Well folks it is the long weekend and a long weekend means BBQ. Lots and Lots of BBQ and of course with BBQ Beer.
This weekend I will be cooking up a storm with beer and bbq. Let me know what you are up to on the grill or smoker. I would love to know what the rest of the world is cooking. Cheers and have a great weekend
Here is a recipe that developed a few weeks back while festing with some friends
I am a big Jack Daniels fan and this cocktail well is called Sasparilla Jack
Take 1 big glass and fill it with ice
Pour over 3 oz Jack Daniels
And 1 oz Butter Ripple Schnapps
Fill the rest of the glass with approximately 4 oz A&W Root Beer
Garnish with Junior Caramels (chocolate covered caramels)
Serve it up
Enjoy
Drink Responsibly
Teddy
Howdy folks
So sorry for the long delay in posting blogs on my website. It has been a very busy bbq summer and it is only getting busier in Ted Reader’s BBQ World. Nuts is a daily routine around Casa BBQ. We have been busy promoting my two latest cookbooks, Ted Reader’s Blue Plate BBQ and The Art of Plank Grilling. Daily Q’ing has been going gangbusters. Yesterday we had 17 of my 85+ grills and smokers up and running. We were smoking pork picnics, beef brisket, pork bellies for my soon to be really famous dry cure triple smoked bacon, wild boar bellies for an awesome sweet tasting bacon, we beer canned chickens, made planked brie with fresh raspberries and honey, peanut butter and jelly fish planked salmon, a few ludicrous burgers and a whole host of other tasty treats.
So we have been busy
I will start to add to my blog on a regular basis. Not sure if it will be daily but it will be at least weekly.
Cheers and thanks for your awesome support
Teddy
Hey There
the following is the recipe that i did on Regis and Kelly back in July of 2005
Enjoy it was my Surf and Turf Burger
Ultimate Burger Week - Ted Reader
Surf and Turf Burgers
1 1/2 lb. ground sirloin
1 small onion, diced
2 cloves garlic, minced
1 tbsp. Dijon mustard
1 to 2 tbsp. Bone Dust BBQ Spice
3 to 4 tsp. Worcestershire sauce
1/2 cup cream cheese, softened SECRET INGREDIENT
1 cup fresh or well-drained thawed frozen lobster meat
1/2 cup shredded aged white Cheddar cheese
¼ cup Brie Cheese
2 tsp. chopped fresh dill
1 tsp. lemon juice
Salt and pepper
3/4 cup clarified butter
1/4 cup ketchup
1 tbsp. chopped fresh herbs (such as parsley, dill or chives)
2 tsp. Worcestershire sauce
6 lobster claws
6 hamburger buns
1/4 cup mayonnaise
6 leaves leaf lettuce
1 small onion, thinly sliced
2 ripe tomatoes, thinly sliced
1. In a bowl, combine the sirloin, onion, garlic and mustard. Season to taste with Bone Dust BBQ Spice and 1 to 2 tsp. of the Worcestershire sauce. Mix until well combined. Shape into 12 patties 3 to 4 inches wide, pressing each patty firmly so it holds together. Place burgers on a tray lined with wax paper and refrigerate, covered, for 30 minutes.
2. In a food processor, process cream cheese until smooth (SECRET INGREDIENT). Add lobster, Cheddar cheese, Brie cheese, dill, and lemon juice, and salt and pepper to taste. Pulse until mixed. Shape mixture into patties about 2 inches wide and 1/2 inch thick. Place on a plate lined with wax paper and refrigerate, covered.
3. Top six sirloin burgers with the lobster patties. Top with remaining sirloin burgers, crimping and pressing the edges to form a tight seal around the lobster. Freeze burgers on a tray lined with wax paper for 30 minutes to get everything really cold and to let the meat rest before cooking.
4. Preheat grill to medium-high.
5. Meanwhile, in a small saucepan over low heat, stir together the clarified butter, ketchup, herbs and remaining 2 tsp. Worcestershire sauce. Heat until warm. Remove from heat and keep warm.
6. Grill burgers for 4 to 6 minutes on one side. Turn over, baste with butter sauce and cook for 3 to 5 more minutes, until the beef is just cooked and the lobster centre is warm and creamy.
7. While the burgers are cooking, brush the lobster claws with the butter sauce and grill for 1 to 2 minutes, turning once, until lightly charred and heated through.
8. Spread the bottom half of each burger bun with mayonnaise. Top with leaf lettuce. Place burger on top and top burgers with a lobster claw and onion and tomato slices. Top with top half of bun.
