Entries Tagged as 'grill'

Spatchcock Chicken on the Grill

October 15th, 2013 · No Comments






About a week or so ago, Dallas read an article in Bon Appetit magazine called “25 Ways to Grill Chicken Better.” Then he went to the store and bought a chicken and grilled it. He spatchcocked the chicken, which is when you prepare the chicken for grilling by removing the backbone so that you can flatten it out. Normally you’d use a brick to help flatten the chicken on the grill, but we didn’t have one, so we used a cast iron pan.

This turned out to be the best chicken I’ve had, homemade or otherwise, for ages. He also brined the chicken overnight and seasoned it well. Now I want him to make it again!

[


New Weber Grill

June 14th, 2011 · 1 Comment

Dallas and I love to grill out for dinner and have people over for barbecues but our old grill has been on the fritz for quite a while. Last year we only grilled one time. We invited a bunch of people over and went to light it up and it was not happening. So, just in time for grilling season this year, we got a new grill. And, lucky for us, Chris works at Weber and was able to get us quite a discount. Last weekend we spent about 4 hungover hours assembling this beast and dismantling our old one. Can’t wait to light it up!

Also, it’s hard to see in this photo, but we got a new stain on our deck. It looks really nice!

[


Grilled Shrimp with Grits and Andouille Sausage Gravy

April 23rd, 2009 · 11 Comments

On Saturday Danny asked if he could come over to our place and cook dinner. Dallas is still out of town so he’d be cooking just for his girlfriend Caroline and me. Danny is a very good cook and has worked in some of the best kitchens around town – Shikago, Green Zebra, Nola’s Cup. Ok, that last one is technically in Oak Park, but you get what I’m saying. There’s no way I was going to say he couldn’t come over and use our grill and kitchen to make me dinner! So, this is what he made:


Grilled shrimp with grits and andouille sausage gravy. The creamy grits cut the spiciness of the sausage. Delicious. I probably hadn’t had grits since I was a kid. Half of my family is from the south and my dad would always make quick grits. I hated them! But these grits were so rich and creamy. . . probably because Danny used like 3/4 of a carton of cream! Let’s just pretend he didn’t. That cream just evaporated out of the carton (into my belly!).

[