Category Archives: Grilling

Grilled Greek Chicken

Grilled Greek Chicken

Grilled Greek Chicken


1 4-5 Pound chicken cut in halfMarinated Greek Chicken

4-5 Cloves garlic minced

2 Tbsp chopped fresh oregano

1 Tbsp chopped fresh rosemary

1 Tbsp chopped fresh thyme

Juice of 2-3 lemons

1/2 Cup olive oil

1 Tsp cracked black pepper

1-2 Pinches red pepper flakes

Combine garlic, herbs, lemon juice, olive oil, black pepper and red pepper flakes in a bowl and whisk together.

Make small slashes in the wings, legs and thighs of the chicken. Do not slice the breasts. Pour marinade over chicken and marinade from 8 hours to overnight.

Prepare a charcoal fire with the grate as far away from the coals as possible. We do not want the chicken too close to the coals because the fat drippings will cause flare ups burning the chicken.

Grill covered for approximately 30 minutes turning every ten minutes. My son and I ate the whole thing! This recipe is very easy and very gratifying. Do not over cook the chicken, we don’t like dry chicken!


Perfect Greek Chicken

Perfect Greek Chicken


Marsala Burger; Recipe

Marsala Burger

I came up with this burger for the first Burgers & Beers event at The Party Source on June 6th. I had conceptualized the burger but never made it. I took the time last Friday to do a trial run on the recipe before the event. Surprisingly this recipe challenged me a bit but it came out great. My tasters absolutely loved the Marsala Burger. Try this at home; it’s very easy to make!


4 Ground beef pattiesMarsala Burger Ingredients

1 Small package baby portobello mushrooms sliced thin

1/4 Cup dry or sweet marsala (I use Florio brand)

3 Cloves garlic minced

1 Oz fresh thyme leaves chopped or 1 tsp dried thyme

2 Tbsp butter

2 Tbsp olive oil

4 Slices mozzarella cheese

Salt & pepper to taste

1 Tbsp flour

Preheat grill to medium heat

Melt butter in a medium saute pan and add olive oil. Saute garlic and thyme over medium heat for  5 minutes being careful not to burn the garlic. Add Mushrooms stir and add salt and pepper. Saute until mushrooms are soft. Add flour and stir to coat. Saute over medium heat for about three to five minutes stirring frequently. Add Marsala to de-glaze scrapping the bottom of the pan. Cook until the sauce is thickened stirring frequently. Turn the heat down to low and place your burgers on an oiled grill. When the burgers are done flip one last time and add cheese. When cheese is melted transfer to toasted buns and top with mushrooms.

These burgers are awesome!


Swordfish with Grilled Pineapple Habanero Salsa; Recipe


Swordfish Steaks about an inch thick

Grilled Pineapple Habanero Salsa Recipe

Olive oil to coat

Salt & Pepper to taste

Prepare a charcoal or gas grill. Coat swordfish steaks with olive oil. Salt and pepper both sides. Grill over medium high heat for 2-3 minute per side. Do not over cook, dry fish is terrible. Serve with Grilled Pineapple Habanero Salsa.

Hoisin Sriracha Marinated Chicken

I love the sweet savory flavor of Hoisin Sauce and the savage garlic and chili flavor of the ever popular Sriacha. One day I planned to grill some chicken thighs but I didn’t really feel like cooking. It was hot and I was feeling a little lethargic. I mixed these two condiments together to get a brilliant little marinade for chicken.


2 pounds skinless chicken thighs or boneless and skinless chicken thighs

1/4 cup or more Hoisin Sauce

1/4 cup or more Sriracha

In a bowl combine Hoisin and Sriracha and whisk together. Pour mixture over chicken thighs in a dish and marinate for 20 minutes to 1 hour. I use large zip lock bags for marinating; it just works better. Prepare a fire using charcoal or gas and grill over low to medium heat.

Tip: When grilling meat with a high sugar content; be mindful that high heat will burn the sugar quite easily. Grill over low to medium paying close attention.

We want a little charring of the meat as in the picture above. This is one of the easiest and tastiest dishes I have come up with, everybody loves this. Surprisingly the Sriracha doesn’t make this dish very spicy at all. You can control the heat by simply adding more Sriracha.

Balsamic Rosemary Seared Pork Tenderloin

Balsamic Rosemary Seared Pork Tenderloin

2 Pork Tenderloins (from a butcher, no pre-packed tenderloins)
¼ cup Balsamic Vinegar
¼ cup olive oil
3 sprigs fresh Rosemary
2-3 cloves garlic crushed and chopped
Kosher Salt & Pepper to taste

Finely chop Rosemary and garlic and combine with Balsamic vinegar in a sauté pan. Heat Rosemary, garlic, Balsamic mixture for several minutes allowing flavors to marry.
Allow mixture to cool and whisk in olive oil. Marinate tenderloins for 20 to 30 minutes.
Prepare a fire using charcoal, wood or gas. If using wood or charcoal use the indirect heat method moving coals to either side or to one side after they have become white. Cover the grill and let coals cool down for at least 10 minutes.
Heat a cast iron pan if available or any pan to medium high. Season tenderloins with salt and fresh ground black pepper right before going into the pan. Sear tenderloins on all sides using tongs and remove to a dish.
Place tenderloins on grill on the side without coals grill for 15 minutes before checking temperature with a meat thermometer; the internal temperature should be between 145-150 degrees for perfectly tender meat. Remove tenderloin to a dish and allow to rest for ten minutes. Slice tenderloin and serve as a main course or appetizer. This dish is also wonderful served cold.

