Archive for the ‘grilling’ Category

I find little or no difference between the gas stove in my kitchen and an outdoor gas grill…so I don’t own one. I can make a perfectly delicious steak by searing it in a cast iron pan on the stovetop, then finishing it in a hot oven. So, for me, if the real reason for outdoor grilling is flavor, nothing can replace a hardwood charcoal grill.

Besides the quality and source of my beef, wood and smoke are what make the difference between a good steak and a great steak.

 

beef brisket

I know the #1 argument for going with gas over hardwood charcoal is time. “It takes too long to start a charcoal grill.” That’s a load of crap. Over the years, I’ve showed many friends that it takes no more time to light a charcoal fire than it does to start up a gas grill.

Of course, it starts with the grill itself. The classic Weber is still an awesome choice. For larger cooking needs, I also have a Primo ceramic grill.

Then I get a bag of hardwood charcoal. I’m not talking charcoal briquets, like Kingsford, that have a ton of additives in them. And I’m definitely not talking about Match Light. I’m talking pure hardwood charcoal, easily found in supermarkets and home stores.

Next: a charcoal chimney. It’s a metal tube with a handle and a grate at the bottom. I crumble a couple of sheets of newspaper into the bottom, pour charcoal into the top, light it, and I have hot coals in 10 minutes without lighter fluid.

And I NEVER use lighter fluid! Why spend good money on a great steak only to make it taste like gasoline?

The variety of wood chips available for smoking is another flavor factor when it comes to grilling with charcoal. My personal favorite is hickory, especially when I’m cooking pork or chicken. But apple, cherry, oak, mesquite: they all impart their own unique flavors. And they’re all available in most home stores where you find all the other barbecue gear.

Although I have an electric smoker for those low-and-slow jobs, like a big ol’ brisket or pork shoulder, I don’t need it when grilling a steak. I simply soak some wood chips in water for about a 1/2 hour before grilling (I’ve found that hot water speeds the process up), drain the water, and then sprinkle the moist chips on the hot coals in my grill. I throw the meat on the grill, close the lid (opening the vents, of course) and off we go.

So now, in 10 minutes, I’ve got a grill that’s ready to cook a steak with…about the same time as gas.

If you say: “I don’t cook with charcoal because it’s so messy!” …I honestly don’t know if you and I can be friends.

Because I’m using a small amount of hardwood charcoal for the average dinner, I don’t have to clean out my grill every time I use it. After a while, yes, some ashes pile up in the bottom of my grill and I have to dump them. But because they’re pure wood ashes, I can dump mine into my strawberry or raspberry patch. They love the stuff.

You still have to clean a gas grill after a while, and it always runs out of propane halfway through cooking when you have guests over for dinner. So where’s the convenience in that?

Charcoal grills give you everything you could ask for: low maintenance, ease of use–no propane tanks, valves and igniters–real wood flavor, not lava rocks, and the thrill of cooking meat over a real fire, bonding with the caveman in you. Grab a beer–or even better: a bourbon on the rocks–and start grilling!

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.

When using, sprinkle the seasoning liberally on both sides of the steak before cooking. Searing a steak on all sides in a cast iron skillet and then finishing it in the oven is a great way to cook a slab of beef, but let’s face it: nothing beats the grill!

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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.

 

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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. I like to 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.

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 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 25 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 160 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.

It seems like the popularity of shishito peppers has exploded overnight. Once a rare treat that I could only get on the menu at one of my favorite Boston restaurants, Toro, now they’re everywhere: farmers markets, bistro and pub menus, and of course…my own garden!

 

Shishitos are on almost every menu these days!

 

Shishito peppers are mostly mild…but you can get hold of a spicy one every 10 peppers or so…kind of a Russian pepper roulette!

 

Shishitos straight from the garden!

 

Shishitos are incredibly easy to grow…just like any other pepper. They love a full day’s worth of sun, and lots of fertilizer. If you have success growing tomatoes, shishitos should be on your list. Plus, they’re really quite prolific: it’s not uncommon to find a couple dozen peppers growing on each plant!

Shishitos are also easy to prepare, and take just minutes. Ideally, if you’ve already got a charcoal grill going, you’re almost there. Simply place the shishitos in a bowl and drizzle in a little olive oil. Toss the peppers to coat, and place them directly on the ashed-over coals of the fire. Work quickly turning them over with tongs. You want them to blister, but you don’t want them to burn! They’ll pop, deflate, and get soft. That’s when they’re ready. Simply place them on a serving plate, and sprinkle some really good sea salt (I like Fleur de Sel) over them while they’re still hot.

