Beer Can Chicken

Many of you may be confident in grilling various chicken parts but have you ever tried grilling a whole chicken vertically?  This cooking technique often referred to as "Beer Can Chicken" consistently produces a moist and flavorful bird.  If you haven't yet tried this cooking method give it a whirl the next time you fire up the grill.  You will be pleased with the results.

Ingredients:

One 4-5 pound chicken

Olive or Canola oil

Favorite dry seasoning blend

One 12 oz aluminum can

Five whole cloves of fresh garlic

To begin, rinse the chicken under cold water and then pat dry using paper towels.  Lightly brush the exterior of the bird with olive oil.  The oil is needed to help the seasonings stick to the bird.   In, addition a little oil will help the skin to brown.  Dust the outside of the chicken with your favorite dry seasonings.  In this case I used lemon pepper.  Also add some of the dry seasoning to the inside cavity of the bird too.  Take the chicken and place it on top of a half filled 12 oz aluminum can.  Any liquid is fine just make sure the can is only half filled with liquid.   Place the five cloves of garlic in the neck cavity.   At this point you're ready to cook the bird.  Carefully transfer the chicken to a grill which has been preheated to approx 350 degrees.  It helps to think of the chicken legs and can as a tripod.  Adjust the legs to provide support until the chicken is stable.  An even easier method to make sure the chicken is steady and doesn't tip over is to use a vertical roasting device.  They only cost a few dollars and are designed to hold the 12 oz can and chicken.  The bird picture above was grilled using this type of rack.  The chicken should be cooked over indirect heat (this means the chicken sits over an unlit burner).  Total cooking time is between 1 to 1.5 hours depending on the size of the chicken.  The bird is done when the temperature in the breast is 170 and the temp in the thigh is 180.

Got Fresh Herbs?

During the spring and early summer before it gets too hot in the desert I enjoy growing vegetables in two raised beds in my backyard.  This year I've added some fresh herbs in one of the beds and have used them to spice up various dishes.  Using herbs from the garden is a cost effective and a beneficial way to add freshness and flavor.  The bed pictured above contains green onions, lemon balm, thyme, oregano, sage, flat leaf parsley, and two types of basil.  I also grow two different types of mint in containers and have rosemary bushes planted in the yard.  When a recipe calls for fresh herbs I don't have to run to the grocery store,  I just step outside and cut a few sprigs.  If you have some extra space or an unused container in your yard consider growing a few herbs.  It's a snap and your taste buds will thank you.   

Bush Daddy's Brined, Basted, & BBQ Bird

Joe "Bush Daddy" is my father-in-law and BBQ buddy.   He contributed an earlier post to this blog detailing the ingredients of his BBQ sauce.  This year for Thanksgiving Joe cooked a turkey on the grill.  The result was a moist and flavorful bird.  I've been bugging him for the past two weeks to share with us his secrets to grilling a great Turkey but he has yet to come clean and share his insight.  Maybe with some comments and encouragement from you the audience Joe will step forward and share his wisdom.  I will keep you posted and update this blog post if Joe decides to share the recipe.  

A Kiss of Smoke

There are many methods used to enhance the flavor of grilled food.  Some of the means include brining, marinading, injecting, applying dry seasonings, and using glazes or sauces.  However, a really simple way to enhance the flavor of grilled meats and vegetables is to add a hint of smoke.  Using smoke to flavor food is easy if you have specialized equipment such as a smoker but how can this flavoring agent be used in a gas grill? The answer is a smoke pouch.  To begin, tear off two pieces of aluminum foil approx 12 to 18 inches in length.  Stack the two pieces of foil on top of each other and place 1 cup of unsoaked wood chips or pellets in the center of the foil.  The wood chips pictured above are apple but feel free to experiment with other hardwoods too.  The most popular wood used to flavor food is hickory.  However, cherry, oak, mesquite, pecan, and alder are used too.  Wood chips can be found at most grocery and hardware stores.  Next, fold the foil around the wood chips to create a packet.  Punch a few small holes in the packet to allow the smoke to escape.  Place the smoke pouch above the burners and below the cooking grate of the grill.  Preheat the grill on high until the packet begins to smoke approx 10 minutes.  Finally adjust the burner controls to achieve the appropriate cooking temperature and place your food on the grill.  Keep an eye on the grill to ensure the wood chips do not ignite.  The goal is to have the wood chips smolder but not catch fire.  I often keep a small spray bottle filled with water handy to knock down any flare ups.  When your done cooking and the grill has cooled the foil packet may be removed and discarded.  I'm confident once you've tasted food grilled with a hint of smoke you will use this technique again and again.  Please give this technique a try and let me know the results.       

