4.20.14 Easter Brined BBQ Chicken

So I haven’t posted in a while. I was busy making something else, a baby. Marisa and I are expecting our first child in June. I’m not going to get into the details of how I made that. But I did brine and grill a whole chicken for Easter.

The chicken floating in a bag of brine

The chicken floating in a bag of brine

I made a simple brine of water, salt, sugar, chili powder, onion powder, and some peppercorns. I let the brine soak in for two hours(osmosis baby!). I patted off the excess brine from the outside of the chicken. After that, I butterflied it, so it would lay flat on the grill and have more surface area to get crispy skin. After that I oiled the outside of the skin. I didn’t put any rub on the chicken, because I didn’t want to add any more salt, due to the large amount of salt in the brine.

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1.3.14 Snow Day Dill Pickles

Happy New Year! New York had some snow, so I figured it would be a good day to make some pickles. This was the first time I’ve made dill pickles, so I figured I would experiment a bit. I jarred half of the pickles and the other half were set in the fridge.

Cleaning the cucumbers

Cleaning the cucumbers

First off, I picked up a bunch of small pickling cucumbers. I washed them, and cut off the flower end. Apparently there are enzymes in the flower ends that soften the pickles. So I chopped those off.

My ingredients

My ingredients

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12.30.2013 Homemade Italian Sausage in under 2 minutes (not really)

So, this is my first venture into homemade sausage.   I’ve had an 8lb  pork butt in my freezer since the summer, and needed something to do with it.  Armed with only my Kitchenaid, grinder, and sausage attachment (and hours of youtube video research, and recipe websites.)  There are a ton of recipes on the net, but this was my favorite.    I know, top of the line web design, right?  I think that is what added to the charm of the recipe.   I made both the hot and sweet.

I ground the pork the night before.  Once through the larger die.  Then I added my spices, and then once again through the smaller die.   This really destroyed my kitchen, so I figured I would put them in the casings the next day.  I cooked up a little piece to taste, and I liked it.  But I knew it was missing something, but I bagged the meat and put them in the fridge.

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8.18.13 Pulled Pork Empanadas

Pulled Pork Empanadas

When you make 15lbs of pork for 2 people, you tend to get leftovers.  Sure I could make less, but why waste that smoker space?  I have to use the same amount of fuel anyways, and more meat doesn’t usually extend cooking time.  It just makes more sense to make more meat.  I have a vacuum sealer, and BBQ tends to freeze and reheat  very well, especially pulled pork and brisket.

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7.27.13 Vermont Maple Ribs

Meal:  Vermont Maple Ribs

Beer: Sam Adams Summer Ale

This past Saturday, I smoked some Vermont Maple Ribs. I found this recipe on Amazingribs.com Which is always my go-to Barbecue resource. There really isn’t too much to say, that I haven’t covered in other rib entries, and that is not covered in the recipe, so i won’t go into too much detail.

Real maple syrup

Real maple syrup

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05.04.13 National Hamburger Week

It is National Hamburger Week, and also National Hamburger Month!  Marisa and I were too broke to take in any of the festivities being held by many NYC restaurants.  But I had some spare home-ground beef from my last batch in the freezer, and we decided to celebrate on our own. Home ground burgers, with 12 month aged cheddar, bacon, and jalapeno ketchup.  I won’t bore you with those details, you can look through my old post about grinding the meet and making burgers.  But I will tell you about the side dish.

the meal
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