Season Five
THE BEACH BBQ episode#: 5084
Pulled Texas Beef Sandwiches with BBQ Sauce
Grilled Chicken Drumsticks
Pasta Salad with Grilled Corn & Jalapenos
Grilled Shrimp with Mint
Banana & Spud Salad
Cole Slaw
In a bowl mix together cayenne, mustard, coriander, chili powder, thyme, coriander, cumin, ancho chili, salt and pepper. Rub all over the beef.
Place 10 cups (2.5L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 5 cups(1250 ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze the 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 4 more times to make 5 smoke pouches.
Prepare the barbecue for indirect grilling and place a drip pan underneath the grate where the heat will remain off. Pour some honey lager beer into the drip pan. Turn the heat on one side of the grill and place one smoke pouch directly over the heat source. Leave the heat off underneath the smoke pouch. Close the lid and wait for smoke. Once you see smoke starting to billow from the grill, turn the heat down underneath the smoke pouch to attain a constant temperature of 275ºF/140ºC. Place beef on the cool side of the grill over the drip pan. Close the lid and slow smoke the top sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 125ºF for medium rare. Change the smoke pouch every hour as it cooks.
While the sirloin is smoking prepare your sauce.
In a small saucepan over medium-high heat, melt the butter, add the onion, and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.
Remove top sirloin from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly. Cut the big submarine sandwich bun lengthwise. Lay lettuce leaves on the bun to cover. Add beef and sauce. Wrap tightly. Cut it into 8-inch piece sandwiches.
Grilled Chicken Drumsticks
| Grilled Chicken Drumsticks ¼ cup soy sauce (60ml) 1/3 cup fresh lemon juice (80ml) ½ cup honey (60ml) ¼ cup Asian sesame oil 4 cloves minced garlic 2 tablespoons grated fresh ginger (30ml) 3 tablespoons peanut oil (45ml) 1 teaspoon dried chili flakes (25ml) Pepper to taste 10 chicken drumsticks |
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In a bowl whisk together soy, lemon juice, honey, sesame oil, garlic, ginger and dried chili flakes.
Rinse the chicken drumsticks under cold water and pat dry with paper towels. Place the meat in a large resealable plastic bag and pour marinade overtop. Seal the bag and toss to distribute the marinade evenly. Refrigerate for at least 2 hours up to 24 hours turning occasionally.
Preheat the grill to medium heat.
Remove the drumsticks from the bag, place on a tray and discard the marinade. Pat the excess marinade off of the chicken and drizzle with oil. Season lightly with salt and pepper.
Oil the grill. Grill 10 minutes per side or until the skin is crispy and golden brown and when pierced in the thickest part the juices will run clear. Remove from grill and tent with foil. Let rest for 5 minutes. Serve hot or cold.
Makes 6 servings
Pasta Salad with Grilled Corn & Jalapenos
| 4 jalapeno chilies 8 medium tomatoes 3 tablespoons chopped fresh oregano (45ml) 3 tablespoons chopped fresh basil (45ml) 3 tablespoons chopped fresh cilantro (45ml) 1/3 cup green (hulled) pumpkin seeds (80ml) 4 ears fresh corn shucked and silks removed 1 large white onion, cut in ½-inch thick rounds Olive oil for drizzling Salt & pepper to taste 4 cloves garlic minced 1 teaspoon ground cumin (5ml) ¼ cup olive oil (60ml) 11 oz short pasta such as penne (453g) 1 ½ cups crumbled feta cheese (250 ml) |
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Garnish: fresh cilantro leaves
Lay corn, jalapenos and onion on baking sheet. Drizzle vegetables with 1 tablespoon of oil, and season with salt and pepper.
Preheat the barbecue to medium high heat on one side and medium low heat on the other side. Oil the grill and add the onions to the medium low side of the grill. Place the corn and jalapenos to the medium high heat side of the grill. Grill onions to char approximately 5 to 8 minutes. Grill the corn and jalapenos to char for about 2-3 minutes turning to prevent burning. Remove vegetables from grill and transfer to a bowl, cover and refrigerate for at least 1 hour up to overnight.
Cook pasta in a pot of salted boiling water until aldente or cooked to personal preference.
Once cooked, place in colander to rinse under cold water. Shake off excess water and add to a large bowl. Drizzle with 1 tablespoon of olive oil and set aside.
Remove vegetables from refrigerator. Remove skins and seeds from jalapenos and place cleaned peppers into the bowl with the pasta. Cut corn off cob and add to the bowl. Chop white onion and quarter tomatoes and then add them to the bowl. Add basil, oregano and cilantro.
In a skillet toast some pumpkin seeds over low heat until lightly browned. In another non-stick skillet add oil, garlic and cumin. Cook for 3 minutes stirring with wooden spoon over medium low heat. Add to salad ingredients in bowl. Add the flavored oil, toss, season with salt and pepper, refrigerate until ready to serve.
Serves 6-8
Grilled Shrimp with Mint
2 fresh red Thai chilies, minced Remove seeds from Thai chilies. Place chilies into a mortar with garlic and sugar and grind until you make a paste. Place into small bowl and add lime juice, fish sauce, and sugar. Place in the refrigerator until later. |
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Peel and devein the shrimp. Drizzle with oil and salt & pepper.
Preheat the grill to high heat.
Oil the grill. Place shrimp on grill and cook for 2 minutes per side. Cook until golden char marks are achieved, and lost their opaque colour. Remove from grill.
Remove the sauce from the fridge and pour over the shrimp. Serve warm or cold.
Serves 4 Appetizer
Banana & Spud Salad
| 2 – ½ pound red-skin or baby potatoes (1kg) 1 pounds greenish bananas (4 or 5) 1 red onion sliced thin ¼ cup capers, drained (60ml) 4 tablespoons olive oil (1/4 cup or 60ml) 2 tablespoon white wine vinegar (30ml) 1 tablespoon Dijon mustard (15ml) 2 ½ teaspoons salt (12ml) 1 teaspoon milled black pepper (5ml) 3 tablespoons chives (15ml) 1 red bell pepper sliced thinly |
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Wash and quarter potatoes with skin on. Place potatoes in a pot of boiling water for 7 minutes, or until just cooked. Remove, place in a colander and chill under cool running water. Cut the quarters in half and place in a large bowl.
Bring a large pot of water to a boil. Peel green unripe bananas. Begin slicing into boiling water to cook for just 30 seconds.
Once cooked pour the bananas into a colander to drain all of the water off.
Place bananas into the bowl with the potatoes and add sliced onion and capers. In a separate bowl, whisk together olive oil mustard, vinegar, salt, pepper and chives. Pour over top of the potatoes and bananas and toss. Place the salad into the refrigerator to cool for a minimum of 30 minutes up to 1 hour.
Cole Slaw
1 small head green cabbage, sliced Julianne Chop first 4 ingredients into a bowl. |
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Dressing: combine mayo, lemon juice, sugar, chives and season with salt & pepper. Pour into bowl and mix together. Add dried apricots. Mix & chill for at least 1 hour up to 4 hours before serving.
Serves 6-8
ROBERT RAINFORD
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