Grilling For A Great Cause
What does it take to grill the perfect steak? According to a new cookbook, the answer is a few good Marines.
Weber's new grilling cookbook, “Command of the Grill-A Salute to Steak,™” features grilled steak recipes by active, reserve, and famous former U.S. Marines. One hundred percent of the sales from the $10 cookbook will go to four charities that directly benefit U.S. Marines wounded or killed in the line of duty and their families: Fisher House™, Wounded Warrior Project, Injured Marine Semper Fi Fund, and the Marine Corps Law Enforcement Foundation.
To purchase a copy of “Command of the Grill-A Salute to Steak” and directly help Marines, visit www.commandofthegrill.com.
“We hope to raise at least a half-million dollars from this effort,” said Mike Kempster Sr., executive vice president, Weber-Stephen Products Co. “We want to show our support for brave men and women who have been separated from their families, wounded in the line of duty, and need help coping with new challenges when they come home.”
The book features recipes from “honorable mentions” and winners at grilling competitions held at Marine installations across the country, including Capt. Eric Peter Dominijanni's Disco's Hot and Tangy New York Strip Steaks. In addition to the winners' background information and anecdotes, the “Command of the Grill” cookbook also features grilling advice and tips; profiles of the four charities; and recipes from 10 famous former Marines, including Ed McMahon and Lee Trevino.
Disco's Hot and Tangy New York Strip Steaks
from Captain Eric “Disco” Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune
1 can (12 ounces) cola
1/2 cup soy sauce
1/2 cup garlic teriyaki sauce
1 habanero chile pepper, finely chopped with seeds
1 tablespoon grated orange zest
1 tablespoon freshly ground ginger
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
3/4 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
4 New York strip steaks, about 8 ounces each and 3/4 inch thick
Extra virgin olive oil
1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
4. With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.
Makes 4 servings
Title: Basehor Bombs
Sourced From: eggheadforum.com/discussion/1228732/basehor-bombs
Published Date: 09/17/21
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I enjoy making things just a bit different than the norm. Had some kimchi and some burger and thought I do like Korean BBQ, but don't have what I need, but do for burgers. So here's my go at the burger.
2lb Ground beef
1/4c Finely diced kimchi
1/4c caramelized onions
5 clove Korean pickled garlic
Drizzle Coconut nectar
Mix together, rest in fridge to chill (30min)
3tbsp Orange Juice
Gochujang (to taste)
brush on while cooking for a nice glaze
1/4c Kweepee mayo
Toasted Sesame oil (drizzle)
Gochujang (to taste)
1-2 tsp Tamari
Coconut nectar (drizzle l
Chilled parties onto direct grill. Let cook 5 min baste, flip baste, etc
When done sprinkle with Sesame seeds. They stick nicely to the glaze.
Smear the roll, add pattie cover in thinly sliced cabbage, drizzle aiole over cabbage cut and enjoy!
Title: Kimchi Burgers
Sourced From: eggheadforum.com/discussion/1228687/kimchi-burgers
Published Date: 09/11/21
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Grilled Sheet Pan Chicken Legs with Pesto
Sheet pan meals are all the rage these days, at least if you spend more than a biscuit over on Pinterest. The concept is simple. Place a bunch of ingredients on a cookie/baking sheet, throw it into the oven until everything is done. I took this concept to the grill (of course) and used some Reynolds Wrap® Non-Stick Foil so none of the delicious flavors stick to the pan and clean-up is a breeze. If you have a family and are looking for great weeknight meals that are easy to prep, cook and clean up, all the while getting your grilling fix, pay attention, this one is for you. Let’s get on with it and get to making our Grilled Sheet Pan Chicken Legs with Pesto.
