Canadian Maple Mustard Chicken
Thanks Linda Ebel
Ingredients
1/2 cup maple syrup
3 tbsp. red wine vinegar, or cider vinegar
2 tbsp. Dijon mustard
1 tbsp. vegetable oil
2 cloves garlic, minced
3/4 - 1 tsp. pepper
6 boneless skinless chicken breast halves, (about 1-1/2 lb.)
Directions
In a bowl, combine first 6 ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate 4 - 8 hours, turning occasionally. Drain and discard marinade. Grill, uncovered, over medium heat for 3 minutes per side. Grill 6 - 8 minutes longer or until juices run clear, basting with reserved marinade and turning occasionally. Makes 6 servings.
3 tbsp. red wine vinegar, or cider vinegar
2 tbsp. Dijon mustard
1 tbsp. vegetable oil
2 cloves garlic, minced
3/4 - 1 tsp. pepper
6 boneless skinless chicken breast halves, (about 1-1/2 lb.)
Directions
In a bowl, combine first 6 ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate 4 - 8 hours, turning occasionally. Drain and discard marinade. Grill, uncovered, over medium heat for 3 minutes per side. Grill 6 - 8 minutes longer or until juices run clear, basting with reserved marinade and turning occasionally. Makes 6 servings.
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Oriental Pork Chops
Ingredients:
Oriental Pork Chops
Ingredients:
3 tbsp. each soy sauce, honey
1 tbsp. each lemon juice, olive or vegetable oil
3 cloves garlic, minced
1/2 tsp. ground ginger
4 boneless pork chops, (1/2 to 3/4" thick)
Directions
In a large resealable plastic bag or shallow glass container, combine first 6 ingredients. Add pork and turn to coat. Seal or cover; refrigerate 4 - 8 hours. Grill, uncovered, over medium heat 10 - 12 minutes or until juices run clear, turning once.
Makes 4 servings.
Nutritional Info Per Serving: (with reduced-sodium soy sauce): 225 cal, 420 mg sod 55 mg chol, 16 gm carb, 21 gm pro, 9 gm fat.
Diabetic Exchanges: 3 lean meat, 2 starch.
1 tbsp. each lemon juice, olive or vegetable oil
3 cloves garlic, minced
1/2 tsp. ground ginger
4 boneless pork chops, (1/2 to 3/4" thick)
Directions
In a large resealable plastic bag or shallow glass container, combine first 6 ingredients. Add pork and turn to coat. Seal or cover; refrigerate 4 - 8 hours. Grill, uncovered, over medium heat 10 - 12 minutes or until juices run clear, turning once.
Makes 4 servings.
Nutritional Info Per Serving: (with reduced-sodium soy sauce): 225 cal, 420 mg sod 55 mg chol, 16 gm carb, 21 gm pro, 9 gm fat.
Diabetic Exchanges: 3 lean meat, 2 starch.
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Honey-Citrus Chicken
Ingredients
Honey-Citrus Chicken
Ingredients
1 medium pineapple, peeled, cored, coarsely chopped
1 medium jalapeño chili, seeded, finely chopped
1 tsp. minced garlic
1 cup orange juice
1/2 cup fresh lime juice
3 tbsp. soy sauce
2 tbsp. each packed chopped fresh cilantro, packed chopped fresh basil
1 tbsp. ground black pepper
1 tsp. each grated orange zest, grated lime zest
8 large skinless boneless chicken breast halves
2 tbsp, honey
3 tbsp. butter or margarine
garnishes fresh cilantro sprigs, fresh basil sprigs
Directions
Purèe pineapple,jalapeño and garlic in blender until almost smooth. Pour pineapple purèe into 13x9x2" glass dish. Add orange juice, limejuice, soy sauce, chopped cilantro, chopped basil, black pepper, orange and lime zest to purèe. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.) Remove chicken from
marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl;whisk in honey.Boil remaining marinade until reduced to 1-1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes. Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.
