Then as you take your first bite the burger explodes with flavor and a small bit of juice escapes onto your chin.
Yes…BBQ season is back, despite Mother Nature. Our calendars say it is so!
So to have this mouth watering experience in the picture you must visit http://www.richmondstation.ca, or the restaurant and order chef Carl Heinrick’s signature burger. In the meantime fire up the Barbie!
Here at Dingo Farms we are extremists with the grill, we grill year-round. We don’t mind bundling up in front of the grill many nights a week to inorder to savour the flavor.
To add to your grilling pleasure we are pleased to offer our new BBQ griller package of pork and beef. Just a nice sampler of steak, porkchops, sausage and burger. But don’t stop there, shake it up a little this season and try a ½ ground pork/ ½ ground beef burger for a juicy twist. Better yet if you’ve never tried fresh Ontario Lamb see what a ½ ground lamb / ½ ground beef burger chef’s up like. Surprise the kids; they might surprise you by liking it. Toss in some Dingo spice (recipe available on http://www.facebook.com/dingofarms) or free at our store, and enjoy a new flavor experience.
Our personal favorite way to grill these burgers is to get the grill good and hot, sear the burger 3-4 minutes per side (resist the urge to flatten the burger and squish all that good juice out!). Then lower the temp of the BBQ to medium and cook to desired doneness, experts say internal temp. of 170°. We enjoy our Traeger Smoker (www.traegercanada.com) but it works equally as well on a propane grill such as napoleon (www.napoleongrills.com). For those foodie’s in the know wanting the ultimate experience I hear that the Big Green Egg grill is killer! (www.Biggreenegg.ca ).
As always safety first when resurrecting the BBQ from the depths of its winter hideaway. For tips on getting your bbq ready to grill visit http://www.toronto.ca/fire/prevention/safebarbecuing.htm.
If convenience is more your thing our boxed burgers are back in convenient small 3lb boxes ready for the grill. Perhaps a juicy new “Filler-Free” Sausage is in order for a quick lunch or dinner? That’s right “filler-free” means nothing but meat. Try swapping a “hot dog” out for a Filler Free sausage for those hard to please, yet to be foodies?
A little tired of the “let’s just have pizza tonight” line? Make it a family cook night. Make your own pizza using Dingo Farms selection of cured meats, pepperoni, keilbassa, summer sausage or smoked sausages. Oh and don’t forget your favorite veggies!
Make your own dough in a bread maker or use a prepared flat bread/pita or prepared crust, add your favorite toppings and use a pizza stone on the BBQ!
Too much right? My excitement for BBQ is taking over, while writing this, if you couldn’t tell.
Check out this site for step by step how-to’s with Chef Jamie Oliver (http://www.jamieoliver.vom/forum/viewtopic.php?pid=245743)
Since it’s easier and economical to plan meals with some stock in the freezer, check out our beef and pork packages. Sample a variety of cuts at a great price. Watch our facebook for our favorite BBQ recipes using cuts from the packages.
So visit us at http://www.facebook.com/dingofarms for great ideas, recipes, offers and promotions and just to hear what exciting is going on at the farm.
To get you started today check out the amazing marinade below.
An amazing marinade
• 1/3 cup soy sauce,
• 1/2 cup olive oil,
• 1/3 cup fresh lemon juice,
• 1/4 cup Worcestershire sauce,
• 1 1/2 tbsp garlic powder,
• 6 tbsp fresh basil chopped fine OR 3 tbsp dried basil,
• ½ cup fresh parsley chopped fine OR 1 1/2 tbsp dried parsley flakes,
• 1 tsp ground pepper,
• 1 tsp minced garlic
We’d love to share with you one of our family’s favourite Lamb Chop dishes, we hope you enjoy! Let us know what you think.
Peppered Lamb Chops ……..(inspired by Canadian Living’s, Country Cooking Cookbook)
4 Lamb Chops (about 3/4 lb/375 kg total)
2 tbsp Soy Sauce
1 tbsp Olive Olive
1 tbsp Red Wine Vinegar
2 tsp Coarsely Crushed Black
1 tsp Dijon Mustard
1/4 tsp Dried Thyme
1 Clove Garlic, minced
- Trim all but 1/4-inch (5 mm) thickness of fat from chops; nick fat at 1/2-inch (1 cm) intervals.
- In shallow glass dish, combine soy sauce, oil, vinegar, peppercorns, mustard, thyme and garlic; add chops, turning to coat all over. Cover and marinate at room tempurature for up to 30 minutes or in refrigerator for up to 12 hours. (If refrigerated, bring back to room temperature before proceeding with recipe.)
- Transfer chops to broiler rack, reserving any marinade; broil about 4 inched (10cm) from heat until crisp and brown, about 3 minutes. Turn, brushing with remaining marinade; broil about 3 minutes longer or until pink and juicy inside but crisp on outside. Season with salt to taste. Makes 2 servings
Note: This recipe can easily be doubled for four. If you intend to BBQ, skip step 3 and grill away!!