Posts tagged ‘beer’

Not “The Best” Marinade for Chicken

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Chicken quarters on the Egg

A few days ago, a member on the Big Green Egg forum shared a link to a blog for  “The Best Grilled Chicken Marinade”. I thought it sounded ok, but the title was off putting. Something about bloggers claiming “the best” anything just turns me off. Makes me not want to even try it.

A day or two later, I find myself needing a marinade for some chicken quarters and I stumbled on that same site again. Was it fortuitous? Was it destiny? Or was it just dumb luck?

I made a few changes. Didn’t have white onion, so subbed red onion. Italian parsley for parsley as I had that on hand. Garlic? I almost always double what a recipe called for. Same with cayenne pepper. After mixing it up, I tasted it and decided it wasn’t quite there for me so I added in 2 tsp of Louisiana hot sauce (I went light knowing that Duke would probably be eating some chicken). Mixed it all up, reserved about a cup or so and dumped the rest on some chicken quarters and let it go just short of 24 hours in the fridge.

Ingredients

  • 12oz Mexican beer (I used Tecate, but any popular ones like Dos Equis or Modelo Especial would work)
  • ½ cup olive oil
  • 2 tsp hot sauce
  • 4 Tbsp chopped red onion
  • 4 cloves garlic, chopped
  • ½ cup chopped fresh Italian parsley
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp cayenne pepper

The next day, I got the Egg ready for a raised direct cook at 450F. Notice I said raised? I wouldn’t try this at the normal grate level of a Kamado cooker or direct on any other grill. You want to cook this either above the gasket of your Kamado grill or indirectly on a gas or charcoal grill. All that fat will cause flare ups and flare ups are bad. I threw in a bit of peach wood cuz why not? I had it on hand and fruit wood goes good with poultry.

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My setup for this cook. I used an Adjustable Rig from the Ceramic Grill Store and had my grate on the top level.

This cook took around 40-45 minutes, checking on it every 10-15 minutes, flipping and moving the chicken as needed. Poultry is generally safe to pull at 160F as it will continue to rise, but I like to take dark meat a little higher. 170-175 generally. Allows more fat to render out and the skin to get crispy.

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Getting there

The last 5-10 minutes, take the reserved marinade and brush it on the chicken, but watch out…it will cause your fire to start flaring up. If you aren’t using a Kamado grill, now might be a good time to take that chicken and move it to direct heat to get the skin to crisp up, but keep a close eye on it as it will burn fast.

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Done

I think the chicken came out pretty good. Had a good flavor to it, just a tad bit of heat, barely noticeable, but still tasty. Had a very interesting orange almost peachy color to it. Not sure what that was, but I know cherry wood can make poultry appear reddish, so I’m guessing it was from the peach wood.  Duke ate it up, but that’s not saying much. He’s hit or miss lately on whether he wants to eat meat on any given night. The wife and I both liked it. Was it the best? No. Was it the greatest? No. Was it good? Yeah, and I’d probably make it again. Probably tweak it a little more, so yeah…there you go. A pretty good marinade for chicken that won’t disappoint you that has potential to be really good if you doctor it up to meet your tastes.

Two pet peeves about the original post:

  1. I hate it when recipes say beer. Just beer. What kind of beer? An ale or a lager? Dark or light beer? Hoppy like an IPA? There are so many kinds of beer out there and each could add its own flavor. I went with a Mexican beer because I figured a light beer would work best with chicken. It was left in my fridge by somebody and I was willing to sacrifice it over one of my homebrews. Plus it wouldn’t be too hoppy. I think I’d like to try it again with a Hefeweizen or a Wit beer to see how that might work.
  2. “The Best” Who decided it was the best? Was there a panel of judges and if so, what are there qualifications? What was the judging criteria? Has it won any awards at any BBQ competitions? Look, I understand they are trying to…actually I don’t understand what they are trying to do. It might be good, it might be great, I just hate it when bloggers (or anybody) calls something “the best”

 

Another beer…

Chocolate Stout

I really meant to get another post up on food but I guess that didn’t happen. Instead, I brewed a chocolate stout. I wasn’t 100% on how it would turn out, so I opted to brew another 1 gallon batch instead of the normal 5 gallon batch most homebrewers do. Who wants 5 gallons of something they don’t want to drink?

