SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

BBQ

BBQ Aubergines

Category: BBQ

Ingredients

  • Three Aubergines
  • Four red peppers
  • Generously drizzle olive oil, with extra for serving
  • 50 gram fresh breadcrumbs
  • 75 gram walnuts, toasted
  • 2 tsp smoked paprika
  • 1 tsp dried chili flakes
  • Two tablespoons of pomegranate molasses
  • 1 lemon, juiced
  • Few leaves flat-leaf parsley

Directions

  1. Fire up the grill to medium-high heat and prepare your aubergines and peppers with a light coating of oil and seasoning. Place these vegetables away from direct contact with the flames, at the edges of your barbecue for optimal cooking.
  2. Grill for 15-20 minutes, flipping often, until the peppers become beautifully charred and the aubergines turn blackened and start to wilt.
  3. Place the vegetables into a bowl, cover it, and let sit for 5 minutes to steam. On the other hand, if you’re grilling indoors, preheat your grill at max temperature and cook peppers and aubergines right under your heated grill for 20 minutes while turning them regularly until their outer layer is charred with softened interiors.
  4. Start by peeling the aubergines and peppers. Cut off the pepper stalks, then remove all of its seeds and membranes. Chop them up into small pieces before transferring them to a food processor for easy blending.
  5. Chop the peeled aubergine into small pieces and place in a food processor with the other ingredients. Pulse until roughly combined, leaving it slightly lumpy for texture. Avoid making it too smooth or too chunky.
  6. Give it a taste for seasoning, then add more lemon juice if needed. Place the dish onto a serving platter and spread it out evenly with a spoon. Drizzle the top with extra oil and pomegranate molasses before adding some parsley leaves as garnish. Enjoy this side or starter dish alongside flatbreads for scooping up every bite!
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BBQ steak sandwich

Category: BBQ

Ingredients

  • Four bavette steak
  • Five tbsp. soy sauce
  • handful of thyme sprigs
  • 3 cloves of garlic, lightly crushed using the blunt edge of your knife
  • 2 or 3 tsp wasabi
  • 6 tbsp. mayonnaise
  • 1-2 tsp rice vinegar
  • 2 tbsp. vegetable oil
  • 4 mini ciabatta’s
  • For a delectable dish, slice or cut 100g of radishes into matchsticks

Directions

  1. Place the steaks in an airtight container or dish, then pour on the soy sauce with thyme and garlic mixed together. Let it marinate for four to twenty-four hours before taking out from the refrigerator when you’re ready to start your barbecue fire.
  2. Get your BBQ or griddle pan ready for cooking by heating it to a high temperature – be sure the flames have died down before beginning. Blend together wasabi, mayonnaise and vinegar until you get your desired taste; add extra wasabi and/or more vinegar if needed.
  3. Take the steaks from their marinade then brush with oil. Grill or pan-fry them for roughly 2–3 minutes on each side until they are charred but still rosy in the middle. Place them onto a plate and let sit for five minutes to rest before serving.
  4. Toast the ciabatta on a griddle for 30 seconds before slicing into thin strips at an angle. Toss the resting juices with some oil and use to lightly dress your rocket leaves, then spread mayo onto each cut side of the ciabatta slices. Finally, top off your creation with sliced steak, rocket and radishes! Enjoy!
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Chicken tikka

Category: BBQ

Ingredients

  • Cut three large chicken breasts into substantial, bite-sized chunks.
  • 75g yogurt
  • 2 tbsp. ginger and garlic paste
  • 1 tbsp. madras curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tbsp. lemon juice

Directions

  1. Gather all the ingredients in a spacious bowl and season generously. Stir until everything is well combined, then cover and refrigerate for at least two hours or preferably overnight to let the flavors fully develop.
  2. Heat the grill to a high temperature. Thread pieces of chicken onto four metal skewers, ensuring that they are all touching and leaving behind any excess marinade. Place them on a baking tray then grill for 4-5 minutes or until lightly charred before flipping and repeating until cooked through with an even charring all over.
  3. Elevate your meal by accompanying it with flatbreads, tangy raita, fresh lettuce and some pickled onions for an extra pop of flavor.
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Campfire Cones, A Delicious and Sweet BBQ Idea

Category: BBQ

Ingredients

  • 4 waffle cones

A selection of your favorite toppings:

  • mini marshmallows
  • banana slices
  • chocolate chips
  • Rolos
  • mini Reece’s Peanut Butter Cups
  • fragmented Oreo cookies
  • chopped nuts
  • sugar threads

Directions

  1. After you wrap each waffle cone in aluminum foil, be sure to leave room at the top so the foil can close tight once the cones are filled.
  2. To avoid sticking, fill the cones with your desired ingredients and then sprinkle Oreo pieces and/or nuts on top. Packing the cones full will prevent the marshmallows/chocolate from melting down.
  3. Wrap the foil around the tops of the cones.
  4. For the best results, cook these on a hot barbecue for 3-5 minutes then let them cool for a couple of minutes. Once they’re ready, dig in!
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BBQ Chicken and Cilantro French Bread Pizza

