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Chicken & Turkey - On the Grill
BBQ Pork or Chicken w/ Peach Ginger Salsa
Peach Salsa – recipe follows
-also great with Tony's Mango Salsa
6 thick pork chops
-or one cut up chicken
Canola oil or oil mist
1 pks Tony's Smoky Southern, Kansas City or Texas style BBQ Rub - or your favorite smoky BBQ Rub
Prepare peach salsa according to recipe below.
Pat chops or chicken dry and mist or brush with canola oil. Sprinkle generously / to taste with seasoning and rest at cool room temperature and preheat a medium indirect grill (medium high direct heat on one side, no flame on the indirect side - about 300-350 degree air temperature with the grill closed).
Mist grill with oil and add chops or chicken over direct heat briefly to sear lightly on both sides (just minutes per side - take care not to burn!) Once lightly browned, move to indirect heat with to finish cooking slowly - cook until just done (time depends on conditions - about 150° internal for pork chops or chicken breasts and about 180 degrees internal for chicken legs). Brush with salsa during the last 5-10 minutes of cooking. Remove from heat to a serving platter.
Warm fruit salsa, spoon onto plates and serve meats on top (or smother with salsa) - great over rice and salad. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Peach Salsa
2 cups ripe peaches, peeled & diced
1/2 cup sweet onion, diced
1/2 cup red bell pepper, diced
1/2 to 1 jalapeno, minced - optional
1-2 TBS olive oil
1 TBS limejuice
1 TBS Balsamico di Modena
1/4 cup fresh mint or cilantro, minced
2-3 tsp fresh ginger, grated
brown sugar, to taste
salt and pepper, to taste
Stir together peaches, onion, peppers, oil, limejuice, balsamico, mint, ginger and ½ tsp salt - set aside to macerate for 30-60 minutes. Taste and adjust seasoning before serving. – Chef Mick, www.TonysMarket.com
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