An instant crowd pleaser, this was the most-requested recipe at our last BBQ! It sounds a little strange, but is absolutely delicious. The coffee rub and barbecue sauce could be used on many other meats.
Coffee Rub
1 Tbs freshly ground coffee
2 tsp (packed) brown sugar
2 tsp freshly ground black pepper
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt
Burgers
8 slices bacon (applewood smoked is preferred, but not necessary)
2 lbs ground beef
8 slices smoked provolone
8 hamburger buns (we used onion rolls from Sunflour Bakehaus in Farmington)
8 slices red onion
8 slices tomato
Texas Barbecue Sauce
For the Rub:
Mix all ingredients in a small bowl. Can be done up to one week ahead. Store at room temperature.
For the Burgers:
Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half.
Form ground beef into 8 patties. Using thumb, make a slight indentation in the center of each burger. Burgers and bacon can be prepped up to 8 hours ahead. Chill.
Prepare barbecue (medium-high heat). Sprinkle 1 tsp of coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts. Place burgers atop bottom halves of buns. Top with onion and tomato slices. Spoon on Texas Barbecue Sauce. Cover with bun tops and serve.
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Monday, August 24, 2009
Texas Barbecue Sauce
A great standard BBQ sauce to use with Coffee-Rubbed Cheeseburgers, BBQ Chicken Pizza, or any other standard summer fare.
1 garlic clove, minced
1 cup ketchup
1/3 cup (packed) brown sugar
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 chipotle chile from canned chipotle chiles in adobo, minced with seeds
1/4 tsp ground cayenne
Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in all remaining ingredients.
Bring to a boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper.
1 garlic clove, minced
1 cup ketchup
1/3 cup (packed) brown sugar
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 chipotle chile from canned chipotle chiles in adobo, minced with seeds
1/4 tsp ground cayenne
Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in all remaining ingredients.
Bring to a boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper.
Monday, August 13, 2007
BBQ Chicken Pizza
I'll admit, when Wife first told me about this one, I was skeptical. After all, my fist exposure to the concept of BBQ chicken pizza was in the East Quad cafeteria, not exactly the place to go for fine cuisine (or really any cuisine actually...). However, Wife changed this skeptic's opinion, and it's one of my favorites now!
What you need:
Boneless chicken, 2 breasts, cut into ~1inch cubes
Pizza crust (your option here, make your own, or buy it from the store... this is one area where we are lazy)
two onions, one diced, one cut into strips
BBQ sauce (again, your option, store bought is just fine here, provided it isn't the sickly sweet stuff)
Monterrey jack cheese
cheddar cheese
chili powder, cumin, salt, pepper, red pepper flake
How you do it:
In a large pan, sweat the diced onion in some olive oil. Cook it just enough to get some of the flavor opening up, then toss in the chicken. Add the spices to taste (the cumin gives it a nice smokey flavor), and let the chicken cook for a few minutes. It's going to cook more in the oven, so don't over do it...
Meanwhile, prep your crust, a cookie sheet works OK, but a pizza stone is even better. If you are using a stone, toss it in the oven while the oven is pre-heating (to 400deg F), that way it will be ready when the oven is. Smear out some BBQ sauce on the crust (again, quantity to taste) and put down a layer of cheese (either one). Now, spread out the chicken on the pizza and the sliced onion (and any other toppings you want, jalapeno would probably go well...) and smother it with another layer of cheese. Bake for about 20-25 minutes and enjoy!
What you need:
Boneless chicken, 2 breasts, cut into ~1inch cubes
Pizza crust (your option here, make your own, or buy it from the store... this is one area where we are lazy)
two onions, one diced, one cut into strips
BBQ sauce (again, your option, store bought is just fine here, provided it isn't the sickly sweet stuff)
Monterrey jack cheese
cheddar cheese
chili powder, cumin, salt, pepper, red pepper flake
How you do it:
In a large pan, sweat the diced onion in some olive oil. Cook it just enough to get some of the flavor opening up, then toss in the chicken. Add the spices to taste (the cumin gives it a nice smokey flavor), and let the chicken cook for a few minutes. It's going to cook more in the oven, so don't over do it...
Meanwhile, prep your crust, a cookie sheet works OK, but a pizza stone is even better. If you are using a stone, toss it in the oven while the oven is pre-heating (to 400deg F), that way it will be ready when the oven is. Smear out some BBQ sauce on the crust (again, quantity to taste) and put down a layer of cheese (either one). Now, spread out the chicken on the pizza and the sliced onion (and any other toppings you want, jalapeno would probably go well...) and smother it with another layer of cheese. Bake for about 20-25 minutes and enjoy!
