While reading about the fun history or Mardi Gras, I came across this recipe. I’ve thought of sharing this as its true that some of us would hardly think that cooking with beer can qualify as gourmet. Not when you have tried this yourself, as well. This serves 4.
• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite dry spice rub
• 1 can beer
1. Remove neck and giblets from chicken and discard.
2. Rinse chicken inside and out, and pat dry with paper towels.
3. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
4. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
5. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
6. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on, or directly under, the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
7. Remove from grill and let rest for 10 minutes before carving.
Recipe source : American Feast’s Sustainable Food Blog
When we talk about Mardi Gras it is constant that we mean life and fun in Louisiana. It’s all about fun and nothing exemplifies this attitude better than the Mardi Gras! This festival is known worldwide for its lavish party in New Orleans.
Grilled foods stays true to the spirit of Mardi Gras. It denotes abundance of great food and the convenience of old-fashioned grilling that brings a festive atmosphere.
The Mardi Grass grilled food spirit celebrates authentic Cajun specialties such as Crawfish Etouffee, Chicken & Sausage Jambalaya, Crab Boulettes, and Seafood Courtbouillon. If you want to sample other specialties like Seafood Gumbo, Crab Bisque, Blackened Catfish, and Stuffed Flounder loaded with Crabmeat, there’s only one place to go, the Sea Orleans!
We know who Emeril is, and every word that comes out of his mouth regarding cooking is surely a hit. Here’s what he has
to say about grilling:
“No matter what season you’re in, for any season, and whatever grilling tool you’re using, grilling should be fun be it outdoors or indoors.” If you agree with me, some or most of us consider grilling outdoors a lot much better than grilling indoors. Perhaps we’re thinking of the inconvenience as the smoke fills the whole house, the charcoal mess and all that. But Emeril’s right, perhaps it’s high time that we consider grilling as something to be treated a great adventure be it inside or outside the house.
Emeril’s second tip is to grill like you’re using a stove: “Half of it should be medium-high heat, a third of it should be medium or medium-low and a third of it should be low… and you should rotate things so that everything you cook is not charred and burnt and not properly cooked internally. And invest in a meat thermometer — they’re cheap.”
Here’s a full video coverage of Emeril on the grill.
Have you heard of grilled alligator?
It’s just one of the most unusual grilled recipe for Christmas. One girl from New Orleans shared her family’s menu – grilled alligator, sauteed shrimp and mushrooms and salad. Here’s more – salad, raw oysters with cocktail sauce, grilled scallops and her own dish – creamy-less broccoli. Sounds different?
Another story is the 12 days BBQ celebration. Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach their their secrets. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.
Among the most important tool in any cook’s toolbox is a great knife. For pitmasters few things are more important to their craft than an affordable and reliable slicing knife to use when cutting slabs of ribs or slicing brisket. High-carbon stainless steel blade with an edge to prevent food from sticking and meets both requirements of affordability and reliability.
So even if you’ve stretched your shopping till the last minute that you don’t have time for elaborated cooking, hit the grill and make any special menu for the Christmas celebration.
It’s tradition everywhere that holiday meals should always come extra special. So you set the dinner banquet table with all the tray of fruits, vases of flowers and little candles to dazzle up the whole scene. Others simply don’t care for the standard dishes that are usually on the holiday dining table. If this rings true for you, then maybe you should consider trying something new out of the olden tradition – throw a holiday grilling party!
Grilling the usual chicken or turkey can top your list, but why not consider grilling out a nice piece of pork or beef instead? You’re throwing a grilling party so you want your guests to enjoy the outdoors too. Aside from the same chicken breasts on the grill, a nice beef or pork tenderloin is another favorite everyone will enjoy. Don’t forget the holiday herbs and spices, of course. Have thyme and rosemary ready so you’re sure they stay in tune with your theme.
Even if it’s a chilly night, you can still have a good time with it. It’s your party so you can create your own style to make it fun. Tell your guests you’re taking it outside so they should be ready with the right gear. Remind everyone to bring coats, scarves and mittens, and you can always invite them to stand around the grill to keep warm.
