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Video: Blowout BBQ with pork chops and grilled peaches

TODAY recipes
updated 9/2/2011 3:31:32 PM ET 2011-09-02T19:31:32

Recipe: "HAM" burger with baconaise, garlic, green onions and ginger

  • "HAM"Burger
  • 1 pound hamburger
  • 1/2 pound pork sausage (hot or mild)
  • 2 tablespoon ginger (ground or minced)
  • 2 tablespoons garlic (ground or minced)
  • 1/2 cup green onions chopped
  • 1/4 cup soy sauce
  • Salt and Pepper
  • 4 each toasted buns or steam buns
  • Baconaise
  • 1/4 cup yolk
  • 1 tablespoon lemon juice
  • 1 cup canola
  • 1 cup bacon fat, warmed
  • Water
  • Salt and Pepper
  • Optional
  • 1/2 bunch cilantro
  • 1/3 cup baconaise
  • 2 each tomato sliced
  • 1/2 each cucumber sliced
  • 1 bunch watercress
  • 2 tablespoons sriracha

In a blender on medium speed add the yolks/lemon juice slowly drizzle in the fat twice. Season and set aside for everything. If it gets too thick add water as need.

Combine all the HAMburger ingredients and form 4 to 6 patties. Grill over moderate heat until desired temperature is achieved. Pick from optional accompaniments and get your HAM ON!!

Recipe: Pork chop and grilled late summer peaches

  • 4 to 6 each pork chops (big or as small as you like)
  • 1 cup hoisin sauce
  • 1/4 cup lime juice
  • 4 to 6 each peaches, ripe, sweet and cut into half with the pit removed
  • 1/4 cup rice wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon ginger, ground
  • 1/2 bunch cilantro springs
  • 1/2 each red onion, 1/4-inch slices on the round
  • Salt and coarse ground pepper

Grill the pork chop on a moderately hot grill, when the pig is half way cooked start brushing on BBQ sauce, continue cooking until just cooked through (pork is ok if its got pink in the middle).

Grill the peaches and onion just long enough to get some grill marks and soften slightly. In a blender combine the rice wine/honey and ginger, puree until smooth. Lightly toss the peaches, onions and cilantro in the vinaigrette and serve with the BBQ.

Recipe: Spicy sausage on a stick with a balsamic teriyaki and watercress salad

  • Spicy sausage
  • One package of sausage (chicken sausage, chorizo, pork sausage, bratwurst or hot and sweet pork sausage)
  • Bamboo skewers
  • Balsamic teriyaki
  • 1/4 cup balsamic vinegar
  • 1/4 cup teriyaki
  • Watercress salad
  • 2 bunches watercress, rinsed
  • 6 to 8 each radishes, sliced thin
  • 2 tablespoons, extra-virgin-olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper

Spicy sausage
Soak your skewers for at least 1-2 hours (this can also be done overnight). Find your favorite sausages (chicken sausage, chorizo, pork sausage, bratwurst, hot and sweet pork sausage) and put them on bamboo skewers that have been soaked in water. Place them on the grill and cook all until done. Season with salt and pepper.

Balasamic teriyaki
Combine in a small pot and reduce until syrup consistency. Less than half.

Watercress salad
Toss the radish and watercress with the simple vinaigrette and season. Serve next to the grilled sausages and drizzle with balsamyaki!

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