Grilled potatoes

Happy Labor Day weekend! Bring out the beach towels, the sunblock, the campfires, and the grills. Let’s ooze every last bit of summer out of this weekend, shall we?

This is an easy, flavorful recipe, sure to be a great side at your weekend barbeque. Chances are, you can make it with what you have in your cupboard right now!

You’ll need:

  • 4-5 potatoes (about 1 potato per person you want to feed), sliced
  • 1 medium onion, sliced
  • 4 tbsp. butter
  • 1 tsp. each of garlic powder, salt, and pepper

1. Slice your potatoes and your (onions).

2. Tear off two sheets of tinfoil. Layer half the potatoes with the half the onions on each sheet.

3. Cut 4 Tbs of butter into 8 chunks. Layer 4 chunks on each tin foil sheet. Like so:

4. Sprinkle with garlic powder, salt, and pepper, about 1/2 tsp. each, or to taste.

5. Seal up each tinfoil sheet into a packet. Grill for 30 minutes, turning once to ensure even cooking.

6. Pour it all into a serving bowl, and plate it up!

Beer Can Chicken

This grilling project was a bit fraught with disaster. But that makes it more fun, right? Beer can chicken is great to make when you can chill on the patio, enjoy a cold drink, and keep an eye on the chicken.

Things to avoid while grilling a beer can chicken:

  • forgetting to thaw the chicken until right before dinner time
  • setting the chicken on fire
  • allowing the chicken to tip over

That’s all. This is the voice of experience here, folks. I would like to say that I don’t know a thing about the three items above. But I do. I know first hand. They are to be avoided at all costs.

Here’s what you need for beer can chicken success:

  • 1 can of beer (it can be cheap beer)
  • 1 small onion
  • 1 whole chicken
  • 1 stick of butter
  • seasonings, to taste

Step by step:

1. Defrost the chicken. Rinse, and pat dry.

2. Cut your onion into a flower by cutting top to bottom, but leaving the bottom intact. Stuff the onion down the neck of the chicken. You may have to remove the outer layer of the onion to make this possible.

Cut like so:

End goal:

3. Drink half of the can of beer. If you can’t stomach it, simply pour out half of the can. Put three tablespoons of butter directly into the can, and melt the remainder of the stick in a microwave safe dish.

4.  Turn up the grill to medium low heat. Layer 4 sheets of tin foil on the grate, and curl up the edges of the top layer to prevent grease from spilling (fire prevention).

5. Put the beer can up the back of the chicken. Balance the chicken in the center of the grill. Baste with melted butter, and season as desired.

5. The bird will need to cook for a good 60-80 minutes, depending on its weight. In this amount of time, baste the chicken another 2-3 times with the remaining butter.

Recommendation no. 1: grill some corn as a side.

Her plate:

His plate:

Recommendation no. 2: eat outside. With a beer. Or another equally summer like beverage.

Happy grilling, friends!

Grilled Chicken

It’s Memorial Day weekend. You should grill something. Don’t have a patio? Don’t have a grill? My recommendation: go buy a table top, charcoal grill and go to a park. It will be worth the (small) expense, many times over.

Marinated, Grilled Chicken

I based my marinade on the culinary expertise of Bonavita. However, since I’m not cooking for a crowd, I sized it down a few times over to make the perfect amount for 2-4 servings of chicken.

You’ll need:

  • 2-4 chicken thighs
  • 1/8 cup olive oil
  • 1/8 cup Chardonnay
  • 2 Tbs. lemon juice
  • 1 tsp. each black pepper and thyme
  • 1 clove garlic, minced

1. Put all ingredients, except chicken, in a bowl. Whisk to combine.

2. Add chicken.

3. Allow chicken to marinate for 15-20 minutes.

4. Heat the grill! Medium heat will do (if the grill is too hot, it will scorch the outside of the chicken, and the inside will remain raw.) Cook chicken until it is no longer pink in the middle, roughly 4-5 minutes on each side.

Happy grilling!

I wanna know: How are you reveling in your holiday weekend?