot ($1.69 ea.)= $5.07
TOTAL= $77.38
Additional Materials Needed (from around the house):
Wood Chips/ Chunks (Mesquite, Hickory, Cherry, or Applewood, etc..)
Metal Pan for Chips,
Aluminum Foil
2 Bricks (clean) to hold up Hot Plate,
Outdoor Extension Cord
Oven Mitts
BBQ Tongs or Poker for stirring Chips
Fire Extinguisher (Always good to have around whenever cooking.)
“Midnight in the Garden of Good and Enticing.” Meat has been smoking for 8 Hours. Smell of Pork is Amazing. Still has 3 Hours to go.
EASY 5-STEP SET UP takes less than 1 Hour. Of course, it is good to check that everything fits before doing final assembly.
1. Set Pot on Base Bricks in steady position, leave gap to run Cord through.
Make sure Pot is steady on Bricks, leaving room for Cord to wind through.
2. Line Bottom Pot with Aluminum Foil. Then place level Holding Bricks at bottom inside Pot.
Smooth Bricks would probably work better, assuming they are at proper height for holding Burner. These odd ones did the job for now. Make sure they are cleaned.
3. Set Burner on top of Bricks. Position Control Knob in open spot where it can be reached. Run Cord through bottom hole. Outdoor extension Cord may be needed to reach nearest outlet. Be sure connection is at safe/dry location.
Burner is set level. Check that there is space to reach Control Knob. We were a little concerned plastic Knob would melt. So far it seems to be heat resistant. Plus temps will probably never go over mid-200 degrees range.
4. Place Metal Pan with Wood Chips on top of Burner Coil.
An old Chicago Deep Dish Pizza Pan was re-purposed as Wood Chip Tray. Though centered, we cheated it away a little for Knob access. Also experimented with variety of Mesquite and Hickory Chips and Chunks. We found that the Chips eventually smoked, while the Chunks provided more of a smokeless incense while cooking the Pork.
5. Place Grate on Top of Bottom Pot. Now you are ready to get Smoking. First time starting it up, we checked that Burner was working before adding Meat. The Burner had to be turned up to Max to make Wood Chips smoke and heat entire oven.
The Chicken supervises as assembly is completed. Try to find a store that has a good selection of (both) Flower Pots and BBQ Grates. Otherwise, it is best to take Grate with you to find the right Pot. Can’t tell you how many combinations we had to try before finding the right fit.
We used the Terra Cotta Chicken to cover top hole and hold in the heat. Once it started to smoke, we placed Meat Thermometer in top hole until it topped 190 degrees, so we knew we had a hot Oven.
Not gonna lie. It felt amazing to see Pots smoking for the first time. And watching the Temperature Gauge rise over the top.
Before moving on to the Pulled Pork Recipe, here are some general Pros and Cons:
PROS
– Smoker is electric and environmentally friendly. We only had to replace Wood Chips once, at the beginning (to get sufficient amount). After that, it did aromatic wood cooking with very little actual clouds of smoke. The Wood Chunks worked (sort of) like smokeless incense, while the smaller Chips seemed to smoke better. If you want more constant smoke, try adding Ceramic Charcoal and replenish wet Wood Chunks every hour or so, as needed.
Here is next day “Autopsy” photo of inside of Smoker. After 11 hours of smoking, Wood Chunks are still intact. Looks like they’d be good to go for another 10 hours. We do not recommend using them again, as they may have juice residue.
– It is easy to use as Slow Cooker, would be very difficult to overcook Meat. At least with our sized Smoker. It you build smaller one with 12″ Grate, your Smoker is likely get much hotter, so you may have to adjust heat accordingly.
-The Flavor- This is real deal Wood Smoking technique. Food came out tasting great. If you don’t like the flavor of coal, it is even better the the Giant Egg, which uses Charcoal.
– Cost: The $77.38 is less than you would spend for one Smoked HoneyBaked Ham. Smoke two DIY Hams and you have already saved money.
CONS
– The Lid can get a bit hot, awkward and heavy (our Pot weighs over 25 lbs). There are no handles so use Oven Mitts to pick up Lid. Be careful to clear it above the Meat, as to not knock it away. Once again, if you build a smaller 12″ Grate model, Lid should be lighter to handle. Once you get Recipes (and curiosity) down, You can do no-peek cooking for hours at a time.
– Smoker is for Low and Slow BBQ Only. Not for Grilling. One advantage of the Giant Egg is that it cooks at extreme heats as well as low temps. This Ceramic Smoker cannot replace your regular Grill for quick fire Hamburgers and Steaks. It would be next to useless if you are into Vegan Cuisine, which almost always calls for quick Grilling Recipes. (though we may experiment with Smoked Kale Chips). This Smoker is best for Chicken Pieces, Sausages, Roasts and Whole Bird Cooking. It could also used to smoke Fish.
Meat Thermometer does double duty to make sure your Roast reaches proper temperature. Though Pork is technically done at 160 degrees, you want your Roast well done to at least 175 or more. Then Fats will break down and give up the goods.
-Emphasis on Slow. Our 5 lb. Pork Roast took 11 Hours to get well done (and probably could have gone for 3 more). We could normally Smoke a Pork Roast in 4-5 Hours on a regular Charcoal Grill. While experimenting with Smoker, give yourself extra time to be sure your Meat gets fully done. Make alternate back-up plans if you are on deadline for dinner. You can always transfer Meats to finish in oven. Even an hour on the Smoker will impart Natural Wood Flavors that you can’t get from Oven cooking alone, or from Liquid Smoke.