Smoked Turkey

The outdoor cooking device pictured above is a Traeger pellet fired grill.  This device is not very impressive when it comes to high temperature cooking but for smoking a turkey it is certainly capable of handling the job.  The unit is equipped with a thermostat allowing worry free cooking.  At lower temperatures you can basically set it and forget it.  Pecan wood pellets were used to cook and flavor the turkey.

The turkey pictured above was a fresh 12 pounder.  After rinsing and patting the bird dry, I brushed the skin with extra virgin olive oil.  I stuffed the cavity of the turkey with onion and lemon slices,  and several crushed garlic cloves.  I then seasoned the turkey using a mixture of equal parts Old Bay Seasoning and lemon pepper.  After preheating the cooker, the turkey was allowed to smoke for 3 hours at 225 degrees.  After three hours I increased the temperature to 350 degrees and continued cooking for another 1.75 hours.  The bird was finished when the temperature in the breast registered 170 degrees and the temperature in the thigh was 180.  Total cooking time was approx 4.75 hours.    

Grilled Chicken Breasts

It was only Tuesday but I was dying to fire up my gas grill and cook something.  So I headed out and filled my propane tanks.   On the way back to the house I stopped and picked up some boneless, skinless, chicken breasts.  Once home I fired up all three mighty burners on my little grill to high and began the process of preheating.  Inside I washed and dried the chicken breasts then lightly brushed them with extra virgin olive oil.  For the sake of time rather than make my own seasoning blend I used a commercially available spice blend from Weber called Kick 'N Chicken.  The mixture has some heat as it contains red pepper but would be considered by most to be only moderately spicy.  Once the grill was hot I placed the chicken breasts on the grill in the ten o'clock position.  I cooked them with the lid open over high heat for 2.5 minutes before rotating them a quarter turn clockwise.  I continued cooking them an additional 2.5 minutes before turning them over.  At this point I turned all three burners down to medium and continued the cooking process with the lid closed.  Total time on the grill was approx 16 minutes.  The result was fantastic.  The chicken was moist and flavorful.  If you plan ahead and make extra any left overs make for great meals throughout the week.  If I grill a bunch of chicken breasts I will end up using any extra in salads, sandwiches, and fajitas.

Sweet Tea with Mint

Sweet tea is a southern classic but may be enjoyed even out west. Below is my version using mint leaves from a plant in my garden. Relax and enjoy!

Ingredients:
1 cup sugar
1 cup water
8 cups boiling water
2 Family size Lipton Tea bags
1/2 cup fresh mint leaves
1/2 gallon plastic pitcher filled halfway with ice cubes
lemon slices



Begin by adding equal parts sugar and water to a small pot. Heat over low heat until the sugar is completely dissolved. The finished simple syrup will eventually be used to sweeten the tea. For now, set the mixture aside. To a large measuring container add the two family size Lipton tea bags (The family size bags are much larger than the standard size. If using smaller bags use between 4-6.) and a half cup of fresh mint leaves. To this container add 8 cups of boiling water. Allow the mixture to steep for 10 minutes. Remove and discard the tea bags. Add simple syrup to sweeten the tea. The amount of simple syrup used is a personal preference so add whatever amount suits your taste. Strain the tea from the measuring container into a half gallon plastic pitcher to remove the mint leaves. A glass pitcher may be used but the tea would need to cool first to reduce the risk of cracking the glass. Refrigerate until ready to serve. Serve in glasses filled with ice and garnished with lemon slices.