Monday, June 18, 2007
First entry: black & bleu burgers w/ mango chutney
I know a few folks who've threatened to start a food blog for awhile. Today is the day I provide momentum for the great amateur cooks I know and say "here is your forum."
Never content to sit idly by, I will kick off this guy by providing a few recipes from over the weekend. One was quite good, the other needs work:
Black and Bleu Burgers (needs work)
Freshly ground pepper
kosher salt
Gorgonzola cheese
Hamburger Meat
This is real simple, you wrap the hamburger around a serving of the cheese and add salt and pepper to the outside. I like to put a ring of pepper around the outside of the burger, too.
The problem with this recipe is that the cheese bleeds out before the burger is done. The burgers are moist, but you barely taste the cheese. Of course, you could add the cheese to the top of the burger, but that's a lot like giving up.
Mango Chutney (the good) - originally from Good Eats
4 lbs mangoes (ripe but not too soft)
1 large red onion
1 bell pepper
1/4 cup ginger root, peeled & minced
Vegetable oil
8 oz unsweetened pineapple juice (we've found this is hard to find, so we usually get crushed
pineapple chunks and use the juice and a few pieces of pineapple to make up the difference)
1 tsp chili flakes
1 1/2 Tbsp curry powder
4 oz cider vinegar
1/2 cup brown sugar
1/2 cup roasted, unsalted macadamia nuts
1/2 cup golden raisins
kosher salt and fresh ground white pepper
Peel and pit the mangoes, it's a pain. The mango pit is a very hard obelisk in the center of the mango, you'll cut around that and discard. The pieces should be small bit sized chunks, you want this to look like relish at the end. Cut up your onions, peppers, and ginger root.
In a bowl combine the sugar, vinegar, pineapple juice, and curry.
Heat up the oil (about 3 Tbsp, but you can eyeball it) and add the chili flakes. Let those go for about a minute on a medium to low heat and then add the onions. After the onions have been coated and softened, you can add the ginger and bell pepper. Saute for 1 to 2 minutes and then add the mangoes.
After another minute or two add the mixture from the bowl and simmer for about 30 minutes until the sauce has reduced (stirring often). Add salt and pepper to taste (I usually go heavy on the pepper). Add the raisins and chopped nuts to the chutney and transfer to an ice bath. Serve cold as a side dish or use as a topping for burgers.
Never content to sit idly by, I will kick off this guy by providing a few recipes from over the weekend. One was quite good, the other needs work:
Black and Bleu Burgers (needs work)
Freshly ground pepper
kosher salt
Gorgonzola cheese
Hamburger Meat
This is real simple, you wrap the hamburger around a serving of the cheese and add salt and pepper to the outside. I like to put a ring of pepper around the outside of the burger, too.
The problem with this recipe is that the cheese bleeds out before the burger is done. The burgers are moist, but you barely taste the cheese. Of course, you could add the cheese to the top of the burger, but that's a lot like giving up.
Mango Chutney (the good) - originally from Good Eats
4 lbs mangoes (ripe but not too soft)
1 large red onion
1 bell pepper
1/4 cup ginger root, peeled & minced
Vegetable oil
8 oz unsweetened pineapple juice (we've found this is hard to find, so we usually get crushed
pineapple chunks and use the juice and a few pieces of pineapple to make up the difference)
1 tsp chili flakes
1 1/2 Tbsp curry powder
4 oz cider vinegar
1/2 cup brown sugar
1/2 cup roasted, unsalted macadamia nuts
1/2 cup golden raisins
kosher salt and fresh ground white pepper
Peel and pit the mangoes, it's a pain. The mango pit is a very hard obelisk in the center of the mango, you'll cut around that and discard. The pieces should be small bit sized chunks, you want this to look like relish at the end. Cut up your onions, peppers, and ginger root.
In a bowl combine the sugar, vinegar, pineapple juice, and curry.
Heat up the oil (about 3 Tbsp, but you can eyeball it) and add the chili flakes. Let those go for about a minute on a medium to low heat and then add the onions. After the onions have been coated and softened, you can add the ginger and bell pepper. Saute for 1 to 2 minutes and then add the mangoes.
After another minute or two add the mixture from the bowl and simmer for about 30 minutes until the sauce has reduced (stirring often). Add salt and pepper to taste (I usually go heavy on the pepper). Add the raisins and chopped nuts to the chutney and transfer to an ice bath. Serve cold as a side dish or use as a topping for burgers.
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