July 13, 2010 1 Comment
Since I now have my own website hosted,
I have moved all of my posts to…
Please click on the above link and visit me there,
aka Oshawa Ogre
by Wilfred Reinke
July 7, 2010 5 Comments
A while back I saw a video by the BBQ Pitboys that encouraged me to try a recipe on my Gas Grill that sounded crazy but was so good that friends have asked me to make for them too.
It has been called many things I have called it a “Monster MeatLoaf Supreme” but I consider it to be the best Meat Lovers Pizza ever made!
This recipe can be changed to your own tastes but this is what I came up with.
I mixed together 4 lb.s of Ground Beef along with 2 lbs. of ground Turkey and added 2 packages of Onion soup mix as a binder.
Sometimes I will add in some Soya and or Worcestershire sauce.
Then I grabbed a cookie sheet and placed the beef on it and spread it around so it was about 1 1/2″ thick, leaving about one inch of space between the beef and the edge of the pan.
To that add your favorite BBQ or Tomato sauce and then a good helping of shredded cheese (I like to use a mix of Mild Cheddar and Mozzarella)
Next I cut up and piled on some onions, green and red peppers & mushrooms.
Not enough meat? take some sausages and squeeze them out of their casings and into a skillet, cook it about half way, then spread over top of this monster of a pizza, and then add some sliced tomatoes.
Wait we need more meat! fry up some Bacon Mmmmm Bacon!
I did not add Pepperoni to this one, but if I had it it would of made it to the top!
Time to take a can of Pineapple slices and add them to the top and covered with some more cheese!
To cook this baby, set your grill to cook indirect
If you’re using charcoal then put the coals to the side and place the pan on the other side.
If like myself you cook with gas then turn on one burner on one side and place the pan over the unlit side.
Look for a temperature range of 225 -250 F
This should take anywhere from 1 hour to maybe 2 hours, you want to be able to stick an instant read thermometer in and get a reading of 160 F.
You can also add a few chunks of hard wood to the coals or in a foil pack on the gas grill for some smokey flavour.
The reason for leaving space around the pizza is that as it cooks you will get fat draining from the meat and pooling around the pizza, just use a turkey baster to suck up the grease when needed.
When it is done it will look something like this!
Now you can either just slice it up and serve or put it on a bun as a burger, but I like it by it self, and no need for any other toppings except maybe some more BBQ sauce drizzled on top.
A lot of you maybe think that this will be not healthy, but the fat does drain off, and one or two slices will be very filling.
Next time your wanting to grill something try this Meat Lovers Pizza, it will not disappoint!
You can also see my YouTube videos making one of these last winter, yup I grill in the winter too!
June 28, 2010 12 Comments
It is time again that I make Beer Can Chicken aka Beer Butt Chicken, I have made Beer Butt at least 5 or 6 times in the last couple of years and we have never had a bad bird done that way.
Of late a lot of the meals that I have cooked on the BBQ have been the types that are well for the lack of a better term, Un-Heart healthy, Ribs, Bacon Bombs, MOINKS etc., all very tasty to be sure but not something to eat every day.
I had two plump chickens in my freezer ready to bend over for some beer but alas I forgot to take them out the night before to Thaw, so off to the grocery store (No Frills) to buy a couple that were on sale this week for under $7.00 each.
I also noticed that I was all out of canned Beer, (nothing like being well prepared eh folks?)
So over to my local Beer Store to pick up a 15 pack of Bud.
Both birds would get their skins poked with a few tiny holes which will allow the skin to be a little more crispy and both received the intrusive treatment of sliding my fingers under the skin in order to get some dressing and spices under the skin.
For the dressing I use oil based salad dressing and today I decided on Kraft’s Roasted Red Pepper with Parmesan but first I take some salt, pepper and garlic powder that I pre-mixed and poured it into my hand and get in under the skin and spread it around, try to get in under the skin everywhere you can even the thighs.
Next I coat the birds inside and out with the salad dressing.
This is where the birds got a bit of personality though, Bird #1 (which because of its personalty we will call her “Frank” ) got a healthy dose of the rub that I bought from the Thirsty Cactus BBQ team at the Toronto Beach Rib-Fest last week-end.
Bird #2, lets call her “Emma” she got some Old Bay Seasoning all over her body.
Following their rubdowns Frank and Emma were slid into locking plastic bags and placed in the fridge for a couple of hours to let the dressing and spices mingle.
It was at this point I also remembered that I had run out of propane the night before do another trip out in the car last-minute, If I had stayed in Boy Scouts longer as a child maybe I would of been better prepared!
While marinating I went on Twitter to chat it up with a few of the #BBQclique and I mentioned that I was making Bee Can Chicken (yes it was a typo but I think everyone understood what i meant) all of a sudden @SpiritBBQ mentioned to me that Beer Can Chicken is a waste of good Beer and even directed me to a website that talks about the Myth of Beer Can Chicken
Now many people are believers in the Beer Can method, including myself as I also tried it with Cola, Ginger-ale and water, and my family all concur that the Beer based has the best taste and the Chicken is very juicy as well.
