So this Fourth of July I also grilled some chicken drumsticks. They were also pretty easy. One thing I do while I’m cooking chicken is I slide all the coals to one side. This helps by allowing you to take the chicken off of the direct heat in case they start to get too charred. Basically there wasn’t anything to this recipe other then that. I just kept rolling the chicken over and over to get a nice even brown.
One thing I can say is before you cook your chicken make sure your fire isn’t too hot or you will surely burn it. I’d say let your fire burn for about 30 to 45 minutes before you start.
I didn’t put anything on them while they were cooking. Then when they were done I wrapped them in foil for 15 minutes to let them rest and reabsorb their juices.
Also if you wanted to put barbecue sauce on them I would wait till about 5 minutes before you take them off the grill and just lightly glaze them. If you add the barbecue sauce too soon before they come off they grill you will burn the barbecue sauce and that wouldn’t be very tasty now would it.
That’s it! That’s all you need to know to make excellent grilled chicken.
Here’s a truly simple recipe for grilled portobello mushrooms. Before I get into it I’ll say that for the most part I don’t even like mushrooms, but grilled portobello mushrooms changed my mind. That smokey flavor really makes them taste like steak. And in fact I almost prefer it to steak.
All I did was slice portobello mushrooms into 1/4 inch slices and laid them on the grill for about 3 to 5 minutes. When they became nice and browned I took them off the grill and my family devoured them in about 60 seconds. This is a simple and heart healthy way to get delicious protein.
With mushrooms I’d say to cook them till they look almost burned. When they are nice and crispy they are the best. Actually if I can take a quote from Alton Brown off his show Good Eats “There is a fine line between burned and perfect.” That one quote has helped me cook everything from fried chicken to these grilled portobello mushrooms.
So it’s The Fourth of July and of course I’m grilling. This year I’m grilling a rack of pork spare ribs, some chicken drumsticks and sliced portobello mushrooms. I started with the ribs.
Basically I just put the ribs on the grill for about 45 minutes, just long enough to get some color and some smoke on them. Then I wrapped them in foil and put them in the oven for two and a half hours. Really it was extremely simple to make. I didn’t put any rub or barbecue sauce on them and honestly they were excellent without it. If you did want to put barbecue sauce on your ribs I wouldn’t do it until about 20 to 30 minutes before you take them out or the barbecue suave will just burn and taste bad. The barbecue sauce has too much sugar in it and that’s why it burns.
These next pictures are before and after the oven. When I took them out they were literally fall off the bone tender. So tender in fact that I had a hard time getting them from the pan to the plate without a spatula.
I hope you enjoyed this simple recipe and I hope you had a great time this Fourth of July!
For my first post ever I’d like to share with you The Ultimate Potato Salad. This recipe is pretty basic so pretty much anyone can make this and enjoy it as the perfect side for your Fourth of July barbecue.
Let’s get to it. The ingredients you will need are:
1 large bag of russet potatoes
6 to 8 eggs
1 red onion
1 medium sized jar of green olives
1 head of celery
1 bottle of dry mix at home Italian dressing
And 1 jar of mayonnaise
Ok so first you boil the potatoes and eggs, I usually just throw them all in the same pot. Boil them for about 45 minutes to a hour just till the potatoes are fork tender.
Then drain the water and let the potatoes cool for about an hour and set the eggs in the fridge to cool.
Once the potatoes are cool enough to handle, chop them into bite sized pieces and try to avoid mashing them too much. After they are chopped take the Italian dressing and pour it all over them. And set the potatoes in the refrigerator for an hour to marinade.
While you are waiting for the potatoes to cool you can go ahead and chop up all your eggs olives, onions and celery.
Ok so now here comes the fun part. Take the bowl of potatoes and fold all your celery onions green olives and eggs in together with most of the jar of mayonnaise. Let the potato salad completely chill for at least 3 hours or as I prefer over night, and come The Fourth of July you will have the Ultimate Potato Salad to serve along side burgers, steaks, ribs or anything else you are grilling.
I hope you enjoy this recipe, and happy eating!
By, Cody Childress