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Old 09-01-2013, 10:27 PM   #1
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Join Date: 12-29-12
Location: Clear Lake City, TX
Default Sunday night cook

Started a new diet a couple of weeks ago (no gluten, no soy). Fortunately, this won't slow me down on the pit. Been to several new grocery stores now trying to figure out how to still cook the things we like, but to do it minus the usual ingredients. It's going well so far and we even decided to look into healthier meat choices and other things "organic". Found a meat market in Seabrook that sells free-range meat. They cut us a deal on a family pack which included a smorgasbord of meat: chicken, buffalo, beef, bacon. We had the buffalo burgers last night. So long story short, tonight I cooked up the yard-bird using the beer can method but with coca cola and some rub instead.
The pit was very hot today due to a "small" grease fire leftover from the 70 lbs of pork butt smoked a couple of weekends ago. I had to wait for it to clear out to avoid getting nasty smoke on dinner. I'd mucked it out, but apparently not good enough. The result of this pre-heat, however, had the pit at 450 F and the chicken finished in only 30 minutes once I finally got it on.
I used a spray bottle and basted the chicken in coke too.
The wife made up a tabouli style salad using red quinoa, cucumbers and cilantro. We've also discovered a new biscuit mix based on rice flour.
To make room in the freezer for the meat, we pulled out frozen blackberries picked earlier in the year. The new biscuit mix was again put to use to make a cobbler. The grill had so much residual heat, I cooked the cobbler on the pit as well at 350 F for 30 minutes.

I think this new diet is doable.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.

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BevoBurn96 is offline   Reply With Quote