Thanks to our Holland Grill and Big Green Egg expert, Stu “King of the BBQ” Glock, for sharing this recipe for grilled chicken that’s anything but ordinary. It looks like a lot of ingredients, but if it’s coming from Stu, I know it’s amazing (i.e. 3 takes on steak).
I’m going to try it soon…let me know if you do!
Grilled Caribbean Chicken
Courtesy of Derrick Agate
1 Tbs allspice
1 Tbs thyme
1- 1/2 tsp each – cayenne pepper, black pepper and ground sage
¾ tsp each ground nutmeg and cinnamon
2 Tbs each salt and garlic powder
1 Tbs sugar
¼ cup olive oil
¼ cup soy sauce
½ cup orange juice
¾ cup white vinegar
juice of 1 lime
1 jalapeno or haberneros, finely chopped
1 cup white onion chopped
3 green onions, finely chopped
3 lbs chicken
In a large bowl combine all dry ingredients. Whisk in olive oil, soy sauce, orange juice, vinegar and lime juice, then the peppers and onions.
Add the chicken, cover, and refrigerate overnight or up to 48 hours. Cook on the Holland Grill or the Big Green Egg at 350 degrees until the internal meat temperature reaches 165 degrees. Remove the chicken from the grill and let it rest 5 minutes before serving.
Hey Grillmeisters (or wannabe grillers), this Saturday and Sunday marks Warners’ Stellian’s tastiest event…our BBQ Grill Expo.
Experts on top grill brands such as Weber, Holland, Big Green Egg, Vermont Castings, Viking and DCS, will be out demonstrating so you can compare the latest features in gas grills, charcoal grills and smoker grills. Grills demos will going on at all our 7 locations (St. Paul, Minneapolis, Edina, Woodbury, Maple Grove, Apple Valley and Rochester).
Plus, delivery and assembly are free on grills $499 and up. AND those who buy a grill $599 and up will score a $50 gift card good at any of the 9 Twin Cities Kowalski’s Markets.
Hollow jalapenos and completely fill with cream cheese. Wrap with raw bacon and secure with toothpick. Grill on the Big Green Egg or other grill using indirect heat at 350-375 degrees for 40-45 minutes.
Heat grill to medium heat. Sprinkle with cornmeal and roll out fresh, refrigerated pizza dough ball to no more than 1/4-inch thickness. Either oil grill grates or place pizza stone on grill. Grill dough covered for 5 minutes. Top with Kowalski’s Signature Pizza Sauce, slices of Kowalski’s fresh mozzarella and sliced Roma tomato. Grill for another 3-5 minutes or until cheese is golden brown. Top with fresh basil and serve.
And on the Viking Grill, we made — you’ll never guess — Grilled doughnuts
Grill Pillsbury Grands refrigerated biscuits on a cookie sheet (or well-oiled grill grate) using indirect heat at about 375 degrees for 10 minutes or until golden brown.
Meanwhile, melt a stick of butter in a grill-safe bowl away from direct heat. Dip warm biscuits in the melted butter and roll in cinnamon sugar.
Especially since it’s starting to “heat up” (40 degrees, anyone?) for those who love putting a hunk of meat on the smoker grill and letting it go all day, here’s a recipe to consider for Saturday or Sunday, courtesy of the Big Green Egg website.
In choosing the meat, Big Green Egg suggests ordering (probably in advance) a whole “packer trimmed” brisket from a butcher shop. An 8- to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours.
To prep the meat, trim any fat thicker than 1/8 inch. Because you should always slice brisket against the grain when serving, identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut after smoking.
Smoked brisket recipe
1/2 cup coarse kosher or sea salt
1/3 cup black pepper
1/4 cup granulated garlic
1/4 cup ground mild chilies such as ancho or chimayo
2 tbsp celery seed
2 tsp cumin
1/2 cup beef broth
Optional: Wood Chips
Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours.
Set the Big Green Egg up for indirect cooking with a plate setter at 250°F. Add in soaked wood chips (oak, hickory, apple or cherry) if you choose.
Cook until the internal temperature of the meat is 150°F, and then reduce the EGG temperature to 225°F. When the meat temperature approaches 185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours.
Slice brisket against the grain (see note before recipe), reserving the juice to brush on or use as a dip.
Remember that terrible snow we had this week? Sorry, that was my fault. I was dreaming of relaxing on my outdoor patio. So Minnesota had to punish me.
I, like most Minnesotans, love being outside. But our summer lasts just a few short months.
I was actually thinking how awesome it would be to have a patio heater so I wouldn’t have to wait until summer to enjoy the outdoors.
In terms of backyard ideas for the Midwest — especially one including outdoor dining or outdoor kitchens — patio heaters are a must. Otherwise, it can just get too cold in the spring to truly enjoy being outdoors, especially at night.
But this one I’ve been drooling over the last few months really offers something different.
First of all, you won’t find anyone huddling under this heater (available in natural gas and propane). The Totum envelopes up to a 10-foot radius with 360 degrees of heat and maintains the same level of warmth starting midheight. It uses infrared technology to heat up your entire body — not just from top down — along with surroundings, using indirect heat from 35,000 BTUs.
Second, it’s fun. It flashes different colored LED lights and connects to iPods and iPhones to play music straight from its tower.
But a big reason that winter grilling is on the rise is almost certainly the increasing popularity of the Big Green Egg, whose kiln-like structure keeps the heat sealed in and the chill wind out. Chuck Bulson, manager of the Warners’ Stellian store in Edina, said sales of the Eggs and their specially made charcoal have climbed steadily in recent winters.
Compared with our sales in the winter, our grilling accessory sales understandably slow down. But, Bulson observed, “People with the Eggs really want to grill in winter.”
I love hardy Minnesotan grill die-hards, refusing to migrate their cooking from the (Egg) nest just because of some subzero temperatures.
Any Eggheads want to personally vouch for this trend, and explain to the nonbelievers why Big Green Egg grilling or smoking is worth braving the elements (photos encouraged)?