Memorial Day Weekend - Sunday, May 25 2008

Memorial Day kicks off the summer season so it’s time for BBQ gatherings with family and friends, but it’s also time to commemorate the US men and women who have died to protect our freedom.

Kick off the summer this weekend with these tasty grilling classics.  There’s something here for everybody, and something for all of us to celebrate this weekend – our beloved troops and freedom!  -chef mick

Firecracker Burgers with Lime Sauce
 A zesty burger with a cooling lime sauce – you’ll never look at a burger the same way again!

1-1/2 pounds ground beef chuck or round
4 sesame seed sandwich rolls, split, toasted
1 cup watercress or mixed spring greens

Seasoning:
1 TBS tablespoon curry powder
1 TBS Caribbean jerk seasoning
1 tsp salt

Sauce:
1/2 cup mayonnaise or salad dressing
1/4 cup plain yogurt
1 TBS fresh lime juice
2 tsp grated lime peel
1/4 tsp salt

Combine ground beef and seasoning ingredients in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally.  

Meanwhile combine sauce ingredients in small bowl; set aside.  

Spread sauce on cut sides of rolls. Place a burger on bottom half of each roll; top evenly with watercress. Close sandwiches.  Makes 4 servings.

Variation: Don't like mayonnaise? Toss the greens with Ponzu sauce and serve over patty.
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Sliced BBQ Brisket
Smoky slices of tender first-cut brisket of beef in your favorite BBQ sauce – cook plenty, you’ll crave the leftovers!

1 ‘first cut’ brisket, about 4 pounds
Claude’s Brisket Marinade
         Or liquid smoke, garlic salt and Worcestershire
Water, or as needed
BBQ Sauce, as needed

Brush brisket in Claude’s, or a combination of liquid smoke, garlic salt and Worcestershire sauce.  If time allows, marinate up to 24 hours in a plastic bag for more flavor.   Preheat oven to 300 degrees.

Place seasoned brisket and any marinade in the center of a roasting pan, fat side up.  Add water to the side of the pan, the water level should rise to about 1/2 of the brisket’s thickness.  Cover well with a tight fitting lid, or parchment and foil.  Roast in the center of a preheated 300-degree oven until fork tender, about 2-3 hours.  If your lid is not tight, check to be sure the brisket doesn’t cook dry – adding water as needed.

Remove brisket and chill, discarding liquid. When ready to serve, slice about 1/8 inch thick across the grain.  Drizzle 1/2 inch of sauce in a casserole pan, top with a shingled layer of brisket slices, another layer of sauce, brisket slices, etc.  Warm in oven or microwave and serve with rolls.  – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com  --  www.TonyRosacciCatering.com
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Spice Glazed Ribs
Falling-apart-tender ribs fire glazed with a sweet BBQ rub – pick up a BBQ rub at Tony’s or use the included recipe.

2 TBS Salt
2 TBS Sugar
2 TBS Brown sugar
2 TBS ground cumin
2 TBS chili powder
2 TBS black pepper
1 TBS cayenne pepper
4 TBS paprika
Pork Spareribs of your choice (allow 3/4 - 1 LB per person)
BBQ Sauce (Gates, DL Jardines and Hammet’s suggested)

To make spice rub, combine first 8 ingredients.  Leftover spice rub can be stored for months in covered container.  It’s also great for grilling chicken.  Or choose one of our prepared BBQ rubs at Tony’s.

Have your butcher cut slabs of ribs into 1-3 rib segments.  Place on a rack, in a roasting pan, and add water to 1/4 inch deep.  Cover tightly and braise at 325 degrees for 75-90 minutes to desired tenderness (the longer they cook, the more tender they become).  This can be done minutes or days before you are ready to grill. 

Season ribs with spice rub, allowing several hours in refrigerator to penetrate if time allows.  Build a fire and add soaked wood chips (if using a gas grill, wrap soaked chips in foil, poking full of holes and place on lava rocks over hottest part of grill.)

Grill ribs over a medium-high heat and stay nearby to rotate in case of flare up.  When ribs are nicely browned, brush with BBQ sauce of your choice.  Take care, BBQ sauce likes to burn!   When sauce is sizzling hot, serve.  - Chef Mick Rosacci, www.TonysMarket.com, www.TonyRosacciCatering.com
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Pulled BBQ Chicken – Southern Style
Grilled chicken ‘pulled’ into shredded BBQ and smothered in a tasty Honey BBQ sauce.

6 whole chicken legs
olive oil
chicken rub seasoning – Tom Douglas’ Rub with Love suggested
BBQ Sauce with honey – Rufus Teague’s BBQ Sauce suggested
Mashed potatoes or rice
Peas and carrots
Biscuits

Skin chicken legs; rub with olive oil and season to taste. I suggest a heavy coating of my Chicken Rub, or Rub with Love™. Rest at room temperature for 30 minutes while you preheat a medium temperature grill – wood chips suggested.

On a preheated, clean, and oiled cooking grid; sear and brown chicken legs over direct heat, taking care not to burn the crust. Reduce grill temperature and continue to grill with indirect low to medium heat, brushing with sauce to glaze several times. When tender and cooked through, remove from grill and cool. Can be done 1 day in advance.

Peel warm chicken meat from legs by hand, and scatter on a plate. Drizzle with hot bbq sauce and serve over mashed potatoes or rice and steamed peas and carrots with fresh biscuits. – Chef Michaelangelo (mick) Rosacci
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Zesty Chicken Rub

2 tsp fine sea salt
1 tsp fine white pepper
2 TBS Paprika or Hot Paprika
1 TBS dry lemon zest
1/4 tsp dry allspice
1/4 tsp dry ginger
1/4 tsp granulated garlic
1/4 tsp granulated onion
1 tsp chile powder
2-3 TBS brown sugar

Blend all ingredients, adding brown sugar 1 TBS at a time to taste. – Chef Michaelangelo (mick) Rosacci
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Dad’s BBQ Bananas
My dad (Tony) used to make these when we were kids, what a wonderful treat for kids of any age!

Peel bananas and lay on square sheet of heavy aluminum foil.  Split banana 3/4 thru lengthwise and part slightly. 

Drizzle with fresh lemon or limejuice and sprinkle inside and out with cinnamon, nutmeg, dark rum, and brown sugar.  Dot generously with butter and bundle wrap well – bringing sides of foil together and crimping to seal juices in well.  Double wrap in another square of foil.

After grilling your meal, place banana over low heat or dying coals and cover grill, cooking with residual heat until tender - approximately 15 to 20 minutes, turning once. – Tony Rosacci, www.TonysMarket.com  --  www.TonyRosacciCatering.com
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