Barbeque, Spanish Style

  

It's not just barbeque that Grillmaster Matt Moore is in to these days, in his new cookbook Butcher on the Block, Matt told Tonia's Kitchen branches out into a fall favorite, paella. Matt says he really enjoys working with rice and cast iron cooking on a smoker. And this is an ideal recipe for that kind of cooking. He adds that you can play with the ingredients, subbing in calamari for the shrimp, and chicken thigh for the Chorizo sausage. Matt noted he considers his recipes kind of like templates, and you can play around them as you wish.

 ½ lb Spanish Chorizo Sausage, sliced into ½ inch slices

1 Tablespoon Extra Virgin Olive Oil
½ Medium Yellow Onion, finely diced
1 5 oz Package Mahatma™ Saffron Yellow Rice
1 Cup Canned Petite Diced Tomatoes
2 Cups Chicken Stock
½ lb Large Shrimp, peeled and deveined with tails on
1 Cup Frozen Green Peas, thawed

On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.

No Ifs Ands or But(ts)

  

You've heard of "low and slow" grilling, now here's hot and fast for a very particular cut of pork, the butt. Matt Moore. who wrote the new cookbook Butcher on the Block, came by Tonia's Kitchen to talk about how his experiences all over the world have shaped his views on BBQ. From his early days in Valdosta, Georgia to Nashville and everywhere around the country, he told Tonia there's no "right" way to BBQ. That's especially true if the end result is tasty, of which this next recipe sure is. Matt says he loves making a Greek-Style Pork Butt, which he considers almost like a pot roast, since the meat is so tender once it comes off the grill. Matt says he grills it hot and fast, which allows for pork so fork-tender, it's just like it was pulled.

• 1 8-10 lb. pork butt
• Dry rub (your preferences; if working with the rub recipe below, use 1/2)
• Aluminum foil (see above)

• 2 Tbsp. granulated sugar
• 2 Tbsp. kosher salt
• 2 tsp. smoked paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. chili powder
• 1 tsp. red pepper flakes
• 1 tsp. ground allspice
• 1 tsp. ground nutmeg
• ½ tsp. MSG

Stir together all ingredients in a bowl, and store in an airtight container up to one year.

Directions

1. Prepare a smoker, or grill for indirect heat, bringing internal temperature to 275 degrees F.
2. Rinse the butt in cold running water, and pat dry. Using your hands, liberally work the rub into every crevice of the meat.
3. Smoke the pork, covered, over indirect heat, maintaining a consistent temperature inside the smoker of 275 degrees F, for 12-14 hours, or until a meat thermometer inserted in the thickest portion registers 200 degrees F.
4. Remove the pork from smoker, let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand, reserving meat for desired use

From the Grill...To the Griddle

Everyone is always looking for newest, neatest trend in cooking, and this one doesn't have anything to do with the recipe or the ingredients, but rather a part the barbeque grill itself. Flat griddles are the newest item have, and no one knows how better to use them than Stephen Raichlan. He's the author of a new cookbook called Project Griddle. Stephen stopped by Tonia's Kitchen to talk about how the griddle works, why it's great to grill on, and what you can make with it. Stephen told Tonia he's making what's called a Piadina, basically an Italian quesadilla, and Peppered Pineapple on the griddle. He told Tonia both recipes are included in the book, and are delicious! 

A Spanish Twist on Barbeque

 

It's not just barbeque that Grillmaster Matt Moore is in to these days, in his new cookbook Butcher on the Block, Matt told Tonia's Kitchen branches out into a fall favorite, paella. Matt says he really enjoys working with rice and cast iron cooking on a smoker. And this is an ideal recipe for that kind of cooking. He adds that you can play with the ingredients, subbing in calamari for the shrimp, and chicken thigh for the Chorizo sausage. Matt noted he considers his recipes kind of like templates, and you can play around them as you wish.

 ½ lb Spanish Chorizo Sausage, sliced into ½ inch slices

1 Tablespoon Extra Virgin Olive Oil
½ Medium Yellow Onion, finely diced
1 5 oz Package Mahatma™ Saffron Yellow Rice
1 Cup Canned Petite Diced Tomatoes
2 Cups Chicken Stock
½ lb Large Shrimp, peeled and deveined with tails on
1 Cup Frozen Green Peas, thawed

On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.

