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Lemony Herb Chicken

Sunday, June 17, 2018


1/3 cup Dale’s Seasoning or Dale’s Reduced Sodium Blend
3 tablespoons apple cider vinegar
1/3 cup lemon juice plus zest from lemon
1 tablespoon Dijon mustard
1 tbsp honey
1 teaspoon herbes de province
2 garlic cloves, minced
1 can pilsner beer
1 chicken (whole, spatchcocked, or parts), or 3-4 pounds parts


In a medium bowl, mix together Dale’s Seasoning, vinegar, lemon juice and zest, mustard, honey, herbs, and garlic. Place chicken in marinade and turn until well coated. Cover and marinate in refrigerator for one hour, or overnight if desired, turning occasionally.

Remove chicken from marinade and pat dry; discard marinade. Grill chicken as desired. Breast should be 165°, dark meat 180°.

Adapted from Dale’s Seasoning Lemony Herb Chicken recipe


Grill-roasted Potato Salad

Tuesday, May 29, 2018

My mom grew up in Western Kansas during the Dust Bowl and the Great Depression. Their microscopic town offered family, farm, school, and church. Mom fell in love with potato salad at the church potlucks, filling her plate from all of the offerings — and she loved them all. So when I make potato salad I always remember my mom. Three-day weekends almost always include it.

I made one a bit different this past weekend, with a BBQ twist. And here’s the thing about potato salad: adjust quantities to your own preference. Leave out the eggs, or use Greek yogurt, sour cream, or even Miracle Whip for the mayo. It’s all good!


1½ pounds Yukon Gold potatoes, cut into 2-3″ chunks (I don’t peel them)

3 eggs, hardboiled

⅓ cup dill pickles, finely chopped

3 green onions (white part and 2″ of green tops), sliced thin

1 stalk celery, diced

Vinaigrette (see below)


Salt and pepper


Prepare vinaigrette: mix ½ cup olive oil, ¼ cup white wine vinegar, 2 tablespoons Dijon or whole grain mustard, a generous amount of salt and pepper. (Add herbs like thyme, tarragon, herbes de Province, etc., if you like.)

To make perfect hardboiled eggs, place eggs that are at least a week old in a large saucepan. Cover with a generous amount of cold water. Bring to boil. Cover and turn off heat, setting a timer for 13 minutes. While they cook prepare an ice bath in a large bowl. When timer goes off, immediately move eggs to ice bath, cracking in several places. Set timer for five minutes. When time is up gently peel eggs. Place in refrigerator until ready to use.

Place chunks of potatoes in a large sheet of aluminum foil. Add olive oil to coat well. Add a good amount of salt and pepper. Seal packet and place on the indirect side of a BBQ (can be with / on top of whatever else you’re cooking at the time). Cook until potatoes are soft. Open packet and move to the direct side of the grill to add a little color and smoke. Keep an eye on them so they don’t burn.

Remove from foil packet to a large sheet pan. Pour a vinaigrette over potatoes and use the foil from the packet to close. Leave in a cool place to macerate. (I did this in the evening and continued prep the next morning.

Next morning: Cut potatoes into smaller chunks if desired. Place in non-reactive bowl along with any of the vinaigrette that didn’t soak in. Chop eggs and add to bowl along with pickles, green onions, and celery. Stir gently to mix. Check for seasoning. Add just enough mayonnaise to moisten everything. Cover bowl and refrigerate for several hours, allowing flavors to meld. (Like my mom, I always think it’s even better the next day.)

Bourbon Street Marinade

Wednesday, May 16, 2018

This is one of those recipes that many lay claim to, but it’s hard to know who came up with it first. I got it from a Weber bbq book that’s so old that it’s falling apart, so I give them credit. It doesn’t really matter. All I can say is that this is good. It adds a layer of flavor to whatever without overwhelming it. I’ve even used it for onions and mushrooms.

1½ c. water
⅔ c. soy sauce
½ c. bourbon
3 tbsp. Worcestershire sauce
2 tbsp. lemon juice
¼ c. light brown sugar (packed)

Stir to combine all ingredients. Put item(s) in a ziplock bag, pour in marinade, and close. Set in the fridge for 8 hours or overnight. Drain, discarding marinade.

[Note: I’ve gone shorter and longer and it’s still good. If I had to go longer than 24 hours, I’d drain it and pat it dry to grill the next day.]

Dale’s Seasoning (my lower salt version)

Tuesday, May 15, 2018

Here’s a recipe because I can’t find this stuff in my area. I used components of several online copycat versions. The original is much too salty for my taste, so I substituted low-sodium for regular soy sauce, and I omitted 1 teaspoon of salt.

3 cups low-sodium soy sauce
1/2 teaspoon liquid smoke
1/3 cup Worcestershire sauce
1/2 teaspoon ground ginger
2 tablespoons sugar
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon garlic powder

Combine the ingredients in a bowl and whisk well with a wire whisk until incorporated.

Store the mixture in a covered container in the refrigerator for up to 2 months.

Use as a seasoning or marinade for steak, chicken, pork, lamb, fish, and vegetables. Marinate for 10-15 minutes (you don’t need much longer than that).

Basic Brine (5%)

Saturday, April 14, 2018

Because I forget…

  • 50 grams salt
  • 600 grams water
  • 400 grams ice cubes

Green Chili and Cheddar Bites

Sunday, April 1, 2018

I want to tweak these to make sous vide.

Steak Rub

Thursday, February 15, 2018

Enough for four 6- to 8-ounce steaks. Dry brine the steaks with ½ teaspoon of kosher salt per pound for at least two and up to 24 hours.

2 teaspoons dried thyme
1 teaspoon dried rosemary
¾ teaspoon fennel seeds
½ teaspoon black peppercorns
¼ teaspoon red pepper flakes

Using a spice mill grind until coarse.

From Cook’s Illustrated, “Smoked Steak”