Pork Rub from The Meat Shop

This rub comes from The Meat Shop butcher Paul Randolph.  The store specializes in pork and is located in Phoenix.  For more information visit their website at http://www.themeatshopaz.com/.  The physical location of the business is 202 E. Buckeye RD, Phoenix AZ.  Their phone number is (602) 258-5075.

Ingredients:
Equal parts lemon pepper and seasoning salt.  To finish add a small amount of dried rosemary.

Poultry Rub

Poultry Rub Ingredients:

1 Tablespoon kosher salt

1 Tablespoon black pepper

1.5 tsp paprika

1 tsp Old Bay Seasoning

1 tsp dried rosemary leaves

1 tsp granulated garlic

Mix all the ingredients together until well blended.  Store in a sealed container away from heat and light.  If properly stored this mixture should last up to three months.

Perfect Grill Marks

If you find it difficult to obtain great grill marks try using a grill press.  A grill press is really just a heavy item placed on top of whatever you're cooking on the grill.  The extra weight of the press pushes the food into the hot grates helping create the desired grill marks.  In the pictures above there are examples of two different types of this accessory.  In the first picture is a cast iron press purchased for about $9 at a local BBQ store.  In the second picture are two fire bricks wrapped in aluminum foil.  The bricks were bought at Home Depot for a little more than $1 each.  If you already own a cast iron skillet this would also work just fine too.  It is important to note cooking times may be shorter when using a grill press.  The extra weight of the press helps flatten out the food item often resulting in shorter cook times.  Just keep a close eye on the grill and be prepared to adjust the time if necessary.   

Food, and Family: A Great Start to the New Year!

Shortly after the new year arrived I had the opportunity to get together with family in San Diego.  We shared a great meal and many laughs.  A special thanks to Mike and Nancy for hosting the festivities. 

Time together is a wonderful gift and should be cherished. In the New Year don't forget to slow down and spend time with those you love.  Food unites family, friends, and neighbors.  So fire up your grill, share a meal, and create memories.  Best wishes for a Happy New Year!   

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.