Memorial Day Grilling Special: Hot Dog Sausage aka �Hot Dogage�

The idea of making actual hot dogs doesn�t really interest me that much. Like French fries, and sushi, I believe hot dogs are best enjoyed out�; preferably at a baseball game, with a cold beer. However, I didn�t say anything about hotdog-inspired sausage hybrids.

This meaty mash-up came about thanks to some lamb kebab experiments. The meat mixture is prepared in a similar fashion, and while the seasonings are totally different, the firm texture of the kebab reminded me of a hot dog�s �snap.�

I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. What happened was better than I could've expected. I ended up with a fresh, mostly beef sausage, that tasted pretty much exactly like a hot dog.

Technically, this ended up being a lot closer to a bratwurst, but I�m pretty sure hot dogs are a more popular search, so that�s what I went with. As always, be sure to season these �to taste.� Just like when making meatballs, you can cook a small piece of the mixture, and adjust from there.

Like I said in the video, if you�re looking for something a little different for your Memorial Day cookout, I hope you give these hot dog sausages a try. Enjoy!

Ingredients for 4 Giants Hot Dog Sausages:

1 1/4 pounds lean ground beef (10 to 15% fat is fine)

1/4 pound ground pork

4 tsp kosher salt (1/2 ounce by weight)

2 tsp black pepper

1 tbsp paprika

1/2 tsp smoked paprika

1 tsp granulated garlic

1 tsp granulated onion powder

1/3 cup ice water

Broiled Chicken � Welcome to Plan �B�

I once heard Alton Brown say that a broiler is nothing more than an upside-down gas grill, which is certainly not how most Americans think of theirs. While most people are fine melting cheese over their nachos with it, or browning a casserole, the broiler is seldom used to cook meats.

Well, the next time rain ruins your dream of a grilled chicken dinner, I hope you fire it up, and give this easy, alternative method a try.  Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7-8 inches under the heating element, but feel free to adjust as needed.

As you�ll see, I like to flip mine over every 6-7 minutes until it�s done. This should take between 30 and 40 minutes, but that can vary greatly depending on the size and temperature of you chicken, as well as your broiler�s heat.

By the way, you�ll want to finish with the skin side up, so the bird gets a nice, crisp finish. This is important, especially if you�re recording sound effects. I hope you give this simple and delicious broiled chicken a try soon. Enjoy!

For 2 portions:

3 pound chicken, cut in half, back bone removed

salt as needed

lemon and fresh herb to finish
- Broil on high for about 30-45 minutes, turning often, or until done. 
*Note: Some glass baking dishes will shatter under a broiler, so unless you're sure yours is high-heat proof, a metal pan is a better bet. 

Grilled Marsala Marinated Skirt Steak � Thank You, Chicken Parm!

It�s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case. 

I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and I loved the subtle sweetness the wine added to the tomato.

For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill, and doesn't needs much help, but I loved how this came out. I can only wonder how much better it would have been if I�d actually let it marinate.

The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you'll exercise a little more self-control. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 1/2 pound skirt steak

2/3 cup Marsala wine

1/4 cup ketchup

1 tsp dried rosemary, or 1 tbsp fresh

1 tsp freshly ground black pepper

2 tsp kosher salt

6 cloves garlic, minced

- Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)

Pickle Brine Chicken � I Need to Give You Props

The chicken breasts seen herein started off as nothing more than a couple of props for our recently posted �How to Make a Brick Grill� video, but they came out so well, I decided to show you what I think is a pretty neat trick.

And let�s face it; there aren�t a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged.  

As you�ll see, I only let mine brine for about 2 hours which seemed to be enough. I�ve heard that you really only need about one hour per inch thickness of meat, and that rule of thumb seems to work for me. These breasts were tender, juicy, and flavorful.

Speaking of flavor, you can probably just go with the straight pickle juice as a brine, but I hedged my bets with a little extra salt, sugar, and pepper. Like most brined recipes, the payoff is in the texture and moisture content, and not necessarily in the taste, but having said that, these did have a nice little twang.

So, the next time you have nothing left in the pickle jar but the juice, you now know what to do, and I don�t mean take up jogging. I hope you give this a try soon. Enjoy!

