I read a lot of cooking blogs and as would be expected there are a ton of food posts and recipes using pumpkins in one for or another. There’s been so many floating around Facebook, Twitter and the internet that I’m tired of pumpkin posts. But before we write pumpkins off for the year I’ve got to post this months “On Our Grills: 4 Ingredient Challenge” post. This months four ingredients are:
- Brown Rice
All the ingredients are traditional Fall/Halloween ingredients so I didn’t really think it would be all that much of a challenge for the participants this month. The challenge for me was coming up with something I didn’t think anyone else would come up with. The rules for the challenge are few. The protein has to be cooked outdoors and you have to use the other ingredients in some form or another. I didn’t want to use the pumpkin and brown rice in a traditional way so I set out to walk through a couple of local grocery stores looking for pumpkin products.
Here is what I came up with:
Apple Cider Brined Smoke Roasted whole chicken with Pumpkin Muffin, Brown Rice and Apple stuffing! Yep! Pumpkin Muffin stuffing. And you know what? It was darn tasty.
BBQ Grail’s Halloween Apple Cider Brined Chicken
- 1 quart water
- 1 quart ice cold water
- 1 cup apple cider
- 1 cup kosher salt
- 1 teaspoon Pumpkin Pie Spice
Bring the quart of room temperature water to a boil in a medium sauce pan. Add the kosher salt and stir until dissolved. Remove from heat and add the 1 quart of ice cold water, apple cider and pumpkin pie spice. Stir to dissolve. If it’s still warm let it cook completely.
Find a container that will allow you to completely submerge the whole chicken in the brine. Add the chicken and the brine, cover and put it all in your refrigerator for 12 hours or so.
- 2 cups cubed Pumpkin (and walnut) muffins.
- 1/2 cup uncooked brown rice
- 1/4 cup cubed apple pieces
- Poultry Seasoning
- Salt & Pepper to taste
- Chicken Broth
Two days before you’re ready to eat, cut the muffins into 1 inch cubes and spread them out on a baking sheet. Leave the sheet out on your counter and let them get good and stale.
When you’re ready to cook start out by cooking the 1/2 cup of uncooked brown rice. This should yield about 2 cups of cooked rice. When the brown rice is cooked and cooled. Mix all the remaining ingredients together with the rice. Use enough seasoning, salt, pepper and chicken broth to give you the seasoning level and consistency you want. Leave the stuffing a littler firmer than you will want because the muffins and rice will absorb a lot of juice from the chicken while it’s cooking.
Stuff your chicken and cook it on your grill or smoker has you normally do until it’s done.
Serve and enjoy!
I served mine with some carrots, mashed taters and gravy!
Additional participants in this month’s Ingredient Challenge include:
Paul Haight of No Excuses BBQ – ENTRY HERE
The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…
Hanneke Eerden of The Dutchess Cooks – ENTRY HERE
After years of cooking, grilling, baking and reading other people’s blogs, I thought “why not start my own blog??” And I did, in 2010, but already after a short period of time, a blog wasn’t enough, and I started my own website. It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!
Kristina Vanni of “The Daily Dish” – ENTRY HERE
Kristina has been writing “The Daily Dish” for www.BetterRecipes.com for the past two years. The blog covers a wide variety of recipes, but firing up the grill truly lights up her passion for food! She was named “America’s Next Pork Personality” by Guy Fieri for one of her grilled pork dishes, won the outdoor grilling division of the National Beef Cook-Off, and her winning grilled lamb-burger took her all the way to the land Down Under with Meat and Livestock Australia. The “4-Ingredient Challenge” is a fun and exciting way to get creative on the grill!
Curt McAdams of Livefire: – ENTRY HERE
Marc Van Der Wouw of Grill Adventures - ENTRY HERE
Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is realy healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.
Freek Haan of Freek’s Food Blog - ENTRY HERE
Maybe some of you know me from my Dutch blogsite www.freeksbbq.nl. I have a great passion for grilling, since it is always challenging. For me grilling is a time to relax and to have a great time with friends and family. I wanted to reach more people with my blog since there are so many food lovers and freaks out there! So that’s why I decided to blog in English instead of Dutch.