Grilled Russet Potato Slices

I love potatoes and especially french fries. However, here is a healthier alternative cooked on the grill. Slice two large russet potatoes into 1/4 inch thick rounds. Place the potatoes in a large mixing bowl and add 1 tablespoon of olive oil, 1 tsp of dried rosemary, and approx 1 tsp of season salt. Toss the potato slices until they are evenly coated. Preheat a gas grill to medium high. Grill the potatoes until golden brown. To test for tenderness insert a knife into the potato slices. It should be easy to insert and withdraw. Total time on the grill was approx 15 minutes.

BBQ Chicken Thighs

Who doesn't love grilled chicken? What follows is a simple, fool proof recipe which will produce delicious mouthwatering results. The first step is to select the proper chicken part to grill. In this case the poultry body part of choice is the thigh. While not as lean as the breast the thigh has enough fat to remain moist. I also recommend buying the chicken thighs fresh and not frozen. Although using frozen chicken is acceptable the finished result will not be as good. Freezing has a tendency to reduce overall quality. Next, rinse the thighs under cold water and place them in a 1 gallon Ziploc freezer bag. Add one bottle of Italian dressing to the thighs, seal the bag and place in the refrigerator to marinate for 3- 12 hours. Remove chicken thighs from the marinade wipe off the excess dressing using a paper towel. Season the thighs with your favorite dry seasoning blend. Preheat your gas or charcoal grill to medium approx 300 to 350 degrees. The chicken should be cooked over indirect heat. This means the burners under the chicken are turned off. On my three burner gas grill the center burner is off while the two outer burners are set to medium. If using a charcoal grill the coals are raked to the sides of the grill and the chicken is placed in the center of the grate with a drip pan underneath. Grilling chicken over indirect heat prevents flareups caused by dripping fat. This allows the chicken to cook without burning. The total cooking time is approx 40 minutes but this is just a guide. The thighs are done when the internal temperature as measured by a meat thermometer reads at least 170 degrees. Trial and error has demonstrated the best results are achieved when the chicken is between 170 and 180 degrees. Any cooler than 165 and the chicken is not safe to eat, while temperatures higher than 180 result in a dry finished product. At this point the thighs are ready for the final step...BBQ sauce. Brush each thigh on both sides with your favorite sauce. Allow the thighs to cook for just a few more minutes just until the BBQ sauce is set. Adding the BBQ sauce at the end of the cooking process is an important step. BBQ sauce is naturally high in sugar and if added too soon the sugar would burn leaving the thighs looking like pieces of charcoal. Finally, remove the thighs from the grill and brush with sauce a second time. Allow them to rest for 5 minutes before serving. Serve the chicken thighs with your favorite sides and plenty of napkins.

Grilled Zucchini and Squash

Zucchini and Squash sliced in half, lightly brushed with olive oil, and seasoned
Place zucchini and squash flat side down on a grill which has been preheated to high.
Align the veggies so they're at approx 2 o'clock. Grill for two minutes and then rotate a quarter turn counter clockwise. Continue grilling for another two minutes before turning them over.


Grill for three to four minutes on the second side. The squash and zucchini are ready to remove from the grill when they are tender but not overly soft. The total cooking time is approx 8 minutes. The time on the grill will vary depending on the size of the vegetables, the temperature of the grill, and even environmental conditions. In this example the zucchini and squash were removed after 7.5 minutes.

The finished result hot off the grill. Allow the veggies to cool for a couple minutes before serving. The half slices may be served as is or may be chopped up into smaller pieces.

