Wednesday, March 9, 2011

Kingsford U: Grill Once Eat Twice

I am at a loss for words.

I know that is shocking, normally you can't get me to shut up.  But after the past weekend at Kingsford University and 3 days of sensory overload, I don't know where to start.  I guess I'll start with five ways that Kingsford University is NOT like regular college.

The food is much better than a meal pass!  Dinner at Tom Colicchio's Craftsteak, dinner cooked by Chris Lilly, Ken Hess, & crew, and the lunch we cooked (chicken tacos) ourselves were top notch.

The cooking equipment consisted of more than a microwave and illegal hot plate.  Yes....that IS a flat screen TV in that Pitmaker smoker/grill unit!


The dorm rooms didn't have bunk beds and cinder block walls
.  Kingsford put us up at The Signature at MGM Grand.


The Dean of the University didn't put us on double secret probation
.  If anything, Chris was putting us up to things! 

The "adult beverages" consisted of more than cheap beer and grain alcohol
.  I have a great story about the 'Cue Cocktail Contest but out of respect for the ONE innocent party on our team, I will defer. 


One of the themes of Kingsford U was "grill once eat twice".  So tonight I followed that precept since it takes no more time, fuel, or chickens to cook two chickens as it does to cook one.  Wait.....it does take more chickens, I'm bad at math.  But it doesn't take more coal or time.
I spatchcocked two chickens and seasoned them with my favorite poultry rub.  Here's a tip from me...season the holy living flip ("flip" trademarked by DivaQ) out of the backside of your butterflied chickens.  I put about twice as much on the back side that I do the top.  You won't be biting through the backside so feel free to light it up.
I grilled the birds at 350f direct heat on a raised grate (8-9" above the coals) for one hour, keeping them bone side down the entire time.  
I pulled them off when they hit an internal temp of 160f in the breast and 180f in the thigh.  One bird came off right at one hour and the other took another 15 minutes.  That's why you cook by temp, not time.
Since it was a weeknight, we went simple and served it with some grilled zucchini.   Alexis rocked out some dinner rolls because she had made up dough this weekend and froze it into serving sized balls. No need to break out the stand mixer tonight.


The best part is that we have chicken leftover for dinner tomorrow night!  And like leftovers, I have much more to come from the past weekend.

23 comments:

  1. I've been anxiously awaiting your telling us all about it. I knew it would be a great experience for you.

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  2. Wish my college experience had been more like this -- minus the cooking stuff myself.

    Go Jayhawks!!

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  3. I love the concept of cooking once, eating twice!! So glad you had a great time! Can't wait to learn all your new secrets!!

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  4. Wow, yea, I could see where you'd be overloaded right now. But not so much as you couldn't create something amazing on the grill!! Welcome home!!

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  5. Oh man. Score one for the university! That looks awesome.

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  6. Can't wait to hear more about your trip.

    We often grill extra meat for dinner later in the week - it is a great time saver!

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  7. Well I thought I could handle reading about your trip...and I was doing great until I saw the pic of your room! Drool worthy! So glad you had a good time (of course it would have been much more fun had I been there but I say nothing!) Waiting for more tips and recipes!! xo, Nan

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  8. Viva Las Vegas!!! You obviously had a fantastic time, but how could you not? It's Vegas, one of my favourite places. Welcome back and looking forward to more!

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  9. That would be my dream Vegas vacation. Semd me a line with your 'Cue Cocktail Contest' story.

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  10. A Flat Screen??? Amazing! Congrats on going...can not wait to hear more about your trip.

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  11. Looking good - can't wait to hear more about what you learned.

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  12. what a fantastic experience!

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  13. I am sure you BMOC! I wish I had made the trip... GREG

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  14. That chicken looks so crisp and perfectly done . . . slurp! Love cooking extra because I think leftovers in the fridge are a bonus. Looks like you have fun, Chris.

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  15. I am over here catching up, and you are a busy guy!

    The tacos, chicken and beef look great!

    Looks like I am teaching again! Maybe I can get the school to take on a grill class, and get a certified Kingford in to teach a class.

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  16. So jealous about your experience! Can't wait to hear more (and that chicken looks awesome...why don't I think to BBQ two at once???)

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  17. We went on a foodie trip summer before last and I was the same way...didn't know where to start. I hope you post more about the trip. I've been anxious to hear about it. Warm weather here has gotten me in the mood for my grilled chicken. Like the idea of cooking two. Why didn't I ever think of that?

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  18. Kingsford University looks WAY more fun and much cooler than regular college. The chicken looks fantastic, like usual.

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  19. Great tip about going heavy on the backside of the chicken. I've never thought about it that way.

    Looking forward to seeing more from you about Kingsford U.

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  20. Despite having university degrees already I want to go back to school! Glad you had a great time and love that chicken!

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  21. Chris- I can only imagine the sensory overload you experienced over the weekend. I bet it was most awesome!

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  22. I have been a fan of the "grill once, eat twice" concept for a long time. I'll go so far as smoking 3 racks of ribs (for just me and my wife). We almost always do two beer-can chickens at a time - maybe because Sam's Club sells them in pairs. (grin)

    Great post by the way - gotta love the Four Roses Bourbon! It's from Kentucky!!!

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