My home made cooler mash tun

My home made cooler mash tun

 

Mrs G was already complaining about the smell from the mash in the tun and since it was so nice out, I did my boil outside.

My outdoor setup including Duke's pot of sand and shovel

My outdoor setup including Duke’s pot of sand and shovel

 

The chocolate flavor comes from the addition of 85 g of Hershey’s Cocoa powder at flameout.

 A little over 1.064 OG

A little over 1.064 OG

Into the one gallon fermenter

You can kinda see me in the reflection if you look hard enough

You can kinda see me in the reflection if you look hard enough…and our messy kitchen. Actually, don’t look hard.

 

Fingers crossed that the yeast will do its thing and time will smooth it out, otherwise based on an initial testing I’ll be stuck with a chocolatey, hoppy, bitter mess. I’m sure it will be fine…I hope.

And the obligatory phot of Lil Griffin taken recently at a photo shoot.

And the obligatory photo of Lil Griff taken recently at a photo shoot.

Bavarian Hefeweizen

Beer. Cuz sometimes you don’t feel like grilling.

Had a few hours to myself yesterday for a change and decided to brew 2 gallons of Bavarian Hefeweizen. Weather was nice, sunny and around 65F so perfect for brewing some beer outside.

My outdoor brewing set up yesterday

My outdoor brewing set up yesterday

Got the wort cooled and into 2 1gallon carboys and pitched the yeast.

Into the carboys

Into the carboys

I know I’ve been real bad about posting anything lately. Life changes and priorities change. Amazing what a kid can do to your life. That, and we’ve not been doing anything fancy lately. Steaks, burgers and simple cuts of meat. I need to do better, but am not going to make any promises, although I do have a few things I’ve got planned so we’ll see.

Duke's showing some interest in grilling already.

Duke’s showing some interest in grilling already.

 

Summer Beer

 

Summer Beer

Summer Beer. A refreshing cocktail for the hot months coming up.

     When Mrs. G and I first started dating, we would go to this pub close to her place called The Old Monk. Great pub feeling and atmosphere. Phenomenal beer and whiskey list. And the fish and chips? Out of this world. If you are ever in Dallas, I would highly recommend getting them. But that’s a topic for another time. What I want to talk to you about is a drink they have on their menu called Summer Beer. I ordered this drink one hot summer day, not really knowing what to expect. It was  recommended by our waitress and I was told it was a cool, refreshing drink which sounded perfect for if my memory can be trusted, it was approaching 100+ degrees outside. The menu simply described it as vodka, Blue Moon and lemonade over ice.

Summer Beer

Summer Beer

     I recently decided I wanted to try and recreate that drink at home as we no longer live 5 minutes away from that bar. It was a lot of hard work, and much alcohol was consumed, but I think I found a recipe that you the reader will enjoy and will get plenty of compliments for at your next barbecue or party. The things I do for you guys.  The following recipe is perfect for two good sized drinks.

Ingredients

  • 1 12 oz Shiner White Wing
  • 1.5 oz of Dripping Springs Vodka
  • 8 oz of lemonade
  • orange slices
  • ice

Directions

  1. Mix together first 3 ingredients
  2. Pour over an ice filled glass
  3. Add a slice of orange
  4. Squeeze orange into glass, sip and enjoy

     I suggested Shiner White Wing and Drippings Springs Vodka because I like to support Texas whenever I can, but feel free to use your favorite brand of vodka or Belgian White. Blue Moon is pretty common and easy to find in most areas as it is brewed by MillersCoors.

Doesn't that look good?

Doesn’t that look good?

     This just might be my choice of cocktails this summer as the heat bears down on us and becomes oppressive. Cool, crisp and refreshing. Just be careful. It does pack a punch and it will sneak up on you.

Some Food Porn Pictures

We’ve been busy lately. No excuse for it. Haven’t had much time to work on recipes or post up new stuff and we’ve just been doing old things around here, but I thought I’d share some pictures anyway today. One thing we have been doing is homebrewing. This picture was a few weeks ago when we brewed up an Irish Red. Due to rain and cold weather, we had to brew in the garage.  

Brewing an Irish Red

Brewing an Irish Red

While we were working on the brew, we also had two rack of spare ribs going.

Spare ribs on the Egg

Spare ribs on the Egg

Sometimes you just get a craving for a good burger. These ones were 80/20 ground rib eye. If you can get ground rib eye rather than chuck, I’d suggest trying it.

