Masala brussels sprouts. On the grill, brussels sprouts develop a charred crunchy exterior and a nutty soft interior. In the below recipe, Indian/Pakistani spices add an additional layer of flavor. Masala Brussels Sprouts Recipe. Ingredients 12 oz brussels sprouts (wash and remove any yellowing outer leave) 2 tablespoons grapeseed or peanut oil (or any neutral … Continue reading Masala Brussels Sprouts
Poor Man's Burnt Ends. Burnt ends are cubes of smoked brisket that are smokey and sweet - often described as "meat candy." Making them involves multiple steps: cook a packer brisket (8-12 hours), separate the point from the flat, cube the point, coat with BBQ sauce, return to smoker (for 1-2 hours). Not only does … Continue reading Poor Man’s Burnt Ends
Grilled Cucumber Watermelon Salad. After grilling and smoking meat for weeks, it was time to change things up a bit. I ran across a grilled watermelon salad recipe in the book Go Kamado by Chef JJ Boston. Below is my modified version. I was pleasantly surprised at the savoriness of grilled cucumber, pairing nicely with … Continue reading Grilled Cucumber Watermelon Salad
Yogurt-Spiced Lamb Shoulder. I previously made a lamb leg using the same recipe/technique as below. It came out a bit dry, prompting me to try lamb shoulder (which has more fat). The below recipe resulted in a lamb with 2 different textures: a crunchy outer crust and tender moist inner meat. Recipe: Yogurt-Spiced Lamb Shoulder … Continue reading Yogurt-Spiced Lamb Shoulder
Seared Ahi Tuna. Looking for something lighter? "Seared Ahi Tuna" is a common appetizer in Japanese restaurants. It's easy to make, tastes like expensive sushi, and doesn't cost too much (when ahi tuna is on sale like it was at Sprouts recently). Best of all, the calorie count is reasonable (150-300 calories per tuna steak). … Continue reading Seared Ahi Tuna
Grilled Honey Mustard Chicken This is my go-to dish when I need to make something for my kids. The recipe lacks any exotic ingredients (so I already have everything at home), and a quick marinade seems to work well. Skewering the chicken makes it even more attractive to my youngest kids since they love eating … Continue reading Honey Mustard Chicken Skewers
Dual Kababs. Having made seekh kababs with my mom, I tried to kick it up a notch by making dual kababs. Dual kababs are essentially ground chicken kabab wrapped by a beef kabab (or vice versa). A local restaurant does a delicious version of these, and our fellow pitmaster Neghae has mastered them. I decided … Continue reading Dual Kababs (Chicken Seekh Kabab wrapped in Beef Seekh Kabab)
