SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

BBQ

Chicken Wings

Category: BBQ

Ingredients

  • 4 lbs. chicken wings
  • Peanut oil, as needed for frying
  • 1 cup Frank’s Red Hot sauce
  • 1/2 cup butter, cut in pieces
  • Chunky bleu cheese dressing, as desired for dipping
  • Celery sticks

Directions

  1. Heat peanut oil in dutch oven (no more than half-full to avoid bubbling over!) over medium-high heat until it reaches 350°F (177°C), monitoring the temperature with your Thermometer.
  2. Pat chicken wings completely dry with paper towels.
  3. Using a slotted spoon or spider, add some of the chicken wings into hot oil and fry for 7-10 minutes. Be sure not to crowd the pan. Adding too many wings at once will dramatically drop the temperature of your oil and risk a boil-over. You’ll need to fry in 2-3 batches.
  4. While the wings are cooking, heat the hot sauce in a small pot over medium-low heat, checking it with your Thermometer until it reaches 110°F (43°C). Remove from heat.
  5. Whisk one or two pieces of butter into the hot sauce until completely melted.
  6. Add the rest of the butter and whisk until all the pieces have melted. Set aside.
  7. When your 7-minute timer goes off, quickly spot-check the internal temperature of a few chicken wings with an instant-read digital thermometer like ThermoPro TP19, to make sure it has reached 165°F (74°C). Remove from the hot oil with a slotted spoon or spider and transfer to a sheet pan lined with paper towels or a cookie sheet with a cooling rack to drain excess oil. The wings will be crisp on the outside, juicy on the inside.
  8. Allow the oil temperature to come back up to 350°F (177°C) before adding more wings.
  9. After all of the wings are cooked and drained, place them in a large bowl, add hot sauce, and toss to coat. Grab plenty of napkins, serve with bleu cheese dressing and celery sticks.
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Christmas Turkey

Category: BBQ

Ingredients

  • 1 free-range turkey, about 5–5.5kg
  • 4 bay leaves
  • Olive oil, to drizzle
  • 8 rashers of smoked streaky bacon
  • 2 onions, peeled and roughly sliced
  • 4 celery sticks, roughly chopped
  • 2 carrots, sliced lengthwise
  • 1 lemon, sliced
  • fresh parsley and thyme

For the flavored butter:

  • 375g butter, at room temperature
  • 1 tbsp olive oil
  • 2 small lemons, finely grated zest and juice of
  • 3 garlic cloves, peeled and crushed
  • small bunch of flat leaf parsley, leaves only, chopped

Directions

  1. Prepare the barbecue for roasting (in-direct method) at approx. 180°C.
  2. Put the butter in a large bowl and season with salt and pepper. Add the olive oil, lemon zest and juice, crushed garlic and chopped parsley and mix well.
  3. Gently loosen the skin on the breast from both ends of the bird (be careful not to tear the skin). Feel your way down towards the legs from the lower side of the breast, working your way under the skin of the legs to loosen the gap.
  4. Stuff half the butter mix under the skin and gently massage the butter around the breasts and down over the legs so that the meat is evenly covered. Finally, insert the bay leaves under the breast skin.
  5. Put the vegetables and sliced lemon in a roasting tin with the parsley and thyme. Place the bird on top, breast side up. Spread the rest of the butter all over the outside of the skin. Season well and drizzle with a little olive oil.
  6. Roast the turkey on the barbecue for 10–15 minutes. Then baste and lay the bacon over the breast. Baste again and put back on the barbecue with the lid closed. Cook for about 2 3/4 hours (or 30 mins per kg) basting occasionally.
  7. Check that the juices are running clear or check the internal temperature is over 75°C using a thermopro meat thermometer before removing from the barbecue.
  8. Leave to rest for at least 45 minutes. Remove the bay leaves from under the skin before carving. Use the veg and pan juices to make your gravy.
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Veggie and Steak Skewers

Category: BBQ

Ingredients

  • 450g steak sirloin (2 steaks) cut into 2cm chunks.
  • 100g chestnut or mini portobello mushrooms
  • 2 coloured peppers, deseeded and cut into 2cm chunks
  • 1 courgette, trimmed and cut into 2cm rounds
  • 2 tbsp olive oil
  • Seasoning of your choice

Directions

  1. Preheat the oven to medium/high. Trim any thick fatty bits off the steak then cut into 4cm chunks.
  2. Add to a large tray or bowl with the veggies, drizzle with olive oil and the Seasoning of your choice. Mix to coat really well.
  3. Get 4 metal skewers and alternate with all the various veggies and meat until you have used up all the bits.
  4. Cook on the BBQ for 15 minutes turning every 5 minutes to make sure the steak and veggies get all lovely and charred and cooked. It is easier to check the doneness with the thermometer.
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Grilled BBQ Chicken

Category: BBQ

Ingredients

  • 1 whole chicken cut into pieces (3-4 pounds)
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 2 cups barbecue sauce

Directions

  1. Preheat the grill to medium heat.
  2. Rub chicken with olive oil and season with salt & pepper to taste.
  3. Cook chicken skin side down on an oiled grate for 15 minutes.
  4. Turn over, baste with barbecue sauce. Cook for an additional 20-30 minutes continuing to brush with sauce (breast should reach 165°F and thighs should reach 175°F).
  5. Rest 5 minutes before serving.
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Grilled BBQ Chicken Breasts

Category: BBQ

Ingredients

  • 2 split chicken breasts
  • 1 tablespoon oil (for brushing)
  • ¼ cup BBQ

Directions

  1. Preheat a gas grill to a surface temperature of 425°-450°. That is medium to medium-high on most grills. Clean and oil the grill grates.
  2. Pat dry chicken. Trim the loose fat and rib section.
  3. Cut the split chicken breasts into 2-3 equal pieces each.
  4. A light brushing with oil, and you’re good to go.
  5. Place the chicken pieces skin side up and grill for 5 minutes. Flip over with skin down for 4 minutes. Continue cycles of 5 minutes when skin is up and 4 minutes when skin is down. You can also grill some with the cut sides down.
  6. If you only have two burners, turn one burner down at about 10-15 minutes into the cooking. If you have 3 or more burners, turn one end burner down at the beginning of cooking.
  7. With smaller pieces and pieces browning too fast, move them to the lower temperature area as needed.
  8. When the chicken is nearly done, brush with BBQ sauce about 5 minutes before the end of cooking and then again the last few minutes. Grill until internal temp of 165°. Total cooking time is about 30 minutes.
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BBQ Tri Tip

Category: BBQ

Ingredients

  • tip beef roast (also known as a triangle roast)
  • Dry rub (to taste)
  • BBQ sauce (to taste)

Directions

  1. Rub the roast with olive oil and sprinkle with dry rub or steak seasoning. Preheat the grill to heat. Insert a thermopro meat thermometer (or have an instant read thermometer handy). Place roast on grill, cook on side one for 3 minutes, turn meat and grill on side two.
  2. Lower gas to medium-low. The temperature of your grill should be between 275-325 degrees. Grill for approximately 20 minutes, baste with sauce.
  3. Sear the roast on both sides.
  4. Using a meat thermometer, cook the steak to your desired temperature: 140°F for medium rare, 145°F for medium. Do not overcook, this cut has very little fat and can dry out quickly
  5. Remove the triangle steak from the grill and allow the meat to rest. Cut thin slices against the grain. Serve warm.
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It’s time to bring out the grill and get cooking.