Slow Roasted Chicken

Chicken

This is a perfect recipe for Sunday supper. You get a nice meal out of it plus plenty of leftovers for the rest of the week.

1 3 to 4 pound chicken
2 teaspoons granulated garlic powder
2 teaspoons sea or kosher salt
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon lemon pepper

Combine the salt, herbs, and spices in a small bowl. Prep the chicken by removing the giblets and trimming off any excess fat or skin. Gently loosen the skin around the breast and thighs. Use a spoon to scoop about half the rub under the skin, spreading it out evenly. Dust the outside of the bird with the remaining rub.

Move the chicken to a pan with a rack in it and stash uncovered in the fridge for at least an hour (overnight is even better) to let the skin dry out a bit and the rub do its magic.

Set up your grill for an indirect cook over low (300°F) heat. On the Big Green Egg I used an inverted plate setter (convEGGtor) to defuse the heat.

Add a little wood for smoke, but go easy because chicken will soak up a lot of it. I used a small hunk of apple.

Roast the chicken until the breast hits 165°F internal (about 1 1/2 hours). Remove from grill and let rest 10 minutes before carving.

The Verdict: ★★★★★
Lowering the roasting temperature gave more time for the smoke to flavor the bird while still keeping the skin crisp. Leftovers became a chicken and kielbasa stew.

Reverse Seared Ribeye

I’ve already had great luck with the reverse sear technique on prime rib, so why not give a try on a big ol’ ribeye?

Reverse Sear Ribeye

1 thick-cut ribeye steak (about an 1 1/2 thick is ideal)
Sea or kosher salt
1-2 tablespoons Montreal-style steak seasoning

At least an hour before you are ready to cook, prep the steak by trimming off any excess fat, salting fairly heavily, and giving it a light dusting of the steak seasoning. Move the steak to a raised rack and stash it in the fridge to let the salt do its magic. Most of the liquid that forms on the surface of the meat will get sucked back in or evaporate off. Either way, this helps you get an outside that will crisp up nicely and an inside that’s juicy and well-seasoned.

Set your grill up for a raised direct cook over low (250°F) heat. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the steak further away from the heat.

When the grill is ready, add a little wood for smoke. I use a mix of apple and a little mesquite.

Reverse Sear Ribeye

Roast the steak at 250°F until it hits 115°F internal (about for 1 1/2 hours). I used a Maverick Et-732 Remote Thermometer to keep an eye on both the grill and the internal meat temp.

Remove the steak from the grill and let rest while you crank up the fire as hot as it will go. I got the Egg up to 700°F in about 15 minutes.

Return the steak to the grill  and sear each side, flipping often, until you get a nice char on the outside (about 5 minutes).

Reverse Sear Ribeye

The Verdict: ★★★★★
Loving the reverse sear! The steak was a perfect, juicy medium-rare on the inside with a with a crispy crust. Normally I would tie the steak to get it a little more compact so that it cooked evenly, but I left this one a little loose and really liked the way the ends crisped up.

Smoked Prime Rib – Perfecting the Reverse Sear

I spent New Year’s Eve alone this year :(. I still wanted to celebrate surviving another trip around the sun, so I hunted up a small prime rib roast and tried my hand yet again at a reverse sear.

With prime rib, you want to maximize the amount of medium-rare meat from edge to center and still have a nicely browned, flavorful crust. This can be a bit tricky because most traditional roasting techniques end up overcooking the outermost layers, leaving you with a wide band of gray and dry meat.

The reverse sear avoids this by cooking the meat slowly until it’s just about medium rare, then pulling it out to rest for 30 minutes while you crank the heat up as high as it’ll go. Then searing the roast until the outside is brown and sizzling, but not so long that you start to cook the inside.

1 prime rib roast (2.8 pounds, boneless)
Sea or kosher salt
2-3 tablespoons Montreal-style steak seasoning

Prep the roast at least a day in advance. Score the deckle (fat cap by making shallow diagonal cuts in a diamond pattern at about 1-inch intervals. Generously dust the roast on all sides with the steak seasoning and plenty of salt, making sure to work it into the cuts.

If the roast is too oblong, tie if up with butcher’s twine to get it more round and compact. This will help it cook more evenly. Stash in the fridge overnight.

