by Nick Heitman, Meat, Seafood, Beer, Wine & Spirits Category Manager
Grilling season has officially arrived in the midwest. Whether you are looking to spend the holiday weekend smoking some ribs, brisket, or salmon, or grilling brats and hot dogs, the Co-op has you covered for all of the staples for a great backyard barbeque! Don’t hesitate to talk to the meat and seafood staff in our stores if you need help finding a specific item for your grill-out, or for a recommendation on something. When the weather allows, I am usually grilling or smoking something in my backyard. Below are some of my go-to recipes. I am a charcoal enthusiast because of the flavor and heat that it imparts, but these recipes will work just as well on a gas grill!
Grilled Whole Spatchcocked Chicken
One whole chicken, 3-4 pounds
2 Tbs. olive oil
Salt and pepper
Directions: In order to grill a whole chicken evenly, and to cut down on the cooking time, I always remove the backbone so that the bird can lay flat on the cooking surface. You can request this to be done by your butcher, or try it at home! Using kitchen shears, cut along either side of the backbone from the cavity to the neck. Once the back is removed (save this for stock!), lay the bird breast-side up on a cutting board, and press firmly on the breast so the breast bone is flat against the cutting board. If desired, you may also remove the wing tips, as they aren’t edible and can burn when cooking on high heat. Pat the chicken dry with paper towel, apply a thin coat of olive oil, and season with your favorite spice blend or salt and pepper. Prepare your grill for indirect cooking. For best results, maintain a temperature of 325°F. Place the bird with the legs pointing toward the heat source, as the thigh takes the longest to cook. Cover, and check the temperature with a meat thermometer every 20 minutes. If desired, baste the chicken with butter, beer, or stock. When the temperature has reached 165°F, remove and allow to rest for 15 minutes. Cut into parts (legs, wings, breast) and enjoy!
Dijon-Herb Grilled Boneless Pork Loin
Boneless pork loin roast 2-3 pounds
4 Tbs. dijon mustard
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. ground black pepper
Directions: Combine the herbs and mustard in a mixing bowl, and mix until a paste is formed. If more liquid is needed, add a small amount of olive oil. Coat the roast generously with the paste, and refrigerate for at least one hour, or overnight. Prepare grill for indirect cooking at a temperature of 350°F. Grill all sides of the roast on the hot side of the grill for a minute per side, then move to the cooler side. Close the lid and cook for an additional 45 minutes to an hour, or until the internal temperature reaches 145°F. Allow the roast to rest for 15 minutes before slicing and serving.