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ChefBilly’s
Summer Barbecue
Summer
is the traditional time for barbecue, when almost everyone enjoys lighting a
fire and cooking outdoors. Whether it be a tiny
hibachi grill on an apartment balcony, a rotisserie in the backyard, or a brick
fireplace in the park, we enjoy fresh air mixed with smoke. Perhaps barbecue
brings out a pyromania in us, a primitive caveman
instinct for fire, for cooking after the hunt. Barbecue can be an intimate
family event or an excuse for a big party, with everyone gathered about the
blaze and sharing the communal feast. And why limit ourselves to summer?
Barbecue is equally enjoyable on cool, crisp, autumn days, when the fire helps
keep us warm. If you keep your barbecue grill in your garage, you can pull it a
few feet onto your driveway and enjoy a barbecue at almost any time of year.
ChefBilly begins with a few traditional family recipes for
hamburgers, steaks, and chicken. These are the foundation of the
American barbecue. By the way, did you ever wonder about the origin of the
word, "barbecue"? There are several theories, but one is that it
comes from the old French, "barb à cue,"
literally "from beard to tail," referring to an animal on the spit.
A Note on
Preparing Your Grill
Every
grill has a different "personality," and getting to know your grill
to full advantage will take time and practice. If your grill is new, refer to
the manufacturer's instructions for some hints. Try to use a grill whose size
fits your specific needs. It is nonsense to light an enormous grill when you
are just going to feed two or three people. Hibachi grills are great for
couples, and clean up easily. If you use a kettle-style, "Weber"
grill, be forewarned that these can become extremely hot, a major problem in
barbecue cooking. Decrease the amount of coals accordingly; a single layer is
usually sufficient. ChefBilly's favorite grill is one
where the coals rest in a tray that can be raised or lowered to adjust the
distance of the food from the flame. A rotisserie can also be set over the
adjustable tray. But these kinds of grills are hard to find nowadays.
Whatever
grill you choose, clean any excess ash from the tray or kettle. A breeze could
blow loose ash into your food. Clean the cooking grate with a scrub brush or
steel wool pad. A crumpled piece of aluminum foil is also an excellent
scrubber. The grill does not have to be scrupulously clean (you may never be
able to scrub all the carbon off), but remove any loose, crusty bits that might
get into your food. Be sure to clean off the caramelized remains of barbecue
sauce, which contains burnt sugar that will impart a bitter taste.
Probably
the single biggest mistake that people make when grilling is making the fire
too hot. For most grills, arrange the charcoal in a single layer beneath the
area over which you intend to cook. Too much charcoal and you will have a
five-alarm fire that will take a long time to burn down. If you attempt to cook
when the fire is too hot, the outside of your food will burn before the inside
even begins to cook.
People
who do not like barbecue often complain that the food tastes like gasoline.
This occurs when too much lighter fluid has been used to light the coals, and
when the fire has not been allowed to burn long enough to burn off the
petroleum. You will find lighter fluids on the market today that say
"tasteless" and "odorless" on the labels. While this is
usually only partially true, they are a big improvement over lighter fluids of
the past. Drench the coals well with the lighter fluid and let the fluid
"soak in" a minute before igniting. One good lighting
is preferable to several small attempts that will surely work up a gasoline
smell. The purist will not use lighter fluid at all, but will burn dry kindling
wood or twigs underneath the coals to get the fire started. The trick is, you must use quite a bit of kindling to generate enough
heat to ignite hardwood charcoal. Finally, the best and most traditional
barbecue is done over coals you have burned down yourself from large pieces of
wood, as from a campfire. Many packaged brands of "hardwood charcoal"
may contain petroleum-related additives that can impart that dreaded
"gasoline" taste. Indeed, a hamburger cooked over a real hardwood
campfire is a treat.
However
you get the fire started, you must let the flames die down before you begin
cooking. The edges of the coals will begin to turn from black to gray if your
lighting has been successful. If not, you will have to light again. When the
coals have turned completely gray, you are ready to proceed cooking, and if you
have used the correct amount of coals, the temperature will be right. How can
you tell? Hold your hand 3 or 4 inches from the coals. If you can keep it there
for 3 or 4 seconds without burning, you are at perfect "broiling"
temperature. If you can keep your hand there longer, your fire is too cool; add
more coals or bring the cooking grate closer to the coals. If you cannot get
your hand near the coals, your fire is too hot and you must wait until it cools
down before you try cooking.
Oil the
cooking grates lightly BEFORE placing them over the coals by brushing with
vegetable oil or spraying with PAM. You will soon discover that excess oil and
grease are enemies to your barbecue, whether from your sauces or marinades or
dripping from your food. Dripping grease will ignite and cause "flare-
ups" which can quickly scorch your food. Flames need oxygen to burn. When
flare- ups occur, quickly cover your grill and let the food "smoke"
until the flames subside. Many grills (such as Weber) have a lever, which can
adjust the amount of oxygen getting to the fire from underneath. You can use
this lever to help control fire and temperature.
AN IMPORTANT SAFETY NOTE. Never spray lighter
fluid or aerosol sprays such as PAM at or near flame or heat. It may cause a
sudden burst of flame or even an explosion.
Once
your temperature is correct and your cooking grates are in place, you are ready
to begin cooking.
The
following are ChefBilly's oldest family barbecue
recipes.
Aunt Harriet's Barbecue
When I
was growing up in the 1950s and 60s, my Aunt Harriet gave wonderful family
barbecues every summer. Most of us lived in the city in those days, and
visiting her spacious suburban backyard with its patio, swings and slide was
great fun. Getting together with my aunts, uncles and cousins for our tribal,
outdoor feast was one of the happy events of childhood. Besides the barbecue,
she often set up a swimming pool, provided bikes for us to ride, and even a "surrey
with a fringe on top." What memories! Here is a typical menu:
Family Barbecue Menu
These
burgers, made with premium ground beef, have a hearty taste with just the right
amount of spice. The combination of Worcestershire, ketchup, and onion in the
mix gives them a distinctive flavor. Over the years, everyone agreed that these
were the best burgers around. My Uncle Bob (who was in charge of the grill)
cooked these by the ton!
Use the
best meat you can find.
Ingredients
(for 6 hamburgers):
2 pounds
ground round or ground sirloin
½ tsp
ground black pepper
1-2 eggs
3 Tbsp
Heinz Ketchup
1 tsp
Worcestershire sauce
1 small
onion, grated
Method:
In a
large bowl, mix all ingredients well. Use the 2nd egg only if the mixture seems
dry. If too wet, the mixture will not properly hold its shape
on the grill. Form into 6 large patties.
Prepare
grill as described above and bring to "broiling" temperature. Grill
the hamburgers 3 or 4 inches from the coals until nicely browned, about 3 or 4
minutes on each side, turning only once. Hamburgers are done when they are no
longer soft and squishy when pressed, but slightly springy. If the burgers feel
firm they are getting overdone.
Serve on
hamburger buns (toasted lightly on the grill, if desired). Serve with sliced
tomato, sliced onion, relish, ketchup, mustard, and other desired accompaniments.
ChefBilly
suggestion: "
Not many
people bake their own beans anymore. This recipe is simple and the flavor is
worth the extra effort.
Ingredients:
2 large
jars B&M Baked Beans
1 medium
onion, chopped
2 slices
raw bacon, chopped
½ cup
Heinz Ketchup
Method:
Layer
beans, chopped onion, and chopped bacon in lightly greased casserole. Spread
ketchup over top. Bake uncovered at 350°F for 1 hour. If the beans seem to be
drying out, cover with aluminum foil toward the end of cooking.
For a
party, serve directly from the casserole.
SERVES 6-8.
T-bones,
Porterhouse, New York strip, and sirloins are all great for the grill. Prepare
the steaks beforehand by scoring the edges, gently cutting through the tough
outer skin every 2 or 3 inches around the sides. This keeps the steaks from
curling up while cooking. Pat the steaks dry.
Prepare
the grill as described above and bring to "broiling" temperature.
Grill the steaks 3 or 4 inches from the coals. Once you place them on the
grill, do not move them but let them rest at least a minute or two to allow a
protective "skin" to form. This keeps the steaks from sticking. (The
same is true for hamburgers, chicken, and most other grilled meats.)
Timing
will depend upon thickness. The first side is your cooking side. For 1-inch
steaks, you will probably require 4 to 5 minutes for the first side. You will
know when it is ready to turn when you see the surface of the steaks begin to
sweat red juices. When these drops merge into rivers, your steaks are
definitely ready to be turned.
Turn
steaks carefully. As the fatty juices drip into the burning coals, this is the
time when "flare-ups" are most likely to occur. If this happens,
cover the grill until the fire subsides. Basting sauce is usually not necessary
and it may contribute to flare-ups.
By now
you should smell some great steak aromas. The second side of cooking decides
how rare or how well-done your steaks will turn out. If you like it rare, start
checking after about a minute. A rare steak will still feel quite soft when
pressed in the center. Medium-rare steaks will feel slightly springy. Well-done
steaks will feel firm. Try not to let the steaks get truly well-done, for they
will lose much of their moisture and flavor.
The
"press test" described above is usually the most accurate way to
judge the doneness of barbecued steak. When grilling, it is difficult to judge
strictly by time because timing will depend upon the heat of your grill, which
is extremely variable. But as a very general guide, 3 or 4 minutes on the
second side (after 5 on the first) should give you a medium-rare steak.
When
removing the steaks from the grill, try not the let the delicious juices run
off the top. Transfer the steaks to a serving platter and let them
"rest" a minute or two before cutting. This allows the hot juices to
retreat back into the meat and impart a moist flavor.
Serve
with your favorite steak sauce, ketchup, or barbecue sauce.
ChefBilly:
a very 1950s touch is to serve a plate of vanilla ice cream on the side with
your steak. Sounds strange but delicious, probably the
ancestor of serving milk shakes with burgers.
Simple and delicious, enjoyed especially by children.
Choose
your favorite brand of hot dog. Oscar Meyer and
You can
place the hot dogs on the grill toward the end of a cooking session, because
they require less heat and less time. Roll them around on the grill
occasionally. As they begin to brown, brush them with your favorite barbecue
sauce. Continue to turn and cook until the hot dogs are brown and crusty.
Serve on buns (or sliced, as an appetizer), with your favorite
accompaniments.
ChefBilly:
for a Chicago-style dog, top with chopped onion, sweet pickle relish, French's
mustard, sliced tomato and celery salt. Serve with hot pickled peppers on the
side.
As a
Midwesterner, ChefBilly appreciates the rich, natural flavor of freshly
harvested corn. Fresh unhusked corn may be cooked
directly on your hot coals or grill for 10 to 15 minutes, turning occasionally.
You may soak the ears beforehand for several hours in cold water for a moist
result. Husked ears may be rubbed with butter or oil, garlic and spices,
wrapped in foil and cooked in similar fashion. But unless you have a very large
grill and plenty of time, you may find it difficult to cook the corn on your
grill along with everything else. Furthermore, husking the corn after grilling
is a steamy, messy process.
ChefBilly
prefers the old-fashioned boiling method. Boiling ensures a moist, tender
result, and the timing is not as tricky as when corn is baked over hot coals.
Charbroiled corn often comes out disappointingly dry, unless the chef gets
lucky. Boiling the corn separately, indoors, frees up the grill for the meats,
and can be done at leisure, as the corn keeps warm for a long time.
If you
happen to know that your corn is very fresh, recently picked, it needs very
little cooking. Just plunge the husked ears into boiling water, return to a
simmer, and boil for about one minute. But if it is store-bought and you are
not certain of its freshness, you may follow this never-fail recipe:
ChefBilly's Corn on the Cob
Husk the
corn and cut off any lengthy stubble. Clean off any silk. Bring a large pot of
water to a boil and add about a teaspoon of salt (for about 6 quarts of water)
and a half-cup of sugar. The sugar is the real secret to sweet, flavorful corn.
Add corn, cover the pot, return to the boil and begin timing exactly 8 minutes.
Then turn the fire off. You may serve the corn immediately, but it will keep
warm in the hot water without overcooking for a half-hour. If you are going to
keep it longer than that, drain off the water, leaving about an inch in the pot
to create steam. Just before serving, turn the fire back on and let the corn
steam, covered, a minute or two to reheat.
This
recipe renders soft, tender corn, and many people still like it that way. If
you like it crispy, cut the cooking time down to about
3 minutes.
Serve
with butter and salt.
Mother's Beets with Sour Cream
This
delicious, simple recipe reflects the Polish ancestry of my mother's side of
the family. It is something of a borsht without the liquid. Its cool, smooth
flavor and beautiful color make a unique addition to the barbecue table.
Whenever I have it I think of childhood and home.
Ingredients:
2
16-ounce jars of plain (not pickled) sliced beets, drained
1 small
onion, thinly sliced
1
16-ounce carton of sour cream or sour half-and-half (today known as reduced fat
sour cream)
Method:
Drain the
beets well in a colander. Place layers of beets, sliced onions and sour cream
or sour half-and-half in a glass bowl. Cover with a layer of sour cream or sour
half-and-half and top with thinly sliced raw onion rings. Chill.
SERVES 6.
The
secret to great iced tea is making it strong and well in advance of serving.
Use twice the amount of tealeaves suggested for hot tea, or about two tea bags
per cup of boiling water. Let steep a good 10 minutes. Strain and add about 1
Tbsp sugar and the juice of ½ lemon per cup. Chill
well.
This may
sound strong but the tea will dilute rapidly once poured over ice. Of course,
you may adjust amounts to taste.
For a
party, fresh mint leaves (if you are lucky enough to grow them in your garden)
make a nice garnish for iced tea. Also you may spike the tea with vodka or rum.
More Family
Barbecue Recipes
This
simple salad may be served in place of or in addition to Beets with Sour Cream,
above. Its refreshing taste is excellent with barbecue This
side dish is another one of our long-standing family barbecue traditions.
Ingredients:
2 large,
chilled cucumbers
8 ounces
sour cream, sour half-and-half, or plain yogurt
½ small
onion, very thinly sliced
Dash
salt
Method:
Peel the
cucumbers but do not seed. Cut into very thin slices (may be done on the edge
of a cheese grater). Layer sliced cucumbers and sour cream or yogurt in a
shallow serving dish, ending with sour cream or yogurt on top. Top with the
sliced onions. Sprinkle lightly with salt. Chill well.
SERVES 6.
ChefRobbie, Bill's brother, is famous for his
barbecue. His barbecued chicken, his specialty, always comes out perfect, and
has been compared to lobster for its flavor, texture, and succulence. Everyone
is always asking about his "secret recipe". Well, it is more of a
method than a recipe, and shows that excellent results often depend more on
care and experience than on "secret ingredients".
The best
barbecued chicken is deceptively simple. Rob's method focuses on the avoidance
of the two major pitfalls of barbecued chicken, a grill that is too hot, and fat fires. Almost everyone has witnessed a backyard
barbecue where the chicken ends up being cremated in a bonfire. Rob offers some
hints as to how to avoid the conflagration.
Ingredients
for eight servings:
8 large
chicken legs, thighs and back portion attached (known as "chicken leg
quarters")
8 ounces
Open Pit Barbecue Sauce with Onions (you may substitute your favorite)
Method:
Use best
quality chicken, preferably never frozen. Remove any loose fat and rinse well. Pat dry. Note that no marinades or oily preparations are
used. It is important that the chicken be dry and oil-free when it goes onto
the grill.
Use a
minimum of lighter fluid to start your fire and let the fumes burn off before
you begin cooking. Coals should be ash-gray before you begin. Position lightly
greased cooking grates 3 or 4 inches above the coals. Check the temperature.
You should be able to hold your hand just above the cooking surface for 4 or 5
seconds. If you cannot, your fire is too hot. Let the coals burn down a bit
before you begin.
8 large
chicken legs are about all you will be able to fit comfortably on a typical
grill. The chicken must be cooked in a single layer. Begin by placing the dry
chicken legs BONE SIDE DOWN on the grill. When they begin to sizzle, cover the
grill, allowing a little ventilation on top. Let the chicken smoke vigorously
for about 10 minutes.
Uncover.
By now, chicken will be exuding fatty juices that may flare up, so work
quickly. Using tongs, turn all the chicken pieces over so that they are now
skin-side down. Again, cover the grill, which will extinguish any flare-ups.
Let smoke again for about 10 minutes.
Check
your grill's temperature from time to time. If it is getting too hot or too
cool, you may adjust the amount of oxygen feeding the fire by opening or
closing the vents underneath (if your grill is so equipped) or by partially
uncovering the grill. Judging the correct temperature is a matter of
experience. The chicken should be sizzling and smoking nicely but not scorching
and flaming.
When the
10 minutes are up, again uncover the grill and turn the chicken so that it is
again bone-side down. Cover and smoke for 5 minutes.
Uncover
and turn chicken again skin-side down. Cover and smoke for 5 minutes.
Get your
barbecue sauce ready. By now, chicken should be more than halfway cooked. Turn
skin-side up and brush with barbecue sauce. Cover and smoke for 5 minutes.
Uncover
and turn chicken skin-side down. Brush with barbecue sauce, cover and smoke for
5 minutes.
Chicken
has now been cooking for about 30 minutes, total. Uncover and turn skin-side
up. By now, chicken will have exuded most of its fire-causing fat, and you will
be able to leave the grill uncovered for the finishing touches. Brush again
with barbecue sauce and grill another 5 minutes. Continue to brush and turn the
chicken to desired brownness, being careful not to scorch (barbecue sauce
contains sugar, which burns easily). Chicken is done when it can be pierced
easily with a fork and does not exude red juices (though this is a matter
debated by the French). It should not take much longer than 40 minutes, total,
to cook.
Transfer
to a serving platter or large, shallow baking pan. If not serving immediately,
cover loosely with aluminum foil and keep in a warm (200°F) oven for up to an
hour.
SERVES 4-8, depending on hunger. Good with corn on
the cob, baked or boiled potatoes, cucumbers and sour cream, ChefBilly salad or
Cole slaw.
ChefBilly's Cajun-Style Chicken: If you like it hot, sprinkle the chicken with red cayenne pepper to taste as you
brush with the barbecue sauce. Serve with three-bean salad and rice and get
ready for the taste explosion. WOW!
ChefBilly,
famous for his meatballs, has come up with a burger with a similarly tender,
juicy texture. This recipe can hold up to the high temperatures of outdoor
grilling without drying out. "The secret is in the breadcrumbs," says
ChefBilly. "Many people think that if you use breadcrumbs, you are being
cheap and using them for filler. But in fact the breadcrumbs absorb the
flavorful juices that would otherwise fall into the flames, and you end up with
a much more tasty burger."
For 6
large burgers:
Ingredients:
2 pounds
ground round (90% beef, 10% fat)
½ tsp
black pepper
2 eggs
3 Tbsp
Heinz Ketchup
1 tsp
Worcestershire sauce
1 cup
soft, fresh breadcrumbs
1 Tbsp
dried chopped onion
2 Tbsp
tomato juice or water
Method:
You may
make your own fresh breadcrumbs by crumbling 3 or 4 slices of old bread between
your fingers or in a food processor. Do not confuse these fresh breadcrumbs
with the dry, Italian-style breadcrumbs that come in a box.
In a
large bowl, mix all ingredients well and form into 6 large patties (you may
squeeze out a 7th). Bring your grill to broiling temperature and grill 3 or 4
inches from the coals about 3 or 4 minutes on each side, turning once. Burgers
are done when juices begin to run and the meat is springy, not yet hard, to the
touch. The softer the feel, the more rare the burger will be.
Serve on
buns (which may be toasted on the grill) with sliced tomato, onion, piccalilli,
ketchup, and mustard.
If you
are rained out:
This
recipe is also good broiled indoors. To pan fry, coat the patties in
breadcrumbs and fry in butter about 4 minutes on each side. This gives a
delicious, gourmet flavor. For cheeseburgers, place each burger on a bun and
top with a slice of American cheese. Cover with the top of the bun, cover
loosely with aluminum foil, and place in a warm 250°F oven until bun is warmed
through and cheese is melted, about 5 minutes.
Bratwurst
that is light in color and made from finely ground meat has the best flavor and
texture. Follow package instructions. If the bratwurst came raw from your
butcher, poach them for about 5 minutes before grilling. If the bratwurst has
been precooked, all it will need is some turning and browning on the grill. Be
sure the grill is not too hot. Turn and roll the bratwurst, brushing with barbecue
sauce after they begin to brown. Continue rolling and brushing occasionally to
desired brownness.
Served
on Kaiser rolls, these are good with a sauerkraut
topping.
I know
many people who swear by Bratwurst and it is their favorite thing off the grill.
--ChefBilly
This delicious
potato salad has been a summer staple for as long as I can remember. It will draw raves at any party. This is an easy recipe, but you must allow yourself
plenty of time to get it all together. --ChefBilly
For 12
servings:
Ingredients:
6 large,
red potatoes, or the equivalent of smaller potatoes
7
hard-boiled eggs (Grade A “large”)
1 tsp
salt, or to taste
½ tsp
black pepper, or to taste
½ cup chopped
onion
1 cup
chopped celery
1 cup Hellman’s Real Mayonnaise
juice of ½ small lemon
a few lettuce leaves for garnish
Method:
Peel
potatoes and put in large pot with boiling water to almost cover. Simmer with lid on for about 20 minutes, or
until potatoes are fork-tender but not mushy.
Uncover, drain well, and let potatoes come to room temperature. Chill the potatoes and hard-boiled eggs for
several hours. Peel the eggs, chop 6 of
them coarsely, slice the 7th and set aside.
Cut the
potatoes into bite-sized cubes. In a
large serving bowl, layer the potatoes, celery, onion, chopped egg, and
mayonnaise, sprinkling with salt and pepper to taste. Strain lemon juice over all and mix
gently. Garnish with sliced hard-boiled
egg and lettuce leaves. Chill well.
Gourmet Barbecue
Once you
have mastered some basic recipes for grilled meats, you are ready to try
something more exotic, like smoking. Weber kettle grills, with their heavy,
vented lids, are perfect for gently smoking meats over a long period of time.
The secret to smoking is keeping the fire low by using only a single layer of
coals spread about the sides of the kettle. Heat is regulated by adding more
coals or smoking chips as they are needed. Aromatic woods such as mesquite are
soaked in water ahead of time so they will release plenty of flavor-enhancing
smoke rather than flame.
The
following recipe for smoked Cornish hens is one of ChefBilly's
most popular. Developed through years of experimentation, it may be used as a
master recipe for smoking almost any desired meat.
Plump Cornish hens,
marinated, grilled, and smoked to perfection. A wonderful change from
traditional barbecue! These small birds are reminiscent of pheasant or quail
you might hunt yourself, but are much more tender and
juicy. Serve with steamed corn, lima beans, wild rice, and orange sauce, below.
FOR
FOUR SERVINGS:
INGREDIENTS
Four Cornish hens, about two pounds each
Two tablespoons Kosher salt
Four cloves minced garlic
Four tablespoons fine olive oil
Strained juice of one-half lemon
One tablespoon white wine vinegar
One-half teaspoon coarse black pepper
Six large, fresh sage leaves, chopped
Six large, fresh basil leaves, chopped
One-half teaspoon Worcestershire sauce
One-half teaspoon Hungarian paprika
One-half teaspoon Adobo seasoning
Additional fresh herbs
HARDWOOD CHARCOAL
MESQUITE CHIPS
METHOD
Clean
and place Cornish hens in a large bowl of ice water to which kosher salt has
been added. Soak about one hour. Dry; prepare marinade from garlic, olive oil,
lemon juice, vinegar, pepper, sage, basil, and Worcestershire.
Marinate
birds in glass bowl in refrigerator for at least two hours. Remove birds to a
rack over a fireproof pan of water, sprinkling birds inside and out with
paprika and Adobo seasoning. Additional fresh herbs,
such as sage and basil leaves, may be placed inside the birds at this point. Reserve marinade.
Prepare
barbecue with a layer of hardwood charcoal and ignite. When
coals turn ashen, place a pierced aluminum-foil packet of soaked mesquite chips
in the center. Cover with grill; when smoke appears, place the fireproof
pan with water and birds over all. More fresh herbs may be strewn in the pan.
Cover the barbecue with a heavy lid; regulate heat and air vents so that water
simmers gently and mesquite chips smoke moderately. Create more smoke by adding
additional soaked wood chips on the sides. Replenish water in pan if necessary;
baste birds occasionally with the reserved marinade.
Smoke
until birds are brown, juicy, and tender, about one hour. Transfer to 350°F
oven and check internal temperature of birds. Leave in oven until birds
register about 190°F on a meat thermometer (usually only a few minutes). Let
stand a few minutes before serving.
These
are delicious with orange sauce, below.
One-half cup apple juice
Two teaspoons cornstarch or arrowroot
One-half teaspoon powdered ginger
Two tablespoons brown sugar
One-and-a-half cups orange juice
Two cinnamon sticks
Lemon juice
Blend
apple juice, cornstarch or arrowroot, and ginger until smooth. Add brown sugar
and orange juice. Heat in a saucepan with the cinnamon sticks until hot and
thickened. Add drops of lemon juice to desired tartness.
NOTE: THIS SAME METHOD OF COOKING IS ALSO EXCELLENT FOR PORK ROAST, PORK
CHOPS, OR CHICKEN. TRY IT WITH DUCK!
--ChefBilly
Indoor
Barbecuing
Don’t
like mosquitoes? Tired of the heat and
humidity? Live in an apartment? You can have just as great a barbecue indoors
as out. Here is a recipe for the most
festive indoor barbecue ever!
Greek-Style Rotisserie Chicken
What could beat the buggy blues better than a succulent roasting
chicken slowly spinning indoors on the rotisserie, filling the house with fun
and savory aroma? Below, ChefBilly
features his latest recipe adapted for the popular in-home rotisserie. Serve with a nice glass of Retsina wine, ChefBilly's Salad, and lots of love!
This
recipe was adapted for the George Foreman Jr. rotisserie grill, available from
Amazon.com (click the Amazon.com logo below to order one or something
similar). “This is my tastiest chicken recipe of all! Honest!”
--ChefBilly
You
will need 1 fresh roasting chicken (5-7 pounds). I use the Perdue “oven-stuffer” with the
built-in timer. And you will need the
following marinade:
Greek-style
marinade:
4
cloves garlic, minced
½ teaspoon
salt
2
tablespoons olive oil
Juice
of 1 fresh lemon, strained
1
tablespoon Kikkoman soy sauce
½ teaspoon ground black
pepper
1 tablespoon dried oregano
½ teaspoon paprika
4 tablespoons Canola oil
In
a glass bowl big enough to hold the chicken, mash the garlic with the salt and
stir in the remaining marinade ingredients.
Remove all giblets from the chicken, rinse inside and out with cold
water and pat dry. Place the chicken in
the marinade, turning to coat thoroughly, and spoon some of the marinade inside
the body cavity and also between the loosened skin and the breast meat. Refrigerate and marinate 6-24 hours (the
longer the marinade, the more pronounced the garlic and lemon flavor will be in
the meat). Turn the chicken occasionally
while it is marinating.
About
2 hours before serving, remove chicken from marinade. Do not pat dry. Skewer the chicken onto the rotisserie bar
assembly of the George Foreman Jr. grill (or use rotisserie setup of your
choice). Place in rotisserie and set
timer for 2 hours. Start checking the
chicken for doneness after 1½ hours. If you are using a
Perdue roasting chicken, the built-in timer will “pop out” when meat is done
(this really works!). Double check with
an instant-read meat thermometer inserted between the drumstick and the
breast. It should read 180°F. Do not overcook or the chicken will become
dry. Usual time for a 6 pound chicken is
about 1¾ hours,
surprisingly less time than when the chicken is baked in the conventional manner.
Turn
off rotisserie, carefully remove chicken and let rest 15 minutes before
carving.
SERVES 3-4.
Serve with rice, potatoes, or stovetop stuffing, and a green vegetable
or salad.
The
leftover marinade makes a tangy sauce. Degrease
the pan drippings from your rotisserie and pour some boiling water into the
pan, dissolving the flavorful brown bits.
Pour into a medium saucepan. Skim
the excess oil off of your refrigerated marinade and add the marinade to the
pan. Add about a cup of chicken broth
and then gradually whisk in 2 teaspoons of cornstarch dissolved in ½ cup apple juice to
thicken. Simmer, stirring, until desired
consistency is reached, adding some boiling water if sauce is too thick.
Serve
sparingly over the chicken, which is so delicious that it will not need much
sauce.
THIS
IS THE MOST FLAVORFUL AND SUCCULENT CHICKEN EVER!
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Copyright © 2002 by William Gordon
McDonald