Last Weekend’s Grilling

Friday: Mesquite Smoked Cheeseburgers (Sorry the pic is a bit blurry. Can’t take another picture, though, the burgers are all gone.) The salsa included mesquite smoked Roma tomatoes (yes, on the grill) along with fresh onions, garlic, cilantro, chipotle chili peppers in adobo sauce, and lime juice. The burgers were grilled in mesquite smoke and topped with smoked Gouda. Absolutely fantastic.

Saturday: Hickory Smoked Baby Back Ribs. These babies were seasoned with kosher salt, chipotle pepper powder, cumin, garlic powder and black pepper (plus some others I can’t remember right now), then sat for a little over an hour. I prepared a three-zone fire for indirect heat and tried to keep the internal temperature between 300 and 350 degrees. They were on the grill about 3 hours, basking in hickory smoke for the first two. They were very good, maybe the best I’ve grilled so far, but I think I still have a long way to go to make perfect ribs.

Chicken Involtini with Prosciutto and Basil

Life has been so busy that I haven’t grilled anything in a long time. Today, in the Lord’s kindness, I had an afternoon off. I finished a book I had been reading and then prepared the dinner pictured above.

Chicken Involtini with Prosciutto and Basil sounds really complicated. It is not. I simply took four chicken breast halves, hammered them between plastic wrap until they were thin, seasoned them with salt, garlic powder, and pepper, and rolled them up with a layer of thin-sliced prosciutto and provolone and a few fresh basil leaves. Once they were rolled, I carefully tied them up with baker’s twine and covered them with olive oil. I then grilled them over direct-medium heat on my Weber charcoal kettle grill for about 12 minutes, turning them about a quarter turn every few minutes.

Once they were done, I set them aside to rest for a few minutes while I spread some warmed, quality tomato sauce on a plate. I cut the baker's twine off each of the rolled chicken pieces, cut a piece in half, and arranged it on the tomato sauce with a few ripped up basil leaves.

Very easy, attractive, and tasted great.

‘Nuff Said

Yes. Only in the Pacific Northwest.

Memorial Day Burritos

The menu for today’s Memorial Day barbecue included grilled burritos as part of the main course.

We started by grilling chicken breasts seasoned with olive oil, cumin, kosher salt, and black pepper, as well as poblano chile peppers over direct medium heat. Both the chicken and peppers were used in the burrito filling.

After the chicken and peppers were removed from the grill to be diced in the kitchen, we sauteed onions with butter in a cast iron dutch oven over the live coals.

We added minced garlic, neufchatel cream cheese, tomatoes, cilantro, and the chicken and peppers.

Then we filled eight 10-inch tortillas with grated Monterey Jack cheese and the filling, wrapped them up, and placed them back on the grill, which was by this time at low heat.

Once the burritos were grilled lightly on both sides—melting the cheese and sealing the burritos—we served them warm with green chile sauce, salsa, and sour cream.

Grilled Chicken, Smoked Gouda, and Arugula Panini

There is a delightful pleasure derived when serving a meal that is really enjoyed by those eating it. After last week’s rookie but successful run at a barbecued chicken cordon bleu sandwich, tonight we attempted a chicken sandwich that required a bit more finesse. It was fantastic.

I am not trying to overly spiritualize making a meal, but there is something right about Christians gathered together for fellowship over well cooked food; and not just the eating part, but spending the afternoon lighting the fire, preparing the ingredients, cooking and serving the food, all of which works together—in the ebb and flow of conversation—to be a Christian joy. OK, enough said.

Since last Saturday’s chicken sandwiches were a success, we thought we would try something new tonight with company: Grill chicken panini with smoked gouda and arugula. Preparing the food was amazingly simple, but the grilling did require a few techniques beyond slamming some meat on and flipping it over high heat with barbecue sauce until it’s burned.

Sorry, that sounds terribly derogatory. But, I have learned that the majority of grilling well is managing the fire. Learning to use just the right amount of briquettes, placing them to create zones of heat, and being patient for the amount of heat to raise (or lower) to the correct temperature zone is critical. Oh, and keep the lid on and don’t flip the food more than once or twice.

I pounded down the chicken breasts to less than 1/2" thick (smacking chicken with a cast iron pan is kind of fun), smeared them with olive oil, chili powder, kosher salt, and black pepper, and then grilled them over direct high heat for 3–5 minutes per side, lid closed as much as possible, and flipping them only once if possible. After taking the finished chicken inside, and while the fire burned itself towards low heat, I smeared olive oil on one side of a slice of tuscan bread, placed the chicken breasts, smoked gouda, and arugula on the bread, spread a mixture of mayonnaise and dijon mustard on the second slice of bread, and put the sandwiches together. I smeared more olive oil on the top of the second piece of bread and headed back out to the grill.

