It's that time again (at least for me).
I did some general tso basted chicken legs on Saturday and tonight I'm doing pineapple cheese burgers. *drool*
It's that time again (at least for me).
I did some general tso basted chicken legs on Saturday and tonight I'm doing pineapple cheese burgers. *drool*
...---...
I like the grill. Less to clean.
Last nite we grilled chicken breasts. Couldn't find the BBQ sauce so we doctored 'em up with some season salt and chili powder. Pretty darn tasty. And some asparagus in aluminum foil to steam about 5 minutes and sliced green peppers (we recently discovered that grilling gives them an entirely different taste).
C'mon man, you're from the hearty North. I grill all year long, even with snow on the ground. That's why they invented shovels.Originally Posted by cheeseczar
I grill out at least a few times every month in the winter.
I'm with you. We grill year around and probably at least 5 times per week.C'mon man, you're from the hearty North. I grill all year long, even with snow on the ground. That's why they invented shovels.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
C'mon man, you're from the hearty North. I grill all year long, even with snow on the ground. That's why they invented shovels.
Oh we cook out during the winter (or lack thereof this year...), just not as often. I go through a bunch of charcoal during the spring/summer/fall, but only a couple bags in the winter.
When I first moved to Florida my neighbors teased me about grilling in Florida's winter... I told them they had to be kidding.
"Ride The Barrel & Get Pitted... So Pitted."
What it is, when someone moves south of the Mason-Dixon line they get soft. I guess that's why we kicked their a$$ the first time! LOL
I'm from the South and I grill all year long here in Indy. Whatcha talkin' 'bout bein' soft? I think them there's fightin' words.
BTW, just grilled a burger for lunch. Later, bone-in chicken breasts. So this Southern Boy racks up two grillin' times in one day! WOOT!
Post nine and I can't believe nobody has asked... Hey Cheeseczar! Give up your recipe for General Tso's basted chicken legs.
Store bought sauce just basted like BBQ sauce. I had some leftover and gave it a whirl.
Oh yeah.
Yeah, but you did the reverse move, so you're OK. My rebel brother in ATL on the other hand...I'm from the South and I grill all year long here in Indy. Whatcha talkin' 'bout bein' soft? I think them there's fightin' words.
BTW, just grilled a burger for lunch. Later, bone-in chicken breasts. So this Southern Boy racks up two grillin' times in one day! WOOT!
Interesting, might have to pick up some sauce. That does sound good.
Confession: I decided to do the chicken blackened in cast iron in a skillet on the range instead of grilling.
BTW....that sure didn't work out as expected....and not in a good way.
Pork tenderloin on the grill for Wed. That I know will work out well. Whew!
Do you have a skillet that can be put in the oven? The reason I ask is that's how I've seen pro chefs do it, blacken it on the skillet on all sides then pop in the oven to finish. Or was there some other factor that caused it to not turn out?
Believe me, I had a massive failure smoking a pork butt this weekend, and I've never had that happen before. Luckily I wasn't entertaining guests.
This may sound strange but I make Chinese food on the grill. Of course I steam the rice but when it comes to meat - specifically steak, I pick up a thick strip steak and cook it to medium. Then I chop it and let it marinade in it's own juices. Add a bit of your favorite sauce - usually for us it's a bit of soy and teriyaki with a dash of onion and garlic powder and then throw it back on in the same bowl to warm up.
I used a very well loved and cared for cast iron skillet. It can definitely go from range to oven without issue and it is so well seasoned it is now non-stick.
The recipe called for butter to make the blacking paste to spread on the chicken. In an experiment to make it healthier, I used coconut oil which liquefies at around 75 degrees. When it hit the cold chicken, it went back to its hard state and wouldn't stay on the chicken well. It got clumpy. Something I didn't know, was that it hates heat above 350 degrees. Long story short, the clumpy paste, the high heat of the skillet resulted in poor results. We are going to do it again, but forget the experimenting and go for butter as the recipe called for.
A few months back, I went through a two week phase where nothing wanted to cooperate on the grill. Really frustrating. Then suddenly back to normal.
Great for a large outdoor party: Pick up some chicken wings (whole) and throw them on the grill. When they are done dunk them in the following mix:
1. (2) bottles of Sweet Baby Rays
2. 1/3 cup of Jack Daniels (you can go cheap and get Evan Williams)
3. Add as much onion powder as you like
4. Add as much garlic powder as you like
5. 1 tablespoon of cumin
6. 2 tsp of corriander
Literally dip the entire cooked wing in the sauce, crank the grill on high and sear that mixture onto the wing nearly to the point of burning it. You're looking to get a semi crisp on the wing essentially. You'll only need to do this for 2-3 minutes but with many wings you will have to be moving them around often during that time.
Consider it a poor man's rib - but its way better!
