This vibrant, garlicky herb sauce from Argentina and Uruguay adds freshness and flavor to grilled meats, roasted vegetables, and even dips. Its simplicity and versatility make it a kitchen must-have!
Chimichurri: The Argentinian Herb Sauce That Elevates Any Dish
This vibrant, garlicky herb sauce from Argentina and Uruguay adds freshness and flavor to grilled meats, roasted vegetables, and even dips. Its simplicity and versatility make it a kitchen must-have!
In a medium bowl, combine all ingredients. Stir well.
Cover and let sit for at least 30 minutes, or up to 24 hours, for flavors to meld.
Tips:
Adjust to your taste: Add more garlic, spice it up with more red pepper flakes, or incorporate other herbs like thyme or mint.
Notes
Use it everywhere: Drizzle it on roasted vegetables, toss it with pasta, or dip bread and crudités.Make a big batch: It stores well in the refrigerator for up to 2 weeks in a sealed container.For a smokier touch: Toast the red pepper flakes in a dry pan before adding them.Enjoy this Argentinian magic sauce! Remember, cooking is about experimentation, so make this chimichurri your own.
These vibrant fish tacos capture the essence of sun-kissed beaches and island vibes. Tender mahi mahi, marinated in a zingy tropical sauce, gets a quick sear for a smoky edge. Topped with a fresh pineapple salsa, creamy avocado, and a squeeze of lime, these tacos are an explosion of flavor in every bite!
Marinated mahi mahi fillets get a quick sear for smoky perfection.
Tangy pineapple salsa adds a burst of sweetness and acidity.
Creamy avocado slices offer a smooth, contrasting texture.
Fresh cilantro and lime wedges complete the fiesta of flavors.
Sizzling Mahi Mahi Fish Tacos with Tropical Flair
These vibrant fish tacos capture the essence of sun-kissed beaches and island vibes. Tender mahi mahi, marinated in a zingy tropical sauce, gets a quick sear for a smoky edge. Topped with a fresh pineapple salsa, creamy avocado, and a squeeze of lime, these tacos are an explosion of flavor in every bite!Summary:Marinated mahi mahi fillets get a quick sear for smoky perfection.Tangy pineapple salsa adds a burst of sweetness and acidity.Creamy avocado slices offer a smooth, contrasting texture.Fresh cilantro and lime wedges complete the fiesta of flavors.
Marinate the Mahi Mahi: In a shallow dish, combine olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Whisk to blend. Add the mahi mahi fillets and coat evenly. Let marinate for at least 30 minutes, or up to 2 hours.
Prepare the Pineapple Salsa: In a bowl, combine chopped pineapple, red onion, cilantro, lime juice, jalapeño (if using), salt, and pepper. Stir well and set aside.
Heat the Pan: Heat a grill pan or cast iron skillet over medium-high heat. Brush with a little oil if needed.
Sear the Mahi Mahi: Remove the mahi mahi from the marinade and pat dry with paper towels. Sear the fillets for 2-3 minutes per side, or until cooked through and slightly golden brown.
Warm the Tortillas: Briefly warm the tortillas in a dry pan or microwave until pliable.
Assemble the Tacos: Using taco stands place a mahi mahi fillet in each tortilla. Top with pineapple salsa, avocado slices, and fresh cilantro. Squeeze lime juice over the tacos and enjoy!
Notes
For extra smoky flavor, add a pinch of smoked paprika to the pineapple salsa.Don’t overcook the mahi mahi, or it will become dry and tough.Adjust the spice level of the salsa to your liking.Feel free to get creative with your toppings! Other delicious options include shredded cabbage, crumbled cheese, or a drizzle of sour cream.Leftover marinated fish can be stored in the refrigerator for up to 2 days.These Sizzling Mahi Mahi Fish Tacos with Tropical Flair are sure to transport you to paradise with every bite.So grab your friends, crank up the music, and get ready for fiesta!
Seared Sous Vide Steak on the Griddle: Restaurant-Quality at Home
Elevate your steak game with this sous vide technique followed by a sizzling sear on your griddle. The precise temperature control of sous vide guarantees a perfectly cooked interior, while the griddle delivers a satisfyingly crisp crust.
Summary:
Season and vacuum seal your steak.
Sous vide to your desired doneness.
Pat dry and sear on a hot griddle for a beautiful crust.
Rest, slice, and savor!
