Teach Me How To Burnie

Recipe: Fire Roasted BBQ Oysters
Serves: 4-6
Prep Time: 20 min
Cooktime: 5-10 min
Need: medium Burnie Grill, bucket for rinsing oysters, spray water bottle, ice, tongs, oyster knives, heat glove
Other preparation / Optional: Put oysters in a bucket/cooler with water and ice to soak. Make sure the water stays cold until cook time!
Ingredients:
  • 2-3 dozen fresh oysters
  • 4 tbsp. bbq sauce
  • lemon wedges
  • ½ tbsp. chilli powder
  • 8 dashes worcestershire sauce
  • 3 tbsp. preparred horseradish
Directions:

#1 Oyster prep.
Wash and soak oysters well and let sit in a bucket with ice water for 20 minutes.
Make sure to keep oysters out of direct light and cold to touch.

#2 Prep topping.
Mix up bbq sauce and worcestershire in one bowl.
Mix up horseradish and chilli powder in one bowl.

#3 Lite it up.
Light Burnie grill and let sit for at least 20 minutes, until coals are white hot.

#4 Open fire.
Place oysters directly on the grill. Grill until all have opened, about 3 to 4 minutes.
Discard any that do not open. Place cooked oysters onto large tray to serve.

#5 Serve it up.
Top each oyster with a small spoonful of bbq sauce then Horseradish.
Serve with lemon wedges.

Recipe: Honey Garlic Planked Wahoo
Serves: 2
Prep Time: 15 min
Cooktime: 60+ min
Need: large Burnie Grill, tongs, cedar wood planks, basting brush, saute pan
Other preparation / Optional: Recipe serves 2 but can easily double to serve 4, using two planks.
Ingredients:
  • 3 garlic cloves, minced
  • 3 tbsp. honey
  • chopped parsley for garnish
  • sea salt
  • white wine or sake
  • 2 tbsp. fresh squeezed lemon juice
Directions:

#1 Soak Planks.
Soak wood planks, completely submerged in water for at least 20 minutes.

#2 Prep fish.
Lightly rub fish evenly with sea salt.
Let sit for 20 minutes at room temp, until salt dissolves.
Rinse with white wine.

#3 Lite it up.
Light Burnie grill and let sit for at least 20 minutes, until coals are white hot.

#4 Glaze prep.
Mix together glaze ingredients into small saute pan.
Place directly on heat and bring to boil, stirring constantly.
Remove from heat and let sit.

#5 Open fire.
Place filets on soaked wood planks.
Place planks directly onto grill.
Glaze fish with sauce, every 3 to 4 minutes, turning the fish each time.
Cook- 1" for 10 to 12 minutes, 2" 12 to 15 minutes.
Remove planks from heat and let cool.
Serve one planks with fresh topped parsley garnish.

Recipe: Chicken & Steak Bajitas
Serves: 4-6
Prep Time: 20 min
Cooktime: 15 min
Need: large Burnie Grill, water spray bottle, gallon zip lock bags, large bowl, cast iron skillet, pan holders, tongs, basting brush, cutting board
Other preparation / Optional: You will be working with VERY hot cast iron pans, make sure to use pan holders when picking up pan and placing on any surface.

You will need two smaller cast iron pans, or one large pan. The cooked veggies and meat can sit in pan until serving, or can sit in foil and served in pan. Pan will be used to brown tortillas before serving.
Ingredients:
  • 1 lb. chicken breast (¼" thick)
  • 1 yellow/orange bell pepper
  • 1 medium sweet onion
  • 3 tsp. brown sugar
  • 1 tbsp. sweetner (or Stevia Leaves)
  • minced garlic
  • olive oil
  • 1 tsp. paprika, garlic salt, crushed black pepper
  • fajita seasoning
  • tortillas
  • 1 lb. chuck eye/skirt/flank steak (¼" thick)
  • butter
Directions:

#1 Meat Prep.
Mix together rub ingredients in two separate bowls.
Make sure meat is not thicker than ¼". Butterfly to ¼" if needed. Score chicken and steak on two angles.

