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BillyBoy:
I basically used this recipe as a guideline. Definitely follow the tip in the righthand column to put lemon slices, garlic, and black pepper under the skin. I also added some herbs from the garden to the mix (oregano, thyme, and parsley). I rubbed some olive oil and store-bought "Char Crust" rotisserie-style seasoning on the outside of the bird. This is bascially a paprika-salt-garlic/onion powder mixture. My 7-lb bird took about 80 minutes to cook on my 3-burner gas grill. I placed it over the middle burner (which was turned off). The temp gauge was reading between 350 and 400 degrees most of the time. I took it off the grill when the breast meat reached 155-160 degrees. The result was some of the moistest chicken I've ever had, with flavorful crispy skin. Went great with a '99 Showket Sangiovese. Good luck and let me know how it turns out! Cheers, Otis |
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quote: I love beer can chicken! You just need to be careful the type of beer you buy. The first time I tried it I used a beer that came in a narrow can. The chicken kept falling over! lol Now I usually try to find Fosters. Anyone try wine bottle chicken yet? j/k Wine Technology & Star Trek |
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Tonight in the rain:
Grilled Portobello Mushroom Sandwiches: For each sandwich - One portobello mushroom cap, stem removed One thick slice onion (I like red) One thick slice tomato (not too ripe to avoid falling apart on grill) Feta cheese crumbles Olive oil Whole wheat kaiser roll Garlic mayo Brush all veggies with olive oil and put on medium grill. Be careful with onions so they don't fall apart on you. Start mushroom with cap side up. When veges are done on one side, brush with oil and flip over. At this point, put feta cheese in mushroom cap. Toast buns as veges approch done-ness and feta begins to melt. Assemble on kaiser roll musnroom/onion/tomato and top with garlic mayonnaise. YUM!  PH |
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purplehaze -
portobello recipe sounds awesome - will be trying it soon! billy/otis - beer can chicken always impresses - a couple of easy, simple tips from my usual recipe; the rub - is simply 4 things in equal parts, kosher salt, sugar, course black pepper and paprika well blended. This goes all over the bird's outside and sprinkled a bit inside, and then don't forget to put some in the beer can (it will really foam up, but then settles down) lastly - for the "macarena effect" take those wings and fold them (they'll stay) up and back - so the chicken looks like he has his hands behind his head! (also helps expose the breast meat to rub and heat better) - and is a little more "dramatic" looking! |
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I grill all year long, 3-5 times a week. The in-laws just bought a cabin in Lake Tahoe, so I will be donating my old Weber and getting a new one.
Board-O - care to elaborate on what you bought? I am debating the big purchase vs. the really big purchase.... |
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Friday night-2 porterhouse steaks simply seasoned with Monterrey seasoning, broccoli and a bottle of 2001 Neal Cab. Both kids sleeping out. The rest is for your imagination.
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originally posted by Sapril Nguyen:
quote: Folks. This post was entered two days after this one: quote: No wonder you don't have time to grill, Sapril!! And I was actually feeling sorry for you.....   PH |
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DnVD, I bought it at Fortunoff's. The name on the grill is The Source, but it's made for them. It's a model 6500 stainless steel 93,000 BTU grill. I made another duck tonight on the rotisserie. After numerous failures trying to roast a duck in the oven, I now have a method my wife and I both like. A 4 1/2 pound duck comes out perfectly done in under an hour and a half. I cut numerous slits through the fat of the duck and stick slivers of garlic and some green peppercorns in. then I rub the duck with whatever spices I feel like using. I'm sort of excited about this because I love duck and have never before roasted one I was proud of.
I pan sear duck breast (magret) well, but success roasting a whole duck has eluded me until now. The only problem I find is that the rotisserie is made for only one duck at a time. There's room for two, but I'll need another pair of the forks that hold the duck in place. Actually, I should easily be able to order a couple more so I can make this for guests. Just one more sip. |
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If doing asparagus I like to make a little "tray" out of tin foil. Toss the asparagus on it with some butter, crushed/squeezed garlic, salt, pepper and any other spices you like. Put it on the grill and turn the asparagus every so often. It never falls through but still gets the "smokey" flavours if you keep the lid closed. Oh and garlic is the best!
Another easy favorite: Take some red/yellow/orange peppers put them in a bowl (with a lid) and pour in your favorite Italian/Greek type dressing and shake it up (lid on  ) and then put them on the grill. Quick and tasty. Great item for during the busy work week. We grill about 8-9 months of the year. The other 3 months I don't feel like standing outside in 3-4 feet of snow when its -40F outside, -70F with the windchill  Jason |
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tonight was bacon-wrapped artichoke hearts to start, then bone-in chicken breasts brushed with honey-bbq sauce
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I just posted TNs from our offline two weeks ago with Board-O and carriedca, which was all on the BBQ. Shrimp, salmon, lamb and striploins. Tres yummer!