[Consider Smoking your Pork Roast the Day before your party. Refrigerate it after it cools down (1-2 Hours). Then reheat it in foil at 420 degrees in Oven for 40 minutes on day of Party, before pulling Pork.]
RECIPE: CITRUS PULLED PORK (Gluten Free)
Tender and juicy, Citrus Pulled Pork. The smoky aroma is impossible to describe. Remember how Emeril always wanted to create “Smell-a-vision”. TasteeBQ wants to do something similar for the Internet. Maybe he will invent #WebAroma or #WhatTheSmell? so you will be able experience these smells next time.
If you have shopped lately for fresh Ribs, we don’t have to tell you how expensive they can get. Especially if you are feeding a large crowd. Serving Pulled Pork is an affordable alternative. One 5 lb. Roast will render enough meat for about 10- 12 sandwiches. If you are only serving a few (and can afford Ribs) you can also use Smoker to cook them. We will do Rib Recipe soon.
Many Pork Roast Recipes call for the traditional Salt and Sugar Brine. Our Brine uses Orange Juice, which contains enough natural Sugar and Acids to do the Job. Extra Sodium is in the Gluten Free Italian Dressing and Worcestershire Sauce. You can also try this with Apple Juice, Cider and Cloves for the Holidays. Or an Orange Juice/ Lemonade Combo might be nice.
INGREDIENTS-
Pork/Brine
1 5lb. Pork Picnic Shoulder or Butt Roast
1 1/2 Cup Orange Juice
1/3 Cup Gluten Free Italian Dressing
4 Tbsp. POWER BBQ Rub
2 Tbsp. Worcestershire Sauce
Salt & Pepper (if desired)
BBQ Sauce
1 1/2 Cup Orange Juice
2 Tbsp. Apple Cider
2-3 Tbsp. POWER BBQ Rub
1 Tbsp. Molasses or Raw Sugar (if desired)
Place Pork Roast in resealable Bag, with enough Orange Juice Brine to cover. Keep Bag upright and sealed tight in the Refrigerator.
In Large Ziplock, cover Pork Roast with Orange Juice, Italian Dressing, BBQ Rub, Worcestershire Sauce and Salt and Pepper. Shake Well and Refrigerate overnight. May place on Foil or in Bowl in case of leaking.
Note Roast is placed on side to avoid dripping into Pan. We leave bottom unlined so it can absorb smoke for first hour (or so) before juices start to flow.
Next Day- no need to rinse off Brine. Shake off extra liquid and move Roast to Smoker Place Meat on the Grate to the side, to reduce juice dripping into Wood Chips. After 1 to 1-1/2 hours place Foil underneath, leaving Meat open to absorb more smoke.
Roast at 4 hours, juice being released.
After 4 hours, wrap Roast completely in Foil to get it to heat up inside, and catch the oncoming flow of juices.
Completely wrap in Foil during last few hours of cooking, to maintain heat. Smoke will still get in.
Ours Pork Picnic Roast took 11 hours to get done, you may smoke yours for up to 14 hours.
Once done, allow Roast to rest for about and hour. Then pull away!Super simple Gluten Free BBQ Sauce Recipe.
You will have plenty of time to make this simple BBQ Sauce. Heat 1 cup of Orange Juice, mixing in 2 Tbsp. POWER BBQ Rub and 1 Tbsp. Apple Cider Vinegar. Once it boils, reduce to simmer and (you may) add Raw Sugar or Molasses. Stir frequently. Sauce will thicken as it simmers. It will be ready to use in about 15-20 minutes.
First break Pork into chunks. Then use 2 Forks, to shred it to desired consistency.
Once Pork is done let it rest for about an hour. Pull Meat off bone and separate into chunks. Use 2 Forks to shred Pork to desired consistency. Add BBQ Sauce to drench (not drown) Pork. Add a little more BBQ Rub, as well. Stir and let Meat absorb sauce for a least a few minutes. Serve on your favorite Grilled Bread Roll with Coleslaw & Chips.
Pulled Pork is mixed with BBQ Sauce & Rub
RECIPE: GRILLED CABBAGE BROCCOLI COLESLAW
Grilled Cabbage Broccoli Coleslaw is the perfect companion for your Smoked Pulled Pork.
INGREDIENTS:
1 bag Trader Joe’s Broccoli Coleslaw Mix
1 Cup Sliced Yellow Cabbage
1 Half Cup of Gluten Free Mayo
1 Tbsp. Apple Cider
1 Tbsp. POWER BBQ Rub
Salt and Pepper (to taste)
Place Cabbage directly on Grill. Has enough moisture, no need to marinate. Chop afterwards for Coleslaw.
We grilled 1 Cup of sliced Yellow Cabbage. You can put it on Smoker to wilt for 30 Mins. Julienne Cabbage and add to Broccoli Coleslaw Mix with Mayo, Cider, BBQ Rub and salt and Pepper to Taste. Refrigerate for up to 1/2 hour before serving. We topped our Pulled Pork Sandwich with Slaw. Delightful.
One final look at 11 Hour Smoked Citrus Pulled Pork with Grilled Cabbage Broccoli Coleslaw. [Cue “Applause”.]
BONUS VIDEOS
Alton Brown’s original homemade video on How to Make Ceramic Flower Pot Smoker
BBQ ONLINE EXPERT 