SkewerMate Review

For this review I was sent the SkewerMate from John Solakian from SkewerMate.com. All of us backyard grillers usually love cooking various styles of Kabobs on the grill. But most of us griller's came across the problems of getting hot food off the skewers which sometime can be a very messy job and hard to push the meat or food off the skewers especially on the disposable wooden ones.

Well the folks from SkewerMate came out with this wonderful unique and intuitive tool to make this task allot easier and less messier for us grillers.

The SkewerMate Features:

·       High quality stainless steel V-slot design which allows you to use it with all types and sizes of skewers (this groove is 1 inch deep);

·       The large surface surrounding the V-slot allows the pressure on food to be distributed evenly;

·       The angled push surface keeps fingers and hands off food, safely away from the hot skewer and food;

·       The soft rubber grip handle actually fits the contour of your hand very well, offers a comfy grip and the non-slip rubber prevents your hand from sliding while using;

·       Heavy gauge construction;

·       Best of all its dishwasher safe;

·       It's also backed by a satisfaction Guaranteed or you money back.

To use the SkewerMate tool you simply place the stainless steel V-Slot/Groove over the skewer behind all or a portion of the food to be removed, and push gently at the same time holding the skewer with the other hand. You will also notice that all your food will land exactly where you want it. Using this tool is allot less messier then trying to remove the food with your fingers, fork or simply trying gnawing right of the skewer. 

If you're looking for a easy way to remove food from a skewer then this tool is for you. Also if you cook lots of Kabobs this tool is really handy to have in your BBQ accessories arsenal.

I give the SkewerMate a 5 out 5 star rating.

Here's were you can purchase a SkewerMate:

Directly from SkewerMate: SkewerMate Store

You can also follow SkewerMate on here:  SkewerMate Facebook Page

There website: Skewermate.com

Happy Grillling!

Stay tune for more great reviews and more recipe and tips!

Donair Pizza on the BBQ

Well today I tough I would share my favorite pizza recipe which is also a maritime tradition to all my BBQ friends. If you haven't guess we will be making a Donair Pizza from scratch. This pizza is very easy to make and is very tasty and amazing. If you haven't had one of these before you don't know what you're missing! Well let's get cooking!

The Meat Recipe:

Ingredients

• 3 pounds lean hamburger (triple ground*) (best result using lamb)
• 3/4 cup bread crumbs
• 2 tsp pepper
• 1-2 tsp cayenne red pepper (depending on your taste)
• 1 1/2 tsp oregano
• 3 tsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt

Directions

Combine all ingredients in a large bowl. Knead for 20 minutes and let rest in fridge 2 hours.

Spices and bread crumbs

With the meat added

Meat, spices and bread crumbs needed together

Preheat BBQ for indirect cooking at 350 degree Fahrenheit (for Kamado Joe use the heat deflector with stone in the bottom position and Big Egg users use the platte setter with the legs in the up position).

Kamado Joe set up

Tip: Wrap the stone in foil so it doesn't get dirty with grease.

Big Green Egg set up

Source: http://eggheadforum.com/discussion/314366/indirect-cooking

Put a little bit of mesquite wood chips on the hot coals for a little bit of a smoke flavor.

Place meat in one inch high foil pan and press the meat inside of it so it's well compressed.

Place pan on the BBQ and cook indirect till internal temp reaches 150 then flip pan upside down on a piece of foil on BBQ then remove the foil pan and finish cooking till internal temp reaches 170 to 180 degrees F.

Now remove from BBQ and let it cool for approximately 1 hour.

Now slices your meat in 1/4 thick slices.

For the sauce:

Ingredients

• 1 can evaporated milk
• 1 cup sugar
• 1/3 cup white vinegar
• 1/2 tsp garlic powder

Directions

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.

Source: youtube uploaded by steve45ca

Pizza Dough

Ingredients

• 1.5 teaspoon (tsp) active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/4 cups pizza flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar 

Directions

In a small bowl, dissolve yeast in warm (110 degrees F) water. Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. 

Meanwhile, preheat BBQ to 450 degrees F.

Turn dough out onto a well floured surface and form dough into a round and roll out into a pizza crust shape. 

Assembling/putting together the Donair Pizza

Ingredients:

·       Donair meat slices that you made

·       2 tomato cut into cubes

·       3-4 cups shredded white mozzarella cheese

·       4 tbsp grated parmesan cheese

·       Donair sauce that you made

·       two pizza dough that you made earlier

Directions:

Pre-heat BBQ to 450 degrees F. with the heat deflector in the top position and pizza stone sitting on top of it. (For the Big Green Eggs owner use the plate setter with the legs toward the bottom with the pizza stone sitting on top and for the propane BBQ user use a stone on top of your grill.)

