Bacon-Wrapped Scallops

Ingredients (serves 2)

8 large scallops
8 pieces bacon
Sea salt
Pepper

Directions:

1.    If you’re going to use wooden toothpicks or skewers, soak them in water for about 30 minutes before you put them on the grill. This will prevent them from scorching.
2.    Lay the bacon flat, over wax paper, on a baking sheet, and cook for 12 minutes. Remove and pat dry with paper towels.
3.    Wrap each scallop with one piece of bacon, and hold it together using a toothpick or skewer. Sprinkle lightly with salt and pepper.

4.    Place over direct heat on grill.

 
5.    Cook for about 90 seconds on each side. Don’t overcook, or they’ll be chewy! Basically, one they have grill marks, they’re ready to go.

 
6.    Remove and enjoy!

Grilled Cheese steaks – Whiz Wit!

One of the things I love about living in DC is that not only do we live in a great city – which has in recent years become a great food city – but we’re also a quick drive, bus ride or train from other great places to visit and EAT. Case in point: Philadelphia.

I’m a Georgetown grad, and Villanova fans will tell you that we’re rivals. I’m not so sure about that, but I will say this – when Georgetown plays at Villanova, I always try to go up for the weekend. We usually get a group of friends together, pack into a couple cars, and crash on our friends’ (or our friends’ parents’) couches and floors. Side note: I know that I’m rapidly approaching the day when I’ll be too old to do that. Some might say that day has already passed. I’m OK with that.

The game is always a blast. I’ll never forget Jessie Sapp stunning the home crowd with a half-court three as the first half buzzer sounded, and then joining fellow Georgetown fans in singing “You wish you had Jessie Sapp” to the tune of “Jessie’s Girl” as we waited in the beer lines.

After the game is when the real fun begins, because Philly is an awesome place to go out. When you’re used to D.C. bar and taxi prices, you feel like a millionaire in Philly. Everything is so cheap! A Yeungling and a whiskey shot for $3? Yes, please.

But the highlight is always the cheese steak. I’m a Pat’s guy myself. Pat’s is the original and still the best. Thin-sliced steak, gooey melted cheese, and onions on a soft roll. Pat’s doesn’t need the flashy neon signs that you see across the street at Geno’s. They just make great cheese steaks. And, of course, they top them in the classic way – with Cheeze Whiz. Whiz wit (with onions) for me, every time. 

If you love this classic Philly dish as much as I do, you have to recreate it at home on the grill. It’s really easy. You just need a few ingredients. And it tastes freakin’ awesome.

Note: I used “London Broil,” which isn’t really a cut of meat but a way of preparing flank steak or skirt steak. But since flank steaks are almost always labeled at the grocery store as “London broil,” I’m calling it that in the ingredient list to keep things simple.

Ingredients:

1 London broil
1 ½ cups London broil marinade (recipe here) or any marinade of your choice. I’d recommend something that won’t overpower the flavor of the meat.
1 onion
1 green bell pepper (optional)
4 Hoagie rolls
1 jar Cheese Whiz
1 tablespoon vegetable oil

Directions:

1.    Pour marinade over meat and let sit overnight, or at least two hours. Remove from refrigerator 30 minutes before you plan to grill so it can reach room temperature.
2.    While your coals are getting hot, chop the onion into quarters and place on skewer, like so:

 
3.    If you’re using a bell pepper, cut that into quarters as well.

4.    Grill the meat over direct for 5 minutes on each side, then remove from grill and let rest for at least 10 minutes.

5.    While the meat is resting, grill the onions and peppers for 3-4 minutes on each side, or until they get a little char.

 
6.    Slice the meat diagonally, against the grain, as thinly as possible.

7.    Chop the grilled onions and peppers.

 
8.    Place a cast iron pan directly on the grill. Heat the vegetable oil, heat, then add sliced meat and chopped peppers and onions. Cook for about 2-3 minutes, until hot.

9.    Toast the hoagie rolls for about two minutes on the grill.
10.    While the rolls are toasting, microwave the Whiz for about a minute, until it’s piping hot.
11.    Serve the meat, onions and peppers onto the toasted rolls, then top with cheese. Enjoy!

If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow @youcangrillthat on Twitter!

Beer Can Chicken – Asian Style

One of the great things about beer can chicken is that you can take the basic principle – plop a chicken on top of a can, grill it over indirect heat, and get moist, delicious chicken – and add whatever flavors you want. So far, I’ve posted recipes for beer can chicken with Buffalo and Indian flavors (along with a great curry chicken salad recipe for leftovers), and I’m always looking for new themes.

This week, I cooked an Asian-style beer can chicken. I soaked it overnight in a homemade marinade with soy and ginger, then slow-cooked it on the grill. It was (as beer can chicken always is!) very juicy, and it really soaked up the awesome flavor of the marinade.

And, of course, I served it with my grilled fried rice. The timing works out perfectly. Just steam the rice while the chicken is grilling, then fry it over the grill while the chicken rests. Makes a great meal! (Yes, Mom, we got our veggies - started the meal with a side salad.)

Ingredients:

1 whole chicken, about 4.5 pounds

Marinade ingredients:

1/3 cup soy sauce
1/3 cup oil
1/3 cup brown sugar
2 tablespoons honey (Tip - Measuring honey is a pain. Just give the bottle a good squeeze for a couple seconds)
1 teaspoon sesame seeds
1 tablespoon ginger
3 cloves garlic, minced
1 tablespoon lime juice
2 teaspoons red pepper flakes
1 teaspoon curry powder
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon pepper

Directions:

1.    In a large bowl, mix all marinade ingredients.
2.    Remove chicken neck and giblets (I try to freeze them to save for stocks). Rinse the chicken inside and out, and pat dry with paper towels.
3.    Add chicken to bowl and cover with marinade. Refrigerate overnight.
4.    When you’re ready to grill, fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5.    While your coals are getting hot, drink half a can of beer (soda is fine too).
6.    Set up your grill for indirect cooking, with all of the coals and wood chunks on one side, and a drip pan on the other.
7.    Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan, opposite the coals. Use the legs and the can to form a tripod to hold the chicken upright, like so:

 
8.    Place the lid on the grill, with holes above the chicken. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy:

9.    Let chicken rest at least 10-15 minutes before carving.

If you like this recipe, please be sure to click on the links below to share it - and don’t forget to follow @youcangrillthat on Twitter!