Tag Archives: Grilling

…For A Hamburger Today.

Five points if you got where that half-quote comes from 🙂

So here’s Silk’s latest culinary creation; a gourmet hamburger:

What makes it gourmet you ask?

1: Kobe Beef smoked and seasoned to perfection

2: Turkey Bacon – Also slow smoked

3: Homemade guacamole

4: Smoked Cheddar Cheese

5: Fresh Veggies

6: A Toasted Bun.

Super-Tasty and tonight we’re using the leftover Guac (vacuum packed to keep from turning brown) for Taco… Thursdays. O_o 😀

Cooking Tip: Rescuing BBQ

Every once in a while, no matter how you try, BBQing, or even cooking in the oven or on the stove just is NOT going to cooperate with you.

I had an incident like that a few nights ago. It was relatively easy to prevent in the first place, BUT I was rushed and distracted by a head full of other tasks that needed to get done. Here’s exactly what happened:

I was grilling whole boneless chicken breasts. I’ve done it dozens of times before and rarely have a problem. I got in a hurry though and just spread out the charcoal evenly to cook via direct heat. That would have worked if they were fillets cut thinner, but these were whole boneless breasts. They were thick enough that I should have cooked them slower over indirect heat (charcoal off to the sides).

Instead, the outside was cooking fast, but the centers… not so much.

That’s largely seasoning that blackened there also, by the way. 🙂

But, because I *am* a super genius:

I was able to salvage it and create a nearly perfect dinner. I just threw the chicken in the microwave for about a minute and a half (one piece at a time) and cooked the rare part without drying out the rest of the chicken breast.

Despite how the PC might be making it look, (my color seems to be acting up) there was no pink left, but it was still very tender and juicy. I should note also that with the minute and a half cooking time in the microwave that we have a 1200 watt microwave. It’s STRONG. 🙂 End result though:

So the lesson for the day is be creative if your meal isn’t turning out as planned. Some chefs will tell you that a microwave has no place in a real kitchen. I think I just proved otherwise, lol. Even if your attempt to rescue your meal fails, you’re no worse off than if you’d goofed it completely without trying a fix, right?

Another option with the chicken would have been to cut it up and cook it in a skillet on the stove, but that would have dried it out unless I was super careful.

Improvise, adapt and overcome. 😉

Grilled Chicken Garden Salad

I need a lighter post, and I’ve neglected my fellow foodies lately. That being the case, I thought it was also time I showed I can do more than BBQ and do eat healthy (occasionally, lol)

What I did the other day was grill some boneless skinless chicken breast fillets on the charcoal grill

Two were seasoned with lemon pepper seasoning and two were seasoned with chipotle pepper seasoning, which allowed me to customize both our salads a bit. 🙂

From there, it was a simple matter of combining all the veggies, shredded cheese, sunflower seeds, etc… into a salad.

I double layer everything so that the salad is pre-mixed without actually tossing it in large bowl. The final result is a pretty big salad, but that was the main course for dinner

Serve with fresh french bread on the side and viola, a meal. 😀

BBQ Time Again! Beef Tri-Tip!!!

In between all the chores, I did find time Monday to apply my tasty slow cooking techniques to some beef Tri-Tip from Costco. It’s just taken a couple days to get to blogging about it.

Half the time, I’ll use my dual grill method and slow smoke until the meat hits an internal temperature of 100 degrees, then put it on a hot charcoal grill to put a nice sear on the meat and get the IT to 135 degrees. This time, I didn’t feel like fussing with two grills. I slow smoked at 180 degrees for a little over an hour to get the meat to 100 degrees, then I just cranked up the heat on the pellet smoker. So, no grill marks, but it did turn out very tasty:

Perfect medium rare with great smoke flavor

And for those who are curious… Yes, just basic salt, pepper and garlic for a rub. That’s almost all I ever use. Good meat doesn’t need sugar and other fluff. 🙂