For Sunday dinner yesterday, I grilled pork chops, marinated in Jack Daniels brine and finished with Jack Daniels glaze.
It’s another one of Mike Vrobel’s creations. I substituted Jack for the Jim Beam in his original recipe.
We served this with Wulff Salad, mustard potato salad and a wonderful cauliflower with mustard and cheese sauce that my wife makes.
We also had a growler of Lumpy Dog Brown ale from Rock Bottom to add to the fun.
I cooked the peppers and onions in a pan on the grill, grilled the Italian Sausages, and then added them to a pan where I had sautéed garlic in olive oil, and finally stirred in some fresh-picked oregano and basil.
We served it with mostaccioli.
With a deep snow cover here, and more on the way over the weekend, I am longing for a hot Summer day on the back patio with a nice Michelada.
Stay warm, people. Spring is just around the corner, right?
When my wife gave me a rotisserie attachment for our Weber Kettle at Christmas 2012, the first thing I cooked on it was a whole chicken. After a year of experience, I think I’ve finally mastered the process.
I cooked a five pound chicken for Sunday dinner this week, and it turned out better than any I’ve ever made or tasted. I dry brined with salt and pepper on Saturday evening, then sprinkled on some Herbs de Provence and garlic powder before it went on the grill. It took a little over an hour to cook. We served it with drip pan potatoes, salad and green beans.
Learning this recipe changed my entire approach to cooking on the Weber. If you’re interested in the rotisserie, take a look at Mike Vrobel’s blog. His book is the bible on rotisserie cooking outdoors.
For Sunday Brunch this morning, I grilled some asparagus wrapped in ham.
I put the asparagus on a perforated Weber grill pan, hit it with some olive oil spray and sprinkled with kosher salt and cracked black pepper. Grilled it for five minutes or so that way (flipping the asparagus over once) and then sprinkled with Parmesan cheese before wrapping in the ham. Then it all went back on the grill for just a few more minutes to finish.
We served it with a drizzle of Dijon mustard and honey as a condiment, along with some toast and fresh fruit.
Simple and delicious.