Prep the steak: Generously season both sides of the steak with salt and pepper. You can also add fresh herbs and garlic cloves to the bag for extra flavor.
Vacuum seal: Place the steak in a vacuum seal bag and remove as much air as possible using a vacuum sealer or the water displacement method.
Sous vide: Preheat your sous vide cooker to your desired internal temperature. Refer to this handy guide for recommended times and temperatures:
_________________________________
Doneness Internal Temperature Sous Vide Time
Rare 120°F (49°C) 1-2 hours
Medium-rare 130°F (54°C) 1-2 hours
Medium 140°F (60°C) 1-2 hours
Medium-well 150°F (66°C) 1-2 hours
Well done 160°F (71°C) 1-2 hours
_________________________________
Submerge the sealed bag in the preheated water bath and cook for the desired time.
Sear the steak: While the steak finishes cooking, heat your griddle to high heat. Remove the steak from the bag and pat it dry with paper towels. Sear the steak on the griddle for 30-60 seconds per side, or until a nice crust forms.
Rest and serve: Transfer the steak to a plate and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Notes
Use a thick-cut steak (at least 1 inch) for best results.Don’t overcrowd the griddle when searing. Work in batches if necessary.Baste the steak with melted butter or olive oil while searing for added richness.Garnish with your favorite steakhouse sides like mashed potatoes, creamed spinach, and grilled asparagus.With this recipe and a little practice, you’ll be cooking restaurant-quality steaks at home in no time!Enjoy!
Nutrition
Calories: 500kcal
Elevate your steak game with this sous vide technique followed by a sizzling sear on your griddle. The precise temperature control of sous vide guarantees a perfectly cooked interior, while the griddle delivers a satisfyingly crisp crust.
Doneness
Internal Temperature
Sous Vide Time
Rare
120°F (49°C)
1-2 hours
Medium-rare
130°F (54°C)
1-2 hours
Medium
140°F (60°C)
1-2 hours
Medium-well
150°F (66°C)
1-2 hours
Well done
160°F (71°C)
1-2 hours
Tips:
Use a thick-cut steak (at least 1 inch) for best results.
Don’t overcrowd the griddle when searing. Work in batches if necessary.
Baste the steak with melted butter or olive oil while searing for added richness.
For an extra smoky flavor, finish the steak under a broiler for a few seconds after searing.
Garnish with your favorite steakhouse sides like mashed potatoes, creamed spinach, and grilled asparagus.
With this recipe and a little practice, you’ll be cooking restaurant-quality steaks at home in no time! Enjoy!
Ah, the traditional Cuban sandwich – a symphony of salty, savory, and slightly sweet nestled between crisp Cuban bread. Cooking it on a griddle adds a delightful crunch that further elevates the experience. Here’s how to whip up this culinary masterpiece. If you want to make your own Cuban Lechon Asado click here.
The Traditional Cubano Sandwich on a Griddle
Ah, the traditional Cuban sandwich – a symphony of salty, savory, and slightly sweet nestled between crisp Cuban bread. Cooking it on a griddle adds a delightful crunch that elevates the experience even further. Here’s how to whip up this culinary masterpiece:
Preheat your griddle to medium-high heat. Let it get nice and hot for that perfect crust.
Butter the outside of the Cuban bread generously. You want a golden, buttery sheen.
Spread one side of each bread slice with mustard and the other with mayonnaise. Don’t be shy!
Layer on the fillings: Start with the roasted pork, then pile on the ham, Swiss cheese, and dill pickles. Don’t skimp on the pickles!
Assemble your sandwich masterpiece: Carefully press the two halves together.
Melt some butter on the griddle and carefully add the sandwich. Press down lightly with a spatula or griddle press.
Cook for 3-4 minutes per side, or until golden brown and crispy. Flip carefully to ensure the fillings stay put.
Cut diagonally and savor every bite! The crunchy bread, melty cheese, salty meats, and tangy pickles will have you singing “Guantanamera” in no time.
Notes
Use high-quality ingredients for the best flavor.
Don’t overstuff the sandwich, or it will be difficult to cook and eat.
If your griddle isn’t large enough, cook the sandwich in two batches.
Feel free to get creative! Add a touch of salami, mojo sauce, or avocado for a twist.
Now go forth and conquer the art of the griddle-cooked Cuban sandwich! It’s an experience that will leave you wanting more, “un mas, por favor!”
