Tag: Grilling

Recipes

Rotisserie Chicken On The Grill

Rotisserie Chicken On The Grill

Rotisserie Chicken On The Grill

Roasting a whole chicken with a rotisserie on your grill is a good way to cook the chicken evenly, giving it a golden color as it turns. With a grill (charcoal or gas), a rotisserie kit, and a chicken, you can achieve a much tastier meal at home than available at most grocery stores.

Ingredients

  • Whole Chicken (4 to 6 pounds)
  • Extra Virgin Olive Oil
  • 2½ teaspoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder

Instructions

  1. Brine the chicken. This step isn’t mandatory but will add additional moisture.
  2. Truss the bird. Alton Brown demonstrates how to truss in this video is here.
  3. Rub the Chicken with extra virgin olive oil, salt, pepper, paprika and garlic. Coat the entire Chicken and work the seasonings well into the meat.
  4. Set the grill up for indirect cooking at 400 degrees F (204 degrees C). Place a drip pan on the grill with about 1/2 inch of water to add moisture.
  5. When ready to cook, skewer the Chicken lengthwise on the rotisserie spit and let it rotate on the grill over the drip pan, covered, until an instant-read thermometer registers 180 degrees F (83 degrees C) in the thickest part of the leg, about 15 minutes per pound.
  6. Let stand for 10 minutes

By Gags

 

Recipes

Grilled Boneless Beef Chuck Short Ribs

Grilled Boneless Beef Chuck Short Ribs

Grilled Boneless Beef Chuck Short Ribs

Boneless beef chuck short ribs may be the best inexpensive cut of steak for the grill.

Ingredients

  • Boneless beef chuck short ribs from Costco (about 3/4 of an inch thick)
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Garlic Powder

Instructions

  1. Preheat the grill.
  2. Season short ribs with extra virgin olive oil, salt, pepper and garlic powder.
  3. Sear ribs on first side on medium high for 3 minutes each side turning at 1.5 minutes for cross hash marks.
  4. Sear ribs on second side on medium high for 2 minutes each side turning at 1 minute for cross hash marks.
  5. Ribs are done when a thermometer inserted into thickest part of steak reads 125°F.
  6. Let rest for 10 minutes before serving.

By Gags

 

Recipes

Grilled Prosciutto And Provolone Panini

Grilled Prosciutto and Provolone Panini

Grilled Prosciutto and Provolone Panini

Serves 4
I have a Prosciutto and Provolone Panini recipe to share with you inspired by Weber’s Charcoal Grilling™ by Jamie Purviance. A perfectly grilled, crispy provolone and prosciutto panini by itself would be hard to forget. But add roasted red peppers, and you’ll remember this one for years.

Prep Time: 10 min
Cook Time: 8 min

Ingredients

  • 4 flat sandwich rolls
  • 3 tablespoons stone-ground mustard
  • 12 thin slices prosciutto, about 8 ounces total
  • 6 slices provolone, about 6 ounces total
  • 2 roasted red bell peppers (from a jar), cut into 1-inch strips
  • 2 cups lightly packed fresh basil leaves
  • Extra-virgin olive oil

Instructions

  1. Prepare the grill for direct cooking over low heat (250° to 350°F).
  2. Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls. Cut each slice of provolone in half and arrange those pieces over the prosciutto. Then arrange the peppers and basil leaves on top. Put the top halves of the rolls in place. Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.
  3. Brush the cooking grates clean. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue to cook until the bread is toasted on both sides and the cheese has melted, 3 to 4 minutes more.
  4. Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer. Serve warm.

Notes

Special equipment: sheet pan, 2 foil-wrapped bricks

By Gags

 

Recipes

Grilled Green Beans

Grilled Green Beans

Grilled Green Beans

Green Beans are awesome on the grill and you don’t need a grilling basket but they do make the work much easier. I used a Aluminum drip pan and cut about 50 holes in the bottom with a knife.

Ingredients

  • 1/4 cup olive oil
  • 3 cloves of garlic, roughly chopped or 2 teaspoons of granulated garlic
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons red pepper flakes
  • 1 pound green beans (ends trimmed) or haricot vert (no need to trim them)
  • 1/2 lemon

Instructions

  1. Prepare your gas or charcoal grill to medium high heat. Add wood chunks or chips to the coals after the grill is heated.
  2. In a bowl, toss together the olive oil, garlic, salt, pepper, red pepper flakes and green beans, making sure each green bean is evenly coated with all the seasonings.
  3. Allow green beans to marinate for 30 minutes.
  4. Place the seasoned green beans on the grill plate/basket and transfer that to the grill over the flame. Grill the green beans for about 5-10 minutes turning every 2 to 3 minutes until they are just charred slightly and soft.
  5. Using tongs, carefully remove the grill plate/basket from the grill and squeeze the lemon on top of the green beans.
  6. Season with salt and pepper and serve as needed.

By Gags

 

Amusing

Cooking Steaks With Lava

Mesmerizing.

Enjoy!

Set up a long trough to further our understanding/ability to cook over and on (yes, on) lava.

2014 All rights reserved. Jenny Wysocki, Syracuse University Lava Project

Cooking Steaks With Lava

 

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