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....