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
Sourced From: meatwave.com/blog/grilled-mustard-marinated-chicken-sandwiches-with-caramelized-onions-bacon-and-swiss-cheese-recipe
Published Date: 04/30/20
Hot Link Stuffed Tri-tip
I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.
The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.
Insert about a teaspoon of butter in the entryway..
Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.
I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.
Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.
Please see my article on wet brining vs. dry brining for an in-depth look at this subject.
I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)
Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.
Here it is after 10 hours.. ready to go in the smoker.
Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.
I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.
Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.
If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.
On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.
Watch the meat carefully and turn as required to sear evenly.
Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.
All sliced up!
Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!
By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21
Mad Scientist BBQ Spare Ribs v2.0
Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.
Title: Mad Scientist BBQ Spare Ribs v2.0
Sourced From: eggheadforum.com/discussion/1227749/mad-scientist-bbq-spare-ribs-v2-0
Published Date: 04/26/21
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Camping Make-Ahead Breakfast Burritos
1 hr 20 mins | Yield 10 | September 5, 2020 | Updated: September 5, 2020 by Kita
Camping Make-Ahead Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy
Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!
This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.
I'm not sure if it's the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.
I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.
Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.
Tips for Making Burritos Ahead of Time
For quick success when making burritos it's important to cook and prep all of your fillings ahead of time. Once you start filling and rolling, you don't want to stop because you forgot an ingredient.
Have all the fillings prepped and a large clean work surface to lay out all of the burritos on and fill in one swoop, like an assembly line. Then you can wrap and store them, making quick work for this recipe and even easier reheating later.
How to keep them from getting soggy
When prepping the burritos for freezing there are a few handy tricks to avoiding anything from getting soft over time.
Cook and cool everything completely before filling. This prevents steam from the hot foods creating moisture that would otherwise get trapped in. Don't add salsas, or sauces, or pretty much anything that comes with a liquid or oil base. Because, over time, that will make things soggy. Don't use fruits or veggies that will soften and release liquid. Like avocados. They just get mushy. Or tomato slices…. you get where I am going with this. Wrap and store well. Any freezer burn, ice crystals, or thaw and freeze is never good when it comes to keeping a good texture in foods. Freezing homemade burritos
Once you have prepped these burritos, tightly wrap them in parchment paper and store them in a resealable bag, with as much air removed as possible.
You can freeze burritos for up to 3 months. But if I am going to keep them that long, I also wrap them in foil to prevent ice crystals forming on them (which is another tip to prevent soggy burritos).
How to cook burritos on the campfire
When you are ready to reheat the burritos at camp, make sure you have a low and even fire going. A blazing fire looks pretty but Smokey the bear doesn't think that's safe, and nor does it create an ideal cooking environment.
Remove them from the baggie and parchment paper. (If you are at home, reheating these in the microwave, parchment paper is no big thing, but at a campfire, it's not the best way to re-heat anything that you don't want to catch on fire).
Rewrap the burritos tightly in aluminum foil before tossing them over the coals. You can toss the burritos right onto the side of the embers, if you have built an offset fire, making sure to rotate them for even cooking. Or place them on a grilling grate above the fire.
Just have someone standing by to rotate them every so often so the heat is hitting all the spots evenly. No one likes that random cold bite of burrito. No one.
Pro tip: If you don't have frozen tots on hand, use up leftovers as the potato filling – like these cast iron fries that are amazing as burrito filling.
Make-Ahead Breakfast Burritos
This make-ahead recipe has everything set to cook over the campfire with hearty potato and egg filled burritos that are going to fuel you through any hike and all day long.
Cuisine: American, Camping, Fusion
Prep Time45 mins
Cook Time30 mins
Resting Time5 mins
Total Time1 hr 20 mins
InstructionsCook the Crispy Tots:Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
Arrange the potato tots on a baking sheet in a single layer.
Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:Whisk the eggs in a large bowl.
Preheat a large non-stick skillet over medium-high heat.
Pour the eggs in and allow curds to form.
Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
Place the peppers in foil and wrap.
Allow the peppers to sit for 5 minutes until cool.
By now, the skin will have softened and you can peel it off of the peppers, discarding it.
Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
Add the chopped poblano peppers.
Remove from heat and allow to cool completely.
Assemble the Burritos:On a large clean work surface, arrange all of the tortillas out.
Place 2 slices of cheese down the center of each.
Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:Tightly wrap each burrito in parchment paper.
Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
Date the bag with a permanent marker for later use.
Place in the freezer until ready to use.
Cook the Burritos:When ready to cook, preheat your grill or campfire for indirect heat. See note.
Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
Grill the burritos for about 30-35 minutes.
Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.
NotesThis recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.
Make-Ahead Breakfast Burritos
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.
breakfast,Campfire Cooking,Camping Foil Recipes,GC Original,Grilling,Pork,SP
Title: Camping Make-Ahead Breakfast Burritos
Sourced From: girlcarnivore.com/camping-make-ahead-breakfast-burritos/
Published Date: 09/05/20
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