Kamado Joe Set up

Big Green Egg Set up

 Propane BBQ set up

Source: of image www.confessionsofafoodie.me

Meanwhile that your BBQ is pre-heating put a layer of Donair sauce on the dough.

Next add a generous layer of Donair meat.

Now top with cheese and place the tomato cubes on top of the cheese layer.

Now cook for approximately 5 to 10 minutes and don't forget to rotate pizza a couple time during the cook to ensure even cooking!

Now serve with some Donair sauce on top of the piece of pizza or on the side for dipping!

Bonne appétit and Happy Grilling!

Stay tune for more great recipe, tips, and reviews!

Strip Cheese Steaks recipe by The BBQ Pitboys!

Well today I wanted to share the Strip Cheese Steaks recipe made and design by my friends The BBQ Pitboys! This is pretty easy to make on your grill and the end results are amazing! If you haven't made these before you don't know what your missing!

Ingredients:

·       8 OZ Boneless N.Y. Strip steak

·       2 slices of smoked bacon chopped

·       Kosher salt to taste

·       Freshly ground pepper to taste

·       1 onion chopped

·       2 cloves garlic minced

·       Shredded sharp cheddar cheese

·       Shredded Mozilla cheese

Direction:

1.    Pre-heat your grill to 500 to 600 degrees F.

2.    Now you want to put some salt and pepper on each side of the steaks.

3.    It's now time to sear both side of your steaks till internal temperature reachers 135 to 145 degrees F for medium well then take off the grill and let them rest. You can cook them to 155 degree F if you preffer well done.

4.    In a frying pan sauté your onion, garlic and bacon in a little bit of oil till the onions are have a little bit of trans-lution.

5.    Now put your steaks on the grill at 375 degrees F and put a layer of the onions, garlic and bacon on top of the steaks. Now cover it with a nice layer of cheese!

6.    Cook till the cheese is melted and enjoy!

Happy Grilling!

Thanks BBQ Pitboys for sharing this amazing recipe!

Can we say Meat injection recipes!

Well today I decided to share some injection recipe for different types of meat that I have found on different website. Well the reason's you want to use injections is to add more flavor to your meat which allows the ingredients of the injection solution to go deep inside the meat.

I recommend to Insert the needle about every 1.5" to 2" apart on the meat and to leave the meat rest at least 1 hour in refrigerator before cooking on the grill. The longer you let it marinate in the fridge the better the flavor will be. The max length of time I would let it sit is 24 hours. Here's the list of recipes and the sources where I found them.

Pork Injection Marinade

The BBQ Guru posted this recipe for a great pork injection solution. The secret here is to add your pork rub to the mixture to get the flavor inside and out.

Prep Time: 10 minutes

Yield: Makes about 1 3/4 cups

Ingredients:

1 cup apple juice or cider

1/4 cup cider vinegar

1/4 cup water

2 tablespoons Worcestershire sauce

1 1/2 teaspoons pork rub (use the same rub as on your meat)

2 tablespoons corn syrup

Preparation:

Powder the pork rub using a mortar and pestle. Inject into pork butts. This will make enough to inject 1, 8-pound pork butt.

Source: http://bbq.about.com

Beer n' Butter Poultry Injection

This marinade injects a rich and buttery flavor directly into the meat of poultry. Particularly good on turkey, the secret to using this injection marinade is to keep it just warm enough for the butter to stay liquid.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes about 1 1/2 cups

Ingredients:

·        1/2 pound butter

·        1/2 can beer

·        2 tablespoons salt

·        2 tablespoons Worcestershire sauce

·        2 tablespoons Tabasco

·        1 tablespoon soy sauce

·        2 teaspoons garlic powder

·        2 teaspoons onion powder

Preparation:

Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) to inject.

Source: http://bbq.about.com

Boston Butt Injection Marinade

This marinade works well for injecting pork roasts that will be smoked and pulled. Make sure you grind the herbs and spices well so it won't clog the injection needle.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 2 cups

Ingredients:

·        2 teaspoons salt

·        2 teaspoons pepper

·        1 teaspoon parsley flakes

·        1 tablespoon dried oregano

·        1/3 teaspoon rosemary

·        1 large clove garlic, minced

·        1 medium onion, finely chopped

·        1/2 cup vinegar

·        1 cup olive oil

·        1 fistful fresh basil

Preparation:

Combine all ingredients in blender and blend marinade until fine enough to pass through an meat injection needle. Inject and set in refrigerator for 24 hours then smoke.

Source: http://bbq.about.com

Brisket Injection

I always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during - and after - the cooking process.

Ingredients:

·        Beef Base (1 heaping tea)

·        Worcestershire Sauce (1 TBS)

·        Soy Sauce (1 TBS)

·        Accent (1 tea)

·        Water (2 cups)

Directions:

Warm the water in a small sauce pan, add the beef base and whisk, then add the rest.

