Grill Master Goat: July 2009

Thursday, July 9, 2009

Napa Valley in The South End

On Thursday evening, thanks to wonderful hosts and a beautiful evening, we were able to bring a taste of Napa to Boston's South End. With a wedding quickly approaching, I found it prudent to stay lean tonight and I prepared a menu along with the host, JMG, that would keep our significant others happy, but at the same time, provide great flavors and taste to the evening.

THE MENU

Appetizer- Left over lobster with drawn butter

The Meal

Butcher Boy Lemon Pepper Chicken (Howard L’s favorite)
Grilled Bell Peppers & Daniels Family Grilled Portobello Mushrooms
“Houston’s Style” Grossman Grilled Artichokes with a trio of dipping sauces, including Drawn Butter, Sesame Peanut Creation & Roasted Garlic Aioli with Old Bay

Featured Beverage

“Roof Top Bliss” Vodka, Cranberry Seltzer, Splash of Ruby Red Grapefruit & Fresh Lime Juice

PREPARATION

I made the Roasted Garlic Aioli the evening before so I could let the flavors come together in the fridge. Basically, it was very simple and it tasted superb.

Mayonnaise
Roasted Garlic
Salt & Pepper
Dijon Mustard
Sour Cream
Fresh Lemon Juice of ½ Lemon
Old Bay Seasoning
4 Kosher Dill Pickles, finely chopped
Dash of Crystal Hot Sauce (MLB Favorite)

Combine all of the above in a bowl and mix together. Let sit for 4-24 Hours.

GRILL TIME

JMG boiled/steamed the artichokes in the kitchen and then, after rubbing the bell peppers in olive oil, he placed them on the grill, turning them ¼ every 3-5 minutes.

I then took the “boomers’ and with a small spoon, removed the “fins” inside the mushrooms. Then I drizzled some EVOO (extra VIRGIN olive oil) on them as well as add salt & pepper. We then added them with the peppers to the grill.

After 10 minutes, it was time to add the main course. Now, when you are preparing a feast like this during the week and you are short on time, you must call in Butcher Boy. I defrosted Lemon Pepper Chicken the night before and it was ready to go.

We added the 4 breast of chicken and let them grill away. The premarination of this meat is insane. The meat is so moist and the flavor blows everyone away, all the time, no fail. We then pained the artichokes with a little butter and olive oil and added them to the grill to finish for 4-5 minutes.

We removed the vegetables and left the chicken and artichokes on the grill a few more minutes. JMG sliced the peppers and plated them alongside the Daniel’s Mushrooms. We placed the sauces on the table for the chocks and we were ready to go.

Left to Right: Sesame Peanut, Roasted Garlic Aioli, Drawn Butter

(The Ladies enjoying the Gentleman’s Work)

Moist Lemon Pepper Chicken

Napa in the South End: Perfection

Everything was delicious. The vegetables packed with flavor, the chokes perfect with accompanying sauces, and the chicken, in my opinion, unbelievable. Butcher Boy = always a winner.

Thanks again to both hosts for a wonderful evening. Much appreciated.

-GMG

Sunday, July 5, 2009

Recipe Request

I have been asked by Bobby T to post a few of my favorites. Today, I will add the famous ribs....Easy, Simple, Fantastic. (Shout out to HOS for introducing me to the methods precise cooking here) Also, please note that it should go with out saying that the preferred way to cook ribs is with a commercial smoker. However, if you are without one, (such as the case I am in most of the time) you should go about preparations in the following manner:

1. Start with 2-3 racks of Pork Ribs. Dry them extremely well, making sure there is absolutely NO moisture at all on the meat. Use paper towel and pat dry, repeating this process 2-3 times. Place the racks on cookie sheets or grill pans underneath a layer of tin foil.

2. Utilizing "Grill Master Goat's Secret Dry Rub" (to be provided at a later date) rub the ribs down, coating every area of the meat. Spread evenly throughout, making sure not to "cake" the rub at any one place.

3. Place the racks in a preheated oven, set to BAKE on 225-250 degrees for 4-6 hours. The longer the better. You can tell when they are ready because the meat will start pulling up from the bone and you should be able to see approximately one half inch of bone. (See last photo below. I demonstrate what I am taking about here.)

