Tonight for dinner I’m grilling a simple skin on the bone-in chicken breast. I like leaving the skin on and bone in so that the chicken is really moist. We’re at our Ironworks cabin so we almost always grill. The spice I use is Boswell’s Blends – Fowl-n-Feather Seasoning. I bought it at one of those home shows in Phoenix AZ and use it all the time. The ingredients in case you want to try something similar are:
salt
dehydrated garlic
dehydrated onion
other spices (the secret ingredients)
sugar
dehydrated red bell pepper
dehydrated parsley
Rub the spices into the chicken breast & spray with olive oil, butter oil or coconut oil.
The breast was still partly frozen so I started with a 350 grill and put it in a cooler area to thaw out. Then as it came up from the frozen state the grill was upped to 375.
I’m cooking it fairly slow as we’re enjoying happy hour on the patio. Nothing spectacular…. just a Blue Moon with an orange slice for me and a Malibu rum and Diet Coke for Gus.
When the chicken is done we’ll enjoy it with a good sized green salad with lots of goodies. Internal temperature should be 365 for chicken breast.
We had eight of our closest friends at our home to celebrate and ring in the New Year. Cocktail and appetizer hour started at 7pm and dinner was ready to serve an hour and half later. The twice baked potatoes were prepared the day prior and were ready to place in the oven for the final baking one hour before dinner. The tenderloin smoked for 1 hour, grill seared for 15 minutes and then slow cooked in the oven (on and off) for the balance of the day before carving to serve at a delicious medium-rare.
Oh how I wish I were better at remembering to take pictures. The appetizer table was adorned with so many good foods brought by our friends to share while we enjoyed each others company. There was a splendid crudités platter. I just learned this phrase when my friend who just returned home from living in Italy asked if she should bring crudités or humus and chips. I had to asked what crudités was and learned that it’s vegetable tray. Another friend brought smoked salmon served with several very tasty spreads and toasted French baguette. We provided a cheese platter, beef and salami slices and an assortment of crackers for additional noshing.
The table was preset so that it was easier for serving buffet style and so that I was not so rushed at last-minute. I’ve found that this makes life much easier, less stressful and then I’m able to enjoy the company of my friends without looking frazzled when they arrive.
Again, I forgot to take pictures of the food as it was set out but did remember to snap on quick photo of my own dinner plate with the perfectly cooked beef tenderloin and twice baked potato served along with sautéed green beans seasoned with chipotle pepper and praline pecans. The green bean dish was a quick change-up from my standard sautéed green beans with mushrooms and slivered almonds. I’m still not sure which I prefer to serve. The chipotle dish was a hot and sweet dish while the other is savory.
Beef Tenderloin:
Let the tenderloin set out on the counter until it comes to room temperature. Remove all fat and sinew from the outside of the beef with a sharp knife. Turn the small end of the tenderloin under and then tie the meat so that it cooks evenly. Season the tenderloin liberally with a robust rub like the A1-Bold or Barbarian’s Steak Rub. Liberally add ground salt and ground pepper. Make sure to cover all the surface of the beef (top, bottom, side and ends). Place in smoker uncovered at 225 degrees for 1 hour. Remove from smoker and place on hot BBQ grill at 500 degrees and sear top and bottom for around 7-8 minutes per side.
Next, remove from grill and place in a 175 degree pre-heated oven to slow cook for 3-4 hours uncovered. This will ensure that the tenderloin cooks to a rare – medium rare inside temperature. If you want the meat to be rare then remove from oven at 130 degrees and let it rest for 10 minutes or so before carving. If you want it at medium rare then remove from oven at 140 degrees. The tender loin will continue to cook while it rests and then be perfect when carving.
Cooking Tip: I had to keep turning my oven on and off to make sure it didn’t over cook. This did lead to the crust of the beef becoming a little soft instead of the normal crusty. If this occurs (check it before serving) then place your oven on high broil and crust up the outside again before removing from the oven.
