Posts Tagged ‘wood’

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Wood Roasted Whole Chicken

August 4, 2012

Today I grilled my backside off. I dunno why, I was just in the mood. First up is one of my favorites to do when I feed myself for a couple of days, roasted chicken. This one I decided to do on the wood grill because, as discussed, I love grilling with wood. Away we go:

 

First, wash the whole chicken (yes, the WHOLE chicken) and be sure to remove the innards if any. Flip the chicken over so you can see its back and then with a pair of sharp kitchen scissors cut along one side of the spine until the chicken is separated, then cut the other side and discard spine. Flip chicken back over and push down until you hear a slight snap. Under the legs there should be two small flaps of skin, cut a hole in each one and stick the end of the leg through it. This is called “spatchcocking” a chicken and it makes a delicious chicken and cuts down on your grill time plus its a really really fun word to say, go ahead and say it, you know you want to. Now, I’m not the biggest fan of brining birds so I like to season the bird well and put an Olivio/rosemary/thyme mixture under the skin. Usually I then use a pre-mixed chicken seasoning or rotisserie chicken pre-mix spice. Slap him on the grill backside down, and grill for about 40 minutes or until done. Doing it this way makes the bird remain very juicy and best of all, no flipping! Enjoy.

 

Wood Roasted Chicken

Wood Roasted Chicken

 

 

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Wood Grilled Zucchini And EggPlant

June 25, 2012

Chop zucchini and eggplant, put in a dish, coat with olive oil and season with black pepper, garlic, ginger and just a sprinkle of brown sugar (I use the Splend Brown Sugar Blend), toss vigorously. Put in a grill-safe basket and place over wood fire, stirring/moving around frequently to avoid major burning. Once veggies are tender, serve. I think the next time I’m going to make a sauce to go with them but they were pretty good this time, here they are with my previously posted Teriyaki Pork Tenderloin  Enjoy.

 

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Wood Grilled Teriyaki Pork Tenderloin

June 25, 2012

Acquire some pork BBQ rub or simply use some asian spices as a rub (I used ginger, black pepper and dry mustard) and rub down the tenderloin then marinade (12 hours or so) in low sodium teriyaki sauce in the fridge.

Get some fire wood, start a fire (fun for pyros everywhere) and a grilling grate. I use a triangle camping grill over a fire pit. Sear the tenderloin, then move from direct heat to allow thorough cooking. Cook until done safely.

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Ever Cook With Wood? No? You Should

June 25, 2012

Recently my wife and I acquired a fire pit and while I have cooked with wood on occasion (wood-fired pizza can’t be beat) it’s not something I have done on a regular basis. Seriously, what was wrong with me? Yesterday I accidentally used wood because I couldn’t get the charcoal hot enough and was too lazy to go to the store and buy more. I made some grilled zucchini and eggplant and teriyaki pork tenderloin (recipes coming) and I tell you it was some of the tastiest stuff I’ve ever grilled. More to come on wood cooking as I experiment and get better at it.