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Grilling Recipes

Mustard-marinated Chicken Sandwiches



Thu Apr 30, 2020
If you're a regular follower of this blog you may have noticed that about 90% of the recipes I share out are cooked within five to six Meatwaves throughout the year. I do this purposefully for a couple reasons: I find it easier to cook in large portions and it also gives me an audience for feedback on each dish, allowing me to know what's working and what's not, which leads to the best final recipes for sharing. In recent years, grilling for just me and wife has become more sporadic, but the last month and half of a stay-at-home order has changed that dramatically. I'm now grilling way more often, focusing on recipes that can be made for two with little food waste, but can also be easily scalable up for the usual recipe portions. These mustard-marinated chicken sandwiches fall into this category since they gave me the opportunity to use up some ingredients I already had on hand and were a perfect thing to make to serve a couple.

The marinade was partially devised based on what I had on hand in the fridge. I thought of what things would taste really good together on chicken and landed on a Dijon heavy sauce whose pungency was contrasted by dark brown sugar, given acidity from lemon juice, a sharp bite from garlic, and thyme for a background herbal component.

The chicken breasts I had in the freezer were on the larger size, so I opted to use only one for two sandwiches, but split the breast in half horizontally first. This had the benefit of creating a chicken breast piece that was also a fairly even thickness, which is a big help in cooking it evenly and avoiding drying it out.

This somewhat thin chicken breasts didn't need all that much time to marinate—I figured a couple hours would be more than enough. The sauce wasn't so heavily acidic though that an overnight stint wouldn't work, so if you're all about prepping ahead of time, you could go ahead and get this step of the recipe done the day before.

I had made a batch of caramelized onions for mushroom Swiss burgers the week before and only used half of them in that application. So I was thinking of a way to use up those deeply browned onions and on these sandwiches they seemed like they would add a nice touch of sweetness to counteract the sharpness of the mustard.

Using the sugary onions made me feel confident that another hit of mustard would be the right call for the sauce. I went in double with the Dijon here, using both the whole grain and smooth varieties, which I mixed with some mayo, lemon juice, and Worcestershire, which gave the sauce a nice savoriness too.

Also on the list of things I needed to use up was bacon—I had bought a mega pack and figured I'd find many things to use bacon in over a couple weeks period. If you haven't tried grilling bacon yet, it may end up being a life changing revelation. It's so easy to cook a large quantity and you don't have to deal with the mess or smell that can be negatives of stovetop cooking. On the grill, you just need to cook it over indirect heat, covered, and with a hot fire it'll be well browned and extra crisp within ten minutes or so.

After I finished the bacon and had it draining on a paper towel-lined plate, I placed the marinated chicken breasts over the hot side of the two-zone fire I had going. I'm not a big fan of chicken breasts on the grill because they can overcook so quickly, so I kept a very watchful eye on these, flipping them occasionally, and moving them to the cool side of the grill when then were about ten degrees shy of my desired final internal temperature of around 155°F.

Once over indirect heat, I topped the breasts with Swiss cheese—also leftover from those mushroom Swiss burgers—and caramelized onions and then covered. I let the chicken continue to cook until the cheese was completely melted, and during that time, the meat also reached its intended final temperature.

Then, just before serving, I quickly toasted the buns, which I had chosen a pretzel variety to pair with all the mustardy flavors going on. Once they were warmed, I assembled the sandwiches with the topped chicken, bacon slices, and some lettuce, which I had leftover from making nam khao (Laotian crispy rice salad) lettuce wraps the night before.

