Monday, March 30, 2015

Smoked Herb Rubbed Chicken Recipe - How to smoke a whole chicken with the Smokenator

I cooked up these birds for the Worldwide Hardcore BBQ Event 2015 on Saturday, February 7th, 2015.  This was such a great event, seeing what people from all over the world cooked as part of this event was awesome!   
The Worldwide Hardcore BBQ Event 2016 is on January 30th, 2016.  I cannot remember exactly how cold it was but it was during our 5 feet of February snowfall. 


Grind 2 cloves of garlic with a pinch of kosher salt and some black pepper in a mortar and pestle to make a paste.  Chop ½ C of fresh herbs – I used pineapple sage, thyme and parsley.  Add the chopped herbs, along with 1/3-1/2 C olive oil and the zest of one orange to the mortar.  Mash everything into a paste.

Season the chickens inside and out with salt and pepper.  Spread the wet rub all over the outside of the birds.  Put 1 half of an orange inside each chicken.
Cook at 400 for about an hour and a half or until the internal temperature reaches 170 degrees Fahrenheit in the thigh.
Let rest 15-20 minutes before carving.
2 Fryer Chickens
1 Orange, zested and halved
2 Cloves Garlic
Kosher Salt
Freshly Ground Black Peppe
½ Chopped Fresh Herbs
1/3 C Olive Oil

Monday, March 23, 2015

Wood Fire Roasted Tomato Margherita Recipe on the KettlePizza

Let me start this off by saying this was by far the best way I have ever cooked tomatoes!  I fire roasted them in the KettlePizza as it was coming up to temperature for about 15 minutes.  I took them out when the oven was about 550.  I noticed that putting these in the oven as it was coming up to temp, it took a bit longer for the KettlePizza to get to the pizza temp that I like to cook at (about 650 degrees).
I had to throw another log on before I threw the pizzas on.  This pizza screams freshness. 

Pizza Dough
Roma Tomatos
Olive Oil
Salt and Pepper
Mozzarella Cheese

Monday, March 9, 2015

Homemade Crouton Recipe - How to Make Croutons for Soup

I always have old rolls/bread laying around and what better to do with that, then to make some croutons.  I have done these in the oven and I can tell you they are so much better on the grill.  There really is no comparison.

These are the perfect addition to any salad/soup! I really like them in a Guinness French Onion SoupCube up the stale bread and coat lightly with olive oil.  Toss in all the seasonings and throw them on indirect heat for 20-30 minutes.

Stale Bread
Olive Oil
Black Pepper
Garlic Powder
Dried Herbs - really anything you want here. I used an Italian blend