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Asian Pork Stir Fry With Smoked Rice

Asian Pork Stir Fry With Smoked Rice

What I love most about Asian food and is that it is so diverse in flavors and textures. It really opens itself up for creativity. By making Asian dishes on the grill you eliminate most if not all the heavy oils you use for traditional stir fry, thus making it a slight bit healthier. Of course the best part of cooking it on the grill is that it gets me outside and at my favorite place…….GRILL SIDE!!!!!

You don’t HAVE to smoke the rice, but it does give you an opportunity to linger grillside on a beautiful day with a beverage of your choice nearby. Otherwise, this can be a fairly quick cook.

What to expect:

Multiple textures. A slight crunch, brought to you courtesy of the peanuts and green onion. A nice firm bite from the grilled pork. Al dente vegetables. Then the ultimate texture that the rice brings.

As to flavor. A nice smokiness from the rice, a unique savory taste from the grilled peanuts, a gentle yet noticeable Asian flavor from the grilled pork chop, and ultimately a sweet spicy flavor from the teriyaki sauce and sambal.

Yield:

4 dinner servings.

What you’ll need:

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Special equipment:

A grill pan. If you don’t have one of these, GET ONE!!!!! You’ll thank me and use it a thousand time over.

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Time:

About an hour of time if you’re not smoking the rice and do your prep while the grill is coming up to temp.

About 3 hours of time if you’re going to smoke the rice and linger by the grill while it takes light.

Ingredients:

1 bunch green onions

½ cup teriyaki sauce

½ honey

½ tsp garlic powder

½ tsp ground ginger

2 cups extra long grain rice, well rinsed.

A couple of nice wood chunks (if smoking the rice).

3 1-1½ bone in pork chops.

3 tsp. Chinese 5 spice powder*.

1 each red, yellow, and green peppers cut in large dice.

1 large red onion cut in large dice.

1lb asparagus, rough ends removed and cut into 1 inch lengths.

½ cup dry roasted, unsalted peanuts

1 cup chicken low sodium chicken stock

1 cup water

1 Tbls butter

salt and pepper

2-3 Tbls Sambal* (depending on your heat tolerance).

Sesame seeds for garnish.

*Can usually be found in the ethnic aisle of most larger grocery stores.

How we did it:

The steps given here are to maximize your time grillside. Shortcuts and multitasking can be done to speed things up. But what fun is that?

Begin by rincing the rice until the water is clear. This removes the gluten from the rice and makes it less sticky.

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Spread the rice on a sheet pan and set aside.

Season the pork chops with the 5 spice powder and place in the refrigerator.

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In a bowl mix the ½ cup teriyaki, honey, garlic powder, and ginger. Set aside.

Finely chop the green onions for garnish, set aside.

Cut your peppers and onion in large dice, and set aside.

Trim and cut the asparagus, mix in with the peppers and onion.

Set the grill up for COLD SMOKING by lighting just 3 or 4 briquettes and a large wood chunk. The object here is to create smoke while keeping the heat to a minimum.

Place the rice as far from the heat source as possible, cover and smoke for about 2 hours adding wood and charcoal as needed. You can rest your eyes but try to glance up every 20-30 minutes to be sure you’re still rolling smoke.

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Once you have your rice smoked set aside, and set the grill up for direct grilling.

*Rice can be smoked 1 week in advanced and stored in an air tight container.

Oil the grill pan and grill grates.

Place the veggies in the grill pan and toss in the peanuts and mix well.

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Place the pork chops on the grill.

Toss the veggies and flip the pork chops about every 6 minutes, until the veggies are al dente (firm to the bite) and the chops are done.

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Now in ya go with grilled pork chops and veggies in tow.

Mix the 1 cup chicken broth, 1 cup water, Tbls butter, in a pot.

Add rice.

Bring to a boil.

Reduce to a simmer and cover tightly.

Let rice simmer 15-20 minutes.

While rice is cooking, cut your pork chop from the bone and cut into desired dice, and add to a bowl with the vegetables.

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Mix in the teriyaki sauce and sambal.

Add the cooked rice and mix gently but well.

Plate, garnishing with green onion and sesame seeds, serve, and enjoy.

