Low Budget Grilling

Lets face it, we wish every weekend was one in which the grill fund is maxed out.

This weekend, for a myriad of reasons, is not one.  My Tweet of the morning:

Pretty sad when your beer & grill fund is so tight you run an Excel sheet to map out at 30 dollar purchase #ImSoBrokeHomelessGiveMeChange
— PSM Grill Club (@PSMGC) May 18, 2013

So there you have it.  Last night, however, I was able to run to the Goose (praise her name) and pick up 2 bucks worth of baby red potatoes and make quite the meal.

Reason I got off so cheap is simple... I had leftover bacon, sausage, eggs and American cheese from the night before.  Wok-up some red potatoes, and toss them in the ceramic DiSilva Italian skillet (pictured).  Next add the sausage and bacon grilled up on the trusty cast iron griddle.  Finally, add eggs scrambled over said cast iron, topped with American cheese.  Place on indirect heat, replace the lid with the flues closed.  In ten minutes the cheese is melty and gooey and the charcoal gives everything a nice smoky flavor.

I LOVE these ceramic skillets.... next time you are wandering around Home Goods, look for little things like this that can make quite the addition to your grilling tools.

The weekend of the low budget continues.  Stay tuned.

Jeff H.

Two Days of Chorizo Dishes

There's a local Mexican place that has a dish that my wife and I feel in love with a few years ago.  I won't plug the name of the restaurant for vindictive reasons (he screwed me out of a deal professionally), but this dish is the first of its kind that I've seen in my travels.  The rest of his food is, eh... I could take or leave it. 

The dish is called "Shrimp and Chorizo Queso Fundido".  Its very simple but all the flavors meld together perfectly.  It consists of Chorizo (pork), Shrimp, Green Pepper and Onion, all sauteed; and is covered with Queso Cheese.  My wife had been requesting it for a while, so I picked up all these ingredients from the great La Huerta Mexican Market in St Charles.

Again, the go-to weapon was the Cast Iron Flat Top Griddle over Kingsford Competition.  I browned two packages (tubes) of a good low sodium chorizo on the hot griddle, then cooked the raw shrimp (tails removed) in the residue of the chorizo on the grill.  All the while, the strips of peppers and onions were sauteing in my cast iron fajita skillet. 

Once all the ingredients have cooked, I place them into a casserole dish and cover with copious amounts of Queso Cheese (a white, shredded cheese that's sold in packages in your typical Mexican Market).  Place uncovered back on the grill over indirect heat until the cheese has thoroughly melted.  Warm some flour tortillas up in aluminum foil over indirect heat simultaneously.

Serve up!  Best way to eat is to scoop the ingredients into the flour tortillas and garnish with your favorite add ons.  This time for a little twist I added a little Giardinara Oil into mine, came out nice.  Pictured below.

Day two, for dinner, we still had left over chorizo uncooked.  Sauteed up some onion and garlic for my wife, then all the remaining chorizo.  In the wok, about a pound of cubed, red potatoes.  Throw it all in a skillet (like what the restaurants use for breakfast skillets - something similar to what we have is pictured at right) with some scrambled eggs, and cover each skillet with the remaining Queso from the night before.  Toss it back on the grill on indirect heat and VOILA, a restaurant quality Chorizo and Potato Breakfast Skillet.  On the upside, delicious and versatile use of left overs for minimal cost.  The down side: Chorizo before bed leads to some f**ked up dreams.

Jeff H.

Bacon Swiss Ranch Chicken

May is shaping up to be one of those agonizingly tight months, so the weekend grilling dollar needs to be stretched a little further than usual.  On hold, for the time being, are the days when I could go to a seafood shop and drop big scratch on Grouper and Oysters (I did, however, find a place online that ships Maryland Blue Crabs live to your front door for $200+.  I did promise Ms. Pedro that we'd get a bushel this summer and throw a steampot over the coals.  Stay tuned for that.).

