Sir Grills-Alot Stikes Again - Keep That Burger Juicy!

Grilled Chicken with Red Onion Jam

 This sounds like my next grilling adventure!

As some of you may know Kimber and I like to brew our own beer and Kimber really likes to make hard cider. Well we had a batch of cider that didn't quite turn out the way we wanted. So instead of throwing out I decided to use it for marinating some of our recipes in it. Our ribs turned out fantastic so I reworked this recipe and I'll let you know how it turns out!

 

Grilled Chicken with Red Onion Jam

 INGREDIENTS

FOR THE CHICKEN:
½ cup extra-virgin olive oil
½ cup minced parsley
¼ cup minced basil
2 tbsp. minced rosemary
2 tbsp. minced thyme
1 tsp. crushed red chile flakes
4 cloves garlic, minced
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 lb. boneless skinless chicken breasts, pounded to ¼" thickness, halved

 FOR THE RED ONION JAM:
4 tbsp. unsalted butter
2 large red onions, sliced thin
¾ cup dry hard cider
½ cup sherry vinegar
½ cup sugar
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Make the chicken: Mix oil, parsley, basil, rosemary, thyme, chile flakes, garlic, and lemon juice and zest in a gallon-size resealable plastic bag; add chicken. Seal bag, and marinate in the refrigerator for at least 1 hour (or overnight).

2. Meanwhile, make the jam: Heat butter in a 12″ skillet over medium heat. Add onions; cook, stirring, until soft but not browned, about 15 minutes. Add wine, vinegar, sugar, liqueur, salt, and pepper; cook, stirring, until thick, about 40 minutes; let jam cool.

3. Build a medium-hot fire in a charcoal grill to medium-high. Working in batches, grill chicken, turning once, until browned and cooked through, about 5 minutes. Serve with the onion jam.

10 Grilling Traditions From Around The World

The time to break out your slightly rusty, charcoal-laced grill has come. And while Americans are busy firing up their swank, larger-than-life cookers and grilling up organic bison burgers and flame-kissed baby back ribs, other cultures heat up their own version of a barbecue. Read More...

Grilled Lobster

Here is a recipe I have to try! Grilled Lobster I'll let you know how it turns out!

Don't Forget Mother's Day!

Mothers Day is right around the corner. Looks like it's time for a cook out!

Fourth Of July BarBQue

The Fourth of July is just around the corner so it must mean it's time to get ready to crank up the BarBque grill and chill some beer. Here at the Bar B Que and Beers Blog we have a great mune put together that will please a broad range of palates. First on the list is:


Grilled Corn with Malt


Grab a bushel of fresh corn with the husks still attached. We want to soak the corn for at least in hour. I use a cooler to soak the corn in and you want something heavy like a pan to hold the corn down. While the corn is soaking start the coals.


Now if you are an avid homebrewer, as I am, grab a can of malt extract (avaiable at your local home brew supply). Once the corn has soaked for at least an hour pull it out and let it drip dry. With my cooler I just open the drain.




What we want to do now is peel back the husk and sprinkle with salt and pepper then we are going to slather some malt extract on to the corn. Not too much! Then cover the corn back up with the husk and throw it on the grill. I say let it grill about 10 to 15 minutes turning occasionally.

Don'y worry too much if the husk starts to burn, this is why we soaked then first. Just keep an eye out for flare ups.

Once the corn is done let rest for a few minutes then it's off with the husks and into the stomach!

Now if you can't find corn with the hush then you can always apply seasonings and malt and wrap with foil.

Brewing this Weekend

Looks like Max, Kim and I are going to be brewing beer this Saturday.

Max is attempting his Blonde Ale.

Kim will be doing a Blueberry Cider.

And I will be brewing a sour ale.