And Nemo was tasty.
Not too long ago, I ate at Black's, which is a sister restaurant to BlackSalt, one of Georgetown's good finds. Both are known for their delicious, super fresh seafood. After staring down the menu, I decided to go with the wood grilled seabass. When our food arrived, I was sold. The skin was slightly charred crispy & crunchy with a hint of smoke, the fish itself was cooked flawlessly. The seabass was lightly seasoned with S+P and served with the classic lemon & butter combo. As a grill nut I was impressed. Today I had a craving and decided to give my own version a try.
I took a stroll down to the fish market on Maine and picked me out a good sized stripped bass, which for those who don't know is the Maryland state fish (it's gotta be fresher, right?).
I got home and fired up my grill immediately. I stuffed the fish with onions, fresh rosemary and a mystery seasoning blend that I discovered in the way back of my cupboard. I also seasoned the skin of the bass with my mystery spiceblend.
I grilled the fish for about 10 minutes per side over a medium fire. I was aiming for a medium-hot fire, but my plan was foiled when it started sleeting, doh. Also, instead of using just charcoal for the fire, I used a blend of charcoal & hickory (50-50). After about 20 minutes of cooking time, the fish was done. My end results were phenomenal. Like the seabass at Black's, the skin was crispunchy & delish. However, everything seemed to be overpowered by the massive amount of rosemary I stuffed the fish with. I dunno, I really enjoy rosemary and I guess I got carried away.
Even with the bush of rosemary I stuffed the fish with (see below), the fish was really good with some melted butter and lemon. The broiled potatoes/onion/peppers were good too. Thanks Nemo.
So, it's winter. Cold & windy make bbq near impossible, as it's much harder to maintain a temp (especially with high winds). Instead of bbq-ing, in the colder months I prefer to grill. Today's blog celebrates another staple of Man-dude-ness. This classic combo is so good that I believe even a famous rapper named one of his albums after it. Today's treat, Chicken & Beer. Let's begin.
Step one: Round up a team of hungry dudes. Contrary to traditional belief, this meal is quite complete and healthy. 
Step two: Buy lots of chicken & beer. No breast allowed. Drums, thighs, & wings only.
Step three: Rinse and season chicken.
Give each piece of chicken a rinse with hot water then pat dry. Season with your favorite spice blend or whatever you want. Experiment with flavors, you really can't go wrong with chicken. Evenly coat each side of the chicken with seasoning. Let the spices dry and adhear to the meat, give it about 30 minutes to do so. Great time to fire up your charcoal.
Step four: Set up your grill and cook.
Shoot for a medium to medium-high fire. The trick to grilling chicken is to turn it before it burns. Ever wonder why rotisserie chicken is so damn good? Cause it's always turning!! So keep an eye out...the hotter your fire the more flipping you'll want to do. Grill your chicken for about 30-45 minutes, until it's done.
Step five: To sauce or not to sauce
Before you dredge your chicken in sauce, give it a quick dry try. If you've grilled it correctly, the skin should be golden, crispy, and tasty beyond belief. Be a real dude and serve the sauce on the side.
If you're set on making messy, sloppy, papertowel consuming chicken (as my sister would) then sauce up your babies and grill them for another 2-3 minutes, till the sauce is slightly charred.
Step six: Feeding Time
Release the pack of hungry dudes to the feeding area... and the rest should happen on its own.
