Some late summer chicken breasts slow smoked over indirect heat. Brined with a little bit of all-spice, smoked, sauced and plated. I was disappointed the coals were done with before I could get some grill marks.
Defiantly need to get a new grill with a beefier grate or maybe buy a replacement cast iron one for this 22″.
Pork loin is one of my favorite meals to cook on the grill. This Labor Day, I brined a portion of loin, rubbed it with olive oil and garlic and threw it on the grill over indirect heat. At an internal temperature, of 140 degrees, I seared the roast over the coals and took it inside to rest.
Sauteed some mushrooms, made a pan gravy and served. Check out that light smoke ring, man it was delicious.
Tip: I like to buy a whole loin cut it into a couple of six inch roasts and the rest into chops. You can usually get the meat for $1/pound cheaper if you do the cutting.
Its that time of the year when the air fills with the wonderful scent of roasted New Mexico green chile. Fruit stands, roadside vendors, grocery stores and even Walmart has a chile roaster in the parking lot.
While Hatch is best known for the chile in New Mexico, there are many wonderful fields around the state. For me its the backyard that produces the fresh green treats. This year I planted roughly twenty plants which have been producing and producing starting around the first of the month. Here are some picture of the latest roasting on the grill.
Smoking, brining, butterflying, rubbing, marinating, pork, beef, chicken … When you are craving a burger, their is no substitute. Fired up the grill to cook these 80/20 ground chuck burgers on a lazy Sunday night. Added cheese (American, mozzarella), New Mexico green chile fresh out the garden and sliced onions. Served these butties with a cold root bear and Jalapeno chips … Fantastic.
For dinner last night, I cooked some blackened BBQ chicken, asparagus spears and baked potatoes on the grill. The chicken was rubbed with a mixture of Yard Bird rub and my own mix of Cajun seasoning, then placed in on the grill over indirect heat for a little over an hour. Sauced and served.
The asparagus spears were lightly coated in Italian dressing before being placed on the grill to soften up and take on some smoky flavor from the cherry wood I added to the coals. The slow cooked chicken was excellent and the asparagus was some of the best I ever cooked
As a backyard chef, cleanliness is vital to the cooking efficiency and longevity of you grill. A clean grate is essential to keep you food from sticking. You wouldn’t use a dirty pan indoors, so why use a dirty grate outdoors. Here are some tips to cleaning you outdoor grill.
Cleaning the grate,
Now that your grate is clean, you can wipe down the exterior with a grill cleaning solution or some all purpose kitchen cleaner.
If you are using charcoal, empty the ash pan after the grill has cooled off. Also if you grill has a grease trap be sure to empty it.
[ad#Amazon Outdoor Cooking]
