Grill

Beef Bulgogi

Category: Grill

Ingredients

  • 5 lb rib eye or top sirloin (or any tender prime beef cut), thinly sliced, 1/8 inch) thickness
  • 4 tbsp soy sauce
  • 4 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp red pepper flakes
  • 4 garlic cloves, finely minced
  • 1 tbsp sesame oil
  • 1 small sweet onion, sliced as thin as possible
  • green onion, finely chopped

Directions

  1. For the beef, combine soy sauce, honey, sugar, red pepper, garlic and sesame oil in a small bowl. In a shallow baking dish, arrange meat in a single layer with the sliced sweet onions on top of the meat.
  2. Pour the sauce over the top of the meat and allow to marinate for at least 2 hours, preferably overnight.
  3. Preheat a grill on high heat. Place marinated meat on an oiled grill and cook thoroughly, until the edges are crispy. Alternatively, heat 2 tablespoons of olive oil in a skillet set over high heat, until the pan begins to smoke.
  4. Add the meat in small batches moving it around until cooked through on all sides and edges begin to get crispy. Check if it is cooked with the help of your thermopro thermometer.
  5. Continue with remaining beef. On a serving platter sprinkle the cooked beef with the green onions.
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Grilled Burger

Category: Grill

Ingredients

  • 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
  • 1/3 cup milk
  • 2-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1-1/2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds 80 to 85% lean ground beef
  • 3 scallions, very finely sliced (optional)
  • 8 hamburger buns

Directions

  1. Preheat the grill to high heat.
  2. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
  3. Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  4. Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes.
  5. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Check the internal temperature before removing from the grill, they should be 160°F.
  6. Before serving, toast the buns on the cooler side of the grill if desired.
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Grilled Trout

Category: Grill

Ingredients

  • 2 trout fillets
  • Rosemary to taste Pepper to taste
  • 3 lemons
  • sea ​​salt to taste
  • Olive oil

Directions

  1. Prepare a dressing by mixing a splash of olive oil with rosemary, salt, pepper and the juice of 3 lemons.
  2. Cover the cleaned filets with the dressing and let stand for a few minutes.
  3. Preheat the grill and place the filets. The ideal is to only cook them for about 4 or 5 minutes per side, but it will depend on taste. Check with the thermometer as it should have a minimum of 145° F (63° C) internal temperature.
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Argentinian Steak

Category: Grill

Ingredients

  • 6 steaks
  • Salt and pepper to taste

Directions

  1. Heat the grill very well, and then grease the hot grill with a small cut of fat from the steak.
  2. Season the meat, place the steak on the grill, after a few minutes you can lift it and place it on the same side but in another direction so that the drawing of the grill on the surface is in the form of diamonds and the meat does not burn external.
  3. When you see a few drops of blood on the upper surface, it is time to turn it over.
  4. Finish grilling the other side of the steak as you did with the first.
  5. The grilled steak should be golden on the outside and pink or red on the inside, depending on your taste. To make sure it’s at the point you like, use a thermometer.
  6. Accompany with chimichurri, tomatoes, aubergines and humita.
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Sausages BBQ

Category: Grill

Ingredients

  • 2 to 3 packages Uncooked sausage

Directions

  1. Set the grill up for cooking with indirect high heat.
  2. Put the sausages on the grill grate over indirect heat.
  3. Cook with the lid closed for fifteen minutes.
  4. Flip the sausages, and check their temperature. They should be 160F in the middle.
  5. Once they reach that temperature serve them.
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Tapas de Mollejas (Spaniard Dish)

Category: Grill

Ingredients

  • 400 gr sweetbreads
  • 1/2 medium red bell pepper (paprika)
  • 1 Italian green pepper (paprika)
  • 1/2 medium onion
  • 4 cloves garlic
  • 1 chicken bouillon
  • Salt
  • Paprika
  • 1 ripe tomato
  • Peperoncini or chilli pepper
  • Olive oil
  • ½ cup beer

Directions

  1. Cut the vegetables into small squares, placing the salt, garlic, chicken bouillon and pepperoni to taste.
  2. Bring the gizzards to a pot of boiling water for 15 minutes. Check the cooking temperature with the thermopro thermometer.
  3. Remove from the heat, wash a little and cut into small pieces (strips and/or cubes).
  4. We begin to fry garlic and vegetables except the tomato. When they are soft we place the gizzards, mixing everything and cook for 10 min approx.
  5. It’s time for the tomato and the 1/2 beer we mix everything. Serve on toasted bread for authentic tapas.
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Salmon con papas y salsa huancaina