Ingredients for 2 breasts:

2 large boneless skinless chicken breast

olive oil to coat

salt and pepper to taste

For the brine:

1 tbsp brown sugar

2 tsp kosher salt

1 tsp freshly ground black pepper

pinch of cayenne

1 1/2 to 2 cups dill pickle juice

How to Make Your Own Temporary Brick Grill

Whenever I post a video involving my grill � a common occurrence this time of year � I get a bunch of emails asking what kind of grill I�m using, and the reply is always the same. It�s a charcoal-version of the Weber �Q,� and you can�t buy one because they stopped making them. Sorry, but I think I have an idea.

With just a few dollars worth of bricks, and a cast iron grate, you can reproduce the same basic grill I�m using. Besides, yours is going to look a hell of a lot cooler, and you can tell your hipster friends it was made from �reclaimed bricks.� Just be sure to use plain clay bricks. You certainly don�t want anything that�s been treated with chemicals and/or will explode. If you get these at a home improvement store, be sure to ask the guy. In fact, ask that guy�s boss.

As far as the grate goes, if you want to splurge, order the porcelain-coated, cast iron versions that the major brands use. They all sell replacement grates, but just about anything will work, since you can change your brick layout to make it fit. If you want to save a few bucks, check the online auctions, as well as outdoorsy stores, and flea markets.

Besides working beautifully, it�s temporary state is perfect for people who only grill two or three times a summer. Just set it this up in some back corner of the yard, and break it down when the weather turns. I hope you give this fun DIY project a try soon. Enjoy!

UPDATE: Apparently you don't want the ash from charcoal briquettes in your garden. However, the ash from natural wood charcoal is desirable, so there you go.

Grilled Sausage-Stuffed Calamari � Squid Pro Quo

I usually go out of my way to simplify the recipes we post here, but for some things, like this Spanish-inspired, sausage-stuffed calamari recipe, there just are no acceptable shortcuts to take. However, your efforts will be rewarded with something that tastes every bit the effort it took to make�as long as they don�t explode in your face.

If you overstuff these, like I do every single time, they can burst open, sometimes violently. As you�ll see, the final results will still look great, and you do get to sneak a few tastes of the stuffing as you grill. So, be careful not to fill these too much, and/or wear your sunglasses while grilling these beauties.

As far as grilling time goes, you really should use a thermometer, and cook until you have an internal temp of 155 F. Especially since you�ll have squid of various sizes on the grill at the same time. If that�s not an option, look for when the juices and fat from the sausage starts bubbling out.

I was so hungry when I finally finished this batch I forgot to serve these with lemon wedges, which adds a nice, bright note to the smoky, spicy meat. A few platters of these, some ice cold beer (provided by friends you just taught what quid pro quo means), and you�re basically summering in Spain. I hope you give these a try soon. Enjoy!

Ingredients for 16 to 18 stuffed squid:

1 1/2 pounds cleaned calamari (tell the fish guy to give you mostly tubes)

For the stuffing:

1 tbsp olive oil

1/2 cup diced onion

1/2 cup diced red pepper

salt and pepper to taste

6 oz Italian or other spicy, garlicky sausage

1 large egg

1/4 cup chopped Italian parsley

1/8 tsp smoked paprika

4 ounces chopped tentacles (grilled the rest separately and eat!)

- serve with lemon wedges

*Note: grill these over a medium-hot coals, or close your cover to keep the heat down

Asian-Style Grilled Flap Meat Salad � You Heard Me, Flap Meat

Memorial Day marks the official opening of American grilling season, and what better way to celebrate than with this unique, and delicious flap meat? Hilarious name notwithstanding, this classic �butcher�s cut� is every bit as flavorful and tender as flank or skirt steak, and is usually cheaper as well.

This is not something they keep in the meat case, so you�ll have to ask them to cut you a few pounds, but it�ll be worth it, and they�ll think you�re cool. Most people haven�t heard of flap meat or flap steak, but it�s hardly an exotic cut. 

If you like Mexican food, and order carne asada,you�ve enjoyed grilled flap meat. While it did make for some extremely tasty Asian-style lettuce wraps, you can use this in so many other wonderful ways. Half the fun is playing around with different marinades and spices, but regardless of how you flavor yours, you should try this in tacos, as well as for an amazing Philly cheesesteak. 

Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I�m using a charcoal Weber �Q,� which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you�re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!

Ingredients for about 4 portions:

2 pounds flap meat

2 tbsp green curry paste, or as needed

2-3 tbsp fish sauce

2-3 tbsp rice vinegar

2 tbsp coconut milk

freshly ground black pepper to taste

cayenne to taste

salt if needed
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
--Marinate for 4-12 hours in fridge, or an hour out at room temp.

