Spring has sprung so fire up that barbecue

I think spring has finally sprung.  I’m not sure what this means to you but for me it means I need to BBQ. Don’t let me kid you I am one of those BBQ freak shows that will battle the elements to get some tasty grilling. I do mean pyjamas and sorels for a juicy steak or even slippers and underwear for that plate of pork chops and yam medallions. And I wonder why my neighbours don’t make eye contact.

For some of you this dedication to the grill god is not as tried and true as for me. Let’s not sweat the small stuff I am still willing to help turn to the dark side of BBQ bondage.  I do realize ladies that some of your men are BBQ Nazi’s. I am going to give you some ideas and recipes to break up that Man Grill love nest. What I am simply saying is once you show them your mad grill skills their only “men cook over fire” mentality will be left to the sidelines. On the other hand men fire up the meat slayer and prepare for Viking feasts.

I am sick to death that I only get turkey for holiday dinners.  Where is the summer turkey time? Let’s go you turkey producers no more time off I want a spring/summer turkey feast. Now now if you haven’t yet realized we are not going to heat our houses by slamming a stuffed bird in the oven for hours. I am not looking to make my house any hotter than it already gets now that the sun has returned.

Have you ever heard of the beer can chicken. Well it is time to push that little chick aside. It’s turkey time.

THE MARINADE

1  (8to 10lb) whole preferably fresh turkey (I won’t judge)

1 bunch fresh thyme chopped

½ cup sugar

½ cup sea salt

6 cloves garlic (smashed)

6 bottles beer (pilsner or ale)

COOKING TIME

¼ cup vegetable oil

¼ cup BBQ seasoning

1 king can beer (your preference)

BASTING SAUCE

1 cup melted butter

1 cup beer

½ cup BBQ sauce

Remove the giblets and neck from the turkey, and place the bird into a bucket or large enough container to hold it and the marinade. Combine all the marinade ingredients and bring to a boil, stirring occasionally. Remove from heat and cool completely. Poor the marinade over the turkey and refrigerate for 24 to 36 hours.

Remove the bird from the marinade and pat it dry. Discard the marinade and rub the turkey all over with the oil and BBQ seasoning. Preheat the grill to 400 degrees. Open the big beer and take two large sips. Now place either a metal pie plate or drip pan on the BBQ, place the partially drank can in the middle of it and place the bird over the can legs down, and standing upright. Make sure you have shoved it all the way in the cavity. Prepare the basting sauce by mixing all the ingredients well.

Now if your lid won’t close due to your tall bird you can remove a portion of the grill and place the pan directly on the burner. If this is the case have the burner under the pan on low and the side burners on high. If this is not the case and you have a man size grill then no worries. Just close the lid and roast for 20-30 minutes or until the skin starts to turn a golden brown. Turn down the heat to 350 degrees and roast that bird for 10-15 minutes per pound. You want an internal temperature of 170 degrees. Use a meat thermometer placed between the breast and thigh to check temperature. Make sure to baste your bird lots all over. Make that bird moist. Cook time should be 2 1/2 to 3 hours.

Remove from the grill and use tongs to remove the beer can. Let the turkey rest for 10 to 15 minutes. Carve and enjoy your summertime turkey.

I am not sure what is happening in the world with this new trend for boneless food. Really boneless chicken wings? I have a term for those; they are called chicken tenders people, but hey if that is the new style then why not embrace it. I know some of the point of eating ribs is all about the bone. But some people just don’t dig the bone.

Let’s try some BBQ boneless country style pork ribs

Boneless pork country style ribs

THE RUB

1 cup chilli powder

½ cup fresh ground pepper

¼ cup garlic powder

½ cup seasoning salt

3 tbsp ground allspice

2 tbsp ground cumin

2 tbsp ground coriander

THE SAUCE

1 cup BBQ sauce

3 tbsp honey

4 cloves garlic (minced)

Start by mixing all the rub ingredients thoroughly, and give those ribs a nice full rubdown. BBQ them for 20 minutes a side on medium low heat. Turn the heat down low and continue cooking them this time for 30 minutes a side. While in this final stage of cooking mix all the sauce ingredients together in a pot over medium heat on the stove, or your BBQ side burner if you have one of those guido BBQ’s. Lather up your country style with this sweet garlic goodness and enjoy.

Whether you are a seasoned grilling veteran or a virgin of the grill god the best way to make sweet sweet BBQ music is to cook with a drink in hand! Have a great BBQ season.