Tandoori Chicken on the Big Green Egg

Bone in chicken thighs on the Big Green Egg.  I marinaded them in a cup of yogurt with curry powder, garlic, lemon juice, cumin, coriander and salt and pepper for about four to six hours.  Then get the Big Green Egg up to four hundred degrees with indirect heat.  I used the plate setter.  The thighs cooked at four hundred for half hour then at 325 for an hour.  Well done and yummy.  Could cook twenty minutes less for more juicy thighs.  Rotate them once for crispy goodness.

 Curry cauliflower is an easy addition.  I chop it up and coat lightly in olive oil and my favorite Lalahs Curry Blend.  Roast it for 35 minutes at 350 then add mushrooms, peas and a tin of curry sauce.  I prefer to make my own with tomatoes, yogurt and spices but sometimes you have to cheat!!!  Another fifteen minutes and the mushrooms and peas are great.

Serve with rice and hot Indian pickles.

Pork Tenderloin and Grilled Eggplant

Did a nice rub of brown sugar, cumin, chili powder, onion powder, garlic powder, smoked paprika and salt and pepper on some pork tenderloin.  Let them smoke with water soaked apple wood for an hour at 400; looking for internal temp of 145 then rest.

Turned out great.  The question is how much smoke you like.  Add some chips halfway to increase flavor.  You could also insert slivers of garlic into the tenderloin to add flavor.

I had an eggplant on hand so grilled that as well.  Slice about an inch thick then marinate in 2 parts olive oil, one part balsamic vinegar, thyme, basil and salt and pepper for twenty minutes.  Yum, yum.

The Big Green Egg is flexible and fun.  Try some different meats and veggies.  The key is to get a good fire going and manipulate it using the vents.  Trial and error!!!!!!!!!

Baby Back Ribs 4-30-30

Try this out!  4-30-30 baby backs (thick from Costco)!!!  On the Big Green Egg set with natural charcoal and large wet hickory chunks at 250 for four hours.  Gently smoking with the goodness of a homemade rub. Make your own to taste---I used brown sugar, onion powder, garlic powder, chili powder, cumin, paprika and salt and pepper.  I never measure just do to taste.  Brown sugar is the largest amount.  I let mine sit in the fridge rubbed for three hours.

 Set up the Big Green Egg for indirect cooking.  This means adding charcoal and hickory into the hopper. Don't over fill but fill.  Then the clay place setter to diffuse heat.  Next a tin foil tray with water in it to keep moist.  Then place the grill on top with the ribs in a rib rack.

After four hours undisturbed at 250 I open up the egg move the ribs out of the rack and shuffle around.  Baste with my favorite BBQ sauce (Calgary Stampede Sauce) and let grill for fifteen minutes.  Then flip and sauce and do for fifteen more minutes.   Final step is to place ribs in a tin foil pan, cover and let rest for 30 minutes on the grill SHUT DOWN.  Meaning vents closed.  Rocking good.  Tender but still have some competition bite!  Dave and Wil are waiting patiently.  Served with red wine, potato salad and a kale coleslaw.  Simply fun!!!

Whole Chicken on the Big Green Egg

Have tried whole chickens three times on the Big Green Egg and still not perfected.  Today I pushed garlic, rosemary butter under skin and placed half a lemon inside of each.

Using indirect cooking with the place setter and a tin pan of water the chicken seemed to steam a bit.  I cooked them for two hours at 300.  They were delicious; smoked with apple wood and one chunk of hickory but we felt they were too moist (if that is possible).  Next time no pan with water and see what happens.  Good reviews from those who ate them!!!

How To Be Happy

Rack of Pork

Smoking a rack of pork is fun.  Rule one is don't get it 'frenched.'  Frenched racks with exposed bone just burn or look bad.  Ask your butcher for a bone on pork roast 'not frenched.'  First step is to grind fresh rosemary, garlic, salt and pepper in a mortar.  Use the amounts you like.  Then cross cut the fat on the rack lightly and rub the roast.  Let sit at room temperature for forty minutes.

Next set up the Big Green Egg for 275 with indirect heat.  I soaked some apple wood in water and made a tin foil pouch and used one large lump of hickory.  Placed them around the coals to slow smoke.