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Remember what you cook isn’t nearly as important as who you cook it with.

 

 

 
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Posted by on April 15, 2017 in Uncategorized

 

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Grilled Shrimp Po-Boys

Grilled Shrimp Po-Boys

My first love for cooking actually came in the form of cooking Cajun food. I always wanted to do it, but just never got around to actually doing it. Now many years later, I’ve started searching out that passion. The true beauty for me is that I can combine my two favorite loves, Cajun food and grilling/BBQ. So once again were going to head on down to the bayou for a traditional classic with a grilled spin.

We don’t set out here at The Dodd Squad Headquarters to make food healthier, sometimes it just happens. By simply grilling the shrimp instead of battering it and deep frying it we “accidentally” made it a touch healthier. We’ll try to do better the next time. I promise.

What to expect: There’s a lot going on here. First and foremost by grilling the shrimp and not hiding it a batter, you’re going to be able to taste the shrimp, and enjoy that nice little snap when you bite through it. The rub and remoulade is going to give it a nice kick of heat with a little Cajun authenticity. Add to it the the tomatoes, dill pickle chips, and some shredded lettuce and you’ve got yourself a fine sandwich, deep in flavor and texture.

Yield: 4 foot long sandwiches

What you will need:

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Time: About 2 hours total.

Cajun rub/seasoning:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Remoulade sauce:

 

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dill pickle juice
  • 1 teaspoon hot sauce (preferably Tabasco, after all it’s made there)
  • 1 large clove garlic, minced and smashed

For the shrimp

  • 1-1½ pounds 16/20 shrimp, shelled, deveined, and tails off
  • 2 tablespoons Cajun rub for the shrimp on the grill
  • ¼ teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice

4 12 inch hoagie buns

Shredded lettuce, sliced tomatoes,and dill pickle chips for toppings.

How we did it:

Begin by making the rub, you’ll need it throughout the recipe.

combine all the rub ingredients together and grind in a spice grinder to a powder. If you don’t have a spice grinder don’t let that stop you. Just mix it together, that ought to be good enough.

Make the remoulade, you’re going to want to give the flavors time to “meld.”

Mix the remoulade ingredients together, stir well, cover, refrigerate.

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Set grill up for direct grilling.

Season shrimp well with the Cajun rub and place on skewers.

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Grill over direct heat until the shrimp is opaque and turning red. About 6-8 minutes in total turning as necessary.

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In a small pan mix: ¼ teaspoon salt, ¾ stick (6 tablespoons) unsalted butter, 2 teaspoons Cajun rub, 4 teaspoons Worcestershire sauce. Heat while stirring until the butter is melted, remove from heat and add 1 tablespoon of lemon juice.

Add the grilled shrimp and gently toss/stir to coat.

Assemble the sandwiches using the remoulade as you would mayonnaise.wp-1466540818028.jpeg

All that’s left to do now is surround your self with some friends, crank up the zydeco music, and take a note from old Hank Williams Sr’s book:

Pick guitar fill fruit jar and be gay-o
Son of a gun we’ll have big fun on the bayou

Remember, what you cook, isn’t nearly as important as who you cook it with.

 

 

 
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Posted by on July 3, 2016 in Uncategorized

 

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Hickory Smoked Jambalaya

Hickory Smoked Jambalaya

When I seen it I knew it had to happen. My mouth immediately dropped open and the words AMAZING and BRILLIANT jumped from my mouth before I could stop them. Unfortunately I was a work. A quick text with the link was instantly sent to my son with the simple words “We’ve got to make this happen!” What is this, you ask? Smoked white rice. A great bloggist  that I follow on social media, Clint Cantwell, had posted a simple technique for cold smoking rice in his blog grillocracy.com. Here’s link to his cold smoked rice technique, How to Smoke Rice. So we did a quick test run and sure enough this stuff was everything it was billed to be. Then came the challenging task of how to use the rice, and what are the best ways to use it. I’d been craving jambalaya for some time, and even more so I’d been craving making it. So, we went with it.

What to expect: The wonderful full flavors that you get from jambalaya, with subtle hints of smoke from the rice and sausage.  The initial recipe is not super spicy, slicing some fresh Serrano peppers into it, not only gives you some nice heat but brightens up the dish and adds a layer of texture. Served on the side it allows each person to add as much fire as they desire.

