Treating shrimp with baking soda and salt before grilling them helps keep them juicy and helps them brown better. Just be careful about how much shrimp you have and adjust the salt quantity accordingly to avoid having it be too salty. Quantities below are for 1 lb. of shrimp and can be scaled up Read More …
This is the rub I used on the Mexican Soda Marinated Grilled Chicken in a separate post. It is adapted from Robb Walsh’s “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. I used about a tablespoon per batch of chicken, which is less than Robb Walsh recommended. 2 Tbs. granulated garlic 1 Tbs. chili Read More …
This tasty grilled chicken is an adaptation from Robb Walsh’s excellent, “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. It utilizes a popular border trick of marinating chicken in a brine based on Mexican sugar-sweetened soda. In the original recipe this was mandarin soda, there was a 1/2 cup of salt in the marinade, and the Read More …
I have liked barbeque pizza since the first time I had one with chicken at a California Pizza Kitchen restaurant. My son Benjamin likes to make it with leftover pulled pork. I had some leftover smoked ribs, and meat from them is what went into the pizza. In this case I made pizza for one. Read More …
This is how I fixed the centerpiece of our Christmas Eve dinner this year. It is the combination of a Japanese marinade and American hot smoking, and it turned out very well. 3 lb salmon filet cut into two pieces 3/4 cup miso 4-1/2 Tbs sake 4-1/2 Tbs mirin ½ cup sugar Mix together the Read More …
At the Chinese grocery, Carol decided to buy trout which we planned to cook with prosciutto in the Spanish style. I went to the library after work, and when I came home I found Carol in my office going through the cookbooks. She had just realized that instead of trout, she had two very nice Read More …
This is an adaptation of recipe in Robb Walsh’s Legends of Texas Barbecue Cookbook. It is hard to get more authentic than that! This is very straight-forward and takes only about 3-1/2 hours total time. It uses only a simple dry rub, and then can sauced when eaten if desired (me) or not (Carol). Read More …
Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Read More …
Carol spent part of her childhood in Turkey when her father was in the army, and shish-kebab is definitely one of her good food memories. One of Carol’s nephews was over for dinner twice recently and got shish-kebab both times, the second time as a specific request. Readers of GreasyLittleBirds have come to Read More …
This is the marinade for grilled chicken which we served to a big crowd for Carol’s birthday to general appreciation. It is an adaptation from an old newspaper article we clipped out and taped to an index card many years ago. I am guessing it was from the old Houston Post. My hand-written comment Read More …