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
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.
A friend of mine will be disappointed that I did not do beer can chicken. but I did not have a can of beer handy.
This was roasted on the wood grill and it just couldn’t be easier. Start at 400 degrees (F) for 15 minutes reduce to 350 degrees (F) and cook until 165 degrees in the breast. I let it rest for 10 minutes and legs, thighs and breast were cooked perfectly. Continue reading
When rib roasts were on sale at Christmas time, I bought two. I tossed the second one in the freezer and a couple weeks ago, pulled it out to thaw. I decided I had enough confidence with the wood grill that I dare cook the roast on it. It turned out amazing.
I use this Standing Rib Roast recipe (click here)
It came out with the perfect crust and juicy inside. I changed up a few things. Continue reading
I am seriously going to start a new cooking blog – it will have one simple recipe. Take item, season lightly with seasoning of your choice, cook on wood grill to appropriate temperature. Serve and enjoy the deliciousness.
Nothing has turned out badly on the new wood grill . Tonight’s roast chicken is no exception.
I’m prepping a whole chicken for the wood grill and thought I should add the thigh recipes I’ve been using all summer. BTW, the Apple Crisp recipe is here.
Wood Grilled Thighs
This was pretty easy. And since my grill is so big, I also grilled chicken thighs (bone-in) – recipe in a later post – and naked baked potatoes (on a skewer to heat evenly, no foil).
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
- 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.