Archive for the ‘GRILLED / BBQ / SMOKER’ Category
Basic Grilled Brats
I get a lot of good advice from my friends and this is probably the best way to enjoy brats (Bratwurst or Bierwurst) is to grill them, then simmer in beer, unless you are in Wisconsin then you would simmer them in beer then grill them. I have made brats like this several times and they are very good!
Ingredients
- 1 package brats, 270 grams, pack of 4, Bratwurst or Bierwurst
- 1 onion, cut into 6 or 8 wedges
- 1 bell pepper, optional, cut into strips
- 1 can beer
Instructions
- Light your grill, charcoal (what I use) or gas if you have that. Setup for indirect grilling. Mr. Sausage is the brand of brats I use.
- Grill the brats with indirect heat, and place a metal baking pan (I use a bread pan) on the grill as well, add the beer and onion to the pan, and bell pepper if using that and let that heat while the brats cook. Close the grill and cook the brats, turn them occasionally, for about 20 minutes. Then take the brats and put them into the pan and let them simmer for about 20-30 minutes with the lid closed. Serve as is with sides of your choice or on buns with spicy mustard.
Notes
I use Mr. Sausage brand bratwurst and bierwurst. One package, 4 sausages, is 270 grams and the cost is 129 Baht. For two servings, this is about $1.89 per serving. High cost but very good for a once in a while meal.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret), and Ed Crean.
United States.
United States.
Grilled Oysters
I am putting this out here for those that have never experienced this. This can be a zero cost meal if you can find oysters on your own, except for Phuket Province, sorry I would never try this there nor would I ever eat oysters from Phuket. Now for those along either coast, if you have seen oysters while out swimming, here is the perfect chance to try this. Most people are familiar with oysters on the half shell, deep fried oysters, and many recipes one can make from the oyster meat from Tesco. No sauces or lime juice are listed unless you prefer that, simple salt and pepper works.
Ingredients
- fresh oysters, these should be tighly closed
- salt and pepper, to taste
Instructions
- First thing you have to do is get the oysters, two easy ways, one is to harvest yourself while swimming, and the other way is to get from local vendors in an open fresh market. For either choice you want the oysters to be tightly closed. There is no need to wash or scrub them, just a good rinse of any dirt is fine.
- For portions, a general guide is 6 large oysters per serving or 12 medium oysters per serving.
- Fire up your grill and let the coals get good and hot and spread those out. If you only have one of the small clay pots, you can use that as well.
- Place some oysters on the grill and after 5-10 minutes, sometimes as long as 15 minutes, the oysters will open and will be cooked, rather warmed through.
- Open the shell completely, add salt and pepper to your liking, and using a fork, scoop the oyster into your mouth and enjoy. It is as simple as that.
Notes
If you source the oysters from swimming, you have a free meal, well done! You should be able to get these from the open fresh markets, while not free, I do not know what the price would be per kilo.
Family makes these several times a year.
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Bacon Wrapped Pulled Pork Pineapple
Just as the name states, this is a pineapple, filled with pulled pork and BBQ sauce, wrapped in bacon, and grilled. No quantities are given except you do need one whole pineapple to start with. You can make this with shredded chicken and BBQ sauce as well. I list this in the Leftover section as well since there is no need to make pulled pork just for this, a pineapple is not that big, but also consider friends and family, you may want to start with 2 pineapples. Photo courtesy of Ed Crean. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 pineapple
- BBQ pulled pork, OR BBQ pulled chicken, cooked, so plan ahead
- BBQ sauce, OR make from a shortcut
- bacon, as needed to wrap the pineapple
Instructions
- Light your grill, think charcoal and get an even bed of coals going. Move the coals or lift the grate to prevent burning the bacon, no need to cook the bacon like in a frying pan.
- Cut the top off the pineapple, peel then slice in half lengthwise. Remove the core. With the pineapple sides lying on their sides, fill one piece, heaping with either pulled pork and BBQ sauce or pulled chicken and BBQ sauce, place the other pineapple piece on top and secure the two together with skewers or kitchen twine, then wrap with bacon, amount is up to you.
- Place this on your heated grill and cover, turn the pineapple occasionally to cook all the bacon but do not burn it. When the bacon is done, set the pineapple on a platter and slice and let people dig in. Serve with your favorite BBQ sides such as corn on the cob, potato salad, etc.
Notes
No pricing for this but I will list this is low cost since you would likely use leftovers to make this.
Shortcuts: BBQ Sauce, Pulled Pork, Pulled Chicken.
Recipe inspired courtesy of good friend, Walt Chesman.
United States. Photo courtesy of Ed Crean.
United States.
United States. Photo courtesy of Ed Crean.
United States.
