…so I’ve been cooking up the stuff that’s not on her diet…which makes it not on mine. Funny how marriage works that way.
Started off with a pizza on Friday. Three cheese and pepperoni and salami.
My usual dough recipe, Egg setup (Bge stone on top of the AR) and temp, but for some reason it didn’t cook up like normal. Bottom was getting done, so I popped it on the oven under the broiler to finish up the top. Only thing I can think of is that my dough was less than 24 hours old and I usually let it go 48 to 72 hours. Oh well, still good.
Last night I went with burgers, 1/4lb patties
Double meat, double cheese, corn and some fries. Apparently we were out of tots.
Sitting here at work, trying to finish up and wondering what’s on the menu tonight. Me thinks wings might be in order…
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.
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.
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.
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.
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:
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.
“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”
Nobody likes to do it. Sure, the prospect of a new place is fun. But the actual moving…not so much. Packing, turning off utilities and setting up new ones, getting all the bills updated with new addresses. The actual physical act of moving (while a new roof was getting installed on the same day !!). And then unpacking. Throw in a 17 month old boy, a sick wife and a MIL on moving day and well I’ll let you imagine…
But now we’ve been in the new place for two weeks and things are starting to get back to normal.
I knew when we first saw the house, that we’d start cooking more outside once again. Mr.s G really did not like the backyard at the last place and I don’t blame her. But she’s enjoying being outside here, and so has Duke.
We had to break in the house with some burgers
And some simple drumsticks
And fish is always healthy
And can’t go wrong with pizza
And what Texan doesn’t like brisket
Last night I tried a new marinade for shrimp. It was pretty darn tasty, but I think I need to tweak it a bit. When I get it down just right, I’ll be sharing it here I think.
And after Duke went to bed, I smoked some meatballs that will be for dinner tomorrow night.
I tasted one when they came off and I can already tell you that they will also need work. Not enough seasoning in them at all. Another item to work on.
So that’s what’s been keeping us busy lately. We’ve got a ton of work to do. Landscaping, expanding the patio possibly. Tons of little projects here and there that went neglected with the last owner. I’m gonna have to do something to get the Egg off the porch since its so small and still keep it covered so I can grill/smoke in the elements. All the joys of home ownership. At least Mrs. G was smart enough to convince me to get the inside of the house painted before we moved in…
And I couldn’t leave without the obligatory pic of the kiddo.
The other week, I took out all the insides of my Egg to give it a good cleaning. Get rid of all that ash that builds up between the firebowl and the base. That’s when I noticed this crack along the bottom on the inside….
So I looked at the outside..
One of the reasons I got a Big Green Egg and not another Kamado style cooker was their lifetime warranty on all ceramic parts. When I was looking to get one, the only other really big name brand out there was Kamado Joe, if I recall correctly, and their warranty at the time was only 5 years. Had I gone with them, I’d be in trouble now as my Egg is older than 5 years.
So I called up Bruce at BGE (I’ve got his number around here somewhere if anybody needs it, but I’m not going to post it here) and he was very nice and he worked with me to get a replacement. I was worried because I now live in Dallas and my Egg was purchased in another town over 8 hours away. That was not a problem though as Bruce told me I could work with whatever vendor I preferred in the DFW metroplex. I chose to use Elliot’s in Plano and they got me hooked up in no time.
First thing you want to do when replacing the base is to lock the hinges. This is done by putting those white plastic thingees back on that came with your Egg? Wait…you don’t have them? After two moves, neither do I. Or if I do, I have no idea where they are. I just used a bunch of zip ties to ensure that the springs wouldn’t open up the metal bands once I removed the top. Maybe I should have taken some pictures of that step.
Step two, unscrew the bolt on the bottom band and remove the top.
Now you are left with just the base.
Remove the base from the nest, replace it with the new base, align the top back on and you are almost done. Tighten the bolt back up and cut off the zip ties (or take off those plastic pieces if you happened to still have them) and you are ready to cook.
It didn’t take long and although I did it by myself, the job would be much easier with two people. Although there wasn’t much my lil partner could have done to help, he was preoccupied.
I didn’t have a chance to break it in last night as Mrs. G wanted to try a new recipe out for King Ranch chicken, but I will tonight with some burgers. I’m excited to cook on an Egg with a gasket again after burning mine off years ago.
Picked up some pork tenderloins the other day at Sams’s. 3 went in the freezer and one took a 24 hour bath in this stuff.
First time trying it out, sounded interesting. For this cook, I decided to use the Mini since it’s been sitting dormant for a while. Went and ahead and hooked up the new Flame Boss 100 to see how it would work on the Mini and a direct cook. Set it for 400.
Tenderloins sure do take up a lot of room on the Mini. Almost done.
Took about 30 minutes or so to hit 145, I was shooting for 140. Don’t tell anybody.
You noticed the tooth picks sticking out of one end? I like to fold over the skinny end of a tenderloin and secure it in place. I find that if left alone, that skinny end will end up being way overdone. I’ve tried using butcher’s twine, but the skinny end tends to slip out when the tenderloin is flipped. Toothpicks just seem to work better for me.
As always with large proteins, I let it rest about 10 minutes before slicing.
Look at all that juice!! We served it up on a bed of rice and drizzled on some of the reserved marinade. When using marinade that has touched raw meat, I boil it for 10 minutes and then let simmer until it reduced and thickened up a bit. I don’t know if that is technically “safe” and might not be restaurant approved, so do it at your own risk. I’ve never gotten sick, nor has anybody I’ve ever served, but I’m throwing out a little warning there for you to heed or not.
I was actually a bit surprised. It came out really good. Not really like your average teriyaki at all. Not overly salty, but had a sweetness to it that was very interesting. Even though I overshot the temp I was gonna pull it at by 5 degrees, it was still plenty juicy and oh so tender. The leftovers are gonna make some great sliders served up on some King’s Hawaiian rolls. 😀 I just wish I had made some kind of slaw and/or caramelized onions to go along with it. Will definitely use this marinade again in the future.