The Rub on Rubs

Dry barbeque rubs to be exact, and there may be no better authority on the seasoning of barbeque meat then Chef Moe Cason. Moe, wrote the new cookbook Big Moe's Big Book of Barbeque. He stopped by Tonia's Kitchen  to talk about some of the things that make his book unique, including his preference for rubs over sauce. Moe grew up in the midwest, which he counts as sauce country. Growing into his role as chef, he told Tonia he prefers the Texas style of barbeque, which is smokey, balanced and definitely rubbed! So what goes into a good rub? Moe says all kinds of seasoning, but the base is salt and pepper.

Big Brisket

Which is appropriate for the name of our next cookbook, Big Moe's Big Book of BBQ. Chef Moe Cason joined Tonia's Kitchen to talk about some of the tricks of the trade to get the most out of your barbeque, and part of that is the amount of time it takes to properly season your protein. Some let the rub or seasoning sit on the meat overnight, and Moe told Tonia this is a mistake! Moe says let that rub sit on the meat for an hour and no more! The reason, says Moe, is that if you leave the seasoning on the meat for more than that, the salt will drive the moisture out, and thus you'll have a cut that's much less juicy. Chef Moe says have your pit ready to go to, and from there, it's just a matter of feel or temperature. 

Filet Quality, Non-Filet Prices

 

In fact, any top sirloin cut will do, if you know how to grill it properly. Matt Moore, who wrote the new cookbook Butcher on the Block, stopped by Tonia's Kitchen to talk about how you can make that regular top sirloin cut sing on the grill. Matt told Tonia that he has a Kebab recipe that really melts in your mouth. He says the key to butchering at home to make uniform cuts, so those pieces of steak cook the same way. Matt says if you differentiate the cuts, it will be harder to have the same quality. Make sure you cut against the grain when butchering to ensure that the cuts will be as similar as possible to each other.

• 1½pounds top sirloin, trimmed of any fat and cut into 1-inch cubes
• 
  
• 1large Vidalia onion, cut into 1-inch cubes
• 
  
• 1/2cup extra-virgin olive oil
• 
  
• 1/3cup red wine vinegar
• 
  
• 1tablespoon Worcestershire sauce
• 
  
• 4-6cloves garlic, smashed
• 
  
• 1tablespoon dried oregano

• 
  
• 2-3sprigs fresh thyme
• 
  
• 1tablespoon kosher salt
• 
  
• 1/2tablespoon freshly ground black pepper
• 
  
• 1teaspoon ground cinnamon
• 
  
• 1/2teaspoon ground allspice
• 
  
• 1/2teaspoon crushed red pepper flakes
• 
  
• 6-8long metal skewers

1.

At least 30 minutes prior to cooking, and up to 24 hours in advance, combine the sirloin, onion, oil, vinegar, Worcestershire, garlic, oregano, thyme, salt, black pepper, cinnamon, allspice and red pepper in a zip-top bag. Toss the ingredients to combine and place in the refrigerator to marinate, turning on occasion to ensure even distribution.

2.

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them evenly onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 500 F to 550 F. Coat the top grate with oil. If using a gas grill, preheat to high, 500 F to 550 F, on all sides.

3.

Remove the beef and onions from the marinade, discarding the marinade, and skewer the kebabs, adding a few meat pieces followed by an onion piece, careful not to overcrowd the kebabs.

4.

Grill the kebabs, uncovered, for 2 to 3 minutes per side for a total of 10 to 12 minutes, until the internal temperature reaches 130 F for medium rare. Remove from the grill, rest for 5 minutes and serve.

Barbeque and Paella

 

It's not just barbeque that Grillmaster Matt Moore is in to these days, in his new cookbook Butcher on the Block, Matt told Tonia's Kitchen branches out into a fall favorite, paella. Matt says he really enjoys working with rice and cast iron cooking on a smoker. And this is an ideal recipe for that kind of cooking. He adds that you can play with the ingredients, subbing in calamari for the shrimp, and chicken thigh for the Chorizo sausage. Matt noted he considers his recipes kind of like templates, and you can play around them as you wish.

 ½ lb Spanish Chorizo Sausage, sliced into ½ inch slices

1 Tablespoon Extra Virgin Olive Oil
½ Medium Yellow Onion, finely diced
1 5 oz Package Mahatma™ Saffron Yellow Rice
1 Cup Canned Petite Diced Tomatoes
2 Cups Chicken Stock
½ lb Large Shrimp, peeled and deveined with tails on
1 Cup Frozen Green Peas, thawed

On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.

