Note to my readers: As most of you know, I am a news junky, but lately, watching the news is throwing off my equilibrium. So, in order to restore my balance I am trying some new hobbies. Today, I am sharing with you my new hobby: grilling.
I recently moved and inherited a propane-fueled grill. I felt it would be a fun new hobby to teach myself how to grill and cook out for my family and friends.
The grill worked well - at first. I grilled a few steaks, hamburgers, and hotdogs, but I decided to broaden my menu by trying chicken. I did some reading. (My lovely daughter-in-law gave me a book about grilling.)
I decided to try chicken legs.
I invited 10 people over for a cook-out on the first of June and thought I was all set.
I practiced the chicken legs the weekend before and all went terrific.
When June 1st finally arrived, I was filled with confidence.
Because I am easily sidetracked and occasionally lose track of time, I had come to the conclusion that it was best to finish the cooking before the visitors arrived. Furthermore, the timing of a grilled meal gets tricky. (It is difficult to watch the grill while you are preparing the inside food.)
The afternoon of the party, I attempted to light the grill, but I could tell something was wrong. Fortunately, my neighbor looked over the issue and came to my aid. We reaffirmed that the burners had rusted and fractured. (The gas was simply evaporating.) My neighbor told me that I was fortunate not to have blown up!
That being said, my neighbor Terry came to my rescue by cooking every hamburger on his grill while I baked the chicken in my oven.
Terry, the neighborhood grill master, offered me his grill when he and his wife decided to sell their condo and move in early July.
I'm now getting to know my NEW used grill!
The other night, I made hamburgers and chicken legs for the first time, and they turned out great.
Here are some pointers from a novice:
Buy hamburger 80% meat and 20% fat. The lean hamburger dries up and burns. You need some fat to keep the burgers moist during the cooking process.
Brine the chicken. I have never brined before, but I am in LOVE with it. Just soaking the chicken in salt water lubricates and energizes the meat. Again, the chicken stays moist and does not get tough.
Use great seasoning. Several years ago, I went to New Orleans and my friend took me to a cooking demonstration at the New Orleans School of Cooking. I bought “Joe’s Stuff/Bayou Blend”. It is a combination of paprika, salt, garlic, onion, herbs, and spices. The seasoning is just terrific.
Also, I LOVE Penzeys CHICAGO Steak Seasoning
It has tellicherry black pepper, salt, garlic, onion, lemon, and a natural hickory smoke flavor that is to die for.
Here is how I grill chicken legs:
Brine the chicken for several hours.
Roll the chicken legs in olive oil.
Roll the chicken in great seasoning.
Cook over 400 degree grill for 30 minutes or so turning the chicken every 5 minutes or so.
For the last 10 minutes, I baste the legs with BBQ sauce.
I have to admit that I am very proud of myself.
Even after almost blowing myself up, and almost having to have pizza delivered to a BBQ, I am staying strong and marching on.
I am just starting on my grilling journey and I have had some obstacles come up, but I hope to keep attempting to prepare great food in the great outdoors for many more years to come.
It is wonderful to have a new hobby that helps me relax, learn new things, and keeps me away from the news for a few hours a week.
My next hobby, learning to play BRIDGE.
Commenti