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.
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.
Stu “King of the BBQ” Glock stopped by the KARE 11 backyard studio last Friday with his Big Green Egg and made a delicious grilled Caesar salad with tomatoes, which would compliment our “3 Takes on Steak” recipes perfectly.