Set your grill up for an indirect cook over low (250°F) heat. On the Big Green Egg this meant using the plate setter (convEGGtor) inverted with the legs up and a drip pan to diffuse the heat.

When the grill is ready add a little wood for smoke. I use a mix of apple and a little mesquite.

Roast the meat at 250°F until it hits 120°F internal, about for 1 1/2 hours. I used a Maverick Et-732 Remote Thermometer to keep an eye on both grill and internal meat temp.

Prime Rib

Remove from the grill and let rest someplace warm for 30 minutes.

Prime Rib

While the meat is resting, crank up your grill as hot as it will go while still keeping the indirect setup. I got the Egg up to just a bit shy of 700°F.

Return the roast to the grill for 5-10 minutes, just long enough to crisp the outside.

Prime Rib

Slice and served immediately.

The Verdict: ★★★★★
Perfectly rare/medium-rare with a crispy crust and not a titch of gray to be seen. The smoke added a little bite to the meat that helped to offset the richness. Now that I’ve got this reverse sear figured out I’m going to be using it a lot more.

For you food geeks – I took the roast off the grill when it hit 118°F Internal. The temp rose while resting to 123°F then dropped to 122°F.  There was less than a tablespoon of juices lost on the cutting board and the meat was so juicy that there were little pools of standing juice on the slices. The sear only took 5 minutes as was so intense that at the end the little fat in the drip pan got so hot it ignited.

Ten Degree Turkey

It was mighty frigid for Turkey Day this year, so I went with this dead-simple spatchcocked turkey recipe that maximized the tender crispiness and minimized the amount of time that I had to spend outside shivering.

The Bird
1 whole fresh turkey (a 10-pound kosher bird in this case)
2 tablespoons sea or kosher salt
2 tablespoons poultry seasoning or rub (I used Penzey’s)
1 tablespoon raw or brown sugar
1 tablespoon Chesapeake Bay seasoning
1 teaspoon baking powder

Combine the salt, poultry seasoning, sugar, Chesapeake Bay seasoning, and baking powder in a shaker jar.

Clean and rinse the turkey, then pat it dry. Cut off the tail and any large bits of fat or loose skin (save along with the neck, backbone, and giblets for making gravy).

Place the bird on a cutting board with the breast side down and the back end facing you. Spatchcock (butterfly) the bird by cutting through the ribs on one side of the backbone with either a pair of kitchen shears or a sharp chef’s knife. The bottom couple of ribs are the worst to cut through. Once you are through those it goes pretty easily. Repeat on the other side and remove the backbone.

Open up the bird and make a small slice along the center of the keel bone. Press down on the outer edges of the breast until you hear the keel bone crack and the bird lies flat.
Rub both sides of the bird with the rub, making sure to work some under the skin. Refrigerate the turkey for a least an hour (overnight is best) uncovered to let the rub do its job and to dry out the skin a little.

The Cook
Set your grill up for an indirect cook over medium heat (350°F). On the Big Green Egg this means using about half a fire box full of lump charcoal, an inverted plate setter to diffuse the heat, and a drip pan to catch the fat.

Put the turkey on the grill skin side up and close the lid. Cook undisturbed for 1 hour. Check and rotate the grill if necessary to even out any hot spots. Close the lid and cook until the turkey reaches 160°F in the breast. Figure about 10 minutes per pound total cooking time. This 10-pound bird was done in just under 2 hours.

spatchcocked turkeyRemove the turkey to a cutting board and let rest for 10 minutes.

To carve, cut the back quarters away from the body at the hip joint. Separate the drumsticks from the thighs. Locate the bone that runs the length of the thigh and remove the meat on either side. Leave at least one of the drumsticks intact because there’s something wonderfully primal about eating one of these with your bare hands.

Find the joint connecting the wing and breast, and cut through it. Remove both wings. Cut the breast meat into two pieces, slicing along either side of breastbone. Slice the breast meat across the grain.

spatchcocked turkey

The Verdict: ★★★★★
Spatchcocking is a great way to grill any kind of poultry, but it makes cooking a turkey particularly easy and tasty. The bird cooks faster and more evenly so you don’t have to worry that the breasts will dry out before the dark meat is done.

I added a little baking powder the my rub to help crisp the skin and it worked wonders. The skin was so crisp that it practically crackled when I carved the breast.

