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Steven Raichlen turns out some mighty great food. I love the tv shows he does- he got me interested in grilling and smoking. And I love the many books he has written. One of the biggest, thickest recipe books you can find is Steven’s BBQ USA. It is absolutely chock full of great foods and stories, like these Indy chicken wings. And since I live in Indy, I had to make them. Well that and because they sounded (and are) fantastic.
We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.
Get yourself a good long basting brush for basting these wings while they cook. You won’t have to worry about burning yourself.
We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.
NOTE: The vinaigrette contains oil, which can cause flair-ups on a grill. Be careful when basting and do not over-baste the wings. If a flair-up does occur move the wings to another part of the grill until the flames die down.
This is not my first time grilling radishes. I’ve even grilled black radishes before. And golden ones too. But this is my first time serving them grilled as an appetizer. A wonderful creamy gorgonzola butter tames the heat from the radishes, which take on a slightly soft exterior but still crunchy insides. These grilled radishes with gorgonzola butter are a little different and quite good. Never would I thought that radishes would make for a great appetizer. I’m happy that I made them. Very happy.
Cheese And Radishes? Yes. Oh Yes.
You don’t want to overcook your grilled radishes with gorgonzola butter. It’s easier if you select ones that are all roughly the same size so that they all cook in about the same amount of time. You want them to still have just a bit of crunch to them. You don’t want them all soft and mushy. They don’t take long to cook. Feel free to test them as you go with a fork or a skewer.
I always use a grill basket when I make dishes like this one.
Fire up your grill for direct cooking, 400 – 450 F.
Cut radishes in half.
Place in a bowl.
Drizzle with a little oil and season well with salt and pepper.
Stir to coat.
Transfer to a grill basket or skewer if desired. You can also cook the radishes directly on the grill if they are large enough to not fall between the grates.
Place the radishes on the grill and cook over high heat 4-5 minutes per side or until lightly browned.
Serve immediately with the gorgonzola butter for dipping.
Notes
Also great served with Ranch or blue cheese dressing for dunking!
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I could not be more delighted with this Ragin’ Cajun Beer can chicken that I made on the Char-Broil Big Easy. I’ve made tons (literally) of chicken on my Big Easy, the best poultry cooker around. But for some reason I’ve neglected to try beer can chicken on it. Well, let me tell you, this is flat-out great. Crazy moist. Even moister than the Big Easy usually does, which is pretty darned moist. And flavor? Incredible. Just incredible. And crunchy skin. A big bonus!
The holder
I picked up a Char-Broil folding chicken roaster to help make this Ragin’ Cajun beer can chicken and am I ever glad I did. It made making beer can chicken an absolute breeze. You simply insert a standard 12 ounce beer can (along with any flavorings you want) into the center of the holder then fold up the ‘arms’. The can is locked into place, which is a great thing if you’ve ever made beer can chicken before. The cans can be flimsy and crush or spill. This holder solves that problem and then some. The chicken then slides down over the holder and beer can. Easy. Very easy.
I used a turkey basket (which has a door for easy access), but the basket that comes with your Big Easy works just fine too. You can see the can sticking out of the bottom of the chicken in the picture above.
Rinse the chicken in cold water. Transfer to a resealable bag or container.
Whisk together 1 can of beer and the liquid smoke. Add to the container of chicken. Seal and refrigerate for 45 minutes, turning every 15 minutes to marinade the chicken.
Fire up your Big Easy.
Remove the chicken from the marinade and pat dry.
Rub the chicken down with a bit of oil, getting in every nook and cranny.
Combine the Old Bay and Cajun seasonings.
Rub half of the seasonings all over the outside and inside of the chicken.
Open the remaining beer and take a few good swigs. Then add the remaining rub to the beer can. Put your finger over the opening and shake a bit to combine.
Place the beer can in the holder, if using. Latch it in.
Carefully slide the chicken over the beer can.
Transfer the chicken to a Char-Broil Big Easy basket and lower into the cooker.
Cook until the chicken is done, reading 175 F in multiple places using an instant-read thermometer.
Let rest 15 minutes before carving.
Notes
You’ll want to use a Char-Broil folding roasterto make this even easier. Place inside a Big Easy basket (NOT directly on the bottom of the cooker!) and get to cooking!
The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. Yes, I know people like their brisket different ways, and they might not agree with me. But for me, this is by far the best brisket I’ve ever smoked.
A Recipe From One Of The Best
The approach to making the best smoked brisket is very straight-forward. It’s based on the same technique that Aaron Franklin, of Franklin Barbecue fame, uses day-after-day to produce some of the finest brisket on the planet.
Checks Every Box
This is the best smoked brisket because it checks all of the boxes for me. Tender. Moist. Packed with flavor. The meaty beef brisket flavor shines through. It’s not buried under overly sweet or overly spicy rubs or sauces. There’s just the right amount of fat left on the brisket. Not too much, not too little.
This Is My Happy Place
I could not stop devouring this brisket. I could not have been happier with the results. I’ve smoked brisket for years. This here is my go-to technique from now on. And I have to admit it, the pink butcher paper was a big part the success.
