Wednesday, October 22, 2014

Smokin' - The Big Easy® Is Your Entry Into The Big Leagues

Thanksgiving is right around the corner and nothing is going to treat your bird better. How often have you wanted to make big league BBQ but you didn't have the big league equipment to do it. You don't have a 30 foot rig with decals and and a pit master to go with it nor do you have the space to park something like this. Drum roll please - in walks The Big Easy your answer, your ticket, your golden egg. Living in New York City I don't have room for a big rig but if I did you know I would get one so instead I get all my smoking and low and slow bbq action done in my Big Easy. Big turkey day will be here before you know it so whether its a big bird, a small bird or several little birds you want to be ready now.

Hey maybe you don't want to make turkey this year - then don't - no one said you have to so instead make some ribs.
I get my ribs ready by boldly rubbing them down with an exotic mix of chiles and spices.
The tall rack is ideal for ribs, I am also using the optional rib hooks that attach to the basket.
I have the electrical unit because I already have a large charbroil grill with a propane tank and I don't want to have too many propane tanks up on my roof for safety reasons. This unit gets nice and hot. I usually fill the smoker drawer with left over rosemary sticks that I save up.
You know I just had to show you how perfect the ribs are.

I like to switch things up when I make a bbq sauce - this one is a cactus fruit and habanero sauce that is sweet, tangy and tropically spicy.
The Big Easy is awesome. You get a nice smoke ring, you get depth of flavor, you get it cooked perfectly because of the built in thermometer and heat settings, you get to show off. I have made turkey, porchetta, leg of lamb and lots and lots of ribs and every single thing has come out perfectly cooked. If you are short on space but you want to be long on flavor I wholeheartedly recommend you get your hands on a Char-Broil Big Easy. I actually don't know what I would do without it, grilling is one thing but low and slow smoking and making BBQ is something else entirely. You will love it.

Maybe you want to make a leg of lamb - then do it.
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Lamb so Juicy, so flavorful so delicious I want some right now.
What about a nice juicy Porchetta - can't you taste that crispy skin?
Traditional turkey is always a winner  - hands down. Juicy breast, crispy skin, moist and smoky flavor - its making my mouth water just typing this.
So what ever you choose, be it a big turkey a few racks of ribs, a leg of lamb or a crispy skinned porchetta you can bet The Big Easy is gonna make it easy. Don't these fine BBQ's items look awesome. Good BBQ takes time. For something special this Thanksgiving - go with The Big Easy.

*I am a char-broil all-star and I get compensated for my opinion

Saturday, October 04, 2014

Brunch it up brunch it down brunch it all around - Brunch

Brunch, its funny how something that has been around longer than me always seems to find a new crowd that thinks they discovered something new. If you look it up you will find the word BRUNCH was first used in print in 1895, thats a lot of weekends ago, in fact you should look it up and read this nice little article in Smithosonian so I don't have to go into all the details. So with out further ado - here is my brunch for today.

If you have only read my blog once then you would have already found out my love for two things - blossoms and eggs and here we have a little of both.
Look at that delicious Zaatar on that pita bread - that will be a recipe for another day - today I am going to tell you how to make perfect poached eggs.

Perfect Poached Eggs

You need to start with two quarts of water in a deep sauce pan and one tablespoon of white vinegar, I have tried other vinegars and simple white vinegar works the best. 

Bring the water to a gentle boil then turn it down to a simmer, too much violent action in the pot will destroy the beauty of the egg and it won't cook right.

Crack your eggs into a monkey dish, a ramekin or a small tea cup and pour them gently into your water one at a time, I like to only poach two eggs at time if I am not rushed so that I can get a perfect egg.

Once you crack it into the water take a slotted spoon and gently fold it over itself so that it is in a rough quenelle shape.

Let the eggs cook for about 3 minutes for a perfectly cooked white and a nice runny yolk, longer if you like them more cooked less if you like a softer white.

Remove them with a slotted spoon and serve immediately. If you are making poached eggs for the masses then you would drop them into the hot water just long enough to set then you would put them in a cold water bath to shock them - as you are ready to use them you simply warm them up in the hot water to finish the cooking.

Have fun.
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