Month: August 2021

Grilled Loaded Potatoes

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Grilled Loaded Potatoes

I love loaded potatoes, but they can be a bit heavy in the summer. Slicing cooked potatoes and grilling them while grilling other items, is a wonderful way to bring loaded potatoes into any summer meal.

Loaded Potatoes Ready to Grill

I pre-cook the potatoes in the microwave for a couple of minutes before slicing and grilling. You’ll want to cool them down a little bit before slicing so you don’t burn yourself. I often cook them the day before and put them in the refrigerator overnight. If I don’t cook them the day before, after microwaving them I put them directly into the refrigerator for about 15 minutes to cool down before  slicing them.

Cook 1 potato per person. When slicing them cut off a little bit from each end so they will stay flat when they are on the grill. The thinner you slice, the more toppings you’ll have versus the potato ratio. Be careful not to slice too thin or they will be hard to keep together when grilling. I find about 1/2 inch thick works the best for me.

Get them ready with the oil and seasonings and have the toppings ready to go.

Grill potatoes over direct heat about 3 to 5 minutes per side. You want them nice and brown and a little crispy. Take them off direct heat and top with what ever toppings you like. I add my chives or green onions after I remove them from the grill.

Try with Smoked Ribs with a Cocoa Dry Rub, Maple Glazed Pork Chops or BBQ Rib Burgers.

Enjoy!

Grilled Loaded Potatoes
Print Recipe

Grilled Loaded Potatoes

Grilling potatoes is a quick, easy way to make a tasty side dish for almost any outdoor grilling adventure. Whether you load them or not is your choice, you will end up with crispy potato slices.
Prep Time10 minutes
Cook Time14 minutes
Resting Time15 minutes
Total Time39 minutes
Course: Potatoes, Side Dish
Cuisine: American
Keyword: Grilled Potatoes, Loaded Potatoes
Servings: 4 people
Calories: 152kcal
Author: Eating With Deb

Equipment

  • Microwave
  • Cutting board and knife
  • Grill or Outdoor Barbeque
  • Small kitchen barbeque style brush

Ingredients

  • 4 each russet potatoes
  • 2 tbsp vegetable oil or canola oil

Seasoning Blend

  • ½ tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp mustard dry
  • 1 tsp oregano
  • 1 tsp rosemary

Toppings

  • ¼ cup sour cream
  • 3 tbsp colby jack cheese or cheddar, shredded
  • 2 tbsp chives or green onions sliced
  • 2 tbsp bacon bits

Instructions

  • Stab the potatoes several times with a fork and cook in the microwave 2 minutes per side. Cool in the refrigerator for at least 15 minutes before slicing (I cook them the day before and put them in the refrigerator overnight).
  • Mix together the dry spices.
  • Slice potatoes ½ - 1 inch thick, cutting off the very ends so they will stay flat. Brush one side with oil and sprinkle with the seasoning blend. Turn slices over and repeat, making sure to get oil around the sides of the potato slices.
  • Grill over medium heat about 3 to 5 minutes per side (3 minutes if they weren’t cooled down overnight). In the last 2 minutes of cooking time, slide the potatoes to a cooler spot on the grill and top with the toppings. I like to smear the sour cream on, then sprinkle on the cheese and bacon bits. Reserve the green onions or chives for after they come off the grill.

Nutrition

Calories: 152kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 435mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

BBQ Rib Burgers

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BBQ Rib Burger with Peppery Bacon Relish

If I have leftover ribs, I often pull the meat off the bones and freeze the meat for future use. Adding the rib meat, like meat from my Smoked Ribs with a Cocoa Dry Rub, to ground beef helps rehydrate the rib meat and offers a different texture and a wonderful smoky flavor to a grilled burger.

Making these burgers are as simple as putting all the ingredients in a bowl and mixing them together. Mix only until everything is just mixed together, if you overmix you’ll end up with a tough burger.

When forming burger patties, it is important to make the center of the patty thinner than the edges. Burgers plump when cooking and the thinner center will help ensure an even thickness when done.