These sandwiches really left me thinking that maybe I need to readjust my cooking habits a bit. I'm usually an advance planner and have a very clear idea for everything I'm going to cook, but I really cobbled these together due to current needs of making small meals that use up ingredients I have on hand, but the sandwiches tasted as fully realized as anything else I make. The mustard marinade did the chicken a lot of justice, giving it a sharp and lightly sweet flavor that worked well with the natural flavor of the meat. Swiss was the right mellow paring for the chicken, bacon brought that irresistible salty crunch, and the caramelized onion the hit of sweetness to make it really feel complete. Under normal circumstances, these sandwiches may have never come to my mind, so I do think a return to more routine, everyday grilling is called for in my future to see what other delicious things my brain can come up with.
Mustard-marinated Chicken Sandwiches The sharpness of mustard-marinated chicken is contrasted by creamy Swiss cheese and sweet caramelized onions, then given the irresistible salty crunch of bacon in these full-flavored sandwiches.
Prep Time: 1 Hour Inactive Time: 2 Hours Cook Time: 20 Minutes Total Time: 3 Hours 20 Minutes Yield: 4 servings Ingredients For the Chicken 1/4 cup extra-virgin olive oil 2 tablespoons Dijon mustard 1 tablespoon freshly squeezed lemon juice 1 tablespoon dark brown sugar 2 teaspoons finely minced fresh garlic (about 2 medium cloves) 1 teaspoon finely minced fresh thyme Kosher salt Freshly ground black pepper 2 large chicken breasts, split in half horizontally   For the Onions 1 tablespoon butter 1 large yellow onion, thinly sliced   For the Sauce 1/4 cup mayonnaise 1 tablespoon whole grain Dijon mustard 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon freshly squeezed lemon juice   8 strips bacon 4 slices Swiss cheese 4 pretzel sub rolls, split in half lengthwise Green leaf lettuce, washed and dried Procedure To make the chicken: In a small bowl, whisk together olive oil, mustard, lemon juice, brown sugar, garlic, and thyme. Season with salt and pepper to taste. Place chicken breasts in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator for at least two hours to overnight. To make the onions: Melt butter in a large heavy-bottomed stainless steel or enameled cast iron dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened and bottom of saucepan is coated in a pale brown fond, about 15 minutes. Add 2 tablespoons water and deglaze pan by scraping with a wood spoon. Continue to cook, stirring occasionally, until another layer of fond has built up again, 3-5 minutes. Add 2 tablespoons water and deglaze. Repeat process until onions are completely softened and a deep, dark brown, about 15 minutes morel. Season onions to taste with salt. Transfer to a bowl and set aside. To make the sauce: In a small bowl, whisk together mayonnaise, whole grain Dijon mustard, Dijon mustard, Worcestershire sauce, and lemon juice. Set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate. Place a foil pan between the two piles of coals. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean grilling grate. Lay bacon slices on grilling grate above foil pan. Cover grill and cook until bacon begins to shrink in size and develop pools of fat, about 5 minutes. Flip bacon slices over, cover, and continue to cook until bacon is deeply browned and crisp, 5-8 minutes more. Transfer bacon to a paper towel lined plate. Place chicken breasts directly over the coals and cook, flipping occasionally, until center of meat registers between 145-150°F on an instant read thermometer. Move breasts to cool area of grill, top with cheese slices and caramelized onions, cover, and continue to cook until cheese is melted and chicken registers between 155-160°F on an instant read thermometer. Transfer chicken to a plate Place rolls, cut side down, directly over the coals until toasted, about 1 minute. Transfer buns to a serving platter, spread each cut side with sauce, and top each with a chicken breast, bacon slices, and lettuce. Serve immediately.

barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Recipes,Sandwiches,Chicken

By: Joshua Bousel
Title: Mustard-marinated Chicken Sandwiches
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Published Date: 04/30/20

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Grilling Recipes

Thai-influenced Sticky Peanut Butter Ribs



The single best barbecue experience I had in 2019 was at Blood Bros. BBQ in Houston. That's saying a lot given that I also had my first taste of many other establishments churning out top tier smoked meats—Truth BBQ, B's Cracklin' BBQ, Grady's Barbecue, Sam Jones BBQ, and Buxton Hall. What was so exhilarating about Blood Bros. to me was not just the quality, and every meat I tried was stellar, but the effortless melding of barbecue with other cultural influences. In general, this is what makes eating in Houston more exciting than most places, the melting pot of cultural inputs ends up outputting food in a manner that doesn't feel forced—it's not “Fusion” food, it's just their food. A group of Vietnamese friends started up Blood Bros., and the menu feels like an organic a sampling of everything they grew up eating in Houston that resonated with them. It's mostly Asian, but not strictly so, and sometimes Vietnamese, and other times not, like Thai sticky peanut butter ribs, which was one of the standout meats for me. During this quarantine period I was having very fond memories of those ribs and decided to make my own recipe for them as an ode to Blood Bros.

I have no idea what the Blood Bros. recipe is for these, I just knew that they blended Thai cuisine and American barbecue really well and didn't hold back on the spicy. So I used my personal knowledge of each cuisine to devise a recipe I thought would do the inspiration justice. It started with some homemade red curry paste, and I highly recommend making this stuff at home in a mortar and pestle for maximum flavor. I used the curry paste as the base of a wet rub, to which I added fish sauce, brown sugar, salt, and black pepper.

I then slathered the sauce all over a rack of St, Louis cut spare ribs. They definitely looked a lot different than the dry rubbed ribs I'm used to making, but I figured different is the right development path for this recipe.

Next I placed the ribs in the smoker that I had running at 225°F. I used a couple fist-sized chucks of apple wood to impart a light smokiness. I chose a more mellow wood because I thought without the heavy spice layer of normal barbecue, heartier woods could end up tasting a little too overpowering in this scenario.

