Grilled Chicken a la Lang

Adam Perry Lang is a fiery genius. 

Every time I make something from BBQ 25, I have been stunningly impressed.  Granted, I still have to execute the dish perfectly with my mad grilling skills (ha ha) but BBQ 25 gives you an arsenal of culinary tips and techniques that work. 

This week I used his techniques for grilling boneless, skinless chicken breasts although I made my own brine and baste.  Chicken breasts can be boring and bland, but not his!  His techniques include a bold brine, using a griddle, and shuttling the chicken back and forth from the griddle/grill and baste.

Finally, I'm a confessed sauce-aholic.  I was only cooking two breasts but made the full amount of baste.  I saw all that leftover buttery baste and decided to toss some pasta in it for a "Ooooh that is so good, are you kidding me?" side dish.

Grilled Chicken ala Lang
inspired by BBQ 25, Adam Perry Lang

2 chicken breasts, boneless, skinless

Brine
2 Tbsp salt
2 Tbsp sugar
1.5 tsp black pepper
1/2 tsp red pepper
1 ea jalapeno, seeded and diced
2 cups water
t Tbsp rice wine vineagar
1 Tbsp lemon juice
1 ea green onion, diced
2 cups ice

Baste
3 Tbsp oil
3 Tbsp butter
1 shallot, diced
2-3 cloves garlic, minced
1 Tbsp agave
1/2 tsp valencia orange peel
1/2 tsp oregano, dried
1 ea green onion, diced
2 Tbsp flat leaf parsley, chopped
2 roasted red bell pepper, diced (jarred peppers, not full size)

Mix the first 6 ingredients of the brine and bring to a simmer for 5 minutes.  Take off heat and add remaining ingredients, bringing the temperature down to 40f.

Brine the chicken for 2-6 hours.

Rinse and dry chicken, rub with a little peanut or vegetable oil.

Preheat your grill and griddle to 350f.  I was using the griddle insert for my Craycort cast iron grate, one of my favorite features of this grate system.

One option is using a stove top style reversible griddle pan like this one I use.  You could always just use a cast iron skillet instead.

Hit the heated skillet with a Tablespoon of butter and the griddle the chicken for 6 minutes, flipping half way through.  I was interested that Adam used the griddle as opposed to straight grilling.  I would guess it is giving a more even color (more surface contact, maillard reaction).  Robyn, next time you hang with APL, ask him that for me, will ya?  

In the mean time, get your baste ingredients together in a small pan.  The Weber small drip pan is perfect for this.  Place on the grill.

Dip the chicken in the baste and put smooth side down on the grill grate.  Cook for one minute.

Dip the chicken in the baste again and put smooth side up.  Cook for one minute.

Dip the chicken in the baste again and flip, rotating 90 degrees from the first marks.  Cook for one minute.

Seeing a pattern here?  Alexis said this is another of our "dip and flip" chicken dishes.

Dip the chicken in the baste again and flip, rotating 90 degrees from the first marks.  Cook for one minute.

Check the internal temp now.  It should be in the neighborhood of 160f.  If not, move the breasts to the pan and let finish off cooking in there. 

When done, let the chicken rest for a few minutes.  I tossed some vermicelli in the sauce to go with the chicken.

It was so good we made it two nights in a row!

How To Make Stuffed Burgers - Two Options

Stuffed hamburgers have been around since at least 1954 but it seems like they have been a bit of a trend the past few years.  Or maybe I'm just noticing them more often since the Food Wars episode about the Jucy Lucy burger battle in Minnesota

Either way, I received a sample of the Burger Pocket Press to try out and decided to challenge it against my normal hand made process.  Excuse the weird audio at the end.  I was using a computer with an underpowered processor, I wasn't turning into Charlie Brown's teacher.  Waa wah wah waaa.

So how did the Burger Pocket Press do against my two hands?  I was honestly surprised.  Going into this my assumption was that this would do a decent job but nothing I couldn't already do by hand.  

I guess the biggest "wow" was the time difference.  As I was making them, it seemed like the Burger Pocket Press took much longer to make each burger than doing them by hand.  But after timing it on video, it turned out I was wrong.

Doing them by hand is still easier in my opinion, but that's just what I'm used to.  Old dog, new trick.

Hand made burger on left, Burger Pocket Press on right.

I was worried the Burger Pocket Press might not seal the burger as well.  That's why I focused on the "push and twist" technique and it worked because none of the 4 pressed burgers ruptured.  If you just press straight down like their video shows, I doubt you'd get the same seal.  Then again, I was sloppy with my hand made patties, normally most of mine hold up. 

There was no taste difference between the burgers.

I didn't plan on rating this category, it happened spontaneously.  No one in the house has EVER offered to help me with making burgers.  But as I was doing these, everyone was curious and my wife and 11 y/o son both got involved, having fun making their own burgers.  Even after dinner, both of them kept offering ideas for the ultimate stuffed burger recipe.