Griddle cooking offers a unique twist on classic BBQ ribs, creating a smoky, caramelized flavor that will have everyone digging in. This recipe takes advantage of the griddle’s direct heat for a quick cook, while a foil “tent” steams the ribs to melt-in-your-mouth tenderness.
Baby Back Ribs on a Griddle
Griddle cooking offers a unique twist on classic BBQ ribs, creating a smoky, caramelized flavor that will have everyone digging in. This recipe takes advantage of the griddle's direct heat for a quick cook, while a foil "tent" steams the ribs to melt-in-your-mouth tenderness.
Prepare the rub: Combine brown sugar, paprika, chili powder, onion powder, garlic powder, and black pepper in a small bowl. Generously coat both sides of the ribs with the rub.
Sear the ribs: Place the ribs on the hot griddle, meaty side down. Sear for 3-4 minutes per side, or until nicely browned.
Create the foil tent: Tear off a large sheet of aluminum foil and fold it in half to create a double layer. Pour about 1/4 cup of apple cider vinegar onto the center of the foil. Place the ribs meat-side up on the foil, then fold the sides up and around the ribs to create a sealed tent.
Steam and sauce: Reduce the heat to medium-low and cover the griddle with a lid. Steam the ribs for 45-60 minutes, or until tender and falling off the bone. Check on them occasionally and add more vinegar if needed to keep the bottom moist.
Glaze it up: In a small bowl, whisk together honey and Dijon mustard. Carefully remove the foil and brush the ribs generously with the glaze. Increase the heat to medium-high and return the ribs to the griddle, open-faced. Cook for 2-3 minutes per side, caramelizing the glaze and creating a sticky, delicious coating.
Rest and serve: Transfer the ribs to a cutting board and let them rest for 5-10 minutes before slicing and serving. Enjoy with your favorite BBQ sauce, if desired.
Notes
Choose tender ribs: Look for ribs with good marbling and bendable bones.Season generously: Don’t skimp on the rub! It adds depth of flavor and enhances the natural sweetness of the ribs.Control the heat: Medium-low heat is key for gentle steaming and preventing the ribs from drying out.Glaze and go: The final caramelization adds a sticky, irresistible finish. Don’t overcook at this stage, just achieve a beautiful char.Get creative: Experiment with different rubs and glazes to find your perfect flavor combination. You can also add vegetables like onions or peppers to the foil tent for a complete meal.With these tips and this recipe, you’ll be grilling up restaurant-worthy ribs on your griddle in no time. So fire up the heat, gather your friends and family, and prepare for a taste of smoky-sweet, fall-off-the-bone bliss!
Temperatures and how they can significantly affect your barbecue more than any rub, sauce, or barbecue gizmo you can buy or even make.
Temperature is a fundamental aspect of our world, influencing everything from the taste of food to the safety of our meals. In this video, we’ll explore the Maillard reaction caramelization, food safety temperatures, and the impact of elevation on boiling points.
When heated, the Maillard reaction is a chemical reaction between amino acids and reducing sugars. The Maillard reaction typically occurs between 284F degrees and 330F degrees. This reaction is responsible for the browning and flavor development of many foods, such as seared steaks, roasted vegetables, and baked goods. The Maillard reaction produces hundreds of flavor compounds, contributing to cooked foods’ complex and enticing Aromas and flavors.
Caramelization typically occurs between 320F degrees° and 356F degrees. Caramelization is another essential chemical reaction that occurs when sugars are heated. In this case, the sugars break down into smaller molecules, such as caramel and other flavor compounds. Caramelization is responsible for the rich golden brown color and sweet flavor of caramelized onions, candy, and creme brulee.
In addition to affecting taste, temperature also plays a crucial role in food safety. Bacteria proliferate between 40F and 140F, A Range known as the danger zone. To prevent foodborne illnesses, it’s essential to keep hot foods hot above 140F and foods cold below 40F.
here are some safe minimum internal cooking temperatures for common foods
For beef, pork, lamb, and veal, the minimum temperature is 145F
For ground beef, ground pork, ground lamb, and ground veal, the minimum temperature is 160F
For chicken and turkey, the minimum temperature is 165F
And for seafood, the minimum temperature is 145F
Also, when cooking a large piece of meat like a brisket, the elevation where you are cooking can significantly affect your cook. The same brisket on the same smoker can give you different results.
Here is a chart showing the impact of elevation on Boiling Points.
As you may know, the boiling point of water decreases as elevation increases. This is because the atmospheric pressure decreases with altitude at sea level. The boiling point of water is 212F.
