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Grill Boy lives to grill another day

July 7, 2011


The Joys of Charcoal– by Grill Boy

Now there are many opinions on what is the best fuel to use for grilling and Grill Boy finds the uses for all to be great in different situations.  Currently the apartment the Grill Boy & Baker Girl live in does not allow propane gas grills so charcoal it is.

A fun fact is that the first charcoal briquettes were sold in combination with Henry Ford’s Model T.  Now the Model T was revolutionary for many reasons, but one way to look at it was that people now could go on picnics and this was not just your pack a tuna sandwich in a plastic bag with a red and white checkered blanket sort of picnic.  Back in the day people would want a hot meal to go with their picnic and thus a need for mobile cooking heat.  Now the body of the Model T like most cars of the age were made of wood and Henry Ford being the penny pincher he was wanted a way to sell the scrap wood that was procuded after the car body was cut. So he put all of this together and the charcoal briquette and the Great American Cookout was invented.  Thanks Henry!

Now for many of our instant information age, charcoal can be a confusing and frustrating experience but the key is to stack and have patience.

Step #1 – Get a grill — Weber’s are always fantastic …great story on how that was created later on

Step # 2 – Fill the grill with a large portion of briquettes, do not skimp on this step you really want to try and fill the grill that you have.  If you are not cooking a lot of food you might want to get a smaller grill.

Step #3 – You need to stack the briquettes into a pyramid because you want them to be close together and burn upwards (heat rises after all).  This is also a very important step, if you have them too spread out it will take a very long time for the briquettes to get hot and most likely a lot of lighter fluid.

Step # 4 – Add lighter fluid, you want to soak them coals, but don’t be stupid just enough to give most coals that wet look.  Then light with a match and BOOM FIRE!!!

Step # 5 – Do not touch it until the briquettes have changed to gray coals and when the center of your pyramid is glowing red/orange.


BBQ Sauced Chicken ~ by Grill Boy

Step #1 – Marinate the Meat – You want to try and get the meat juicy and tender before grilling sucks it all out.  A good marinade should have three basic parts, an acid, an oil (or liquid), and spices. Grill boy as a rule does not ever measure his marinades ….that is true in this recipe. BUT….there is a great list of ingredients.

  • Canola Oil
  • Honey
  • Spicy Mustard
  • Maple Syrup
  • Ketchup
  • Worcestershire Sauce
  • White Vinegar
  • Garlic Powder

Step # 2 – Let the marinade absorb into the meat for a while (this time it was for two days)

Step #3 – Get your sauce ready – This time Grill Boy wanted to keep the same sort of flavors that he used in the marinade but wanted to thicken it up.  So instead of the vinegar and oil he used brown sugar.

  • Brown Sugar
  • Honey
  • Spicy Mustard
  • Maple Syrup
  • Ketchup
  • Worcestershire Sauce
  • Garlic Powder

Step # 4 – Time to put it on the grill and use some really fun tools.  Baker Girl’s parents gave Grill Boy the plastic brush and meat hook pictured here and they are wonderful.

Step # 5 – You don’t want to flip meat too often so try and get one side cooked without trying it out.  Once you flip the chicken slather on some sauce.  This will help keep the meat juicy and also give a nice caramelized crisp to the outside of the chicken…..Repeat until it is cooked and ready to serve.

Step # 6 – Now we should be honest, chicken can be hard to time and REALLY bad if under cooked…so don’t do that.  A way to check if you cooked it all the way and make it look like a nice presentation still, cut a few pieces and put it on the plate neatly.  This way you know you are not serving raw chicken and it looks a little fancier.  You can also add more sauce on top of the chicken once it is plated. 

Meanwhile, the carb portion of the meal, because Baker Girl LOVVVVESSS carbs

Israeli Couscous with Vegetables (aka Stoplight Couscous)

1 cup red or sweet onion diced
1/2 cup pepper diced
1/2 cup zucchini diced
1/2 cup yellow squash diced
1 1/2 cups pearl style couscous
2 cups chicken broth
Salt and Pepper
Olive Oil
Fresh Garlic
Any other misc. spices you want to throw in (onion powder, paprika, extra garlic, parsley, crushed red pepper)


1. Heat oil in a large skillet that has a lid. Add the onions and garlic, saute for 2 minutes until the aromas begin to make you drool. Add some salt and pepper as well.

2. Add the couscous, and lightly toast for around 3 minutes. Stir often, until some of the grains turn slightly brown. Make sure you use the big grain type, Near East doesn’t make a plain kind of the large pearl variety, so you probably will have to buy an unknown brand. Hormel (yes as in the chili) has a brand called Marrakesh Express that I’ve found to be really good.

3. Add the chicken broth and stir to combine. Cover and bring to a simmer. For a lighter option use fat free broth.

4. Add the peppers, zucchini, squash, bring to a simmer again, turn heat to low, cover and cook for approximately 8-10 minutes, or until most of the liquid is gone. You’ll want to keep an eye on it, and stir occasionally so the couscous doesn’t get stuck to the bottom of the pan.

5. Serve and enjoy, feel free to garnish with more salt, pepper, and fresh parsley if you have it.

Couscous is ready, note the stop light colors of the veggies.

Time to Eat!! Chicken, Couscous, and corn because its summer and DELICIOUS

One Comment leave one →
  1. July 8, 2011 6:32 pm

    Looks great and I appreciate the shout out on the brush and turner. We will be BBQing tonight, but not using parts from our car as Henry Ford did.

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