McCormick, the house that built the spices, publishes its flavor predictions every year, a year-end forecast on flavor trends for the coming year. Food & Drink has shared this prediction several times over the years.
But McCormick is also releasing a Grilling Edition of his Forecasts, and this year we’re sharing some of those techniques and ideas for the summer grilling season.
White barbecue sauce, have you heard of it? The sauce is a condiment made from mayonnaise and vinegar native to Alabama; it does not contain tomatoes. Pour the sauce over the smoked chicken (you will need a smoker under the broiler for this recipe).
Cast iron on the grill, did you cook with it? Bring your cold potato salad with mashed and loaded potatoes – veggies, cheddar, applewood smoked bacon – prepared in a cast iron skillet.
Burgers with Korean flavors, have you tried them? Celebrity chef Dale Talde (remember his charismatically secular take on “Top Chef”?) Provided a recipe for ground beef chuck and mini ribs.
The patties are soaked in a Korean marinade, toasted, then topped with kimchi mayonnaise for serving. You can also replace the ground beef chuck just with the meat mixture.
WHITE BARBECUE SAUCE WITH SMOKED CHICKEN
Cook’s Notes: Refrigerate any leftover sauce and use as a dressing, condiment for burgers, or a dip for pretzels and vegetables.
For the sauce:
1 cup of mayonnaise
1/2 cup cider vinegar
2 tablespoons of Zatarain brand Creole mustard
1 teaspoon prepared horseradish
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon of salt
Combine all ingredients in a medium bowl until well combined. Blanket. Refrigerate at least 2 hours before serving to blend flavors.
For the chicken:
1 cup of hickory wood chips
2 pounds of bone-in chicken pieces
2 tablespoons McCormick Grill Mates Applewood Rub
Soak the wood chips in enough water to cover for 30 minutes. Meanwhile, season the chicken with the rub.
Drain the wood chips. Fill the smoker with moist wood chips. Place the smoker under the grill grate on one side of the grill before lighting it. Close the gate.
Prepare the grill for medium indirect heat (350 F to 375 F). Preheat the grill by turning all burners to medium. Turn off the burner (s) on one side. Place the chicken on the unlit side of the grill. Close the grill again.
Grill 30 to 40 minutes, or until internal temperature of thickest part of chicken is 165 F, turning occasionally. Move the chicken to the lit side of the grill, skin side down. Turn the lit side of the grill over to high heat.
Grill, uncovered, 3 to 5 minutes longer, or until chicken is charred. Serve the chicken with a white barbecue sauce. Makes 6 servings.
Nutritional information per serving: Calories 294, Total Fat 22 g, Saturated Fat 4 g, Cholesterol 100 mg, Sodium 464 mg, Carbohydrate 2 g, Protein 22 g.
GRILLED AND CHARGED CRUSHED POTATOES
1 1/2 lbs medium Yukon Gold potatoes
1 tablespoon of vegetable oil
5 teaspoons McCormick Grill Mates Bacon & Chipotle Seasoning, divided
6 slices of applewood smoked bacon, cut into 1/4-inch pieces
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
1/2 cup grated cheddar cheese
2 tablespoons finely chopped green onions
1/4 cup sour cream
Place the potatoes on a microwaveable plate. Prick the potatoes with a fork several times. Microwave on high power for 5 to 6 minutes, or until tender with a fork but still firm. Let sit until cool enough to handle.
Combine potatoes, oil and 3 teaspoons of seasoning in a large bowl until well coated. Grill the potatoes over medium heat for 4 to 5 minutes, or until the skin is crisp, turning frequently.
Meanwhile, cook and stir bacon in a large cast iron skillet on the grill for 8 to 10 minutes, or until crispy. Add the yellow onion and bell pepper; cook and stir, 2 to 3 minutes, or until tender and crunchy.
Push the bacon mixture to one side of the pan. Add the potatoes to the pan on the other side.
Mash each potato with a thick spatula, the bottom of a small, sturdy bowl, or a meat masher.
Sprinkle the potatoes with the remaining 2 teaspoons of seasoning. Pour the bacon mixture over the potatoes. Sprinkle with cheese.
Cover the pot or close the grill. Bake 3 to 5 minutes, or until cheese is melted.
To serve, sprinkle with green onions and spoonfuls of sour cream. Makes 12 appetizer servings.
Nutritional information per serving: Calories 122, Total Fat 6g, Saturated Fat 3g, Cholesterol 10mg, Sodium 311mg, Carbohydrate 12g, Fiber 1g, Protein 5g.
KOREAN BURGER BARBECUE WITH MAYO KIMCHI
Cook’s Note: A two pound ground beef chuck can be substituted for a 1 pound ground beef chuck and 1 pound ground beef short ribs.
For the mayonnaise:
1 cup of mayonnaise
1/2 cup potted kimchi, sliced
2 tablespoons of sesame seeds
1 teaspoon of sesame oil
Combine all the ingredients in a small bowl until well combined. Blanket. Refrigerate until ready to serve.
For the marinade:
1/2 cup soy sauce
1/2 cup of water
1/4 cup sugar
2 tbsp (from 1 pkg) Grill Mates Korean BBQ Marinade
1 tablespoon of chopped dried onions
1 teaspoon of garlic powder
1 teaspoon of ground ginger
1 teaspoon of sesame oil
Place all the ingredients in the blender; blanket. Blend until smooth. Reserve 3 tablespoons of the marinade. Place the rest of the marinade in a large bowl.
1 pound of ground beef chuck
1 pound of ground beef ribs
1/2 cup cold water
1 tbsp (from 1 package) Grill Mates brand Korean BBQ marinade
12 sliding rollers
Combine all ingredients except rolls in a medium bowl until blended and the water is absorbed by the meat. Gently shape into 12 patties.
Grill the sliders over medium heat 2 minutes on one side or until golden, brushing them with the reserved 3 tablespoons of marinade. Turn the sliders over and broil for 2 more minutes.
Remove from the grill and dip in the remaining marinade in a large bowl. Repeat cooking and soaking until each slider has been cooked 4-6 minutes per side and is cooked through (internal temperature 160 F).
Serve sliders on buns topped with kimchi mayonnaise. Makes six servings (2 sliders).
Nutritional information per serving not available.