Grilled Sheet Pan Chicken Legs with Pesto Ingredients:
8-10 Chicken drumsticks (legs)
Garlic and herb seasoning (substitute your favorite BBQ rub/seasoning)
1 roll of Reynolds Wrap® Non-Stick Foil
2 small golden potatoes chunked
1 sweet potato chunked
12 each mini-onions both purple and yellow
Garlic infused olive oil to coat (sub regular olive oil)
Salt to taste
Pesto – we used store bought but here’s a recipe you can make
2 cups fresh basil leaves, packed
1/3 cup walnuts (can sub pine nuts which is the more traditional recipe)
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3 cloves garlic, minced
1/2 cup olive oil
1/4 teaspoon salt, or more to taste
In a food processor add the basil and nuts and pulse a few times
Then add the garlic and cheese and pulse a few more times, making sure to scrape down the sides after every couple of pulses
Then start the food processor on a low speed and slowly pour in the olive oil until desired consistency, stopping occasionally to scrap down the sides with a rubber spatula
Add salt to taste
OK, now that we have our basil pesto (and we bought ours, so that’s perfectly acceptable), it’s time to get down to making this dish. And our recipe starts off this way:
Didn’t see that coming, did you?
We are going to tighten up that chicken skin just a bit. Start by boiling about a half-gallon of water and then placing 2-4 chicken legs in a colander in the sink:
Being very careful not to burn yourself, pour some of that boiling water over the chicken legs for 3-5 seconds and watch the skin shrink up:
Those two pics above are the exact same chicken legs. The top one is before the boiling water, the bottom is after. What we have done here is tightened the skin up. We basically pre cooked it. This helps to make sure the skin isn’t rubbery at the end of the cookout.
Repeat the process with all the chicken legs and then season them with salt and the garlic/herb seasoning:
Make sure to do both sides:
Now it’s time to prepare the pan itself. Start off by laying down a layer of Reynolds Wrap® Non-Stick Foil putting the dull side up (which is the non- stick side) onto a baking sheet:
Despite the way the light hit that foiled pan, I promise you that’s the dull side which is the non-stick side.
Now, let’s chop some potatoes and veggies. So, for this one we made a mistake. Not a huge mistake, but one we don’t want you to repeat. When we started cutting up the sweet potato and the gold potato, we found the orange sweet potato was REALLY dense. Particularly compared to the yellow potato. So we figured it would take quite a bit longer to cook. To compensate, we sliced each type of tuber differently. We sliced the sweet potatoes fairly thin and the yellow spuds quite a bit thicker:
Don’t do this. Cut them the same thickness. They cook at just about the same rate, density notwithstanding. Cut them both thin like the sweet potato in the pic above. If you cut them too thick, they will take longer to cook than the chicken, but even if you do, we have a way to compensate for that later.
One other item that we thought was clever on our part, wasn’t all that clever. Notice the ingredient shot at the beginning of this post? See those different color carrots of different sizes? Notice how we have whole carrots and then the little baby carrots which are also in multiple colors? Well, once these carrots roast, they all look pretty much the same. Not identical, but they blend together pretty well. Same with the white and purple onions. The next time I make this, I’m using the little orange carrots and just one color onion. The multi color stuff looks fantastic in the raw ingredient shot, but in the grand scheme of things, they don’t have that much impact on the final dish.
Back to the recipe.
So chunk up the ingredients and spread them onto the foiled baking sheet and then drizzle with garlic infused olive oil:
Then hit it with some salt and more of the garlic and herb seasoning:
Ready for the chicken and a smoke/heat bath:
Now let’s go find a grill. We preheated it to 400F:
And once inside, we set a probe thermometer to be able to monitor our progress:
After 40 minutes, our chicken was at 160F. Our target is between 170F-180F. I know, I know. Chicken only needs to be 165F to be safe to eat. But that’s really the chicken breast. That dry white meat that we’re all sick of eating. The legs are dark meat and carry a higher fat content, which makes them taste better than chicken breasts. Not to mention that handy dandy handle that has been amazing us since we were all three years old. At 160F pull the chicken out of the grill and platter it, leaving the veggies in the smoker:
Why leave the veggies in there? Because my gold potatoes were still really firm. So I left my chicken legs out for about 10 minutes while I applied the basil pesto and let those taters soften up in the smoker. In the meantime, I had to thin out my store bought basil just a little bit, so I added some garlic infused olive oil:
Now it’s time to dunk the chicken legs:
And here we have all our legs dunked and ready to go back into the heat:
Here’s a close up of those pestoed legs (not sure if that is a word, but it should be):
Also, while someone was dunking chicken legs, someone else was flipping the veggies on the baking sheet. I’m just going to say that the Reynolds Wrap® Non Stick Foil was a life saver here. Had we used regular foil it likely would’ve torn in multiple spots.