Sounds impossible? It’s not! It only takes courage to believe you can do it and let everyone know there is no limit when it comes to grilling:-)
Not just for the summer cookout, bbq grills also make wonderful winter and Christmas gift for men! In fact, with premium grill accessories they sure would want to be grilling year-round. Because whether they’re serious about all things cooking or just love to barbecue, grills make the perfect gift for men like no other. Plus, if you’re inside the store, you’ll find everything from skewers to smoke boxes, cutting boards, thermometers and much more – things that you too would find useful for your own grilling escapade.
If your family enjoys kabobs, then a grill fits the menu… and if you’re searching for something for a real foodie, you won’t be disappointed either. There are also cedar grilling planks perfect for infusing men’s favorite meat or fish dishes with an unbeatable all-natural smoky flavor.
I suggest that you choose personalized grill tools for him from online stores. Shopping online has a lot more to offer than going to department stores. It can make a unique statement with accessories he will savor using every time he hits the grill. These make great gifts for grandparents who enjoy sentimental gifts, culinary items, and grilling in general.
The next thing you’ll be thinking would be a unique gift wrapper to surprise him!
HAPPY HOLIDAYS! 😉
Fruits are among the most wonderful foods to grill. Aside from that, they are also very healthy. Firm fruits like apples, pears, and pineapple are to me the most delicious and easy to grill. Softer fruits like peaches, mango, papaya, and nectarines are also fun but require special attention since they cook quickly, and if overcooked, will render mushy results.
When grilling softer fruits, they only need to be heated and not “cooked.” To make sure you don’t get them mushy, grill them in their skins. Fruits like bananas, pineapples, peaches, plums, apples, and pears can be cut in half, pitted or cored, and grilled. Oranges and other juicy fruits do best cut into thick slices. In general, leaving the skin or peel on the fruit helps it maintain its structural integrity as it cooks. Simply place large pieces directly on the grill and smaller pieces on skewers or a grill pan. To prevent their sticking to the grill, baste items very lightly with melted butter, a non-stick vegetable oil spray, or an oil-based marinade.
Grilling fruit is an excellent way to bring out their natural sugars. Their wonderful taste when grilled makes among the best side dish burgers, hot dogs and other grilled meat dishes. Wash the fruit before grilling. A helpful tip is to slice the fruit in half or into large chunks and to leave skins on to help hold the fruit together as it cooks. 🙂
If you’ve never used cedar planks for grilling before, you will find this a new thing to put on your list. To help you start off nice and sound, a few basic things are what is required, or at least you need to know:
Fish is delicate and absorbs flavors easily when grilled. This is why, any grilled fish recipe comes out “superstar” in ever occasion. If you’re using hardwood charcoal infused with additional glazes or spices, congratulations! You perfectly know the secret to the most delicious and healthy grilled food.
Now back to the planks. Since many glazes make a fish fillet sticky, it would be difficult to remove from a grill grate. This is why cedar planks under the meat came into the idea. Not only does the cedar add a wonderful flavor to the meat, but it also keeps the fillet in one piece when it’s ready to eat.
- Buy a food-grade quality cedar plank.
Soak the cedar planks for at least two hours before grilling. This time of soaking would be enough to keep moist in the planks and prevent them from burning while grilling.
- When ready for grilling, remove planks from water and set the fish fillet directly onto the wet board, with the skin-side down on the wood.
- Place the planks with the fish directly onto your hot grill, and cover with your grill lid all through the cooking process.
- When cooked, simply remove the whole plank-fish unit from the heat and serve. The fish skin will usually stick to the plank, which makes the eating process even easier.
Most people use salmon fillets coated with their favorite dressing for glaze. You can also do the same for a super-flavored “planked salmon”, as my husband fondly calls them. I suggest that you mix bourbon for your coating then using a pastry brush, spread the glaze over the salmon immediately before putting the salmon on the cedar plank.
I promise you, this simple grilled fish on the planks are really tasty.
Pre-cook some veggies you have in mind like broccoli and carrots, let it cool a little before putting in a food processor. Put a lot of cheese and add the mixture to whatever dish they love. Your children will not even know it is there.