Peachy Keen Chicken

Posted on September 9, 2010. Filed under: chicken, grill, poultry, recipe | Tags: , , , , , |

Sweet sweet love affair with the Big Green Egg continues. I smoked a brisket the other day. Happiness. There is a strong possibility of ribs or perhaps a pork shoulder this weekend. Jealous? You might be. Come to Pittsburgh, I’ll share the love. In the meantime, here’s a chicken dish I invented that you can do on your grills, too.

1/2 Cup Grapeseed Oil (feel free to substitute if you don’t have grapeseed)
1/4 Cup Lemon Juice
1.5 Tsp. Salt
1 Tsp. Brown Sugar
1 Tsp. Dijon Mustard
1/2 Tsp. Black Pepper
1/4 Tsp. Chili Powder
1/4 Tsp. Celery Seed
1 Shallot
2 Cloves Garlic
1 Peach, pit and skin removed

Slather generously over Chicken Breasts or Thighs, and grill.

Peaches? Indeed. Trust me.

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Big Green Egg BBQ First Run

Posted on August 26, 2010. Filed under: grill, hodgepodge, meat, smoke | Tags: , , , , , |

Finally moved into my new place. It’s amazing. I don’t know why I’ve been living in mega expensive cities when I could have lived in a place where I could get a massive loft and private back yard for the same amount of rent I paid 10 years ago to live in a  Hoboken railroad flat. A person should celebrate new digs, so I treated myself to a wicked awesome housewarming present. A Big Green Egg.

Billed as the “World’s Best Smoker and Grill”, and focus of a proud cult of pitmasters, the Big Green Egg is a modern ceramic take on an ancient Japanese clay cooking vessel. It enables you to direct grill with direct heat up at 750F, yet also smoke for 24 hours straight at 225F. The manual also seems to offer a pizza oven throwdown- several times it mentions using your Big Green Egg as the Universe’s Dopest Brick Oven. Challenge accepted Big Green Egg. I will make pizza in you.

I purchased my Egg from the enthusiastic and knowledgeable staff at Rollier’s Hardware. They walked me through a quick demo in store, and offered to deliver it for free the next day. The fellas showed up promptly at 2:30, assembled it, and showed me a few smart tips. When they walked away, I had a sense that they knew I was in for a good time.

Quick note about Rollier’s: It’s a first rate, family run store. Everyone that I spoke with was exceptionally helpful, and rather cheery, too. It’s the kind of place that makes you think we’d be better off with a few less UltraSuperBoxBoxBoxeyBox stores, and a few more Rollier’s. I don’t mean that metaphorically, either. Small chains would offer some of the consistency and risk reduction of a bigger business, but still keep the individual attributes that makes a place like Rollier’s unique. So maybe Rollier’s should open up a second store. Maybe somewhere on the Allegheny River side of Pittsburgh. I’m just sayin…

Oh…the Big Green Egg…turns out it’s not just for musing, it’s for cooking, too. And cook I did.

I rubbed a couple of giant, bone-in, Pennsylvania strip steaks with grapeseed oil, salt, and pepper. Once the coals heated up to 600, I grilled the steaks  for 6 minutes per side. Let them rest for 5 minutes. Perfection. Seriously. Best steaks I’ve ever made at home. Happiness.

Big Green Egg, I love you already. We’re going to make some brisket and ribs very soon. And I might just see how you smoke bacon. I might just do that.

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