We can’t have a weekend without lighting something with charcoal, now can’t we?
Yesterday I decided that we need to do some chicken, but in a way I’ve never done it before. I wanted to try something different, since I ususally do it indirect on the OTP, or using a beer can.
Chicken agro dulce is a very nice stew recipe that give a nice fresh, a little bit sour, flavour. It’s worth it and actually it’s pretty simple to do, if you plan it well.
Yesterday I returned from a sailing contest in the Netherlands, and was pretty beat. I actually didn’t feel much for lighting the Q and getting some food prepped, but fortunately I have some fantastic neighbours / friends. Once they all came in, in combination with the kids, we threw some content of the combined fridges together and worked out a pretty decent meal, if I may say so.
We started out with pancakes for the kids, as that is always a good thing. We had six of them, so my wife made a nice pile of them and they were gone in the blink of an eye. Once they were fed like hungry wolves, we proceeded with the bedding process. 30 minutes later, all six of them were gone and we could focus on the food for the adults ;-).
Continue reading “tired sunday afternoon turning into a super meal with friends”
This is definitely one of my favourite pieces of meat!
Picanha. It’s Brazilian meat, and it’s goooood! Really good!
The thing is, I had a piece of dutch bought picanha of 2kg, although the traditional Brazilian chefs tell you that the original picanha is a maximum of 1 – 1,1 kg. So here’s what I did. I cut of the tip so I ended up with a nice picanha of 1 kg, and I was going to do the other side (top half) on a different way. If it’s not picanha, that doesn’t say it’s not good!
This weekend we have been grillin again, as usual and saturday I had a beautiful piece of rib eye roast, about 1 kg of it.
I started out with a nice rub I found, which was very straightforward and sounded really good. The contents were the following.
Rub the piece of meat in with this rub in a generous (not too generous, though) way and place in in the refrigerator for about an hour. Meanwhile prepare your Weber OTP for indirect grilling at a temperature of about 120-130 Celcius.
This is one of my favorite BBQ recipes, as it doesn’t take that much time to prepare, and when executed properly, it can’t go wrong.
Besides, the kids love it!
I usually make a large amount of rub, so I can do it a few times before I have to make it again. For this I use the classic bbq rub, described in the Rubs section from the side menu.
Of course, you need a chicken, a full beer can and a BBQ too, but I guess you already know that…
Fenix BBQ 