Time to grill. I find with my burgers, if I cook them over medium, direct heat, it takes about 5 minutes per side to reach the perfect doneness. Too hot and they cook too fast and you risk burning them, too cool and it takes quite a bit longer, plus they don’t turn out as firm.

If you want cheese, in the last minute when toasting the buns on the grill, top the burgers with cheese and close the lid.

 

BBQ Rib Burger with Peppery Bacon Relish

Top the burgers with the toppings of your choice.

This time I used my Peppery Bacon Relish as my condiment but my Sweet Pepper Sauce works well too.

Serve these with Grilled Loaded Potatoes or Dilly Potato Salad with Radishes for a delicious summer barbecue meal.

Enjoy!

BBQ Rib Burger with Peppery Bacon Relish
Print Recipe

BBQ Rib Burgers

This is a very easy way to use any leftover grilled ribs you may have. The rib meat gets rehydrated in the ground beef and adds a wonderful flavor and texture to burgers.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Barbeque, Burgers, Ribs
Servings: 4 people
Calories: 501kcal
Author: Eating With Deb

Equipment

  • Large bowl
  • Plate to put raw burgers on

Ingredients

  • 1 pound ground beef 80/20
  • 1 cup leftover cooked rib meat chopped
  • 2 tbsp barbecue sauce
  • ¼ tsp black pepper
  • ¼ tsp sea salt
  • 1 tbsp onion flakes dry
  • ½ tsp granulated garlic

Instructions

  • Mix all ingredients together and form 4 patties, making sure to indent the center of each patty.
  • Cook on barbecue over medium heat about 5 minutes per side until internal temperature reaches 155 degrees.
  • Top with your favorite toppings.
  • Try this with Peppery Bacon and Onion Relish as a spread on the bun.

Nutrition

Calories: 501kcal | Carbohydrates: 5g | Protein: 29g | Fat: 40g | Saturated Fat: 16g | Trans Fat: 3g | Cholesterol: 125mg | Sodium: 343mg | Potassium: 482mg | Fiber: 1g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

Asian Slaw

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Asian Slaw

I’m all about the side dishes during the summer grilling season. This slaw goes well with about anything you are grilling, with or without an Asian flair.

When it comes to coleslaws, I always use purple cabbage, it’s firmer than the green cabbage, which means it stays crisper longer. But if you prefer green cabbage go ahead and use it.

Asian Slaw Ingredients

Prep your veggies and gather the dressing ingredients. For the cabbage, I cut the head in half, then one half in half again. Then I cut out the remaining core. I cut the cabbage in half again, then thin slice it.

This time I couldn’t get a baby bok choy, so I shredded a large bok choy, mixed it all together, and measured out about 3 cups worth. I’ll use the rest as part of my greens in salads this week. Or maybe I’ll make a chicken stir fry.

In a large bowl, mix together the dressing ingredients and toss in all the veggies. You could mix in the toasted sesame seeds and peanuts, or pass them around for everyone to add them if they desire.

I like this slaw on top of my Asian Burgers or as a side to Asian Beef and Veggie Kabobs, Spatchcock Chicken with Asian BBQ Sauce, or Ginger Soy Pork Chops.

Enjoy!

Asian Slaw
Print Recipe

Asian Slaw

This slaw has a refreshing ginger flavor with a little heat from the Sambal Oelek. It’s a great summertime side when rocking that outdoor grill.
Prep Time15 minutes
Cook Time0 minutes
Course: Side Dish
Cuisine: Asian
Keyword: Asian Slaw, Cabbage, Slaw
Servings: 6 people
Calories: 130kcal
Author: Eating With Deb

Equipment

  • Large bowl and whisk
  • Cutting board and knife

Ingredients

Slaw

  • ¼ head purple cabbage shredded, about 3 cups
  • 1 each baby bok choy shredded, about 3 cups
  • 1 each carrot shredded
  • 3 each green onions sliced
  • ½ each red bell pepper chopped

