Putting the 'twist' on Hot Dogs and Sausage

At the end of last summer I remember seeing an incredible post about adding a spiral cut to hot dogs for an added twist. Earlier this morning while browsing one of my favorite food sites, Chef John reminded me what a great idea this was. But the question was when could I get away trying it with these picky eaters.

On the way home from the dentist tonight I mentioned to my daughters that I would be making a BBQ of Hot Dogs, Hamburgers and Wings (see Chirp and Turf) and they asked if they could have cold cereal instead. When I told them I would be making curly spiral hot dogs they were all for it.

See below as there was not a hot dog left once they came off the grill.

Once in a while, all you want is a good burger

The other night I was sitting with my son wondering what we should have for dinner when it occurred to both of us that all we wanted was a good burger. The type of burger that has the crust and smokiness that can only come from charcoal. And of course, you can't have a good burger without some seriously grilled onions....

Spring Cleaning

It's May and time to get the recipes and pictures flowing again. Over the last month I have been experimenting with different charcoal types/brands as well as returning to that BBQ rhythm.

For starters, as much as we enjoy the caked on grease/carbon that adds flavor to our grills, after a while it can affect airflow into the grill as well as cause unwanted grease fires which also has a way of adding unwanted flavors into the food you are grilling or smoking. This past week had this type of occurrence and demanded a thorough seasonal cleaning.

Release the hounds!

2013 Grilling Season

I now declare the 2013 grilling season as open!!!!

Yesterday we saw incredible temperatures in the high 40s low 50s which mean it was perfect weather for grilling. Unfortunately it was the first time in 2013 that we saw these temperatures. When I asked the kids what they wanted, they unanimously voted for 'Chirp and Turf'.

Have you started the 2013 grilling season yet?

My Version Of Planking

There seems to be this weird fad going around where people take pictures of themselves lying face down in unusual or incongruous locations.

 

For me, 'planking' involves a piece of all natural untreated cedar plank and in this instance, some salmon.

Ingredients:

Fresh Salmon Fillets
Untreated Cedar Plank
Olive Oil
Dry Rub
Lemon

Step 1: Soak the cedar plank for 4 to 6 hours in water or apple juice. You can use cans to keep the board submerged.

Step 2: Take your salmon, and sprinkle the dry rub and squeeze fresh lemon juice over the salmon.

Step 3: Start your charcoal chimney.

Step 4: Once your charcoal is hot, divide your charcoal into 2 separate piles inside your grill

**** If you have a 2 burner gas grill, turn one side on high and the other side on medium/low (this is the side you will put the cedar plan on during cooking, however keep a close eye that it doesnt catch fire). If you have a 3 burner gas grill, leave the middle one off and turn the outer 2 burners on high.

Step 5: Preheat your cedar plank for a few minutes on each side.

Step 6: Place your salmon on the preheated cedar plank in between the two piles of charcoal and close the top leaving all the vents open.

Step 7: Keep the grill covered and smoking for 25-35 minutes or until the salmon flakes.

What else do you like to cook on a cedar plank?