Backyard Day

The question for Sam today is; inside or outside? Sam’s answer is outside for – Backyard Day. Sam demonstrates how to use a rotisserie and a grill pan. He makes: Asian Rotisserie Chicken, Veggie Fajitas, Country Style Boneless Pork Ribs and a Grilled Salami Sandwich with Egg.

In order to cook a rotisserie chicken the cook needs to know how to use the rotisserie. Sam starts with the basics; purchase chicken, remove from the bag, take out the parts stuffed in the cavity of the chicken, rinse the chicken and pat it dry.

  1. Secure the chicken to the rotisserie spit with the prongs
  2. Insert the spit (rod)in the cavity of the chicken
  3. Place the prongs on the spit at both ends creating a holder/cage for the chicken. Tighten the prongs to the spit
  4. To insure the chicken rotates evenly, tie the legs of the chicken together with kitchen string
  5. Repeat the process for the wings

It is important the chicken is stable and even on the rotisserie spit. 

Sam makes a five ingredient sauce for the chicken before placing it on the rotisserie grill by combining:

  • ½ cup hoisin sauce
  • ¼ cup soy sauce
  • 2 TBL Sriracha
  • 2 TBL five-spice powder
  • ¼ cup brown sugar

The ingredients are mixed together in a bowl, the chicken is placed on the rotisserie and as it rotates Sam brushes it generously with the sauce. As the chicken rotates it is self-basting. Close the lid. The grill should be kept at 350-400° and will take about 1 ½ to 2 hours. Sam checks it during the show. 

Sam feels grill pans are underutilized by backyard cooks and makes Veggie Fajitas to show how to use one. The holes in the bottom of the pan let the heat and flames come through. Sam begins by cutting a variety of veggies (any could be used) and placing them in the pan in the order of cooking time; longest to shortest. He adds a little oil to the pan and uses:

  • Asparagus
  • Red and yellow peppers
  • Onion
  • Zucchini
  • Napa cabbage
  • Season with salt, pepper and cumin

Sam stirs as he adds vegetables and closes the lid after adding the cabbage. While the veggies cook he heats two tortillas on the Evo flat top grill. The veggies are cooked until softened but still have texture. He makes the fajitas by smearing sour cream on tortillas, adding chipotle in adobo sauce and the grilled veggies. 

Sam gives it a taste and loves the combination of the smoke, spice and al dente vegetables. 

To give the Country Style Boneless Pork Ribs flavor Sam combines the following in a small bowl using 1 TBL of each:

  • Paprika
  • Chipotle chili powder
  • Celery salt
  • Onion powder
  • Garlic powder
  • Fresh ground pepper
  • Salt
  • White sugar

Mix together and generously season the ribs and refrigerate for an hour or two. Sam doesn’t wait that long because he has a show to do. 

Place the ribs on a hot grill and hear the sizzle. The searing and grill marks add to the flavor. Cook for 15 minutes turning often for searing and color. Do not overcook. Pork is done when the internal temperature reaches 140-145°. The pork will be moist, tender, juicy and tasty. 

Sam slices the pork and serves it on a bed of mashed potatoes topped with a sprinkle of the seasoning he made and garnishing with sliced green onions. After tasting he declares it, boneless country style pork rib heaven. 

When the chicken is done, Sam takes it off the grill and removes the spit and the prongs. He cuts off the strings and finds the chicken perfectly cooked; steamy, moist and juicy. Sam says, use the rotisserie! 

To make the Grilled Salami Sandwich with Egg Sam uses the flat top grill.

  1. Slice and grill some onion
  2. Add sliced salami to the grill. (According to Sam grilling salami makes it even better)
  3. Butter a slice of sourdough bread and place it butter side down on grill
  4. Add two slices of Monterey jack cheese to cover first slice of bread
  5. Add Japanese mayo to cheese
  6. Layer grilled onions and salami
  7. Crack an egg on the grill to fry, break the yolk, season the egg and when soft cooked add to the salami
  8. Add 2 more slices of cheese (looked like jack/cheddar combo)
  9. Top with second slice of sourdough, add butter and flip. Cook until brown
  10. Remove from grill, slice and eat. 

Sam describes it as “childhood food” for him, with layers of goodness. He says it is not fair he is there tasting it and viewers just have to watch. His solution – Make it! It’s simple! 

All in all it was a good Backyard Day of cooking for Sam the Cooking Guy.

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