Broil King Cooking Techniques: ROTISSERIE

Constant turning of the meat while rotisserie cooking allows it to self-baste with natural juices resulting in exceptionally moist and tender roasts. The best cuts of meat for rotisserie cooking are tightly tied, boned or boneless cuts; however, you can use cuts with the bone in if you carefully balance them on the spit so they turn easily.

Your barbecue may be equipped with a rear rotisserie burner or you may use the lower burners. We have outlined the grill set-up for both kinds of rotisserie cooking below. It may be possible to set up your barbecue to rotisserie meat at the same time as you grill other foods. Simply set the meat on one side of the rotisserie and leave the racks in place on the opposite side of the grill.

Broil King Direct Grilling

USING THE REAR ROTISSERIE BURNER

ARRANGING THE GRILL

  1. Remove cooking grids and warming racks from barbecue if necessary
  2. Centre a drip pan under the rotisserie, positioning it so it will be beneath the centre of the roast
  3. Preheat the barbecue with rotisserie burner on MEDIUM HIGH for 10 minutes

PLACING THE MEAT ON THE SPIT ROD

  1. Slide one of the skewer forks onto the rod and tighten it securely
  2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
  3. Tighten the fork securely

TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT

  1. Loosen the spit balance
  2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
  3. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle
  4. Insert the spit rod into the rotisserie motor and turn rotisserie motor on
  5. Check to see if the meat turns smoothly while cooking and adjust the balance as necessary

Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.

Broil King Direct Grilling

USING THE ROTISSERIE WITH THE MAIN BURNERS

ARRANGING THE GRILL

  1. Remove cooking grids and warming racks from barbecue
  2. Preheat the barbecue with all burners on MEDIUM for 10 minutes
  3. Turn off center burner(s)
  4. Centre a drip pan under the rotisserie, positioning it so it will be beneath the centre of the roast
  5. Fill the drip pan to 1″ from the top with water, wine or juice and any herbs that might complement the flavours

PLACING THE MEAT ON THE SPIT ROD

  1. Slide one of the skewer forks onto the rod and tighten it securely
  2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
  3. Tighten the fork securely

TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT

  1. Loosen the spit balance
  2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
  3. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle
  4. Insert the spit rod into the rotisserie motor and turn rotisserie motor on
  5. Check to see if the meat turns smoothly while cooking and adjust the balance as necessary

Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.

Frigidaire Recipe: Mini Delectable Caramel Pecan Tarts

Add this delicious treat to your recipe book!

SERVINGS: 18 | PREP TIME: 20 MINS | COOK TIME: 20 MINS

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INGREDIENTS:

CRUST INGREDIENTS:

  1. 1 1/4 cups almond flour or almond meal

  2. 1 cup pecans or walnuts

  3. 4 teaspoons coconut flour*, sifted if lumpy

  4. 5 tablespoons unsalted butter

  5. 1/4 cup light or dark brown sugar

  6. 2 teaspoons cinnamon

  7. 1/8 teaspoon salt

FOR THE FILLING:

  1. 3/4 cup tightly packed dark brown sugar

  2. 2/3 cup whipping cream

  3. 7 tablespoons unsalted butter

  4. 1 teaspoon vanilla

  5. 3/8 teaspoon salt

  6. 2 1/2 cups chopped pecans

INSTRUCTIONS:

      1. Preheat the oven to 375°F. Line two muffin pans with 18 muffin liners.
      2. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. Press 1 tablespoon of crust onto the bottom of the each liner.
      3. Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes. Caramel will leak through if crust is still hot.
      4. Place the chopped pecans on a baking sheet and roast for 4-6 minutes. Pecans burn easily, so check them every 2 minutes. Remove from the oven.
      5. To prepare the caramel, heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan over medium heat.
      6. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
      7. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until it begins to thicken. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.
      8. Refrigerate the tarts for 2-3 hours or until the caramel has firmed up.

Thermador: Exceptional Sips for Spring

Now that spring is in full swing and temperatures are finally starting to warm up, take the party outdoors for a night of happy hour cocktails and al fresco appetizers.

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While we love a handshaken cocktail, there’s nothing that dulls a party faster than being stuck behind the bar mixing cocktails all evening. As a host, the best way to not become the unofficial bartender for the night is to plan ahead. We love batched cocktails, or supersized versions of your favorite sips, which can be made hours ahead of time and chilled before your guests arrive.

You can also get creative with your batched cocktails by adding this season’s produce and herbs to create a unique twist on your favorite classic cocktails.

5 of our all-time favorite combinations include:

Lavender with a Vodka Lemonade

Blackberry with a Mint Julep

Blueberry and Basil with a Margarita

Cilantro and Pineapple with a Moscow Mule

Sage with a Tequila Lime Spritzer

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Serve in a large bowl or pitcher that can double as a festive centerpiece to any table, and arrange the ingredients you used—like whole citrus fruits and bundles of fresh herbs—as decorative elements. Make sure to fully stock the ice bucket with Diamond Ice from your Thermador freezer column or bottom freezer refrigeration. The ice will not only look dazzling in a glass, but the specially designed shape allows more ounces of ice per glass, keeping guests’ cocktails chilled longer as they sip through the evening.