Category: Grill

Ingredients

  • 2 potatoes cut into medium large cubes
  • 2 leeks cut into thick slices
  • 1 tray of cherry tomatoes
  • 2 aubergines cut into medium large cubes
  • 1 can of evaporated milk
  • 1 tablespoon yellow chili paste
  • 1 tablespoon of turmeric
  • ¼ package of soda crackers
  • 5 salmon fillets
  • Salt and pepper
  • juice of 1 lemon

Directions

  1. Heat a large frying pan over high heat with a touch of oil and arrange half or the amount depending on the capacity of the vegetables and cook for 3 minutes without moving them, then season with a touch of salt and pepper. Stir and cook for a longer time until golden brown.
  2. For the sauce, combine the evaporated milk with the yellow chili paste, the turmeric, and the crackers in a juicer jug. Process until completely ground and get a semi-thick sauce. Take this preparation to a pot or pan and cook over medium heat, stirring from time to time, until you get a creamy preparation.
  3. Finally, when everything is ready, prepare the fish in a pan over high heat with a touch of oil for 2 minutes. When you see that the cooking progresses halfway from its edge, season with salt and pepper plus a few drops of lemon juice. Flip and repeat the same in time and seasoning. Make sure that it is cooked by checking it with the thermopro thermometer.
  4. Serve everything freshly prepared and eat it hot.
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Philadelphia Sandwich

Category: Grill

Ingredients

  • 4 (4-ounce) chicken breast halves
  • Salt and pepper to taste
  • Cooking spray, necessary amount
  • 8 slices of desired bread
  • 4 small lettuce leaves
  • 2 tomatoes, each cut into slices
  • Mayonnaise- necessary amount

Directions

  1. Sprinkle the chicken with salt and pepper.
  2. Place a large nonstick skillet coated with cooking spray over medium-high heat; then add the chicken. Cook it for 5 minutes on each side. After that reduce heat to low. Cover the pan and cook for 5 minutes or until done. Check if it is cooked by using the thermometer. Then remove it from heat.
  3. Once that has cooled a little bit, cut the chicken diagonally into thin slices.
  4. Spread a tablespoon of mayonnaise on each bread slice. Then top with lettuce leaf, chicken breast, and tomato slices, and put the remaining bread slices on top. After that, serve them warm.
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Poached Octopus (Spaniard Dish)

Category: Grill

Ingredients

  • 1 Cup olive oil
  • 3 tsp. cayenne pepper
  • 1 stick cinnamon
  • 7cloves garlic, lightly bashed
  • 5 sprigs thyme
  • 1/2 Cup green olives
  • 3 medium Dutch cream potatoes, peeled and cut into quarters
  • 800g octopus hands, cut into individual tentacles and washed
  • salt and white pepper

Directions

  1. Pour the oil into a baking dish approximately 26 cm x 36 cm and place over a gentle heat on your stove top.
  2. Once the oil starts to warm, add in the cayenne pepper, cinnamon and garlic. Stir this around gently for about 3 minutes by which time you will see it sizzling and be able to smell all the aromas releasing.
  3. Add the thyme, olives, octopus and some seasoning; give it all a good stir to coat in the oil and turn the heat to high. Give your octopus a few minutes and allow it to fry a little, making sure you turn it once or twice.
  4. Add in the potatoes, combine and then cover the dish with a large piece of baking paper before sealing the top of the baking tray with foil. Place in a preheated oven at 150ºC (300°F).
  5. Cook it for an hour before testing the octopus using a sharp knife tip. It should go into the largest piece easily with little to no resistance, if it’s not quite there yet, cook for another 10 to 15 minutes
  6. Remove the baking tray from the oven and then turn the oven up to 200ºC (395°F). Discard the foil, remove the baking paper and you will find your octopus and potatoes mostly submerged in a sea of oil. Make sure that it is cooked by checking it with the thermometer.
  7. Once your oven has gotten nice and hot again, slip the tray back in for another 15 minutes so everything becomes a little bit toasty and crispy. Serve immediately.
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Grilled Chorizo – Argentinian Dish

Category: Grill

Ingredients

  • 6 chorizo sausages – Spanish style
  • Onions and peppers (necessary amount) (optional)
  • Optional- Store bought “salsa criolla” or “chimichurri”

Directions

  1. Heat one side of your grill to medium-high heat and the other on low for indirect cooking. Also oil the grates.
  2. Set the sausages on the cooler side of the grill and let cook for about 20 minutes, turning occasionally, until they are mostly cooked through.
  3. Set them onto the hot side of the grill and cook them another 4-5 minutes per side, until they are nicely browned. Grill the onions and pepper too. To check if the chorizo is properly cooked, use a thermopro thermometer.
  4. Place the chorizo and grilled vegetables on your board, you can also put some small bowls with store bought chimichurri and salsa criolla.
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