Category: BBQ

Ingredients

  • 2 tsp vegetable oil
  • 1 loaf French bread
  • Cut two boneless, skinless chicken breasts into small, bite-sized pieces.
  • 1 tsp Lawry’s Seasoned Salt
  • Fresh ground pepper, to taste
  • ¼ cup plus 3 tsp BBQ sauce, divided
  • ½ cup marinara sauce
  • ½ cup thinly sliced red onion
  • Fresh mozzarella cheese, 8 ounces, shredded
  • ½ cup shredded cheddar cheese
  • 2 tsp chopped cilantro, or to taste

Directions

  1. Before you begin, set your oven to 425 degrees Fahrenheit and grab a large baking sheet lined with foil.
  2. In a large skillet, coat chicken in vegetable oil and sauté over MEDIUM-HIGH heat. Add seasoning salt and fresh ground pepper to taste. Once the chicken is nearly cooked through with barely any pink remaining, add 3 tablespoons of BBQ sauce. Reduce heat to MEDIUM and let the dish simmer for 3-4 minutes until the sauce has thickened and coats the chicken entirely. Remove from heat and set aside.
  3. In a small bowl, mix together the remaining ¼ cup of BBQ sauce and marinara. Cut French bread in half length-wise and place it on the baking sheet you prepared earlier. Spread the sauce mixture over each side of the bread halves. Divide chicken evenly between both sides of bread, then top with sliced red onions, sprinkle with shredded mozzarella cheese and cheddar cheese.
  4. Cook for 10 to 12 minutes or until the cheese becomes melted and bubbly. Afterwards, remove it from the oven and put chopped cilantro on top. Let it sit for five minutes before slicing and serving
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Dry-Rubbed Ribs

Category: BBQ

Ingredients

  • 1/4 cup packed dark brown sugar
  • 1/2 cup paprika (sweet or hot)
  • 1/4 cup chili powder
  • 2 tsp ground red pepper
  • 2 tsp ground cumin
  • 1 tsp ground mace
  • 1/4 cup salt
  • 1/4 cup cracked black peppercorns

Directions

  1. In a small bowl, mix together all dry ingredients to create the rub.
  2. Use your hands to rub the dry mixture onto both sides of ribs, covering evenly.
  3. Place ribs on a baking sheet and cover with plastic wrap. Refrigerate for at least 2 hours (or overnight) to let the flavors marinate into the meat.
  4. Preheat grill or oven to 350 degrees F and cook ribs for about 45 minutes, or until cooked through and tender. Serve with your favorite BBQ sauce. Enjoy!
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Coffee-Crusted BBQ Beef Ribs

Category: BBQ

Ingredients

  • 1/3 cup dark roast coffee beans
  • 1/4 cup black peppercorn
  • 4 tsp of sea salt, plus more if desired
  • 4 tsp hickory smoked sea salt
  • 2 teaspoons of smoked Spanish paprika
  • Olive oil
  • 5 pounds bone-in beef ribs (approximately 4 racks)
  • Dijon mustard (to serve on the side)

Directions

  1. Before you begin cooking, set the oven to 500°F (260°C).
  2. Grind the coffee beans in a spice grinder (to about the same coarseness as you would for a French press grind), then set them aside. For coarse grinding, use a blender to grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered. After that, mix the coffee grounds, grounded peppercorns and seat salt together with smoked paprika.
  3. Place the beef ribs on a baking sheet and coat with a thin layer of olive oil, then add the spice mix. With your hands, press the spice mix onto every surface of the ribs to make sure it’s evenly distributed and glued on nicely. The goal is for the Ribs to have a thick “crusty” coating. Roast in an oven at 500° F (260° C) for 10 minutes or until you see a slight change in color indicating they’re seared. Remove from oven, then turn heat down to 300° F (150° C).
  4. After you have placed all of the ribs onto the doubled aluminum foil, score a few slits on the bottom of the pouch with a small knife. You want to make sure there are no open spaces anywhere so that none of flavor escapes. Next, place it on top of baking rack which is sitting on top  of a baking sheet (this catches any drippings). Set your oven timer for 4 hours and let them roast!
  5. After four hours, turn the heat down to 220° Fahrenheit (100° Celsius), and slow-roast for another seven hours. You can check on the tenderness of the ribs every now and then during this time if you want. If by the end of seven hours a fork cannot be inserted into the meat easily, I would recommend turning the heat back up to 300° Fahrenheit (150° Celsius) and cooking for an additional one or two hours. The final product should ideally be sticky, tender, and gelatinous with a darker shade of pink developed along the outer surface of muscle tissue.
  6. Once your ribs are finished cooking, top with a light layer of sea salt and eat with Dijon mustard. You could cut the meat into smaller chunks, or just eat it straight off the bone like a true carnivore.
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Maple Grilled Tempeh