Yield: Serves 4 comfortably.

*Don’t let the ingredient list scare you away from making this, you’ll be surprised how much you already have on hand other than the proteins.

What you’ll need:

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2-3 hours if all done at once.

1 large chicken breast

½ lb either andouille sausage, or spicy sausage

1 medium to large onion chopped

1 large green bell pepper diced

2 stalks celery chopped

1 cup white long grain rice, rinsed, and cold smoked with hickory

1 (14.5 ounce) can diced tomatoes

2 tsp hot sauce (for authentic taste I prefer Tabasco, it is from there)

1 teaspoon Worcestershire sauce

2 cups chicken broth

2 bay leaves

½ pound medium raw shrimp, deveined (optional: tails removed)

4 green onions, thinly sliced

6 Serrano peppers sliced

1 lemon wedged into quarters

For the creole seasoning:

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons sweet paprika

1½ teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon cayenne pepper

¾ teaspoon salt

½ teaspoon freshly ground black pepper

How we did it:

Begin by rinsing your rice well, this removes the excessive glutton which tends to make the rice extremely sticky.

Cold smoke the rice. For this particular recipe I recommend a stronger smoke, something along the lines of hickory. It has a lot of flavors to compete with.

*This can be done up to a week in advance and stored in an airtight container.

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Combine the ingrediants for the creole seasoning.

Place in spice grinder if you have one, and grind into a fine powder.

*Can be done a month in advance, store in an airtight container, in a cool dry place.

Set grill up for direct grilling.

Coat the chicken breast well with the seasoning, and grill over direct coals.

*Chicken can be grilled 1 day in advance.

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While the chicken cooks toss you onion, green pepper, and celery in a grill pan and grill over direct coals also.

Cook until just firm to the bite.

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After the chicken and veggies finish move the coals to either side for indirect grilling, and add a few fresh coals along with a couple of hickory chunks.

Place your sausage in the void and begin smoking you sausage.

*Sausage can be smoked and sliced 2-3 days in advance.

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Once the sausage is done cut the chicken breast into a nice bite size dice (forgot the picture).

Slice the sausage.

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Place a LARGE pan on the stove over high-medium heat.

Add the tomatoes, 2 tsp hot sauce, 1 teaspoon Worcestershire sauce, 2 cups chicken broth, onion, celery, and peppers, 1 Tbls creole seasoning.

Stir well, to mix in the flavors and the creole seasoning.

Bring to a boil.

Add rice.

Stir.

Add chicken, and sausage.

Reduce heat to medium-low, simmer covered for about 10 minutes. Stirring once ½ through.

Add shrimp and cook another 10 minutes, or until rice is done and the shrimp is opaque.

Garnish with sliced scallions, and serve with lemon wedges and Serranos on the side.

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Remember, what you cook isn’t nearly as important as who you cook it with.

 

 
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Posted by on April 24, 2016 in Uncategorized

 

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Cherry Smoked Stuffed Pork Tendrloin


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I want to apologize in advance for not having pictures of the key parts, sometimes I just get lost in my cooking and forget that I’m going to be blogging later.

There’s not a lot of things that will draw me outdoors when the temperature is a balmy -10°F. Normally when the temperature gets down into the negative category I give up grilling. Oh that doesn’t mean we extinguish the coals, it just means we switch from grilling to more smoking. That way we’re not running in and out like a bunch of kids with my wife yelling “CLOSE THE DOOR!” and “IN OR OUT, MAKE UP YOUR MIND!” Ok, she doesn’t do that, but you get the idea. Long cold winter days call for long slow smokes that require a limited number of trips in and out.

HOWEVER, when you come across pork tenderloin at a ridiculously low price, a little frostbite can be tolerated. When I saw them the wheels started turning and there was no stopping them.

What to expect: Tender moist pork, with a faint but not overpowering taste of cherry smoke. The stuffing will be moist and flavorful, with the carrots giving it a slightly sweet taste. The cornbread will give it a pleasant texture without becoming soggy.

Yeild: 4-6 servings.

