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Cherry Planked Halibut Steaks with Roasted Tomatoes

Cherry Planked Halibut Steaks with Roasted Tomatoes
Ingredients

1 Outdoor Gourmet Cherry Grilling Plank (6x12)

2 Wild Halibut Steaks

2 cups Cherry Tomatoes, halved

3 tablespoons Olive Oil 1 tablespoon fresh Thyme

2 tablespoons Baron's Lemo Thyme Spice Mix

1 bunch of Asparagus,trimmed

2 tablespoons Lime Juice

First: Soak Cherry Grilling Plank in water for at least an hour- longer is better.

(A 13 x 9 baking dish or a enameled cast iron pot both work marvelously for this and most people have one or the other kicking around the kitchen.)
Next: Preheat grill to 350-400°. Rub both sides of Halibut with Lemon Herb with Thyme spice mix Place seasoned Halibut Steaks on the plank, then place the plank on the grill. 


Close the grill lid and allow the plank to smoke and smolder- that’s where the smoky flavor comes from. The cherry wood flavor comes from the water vapor released from the plank during the grilling process, which also helps keep the fish moist.

**Keep a spray bottle on hand. If flames occur, don't panic! Just spray with water and on plankin'.
Meanwhile: Preheat oven to 425°, toss tomatoes with olive oil, thyme, and salt and pepper to taste.  Put tomatoes in oven for 10-12 minutes. Remove roasted tomatoes from the oven and top halibut while still on the grill.
Then: Toss Asparagus in olive oil and lime juice and place of the grill along side the plank.  


Finally: Cook Halibut and Asparagus until done to your liking. Approximately 20 minutes on the Halibut, 6-9 minutes for the Asparagus.
Carefully remove from grill and enjoy! Welcome to your weekend.  -KB
Posted by: kbrandt Created on: Sun 20 May 2012 11:49 Last modified: Sun 20 May 2012 12:00
This article was posted in Latest Posts , Fish: Non-Salmon and tagged with Planking , Halibut , Hardwood Planks
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Cedar Planked Tequila Lime Catfish Tacos

Cedar Planked Catfish Tacos

With Cinco de Mayo only cinco days away, it's time to get grilling.  I'm making Fish Tacos, with a little help from Carolina Classics Catfish. They farm raise their catfish in freshwater pounds tempered by the Gulf Stream in North Carolina, free of antibiotics resulting in a delicious mild, pink-white fish.
Super-Secret Fish Taco Sauce

Ingredients
¼ cup Canola Oil
½ cup Olive Oil
1 Egg Yoke
A pinch of salt
2 teaspoon Lime Juice
2 teaspoon Bill Baron’s Tequila Lime Spice

Directions

Combine egg yolk, lime juice and pinch of salt in bowl. Whisk until blended. Combine canola and olive oil. Whisk oil in one teaspoon at a time, stirring constantly, until mayonnaise is thick, and a lighter color. Add Tequila Lime Spice.  This makes the best, super-secret Fish Taco Sauce.

Ingredients

2  Outdoor Gourmet Cedar Grilling Planks

4  Carolina Classics Catfish Filets

¼ cup Bill Baron’s Tequila Lime Spice

1 tablespoon Butter, melted

½ head of Green Cabbage, thinly sliced

Corn Tortillas

Lime wedges

Salsa

Directions

First: Soak 2 Outdoor Gourmet Cedar Grilling Planks in water for at least an hour, longer is better. Preheat grill to 350-375°.


Next: Rub catfish with tequila lime spice, then place seasoned catfish on soaked plank.   Add to grill and close the lid and allow to smoke and smolder for 7 minutes or so.

Then: Lift grill lid and brush fillets with melted butter. Close lid for another 7 minutes or so.

**If the planks catch fire, which they often do, DON’T PANIC.  Just spirtz the with H20 and keep on plankin’.

Finally: Carefully remove from grill. Serve atop warm tortilla, with cabbage, fish taco sauce and a wedge of lime.  Guacamole, salsa, and other toppings are optional.

