Coyote Outdoor Living

Category: Uncategorized

  • Coyote Outdoor Kitchen Installation

    To mount and install a Coyote Outdoor Kitchen:

    1. Slide the refrigerator into place and plug it in
    2. Slide the grill into place
    3. Position the access doors and screw into place

    Now you’re cooking!

  • Sesame Five-Spice Rotisserie Chicken

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    Tonight – going round and round – on the rotisserie on the Coyote 36″ S-Series Grill. We’re using this recipe for Sesame Five-Spice Rotisserie Chicken:

    Ingredients:

    • 1 whole chicken, about 4-5 pounds
    • ¼ cup fresh lime juice
    • ¼ cup orange juice concentrate, defrosted
    • ¼ cup soy sauce
    • ¼ cup chopped cilantro
    • 1 tablespoon garlic, minced
    • 1 tablespoon sesame oil
    • 1 teaspoon Chinese five-spice powder
    • ½ teaspoon ground black pepper

    Preparation:

    To prepare marinade, mix all ingredients, excluding chicken, in a medium bowl. Wash and remove innards from chicken cavity and snip off wing tips. Pat chicken dry. Place chicken in a large resealable plastic bag and add marinade. Turn bag a few times to make sure chicken is coated. Place the plastic bag in a large blow and refrigerate for 4 to 6 hours. Preheat grill on high heat and remove chicken from bag. Discard the marinade. Tie the chicken legs with twine and secure on rotisserie rod. Cook chicken on indirect high heat until internal temperature reaches between 170-180 degrees F. If the chicken is browning too quickly, reduce heat to medium. Let chicken rest for 10 minutes before carving.

    In the smoker box, we have wood smoking chips made from 100% Jack Daniel’s oak aging barrels.

    Happy Saturday to you!

  • Backyard Oktoberfest

    Backyard Oktoberfest

    Oktoberfest is the world’s largest fair, a 16-day festival held in Munich, Germany since 1810. More than 6 million people attend the annual celebration to drink 7 million liters of beer and eat traditional German foods.

    Oktoberfest

    Bratwurst and sausage are Bavarian traditions, and Americans continue to rely on the “brat,” as a classic for tailgate and backyard get togethers.

    Oktoberfest ended on October 7 in Munich, but with fall’s cooler temperatures, perfect for outdoor get togethers, why not host your own mini-Oktoberfest with grilled brats and beer?

    Grilling guru Stephen Raichlan has good advice for grilling brats, cautioning that “a burnt brat is an unfortunate sign of impatience.”

    The key to grilling a highly flammable food like sausage is to use moderate heat and grill slowly…

    To achieve expert brat status I recommend a “low and slow” approach. That means grilling brats on a moderate flame until the internal temperature reaches 170 degrees, about 25 minutes, or the time it takes to relax with a cold beer.

    Sounds like a good time to use the “indirect grilling” or “two zone” method, with one side of the grill on high or medium heat and the bratwurst and sausage other side of the grill on a low heat setting.

    Close the grill cover as needed, but watch the outside of the skin and remember that burnt or split skins is to be avoided.

    As for beer pairings, pick up any one of the great seasonal Oktoberfest beers you see in stores, including fine ones by Paulaner, New Belgium, Leinenkugels, Samuel Adams, and Shiner.

    Octoberfest Beers

    Happy grilling and prost!