What you’ll need:

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2 or so hours of time.

2 pork tenderloins (most come 2 to a pack)

1 cup cornbread crumbled. (I really do recommend making the cornbread. I’m not sure what will happen if you use store bought, it may throw the ratios off.)

6-8 slices of bacon cooked aldente’ cut into small dice. (More if you have a hungry helper or a dog keeping you company, I had both.)

1/4 cup carrots small dice

1/4 cup celery small dice

1/4 cup onion small dice

3 cloves garlic minced

1 Tbls fresh sage finely chopped

1 tsp fresh rosemary finely chopped

1 tsp fresh thyme finely chopped

Salt

Pepper

2-3 Tbls chicken stock

Butcher string or twine soaked

How we did it:

Begin by having all of your vegetables chopped and your garlic minced and ready.

Crumble the cornbread in a medium to large bowl.

Fry the bacon until aldente’ and set aside.

Add your carrots, celery, and onion to the hot fat left from the bacon.

After the the carrots, celery, and onion begin to soften add the garlic.

Cook until the garlic becomes fragrant and starts to brown. Do not over cook the garlic.

Dump the cooked vegetables along with any remaining fat into the bowl with the cornbread.

Mix well.

Add your chopped sage, thyme, and rosemary, salt, and pepper.

Mix and taste. Adjust the seasoning to your liking by add more of any or all the spices.

IF it is too dry add chicken broth a little at a time stirring after each addition. You want it loose, but to hold together when squeezed.

Set aside to cool.

Rinse and dry your tenderloins well.

Square off the ends so that you have nice flush ends to work with. Don’t panic about cutting the meat off, you’ll be able to find a use for it later in the week.

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Butterfly the loins by making an incision the length of the loin cutting to within a half an inch of cutting through it.

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Once you have it butterflied, it’s time to beat the fire out of it.

Place a sheet of plastic wrap over the loin and begin pounding  until it’s about 1/4 inch thick.

I usually start with my large heavy cast iron pan. Once I get close then I use my hand to finish it up.

When finished flattening, season both sides well with salt and pepper.

Place 1/2 of the stuffing along the lead edge of the loin, leaving a 1/4 inch space on the sides and along the lead edge.

Roll the loin up and tie off with butcher string or twine.

Set your grill up for DIRECT grilling, add a couple of nice wood chunks of your choosing.

Grill direct turning about every 7 minutes until done. Remember you want the stuffing to register 145°F to be certain all bacteria is dead.

*Ours took about 40 minutes and we turned every 10 minutes but remember it was -10°F out, so this will affect your cooking times.

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The foil pack next to the loins were rosemary infused potatoes and pearl onions for our side dish.

When done let rest 10 minutes, slice, and serve.

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 Remember what you cook isn’t nearly as important as who you cook it with, have fun.

 
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Posted by on February 17, 2015 in Uncategorized

 

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Chipotle BBQ Meatball Sandwich

Chipotle BBQ Meatball Sandwich

*Note to my brother, once again I’m sorry I used up the Ghost Pepper BBQ sauce that I made for you, but it was perfect for this recipe. I’ll make you some more. I promise.

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I have put off making this for such a long time. Mostly because I didn’t feel I had a good meatball recipe, and secondly because for some reason I’ve always found meatballs a little mysterious. Then a Julia Childs’ quote came to mind “Sometimes in cooking you have to have a what the hell attitude.” And with that sage advice I plunged ahead. I’m glad I did.

While most meatball recipes call for an even mix of beef, pork, and veal. I only went with beef and pork. Veal is almost impossible to find around here, and if you do your going to need to mortgage your house and sell your wife. The selling the wife I might be ok with, but I have to draw the line at ANOTHER mortgage. If you can get veal then I’d highly recommend it. Your going to get a much better texture……. or so I’m told.

What to expect: This is by no stretch of the imagination an Italian meatball sandwich, nor do we make any claim that it is. The chipotles will enhance the smoke, and add a nice little bite of heat. The mix of ground beef and sausage will give you a nice balance of flavor. The grilled peppers and onions will do what they do best: 1) add flavor and texture, and 2) send out that aroma that will have the neighbors peeking over the fence and stopping by to see if there are any free samples.

