This is a good list for a person starting out. These items will make your grilling experience better.
You can get these items at Foster’s Grill Store or if you’re not from around Gloucester MA, these links on Amazon-
After an hour or so of scrubbing and rinsing and scrubbing and rinsing and a couple of rounds of re-seasoning the roadside find cast iron fryer it went from this:
I was eager to put it to use so I took a bunch of ingredients from our Marshview Farm CSA Share and went to work-
First used this to brown the beef for the chili then used it after to grill the carrots.
Next chili with the fryer part:
Steel Wool and elbow grease. Warm water, a little soap on the scouring pad and scrub scrub scrub til you get rid of the surface rust.
Once you get rid of all the surface rust rinse it out completely and dry with paper towels. Light spray with avocado oil or something with a high smoke point and into a 500 degree pre-heated oven to season. Make sure there’s just a light coating of oil.
Fits on a 22 inch Weber kettle with space to access the flip up grates to add coals on either side of the pan when it’s centered.
Instead of being a follower they should serve chicken thighs.
Wings are super expensive because every pub style restaurant basically has to have them on the menu. Chicken thighs cooked the same way have 5 times more meat and are generally 1/3 the price only because wings are trendy.
Here’s an easy recipe I followed from a YouTube video that is great served cold.
It’s chicken thigh season! While chicken wing prices are outrageous a way better option are chicken thighs. Always inexpensive in the markets and super easy to cook. Two super full charcoal baskets with the coals ripping and offset on the charcoal grate. Lay a large piece of foil next to it and under where you’ll place your chicken thighs. Take chicken out of package, Pat dry with paper towels, lightly coat with peanut and then your favorite rub. Arrange chicken on grill grate opposite the coals and over the foil so the foil catches the large amount of chicken fat drippings. Keep all vents wide open and let it rip for 40 minutes covered with top vent wide open. Uncover- sauce- recover for 7 minutes to let sauce set up. Done- enjoy!!!
A lot of people are intimidated by the idea of buying a whole roaster chicken at the grocery store and removing the backbone to spatchcock it for even, simple cooking.
Let me assure you it’s really easy and whole chickens are a tremendous value for a versatile protein.
Here’s my chicken on the Weber 26 which I let cook offset the coals while the wife and I did spring cleanup yard work-
Here’s a simple video explaining the technique-
When we had those single digit days just before the storm I had some chicken thighs but I wasn’t about to try to be outdoors manning the grill so I tried chicken thighs in the crock pot (well the crock pot and other things).
First I cooked a pound of bacon for breakfast for the family and left the bacon fat in the pan on the stove.
Then I pat dry all the chicken thighs with paper towels and lightly seasoned them with salt and pepper.
Next tossed them a couple of minutes on each side in the pan of bacon fat to crisp up the skin.
After that I chopped up a couple of cloves of garlic and put the chicken thighs in the bottom of the crock pot and again seasoned with salt pepper and tossed in teh garlic and then covered with store bought Thai Peanut sauce.
No braising liquid is needed as the chicken thighs throw plenty of fat as it renders down.
I also had a couple of strips of bacon left over from earlier so I placed them on top of two of the thighs.
On high for 3 hours.
Next remove and place on a foiled cookie sheet and under the broiler for three minutes to crisp up the skin.
Absolutely delicious and incredibly juicy!