4 Breasts and a Bachelor

I decided to recreate my tandoori dish from earlier but this time with breast quarters. I also skinned these before marinading but you make the call yourself on that one. Over indirect medium heat these guys took 75 minutes to cook. As you can see from the last picture, they were cooked to perfection.
As pictured, I usually like to whip up a yogurt sauce to accompany the spicy chicken. Shred a cucumber and mix it with a cup or two of plain yogurt. Add in a some fresh garlic, salt, fresh lemon juice. Mix it all together and you're all set!

Friends Don't Give Friends Bluefish

So your 'friend' went on a party boat, caught a ton of bluefish and decided to dump 'em on you. Here's what I would do...grill it while its fresh. Never freeze bluefish...if you do it will taste even worse. I use a typical marinade of olive oil and fresh lemon juice. Anywhere from a few hours to a day or so should do the trick. The cooking time for bluefish about the same as salmon. I did 6 minutes on each side using my fish basket. Ealrier I tossed a few sweet potatoes on the grill along with some peeled onions. I saved time by first nuking the potatoes for a few minutes before transferring them to grill for 30 minutes. Add a little brown sugar and butter to the potatos when serve them. As long as your bluefish is fresh it will come out pretty well. You may want to keep a dog around if it does not.

Big Bang For The Buck

This is just a reminder to not forget the simple cheeseburger. These pattie were just the simple store bought frozen in a box type. Be sure to have pickles and raw onions to garnish them with.

Salmon in Action

In an earlier post I neglected to include a money shot...so here it is. 5-6 minutes a side, directly over the coals is all you need.

10 lbs of Sweet Italian Sausage

In order to feed a small army the other night a buddy of mine broke out a 10 lb box of sweet italian sausage and we fired it up on the grill. This gigantic link paired exceptionally well with a keg of Miller Lite.

Paying Homage to the Chicken

These boneless thighs were marinaded for several hours in olive oil, lemon juice, salt and plenty of fresh garlic. After that I just tossed them on the grill, away from the coals for about 40 minutes or so. There is no better way to eat chicken.

Salmon Marinade

This is an easy one...with a big pay off. Take your hunk of salmon and toss it in a resealable bag. In a bowl, mix the following ingredients:

1. Olive oil
2. Few cloves of crushed garlic
3. Fresh ground pepper
4. Salt
5. Juice of 1-2 lemons
6. A bit of mustard (Not the nasty nuclear yellow stuff)

Sitr that mixture up a bit and then pour it into your bag. Let the fish marinade for at least an hour two before grilling. When I grilled this guy, I used a fish basket. That helps preventing the fish from falling apart on the grill. I then placed the basket directly over medium heat coals flesh side first for 6-8 minutes. What is medium heat you ask? I'm not really sure but just make sure you don't burn the thing. Err on the side of under cooking that side. After the alotted time, flip it over and grill the skin side. The skin will take a beating so feel free to cook it as long as it needs to. I suggest another 6-8 minutes for the skin side and you are done. If you dont have a timer, 6-8 minutes is about 1 beer.

Dress your Cucumber, Tomato, Avocado, Feta Cheese Salad

Last night I recreated my Cucumber, Tomato, Avocado and Feta cheese salad from a month ago. Here is a "How to" for the dressing:

1. Olive Oil
2. Balsamic vinegar
3. Fresh Ground pepper
4. 1 Clove of crushed garlic
5. Juice of 1/2 lemon
6. Few shredded basil leaves (optional)
7. Salt

Shake all those ingredients up and you have your dressing. Apply the dressing right before serving. If you find it annoying spending time making a salad in the kitchen when you should be outside grilling drink a beer while you do it. It'll make you feel a bit more manly. I had two.

Quenching your thirst...

In the interest of not only keeping your belly full but also keeping your thirst quenched, here is a another little find that begs promotion: Yards Brewing Company. These guys are based out of Philly and claim to brew beer using our "founding fathers'" recipe. I don't know about all that but I can say that their IPA will knock your socks off.