BBQ 500 Club
WEEK #35
Rotisserie Prime Rib with Horseradish Creme – Project Fire
“The English call it roast beef, and for untold generations, a rib roast rotating on a spit in front of a wood fire has represented not just gustatory bliss, but material and spiritual comfort. So essential is the roast beef to the British sense of well-being, a special breed of dog was developed in the sixteenth century to turn a treadmill attached to the rotisserie spit. You’ve probably had prime rib cooked in the oven. Spit roasted next to a wood fire; prime rib is nothing less than a revelation.”
WEEK #36
Plancha-Grilled Duck Breasts with Cherry Salsa – Project Fire
“I like to think of duck breast as the beefsteak of poultry – a dark, rich red meat you serve medium-rare (certainly unlike chicken breast) – with an added benefit: crisp, bacon-like rich skin. I like to serve it with a fresh cherry salsa (duck has a natural affinity for red fruit), and you can build on the cherry theme by smoking the duck with cherry wood. If you don’t normally grill duck, this is a great way to try it, and it’s a lot easier and neater than cooking a whole duck. (note: we just happened to have a whole duck so we modified Steven’s recipe slightly by spit roasting)
WEEK #37
Yogurt-Marinated Lamb Tenderloin Kebabs – Planet Barbecue, topped with Secret Weapon Basting Sauce – Barbecue Sauces, Rubs, & Marinades
“Hamdi is the sort of restaurant your hotel concierge will happily steer you to-a glass enclosed ziggurat that looks out onto Istanbul’s glittering. But because this is an Istanbul institution, now just a tourist rap, you’ll find kitchens lined with blazing charcoal grills manned by seasoned grill masters, turning out adana and sogar kebabs of the strictest authenticity. But what really keeps me awake at night are memories of the grilled lamb tenderloin kebabs with Turkish yogurt, sweet tomato past and aromatic Turkish paprika.”
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