I maintained a nice smoke at 275 for two hours.  Used a instant read thermometer to check internal temp and was at 139.  Opened up the flow and raised temp to 350 for 15 minutes then pulled it off to rest under foil.  Fantastic, smokey yummy goodness.  

Once rested slice between ribs and serve.  Tonight we served with homemade low fat yogurt potato salad and broccoli nut salad.  Life is good!                                                                                              

Paella on a Weber One Touch

Try Spanish paella today!!!  I bought a paella pan but a big stainless steel frying pan would work.  I googled five recipes and mixed them up.  First fry up some chicken and chorizo then set aside.  I am cooking on a Weber One Touch.  Then stir fry some onion, garlic, thyme, bay leave, chili pepper to taste and rice.  

Once the rice gets started I add a large teaspoon of saffron and stir slightly then cover.

After ten minutes I add the chicken and sausage and cover again for ten more minutes.  Then add jumbo shrimp, 11/2 cups frozen peas and salt and pepper.

 Cover and let go until a light crust forms on the bottom.  A must in Spain.  We garnish with garden parsley and serve with a light Cesar salad.  All good and great cooked on charcoal.

Asian Chicken Salad

I know the last post was chicken and pineapple but this is new and we love the taste.  Look up Asian Chicken Salad from Better Homes and Gardens.  Incredible mix of torn fresh greens from our garden with mixed veggies and we added grilled pineapple.  A must try for a light supper!!!

  

 The crunchy noodles and a great bite!  I glaze the pineapple with a little olive oil, black pepper and brown sugar.  Top with garden fresh parsley. Grill day again but the Big Green Egg is on the horizon!

BBQ Chicken Thighs with Fresh Grilled Pineapple

We use chicken thighs and fresh pineapple grilled in large round slices with a tiny bit of brown sugar.  Once cooked cut them up and toss with bbqed chicken skewers and fresh cilantro and parsley.  Wonderful!!.

• 18 boneless skinless chicken thighs

The marinade:

• 2 Tbs. soy sauce
• 1/2 Tbs. lime juice
• 1/2 Tbs. xiaoxing wine (available at Chinese or general Asian grocery stores; substitute sake or sherry if you don’t have it)
• About 1 tsp. grated fresh ginger and chopped garlic
• Red chili pepper flakes, to taste
• A pinch of sugar (about 1/4 tsp.)
• A few drops of fish sauce (optional; available at Thai or general Asian grocery stores)

Cut the chicken strips lengthwise. Thread them onto skewers. The trick is to sort of fold the pieces accordion-style, and to skewer them through the folds.  Brush with marinade through cooking.  Serve with a quinoia salad full of red and green peppers and fresh herbs (Italian dressing is an easy shortcut). 

Grilled sausage, lamb and salmon mixed grill!

Summer mixed grill.  Mini lamb t-bones marinated in rosemary, garlic and salt and pepper.  Home made Italian sausage and cedar planked salmon covered in garlic, garden parsley, olive oil and sun dried tomatoes.  All good served with fresh tossed greens and homemade potato salad.  Enjoy the grill and feed your family!

salad; low fat with mayo and yogurt.  Life is good.

Canada Day Buffalo Burgers!!!

Sorry no Big Green Egg tonight.  A friend of mine butchered a big bull buffalo.  We bought ten pounds of the good stuff.  Mix one pound buffalo with one tablespoon of BBQ sauce, one teaspoon Dijon mustard, one teaspoon paprika, salt, pepper and gently fold in 1/2 a cup of really good cheddar cheese; either smoked or aged.  Don't mix too much.  Just form four patties and put them on the grill. Four minutes a side max!

Lettuce, tomato, onion and a sauce that speaks to who you are!  Canadian tonight!!!  I combined mayonnaise, homemade relish, bbq sauce (Cattleboyz)  and horseradish.  Use amounts that suit your pallet and how much sauce you want on your burger.

Fantastic.  Happy Canada Day!  Wherever you are come visit!  Will pour you a beer and smoke you some ribs!  Or grill a buffalo burger.