And now back on the grill:
You see that stuff on the platter there. Don’t run that down the sink. That’s some serious flavor. Drizzle it over the food on the baking sheet:
Now close the lid:
And when they hit between 170F-180F they are done:
Transfer the veggies to a platter and top with the legs. Make sure to drizzle all the juices from the baking sheet to the finished platter:
And then serve:
And clean up is this easy:
We also learned as we were researching this dish that there are baking sheets of all different sizes. A small sheet like this could be used to make individual Grilled Sheet Pan Chicken Legs with Pesto:
And I have to tell you, that the chicken was magnificent, but the potatoes really stole the show. They got crispy on both sides and were simply amazing:
Truth be told, I think I ate five of these chicken legs. Maybe six. We made more than one dish, so I didn’t hog them all, but I did mow down a bunch of these. With school back in session, and me being head of a family of six with four kids all in grade school/middle school, this is a perfect meal for the crowd that lives in my house. It came in just under an hour of cook time, with less than 10 minutes of prep and minimal clean up thanks to the Reynolds Wrap® Non-Stick Foil. I call that a win!
If you have any questions or comments, feel free to leave them below or send me an email.
I’m oh so proud that this post is brought to you by Reynolds Wrap®. I’ve been working with Reynolds Brands since 2016, but have been using their products during my cookouts since closer to 1996. Yeah, I’m that old. It fills me with pride that a company that I firmly believe in and have been using for multiple decades wants to work with me and be part of the silly stuff we do on the grill here at GrillinFools.com. Here were my first two recipes we worked on together. Hasselback Potatoes and What is the Texas Crutch.
- 1 roll of Reynolds Wrap® Non-Stick Foil
- 8-10 Chicken drumsticks (legs)
- Garlic and herb seasoning (substitute your favorite BBQ rub/seasoning)
- 2 small golden potatoes chunked
- 1 sweet potato chunked
- 12 each mini-onions both purple and yellow
- Garlic infused olive oil to coat (sub regular olive oil)
- Salt to taste
- Pesto-we used store bought but here's a recipe you can make
- 2 cups fresh basil leaves, packed
- ⅓ cup walnuts (can sub pine nuts which is the more traditional recipe)
- ½ cup freshly grated Parmesan cheese (about 2 ounces)
- 3 cloves garlic, minced
- ½ cup olive oil
- ¼ teaspoon salt, or more to taste
- Begin by boiling some water and place chicken legs, 2-4 at a time into a colander in the sink and pour boiling water over them for 3-5 seconds to firm up the skin.
- Season the chicken legs with salt and garlic and herb seasoning
- Heat grill to 400F
- Cover sheet pan with Reynolds Non-stick Foil with dull side up
- Chop and distribute carrots, potatoes, and onions onto sheet pan
- Drizzle with olive oil
- Season with salt and the garlic and herb seasoning
- Drizzle the veggies with garlic infused olive oil
- Place chicken legs on the sheet pan
- Place in the grill until the chicken reaches 160F
- Remove chicken from the heat, leaving the veggies in the grill if the potatoes have not softened yet, and dunk the legs into the basil pesto
- Replace the pesto dunked chicken legs onto the sheet pan, making sure to drizzle the remaining basil pesto from the platter over the food on the sheet pan
- Close the lid until the chicken reaches an internal temp between 170F-180F
- Place the basil and walnuts into a food processor and pulse a few times
- Add the garlic and cheese, pulsing a few more times making sure to scrape the sides with a rubber spatula every couple pulses
- Set the food processor on to a low speed, slowly drizzle olive oil into the pesto until desired thickness
- Add salt to taste
The post Grilled Sheet Pan Chicken Legs with Pesto first appeared on GrillinFools.
Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
By: Scott Thomas
Title: Grilled Sheet Pan Chicken Legs with Pesto
Sourced From: grillinfools.com/blog/2021/09/21/grilled-sheet-pan-chicken-legs-with-pesto/
Published Date: 09/21/21
Did you miss our previous article…