Yeild: 6 sandwiches.

Time: 1 hour (if you preheat the grill while you mix the meatballs and cut your peppers and onions)

What you’ll need.

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1lb 80/20 ground beef

1lb sausage

1 egg

1/3 cup of bread crumbs

2-3 chipotles in adobo finely chopped.

1 red pepper cut into thin slices

1 yellow pepper cut into thin slices

1 green pepper cut into thin slices

1 onion cut into thin slices

1/4-1/2 lb THINLY sliced provolone cheese.

salt and pepper for seasoning

2-3 cups of your favorite BBQ sauce

vegetable oil

Good FIRM hoagie buns.

Medium size aluminum pan

How we did it.

Begin by cutting your peppers and onions and setting aside to avoid an cross contamination.

Finely chop your chipotles.

Add in a large bowl the ground beef, ground sausage, bread crumbs, egg, and chipotles.

Season well with salt and pepper.

Lightly oil your hands, and begin to mix by hand.

Once everything is well mixed form into golf ball size balls.

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Set your grill up for INDIRECT grilling, oil the grates, add a chunk of your favorite smoking wood.

Place meatballs in the void between the coals and cook 10 minutes, turn and cook another 10 minutes. They should feel firm to the touch when done. If in doubt pull one from the middle and cut it open, if it’s done eat it.

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Once done place the meatballs in an aluminum pan, add your favorite BBQ sauce, cover with foil, and either place back on the grill, or in the oven on the warm setting.

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Add some fresh coals if necessary and arrange for DIRECT grilling.

Place the peppers and onions in a well oiled grill pan, season with salt and pepper.

Grill until al dente.

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When the peppers and onions are done begin assembling the sandwiches.

Remove some to the bread from the inside of the bun to make plenty of room for all that good stuff you just cooked. Well that and to keep your meatballs from rolling away.

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Lay down a nice bed of onions and peppers.

Top with meatballs and cheese.

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Then one last trip back out to the grill, (or at this point you can toss them in the oven, it doesn’t matter) to melt the cheese.

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Plate, and serve.

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Notice we didn’t spend a lot of time on plating. We were HUNGRY.

Remember what you cook isn’t nearly as important as who you cook it with. Have fun.

 
5 Comments

Posted by on January 18, 2015 in Uncategorized

 

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Hickory Smoked CHICKEN and Noodles

Hickory Smoked CHICKEN and Noodles

What could possibly be more comforting than CHICKEN and noodles on a cool fall evening? Maybe toss in some mashed potatoes and homemade biscuits, and you have nothing but a plate of pure comfort on a cold night. My problem with chicken and noodles is: 1) it’s usually bland and 2) it generally ends up being NOODLES and chicken. There’s nothing worse than having to go on a “scavenger” hunt to find the chicken in my noodles.

I thought to myself “we can do better than this.” My goal was to elevate the chicken to it’s proper place, as the feature of the dish. A quick recipe search on Google explained everything I needed to know as to why the chicken wasn’t the feature of the dish. Almost every recipe had two things in common. First they only called for chicken breast, and second they all wanted me to BOIL my chicken. Some tried to get fancy by suggesting adding this soup or that soup, a pinch of this or a pinch of that, but nothing to really elevate the chicken. Well Mr. Chicken you no longer need to live in the shadow of the noodles, YOUR DAY HAS COME!!!! IT’S TIME TO STAND UP AND BE PROUD THAT YOUR A CHICKEN!!!!!

What to expect: Nice big flavorful bites of chicken, well seasoned, with a simple little taste of smoke that’s not overpowering. Oh and some noodles.

What you’ll need:

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About 2 1/2 hours

1 4-5 lb chicken

Salt and Pepper

Olive or vegetable oil

2 qts chicken stock

2 qts water

Either your favorite noodle recipe or a  1 lb package of  egg noodles  from your local grocer.

How we did it:

Begin by setting up your grill for INDIRECT cooking.

Wash and rinse the chicken inside and out.

Run your hand up under the skin on the breast and oil it.

Salt and pepper it heavily.

Do the same with the thighs and legs.

Then oil the entire chicken on the outside.

Salt and pepper the outside of the skin.

