This one taste amazing, and looks wicked, people will think it took so much work.
Here's what you need to get started.
2 Chicken Breast
Mozzarella Cheese ( about 3 cups, add as much or little as you like)
Feta Cheese
BBQ Sauce
1 Large White Onion
Pizza Dough (I use the ready made stuff)
First grill the chicken breast and set aside to rest for about 5 min's next cut the chicken into small bite size pieces, next slice the onion thin and slowly saute them on low heat until golden brown. Then roll out the dough, I like to make personal size pizza's ( about 8" wide and 12" long and thin). Next over medium low heat (pre heat and clean the grill) place the the dough down, cook the one side then flip, as the second side is cooking place a few tbl spoons of bbq sauce down and spread it all over the cooked side of the dough. Then place your onions, cheese and lastly your chicken (as much as you like), close the lid and let the cheese melt. Be sure to keep a eye on the crust you don't want it to burn so if you need to lower the heat do it! Once the cheese is melted remove from the grill and enjoy.
Friday, January 21, 2011
Monday, January 17, 2011
Lighting your charcoal grill
If your new to or are just looking for a simple way to fire up the old charcoal grill here are a few tips that will get your grill go'n fast and help your food taste great.
First get a charcoal chimney starter (weber makes a nice one), they are cheep 10 to 20 bucks and best of all they work. Second grab some fire starter blocks, their are a few brands out their I like Zip Original Firestarters. Third get some real hardwood lump charcoal, it gives whatever your BBQ'n great flavour.
All you have to do is pour the required amount of charcoal into the chimney, place a starter block under the chimney and light the block. Be sure to let the coals burn for a few min's, you want them to glow hot. Last once you get the charcoal burning good (nice white coals) in the chimney, watch yourself dumping the HOT COALS into your grill, the wood tends to pop and spark.
Yes you could pile the charcoals up, dump lighter fluid over it and lighter up, but I find all you can taste is the lighter fluid. I've also tried stuffing paper in the bottom of the chimney and lighting it up.... that does work but their usually is a crap load of burnt paper flying around.
First get a charcoal chimney starter (weber makes a nice one), they are cheep 10 to 20 bucks and best of all they work. Second grab some fire starter blocks, their are a few brands out their I like Zip Original Firestarters. Third get some real hardwood lump charcoal, it gives whatever your BBQ'n great flavour.
All you have to do is pour the required amount of charcoal into the chimney, place a starter block under the chimney and light the block. Be sure to let the coals burn for a few min's, you want them to glow hot. Last once you get the charcoal burning good (nice white coals) in the chimney, watch yourself dumping the HOT COALS into your grill, the wood tends to pop and spark.
Yes you could pile the charcoals up, dump lighter fluid over it and lighter up, but I find all you can taste is the lighter fluid. I've also tried stuffing paper in the bottom of the chimney and lighting it up.... that does work but their usually is a crap load of burnt paper flying around.
Friday, January 14, 2011
Herb Butter
For those who haven't tried Herb Butter it's another easy way to give great flavour to a variety of foods including steak! That's right butter on meat you know that's got to be good.
Here's what you do, take 1 block of butter (1/2 cup) let it sit out so the butter is room temperature. Then take a 1/4 cup of your favourite fresh finely chopped herb ( thyme, rosemary, chive etc.), in a small bowl and mix together (if you used unsalted butter be sure to add some). Next take the butter mixture and place it on a piece of plastic wrap, then roll it up like a cigar, be sure to twist the ends as tightly as you can. Place in the fridge for a bit to harden up and let the flavour's come together.
Use as much or as little as you like on your steak, its also great on baked potato!
Here's what you do, take 1 block of butter (1/2 cup) let it sit out so the butter is room temperature. Then take a 1/4 cup of your favourite fresh finely chopped herb ( thyme, rosemary, chive etc.), in a small bowl and mix together (if you used unsalted butter be sure to add some). Next take the butter mixture and place it on a piece of plastic wrap, then roll it up like a cigar, be sure to twist the ends as tightly as you can. Place in the fridge for a bit to harden up and let the flavour's come together.
Use as much or as little as you like on your steak, its also great on baked potato!
Wednesday, January 12, 2011
Beer Can BBQ Chicken
Real simple, Real good!
This is a easy way to make a killer tasting BBQ chicken, sure to please any BBQ lover. Its simple, fast to prep and taste wicked.
Step 1
Clean the chicken! both inside and out.
Step 2
Place the chicken in a simple brine for a few hours (see my post on brining).
Step 3
Then simply rub the chicken with a dry rub (also see my post on that), be sure to massage the rub inside, outside and under the skin.
Step 4
Place garlic clover/onions/lemon inside the chicken, place a half can of beer (whatever brand you like) in the centre of the BBQ and place the chicken over the can, make sire the chick is stable before closing the lid. Cook using indirect heat at about 325ยบ for 2 hr's.
Let the Chicken rest for about 10 min's before carving, that just helps all the juice stay in the meat.
Then Enjoy!
This is a easy way to make a killer tasting BBQ chicken, sure to please any BBQ lover. Its simple, fast to prep and taste wicked.
Step 1
Clean the chicken! both inside and out.
Step 2
Place the chicken in a simple brine for a few hours (see my post on brining).
Step 3
Then simply rub the chicken with a dry rub (also see my post on that), be sure to massage the rub inside, outside and under the skin.
Step 4
Place garlic clover/onions/lemon inside the chicken, place a half can of beer (whatever brand you like) in the centre of the BBQ and place the chicken over the can, make sire the chick is stable before closing the lid. Cook using indirect heat at about 325ยบ for 2 hr's.
Let the Chicken rest for about 10 min's before carving, that just helps all the juice stay in the meat.
Then Enjoy!
Tuesday, January 11, 2011
Brining meat (Chicken or Pork)
Brining meat is a easy way to make any meats juicier and tender. Here is a simple and easy Brine I use on pork or chicken.
4 Cups water
1 Cup Brown sugar
1/4 Cup salt
Simply combine the ingredients in a large bowl or measuring cup, place your chicken or pork in a large freezer bag, pour the brine mixture over the meat, zip close squeezing our as much air as possible. I like to then place the bag in a bowl (to avoid a mess). Let it chill for a few hours or over night.
4 Cups water
1 Cup Brown sugar
1/4 Cup salt
Simply combine the ingredients in a large bowl or measuring cup, place your chicken or pork in a large freezer bag, pour the brine mixture over the meat, zip close squeezing our as much air as possible. I like to then place the bag in a bowl (to avoid a mess). Let it chill for a few hours or over night.
Basic Dry Rub
For me a dry rub is the foundation of BBQ, I have a simple but tasty rub that works for pork or chicken.
1/2 Cup paprika
1 Cup Brown Sugar
1 TBL Dry Mustard
1 TBL Salt
1 TBL Fresh Ground Pepper
1/4 TSP Cayenne Pepper
1/4 TSP Ground Coriander
1/4 TSP Pepper Flakes
1/4 TSP Ground Cinnamon
Be sure to mix all ingredients will. When applying to chicken be sure to coat both inside, outside and under the skin, really massage the rub into the meat.
1/2 Cup paprika
1 Cup Brown Sugar
1 TBL Dry Mustard
1 TBL Salt
1 TBL Fresh Ground Pepper
1/4 TSP Cayenne Pepper
1/4 TSP Ground Coriander
1/4 TSP Pepper Flakes
1/4 TSP Ground Cinnamon
Be sure to mix all ingredients will. When applying to chicken be sure to coat both inside, outside and under the skin, really massage the rub into the meat.
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