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Teach Me How To Burnie
- 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
#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 30-40+ min. 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 1in. In size. De-skin salmon and slice into 1in. 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 30sec, 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 20mins. Once each kabob is finished, place into dish or wrap in foil. Top with cilantro and serve immediately.
- 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
#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 1in
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. The 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. 1-3 minutes. Place ready cooked stir-fry noodles into same pan with chicken and sauce and cook for 2 minutes while stirring around sauce evenly.
Then, stir in green pepper and onion until sauce is evenly coated.
Remove from heat and serve immediately.
- 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
#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 30s. 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 (5 min), 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.