Once the fire was at low heat, I placed the sandwiches on the grill and covered them with a baking sheet and placed a large, heavy object (I used an empty cast iron dutch oven) on top of the baking sheet, squishing the sandwiches panini style. After about 3 minutes, I uncovered them, flipped the sandwiches, replaced the baking sheet and weight, and toasted the other side.

Frankly, they were fabulous. These are definitely going in the “we should do these again department.”

Oh, and did I say that because we had special friends over tonight, we topped off the evening with homemade cheesecake?

Heavenly, indeed.

Last Saturday's Barbecue

I was hungry last Saturday. Usually when I’m hungry that means I want to make something that would taste good. Well, that has turned out to be the main reason I grill. The solution for last Saturday’s problem was a grilled chicken sandwich concoction.

Since I was really hungry, I decided to grill two things at the same time. One was the buffalo wings I have mentioned before. The other was what I call chicken cordon bleu, but I have no idea if that is an accurate title.

I prepared 25 chicken wings with olive oil, kosher salt, black pepper, and a bit of cayenne pepper and put them in the fridge. I got the barbecue out, set it up, and lit the chimney with only about 3/4 the normal amount of briquettes. I knew that I needed only a medium heat fire, so no sense in using more Kingsford than needed.

While the fire was getting ready, I prepared the chicken breasts. I was hungry for wings and my chicken sandwich, but Wendy informed me that she wanted caesar salad with chicken. Three completely separate dinners? How to do that?

The wings were already started and easy enough to do. I decided to do double duty for the caesar salad and sandwiches by preparing the chicken breasts the same for each. I made a paste by mixing equal parts dijon mustard with olive oil, then added chili powder and black pepper. I smothered this paste all over eight chicken breasts and let them sit until the fire was ready.

I poured out the briquettes from the chimney and arranged the fire in the grill for two-zone heat. Then I grilled all the wings and breasts over medium heat with the lid closed as much as possible and only turning everything once.

I wrapped a bunch of bacon in foil and threw it on the grill when I pulled off the chicken. By this time the grill was at low heat, but it was enough to cook the bacon while I made the wings sauce. Wendy cut up a bunch of romaine lettuce and Chase set the table.

Once the bacon was done, we all prayed and began adding food to our plates. Wendy cut up some of the dijon-mustardy chicken into her caesar salad. Amazingly the hint of dijon on the chicken added a subtle taste to the caesar salad. Quite good.

For my chicken cordon bleu sandwich, I put a chicken breast on some tuscan bread, added bacon and swiss cheese. Then I slathered some dijon mustard on one side of the bread and toasted it all in the oven.

It was excellent. Sorry I don't have any pictures. You will just have to trust me.

By the way, if you are an astute reader, you will notice how much dijon mustard I used in preparing last Saturday's dinner. I am really enjoying dijon mustard lately and have found it be a very tasty ingredient.

If you read this far, you are either my mother, or a very nice person. Or both, of course. Hi, mom! But your main reward for reading this far, is to understand why I attempted to barbecue what we had tonight. Since my concocted sandwiches last week were a success, we tried to make panini sandwiches worthy of competition with Paneras.

Steak and Potatoes Redux

Back at the end of January, I attempted to barbecue steak and potatoes. You can read about the attendant failures here. The disappointments of that cold January night had been haunting me; I needed a rematch. So, this last weekend, I prepared for a do over.

I shopped for steaks at Von Hansons on 96, I purchased all the proper ingredients, and we were bold enough to invite friends.

Again, the potatoes were grilled to perfection. This time, however, they were tossed with the proper dressing with proper ingredients. Magnificent.

Finally, the steaks were watched like a hawk. I am not a steak lover, but Wendy liked them and the company seemed OK.

Overall, we will call it a success.

A History of Creative Kids' Cakes

Buffalo Barbecue Wings

I love buffalo hot wings. I have even developed a taste for Bleu Cheese dressing to go with them; it balances the spicy hot goodness with cool creaminess. Yes.

But, it is a pain to have to go purchase them at restaurants when I have my own perfectly good Weber barbecue. Aren't wings made to be barbecued? Well, yes, I say.

So the quest began earlier this summer for the best buffalo sauce recipe. Google was the starting point. Wow. There are a plethora of recipes out there. How to choose?

Well, start cooking and let the best recipe win. Actually, after trying three different recipes, I concocted my own combination from the others. So, an Abell recipe now exists for buffalo barbecue wings. Below is the process I follow to make them.

First, prepare about 3 pounds of chicken wings, usually 20-25 pieces. If you buy the wings as one piece and not separated for your convenience, cut the wing tips off and split the remainder into the upper wing and lower wing. I am sure there are technical terms for each part of the wing but I don't know what they are. One part looks like a mini-drum stick. It is kind of fun getting them apart, you have to crack the joint using your hands and then cut them. Very barbaric.

Second, toss the raw wings in a large zip-lock bag with Extra Virgin Olive Oil, Kosher Salt, Fresh Ground Black Pepper, and Cayenne Pepper. I just eye-ball the amounts, but probably 2 tablespoons of oil and a teaspoon each of the rest. Maybe two teaspoons of the salt. Whatever. Put the well mixed and shaken wings in the fridge.

