|You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs.|
You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs. De-boning thighs can be a real pain, especially if the knife slips. So use boneless, skinless thighs and/or breasts. You will need bacon slices, a can of Ortega whole chilies, toothpicks, and your chicken pieces. You can up the ante on this one with a jalapeno or habanero pepper at your own risk, but first remove the seeds.
- Wash and pat dry the chicken pieces.
- Rub each with a small quantity of Green Mountain “South of the Border” Spice Rub.
- Place a chili on each of the chicken pieces.
- Wrap each of them up in a piece of bacon and spike in place with a toothpick. I’ve heard the rumor for years that the dye in toothpicks of color will harm you, but I figure the FDA would never let that happen. Plus, there would be a whole lot of people in the hospital suffering from TDS (Toothpick Dye Syndrome) and somehow word of this would have gotten out. So use them – they are a lot stouter than the regular ones, and they’re much easier to find when you drop yours on the ground!
- You’ve thought ahead on this one and already have your grill going and stabilized at 275°C.
- Put the chicken pieces on the grate and cook for 80-90 minutes or until done. Turn the pieces a few times while they cook and spritz with apple juice when you do. The bacon usually finishes at the same time as the chicken unless you’ve skimped again and bought bacon so thin you can shave with it.
|Some of the best chicken you’ve ever had.|
Put 1/4 cup kosher salt in about a gallon of water in a large pot and stir until dissolved.
Thoroughly wash and rinse a whole chicken, removing the giblets.
Immerse the chicken in the salt water, making sure the water covers it completely and refrigerate for about 3 hours.
Melt two tablespoons of butter and stir it into 2 tablespoons of vegetable oil. Rub the entire chicken, inside and out, with this liquid.
Sprinkle generous amounts of garlic salt and black pepper on the outside of the chicken and in the cavity.
Empty about one-half of the beer from a can. Warm beer works best.
Add one shot of tequila to the can of beer. (OPTIONAL)
Place the chicken on the beer can, inserting the can into the cavity. The chicken should stand up on the can by itself.
Set the grill to about 325°. Wait until the temperature stabilizes.
Cook for 2 hours 15 minutes or until done. Chicken is done when leg moves freely in socket.
Chicken As Good As It Gets
|This entry won our 2009 Great Grilling Contest. Many thanks to John DeKruyter for this excellent, well-thought-out recipe.|
4 boneless, skinless chicken breasts
- ½ cup Canola Oil
- ¼ cup Bragg Liquid Amino (or soy sauce)
- 3 tablespoons Worcestershire sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons dry mustard
- 1 teaspoon black pepper
- 3 cloves of garlic, minced
- 1 teaspoon finely minced fresh parsley
- ½ teaspoon ginger
Mix the liquids thoroughly in a large bowl, and then stir in the dry ingredients. Pour into a one-gallon Zip-Loc bag and refrigerate for several hours, massaging the chicken several times to mix ingredients.
Grill at 320 for 25-35 minutes or until done, turning halfway through.
Citrus Herb Grilled Chicken
|Just an all around great meal. Try our chicken recipe on your Green Mountain pellet grill today!|
4 chicken breasts
- Juice of 3 lemons
- 1 bunch of fresh cilantro, chopped
- 5 cloves of garlic, minced
- 1 medium Red Onion, minced
- 1 tablespoon fresh cracked Black Pepper
- 1 teaspoon kosher salt
- 1/4 cup Extra Virgin Olive Oil
- Rinse and dry the Chicken breasts.
- Add Marinade ingredients together.
- Add Chicken to Marinade and put in the refrigerator for 2 – 4 hours.
- Set the grill to about 325°.
- When the grill reaches temperature add the Chicken breasts directly from the marinade to the hot grill.
- Grill each side of the chicken breast for 8 minutes; make sure they are not pink in the middle after cooking.
Serve this savory grilled chicken dish with a side of Long Grain Rice and green beans for a healthy, balanced meal.
|If you need to improvise a snack for hungry kids or a party, this is a great candidate. Buy the bags of frozen wings or drumettes available at warehouse groceries for the best value.|
If you need to improvise a snack for hungry kids or a party, this is a great candidate. Buy the bags of frozen wings or drumettes available at warehouse groceries for the best value.
