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.
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.
For those two days, any grill $499 or over qualifies for free delivery and assembly. And trust me that you don’t want to assemble your own — or your dad’s!
(Please forgive Stu for insisting to name two of the three recipes after himself. I sure do, and you would too if he’s fed you before!)
Stu’s Beef Bites Marinade
I can personally vouch for the addictiveness of these guys as I’ve eaten them (many of them…) at our in-store events. This recipe works well with any cut of meat, but Stu usually uses sirloin or prime rib.
1 cup water
1 cup soy sauce
1 cup pineapple juice
¼ cup oil
¼ cup sugar
1 Tbs garlic
1 Tbs ginger
Combine all ingredients. Place 1-inch beef cubes in shallow glass dish or Ziploc bag, pour in marinade and cover. Marinate for 18-24 hours in fridge. Grill to desired doneness on Big Green Egg or Holland Grill, and enjoy.
Stu’s Stuffed Ribeye
Stuffed meat is like a sandwich that won’t be bothered by bread. This one oozes cheese and meaty portabellas.
Preheat your Big Green Egg to 600 degrees. Butterfly a 1 1/2-inch thick ribeye steak. Fill with sliced sweet onion, sliced portabella mushroom and provolone cheese. Suture with toothpicks to hold together.
Season with Holland Carolina Seasoning and Butt Rub. Sear for 2 minutes on each side. Close vents on Egg and dwell for 4 minutes on each side. Plate and let rest five to 10 minutes, and enjoy.
Almost as quickly as the food vanished, $50 Von Hanson‘s gift certificates flew out the door for those who purchased a grill $599 and over. (And Warners’ Stellian dressed them up with some nice swag, too — see below.)
The deals are still hot (pardon all the bad puns), and I’m especially excited about grills this season, because I’ll actually be buying one myself. (If you have opinions, please share!)
Check out more pictures from the BBQ Expo, including grills and grilling fare, on Facebook and Flickr.
At the risk of being controversial, I’ll just say it: grilling is grilling — no matter what fuel source you use.
Both involve the radiant transfer of heat from the fuel source to the food resting on a cooking grid. Drippings come off of the food, land on the heat source and sizzle and smoke. The smoke rising into your food creates barbecue flavor.
So, really, it just depends on what you like.
I like quick, convenient and fool-proof. So I like gas grilling.
Gas grills offer more control over temperature and often have options for high-temperature searing and low-temperature, indirect cooking. Many gas grills have small shrouds that shield the burners from incoming drippings to minimize flare-ups and control temperatures.
See? It’s convenient, and it’s quick. So gas grilling gets my personal vote. (Please feel free to battle me in the comments.)
But grilling purists swear charcoal’s the only way to roll (nice rhyme, eh?). The smoky, barbecue flavor created by the drippings sizzling and smoking off the charcoal can’t happen in a gas grill, they say.
And they are more simple in their essence. Charcoal grills lack the mechanical sophistication (i.e. stuff that breaks) of gas grills, such as burners, shields and igniters. They require only charcoal, meaning no mid-party trips to the store for another propane tank.
And did I mention the flavor? Apparently, charcoal grills lend a distinct flavor to their foods — especially meats.
I’m going to check out this weekend’s BBQ Expo at our Edina store (across from the Galleria) Saturday. Maybe I’ll be convinced that charcoal is doable. Maybe I’ll just eat.
We’ll be having live grilling demos 10-4 Saturday and 12-4 Sunday at all of our 7 Warners’ Stellian store locations. All grills (except UMRP, like Wolf) are on sale starting Saturday. And we’ll assemble it, deliver it and take an old one if you have it for free with purchase of a grill $499 and up.
You’ll get $50 to Von Hanson’s Meats if you buy a grill priced $599 and higher. Von Hanson’s is this cool, old-fashioned meat market with expert cuts of the best quality meats. And it’s local joint, so you know I love ’em already.
My friend Stu “King of the Barbecue” (he’ll stop feeding me if I don’t add that part) Glock says most expo-goers already have their mind made up on their fuel preference. But he also says, “You have two cars, why not two grills?” He advocates for a workhorse Holland Grill gas grill and a charcoal grill, maybe a Big Green Egg smoker grill, for when you really have some time to spend outdoors.
So comment away: I’d love to hear about why others like gas grills and I suppose I’d entertain some hating from barbecue purists as well 😉