Proteins are not the only food items which are naturally suited for the grill. The next time you decided to fire up the grill consider throwing on some veggies too. The flavor of grilled vegetables is wonderful and a great alternative to steaming. This week the grocery store had yellow squash and zucchini on sale. After thoroughly washing them I sliced them in half. Slicing the squash and zucchini in half makes them easier to handle as well as providing one flat surface to achieve the perfect grill marks. Brush the slices with extra virgin olive oil and season with you favorite dry spice mixture. I often use kosher salt and fresh ground black pepper. This time I sprinkled the veggies with a premixed season salt. Simply follow the steps outlined in the pictures above and you're guaranteed a delicious result.

Citrus Basting Sauce

This tangy basting mixture goes great with fish or poultry. It is intended to be applied during the cooking process to add flavor and moisture. Although the recipe calls for lemons feel free to substitute other citrus fruits for a different twist. If you like heat consider increasing the amount of red pepper too. The 1/2 tsp in this recipe provides just a bit of heat but is very mild.


Ingredients:
1 stick of butter
1/2 tsp of ground red pepper (cayenne)
Finely chopped zest from two lemons
Juice from two lemons
4 cloves of garlic pressed

Combine all the ingredients in a small cooking vessel. Heat over low heat until the butter is melted. Mix the ingredients thoroughly until the mixture is blended. Remove pan from heat and allow mixture to cool. This basting sauce may be used right away or can be stored covered in the refrigerator for a few days.

A Perfectly Grilled Steak

After preheating all burners on high, place the steaks on the grill. I like to position the steak on the grate in either the 10 o'clock or two o'clock position.
After approx 2 minutes rotate the steak a quarter turn.

After cooking another 2 minutes turn the steaks over. Check out those grill marks!

The finished result. Total cooking time 8-10 minutes.

A great steak served with grilled veggies, baked potato, and salad.

Grilling a perfect steak doesn't have to be difficult. Just follow a few simple steps and success is within your reach. First, select your favorite cut of beef. In this case I purchased Certified Angus filet's but the important point is to pick a cut of red meat you enjoy. My only recommendation is to look for even fat distribution (marbling) throughout the piece of meat. Fat is essential to ensuring the steak is flavorful and has a good texture in your mouth. Second, keep the seasonings simple. If you have spent the time to select a decent steak don't overwhelm the natural beef flavor with a complex seasoning blend. I used kosher salt and coarsely ground fresh black pepper. A good commercially prepared alternative is Montreal steak seasoning. This is readily available at most grocery stores. It contains a blend of salt, peppers, and garlic. When seasoning the steak I will usually lightly brush them with canola oil and then apply the seasoning. The oil performs two functions. It is a binder allowing the seasonings to adhere to the meat and a little oil will help prevent the meat from sticking to the grates of the grill. Third, preheat your grill to high. After the grill is preheated make sure the grates are clean. If necessary use a grill brush to remove any stubborn food debris. Fourth, place the steaks on the grill. Cook with the lid closed to prevent flareups and just leave the steak alone for 2 minutes. Open the grill and rotate the steaks a quarter turn. This will create the perfect diamond grill marks. Close the lid and cook another 2 minutes. Open the grill and flip the steaks. Continue cooking for another 4 minutes with the lid closed to reach medium rare, a minute or two longer for medium. In my opinion steaks cooked anymore than medium are overdone and dry. It's very easy to take a great cut of meat and turn it into a piece of shoe leather by cooking it too long. This is just my opinion so if your preference is well done by all means cook it a little longer until the desired degree of doneness is reached. The approx total cooking time to reach medium rare is 8 minutes. I cooked the steak pictured above approx 10 minutes. When finished remove the steak from the grill and place on a clean platter. Loosely cover the platter with foil and allow the steak to rest for at least 5 minutes. The resting period is important because it allows the juices in the meat to redistribute. If you cut into a piece of meat too soon after it is removed from the grill you will lose a lot of the juices; so wait and allow the steak to rest. Your patience will be rewarded. Can cooking a great steak be this simple? You bet! Plate the steak, serve with your favorite sides, and enjoy.

Grilled Salad?

