Tag: 7:2:2 seasoning recipe

BBQ Grilled Butterflied Whole Chicken

Great taste and crispy skin in a classic grilling. You too can grill a whole chicken and get it done just right.

There are a lot of articles about grilling a butterflied chicken but most grill amateurs won’t try it. I’m here to tell you it is easy and it works.

Start with a medium size whole chicken 4-5 pounds. Cut out the backbone with kitchen scissors. Split the breast bone a little so it will lay flat. A little salt and pepper. Grill skin side down over medium heat until browned. Flip once and finish grilling to the correct temp. I brushed with some BBQ sauce just before reaching the final temp

Rating

A nice solid 4.

Notes: I had a wife longing for BBQ so hence the sauce but really this can be seasoned anyway you want. I will usually do my 7:2:2 seasoning.

Preheat grill to medium. Get surface temperature to about 400 degrees. Clean and oil well. Rinse the chicken and pat dry.

Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife but the scissors are much safer and works great.

With a large knife, give the breast bone a large nick in the front of the chicken to help the bird lay flat.

Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of course salt and pepper. You could use any seasoning you want here. Also you could brine.

 Place skin down on the grill.

Flip after you get a nice browning on the skin. 12-15 minutes. Your grill temp is probably different than mine so go for color.

Continue to grill until temperature of the breast in the thickest part is 160. Give the chicken a good brushing of BBQ sauce of your choice (obviously skip if not doing BBQ). Grill another 3-4 minutes until the sauce is browning well and the temperature is 165. The thigh temp was 185 at this point.

Let set for 5 minutes then cut and serve.

BBQ Grilled Butterflied Whole Chicken
by DrDan at 101 Cooking for Two June-23-2013

Great taste and crispy skin in a classic grilling. You too can grill a whole chicken and get it done just right.

There are a lot of articles about grilling a butterflied chicken but most grill amateurs won’t try it. I’m here to tell you it is easy and it works.

Ingredients
  • 1 whole chicken 4-5 pounds
  • salt and pepper to taste
  • BBQ sauce
Instructions
1) Preheat grill to medium. Get surface temperature to about 400 degrees. Clean and oil well. Rinse the chicken and pat dry.2) Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife but the scissors are much safer and works great.3) With a large knife, give the breast bone a large nick in the front of the chicken to help the bird lay flat.4) Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of course salt and pepper. You could use any seasoning you want here. Also you could brine.4) Place skin down on the grill. Flip after you get a nice browning on the skin. 12-15 minutes. Your grill temp is probably different than mine so go for the color.5) Continue to grill until temperature of the breast in the thickest part is 160. Give the chicken a good brushing of BBQ sauce of your choice (obviously skip if not doing BBQ). 6) Grill another 3-4 minutes until the sauce is browning well and the temperature is 165. The thigh temp was 185 at this point. Total grilling on the second side 20-25 minutes.7) Let set for 5 minutes then cut and serve.
Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 1 whole chicken

Updated

June 23 2013

Dan Mikesell

Parmesan Garlic Baked Potatoes

Meet your new favorite side dish. A crispy parmesan crusted potato half infused with garlic and butter. This is SO EASY, it’s an “everyday” recipe but it well also be your go to recipe for company. Skill level 2/10, just don’t cut yourself with the knife.

Start with some butter, seasoning and parmesan in a glass baking pan. Scrub up some potatoes, cut in half and place cut side down on the parmesan. Bake and allow to cool in the dish for a few minutes to firm up a crust and you are good to go.

Rating

 I’m getting too many recipes of the year candidates. I experimented on my wife on Saturday with this. She loved it so much I
had to repeat it the following day (Mother’s Day) to go with her
porterhouse steak. That is high praise folks.

Notes: I used the traditional russet baking potatoes but any potatoes should be fine. Adjust the spices/salt/pepper/garlic to taste. A little less butter would work but with this amount the taste will infuse into the potato better.

The glass baking dish will help this not to stick but some recipes call for non-stick pans or foil. I’m a little leery of the foil.

The potatoes must fit flat in the dish. Pick a dish size that fit the amount you need and adjust the ingredients to cover the bottom correctly.

These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for left overs but not a cook ahead recipe for company.
 
Serving amount will be a little less then you think. These are very filling. If you normally eat a whole baked potato, the whole half will be about right.

 Preheat oven to 400 degrees convection (425 regular).

 Melt butter in a microwave (about 30 seconds). This is 4 T in a 5 by 9 glass baking dish.

Spread the butter over the bottom of the pan. Sprinkle with 1 1/2 tsp of 7:2:2 (linky) (or 1 tsp of course salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan. Fresh is better and I love Parmigiano Reggiano from Sam’s Club.

 Scrub 2 medium russet and cut in half.

 Lay the cut potatoes flat on the parmesan mixture cut side down.

 Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.

 Remove from oven and allow to cook for 5 minutes to let crust form. Then run a knife around the potato so the crust does not pull off.

Remove from the pan carefully and serve. They will stay hot for quite a while.

Parmesan Garlic Baked Potatoes
by DrDan at 101 Cooking for Two May-18-2013

Meet your new favorite side dish. A crispy parmesan crusted potato half infused with garlic and butter. This is SO EASY, it’s an “everyday” recipe but it well also be your go to recipe for company. Skill level 2/10, just don’t cut yourself with the knife.
Ingredients
  • 2 medium russet potatoes
  • 4 T butter
  • 1 1/2 t 7:2:1 or 7:2:2 seasoning ( kosher salt/pepper/granular garlic))
  • 1/2 cup grated Parmesan cheese (fresh if possible)
Instructions
1) Preheat oven to 400 degrees convection (425 regular).2) Melt 4 T butter in a 5 by 9 glass baking dish. Adjust size and amount of ingredients to fit your needs.3) Spread the butter over the bottom of the pan. Sprinkle with 1 1/2 tsp of 7:2:2 (or 1 tsp of course salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan4) Scrub 2 medium russet and cut in half. Adjust amount and type of potatoes to your needs. 5) Lay the cut potatoes flat on the parmesan mixture cut side down.6) Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.7) Remove from oven and allow to cook for 5 minutes to let crust form. Then run a knife around the potato so the crust does not pull off.Remove from the pan carefully and serve. They will stay hot for quite a while.8) These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for left overs but not a cook ahead recipe for company.
Details

Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Yield: 4 servings

Updated

May 18 2013

Dan Mikesell

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