Grilling out! Or in...

This week I decided to do something in keeping with our season, but sadly I do not have a grill yet. That didn't stop me though, and I pulled out that grill pan I've mentioned before (get one if you don't have a grill!) and decided to go for it. I started with one of the more obvious southern classics, barbecue chicken, but our grocery store didn't have chicken thigh and leg quarters, so I had to try something new. I bought 3 whole chickens and broke them down myself! It might seem a bit daunting but it really isn't that difficult once you get down and dirty. It might not look perfect, but when you don't have any other options it'll definitely do in a pinch (And is a much cheaper option too!). I didn't wander into it blindly though, and if you're interested in doing the same I'd suggest checking out Alton Brown's video on butchering a chicken here:http://www.youtube.com/watch?v=Dbc1aW5C1W0, he starts getting to the butchering around the 5 minute mark, don't worry about the dinosaur it'll make sense eventually! I also wanted to grill a vegetable and a dessert, something not a lot of people associate with the grill so I decided to do grilled bacon wrapped asparagus and grilled peaches with berry sauce as well. Everything turned out amazingly tasty and I hope you all enjoy it as much as I did!

Barbecue Chicken

Ingredients

Brine:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Barbecue Sauce:

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine). Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to cook all of the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low and cook for 20 minutes. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basting the legs.
Preheat oven 375 degrees F. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Lightly oil the grills surface so it won't stick. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Bacon Wrapped Asparagus Bundles

Ingredients

• 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
• Extra-virgin olive oil, for drizzling
• A few grinds black pepper
• 4 slices center cut bacon or pancetta
• Chopped chives or scallions, optional garnish

Preheat oven, if using, to 400 degrees F.

Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Grilled Peaches with Berry Sauce

 

(it refuses to load this the proper way! Gah interwebs why do you hate me so?)

Ingredients

• 1/2 (10 ounce) package frozen raspberries in syrup, slightly thawed
• 1 1/2 teaspoons lemon juice
• 2 fresh peaches, peeled and halved
• 5 teaspoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 teaspoon butter or margarine

In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 in. x 12 in). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches. 

Enjoy guys :) I know I'm not usually a big fan of asparagus but this was amazing! Hopefully you all like them too!