Some of the other selling points about this tool is that it is dishwasher safe, made in the USA, and can also be used to make regular hamburger patties.  The only downside is that I think the price point might be a deterrent for impulse buys.

In summary, whether made by hand or Burger Pocket Press stuffed burgers are juicylicious, fun, and get attention from the crowd.  If you really want to impress your family and friends at cook outs this summer, don't just grill burgers.....tell 'em to STUFF IT!

[Standard Disclaimer]  I received the Burger Pocket Press as a free sample from the manufacturer. 

10 Tips For Grilling Away From Home

Spring is finally here.  Trees are blooming with color, you can feel the warm kiss of the sun, and the wildlife is abuzz with activity.  People get more active in Spring too.   We want to get away from the homes that we have hibernated in over winter and explore the parks, lakes, and scenery around us.  

Grilling should be a part of that fun, it makes recreation better!  I am sure you can easily think of a time when you were enjoying yourself at a park or near the water.  Things were fine, you have had a lively day so far but then someone nears you fires up a grill and starts cooking out.  The aroma of the charcoal and the sizzle of the grill made you wish that YOU were also grilling.

We had a "going away party" at the office yesterday for one of our Team Leaders and I was cooking the meat.  I smoked a pair of 7lb pork butts on my Big Green Egg overnight for pulled pork sandwiches. (Pic is from about 3 hours into the 13 hours they spent in the Egg.)

Does this grill make my butts look big?

But I also wanted to grill a little something on site just to make it a little more festive.   I made it "take your grill to work day"!

I grilled some simple chicken kabobs on my portable grills at that office.
 

 The foil is to help keep the skewers from burning.

It took a little planning, but it was fun and worth it.  Fresh off of that experience, here are...

10 Tips for Grilling Away From Home

1. Keep It Simple - Keep It Fun!  That's the whole point, isn't it?   While it might be tempting to "wow" the crowd with your grilled beef wellington, you will have more fun if you plan a simple menu with items that don't require a lot of on site prep and that have short cook times.  I like things like burgers, dogs, sausages, pork chops, fish fillets (for guests, not me), and chicken pieces.
2. Prep Ahead.  Anything that can be done ahead of time at home will mean less utensils to take, less trash to deal with, and more time to spend socializing at the cookout.  For example, I cut my veggies, chicken, made my marinade, and assembled the kabobs at home.  I put them in a plastic container and poured the marinade over them, so all I had to do at work was grill them.
3. BYOG - Bring Your Own Grill.  The installed grills at most parks are a last resort.  They are designed to withstand abuse and the elements.  Generally they are inefficient, ornery, and not well maintained.  You are better off bringing your own portable grill.  I like ones like the Weber Smoky Joe because it's inexpensive ($30), fits easily in a car trunk without disassembling it, and it has good airflow control.  I have had self contained units like this one and they are easy to use and transport.  There are some interesting folding notebook style grills like the one Adam Perry Lang uses in this video.  Generally I avoid the prepackaged all-in-one disposable grills because the three I have tried were not very effective and the "coal" was poor quality.

   

   Front is a Bodum.  Back is a Smoky Joe w/ Craycort 14.5" grates.

4. Know The Rules.   Many parks and recreation areas have grilling rules including specified areas, ash disposal, and seasonal bans.  Find out the rules before you go so you aren't surprised with getting shut down mid-cook and/or getting a citation.  That's probably not much fun.
5. Sanitation.  You most likely won't have a hand wash station with hot water available.  My first line of defense is taking and using nitrile gloves, lots of them.  Take as many as you THINK you'll need and double that.  I also put 1 Tbsp of Clorox bleach in 1 gallon of water as a sanitizing solution (200 ppm)  and leave that in the car.  Then when I need it, it's warm from the heat in the car.
6. A Tale of Two Coolers.  Speaking of sanitation, you will probably have cold raw ingredients (your meat, veggies, etc) and cold ready to eat ingredients (condiments, side dishes).  I like to take two separate coolers to avoid any possibility of cross contamination.  
7. Gimme Shelter.   Some parks have covered eating areas.  Check ahead, some around here are reservation only, others are first come first serve.  Pop up canopies like the EZ-Up are great for providing instant shade and cover.  If none of these are available, look for natural shade.
8. Get It In Gear.   Think through WHAT and HOW you are going to cook and serve on site and take note of all the gear you will need.  The basics include an instant read thermometer, tongs, spatula, heat resistant gloves, charcoal starter and serving utensils.  But think about what you plan to do and make a list. 
9. KEEP IT CLEAN ! !  Nothing is more selfish than to go to a park or recreation area to enjoy the scenery and atmosphere and then tarnish that area for others by leaving your trash behind when you leave.  Double and triple check your area when leaving to make sure that you have left no sign that you've been there. 
10. ...