Third, using a Weber grill, prepare it for a two-zone fire at medium heat. Don't use lighter fluid. Go buy a Weber chimney and light the coals the right way. Your taste buds will thank you. After the charcoal is ash covered, dump the chimney full of coals and push them so that they cover two-thirds of the bottom grate. Put the top grill back on and let the grill sit open for another 10–15 minutes. Scrape the grate clean.

Fourth, place your bare hand about a Coke can height above the fire. If you can hold your hand there for a slow count of six or seven, the fire is ready. Less than six and the fire is still too hot. When the fire is at the right temp, spread the wings out over the coals, being careful not to drip the oil on the coals, which will cause flare ups. If flare ups occur move the affected wings over to the cool side and close the lid. Cook the wings over direct medium heat with the lid closed as much as possible. I never time myself, going a bit by feel here, but cook the wings for a total of about 18–20 minutes. If your fire is too hot it will take less time, so watch that you don’t char your wings. Turn them once about mid-way. When you take them off, they should be a golden brown and meat won’t stick to the bone. Again, keep the lid closed as much as possible.

Fifth, during the 18–20 minutes that the wings are cooking, make the buffalo sauce. Take a stick of real unsalted butter (1/2 cup) and put it in a sauce pan on medium high to melt. Measure out a full cup of Frank’s Louisiana Hot Sauce and whisk it with the melted butter. Buy it at Target rather than Byerly’s for half the price. Then add the following ingredients, whisking them all together...

• 2 teaspoons cider vinegar
• 1 teaspoon granulated sugar (a bit more to taste)
• 1/2 teaspoon cayenne pepper (more for more heat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon course ground black pepper

Sixth, pull the wings off the grill and put them in a serving bowl. Pour the buffalo sauce over the wings, tossing them to coat.

Seventh, serve them with the best bleu cheese dressing you can find. Enjoy.

Barbecued Ribeye Steak with Red Potatoes

What started out almost perfectly, I will sadly tell you at the outset, ended in near disaster. I could lie, show you the pictures displayed below, and tell you that my first barbecued steak ever was absolutely perfect. I could tell you that the potatoes came off without a hitch and that the wine was a perfect pair for a choice cut of well-marbled ribeye steak. But only the last part would be true.

Things started off well. Four, thick, apparently well-marbled ribeye steaks were taken out of the freezer to thaw. Recipes were chosen and ingredients were purchased. As can be seen in the picture, everything looked very promising.

I have now been grilling in below freezing weather since sometime in mid-November. I almost don’t remember what it is like cook in the summer, when the breeze is warm and I can’t touch the side of a fired grill with my bare hand.

Pinot Noir is my favorite grape. I have been working my way through this grape for about 10 years. Considering we only have a bottle of wine 2–3 times per year this does not say much. Pinot Noir pairs wonderfully with red meat. We opened the bottle early and let it breath while we put the finishing touches on the meal.

The picture to the left is of some of the best potatoes I have ever eaten. Forgive me, but they were prepared, seasoned, and grilled to perfection. I couldn’t stop eating them once I had them in the house.

Unfortunately, tossing them in an ill-prepared dressing ruined them. We realized at the last minute that we did not have one key ingredient in stock. Sadly, my culinary talents are not yet such that I can improvise with any form of success; indeed, my improvisation proved my downfall.

After tossing the perfect potatoes in a deceptively false dressing, they were still edible, but not to be desired. Close, in my mind, now counts for more than horse shoes and hand grenades. These potatoes were ohh so close.

I grew up eating steak that was tough, dry, and overcooked, which is the reason that I have never barbecued steak before. Twenty years of grilling and steak has never touched my grilling grate. In fact, I have never desired steak, so bad was my childhood recollection. Good steak has crossed my palate before, in restaurants and such, but I never ventured on my own.

Recently, some friends received half a cow, which they did every year, and wanted to clean out their freezer. They offered us some ribeye steak. I have no idea how old it was, or whether steak frozen for well over a year should still be eaten. I didn’t think of that at all when I started.

We used a rub recipe from a guy named Mike who lives in Woodbury. He used this rub to win the grilling championship in Chicago in 2005. It was fantastic, and possibly the only thing good about the steaks.

The real problem with the steaks was that I overcompensated for the outside temperature and grilled the steaks too long. History repeats itself. I prepared for myself the same steak I grew up with: tough, dry, and overcooked.

The good news is that the potential greatness for this dinner was through the roof. I can learn from my mistakes. I know now that I can grill fantastic potatoes, and I will use the proper ingredients to make a wonderful dressing to toss them in. I will purchase fresh ribeye steak, mere hours before I place it on the grill, carefully rubbed with Mike’s special concoction. And I will yank those babies off the grill well before I think I should.

I can’t wait to try again.

Breakfast

breakfast, originally uploaded by wenabell.