So here are some easy ideas for spicing up your meats on the grill:
All you need to make smoky and delicious chipotle chicken breast is the chicken and a pack of Weber Grill Chipotle Chicken Seasoning. To prepare the seasoning all you have to do is mix it with some veggie or olive oil and rub it on your chicken. Half of the package was more than enough for three chicken breasts. The instructions tell you to marinate it for 15 minutes, but I always think the longer the better! I marinated mine for a couple of hours.
Once the spice pack has time to get aquinted with the meat, it's time to start the grill. I use a chimney starter to avoid the use of lighter fluid. That tastes yucky, and you CAN taste it in your food. The fun smokey part in this chicken comes from the use of a few chunks of hickory, soaked for at least 1/2 an hour to prevent burning when placed on the coals. Any kinda coals will do just as long as they don't have lighter fluid already in them.
Dump out your lit charcoal in the grill making sure you have a hot zone and a cool spot. Add the wood chuncks and get them smokin'. Put your chicken on over the cool zone and close the lid. Let the smoke do its thing and keep an eye on the meat so that it doesn't burn. Temp it if you like to check for doneness.
Take 'em off the grill and enjoy!
Greek Sausage (Loukaniko)
This is about as easy as it gets. I got a package of Greek
sausage from the local deli by my house. The package did not show an
ingredient list, so I looked it up. This is what's in Greek sausage:
- lamb trimmings
- pork shoulder
- ground red pepper
- garlic
- ground coriander seed
- dried oregano
- fennel pollen
- cracked black pepper
- orange zest
- Retsina wine (or another Greek white wine)
Just put it on the grill with wood chips of your choice and let
it get the smoke!
For this I used Weber Grill Seasonings Kickin' Chicken and Trader Joes Smoky Kansas City BBQ Sauce.
Marinate the ribs (raw ones, not the precooked) with the Kickin' Chicken and coat with a small amount of BBQ sauce. After some time marinating put the ribs in a 300 degree oven for 45 minutes or so. The oven can be cooler if you have more time to do the precooking. You want the pork to be at least 160 degrees for safety. I've seen precooking take place in a microwave, but to me that's just weird.
Set up your grill with the hot and cool zones and add hickory for smoke. Put your ribs on there over the cool area and let them smoke. Check for doneness with a meat thermometer and add more BBQ sauce at the end when it's less likely to burn. You can get ribs at a very reasonable price at Aldi and they come out great on the grill.
Lamb Cheeseburgers
The neighborhood grocery near my house sells lamb patties at the deli. They have a few green onions and parsley on the top. I haven't seen ground lamb at the major grocery store chains, so you may have some searching to do to get ground lamb.
The cheese I used on the burgers was also from the mom and pop grocery. I chose chipotle smoked Gouda. It was really good!
Throw your lamb patties on the grill preferably not directly over the coals. Lamb is like an instant fire starter because it's such a fatty meat, be ready for the flare-ups and don't leave it unattended for a second! Press out more oil with your spatula as they're cooking. Keep them moving and monitor them so they don't burn. If you happen to have wood chips on your grill that tastes really good, but is not entirely necessary.
When your lamb burgers are almost done add the sliced cheese to each burger and let that melt in. Your burgers are done.
Fun grilled condiments include char blackened Poblano peppers, portabella mushrooms, roasted garlic and grilled onion. Dijon mustard tastes excellent on there too. Toast your buns on the grill... crunchy crunchy. Lettuce and tomato top the perfect lamb cheeseburger!
That's the carnivore's grill tour... Meow-appetite!
No comments:
Post a Comment