Category: BBQ

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Spatchcocking

A few years back, I started cooking poultry by taking out the back bone.  This process is called spatchcocking. Although vulgar sounding this process is highly effective and functional.  It makes your bird cook drastically faster.  It lays flat while brining and cooking so you can keep your space in your refrigerator(more cold white wine to keep your in laws content) and cooking other things in your oven as your turkey will not take up the whole oven.   You can cook a turkey in as little as 1 hour 20 minutes.

I know I can hear you now ”My Grandmother did not do it that way!”.  Well Lord knows your Grandma was not eating Lean Cuisine either. Change is okay.  Others might boast that they cannot stuff their turkey if it lays flat.  Well if you have not heard by now stuffing your bird is begging  to  get your whole family sick as the stuffing rarely gets to temp(165 degrees)  before your outside of your bird is black.

 

You can achieve this technique in a few short steps:

 

  1. Find yourself a good pair of kitchen scissors or poultry shears.  Cut as close to the back bone as possible on both sides of thebackbone.  Save the backbone as you can make stock for your gravy. (Please tell me you did not buy gravy in a pouch)

  2. Open up the bird flat and press done on t

  3. he sternum of the bird as like you were giving CPR and press until  it lays pretty flat.  You will hear a crack or two.

  4. Tuck the wings under the bird.

  5. You can go ahead and brine your bird now yet many turkeys you buy at the store are already in a 10-20%  solution already.  More brining might affect how crispy you can get your skin.

 

 


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This is the best chicken you can put in your mouth outside of perfect skillet fried chicken.  DSCN1265[1]
(Adapted from America’s Test Kitchen)
INGREDIENTS
  • 3tablespoons veg oil
  • 1/4cup lightly packed fresh mint leaves
  • 2tablespoons kosher salt
  • 6medium garlic cloves, peeled and roughly chopped
  • 1tablespoon ground black pepper
  • 1tablespoon ground cumin
  • 1tablespoon sugar
  • 2teaspoons smoked paprika
  • 1tablespoon Montreal Steak seasoning(I like the Weber)
  • 2teaspoons dried oregano and I use some fresh too
  • 2teaspoons finely grated zest and 1/4 cup juice from 2 limes
  • Couple healthy squirts of Sriracha
  • 1(3 1/2-to 4-pound) whole chicken

Put all ingredients but chicken in a blender and make a paste.  Rub 1/2 under skin of the chicken and 1/2 outside.  Put chicken in 1 gallon zip top bag and refrigerate for at least 24 hours.

I roasted the chicken on my rotisserie for 1.5 hours at 350° until thigh read 160° on my gas grill.  Increase the temp towards to end to insure you have beautiful golden brown fat rendered skin.


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This is the best chicken you can put in your mouth outside of perfect skillet fried chicken.  DSCN1265[1]
(Adapted from America’s Test Kitchen)
INGREDIENTS
  • 3tablespoons veg oil
  • 1/4cup lightly packed fresh mint leaves
  • 2tablespoons kosher salt
  • 6medium garlic cloves, peeled and roughly chopped
  • 1tablespoon ground black pepper
  • 1tablespoon ground cumin
  • 1tablespoon sugar
  • 2teaspoons smoked paprika
  • 1tablespoon Montreal Steak seasoning(I like the Weber)
  • 2teaspoons dried oregano and I use some fresh too
  • 2teaspoons finely grated zest and 1/4 cup juice from 2 limes
  • Couple healthy squirts of Sriracha
  • 1(3 1/2-to 4-pound) whole chicken

Put all ingredients but chicken in a blender and make a paste.  Rub 1/2 under skin of the chicken and 1/2 outside.  Put chicken in 1 gallon zip top bag and refrigerate for at least 24 hours.

I roasted the chicken on my rotisserie for 1.5 hours at 350° until thigh read 160° on my gas grill.  Increase the temp towards to end to insure you have beautiful golden brown fat rendered skin.

 

 


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This is a quick standard summer recipe that great to have in your arsenal.  I use a boneless chicken thigh yet a bone in thigh or quarter would work as well.  The greens I grew in my garden and are a great thing to have in the summer or winter.   A key to this recipe is the barbeque rub.  You can buy store bought or a recipe is listed.  This recipe will make several recipes of this recipe.

Rub:

  • 1/4c of kosher salt
  • 1/4 c brown sugar
  • 1/4 c paprika
  • 1 tbsp of black pepper
  • 1 tbsp of cumin
  • 1/2 tbsp of garlic powder
  •  1/2 tbsp of onion powder
  • 1/2 teaspoon dry chipotle
  • 1/2 teaspoon  cayenne
  • 1/2 teaspoon Old Bay
  1. Lay chicken on a sheet tray and dry them.  Rub liberally with rub and let sit for 30-90 minutes
  2. Heat your grill with 2/3 of it with moderately high heat and other side low or no heat.
  3. Grill your chicken until well marked(3-4minutes) each side
  4. Move to low heat side of grill  and cook 6-10 minutes too 165 degrees.

Collards

These are a breeze with a pressure cooker.  It is one of the original kitchen gadget and a wonderful time saver.

  •  Bunches Collards cleaned, stem cut out, and chopped
  • 3 tbsp oil or bacon grease
  • two dried chili’s such as cayenne
  • 1/4 cup brown sugar
  • 1/2 cup of red wine vinegar
  • 1.5 cups of homemade chicken stock
  • 1/4  of a thinly sliced onion
  • 1 ham hock ( you can use less if you get your butcher to slice them for you)
  1. Saute onion, chile, and ham hock in oil for a few minutes
  2. Add sugar and stir till pretty much dissolved
  3. Add greens and toss with oil and sugar mixture cook for a minute
  4. Add stock and vinegar put on cover raise heat to medium high until pressure is high.  Lower to a simmer and cook 12-15 minutes.
  5. Take off heat and serve(Cornbread is a great side with any greens and the pot liquor)

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