Marinate in soy sauce, garlic, Tabasco, and brown sugar for at least two hours.
Grill at 275-325°F (135-163°C) for 45-60 minutes. If you want char, baste frequently with GMG Cherry Chipotle BBQ Sauce. Be sure to eat these dipped in my “S.O.S.S.”!
A Duck Dinner
|Personally, I think wild duck has a unique, desirable flavor which pleases my palate. If I were a better shot, I would likely eat duck about once a week. I find it more pleasant than pheasant.|
Personally, I think wild duck has a unique, desirable flavor which pleases my palate. If I were a better shot, I would likely eat duck about once a week. I find it more pleasant than pheasant.
But you’re not reading this to hear my opinions, important as they surely are, on fowl. I assume that you want to learn how to prepare a great duck dinner using your GMG pellet grill.
You can purchase a domestic duck at the grocery store and cook it to perfection, but it will not have that aromatic flavor of its wild cousin. It will taste quite a bit like pork tenderloin, with about the same texture. You will enjoy either one, and the technique is the same for both.
Ducks and geese have a thin layer of fat between the skin and the meat which keeps them warm and helps them float effortlessly. Your mission, should you decide to accept it, is to rid the duck of this fat and serve your guests and family a delicious, healthy dish which is high in iron, niacin, and selenium.
The fat will cook out of the duck if you slit the skin and fat with a sharp knife about every ¾”. Slice through the fat layer but not into the meat. Do this all the way around the body, and pay special attention to the legs. You will need to cook the duck on a wire rack in a pan, elevated so that it does not cook in its own fat. After all, we’re not making confit here. An even better option is a stand-up chicken stand with its own drain pan. If your stand has no drain pan, set it in another pan to collect the fat. Interestingly, many people cook with duck fat as a healthy alternative to butter or as a competitor to olive oil.
Wash the duck thoroughly in cold water and dry it completely. Rub it with GMG Wild Game Rub, both inside and out. Quarter an apple and an onion, and stuff them inside the cavity.
If you use the wire rack/roasting pan method rather than the chicken stand, place the bird breast side up. It will take about 25 minutes per pound to grill the duck at 350°F (177°C). During this time, the fat will boil and drain into the pan, and the skin will crisp up nicely. The duck is done when your GMG meat probe or meat thermometer reads 165°F (74°C) halfway into the thickest part of the breast.
If you cook a domestic duck, you might want to start the grill out at 175°F (79°C) for an hour or so and then turn it up to 350°F (177°C) to finish it off. This will put a bit of smoke flavor into the meat. Personally, I do not do this for wild duck since the smoke tends to tame the wild taste I enjoy.
Let the duck rest for 10-15 minutes after you’ve roasted it. Then remove the legs and wings. Slice across the carcass in 1” pieces. The crunchy skin will taste absolutely delicious, but you should know that it contains about 500 calories per cup, most of which comes from fat. Moderation! !
Mountain Man’s Special Turkey Recipe
|Turkey takes a bit of time, so I see no reason to cook a small one. You can always freeze the leftovers – they will stay moist for several weeks if you use a vacuum-seal gadget, available at many fine stores everywhere and a worthwhile investment.|
Turkey takes a bit of time, so I see no reason to cook a small one. You can always freeze the leftovers – they will stay moist for several weeks if you use a vacuum-seal gadget, available at many fine stores everywhere and a worthwhile investment. Turkey costs very little, and you will pay for the whole bird just in the savings on sandwiches you make from the leftovers that you would otherwise buy. You’ll have enough to make a lot of foot-long sandwiches.
- Thaw the turkey in the refrigerator. This will take anywhere from 2-5 days depending on the size of the bird. You can also thaw it in cold water in 8-12 hours.
Remove the neck and the giblets from the bird’s cavities.
- If you don’t own a pan large enough for the turkey, just go to a box store and buy a 5-gallon plastic pail. Put the turkey in the pan or pail and then add enough water to completely cover it.
- Remove the turkey.
- Add enough kosher salt to the water until a raw egg just seems buoyant. Stir. Add 3 tablespoons of brown sugar or molasses and 5 tablespoons of GMG Poultry Rub.
