Fire Roasted Tomatoes

Since I have the very nice wood pellet grill and a counter full of tomatoes, I decided it was time to do some roasting.

I chose fire roasting over smoking because I was looking for the sweet/charred flavor vs. smoky. Smoking is at a lower temperature for a longer time. Worth the time if you want a deep smoke flavor.

For fire roasting: Continue reading

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Mmm… BBQ Chicken

We fired up the grill yesterday and cooked some leg quarters and some thighs.We also grilled sweet corn.  This one is slathered with mayo, covered with parmesan, and seasoned with ground red peppers.  It’s a version of Mexican elote.

Grilled Turkey Thighs and Garden Potatoes

I was looking to grill chicken thighs, but while I was at the store, the clerk was marking down turkey thighs. I grabbed a couple of packages, froze two and cooked one, along with the remainder of the gold potatoes I dug from the garden. A simple and delicious dinner.

Grilled/Smoked Turkey Thighs

  • 2 lbs of turkey thighs
  • olive oil
  • sage
  • salt and pepper

Rub thighs with oil, sage, salt and pepper. Heat grill to 400 degrees and grill for 5 minutes, flip and grill an additional 5 minutes. Reduce heat to 325 degrees and continue to cook until the internal temperature of 175 degrees. Depending on the thickness of the thigh it can take 15 – 25 minutes. Let rest for 5 minutes before serving, to bring temp up to 180 degrees.

 

Roasted Garden Potatoes

  • 4 medium gold potatoes (Yukon or other)
  • 1 small onion, peeled and sliced
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • salt and pepper
  • foil (or skillet)
  • parchment paper

Scrub potatoes and cut into large cubes. Toss potatoes and onions with oil, butter, salt and pepper.

Make a pan with the foil and place a piece of parchment on the bottom. Add the potatoes and onions, don’t seal.

I grilled along with the thighs above, on the top shelf. They finished up at the same time as the thighs. Crispy and browned on the outside.