 

 

If you don’t have the time for a charcoal grill, you can still prepare delicious shishitos by placing them in a pan. Sprinkle in a little olive oil, and toss them around to coat them. Turn the burner on high, and cook the shishitos until they’re blistered, but not burned. Cook them on all sides, carefully flipping them over with tongs. Like on the charcoal, they will pop, deflate and get soft. Transfer them to a serving plate and sprinkle immediately with salt.

 

To enjoy shishitos, you simply grab them by the stem and bite!

As I’ve mentioned previously, I love the Kona-crusted NY strip at the Capital Grille, so much so that it inspired me to make a coffee rub of my own. I’ve been using it on steaks and burgers for years. But last week, I used it on a slow-smoked pork shoulder for the first time, and it was fantastic!

I used a smaller pork shoulder, about 6 lbs., and smoked it for about 12 hours. Obviously, if you use a larger hunka meat, you’ll need more time. I prefer a bone-in shoulder over boneless. I think it gives greater flavor.

 

Rubbed and ready to smoke!

 

My coffee rub is easy to make, and I usually make a lot of it at once, since it stores well.

 

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

I mix all the ingredients well, then rub generously on the pork shoulder before placing it a 250-degree smoker for about 12 hours. I use an electric smoker, which allows me to set the temperature and forget it, with the exception of occasionally adding hickory chips. I love just a hint of smokiness…I don’t want the rub to be overpowered by the smoke.

 

Perfectly smoked, with the bone easily sliding out of the shoulder.

The brown sugar in the coffee rub creates a beautiful crust on the meat, which goes really well with the pork and the barbecue sauce I make.

The barbecue sauce uses much-needed vinegar. It cuts through the rich fattiness of the pork, and is absolutely delicious.

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

A beautifully smoked pork shoulder, amazing barbecue sauce…what more do you need for an amazing pulled pork sandwich except a toasted brioche bun and perhaps some of my world-famous home fries on the side?

The home fries? That recipe is for another blog!

 

 

Soy sauce, citrus and honey is always a winning combination with chicken. The addition of star anise adds that touch of licorice without overpowering it. The sugar in the honey can make these thighs burn, so keep an eye on them. Using non-stick aluminum foil saves a lot of clean-up hassles later.

In the summertime, I like to cook these almost all the way through in the oven, then move them to the grill to give them that nice char and smokey taste right at the end.

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1 teaspoon ground star anise
2 teaspoons granulated garlic
1/4 cup fresh lime juice or lemon juice or combination
1/4 cup soy sauce (I use La Choy when I want it gluten-free)
2 tablespoons honey
8 chicken thighs (about 4 lb.), skin on

I have an old coffee grinder I use for spices, so I toss in a couple of star anise and grind them up. Then I measure out a teaspoon of that for my marinade. (If you don’t have a spice grinder, you can use a mortar and pestle.)


Combine the star anise, garlic, lemon or lime juice, soy sauce and honey. Pour it into a large Ziploc bag and add the chicken thighs. Squish it around to make sure the thighs are well coated. Marinate the chicken thighs for several hours, or even better: overnight.


Preheat the oven to 200 degrees. 


Cover a sheet pan with non-stick aluminum foil and place thighs skin-side up. Cook them low and slow for about 2 hours. Finish them on the grill or pop ’em under the broiler to get that tasty char. But be careful! They can burn quickly!

 

 

Out on the North Fork of Long Island, there’s a steak restaurant called the Elbow Room. It’s nothing fancy…old school cooking. But they’re famous for their steaks because of a super-secret marinade. Ages ago, I spotted a newspaper article that claimed they found out what that secret marinade was, and they published it. Whether this really is the official Elbow Room marinade or not, I have to say it’s pretty darn tasty and it makes for a delicious steak on the grill.

 

 

My biggest concern with the marinade was the salt factor, since it uses soy sauce. But the ribeye I had was almost an inch-and-a-half thick, which meant that it could sit in the marinade for a long time…my ribeye sat in it for 8 hours. If you choose to use a thinner cut of meat, you might need to reduce your marinating time.

The recipe uses a product called Gravy Master, available in most supermarkets. Look for it in the section where you find gravies and instant potatoes.

 

1 cup soy sauce
1/4 cup Gravy Master
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.)

 

Marinate the beef in the marinade overnight, or for as long as possible. The thicker the cut of meat, the longer you can marinate it.

Looks delicious, but it hasn’t been cooked yet! Straight out of the marinade.

 

Light the grill. I prefer pure hardwood charcoal because that’s where the flavor is. If I’m just cooking one steak, I get my camping grill out. It lights quickly and easily, and it doesn’t waste a whole lotta charcoal.

Always use a charcoal chimney, never lighter fluid…unless you like the taste of petroleum products in your food.

 

Pure hardwood charcoal gives you a hot fire. I like to sear the beef really well on both sides, then move the steak to a cooler spot on the grill and close the cover. I’ll let the beef cook until it gets to a perfect medium-rare.

 

If you try this marinade on burgers–and it’s great on burgers–simply brush the burgers with the marinade as you place them on the grill. Go easy or you’ll get a very salty burger.

 

Marinated grilled ribeye with a side of fried rice…an easy combination of veggies and rice leftovers I had in the fridge with a dash of soy sauce.

 

 

 

I’ve got two methods for cooking pork chops, each depending on the thickness of the chop. If the pork chop is thin, I got for high heat over hardwood charcoal, flipping the meat often so that it cooks all the way through without burning. The famous Cope Chops are perfect for this method. (https://wp.me/p1c1Nl-1xU)

Cope chops.

 

 

But if I’ve got a thicker chop, I like to brine it first, so that it retains its moisture during a longer cooking process. I brine the chops for a couple of hours, then light a fire using charcoal briquets, which will give me a steadier, longer-lasting flame.

Nice, thick chops!

 

Making a brine is easy, and it adds wonderful flavor to the chop. I use a smaller batch of the brine I use on my Thanksgiving turkey.

2 quarts water
1 onion
1 carrot
1 stalk celery
1/2 cup Kosher salt (I use Diamond Crystal)
1/4 cup brown sugar
1 1/2 teaspoons black peppercorns
1 teaspoon whole allspice
2 bay leaves
2 quarts ice water
2 to 4 thick-cut pork chops

 

Pour the first 2 quarts of water into a large pot. Quarter the onions, carrots, and celery (not need to peel them) and add them to the water. Add the Kosher salt, brown sugar, peppercorns, allspice, and bay leaves. (A note on the Kosher salt: different brands have different weights. For example, Morton Kosher Salt is heavier than Diamond Crystal, so you’ll be adding more salt with the same 1/2 cup measurement.)

Boil for a few minutes, then remove from heat to cool.

 

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Once the brine is at room temp, add the 2 quarts of ice water, and drop in the pork chops. Make sure they stay covered with the brine. Let the chops brine for about 2 hours.

The chops are in there!

 

After 2 hours of brining, rinse the chops under cold water, and pat them dry with paper towels. Discard the brine.

Light a fire using charcoal briquets. While the fire is heating up, make the rub for the pork chops.

 

1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon brown sugar
1 teaspoon ground black pepper

 

Combine the salt, garlic, onion, brown sugar and pepper in a bowl, and then season the chops liberally on all sides with the mixture.

Pork chops with the rub. I love grilling some Vidalia onions, too.

 

Let the chops rest at room temperature while you’re waiting for the grill.

Once the coals are ready, I establish a hot side and a cool side on the grill. I sear the chops on the hot side of the grill, being careful not to burn them. (The sugar in the rub may char a bit, but that’s OK.)

 

Once you’ve got a nice sear on all the chops, move them to the cooler side of the grill, and close the lid, making sure there’s air circulating so you don’t smother the fire.

Having a meat thermometer is handy, because although you want pork to be cooked thoroughly, you don’t want to overcook it. You’re looking for a temperature of 160 degrees for pork. Once you’ve reached that, you remove the chops from the grill, put them on a plate, and cover them with foil to rest for about 15 minutes. During that time, the interior temperature of the chops will rise to about 170, before slowly cooling down.

Removing the chops and letting them rest gives you enough time to throw some tasty veggies on the grill. I like to simply rub them with olive oil, and any of the pork rub that may be left over, tossing them over the hot part of the coals until just cooked.

 

 

By the way, when using a meat thermometer, be careful you don’t do something dumb, like I did. I didn’t notice that I had it on a Celsius setting, instead of Fahrenheit. So I couldn’t understand why my chops were “only” at 60 degrees after a long time of cooking! (That’s 140 Fahrenheit!) I caught my mistake in time, fortunately not cooking the crap out of my chops!!

 

 

 


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
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.