A Dad, a Son and Their Grills: May 2012

Tuesday, May 29, 2012

Pulled Pork & Hushpuppies with Sweet and Spicy Chili Sauce

You can never go wrong with pulled pork and who doesn't love hushpuppies

Pulled Pork

Ingredients:
Bone-In Boston Butt - I typically cook a couple (it freezes very well)

Rub:
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.

Place the spice on the butts the night before the cook and cover and place in the refrigerator.

Preheat the BGE to 250 and set the butts out for around 45 minutes.

Cook the butts indirect, uncovered for 4 hours. Wrap in heavy duty aluminum foil and cook until internal temperature reaches 195-200 (about 4 more hours).

Let the butts set for 20 minutes and then pull using forks or the brand new bear paws my Father bought me for my Birthday. These are awesome and make the process a lot easier. We have another casserole dish also full.

Hushpuppies

Ingredients:
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Using a deep pot, preheat oil for frying to 350 degrees F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended.

Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil.

Fry until golden brown, turning the hushpuppies during the cooking process.

Sweet & Spicy Chili Sauce

Ingredients:
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic-chili sauce
1/8 teaspoon red pepper flakes

In a small bowl, combine the mayonnaise, sweet chili sauce, garlic-chili sauce, and red pepper flakes. Stir well, then cover, and refrigerate until ready to serve. This is perfect with homemade hushpuppies.

And the finished product

Sunday, May 13, 2012

Salmon w/Dijon Bourbon Glaze, Roasted Garlic & Potatoes and Grilled Asparagus

We were celebrating Mother's Day with my Mom and Salmon is one of her favorite foods. I had my doubts about cooking salmon for an hour and a half, but this turned out really good.

Salmon with Dijon Bourbon Glaze

Ingredients:

1 salmon fillet, about 3-4 pounds or 3-4 1/2 pound fillets

3 tablespoons brown sugar

4 tablespoons Dijon mustard

3 tablespoons bourbon

A bunch of fresh dill

Freshly ground black pepper to taste

Combine the mustard, brown sugar, and bourbon.

Slather the sauce over the salmon, sprinkle liberally with freshly ground black pepper, and lay fresh

dill on top.

Heat the BGE to about 350° or so. I use a stone or firebricks to keep the drip pan (with water in

it) up off the grill just so the pan doesn't burn.

Let the salmon roast for about an hour and a half in the 350° range. Add more glaze during the

roasting if you want, and don't let the water boil away in the drip pan.

Roasted Garlic and Potatoes

Ingredients:

Small to medium new potatoes suggested ( we used a combination of new potatoes and sweet potatoes)

3 to 5 whole heads of garlic

1/3 to 1/2 cup olive oil

1/3 to 1/2 cup dry white wine

Kosher salt

Freshly ground black pepper

Quarter new potatoes and set on a large rimmed baking sheet.

Chop off the very top of each garlic head and arrange throughout the potatoes.

Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.

Generously salt and pepper potatoes and garlic. Toss potatoes to coat.

Cover tightly with aluminum foil and bake at 375° for 45 minutes.

Remove foil and continue baking for 20 to 30 minutes until nice and golden.

Grilled Asparagus

Snap off the ends of the asparagus and place on skewers. Brush on olive oil and sprinkle with salt and
pepper. Grill 10 minutes over medium high heat.

And the finished product was one awesome meal

Thursday, May 10, 2012

Mahi Mahi Maui Style with Jasmine Rice and Sweet & Sour Sauce

Kroger had a sale on Mahi Mahi so we really stocked up on it. This is our of our favorite seafood recipes. We eat this quite frequently.

Mahi Mahi Maui Style

Ingredients:

3-4 mahi mahi fillets

2 teaspoons butter

2 cloves garlic

2 teaspoons teriyaki sauce

4 teaspoons lemon juice

2 teaspoons honey

2 teaspoons sesame seeds

Melt the butter and saute garlic until it starts to brown. Remove from heat and whisk in the teriyaki sauce, lemon juice, honey and 1 tsp of the sesame seeds.

Marinate the fillets for 30 minutes while you preheat a grill to 350.

Spinkle fish with remaining sesame seeds

Grill meat side down for about 3 minutes. Flip and grill skin side down for 5-8 minutes, until the fillet hits an internal temp of 140.

Serve with sweet and sour rice and green beans.

Sweet and Sour Sauce

Ingredients:

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)

4 tablespoons brown sugar

1 tablespoon ketchup

1 teaspoon soy sauce

2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.

Sunday, May 6, 2012

Peruvian Roasted Chicken

This was a nice simple meal without a lot of planning for a hot Saturday

Ingredients:
1 (6-8 pound) roaster chicken

1/3 cup soy sauce

Juice of 1 lime (about 1/4 cup)

6 cloves garlic

1 tablespoon ground cumin

2 teaspoons paprika

1 teaspoon black pepper

1 tablespoon vegetable oil

Rinse the chicken inside and out. Remove the giblets and any excess fat, then pat dry with paper

towels. Put the chicken into a large zip-top bag.

Toss the garlic in a food processor and pulse until finely minced. Add the soy sauce, lime juice,

cumin, paprika, pepper, and oil and give it a whirl to combine. Pour the marinade over the chicken,

turning to coat. Squeeze the air out of the bag, seal it, and stash in the fridge while you get the grill

ready.

Set your grill up for an indirect cook at 400°F.

Remove the chicken from the marinade and place on a beer can chicken holder set in a shallow

roasting pan. Pour the remaining marinade over the chicken and then add about a cup of water to

the pan.

Close the lid and let the bird roast for 60 minutes.