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The Big-Flavor Grill Review

May 7, 2014

OLYMPUS DIGITAL CAMERAAre you looking to eat better? Do you dread summers and dealing with a hot kitchen? Are you interested in finding other ways to cook or practicing survival skills?

Get The Big-Flavor Grill. It goes beyond grilling to cooking over a fire, with wood in particular. If you think the grill is a way to heat hot dogs and burgers in the summer, get this book!

The author spends some time talking fire preparation and grilling tips. In each section, he gives a basic item – for example chicken leg quarters (cheap eating!) or vegetables or steak. There’s a general recipe and description, then several things you can put over it – all well laid out so easy to understand.

From dealing with flareups to setting up multiple levels, and removing food shortly before it’s done then covering for perfect doneness. Loaded with tips and “I can’t wait to try this!” recipes, you can expand your grilling skills with practice and go beyond the burger and hot dog!

For example, many stores around here have chicken leg quarters and often they’re 69 cents per pound in 10 pound bags. Stock up! Split them into 2-4 quarters per bag and it’s easy to pull out for the crockpot or the grill.

In the book, chicken thighs are covered (cut your leg quarters up – drumstick and thigh!). With your stock up trip, here’s a great way to use them for company or any day.

Grilled Chicken Thighs
8 medium bone-in, skin on chicken thighs, each about 6 ounces
3 tablespoons olive oil
kosher salt and freshly cracked black pepper to taste
1 Build a two level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you’re ready to cook.
2 – Rub the chicken thighs with the olive oil and sprinkle generously with the salt and pepper. Grill directly over the coals, turning once, until they are cooked through, about 8 to 10 minutes per side. (If flare-ups occur, move the thighs to the part of the grill with no coals until the flames die down. If you have lots of flare-ups, move the thighs into kind of semicircle around the outer edge of the coals and cook them there.) To check for doneness, make a small cut in the thickest part of the thigh to be sure it is opaque all the way through.
Serves 4 to 6

Simple and basic. Want to dress it up a bit? Done!

Grilled Chicken Thighs with Bacon-Pecan Relish
1 While the fire heats up, make the relish. Combine in a saute pan over medium heat and cook until just a bit short of crisp:
1/2 pound bacon, diced small
Pour off all but about 1 tablespoon of the fat and add:
1/4 cup diced red onion
Return the pan to the heat and cook, stirring once in a while, until the onion is soft, about 5 minutes. Remove from the heat and stir in
1/3 cup toasted and roughly chopped pecans
1/2 cup roughly chopped fresh parsley
1 tablespoon orange zest
3 tablespoons extra virgin olive oil
3 tablespoons fresh orange juice (from 1 orange)
2 tablespoons cider vinegar
kosher salt and freshly cracked black pepper to taste
2 – Follow the recipe for Super-Basic Grilled Chicken Thighs.
3. When the chicken thighs are done, put them on a platter or individual plates, and spoon some relish over each one. If you’ve got any relish left, pass it in a small bowl.

Variety is good and the pages of The Big-Fire Grill brings variety to your grill. Steak, lamb, pork, chicken and fish all get a turn. Get beyond the hot dogs and hamburgers. Make the most of your grill – for simple or for special every day. No messy marinades that take hours to work – just grill it!

If you’re one of our farm share customers, don’t miss the grilled whole chicken and lamb recipes! Explore the grill – without giving up taste and variety. You can do this!

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