It doesn't have to be boiling but you want to get it hot enough to dissolve the beef base.

You can find the beef base at most grocery stores in the soup isle next to the chicken bouillon.

Source: http://www.howtobbqright.com/brisketinjection.html

PORK BUT INJECTION RECIPE

Ingredients:

·        3/4 cup apple juice

·        1/2 cup water

·        1/2 cup sugar

·        1/4 cup kosher salt

o   Note: I got this recipe from "Peace, Love, and BBQ" (Link in sidebar) and it says to finely grind the salt. I don't because it's going to dissolve anyway and once it's dissolved, well, it's as small as it's gonna get.

·        2 Tbsp Worcestershire sauce

Source: http://hogwildbbq.blogspot.ca/2007/07/injecting-pork-butt.html

Big Cow Beef Injection

Ingredients:

·       Makes 2 and one-fourth cups

·       2 cups beef broth

·       one-fourth cup Worcestershire sauce

·       1 teaspoon onion powder

·       1 teaspoon garlic powder

·       one-half teaspoon cayenne pepper

Directions:

Combine all ingredients in a bowl, mix well and refrigerate before injecting.

Source: Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, and http://www.azcentral.com

BBQ's Pork Injection

Ingredients:

·       1 C pineapple juice

·       1 C apple juice

·       1/2 C brown sugar

·       1/4 C salt

·       2 T Worcestershire

·       2 T soy sauce

·       2 T hot sauce

·       1 T dry mustard

Preparation:

Combine all ingredients in a saucepan. Heat until they are well blended. Refrigerate before using.

Source: Dr. BBQ & www.thepickledpig.com

Injection recipe from amazing ribs website

Makes. About 1 quart (next 3 recipes)
Serves. This makes enough to inject about 30 pounds of meat

Pork brine injection

·      1 tablespoon table salt

·      1 tablespoon sugar

·      1 tablespoon Worcestershire

·      2 tablespoons rice vinegar

·      1 cup apple juice or low sodium pork, chicken, or beef stock

·      3 cups water

Beef brine injection

·       1 tablespoon table salt

·       1 tablespoon sugar

·       2 tablespoons canola oil

·       2 teaspoons Worcestershire

·       4 cups water or low sodium beef stock, or a mix of both

Poultry brine injection

·       1 tablespoon salt

·       1 tablespoon sugar

·       4 cups water or low sodium chicken stock, or a mix of both

Do this

1) Mix all the ingredients in a bottle and shake vigorously before injecting. Pour into a narrow container so you can suck fluid in through the needle. In a wide bowl it is hard to get the holes below the water line and you then need to unscrew the top, pour it into the syrings, spill it everywhere, screw on the top, inject, and repeat. I bought a V-shaped flower vase for the job.

2) Insert the needle parallel to the grain and go all the way to the center. Press the plunger slowly and ease the needle out. Insert the needle about every 1.5" apart and leave behind about 1 ounce per pound. A little liquid will follow the needle out of the hole, but if it comes spurting out, use less pressure. We want to avoid pockets of liquid.

3) You can cook right away, but if you let the meat rest for an hour or more, even overnight, the injection will disperse more evenly through the meat. Then dry the surface with a paper towel and apply your rub and cook.

Source: www.amazingribs.com

Hot & Spicy Poultry Injection

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes about 1 1/2 cups

Ingredients:

·        1 cup chicken broth

·        4 tablespoons Louisiana hot sauce

·        3 tablespoon Worcestershire sauce

·        1 tablespoon garlic powder

·        1 tablespoon salt

·        1 tablespoon cayenne pepper

Preparation:

Combine all ingredients and stir until the salt dissolves.

Source: http://bbq.about.com

Butter Based Injection Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes about 3/4 cup

Ingredients:

·        1/2 cup chicken broth

·        2 tablespoons butter

·        1 tablespoon lemon juice

·        1/2 teaspoon garlic powder

·        1/2 teaspoon finely ground pepper

·        salt to taste

Preparation:

Melt butter in a small saucepan. Add remaining ingredients, except the salt. Mix well. Add salt until mixture has a slightly salty flavor. Allow to cool enough to work with and load into meat injector.

Source: http://bbq.about.com

Savory Turkey Injection

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes about 3/4 cup

Ingredients:

·        1/4 cup light oil

·        1/4 cup water

·        3 tablespoons Worcestershire sauce

·        1 tablespoon salt

·        2 teaspoons garlic powder

·        2 teaspoons onion powder

·        1 teaspoon ground bay leaf

·        1 teaspoon ground thyme

·        1 teaspoon ground sage

·        1 teaspoon finely ground black pepper

Preparation:

Combine all ingredients in a saucepan and simmer for a few minutes while stirring. You want to make sure the mixture is well mixed and that any herb is small enough to fit through your needle.

Source: http://bbq.about.com

Happy Grilling!

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