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Posts Tagged ‘grilling’

Grilling out is a sign of independence. Humans. Fire. Meat. Electricity optional. Maybe that’s why it’s so popular to have a cookout on the 4th of July. Maybe it’s because this style of cooking was very popular during the early years of the USA, as it’s easy to feed a large crowd. Whatever the reason, it’s a great idea. And since I’m still in the honeymoon period with my Big Green Egg, I’ve been giving it a workout this holiday weekend.

Today’s meal was the epitome of simplicity and was heavenly delicious. I formed burger patties (no filling or binder) out of some dry aged beef I picked up from my local farmer last month and used the rub from Sarah Fragoso’s Everyday Paleo
(a great cookbook and her website is also great, btw). I cut some red onions, rubbed them with olive oil and salt and pepper and skewered them on metal skewers (no more charred wooden skewers for me). Finally, I made a simple tomato salad (recipe below).

Everyday Paleo burger, KKF tomato salad, grilled red onions and a few of Bubbie's pickles for good measure!

The burgers were unbelievably delicious and moist. I’m going to do them this way from now on, whether it’s with Sarah’s rub or with another seasoning. I always thought hamburger mix had to have egg and/or breadcrumbs…forget about it. Oil your gril (I used spray coconut oil), rub on your rub and slap them on the grill. I cranked up the Egg to about 650, put on the burgers and closed the lid. After two minutes, I opened, flipped, closed and left it another two minutes. Burgers were perfect. Oh, and I was doing all this in a FRIGGIN RAIN STORM. Yes, about three minutes before my grill got to temperature it started pouring.

Luckily the Egg works just fine in the rain. Test subject Bill was an excellent umbrella holder as I brought out meat and flipped and swapped. I think the struggle made my rain burgers taste even better.

KKF Too Easy Tomato Salad

1 pint farmer’s market fresh cherry tomatoes, halved

1/2 small red onion, chopped

small bunch fresh basil, cut into thin strips

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

sea salt and fresh cracked pepper to taste

Mix everything together and let it marinate at room temperature while you’re preparing the rest of your meal. Deee-licious.

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The KKF and the BGE

When you buy a Big Green Egg, it’s kind of like joining a cult. People who own a Green Egg (or “Eggheads”) become fanatical, notice other Eggheads when they drive or walk by their house, and dancing or jumping ensues just from seeing someone else’s Egg. This month, I joined the Egg Cult.

The first night after a laborous process of setting up our new large Egg, I had burgers ready to throw on and french fries ready to go in some piping hot tallow. I used Cheeseslave’s fry recipe and they were out of this world delicious! And the burgers…amazing. So delicious and moist.

That was enough to get me hooked, and within the first two weeks of owning the Egg I probably grilled six times. Gratuitous grill porn follows. Enjoy! (And yeah, if you don’t have one I strongly recommend picking up a Green Egg!)

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Usually the 4th of July holiday finds Bill and I at home, chilling out, having some wine and watching random fireworks from our back deck. This year, however, we ventured out to a friend’s house to celebrate our nation’s birthday together.

4th wine1When you’re wine snobs like us but don’t have the budget for Caymus as a daily drinker, you have to carefully choose your wine to balance cost and quality. Here’s the two we brought to share, Ergot tempranillo (Spain) and Gascon Malbec (Argentina). These two run about $10.99 a bottle at our local wine store, making them a budget-friendly vino, and are very impressive for the price.

We had an appetizer of a chevre goat cheese from Cole’s Lake Dairy (local Georgia dairy) I got in my CSA box. I don’t have a picture of it because it was gone in a matter of moments. Um, it was super yum…trust me.

4th salad1Our salad was a tasty mixture of lettuce leaves, cucumber and red bell pepper (provided by our gracious host) and green peppers and cherry tomatoes from my CSA box. I made a dressing of equal parts honey (local), balsamic vinegar and olive oil. Our host used his croutons to soak up the rest of the dressing in his salad bowl so I think he liked it 🙂 Nothing better than easy and tasty.

The main event centered around a 3.2 lb. pastured chicken from Nature’s Harmony Farm. Using a combination of a few recipes from this website I brined the bird for about four hours, then dried it off and headed to our host’s house. Using the rub recipe they recommend for chicken, we drizzled the bird with olive oil and saturated it with the rub. I felt kind of like I was molesting the bird by rubbing my fingers all over its naked skin, but Bill didn’t seem upset so I guess it’s ok. The rubbed bird went onto the smoker/grill for about two hours with applewood smoker chips smoldering over the coals.

4th chicken done1We were suprised that it finished that quickly, but the thermometer in the breast read 167 degrees so we pulled it. However, even though it looked fantastic we discovered that parts of the thigh were not done and had to go back on the grill for a few minutes. We think the temperature probe maybe wasn’t properly placed. None of us had smoked a whole chicken before so it was a learning experience! Outside of the thigh under-doneness the bird was fantastic. Super moist and delicious (I’ve never had a chicken breast that moist EVER), but I have to say the rub was the big winner of the day. All three of us raved about it and can’t wait to use it on something else. Rub recipe is here. 

4th veg kabobs1We also made veggie kabobs for the grill with baby bella mushrooms, sweet onion, some funky greenish-yellow pepper (CSA box), cherry tomatoes (CSA box), and patty pan squash (CSA store). Everything was good, but that squash was the bomb diggity. Raw or grilled it was fantastic.

We also steamed my CSA green beans in a foil packet on the grill. Just a little butter, salt and pepper and they were heavenly. Real food doesn’t need to be messed with too much. Simple is good!

4th plate done1We enjoyed our meal with a glass of wine, some of my bread that I made yesterday and some good laughs. I’m so thankful for the abundance of food we have at our disposal, the ability to make food choices (local and imported) and the right to fight to keep our choices. God bless America!

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