Saturday, July 27, 2013

BBQ'd Sriracha Chicken and Grilled Veggies

After a long hiatus from this blog, I'm back. I have been very busy with my photography. You can see some of my work on my Megashot site:

I have also been busy BBQing as usual. Oh and I retired from the Guam Fire Department. I figured after almost 40 years total in Public Safety it was time to pull the plug. It's been awesome to say the least.

Lupe and I just returned from a 40 day road trip to the States (we live on Guam of course) and we went from Santa Maria, Calif., my hometown, cross-country and back. We did a little cooking and BBQing along the way with family and friends. We had way too much fun but we ain't complaining. So now that we are starting to settle in I figured it was time to get with my food blogging again. So here we go.....

Was longing for some BBQ'd chicken so I BBQ'd some Sriracha Chicken along with eggplants and green onions. This was a new concoction that I tried out for the chicken and it was awesome!!!

First I rubbed the chicken down with Puerto Rican Pig Powder. I obtained this recipe from Steven Raichlen's book "Barbeque Bible, Sauces, Rubs, and Marinades. It has over 200 recipes and they are fantastic. Steven Raichlen is known world-wide as the BBQ Guru. Google him and you will see what I mean. This is a must have book if you are a BBQ fanatic like me.

Here is the rub recipe:

Puerto Rican Pig Powder
From Steven Raichlen’s Sauces, Rubs, and Marinades book (page 42)

Very spicy rub. Will put some zing into your BBQ.

1/2 cup kosher or coarse salt
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons dried parsley
1 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder

Put the chicken on the grill over a wood fire. Love the flavor of real wood. Everyone has their favorite, but quite honestly, it's all good!!

As you can see I BBQ'd the chicken in the half piece so I used a wok cover over the top of the chicken to help cook the chicken faster and keep it moist. Almost like a mini-Weber.

At the very end of the cooking, I brush on the Sriracha Chilli Sauce "Salsa Picante" by Foco. Great flavor and compliments the rub perfectly.

Then I BBQ'd the eggplant right on the coals. It doesn't take long this way and it makes it super easy to peel the skin off. 

We then slide these eggplants in a lemon finadenne. Finadenne is a must have sauce on the table of any Guam family. Kinda like salsa in a Mexican household. This will definitely make your mouth water.

Here is a step by step for the finadenne:

And lastly I grilled the green onions which are one of my favorites. Grilling green onions really brings out their natural sweetness. So I brushed on a little olive oil and sprinkled a little of my seasoning to spice it up a tad. 

This was a super tasty meal. The spicy chicken dusted in the Pig Powder with the Sriracha Chilli Sauce and the veggies kept us coming back for more. Lupe and I just about finished off the whole chicken. Dang was this good!!!

Gotta love outdoor cooking!!!

Until next time....


cowgirl said...

Great to see you back Rueben! Congratulations on your retirement too. :)

Three Dogs BBQ said...

Welcome back Rueben! First off, congrats on retiring. Secondly, you were gone too long!

Rueben said...

Thank you both. It's great to be back. I feel a little ring rust but that should go away pretty fast. Thank you Cowgirl and Three Dogs for keeping that fire lit.

Retirement has been great. Did a month and a half road trip in the states to the tune of 8500 miles in 22 days. Saw all the big sites. It was fantastic. Now it's time to get with the BBQing and other outdoor cooking. Putting my book together as we speak. It will be titled, "BBQGuam", naturally. Of course got a lot of material already.

But it is great to hear from you both. I popped in every now and then just to see what you all have been up to. Thanks again!!!

5 Guys 1 Plate said...

Congratulations on your retirement, brother! You have a really great blog going on here. Wish I would have known about it a long time ago. Keep up the hard work on the blog and the grill. Maybe we could try your food someday.

Rueben said...

5 Guys 1 Plate, thanks for the congratulations on my retirement. I rest easy knowing professional Firefighters like yourselves are out there protecting us all. Like your blog also. Telling it like it is. I placed your blog link on my site. Keep it up!!