Dressing

  • 1 tbsp toasted sesame oil
  • 1 tbsp mirin or brown rice vinegar
  • 2 tbsp soy sauce or wheat-free tamari
  • 2 tsp Samal Oelek chili sauce
  • 1 tbsp ginger fresh, minced
  • 1 tbsp garlic fresh, minced
  • 2 tbsp cilantro chopped

Toppings

  • ½ cup roasted peanuts chopped
  • 2 tbsp sesame seeds toasted

Instructions

  • Combine dressing ingredients in a large bowl and set aside.
  • Prep slaw ingredients and add to the dressing. Mix thoroughly.
  • Sprinkle on peanuts and sesame seeds.
  • Serve on top of Asian Style Burgers, Asian Beef and Veggie Kabobs, or with Ginger Soy Pork Chops.
  • Enjoy!

Notes

This recipe makes about 6 cups of slaw.

Nutrition

Calories: 130kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 502mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg

Mid Summer

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Garden Harvest

I love summer, but especially mid summer because I get to start eating the produce from the plants I planted in the spring/early summer. For me, there is nothing like the taste of fresh produce from one’s own garden.

I like to plant all sorts of things and try to plant something new each year. This year I planted romaine lettuce, a little late, but I’m hopeful it will be ready by early fall.

Giant Carrot
Giant Potatoes

Sometimes I get some giant veggies.

Roasting Veggies

As summer goes on and my produce becomes ready to harvest, I do some processing to preserve my garden to be able to use throughout the winter.

With tomatoes and peppers, I like to roast them on my grill and freeze them for using in sauces and soups during the fall and winter. The fire roasting adds a great flavor to salsa, soups, marinara, and pizza sauce.

After I roast them I put them in a large, covered bowl and let sit for 15 to 30 minutes. Then the skin slides right off. and time to freeze.

As my summer goes on, I start filling up the freezer. Sometimes I have enough harvest to make a sauce right away and freeze, other times I just freeze the produce to thaw in the winter to use when I need it.

One thing to remember, when freezing a bag that contains a liquid, don’t place it directly on a slatted shelf. It will ooze through the shelf and when frozen, it is difficult to pry out of the holes between the slats. I lay a towel down on the shelf then put my bags on the towel.

Every year at the end of the harvest, I hope to have 2 to 3 shelves full of things I got out of my garden.

Spatchcock Chicken with Asian BBQ Sauce

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Grilled Chicken with Asian BBQ Sauce

Don’t let the term spatchcock scare you away. It’s just a fancy way of saying to butterfly a whole chicken, or to split it open, and it’s pretty simple to do with a pair of kitchen shears.

When grilling spatchcock chicken a weight is added, like a brick wrapped with foil, and that helps cook it faster and keep it moist and tender.

I like to put my chicken on a sheet tray lined with parchment paper. That way I can cut out the backbone and season it all on the same pan.

You can see that I don’t have the best kitchen shears, but they work.

Start with the chicken breasts down on the pan. Cut down one side of the backbone, all the way through to the other end.

When you get through one side, cut down the other side of the backbone and pull it out. You can freeze it to make chicken stock in the future. 

Once the backbone is out, open it up and flip it over.

Using the heal of your hand, press down on the breast bone to flatten the chicken out. Yes, you will hear and feel bones cracking, but that goes with the territory.

Once you get if flattened out, season it by rubbing oil and salt and pepper on both sides.

Careful on the bone side so you don’t poke yourself.

While my charcoal is heating up, and my chicken is sitting at room temperature, I like to make a barbecue sauce. This Asian BBQ sauce has a little zip and tastes great on chicken.

Just put all the ingredients together is a small sauce pan and simmer it for about 5 minutes. The sugar just needs to get dissolved and it will heat up more on the grill.

Time to get grilling. I happened to have a larger patio brick laying around, but 2 smaller bricks will do. The main thing is to try to have an even weight across the whole chicken.

Start with the breast side down, right over the top of the coals and close the lid.

After about 20 minutes, remove the brick (careful, it’s hot!), and flip the chicken. The skin is getting crispy and the chicken is cooking nicely!