Entertaining Tips:
Set the table the day before if you will be having a large number of people. This can take more time than you think and will cut into your cooking time if saved to the day of the party.
Set up your cocktail bar the day before. Place a plastic table cloth under any fabric cloth to protect the furniture’s surface if it could be damaged by the drinks or ice. Set out a few bottles of tonic water, tomato juice, fruit juice and club soda for mixers.
Prepare a cooler filled with soda pop and plenty of water. Add ice the day of the party around 3 hours before the begin time.
If serving the food buffet style you can set up the buffet table and serving dishes.
Do any decorating and set out centerpieces and/or candles.
Prepare cheese platters, meat platters and condiments for the appetizer table in their serving dishes, cover and keep in refrigerator until ready to serve.
Set up your appetizer table with any table clothes and decorations. Prepare cracker platters, cover and set on appetizer table.
Make sure your champagne is in the refrigerator the day before so that it is chilled to perfection. One bottle of champagne pours 5-6 glasses.
Figuring out how much meat to buy; 1/2 pound per person to ensure there is plenty. Allows for second servings and ample leftovers.
Figuring out how many pounds of fresh vegetables; 1/4 – 1/3 pound per person.
Use 1 extra-large baking potato for every two people. Add 2 extra for those that like more or especially when making twice baked. Often, many of your guests will share a baked potato or a large twice baked. Bake in oven for 1 1/2 to 2 hours. If making twice baked allow to cool before handling.
If you like this recipe and entertaining ideas from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes for entertainment.
Who would have thought that I would still be grilling outdoors in the middle of December! It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill. I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here. I did not serve the shrimp as a surf and turf which what I first thought of doing. Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers. Hope you enjoy the shrimp recipe and the cooking tips that follow for grilling times. Non-vegetarians there is a section for grilling steak along with for a Surf and Turf.
Grilled chipotle shrimp
Dozen jumbo shrimp raw
1/4 c chipotle mayo spicy
couple of shakes of chili powder or chili spice (or more if desired)
couple of shakes of chipotle pepper spice (or more if desired)
2-3 twists ground pepper in marinade
fresh ground pepper at the grill
Place shrimp and chipotle spicy mayo sauce in baggy and mix up.
Let shrimp rest in fridge for 15-30 min then gingerly place on hot grill.
Carefully grill until shrimp turns pink turning once while cooking. I like to add a little more ground pepper while on the grill to jazz up the warmth a bit. Place the shrimp carefully on the grill so that they don’t fall through. Grill on hot flame quickly — 1-2 minutes per side. Place in foil container that can be also topped with foil to keep warm until ready to serve. Can be a surf and turf or a pleasant yet spicy appetizer.
Grilling shrimp time table 3-5 min per side jumbo 2.5-4 min per side large 2-3 per side med
Can pan grill if necessary. Remove shrimp from grill and place in fresh foil. Seal foil around shrimp to keep hot until ready to serve.
VEGETARIANS – STOP HERE!!
Sorry for the vegetarians, but I love to serve this shrimp with seasoned grilled beef tenderloin with fresh ground pepper and salt. Add a robust beef rub like A1 bold or Barbarians steak rub from Barbarian’s Steak House in Toronto, Canada. You can contact them direct to order. I love it! Let the steak come to room temperature while you marinate the shrimp.
Barbarian’s Steakhouse Ribeye
Remove shrimp from grill and keep warm while grilling sirloin, tenderloin or other steaks for surf and turf. If your steak is 1″ or less they will cook quickly. 2-3 min per side for medium (or if larger use the grilling table below) turning to score in patchwork pattern before flipping to the other side.
Grilling Tenderloin 2″ thick time table Rare 3-4 min per side Medium Rare 4-5 per side Med 5-6 per side Well-Done 6-7 per side
Plus standing time of 3-5 min depending on how large of cut
If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.