*For the dressing, into the reserved meat juices, I added sambal, fish sauce, and rice vinegar to taste. I didn�t measure anything, and neither should you. Taste, adjust, repeat.

The Surf is Usually Tougher Than the Turf

I�m sure you�ll have no problem coming up with lots of meaty ideas for tomorrow�s Labor Day cookout, but new and exciting seafood options can be a little more challenging. So, just in case you�re going to eschew the traditional four-legged fare, here are some alternative ideas to surf through. If any of these catch you hook, line and sinker, just follow the link in the caption to see the original post, and get the ingredients. Enjoy! 

Grilled Tuna with Fresh Horseradish

Grilled Salmon with Garlic, Ginger & Chilies

Grilled Swordfish Bruschetta

Fennel-Smoked Salmon

Grilled Kiwi & Chili-Rubbed Beef Short Ribs � Labor Day Cooking Shouldn�t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It�s supposed to honor America�s organized labor movement, but really what it mostly celebrates is the end of summer. 

Pretty soon our grills will be covered by huge snow drifts, and the season�s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi�s enzymatic magic, that�s all we need. Unlike some tropical fruit marinades, kiwi doesn�t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds Korean-style (aka flanken style) beef short ribs

1 kiwi

For the chili rub:

1 tbsp ancho chili powder

1 tbsp sugar

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp cayenne, or to taste

Beef Satay � You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite�I remember it like it was yesterday. 

It helps that I ate this yesterday, but still. If you�ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There�s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town�s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that�s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

View the complete recipe

Grilled Salmon with Warm Bacon and Corn Relish � It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, �Salmon Recipes for People Tired of Salmon Recipes.� No one eats as much salmon as I do, and so I�m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as �elevating� it, and as you may already know, nothing elevates like bacon. It�s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I�ll generally lean toward taste. Anyway, no matter which color corn you use, you�re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn�t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe

A Friendly Barbecue Chicken Reminder

I saw some almost completely black barbecue chicken recently, which is such a shame, since it's so easily avoided. This happens when people brush on their usually sweet bbq sauce too early, which quickly burns as soon as it's turned towards the hot coals. 

Some believe the solution is only brushing on the sauce during the last few minutes, but that doesn't allow enough time for the flavors to penetrate and pick up the desired smokiness. There has to be a better way!! There is, keep reading.

The video below shows my preferred method for having your barbecue chicken and being able to eat it too. If there's a time of the year to tighten up your chicken barbecuing game, it's right now. To read the full post, and get the ingredients, click here. Enjoy!

Grilled Coffee & Cola Skirt Steak � Two Great Drinks = One Fantastic Marinade

I�ve made hundreds of different marinades over the years, but for some reason, cola had not appeared in any of them. One reason is that I never drink soda, so it�s simply not around, but above and beyond that, it always sounded more like a gimmick to me, invented by some marketing guru at Coke. Boy, was I wrong.

This coffee and cola marinated skirt steak was the most delicious thing I�ve grilled all year. The cola provides a unique sweetness, which is balanced beautifully by the bitterness from the coffee and dark grill marks. The marinade (probably technically a brine) made the already uber-juicy skirt steak even more so, as well as absolutely fork tender.  There wasn�t anything I didn�t love about this recipe.

Speaking of fork tender, this is dependent on two key things � that you slice the meat against the grain, and you don�t cook it too rare. As you�ll see in the video, it will be very obvious which direction you need to slice, so that shouldn�t be an issue. As far as doneness goes, I really think that somewhere around medium produces the ultimate skirt steak texture.

I have no problem with rare meat, but rare skirt steak can be chewy, and you also want enough heat to melt the marvelously marbled meat�s fat. In fact, I�d take a medium-well piece over a rare piece any day, and I can�t think of another cut of beef where I�d say the same thing.

So, if you�re looking for something a little different at your next backyard barbecue, I really hope you give this grilled coffee and cola marinated skirt steak a try. It was amazing. Enjoy!

