Category Archives: Grilling

turkey

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 Wings

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.

Tuna Steak

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

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.

Scallops

Fire-Roasted Scallops Piccata

If you’ve already got the grill set up for something hot and fast like steak, then this is a quick and impressive appetizer to throw on first.

1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 slice bacon
1-2 teaspoons olive oil
3 tablespoons butter
1 garlic clove, minced
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons capers, drained

Set your grill up for a direct cook over medium high (400°F) heat.

Pat scallops dry and sprinkle with salt and pepper. Put a large, heavy skillet on the grill and let it heat up for a minute. Add the bacon and fry until nice and crispy. Remove bacon and set aside to cool.

Remove the pan from the grate and drain off all but a teaspoon of the bacon grease, then and add olive oil. Turn pan to coat it evenly and then return it to the grill until the oil begins to ripple, but not smoke.

Arrange the scallops in a single layer and sear about 2 minutes on one side. Don’t overcook. The scallops should have a nice crust on one side while still being translucent on the other side.

Remove the pan from the grill and add the butter, wine, and lemon juice. Flip scallops over to the uncooked side. Crumble in the bacon, add the garlic and capers then return the pan to the grill.

Cook until the garlic and butter have browned and the scallops are medium-rare (130°F internal temp or when the sides have firmed up but the center is still is translucent), about 3 to 5 minutes depending on how much the lemon and wine cooled off the pan.

Scallops

Serve right off the grill with any sauce left in the pan spooned over them and some crusty (gluten-free) bread to soak up the rest.

The Verdict: ?????
Tangy and sweet meets rich and salty – it’s a match that works really well together in this dish.

The 4 stars are because I can’t seem to find decent dry sea scallops. These were wet scallops that had been treated with sodium tripolyphosphate to plump them up. They tasted fine, but are almost impossible to sear so that they had a good crust on them.

Spatchcocked Chicken

First Chicken of the Year

Let the grilling season (kind of) begin!!!

We finally cracked above freezing around here (isn’t it amazing how good 35°F and sunny can feel?) and had to celebrate with the first grilled chicken of the year.

1 roasting chicken
1 tablespoon of your favorite rub (Plowboys Yardbird, in this case) per pound of chicken
Sea or kosher salt

Clean and rinse the chicken and pat dry. To cut down the cooking time, butterfly (spatchcock) the bird by setting the bird in front of you, breast side down, and cutting up through the backbone with either a pair of kitchen shears or a sharp chef’s knife.

Now spread the bird open like a book and locate the keel bone that sits between the breasts. Nick it with a knife to get it to open up, but don’t cut all the way through. Flip the bird over and press down on the center of the bird until it lies pretty flat.

Rub both sides of the bird with the rub, working it under the skin a bit. Set the bird skin side up and give it a good dusting of salt. Arrange chicken skin side up on a pan (I use a large jelly roll pan) and stash in the fridge, uncovered, for at least an hour. This not only lets the rub and the salt do their thing, but also helps dry out the skin so it stays crispy.

Set your grill up for an indirect cook at medium-high (400°F) heat. I used the plate setter with its legs up and my new monster drip pan to diffuse the heat and create a more convective cooking set up. I filled the drip pan with a couple of cups of water to keep the drippings from burning.

Spatchcocked Chicken

When your grill is up to temp, arrange the chicken on the grate skin side up. Close the lid and walk away – no poking, no flipping, no peeking (ok, maybe just a little peek to make sure everything is cooking evenly) for 60 minutes, or until the chicken is done – 180°F internal in the thickest part of the thigh and/or the leg joint moves easily and the juices run clear.

Remove chicken from grill and let rest 10 minutes before serving.

The Verdict: ★★★★☆
This chicken was a tasty way to kick off the grilling season, but in a way, it’s also the start of my larger search for the perfect grilled chicken – smoky, crispy, moist, and tender.

I’d like to stick with doing a whole bird, not pieces, although I am good with spatchcocking or halving (halfcocking?) it. I’d rather not wet brine if I can avoid it, so I’m thinking some kind of slather or dry brine. It’ll be tough to get the dark meat just about falling apart without drying out the breast, so whatever I do will have to involve keeping the moisture and the fat content up. Maybe start with the Zuni chicken recipe? Hmmmm…

Anyway, more on my chicken odyssey as the year unfolds. Wish me luck!

Sweetheart Ribeye

Putting Your Heart Into It

They call it a “Sweetheart Ribeye.” You butterfly a 2-inch thick rib roast and it’s supposed end up looking like a heart.

It looks like a heart, right? Kinda? Maybe? Sorta? Glad my dear wife loves me for more than my cooking skills.

Anyway, I gave it my standard hot and fast treatment on the Big Green Egg and it was very tasty. It was not, however, the big hit of the evening. That was the Dark Chocolate Creme Brulee from She Cooks… He Cleans. It was rich, chocolatey, not too sweet, and decadently good. I highly recommend it.

Hope you all had a great Valentine’s Day!