Mexican Grill: “Arrachera & Carne Adobada”

Trimming my Arrachera at Carneceria Jimenez Chicago, IL.

Arrachera a La Parilla (Grilled Skirt Steak)

2 pounds skirt steaks with silver skin removed. Most Mexican carnecerias will put your skirt steaks through a tenderizing machine for you.

½ cup vinegar

1 clove garlic minced

½ teaspoon Goya Adobo con Pimienta

Preheat the grill to high.

Cut skirt steaks into single serving size, about 4 ounces.

Combine vinegar garlic and adobo and steaks in a large bowl and let marinate for 15-20 minutes

Oil grates and grill steaks for 2-3 per side

Serve immediately, accompanied by the tortillas, guacamole, and salsa, wrapping the steaks and condiments in the tortillas.

Carne Adobada

6 guajillo chiles or ¼ cup pure chile powder
½ cup white vinegar, distilled
4 cloves garlic
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon oregano, dried
½ teaspoon cinnamon, ground
¼ teaspoon cloves, ground
1 piece pork loin, boneless or tenderloin,
8 corn tortillas (6 inches)

Tear the chiles open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.

Combine the chiles, vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process until smooth.

Cut the pork loin into thin 1/4-inch pieces. Pound each piece with a meat hammer until flat. Combine pork with the adobo mixture in a baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.

Preheat the grill to high.

When ready to grill, oil the grill grate. Grill pork turning with tongs, until cooked through, 2 to 3 minutes per side.

Grill Tortillas for about 20-30 seconds per side and place in aluminum foil or covered bowl.

Serve immediately, accompanied by the tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

Finished Carne Adobada.


4 ripe avocados
1 medium onion
2-3 serrano chiles finely chopped
1 Handful cilantro
Juice of one lime
1 Tsp salt or more to taste

In a blender or food processor combine quartered onion, serranos, cilantro, salt and juice of ½ lime. Blend until smooth. In a bowl, mash avocados with a potato masher or fork until only small chunks remain. Next add serrano, cilantro, onion and lime juice mixture. Do not add all at once; about ¾ usually is but this way we can make it to our own taste and consistency. Add remaining lime juice if needed.


3-5 garden tomatoes chopped
1 medium white onion finely chopped
2-3 serrano chiles finely chopped
1 handful chopped cilantro.
Juice of 1-2 limes.
1 Tsp salt

In a bowl combine all ingredients and let rest in the refrigerator for about ½ hour.
For a more liquid salsa combine all ingredients in a blender or food processor.

Brined and Smoked Salmon

Brining and smoking salmon is easy and very rewarding. You will need smoking wood, Smoker, tongs and an accurate thermometer. This recipe is not just for salmon; you could use various varieties of salmon, trout and other fatty fish.  If you have an electric smoker, it is perfect because you can set the temperature at 185 degrees and forget it for 2-3 hours. Otherwise, you will have pay close attention to the fire and temperature. If the temperature gets too high, the fish will expel it’s liquid and cook very quickly. We want the temperature to come up slowly to retain liquid so the fish has a long time in the smoke.

Start by selecting your fish from a respected fish monger or grocery store. I find some good deals on at my local super market. I bought this salmon for $4.99 a pound; not bad at all.

TIP: Buy your fish during lent and freeze it. Groceries will stock large amounts and have good prices as well as very fresh fish.

Preparing the brine:

1 cup brown or white sugar

1 cup kosher salt

1 gallon of cold water

1 tsp garlic powder (optional)

1 tsp ground black pepper (optional)

Combine all ingredients in a non reactive container; I use a stainless steel stock pot. Stir to combine and add your salmon steaks cut into 2-3 inch sections. see picture above. The thing about brines is this; Brining enables the meat to absorb water because the salt changes the structure of the meat enabling it absorb and retain water. Any flavors added to the brine will be absorbed into the fish. This is an added value as the fish stays moist longer because it can add up to 10% more liquid than non-brined fish.

Preparing the fire and smoking:

In your smoker box start a small fire using hickory, oak or apple wood. Let the fire burn a while creating some nice coals. after about 1/2 hour you can start to regulate the heat. 185-200 degrees is optimal but it’s pretty hard to maintain at the 185 degree range.

Place the fish as far away from the heat source as possible with the smallest pieces being the farthest from the heat. Close the lid and don’t open it for at least an hour. When the fish has been smoking for at least an hour you will need to rotate the middle pieces with the one closest to the fire. The pieces furthest away may not have to be rotated since they are the smallest and take the least amount of time to cook. The salmon will not have changed much in color yet. Close the lid and let smoke for another hour or hour and a half depending on how dry you want your salmon. I’m trying mine a little longer this time to see how it is a little drier.

Removing and storage:

When the salmon is done remove very delicately using your fingers or plastic spatula taking care not to break the skin. Place on a cookie sheet or cutting board and let cool for an hour. If you have room in your refrigerator let cool for an hour or two before you vacuum seal your fish. The oils will solidify and not be sucked out by your sealer. I seal two or three pieces together at a time. Salmon will store in plastic zip lock bags for several weeks and over a month in vacuum sealed bags.


I serve my smoked fish at room temperature by itself or with crackers. I’m sure it would go well with creamy cheeses and a nice Pinot Noir. Smoked salmon can cost as much as $30 a pound or more. This recipe can get you a very high quality Salmon for as little as $5-$7 a pound.

After 3 hours in the smoker.

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