1 medium jalapeño chili, seeded, finely chopped
1 tsp. minced garlic
1 cup orange juice
1/2 cup fresh lime juice
3 tbsp. soy sauce
2 tbsp. each packed chopped fresh cilantro, packed chopped fresh basil
1 tbsp. ground black pepper
1 tsp. each grated orange zest, grated lime zest
8 large skinless boneless chicken breast halves
2 tbsp, honey
3 tbsp. butter or margarine
garnishes fresh cilantro sprigs, fresh basil sprigs
Directions
Purèe pineapple,jalapeño and garlic in blender until almost smooth. Pour pineapple purèe into 13x9x2" glass dish. Add orange juice, limejuice, soy sauce, chopped cilantro, chopped basil, black pepper, orange and lime zest to purèe. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.) Remove chicken from
marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl;whisk in honey.Boil remaining marinade until reduced to 1-1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes. Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.
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Ribeye Steaks with Hot As Heck Sauce
Ingredients
Ribeye Steaks with Hot As Heck Sauce
Ingredients
1/3 cup sugar
1 medium onions, finely chopped
2 cloves garlic, minced
1-1/2 cups light beer or water
1 can (6 oz.) tomato paste
1/4 cup each Worcestershire® sauce, vinegar
1 - 2 tbsp. purchased habañero hot pepper sauce
1 tbsp. chopped canned chipotle peppers in adobo sauce
4 (10 oz.) beef ribeye or sirloin strip steaks, cut 1" thick
optional grilled whole fresh chili peppers*
Directions
Sauce: In a medium saucepan, cook sugar over medium-high heat until it begins to melt, shaking pan occasionally (dont stir). Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes more or until mixture is golden brown. Bring beer or water just to boiling in a small skillet. Carefully and gradually add boiling beef or water to sugar mixture, stirring constantly. Whisk in tomato paste, Worcestershire sauce,vinegar, habañero sauce, chipotlè peppers and salt. Bring to boiling; reduce heat. Simmer, uncovered, 15 - 20 minutes or to desired consistency. Set aside. Place steaks on lightly oiled rack or grill directly over medium heat. Grill 10 - 18 minutes or until reaches desired doneness, turning once. Brush some sauce onto steaks during last few minutes of grilling. Pass remaining sauce with steaks. Cover and chill any remaining sauce up to 1 week. Serve with grilled chili peppers, if desired. Makes 4 servings. Makes 4 servings.
*Note: To grill chili peppers, lightly brush whole peppers with oil. Grill 5 - 10 minutes over medium heat or until slightly charred.
1 medium onions, finely chopped
2 cloves garlic, minced
1-1/2 cups light beer or water
1 can (6 oz.) tomato paste
1/4 cup each Worcestershire® sauce, vinegar
1 - 2 tbsp. purchased habañero hot pepper sauce
1 tbsp. chopped canned chipotle peppers in adobo sauce
4 (10 oz.) beef ribeye or sirloin strip steaks, cut 1" thick
optional grilled whole fresh chili peppers*
Directions
Sauce: In a medium saucepan, cook sugar over medium-high heat until it begins to melt, shaking pan occasionally (dont stir). Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes more or until mixture is golden brown. Bring beer or water just to boiling in a small skillet. Carefully and gradually add boiling beef or water to sugar mixture, stirring constantly. Whisk in tomato paste, Worcestershire sauce,vinegar, habañero sauce, chipotlè peppers and salt. Bring to boiling; reduce heat. Simmer, uncovered, 15 - 20 minutes or to desired consistency. Set aside. Place steaks on lightly oiled rack or grill directly over medium heat. Grill 10 - 18 minutes or until reaches desired doneness, turning once. Brush some sauce onto steaks during last few minutes of grilling. Pass remaining sauce with steaks. Cover and chill any remaining sauce up to 1 week. Serve with grilled chili peppers, if desired. Makes 4 servings. Makes 4 servings.
*Note: To grill chili peppers, lightly brush whole peppers with oil. Grill 5 - 10 minutes over medium heat or until slightly charred.
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Ranch Sirloin and Vegetable Kabobs
Ingredients
Ranch Sirloin and Vegetable Kabobs
Ingredients
1 boneless beef top sirloin steak, cut 1" thick (approx. 1 lb.)
1 pkg. (1 oz) dry ranch salad dressing mix
2 tbsp. water
1 tbsp. vegetable oil
1 medium green or red bell pepper cut in 1" pieces
1 medium yellow squash or zucchini, halved lengthwise, sliced crosswise
in 3/4" pieces
Directions
In small bowl, combine dressing mix,water and oil; mix well. Cut steak into 1-1/4"x1" pieces. Alternately thread beef and vegetables onto 4 12" metal or wooden skewers skewers (soak wooden skewers in water 30 minutes prior to using). Brush kabobs with dressing mixture. Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, approx. 10 - 12 minutes for medium-rare to medium doneness, turning occasionally.
