Rotisserie Chicken on the Grill and Pork Version of Lomo Al Trapo

Why bother grilling a rotisserie chicken when you can buy them already cooked at the grocery store for like 3 for $5?  Okay, I exaggerate but they do sell them cheap!  

But cooking on a rotisserie scratches a primal itch for this backyard cook.  Watching the guest of honor rotating slowly as it bastes itself with rivulets of lusciousness brings to mind images of nomadic hunters, spinning their game over embers.  Sure, I'm cooking mine on a stainless steel gas grill with an electric rotisserie - it's still a little primal.  Primal-ish, maybe?

Either way, this chicken was delicious even if I did something bad and by bad I mean good.  I used a little lard instead of butter to put under the skin with the dry rub.  For health reasons I wouldn't do this often but I know that I'll be doing this again.

Rotisserie Chicken on the Grill

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Smoked Cheddar and Bacon Burgers

One of the positive things about cold winter days is that they are ideal for cold smoking cheeses.

A few weeks ago we hickory smoked a batch of cheddar, colby jack, Gouda, Edam, and fontina cheeses for about 90 minutes.  They have now "aged" vacuum sealed for two weeks, the smoke flavor has balanced out, and they are ready to eat.   

What better way to give the smoked cheddar a test spin than on these Smoked Cheddar and Bacon Burgers.

Smoked Cheddar and Bacon Burgers

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Brick Grilled Chicken Wrap

Things are staying stupid busy around here. 

And when your schedule is chaotic you need something quick and easy for lunch.  Tortillas are fantastic for beating the clock, just throw a bunch of good stuff in a tortilla and you have a quick meal on the go.  In this case, I went with chicken, avocado, and the stuff for a BLT.

Brick grilling chicken is a good technique for evenly and quickly cooking a butterflied chicken breast.  You can use the same technique inside on a skillet and topping the chicken with a bacon press, a cast iron skillet or something heavy. 

Steak and Cheese Enchiladas with Green Chile Sauce

Wow, it was brutally cold today across most of the country. The temps never rose above the mid-twenties here in East Tennessee today, which is cold enough for this Florida raised kid.   It's the kind of dry cold that chills you down to the bone.

I thought about making a hearty soup or chili for dinner.  But then I remember I had the leftovers of a flat iron steak from New Year's Day and decided I'd make some steak and cheese enchiladas.   Enchiladas are comfort food, right?  Especially when you use a creamy chile sauce instead of the traditional red enchilada sauce.

Steak and Cheese Enchiladas with Green Chile Sauce

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