Wednesday, September 16, 2009

Grilling Ms. Piggy!

Tom "Death Chef" Rubeo finally makes it out to the Man B Que and shares one of his delicious pork recipes. This is a perfect example of a great Man B Que recipe; It's pretty simple but the taste will knock your socks off!

Go ahead and make it. Impress your friends. (Even though they don't really like you...JK)

Brined Pork Chops:

2 cups Apple Juice or Cider
2 cups Water
1/4 cup salt
2 tablespoons Sugar

2 3/4" or 1" thick Pork Chops (Loin or Rib)

Bring the water to a boil and remove from heat, dissolve the salt and sugar in the water. Cool the water down and then add the apple juice, and the pork chops. Refrigerate for 12-24 hours.
Grill over high heat about 5 min per side to desired temperature, make sure to watch the chops closely, meat that has been brined tends to cook quickly.




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Sunday, September 6, 2009

Chipotle Beer Can Chicken

AJ, aka "Meat Coffin," shares his kick-ass, Chipotle Beer Can Chicken. You've never had chicken on the grill that tasted this good. If you say you have, we will call you a liar and break your toes, all of them.

Recipe:
1. Blend:
7oz can of chipotle peppers in adobo
juice of 4 limes
8-10 cloves of garlic
salt and pepper to taste
3-4 fresh chopped jalepeno peppers
1tbsp cumin
1 cup chopped cilantro
half a cup of chopped red onion

2. take one whole chicken (around 5 lbs), rinse and pat dry. Rub the whole chicken with some olive oil, just enough to coat it. Separate the skin from the meat by running your fingers in between the skin and meat, being careful not to tear the skin up (this helps the skin crisp up better when cooking).

3. Spread the blended marinade all over the outside of the chicken, between the skin and meat, and in the cavity. Place in a Ziploc bag and marinade in fridge overnight.

4. Once coals are red hot in a chimney, spread around the outside of a Weber, leaving no coals directly in the center, under where the chicken will be placed.

5. Take chicken out and pat dry the skin.

6. Place a half empty beer can (whatever kind is good to chug half of, go cheap, it makes no difference in flavor, especially not with this marinade) in the cavity of the chicken and prop in the center of the grill like a tri-pod consisting of both legs and the can.

7. Cover grill, leaving all vents open.

8. Check every 30 min to make sure bird is cooking evenly. Meat will get done early, but fat needs to melt out of skin and will keep meat moist by basting it as it melts out. Bird will be ready to go in about 2 hours, the skin should be crispy to the point that it seems almost hard.

9. Pull the bird off and enjoy; the bones should easily pull out.



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