Hawaiian Teriyaki Chicken

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (3 1/2-pound) chicken, quartered
1 cup teriyaki marinade (see recipe, located here)Coarse kosher salt and freshly ground black pepper

Instructions

Preheat the grill to 375° F. for indirect cooking. 

Rinse the chicken and pat it dry; sprinkle it all over with salt and pepper then brush it with teriyaki marinade. Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175° F. Allow the chicken to rest 10 minutes before slicing.

Alternately, use chicken breasts instead of whole chicken. Indirectly cook for 30 to 40 minutes until tender or grill over medium-hot coals 15 to 25 minutes, turning occasionally.)

Huli-Huli Chicken

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (3 1/2-pound) chicken

For the huli sauce:
3/4 cup dark soy sauce (shoyu)
1 cup pineapple juice
1/2 cup honey
1/3 cup brown sugar (Hawaiian cane preferred)
3 cloves garlic, peeled and minced
1/4 cup ketchup
2 tablespoons minced fresh ginger
1 teaspoon Asian chile paste
Coarse kosher salt to taste
Freshly ground black pepper to taste

 

Instructions

Split the chicken down the backbone, removing backbone but leaving the halves attached at the breast.


In a medium mixing bowl, combine the soy sauce, pineapple juice, honey, brown sugar, garlic, ketchup, ginger, chile paste, salt and pepper. 


Place the chicken in a large zippered storage bag and marinate, refrigerated, at least 4 hours.

Roast the chicken over medium-high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175° F.

Argentinean Grilled Vegetable Platter with Chimichurri

Dave DeWitt Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

 

by Karen Adler and Judith Fertig

 

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.


Ingredients

4 pounds mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant and onions)

Olive oil

black pepper

1 recipe Chimichurri

 

Argentinean Grilled Vegetables

 

 

Instructions

Halve zucchini, squash and romaine lengthwise. Cut tomatoes, eggplant and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.


Prepare a hot fire in your grill.


Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.


Place zucchini, squash and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.


Grill tomatoes on one side for 3 to 4 minutes, until charred.


Arrange vegetables on a platter and drizzle with chimichurri.

Szechuan Tea-Smoked Duck Breasts

Dave DeWitt Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

 

by Karen Adler and Judith Fertig

 

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

2 boneless muscovoy or moulard duck breasts (with skin)

1 tbsp whole Szechuan peppercorns

1 tsp coarse kosher salt

1tsp five-spice powder

1 cinnamon stick (6 inches) broken into small pieces

2 tbsp loose black tea leaves

1tbsp dry mesquite wood chips for the tabletop smoker

1/2 tsp dried orange peel

1/2 tsp vegetable oil

 

Marinade


2 tbsp sake

1 tbsp soy sauce

1 tsp liquid honey

1/2 tsp grated gingerroot 

 

Szechuan Duck

Instructions

Prepare the marinade: In a bowl, combine sake, soy sauce, honey and ginger.


With a sharp knife, make scores in duck skin, through the fat (do not cut into meat), about 1/2 inch apart in a crosshatch pattern. Place duck in a large sealable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 2 hours or up to 4 hours, tossing occasionally.


In a heavy skillet, over medium-low heat, stir peppercorns and salt for 3 to 5 minutes, or until peppercorns are toasted and fragrant. coarsely grind in a clean coffee or spice grinder. Stir in five-spice powder.


Remove duck from marinade, discarding marinade, and lightly pat dry. Sprinkle duck with pepper mixture.


Line the bottom of the stovetop smoker with a double layer of heavy-duty foil, leaving a 3-inch overhang along the edges.


In a bowl, combine cinnamon, tea leaves, mesquite and orange peel. Pour into the center of the smoker and spread out evenly to 1/4 in
ch thick in the middle of the bottom pan. Place the drip pan over the mixture and set the grill rack in the smoker. 


In a skillet, heat oil over high heat. Place duck skin side down and sear for 2 to 3 minutes, or until a deep golden brown.


Transfer duck to the grill rack. Fold the foil inward and skip on the smoker cover, closing it almost all the way. Heat over high heat for 5 to 10 minutes, or until steady wisps of smoke appear. Close the lid and reduce heat to medium. Smoke duck for 8 minutes.

 

Turn off heat and let duck stand in smoker for 10 minutes, until a meat thermometer inserted in the thickest part of a breast registers 150 degrees Fahrenheit  for medium-rare, or until desired doneness. Carefully open the smoker and transfer duck to a cutting board. Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

 

Tropical Lamb Burgers with Fresh Mango Chutney

Dave DeWitt Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

 

by Karen Adler and Judith Fertig

 

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

2 small red or green hot chile peppers, seeded and finely chopped

2 cloves garlic, minced

1 egg

1 pound ground lamb (from shoulder or leg)

1/2 cup roasted salted cashews, coarsely chopped

1/2 cup unsweetened shredded coconut

 

Fresh Mango Chutney

 

1/4 cup hot water

1 tbsp tamarind paste or freshly squeezed lime juice

2 cloves garlic, minced

2 small red or green hot chile peppers, seeded and finely chopped

2 cups thinly sliced ripe mango

1/4 cup finely chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

Instructions

Prepare the chutney: In a small bowl, combine hot water and tamarind paste. Stir to blend, then strain into another bowl. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric. Set aside.


In a large bowl, combine chiles, garlic, egg, lamb, cashews and coconut. Add 1 tsp warm water if mixture is too dry. Form into four 1/2-inch thick patties. Cover and refrigerate for 1 hour.


Meanwhile, prepare a medium-hot fire in your grill.


Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit. Serve each burger topped with chutney.

 

Tropical Lamb Burgers