Dark Lord of the Grill

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This is a t-shirt I picked up for myself in the kids section at Target. There’s actually a lot of things going on if you look closely. Love me some weird Star Wars stuff.

Tomato Basted Chicken Kebabs

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My obsession with grilling continues… I recently got a new grill and have been using it almost everyday. I just really look forward to grilling. So I was making chicken kebabs and I had a couple of large tomatoes I needed to use. Don’t ask me why but I thought I’d put a skewer through them and put them on the rack above the kebabs so that the liquid would trickle down.

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Grill Everything

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Recently I’ve been obsessed with putting everything on the grill. I’m sure one of the reasons is that the weather has been amazing the past week or so, staying mostly sunny and in the low to mid seventies. I have a small charcoal grill and a small propane grill. Mostly, I use the propane grill since its cleaner and easier. However, I appreciate charcoal for cooking something like an inch and a half thick cut rib-eye (mmm) and I really like arranging charcoal like one side of a sloping hill so I can clearly gauge and effectively utilize the varying levels of heat on the grill surface. The way I arrange charcoal would depend upon the grill I suppose.

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Campfire Chicken

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This is one of the few times I’ve ever been camping in an RV and it is pleasantly strange to have things like a microwave and a fridge. However, the fire pit on the site had a grill rack on it and I was excited to do something with it. Enter campfire chicken. Once I had a decent fire going (and I felt the rack in the pit was sterilized enough) I seasoned my chicken breast with mesquite seasoning (just used a packet I brought) and put it over the fire. Luckily, the rack was adjustable so I could ensure that the chicken was far away enough from the fire so that it cooked and did not burn. Also, the chicken needed to be close enough to the fire to get some char and cook in a reasonable time frame so that it did not just taste like smoke. If the rack were not adjustable, I just would have had to be really thoughtful about where and how I built the fire in the pit so that the rack was in the right place.

I don’t remember how long the chicken cooked for, I didn’t really keep track. I just flipped it a few times and took it off when it was the proper firmness. I believe the cooking time was something like 15-20 minutes. The chicken had a great smoke flavor from the oak wood we were burning and it was perfectly crispy. It was also a nice break from eating burgers. I lost count on how many burgers Gar and I grilled up and ate with our small propane BBQ.