 Bruins rule! |
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Vino Miko,
Thanks for the tip on the asparagus tray. I tried this last night and it turned out great. Cheers, Otis |
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another easy way to grill asparagus is to soak some wooden skewers and then cut them in half. get about 4 asparagus spears lined up and put one skewer through them all at the top and the other through the bottom, making what looks like an asparagus raft. then place on the grill and brush with garlic butter.
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Sunday
Grilled burgers (fresh ground round) with carmelized onions on wheat pita with greens. Tuesday Boneless pork chops in hoisin glaze. Tonight Pork Tenderloin Surprise Packages This as a GREAT company dish as it looks fantastic, tastes great and gives the grillmeister 45 minutes of wine drinking time while it slow cooks on the grill. For each surprise package: 2 strips bacon One piece Pork Tenderloin (1-1/2-2" thick) 5 or 6 oz.? One slice onion One slice tomato One ring or slab of green pepper Thick slab of sharp cheddar (or other cheese to your taste) Salt, pepper and garlic powder (or fresh garlic) for the pork Place bacon strips on working surface in an X Place well spiced pork tenderoin in center of X Top with onion, then tomato and finally green pepper. Bring ends of bacon to top of "package" and secure with a single toothpick to enclose meat and veges in bacon. Cook on covered grill via "indirect" heat for 40-50 minutes or until meat is done and bacon is looking crispy. When packages are done, top with slab of cheese and continue until it is well melted and remove from grill. Serve with a chilled salad, garlic bread and a nice red with a bit of acidity to stand up to the vegetables. We're pouring a 1999 Felsina Rancia CCR. Serious summer eatin' here folks!! To give credit where due, this was gleaned from a Weber cookbook somewhere approximately 25 years ago and has remained in our summer rotation since then.... PH |
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Free range organic duck done on the grill rotisserie, paired with a 2000 Martinelli Blue Slide Ridge Pinot Noir.
Just one more sip. |
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Tonight:
Grilled Rack of Lamb Grilled Zuccini Grilled Red Peppers Grilled Hearts of Romaine Opened up a 1999 El Vinculo. Ohhhhh yeah.... |
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mattach,
Got a recipe for that rack of lamb? I do chops all the time, but haven't done a rack on the grill. Thanks! PH |
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PurpleHaze - actually, not much too it. Just slice the ribs up before hand, insert them into a large Ziplock bag. Throw in sea salt, cracked pepper, lots of olive oil, minced garlic (lots), chopped italian parsley and chopped mint. Shake it a bit then let it sit for a half hour. Get the grill really hot and throw them on until done - should cook pretty quickly so keep an eye on them - I always like mine medium rare.
By the way, if you have not tried grilled romain hearts I cannot recommend them enough. You simply sprinkle them with salt and brush with olive oil then grill them on each side until the outside leaves start to turn charred - awesome! Cheers. |
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The Weber gets fired up at least 2-3 times a week regardless of outside temperature.
Most recently, NY strips with rosemary, olive oil, kosher salt and pepper. |
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Pardon the thread drift, i have had my weber 10 years always outside winter or summer, and the thing that amazes me the most is the igniter switch works each time every time. thinking of a crown verity, any body have one?
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Portahouse w/enoki mushroom ( butter, black pepper, and sake )
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Thanks mattach!
Very similar to how I do 'em. I wasn't sure if you were doing the whole rack on the grill or individual rib chops. Try this marinade for something a little different. If you don't like it, I'll pay for dinner! 2 tablespoons honey 2 tablespoons red-wine vinegar 2 garlic cloves, finely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper This is good for 6-8 single rib chops, but you can't make too much. same kind of deal, I marinate them for a couple hours in a ziploc bag, then cook 'em hot and fast to rare/medium rare. Reserve marinade and add to lamb drippings after chops are done and bring combination to a full boil in saucepan and drizzle on finished chops. Mmmmm Mmmmmm good... Will try the grilled romaine hearts. Never would have thought of this. Thanks. PH PH |
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...last night's clean plates all around -
straight from the fridge ingredients, no trip to the store - stuffed bacon wrapped skinless/boneless chicken breasts - -2 handfuls of cheddar li'l smokies sausages -1 handful of whole garlic cloves -half of a large sweet onion -1 red bell pepper -1 handful of flat leaf parsely pulse everything very roughly in the processor to get rough/mince, split chicken breasts and remove tenderloin, stuff breasts w/ about 3 Tsp of processed mixture, take a flattened, stretched slice of bacon and wrap around stuffed breast, toothpick the breast to close in the stuffing and secure the bacon - lightly olive oil each and grill on high - for 5, then turn down to med/low and go about 10-15 more until internal temp is right (155 or so) - and have hickory wood chips smoking already when the bird hits the grill fresh from the garden strawberry shortcake and strawberry milkshakes all around afterwards and kids were even happier! |
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Thanks PH - I will definjitely try this next time. We have lamb a minimum of twice a week so maybe next week I'll get to it!
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