Summer Grill
For Father’s Day I brined a turkey (see post below). That got me thinking about dry rubs and what would the difference be for a dry rub vs. a brined bird. So, I concocted my own dry rub using good smoked paprika, granulated garlic, granulated onion, thyme, sage, salt, pepper and just a hint of cayenne. I cooked it slowly over a nice combination wood/charcoal fire and the results were pretty awesome. In fact, I couldn’t tell you which method I prefer. Both helped maintain the moisture in the bird, don’t let the blackened skin fool you, and both birds were super flavorful. For sides you just can’t beat a sweet potato cooked on the grill. A quick scrub and on it goes. I start them right on the main rack and them move them up when I’m ready for that space. We also did a pan of fresh snow peas, snap peas and red bell pepper. Again, I like to cook them right on my grill top. My kitchen stays cooler that way. Our dinner was fabulous! So get out there this summer and try something other than burgers, dogs or beer can chicken. Get creative and if I can help with hints or recipes, drop me a line!