Root Beer Chicken Wings
This sounds really tasty for an outdoor BBQ with friends and family. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Wings
- 50 chicken wings, I have no idea what the weight would be, see Step 1
- 1/4 cup olive oil
- 1/2 tablespoon fresh ginger, grated
- 1 tablespoon orange zest
- juice from 1 orange
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 teaspoon vanilla extract
For the Sauce
- 1 cup Root Beer
- 1 cup ketchup, OR make from a shortcut on this site
- 3 tablespoons Worcherstershire sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- juice from 1/2 lemon
Instructions
- Prices for whole wings: 91 Baht/kilo, middle sections: 126 Baht/kilo, drumettes: 70 Baht/kilo. Buy the whole wings, you get two pieces for you and a piece for dog food. There is a Tip that describes how to cut the sections apart without using a cleaver so you get no bone chips in the meat.
- Preheat your grill for a two zone cooking, having hot coals on one side and nothing on the other side.
- Mix the Wing ingredients and let marinate for 30 minutes.
- Place the wings on the hot grate directly over hot coals and sear for about 3 minutes per side, then move to indirect and cook for 20 to 25 minutes at a high temp, you are looking for a crispy skin and a golden brown color.
- In a cast iron skillet placed on the grill over direct heat, mix all of the sauce ingredients together and simmer for 10 minutes, then drop the wings inside the skillet and give a good mix to coat each one with sauce.
- Sear wings one last time over hot coals to caramelize the sauce, 1 to 2 minutes per side. Serve. Corn on the cob would make this a great meal!
Notes
I cannot price this until I buy the 50 wings. I will list this as fair cost for now and will revise when I make this.
Shortcut: Ketchup.
Provided courtesy of good friend, Al Easley.
United States.
United States.
Brats with Spicy Peppers
A few days ago I found out the Tesco in the city is now stocking Brats, local made, not imported. And today, a good friend sent me this recipe. This is a sure sign that I need to fire up the grill and make these. On my to cook list, and soon!
Ingredients
- 5 Bratwurst
- 5 hot dog buns, large
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large green chili
- 1 red onion, OR go with a white onion if that is all you have
- 1/4 cup butter, this is 1/4 of a regular block
- 1 teaspoon fennel seeds
- 1 cup beer
- 2 tablespoons brown mustard
- salt and pepper, to taste
Instructions
- For a charcoal grill, light your charcoal, for a gas grill, light and heat the grill. You are looking for a temp of 180 to 230 C.
- Cut bell peppers into strips lengthwise, dice the large green chili. Cut the onion in half from the top to the root end, then cut each half crosswise into 1/4 inch slices.
- In a large disposable foil pan (or a large cast iron pan) over direct medium heat, melt the butter and add the fennel seeds. After a minute or so of the fennel cooking in the butter, add the peppers, chili, and onion, season with salt and pepper to your liking. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed, until tender and turning golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
- When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
- Grill the bratwurst over direct medium heat, with the lid closed, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and simmer them for about 30 minutes. If the pan is getting too dry, add a little more beer.
- Serve them in a bun with the pepper mixture on top.
Notes
For pricing, go with about 180 Baht for 5 Bratwurst. For 4 servings, this is about $1.33 per serving.
Keep in mind, we are not in Wisconsin here, grill the sausage FIRST, THEN simmer in the beer, butter, and pepper mixture.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States. Photo courtesy of good friend, Willie Klaus.
United States.
United States. Photo courtesy of good friend, Willie Klaus.
United States.
Bacon-Wrapped Grilled Corn
This would be a perfect side when grilling burgers or steak. Sounds good, and minimal cost as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 ears corn, husked
- 1/4 cup Ranch dressing, OR make from a shortcut
- 16 slices bacon
Instructions
- Heat grill to medium. Brush each ear of corn with Ranch dressing. Wrap each ear of corn in four slices of bacon.
- Grill corn, turning occasionally, until slightly charred and tender, about 10 minutes or so. This would be perfect with a burger or steak.
Notes
Shortcut: Ranch Dressing.
Adapted from an internet recipe.
Ranch Chicken Thighs
Easy and foolproof recipe. Season chicken, marinate, and grill. I am looking forward to making this but I will use a shortcut for the Ranch Dressing. Servings are up to you and not specified, figure 1-2 thighs per person with a side such as potato salad and fresh corn on the cob for a complete meal. Photo courtesy of Ed Crean. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- chicken thighs, amount is up to you
- seasoning, up to you, chicken rub, salt and pepper, etc.
- Ranch dressing, amount needed is up to the amount of chicken used, OR use a shortcut
Instructions
- For the chicken, use thighs then most of the pieces are uniform in size, if you use legs and thighs, you will need to check the grill more often. Go with quarters then separate the thighs, keep the legs for another recipe, this will give you bigger thighs.
- Season chicken as you desire, salt and pepper, with a rub, etc. Marinate in Ranch Dressing for 4-5 hours in the fridge.
