Archive for the ‘grilling’ Category

This is a really delicious grilled steak full of wonderful Thai flavors. You do need to marinate it overnight, so keep that in mind. The overnight marinating is key to the intense and unbelievable flavor of the beef.

The original recipe called for skirt steak, but I didn’t have any in my freezer. I did have a fat ribeye, though, so once I thawed it, I sliced it lengthwise to get two large, thin steaks which would easily suck up the marinade I was going to make. And the ribeye was nicely marbled, so it stayed juicy and tender. Beef flap is another favorite cut that would work well with this recipe.

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1/4 cup toasted sesame oil
1/4 cup soy sauce
2 tablespoons grated ginger
2 tablespoons finely chopped garlic
2 tablespoons finely chopped cilantro
2 tablespoons chopped dry roasted unsalted peanuts
2 scallions, minced
1 tablespoon light brown sugar
1 tablespoon fresh squeezed lime juice
1 tablespoon chile oil
2 lbs. beef ribeye (or skirt steak or beef flap)
1/4 cup chicken stock (homemade is best)

In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil. Transfer half of it to a shallow dish.

Add the steak to the dish and turn the meat to coat it well. Cover and refrigerate the beef overnight. Refrigerate the other half of the marinade in a separate container.

The next day, light a grill. While it’s warming up, get out a sauce pan and pour the chicken stock in along with the reserved marinade. Heat it to combine it well, but not letting it reach a boil. Remove it from the heat and let it come to room temperature. This will be the dipping sauce for the beef.

About 30 minutes before cooking, take the marinated steak out of the fridge and let it come to room temperature. Season it with salt and pepper, and grill it over high heat until it’s medium-rare, about 5 minutes.

If it’s too cold to light a grill, or if you just want to use the oven, heat a cast iron pan on the stovetop, add a few drops of avocado oil or pork fat, and sear the beef on both sides before placing it in a pre-heated 375-degree oven to finish cooking.

Devour the beef with the dipping sauce!

I rarely order beef at a restaurant, because I can usually make a better steak at home. For one thing, I use humanely raised grass-fed beef, something few restaurants offer. And I can cook it for less than a third of the price of a steakhouse. Granted, most steakhouses dry-age their beef, a time-consuming process of taking slabs of beef and keeping them in a fridge for weeks until a certain amount of moisture is sucked out of the meat, intensifying the flavor. I can do that at home in my fridge, but it takes a lot of time and effort.

There is one steak that I couldn’t match for the longest time, and that was the Capital Grille’s bone-in Kona crusted dry-aged NY strip. I would have dreams about that steak! It was time to find a way to make something that would satisfy my craving for that amazing steak at home.

Looking at a variety of coffee rub recipes on-line, I started the slow and steady process of combining ingredients in just the right proportions, tasting as I went. What I came up with really accentuated the flavor of the beef I was cooking, better than I had imagined!

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3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

Combine the ingredients, mixing well, and keep them in a tightly sealed container at room temperature.

The secret ingredients are the brown sugar and the cocoa. The brown sugar gives the steak a caramelized crust when cooking, and the cocoa rounds out the flavors and gives the beef an extra “umph!”

When using, sprinkle the seasoning liberally on both sides of the steak before cooking. I like to add bacon fat to a cast iron skillet, searing the steak on all sides and then finishing it in the oven. But let’s face it: nothing beats the grill!

