OnPoint Chicken and Marinated Flank Steak

We had an enjoyable weekend with friends and family (in-laws are in from Vermont). My son turned 5 today so needless to say he had a pretty good weekend. Ended a nice Sunday of mowing, playing with Dylan and time at the pool with a solid grilling session.

My wife picked up some bone-in chicken breasts and a Flank Steak from Wegman’s

I decided to try combining two of my favorite chicken marinades, my recent Southwest Chicken and the one I used for grilled chicken wings.

The complete marinade recipe is as follows:

2 cups buttermilk, 3 cloves minced garlic, 2 TBS Chili Powder, 2 Tsp Cumin, 1/2 cup low sodium soy sauce, 1/2 cup italian salad dressing.

Since I wasn’t going to get an overnight marinade in, I wanted to maximize the marinade/meat contact so I removed the skin from all chicken breasts and poked several holes in the meat with a fork. Then whisk together the above listed ingredients and added the chicken/marinade to a 1 gallon freezer bag and placed in fridge. Total marinade time for this cook was about 7 hours.

The chicken was removed from the fridge and then from the marinade bag and coated liberally with Dizzy Pig Tsunami Spin and Dizzy Pig Swamp Venom.


I preheated the Kamado Joe (Bessie) to ~425 degrees and used the grill extender which allows you to cook over direct heat but not to be too close to the coals. On the main cooking surface I grilled 4 baked potatoes (wrapped in aluminum foil). Cooked until internal temperature of the breast meat was ~162 degrees then removed from the heat (~50 minutes to hour cooking time). The chicken was allowed to rest and I melted about 1 TBS of butter and mixed with ~1/2 cup of Frank’s Red Hot Wing’s Hot Sauce (Buffalo flavor) and coated the chicken.


Separately I marinated the Flank steak using a recipe I found on allrecipes.com

Ingredients: 1/2 cup vegetable oil, 1/3 soy sauce, 1/4 cup red wine vinegar, 2 TBS lemon juice, 1.5 TBS Worcestershire sauce, 2 cloves minced garlic, 1 TBS Dijon Mustard, 1/2 Tsp black pepper.

As with the chicken, this marinaded for about 7 hours in the fridge, then I grilled at 500 degrees (while chicken was resting). Used the typical grilling method (2.5 minutes (turn), 2 minutes (flip), 2.5 minutes (turn), 2.5 minutes (remove). This took it to about medium/medium well which for flank is where I like it.

Overall this meal was fantastic. Chicken was OnPoint and something I will do again very soon. I’d like to try and marinade overnight to see if it will get that much better. Steak was grilled well and flavorful. Although I still prefer Mama Mel’s marinade


Not the best plating picture but you’ll have to trust me in that it tasted much better than it looks.


OnPoint Burgers!!

Quick post here.   Made these burgers pretty much the same way I posted about previously.   However, I added a bit more of the Peter Luger’s Steak Sauce.










I used 2 LBS of 80/20 ground beef from Wegman’s, approximately 1.5 TBS of Dizzy Pig Raising the Steaks Rub and approximately 1/2 cup Peter Luger Steak House Old Fashioned Sauce.

Made the patties used a burger press (~1/4 LB burgers), and grilled on a preheated Kamado Joe (Bessie) at 450 degrees using the grill grates.   Since these burgers weren’t overly thick I grilled using the following times (2 minutes (turn), 2 minutes (flip), 2 minutes (turn), 2 minutes remove).

I forgot to add cheese during the grilling but I did so shortly after removing the burgers from the grill.  As with the previous time I made these, they turned out great.  So juicy and tons of flavor.  Without a doubt this will be my go to recipe when I grill burgers in the future.








Grilled Southwestern Bone-In Chicken Breast

After another busy weekend of boating/Fishing in the Chesapeake and Fishing in the Potomac river, we had a relaxing Sunday which provided some time to fire up the Kamado Joe (Bessie).

My wife picked up 4 large bone-in chicken breasts from Wegmans.  I was looking for that grilled chicken wing type flavor but I wasn’t really in the mood for chicken wings.  I found a Bobby Flay recipe for Buttermilk Southwestern Grilled Chicken which I didn’t follow exactly but did use the main ingredients.

My recipe was as follows:

2.5 cups buttermilk, 3 cloves minced garlic, 2 TBS Chili Powder, 2 Tsp  Cumin, ~1/2 cup rank’s Red Hot Wing’s Hot Sauce (Buffalo flavor), and 1 Tsp Black Pepper.  

Mix together and add to chicken in a 1 gallon Freezer Bag.  Place in fridge and let marinade.  Overnight would be preferred but I only did around ~5 hours.   Remove chicken from marinade and coated with Dizzy Pig Tsunami Spin and Dizzy Pig Swamp Venom.

Pre-heated the Kamado Joe to 400 degrees, added pecan/mesquite wood chips and grilled under raised direct heat using the KJ grill extender.  I grilled with the breast side down for 10 minutes, then flipped to have bone-side down until the internal breast meat temperature hit 163-165 degrees (around 50 minutes total grill time).

While the chicken was resting, I melted about 1 TBS of butter and mixed with ~1/2 cup of Frank’s Red Hot Wing’s Hot Sauce (Buffalo flavor) and coated the chicken and saved the rest for dipping.

The chicken was super juicy and had great flavor.  I will definitely make this again but will try to marinade for longer.  I also may try removing the skin so the rub and marinade gets more direct contact with the meat.  Served with corn and Egg Noodles.


Overall, I highly recommend.

Congrats to Phil for a great win in the British Open….


Baby Back Ribs-Lisa’s first attempt

A bit delayed on my updating. Once again the summer schedule is getting the best of me. We picked up two racks of baby back ribs from a local butcher (Hemp’s meats) last weekend.

The first step is to wash the ribs thoroughly under cold running water then remove the membrane from the back on the ribs. The ribs were then patted dry, coated in extra virgin olive oil and covered with Dizzy Pig Dizzy Dust and Dizzy Pig Raging River Rub. The Dizzy Dust is the standard all purpose rub that I use for many things but the Raging River Rub has a lemon peel/maple sugar flavor that is subtle but tasty .

Pre-heated the Kamado Joe (Bessie) to 250 degrees, added apple/cherry wood chunks and an aluminum pan with water/apple juice to maintain the moisture level. The ribs were stacked using the KJ Rib Rack accessory and heat deflector in place.

I had planned a day of fishing on the Potomac River with some buddies. Not ideal planning when you plan to smoke some rubs. Luckily my wife Lisa stepped up to the plate and offered to take over the grilling.

We used the 2-1-1 method (maintaining around 250 degrees). After the first two hours, Lisa wrapped the ribs with aluminum foil and added brown sugar and butter on top of the ribs. After the 3rd hour (total time) was complete, she unwrapped the ribs and during the final half hour coated with Kansas City style BBQ sauce

Ribs were perfect, firm enough to cut but very tender. Unfortunately, they were gone so fast I never got a picture.

However, I did get a picture of my first smallmouth bass caught in the upper Potomac from my Sea Eagle Kayak.


Nice work Lisa….OnPoint!