Once the ribs were going, I went back inside and started on the sauce, which is the heart of the flavor of this recipe. I looked at my normal barbecue sauce recipe and started subbing out ingredients and changing quantities in a way that would make it taste like a melding of American barbecue sauce with Thai flavors. This began by swapping onions for shallots, which I sautéed and then added in a larger the usual amount of garlic along with ginger and Thai bird's eye chilies.

Then I whisked in the foundational ketchup with a fair amount of creamy peanut butter, providing the ribs namesake flavor and sticky character. To that I added rice vinegar, brown sugar, soy sauce, red curry paste, fish sauce, and lime juice. After cooking for bit to meld the flavors and thicken slightly, I seasoned the sauce with salt and pepper but something felt like it was missing. I was racking my brain on what to add to give the boost of flavor I thought was absent, and finally I had an idea—I added in a squeeze of tamarind concentrate and that ended up providing the perfect sour note and little extra savoriness to make the sauce feel complete.

With the usual barbecue ribs, the exterior starts to darken and turn overly brown or black after a few hours of smoking, which is why I spritz the ribs with a liquid—normally apple juice—when they hit a good mahogany color to avoid overcooking the rub. I had originally planned on doing that here, using rice vinegar to spray them down, but the ribs didn't turn a deep red until right at the end of cooking, so it wasn't needed at all.

At the same time they started to look beautiful, they were also almost done, which I tested by lifting one end of the rack with a pair of tongs and judging how they bent. So with just 30 minutes or so of smoking time left, I applied the sauce generously, wanting that thick and sticky sauce coating I experienced at Blood Bros.

And after the last stint in the smoker, they were done and looked good, but they were about to get a whole lot prettier thanks to a garnishing of cilantro, peanuts, and pepper slices.

By now my mouth was watering and my anticipation for a taste of these ribs had grown even more, making the obligatory photo shoot before eating feel even longer than it normally does. Upon that first bite, I was brought back to my memories of how excited I felt eating each dish at Blood Bros. While the ribs tasted familiar, they were not an exact copycat recipe, which in a way I preferred because they were more representative of my experience and skills, even if the original concept was not my own. They still had the seamless blend of cuisines going on for them, with the smoked pork and complex, layered sauce making them solidly American barbecue, but the overall flavors more reminiscent of Thai cuisine with a strong heat backed up by acidity and complimentary herbal notes. The peanut butter in the sauce also pushed them further in the Thai direction while also delivering the “sticky” promise of the recipe title. I can't wait to go back to Blood Bros. and try even more things, but the only problem is that there's so much great and utterly unique food in Houston that returning to the same place twice is not something I do often with all there is to try there that really can't be had, or at least doesn't feel the same, anywhere else.
Published on Thu May 7, 2020 by Joshua Bousel

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Thai-influenced Sticky Peanut Butter Ribs Yield 4 servings Prep 30 Minutes Cook 6 Hours Total 6 Hours 30 Minutes Ingredients For the Sauce 1/2 cup finely minced shallots 1 tablespoon finely minced fresh garlic 1 tablespoon finely minced fresh ginger 3 Thai bird's eye chilies, thinly sliced 1 cup ketchup 1/3 cup creamy peanut butter 1/3 cup rice vinegar 1/3 cup palm or light brown sugar 1/4 cup soy sauce 1 tablespoon Thai red curry paste 1 tablespoon fish sauce 1 tablespoon freshly squeezed lime juice 1/2 teaspoon tamarind concentrate Kosher salt Freshly ground black pepper   For the Ribs 3 tablespoons palm or light brown sugar 2 tablespoons Thai red curry paste 1 tablespoon fish sauce 1 tablespoon Kosher salt 2 teaspoons freshly ground black pepper 2 racks St. Louis-cut spare ribs 2 fist-sized chunks of light smoking wood, such as apple or cherry   For the Sauce 1/3 cup Roughly chopped roasted peanuts 3 tablespoons roughly chopped cilantro 4 Thai bird's eye chilies, thinly sliced Procedure To make the sauce: Heat oil in a medium saucepan over medium-high heat until shimmering. Add in shallots and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in ketchup, peanut butter, vinegar, sugar, soy sauce, curry paste, fish sauce, lime juice, and tamarind concentrate. Bring to a boil, then reduce heat and simmer until sauce thickens slightly, 5-10 minutes. Remove from heat and season with salt and pepper to taste. Transfer sauce to an airtight container and store in refrigerator until ready to use. To make the ribs: In a small bowl, mix together sugar, curry paste, fish sauce, salt, and pepper. Remove membrane from back of each rack of ribs and trim meat of excess fat. Spread seasoning mixture all over each rack of ribs. ire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and produces smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs bend slightly when lifted from one end, 5-6 hours. During the last 30 minutes of cooking, brush top of each rack with sauce. Remove ribs from smoker and garnish with peanuts, cilantro, and chili slices. Slice ribs between bones and serve immediately.
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By: (Joshua Bousel)
Title: Thai-influenced Sticky Peanut Butter Ribs
Sourced From:
Published Date: 05/07/20

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Grilling Recipes

Reverse seared bone in ribeye for an awesome steak salad



Who needs sous vide when you get results like this with the reverse sear method? I smoked (cherry wood) this bone in ribeye steak low and slow over indirect charcoal heat until reaching an internal temperature of 110f when we then cranked the heat for a direct sear over the live fire. Once the crust was perfect on our ribeye we let it rest for 10min before slicing and serving.  Used Fogo black for the rub.

