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Truffle Salted Yak Burger
Truffle Salted Yak Burger
Originally from Tibet, yak is nutritiously very similar to grass fed beef and bison; being very low in saturated fat and cholesterol. Flavor wise, yak is a lot milder compared to grass fed beef, but is able maintain it’s juices when cooked all the way through due to high moisture content. When serving as a burger, yak needs not much more than salt and pepper.
Equipment
- charcoal grill
- hardwood charcoal
- chimney starter
Ingredients
- 1 lb ground yak
- 3 garlic cloves minced
- 1 tsp truffle salt
- 1 tsp cracked black pepper
- bacon
- brioche buns
- mayonnaise
Instructions
- Mix together the ground yak, truffle salt, black pepper, and garlic cloves.
- Form into 3 1/3lb patties.
- Start the charcoal in a chimney starter. Once the charcoal is grey, pour into one side of the grill. Place the patties directly over the coals.
- Grill for 4 minutes a side for a medium cooked burger.
Micronesian BBQ Chicken
Micronesian BBQ Chicken
Micronesia is a sub-region of about 2000 islands in Oceania; off the east coast of the Philippines; east of Polynesia. Some of these countries include Guam, Nauru, The Marshall Islands, and Palau. This type of barbecue is eaten all over these islands. The marinade is great on chicken, pork, and even seafood. To attain optimal flavor, I recommend marinating the protein overnight and grilling using hardwood charcoal. A gas grill will work too, but you’ll get a different flavor that is less traditional.
Equipment
- food processor
- gallon sized storage bag
- charcoal grill or gas
- chimney starter
- charcoal
- basting brush
- probe meat thermometer
Ingredients
- 4 whole chicken legs
Marinade
- 1 cup light soy sauce
- 1/2 cup white vinegar
- 2 1/2 tbsp sugar
- 1 tbsp olive oil
- 1/2 medium yellow onion finely diced
- 8 garlic cloves
- 1 red chili
Instructions
- Add all of the marinade ingredients to a food processor and purée.
- Marinate the chicken legs in a gallon sized storage bag for 1 day.
- Take the chicken out of the marinade. Pour the marinade into a small pot and reduce for 10 minutes over medium heat. This will be used for basting the chicken.
- Place the chicken legs skin side up over the grey charcoals. Sear for 8-10 minutes.
- Flip over and sear the skin side for 8-10 minutes.
- Pull the chicken legs slightly away from the charcoal. Flip and baste the chicken with the marinade every 5 minutes for the next 25-30 minutes until the internal temperature reaches 180 degrees.
Lebanese-Style Grilled Chicken
Lebanese-Style Grilled Chicken
Djej mishwe is a Lebanese-style grilled chicken. The marinade used is garlicky and acidic; using a lot of lemon juice and red wine vinegar. After the chicken is marinated for 24 hours, the remaining marinade is cooked down and turned into a basting sauce. This chicken is best grilled over hardwood charcoal, but you can definitely use a gas grill or your oven’s broiler. You will want to sear the chicken over the charcoal for 8-10 minutes a side. Then grill the chicken indirectly for up to 25 minutes; basting and flipping every 5 minutes or so until the chicken reaches an internal temperature of 180 degrees.
Equipment
- food processor
- gallon sized storage bag
- charcoal grill
- hardwood charcoal
- chimney starter
- Probe Thermometer
Ingredients
- 4 whole leg quarters thighs and drums separated
- 2 lemons juiced
- 1/2 cup red wine vinegar
- 1 head garlic peeled
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp 7 spice
Instructions
- Add the marinade ingredients to the food processor and pulse until smooth.
- Marinate the chicken pieces in a gallon sized storage bag for 24 hours.
- Save the remaining marinade and cook down in a saucepan over medium heat for 10 minutes. This will be used to baste the chicken.
- Use a chimney starters worth of charcoal for your grill. Place in the front half of the grill. Once grey, place the grill rack over the charcoal. Place the chicken pieces skin side up over the charcoal. Grill for 10 minutes, covered.
- Flip the chicken over. Grill for another 10 minutes, covered.
- Flip the chicken again. Move the chicken slightly away from the charcoal. Continue grilling the chicken for up to 20-25 minutes; basting every 5 minutes and occasionally flipping. You will want dark meat to reach an internal temperature of 180 degrees using a probe thermometer.