Slightly wet hands and rub into meat until paste like texture. Place rubbed chicken and steak into two separate zip lock bags, remove air and roll up tight. Let sit at room temp (out of sunlight) for up to 20 minutes. Or let sit the night before, refrigerated, for up to 24 hours.

#2 Lite it up.
Light Burnie grill and let sit for at least 20 minutes, until coals are white hot.

#3 Char it up.
Grab your peppers and onions, and place directly onto the white hot coals. Rotate every few minutes, to make a good char on all sides of veggies. Pull veggies off of grill and place back into grill pan. Continue until all veggies are cooked. Depending on your desired level of smoke flavor- you can remove the outer burned layer of veggies by peeling and scraping away with a knife.

Once veggies are cool enough to handle, cut them to desired size strips (no wider than 1") place back into bowl. Mix in 1 Tbsp of minced Garlic (and optional fajita mix). Stir evenly, then pour into foil sit until serving.

#4 Grill the Meat.
Rub entire cast iron pan cooking surface with butter and place directly on Burnie Grill.
Cook chicken and steak separately in pan to desired level- Chicken (7-10 minutes total, turning at least 3 times), Steak (5-7 minutes total, turning at least 3 times).

Remove from pan and place each meat into foil wrapping. Let sit for at least 10 minutes to finish cooking.Once meat are cool enough to handle, cut into desired size strips (no wider than 1") and place back into foil to sit until serving.

#5 Tortilla Prep.
If desired, wipe cast iron pan clean. Generously rub butter and a small spoonful of minced garlic across surface of cast iron pan and place back on grill. Quickly place tortillas onto pan rotating every 10 to 15 seconds each side, until desired level of char.

Place finished tortillas into foil wrapping until ready to serve. Recoat pan every 2-3 tortillas.

#6 Serve it up.
Using tongs, serve veggies, meat, and tortillas from foil wrapping with or from cast iron pan(s).
Top with any desired additional toppings.

Recipe: Asian Salmon Kabobs
Serves: 4 (8 kabobs)
Prep Time: 20 min
Cooktime: 20 min
Need: Large Burnie Grill , 14in. Flat Stainless Skewers , water spray bottle, large rectangle dish to hold skewers, brush
Other preparation / Optional: Total prep time is less than 30 minutes, so you can light burnie then prep the ingredients with time to cook right after.
Ingredients:
  • 1 pineapple
  • 2 tbsp. freshly grated ginger
  • 2 tsbsp. cilantro
  • 1 red onion
  • 2 tbsp. soy sauce
  • 2 tbsp. oyster sauce
  • 1 zucchini
  • 1 tbsp. brown sugar, packed
  • 3 tbsp. minced garlic
  • 1 tsp. sesame oil
  • 1 tsp. Sriracha
  • 1 tbsp. seasoned rice vinegar
  • 1 ½ lb. skinless salmon fillet
  • Freshly ground black pepper, to taste
Directions:

#1 Lite it up.
You will want the coals to be white hot, and cooked down a little bit so that the skewers can rest on the wood of the grill.
About 30 to 40+ minutes depending on outside temperature.

#2 Mix Marinade.
Mix together all marinade ingredients into a bowl.
Top with fresh ground black pepper to your liking.

#3 Dice it up.
Cut red onion, zuchini, & pineapple into chunks about 1" in size.
De-skin salmon and slice into 1" chunks.
Chop cilantro for garnish.

#4 Stack it up.
Skewer in order: salmon, pineapple red onion, zuchini- making sure the total length of the skewered fare fits within the width of your burnie grill (6-7").
Pour half marinade into pan, then place kabobs on top.
Drizzle rest of marinade on top and turn kabobs back and forth until well covered with marinade.

#5 Cook on coals.
Burnie should be cooked down a bit, with white hot coals at this point.
Cook 2-3 kabobs at a time- place them directly on coals with skewer ends sitting on tree wood, out of direct heat (so that you can handle).

Turn each kabob every 30 seconds, cooking for about 5min total time on coals.
Baste with leftover marinade.
Control flames/flare ups with water bottle.