Mason MargJARitas

Ingredients

1 1/2 oz. Tequila (Hornitos or better)
1 1/2 oz. Agave Syrup
1 to 1 1/4 oz. of lime juice
Salt for the rim of the glass
5 cubes of ice, cracked in half
Directions
Shake all the ingredients in Mason Jar with the lid tightly secured until the exterior
frosts. Salt rim of glass and strain mixture into glass over rocks.  Garish with slice of lime.
Many parking lot fiestas to you and yours. -KB
Posted by: kbrandt Created on: Tue 01 May 2012 09:16 Last modified: Sun 20 May 2012 11:08
This article was posted in Latest Posts , Fish: Non-Salmon and tagged with Holiday Fare , Planking , cedar plank grilling , Catfish
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Alder Planked Halibut with Horseradish Crumb Topping

Wild Halibut Season it here!  Let's plank some! I'm thinking Alder would be a nice paring for Halibut- it's a mild fish and alder smoke is delicate and subtle.

Alder Planked Halibut w/ Horseradish Crumb Topping

Ingredients:

1 Outdoor Gourmet Alder Grilling Plank
1 Wild Halibut Fillet, Fresh
4 Tablespoons Parsley, chopped
1 ½ cups Bread Crumbs
2 Tablespoons Butter
3 Tablespoons horseradish, peeled + chopped
First: Soak Outdoor Gourmet Alder Grilling Plank in water for at least an hour, but longer is better.

Chop parsley and peel Horseradish root- for this step I highly recommend some sort of eye protection and possibly something to cover your nose and mouth… I used goggles and a bandana.

Then: Turn on the broiler. While it’s heating up, whir bread crumbs, butter, parsley, and horseradish together in a food processor.

**I wore my goggles for this step too. Raw horseradish is strong!! Not to worry though- some of the sharpness calms down when horseradish is cooked.

Place your halibut fillet on the soaked Alder plank, then cover the exposed part of the plank with foil to protect it from the broiler.

Next: Pack your horseradish breadcrumb mixture atop the halibut fillet and place under boiler for 2 minute to brown the crumbs.

Preheat: Grill for 350-400°. Remove halibut from under broiler, discard foil and place plank and halibut with pre-browned crumbs onto grill and close the lid.

Allow the plank to smoke and smolder until the fish is down to your liking. Cooking times with vary depending on the sizes of your halibut fillet.

Finally: Carefully remove from grill, serve with a springy salad and enjoy!


Welcome to Your Weekend! -KB
Posted by: kbrandt Created on: Wed 11 April 2012 20:35 Last modified: Mon 30 April 2012 18:43
This article was posted in Latest Posts , Fish: Non-Salmon and tagged with Planking , alder grilling planks , Halibut , Harwood Grilling Planks

Oven-Planked Cranberry Crusted Salmon

Dr. Zorba’s Oven-Planked Cranberry Crusted Salmon

Hardcore grilling is sorta my thing- bring on the blizzards and drizzle be damned! I will the wind to stop me!
Ok, combating the elements isn’t always my thing… sometime I wimp out. Now is one of those times.  Firing up the grill during this torrential downpour is much less appealing than just staying inside and listening to NPR. Fortunately, grilling planks is for weather wimps too. Yes, our name is OUTDOOR Gourmet, but today, I am an indoor gourmet.

Today, I am going to mod a recipe by one of my favorite radio personalities.

They say laughter is the best medicine- and Dr. Zorba’s distinctive chortle is one of the most recognizable laughs there is. He also has a great collection of Heart-Healthy Recipes, which goes right along with our healthy grilling mission.

