Grilled Chicken Recipe.  We had a request for a How to Cook Grilled Chicken recipe and How-To video.  The viewer specifically asked about grilling chicken quarters which is the thigh and leg still attached.  We had never really tried thighs and legs and only ever opted for chicken breasts. 

So equipped with our new idea, we set out to try a whole chicken to grill.  Our local meat and seafood market, Maxwell’s Market, features fresh local free range chickens. 

The butcher recommended to cut the bird into 10 pieces instead of the usual 8: 2 legs, 2 breasts, 2 thighs and 2 wings. 

The extra cut basically cuts the large breast in half.  And you know what - it worked out great.  We had 2 extra pieces of white meat.

Cutting the breast in half also made for a perfectly sized meat portion.

Ingredients for Grilled Chicken

Whole Chicken cut-up into 8 or 10 pieces
Garlic Powder
Tony’s Creole Seasoning
Sea Salt
A flavorful Bar-be-que sauce

Grill
Charcoal
Hickory or Mesquite Chips
Grilling brush or mop
Grilling Tongs

Cooking Directions for Grilled Chicken

Begin by preparing your grill and starting the charcoal.  For a full video on how to start a charcoal grill, please see our video called How to Grilling Tips.

Meanwhile, rinse the chicken pieces with water and drain on paper towels or in a colander.  Keep the skin on to provide juicy chicken instead of dried out burnt chicken meat.  Place on a platter or large baking sheet. 

Season with Garlic Powder, Sea Salt and Tony’s Creole Seasoning.  Sprinkle on both sides if you wish.  We just seasoned on the skin side.

Place on the grill opposite the charcoal - off the direct heat.  Grill for 25 minutes, then pat on a generous portion of BBQ sauce.  Continue grilling for another 20-30 minutes.  Chicken’s internal temperature should reach a minimum of 160 degrees in the thickest part of the meat. 

Remove from grill onto a serving platter.  Allow to sit for 5 minutes or so to soak in the great flavor.

Serving Suggestions for Grilled Chicken

Grilled chicken goes great with our Cajun Potato Salad!

July 17th, 2009 | Beryl | 8 comments

Catfish Po-Boy Recipe.  Catfish Po-Boys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans.  “Po Boy” is a familiar term used to describe a submarine sandwich served on long French bread rolls.  They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot roast beef or hot sausage.
 
Why do they call them PoBoys?

The most common story tells of streetcar workers on strike in 1929.  A local restaurant owner and former streetcar conductor would bring the workers sandwiches.  Employees from the restaurant referred to the workers as “Poor Boys”.  Of course with our Louisiana slang they became known as PoBoys.

One thing for sure Po Boys are here to stay.  Here in Baton Rouge, there are several restaurants that serve wonderful versions of the Po Boy.  Many people in South Louisiana have at least one Po Boy a week for lunch.  I know that I do.  My favorite is a Catfish Po-Boy dressed.  Enjoy!

This particular Saturday night, we made Shrimp Po Boys and Catfish Po Boys – give it a try!

Ingredients for Catfish Po Boys

2-3 Thin Catfish filets (cut into strips)

Shrimp & Fish Fry mix or corn flour

½ cup All-purpose Flour

1 tablespoon Sea Salt

2 tablespoons Tony’s Creole Seasoning

1-2 eggs

Milk

Canola or Vegetable Oil

French Bread or Po-Boy Rolls

Shredded lettuce

Tomatoes (thinly sliced)

Slice Dill pickles

Yellow Mustard, Creole Mustard, Ketchup, Cocktail Sauce or Tarter sauce.

The Seafood: 

Prepare your Shrimp by peeling completely and slice the top open to remove the dark vein. 

Prepare Catfish by cutting into strips somewhat like chicken tender strips.

Seafood Batter: 

Prepare the egg wash by breaking an egg into a mixing bowl. 

Wisk in some milk (maybe a cup).  

Squeeze in a wedge of lemon or lime juice. 

In another mixing bowl, pour in the Shrimp & Fish Fry mix. 

Add ½ cup of flour, 1 tablespoon Sea Salt and 2 tablespoons Tony’s. 
Stir altogether well.

The Oil: 

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. 

Always be careful to leave 2-4” from the top to leave room for the oil to bubble up. 

Optimal temperature is 350 to 375 degrees. 

An electric fryer either has an automatic temperature setting or a button to help you. 

If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil.  If it bubbles up quickly, the oil is ready.

Note: Oil and water DO NOT MIX! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Battering Seafood: 

Using your left hand, drop several pieces of catfish in the egg wash and cover completely. 

Pull out and drop in the Shrimp & Fish Fry mixture. 

With your right hand, toss the seafood around to fully coat with corn flour. 

Shake off excess and place on a platter. 

Continue this process until all catfish is coated.

Deep Frying: 

Once the oil is properly heated, carefully drop catfish into the oil.

Be careful not to overcrowd the pan.  Seafood should freely move around. 

Seafood will be ready in just a couple minutes.  It should be golden brown and probably will be floating to the top of the oil. 

Remove with a slotted spoon and drain excess oil on layers of paper towels.

ServingSuggestions for Catfish Po Boy Sandwiches

Prepare French bread or Po’Boys by splitting open and spreading butter on the inside. 

Toast in the oven. 

Then, add desired amount of catfish, shredded lettuce, tomatoes, pickles, and mayonnaise. 

Some people prefer mustard, cocktail sauce or tarter sauce. 

Fold it altogether and cut in half for easy handling.

Oh man – that’s some good eating Cher!

June 20th, 2009 | Beryl | 0 comments