1 pkg. (1 oz) dry ranch salad dressing mix
2 tbsp. water
1 tbsp. vegetable oil
1 medium green or red bell pepper cut in 1" pieces
1 medium yellow squash or zucchini, halved lengthwise, sliced crosswise
in 3/4" pieces
Directions
In small bowl, combine dressing mix,water and oil; mix well. Cut steak into 1-1/4"x1" pieces. Alternately thread beef and vegetables onto 4 12" metal or wooden skewers skewers (soak wooden skewers in water 30 minutes prior to using). Brush kabobs with dressing mixture. Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, approx. 10 - 12 minutes for medium-rare to medium doneness, turning occasionally.
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Sweet & Spicy Baby Back Ribs
Ingredients
Sweet & Spicy Baby Back Ribs
Ingredients
3 lb. pork baby back ribs
1 tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
1/2 cup apple juice
1 cup Bull's Eye® Sweet Homestyle Blend®
Directions
Heat grill to medium heat. Place half of ribs in single layer in center of 30x12" sheet of heavy-duty foil; set aside. Mix seasonings; rub evenly onto both sides of ribs. Bring up sides of foil; double-fold top and 1 end of packet to seal. Add 1/4 cup of apple juice through open end of packet. Double-fold remaining end, leaving room for heat to circulate inside. Repeat to make second packet. Place ribs on grill; cover grill with lid. Grill 45 - 60 minutes or until ribs are cooked through. Remove ribs from foil; discard foil. Return ribs to grill; brush with barbecue sauce. Grill an additional 15 minutes, turning occasionally and brushing with remaining barbecue sauce. Oven:
Heat oven to 450° F. (225º C). Assemble foil packets as directed; place on baking sheet. Bake 45 - 60 minutes or until ribs are cooked through. Remove ribs from foil; place on rack of broiler pan. Broil, 4 - 5" from heat, 15 minutes turning occasionally and brushing with remaining barbecue sauce. Makes 5 servings, 6 ribs each.
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Grilled Quail Stuffed with Collard Greens with Creamy Grits
Ingredients
Grilled Quail Stuffed with Collard Greens with Creamy Grits
Ingredients
6 whole quail, breastbones removed
2 tbsp. olive oil
to taste salt, freshly ground black pepper
1-1/2 cups southern collard greens
1/2 cup chicken stock
2 tbsp. red currant jelly
1/4 tsp. dried red pepper flakes
2 cups cooked creamy gritsÂ
DirectionsÂ
Heat oven to 375º F. (185º C). Rub quail with oil, season them inside and out with salt and pepper. Place quail on rack of a roasting pan, and roast 15 - 20 minutes. Remove quail from oven and set aside to cool. Stuff each bird with 2 oz. cooked Southern Collard Greens. Heat grill until white ash forms on top of coals or preheat the broiler to high, place broiler pan under broiler to heat. Start reduction after is bird place in oven. In a small saucepan, bring Chicken Stock, jelly and red pepper flakes to a boil, then reduce until syrupy or it coats the back of a spoon. about 1 hour. Grill quail evenly over medium hot coals, basting with syrup until thoroughly heated, 4 - 5 minutes per side. Perch each quail on a bed of Creamy Grits and serve immediately.Â
Makes 6 servings.
2 tbsp. olive oil
to taste salt, freshly ground black pepper
1-1/2 cups southern collard greens
1/2 cup chicken stock
2 tbsp. red currant jelly
1/4 tsp. dried red pepper flakes
2 cups cooked creamy gritsÂ
DirectionsÂ
Heat oven to 375º F. (185º C). Rub quail with oil, season them inside and out with salt and pepper. Place quail on rack of a roasting pan, and roast 15 - 20 minutes. Remove quail from oven and set aside to cool. Stuff each bird with 2 oz. cooked Southern Collard Greens. Heat grill until white ash forms on top of coals or preheat the broiler to high, place broiler pan under broiler to heat. Start reduction after is bird place in oven. In a small saucepan, bring Chicken Stock, jelly and red pepper flakes to a boil, then reduce until syrupy or it coats the back of a spoon. about 1 hour. Grill quail evenly over medium hot coals, basting with syrup until thoroughly heated, 4 - 5 minutes per side. Perch each quail on a bed of Creamy Grits and serve immediately.Â
Makes 6 servings.
