hey what a food tube in his DJ BBQ today
we’re outdoor grilling a super tasty
grilled chicken Caesar salad packed full
of flavors and chilies garlic lemon
olive oil Parmesan we’re going to add a
bit of wood smoke to that grill it’s
going to be unbelievably tasty man talk
about alfresco eating outdoors the kids
are out of school they’re playing and
we’re going to play on our grill with
this phenomenal recipe first off we need
to get our chicken on the grill
after we season it we’re going to add
some salt some pepper we got some
rosemary here I’m just going to pull
some sprigs make it rain rosemary and a
bit of olive oil and then you massage
your meat so get all that lovely flavor
really simple man so what I’ve got set
up over here I’ve got half-and-half
technique so I got charcoal on one side
nothing over here it’s kind of my goof
proof zone so I can get the color and
then throw it over there to make sure it
cooks all the way through and I’ve also
got some wood chips some Applewood chips
I’m gonna throw in there to get a bit of
wood smoke flavor so let’s get chicken
skin-side down an easy little kind of
basting marinade smash two cloves of
garlic some olive oil I’ve got a herb
wand or her brush so it’s basically some
rosemary tie to the end of a wooden
spoon you can even use sage thyme bay
leaves and just base the chicken you see
those little bit of olive oil and fat
rendering down and dripping onto the
coals and that little heat is kissing
the chicken there we go look at that oh
my goodness gracious so look when you
get those kind of flames over there when
that fat comes down just move the
chicken over here to the indirect side
hit it again with that garlicky
olive oil goodness let me get you guys
on a bit more direct heat see you guys
in a minute man keep it on your chicken
don’t forget your chicken and now for
the best dressing in the history of
dressings we’re going to start with one
clove of garlic it’s gonna get that skin
off of it
and throw it into our pestle and mortar
tin of anchovies so I’m gonna get about
half that tin of anchovies in there and
there’s that salty goodness going in the
juice of a lemon that lemon juice that
brings the tang we’re going to go with
two tablespoons of yogurt and there’s
two 250 grams of parmesan so that goes
in there you want to top it off about
five to six tablespoons of olive oil and
there is your dressing I just like to
mash it all up and have a big ol mosh
pit of Awesomeness um if you don’t like
anchovies
um leave them out I’ll just add a pinch
of salt to bring that kind of saltiness
to the dressing all right so our
dressing is done we’re going to do some
croutons we’re actually gonna toast some
bread straight on the coals and we’ve
also got some chicory to rock now
chicory it’s kind of a bitter vegetable
so we’re gonna sweeten it up by getting
it onto the grill our chicken is
actually done so I’m actually gonna let
it rest hit the chicory with a little
drizzle of olive oil
so the chicory is growing and now let’s
get our bacon straight on the grill she
really needs a little bit of a flip nice
grilled croutons man you know if you
burn the outer leaf it’s okay just pull
it off doing a bit of maintenance that
bacon look at that fat dance on the
bacon I learned that line from Jamie
Oliver look at the fat dance breads done
you guys go over there
so the Bacon’s pretty much done we get a
paper towel so we can get off at excess
fat that’s been dancing so we got two
heads of cost lettuce or romaine lettuce
so I’m just gonna chop the end off about
chopping and tearing man so the lettuce
goes in there and now I’m just going to
chop loads of bacon Bacon’s gonna send
this right off want big chunks going
little chunks going all in there so
let’s look at the big chunk of bacon
make it rain bacon the best rain ever
and then we’ve got our chicory so we’re
just gonna slice that up you want to
kind of make it a bit smaller so those
little chunks it just goes sweeter it’s
almost sweet and savory it’s beautiful
whoo and now we’re just going to shred
off some of the chicken and crispy
chicken skin and now we’ve got two more
friends to go into the salad that is our
croutons and Parmesan so you know what
it’s just going to tear these guys up
tear it up
drizzle the dressing in it’s gonna hold
a little bit back so I’m gonna drench it
it’s one it’d be nicely coated you can
use spoons and stuff but I’m gonna get
in there
I’m not afraid man this is next-level
salads right here it’s time to make it
rain parmesan our chicken Caesar salad
is almost complete I got some chicken
crackling I crisped up the skin we’re
going to top it with that we’ve also got
um these grilled bits of lemon just to
finish it all off and people eat with
their eyes let’s get all this goodness
into the plate
bacon cascading down the romaine lettuce
I’m just gonna get some of this chicken
skin this chicken crackling throw some
that on there another one of our
favorite rains it’s got too little more
drizzle of our dressing just top it all
off
and then it’s gonna slice these bad boys
oh I cannot wait it’s time now to taste
all of our hard work
get some chicken and bacon in there
hmm
Wow it’s this beautiful sweet creamy but
light salty tangy dressing and then all
those beautiful flavors from the grill
the bacon and the chicken and that
chicory next-level that is probably the
best salad I’ve ever created but I’m
gonna try some more ma’am hey guys if
you like alfresco cooking man check out
the playlist below and make sure you hit
the link for my steak baguette I was on
top of a mountain Sam Farr friends steak
chips onions awesomeness I’m DJ BBQ and
I’m out of here man you hear the cops
coming after me man
cuz this thing is illegally good we’ll
see y’all next time
you
you
