BBQ Party

Serves: 4  |  Prep time: Burgers 15 minutes; Jam 30 minutes  |  Grilling time: 9-11 minutes

Ingredients

Jam

• 2 tablespoons extra-virgin olive oil
• 2 large red onions, 1½ pounds total, slivered
• 3 tablespoons granulated sugar
• ¾ cup Cabernet Sauvignon
• 2 tablespoons balsamic vinegar
• Kosher salt
• Ground black pepper
• 2 tablespoons unsalted butter

Burgers

• 4 Burger Buns
• 1½ pounds ground chuck (80% lean)
• Freshly ground black pepper 1 tablespoon garlic powder
• 4 tablespoon minced onion
• 4 ounces Brie cheese, cut into 8 slices

Instructions

1.     In a large, heavy skillet over medium heat, warm the oil. Add the onions and sugar and sauté until the onions are very soft, about 15 minutes, stirring occasionally. Pour in the Cabernet and vinegar and cook until almost evaporated, 13 to 14 minutes, stirring occasionally. Season with ½ teaspoon salt. Keep warm until ready to serve.

2.      Oil / Butter on both sides of each bread slice.

3.     Mix the ground chuck, 1 teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. 

4.     Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

5.     Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last minute of grilling time, place two slices of cheese on each patty to melt, and toast the bread over direct heat, turning once.

6.     Build each burger on a bread slice with a patty, red onion jam, a generous grinding of pepper, and the remaining bread slice. Serve warm.

Smoke Intensity: Strong | Serves: 2 to 3 | Prep time: 15 minutes | Grilling time: 30 to 40 minutes

Ingredients 

• 20-25 chicken wings (split), about 3 pounds total  

Wing Rub

• 3 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 4 teaspoons granulated garlic
• 3 tablespoons chili powder

Barbecue Sauce

• 1 cup apple juice or 1 cup of your favourite dark colour soda
• ½ cup ketchup
• 3 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon molasses
• 1 tablespoon chili powder
• 2 teaspoons of granulated garlic
• 2 teaspoons of ground black pepper

Instructions for Charcoal Grilling

1.     Soak preferred wood chips for at least 30 minutes.

2.     Mix all the rub ingredients together and coat the drumettes evenly.     

3.     Prepare a two-zone fire for medium heat (400°F to 425°F) and pre-heat for around 15 minutes.
 
4.     In a saucepot or pan over medium heat, combine the BBQ sauce ingredients and stir for 5-7 minutes. Remove from the heat and cover to keep warm.     

5.     Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, grill the drumettes over the indirect medium heat zone, with the lid closed as much as possible. Using Weber Connect or an instant-read thermometer, grill the chicken wings until they reach an internal temperature of 165°F. (Personally, I like them to go further to about 180°F)     

6.     Once they reach 160 begin basting the wings with BBQ sauce and rotating them on the grill to sauce both sides. Remove once they have reached 165°F or higher and the sauce consistency is to your preference.
 
 

Instructions for Gas Cart Grilling


1.     Prepare a two-zone fire for medium heat (400°F to 425°F) and pre-heat for around 15 minutes.
2.     Mix all the rub ingredients together and coat the drumettes evenly.

3.     In a saucepot or pan over medium heat, combine the BBQ sauce ingredients and stir for 5-7 minutes. Remove from the heat and cover to keep warm.

4.      Grill the seasoned wings over direct heat for 2-4 minutes per side. Move the wings to the indirect side of the grill to continue cooking. Using Weber Connect or an instant-read thermometer, grill the chicken wings until they reach an internal temperature of 165°F. (Personally, I like them to go further to about 180°F)

5.     Once they reach 160 begin basting the wings with BBQ sauce and rotating them on the grill to sauce both sides. Remove once they have reached 165°F or higher and the sauce consistency is to your preference.
 
 

Serves: makes 2 small pizzas | Prep time: 30 minutes | Grilling time: 6 to 8 minutes

Ingredients

• 2 balls of premade pizza dough, each about 1 pound, defrosted, if frozen
• Extra-virgin olive oil
• 1 garlic clove, minced or pushed through a press
• ¼ teaspoon kosher salt
• All-purpose flour
• ½ teaspoon crushed red pepper flakes, divided
• 12 ounces fresh buffalo mozzarella cheese (1 ½ eight-ounce balls), drained well, thinly sliced, divided
• 4 ounces paper-thin slices prosciutto, divided
• 2/3 cup finely grated Parmigiano-Reggiano® cheese, divided
• 3 cups loosely packed baby arugula, divided
• Freshly ground black pepper

Instructions

1.     Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to shape.

2.     Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone for at least 15 minutes, following the manufacturer’s instructions.

3.     In a small bowl whisk 3 tablespoons of oil, garlic, and salt.

4.     Using a rolling pin on a lightly floured work surface, roll out each ball of dough, one ball at a time, into a round about 12 inches wide and ¼ inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue). Set the first round aside while you roll out the second.

5.     Carefully transfer the first round of pizza dough onto a pizza peel (or rimless baking sheet) lightly coated with flour. Brush the dough with half of the garlic oil. Sprinkle ¼ teaspoon red pepper flakes evenly over the dough. Arrange half of the mozzarella slices over the dough in a single layer. Tear the prosciutto into pieces and lay half of them over and around the mozzarella. Sprinkle with half (1/3 cup) of the grated cheese.

6.     Slide the first pizza onto the preheated pizza stone. Cook over direct medium heat, with the lid, closed, until the crust is golden brown and the cheese is melted 10 to 12 minutes.

7.     Using a pizza peel or a large spatula, transfer the pizza from the stone to a large cutting board or baking sheet and immediately scatter half of the arugula over the pizza. Let the pizza rest for a few minutes. Before serving, lightly drizzle the pizza with olive oil and sprinkle with black pepper. Cut into wedges and serve warm.

8.     Repeat the steps with the remaining dough round and topping ingredients.

Serves: 22-24 cookies | Prep time: 20 minutes | Grilling time:  60 minutes

Ingredients

• 2 1/4 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 2 sticks (1 cup) unsalted butter, room temperature 
• 1/2 cup granulated sugar 
• 1 cup packed light brown sugar 
• 1 teaspoon kosher salt 
• 2 teaspoons pure vanilla extract 
• 2 large eggs 
• 12 ounces semisweet chocolate chips (2 cups

Instructions

1.    Preheat the grill to 350°F using indirect heat. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.

2.    Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.

3.     Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from the grill and let cool on a baking sheet for 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely.