Tag Archives: dijon mustard

Easy Grilled Beer Can Chicken

4 Jul

You sure have gotten a lot of postcards from me lately about grilling! Now that we have established that anyone can grill let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Now it’s time to try our hand at chicken. We love simple and it doesn’t get any easier than Beer Can Chicken. The chicken can be seasoned ahead of time or on the spot. You decide. Pop it onto the grill for an hour and voila! You’ve got a whole chicken done to perfection! And the leftovers (if you have any!!)?  BLISS!

Here is how I made my beer can chicken recently. The chicken got seasoned in the morning and put into the fridge till evening. The morning prep made dinner quick to get ready after a busy day. To season this whole chicken, olive oil and some herbs is all this needed. Oh, a bit of salt and pepper is important as well.

*Do NOT wash chicken ahead of using. That actually increases the risk of food borne illness. Please refer to the food safety tip at the end of the blog.

Seasoning this chicken was a snap.

To add flavor to the chicken, I put season salt, pepper, and some salt free seasoning into a small bowl and mixed them together. The chicken got a drizzle of olive oil (inside and out) and rubbed with diced garlic. A simple sprinkle of the seasoning mixture and this chicken is grill ready. You can make your seasoning with anything you prefer, and slather the chicken with as much or as little as you like. Let your flavor personality shine!

This chicken is perfectly seasoned.

At this point, I wasn’t ready to grill the chicken, so I put it into a gallon size ziplock bag and into the fridge for a few hours.

Zip this chicken up and put it into the fridge for a few hours. 

As afternoon waned into evening, I cranked up the gas grill and put all burners on high. As always, when it was hot I cleaned it with a wire grill brush. When the grill was good and hot, the burners on one side were turned off, and the other side went to a medium heat setting.

Now the fun part. No expensive kitchen doodads needed here. Just get a can of beer and pour 1/2 of it out (you can put it into a cup to drink while grilling). Spray the can with non stick cooking spray. Get two little squares of foil ready. Grab everything and head out to the grill with your chicken.

Open the lid of the grill. Take the chicken out of the bag. Stand it up and slide the can of beer up into the bottom (my mom, always the lady, called that part of the chicken the “toot”) of the chicken. Crimp the foil square onto the bottom of each chicken leg. This will allow the chicken to stand up, tripod style, on the grill and the tip of the legs won’t burn.

Put the chicken on the side of the grill that is opposite the direct heat. Since the chicken is not on the direct heat it will cook slowly, assuring a juicy bird when it’s done. Close the lid for an hour.

When you open the grill, you will get the most lovely golden surprise. Just look at this chicken! The skin is crispy, the inside is moist (thanks to the beer) and the herbs are bright and vibrant.

After an hour you will be rewarded with this gorgeous chicken!

But wait!! There’s more!! Time for the side dish. Choose one that is as easy as this chicken. Let me help.

Take zucchini, cut in half, and put just a spritz of olive oil both the skin and the open fleshy side. Salt and pepper the halves. Since your chicken is on the other side of the grill, go ahead and put your zucchini on the direct heat, skin side up. After about 3 minutes, turn them over so the skin is on the grill. Put some decadent fresh parmesan cheese on the top of the zucchini halves, remove the chicken from the grill, and close the lid.

Easy peasy side dish.

Pull the can out of the chicken toot, loosely tent it in foil,  and let it rest. When the cheese is a little melty and the bottom of the zucchini is grilled (about 2 minutes) take them off the heat. Now ring the dinner bell. Now wasn’t that easy? Tell me what you used as seasoning and how your chicken turned out.

*Food safety tip. Do not wash the chicken after removing packaging. Contrary to belief, this actually INCREASES the risk of cross contamination. Washing the chicken can cause splatter of raw chicken around the sink and onto the counter tops. If this was to touch something ready to eat, such as a salad, the possibility of food poisoning becomes possible. For more information on food safety, go here. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-foo

Magnificent Marinade

31 May

You sure have gotten a lot of postcards about grilling from me lately. Let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Time for a barbecue season favorite-pork tenderloin. Boosting flavors by marinading the tenderloin first will ensure savory goodness! Making a marinade is easily customizable for individual flavor preferences and simple to create. Just toss together a few  ingredients that are on hand. No need to worry about a special trip to the grocery store for your marinade.

Grab a gallon size ziplock bag and some kitchen basics. For this marinade, I used garlic, dijon mustard, lemon juice and olive oil. My rosemary is flourishing, so I nabbed some of that to add as well.

uwvktRWNTv+NXliGHhs+0Q

Marinades are easy! Just use what you have on hand!

Put all of the ingredients into the ziplock bag. Mush it around so the flavors come together, and add the tenderloin. Zip the bag. Put the marinading meat into the fridge and go about your day. How easy is that?

A marinade can do it’s job in 20 minutes or all day. You decide. No matter what you do, this step will make sure that your pork is tender and delicious.

TBL2GOOBTV+Y7GhqA4f+Lg

Put your marinade ingredients into a ziplock bag, squish them all together, toss in your tenderloin and zip it up!

When dinner time rolls around, take your marinading tenderloin out of the fridge and prepare for greatness. Grab your cast iron skillet, take it out and place it on the grill. Turn on the gas and light to heat up. If you use charcoal on your grill, get your coals hot before placing the skillet on. Once on, close the lid, and let the skillet heat up.

Get the grill and cast iron skillet good and hot. Searing this tenderloin will be important  when it hits the heat. Take your tenderloin, marinade and all, out to the grill. Bring a little oil, salt, and pepper as well. Add just a thin glaze of oil into the pan and let it heat up for a minute.

The tenderloin will go right from the bag into the skillet. Zip open the bag, use tongs to get the  loin out. Let the extra marinade drip off, then add to your skillet. That sizzle is just what you want to hear!

sE7uhO8oQ32aXsHm3mbMEw

The tenderloin will have the flavorful marinade on it but needs to be properly dressed up. This is when salt and pepper comes into play. Sprinkle it on the top of the tenderloin while the bottom is searing. Close the grill and let it get to work!

Each side needs about 4 minutes for a good sear. Once that first side has a nice crust on it, give it a quarter turn to an uncooked side. Dust with salt and pepper with each turn.

pEia0lfjSz2V6FdaCbmhhw

Okay so as you can see I tend to go heavy on the black pepper, but I just adore it. The grill is still at about 400 degrees-and just where you want it to be. After each turn, place the lid down, and let this continue to cook.

At this point, the scents wafting around the grill will be amazing. The lovely meaty aromas floating around while this cooks are mouth watering.

When it is good and seared on all sides pull it off the grill. Total cooking time is about 15 minutes for this 1 1/2 pound tenderloin. Once off the grill, remove it from the hot skillet and place it on a plate. Put a few pats of high quality butter on the hot tenderloin, and cover or “tent” with foil to rest. Please don’t skip this step-it is crucial to the tenderness of the meat.

It’s time to eat! Slice through that delicious seared crust into the juicy tenderloin. and wait for the compliments to roll in. Let me know how you make your marinade! I can’t wait to hear from you!

fullsizeoutput_5af9

This tenderloin was tender and flavorful! I served it with roasted veggies for the perfect keto meal!

 

 

Girls can Grill!

27 Aug

 

IMG_2644

Girls can grill. And very well I might add. Don’t let anyone tell you differently. Many folks think that grilling is a guy thing. I beg to differ! Not only do I grill a lot, so does my sister.

As is true for most things, my sister and I have very different (read opposite) methodology and philosophy in life. It is something we marvel over. It truly delights us. Raised by the same parents in the same house going to the same schools and having the same brothers, we couldn’t be more different. And we love it. Predictably, same goes for our grilling.

My sister and I conflict (agreeably) with one another on grilling techniques even when making the same thing. For ease and timeliness (I live in a perpetual state of whirling dervish mode…) I use a gas grill. It’s quick to start, temperature management is a no brainer, and it is easy to clean.

So while I go to my gas grill for speed and control, my sister goes full on charcoal grill. I say that with envy. She has WAY more patience than I do when it comes to the finesse of grilling, and she can really rock the charcoal grill.

On to the brats!  They are a grilling favorite. Let’s compare and contrast, shall we? I start cooking my brats in beer and onions on the stovetop. A bit ordinary but the outcome is delish. My sister, on the other hand, starts hers on the grill. With beer. And onions. And buttuh!  Nothing ordinary about that!

 

When the brats are cooked through and have beer and onion deliciousness wrapped around them, they go onto the grill. A gas grill for me-charcoal for my sister. She usually tosses some good hot dogs on a s well. Hey-we are german, so why not load up on the sausages! Look at those grill marks!

 

On to finishing the grilled brats. Again my sister and I express core philosophical brat differences. We disagree on sauerkraut, but we also differ with our buns and mustard, My buns are lightly toasted, hers are not. And my mustard is yellow. Hers is dijon. And she loads those succulent tender onions on her brats as well.

 

My sweet Denis sides with my sister here (in homage to family peace). He is all about the dijon mustard with his brats. But not me. Out of sheer pride I won’t even entertain a dijon mustard option here.

So here you have it. A grilling story.  With very different techniques-but all with great outcomes. So gals, go get a grill and fire it up. Let me know what you are grilling and remember, girls can grill!