It's 11:15 dinner time!

We're down in Dartmouth grill'n up a storm!

Cool Birthday Cakes

Check out these birthday cakes.  My colleague makes them for her grandchildren!

Pork Roast

One boneless pork roast - 4-5 pounds
cut along the side and open up to butterfly
cover with plastic wrap and pound to flatten some
generous salt and pepper the inside
spread your favorite chutney (we like mango) on the inside
lay long cinnamon sticks along the meat and then fold over and tie with butcher string
grill on indirect heat for about 1.5 hours until internal temp is about 165.

YUMMM

Chicken Satay with Three Sauces

Boneless skinless chicken thighs with three kinds of dipping sauce.  mmmm good.

1,  Marinade the chicken as in the satay recipe from the Wisconsin Grill'n book page 36.

2.  Grill on direct heat but watch it so it doesn't burn.

3.  Two sauces were from Raichen Sauces, Rubs and Marinades book - Rich Peanut Dipping Sauce p. 208 and B.B.'s Lawnside Spicy Apple p. 136 which we had had with thick cut pork chops the night before.  It is really good with pork (and homemade apple sauce!!) but I also thought it was good with the chicken.

4.  Third sauce was from page 54 of Wisconsin Grill'n which is always a favorite.

Cheap, easy and delicious (Grillin London Broil)

Steps:

Buy in quantity when on sale.
Seperate into ziplock backs, add Veri Veri Teriyaki or another marinade of your choice.
Freeze in bags with marinade included.
Thaw when hungry.
2-3 minutes on high direct heat on each side
15-20 minutes on indirect for medium rare.
Slice thin, across the grain.

Pair with grilled bell peppers.

Mmmmmmmmmmmmmm......

Bay State Brat Roast

For Saturday's Brewers game, we had Dorothee, Evan, Things 1 & 2, Jack, Lydia, Gomper, WT, and Shortness over. We grilled brats and hotdogs, along with a healthy mound of bell peppers and habaneros. I roughly chopped the peppers to put on the brats. They essentially blew our faces off, but everybody powered through them anyway.

Go Pack, Crew, Red!

Ribs n Roses

We had a wonderful day today - perfect weather, lots of gardening, big Packers win, Brewers on way to win and ribs for dinner.  Jack and Andrea and Sophia and Roy all came over to watch the game and celebrate Mom's bday.

Great batch of ribs done in the Big Green Egg.  Smoked at 225 for 2.5 hours and then put in aluminum pan with the left over marinade and some bbq sauce and cooked for another 2 hours still at 225.  Final step was one hour right on the grill (indirect heat) still at 225 and painted with bbq sauce every 20 minutes or so.  Fall off the bone delicious!

Next time I will have to try it in the wheelbarrow!

Grilling on the move?!?

Yes, he is grilling in a moving wheel barrow.

Salsa Contest

Our Latin American somethingorother group here at JCI is having a Salsa cooking contest.  I looked at Raichelin's recipes which looked ok but if anyone out there has one they particularly like - please post and I will enter.  Keep in mind that I have fresh garlic, Jalapeno, Habanero and Cayenne peppers and tomatoes in the garden so something that uses some or all of that would be fun.  I cannot imagine how hot salsa would be that used all three peppers.   

Summer Favorites

Our top recipes from the summer have been a spicy rib rub from Cook's Illustrated and a jerk chicken recipe I came across online somewhere. The rib rub has a kick, but pairs brilliantly with a sweet BBQ sauce like Sweet Baby Ray's. The jerk chicken is best if marinated the night before and goes well with Jamaican beans and rice--I'll include an easy recipe after the marinade below.

Cook's Illustrated Spicy Rib Rub:

Makes 2-3 racks

3 tbsp paprika
2 tbsp chili powder
2 tbsp brown sugar
2 tbsp ground black pepper
1 tbsp table salt
1 tbsp cayenne pepper


Jerk Chicken Marinade:

(Makes 6 chicken quarters)

In a food processor, combine:

3 scallions
4 large garlic cloves
1 small onion
5 fresh Scotch bonnet or habanero chiles
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 1/2 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon


Jamaican Beans and Rice:

2 cups rice
1 can light coconut milk
1 can kidney beans
1 tsp grated ginger
1 tsp fresh thyme
3 scallions, diced
Salt to taste

Directions:

Measure the coconut milk and liquid from the can of beans. Add enough water to equal four cups.

Combine liquid, beans, ginger, scallions, and salt in a pot and bring to a boil.

Add rice, stir, then cover the pot. Reduce heat and simmer twenty minutes or until done.

Random grillin'

We have served up a few delicious treats of late, but have no pictures as evidence.

1. Flank steak marinated in Veri Veri Teriyaki was a hit when Audrey's parents came up to help us paint the baby's room.

2. Ukranian lamb chops from the Global Grillin' book. We had Jess, Ellie, and the kids over for that one. Mmmmmmmmmmm!!!

3. Last week, we did farmstand corn, herbed chicken leg quarters, and our cast iron pan / root vegetable mix. A great fall hit!

If you have not tried it yet, I highly recommend trying out cast iron pans on the grill top. You can do just about anything in them, and elimiate any last need to turn on the stove or oven for the meal.

Puerto Rican Pork Chops

The rub is very tasty but don't follow the grilling directions.  Pork chops only need a very brief time on direct heat and then finish them off on indirect. 

Any grill'n goin on out there in the fog?

Steve is coming to town this weekend.  Looking forward to four days of non-stop grilling.

Charlie turns 17 on Tuesday!

Peace to all on 9-11-11.