Tuesday, July 28, 2015

Wings & Beer: Relatively Wordless Wednesday

It's yet another Wednesday and yet another look at what's been gracing my grill over the last week.

Wings.


While I always like to go with food that has a little bit of shine to it, I thought the "naked" wings turned out better looking that their sauced counterparts.

Sunday, July 19, 2015

Weber's Mobile Grill Academy

A couple weeks ago, I had the pleasure to spend the day with one of Weber's Mobile Grill Academies. Starting last year, Weber launched two customized semi trucks which, when parked, transform into grilling classrooms.

Weber Mobile Grill Academy

The trucks are incredibly amazing and their grill specialists staff, second to none.


Weber Mobile Grill Academy

Originally focused on retail training, this year the teams have been teaching consumer classes, which, with a partnership with PopChips, brought them to Dayton area Kroger stores a few weeks ago.

Sunday, July 05, 2015

Stuffed Flank Steak: What's on the Grill #320

About a month ago, I grilled a rolled and stuffed flank steak. I never had the intention of writing about it. Instead, I was just playing around with some ingredients and, as I tend to do, took pictures. The pictures, which I posted to social (something else I tend to do) and the meal, turned out excellent. Granted it’s hard to screw something like this up, it’s basically a glorified roast.  I just felt it was better than I expected. It was the kind of good I wake up thinking about.

When Dad asked me for the recipe, I knew just reciting it over the phone wouldn’t work. Dad is a man of precision and accuracy.  I would need to write it down, and if I had to write it down, I’ll just twist my own arm and make it again.

Oddly enough, I have a hard time routinely finding flank steak at either of the two grocery stores I shop. It’s hit and miss. I had to scramble to find it for this recipe. I have no idea if it’s seasonal, holiday centric, or what, but if there is anything I would like to see routinely, it’s flank steak. It’s relatively in-expensive, versatile and is great at feeding a group.

When it comes to preparation, a marinade can add a lot to this cut. Although, I believe the stuffed route is the most interesting of the two. Not only does the stuffing bring more variety than a marinade, it also yields options for texture, which I took advantage of here.

Was it as good as the first time? Without a doubt, yes. Now hopefully Dad thinks the same. I need to get writing.

Grilled & Stuffed Flank Steak

Stuffed Flank Steak with Prosciutto & Goat Cheese
by Another Pint Please

1 flank steak, 3-4 pounds
5 slices prosciutto
1/2 cup chopped walnuts
1/2 cup flat leaf parsley, fresh
1 clove garlic, chopped
4 oz goat cheese
salt and pepper
olive oil
butcher twine

Thursday, June 25, 2015

What's on the Grill #319: Angry Orchard Cider Can Chicken

Since Angry Orchard cider is available in cans, it makes perfect sense to grill a cider can chicken. After all, why do beer cans get to have all the of the fun? Of course, I wasn’t the only with the idea, as my friends at Angry Orchard not only put the chicken on the can, but added a cider dressing to finish the bird off. Cider and chicken, it’s a fantastic combination.

Angry Orchard Cider Can Chicken

Crisp Apple Cider Can Chicken
by Angry Orchard and adapted for the grill by Another Pint Please

1 Roasting Chicken, approximately 4-5 pounds
1 can Angry Orchard Crisp Apple Cider (4 ounces for the dressing, 1 swig for you, the rest for the bird!)
2 T chopped fresh herbs (rosemary, thyme, etc.)
2 cloves garlic, finely chopped
kosher salt and freshly ground pepper
olive oil