One of the advantages of a Big Green Egg (BGE) is that it can handle a wide range of temperatures. It can get very hot (approaching 1000 degrees F) and can also maintain a low temperature (like 225 degrees F) for a long period of time. As part of a virtual campout during the pandemic Read More …
Huli Huli chicken is a Hawaiian variation of chicken teriyaki. “Huli, huli” means “turn, turn” in Hawaiian, and the chicken is in fact frequently turned and basted. I made this variation based on an article in SeriousEats.com last night. The shinier wings to the left were basted and the less shiny wings to the right Read More …
This mild smoked chicken was a grand-daughter friendly choice for New Year’s Eve. 1 whole chicken, spatchcocked 2 tsp. salt 2 tsp. barbeque rub ( I used Red Spice Rub ) The day before cooking, spatchcock the chicken and mix together the salt and barbeque rub. Rub the chicken inside and out. Place it in Read More …
Fajitas are properly made from skirt steaks, which once upon a time were very inexpensive, as well as very flavorful. These days, skirt steaks are frequently so expensive, that when I want to make fajitas, I use sirloin steak instead. I was at New Grand Mart recently buying some Asian ingredients, and was pleasantly surprised Read More …
This experiment was applying the marinade to Apple-smoked Cornish Game Hens (i.e. Greasy Little Birds) to a pork loin. It turned out very well. 4 lb. pork loin 1 qt. apple juice ½ cup sugar ½ cup salt 1 Tbs. dried rosemary 1 Tbs. dried basil Put the pork loin in a large enough ziplock Read More …
Epicurious.com recently had an article about Chicago chef Paul Kahan who likes to dip meat that he is grilling back into the marinade twice in order to get an additional depth of flavor. I tried the technique last night and it did work very well. The Asian marinade I used has some sweetness, and the Read More …
Successfully grilling potatoes is really about technique vs. recipe. Here is how I did this batch of grilled potatoes for two persons last night, following some ideas in realsimple.com. 12 small Yukon Gold potatoes, washed and cut in half 2 cloves garlic, crushed 2 Tbs. olive oil ½ tsp. dried oregano Salt Bring the potatoes Read More …
The grilled peppers and onions are one of the best parts of fajitas, but they are a bit tricky to get just right. You want a nice (but not excessive) amount of char, and you also want everything to be cooked through and to be in suitable sized pieces. I have tried a number of Read More …
Grilled cauliflower is very popular these days, and if done well, it is very tasty. This version is based on an article by Cook’s Illustrated. To get the cauliflower to be both nicely grilled and cooked through, it is deep seasoned by dunking in a brine, microwaved until tender, and finished on the grill. The Read More …
It is easy to get a very nice crust on a steak by just using a very hot cast iron pan. In fact, my favorite way of cooking steaks these days is to cook the steak sous-vide for 45 minutes to 3 hours at 130 degrees, then to dry it, and to cook it for Read More …