Category: Grilled Goodness

By Posted on Posted in Grilled Goodness, Recipes, Reviews No Comments

Tonight we marched onward with the chicken and with such nice weather it would have been a crime not to grill out, and grill out we did.  My wife scoured the internet and came back with a recipe she started with on Recipe Zaar for ‘Amazing Chicken Marinade’.  I don’t know that it was amazing but it was pretty good.  After a surprisingly strenuous medicine ball work out, I fired up the grill.  Well technically I got the charcoal chimney started.  Once the grill and charcoal were ready, I lubed up the rack with a paper towel and some cooking oil, threw a small handful of mesquite chips on the coals and put the chicken on.

Chicken Breast on the Grill

Ingredients
1/4 c cider vinegar
3 tbsp mustard seeds
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 c brown sugar
1 1/2 tsp salt
6 tbsp olive oil
ground black pepper
6 boneless skinless chicken breast halves

Instructions
Crush 1 tbsp of the mustard in a mortar and pestle.  Then in a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.  Then whisk in olive oil and pepper.  Place chicken in the mixture.  Cover and marinate chicken in the fridge 8 hours or overnight.  Remove chicken from marinade and grill for about 10 minutes per side over medium high heat.

Even though the recipe wasn’t mine or Vanessa’s for that matter;  it was simple and with a little tweaking (mustard seeds over mustard) it was most tasty so I thought I would share it here.  Enjoy.

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By Posted on Posted in Grilled Goodness, Recipes, What's for dinner No Comments

Well, yesterday we decided to grill Chuckie or rather a chuckie, more precisely a chuck roast from a happy cow and it was delicious.  Along the way I think there were a few learnings we picked up especially when our one hour cook time went to one and a half hours then two.  In spite of all of that what came off the grill was superb.  We started with a nearly 6 pound chuck roast we marinated overnight in Lawry’s Steak and Chop marinade in a zip lock in the fridge.  I turned the meat over several times.  Using my new hinged stainless cooking grate on my Weber 22.5″ charcoal grill with some Royal Oak lump charcoal and a couple of chunks of Hickory wood, we first attempted to sear the meat before placing it on the roasting rack suspended over a pan of beer, cracked black pepper,  a couple chopped onions and a couple cloves mashed garlic.  We cooked it this way on the opposite side of the grill, indirectly, for about an hour basting with a mixture of boiled left over marinade and a couple ounces of beer.  We turned the meat at 30 minutes.

Cooking a roast indirectly.

After about an hour and half of this we got well, really not that far, we got a lot of good smells and up to about 115ºF, when impatience set in and we decided to flop the roast of the roasting rack and onto the grate, at which time we grilled it for about 20 minutes rare until it was just shy of medium rare. We pulled it and dug in.  It was incredible, it was just like a giant steak and really quite tender.  Somehow we managed to make nearly six pounds of meat into a four serving dish.

Chuck roast drizzled with Au Jus and topped with onions

We devoured a steak drizzled with our beer, onions and drippings au jus and topped with the cooked onions and a potato on the side.  It was a tasty steak and an excellent learning experience.   Next time I do this I will either set aside more time to anticipate cooking if I want to use the indirect method of cook the entire duration of the cook directly on the grate but still indirectly and speed things up.

So for those of you who wanted to know how Chuckie fared, he fared well enough to have a Chuckie the second sooner or later on the grill and definitely in the smoker.

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