Piri Piri/Peri Peri/Berbere Wings

Whatever you call it, this spice mix is hot. Portuguese sailors brought the piri piri (pepper pepper) with them to North Africa. There the locals incorporated it into their cooking and this fiery dish was born. These wings get a double dose of heat both from the berbere seasoning and shot of hot sauce.

6 chicken wings, separated at joints, discard tips
1 tablespoon sea or kosher salt
1 tablespoon raw or brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1 teaspoon True Lemon Crystallized Lemon
1/2 teaspoon Penzey’s Berbere Seasoning (cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon, and coriander)
1/4 cup Nando’s Medium Peri-Peri Sauce

Make a rub by combining the salt, sugar, garlic, onion, pepper, lemon, and berbere in a small bowl. Dust the wings with the rub, making sure to cover both sides.

Piri Piri Wings

Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the refrigerator for at least 2 hours, and preferably overnight to let the rub do its work and for the skin to dry out a bit.

Set your grill up for a raised direct cook at 350°F. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the chicken further away from the heat.

When the grill is ready, put the wings on the grill and cook undisturbed for 30 minutes. Flip and cook for another 20 minutes, or until brown and crispy.

Baste the wings on both sides with the hot sauce. Let them cook for another 10 minutes, then baste again.

Serve with bleu cheese dressing and the reserved sauce for dipping.

truelemon

New product – I enjoyed True Lemon’s powdered drink mixes this summer and was glad to see that they had come out with powdered flavorings too.

The crystallized lemon gave the rub a nice bite in addition to a fresh lemon taste.

I’m looking forward to trying out their Orange Ginger seasoning next.

Grilled Lemon Tarragon Tuna

Tuna is the perfect fish for grilling – firm and lean with a meaty flavor that goes with just about anything.  Here I’ve bumped up the taste a little bit with an herby marinade.

1 1/2 pounds yellowfin tuna steak
1/4 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon red pepper flakes
1/2 teaspoon cracked black pepper
1 teaspoon sea or kosher salt
2 cloves garlic, peeled (pickled, in this case)
2 teaspoons dried tarragon
1 teaspoon dried parsley
1/4 cup olive oil

Make the marinade by combining the lemon juice, honey, peppers, salt, garlic, herbs, and olive oil in a food processor and giving it a whirl until everything is well-blended and has started to thicken, kind of like a thin mayonnaise.

Put the tuna in a lidded container, cover with the marinade, and turn to coat. Stash in the fridge while you get the grill set up.

Set your grill up for a direct cook over high (600°F) heat.

Grilled Tuna Steak

I treat tuna steaks like beef steaks – grill them hot and fast to just medium-rare. Grill the tuna steak for about a minute per side, checking for doneness often. The tuna should yield gently when you press on it with the tongs. Not too firm, or you’re headed toward cat food territory. It’s best to pull the steak off the heat just before it’s done and let the carry-over heat finish cooking it.

Let rest for 5 to 10 minutes before serving.

The Verdict: ★★★★★
Tuna is a nice change of pace from steaks and chops and a great fresh and light taste for summer.

Pork Steak

I love a good pork steak. It’s one of those foods that has just enough fat in it to fry it in its own juices.

Pork steak is cut from the shoulder (a.k.a. Boston roast). It’s a very active muscle group and not particularly tender.  It does have a lot of marbling and connective tissue, which makes it very flavorful and moist if cooked right.

2 large pork steaks
Season salt and/or Penzey’s Northwoods seasoning

Heavily season both sides of the steaks (about a teaspoon per pound) and stash in the fridge uncovered while you get the grill set up.

Set your grill up for a raised direct cook at medium-high (350°F) heat. On the Big Green Egg, I used an extender ring to raise the cooking grate up away from the heat a bit.

Pork Steak

With the lid open, sear the steaks for about 2 minutes on each side. Close the lid and cook for another 5 minutes per side. Start checking steaks for doneness. The USDA says to cook pork to between 145°F and 160°F internal temp. That’s fine for leaner cuts, but these are some fatty steaks and there is little danger of overcooking them. I like to cook pork steaks closer to 190°F – about another 5 to 10 minutes per side. By then a lot of the fat has rendered out and what’s left has become chicharones-like crispy.

The Verdict: ★★★★★
Crispy, salty, tender, and tasty – everything a pork steak should be.