Tonight I finished the bulk of the changes for robwillis.org 12 (RWDO 12). I archived some of the old posts, switched themes and added a lot of behind the scenes indexing. I still need to update the header image but it does reflect the addition of my new Weber. Overtime I will standardize the photos and comments layout but at least its functional. Here’s to more grilling!
It reached 100 degrees F. today. That’s pretty hot if you ask me. So why not celebrate the head buy firing up the grill. Tonight I did a basic chuck roast cut in half (to keep the cook time down thus not burning the outside) with a horseradish mustard glaze.
Horseradish Mustard Glaze
- Two heaping tablespoons of jarred coarse horseradish.
- ~1/3 cup of Dijon mustard.
- Pinch of sea salt
- Fresh ground black pepper to taste.
Similar to what I did last night with the chicken, I salt and peppered the steak to start. Once the meat got over half way done, I coated it with the mustard glaze. It turned out great. I’m not a huge mustard fan but I really liked this.
At the end ready to take them off.
The pictures are washed out due to the sunlight but trust me, they’re mustard yellow.
Yesterday I grilled up chicken thighs on the grill. I started with some leftover salty rib rub I had leftover. Chicken is a good candidate for salt so I thought this was a good use for it. Once the chicken was over half way done, I added sauce to each side as I flipped the thighs. I used Bigg Dutt’s Spicy Original BBQ Sauce. I met Bigg Dutt (Matt) at our local farmers market. He immediately impressed me with his sauces and love for all things BBQ. His Spicy Original Sauce is fantastic. Tonight was my first test for it. The chicken turned out great. With the rub and the sauce, the chicken was flavorful and moist. (I’ve been known to over/under cook chicken so I was happy that I did it right this time) While I will continue to experiment with rubs, I see no reason to mess with sauces as long as I have Bigg Dutt’s.
Go buy some at your local Wegmans store if you live near Collegeville or Malvern PA.
Trying to be “artistic”. 🙂
The 3 things I need for good BBQ chicken. My Weber, a good thermometer and delicious sauce.
The chicken before the sauce but after the rub.
Chicken is ready.
Inside ready for dinner.
Its very hot out so long grilling sessions are not in the cards. Tonight was pineapple and cheesy bread.