Total cook time should be about 20 minutes. Once each kabob is finished, place into dish or wrap in foil.
Top with cilantro and serve immediately.

Recipe: Simple Chicken Teryaki
Serves: 4-6
Prep Time: 20 min
Cooktime: 20 min
Need: Medium Burnie Grill , Wok / Fry pan, Cutting Board, Knife, Wooden spoon, Water Spray Bottle
Ingredients:
  • 1 onion
  • 1 green bell pepper
  • 1 tbsp. sesame oil
  • 1 tsp. rice vinegar
  • ¼ cup soy sauce
  • olive oil
  • ¼ cup brown sugar
  • 1 tsp. minced garlic
  • sea salt
  • 1 tsp. honey
  • 2 tbsp. sake / white wine
  • cracked pepper
  • 1lb chicken thigh fillets, skinless and boneless
  • 1 shallot/green onion stem, sliced to garnish
  • 1 package 14.2oz - Ready cooked stir fry noodles
Directions:

#1 Lite it up.
You will want the coals to be white hot, and cooked down a little bit so the wok or fry pan can sit firmly on the wood of the grill.

#2 Mix Marinade.
Mix together all marinade ingredients into a bowl.
Top with fresh ground black pepper to your liking.

#3 Dice, Score and Chunk.
Dice green peppers and onions, then place into a bowl. Score chicken breast on two angles, then grind fresh sea salt and black pepper over top to your liking.
Slightly wet hands and rub into meat until paste like texture. Then cut into small 1" chunks and let sit for 5 minutes or so at room temperature (out of direct sunlight).

#4 Fire it up.
Place fry pan / wok directly on burnie grill in a position that is stable.
Season pan with a tablespoon of olive oil and allow to heat up for a minute.
Place green pepper and onion into pan and saute for a few minutes until slightly golden. Then add a couple tablespoons of water and allow to veggies and stir fry to your liking of crunchiness.
Remove green pepper and onion from pan and set aside. Add another tablespoon of Olive Oil to pan to coat.
Place chicken into pan and turn every few minutes until browned on both sides.
Stir marinade into chicken and allow to cook down to desired thickness, 1 to 3 minutes.
Place ready cooked stir-fry noodles into same pan with chicken and sauce and cook for 2 minutes while stirring around sauce evenly.
Stir in green pepper and onion until sauce is evenly coated.
Remove from heat and serve immediately.

Recipe: Kanat Turkish Wings
Serves: 4-6
Prep Time: 20 min
Cooktime: 15 min
Need: Medium Burnie Grill, Grilling Basket , large bowl to toss wings, spray water bottle, gallon zip lock bag
Ingredients:
  • 3 lbs. chicken wings, cut into drumettes and flats
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. red chili paste / sriracha
  • 2 tbsp. greek yogurt
  • 2 tsp. minced garlic
  • 1 tsp. cumin
  • ¼ tsp. lemon juice
  • ¼ tsp. black pepper
  • ¼ tsp. paprika
  • ½ tsp. pepper flakes
  • 2 tsp. kosher salt
Directions:

#1 Lite it up.
Light Burnie grill and let sit for at least 20 minutes, until coals are white hot.

#2 Sauce it up.
Mix together all sauce ingredients into a bowl.

#3 Soak wings.
Place wings and sauce into zip lock bag and toss wings around until evenly covered.
Remove excess air from zip lock bag. Let sit in fridge for at least 15 minutes.

#4 Fire it up.
Grab wings and place grilling basket directly on Burnie grill so that it is stable.
Make sure to have a water spray bottle handy to control flames or flare ups. Place wings into center of basket. Wings should be turned constantly while cooking, about every 30 seconds.
Work the drums to the middle and the flats to the outside.
Control Flames with water bottle and remember you can safely pull basket and wings right off the grill.
Cook wings over direct heat until desired char level (5mins), then let wings cook on edge or basket in indirect heat for at least 10 minutes.
Once finished, wrap in foil for 5 mins, then serve.