Friday, August 28, 2009

Chicken Under Bricks

RUB: 1t kosher salt, 1 t granulated garlic, 1/2 t granulated onion, 1/4 t freshly cracked black pepper. You will also need: 1 whole chicken excess fat removed, oil, 1 cup of your favorite BBQ Sauce
In a small bowl mix the rub ingredients. Place chicken, breast side down on a cutting board using shears cut along each side of backbone and remove it. Open chicken like a book, using a sharp knife make a 1/2 inch deep incision in each joint to flatten the chicken as much as possible.

Season the chicken all lover with the rub
place the chicken skin side down over indirect heat. Place a baking sheet on the top of the chicken and weight it down with bricks. Grill until golden brown on the edges, 30 to 35 mins. Using pot holders, carefully remove the hot bricks and baking sheet. Flip chicken over and place over direct medium heat and grill until skin is golden brown all over, 5 to 10 mins.
Transfer chicken to cutting board and let rest for at last 5 mins before serving.
Cut the chicken into serving pieces and serve warm with BBQ sauce for dipping.
Hope you love this recipe. It's one of my favorites!

Thursday, August 20, 2009

Grilled Chicken Quarters

Grilled chicken quarters are my staple weekend grilling item. They are cheap & and easy and so versatile to use all week long.

The marinade I use is: Worcestershire, Tabasco, red wine vinegar, a squirt or 2 of Dijon mustard to thicken it, fresh garlic, fresh cracked black pepper & smoked paprika. I make the marinade in a big ziplock bag and then add thawed chicken quarters to it. (if you like a sweeter flavor on your grilled chicken add honey or brown sugar to this marinade)

Squish all around the chicken and let marinade, the longer the better...overnight is best.

I grill them skin side down first and let the skin get real crispy. I personally don't eat the skin, so it's a great barrier for me to get my chicken nice and cooked through fast on the hottest part of the grill....And if the skin burns, who cares cause I throw it out anyway! If you are a chicken skin eater (no judgement here) just move the chicken to a cooler part of the grill.

That foil pack was fill of onions and garlic. Gosh, that is one of my favorite flavors. Yyyuuuummmm.
A lot of time I grill enough chicken to share with mom, and still have enough to bring in my lunch during the week. Leftover chicken also make great, BBQ chicken pizza, quesadillas, chicken salad etc for other dinners during the week.

The beautiful finished product. Be sure and send us a comment or email of the delicious stuff you grilled this weekend!

Friday, August 7, 2009

Burgers with buffalo sauce

I used 80/20 ground beef and formed 1/4lb patties; very simply seasoned with kosher salt, fresh cracked pepper & garlic powder and then drizzled with buffalo wing sauce
grilled on moderate heat on each side

Finished product, all juicy and delicious. The only thing that would make these better is some blue cheese crumbles to slather on the top of these hot juicy burger patties!

Get outside and grill this weekend and if you do PLEASE email us and tell us all about it, so we can feature your recipe on this blog!

Wednesday, August 5, 2009

My Favorites!

This is my favorite charcoal, it's 100% natural, it smokes and tastes great...AND IT'S CHEAP!

I found these at my local grocery store and they work wonders! I LOVE THEM! I break them in two, light them, and then throw them 10 minutes my charcoals are ready! Trust me, try these out!

It's that simple :) Here they are below..I space them out in a circle