Know Your Fire

Join me several times weekly on CreateTV + plus check local PBS listings

Be very careful saying BBQwhen you should be saying grilling - especially in BBQ country.

BBQ: It's a science of cooking protein by indirect heat, with dedication. I emphasize the word dedication because there is NO speedy way to BBQ. Two words, low and slow. I spent many years teaching the art of heat and fire, and in this case Q. There really is so much to learn and each Q occasion is always an unique experience with many factors; like air temperature, humidity, moisture, wind, etc. One of the best ways to Know Your Fire is to experience it first hand. It's one of those things you intrinsically feel and only come to understand when you are in the fire pit - so to speak. I tip my hat to all pitmasters. 

Grilling: This is the way most people will cook with their backyard grill; grilling proteins such as burgers, steak, chicken, seafood, as well as veggies. This is the use of direct heat cooking at a higher temperature for shorter cooking times over the fire. Again, practice makes perfect, so there's no time like the present to learn or expand your current grilling skills. 

Every Friday I will dedicate Daily FOOD posts to Know Your Fire Fridays; which happens to be the title of my fourth book and fourth PBS TV series. So whether you are a weekend griller or well seasoned in Q - I will be glad to share my tips and tricks with you right here.

This week let's start off with my Bourbon Sauce. I dedicate this recipe to my friends in Kentucky; the inspiration for this recipe. I've used this as a great finishing sauce for most proteins; including beef, pork and chicken.

Hope you have a great weekend! 

Bourbon Sauce

Makes 5 cups

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1 cup Dijon Mustard

1 cup steak sauce

1 cup bourbon 

1 cup honey

1 cup ketchup

1 Tablespoon orange zests

Juice of one lemon

Juice of one orange

In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats.

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Savory Herb Gravy

There are a few chef tips to making a winning Herb Gravy for the turkey. Most importantly, start by using roasted turkey neck and giblets. Next, deglaze the pan's drippings with a good quality broth. This creates a rich, flavorful base for your gravy. You can even purchase an extra neck or two with giblets to make extra gravy.

The average serving size per person is two to three ounces, but somehow there never seems to be enough, so why not have extra gravy on hand. Now, for the Exec Chef Tip: A day ahead, roast the neck & giblets and make the gravy as any Saucier would do.       

Savory Herb Gravy

Makes 14 1/4 cup servings

chefgeorgehirsch.com | George Hirsch Lifestyle
2 cups drippings from roasted turkey
roasted turkey neck & giblets
2 cups chicken broth  
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1 Tablespoon fresh sage or parsley
fresh ground black pepper, to taste 

In a saucepan, place drippings from roasted turkey, roasted turkey neck, giblets, and chicken broth over high heat. Heat to boil, then reduce heat to low; cover and simmer 15 minutes.

To degrease, strain turkey neck and giblets from broth into a bowl, place bowl with broth over another larger bowl with ice to cool quickly; until the fat rises to the top. Discard neck & giblets.

Remove fat from top of chilled broth reserving 3 tablespoons of fat.

Heat a 2-quart saucepan add the 3 tablespoons of fat from the poultry drippings and add flour while whisking; continue to cook and stir until the flour turns golden.

Gradually whisk in broth mixture. Bring to a boil while continuing to whisk, until gravy begins to thicken. Simmer 5 minutes.

Add fresh sage and black pepper.

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Time for Tzatziki

Tune-in GHL Tuesdays and Thursdays on Create TV beginning July 14th

What to do with all those garden cukes? Now is the time to Tzatziki. A creamy appetizer that can be used as a dip, spread or condiment. Serve with warm pita, bread or vegetables. Or, use as a topping on Gyros and grilled: fish --- meats --- and shellfish.

Tzatziki Sauce

Makes about 3 1/2 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

3 cups thick Greek yogurt; or regular plain yogurt- strained very well 

juice of one lemon 

3-6 cloves garlic, chopped

2 medium cucumbers; peeled seeded and sliced

1 Tablespoon kosher salt for salting cucumbers

1 Tablespoon fresh dill, finely chopped 

1/2 teaspoon hot sauce

fresh ground black pepper to taste

1 Tablespoon Olive oil

Put sliced cukes in a colander, sprinkle on salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry.

In a food processor add cucumbers, garlic, lemon juice, dill, and hot sauce. Mix until well blended, remove and add to yogurt. Add fresh ground black pepper to taste. 

Place in refrigerator for at least two hours before serving. 

Serve in small dishes; make a well and drizzle a small amount of olive oil in center.

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Welsh Rarebit as seen on George Hirsch Lifestyle

This 18th century dish from Great Britain hales from Wales and is made with melted cheddar cheese sauce over toast. Think fondue-like only more of a pub-ish lunch; ideal and comforting during cold weather. 

Welsh Rarebit as seen on George Hirsch Lifestyle TV Series

Making Rarebit

A béchamel or white sauce can be spiced up with a pinch of cayenne pepper, or hot sauce, 1/2 cup IPA (or another good ale), 1 teaspoon prepared English mustard, and pinch of paprika.

Finish the sauce off with 1 cup finely shredded cheddar cheese. Whisk in and simmer just until the cheese is melted. Serve a couple tablespoons of sauce over a slice of good white toast. Serve as is, or you may want to place the 'rarebit' under a broiler for 30 seconds to brown lightly. Top with chopped chives or green onion. I've also topped this with a slice of good ripe tomato + sweet onion. Enjoy.

Light Béchamel Recipe 

Makes 1/2 cup sauce

chefgeorgehirsch.com | George Hirsch Lifestyle TV Series 

1 Tablespoon sweet butter

1 Tablespoon flour

1/2 cup half & half (can use milk for a lighter version) 

In a small sauce pan over low heat add butter and flour and cook for 2-3 minutes. With a wire whisk add in milk and allow to simmer until slightly thickened.

If using béchamel for rarebit, continue adding ingredients as above and simmer for 5 minutes while continuing to stir. 

Restaurant Hunter TV Pays a Visit

Two-time Emmy winner Rob Petrone, host of TV’s Restaurant Hunter took a road trip to the East End, aka the Hamptons see what exactly what George Hirsch Lifestyle is all about. What he found was exactly what you see on my public television series. We made a few stops at a couple of local sources for vegetables, cheese, seafood, meat, and wine. Next, with cameras in tow, we returned to my patio to grill and entertain George style, while chatting about how food has changed throughout my career as a chef. 

Afterward, we continued to eat, and sip on some local small batch cream soda, while Rob sought the reason why after 20 years of television filming all over the world I would film entirely in the Hamptons. My response, “this is how I was raised - the bounty of the eastern part of Long Island, its farms, seafood, dairy, and now producers of wine, small craft beer, and beverages, raising livestock, and local artisan producers highlights what is happening all across this country. That is why I am so delighted to share my community of year-round friends in the Hamptons. My viewers are able to take away a lifestyle that is good for you for their own daily experiences. There will never be any ‘throwdowns’ or ‘restaurant disasters’ on my show. It’s about inspiring, and education through a visual food experience; hence my last line in each episode is “if I can do it you can do it.”

Rob Petrone Market Fresh Shopping with George Hirsch 

Milk Pail Farm Stand

George Hirsch Grilling for Restaurant Hunter