Category Archives: OTP

Tandoori chicken skewers

With some naan bread and some nice vegetables this is a great meal and everyone would / could enjoy it. I have some improvements here (since someone told me for Tandoori chicken it needs to be marinated in yoghurt as well, which I obviously didn’t), so I’ll keep at it, and keep improving, but these were already pretty good.

I used regular chicken breasts for the slices of chicken and I used my previously posted tandoori rub to season them.

ingredients :

  • 1,2 kg of chicken breasts (3 double filets)
  • 2 large red onions
  • 2 large red bell peppers
  • tandoori rub
  • 3 or 4 tablespoons of olive oil

First, chop up the breasts in nice chunks and put them in a large bowl.
Then I cut up the peppers and onions in pretty decent pieces (avg 2x2cm)

Now, add the oil to the chicken bowl and mix up well.
After that, start adding the rub and mix well with your bare hands until you see a nice consistent layer of rub on all pieces of chicken. Cover and put in the fridge to marinate for about 1-2 hours.

Now, once marinated, start filling the skewers. I started with 1 piece of chicken, 1 piece of bell pepper, 1 piece of onion, 2 pieces of chicken, 1 bell pepper, 1 onion, and finish of with a piece of chicken. Simple enough, but add your own twist, please. Nothing is set in stone.

Grill them over direct heat and lay indirect for a total of about 10 minutes. Enjoy!!

rack of lamb in spicy herbs

Today, since it’s officially spring (although the weather is not really working with us here….), I’ve done a nice rack of lamb.

To make the spices to rub it with I’ve used my homemade rub for lamb. I’ve oiled up the racks and sprayed a nice layer of rub on it, and after that I covered the remaining bone parts with aluminum foil to make sure it wouldn’t burn.

I’ve prepared my OTP for indirect grilling and grilled it first until there was a nice crusty part, all around. I started with the meat side, as this is the most fatty part.

After the nice crusty part, just move it to indirect, and insert your core temperature sensor (or thermometer), and let it go with the lid closed until you’ve reached a nice core temp of about 68 degrees (for medium, I guess). Some like it a little rarer, and to be honest, everything above 55 degrees (Again, Celcius, my readers, not Fahrenheit), is nice! Just grill it to your own perfection. Don’t blame me, please.

Once done, I’ve only had to remove the foil and cut it up and we had a great meal. I also did some grilled red and yellow bell peppers to accompany it. It was really good!

Spare-ribs sous-vide

Well, well, well. It’s been some time since I’ve posted here, but don’t fear, I’m still active and grilling. This weekend it was time for some spare-ribs, but the weather was not playing nice here. Sooo, I’ve decided to start playing with my new kitchen buddy, the sous-vide cooker. Love that thing. Apparently it’s rather easy to do ribs with (at least, if you have a large enough box to put them in).

I started with creating the Memphis style dry rub. Just click on the link to find the mix. Super easy and very tasty!

Once applied, I’ve vacuumed them in sealed bags and put them in the box and submerged them in warm water.
The water was heated until 61 degrees Celcius (about 142 degrees Fahrenheit), and I’ve left them in there for 30 hours.

30 hours in, I’ve opened the bags, and ‘painted’ the cooked ribs with some easy home made BBQ sauce. Just click the link to find it too, just like the rub.

Now it’s just a matter of grilling it for about 15-25 minutes and creating a nice crusty outside. I’ve simply done some crisps to go along and we had a fingerlicking good meal!

Great way of doing ribs, and definitely worth a second go!

Classic Cole Slaw

One of my all-time favorites, the Classic Cole Slaw. Arne Aben, one of my friends, got me hooked to this slaw, and since then, I can’t skip it anymore and I really like it. Simple, but very fresh to eat and easy to make.

Ingredients :

  • Oxheart Cabbage (about 4-500 grams of it)
  • about 10 regular carrots
  • 2 table spoons of white wine vinaigre
  • 10 table spoons of yoghurt
  • 2 table spoons of mustard
  • 2 hands of almond scavings
  • 2 hands of raisins

Simple as ever, but just cut up the cabbage in very fine slices and grate up the carrots. Mix it well with the vinaigre, yoghurt and mustard and finally, add the almonds and raisins.

Always good to have with a nice BBQ.

 

Classic Pulled Pork

Today, being a day off in the Netherlands, Liberation Day, I’ve chosen to do a long, long overdue low and slow pulled pork. I got myself a great boston butt and started with a great rub, the Carolina Dry Rub on it. Classic, but you can’t beat it.

First, I defrosted my little butt yesterday evening, and rubbed it in completely with my Carolina Sweetness.

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A good night in the fridge, packed in plastic will do the trick nice, and this morning, I fired up the WSM and filled the bowl with water. Also added some chunks of Apple wood to the coals.

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Around 120 degrees Celcius it came, and my meat went up nice and quietly. The pork went pretty fast up to around 70 degrees Celcius, and remained there for about the entire afternoon…..

 

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By now, it was about 4,5 hours of core temperatures of in the 70’s. But it started moving again!!!! Fortunately! Around 19:30 the pork was done. 12 hours exactly.  94 degrees Celcius and ready to come off. I choose not to wrap it around 70 degrees in Aluminum Foil, but keep it going a bit longer and slower to get a better bark.

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After pulling it, I made some great sandwiches with some warmed up BBQ sauce, and it was delicious. Really good with some Coleslaw too! (recipe under the link! )

I’ve had a great meal after a good day of grillin’!

(tip:  You can deepfreeze your pulled pork, but don’t mix in the sauce just yet. Freeze just the meat, and add the sauce when you’re re-heating it)

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