we’re outdoor grilling a super tasty
grilled chicken Caesar salad packed full
of flavors and chilies garlic lemon
olive oil Parmesan we’re going to add a
bit of wood smoke to that grill it’s
going to be unbelievably tasty man talk
about alfresco eating outdoors the kids
are out of school they’re playing and
we’re going to play on our grill with
this phenomenal recipe first off we need
to get our chicken on the grill
after we season it we’re going to add
some salt some pepper we got some
rosemary here I’m just going to pull
some sprigs make it rain rosemary and a
bit of olive oil and then you massage
your meat so get all that lovely flavor
really simple man so what I’ve got set
up over here I’ve got half-and-half
technique so I got charcoal on one side
nothing over here it’s kind of my goof
proof zone so I can get the color and
then throw it over there to make sure it
cooks all the way through and I’ve also
got some wood chips some Applewood chips
I’m gonna throw in there to get a bit of
wood smoke flavor so let’s get chicken
skin-side down an easy little kind of
basting marinade smash two cloves of
garlic some olive oil I’ve got a herb
wand or her brush so it’s basically some
rosemary tie to the end of a wooden
spoon you can even use sage thyme bay
leaves and just base the chicken you see
those little bit of olive oil and fat
rendering down and dripping onto the
coals and that little heat is kissing
the chicken there we go look at that oh
my goodness gracious so look when you
get those kind of flames over there when
that fat comes down just move the
chicken over here to the indirect side
hit it again with that garlicky
olive oil goodness let me get you guys
on a bit more direct heat see you guys
in a minute man keep it on your chicken
don’t forget your chicken and now for
the best dressing in the history of
dressings we’re going to start with one
clove of garlic it’s gonna get that skin
off of it
and throw it into our pestle and mortar
tin of anchovies so I’m gonna get about
half that tin of anchovies in there and
there’s that salty goodness going in the
juice of a lemon that lemon juice that
brings the tang we’re going to go with
two tablespoons of yogurt and there’s
two 250 grams of parmesan so that goes
in there you want to top it off about
five to six tablespoons of olive oil and
there is your dressing I just like to
mash it all up and have a big ol mosh
pit of Awesomeness um if you don’t like
anchovies
um leave them out I’ll just add a pinch
of salt to bring that kind of saltiness
to the dressing all right so our
dressing is done we’re going to do some
croutons we’re actually gonna toast some
bread straight on the coals and we’ve
also got some chicory to rock now
chicory it’s kind of a bitter vegetable
so we’re gonna sweeten it up by getting
it onto the grill our chicken is
actually done so I’m actually gonna let
it rest hit the chicory with a little
drizzle of olive oil
so the chicory is growing and now let’s
get our bacon straight on the grill she
really needs a little bit of a flip nice
grilled croutons man you know if you
burn the outer leaf it’s okay just pull
it off doing a bit of maintenance that
bacon look at that fat dance on the
bacon I learned that line from Jamie
Oliver look at the fat dance breads done
you guys go over there
so the Bacon’s pretty much done we get a
paper towel so we can get off at excess
fat that’s been dancing so we got two
heads of cost lettuce or romaine lettuce
so I’m just gonna chop the end off about
chopping and tearing man so the lettuce
goes in there and now I’m just going to
chop loads of bacon Bacon’s gonna send
this right off want big chunks going
little chunks going all in there so
let’s look at the big chunk of bacon
make it rain bacon the best rain ever
and then we’ve got our chicory so we’re
just gonna slice that up you want to
kind of make it a bit smaller so those
little chunks it just goes sweeter it’s
almost sweet and savory it’s beautiful
whoo and now we’re just going to shred
off some of the chicken and crispy
chicken skin and now we’ve got two more
friends to go into the salad that is our
croutons and Parmesan so you know what
it’s just going to tear these guys up
tear it up
drizzle the dressing in it’s gonna hold
a little bit back so I’m gonna drench it
it’s one it’d be nicely coated you can
use spoons and stuff but I’m gonna get
in there
I’m not afraid man this is next-level
salads right here it’s time to make it
rain parmesan our chicken Caesar salad
is almost complete I got some chicken
crackling I crisped up the skin we’re
going to top it with that we’ve also got
um these grilled bits of lemon just to
finish it all off and people eat with
their eyes let’s get all this goodness
into the plate
bacon cascading down the romaine lettuce
I’m just gonna get some of this chicken
skin this chicken crackling throw some
that on there another one of our
favorite rains it’s got too little more
drizzle of our dressing just top it all
off
and then it’s gonna slice these bad boys
oh I cannot wait it’s time now to taste
all of our hard work
get some chicken and bacon in there
hmm
Wow it’s this beautiful sweet creamy but
light salty tangy dressing and then all
those beautiful flavors from the grill
the bacon and the chicken and that
chicory next-level that is probably the
best salad I’ve ever created but I’m
gonna try some more ma’am hey guys if
you like alfresco cooking man check out
the playlist below and make sure you hit
the link for my steak baguette I was on
top of a mountain Sam Farr friends steak
chips onions awesomeness I’m DJ BBQ and
I’m out of here man you hear the cops
coming after me man
cuz this thing is illegally good we’ll
see y’all next time
you
you
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