Category: BBQ

Ingredients

  • 8 ounces tempeh
  • 3 tsp soy sauce
  • 3 tsp maple syrup
  • 1 tsp rice vinegar
  • Two cloves of garlic, peeled and crushed, then chopped into smaller pieces.
  • 1/2 teaspoon powdered chipotle

optional (version in photo):

  • 1 -2 Portobello mushrooms
  • 2 1/2 cups cooked quinoa or brown rice
  • a handful of blanched green beans

Directions

  1. To make the maple marinade, start by combining the soy sauce, maple syrup, rice vinegar, garlic and chipotle powder in a small bowl. Then cut the tempeh into 4 triangles diagonally. If possible, thin out those triangles by slicing each one in half horizontally – for a total of 8 triangles. Afterwards reserve a few tablespoons of the marinade to use as a drizzle later on.
  2. After you cut the tempeh into pieces, lay them flat in a large baking dish. Pour the leftover marinade over the tempeh until all sides are coated. You can then choose to let it sit for anywhere between 30 minutes and 2 days, making sure to flip it occasionally.
  3. Grill the tempeh over medium heat for a few minutes on each side – Brushing all the while with the marinade remaining in the bottom of the baking dish. When it is toasted, deep, maple-y, and golden brown remove it from grill enjoy.
  4. The next time you fire up the grill, try grilling a Portobello mushroom alongside your tempeh. After it’s cooked through, brush it with any leftover marinade before slicing into thin strips. Serve over quinoa or rice and green beans (or broccoli) for a filling and satisfying meal.
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Easy BBQ Recipe for Pulled Pork Sandwiches

Category: BBQ

Ingredients

  • 3-pound boneless pork shoulder, butt, or sirloin roast
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups water or low-sodium chicken broth
  • 2 tsp liquid smoke
  • 3 cups BBQ sauce

Directions

  1. Cut the pork roast into 4-inch pieces (optional, but this will help it cook faster and more evenly). Season the pork on all sides with salt and pepper.
  2. The following are slow cooker directions: pour water or broth and liquid smoke into the appliance. Place pork inside. Cover and cook on low 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender.
  3. Pressure Cooker Directions: For a more concentrated flavor, use 1 cup of water or broth. Add the liquid smoke and pork to an electric pressure cooker. Make sure the lid is secure and set the valve to sealing before cooking on high pressure for 55-60 minutes. After 10 minutes have passed, let the pressure naturally release (or wait until it’s completely released). Use the quick release method for any remaining pressure.
  4. Remove the pork from the slow cooker or pressure cooker and set it aside on a plate. Use a fork to shred the meat into pieces, discarding any large chunks of fat. Return the shredded pork to the slow cooker or pressure cooker and add BBQ sauce. Heat through for 5-10 minutes, or keep on warm until ready to serve.
  5. Try serving these burgers on buns with extra barbecue sauce for a delicious twist.
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Chicken Kebabs and Grilled Vinegar Potatoes

Category: BBQ

Ingredients

  • Cut 1 pound of your favorite potatoes lengthwise into 1/4-inch-thick slices.
  • 2 cups white vinegar
  • 2 tsp extra-virgin olive oil
  • 1 1/2 tsp coarse salt, plus more for sprinkling
  • 1/4 tsp freshly ground pepper
  • 3/4 cup plain, low-fat yogurt
  • 3/4 cup extra virgin olive oil
  • 6 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 1/2 tsp salt
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 6 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tsp chopped fresh basil leaves
  • 5 tsp freshly squeezed lemon juice
  • Cut three large red bell peppers into one-inch pieces, removing the seeds and stem as you go.
  • Two large red onions, peeled and cut into one-inch pieces.

Directions

  1. In a medium saucepan, cook potatoes and vinegar on high until boiling. Then reduce heat to medium-low and let the potatoes simmer until they’re fork tender, which should take about 5-10 minutes. After 30 minutes, remove the potatoes from the vinegar and let them drain before lightly tossing with oil, salt, and pepper.
  2. Before cooking, set grill to medium-high. Next, place potatoes in a single layer on the grill and cook until both sides are browned and potatoes are cooked through this should take about 5 minutes per side. Ensure that you’re watching carefully so they don’t burn too much! Finally, before serving sprinkle with salt according to taste.
  3. In a large bowl, whisk together yogurt, oil, garlic, thyme oregano, salt pepper and cayenne. Add chicken pieces and toss to coat before covering the mixture and refrigerating it for 3 to 6 hours. In a small bowl whisk together remaining oil, garlic basil and lemon juice before covering it and setting it aside in the fridge until the chicken is done marinating.
  4. Take the chicken out of the yogurt marinade, and set the marinade aside. To create your skewers, alternate between threading red pepper, chicken, and onion onto each skewer. Once all skewers are prepared, set them aside.
  5. Grill chicken over a medium-high flame, turning one quarter turn every couple of minutes. Grill until chicken is cooked through and then transfer to serving platter. Brush with garlic-basil oil before serving hot.
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It’s time to bring out the grill and get cooking.