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Smoky Mustard-y Barbecue Chicken

20160607-062818.jpg As stated before, Mister Sive is the griller in the family and I am the lucky eater of all that grilled goodness. He made a crazy good chicken the other day that I really wanted him to share with all of you, so today’s post is brought to you by him.

Like a lot of guys, grilling brings out the chemist/mad scientist in me. Something about fire and experimenting with combinations: exciting!

This goal with the following idea was to get a deep smoky and intense flavor to the chicken. TKW says it worked, so this is my post for him today.

Marinade:
1/3 cup vegetable oil
1/3 cup cider vinegar
1/4 cup molasses
4 garlic cloves, finely diced
1/3 cup mustard

These proportions are merely a starter; focus on spice, tang, sweetness or acidity to your liking. Mix all ingredients lightly with a whisk until blended.

Take a good sized whole chicken and place in a large ziploc bag. Pour the marinade in and mush until spread over the whole chicken. Partially close the bag, release the excess air, and complete the ziploc. Place in a bowl and refrigerate for 4 or so hours, flipping the bag in the bowl every hour. Take out an hour before grilling.

Prepare your grill for indirect heating (coals to the sides) and just before placing the chicken on the grill, add some water soaked smoky wood chips. (I did this twice.) Grill on medium to hot (400ish degrees) for about an hour, until internal temp is 165. After flipping a few times after a few minutes on each side (to get a good seat on the skin) I then started this bird breast side down, to capture juices and fat in the meat. For the last 30 minutes or so I cooked breast up.

Served with grilled potatoes, grilled Napa cabbage and grilled corn on the cob, it’s an ode to charcoal and Summer.

Happy grilling!



 

 

Grilled Napa Cabbage

20150430-062150.jpg Let me start this off by stating I do not grill. Never have. But I love when others do. My dad, my brother, dear friends, my husband–all love to grill. I guess that must be it. I have always been surrounded by those that really enjoy barbecuing. I enjoy the smokey, tasty benefits. Fine by me, I am happy to sit this culinary task out and let those that revel in it soar. This one is for you. TPS tried grilling Napa cabbage the other evening, and it rocked. He has done lettuces and other greens but never Napa cabbage. It was pretty awesome. A grilled salad course in a few minutes. Yum. Moments before falling asleep last night I asked him how he prepared & grilled it. Here is what I hazily remember, but I think I have it all down right.

Quarter one good sized Napa cabbage making sure to keep the top core intact. This keeps the piece from falling apart. Create a dressing of extra virgin olive oil, sesame oil and rice wine vinegar. Mix together and then use that to coat the 4 pieces of cabbage, making sure all is well covered. Then grill the cabbage on a super hot grill. He did it first thing when the coals were smoking hot. Stay with these as it only takes around 30 seconds to char. Repeat for the remaining two sides of the cabbage. That simple. So good.

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