Ya can't grill every day of the year if you don't grill on day #1.
Split chicken breast, carrots, red taters, and a mixed salad (salad ungrilled). They were all remnants from previous meals that were unused and I was going to have to throw out in a few days. The weather wasn't supposed to accomodate it, but it turned out to be pretty ok outdoors today so I thought I'd pop open a Sam Adams and make meself smell like smoke
I've grilled several times over the past couple of months. Nothing spectacular - just the basics like hamburgers and chicken for tacos and some ribs. Tomorrow I'm firing up the burners for some Jerk Chicken. I've got the marinade made, I've got the chicken bathing in it, and the beer is chilled. When I get home tomorrow, it's grill time!
It's been funky weather the last few weeks. Wet, cold, sometimes a bunch of snow, most times just blah. So I haven't done any grilling in a while, not after the jerk chicken I mentioned a few posts ago. The jerk seasoning is excellent, and pretty easy. Here's the recipe:
Jerk Chicken Marinade from Weber’s Real Grilling by Jamie Purviance
In a food processor combine the marinade ingredients. Process until smooth.
Makes about 3/4 cup
What I like about this is that it's just a bunch of spices that you probably already have, or can get at any grocery store. It's simple, but it has good flavor, even though it's not a "real" jerk marinade.
For more of an authentic jerk marinade I go with Tyler Florence's Jerk Chicken recipe:
2 teaspoons allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 onion 8 cloves garlic or 1 whole head 1 (1-inch) piece fresh ginger, sliced 3 scallions, sliced 3 limes, juiced Splash low-sodium soy sauce 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 6 sprigs fresh thyme, leaves picked 1 Scotch bonnet pepper, halved, plus more to taste 1/4 cup packed light brown sugar
Combine all the marinade ingredients in a blender and process until you have a smooth puree.
This has been a terrible spring for grilling. I've probably only grilled 10-15 times all year. Winter was better than spring, which is very unusual. My problem here is rain and high winds. It's been blowing here for two months. Usually the high winds let up after March, but this past week has been horrendous.
In other news, I'm considering going off the reservation on grilling. I have my gas grill that I bought a couple of years ago, but I'm very disappointed in the fact that the inner workings are rusting away - badly. My gas channels are pocked with huge holes. It's pretty disheartening.
So, I'm considering getting a pretty basic terra cotta pot, like a large flower pot, and using that as a charcoal grill. I've seen this done on TV several times and it looks as easy as any other grilling technique, with the benefit that it'll cost far less than an actual grill. Anyone ever tried this?
Like many the rain has really hit here in Michigan. I was able to grill some sliders this past weekend Planning on some steaks, baked potato and corn this weekend
knapplc wrote:So, I'm considering getting a pretty basic terra cotta pot, like a large flower pot, and using that as a charcoal grill. I've seen this done on TV several times and it looks as easy as any other grilling technique, with the benefit that it'll cost far less than an actual grill. Anyone ever tried this?