SKATEBOARD DUDES
- Maple Mustard Pork Burgers
- Smoked Applewood Chicken Pizza
- Summer Potato Salad
- Smoked Corn on the Cob
MAPLE MUSTARD PORK BURGERS Pork Burgers Glaze |
In a medium bowl combine the ground pork, chopped shallots, minced garlic, salt and pepper. Mix until well combined. Form the mixture into 6 patties of equal size about 1 inch thick (6mm). Place patties on to a tray and cover with plastic wrap place in the refrigerator until ready to grill.
In a separate medium sized bowl combine the glaze ingredients. Whisk until all ingredients are well combined.
Preheat barbeque grill to 375°F/190°C or medium high heat. Oil the preheated grill. Brush the burgers with prepared glaze.
Place pork patties directly over fire. Grill with out turning for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior. Flip the burgers and continue to cook for a further 7 minutes basting every 2 minutes. Remove burgers place on tray.
Place sliced buns on the bun rack of barbeque to warn and slightly crisp (about 1 minute)
Serve burgers with warm onion buns and desired toppings.
SMOKED APPLEWOOD CHICKEN PIZZA 2 boneless skinless chicken breasts Rub Pizza Assembly 3 cups apple wood chips (750ml) Combine rub ingredients for chicken in a small bowl. Rinse chicken with cold water and pat dry. |
Vigorously rub the spices onto the surface of the chicken slightly tearing the micro fibres of the flesh.
Place chicken on a tray, cover with plastic wrap and place in the refrigerator until grill is ready.
Preheat barbeque to 350°F/176°C or medium heat.
Oil preheated barbeque grate. Place chicken directly on preheated grill. Let chicken cook for 5 minutes flip and continue to cook for an additional 5 minutes or until juices run clear. Remove chicken place on tray and tent loosely with foil. Let chicken rest 5 minutes before slicing.
Slice chicken against the grain of the meat in ¼ inch slices (2mm).
Reserve sliced chicken in the refrigerator.
Place 2 cups of apple wood chips (500ml) (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbeque for smoking. Preheat the barbecue to 400° F/204°C or high heat on one side, leaving the other side with 300° F/148°C or low heat. Remove barbeque grill above from the burner with high heat.
Build one smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes on both sides of the package. Place directly on the high heat source of the grill. Replace the grill rack above smoke pouch. Place the pizza stone on the low heat side of grill. Close the lid and wait for smoke to fill the cavity of the barbeque.
Prepare pizza by rolling out the dough on a lightly floured surface to a 14 inch round (229cm).
In a small bowl mix together the apple sauce and barbeque sauce until well combined.
Using a spoon or brush slather the sauce on the pizza crust leaving a 1-inch (6mm) border of crust along the outside.
Top the pizza with red onion, sliced chicken breast, and the Gouda and Mozzarella cheeses. Slide the pizza on to a lightly floured pizza paddle.
Once smoke has filled the cavity of the barbeque quickly place pizza on the preheated stone. Reduce temperature under the smoke pouch to 325°F/162°C or medium low heat. Close lid and leave to smoke for 35 minutes or until crust is golden and crisp and cheese is melted. The temperature of the barbeque should remain at 375°F/190°C – 400°F/204°C. Remove pizza.
Oil empty side of the grill.
Drizzle olive oil and balsamic onto the flesh of the pitted, peel still remaining avocado halves. Place flesh side down directly on grill and grill for 2 minutes. Remove from heat let cool slightly. Peel the skin off the avocado using a spoon or sharp knife. Slice avocado in thin slices. Place on pizza in a decorative pattern. Slice pizza into wedges and serve hot.
SUMMER POTATO SALAD 2 pounds small red or white new potatoes, scrubbed (907g) |
Place the potatoes in a large pot of boiling salted water set over high heat. Let potatoes boil for 5 minutes. Reduce heat to low and cover with lid of pot slightly ajar. Continue to cook potatoes until tender about 10 more minutes.
Strain potatoes in a colander. Run potatoes under cold water until potatoes are cool. When cool slice potatoes in halves. Place in a large bowl.
Place garlic in a food processor and puree. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Blend in food processor. Slowly add the olive oil, processing until the dressing is emulsified. Combine the potatoes with the parsley, cilantro, and artichoke hearts, black-pitted olives, chopped gherkins and celery ribs.
Mix with the dressing and refrigerate 30 minutes to infuse flavours.
Taste and adjust seasoning if necessary.
SMOKED CORN ON THE COB 8 ears of fresh corn on the cob husks on, silks removed Cajun Butter |
Carefully remove silks from cornhusks, keeping the husks intact.
Place corncobs with silks removed in a large pot of cold water. The corn should be completely submerged in water. Let corn soak for 1 hour.
In a medium bowl using a spatula cream together all ingredients for Cajun Butter. Ensure your butter is at room temperature for even distribution of spices.
Remove corn from water and shake off any excess moisture.
Pull back husks gently on the corn and using your hands smear butter over corn. Close the husks back to surround the corn. Place on large baking tray.
Prepare barbeque for indirect heat. Preheat one side of barbeque to 275°F/135°C or low temperature.
Place cornhusks on the side of barbeque with no direct heat. Close lid and let corn cook for 30 –35 minutes. The corn kernels will turn a bright yellow and the butter will be fully absorbed into the flesh of the corn. Remove from grill, and serve immediately.
Yield: 8 cobs of corn---
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