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There’s no problem with your bird, she said to me
Just go low and slow to cook it perfectly
A few choice seasonings end up deliciously
There must be 50 ways to roast your chicken…
There’s nothing better than a whole roasted chicken. Simply season it, pop it in the oven and go low and slow. No maintenance, and you’ve got a great bird in a couple of hours. 
Once you go with humanely raised pastured chicken, you’ll never go back to supermarket chicken again. The flavor is fantastic, and you’ll devour it right down to the bones, which you can use to make the best home-made chicken stock or soup you’ve ever had. Nothing goes to waste.
I roast at least one chicken every week, so to change it up, I’ve come up with many different rubs and sauces over the years. All of the rubs are sugar and gluten-free preparations. 
Chicken with Rosemary and Lemon
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The lemon serves double-duty in this dish. You use the zest to season the outside skin, then you place the remaining cut up pieces inside the carcass to flavor from the inside out.
1 tablespoon finely chopped fresh rosemary
1 teaspoon granulated garlic
2 teaspoons salt
zest from 2 lemons, using a micro plane zester, the leftover lemons quartered
1/2 teaspoon black pepper
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In a bowl, combine the rosemary, garlic, salt, lemon zest, and pepper. 
Thaw a bird, remove the giblets, and rub it all over with olive oil. Shove the quartered lemon pieces into the carcass of the bird. Season the bird inside and out with the rosemary seasoning mix.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook low and slow until done.
Tarragon Chicken
I love the taste of chicken seasoned with tarragon. Careful with this, or you will accidentally devour your fingers!
1 tablespoon dried tarragon, crumbled into a powder
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon black pepper
olive oil
In a bowl, combine the tarragon, garlic salt, salt and pepper.
Thaw a bird, remove the giblets, and rub it all over with olive oil. Season the bird inside and out with the seasoning mix.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook low and slow until done.
Italian Chicken
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The darker color of the bird comes from rubbing it first with balsamic vinegar, then olive oil, before coating it with Italian seasonings. Don’t use the fancy, expensive balsamic. The bottles that go for about 9 bucks in the supermarket work well for this recipe.
Balsamic vinegar
Olive oil
1 tablespoon salt
1 tablespoon parsley
1 teaspoon oregano
1 teaspoon pepper
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
Thaw a bird, remove the giblets, and rub it all over with the balsamic vinegar. Then rub it all over with the olive oil. Season the bird inside and out with the seasoning mix.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook low and slow until done.
My Grandma’s Chicken
My grandmother would cook chicken thighs low and slow all Saturday morning, knowing that I was coming over for lunch after Lithuanian school. The meat just fell off the bone, and I couldn’t stop eating it. This recipe is so simple and works just as well for a whole bird. Every time I make this, I think about those days at my grandmother’s house.
Lawry’s Seasoned salt
Olive oil
Thaw a bird, remove the giblets, and rub it all over with olive oil. Season the bird inside and out with the Lawry’s Seasoned salt.
Place the bird on a pan lined with non-stick aluminum foil in a pre-heated 450-degree oven. Cook for 10 minutes at this temperature, then reduce to 275 degrees and cook until done.
If you’re using chicken thighs, like my grandmother did, make sure they have the skin on and the bone in.

If I’m at a steakhouse and craving beef, I’ll usually order a cut like porterhouse or ribeye…great cuts of meat that need nothing more than a little salt and pepper, and a skillful grillmaster. The prep on that slab of meat before it even hits the grill has already been done: carving, dry-aging, trimming.

At home, we eat only humanely raised grass-fed beef. It’s expensive, so we buy the cuts that cost less, but need a bit of TLC before cooking. A cut like beef flap, which comes from the bottom sirloin butt (the back of the animal), looks like a skirt steak, a hanger steak, or a flank steak because of its thinness, but each comes from a different part of the animal.

Though the beef flap is somewhat thin, I will often slice it lengthwise into two thinner pieces, because the meat’s thickness often varies, which can give you uneven cooking. I like to cook it hot and fast on a hardwood fire grill, but still keep it medium-rare. If the weather is really unforgiving, cooking the beef in a hot cast iron skillet works well, too.

Marinades are the key to tenderizing and flavoring tougher or cheaper cuts of meat. What you put in your marinade really depends on what flavors you like.

The recipes below are for 3 to 5 lbs. of beef. I always make more, because leftover marinated grilled beef makes an awesome steak and egg breakfast the next day!

 

A cold winter's night is no excuse not to grill!

A cold night is no excuse not to grill!

 

The instructions with all of these marinades is basically the same: combine all the ingredients in a bowl. Cut the beef flap (or whatever cut of meat you’re using) to a manageable size so that it fits a gallon-sized Ziploc bag easily. (Smaller, thinner pieces will also absorb the marinade better.) Place the beef in the bag, and then pour the marinade into the bag. Squeeze the excess air out and seal the bag. Gently squish the bag around so that the marinade makes contact with all the meat. Place the bag in a bowl in the fridge overnight, squishing the bag every few hours to make sure the marinade penetrates the meat. The bowl will prevent any accidents from happening in your fridge in case the bag leaks. The next day, remove the bag from the fridge and let it come to room temperature before grilling the meat. Discard the leftover marinade.

