Grilling for the Long Weekend

The weather may or may not be perfect for the long weekend but that doesn't mean you shouldn't be grilling! These two recipes have make aheads so that you can make as much or as little as you need for your family, and save some for another meal. Grab a local brew and have a great meal with you family. Enjoy!!




Grilled Chili Cheese Dogs


First, make the chili, then put the cheese dogs together. A hearty chili without beans is the perfect topping.


8 oz (250 g) ground pork

2 small beef striploin steaks (about 12 oz/375 g total), cut into bite-size pieces

2 large garlic cloves, minced

1 onion, diced

1 tbsp (15 mL) each ground cumin and chili powder

1 tbsp (15 mL) dried oregano

1/2 tsp (2 mL) each salt and pepper

1/4 tsp (1 mL) hot pepper flakes

2 tbsp (30 mL) canola oil

1 small red bell pepper, diced

1 can (19 oz/540 mL) petite-cut tomatoes

1 cup (250 mL) salsa

1 cup (250 mL) beef broth

1/4 cup (60 mL) tomato paste

12 jumbo beef hot dog wieners

12 sausage buns, lightly grilled

1 1/2 cups (375 mL) shredded old Cheddar cheese


In a large bowl, combine pork, beef, garlic, onion, chili powder, cumin, oregano, salt, pepper and hot pepper flakes, stirring well to coat all the meat. Cover and refrigerate for at least 4 hours or overnight.


In a large pot, heat oil over medium-high heat. Add meat mixture and cook, stirring, about 10 minutes or until browned. Stir in red pepper, tomatoes, salsa, broth and tomato paste; bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally for about 1 hour or until beef is very tender. (Make Ahead: Let cool, cover and refrigerate for up to 3 days or freeze for up to 2 weeks. Warm chili on low in saucepan or on grill in a cast iron skillet until hot. Thaw if frozen before reheating.)


Meanwhile, heat grill to medium high heat and grill wieners, turning occasionally for about 8 minutes or until heated through and grill marked. Place in buns. Top with chili and sprinkle with cheese. Return to grill to melt cheese if desired. 


Makes 12 servings. 





Bison Beef Smashburgers with Pickle Mayo


Be sure to smash the burgers ahead of time for quick cooking and preparation at the grill. No bison available just double up on the beef. 


1 tsp (5 mL) Kosher salt

1/2 tsp (2 mL) fresh ground pepper

1/4 tsp (1 mL) smoked paprika

1 lb (454 g) ground beef (medium or lean)

1 lb (454 g) ground bison

8 soft burger buns, split

3 tbsp (45 mL) butter, softened

8 slices processed cheese

Lettuce, tomato and sliced red onion 


Pickle Mayo:

1/2 cup (125 mL) mayonnaise

1/4 cup (60 mL) diced baby dills

Pinch fresh ground pepper


Pickle Mayo: In a bowl, stir together mayonnaise, dills and pepper; set aside. 


In a large bowl, combine beef and bison. Add salt, pepper and paprika and mix into beef mixture. Loosely form into 8 balls. 


Cut 16 small squares of parchment paper and place 1 piece on small plate. Top with 1 beef ball and another piece of parchment. Top with another plate and smash down to flatten patties. Remove patty with parchment paper and repeat with more parchment squares and beef balls.


Place a cast iron skillet or griddle on grill and heat over medium high heat. Close lid to heat up. 


Spread buns with butter on both sides and place on grill for about 30 seconds or until toasted; set aside.


Spray skillet with cooking spray. Remove 1 side of parchment and place on skillet; remove other piece of parchment. Add more patties at they can fit. Cook, undisturbed for about 2 minutes. Flip patties and press down slightly and cook for another 3 minutes. Add cheese slices and close lid. Cook for about 1 minute or until cheese is melted all around burger. Repeat with all the patties.


Spread bottom of buns with Pickle Mayo and top with burger patties. Garnish with lettuce, tomato and onion, if desired. Cover with top bun. 


Makes 8 servings. 

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