So, once again, I'm cruising up and down the meat aisle at the Goose (praise her name) and fighting myself over what to get.  I could get a nice porterhouse but that will put me way over the $20 budget I set for the night.  Ditto those little lamb chops that I love.  I picked up each item, started to walk away, and put it back after a second of mathematical thought. Then I passed the chicken, picked it up, past the steaks, picked them up, then put them back down.  If they'd have had a hidden camera on me it would have been great for the late night comics.  Back and forth up and down, put it back pick it up.

I finally decided to go to an old chicken recipe that has served me well in the past.  I already had the swiss in the fridge back home, so that's one ingredient for my Bacon Swiss Ranch Chicken.  Also, I have plenty of Deans Ranch Dip at home, that's another.  Seven bucks worth of boneless skinless chicken breasts go a long way (one package) for this recipe, enough so that  I can have a leftover half of a cold one for breakfast with coffee in the morning.  Grabbed a baking potato and a fresh tub of Deans French Onion dip (use instead of sour cream on the baked potato).  All in, came to $20 and some change.

That $20 included two other items of interest.  First is Boars Head packaged bacon, half pound.  Goose's best bacon deal at just over $3 a package.  Second addition to the basket was a package of King's Hawaiian sandwich rolls.  These things are starting to catch fire all over the country, with even fast food chains now offering sandwiches featuring their sweet taste.  Lately, whether its a burger or a sandwich of some kind, I've replaced traditional buns with Kings Hawaiian and its hard to go back.

The prep starts with the cast iron griddle coming up over a large chimney of Kingsford Competition.  I'd spent the last week grilling with a knock off brand of charcoal and just wasn't getting the results I wanted.  The smell reaked of chemicals, the burn was inconsistent.  That's it, I'll pay the extra couple of bucks and get a Bronze Bag.

Next, sizzle the bacon on the cast iron griddle, being sure to crisp up without burning.  Take the bacon off, lay between two layers of paper towel, wrap in foil and set aside.

The fireworks come next when we slowly pour the residual bacon fat over the coals.  KIDS: do not do this at home.  Its a bonfire.  A lot of cooks like to save the fat, I just dispose of it and give the coals an extra kick.  Slowly and carefully dab the excess residual fat off with a couple layers of paper towel.

Next I take the whole breasts, two of them in the package, cut the in half at the sternum, and toss out the middle piece.  Tenderize with a mallet until about 1/3 inch in with, evenly.  Season generously with Spicehouse's Gateway To The North Maple Seasoning.

Pam up the grill over direct heat and throw them down, about two minutes a side.  At this point I've slid the cast iron griddle back to indirect heat, the grill temp running around 400 pretty consistently, so the griddle is pretty happy at this point.  I toss the seared breasts onto the griddle, which still has residual bacon flavor as an added bonus.  Optional: use a Charcoal Companion press (pictured: $8 at HomeGoods) to press the meat evenly on the griddle... everytime I do I get an even, restaurant-quality cook.

At this point, the bacon has cooled and crisped considerably.  Lay it evenly on the breast halves, which should be about 90% done at this point.  The final touch, lay good swiss cheese evenly over each piece, and lay your buns on the far end of the grill grate, far away from the hot coals as possible.  You may need to push your griddle a little close to the direct side to make room, but that's ok.  Just keep the chicken at the far end of the griddle, a ways from the now slowly dying coals.  Close the lid, close the flues about half way, and wait for about another ten minutes.

Once the food comes off the grill, slather some of the ranch dip on either side of the King's Hawaiian rolls and place the chicken/bacon/cheese stack onto the toasted roll.  Great yield, GREAT flavor, even as cold leftovers.

Enjoy!

Jeff H.
  

A First For Me

The Mrs. called from out on the trail yesterday to remind me that it was Cinco de Mayo.  Ms. Pedro came over with a twelve pack of Coronas, and I got all the fixin's together for Steak and Chicken Fajitas.

After a brief trip to Menards a few weeks ago (where I'm a sucker for the grilling aisle this time of year), I snagged a nifty little fajita skillet for about $15.  Yesterday was the perfect day to break it in.

From La Huerta: 1.5 lbs trimmed and pressed skirt steak (best place to get it, they prepare it perfectly when you ask for a press and trim).