Serves 6
Bone Dust BBQ Spice
1/2 cup paprika
1/4 cup chili powder
3 tbsp. salt
2 tbsp. sugar
2 tbsp. ground coriander
2 tbsp. garlic powder
2 tbsp. curry powder
2 tbsp. hot dry mustard
1 tbsp. black pepper
1 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. ground cumin
1 tbsp. cayenne pepper
1. Mix all the ingredients together. Store in a tightly sealed container away from heat and light.
Makes about 2 1/2 cups
As featured in On Fire in the Kitchen © 2004 by Chef Ted Reader
The following book review appeared in the Daily Courier. A good hit for my newest cookbook King of the Q’s Blue Plate BBQ
Have a read
cheers
Teddy
Three grilling cookbooks in time for Father’s Day
The Daily Courier (Vernon)
Tuesday, May 29, 2007
Page: A4
Section: Food
Byline: Tom Mentzer
Source: Scripps Howard News Service
Summer is rearing its head, and that means grills are firing up around the country. Three new cookbooks offer a mess of recipes for millions of backyard cooks.
“Weber’s Charcoal Grilling: The Art of Cooking With Live Fire” (Sunset Books, $19.95) calls on a variety of international flavors for its recipes. Many of the dishes use the grill as just one step in the process, with recipes ranging from fajitas and salads to burritos and sandwiches. Macaroni and cheese even shows up, with a poblano pepper twist.
But there are also plenty of traditional uses of the grill, from burgers and ribs to brisket and steak. This book also includes a handy resource section in the back, listing approximate grilling times and target temperatures for a variety of meats, an invaluable reference.
“Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America’s Backyard” (Taunton, $18.95) offers an even deeper collection, with more than 350 recipes from around the nation.
Author Fred Thompson incorporates some global influences, but most recipes revel in their homegrown flavors. The Frito’s ole burger is piled high with corn chips, while Gentleman Jack country pork ribs call for a generous pour of Tennessee whiskey.
“King of the Q’s Blue Plate BBQ” (HP Trade, $21.95) is the most interesting of the three volumes, though its recipes are also the most complicated.
Barbecue personality Ted Reader offers some wild combinations. His venison chops with savory smoked chocolate sauce are tame when compared to mamajuana smoked ribs with a BBQ praline crust or planked monkfish with chili-spiced crawfish crust. He even lauds his own “soon-to-be-famous” white trash BBQ sauce, made with a ranch dressing-mayonnaise base.
Some of the recipes border on the absurd. One burger preparation calls for a pair of bacon grilled cheese sandwiches as buns, while his cheesy stuffed burger dogs (a beef-pork mixture wrapped around string cheese and hot dogs) sound like a coronary on a bun.
But “King of the Q’s” is a fun read with some great recipes. Reader also offers some great drinks, salads, sandwiches and more to complete meals.
There are some themes running through all three books. Each author incorporates a variety of international and nontraditional ingredients: figs show up in four recipes, mangoes in eight. Lamb is also given its due with more than 20 preparations. And beer-can cooking, where poultry is cooked upright with a can of beer in its rear, looks like its here to stay.
I received an email from a lady who has a gluten allergy. She loves to grill and bbq and finds it difficult to use store bought barbecue sauces due to that most products have some kind of gluten in them. The gluten is often found in the thickening agents used to create the sauce. So here is a simple recipe for her to make at home
Gluten Free Apple BBQ Sauce
2 tbsp. olive oil
1 small sweet onion (Vidalia, Maui or Texas Sweet), finely diced
4 cloves garlic, minced
1 medium roasted red pepper, peeled and seeds removed, diced
1 jalapeno pepper, minced (optional)
¼ cup brown sugar
½ cup pure tomato paste
¼ cup apple cider vinegar
¼ cup pure apple sauce
1 ¼ cups pure crushed tomatoes
Salt and freshly ground black pepper to taste
2 tsp. chopped fresh thyme
In a medium sauce pot heat the olive oil over medium heat.
Add the onion, garlic, roasted red pepper and jalapeno pepper and sauté for 2-3 minutes, stirring constantly, until soft and tender.
Add the brown sugar, tomato paste, apple cider vinegar, apple sauce and crushed tomatoes. Bring to a rolling boil, reduce heat to low and simmer, stirring occasionally to keep from sticking to the bottom of the pan for 10-15 minutes, until the sauce is thick enough to coat the back of a wooden spoon.
Season to taste with salt and pepper.
