Here's a tip for grilling chicken breasts. Well, it's actually two tips: seasoning and butter.
Get some poultry seasoning from the grocery store. And fuff a bunch on the chicken meat.
Then, throw the chicken on a hot, hot grill. Burners on high. The idea is to cook the one side of the chicken for one minute. Either side first. Doesn't matter. Think of the process to cook a steak, which includes searing the meat to lock in the juices. Same with chicken. High heat. 1 minute. Then, flip.
Now, after flipping once, turn down the burners to medium and cook slowly. Low and slow. Pay attention to a healthy temperature. Use a temperature cooking probe.
And there you go.
Get a beer and toast to yourself for grilling an awesome chicken dinner for the family. Got to take care of yourself at the grill. Keep cool - on the inside.
We tested a few beers to pair with the chicken. And frankly, anything will do. But this Duvel Tripel Hop was excellent.
Now, here's the second tip.
Place a large pad of butter on the plate. Then push the grilled chicken on top of that butter. Oh, yes!
The butter will provide a base for a dipping au jus (that's fancy for thin gravy). And the butter also helps if you happen to overcook. You? Overcook chicken? Never. But just in case.
Great dinner, man. Go. Eat.
Whoever thought of wrapping meat around fish and grilling them together was a genius and is a friend of mine, although we've never met.
Here's what you need:
Here's the trick to making this dish. Render the fat from the bacon before grilling. This will help prevent flare-ups and scorching the crap out of your bacon-wrapped shrimp.
Rendering? Yes. Rendering. That means getting the fat out. For this recipe, we want to render the fat (get the fat out) of the bacon. And that requires layer of paper towels on large plate or baking dish.
Layer the paper towels with layers of strips of bacon. So, put down a layer of paper towel. Then lay down strips of bacon onto that layer of towel. Then, repeat. Towel. Bacon. Repeat.
Put this into the oven at 350 until the bacon fat begins to render (come out). The bacon should not be totally cooked. Just wet and soft. Cook about 5 minutes.
Toss scallops, butter, salt, and pepper together in bowl until scallops are thoroughly coated with butter.
Press 2 scallops together, side to side, and wrap with 1 slice bacon, trimming excess as necessary. Push the wrapped scallops onto the skewers. Repeat. Press. Wrap. Skewer. Repeat.
Turn all burners to high. Scrape and clean and oil the grill grate. You could use an oil-soaked paper towel.
Place the skewers with the bacon side down. Yes. Bacon side down.
And place the lemon halves on the grill with the cut side down.
Cook the skewers until the bacon is crispy on first side. That'll take a few minutes.
Flip the skewers onto other bacon side and cook until crispy. Another few minutes.
Then, flip the skewers with the scallop side down and grill until the sides of scallops are firm and centers are opaque (white).
Move the skewers on a serving plate.
Squeeze the lemons onto the skewers, and sprinkle chopped chives on top.
Serve with some wine.
We tested many wines to pair with the bacon-wrapped scallops. We like the Chardonnay from California.
We recommend serving the dish with a salad, with Romaine lettuce, cucumber, carrots, tomatoes, and (of course) bacon.
Good job, man. Eat.
Grilling sausage on a gas grill can be challenging. But every man should be able to do it well. Here are some quick tips on gas-grilling sausage.
After many attempts at our test grill, we came up with a good method to achieving a:
First brown the exterior on high heat to seal and mark the exterior of the sausage.
The gas is on high. All burners. Throw down the sausages. Sear 'em.
Look for the marks. Nice! Flip them. It's only a few minutes on each side. You'll start to see the sausages spitting juice. This juice causes flare ups to happen. So, watch it. I control the flames with a clean, fresh water spray bottle.
Searing and marking takes only a couple minutes on each side.
Reduce the temperature of the burners to medium. Turn off the front burner completely. Slide the meat to the front burner area. The heat will now circulate around. This adjustment placement and burner adjustment help also reduce flare ups. But you can't stop them. The flames will come!
Cook until you achieve your desired temperature.
The sausages have been sitting at room temperature for a bit before you threw them on the grill. Right? It's very difficult to properly cook very cold or frozen meat on a grill. So, start off on the right foot by allowing the meat to achieve room temperature.
Keep the temperature-probing of the meat to a minimum. I prefer to cook the sausages until they are well done. The initial searing and minimal probing of the temperature gauge will help the sausages retain moisture and juice.
Yum. Dig in.
Who said veggies? How about some mayo-based salad? We made and tested our own potato salads, coleslaw salads, and lettuce salads. They all win! Be sure to get yourself a big jar of sauerkraut. Our recommendation is Bubbies.
Sausage and kraut. Look out!
We tested and paired a few wines and whiskey to match the spicy sausages. We found a nice whiskey from Colorado Springs, Colorado, that is produced by a new company called Distillery 291. They are distilling their own whiskey, but keeping the aging to a minimum.
Distillery 291 Colorado Bourbon Whiskey is a sour mash corn whiskey that has been aged less than 2 years in American White Oak barrels that have been charred. It's powerful. Good kick on the first and then smoother sips afterward. You'll smell notes of cherry tobacco. If you want, drop a small chunk of ice and let the water calm this powerful youngster.
Here's an affordable way to cook and provide a good, big roast of meat for the family. After cooking this roast in a tomato broth all day in a slow cooker, the meat will just fall apart with a fork. Melt in your mouth. This is a feast for a king.
Here's what you'll need:
Prep the Meat.
Unwrap the meat. Season it with salt and pepper. Rub it in there. Put coconut oil in a skillet. You could throw in some olive oil and butter too. You want to brown-up the sides of the beef roast. It's like frying a meat ball before cooking it.
Throw It All Together.
Throw into the crock pot the onions, carrots, celery, leeks, and garlic.
Put the roast on the top.
Pour the tomatoes, chicken broth, and wine over it.
Toss in the rosemary, thyme, and other spices.
Let 'er cook for 8 hours. So, start in the morning before work. And you'll serve this for dinner. If you're around while cooking it, keep basting the meat, which means keeping it wet. Don't let it dry out. It like to keep padding butter on it, just like basting a turkey.
Plate It. Serve It.
After it's all cooked, you're ready to serve.
I don't take it out of the cooker. I like to plate right from the slow cooker pot, because everything is right there, including the juices.
If you'd like, you could pour out the juices, onion, and some carrots and throw it all into a blender to make a thick gravy kind of thing.
Serve. You're a king.
Pair it with a good, bold, fruit-forward red wine. Consider this particular wine.