4. Remove the ribs from the oven and place onto the grill. Smother a conservative amount of BBQ Sauce on the ribs, being careful not to overdue it. You do not want to overshadow the dry rub here. Using a Grill Basting Brush (preferably made with bore hair) you wants to spread the sauce over the entire rack, utilizing a thin coat.

5. Remove the ribs after 10-15 minutes. REMEMBER, the meat has been fully cooked in the oven and you are putting it on the grill for the flavor of the smoke along with glaze of the BBQ sauce.

(NOTICE THE BONE SHOWING..THIS IS A GOOD SIGN)

Enjoy.....

MG

Saturday, July 4, 2009

Better Ingredients , Better Grilling: Grill Master Goat

July 4, 2009

Due to a massive summer storm, the evening's festivities, as well as the attendance, were toned down however, that did not put a damper on the main event: DINNER

Our host (HOS & CMS) supplied top of the line Rib Eye's which, knowing the quality, I simply prepared by rubbing them with fresh garlic and olive oil, seasoned as well with salt and pepper. In addition, I rubbed down a Swordfish steak that I caught earlier in the day on the lake (JOKE) with olive oil, salt & pepper.

(Rib Eye's rubbed with fresh garlic, olive oil, salt & pepper)

Swordfish & Steak ready to go.......

In addition, we grilled delicious sweet corn from the farm to accompany the evening's protein.

As you can see, we were cooking with SERIOUS HEAT (notice the white hardwood charcoal=HOT) The steaks were seared over the open grill and we turned the corn every 3 minutes. After the steaks were seared, we added the fish.

I prefer my steak rare, so I removed it after a total of 7 Minutes. As you can see below, a perfect sear by HMS, left the steak juicy and delicious on the inside................

Simplicity at its finest. No need for fancy marinades and sauces tonight. Just plaine ole great tasting steak and fish. Happy 4th of July to all.....

GMG

Friday, July 3, 2009

July 3, 2009-Steamboat Island

Returning to one of my favorite places on earth, Steamboat Island, we prepared dinner for 4 and I was about to experience a mistake that I do not often make: Overcooking Meat.

We defrosted one of my favorite Grill Items: Butcher Boy Bourbon Steak Tips (A.K.A. Steak Tidbits) If you have not been to Butcher Boy, get there ASAP. Shout out to Jon Nichols.....
As a general rule, I am not a fan of pre-marinated meats, however, this is an exception. http://www.butcherboymarket.com

In addition, I attempted once again to make a "Juicy Lucy" Burger.(Minnesota Favorite) A Juicy Lucy is a Hamburger with a ball of cheese placed in the middle with an additional patty placed and sealed on top. When done correctly, the melted cheese consistently flows throughout the burger as you eat it to keep the burger warm and tasty.

As you can see below, we used the mini Webber tonight as we were cooking minimal food. We had some problems getting sufficient heat from the All Natural Hardwood Charcoal due to the damp weather the past week, so the Juicy Lucy's became charred and the cheese evaporated due to the amount of time I kept them on the grill.

What saved the meal was the Butcher Boy Steaktips. (See below) Along with Carol's Beaked Beans..Yes, Beaked...

All in all, a solid meal, setting the bar for tomorrow's July 4th Festivities. Looking forward to it. Happy Birthday America.

I will leave you with a photo of Lake Winnipesaukee, taken today from Howard's End as the storm clouds drifted East.

Thursday, July 2, 2009

...and in the beginning, there was..........GRILLING

I thought it was about time I dedicate the little time that I have these days to one of my true passions in life: Grilling

What spurred me to do this? Well, on the heels of a wondeful weekend in the Vineyard, where I prepared dinner both nights for a table of 13, I began to think back on some of my fondest summer memories (as well as college) and they tend to all revolve around some sort of BBQ, Grill Session or Smoke Session (Turtle...circa 2005)

So, I will begin by posting some of my favorite photos from the past, to give you a taste of what is to come.....

MAG

Superbowl 2005-Winter Park, FL

2007 AFC Championship Game-Waban, MA
(4:45am, Temperature -10 degrees with Abe Coon and Howard L)

2007 AFC Championship Game-Waban, MA
(close up of Peyton Manning)
(We also used an Orange Juice/Brown Sugar baste which was mopped over the pig. See below.)