Culinary Sundays

With my eldest son away for camp, I am missing the biggest foodie in the house. This summer, my daughters weren't hearing it and wanted a spot on dinner for Sunday that would make great leftovers during the week. Steak and Shwarma Sandwiches, Cottage Fries, Carmelized Onions, and fresh corn.

Lamb Burgers and Shwarma Wings

There is a burger place near my house that is the go to place for me and my kids. Each time we go, its the Lamb Burger that is ordered by nearly all of us. Yesterday, I thought it was time to put my own #EIBG spin on it. In the restaurant, the burgers are flavorful, but thin so they cook faster. This means that I am usually getting them medium/well instead of the desired medium/rare. When I did this at home, caramelized onions, a sriracha aioli and good rolls were a must to make this dinner creation a success.

Ingredients:

2 Pounds Ground Lamb Shoulder
3 Large Onions
4 crusty rolls
Sriracha Aioli

2 Pounds of chicken wings cleaned
3 Tablespoons Shwarma Seasoning
2 Tablespoons Olive Oil

Make sure the lamb and your hands are very cold before you form your burgers. Make sure to dimple them as discussed here:

Step 1: Start your charcoal

Step 2: Form your burgers

Step 3: Caramelize your onions!

Step 4: Marinade your wings

Step 5: Grill your burgers

Step 6: Grill your wings

Step 7: Enjoy!

Purim Is Better BBQ

After last year's snow challenged my BBQ efforts, I made sure that I stayed home to devote my time and efforts to make sure my BBQ shaloch manos would go off without a hitch. Thankfully the weather participated and made Wednesday a great day for BBQ. The holiday continued with Thursday where I made food for my Purim Seuda that carried enough leftovers for Shabbos because who doesn't love leftover BBQ

Special Shaloch Manos for RL-44

Sunday #BBQFest

Over the weekend, my ever so thoughtful son decided to remind me of the BBQ foods that we have not had in a while and he decided that Hot Dogs and Hamburgers were at the top of the list.

There is just something about hot charcoal on a cold night

Cottage Fries

Sriracha Aioli

Caramelized Onions

Shabbos #Smokefest

My son had his first high school Shabbatone this past weekend which meant I was going to have 3 teenage boys for the Friday night meal. Since this was my son's first year in high school, and first time hosting kids from his class, this could be a make or break weekend for him. If the boys have a great time, it reflects positively on him, if they have a bad time, it reflects negatively. Or so my wife and I thought. Therefore it was time to pull out the big guns for these boys.

I decided to go with Beef Flanken ribs that were well marbled. For these I went with my go to dry rub with the addition of some brown sugar to help the bark form during the smoke.

Fresh foil for the water bowl

 For this smoke I went with Cherry and Pecan wood

Using the minion method I went with about 25 briquettes

Once the charcoal was hot, I poured in the center

For best smoke, its important to space out the ribs so that the smoke can circulate better

Temperature was kept constant at 225 with air flow being regulated through bottom vents

After 3 hours, the ribs were ready to come off, and get a thin layer of BBQ sauce and then wrapped for another 3 hours

At this point I threw on a cut up chicken that I did with my go to dry rub. I added a couple of chunks of apple wood to get the smoke going again.

And of course, what is shabbos without an Apple Kugel

Smoked Lamb Shoulder for the Jewish New Year

This year, I decided that for the Jewish New Year (Rosh Hashanah) I would smoke a boneless lamb shoulder in addition to other festive foods. What I really enjoy about my local butcher is that you ask for is what you get (if not more). My requested 5-6 pound lamb shoulder turned into 7.5 pounds. In addition, he had a great package of beef short ribs that I couldn't pass up.


Lamb:
6 pound boneless lamb shoulder roast
2 tablespoon fresh garlic
2 tablespoon fresh rosemary
2 tablespoon fresh thyme
cooking string

Mop:
1/4 cup pomegranite juice
1 tablespoon fresh garlic
3 sprigs of rosemary
3 sprigs of thyme

Rub for Beef Ribs:
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cumin
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (to taste)

Start by opening the lamb shoulder up and undoing any string that may be holding together your roast.

Combine the garlic, thyme, and rosemary

Spread the garlic/rosemary/thyme mixture all over the lamb and tie the roast again

While this was marinating, I used the rub on the ribs and made pancakes for the kids

start the smoker by taking 30 charcoal briquettes and lighting in the chimney

In the bottom of the smoker, pour charcoal making a space in the middle and add your cherry wood

When your neighbors start smelling your BBQ and come over to take a selfie

After 3 hours, I pulled the ribs off of the smoker

and sauced them before covering them and placing them in an oven to finish cooking

Take the pomegranite juice, garlic, thyme and rosemary sprigs

Every 30 minutes for next 2 hours, go and mop the lamb using the sprigs

Cook the lamb until you reach an internal temperature of 135 degrees Farenheit and allow carry over temperature to 140 degrees.