JPetermann
TVWBB Member
Well...after the gumbo opener, I was going to follow up with a cedar plank salmon, but switched things up slightly and put the salmon on the back burner (so to speak). Don't worry - I'll get there soon enough. 
In the interim, I managed to grab a few pics of a recent cook which deviates from traditional grill fare. The teriyaki chicken arose from the need to cook thawed breasts in a pinch and we wanted something a little different.
Ran out of KB and had some Royal Oak lump in the garage. Side note: I've typically preferred lump prior to joining this forum, but I've read many posts of those who prefer briquettes for slow cooks. The lump just seemed to catch fire quicker and burn hotter with less ash post-cook. However, I always try to listen when experience speaks, so now I try and keep both on hand and vary depending on method.
Anyway...lump getting hot (two buckets would be overkill and one wasn't enough, hence the overflow pieces):
Time to get "mise en place" (French for everything in it's place):
Added breasts to gallon zip lock with Kikkoman teriyaki sauce, fresh ginger, garlic, jalapeno, cracked pepper, squeeze of lime and slivered green onions. Let marinade for about two hours.
Had to have a few hunks of grill-marked zucchini and squash (tossed in olive oil, sesame oil and a Trader Joe's sesame seed blend spice):
On the grill (indirect at first) w/ kettle temps around 350:
Made up a batch of basmati rice (I like it better than jasmine as it's a longer grain and therefore less sticky). Sauteed up more of that fantastic fresh ginger and garlic in some sesame oil until soft and added in the rice to toast and get fragrant before topping with a really good (but not homemade) chicken stock:
After some direct flame and good caramelized crust from basting with the thicker Yeri Yeri sauce (shown above), I moved the breasts back off main heat to finish cooking thru with the zuc/squash slabs:
Plated over the ginger and garlic rice and topped with a little more Yeri sauce, some of the sesame seed blend, red pepper flakes, few slices fresh japs and green onion:
And that's all she wrote.
Thanks for stopping by. Happy Grilling and Que'ing!
In the interim, I managed to grab a few pics of a recent cook which deviates from traditional grill fare. The teriyaki chicken arose from the need to cook thawed breasts in a pinch and we wanted something a little different.
Ran out of KB and had some Royal Oak lump in the garage. Side note: I've typically preferred lump prior to joining this forum, but I've read many posts of those who prefer briquettes for slow cooks. The lump just seemed to catch fire quicker and burn hotter with less ash post-cook. However, I always try to listen when experience speaks, so now I try and keep both on hand and vary depending on method.
Anyway...lump getting hot (two buckets would be overkill and one wasn't enough, hence the overflow pieces):
Time to get "mise en place" (French for everything in it's place):
Added breasts to gallon zip lock with Kikkoman teriyaki sauce, fresh ginger, garlic, jalapeno, cracked pepper, squeeze of lime and slivered green onions. Let marinade for about two hours.
Had to have a few hunks of grill-marked zucchini and squash (tossed in olive oil, sesame oil and a Trader Joe's sesame seed blend spice):
On the grill (indirect at first) w/ kettle temps around 350:
Made up a batch of basmati rice (I like it better than jasmine as it's a longer grain and therefore less sticky). Sauteed up more of that fantastic fresh ginger and garlic in some sesame oil until soft and added in the rice to toast and get fragrant before topping with a really good (but not homemade) chicken stock:
After some direct flame and good caramelized crust from basting with the thicker Yeri Yeri sauce (shown above), I moved the breasts back off main heat to finish cooking thru with the zuc/squash slabs:
Plated over the ginger and garlic rice and topped with a little more Yeri sauce, some of the sesame seed blend, red pepper flakes, few slices fresh japs and green onion:
And that's all she wrote.
Thanks for stopping by. Happy Grilling and Que'ing!
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