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Once the grill is ready place the chicken on the grill between the two piles of coals.

Rotate the chicken 90 degrees about every 20 minutes so that it will cook evenly.

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Once you register an internal temperature of 165f on the breast and 185f on the thighs remove it from the grill.

Remove the chicken from the bones cutting into thick bite size chunks, and set aside. Use ALL the meat. Both white and dark. Remember we’re looking for flavor here.

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Mix the 2 qts chicken stock and the 2 qts water together and bring to a rolling boil.

Add chicken and noodles.

Cook until the noodles are al dente.

Drain, TASTE, and SEASON. Adding salt and pepper as needed. CYMERA_20141102_202256 (2)

 

 

 

 

 

 

 

 

 

Now enjoy as you hear the wind whipping the leaves around outside. Remember what you cook isn’t nearly as important as who you cook it with.

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4 Comments

Posted by on November 2, 2014 in Uncategorized

 

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Pasta With Smoked Chicken Breast and Grilled Veggetables

Pasta With Smoked Chicken Breast and Grilled Veggetables

Note: Tried this cold one day after making it, and it makes an excellent cold pasta salad, great for carry ins, or a cool meal on a hot summer day. 

Spring has sprung and summer is just around the corner. The farmer’s markets as well as road side stands are starting to pop up, and we still have chicken to cook. So what better time to enjoy the nice fresh flavors of produce? This started out in my mind as a pasta salad recipe, then realizing my wife is not fond of cold pasta and that I still had chicken to use up, quickly morphed into a warm pasta dish. Although I am looking forward to the leftovers as a cold pasta salad. I think it will work both ways.

What to expect:

This is a very well balanced dish that hits on all levels. The dressing and zucchini  will give you a slight acidity, the onion and smoked chicken breast brings a depth of flavor that balances that acidity well, and the parsley will gives it a nice pop of freshness.

Yield: 4-6 servings as a main course.

What you will need:

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Overnight for marinating, and 2 hours or so for prepping and cooking.

2 bone in chicken breast with skin

2 large sweet onions cut into quarters

3 zucchinis sliced length wise

2 yellow squash sliced length wise

24 oz bottle of Italian salad dressing divided

1 red pepper

1 yellow pepper

1/4 cup fresh parsley finely chopped.

1/2 lb of cherry tomatoes cut in half

1lb of penne pasta

olive oil

Kosher salt

1cup or so freshly grated Parmesan cheese

How to make it happen:

Begin by rinsing and drying the chicken breast, being sure to remove any excess fat and stray pieces of meat.

Place in zip lock freezer bag.

Quarter and peel onion keeping the root in tact. This will hold the onion together on the grill and make life easier.

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Slice the zucchini and squash length wise.

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Place in bag with chicken and add 16 oz of the Italian salad dressing.

Let marinate in the refrigerator overnight.

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When ready to cook set up grill for indirect cooking.

Place wood chunk of your choice on the hot coals, oil grate, add chicken and cover.

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Cook until it reaches an internal temperature of 165f and the juices run clear. About 30 minutes.

Now rearrange  the coals for direct grilling and add fresh coals. Give it time to come up to a nice hot temperature.

Scrape gate down, and oil it.

Add the bell peppers first, they will take the longest.

Then the onion.

Finally the zucchini.

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Grill checking often, until cooked with nice grill marks and some char.

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Slice chicken breast into long strips.

Cut the zucchini into large dice.

Remove the root ends from the onion and cut into  large dice.

Remove the seed pod from the bell peppers and pull what skin you can off, it should come off easy, and cut into large dice.

Place the zucchini, onion, peppers, and chicken in a large bowl.

Cook and drain pasta according to directions.

Add pasta to the bowl.

Add 8 oz (or to taste) of the remaining salad dressing.

Add 1/4 cup of parsley.

Add cherry tomatoes.

Mix well.

Taste, add salt, salad dressing or parsley as needed.

Serve family style letting guest add cheese as desired.

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Enjoy with good friends, good weather, and maybe a little fresh bruschetta.

Remember what you cook isn’t nearly as important as who you cook it with.

 

 

 

 
2 Comments

Posted by on June 1, 2014 in Uncategorized

 

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