Mini Bacon Explosion, The Movie

We’re always up for a good griling stunt. Especially this one from the evil geniuses at the world’s tiniest “Bacon Explosion,” cooked on the world’s tiniest Lang Smoker.

First came the vegetarian Fakin Explosion, then came the beer battered XXXplosion.  Now witness the making of the world’s smallest bacon explosion on one of the world’s smallest reverse flow smoker...

Pac Northwest Seafood Pot Pie

Continuing our celebration of the ingredients and flavors that define the Pacific Northwest region of grilling country, here’s a video recipe for a grilled seafood potpie featuring crab, shrimp, morel mushrooms and more!

- Clint Cantwell, Guest Editor

Dip and Flip Grilled Chicken

Yesterday we discussed the origins of Alabama style white sauce with Chris Lilly and today we’ve got one of VIP bloggers, Chris “Nibble Me This” Grove, cooking up his signature dip and flip white sauce chicken on the grill.

This recipe is one I came up with based on Alabama white bbq sauce, specifically a twist on Big Bob Gibson’s original White BBQ Sauce. You can also buy the sauce bottled, find several other “clones” of it, or even find other white BBQ sauces.

When you first look at the ingredients, your reaction will probably be like mine when I first read about white bbq sauce in Southern Living magazine a couple of years ago. A MAYONNAISE BASED BBQ SAUCE????? I didn’t even TRY a white sauce for months, just because it sounds so odd.

But now, this has become our favorite chicken recipe ever! It’s tasty, zesty, and open to lots of variations. You do NOT taste the mayo or the vinegar. Plus it is fun to cook and entertaining for others to watch with all of the dipping and flipping! My wife swears it’s the cooking the sauce onto the meat instead of just dipping it at the end that makes the difference.

Chris’ Dip & Flip Grilled Chicken

5 chicken thighs, boneless, skinless

2 t Old Bay® Seasoning
1 t black pepper, fresh cracked

Sauce Recipe
1 c mayonnaise
1 c apple cider vinegar
1 T lemon juice
1.5 T black pepper, fresh cracked
1/2 t kosher salt, coarse
1/4 t cayenne pepper
1 T turbinado sugar

Set up your grill for direct heat at 350f with your cooking grate about 8″ from the heat source.

Season your chicken with the dry rub.
Mix the sauce in a blender. Divide sauce into two large bowls.

Place the chicken on the cooking grate & close the lid. Two more tips.

First, notice that all of the chicken thighs are same side up. This helps you keep track when “flipping and dipping” so you DON’T put the same side down twice. Second, place the thicker part of the thighs closer to the center of the heat source for even cooking.

So here’s the game plan.
After 5 minutes, flip the chicken & close the lid.
After 5 more minutes (10 minutes total), dip the chicken in bowl 1 of the sauce, flip back onto the grill & close the lid.
After 5 more minutes (15 minutes total), dip the chicken in bowl 1 of the sauce, flip back onto the grill & close the lid.

At this point, discard bowl 1 and change to clean set of tongs.
After 5 more minutes (20 minutes total), using clean tongs dip the chicken in bowl 2, flip back onto the grill and close lid.
After 5 more minutes (25 minutes total) remove the chicken and let it rest.

See? It does NOT turn out dripping in some white gooey sauce. You can plate it as just grilled chicken…but it also works as a chicken sandwich (with bacon, lettuce, tomato) or sliced and tossed into fettucini alfredo.

Brisket 101

Recently I caught up with Ken Hess of Big Bob Gibson Bar-B-Q to talk about all things brisket.  In this video, Ken shares some of his tips and techniques for turning out perfect beef.

-Clint Cantwell, Guest Editor

Dry Aging Ribeyes

You may think that getting a dry aged steak takes expensive specialized equipment or deep pockets at your local steakhouse – guest editor Clint Cantwell shows you how to get it done at home.

- Clint Cantwell, Guest Editor