What about Tip #10?   I thought I'd let YOU fill that one in.  What is your best trick/tip for grilling or cooking away from your home?  

South Carolina Style Mustard BBQ Sauce

I am smoking some pork butts tomorrow night for an office party on Friday.   Since different folks have varied tastes, I'll be serving it with a choice of sauces including my favorite Piedmont style sauce, a sweet sauce, and a mustard sauce.

Yeah, a barbecue sauce made from mustard.

Unless you hail from central South Carolina, that probably sounds weird to you.  But mustard and vinegar based bbq sauces are the standard in the "Mustard Belt" across South Carolina.  They are tangy, spicy, and sweet. 

For me, I fell in love with mustard BBQ sauces about the same time I was falling in love with Alexis.  We were co-workers and often shared lunch together at Woody's BBQ in Jacksonville, FL. They used mustard BBQ sauces. I hadn't seen a golden BBQ sauce before but I loved how it tasted on the large turkey sandwiches that I would usually get.

Last night, I did a test run and made 4 batches of mustard style sauces and then we did some blind taste testing. 

We both ended up picking the same one out of the four.  It is a variation of the one we have used for years, but drops a thing or two and adds two "secret ingredients". 

See all of those specks of flavor?

The chipotle mustard and "apple pie" moonshine are my secret ingredients and give it the signature flavor I was looking for.  The chipotle adds a smoky and spicy profile.  The apple pie moonshine is a kickier version of cider vinegar. 

South Carolina Style Mustard BBQ Sauce

source:  www.nibblemethis.com

1/2 cup yellow mustard (you want a plain yellow mustard like French's)

1/4 cup chipotle mustard (I used World Classics brand)

1/4 cup light brown sugar

1 cup cider vinegar

1/4 cup apple/cinnamon flavored moonshine

2 tsp chili powder

1 tsp black pepper

1 tsp white pepper

1/4 tsp cayenne pepper

1/2 tsp soy sauce

1 Tbsp butter

Combine all ingredients in a small sauce pan and bring to a simmer for 10 minutes.

Tonight, we tested it on grilled chicken.  We fired up Alexis' Big Green Egg to 350f.  Notice how the storms have stripped all but one of the Eggs off of our Easter Tree?  

Grilled them 6-8 minutes per side, glazing them with some of the sauce in the last 2-3 minutes.

  

I pulled them off individually as they hit an internal temperature of 160f.   Within a minute of bringing them into the house, Trevor came bouncing down the stairs saying, "I smell something GOOD!"

They came out excellent and the sauce grilled onto them nicely, yielding a bit of all the flavors.

Now I can't wait to taste it on pulled pork Friday morning!

Stormy Sky Stir Fry Chicken

After a long Monday at work, I was ready to get home and ready to grill up a storm for tonight's NCAA men's basketball championship game.  Unfortunately, Mother Nature beat me to the "grilling up a storm" part.

Squall lines, strong winds, and tornado warnings made me reconsider.   The only reason my First Up covering wasn't flying away was because we had it tied down and 40+ pounds on each of the 4 feet.

So I regrouped and came up with this stir fry in the kitchen.  If you wonder why I use a blend of sesame oil and peanut oil, it's because
1)  Sesame oil gives a strong flavor and is associated with Asian dishes but to me, the flavor by itself is too strong and
2)  Peanut oil has a high smoke temp, tolerate of stir fry temperatures.   Together, the two are a nice blend for my tastes.

Stormy Sky Stir Fry Chicken

www.nibblemethis.com

1 tsp sesame oil
1 Tbsp peanut oil1 lb thinly sliced chicken (I deboned two breasts and sliced the breast and tenderloins into 1/4" slices)
1 1/2 tsp kosher salt
1 tsp black pepper
1 green bell pepper, seeded & cut into 3/4" pieces
1 small yellow onion, peeled and cut into 3/4" pieces
3 Sweet mini peppers, sliced on a bias and seeded
1 stalk celery, sliced thin
2 green onions, sliced in 3/4" pieces
3-4 cloves garlic, sliced
1/2 inch piece of ginger, peeled and cut into matchstick sized pieces *see note
1/2 cup Mr. Yoshida's Sauce (or teriyaki)
1 heaping Tbsp hoisin sauce
1 tsp sriracha sauce
1/2 cup chicken stock
1 Tbsp corn or potato starch
3 Tbsp cold water
4-5 leaves of Napa Cabbage, cut into 3/4" slices

Preheat your wok over medium high heat.  Season the chicken with salt and pepper.

The thing about stir frying is that it happens so fast.  You HAVE to have all your ingredients prepped and measured out (aka "mess in place" errr..... mise en place).

See?  I CAN cook without a grill.  I just don't like to.