Let me step on my soapbox for a moment: Planking is an extremely healthy method of preparing food because no additional oil or butter is needed in the cooking process. It infuses food with moisture and flavor, while sparing the extra calories and fat of other methods. Cedar Grilling Planks are also an excellent way to serve, plate and display delicate fish that may otherwise be overcooked or fall apart when placed directly on the grill.
Ingredients
1 large fillet of Salmon
2 tablespoons Stone Ground or Dijon Mustard
¼ cup fresh Bread Crumbs
¼ cup dried Cranberries, rough chopped
½ chopped Green Onion
1 tablespoons Butter, melted
2 teaspoons fresh Thyme, finely chopped
2 teaspoons Lemon Zest
Salt, Pepper, and Cayenne to taste

1 bunch Asparagus, rinsed and ends snapped off
3 tablespoons of Olive Oil
1 Blood Orange, half juiced, the other half sliced in rounds

Directions

First: Soak 2 Outdoor Gourmet 6x12 Cedar Grilling Planks in water for 1 hour or more.  Thaw salmon in cold water, if frozen. Preheat oven to 375°.
Place: Asparagus in an oven-safe dish, sprinkle with olive oil, blood orange juice, salt, fresh ground pepper, and top with blood orange rounds.

Next: Toss breadcrumbs, cranberries, green onion, melted butter, thyme and lemon peel in the food processor. Give it a quick whirl.
Then: Cut salmon filet to fit planks and season with S+P. Place salmon on soaked plank skin side down. Rub a layer of mustard over each filet. Divide breadcrumb mixture evenly over salmon filets.

**Tip: Wrap the bottom of the plank in foil or place on cookie sheet to avoid drips.

Finally: Place both the salmon + asparagus in the oven at the same time.  Bake for 25-30 minutes. These dishes should take about the same time.

Check out more of Dr. Zorba's Heart-Healthy recipe at his website.
Welcome to your weekend. -KB


Posted by: kbrandt Created on: Sun 01 April 2012 07:38 Last modified: Sun 01 April 2012 12:04
This article was posted in Latest Posts and tagged with Cedar Planked Salmon , Salmon , Planking , cedar plank grilling
No comments.

Finger Lickin' Ribs on Red Oak Grilling Planks

Finger Lickin' Ribs on Red Oak Grilling Planks

Honey and heat- two things that make almost any recipes better. That’s why I was excited to see both flavors in one jar. Honey Hole of the Blue Ridge just released their Honey Fuzions in Hot Habanero, Vanilla Bean Vibrance, Crushed Ginger Cascade and Cracked Red Pepper. I used the Cracked Red Pepper Honey Fuzion on Kansas Style Low and Slow Baby Back Ribs and Apple Cole Slaw.

Slaw Ingredients:
¼ cup Apple Cider Vinegar
¾ cup Mayonnaise
¼  cup Red Pepper Honey Fuzion
1 tablespoon Poppy Seeds
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 medium green cabbage, cored and shredded
2 carrots, julienne cut
1 bunch of green onions, sliced
½ parsley, minced
3 apples, chopped, skin on.

Slaw Direction:
Combine the cabbage, carrots, scallions, parsley, and apples. Mix all  remaining  ingredients together and set aside ¼ of the Poppy Seed Honey Fuzion  dressing. Mix dressing and veggies together and refrigerate for at  least an  hour.   Top with remaining dressing when serving.

Baby Back Rib Ingredients:
2  5x10 Oak Grilling Planks
2 rack of Baby Back Ribs (Pork Loin Ribs)
½ cup Honey Hole of the Blue Ridge Honey Fuzion

Rib Directions:

First- Soak 2  5x10  Outdoor Gourmet Oak Grilling Planks for an hour or more.
Next- Preheat grill to 450° then brush ribs with Habanero Honey Fusion.

Then- Sear ribs on both sides for grill marks. Add soaked oak planks to grill and place ribs atop planks. Keep heat at 450° for 2 more minutes, the turn the heat down to 275°. Plank ribs low and slow at 275° until internal temp is at least 160°. Baste with Honey Fuzion at least a couple more times.
Finally- Carefully remove from grill and serve with Apple Slaw.  And enjoy!


And then, they were gone...

Posted by: kbrandt Created on: Wed 07 March 2012 20:08 Last modified: Wed 07 March 2012 20:28
This article was posted in Ribs , Latest Posts and tagged with Planking , Ribs , Vegetarian
No comments.

Cedar Plank Baked Apples for Valentine's Day

There is far too much pressure associated with Valentines Day. And that anxiety expands exponentially when it’s the first Valentine’s with the your special someone…
The pressure mounts with the bombardment of advertisements touting “forever necklaces” and large heart-shaped boxes filled with waxy, chocolate-like substance. The tacky one-liner cards start to seem like a good idea… It’s almost like they are trying to make you fail.

You could fill your trunk cheap chocolate and helium-filled love mementos. Or just skirt the aisle of Valentine Day merchandise, sneak past the lurking pallet of Easter egg dye and peeps patiently waiting for shelf space- just stay near the perimeter of the store.  With a few easy ingredients, you can make a lasting memory for your loved one. With this no-fail idea, you can have your sweetie bragging about how you hit it out of the park, while their co-workers sulkily eat the contents of those heart-shaped boxes.

Ingredients
1 Red Rome Apple
1 6x8 Outdoor Gourmet Cedar Plank
½ cup rolled oats
2 tablespoons melted butter
2 tablespoons brown sugar
2 tablespoons golden raisins
2 tablespoons chopped pecans
½ teaspoon cinnamon
½ tablespoon agave on top
2 scoops vanilla ice cream
First: Soak Outdoor Gourmet Cedar Plank in water for an hour our more.  (We have heart shaped planks for the occasion.)

Next: Cut one Red Rome apple in half, scoop out insides in shape of a heart. Cut off a bit of the bottom so it won’t roll around on the plank.

Then: Mix all other ingredients together. Fill apple halves with oat mixture and top with two pecans cut to fit together like a heart. Pre-heat grill to 300-350 degrees. Place stuffed apples on planks and close the grill lid.

Finally: Allow apple and planks to smolder for 10 minutes. (Approximately the time it takes to open a bottle of wine and light the candles for the table.)  Carefully remove from grill and serve with a scope of ice cream. Garnish with cinnamon.

Happy Valentines Day!
Posted by: kbrandt Created on: Mon 13 February 2012 11:54 Last modified: Tue 14 February 2012 06:46
This article was posted in Holiday Fare , Fruit , Latest Posts and tagged with Fruit , Planking , Vegetarian
No comments.

Knox Spice Yummy Chicken Rub

"Tastes like chicken" is rarely a compliment. Chicken, while so easy to make unexceptional, is so hard to make memorable. So, how to make chicken yummy?
Game Hen on RED OAK GRILLING PLANK

Outdoor Gourmet's three-fold path to poultry paradise...

1. Season well - choose seasoning with fresh, high-quality ingredients.
2. Be a cut above - pick the right pieces. I prefer thighs, wings or whole-roasted game hens.
3. Plank it - duh!  Planking infuses food with luscious flavor, while locking in the moisture. Food stays juicy and flavorful without packing on additional calories.

Chicken Thighs on RED OAK GRILLING PLANK

Putting these principles to use, I chose chicken thighs and a whole game hen. I seasoned it up right with Knox's Spice Company's Yummy Chicken Rub, which is made with fresh herbs, citrus, and coarse salt. The fresh, savory smell hits you the moment you crack that bottle.

Check out more of Knox Spice Comapany's
Dry Rubs, Spice Mixes, and Sauces: www.knoxspice.com

For the plank, I tried something new- Red Oak.  When put to the heat, Red Oak smoke is full-bodied, smooth and buttery-rich.

First: Soak Outdoor Gourmet Red Oak Plank in water for at least 2 hours.

Then: Lightly rub chicken with olive oil. This will prevent the skin from sticking to the plank during the cooking process.  Rub Chicken with Knox's Yummy Chicken Rub.

Next: Preheat grill to 500°, then place plank with chicken on grill and close the lid.  Allow to smoke and smolder at 500° for 10 minutes, then lower the heat to 375°.  Remove from grill when internal temperature reaches 160° and cover with foil.

Finally: Allow your chicken to rest for 10 minutes, remove foil and enjoy.

"Whoa! That's some seriously good chicken!"  was the actual reaction of my test audience.  Way better than "tastes like chicken."
Yummy Chicken!


Welcome to your Weekend! -KB
Posted by: kbrandt Created on: Tue 31 January 2012 12:17 Last modified: Tue 31 January 2012 12:28
This article was posted in Poultry , Latest Posts and tagged with Planking , Hardwoods
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