Time to grill a chicken! We’re using mojo sauce from HEB - it’s oil, Mediterranean flavors, a bit of citrus and spice. I got a “roaster”-sized chicken, and want the temperature to hit 165℉. 1930: butterflied chicken is on the cool side of a two zone grill, skin up and legs toward the hot. Burner is on half, initial grill temperature says 350℉. 1955: chicken hadn’t hit 100℉ yet, and the grill was still at 350℉ so I turned it up to about 3/4.…
Read more »This is lamb weekend. Some folks call it Easter weekend. I’m doing two legs of lamb - right leg and left leg. Both are about 4.7 lbs, $5.99 per pound. Today, Saturday, I’m going to smoke one based on this recipe, and tomorrow I’m going to Sous Vide one based on the same recipe I’ve used in the past. Sarah likes meat more well-done than I do, and with lamb I don’t mind that much, so my target is medium-well.…
Read more »We have a leftover chicken in the freezer, so it’s time to grill up a whole chicken again! We thawed it in the fridge over a couple days, then I marinated it in a bottle of Jerk sauce. I still haven’t found a great bottle of Jerk sauce - none are even approaching the right spiciness. Oh well. The chicken is medium sized, not as large as a roaster. 1910: Started butterflied chicken on the grill, cold side, skin up, legs towards the fire.…
Read more »I’ve been grilling for a while. Years. Have I ever taken it seriously? Yes - well, seriously enough to find that steak recipe I like… Seriously enough to find that grilled whole chicken recipe I like… Seriously enough to switch to a charcoal chimney… All-in-all, maybe more serious than the casual griller, but not much more serious than that. This memorial day, it’s time to BBQ a whole chicken. I mean - grill a chicken and use BBQ sauce.…
Read more »Well, I’ve got a couple cooking projects going on today. I’m planning to be home all day, so I’ve started up a lamb leg in the Sous Vide. It’s a 5 lbs New Zealand lamb leg from Costco, all tied up. 1 Tbsp salt 2 Tbsp melted butter 1 Tbsp (actually, a bit more) fresh rosemary 1 tsp pepper (or so) 6 big cloves of garlic 14 Kalmata olives I put all that in the food processor and went until the garlic and rosemary were minced.…
Read more »* 1.5 Tbsp Worcester sauce per pound of meat * 2 Tbsp Duke's Mayo per pound of meat * .5 Tbsp minded garlic per pound of meat * 85% Ground Beef Tonight we’re trying this recipe, and I made 8 7.5 oz burgers, starting from almost 3.5 lbs beef. I dropped all but two bagged burgers into the deep freeze, and dropped the other two in the indoors freezer, and then sous-vide’d those two at 130° for 1 hour, so they should come out on the rare side of medium.…
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