- Use a garlic press or mash several cloves of garlic with the side of a butcher’s knife and add to the brine. Stir thoroughly.
- Brine the turkey overnight. Make sure no part of the turkey is out of the water.
- Remove the turkey and pat dry with paper towels.
- Push a wooden spoon underneath the skin all the way around the bird, top and bottom, to break the skin away from the flesh. The goal is to make enough room to get your hand between the skin and the flesh.
- Rub reasonable amounts of Green Mountain Poultry Rub on the flesh with your hands between the skin and the meat. Do this top and bottom – wherever you can reach. You can put the rub on the skin, but this will merely make the skin taste good, not the meat – the skin acts as a perfect insulator. So unless you have a huge fondness for flavorful grilled turkey skin, you will waste your money putting a spice rub on it.
- Place the turkey, breast side down, in a disposable aluminum pan (unless you really love to clean pots and pans and want to use your good oven roaster).
- Turn the grill on and set it to 185°. When that temperature stabilizes, put the turkey in the grill. On humid days, I recommend that you cover it for the first hour, since some sooting may occur until the atmosphere inside dries out.
- Make a mixture of 1 cup of apple juice and 1 teaspoon of Worcestershire sauce. Put this in a small spray bottle which you can get at Wal-Mart for about one dollar.
- Spritz (spray) the turkey about once per hour. Make sure that you spritz thoroughly, especially inside the bird’s cavities.
- Cook the turkey for about 8 hours, regardless of the size of the bird.
- After 8 hours, turn the bird over. Turn the grill up to 275°.
- Push a metal meat thermometer into the thickest part of the breast, about 3/4″ away from the bone. Push it straight down into the bird until it touches the bone, and then back it out about 1/2″. Leave the thermometer in.
- Continue to cook for about 10-12 minutes per pound until the temperature on the meat thermometer reaches 160°. If the skin becomes browner than you like during this period, you can cover the breast with aluminum foil. Remove the turkey from the grill, cover it completely with foil, and let it rest for 20-30 minutes, during which time the temperature will continue to rise to 165.
Carve your turkey. Overeat. Watch football.
|This one’s easy, and if you know any Kentucky colonels, they might just be a little envious.|
This one’s easy, and if you know any Kentucky colonels, they might just be a little envious.
- 1 cut-up frying chicken
- 1 cube butter
- 1/3 cup evaporated milk
- 1 egg
- 3/4 cup flour
- 1 tablespoon paprika (this helps brown the chicken)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
Beat egg in small bowl. Add evaporated milk and stir thoroughly.
Mix flour, paprika, baking powder, salts, and pepper in a bowl.
Use a small bowl to melt butter in microwave and then pour into shallow metal baking pan large enough to hold the chicken pieces.
Dip chicken pieces in egg/milk mixture and then roll in flour mix. Place into metal baking pan.
Set the grill to 375° and wait until this temperature stabilizes. Cook the chicken for 25 minutes. Then, reduce the heat to 325°, turn the chicken pieces over, and cook for 30 more minutes or until done.
Cornish Game Hens Stuffed With Long Grain and Wild Rice
This is an easy cook, so you can do it even if you’re feeling a bit petulant. It presents well, tastes great, and will earn accolades from your diners. I make this for Tina frequently just so that I can hear her rave about it. Or sometimes, she fixes it for me, which just goes to show you that even a woman can operate a Green Mountain grill! Grilled asparagus accompanies well.
- Thaw your birds overnight or longer in the refrigerator, or in cold water for several hours.
- Prepare one box of Uncle Ben’s Long Grain & Wild Rice for each 3 birds you plan to cook. Let the rice cool to room temperature.
- Wash the hens thoroughly, inside and out, and pat dry with paper towels.
- Spread a small amount of olive oil on the hens, especially in the cavity.
- Rub inside and out with a generous amount of Green Mountain Poultry Rub.
- Turn the grill on to 320 °. (it will default to that temperature automatically.)
- Stuff the cavity of each bird with your rice mixture.
- When your grill’s temperature stabilizes, put the hens inside, directly on the grate, with the breasts up (wings down).
- Cook for about 90 minutes or until leg moves freely in socket and skin is golden brown.