Put the brick back on the chicken, close the lid and cook for another 20 minutes or so. Be sure to check for an internal temperature of 160 degrees before removing the brick.

Everybody’s grill is different, so you may need a little more or a little less cooking time.

Now it’s time to baste the chicken with barbecue sauce and cook a little longer. Use 1/3 of the Asian Barbecue sauce on the first side, close the lid and cook for about 3 minutes.

Flip the chicken over and use another 1/3 of the barbecue sauce. Close the lid and let cook for another 3 minutes.

Grilled Chicken with Asian BBQ Sauce

Remove the chicken from the grill to a cutting board and let it rest for about 10 minutes before cutting it apart.

Cut the legs and thighs off, then the wings and drummies. Cut the chicken breasts down the breast bone. I top the pieces with the remaining barbecue sauce and some sliced green onions.

Serve this with Asian Slaw.

Enjoy!

Print Recipe

Grilled Spatchcock Chicken with Asian BBQ Sauce

Spatchcocking chicken is an easy way to get a whole chicken to cook faster and keep it moist. Baste it with barbecue sauce for a finishing touch to a great tasting grilled chicken.
Prep Time10 minutes
Cook Time46 minutes
Resting Timee10 minutes
Total Time1 hour 6 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Asian
Keyword: Asian BBQ Sauce, Chicken, Dinner Ideas, Grilling, Spatchcock Chicken, Whats for Dinner
Servings: 8 servings
Calories: 84kcal
Author: Eating With Deb

Equipment

  • 2-quart sauce pan
  • Kitchen shears
  • Barbeque Grill, Tongs, and Brick Wrapped with Foil
  • Knife and cutting board

Ingredients

Chicken

  • 1 each whole chicken
  • 2 tbsp vegetable oil
  • 1 tsp sea salt
  • 1 tsp black pepper

Asian BBQ Sauce

  • ½ cup ketchup
  • 1 tbsp molasses
  • 1 tbsp soy sauce or wheat-free tamari
  • 2 tbsp mirin or brown rice vinegar
  • 1 tbsp Sambal Oelek
  • 1 tsp sesame oil
  • 11 tbsp ginger
  • 1 tbsp garlic fresh minced
  • 1 tbsp brown sugar

Instructions

For the BBQ Sauce

  • Combine all ingredients in a 2-quart sauce pan and simmer for 5 minutes.

For the Chicken

  • Place chicken breast side down. Using a pair of kitchen shears, cut down each side of the back bone. Remove and save for making chicken stock.
  • Flip chicken over, using the heals of your hands, press down on the breast bone, breasts, and thighs to flatten as much as possible.
  • Using half the oil, salt, and pepper, rub oil all over 1 side and sprinkle with salt and pepper. Flip chicken over and repeat with the remaining oil, salt, and pepper.
  • Set chicken aside at room temperature and start the charcoal, you will need a full chimney.
  • Wrap a large patio brick, or 2 smaller bricks with foil.
  • Once grill is ready, place chicken, meat side down on the grill, directly over the charcoal, and put the foil wrapped brick(s) on top of the chicken. Close the lid and cook for 20 minutes.
  • Remove the brick(s), flip the chicken over, and replace brick(s). Close the lid and cook for another 20 minutes. Check the internal temperature of the chicken is 2 or 3 places on each side to ensure the chicken has reached 160 degrees.
  • Remove the brick and baste one side of the chicken with 1/3 of the BBQ sauce. Close the lid and cook for 3 minutes.
  • Flip the chicken over and baste the other side with 1/3 of the BBQ sauce. Close the lid and cook for 3 minutes.
  • Remove the chicken and let rest for 10 minutes. Cut the chicken off at the joints, removing the wings and drummies together. Remove the thighs and legs together then cut at the joint between the thigh and leg. Cut the breasts in half down the breast bone.
  • Drizzle the remaining BBQ sauce all over the chicken pieces.
  • Enjoy!

Nutrition

Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 613mg | Potassium: 145mg | Fiber: 1g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg