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Recipe of the Week: Smoky Pork Chile Verde

Recipe of the Week: Smoky Pork Chile Verde

Enjoying the (sometimes) sunshine? We are too! The cherry blossoms are blooming, the leaves are returning to our favorite trees, and the weather is getting especially more perfect to break out the barbeque and get, well, barbequein’! Our friends at Weber post a new recipe every week and today we’d like to pass it along because it. looks. delicious.

Smoky Pork Chile Verde

Ingredients

(For the Rub)
1 tbs kosher salt
2 tsp pure chile powder
2 tsp dried oregano
1 tsp groun cumin

1 boneless pork shoulder roast (Boston butt), 4-5 pounds, trimmed of excess surface fat
8 medium tomatillos, husked and rinsed
1 can (7 oz) chopped green chiles with liquid
4 medium garlic cloves
1 small onion, roughly chopped
2 tsp dried oregano
3/4 cup dark Mexican beer
1/4 cup finely chopped fresh cilantro leaves
1 tsp Tabasco® chipotle pepper sauce
Kosher salt
Freshly ground black pepper
6 cups cooked white rice
1 cup sour cream
1 lime, cute into eighths.

Got all that? Good. Here’s how to do it.

Instructions

  1. Soak the wood chips in water for at least 30 minutes.
  2. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Separate the charcoal into two equal piles on opposite sides of the charcoal grate. Carefully place a large disposable foil pan between the two piles of charcoal and fill it about halfway with warm water. Let the coals burn down to low heat (250° to 350°F). Leave the lid off and all the vents open.If you are using a gas grill, preheat your grill on high until it reaches 500°F and then adjust the burners to low heat (250° to 350°F).
  3. In a small bowl mix the rub ingredients. Coat the pork on all sides with the rub, massaging the spices into the meat. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
  4. In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
  5. Drain and scatter the hickory chips over the two piles of charcoal. Brush the cooking grates clean. When the wood starts to smoke, place the pork in the center of the cooking grate, close the lid, and smoke-roast the pork over indirect low heat for 30 minutes.
  6. Remove the pork from the grill and immediately close the lid to maintain the temperature. Place the pork in a large disposable foil pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the cooking grate. Cook the pork over indirect low heat, with the lid closed as much as possible, until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 to 3 hours, depending on how steady the temperature is. To maintain the temperature, add 5 or 6 charcoal briquettes to each pile of charcoal every hour or so from the time you began to smoke the pork.
  7. When the pork is fully cooked, carefully remove the pan from the grill. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into ½-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, salt, and pepper. The chile verde may be made up to this point one day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
  8. Serve the chile verde warm in bowls with rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Grilled Banana Boat S’mores

Grilled Banana Boat S’mores

This Labor Day, the Washington State burn ban has affected us all. But don’t worry! You can still cook s’mores on your gas grill! Just wrap the s’mores in foil and heat them up over medium heat for 4 to 5 minutes until the marshmallows melt! And if you’re looking for s’mores with a twist, here is what we found from our friends over at Allrecipes:

Ingredients:
Bananas
Semi-Sweet Chocolate Chips
Mini Marshmallows
Graham Cracker Crumbs (we added this!)

Directions:
1. Slit each banana lengthwise through the peel, make sure not to cut all the way through as you want the banana to stay in the peel.
2. Stuff the banana with chocolate and marshmallows. We also added a couple chunks of graham crackers in for a real S’mores taste!
3. Wrap each banana boat in aluminum foil to help make sure the peels don’t burn too badly.

IMG_1413 - Copy

4. Heat BBQ to 300 degrees and place banana boats directly on grill grates. (note: if you rest the banana on the grates they won’t fall over!)
5. Cook for about 5 minutes or until the marshmallows start to melt and brown. The ends of the banana will get dark but that’s OK.

IMG_1415 - Copy

6. Sprinkle with graham cracker crumbs and dig in!
7. If you are looking to make these even more tasty try adding Nutella inside the banana instead of chocolate.

IMG_1418 - CopyIMG_1420 - Copy

GMG’s Pellet Baked Blackberry Crisp

GMG’s Pellet Baked Blackberry Crisp

In honor of National BBQ Month we wanted to

take an opportunity to share with some wise words of wisdom from our friends at Green Mountain Grills.

Did you know, that “you can cook anything in your pellet grill that you can cook in your oven”?

Here is GMG’s take on a Seattle Summer Classic!

Pellet Baked Blackberry Crisp

cobbler

Topping: Combine 1 cup of flour, 1 cup of sugar, and 1 teaspoon of baking powder in a small bowl. Beat an egg in a separate bowl. Make a depression in the center of the dry mix and pour the egg into it. Fold gently until the topping mixture is crumbly.

Filling: Mix ¾ cup of sugar and 3 tablespoons of corn starch in a small bowl. Put 6 cups of fresh or frozen blackberries (or boysenberries) in a large bowl and sprinkle with the sugar/corn starch mix. Toss gently

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to evenly coat the berries.

Grease a square 8″ or 9″ pan with butter. Put the berries in it and sprinkle the topping over evenly. Melt a stick of butter and drizzle it evenly over the topping.

Bake this at 375° for 45 minutes. I predict that unless you utterly disdain dessert, you will have a second helping of this, especially if you serve it with vanilla ice cream . . .

Recipe courtesy of Green Mountain Grills.

It’s Time To Open Your Pool

It’s Time To Open Your Pool

2010-06-29 13.51.27

Memorial Day is

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coming fast and with the wonderful sunny weather we have been having in the Northwest – why not get a head start and get your pool ready for summer? Follow these 6 easy steps to ensure a smooth and easy pool opening:

  1. Take off your pool cover. Drain off water, remove and clean your cover with xxx
  2. Fill your

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    to the middle of the skimmer opening to allow for proper circulation.

  3. Check your pump, skimmer basket and filter. Make sure they are in perfect working condition. If not, make sure you contact your local store for replacements and we will be happy to help you out.
  4. Get your water tested. Bring a pint of water to your nearest store and we will test it for you for free.
  5. Test sanitizer and pH levels.
  6. Routine maintenance. Maintain your pool with routine maintenance – use BioGuard‘s 3-step pool care system or use Baquacil for a chlorine free option. You can also check out our blog post about automatic pool cleaners.

Now all you need to do is sit back, relax and enjoy the

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Grilled Fish Tacos with Fresh Peach Salsa

Grilled Fish Tacos with Fresh Peach Salsa

Delicious and healthy, this summer dish is sure to please a crowd.

peach-fish-taco960

Makes 4 servings

Salsa:
1½ cups diced

fresh peaches
1 firm, but ripe avocado, diced
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
½ small jalapeño, minced
juice of 1 lime, about 3 tablespoons

Fish:
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon ground coriander
2 teaspoons olive oil
1½ pounds fresh salmon, halibut, catfish, or your favorite fish

Corn tortillas
Lime wedges

Combine salsa ingredients in a medium bowl and refrigerate until ready to use.
Set EGG for direct cooking at 400°F/204°C.

In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled

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cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.

Serve tacos

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with fresh salsa and desired toppings. (cheese, etc.)

Recipe reprinted with permission from Gena Knox.
To learn more about cooking with fresh peaches, visit GenaKnox.com.

See the original

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recipe here: http://www.biggreenegg.com/recipes/grilled-fish-tacos/

It’s National Hot Dog Day!

It’s National Hot Dog Day!

On a hot summer day relaxing by the pool there is nothing better than a perfectly grilled hot dog.9946403_l

Today, you are in luck; it is National Hot Dog day!

Everyone has their own preference on what tops the hot dog. Some like ketchup only while others like mustard only. Then there are the relish eaters and sauerkraut eaters and even the Seattle Style eaters. In a recent poll around our office we asked “What is your Favorite Hot Dog Topping?” and what we found out some fun facts!

Our administrative office is sure diverse when it comes to what they like on their hot dogs.

 

  • Plain – no toppings
  • “Hebrew National Dogs ONLY with Spicy brown mustard, sweet relish and ketchup and…OMG grilled onions!@!@!!”
  • Plain yellow mustard
  • Cream cheese and Sautéed onions – Seattle Style!
  • Remoulade! (that’s a Danish topping)
  • “Sauerkraut, onions, mustard, ketchup, dill relish, jalapeno and mayo (in order beginning with favorite condiment)”
  • Cream Cheese, Ketchup topped with LOADS and LOADS of Sauerkraut!
  • “Frankfurter hot dogs (during a summer day on the Seattle waterfront) – onions, mustard, relish! (With a fresh squeezed lemonade)”
  • Mustard and Relish
  • Yellow mustard with sliced dill pickles
  • Cut up hot dogs in scrambled eggs – wins the award for weirdest!!
  • GOOD quality mustard – “none of that yellow stuff!”
  • Ketchup, Mustard, Diced Onion and Sauerkraut on a Costco polish dog “Yummy In My Tummy : )”
  • Jalapenos only!
  • Sauerkraut and mustard
  • Mustard sauerkraut and “Wickle” relish

From this list we have learned some

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very interesting things about our co-workers and hot dog lovers. So, go fire up the grill and send us a picture of your favorite hot dog topping!

Happy Grilling AQ Friends.

 

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4th of July Burgers

4th of July Burgers

Weber’s recipe of the week is a Chorizo Burger with Grilled Tomato and Cheddar – great for the July 4th cookout! See the original recipe here.

Chorizo Burgers
Chorizo Burgers
Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 10 minutes

Ingredients

Sauce

  • ½ cup mayonnaise
  • 1 tablespoon ketchup
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon prepared chili powder
  • ¼ teaspoon chipotle chile powder
  • ¼ teaspoon kosher salt

Patties

  • 1¼ pounds ground chuck (80% lean)
  • 6 ounces cured (not fresh) chorizo sausage, finely chopped
  • 1 teaspoon granulated garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 1 large beefsteak tomato, cut crosswise into 4 slices
  • 2 teaspoons extra-virgin olive oil
  • 4 thin slices sharp cheddar cheese
  • 4 hamburger buns, split
  • 4 leaves lettuce

Instructions

  1. Prepare the grill for direct cooking
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    over medium-high heat (400° to 500°F).

  2. In a small bowl whisk the sauce ingredients.
  3. In a medium bowl gently mix the patty ingredients. With wet hands, form four patties of equal size, each about ¾ inch thick. Don’t compact the meat too much or the patties will be tough. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Brush the tomato slices on both sides with the oil.
  4. Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until they are cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last 4 minutes of grilling time, grill the tomato slices over direct medium-high heat until warmed through and tender, turning
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*Recipe available courtesy of Weber.

Heart Healthy Rockfish

Heart Healthy Rockfish

In a region rich on fish and

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sea-life like the Puget Sound Area, this is a great way to get an early barbecue going and get a head start on summer without adding to your waistline.

rockfish-cropped

For seasoning sauce, in a small bowl whisk together the following:

Heat your grill to medium high, spray with olive oil. Brush sauce on one side of 4 ¼ lb fresh rockfish filets (do not use previously frozen filets). Place brushed side down on grill, brush topside with sauce. Turn once after 3 ½ to 4 minutes, grill another 3 ½ -4 minutes

Serve with:

  • a side of pico de gallo
  • steamed white rice
  • sliced cucumbers drizzled with balsamic vinegar and light olive oil

Makes a nice low calorie and tasteful meal!

How to get your Barbecue ready for summer!

How to get your Barbecue ready for summer!

The sun is emerging here in the great northwest and while we are busy looking for the sunglasses we haven’t used since last year, we dream of all the delicious food we are going to cook on our barbecues this year.

Did you stash away your barbecue like you did your sunglasses? Then it’s probably time to give it a thorough tune up and spring cleaning.

Safety

If you have a gas barbecue you want to make sure it is safe before standing in front of it for a full day.

  1. If your barbecue uses a propane tank, take off the tank, clean it and look for any signs of damage or wear.
  2. Check the valve and hose for
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    leaks by sloshing – cover the valve with soapy water while it is on and look for bubbles. If bubbles appear, immediately get the valve or hose replaced.

  3. Check the ignition switch to be sure the grill is lighting properly.

Functionality

An even flame is important for the barbecue experience. If you want to check whether or not your grill burns evenly, cover the grates with slices of white bread and run burners on high for a few minutes. Cut the flame and flip the bread and you will see which areas of your grill get the most heat and where the cool spots are. Knowing your grill you can utilize the cooler areas for indirect-heat food.

06-grill

Cleaning

Most experts agree that your barbecue should be thoroughly cleaned once a year, aside from your regular cleaning after each use. Here are some tips for the tougher areas:

Baking Soda: Make a paste of ¼ cup of baking soda and ¼ cup of water. Use a wire brush to apply the paste to the grates. Let it dry

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for 15 minutes and wipe it down with a dry cloth. Make sure you burn the grill on high for at least 15 minutes to get rid of any residue before placing your food on the barbecue.

Plastic Bags: If your grill is a big mess

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after a big barbecue, take the racks off and spray them with oven cleaner. Then place them in garbage bags over night. The following day the goo should wipe right off – just make sure you keep your head out of the fumes when you open the bag!

WD-40: WD-40 is good for just about anything, even to make your barbecue look like new again. On a cool grill generously spray it with WD-40, wait a few seconds and then scrub it down with a wire brush.

Make good use of your barbecue this season!

Source: http://barbequelovers.com/grills/how-to-get-your-bbq-grill-ready-for-summer

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