colinjn
Sat, Jun-15-02, 14:35
With summer here I thought it would be a good idea to have a place to share all the barbeque and grilling ideas paople have. Perhaps it would also be a good place to put all those BBQ Sauce threads?
Here is my contribution. Feel free to correct and modify it.
Barbequed Souffle and Crispy Skin Chicken.
The night before, put a frying chicken in brine and let soak overnight in the fridge. I put the chicken in a Ziplock bag and add about a quart of water to which a generous handful of Kosher salt and skimpy handful of Splenda has been added.
The next morning take the chicken and cut out the backbone. Dry the chicken and place it butterflied on a rack in the fridge.
That evening (yeah yeah I know but it really is easier than it sounds) preheat one side of your BBQ. Place a handful of your favorite peppers on the grill while it is heating and roast them. When they are all blackened, take them off and put into a plastic bag until cool. Remove the skins and seeds and chop.
Rub the chicken with oil and season with your favorite spice mix and a generous coating of salt (I love salt).
Place the butterflied chicken on the unheated side of the grill and put the lid down.
Meanwhile:
Separate two eggs and beat the whites to firm peaks.
Season the yolks with cumin and chilli powder and a bit of paprika. Or your favorite herbs and spices.
Grate 1/4 Cup Jack cheese and 1/4 Cup cheddar (or....you guessed it, your favorite)
Spray a straight sided oven proof dish with non stick spray or lather it with ghee. (not glee!)
After about an hour on the unheated side of the grill the chicken should be able to be moved over to the heated side on low heat.
Do not brush the skin with anything!
When the chicken is about 150F, it should just need another 20 minutes or so.
At this time fold all the souffle ingredients together and place the container on the unheated side of the grill. You should be getting a gentle smoke coming up from the chicken which will add some flavour. And the souffle and chicken should be ready at the same time.
Serve with salsa and veggies.
Good luck
Colin
Here is my contribution. Feel free to correct and modify it.
Barbequed Souffle and Crispy Skin Chicken.
The night before, put a frying chicken in brine and let soak overnight in the fridge. I put the chicken in a Ziplock bag and add about a quart of water to which a generous handful of Kosher salt and skimpy handful of Splenda has been added.
The next morning take the chicken and cut out the backbone. Dry the chicken and place it butterflied on a rack in the fridge.
That evening (yeah yeah I know but it really is easier than it sounds) preheat one side of your BBQ. Place a handful of your favorite peppers on the grill while it is heating and roast them. When they are all blackened, take them off and put into a plastic bag until cool. Remove the skins and seeds and chop.
Rub the chicken with oil and season with your favorite spice mix and a generous coating of salt (I love salt).
Place the butterflied chicken on the unheated side of the grill and put the lid down.
Meanwhile:
Separate two eggs and beat the whites to firm peaks.
Season the yolks with cumin and chilli powder and a bit of paprika. Or your favorite herbs and spices.
Grate 1/4 Cup Jack cheese and 1/4 Cup cheddar (or....you guessed it, your favorite)
Spray a straight sided oven proof dish with non stick spray or lather it with ghee. (not glee!)
After about an hour on the unheated side of the grill the chicken should be able to be moved over to the heated side on low heat.
Do not brush the skin with anything!
When the chicken is about 150F, it should just need another 20 minutes or so.
At this time fold all the souffle ingredients together and place the container on the unheated side of the grill. You should be getting a gentle smoke coming up from the chicken which will add some flavour. And the souffle and chicken should be ready at the same time.
Serve with salsa and veggies.
Good luck
Colin