ALZ MARINADE #355
1/4 cup olive oil
1 lemon, zest and juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic salt
1 teaspoon Dijon mustard

Combine the ingredients. Marinate the meat overnight in the fridge or several hours at room temperature. Grill.

 

Marinating beef flap.

Marinating beef flap.

 

On the North Fork of Long Island, in the middle of wine country, there’s a restaurant that’s been around for a long time: a sort of hole-in-the-wall place you might not think twice about visiting, unless you hear that they’ve got a special secret marinade for their beef. The place is called The Elbow Room (I think they’ve expanded to a second or third location by now), and though I wasn’t impressed by the quality of their beef, I was impressed with its flavor. Here, with the help of friends, is what we think comes as close to that marinade as we can get. Gravymaster is a product you can find in any supermarket, usually in the gravy section. This marinade also works well with beef tips or a London broil.

 

ingredients

1 cup soy sauce
1/4 cup Gravymaster
2 large Vidalia onions
2 cloves of garlic
2 teaspoons celery seed
1/2 teaspoon black pepper

Combine the onions and garlic in a large food processor and purée. Add the remaining ingredients and run the processor until it’s smooth and sort of resembles root beer (below.)

 

marinade

 

Marinate the meat overnight in the fridge or for several hours at room temperature. Grill. Awesome with beef sirloin tips (below.)

 

beef-tips

 

This incredibly simple marinade falls into the “Italian” category. You could almost use it as an Italian dressing on salads, but it works really well as a marinade for beef.

1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons Kosher salt
1 teaspoon pepper

The balsamic vinegar I use is not the expensive aged stuff that costs a fortune. It’s the $9-a-bottle stuff you can find in any supermarket. Simply combine the ingredients. Marinate the meat in the fridge overnight or for several hours at room temperature. Grill.

 

 

 

 

 

CHIMICHURRI

Posted: February 12, 2021 in beef, Food, grilling, marinade
Tags: , , , ,

Chimichurri is a garlicky, herby green sauce usually used with grilled meats. This pesto-like condiment originated in Argentina and is also commonly used in Nicaragua and Uruguay. Though some recipes include cilantro, many people insist the original is made only with parsley. To pack an extra punch, chimichurri also makes an excellent marinade for grilled meats.

My buddy, Lee, a chemist and avid chimichurri fan, is the inspiration for my version of this sauce. It’s incredibly easy to make. Just make sure to use fresh ingredients, and it’s always a good idea to wash all the veggies before using, even if you’re going organic.

 

chimi

 

 

1 bunch flat-leaf parsley, chopped
1/4 cup water
1 medium onion, chopped
3 cloves garlic, minced
3–4 tablespoons fresh oregano, leaves only (or 1 tablespoon dry)
1 tablespoon paprika
1 teaspoon crushed bay leaf
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
pinch red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Place all the parsley and the water in a food processor and begin to chop, pulsing for a second at a time. When the parsley is in small pieces, stop pulsing and add the remaining ingredients, except the vinegar and olive oil. Start the processor on a full run now, and slowly pour in the vinegar, then the olive oil. Try not to make it too smooth…leave some tasty bits. Allow it to rest for at least 30 minutes, but overnight in the fridge is best.

I marinated 2 grass-fed beef ribeyes in chimichurri overnight, simply smearing the meat with the sauce, and placing the ribeyes in a resealable plastic bag in the fridge. The next day, I let the beef come to room temperature and I wiped the marinade off. I discarded the marinade, then I re-seasoned the beef with a little salt and pepper and pan seared them, finishing them in a 350-degree oven until medium-rare. A little dipping of fresh chimichurri on the side.

 

Grass-fed beef ribeyes with chimichurri

Grass-fed beef ribeyes with chimichurri

 

Lots of fresh parsley is key!

 

I recently saw a chimichurri recipe that included avocado, and thought: now that sounds tasty! It’s not the classic recipe, of course, but it is delicious! I can see this stuff used as a dip for veggies or chips. The fresh lime juice keeps the avocado from browning.