Here is how it came out, and a link to the video for more details, process etc. 

If you'd like to see the video:


By: unoriginalusername
Title: Reverse seared bone in ribeye for an awesome steak salad
Sourced From:
Published Date: 05/07/20

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Grilling Recipes

10 Dishes Every Beginner Barbecuer Should Master



If you’re new to grilling and/or barbecuing, it can be difficult to know how to get started. Perhaps you’ve bought a book, such as Steven’s iconic How to Grill, or consulted a friend or family member who seems to know what they’re doing. Maybe you’ve haunted chat rooms or other social media groups, hoping to pick up a few pointers, only to become confused by terms like “reverse-sear” and the “3-2-1 method.”

But the easiest way to acquire this old-as-time skill is to just do it. Like anything worth mastering, it takes some practice. You’ll need to build up experience managing time and temperature, two variables that can really mess up a grill session.

To help you develop some traction during this, National Barbecue Month, we’ve selected ten of our favorite dishes that will acquaint you with the basics—direct versus indirect grilling, for example—but encourage you to expand your comfort zone. And if you have any questions, any at all, feel free to contact us for a personal response in the comments below or on Facebook, Twitter, Reddit, or Instagram. We’re always happy to help.

10 Recipes Every Beginner Barbecuer Should Master
1. The Great American Burger

Burgers are often the first thing people crave when the first warm days of spring or early summer arrive. Nothing fancy here. Just old-fashioned goodness—a perfectly cooked burger oozing flavor and juice, dressed modestly with traditional accompaniments.

Get the Recipe »


2. Chicken Wings

Can’t get to Buffalo or your favorite wing joint? These Buffa-Que Wings soak for several hours in a spicy marinade before being smoke roasted to crisp-skinned perfection.

Get the Recipe »


3. First-Timer’s Ribs

This recipe is a blueprint for rib perfection, even if it’s your first experience barbecuing these meaty bones. If you’re cooking for more than three or four people, invest in a Best of Barbecue Rib Rack. It holds four racks of ribs upright in the space that normally accommodates one.

Get the Recipe »


4. NOLA Smoked Shrimp

Warning: Boiled shrimp will lose its allure once you’ve added smoked shrimp to your repertoire.

Get the Recipe »


5. Cattle Drive Steaks

We get it: Pricy Porterhouses and T-bones can make or break your reputation as a live fire cook. We have two bits of advice: Invest in an accurate instant-read thermometer (insert the probe through the side); and never desert your post. This steak gets a flavorful coffee-based rub before hitting the grill. But your favorite rub—like Montreal steak rub or even coarse salt and pepper—can be used, too.

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6. North Carolina Pulled Pork

This pulled pork with the alliteratively named Pig Picker Pucker Sauce takes its cues from Lexington, North Carolina. Pulled pork is hard to mess up as long as you’re patient and pull it while it’s still very hot to the touch. Meat claws and lined food-safe gloves make the job much easier.

Get the Recipe »


7. Basic Beer Can Chicken

Moist, succulent, and flavorful. And did we mention crisp skin? For more on Beer Can Chicken, read on.

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8. Planked Salmon with Maple Mustard Glaze

Indigenous people of the American Northwest were among the first to roast salmon over cedar, a cooking method that deserves its phoenix-like rise from history’s ashes. This method also avoids the problem of the fish sticking to the grill grate.

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9. Fireman’s Corn
Husked, grilled sweet corn is a revelation. You’ll never boil it again.

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10. Grilled Pineapple with Mezcal Whipped Cream

This incredibly easy dessert makes a fine finish to a grilled and/or barbecued meal. Fresh slices of pineapple are dredged in spiced sugar, carmelized on the grill, and served with whipped cream laced with mezcal, a smoky cousin of tequila. (Feel free to substitute tequila or rum.)

Get the Recipe »


Do you have any beginner barbecue questions? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post 10 Dishes Every Beginner Barbecuer Should Master appeared first on

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By: Cialina TH
Title: 10 Dishes Every Beginner Barbecuer Should Master
Sourced From:
Published Date: 05/01/20

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