Add the oils.  Once hot, add the chicken and stir fry until done.  This should take about 3-5 minutes depending on how hot you got the wok.  Remove from the wok and add a Tbsp more of peanut oil if needed.

Add the bell pepper and onion.  Stir fry for 1-2 minutes.

Add the sweet mini peppers, celery, and the firmer white parts of the green onion.  Stir fry for 1 minute.

Add the ginger and garlic, stir fry for 1 minute.

Move the contents to the edges of the wok and add the Yoshida's, hoisin, sriracha and chicken stock.  Allow to come to a simmer for 30 seconds.  Stir together the cold water and starch to make a slurry.  Add enough of this to thicken the sauce.  You want a consistency that when you dip a clean spoon into the sauce, it clings lightly to the back of the spoon.

Return the chicken to the wok.  Add the napa cabbage and green parts of green onion.  Toss, reduce heat and cover for 1-2 minutes, just enough to wilt the cabbage.  

Serve with sweet jasmine rice and top with crispy rice noodles.  

The whole family liked this one and all 4 of us had seconds.

The worst of the storm has passed so now I can enjoy the lightning flashing and the thunder echoing across the valley.  It makes me appreciate being at home, safe, dry, and with a full stomach.  Very thankful.  

Steak Sandwich With A Kick

My long time martial arts instructor and friend opened his own school so I have resumed training as of this morning.  It did not occur to me that he must have learned training techniques from Marquis de Sade until I was doing push ups up and down the length of the floor.   You'd do a push up and then while in the up position, move one spot to the side, then do another push up, repeat.

By the time I got home, my appetite was as voracious as a locust that had smoking pot.  I stuck my head in the fridge and saw that leftover small roast from the strip loin that I had broken down into steaks.  Better yet it hadn't finished thawing, perfect for making a steak sandwich!  A steak sandwich with a kick....

Steak Sandwich With A Kick

Serves 4

1 Tbsp butter

1 Tbsp beef tallow or other oil

2 yellow onions, peeled and sliced thin

2 Tbsp butter

2 Tbsp all purpose flour

1 cup half and half

1 cup Three Alarm Colby Jack cheese, shredded (or other spicy cheese)

2 Tbsp beef tallow or other oil

4 hoagie rolls

2 lb strip or ribeye roast

Salt and pepper to taste

Over low heat, melt the butter and tallow.  Add the sliced onions, season with a little salt and caramelize them for 1 hour.  

About 20 minutes before the onions are done, make the cheese sauce.  In a small sauce pan, melt butter and whisk in the flour.  Keep stirring for a few minutes until you get a blond roux.  It will be a dryish paste and have a nutty aroma.  Whisk in the half and half, making sure the roux dissolves evenly.    Let simmer for 5 minutes and then add the cheese in small batches.

The secret to good steak sandwiches is to cut your meat thin and then pound it thinner.  Slice the beef into 1/4" or thinner slices.  A meat slicer helps but these were done by hand (my Waring Pro meat slicer died after 2 years).  It helps to have the meat partially frozen when slicing but make sure they finish thawing when you start to beat them.

Get a cast iron pan preheated over medium high heat and add the beef fat or oil.  I was using beef fat because 1) I rendered it and saved it from the scraps last week and 2) it has a high smoke point.  

Season the steaks with salt and pepper and then pound them thin with the serrated side of a meat mallet.  Place them into the hot pan.  Work in small batches to avoid overcrowding the pan.  After about 30 seconds, start tearing them apart and toss like stir fry with a pair of metal spatulas.   It should only take about 3 minutes to cook each batch of beef.

Toast the rolls, top with the shredded beef, caramalized onions, and cheese sauce.

The tender beef, spicy sauce, and delicate onions made up for this morning's torture workout.

Great Midwest Three Alarm Colby Jack

It seems like the only pepper cheese I used to see was pepper jack.  But lately I have been seeing various cheeses with habanero or chipotle in them.  This one really caught my eye.  It's got jalapeno, chipotle AND habanero packed into it.  It's got jalapeno, chipotle AND habanero packed into it.  

I "almost bought" this about 5 or 6 times at Sam's Wholesale before finally buying it recently.  I'm glad I did, Great Midwest Three Alarm Colby Jack rocks with flavor and heat.  This would be excellent shredded in fajitas, sliced for sandwiches, or stuffed in burgers.  [Standard Disclaimer] 

Island Beach Chicken

It's my turn to post Fire Day Friday over at Our Krazy Kitchen.  Hope over there to see this recipe and an embarrassingly funny picture of me in the 80's.

March Giveaway Winner

I collected all of the entries and did a random drawing via Random.org and the winner of The Encyclopedia of Sandwiches is Kevin from The BBQ Smoker Site.  Congrats to Kevin and thanks to Author Susan Russo and the folks from Quirk Books!