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Chef Fat Boy's Tips
Chef Fat Boy’s Grilling Tips for August 2010
Welcome to this section, the somewhat technical section that offers Great Grilling and Barbeque Tips. These tips are proven and will increase your effectiveness over the hot coals on which we love to toil! So! Read on and see how Chef Fat Boy’s Grilling Tips can and will improve your Grilling experience each and every time you fire up that Grill! If you like to cook outdoors and sometimes wonder why things happen and your not really sure why or you don't fully understand why your friends Grilling always comes out better then yours. Well, here's where we hope you'll find some answers.
This Month, we’ll try to finish up our Rotisserie Grilling experience; it’s was fun and it took more time, but it was all worth every bit of fussing, trial and error method, but everything cam out just fine and very tasty to boot! So, our favorite was whole roasted Chickens, marinated over night and a whole Pork roast and slabs of Pork ribs with a combination of a wet marinade and dry rub, man they were awesome!! Well, here’s a few recipes we used when we did our rotisserie thing, give it try!
Chicken Marinades we used:
A Citrus Marinade:
Ingredients:
1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1/4 teaspoon rubbed sage or several leaves fresh, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced
a few drops Tabasco or 1/4 teaspoon hot salt
Directions:
Combine ingredients (a blender makes a good emulsion and eliminates the need
to mince or chop). Marinate cut chicken pieces in a Ziploc bag for several hours
or overnight.
Papa’s Chicken Marinade 1
Ingredients:
1/2 c. soy sauce
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. garlic powder
1/4 tsp. pepper
Directions:
Combine all ingredients; pour over chicken pieces in non-metal dish. Cover
and refrigerate overnight, turning occasionally. Use marinade to baste chicken
while cooking.
BoBo’s Chicken Marinade
Ingredients:
1/4 c. vinegar
1/2 c. orange juice
1/4 c. red wine vinegar
2 tsp. soy sauce
1 tsp. parsley
Directions:
Mix all ingredients. Add chicken (1-2 pounds). Cover with plastic. Turn
chicken to cover and refrigerate for 1 hour. Marinade can be thickened for
sauce.
Chicken Marinade 2
Ingredients:
1/4 c. soy sauce
1/4 tbsp. sherry
3/4 c. pineapple juice
2 tbsp. wine vinegar
3 tbsp. sugar
1/4 tsp. garlic powder
Directions:
Mix together, pour over chicken and marinade overnight, place pineapple
slices with toothpicks, tie up the bird and cook, in our case rotis!
Pork Marinade and rubs:
Magic Rub Pork Roast or Ribs
Ingredients:
2 tablespoons adobo seasoning
1/2 tablespoon crushed red pepper flakes
2 teaspoons chili powder
2 teaspoons celery salt
1 teaspoon ground black pepper
1 (4 pound) boneless pork shoulder roast, butterflied
6 slices bacon
9 green onions
Kitchen twine
Directions:
Prepare the grill for indirect heat. In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast. Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine. Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 160 degrees F (70 degrees C).
Ribs with Savory Sage Rub
Ingredients:
1 tablespoon ground sage
1 tablespoon lemon pepper
2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
4 pounds pork spareribs
Directions:
In a small bowl, mix sage, lemon pepper, dried rosemary, garlic powder and dried thyme. Rub the mixture into pork spareribs. Place ribs on the prepared grill. On the Rotisserie turning often, slowly cook approximately 2 hours, or to desired doneness.
Cilantro Dijon Marinade
Ingredients:
1/4 cup fresh cilantro leaves, chopped
Grated zest of 1/2 lemon
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 roasted garlic cloves
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours,
best overnight!
FatBoy’s Rub
This wet rub should look like a thick paste. You can adjust the heat by changing the amount of red pepper flakes or pepper sauce.
Ingredients:
3/4 cup minced garlic
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup red pepper flakes
1/4 cup tomato paste
3 tablespoons hot pepper sauce
2 tablespoons coarse salt
Directions:
Mix all ingredients together. Store in an airtight container.
FatBoy’s Fruit Based Marinade or Sauce
Ingredients:
1 t. fresh cracked black pepper
1 t. salt
2 t. hot pepper sauce
1 C. white vinegar
2 C. grape or apple juice
1 C. vegetable oil
Directions:
Combine all ingredients in a jar. You can also use this as a dipping sauce. Mine favorite is using Apple!! It’s awesome!
We had a lot of fun doing the rotisserie and plan to do more, the Chicken came out awesome and the same with the Pork roasts, the ribs were a bit of a challenge for me getting the rod through the ribs cage, but the best we found was the roasts!! WOW! The flavor was just out of this world and tender to boot!! Have fun and good eats!!
Since we mentioned we were planning to try other items on the grill and had some questions on Smokers and smoking meats, hey I only smoked a few times and it came out OK, but hey why not, let’s look at Smoking, let’s try Fish to get started? So here we go!! I contacted a very good friends “ Capt’n Crusty and Capt’n Rob out of Florida for a few tips and of course any information I could get and so without further delay’s a new Another exciting adventure with our grill! We hope you find this informative and fun. Get ready for Smoked Fish!
Chef FatBoy