Ingredients for 4 portions:

1 whole beef skirt steak, about 1 1/4 pounds (no need to trim, except for any obvious large chunks of fat)

salt and cayenne to taste

For the marinade:

2-3 cloves minced garlic

2 tbsp ketchup

1 1/2 tsp freshly ground black pepper

1 tsp salt

1 tsp dried rosemary (or 1 tbsp freshly minced)

1/4 tsp hot sauce, or to taste

1/4 cup rice vinegar

1/2 cup strong, freshly brewed coffee

1 (12-oz) bottle cola

View the complete recipe

Beerbecue Beef Flank Steak � You�ll Have Them at �Beer�

If you thought beer was just a refreshing adult beverage that made your friends seem more interesting and better looking, well think again. I was simply stunned at how a glass of beer poured into a homemade barbecue sauce created one of the most delicious grilled flank steaks I�ve ever had.

If you�re looking for something different for your Father�s Day cookout, consider this super simple preparation. I�m not sure if it�s the bitterness from the hops, or the malty notes, or just the alcohol, but something happens to produce a tender, juicy, and very flavorful steak.

Of course, half the battle is cutting this correctly, so pay special attention to that portion of the video. Cutting in half lengthwise will make life easier, and then straight down across the grain will yield tender slices of the smoky, aromatic meat. Drizzle on a little of the leftover sauce, and you�re in for a real treat.

Any beer will do, but try to use something on the more aggressive side if you can. Don�t forget, you�ll need to drink the other 5.33 beers, so you might as well get something tasty. I went with Belgian ale, and it was a beautiful thing. I hope you give this father-friendly beerbecue recipe a try soon. Enjoy!

Ingredients for 4 portions:

1 (1 1/2 lb) trimmed beef flank steak

salt and pepper to taste

For the sauce:

1/2 cup ketchup

1/4 cup molasses

1/3 cup white vinegar

2 tsp black pepper

1 tbsp sugar

1 tsp salt

1/4 tsp cayenne

1/4 tsp cumin

1/4 tsp allspice

1/4 tsp cinnamon

1 cup strong beer

View the complete recipe

Grilled Sea Bass with Chili Lime Dressing � More Than Just a Nice Piece of Bass

While this is technically a recipe for sea bass, it�s really much more than that. This tasty technique represents a glimpse into my warm weather culinary habits. At least three times a week, I�ll toss some kind of lean protein on the grill, and finish it doused in some sort of dressing or vinaigrette.

When you consider the wide variety of meats and seafood, and the countless combinations of herbs, peppers, vinegars, and spices, you�re not just looking at a summer�s worth of stellar dishes; you�re looking at a lifetime�s worth.

This kind of operation always suffers from over-thinking. Don�t try too hard to come up with these adaptations, just let it happen. By the way, this is always a fantastic way to use up the last tablespoon of whichever bottled vinaigrette is languishing in the back of the fridge.

I always get concerned comments when I use sea bass, since there have been over-fishing issues, but this was labeled �Sustainably Produced� at one of those well-known, national markets. I didn�t do any independent research to verify, but if you can�t trust a giant corporate grocery chain, who can you trust?

Like I said, this will work with all kinds of things, and the more you use this style of cooking, the more you�ll want to use it. The dressing took five minutes, and the fish took maybe ten. That leaves plenty of time for savoring the long days ahead, which is why I hope you try this soon. Enjoy!

Ingredients:

4 (4-oz each) sea bass filets

vegetable oil and salt to taste

For the dressing:

1 or 2 cloves garlic, finely minced, mashed or grated of microplane

zest of one lime

1 tbsp lime juice

1 tbsp sambal or other chili paste/sauce

2 tbsp seasoned rice vinegar

2 tbsp Asian fish sauce

1 tsp sesame oil

cilantro leaves
roasted parnips, click here for recipe

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Curly �Q� Sausage � Get It Twisted

Someone sent me a video link last summer, showing someone spiral cutting a hot dog. The wienercision was done by Blake Smith from Chow.com, and I remember wondering if this technique would work with parboiled Italian sausage.

Oh, it worked. It worked real good. By the way, I was going to provide a link to the aforementioned video, but Blake ended the demo by putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also provides a significantly greater amount of surface area, and when you�re talking about grilling meat, it�s all about the surface area. You could brush barbecue sauce on an un-helixed Italian sausage, but here you�re literally flavoring the sausage inside and out. 

And if you're skeptical about how well barbecue sauce goes with Italian sausage, take it from someone who ate one; it�s a match made in backyard barbecue heaven. I�d like to wish all you a safe and very festive Memorial Day weekend, and I hope you �spring� these curly �Q� sausages on your guests. Enjoy!

View the complete recipe