 

1/3 cup extra virgin olive oil
1/4 cup fresh lime juice
1 garlic clove, minced
1 cup finely chopped parsley
1 tablespoon finely chopped oregano, or 1 teaspoon dry oregano
1 Hass avocado, peeled, pitted and diced
Kosher salt

In a medium bowl, whisk the olive oil with the lime juice, garlic and a pinch of salt. Stir in the parsley and oregano and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt.

 

Avocado chimi. Chunky and tasty.

 

The chimichurri can be refrigerated for up to 4 hours.

Brining, the process of letting a hunk of protein soak in a salt solution for a few hours, is a great way to add flavor and moisture to any cut of meat. I brine these wings for 3 hours before using a sweet and spicy rub. They can be grilled or roasted in the oven.

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The brine…

1/2 cup Kosher salt
3 tablespoons light brown sugar
1 teaspoon whole black peppercorns
1 whole bay leaf
2 quarts water

Combine all ingredients in a saucepan and heat until the sugar and salt dissolve. Remove from heat, and let it cool to room temperature.

The rub…

1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup sweet paprika
1 tablespoon Kosher salt
1 tablespoon granulated onion
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon cayenne pepper

Combine all ingredients in a bowl.

Place 3 lbs. of chicken wings in a Ziplock bag and pour the cooled brine into the bag. Place the bag in a bowl to prevent leaks and place in the fridge for 3 hours.
After 3 hours, remove the chicken from the brine and dry with paper towels. Discard the brine.
Place the chicken pieces in a large bowl and sprinkle with 1/3 cup of the rub, tossing to coat the chicken well. Place the bowl with the chicken in the fridge until ready to cook.
About 30 minutes before cooking, remove the bowl from the fridge and let the chicken come to room temperature.
Pre-heat the oven to 350 or light a grill.
Toss the chicken with some more of the rub, if you like, then place the pieces on a sheet pan lined with non-stick aluminum foil.
Bake at 350 for 30 minutes or until done. Lower oven temperature if it starts to burn.

If grilling, cook over medium heat, turning frequently to prevent burning. Cook until the wings are done.

 

True: the inspiration behind this dish was a conversation I had with friends, talking about our early childhood days. Someone brought up the name Shari Lewis, and her famous puppet Lamb Chop. Next thing I knew, I was grilling the critter in my yard.

This is a great grilled lamb recipe that works best if you marinate it ahead of time, but it’s not absolutely necessary. Cook it indoors or outside on the grill. I use grapefruit zest and juice in the recipe, but any citrus you like will work.

American lamb is different from lamb raised in New Zealand or Australia. If you like a milder flavor, go with the American lamb. Lamb from New Zealand and Australia is entirely grass-fed, making for a stronger “gamier” flavor but a healthier cut of meat, as all grass-fed meat products are.

 

L2

 

6–8 small lamb chops
1/4 cup brown mustard (I like Gulden’s)
Zest of 1 grapefruit
1 tablespoon grapefruit juice
1 tablespoon honey
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

 

 

In a bowl, combine the mustard, grapefruit zest and juice, honey, garlic salt, pepper, and thyme. Mix well.

Place the lamb pieces in a  Ziploc bag and pour the marinade in, sealing the bag well. Squish the bag around gently to make sure the marinade makes contact with all the meat surfaces. Marinate at least 1 hour at room temperature, or longer in the fridge.

Pre-heat a hardwood charcoal grill…or if cooking indoors, pre-heat the oven to 350, and on the stove top, heat an oven-proof pan (cast iron is best) with a little pork fat or oil.

After marinating, remove the lamb pieces from the bag and save the marinade to baste with while cooking. (Don’t use the marinade uncooked, since it made contact with raw meat.)

On the grill: Grill the lamb on all sides first, then start brushing the marinade on them, flipping them, brushing again, and grilling. Keep doing this until you’ve used up all the marinade and the lamb is cooked to proper doneness. Don’t overcook it!

In the pan: Sear the lamb on all sides, then brush all sides with the marinade. Place the lamb in the oven to finish cooking, making sure you don’t overcook it. Let it rest before serving.

 

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With Thanksgiving just a couple of weeks away, I’d like to share my recipe for what I consider to be the perfect turkey.

I always get asked if I deep-fry my turkey for Thanksgiving. I think it’s way too messy and time-consuming for nothing better than an “OK-tasting” bird. I lived in the South for a few years, and my friends fried a turkey on several occasions. I wasn’t impressed.

First, you need to find a safe spot in the yard to blast the propane-fueled fryer so you don’t burn your house down. Then you need to stand outside and freeze your butt off while it fries, while your friends and family are all indoors having cocktails. Then you need to get rid of gallons of used oil, and clean up a huge mess at the end of it all. And through all this, you need to make sure the oil is at the right temperature so you don’t get a scorched turkey on the outside and a raw turkey on the inside.

No, thanks.

I get great results by cooking my turkey in my Weber grill. I’ve cooked it this way every Thanksgiving for about 30 years. The standard Weber allows me to cook up to a 15 lb. bird–big enough for my purposes–and it comes out crispy, smokey and delicious. If you’re afraid to try this for the first time at Thanksgiving when it really matters, buy a turkey right now, grill it, and bring a bunch of turkey sandwiches to work to share with your friends….then wait for their reaction.

Or be bold! Go for the gusto the first time around. I did it that way and I never looked back.

The charcoal chimney with hot coals awaits.

The charcoal chimney with hot coals awaits.

Although I’ve stopped using charcoal briquettes for basic grilling a long time ago, and now strictly use natural hardwood charcoal, this recipe works best with Kingsford briquettes. They burn slowly and evenly. I never use lighter fluid…I always start my fire with a few pieces of crumbled newspaper under a charcoal chimney.

The tools you need:
A Weber grill, with the dome top
Kingsford charcoal briquettes (don’t t use Match Lite or other pre-soaked briquettes)
A charcoal chimney, easily found at Home Depot or Lowe’s
A heavy-duty disposable aluminum pan
Ingredients:
Whole turkey, up to 15 lbs., thawed and brined (see my previous blog about brining a turkey)
Olive oil (to rub on the turkey)
2 yellow onions, chopped
4 stalks of celery, chopped
½ lb. (2 sticks) of unsalted butter, melted
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons salt
1 tablespoon pepper

Spreading the coals away from the center of the grill.

Spreading the coals away from the center of the grill.

If you want stuffing, it’s always wise to make it separately and cook it separately.

Light 8 to 10 lbs. of charcoal in the grill…depending on the size of the turkey and how cold it is outside.

If you brined the turkey first, you’ve already removed the giblets. If you’re not brining, go ahead remove the giblets from the thawed bird now. Place the turkey in the aluminum pan.

In a small bowl, mix the granulated garlic, granulated onion, salt, and pepper. (Definitely add any other seasonings you might like.)

Coarsely chop the onions and celery. Place them in a another bowl. Mix them with the melted butter and 1/3 of the garlic/onion/salt/pepper mixture.

Place a small handful of this onion and celery “stuffing” mixture in the neck cavity of the turkey. Place the rest in the body cavity (where the stuffing would usually go.) You can fasten the bird with turkey skewers if you like. This “stuffing” is strictly to flavor the turkey…you don’t eat it!

The rubbed, stuffed and seasoned bird.

The rubbed, stuffed and seasoned bird.

Rub the outside of the entire turkey with the olive oil and sprinkle the rest of the garlic/onion/salt/pepper mixture on the outside of the bird. Make sure you get the bird on the bottom as well.

When the coals in the grill have ashed over, spread them to the outside edges of the Weber grill equally. Put the cooking grill rack in place. Place the aluminum pan with the turkey in the center of the grill, keeping it away from the direct heat of the coals. If you’re using a meat thermometer, insert the probe into the thickest part of the breast, being careful not to hit the bone. Place the lid on the grill. (You may need to bend your aluminum pan a bit.) Open the vents on the bottom of the Weber as well as the vents on the lid. It’s important to get air circulating!

My meat thermometer calls me from as far as 100 feet away! Time for a cocktail!

My old-school meat thermometer calls me from as far as 100 feet away! (Newer thermometers are wireless and talk to your smart phone.) Time to join family and friends for a cocktail!

No basting is necessary.