Using a hand blender or food processor puree until smooth. Add chopped fresh thyme and set aside to cool.
Baste on your favourite burger, chicken and rib recipes.
Will keep refrigerated for up to 7 days
Makes approximately 3-4 cups
+
A fan recently saw me prepare this recipe on Breakfast Television here in Toronto. His recipe request.
1 x 3-4 lb. fresh whole chicken
2 tbsp. BBQ Seasoning Rub (my recipe for Bone Dust BBQ Seasoning or your own favorite recipe or product)
1 x 355 ml can Coca Cola Classic (room temperature)
2 ounces + 4 ounces Jack Daniels Sour Mash Whiskey
1 beer can chicken holder
2 foil pie plates
1 Cajun Injector
1 tbsp. butter
2 cloves garlic, minced
¼ cup finely diced onion
½ cup Gourmet Style BBQ Sauce
¼ cup brown sugar
2 ounces Jack Daniels Sour Mash Whiskey
Note: you can find a variety of different styles of Beer Can Chicken holders and Cajun style injectors at grilling and BBQ supply stores. 
Preheat grill to medium-medium high, approximately 350 degrees F.
Wash the chicken inside and out with cold water and pat dry with paper towels. Rub the chicken inside and out with BBQ Seasoning, rubbing the seasoning onto the chicken so that it adheres. Open the can of coke. Pour off 2 ounces of Coke and reserve for making barbecue sauce
Put 1 pie plate inside another. Place can of Coca Cola into the beer can chicken holder and place on the doubled-up pie plates. Place chicken over the Coca Cola can so that the can is in the cavity of the bird and the bird is standing upright.
Suck up 2-4 ounces of Jack Daniels Sour Mash Whiskey into the Cajun Injector and insert needle into the breast of the chicken. Push injector plunger and inject Jack Daniels into the meat. Repeat with the other chicken breast, thighs and drumsticks of the standing chicken. Note do not inject the chicken with more Jack Daniels while it is cooking on the grill as you may set the chicken and yourself on fire due to the alcohol. Be careful! Set aside.
Prepare the basting sauce, in a small saucepan over medium heat, melt the butter. Add the garlic and onion and sauté for 1-2 minutes until tender. Stir in the gourmet style barbecue sauce, brown sugar, reserved 2 oz of Coke and 2 oz of Jack Daniels Sour Mash Whiskey. Bring to a low boil, stirring continuously. Remove from heat and set aside.
Place the Coke Can Chicken on grill. Close the lid and roast the chickens for 1-1 ½ hours until fully cooked and golden brown, basting liberally with the Jack BBQ Sauce. (To check for doneness insert a meat thermometer into the thigh. It should read 180°F.)
Carefully remove Coke Can Roasted Chicken from grill and let stand for 5 minutes to rest.
Carefully remove standing chicken from can. Note this will be very hot. I use barbecue gloves and a pair of tongs to remove the chicken.
Carve chicken, baste with extra Jack BBQ Sauce and serve.
Serves 4
If you want to make this recipe really easy look for the Jack Daniels and Cola beverage in a can.
Happy 30th Anniversary Q107
Just wanted to say thanks for 30 years of awesome tunes and for all of the support that you have given me over the past 5 years. Q107’s John Derringer, Ryan Parker, Bill Hayes, Blair, Tim, Harrison and all the crew of Q 107 thanks for all your help with our oarticipation in the Tour of the Neighborhood. What a thrill it has been. Cheers to another 30 years of the best classic rock station, period. If you are not a Q listener check it out at www.Q107.com
Cheers
Teddy
Well my buddy Mike Zaborsky sent me this recipe today for what he says are killer wings He dusts them in corn starch and my seasonings and lets them roast low and slow on the upper rack of his grill.
Here is what he said.
“I get these HUGE whole wings from the Hamilton market…. usually do like 3 or 4 pounds,
lightly coat them in oil…then I use a wire sieve to dust them with corn starch…then i cover them with your Bonedust or Cajun Spice.
I then grill them on medium until golden brown, sometimes grill them on the top rack nice and slow like and sit back and chug a few beers.
I then cut them into pieces and chuck them in 3 different big bowls and toss them with a variety of sauces, usually some in the pineapple rum and one in the smokin’ beer and one I usually jut do with salt-pepper and fresh lime juice”.
So give them a try
Big Juicy wings with some ice cold beer.
Sounds like a feast to me
Get Sticky
Teddy
Hot of the Presses: I will be making my fourth appearance on Live with Regis and Kelly on Friday June 15th.