After reading the article from @TheNakedWhiz
website, I was sent yet another page from @SpiritBBQ from his same friend suggesting that Spatchcock method is better than Beer can.
At first I thought well that is all fine and dandy but I have already started and had my mind set on two beer can chickens so I said, thanks but I will have to try that another day.
Then I thought hold on now, maybe I can make one of the birds in the Spatchcock method and be able to compare the methods side by side in a fair battle of the methods.
So on Emma I used the Spatchcock method which is to simply cut on both sides of the birds backbone, remove it and then flatten or kind of butterfly the chicken.
Frank was going to stay whole and sit on the Beer.
As you see in the picture above I have a stainless steel stand to pour the beer into and have the chicken impale itself onto, you can also sit the bird right over the Beer can directly, but if you do it that way it is best to make a few extra holes in the top of the can so that the moister / steam can rise out of it at a better rate, I have used an instant read thermometer point to make the holes in the past.
Before putting the beer in the tube I also added more of the rub that I used on Frank earlier into the tube first for some extra flavour.
after the birds have been cooking for 30 minutes I apply a garlic butter and soya sauce basting sauce every half hour as the skin starts to crisp-en.
At 8 pm I use my instant read thermometer to check the birds progress and they had only reached 135F you want to get at least 160F in the breasts and close to 180F in the thighs. it had been raining for a while and the rain hitting the lid of the BBQ had reduced the temps so I boosted up the flames (ordinarily I would have the left burner on low and the right side off, with the birds cooking indirect).
I put the corn on the grill (open the husks and clean removing the hair, brush melted butter on and cover again with the husks) hoping that the corn would be done at the same time as the chicken, but they finished much earlier, As you can see here the weather conditions were not perfect for doing BBQ
Looking at the temps of both Emma and Frank I was finding that Frank (the Beer butt Bird) was cooking faster than Emma so I decided to switch them around on the grill to try to achieve some even cooking, it was only after taking the next picture and seeing it on my computer (was wanting to post a couple of shots on twitter) That I had a ROFLMAO moment. I did not place the birds in this position on purpose but they Frank sure did appear to be enjoying herself while Emma assumed the position!
Instead of having two Dancing Chickens for dinner I had two Chickens Dirty Dancing
The Beer Butt Chicken Frank was ready to come off the grill almost an hour before Emma, which seemed strange to me since Emma was split and had more surface area to cook you would think faster, but maybe because Frank was standing up and had more air around her the meat could cook faster in the indirect method.
So Frank came off the grill to be wrapped in foil and rest. As for Emma I slid her over to the direct side of the grill for 5 minutes and then back to the indirect side for another 45 minutes or so.
Both Birds were delicious both were juicy, Emma her legs were wanting to fall away from her body, and took very little effort to pull them off, Franks pork style rub added some nice flavour as well.
Considering that the rain extended the cooking time to over 3 hours I think that cooking both bird styles together at once was a fair test.
Do I have a preference now?…. no, both styles work just fine, but I will continue to do the Beer Butt but I will use the spatchcock method again as well.
A big shout out to @SpiritBBQ and @TheNakedWhiz
for their tips and making this blog post a little more interesting than just doing the Beer Can chickens recipe!
June 26, 2010 2 Comments
This is the second in a series of recipes that i am presenting celebrating the 2010 World Cup
The first was my very much requested https://oshawaogre.wordpress.com/2010/06/13/world-cup-recipes-german-pancakes-aka-dutch-babies-with-sweet-apple-filling/
This time around let’s have Breakfast in Denmark shall we?
These are Aebleskiver (please note it is the same single or plural, you do not add an s on the end)
Æbleskiver Danish meaning apple slices (singular: æbleskive)) are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to North American Pancakes crossed with a popover, Æbleskiver are solid like a pancake but light and fluffy like a popover. The English spelling is usually aebleskiver or ebleskiver.
In the United States, a version of æbleskiver is sold with a commercially repackaged pan, branded as “Pancake Puffs”.
These are very easy to make and normally I make these on my stove top but today I decided to give it a go on my Gas BBQ
Before you attempt to make these you need an aebleskiver pan I bought mine off the auction site eBay but they can also be found in a European delicatessen and cake shops.
If you have trouble finding one here they are on eBay This is what my pan looks like. You may also be able to get away with an egg poaching pan, you will notice that the cavities have rounded bottoms, you do not want a flat bottom as the balls will not turn out as round. Also mine is made of Cast Iron which is the best for retaining even heat. A well seasoned pan will not have many sticking issues.