Now here’s the tough part: DO NOT OPEN THE GRILL TO CHECK ON THE TURKEY! (If you must look, shine a flashlight into the vent holes on the lid to take a peek at the pop-up timer, if there is one.) The whole point is to keep the heat inside the kettle. You’ll know your turkey is done when no more smoke or heat rises from the grill, and the turkey inside stops making sizzling noises. The internal meat temperature should be around 165 degrees.

And believe it or not, a 15-lb. turkey will be cooked in about 2 hours!

If you’re using a meat thermometer (recommended), remove the turkey when it hits about 155 degrees, wrap it in foil, leaving the thermometer still in the bird, and let it rest at least 20 minutes. The temperature will go up a bit to 165 or even a little higher, before it starts going down.

Beautifully grilled, and perfectly cooked in less than 2 hours!

Beautifully grilled, perfectly cooked!

The side dishes for Thanksgiving are as important as the main course.  In the next couple of blogs, I’ll share my recipes for Oysters Rock-a-Fellow and butternut squash with cranberries.

When we’re grilling, we always think of beef. But there’s no tastier way to prepare lamb than on the grill! Many people are turned off by lamb because somewhere in their past, they had a horribly overcooked piece of meat that ruined it for them. Don’t be sheepish! Try lamb again!

If you think lamb is too “gamey,” buy American lamb over New Zealand or Australian lamb. Although the animals are mostly pasture-raised, most American lamb is larger and grain finished, which results in a milder flavor. Unfortunately, like with non grass-fed American beef, this also results in a larger, fattier animal, and a less healthy cut of meat.

I prefer 100% grass-fed lamb, and most of it comes from New Zealand. Having been to the country, I can tell you that the quality is unmatched and the grasslands of New Zealand are the most beautiful I’ve ever seen. New Zealand lamb is smaller and is slaughtered at a younger age than American lamb, making it very tender. In New Zealand, as well as many other countries, only an animal under 12 months of age and without incisors can be called “lamb.” No such labeling is required in the United States.

I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. Here’s an easy recipe that I served at a party in my home for 40 people, many of whom claimed they didn’t like lamb or never had it before. By the end of dinner, the chops were gone!

 

lamb LTL

 

8 small lamb chops
½ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, through a garlic press
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper

Place the lamb meat in a plastic bag. In a bowl, combine all the ingredients for the marinade and pour it over the lamb. Seal the bag and squish it around so that the marinade reaches every part of the chops. I leave it at room temp if marinating for a few hours…or in the fridge if overnight.

Before grilling, take the lamb out of the fridge and let it come back to room temperature.

Pre-heat the barbecue grill. Grill the lamb until it’s done. That means cooked no more than medium. Don’t cook it to death! If you can’t get to a grill, place the lamb chops in a hot oven-proof pan (cast iron is always best) and sear it on all sides. Then place the pan in a 350-degree oven to cook all the way through.

 

 

 

 

 

 

Bulgogi is the name given to the most common form of Korean barbecue. Unlike the daeji bulgogi that I cooked in a previous blog, this one is not based on a chili sauce that can take the roof of your mouth right off.

I used chicken, though this would work with pork as well, and for the best flavor, it’s best to marinate the meat in the fridge overnight.

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2/3 cup soy sauce
1/2 cup chopped scallions
6 tablespoons sugar (I use organic cane sugar)
5 tablespoons fresh garlic, grated or through a garlic press
5 tablespoons sesame oil
1 tablespoon sesame seeds
1 teaspoon black pepper
5 lbs. chicken pieces (skin-on thighs work best)

 

Combine all the ingredients except for the chicken in a bowl and mix well.

Place the chicken pieces in a large Ziploc bag and pour the marinade in. Seal the bag well and squish it around to make sure the marinade makes contact with the chicken. Place the bag in a bowl (to prevent accidental leakage) and keep it in the fridge overnight. Squish the bag around every few hours to make sure the marinade does its job.

When you’re ready to cook the next day, pre-heat the oven to 350 and remove the bag from the fridge and let it come to room temperature. Place the chicken on a sheet pan (discard the remaining marinade) and bake it for an hour.

Light a hot grill and push the coals to one side of the grill. Place the chicken pieces on the cool side of the grill and close the lid, opening the vents. Every few minutes, turn the chicken pieces over so they get nice grill marks but
don’t burn.

 

 

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