Why Ask Why? Chicken Thigh

    

It's time to think about grilling outside...thanks to the weather getting hot. Chris Schlesinger and John Willoughby, who both wrote the Big Flavor Grill cookbook, stopped by Tonia's Kitchen to talk about their Grilled Chicken Thighs with an Apricot Chile Glaze If that sounds like a mouthful, you should try the chicken itself!  The sauce, very popular in Peruvian regions, provides a level of barbecue flavor that is unique to say the least, spanning the spectrum of sweet and spicy.  This chicken dish also has roots in North Africa, so Chris and John told Tonia they recommend serving it with a side of cous-cous. A really special way to fire up that grill this season!

• chicken thighs
• mint
• apple cider vinegar
• apricot preserves
• instant couscous
• sambal

Buttery Barbeque Beans

 

Barbeque Beans to be exact, and these beans are the real deal when it comes to barbeque recipes. We'd know, because we brought in Barbeque Pitmaster Ryan Mitchell, who wrote the new cookbook Ed Mitchell's Barbeque. It's a real trip into the amazing and unique world of Carolina-style Barbeque,

which is different than what you might expect. Ryan stopped by Tonia's Kitchen to talk about how this bean recipe is different than others (a hint, smoke) and why it ends up tasting so good! 

Ingredients

 

1/2 pound bacon, minced

1 onion, diced

3 tablespoons minced garlic

2 tablespoons freshly minced ginger or 1 teaspoon ground ginger

1 green pepper, diced

1 teaspoon dry mustard

2 (16-ounce) cans kidney beans, undrained

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can black beans, undrained

1 cup Ed's BBQ Sauce (below)

1/4 cup molasses

1/2 cup brown sugar

1 bottle beer

Salt and freshly ground black pepper

 

Directions

In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce (recipe below), molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve.

 

Ed's North Carolina Western BBQ Sauce

 

2 cups apple cider vinegar

1/2 cup honey

1/2 cup tomato paste

1/2 cup light corn syrup

4 ounces liquid smoke

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper

1 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon ground cloves

Pinch of ground cinnamon

 

Mix together in a container to pour over chopped barbecue to taste.

 

Enjoy!

The Sauce is The Boss!

Unless you're doing dry rub, you can't have a barbeque without barbeque sauce! And who better to talk about sauces than the "King of BBQ" Steven Raichlen. He came by Tonia's Kitchen to talk about some of the sauces he likes create, and it's all over the flavor map! We're talking Coca-Cola Barbeque Sauce, which Steven says is actually not too sweet, despite what you might expect. There's also cranberry juice barbeque sauce and cel-ray soda sauce. Cel-ray is a soda that based on celery seeds. You find it at a number of Kosher Delicatessens. He also makes a New Orleans-style Cel-ray relish, which goes great with his signature dish, Beer Can Chicken!

• 1 cup Coca Cola
• 3 tablespoons A-1 Steak Sauce
• 1 cup ketchup
• 1/2 teaspoon onion flakes
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon garlic flakes
• 1 teaspoon liquid smoke
• 1/2 teaspoon freshly ground black pepper

RECIPE STEPS

Step 1: Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes.

Step 2: Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

The Deal With Beer Can Chicken

So here it is, the definitive way to cook a barbeque chicken on the grill, atop a filled beer can! Steven Raichlen, who wrote the cookbook, definitively called Beer Can Chicken, talked with Tonia's Kitchen about how you do it. Steven, who's been called the "King of BBQ" told Tonia he uses one of his signature dry rubs in three main spots on the bird; the neck cavity, the main cavity and most of it on the outside of the chicken. Steven says he likes doing this indirectly, meaning between the mounds of coals, over medium heat, which he says is the optimal way to get the crispy on the outside, juicy on the inside flavor you'll crave! He adds he's a big fan of charcoal grills for this, but notes a gas grill or pellet smoker works too.

• 1 can (12 ounces) beer
• 1 chicken (3 1/2 to 4 pounds)
• 2 tablespoons All-Purpose Barbecue Rub (see Step 2, below) or your favorite commercial rub
  
• 2 teaspoons vegetable oil

Step 2: Remove the packet of giblets fro the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the All-Purpose Barbecue Rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.

Step 3: If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.

Step 4: Tuck the tips of the wings behind the chicken’s back.

Step 5: Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

Step 6: When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Step 7: If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.

Step 8: Present the bird to your guests. Let the chicken rest for 5 minutes. then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

This Donut's a Peach...Literally!

Looking for grilling ideas? Then look no further than a new cookbook out from the grillmaster himself, Steven Raichlen. He's out with a new cookbook called Beer Can Chicken. A reminder that Steven released a cookbook by the same name back in 2004, and this is version 2.0! Steven came by Tonia's Kitchen to talk about the book and really how to grill some of the most off-beat things you can think of. That includes donut peaches! Steve told Tonia about one his more unusual items, and yes...the peaches are grilled. Peach BBQ Donuts. Steven says they're a great dessert, especially when topped with his brown sugar butter rum glaze. What a great grilling idea!

