As the winter tempest barrels across this mighty country, I stoke the coals in the grill, banking them to the side of the old kettle. Plumes of heat bellow forth and feel good on my face, and my old wool smoking jacket feels “just right” as I place a small piece of hickory on the fire, which dutifully ignites, as if on queue to a higher calling. Hands to my pockets, I pause momentarily, to fancy the fire some, and to consider the day. To inhale that cool winter air, and declare that the moment is well here at the pit. It’s only like 30 degrees, which compared to what it has been, well, I may as well be grilling on the white sand beaches of Waikiki. Balmy! But a wall of snow approaches steadfastly from the East, as it sweeps across the northern states, leaving a wreckage of automobiles marooned in it’s wake. There are times when it is good to leave the house, and times when it is not. Times to build a fire and hunker down, as they say. We Patrons of the Pit, we know just what to do. It is our second nature. Thus, on the grill tonight: Bone-in Chicken Breasts, and some Bacon Cheese Onion Buds. As my fellow patron is fond of saying, “Bam!”
Start with the onion first, one of them big onions bout the size of an ostrich head, as it needs about an hour on the grill. Slice it like a blooming onion, or in a checker board pattern, going almost, but not quite all the way through. You want the onion, like so many rock bands we’ve grown to love, to just stay together. Next order of business is to dash it with a smattering of your favorite seasoning. I used some Cajun flavors I had laying about, but you can use what ever. Then lay two or three strips of bacon on top, because bacon is good, and should never be considered otherwise. Gently set the onion monument on the grill, over in-direct heat of course. Rotate once or twice in the next hour, at the discretion of your pit master instincts and beverage levels. The bacon will of course baste your onion as only bacon can.
Twenty minutes into the cook, put on the chicken breasts. I used the succulent bone-in sort, which renders the meat with more flavor I believe. The rub this time around was of the home-made variety, a sweet and salty concoction with just enough heat to make it interesting. Anyways, I thus dusted the breasts liberally and then seared them first over direct heat, to crisp them up, and then tucked them back by the onion for the rest of the cook. Lid on, dampers cracked nicely, and a light blue smoke, patron to smoldering hickory, wafting into a gray, Minnesota sky, with blizzards, and white-out looming distinctly on the horizon. It don’t get much more pleasant than that.
The last step, after about of hour, is to chop up the bacon and sprinkle it back over the onion with a whole lot of cheddar cheese! Glory! And pass the cardiologist!
Hickory Smoked Chicken Breasts and Bacon Cheddar Onion Buds hot off the grill.
No finer way to hunker down for a winter storm than that. Bam!
Dunking your brand new white mop into a fresh batch of homemade sauce goes against everything mother had taught you. OK all rules ascend out the window when you begin to baste a half-done smoky rack of ribs. The aromatic mix of spice, vinegar, and smoke waft into the air, and you can’t help but to apply more.
I’d like to share a recipe I found online and tweaked a little for my taste. It’s a Chocolate Infused BBQ Sauce. I know what you’re thinking, “What is he thinking?” Chocolate and BBQ? Chocolate and Smoke? Don’t get me wrong, it sounds weird, but tastes very good. Here’s how it’s done!
- 2 cups ketchup
- 1/2 cup packed brown sugar
- 1/3 cup fresh orange juice
- 3 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper – See Note Below
- 2 ounces unsweetened chocolate, chopped – See Note Below
- Combine ketchup and next 9 ingredients (through pepper) in a medium saucepan; bring to a boil, stirring with a whisk. Reduce heat; simmer 8 minutes or until thick, stirring occasionally. Remove from heat; add chocolate, stirring until chocolate melts and mixture is smooth.
I decided to make a few notes for the interested reader.
- If you’re going to use Chocolate, go big! OK, I didn’t look too hard at the grocery store. I went with what cost more than Hershey’s or Nestle. I decided to go with Guittard’s Semi-Sweet Chocolate Chips. I felt the flavor stood out more when I have baked with them in the past.
- Also, when a recipe calls for freshly ground pepper, then ground your pepper freshly! I have a mortar and pestle. I love going with a rainbow mix of Peppercorn.
- For those of you who have ever tasted chili infused chocolate, go ahead and throw in some chili powder to taste. The sweet of the chocolate and brown sugar really compliment the kick of pepper and chili powder.