Ground rib eye burger and ABTs

Ground rib eye burger and ABTs

We recently found thinly sliced brisket at a nearby Asian store. Picked it up not being sure what we were going to do with it. How about using it for ABTs instead of bacon?

Brisket wrapped ABTs

Brisket wrapped ABTs

In an effort to eat better, we pulled the wok out and did some stir fry on the Egg.

Shrimp stir fry

Shrimp stir fry

And how can you resist some leg quarters? Half rubbed with John Henry’s Texas Chicken Tickler and half with Salt Lick Rub.

Chicken leg quarters cooking indirect.

Chicken leg quarters cooking indirect.

Brush ’em with a little Lauren’s Spicy Sauce from Salt Lick and add some home made venison jalapeno cheese sausage.

Almost done.

Almost done.

Served up with some sautéed ‘shrooms and some kale. Um, Um good.

Dinner is served

Dinner is served

I’ll try and work on and finish up some new recipes this weekend to share with you this week. Unless March Madness ends up taking too much of my time. Sorry for the lack of new recipes lately. Hope this food porn will hold you over till then. Thanks for benig patient with us.

WHY NOT??

Old Skool Millet Lite Can

Old School Millet Lite Can

     The other day, the weather was beautiful here in the DFW. I figured I’d sit on the patio  with the dogs and enjoy the weather with a cold one. But what beer to get? The limited time old school can of Millet Lite caught my eye. Does the beer taste any different? Nah, but it does have nostalgia. WHY NOT??

Over the Top Burger

Over the Top Burger

A burger sounded good after a few beers. I’ve been losing some weight so I can afford it. Two quarter pound patties, Chihuahua cheese and two thick slices of bacon. Healthy? No! Tasty? Yes! WHY NOT??

P.S. I didn’t eat it all and I do plan on taking the dogs for a walk today after work.😉

When the Cat’s Away…

…the mice will play. Or in this case, when Mrs. G is outta town, I often get bored and have to find ways to entertain myself. There’s only so many movies I can watch that she won’t watch (ie Sci-fi, comic book based movies like Wolverine or nerdy moveis). One way I’ve found to entertain myself is to brew beer. I’m no expert at this, it’s only my third batch, but it has been fun so far.

Boiling the wort.

Boiling the wort.

Being an amateur, I haven’t graduated up to brewing with malted grain or all-grain. Like I said, this is only my third batch, so I’m keeping it simple and using the canned hopped malt concentrate. You have to start somewhere, right?

This is the one I chose this time. Cooper's Dark Ale.

This is the one I chose for this batch. Cooper’s Dark Ale.

     It’s advertised as:

Rich mahogany colour and a creamy head. Roasted malt aromas with a hint of chocolate, generous mouthfeel dominated by roasted malt flavours, sufficient hop bitterness to give balance and a dry finish. A favourite amongst dark beer drinkers.

     We’ll see how it turns out in a month or so.

Chilling the wort.

Chilling the wort in a sink full of ice water.

     I didn’t get anymore pictures of the whole process as its kind of hands on and honestly I wasn’t thinking about it. I will report that I checked on it this morning and the yeasties are doing their job, eating the sugars and producing carbon dioxide, which you can tell by checking to see if your airlock is bubbling. I’ll keep you posted on some other steps down the road and how it ends up turning out.

     I will say that if you like to cook (especially if you like baking and using precise measurements, temperatures and yeast) and you like beer, than you will enjoy making your own beer. Yeah, it’s a labor of love and takes a lot of time and patience (mostly waiting for the next step which could be weeks down the road), but when you hand somebody a cold one, they take a sip and say “That’s really good. You made that?” it will bring a smile to you face and it makes it all worthwhile.

 

If you are a bit apprehensive about where to start, try looking up homebrew + your city and I can almost guarantee you will find a store that can walk you through what you need and how to do it. Most places will be more than happy to share their knowledge and get you started as they have a passion for beer and want to share it. If you find a place that isn’t friendly or not eager to help, go someplace else. In my experience, that is not a problem. The problem is more likely getting these people to stop talking about a subject they are so passionate about. If you are in the DFW metroplex, I can not recommend Homebrew Headquarters  in Richardson enough. These guys are super friendly and super knowledgeable. Heck, they even threw in a 12 pack of empty bottles the first time I went in and got started. I just had to wash them and get the labels off…

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