- Light your grill, if using gas, go for about 180 C, if using charcoal, go for a medium hot burn but once the coals are hot, move the coals to one side of the grill. Prep your grill with some olive oil on the grill, place chicken on the grill on the indirect heat side, the side with no coals or flame under it, close the lid for 30-40 minutes. Check at 30 minutes and continue cooking if not done. Serve with a side such as potato salad and corn on the cob.
Notes
Chicken quarters run about 60 Baht/kilo, 6 to 8 quarters will be about a kilo. The Ranch Dressing can be pricey as in import item, go with a shortcut to reduce that cost to about 1/4 of what the import is, or less. Well under $1 per meal per person, including fresh corn on the cob and potato salad.
Shortcut: Ranch Dressing.
Provided courtesy of good friend, Ed Crean.
Unite States.
Unite States.
Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad
Chicken Satay is a natural here in Thailand, nearly every Thai can make this, so here is your chance.
Ingredients
- 1 kilo chicken breasts, boneless and skinless, cut lengthwise in 1/2 inch strips
- 500 mililiter coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar, packed
- 1 to 2 tablespoons red or green Thai curry paste, red is hotter
- 1/2 cup peanut butter, chunky
Salad
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher sa
- 1 cucumber, large, cut into half moons, about 500 grams or so
- 1 shallot, finely chopped
- 1 teaspoon jalapeno pepper, seeded and finely chopped
- vegetable oil, OR olive oil
- 1/2 cup lightly salted peanuts, light chopped
- 1/3 cup fresh cilantro, chopped
Instructions
- In a small bowl whisk the coconut milk, fish sauce, brown sugar, and 1 tablespoon curry paste until thoroughly mixed. If you would like more heat and flavor, add additional curry paste. Place the chicken strips in a medium bowl and cover with half of the coconut milk mixture (about 1 cup). Toss to coat, and then cover the bowl tightly with plastic wrap. Marinate, refrigerated, for 1 hour to overnight.
- Soak the bamboo skewers in water for at least 30 minutes.
- Place the remaining coconut milk mixture in a small saucepan with the peanut butter and whisk to combine. Bring to a simmer over medium heat, and then reduce the heat to low and gently simmer for 3 minutes, whisking often. Cool, and then pour into a serving bowl.
- In a medium bowl whisk the vinegar, sugar, and salt until the sugar dissolves. Add the cucumber, shallot, and jalapeño and toss well to coat. Let the salad sit at room temperature for at least 15 minutes before serving.
- Pat the excess marinade off the chicken strips with a paper towel. Brush the chicken strips on both sides with oil, and then skewer the strips lengthwise, threading in and out on the skewers.
- Prepare your grill for direct cooking over medium heat (350° to 450°F).
- Grill the chicken over direct medium heat, with the lid closed, until fully cooked in the center, 8 to 12 minutes, turning once. Remove from the grill, top the salad with the peanuts and cilantro, and serve immediately with the peanut sauce.
Notes
One kilo of chicken breasts will run about 85 Baht, for 6 servings, this meal is well under $1 per person.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Grilled Chicken Thighs Tandoori
Takes time to marinate the chicken but well worth it. This recipe is written as it was posted, so unless feeding a large group of folks, I think cutting back on the chicken thighs but keeping all the rest as written, would work fine. Inexpensive meal! I made this on 12 Nov 2016, well worth the time to marinate! I took some step by step photos and my report is in the comments section.
Ingredients
- 16 chicken thighs, skin on, bone in
- 2 containers plain yogurt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 2 tablespoons fresh grated ginger
- 6 cloves garlic, smashed and chopped
- 4 teaspoons paprika
- 2 teaspoons ground cumin, see note on this
- 2 teaspoons ground cinnamon, see note on this
- 2 teaspoons ground coriander
- olive oil
Instructions
- In a medium bowl, stir together yogurt, and all spices listed. Set aside. All the spices added on top of the yogurt.
- Everything mixed.
- Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
- Get your outdoor grill fired up for direct medium heat.
- Remove chicken from bag, and discard marinade. Scrape off excess marinade with a spoon, using a brush, lightly coat each side of the chicken with olive oil.
- Place chicken on the grill over direct heat, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, turning occasionally, to an internal temperature of 82 C. Serve with grilled corn on the cob and grilled potatoes for a meal.
- Removed from the grill.
- Dinner!
Notes
Note about the cinnamon and cloves, you can replace these two items with 1 tablespoon of Garam Masala and add 2 tablespoons of lime juice, if you choose.
Feel free to use just thighs, or legs and thighs, or quarters. Chicken thighs will run about 65 Baht/kilo, 16 thighs could cost, I am guessing about 200 Baht. This comes out to about 75 cents per person.
Adapted from an internet recipe.
