Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 5 2020

Grilled Whole Meal

image from

BBQ Chicken Thighs

        1 tablespoon light or dark brown sugar
        1 teaspoon chili powder
        1 teaspoon smoked paprika
        1 teaspoon kosher salt or 1/2 teaspoon table salt
        1 1/2 pounds boneless, skinless chicken thighs
        olive oil or vegetable oil

Stir the sugar, chili powder, paprika and salt together in a small bowl. Place the chicken thighs on a rimmed baking sheet and sprinkle half the spice rub evenly over the chicken. Pat the rub onto the chicken until evenly coated, then flip the chicken and repeat with the remaining spice rub. Let the chicken rest at room temperature for an hour.

Preheat a gas or charcoal grill for direct cooking over medium-high heat. With a silicone basting brush, brush one side of the chicken lightly with oil to prevent sticking. Grill until the chicken has turned opaque at the edges and is no longer completely raw and translucent throughout, about 5 minutes. Brush the other side of the chicken lightly with oil (taking care not to let oil drip into the grill grates, where it can cause flare-ups), then flip and grill until cooked through.

Let the chicken rest on a clean plate or baking sheet for 3-5 minutes before serving.

Roasted Root Vegetable Packets

        1 pound red and/or yellow potatoes, scrubbed and chopped into bite-size chunks
        1 pound carrots and/or parsnips, peeled and chopped into bite-size chunks
        1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
        1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
        1/4 teaspoon fresh thyme leaves or 1 pinch dried thyme
        1/2 teaspoon salt
        1/2 teaspoon pepper
        2 tablespoons olive oil

Toss the potatoes, carrots and/or parsnips with the rosemary, oregano, thyme, salt, pepper and olive oil in a large bowl. Tear off 4 foot-long pieces of heavy-duty foil or 4 2-foot-long pieces of regular aluminum foil and fold them over to create a double layer of insulation. Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets.

Preheat a gas or charcoal grill for direct cooking over medium-high heat. Place the foil packets on the grill and cook for about 20 minutes, until the vegetables are tender and starting to caramelize in spots. Serve immediately.

Grilled Caesar Salad

        1/2 cup olive oil + more for brushing
        2 large lemons, cut in half
        1/2 a baguette, sliced into 2-inch thick pieces
        1 large head romaine lettuce
        1 medium garlic clove, minced
        1 teaspoon Dijon mustard
        1/4 cup freshly grated Parmesan cheese + additional grated cheese for serving.
        1/2 teaspoon salt
        1/2 teaspoon pepper

With a silicone basting brush, lightly brush the cut sides of the lemons with olive oil and place cut side down on the grill. Cook until the lemons are slightly charred, about 3-4 minutes. Remove and let cool. Slice the head of lettuce in half lengthwise and very lightly brush with olive oil on both sides. Place cut-side down on the grill and cook until blackened and wilting in spots, about 3-5 minutes. Flip and repeat on the other side. Remove and let cool. Place the baguette slices on the grill and lightly toast on both sides, about 2 minutes per side.

Juice the grilled lemons into a medium bowl; you'll get about 1/4 cup juice. Whisk the lemon juice together with the garlic, mustard, Parmesan, salt, pepper and remaining 1/2 cup olive oil. Roughly chop the lettuce and place in a serving bowl. Tear the toasted baguette slices into bite-size chunks and add to the bowl. Serve with the dressing and additional grated cheese for guests to assemble to their tastes.

Grilled Fruit Tart

        Nonstick baking spray or vegetable oil
        1 refrigerated 9-inch round of pie dough
        1/2 cup sugar
        1/4 teaspoon cinnamon
        1/4 teaspoon ground ginger
        2 pounds stone fruit (peaches, plums, nectarines, apricots or cherries), pitted and sliced into 1/2-inch thick pieces
        1 teaspoon lemon juice
        1 tablespoon heavy cream (optional)
        2 tablespoons raw sugar or turbinado sugar (optional)

Tear off 1 piece of heavy-duty foil or a double layer of regular aluminum foil large enough to fit the pie dough with an inch or two of overhang on each side. Lightly spritz the foil with nonstick baking spray or lightly grease with vegetable oil. Unroll the pie dough onto the foil. Crimp the edges of the foil to form a rimmed edge around the dough—this stops any juices from dripping into the grill. Stir the sugar, cinnamon and ginger together in a small bowl, then toss with the sliced fruit and lemon juice in a large bowl.

Mound the fruit onto the center of the pie dough, leaving a 1 1/2- to 2-inch border of dough around the edges. Fold the border of dough onto the fruit to cover it slightly, creating a rustic edge of crust.

Optional: For a decorative finish to your tart, brush the crust with cream and sprinkle the raw sugar over the crust and fruit before placing on the grill. Preheat a gas or charcoal grill for indirect heat cooking over medium heat.

Place the entire tart (on the foil) onto the grill grates. Lower the grill lid and cook, covered, for about 40 minutes, until the fruit is soft and tender and the crust is golden brown and flaky. Serve immediately or at room temperature.