No, this is not a joke...you can actually grill lettuce. If you haven't tried this before I would highly encourage you to give it a whirl. The finished dish will certainly be memorable. Although I used a trimmed down whole head of romaine lettuce I would recommend buying the prepackaged hearts of romaine. The hearts of romaine are denser and easier to handle on the grill.

Ingredients:

Romaine lettuce hearts

Kosher salt

Fresh ground black pepper

Olive oil

Balsamic vinegar

Freshly grated Parmesan cheese

Chopped bacon pieces

Procedure:

Prepare your gas or charcoal grill for direct heat. Allow the grill to come up to temp while the prep for this dish is finished in the kitchen. Wash and dry the romaine lettuce and slice each bundle in half. Lightly drizzle olive oil over each side of the lettuce. Sprinkle with kosher/sea salt and freshly ground black pepper. Take the lettuce outside and grill each side briefly. The grilling goes quickly so don't leave the grill unattended. Total cooking time is only 30 to 45 seconds...just enough time to add a bit of grill flavor and wilt the lettuce a tad. Remove the lettuce halves from the grill and dress with balsamic vinegar, freshly grated parmesan cheese, and chopped bacon bits. As a more traditional alternative chop the grilled lettuce and place in a bowl. The lettuce can then be tossed with the same ingredients mentioned above. Please don't hesitate to send me your feedback. My family enjoyed this recipe and I would love to hear your comments.

Fire Roasted Sweet Potatoes

Sweet potatoes roasting in the embers

The finished product topped with maple syrup and cinnamon infused butter.

Procedure:

For this recipe it is important to select extra large sweet potatoes. The larger size is needed because approx 10-20% of the potato will be lost during the cooking process. Using a charcoal chimney light one full chimney of natural lump charcoal. Allow the charcoal to burn in the chimney until the pieces on top are covered in ash. For reference the charcoal should be ready in approx 20 minutes. Dump the charcoal out evenly over the bottom of the grill. Using a pair of long handled tongs, place the sweet potatoes directly on the coals and pile up the charcoal around them. Every ten minutes turn the potato a quarter turn until the exterior is completely charred. Cooking time is anywhere from 45 to 60 minutes. To test for doneness insert a sharp knife into the potato. The knife should be easy to insert and withdraw with very little resistance. Using tongs, remove the potato from the coals and set it aside to cool. Once the potato has cooled enough to handle; slice the potato open and top with butter infused with maple syrup/cinnamon. I suppose it goes without saying but here is the disclaimer anyway... don't eat the charred exterior of the potato. After this cooking process the only edible part will be the sweet, orange flesh on the inside of the potato. This is a very satisfying side dish. The potato pictured above was served to my guests as an appetizer and only lasted a couple minutes.

Butter Infused with Maple Syrup and Cinnamon:

1 stick of butter softened

1 tablespoon maple syrup

1 tsp cinnamon

Add all the ingredients to a bowl. Mix until everything is well incorporated. The flavored butter may be used right away or can be made ahead and frozen for use later. To freeze spoon the butter mixture onto the middle edge of a piece of saran wrap. Gently roll up the saran wrap and then twist the ends (turn left hand counter clockwise, right hand clockwise) this will compress the butter into a nice uniform cylinder. The package can be labeled and then frozen. The butter can be removed from the freezer and allowed to thaw before use or individual pats of butter can be sliced off for single uses.

Jerk Marinade Lite

Joe "Bush Daddy" ready to taste the rockin flavors of the Caribbean


This marinade will allow you to experience all the Caribbean flavor of jerk without the extreme heat. The reason for the reduced heat is a jalapeno chile pepper is substituted for the hotter habanero. This recipe was created by Jamie Purviance who wrote Weber's Real Grilling. This recipe as well as many others can be found by visiting http://www.webernation.com/. This marinade would pair well with fish, shrimp, chicken, or pork. I would recommend marinating fish or shrimp up to 1 hour. While larger items like chicken and pork could be allowed to marinate several hours.

Ingredients:

1/2 cup chopped yellow onion

1 jalapeno chile pepper chopped
3 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1/2 tsp Tabasco sauce (I used Chipolte Tabasco)
1/2 tsp ground allspice
1/4 tsp granulated garlic (I substituted 1 chopped clove of fresh garlic)
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg

Place all the ingredients in a food processor or blender and mix until smooth.

An Oasis in the Desert

A great patio area to dine and entertain guests

The outdoor cooking area is equipped with a natural gas grill as well as a small refrigerator to keep the beverages cool.

A picture of the "man." Joe Bush Daddy putting his grill skills to use.

For some desert dwellers an oasis conjures up visions of a pool and palm trees. However, as a dedicated griller my idea of paradise is an outdoor cooking and entertaining area. My in-laws built such a space in their yard and I have been fortunate enough to enjoy the benefits. This space looks to the west and provides the perfect setting for a meal as the sun sets. As the weather begins to cool down I looked forward to the meals our family will share in this wonderful outdoor space.

AZ Griller's House Seasoning

Building upon the most basic rub of equal parts kosher salt and ground black pepper I have added a twist which contains just one additional ingredient. My wife Kristina, pictured above loves this rub and uses it frequently. She has advised me it is my responsibility to keep the shaker full and refers to this recipe as our house seasoning. I hope your family appreciates this simple blend as much as we do.

Ingredients:

1 Tablespoon Coarse kosher salt
1 Tablespoon Ground black pepper
1 tsp Granulated garlic

AZ Griller's Wedge Salad

Although I love grilled food it is important to balance out items from the grill or smoker with healthy side dishes. I have included a salad recipe for this purpose. This salad reminds me of the type of side dish served by a steakhouse. As a result this salad would pair well with a grilled steak and baked potato.

Ingredients:

Iceberg lettuce

Crumbled blue cheese

Chopped bacon bits

Sliced tomato

Choice of salad dressing

Slice a wedge of lettuce from the full head of iceberg lettuce. Place wedge in a salad bowl and top with crumbled blue cheese and chopped bacon bits. Add two sliced tomato wedges and dress with your favorite dressing. Italian dressing is a nice choice but the final decision is up to you. The only way you can mess up this dish is to use artifical bacon bits. Don't make this mistake just stick to the real stuff.

Salt and Pepper the Original Rub and AZ Griller's All Purpose Seasoning

Rubs can contain long lists of ingredients. However, it doesn't have to be complicated. Using a dry seasoning mix to add flavor to food is as simple as combining equal parts coarse kosher salt and ground black pepper. This deceptively basic recipe is a potent flavor enhancer. As a matter of fact it is my "go to" seasoning when grilling veggies. All the produce I grill is lightly brushed with olive oil and then sprinkled with this seasoning mixture. It is easy to mix up a single use batch or a larger amount to keep on hand. This recipe calls for black pepper but feel free to experiment with white and green pepper too. The only rule with this rub is to use kosher salt. Traditional table salt is too "salty." Also for a stronger pepper flavor freshly grind the pepper using whole peppercorns.

Ingredients:

1 Part Coarse kosher salt
1 Part Ground black pepper

Rub Me Tender

Rubs are a mixture of dry seasonings and spices used to bring flavor and even color to food. The most simple rub is made by combining equal parts coarse kosher salt and ground black pepper. Below is a recipe for a rub with a few more ingredients; most of which are probably already in your cupboards. To add a little heat I added some ground ancho chile pepper. If you would like to kick up the intensity try substituting ground chipolte chile pepper for the ancho. The chipolte is a dried jalapeno and has more heat than the milder poblano pepper from which the ancho chile is made. Sprinkle the rub on you meat or veggies prior to cooking.

Ingredients:
1 tablespoon Coarse kosher salt
1 tablespoon Season salt
1 tablespoon Garlic salt
3 tablespoons Fresh ground black pepper
4 tablespoons Natural cane sugar
4 tablespoons Paprika
2 tsp Granulated garlic
2 tsp Ground ancho chile pepper
2 tsp Ground cumin

Add all ingredients to a small bowl and mix until thoroughly blended. Make sure to break up any clumps. This seasoning mixture will keep for approximately six months if stored properly away from heat and light.

Fajita's and Family Fun

My BBQ assistant and sister-in-law Taryn showing off the grilled treats

A couple of weeks ago some of the family gathered to have dinner and try out a few marinades I'd whipped up. I decided fajitas would be a good way to test the various flavorings. I purchased boneless skinless chicken thighs and flank steak to use for the meat. The beef was marinated in a Mexican pesto, and I divided the thighs marinating half with jerk paste and the rest in an intense citrus marinade called a recado. The recipes for the different marinades can be found in previous blog posts. Needless to say it was a great evening of food and fun with the family. The memories created by sharing good food last a lifetime. So get outside, fire up your grill, and spend some time with those you love.

"Bush Daddy's" BBQ Sauce

Joe "Bush Daddy" is my father-in-law. The nickname originated from his days playing paintball. However, since hanging up his jersey and paintball marker, Joe has turned his attention to more leisurely pursuits like grilling. Joe is known within our family for his BBQ sauce. He graciously agreed to share the recipe and I have included it below for your enjoyment. If you enjoy a sweet BBQ sauce this may soon be a family favorite in your home too. Happy grilling!

Bush Daddy's Sweet BBQ Sauce:

1 15 oz can of tomato sauce

1 6oz can of tomato paste

1 cup honey

2 cups dark brown sugar

1 packet of Lipton's onion soup mix

4 cloves of fresh garlic diced

1/2 cup Worcestershire sauce

2 tsp garlic salt

1/2 tsp Sea salt

1/4 tsp ground black pepper

1 tablespoon dried onion

Bush Daddy's Spicy BBQ Sauce:

If you like your sauce hot try modifying the above recipe by adding a few additional ingredients.

2 tsp red pepper flakes

4 tsp Tabasco sauce

1/4 tsp ground red pepper

In a large bowl add the tomato sauce, paste, honey, and brown sugar. Mix these items until they are well incorporated and the sugar has dissolved. Add the remaining ingredients and mix thoroughly. The finished sauce should be refrigerated and can even be frozen for use later. This sauce contains a significant amount of sugar and should not be used as a marinade. The sauce should only applied during the last few minutes of cooking. If applied sooner there is the possibility the high heat of the grill will cause the sauce to burn.

Pesto with Attitude

Pesto Marinated Flank Steak

This pesto will have your taste buds standing at attention. This recipe comes from Jim Tarantino's wonderful book Marinades Rubs, Brines, Cures, and Glazes. It's a great guide to exploring how various seasonings are used around the world to add flavor. I recently tried this marinade on flank steak for fajitas. The result was tender and flavorful. The steak was marinated for 8 hours. Total time on the grill to reach medium rare was 10 minutes.

up to 10 cloves of garlic, chopped (I used six)

3 bay leaves broken into pieces

3 jalapenos seeded and chopped

1.5 tablespoons of kosher salt

1 tablespoon chile powder (ancho, chipotle, or even plain chile powder is ok. The ancho or chipotle are smoked peppers which add an even deeper flavor).

1/2 cup fresh cilantro roughly chopped

3/4 cup fresh flat leaf parsley roughly chopped

1/4 cup fresh oregano (use the leaves only discard the stems)

4 tablespoons white vinegar (feel free to try red wine vinegar as a substitute)

1/3 cup vegetable oil (olive oil is preferred but safflower or canola would also work)

Place all the ingredients in a blender and process until well mixed. The finished marinade should form a paste and if not used right away can be stored in the refrigerator for approx one week.

Citrus and Spice Makes Everything Nice

The marinade listed below comes from a book written by Jim Tarantino entitled Marinades Rubs, Brines, Cures, and Glazes. This is a valuable resource if you're interested in learning how to increase the flavor of your food cooked outdoors. The flavors in this marinade are intense and would be effective when paired with fish, seafood, chicken, or pork. Although I encourage you to experiment with marinating times I have included some guidelines as a starting point. I recently used this marinade to flavor chicken breasts. The citrus flavor in the finished product grabs you first and then is followed by spice from the chipolte powder and diced jalapeno.

Approximate marinating times:

Fish and seafood: 1-2 hours

Chicken and pork: 2-3 hours

There is a lot of citrus in this marinade so I would recommend only using fish which has a firm texture. More delicate fish would not hold up to the high acid content in this recipe and would have the tendency to become mushy. Also as a note marinades with a high acid content can chemically alter your food if left too long. This is the basic principle with a seviche where the acid in the marinade actually "cooks" the seafood in the dish.

Ingredients:

Grated zest and juice of 2 oranges, 2 lemons, and 2 limes

1 tsp chile powder (I used chipolte powder which comes from smoked jalapenos)

1 tsp oregano

3 cloves garlic

1 tablespoon of diced jalapeno with seeds removed

1/4 cup fresh cilantro, chopped

1 tsp coarse kosher salt

1 tablespoon freshly ground black pepper

1/4 cup vegetable oil (recommend olive or safflower oil)

Add all the ingredients in a blender and mix until everything is well incorporated. It is best to make this marinade a day a head to let the flavor develop. The finished marinade should be refrigerated and will last approx 1 week.

Jerk Seasoning: Turning up the heat and flavor

When grilling chicken breasts I will usually marinate them for a few hours in Italian dressing and then season them with a rub prior to cooking. This is a fairly straight forward practice and helps add moisture and flavor to an otherwise bland piece of meat. However, the other day I worked up the courage to use a jerk marinade. Jerk is a potent spice paste which adds a tremendous amount of flavor to chicken, pork, or fish. It originated in Jamaica during the 1700's. The spice comes from scotch bonnet/habanero chilies. If you can take the heat this marinade will rock your taste buds. The combination of ingredients creates a flavor profile which is earthy, sweet, and spicy all at the same time. I found myself sweating with a smile on my face.

The recipe below was adapted from The Barbecue Bible: Sauces Rubs and Marinades by Steven Raichlen. This is a very informative book focused on how to add flavor to food cooked outdoors.

2 habanero chilies
1 medium onion
1/2 cup shallots
2 bunches of green onions
4 cloves of garlic
1/2 cup fresh flat leaf parsley
1/2 cup fresh cilantro
2 tsp fresh ginger
1 tablespoon kosher salt
1 tablespoon fresh thyme
2 tsp ground allspice
1 tsp ground black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup dark brown sugar
2 tablespoons low sodium soy sauce
water as needed to create consistency of paste

Chop all the ingredients and place in a blender. Add the remaining spices/seasonings. Add water slowly and blend until a paste like consistency is achieved. The finished paste should be stored in the refrigerator. For the best results make the seasoning the day before. This will allow time for the flavors to develop.

Approximate marinating times: Fish: 1 hour, Chicken: 2-8 hours , and Pork loin overnight.

The original recipe called for 4 to 12 scotch bonnet chilies. I only used two habanero peppers (this is what was available at my grocery store) with the seeds removed and it was still pretty hot. If you have a sensitive palate I would recommend starting with one pepper and see how you respond. Another possible option would be to substitute serrano chilies which have more heat than a jalapeno but significantly less than the habanero.

A word of caution: Be careful when handling hot peppers. The oils in the pepper can irritate your skin or nasal tissues. Do not touch your face with your hands until after you've washed them thoroughly. Be sure to completely wash and rinse cutting boards or utensils which come into contact with the pepper. While cutting up the habanero I wore disposable latex gloves.

If I haven't scared you away yet I would encourage you to venture outside your comfort zone and try this seasoning. The flavors are amazing. My niece Kylie described the marinade as the most flavorful, spicy seasoning she ever tasted.