However, at an elevation of 5,000 ft, the boiling point of water is only 203F.
Why is this important? When cooking food and the water in the food starts to boil, it will cause significant evaporation that evaporation will cool the food, causing it to stall and take longer to cook.
Also, if it stays in the stall too long, it can dry out the food and make it tough. One technique when the food goes into a stall is to foil it and keep the moisture from evaporating.
Also, you might lower the cooking temperature below the boiling temperature, stopping the evaporation and eliminating the stall.
It is hard to believe and seems counterproductive, but lowering the cooking temperature can speed up the cooking temperature is a critical factor in both the taste and safety of food by understanding the Maillard reaction caramelization food safety temperatures and the impact of elevation on boiling points you can cook delicious and safe meals.
Overall: The Traeger Timberline XL is a top-of-the-line wood pellet grill that offers excellent performance, versatility, and convenience. It’s packed with features, including a spacious cooking area, an induction cooktop, Wi-Fi connectivity, and two meat thermometers. It’s also well-built and easy to use. However, it is also one of the most expensive pellet grills on the market. If money is no issue, this unit will, in most cases, fill your needs.
Here are the Pros and Cons of the Timberline XL.
Pros:
Spacious cooking area: The Timberline XL has a total of 1,320 square inches of cooking space, which is enough to cook for a large crowd.
Induction cooktop: The built-in induction cooktop is a great addition for searing, sauteing, and simmering.
Wi-Fi connectivity: You can control the grill from your smartphone or tablet with the Traeger app.
Two meat thermometers: The included MEATER+ meat thermometers let you monitor the internal temperature of your food wirelessly.
Well-built: The Timberline XL is made from high-quality materials and is built to last.
Easy to use: The grill is easy to set up and use, even for beginners.
Cons:
Expensive: The Timberline XL is one of the most expensive pellet grills on the market.
Bulky: The grill is large and heavy, so it may not be a good option for small spaces.
Can be difficult to clean: The induction cooktop and other features can make the grill a bit more challenging to clean than some other models.
Verdict:
The Traeger Timberline XL is an excellent pellet grill that offers many features and performance for the price. However, it is also one of the most expensive grills. The Timberline XL is a great option if you’re looking for a top-of-the-line grill with all the bells and whistles. But if you’re on a budget or don’t need all the features, other great pellet grills are available for less money.
Here are some additional things to consider:
The Timberline XL is available in two models: the standard model and the Pro model. The Pro model has a few additional features, such as a built-in vacuum cleaner and a pellet auger clean-out system.
Traeger offers a variety of accessories for the Timberline XL, such as shelves, storage bins, and covers.
The Timberline XL is covered by a 10-year warranty on the grill and a 3-year warranty on the electronics.
I hope this review helps you decide if the Traeger Timberline XL is the right pellet grill for you.
The Blackstone E-Series 22-inch Electric Tabletop Griddle with Hood and prep Cart is a versatile cooking appliance that can take your meals from breakfast to dinner, indoors or outdoors. Whether you’re a seasoned griddle enthusiast or a curious newcomer, this electric griddle offers a convenient and flavorful way to cook.
Here’s a deep dive into its features, performance, and overall value:
Features:
Large cooking surface: With a 358-square-inch cooktop surface the 22-inch cast aluminum griddle top provides ample space for cooking pancakes, bacon, eggs, burgers, vegetables, and more.
Dual heating zones: 1,600 watts that are controlled by two independently controlled heating elements allow for different temperature zones, perfect for searing steaks and keeping food warm simultaneously.
Non-stick ceramic titanium coating: The griddle surface boasts a durable, easy-to-clean coating that makes cooking and cleanup a breeze.
EZ-Touch control dial and LCD display: The intuitive control dial and clear LCD display make setting and monitoring the temperature effortless.
Removable hood with grease management system: The hood traps heat and steam for even cooking, while the integrated grease channel directs drippings into a removable catch tray for easy disposal.
Folding prep cart: The attached prep cart offers additional workspace and storage for condiments, utensils, and grilling tools.
Durable construction: The griddle is constructed from heavy-duty stainless steel for lasting performance.
Performance:
The Blackstone E-Series heats up quickly and evenly, reaching temperatures high enough for searing and grilling. The dual heating zones provide flexibility for cooking different foods at different temperatures. The griddle surface retains heat well, ensuring consistent cooking throughout your meal. The hood further enhances heat retention and helps keep food moist and warm.