From Jewel: appx 1 pound of thin cut, Perdue Boneless Skinless Chicken, Goya Con Azafran, and a 3 pack of tall Modelos in the can.

The Chicken and Steak marinated in the Goya and Modelo for about four hours, then was seared and finished over the coals.  It was given a quick slice, lengthwise (against the grain on the steak, always), then tossed in the skillet with veg oil, peppers and onions.

Excuse the grainy Blackberry video.  Turn the volume up to enjoy the sizzle!

Jeff H.

We're UP on Twitter!

What better way to spend your Friday Lunchbreak than to launch the PSMGC on Twitter.  Follow us at @psmgc. 

The Worst Habits Start Early

Found this up in a pile of old pictures in our bedroom. Circa 1974, summertime, it appears. That old yellow cup was in our house well into my early 20s. Note the use of charcoal... trying to figure out where I went wrong later....

Root Root Root for the Cubbies.... (Language Warning)

Now I'm going to feel like a Loser if I go to a day game... some (Terrance) would say I am because I'm a Cubs Fan.

Wok N Roll, Contd

The saga of the wok continues and its getting more exciting.  I really need to get a life.

Ok, so once again I was home alone with the Cubs game on the radio, hanging out in the mancave, swilling pops and waiting for the right time to start the Wok of the Day.  Here lately, with the weather being as nice (on balance) as it has been, I've really been itching to grill, and especially try new things.

From the Fresh Market: three links of Andouilles Sausage (FM's is the best, I think).  Roughly half a pound of peeled and deveined shrimp (medium size) and a pound of red potatoes, cut in eighths. 

Started a big, hearty chimney of Kingsford Competition (Love my Bronze Bag) around seven o'clock.  Season potatoes with garlic salt and pepper to taste.

Next, I sprayed the wok generously with Faux Pam from Aldi, to keep the potatoes from sticking.  Toss the seasoned, cut raw potatoes into the wok and throw on direct heat for about 5-10, tossing by the handles occasionally.  Throw a healthy dollop of softened Land o Lakes Butter, toss and move to semi indirect heat (the outermost edge of the hot coals).

Seared up two links of the Andouilles on direct heat while the potatoes were getting happy.  Shook the potatoes by the wok handles frequently.  Once the sausage was about 90% done, it was sliced and thrown into the wok.

Meanwhile, at room temperature, butter and shrimp were coming together in a bowl.  Spice House's Spicy Cajun Style seasoning went over the shrimp in softened butter, mixed thoroughly.  Finally, the shrimp went into the wok with the sausage and potatoes, close the lid, indirect heat until the shrimp are done.

Finally, dump the wok contents into a serving bowl, and NOSH.  What I loved most as I sat picking the ingredients out with my fingers and eating like I was three years old, was the charcoal taste on the potatoes. 

Charcoal, Charcoal, Charcoal.  Sorry gas users, I'm just a pure snob now. 

TONIGHT: the Weekend of the Wok continues.  Kung Pao Chicken over red potatoes. 

Wife: "You're nuts, you can't do Kung Pao Chicken over potatoes!"

Me: "Who died and made you Queen?  Watch me."

Stay Tuned.

Jeff H.

 

Wok N Roll

A co worker suggested yesterday that I do some form of red potato on the grill with Lamb Chops.

"That sounds good," I replied.  "How do you recommend doing the potatoes?"

Just throw them on the grill, he said.  ?

Back in the day, I'd do red potatoes in foil, but no matter how I greased the foil, they'd still stick... so I went to Ace and got this bad boy. The finished result was a DELISH garlic/black pepper red potato, no sticking.

I love the Flat Top/Genghis Khan-type places that let you make a "bowl"... going to try something like that tonight in this thing... Cajun bowl with red potatoes, Fresh Market Andouilles Sausage and Shrimp with cajun seasoning....

Pictures to follow!  Fun.

Jeff H.

New era begins....... sort of

Sorry about my silence this week.  Cant seem to upload pics from my phone or my Nook HD. Please bear with me while I figure this out.

ENJOY!!

T