• ground cinnamon 
• ground cloves 
• mint
• butter
• donut peaches
• rum

There's No Butt(s) About This Pork

You've heard of "low and slow" grilling, now here's hot and fast for a very particular cut of pork, the butt. Matt Moore. who wrote the new cookbook Butcher on the Block, came by Tonia's Kitchen to talk about how his experiences all over the world have shaped his views on BBQ. From his early days in Valdosta, Georgia to Nashville and everywhere around the country, he told Tonia there's no "right" way to BBQ. That's especially true if the end result is tasty, of which this next recipe sure is. Matt says he loves making a Greek-Style Pork Butt, which he considers almost like a pot roast, since the meat is so tender once it comes off the grill. Matt says he grills it hot and fast, which allows for pork so fork-tender, it's just like it was pulled.

• 1 8-10 lb. pork butt
• Dry rub (your preferences; if working with the rub recipe below, use 1/2)
• Aluminum foil (see above)

• 2 Tbsp. granulated sugar
• 2 Tbsp. kosher salt
• 2 tsp. smoked paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. chili powder
• 1 tsp. red pepper flakes
• 1 tsp. ground allspice
• 1 tsp. ground nutmeg
• ½ tsp. MSG

Stir together all ingredients in a bowl, and store in an airtight container up to one year.

Directions

1. Prepare a smoker, or grill for indirect heat, bringing internal temperature to 275 degrees F.
2. Rinse the butt in cold running water, and pat dry. Using your hands, liberally work the rub into every crevice of the meat.
3. Smoke the pork, covered, over indirect heat, maintaining a consistent temperature inside the smoker of 275 degrees F, for 12-14 hours, or until a meat thermometer inserted in the thickest portion registers 200 degrees F.
4. Remove the pork from smoker, let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand, reserving meat for desired use

Rub it Down!

The meat you're barbequing that is! Ryan Mitchell, the pitmaster who co-wrote the new cookbook Ed Mitchell's Barbeque, stopped by Tonia's Kitchen to talk about the many kinds of rubs and the types of meats you can use them on. Ryan told Tonia his rubs are perfectly matched to the kinds of meat you're about to smoke, ribs, chicken, turkey and even tofu! Ryan says he uses his rib rub for the tofu, and it comes out just like pork belly. These rubs have no sugar but really help bring out the flavor of the meat!

• 2tablespoons Spanish paprika
• 2tablespoons freshly ground black pepper
• 2tablespoons dry mustard

• 2tablespoons kosher salt
• 2tablespoons ground coriander
• 1tablespoon ground cumin

Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.

 

Ryan Mitchell

Ed Mitchell's Barbeque

Spice Rubs, Smoked Chicken Rub, Turkey, Smoked Tofu

Squares of tofu and season them down with their rib rub, it's just like pork belly!

Corse salt and pepper, paprika, no sugars in the rubs, date powder and it's kind of like coconut, crushed red pepper, 

Bean Bean Bean!

Barbeque Beans to be exact, and these beans are the real deal when it comes to barbeque recipes. We'd know, because we brought in Barbeque Pitmaster Ryan Mitchell, who wrote the new cookbook Ed Mitchell's Barbeque. It's a real trip into the amazing and unique world of Carolina-style Barbeque,

which is different than what you might expect. Ryan stopped by Tonia's Kitchen to talk about how this bean recipe is different than others (a hint, smoke) and why it ends up tasting so good! 

Ingredients

 

1/2 pound bacon, minced

1 onion, diced

3 tablespoons minced garlic

2 tablespoons freshly minced ginger or 1 teaspoon ground ginger

1 green pepper, diced

1 teaspoon dry mustard

2 (16-ounce) cans kidney beans, undrained

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can black beans, undrained

1 cup Ed's BBQ Sauce (below)

1/4 cup molasses

1/2 cup brown sugar

1 bottle beer

Salt and freshly ground black pepper

 

Directions

In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce (recipe below), molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve.

 

Ed's North Carolina Western BBQ Sauce

 

2 cups apple cider vinegar

1/2 cup honey

1/2 cup tomato paste

1/2 cup light corn syrup

4 ounces liquid smoke

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper

1 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon ground cloves

Pinch of ground cinnamon

 

Mix together in a container to pour over chopped barbecue to taste.

 

Enjoy!