Recipes On Rails: New Recipes tagged with bge,chicken

Barbeque Sous Vide Chicken

2012-05-22 05:49:58 UTC

Ingredients:

Chicken
12.0 each Chicken Thighs brined
2.0 clove Garlic sliced very thin
8.0 sprig Thyme

Instructions:

Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs

place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical.

Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours.

When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.

In fact, they are so moist, you have to dry them off.

Season with your favorite Dizzy Pig rub.

Place them on a pre-heated to 400F egg.

Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/490

Grape Chicken

2012-05-08 12:23:20 UTC

Ingredients:

2.0 each Chicken, Whole spatchcocked
1.0 teaspoon Dizzy Pig Seasoning
0.3 pound Grapes, Red sliced in half
2.0 tablespoon Zatar

Instructions:

To spatchcock the chickens, first cut down one side of the whole chicken, and then the other to remove the spine.

Flip the chicken over and cut a little slit in the skin on either side of the breast, very close to the opening. Stick the bone of the leg through each slit. This will hold the chicken in shape while you cook it.

Cut up the grapes

Put the grapes and the Dizzy Pig in a mortar. Squash and mix the grapes with the Dizzy Pig, but do not reduce to a uniform paste. Just beat the grapes up a bit, and mix with the seasoning.

Working from the neck area, work your fingers between the skin and the chicken, working all the way down to the thighs and legs...creating a pocket.

Divide the grape mixture between the two chickens, trying to put about 1/4 of the mixture into each half of each chicken, under the skin (in the pocket we created above). Add in any juice that is in the mortar.

Dry off the chickens and spray each one with cooking spray (or simply oil the skins). Sprinkle each chicken with a tablespoon of the zatar and work in.

Cook on a preheated grill at 350. Our grill of choice is a BGE (Big Green Egg). Hillary recommends some pecan chunks for smoke. I'm not a big smoke lover, so I leave that out.

Smoke till breast reaches 160 or thigh reaches 180, about an hour.

Cut each chicken in half and serve.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/565

Grape Sauce

2012-05-18 07:31:26 UTC

Ingredients:

0.7 pound Grapes, Red sliced in half
1.0 each Onion 1/4" dice
0.5 cup Wine, White Vermouth
3.0 tablespoon Butter

Instructions:

Dice the onion and slice the grapes

Head a pan over high heat. Add the onions and 1 tablespoon of the butter.

When the butter has melted and the onion starts sizzling, add the wine.

Reduce until the wine is almost gone.

Add the grapes and a couple grinds of black pepper.

Continue to cook over high heat until the grapes start to release their juice and soften a little.

Remove from heat, and stir in remaining butter, stirring constantly till the butter is emmulsified. If using the sauce with the grape chicken, pour any collected chicken drippings into the sauce before serving, and stir to incorporate.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/564

Honey Mustard Chicken Pizza

2012-05-19 15:10:15 UTC

Ingredients:

Toppings
1.5 tablespoon Honey
1.5 tablespoon Mustard, Dijon
1.0 each Chicken Breast cooked, sliced
1.0 bunch Basil, Fresh or several leaves, to taste
0.25 pound Cheese, Provalone sliced or shredded

Instructions:

Make the whole wheat pizza dough indicated below.

Mix the honey and mustard together. I use a whole grain mustard instead of the Dijon.

Shape the dough into a pizza shape and put it on the peel.

Paint the dough with the honey/mustard sauce.

Arrange chicken on the pizza.

Then add the basil.

At this point, I'd put it in the egg, on the pizza stone, pre-heated for at least 1/2 hour to about 550 F. I like to use an inverted plate setter with the regular grate on the plate setter legs, with the pizza stone on the grate. This way, the plate setter acts as a diffuser, and no flare-ups or hot spots affect the pizza stone. Bake the pizza for about 5 minutes.

Then, remove the pizza, add the cheese, and return to the egg for another 5 minutes or so. Watch closely to achieve the desired degree of doneness.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/511

Smoked Chicken

2012-05-05 21:59:27 UTC

Ingredients:
Instructions:

Preheat the egg to 500

Put 2 tablespoons of salt mixture (salt, pepper, and garlic powder to taste) in each chicken. Rotate chickens to coat the entire cavity of the chicken with the salt mixture.

Spray the V rack with Pam and position the birds, breast down, feet to feet on the rack

Cook at 500 grid for about an hour (depending on the size of the chickens) till thigh reads 170 or so.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/615

Smoked Chicken Pizza

2012-05-18 12:16:48 UTC

Ingredients:

Dough
2.5 pound Flour, all-purpose
2.0 pound water
23.0 gram Salt, Flour
4.0 gram Yeast, Instant

Instructions:

Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.

If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.

Place one boule on your floured work surface.

Shape the dough with your fingers.

Place the dough on thee back of your hands and start stretching.

Continue stretching until the dough tells you it's done, and you've reached the desired size.

Place the dough on your LIGHTLY floured peel.

Spread barbeque sauce on the dough.

Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.

Add the smoked chicken.

And then the cheese.

Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.

So you can cool it down with a wet rag.

Much better... doesn't have to be exact.

Shuffle the pizza onto the stone.

How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.

You want to make sure the bottom crust is done, but not burnt.

Enjoy

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/585

Tandoori Chicken

2012-05-19 22:34:12 UTC

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Preheat BGE to 500 degrees

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/632