For Pork I get a tenderloin and cut it into thick chops. All I add is any sort of honey-mustard to each side - very liberally. I generally cook these low and slow and then towards the end apply one last coat and sear that coat on by cranking up the heat for about 30 seconds per side.
You'll need no salt or sauces for dinner if you get enough of the honey-mustard sauce on while your cooking them.
My favorite Chicken is a Tequila-Lime heat chicken kabob - the mix is also great with steak kabobs and it provides a sweet-tangy heat that forces you to keep eating them in order to prevent the burn.
Pretty simple process.
1. Chop up your meat into kabob sizes and toss them in a zip lock bag.
2. Fill the bag with Lawerys Tequila-Lime marinade and let them sit overnight.
3. Put the chunks on the skewers and then coat them completely (a lot) with McCormicks Steak Spice (hot stuff). Be very liberal here.
4. Cook them low and slow until they are nearly done.
5. Take them off the grill and dip them completely in a (deep) pan with a new bottle(s) of the Tequila-Lime marinade.
6. Coat one more time with spice (McCormick) and crank the heat on the grill.
7. Again you are looking to sear that flavor in by getting the sauce to burn a bit. You want the Chicken to be a bit blackoned - but not the steak. Probably doing this for 2-3 minutes depending on how many kabobs you have.
This stuff is great on its own or with some mexican finger food to compliment it.
Aha, gotcha. That does seem like a mess, that's what you get for trying to eat healthy!!
I can't figure out what happened, except that the thermometer might be off and going bad. I used the same rub, same amount of foil and I thought the same time and temperature. Let's just say the outside got a little crispy and not in a good way as I enjoy burnt ends. These were a little more than crisp!
Sounds like a good 'p' Ajax, might have to try that this weekend. Always looking for new ideas.
I'm seriously thinking that I'll be making this recipe soon. I make my own tequila lime marinade.
I think with my next batch of salsa that I make that I may add a splash or two of tequila in it. I know I would eat it that way. Might be a unique taste...considering I make hot salsa, mango salsa and watermelon salsas...
Yeah and it's very simple. Gotta try and keep it that way so the cook can squeeze in a few cocktails or cold ones while cooking.
On that - you can't go wrong with beer can chicken. Doesn't matter what's in the can - that method is a set it and forget type of grilling and very hard to burn as well.
But you may be a bit drunk by the time dinner is served!
You have to be sure to use the McCormick Steak Spice that is "Spicy" however. It's a combination of the sauce and a ton of spice.
I think I am going to make it Saturday now.
In the warmer months, I probably grill 4-5 nights a week and even during the winter, I've been known to stand in the snow tending some steaks or put a turkey breast on the rotisserie for Christmas.
Monday it was burgers, last night it was teriyaki marinated pork tenderloin and tonight it will be bone in chicken breasts. I love grilling and my Weber is one of the best purchases I've ever made.
My son is flying out with mom for a tourney this weekend - they are leaving tonight. As much as I hate to waste the propane on just myself, I think I may grill up a Filet and some veggies with cut potatos and wash it down with a splash of Hendricks Gin.
I believe 10 degrees is my cut-off point for grilling... if it's colder than 10 degrees I go out for Chinese food.
I believe that's the limit but it's been since 1986 that I was anywhere long enough to grill when it was anywhere near my cut-off point.
We do Pork Tenderloin a lot. Tonight we're using a Blackberry Wine BBQ sauce I found in the pantry when I was looking for sherry Vinegar. We have about 8 recipes that we rotate. A couple of our favorites is to smash garlic cloves with kosher salt until you have a paste and then add olive oil, rosemary, thyme and sage and coat the tenderloin with the paste and throw it on the grill. We do another one that's similar except you mix fresh herbs into bread crumbs from a french loaf and then saute it up in a skillet until you have a crisp coating and then finish it in the oven.
Another one is to marinate the tenderloin in a mixture of olive oil, lemon juice, soy sauce, bourbon, fresh ginger, onions and whatever else the recipe calls for and throw it on the grill.
But I have to say one of my all time favorites is to cut the tenderloin into medallions, saute them in a skillet until they're cooked through, remove them and keep them warm while you deglaze the pan with some beef broth, let it cook down, add cream, tarragon and dijon mustard. Top the tenderloin with the sauce and serve it over buttered/parsley egg noodles.....it's soooooooo good.
One of the things I love about tenderloins is there are so many different ways to prepare them. I probably have 20 recipes in my Pork binder that we haven't even tried yet.
Last edited by Snow61; 04-25-2012 at 10:13 PM. Reason: oops
WOW!!!!
Yeah...I'm kind of OCD when it comes to recipes. Some people collect stamps or baseball cards. I collect recipes. If you ever want one let me know. I'd be happy to share.
And in that 4th paragraph it should be "cooked through" not cooked throw. That would be a food fight.
Posting Permissions
Reply With Quote
Bookmarks