Season Five
A SAUCY CONTEST episode#: 5103
Hamburgers with Homemade Ketchup
2 way Pork Ribs with Sweet & Tangy BBQ Sauce, Smoky Peach Sauce
Grilled Halibut with a Mango-ginger Chutney
Sirloin Tip Steak with Plum Chutney
Hamburgers with Homemade Ketchup
| EASE OF PREPARATION: Easy 2 .5 lbs medium ground chuck (1.2 kg) ¼ cup herbed butter (60ml) see note 1/4 cup soft blue cheese (60ml) Salt and pepper to taste 1 tablespoon olive oil (15ml) 6 large sesame or onion buns |
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In a bowl combine the ground beef with salt and pepper. Form into 6 patties and place them onto a baking sheet. Add a dollop of chilled herbed butter into the middle half of the patties. Enclose it completely by overlapping and manipulating the ground beef. To the remaining 3 add some blue cheese repeat with the same technique. Place the raw burgers into the refrigerator before grilling so they will firm up.
Prepare the barbecue for high heat direct grilling. You need to start with the hottest grill possible in order to cook hamburgers with out the filling oozing out.
Season the hamburgers with salt and pepper and drizzle evenly with oil. Oil the grill. Place the burgers on the grill and listen to the sizzle sound. Turn the heat down to medium high. Don’t flip the hamburgers too soon, make sure that they can be easily lifted off the grill using a hamburger flipper.
Allow to cook for approximately 6 minutes or until dark golden char marks are achieved. Don’t press down with a spatula, you will only squeeze out the juice and flavor. Flip and continue to cook a further 6 –7 minutes. Remove from grill and tent under foil for 5 minutes before serving.
Makes 6 burgers
Homemade Ketchup
2 cups tomato sauce (500ml)
2 cups canned, chopped tomatoes (500ml)
1.5 cup apple cider vinegar (375ml)
1 2/3 cups brown sugar, packed (410ml)
2 teaspoons granulated garlic (10ml)
2 teaspoons ground cinnamon (10ml)
2 teaspoons dry mustard powder (10ml)
2 teaspoons celery salt (10ml)
1 teaspoon ground coriander (5ml)
1 teaspoon cayenne (5ml)
½ teaspoon ground cloves (2.5ml)
¼ teaspoon ground nutmeg (1ml)
1 tablespoon Worcestershire sauce (15ml)
2 teaspoons onion powder (10ml)
1 tablespoon hot sauce (15ml)
In a saucepot combine tomato sauce, vinegar, brown sugar, garlic & onion powder, cinnamon, Worcestershire sauce, mustard powder, celery salt, ground coriander, cayenne, cloves and nutmeg. Over medium high heat bring mixture to a boil and then reduce heat to simmer for 30 minutes. Stir occasionally so the sauce does not stick to the bottom of the saucepot. Remove from heat and pour into a bottle that can be sealed and stored in the refrigerator. This will last for up to a month in the refrigerator.
Makes 4 cups (1 liter)
2 way Pork Ribs with Sweet & Tangy BBQ Sauce, Smoky Peach Sauce
EASE OF PREPARATION: 6 cups of hickory wood chips Baby Back Ribs: Spare Ribs: |
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Prepare 2 smoke pouches. Place 4 cups (1 liter) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry wood chips.
Sweet and Tangy BBQ Sauce
2 tablespoons butter (30ml)
1 small onion, minced
2 cups ketchup (homemade – see recipe on first page) (500ml)
¼ cup water (60ml)
¼ cup apple sauce (60ml)
¼ cup cider vinegar (60ml)
¼ cup Worcestershire sauce (60ml)
2 tablespoons brown sugar (30ml)
2 tablespoons molasses (30ml)
2 tablespoons clover honey (30ml)
2 teaspoons dry mustard powder (10ml)
1 teaspoon chili seasoning (5ml)
1 teaspoon garlic powder (5ml)
1 teaspoon cayenne (5ml)
1 teaspoon lemon juice (5ml)
¼ cup bourbon (60 ml)
In a large skillet melt some butter and sauté the onions until they are translucent Add the homemade ketchup, water, apple sauce, vinegar, Worcestershire, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, cayenne, lemon juice, hickory extract, and bourbon. Stir to blend ingredients well, and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat set aside
Smoky Peach BBQ Sauce
2 cups canned sliced peaches, drained and their liquid reserved (500ml)
1 cup ketchup (homemade – see recipe on first page) (250ml)
¼ cup brown sugar, packed (60ml)
3 tablespoons fresh lemon juice (45ml)
1 tablespoon peach schnapps (15ml)
1 teaspoon fresh chopped ginger (5ml)
1 teaspoon salt (5ml)
1 teaspoon grated lemon zest (5ml)
pinch of freshly grated nutmeg
1 teaspoon ground cinnamon (5ml)
1/2 teaspoon ground allspice (2.5ml)
In a blender combine canned peaches, homemade ketchup, brown sugar, lemon juice, peach schnapps, ginger, salt, lemon zest, cinnamon, nutmeg and allspice. Blend well and then pour in to a skillet. Simmer mixture for about 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat and set aside.
Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs. Drizzle the ribs with oil, salt and pepper.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
For the spare ribs:
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the spare ribs on the side of the BBQ without direct heat. Smoke the spare ribs over indirect heat for 3 hours, replacing the smoke pouch halfway through.
Half way threw cooking baste liberally with the tangy bbq sauce. Allow to cook a further hour. Baste again with the sauce before removing from grill. Once ribs are tender and when gently pulled fall off the bone remove from grill and tent with foil.
For the baby back ribs prepare bbq for indirect heat by preheating the grill to 220F/110C leave one side off. Place pork ribs on the side without heat and allow to slowly cook for 2.5 –3 hours or until tender. Half way threw cooking baste liberally with the peach bbq sauce. Allow to cook further and right before removing from grill baste again. Remove ribs from grill when ribs are tender. Remove tent with foil.
Serves 6-8 people
Grilled Halibut with a Mango-ginger Chutney
EASE OF PREPARATION: To Roast Garlic: Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil. Rinse halibut in cold water and pat dry. Leave the skins on to hold fish together on grill. Season fillets with pepper, salt, lemon zest and chopped chervil. Drizzle fish with olive oil to coat evenly. Place the fillets into the refrigerator until grilling time. Mango Ginger Sauce:
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Add to a blender the peeled, pitted and diced mangoes, roasted garlic, ginger, lemon juice, Dijon, salt and pepper. Blend well in blender and then pour into a sauce pan to warm through. Do not boil.
Prepare barbecue for direct grilling. Preheat grill to a medium high heat. Oil grill and add fish skin side down for 7 minutes. Turn the fillets over and reveal the crispy skin. Grill for another 5 minutes and then remove from heat. Plate and serve with mango ginger sauce.
Sirloin Tip Steak with Plum Chutney
2 lb sirloin tip beef steak approx 1 ¾ inches thick (1kg) 3.5cm thick Rub: To make the rub: In a small bowl thoroughly mix together the rub ingredients. Press the rub into the beef. Allow to stand at room temperature for 20 to 30 minutes before grilling. |
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Prepare barbecue for indirect grilling. Preheat grill to medium high heat. Oil grill and place beef on the hot of the BBQ to sear and get grill marks – 5 minutes per side. Move the beef over to the off side and close the lid to cook for another 30 minutes or until the internal temperature reaches 125F for medium rare. Remove from the grill and allow to rest for about 5 minutes.
Plum Chutney:
6 pink plumbs, cut into wedges
2/3 cup chopped green onion (160ml)
¼ cup fresh cranberries (60ml)
1/2 cup lightly packed brown sugar (125 ml)
½ cup balsamic vinegar (125ml)
3 teaspoons minced peeled fresh ginger (15ml)
1 3-inch cinnamon stick broken in half
¼ teaspoon freshly grated nutmeg (1ml)
1 teaspoon grated orange zest (5ml)
¼ teaspoon ground cardamom (1ml)
To a saucepan add sugar, vinegar, ginger, cinnamon, nutmeg, orange zest and cardamom. Bring to a simmer over low heat. Add the onion, cranberries and plums. Simmer without boiling for about 5 minutes. Remove from heat and serve with beef.
Cut the sirloin tip steak across the grain into very thin slices and arrange on a platter. Serve with chutney and baguette, sliced and buttered, so your guests can make their own sandwiches or serve fanned on plates with the chutney spooned on top.
Makes 8 servings.
ROBERT RAINFORD
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