Now for the recipe……
Makes about 7 batches of 7 Aeblekiver
2 eggs (separated)
2 cups buttermilk
(if you do not have Buttermilk you can put 2 Tbs of lemon juice or vinegar into a 2 cup measure and fill with milk of any kind … I used 1% and let sit 5 minutes)
1 tsp vanilla extract
1/2 tsp salt
2 Tbsp sugar
Beat the whites stiff and fold in last.
Allow batter to set for 20 minutes
to let baking powder work.
June 21, 2010 8 Comments
Saturday was supposed to be the day that I went to the Toronto’s Beach Rib-fest but with the rain that was in the forecast I decided to put that off til the Sunday. So what to do Saturday? My wife had to work a 16 hour day driving Charter Bus and none of my kids or grand-kids were home either so I decided to BBQ (Ironic that I would cook a ton but for nobody!.
Mind you my Daughters boyfriend was coming over to drop off his cat that i would be cat sitting for a week while he went on a trip to Halifax, so I said to come over at dinner time. Andrew has missed out every time I was cooking either my Ribs, or MOINKS and alike, so this would be a great chance to have him try some of my best BBQ . He would send me messages from hattrick.org (a game that we play on-line) saying how hungry he was for some real food.
Also I was going to my friend Herman’s Saturday night for our weekly hattrick get together with Bob and they also like my BBQ so I would bring some of what I made to Herman’s
I decided to go all out, I went to the supermarket and bought the ingredients I needed to make MOINKS and a couple of Bacon Bombs and while in the frozen foods store Almost Perfect in Oshawa I found Cheese sticks and pizza rolls with 3 cheeses, (all priced at $10.00 per bag) and I thought to myself, Damn if I can wrap bacon around meatballs why not those too!, so Saturday was going to be an experiment. I had also picked up some fresh Breakfast sausages that I wanted to have to start my day but then I thought, you got it… Bacon Wrapped! This was going to be a big test on my heart, and after this week I will have to eat salads for a while but Bacon is so damn good!
I will get to the Bacon Bombs further down the blog but first I will show you how I put together the appetizers.
First since this was an experiment I only wanted to do a small bunch of each what you see on the plates was what i wrapped in bacon, there are still lots left in the bags which are in my freezer for a future occasion. The Meatballs were marinated in Kraft Red Pepper with Parmesan dressing.
First I browned up the fresh Breakfast sausage on the Gas Grill in my wonderful Cast Iron Skillet, (including the ones for my breakfast) and when that was done I took them off and put the ones for the bacon experiment and put them in the fridge to cool down, since I wanted them to be in the same state as the other ingredients which were all either pre-cooked or would not need long to do.
The next step was to wrap the Meatballs, Sausages, Cheese Sticks and Pizza Dippers with 1/2 strips of bacon and I used mostly toothpicks except for the sausages which I put onto kabob skewers (remembering to soak any wood sticks for an hour or so before using so that they will not burn up)
This gave me an opportunity to use some of the Pig Rub sent to me from a fellow #BBQclique member on Twitter @SamDogBbq I gave all of the appetizers a generous coating of the rub, I loved the smell of it and the colour.
I then put the appetizers aside while I assembled the Bacon Bombs
I wanted to make two different Bacon Bombs to test some combination’s so here is how I assembled the first one.
On the first one I also added Shredded Mild Cheddar Cheese and Pineapple Chunks
I let the Bombs and the appetizers sit in the fridge for one hour to get some mojo from the Pig Rub and then everything went on to the grill
which was set for Indirect cooking (Fire on the left, Food on the right) ideal temp is in the 250F range.
I also cut some chunks of Cherry wood and placed them in a foil packet to add a smoky flavour (I used 2 foil packs during the cook.
Having the Cheese items explode like that was a bit of a shock, but makes sense, though did not affect the taste of them, still yummy!
Some post cooking notes….
The cheese based appetizers could have come off sooner than the meat ones, , even though they dripped onto the Bombs, I did not mind, I though it was cool that way.
The appetizers take only about 1 hour to 1.5 hrs. to cook. Where the Bombs took just around 3 hours.
All in all the experiment was a suggest, The Bacon was perfect and mixed well with the Sausages and the cheese based items.
My daughters boyfriend Andrew was overwhelmed by how good the appetizers were and also enjoyed the Bacon Bombs, I brought some of the Bombs with me for friends Herman and Bob to try, and they loved it!
UPDATED June 21 2010….
I still had left-over Bacon Bomb in the fridge so I put a couple of slices on the grill and coated one with @SamDogBBQ’s Yellow Dog Sauce, yum! and the other slice had some Thirsty Cactus Spicy Chipotle BBQ Sauce (very nice flavour!) that I picked up at the Beach Rib-fest in Toronto yesterday.
