How to fake a barbecue

Summer in an apartment is missing one big thing: a grill. We've toyed around with the broiler and wanted to share some key lessons. Combine this method with our six ingredient barbecue sauce and you've got yourself a summer cookout (in your kitchen).

Prep time: 4-8 hours (plus marinating time)

Cook time: 30-35 minutes

What you'll need:

• Your favorite barbecue sauce (you can use ours)
• 3 pounds of legs and thighs 

What you'll need to do:

Marinate the chicken pieces in the barbecue sauce for at least 4 hours. 

Once it's good and soaked, preheat your broiler and place the pieces skin side up. Broil for 5-7 minutes until the skin is just a bit fire kissed. 

Preheat your oven to 350. Place the chicken in a rack above a baking sheet. Bake for 25 minutes or until juices run clear. 

Ta da-barbecue in your kitchen. 

Broiled Pork Chops Marinated in Mustard

We dream of summer grilling and backyard barbecues. But, living in a city, we have a tiny kitchen and no grill! We've found the broiler is a better than average substitute for that just-grilled flavor.

This recipe riffs off the marinated pork chops with green bean and grilled crouton salad in the June 2014 issue of Cooking Light. While the original recipe uses the extra dressing for the salad, we decided to increase the number of chops and substitute the salad with some roasted asparagus and yellow sweet potato fries. 

The mustard gives the pork a tangy flavor and marinating it overnight allows that flavor to permeate the whole chop. 

Prep time: 8-12 hours marinating time, 30-40 minutes actual active time
Cook time: 12 minutes

Ingredients: 

• 3 tablespoons red wine vinegar
• 2 heaping tablespoons Dijon mustard
• 1/3 cup olive oil
• 6 boneless pork chops (thinly sliced)

What you need to do:
Whisk together the red wine vinegar, mustard and olive oil until well combined. 

Using a fork, pierce each chop on both sides.

Place the chops and marinade in a ziptop bag and shake to coat. Make sure each chop is coated evenly. Chill in the fridge for at least one hour before broiling.

When you're ready to broil: 
Pre-heat the broiler and line the broiler pan with foil. Broil each side for 4-5 minutes. We broiled the first side twice, just to brown the edges a bit, but once per side is enough. 

Experiment Update: Vanilla Extract

We wish there was a way to hold a taste test with you all! For the past few weeks, we've baked cookies (White Chocolate and Almond cookies to be exact) and banana bread with the newly made extract. The difference in flavor between our homemade version and store bought was quite shocking.

Both products had a more noticeable and crisper vanilla taste, which in turn enhanced the other ingredients; almost as if you could taste the individual morsels in the baked good. However, because the taste was stronger, half the amount should yield a less prominent taste.

For fun, below are all the pictures of the six week experiment and one we took today.

Week 1

Week 2

Week 4

Week 5

Week 6

August 20, 2012

Experiment: Vanilla Extract Week 6

The vanilla has reached the minimum time stated to be ready! Color-wise it looks much like what you'd find in supermarkets. Next step in this process: cookies. Stay tuned!

Experiment: Vanilla Extract Week 5

The vanilla settled into a dark brown color, with more debris resting at the bottom of the mason jar. We have one more week to go until it is ready for use. Any ideas what we should bake first?

Experiment: Vanilla Extract Week 4

Week 4 is looking good for our vanilla extract. The liquid is becoming darker, but there seems to be a bit more debris floating around. We will consider straining it before using it!

Experiment: Homemade Vanilla Extract: week 2

Our experiment enters its second week. The soon-to-be vanilla extract changed color drastically. We gave it a good shake and put it back in the cupboard. We'll check on it next week and keep you updated!

Experiment: Homemade Vanilla Extract

We came across some great vanilla beans and were at a loss at how to use them. Fortuitously, we ran out of vanilla extract at the same time! Making vanilla extract is apparently the simplest, yet flexible recipe. The alcohol base can change from vodka to rum, but we stuck with vodka.


The same rule for cooking wine, applies to this vodka. Only use vodka that you would actually consider drinking!


You'll need a jar with a tight fitting lid and a cool dark place to store it. Once finished this will last for at least a year.


We'll be documenting the process with weekly updates. Stay tuned!


Prep time: 10 minutes
Cook time: 2 months


Ingredients:

• 3 vanilla beans
• 1 cup vodka  

Sterilize the jar by submerging it in boiling water for 10 minutes. Make sure the jar is cool when ready to place the beans in.
Slice the beans in half, making sure to leave 1 inch of the stem intact. 

Place the beans in the jar and pour the vodka over it. Close the jar and store it somewhere cool and dark. Shake the container well once a week. The extract will be ready in two months and you'll notice the mixture change color throughout the process.

Vanilla extract, day 1