Tag Archives: red onion

Grilled chicken with sour cream

Chicken, chicken, chicken. I’ve done it a milion times, but I wanted something else today. Time the kids learn the true meaning of different flavours. I’ve been thinking and using the internet, and I’ve found something I (and the kids) really love.

Grilled butterflied chicken with a sour cream under the skin. Not the easiest to do, but a great taste and good moisture.

To start with the sour cream semi-stuffing, you just use the following.

  • 3/4 cup of sour cream
  • 1/4 cup dice red onion, although I’ve used about twice that amount.
  • 2 cloves of garlic
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried dill
  • 1/2 a teaspoon of salt
  • 1/2 a teaspoon of black pepper

First, put the sour cream in a bowl and add the dried oregano and dill. Stir well and enjoy the smell. It smells great already.

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After this, I’ve chopped up 2 red onions and the garlic and put that in the blender. (lazy me, I know, but yeah. I just have the thing, so not using it is even worse, I guess). About 3 seconds later it’s done.

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Scoop it through the mixture and add the salt and pepper.

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Now put it aside and begin a new and uncharted journey into butterfly chicken….

To properly butterfly a chicken, you just have to remove the spine. Not that hard, if you have to correct tools for it, but with a simple knife, this can be tricky. I use a good pair of bone scissors. Love the thing!

I’ve started by cutting of the wing tips, as there is no meat on it whatsoever, and they tend to burn pretty quickly, not looking nice on your beautiful hot chick.

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Place the chicken, back up, bottom facing yourself on a board and start cutting it, alongside the spine, al the way up to the neck.

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Now repeat that step on the other side of the spine and remove the thing altogether. You can use it for some stock or just throw it away. You’re choice. I’ve threw it away.

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Now the fun part. Turn it back with the open side down and press down on the breast part until you hear 2 bones snap. This is the wishbone that either breaks or snaps out of place, allowing for a much more flat chicken.

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Once butterfly’d, or butterflied, (not sure, as I’m not native english …. 😉 ), start by pushing your fingers gently between the skin and the flesh and release it from the flesh, al the way down to the legs and back. It’s kind of an addictive job, as it feels pretty nice to do so …. or is that just me. The wings I left alone, since that would be too much to get the skin loose from. Just be careful not to puncture or break the skin.

Now, start spooning the opening up with the created sour cream and massage it all the way through. Nice job, that might take up some time too.

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After this nice massage of this good looking chick, just wrap it in and refrigerate it for at least 1 hour (preferably overnight), and take it out once you’re ready to go grilling.

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The grilling part is the easiest, of course, as allways.

Start by firing it up and prepare for indirect grilling on roughly 180-200 degrees Celcius.

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Now take out the chicken and rub it in with some olive oil and season it with salt and pepper.

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Can’t get it more spot on ;-). Keep it there for the next 1 – 1,5 hours. Place the chicken indirectly on the grill and close the lid up.

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After about 30 minutes, it’s just this. Nothing much, but it’s getting there!

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But after about 1 hour, just poke it with a fork and see if the fluids are nice and clearly white, that way you know it the chicken is perfectly cooked.

I’ve served it with rice and my very own home made sate sauce. Kids loved it, as always, haha!

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It’s a battlefield, once finished, but it was fantastic! Worth a try if you have some time to spare and a chicken and the rest of the ingredients lying around…

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Enjoy!

Beercan Burgers, yet once again.

it’s been some time since I made these, but they are still soooo easy and definitely one of my favorites. Beercan Burgers (or made with a coca cola can, but it’s probably size that matters 😉 ).

You just need a few things for 2 of these big boys.

  • 300 grams of minced meat (in my case 100% pure beef)
  • 1 egg
  • bread crumbs
  • ketchup
  • 5-4-3-2-1 rub (but any good rub will do)
  • bacon (long slices)
  • chedar cheese (the chewy melty kind of cheap cheese)
  • some grated cheese of a kind
  • 1 red onion
  • 1 green bell pepper (but any colour will do, of course)
  • BBQ Sauce

First start by making the minced meat ready for the can… Mix the minced meat, the egg, a squish of ketchup, a dash or rub and the bread crumbs to a non-stick, non-watery substance. Sounds difficult, but you know it once you’ve got your hands in it.

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I’ve divided this in 2 balls of roughly 150 grams each. Pretty nice size. Then, form balls and once done, press the beercan (or Coca Cola, for the observing people) in the center and form the minced meat neatly around it.

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Now the even more easy part, wrap it with 2 or 3 slices of bacon until it’s nicely packed.

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Now it’s back to cutting up some veggies and making them soft in a pan. You can of course use the BBQ for that too, but mine is not lit yet, so I’ll use the stove for now.

The bell pepper and unions are cut up and softened and I’ve also added a cloaf of garlic. Never hurt anyone. (almost …. depends, I guess, of the situation…)

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Once soft, let cool down, before you put it in the burgers, of course. I’ve also sliced up a few pieces of cheese, due to the lack of grated cheese here on sunday and no open stores around for miles ….

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Now I’ve added some very little vegetables (cold!) in the burgers and some cheese and I’ve repeated this until it was full, topped of with …. more cheese.

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Now a squeeze of BBQ sauce, mine is ‘sweet baby ray’s’, Hickory and brown sugar. Some sweet touch. I like it, but it’s up to your taste too, of course. You can very easily chop down some peppers in there. Everything you like. Mushrooms will do great too, but I didn’t have any ….

I’ve prepped the grill for indirect grilling on roughly 160 degrees and I’ ve placed my 2 beauties on the grill rack. 45 long minutes of waiting without looking might stress you out, but no fear, all will be well. Just mind the temperature. That’s the most important one.

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After about 30 – 35 minutes I’ve topped them off with a slice of cheddar melting cheese and let it go for the last 15 minutes.

But know, that after 45 minutes of pure agony, you will be left with 2 of those gorgeous pieces of meat and vegetables. You can’t find a better burger anywhere! I’ve ate them with some home made DO bread, and it was delicious! Definitely worth a try!

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Homemade burgers

Last weekend, we could officially say that is was time to do some burgers again. It’s been way too long and the kids were annoying me with the question as to when we were to do it again. It’s not really a punishment, since I like them a lot and it’s relatively simple to make.

Continue reading Homemade burgers

Burgers!

Why should we do it the hard way, while sometimes a good burger is one of the tastiest things from the Q? That’s the goal for tonight.

We still had some burgers in the fridge from the Black Angus cow, and they are very tasteful. I had a good red onion and some cheddar cheese. That’s enough for a good burger, although you can of course make it as big and high as you like. Tomato would do fine as well, but I’m all out now. Too bad. Lettuce and pickle to top it off.

Continue reading Burgers!