Five minutes on the grill and it was wonderful, The extra sauces added was fabulous, even got some nice grill marks 🙂
Keep an eye open for my next Blog posting which will be about the Beach Rib-fest, a great time had by all and there will be lots of pics in the next day or two.
Don’t Worry….. Be Grillin! 🙂
June 5, 2010 3 Comments
Today is World MOINK Ball Day and BBQ’ers the world over are making MOINK Balls today
there is a more detailed description of how these are made on my Blog from last week when I made them for the first time
Today on Twitter the site is buzzing with Tweets from many of my friends that have also rolled up their sleeves and wrapped their balls with bacon , rubbed them and put some sauce on them only to have it all licked off., Ok now get your minds out of the gutter!
I still had another batch to make tonight at my buddy Bob’s house for our weekly Hattrick.org soccer youth pull party (drafting of players for an online game)
Here are the pics form the dinner MOINKS
Here is a map that shows some of the participants on the day and you can add your marker http://www.mapservices.org/myguestmap/map/bbqforumMOINK
Below I will post links to other particpants blogs and or pictures of their Moinks from June 5th 2010
If you would like yours added below you can send me a link by clicking on the Comments just below the blog title.
1st is the inventor, Larry @BBQGrail and his site (he is also posting some others pictures) Larry will mail out a certificate to anyone that emails him proof in pictures and a description along with a mailing address email to: email@example.com
http://www.bbq-nl.com/2010/06/world-moink-ball-day-2010.html @noskos Netherlands
http://divaq.ca/one-of-my-favorite-bbq-appetizers-gets-some-press Diva Q Barrie Ontario Canada
http://twitpic.com/1u7vke @hanneke158 in the Netherlands
and BigButz actual from MOINK day http://twitpic.com/1ubjq9
http://noexcusesbbq.com/archives/3403 No Excuses BBQ Blog
June 3, 2010 6 Comments
Yesterday I looked to see what I had in the freezer and found I still had some ribs that I bought quite a while ago when they were on sale
Now I do not always just pull out a recipe that I have had success with before and just do it again, this time I decided to give a shout out to my Twitter friends. I follow a lot of great Guys and Gals that are into food as much as I am (if not a lot more) so I posted a tweet asking if someone had a good home-made rub recipe for ribs. In less than 10 minutes
Chris Perrin (twitter @BlogWellDone) dug one up for me that was on his blog.
This is the standard rib rub used at KC Masterpiece. While it has satisfied many a hungry rib eater, cooks are welcome to experiment with this mix to suit their personal tastes.
I think next time I will cut back on the Salt as My wife felt it was too salty, Maybe only 1/2 cup
1. Mix the brown sugar, salt, chili powder, and paprika in a bowl.
2. Add as much of the black pepper, cayenne, onion powder, garlic powder, cumin, and ancho chili powder as desired. McPeake suggests using a 3:1 ratio of black pepper and cayenne. Other ingredients should be added to taste.
3. Cover both sides of the ribs with the rub mixture. Cover the meat side of the ribs with twice as much rub as the bone side.
Yield: About 3 cups of rub
Recipe courtesy of Chef Richard McPeake.
Before I added the rub to the ribs I removed the membranes from the bone side of the ribs, you do this by using a spoon to grab the membrane from over one of the bones and when you have some that you can grab, use a paper towel and hold the membrane and just tear it off, it should come off in no more than 1 or 2 pieces. by doing this the spices can penetrate the bone side of the meat and it is easier to eat as well as the membrane is very tough. Next I coated both sides with yellow mustard, which will help to keep the rub in place and add some nice flavour. I used about 1 cup of the rub to cover both sides of the 2 racks of pork.
As you can see I am cooking the ribs on the warming rack of my gas BBQ on the right side so my heat source is only the left side of the BBQ and I put a Cherry smoke pack that I made up over the flames (I used 2 packs each having 4 pieces of Cherry wood that were soaked in water beforehand, wrapped in foil and punctured with a fork to let smoke escape) I also used a foil pan with water and 1/4 cup of the rub added for steaming. This next picture shows how the racks looked after 1.5 hours smoking. I decided on the 3-2-1 method of cooking which is to cook 3 hours at a temp of 220 F and then wrap the racks in foil and cook for 2 more hours and finally take off the foil and cook for 1 hour more (sauce gets added in the last 20 minutes)
They were then put back on the grill for 1 additional hour and during this time I sprayed some apple juice on the tops of the ribs…. Just because I can!
I had such good luck with my sauce from the MOINK Balls from last weekend that I decided to use Grape jelly one more time but this time I mixed it 50/50 with a Presidents choice Beer and Chipotle Smokin’ Stampede BBQ Sauce. It was a great choice I applied the sauce for the final 20 minutes of the cook, any longer and you risk burning the sauce.
They would not of won any competitions for ribs as they fell of the bone, my dog Annie was keeping an eye on the plates to see if I would drop some, Sorry girl no such luck!.