With grilling season upon us getting into full swing, I was thinking we could share some grill recipes. I am always looking for something other than the ol standbys.
I'll start. If you need a line by line instruction, this probably won't be to your liking as I'm more of a by look and taste kind of cook. It's fun to experiment as well!
For grilling, I have two. One is vegetable and one is chicken
For veggies, I like to slice up red bell, portobello mushrooms and onions, put them in a gallon freezer bag, and add a bit of olive oil and your favorite balsalmic. Coat the pieces well. Then use a grill or fish basket and cook on medium heat Yummy! You can of course add other vegetables and salt or garlic,and I have, but for me, simple is tasty enough.
For chicken, my favorite changes from time to time, but current favorite is chicken in a citrus cilantro marinade. It's a very light dish that you can do in so many ways. For the citrus juice, you can use whatever you like. I have used fresh limes, lemons, tangelos, and cuties for the juice. I like cuties best, but use what you have! Figure about 1 cutie per piece of chicken. You can use whatever chicken cut you like. I prefer breast, but others like thighs. Add chopped cilantro to the juice. You can add salt, garlic, onion, cumin, oil and citrus zest if you like. Again, I usually keep it simple with just cilantro, citrus juice, light salt, and pressed garlic. SOmetimes onion as well. Marinate chicken in this. You can do this for as short as half an hour or as long as 24 hours. Pop them on the grill and cook till done. Pull them off and enjoy! I did a grill test with lemon pepper breasts, next to marinated soy vey breasts, next to citrus cilantro marinade breasts. The citrus took much longer to cook. That may have been a one off situation, but they do seem to take longer than usual, so don't be surprised if that happens.
For pellet grill, I have my go to of pulled pork. Not much work involved other than the pulling. The seasoning is kind of generic, but I keep it that way so that it can be versatile. I usually do 7-12 pounds at a time, and it goes fast. Some like it with bar-b-que sauce on Hawaiian Rolls. Some like it with green chilis, salsa and pico on a tortilla. It can do well with either. Get yourself Either a pork butt or picnic roast. You can do a whole shoulder if you go to a butcher, but most common in grocery is the picnic. I get a half dozen of those and get busy. Take them out 45 minutes before your grill will be ready. Pat dry. I like to start my rub with a brushing of mustard. It's a bit messy, but adds a nice tang to the bark. Then I mix up salt, paprika, brown sugar, pepper, ground mustard,and garlic powder. You can add onion powder, cumin, and cayenne if you like. But if you do that, you might as well go full mexican flavor and that would limit your meat for sliders slightly. Although you could slap a green chili on the bun rather than cole slaw and that would probably be pretty tasty as well!
Mix rub ingredients and coat pork. I usually make a pretty big batch of rub and keep the rest for the next time. Once pellet grill is between 225 and 250 put the meat on. Use whatever pellet flavor you like. I have tried fruitwood as well as hickory and mesquite. I really can't pick a favorite! I set grill at 235, put the temperature probe in and go do tend tos like emptying the beer fridge. I have the grill set to go into keep warm mode when the meat reaches 195 degrees. that takes about 6-7 hours. You can turn the meat if you like after a couple hours, but pellet grills work more like convection ovens so it isn't a necessity.
Once the meat is to temperature, pull it off, let it rest for a bit and then pull the pork apart. Slap some bar-b-que sauce on a hawaiian bun with some cole slaw on top and BAM! pulled pork sandwhich. Mmm, mmm good! Add sides of your choice.
If you are doing a lot of shredding/pulling, you MUST get you some bear claws
Now who's next? I'm getting hungry!