Don’t forget to share all your exceptional spring culinary moments with us at www.thermador.com/share-the-exceptional!

Cheers!

Crown Verity: Cook Your Favorite Oven Recipe On The Grill. Here’s How.

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TURN YOUR GRILL INTO AN OUTDOOR OVEN

Your oven cooks using indirect heat. Your grill uses direct contact heat. To turn your grill into an oven, you still want to heat the grill but, because you’ll be using it differently, you shouldn’t turn all the elements on. This effectively creates a baking/convection environment. It also leaves a place for you to put the food so it doesn’t touch a direct heat source. Which elements you prefer to use are up to you: some prefer to the inside burners while others like to turn on the outside ones instead.

Another must-do is to set your grill temperature 25 degrees F higher than what is called for in your recipe. This is because grills lose heat faster than an oven when the lid is opened. That extra little bit of heat will help compensate for it. And speaking of opening the lid, try to avoid unnecessary “peeking” since this will definitely affect your grill’s ability to cook evenly and will add to the length of time needed to finish. (Tip: If you’re using a baking sheet, a layer of foil between the sheet and the grill may help reduce scorching.)

TRY STEAMING OR POACHING

Yes, your grill will do this beautifully for you. While there are veggie trays and steam pan accessories available for some grills, you can steam or poach on virtually any grill using a foil packet. Lay a large sheet on a flat surface. Place your ingredients in the centre then pull one side over to the other, roll the edges together to seal and fold the remaining side in to close. It’s recommended that you not seal this too tightly as there will be expansion during the steaming process.

GRILLED VEGGIES ADD A NEW DIMENSION TO SALADS

Don’t be limited by the kinds of vegetables you do on the grill. Sure, there are the go-to veggies that are top performers like carrots, potatoes, corn, tomatoes and the like. But when you use your grill as your oven, it opens up a whole host of possibilities – options that your oven simple can’t offer. For starters, try amping up your greens. Have you tried grilling vegetables like cabbage or romaine? It’s the same as grilling corn or zucchini – just cut the head half, grease lightly with olive oil and place cut-side down on the grill for about five minutes.

SO MANY OPTIONS, SO MANY WAYS TO GRILL

Pizzas? Quesadillas? Yes, and more. Your outdoor grill can do just about anything that your indoor grill can – and then some. Your pizza stone will work just as well on your grill as it will in your oven. Quesadillas are another tasty surprise that you might not have thought about before. Desserts? Absolutely. There’s grilled watermelon, fruit kebabs, cobblers, even pies.

There really is no limit to the delicious possibilities that open up when you adapt a favorite recipe for the grill.

Broil King Grilling Techniques: Planking

PLANKING

Another unique and delicious way to grill food is by using a wooden plank. This is a surefire way to get delicious results and wow your dinner guests. The smoke created from the plank sitting directly above a lit burner infuses the meat with unsurpassed grilled flavour.

Broil King Planking

Using a plank is simple:

    1. Soak it in water for at least an hour and pat it dry
    2. Pre-heat your grill on HIGH for 10 minutes
    3. Coat both sides of the plank with olive oil then place the seasoned meat on it
    4. Place the plank on the grill directly over the lit burner and reduce the heat to MEDIUM-LOW
    5. Cook the meat to its desired doneness
    6. Cedar planks are ideal for salmon but don’t be afraid to try other meats with it. Pork goes great on a maple plank and lamb is delicious on alder.

Note: Make sure to be careful while handling the plank after grilling and that it is fully extinguished before discarding.

Broil King Techniques: Indirect Cooking

INDIRECT COOKING

The indirect method of grilling is a technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat but by hot air circulating around the food. This set up means there is no need to turn or baste the food. The result is delicious, worry-free barbecuing with little chance of flare-ups.

Broil King Direct Grilling

DRIP PAN METHOD

Juices and drippings fall and mix with the contents of the drip pan. This mixture will vapourize, impart delicious flavours and ensure a moist and succulent roast, chicken or turkey.
To use the drip pan method:

  1. Remove the grids and place the drip pan on top of the heat medium
  2. Pour water or other cooking liquid, such as fruit juice or wine, into the drip pan
  3. Replace the cooking grids
  4. Preheat the grill on HIGH for 10 minutes then adjust the heat to MEDIUM or MEDIUM/LOW
  5. Spray or brush the grids with cooking oil, then place the meat directly on the grids above the drip pan
  6. Close the lid, and sit back and relax as your food becomes infused with delicious flavour
Broil King Direct Grilling

ONE-BURNER METHOD

  1. Place a drip pan over the heat medium, under the cooking grids, on the side of the grill where you will be turning off the burner
  2. Preheat the grill on HIGH and then turn off one burner.
  3. Brush or spray the cooking grids with cooking oil.
  4. When grilling beef or pork sear the meat on all sides using the lit side of the grill and then transfer it over to the unlit side.
  5. Regulate the heat setting to maintain your desired temperature, (generally MEDIUM)
  6. This method is wonderful not only for roasts but also for thicker steaks, chops and bone-in cuts of chicken

In this segment BBQ Naz shows you how to grill using the Indirect method. Indirect cooking is great for cuts of meat that take a while to cook. The indirect, convection oven like way the heat circulates around the oven keep the food moist. Watch and enjoy!