Chillin' and grillin'

I have recently become obsessed with deal website, especially ones that offer freebies. I have all manor of samples and tee-shirt showing up in the mail. Recently I found a great freebie download. It is a grilling guide from Martha ‘Hardtime’ Stewart. It is from her satellite radio show and has recopies from her and other gust chefs. You can grab it at:

http://www.sirius.com/marthastewartlivingradio

I tried the Whole Chicken Spatchcock and I will never roast a chicken on the grill any other way. The other recipes sound really good as well and I can’t wait to try them.

With this chicken I cooked it with the recommended wood chips for smoke. I did have a little trouble with the indirect heating on my grill. I figured out that the trick is to leave the off side on full heat and then keep your food side on low heat until the BBQ reaches temp. Make sure you turn your food side back on low after each time you open the lid to glaze. This is also the first time I used a meat thermometer for cooking and it is a great investment. I am always worried about underdone chicken and this removed all the guesswork without cutting into the bird.

Anyway I am super stoked about grilling season and this was a great way to really kick it off. Please leave comments and if you have a great recipe you want to share let me know and I can throw it up as a guest post.

California Club Chicken Burger

I was inspired to make these things by a California club sandwich I had at a restaurant.  I know it is not a true club because I am not using turkey but the chicken really works here.  This is plenty for about 6-8 burgers.

6-8 chicken breasts (boneless, skinless)
1lb bacon
1 lrg tomato
½ head of lettuce
6-8 slices of havarti cheese
6-8 Kiser buns
16 tbsp guacamole
mayonnaise
BBQ sauce
Start by putting a layer of tinfoil over the top rack of your BBQ.  Lay the bacon on the tinfoil.  Fire up your BBQ and let the bacon cook on med to med low heat for about 15-20 mins.  This is a good time to make your guacamole.  Check out this post for my homemade guac.  Be sure to keep checking the bacon every 5 mins or so.  You want it to be crispy but not burnt.  Remove the bacon and set it aside.  Turn the heat up to med high.  Be sure to oil your grill before cooking chicken.  Because it has less fat I find it sticks easier.  Put your chicken on the grill and brush with the BBQ sauce.  You want to turn the chicken about every 5-6 minutes (that means about 10 mins a side).  Be sure not to burn it but always cook your chicken well.  After you flip the chicken, brush the exposed side with more BBQ sauce.  About 2 mins before removing the chicken, place a slice of cheese on each breast.  Once you have removed the chicken you are ready to build the burger.  On the bottom half of the bun, scoop on about 2 tbsp of guac.  Place the chicken breast on the guac.  Put two strips of bacon (each cut in half so you end up with 4 pieces) on the chicken.  On the top half of the bun, spread some mayo.  Then place the lettuce and the tomato on the mayo.  I personally like to keep the tomato closest to the meat.  Close the burger!  Server with some nice salads and LOTS of napkins!  If you have leftover bacon, use them as bacon bits in a ceaser salad.  If you have left over guacamole, sever it on the side with some chips!