Cleaning:
The non-stick surface makes cleanup a breeze. Simply wipe down the griddle with a damp cloth or paper towel after it cools. The removable grease tray also makes disposal of drippings quick and easy.
Overall Value:
The Blackstone E-Series 22-inch Electric Tabletop Griddle with Hood and Prep Cart offers excellent value for money. It’s a versatile and well-made appliance that can handle a variety of cooking tasks. It’s perfect for apartment dwellers, small kitchens, or anyone who wants a convenient and mess-free way to grill indoors or outdoors.
Benefits:
Large cooking surface
Dual heating zones
Non-stick surface
Easy-to-use controls
Removable hood with grease management system
Folding prep cart
Durable construction
Heats up quickly and evenly
Easy to clean
Verdict:
The Blackstone E-Series 22-inch Electric Tabletop Griddle with Hood and Prep Cart is a great choice for anyone looking for a versatile and convenient way to cook. It’s well-made, easy to use, and cleans up easily. While it may not be as powerful as a propane griddle, it’s perfect for everyday meals and entertaining.
I hope this comprehensive review helps you decide whether the Blackstone E-Series 22-inch Electric Tabletop Griddle with Hood and Prep Cart is the right fit for you.
Additional notes:
This griddle is also available in a 17-inch model without the prep cart.
Blackstone offers a wide variety of accessories for its griddles, including spatulas, griddle scrapers, and griddle covers.
It’s important to note that this griddle is electric and requires a standard 120V outlet.
In the coming months we will be doing a complete video review. If you would like to be notified when it is available please subscribe to our YouTube channel by clicking the subscribe button.
Ah, Gordon Ramsay’s barbecue style slow roasted beef brisket – a dish that promises smoky, tender goodness with a hint of Ramsay’s fiery flair. It’s perfect for impressing your guests or simply indulging in a weekend feast of epic proportions. Here’s what you’ll need to channel your inner Ramsay and conquer this culinary challenge:
Gordon Ramsay’s Barbecue-style Slow-roasted Beef Brisket
Ah, Gordon Ramsay's barbecue-style slow-roasted beef brisket – a dish that promises smoky, tender goodness with a hint of Ramsay's fiery flair. It's perfect for impressing your guests or simply indulging in a weekend feast of epic proportions.Here's what you'll need to channel your inner Ramsay and conquer this culinary challenge:
Prep the brisket: Preheat your oven to 150°C (300°F). Trim off any excess fat from the brisket, leaving a nice layer of about 1/2 inch. Drizzle the brisket with olive oil and season generously with salt and pepper.
Make the rub: Combine the smoked paprika, brown sugar, cayenne pepper, garlic powder, onion powder, smoked coriander, and chili powder in a small bowl. Rub the mixture all over the brisket, ensuring it covers every corner.
Sear the brisket (optional): This step adds an extra layer of flavor but isn’t essential. Heat a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until nicely browned.
Build the braising liquid: Add the chopped onion, carrots, celery, bay leaves, and thyme sprigs to the pot. Pour in the beer (or beef broth), beef broth, water, tomato paste, Worcestershire sauce, and molasses. Stir well to combine.
Slow-roast the brisket: Nest the brisket in the braising liquid, ensuring it’s mostly submerged. Cover the pot tightly with a lid or foil. Transfer the pot to the preheated oven and roast for 4-5 hours, or until the brisket is fork-tender and falls apart easily.
Rest and shred: Carefully remove the brisket from the pot and let it rest for at least 30 minutes, tented with foil, before slicing or shredding. Strain the braising liquid into a saucepan and simmer until reduced slightly for a delicious pan sauce.
Serve and savor: Slice or shred the brisket and serve it with your favorite barbecue sides like baked beans, coleslaw, mac and cheese, and crusty bread. Drizzle the pan sauce over the brisket for extra flavor.
Notes
Use a meat thermometer to ensure the internal temperature of the brisket reaches 95°C (205°F) for optimal tenderness.Baste the brisket with the braising liquid every hour or so for added moisture. If you don’t have a Dutch oven, you can use a roasting pan and tightly cover it with foil. Feel free to adjust the amount of cayenne pepper to suit your spice tolerance.With a little patience and Ramsay-inspired passion, you’ll have a masterpiece of slow-cooked, melt-in-your-mouth brisket that will leave your guests raving.So, fire up the oven, crank up the tunes, and get ready to unleash your inner barbecue beast!