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Smokin' Succulent Grilled Pork
Ingredients
Smokin' Succulent Grilled Pork
Ingredients
1 cup mayonnaise
2 tbsp. each lime juice, chopped cilantro
2 cloves garlic, finely chopped
1 tsp. chipotlè chili powder
8 pork chops
2 stalks green onion, chopped finely
Directions
Blend first 5 ingredients. Reserve 1/2 cup, set aside. Heat Grill. Grill chops, brushing with remaining 1/2 cup mixture, until throughly cooked. Serve with reserved 1/2 cup mixture. Place on a platter to serve, garnished with chopped green onion.*
2 tbsp. each lime juice, chopped cilantro
2 cloves garlic, finely chopped
1 tsp. chipotlè chili powder
8 pork chops
2 stalks green onion, chopped finely
Directions
Blend first 5 ingredients. Reserve 1/2 cup, set aside. Heat Grill. Grill chops, brushing with remaining 1/2 cup mixture, until throughly cooked. Serve with reserved 1/2 cup mixture. Place on a platter to serve, garnished with chopped green onion.*
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Lamb Burgers on Toasted Sourdough Bread
Ingredients
Lamb Burgers on Toasted Sourdough Bread
Ingredients
1-1/2 lb. lean ground lamb
1/4 cup chopped walnuts
1 tsp. minced garlic
1 tbsp. minced parsley
to taste coarse salt and freshly ground black pepper
4 large slices crusty sourdough bread
2 tbsp. olive oil
2 large red onions, peeled, sliced
1/4 cup grainy mustard
Directions
Heat grill and place grill rack 6" from heat. In a large mixing bowl, combine ground lamb with walnuts, garlic, parsley, salt and pepper. Shape mixture into 4 burgers of equal size. Grill burgers about 6 minutes per side for medium burgers, turning once. While burgers are cooking, place sourdough slices around edge of grill to toast; but watch them carefully; they will require about 1 minute per side, depending on how hot your grill is. Remove burgers to a platter and keep warm. Place a cast-iron skillet on grill. When very hot, add olive oil; when oil is hot, add onions and cook until wilted, about 5 minutes. Stir in mustard until well combined. Place 1 slice of toasted sourdough bread on each of 4 dinner plates. Place a burger on each slab of toast and spoon equal portions of onion mixture on top of each burger. Serve immediately. Makes 4 servings.
1/4 cup chopped walnuts
1 tsp. minced garlic
1 tbsp. minced parsley
to taste coarse salt and freshly ground black pepper
4 large slices crusty sourdough bread
2 tbsp. olive oil
2 large red onions, peeled, sliced
1/4 cup grainy mustard
Directions
Heat grill and place grill rack 6" from heat. In a large mixing bowl, combine ground lamb with walnuts, garlic, parsley, salt and pepper. Shape mixture into 4 burgers of equal size. Grill burgers about 6 minutes per side for medium burgers, turning once. While burgers are cooking, place sourdough slices around edge of grill to toast; but watch them carefully; they will require about 1 minute per side, depending on how hot your grill is. Remove burgers to a platter and keep warm. Place a cast-iron skillet on grill. When very hot, add olive oil; when oil is hot, add onions and cook until wilted, about 5 minutes. Stir in mustard until well combined. Place 1 slice of toasted sourdough bread on each of 4 dinner plates. Place a burger on each slab of toast and spoon equal portions of onion mixture on top of each burger. Serve immediately. Makes 4 servings.
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Grilled Asparagus
Ingredients
Grilled Asparagus
Ingredients
2 lb. asparagus
2 tbsp. butter or margarine, melted
1/4 tsp. salt
4 lemon wedges
Directions
Trim tough ends from asparagus spears; if stems are thick, peel them. Brush asparagus with 1 tbsp. melted butter. Heat grill and place grill rack 6" from heat source. Place asparagus on grill and cook 2 - 3 minutes for thin stalks, 5 - 7 for thick stalks. Watch carefully and cook just until crisp-tender, turning frequently. Transfer asparagus to a clean serving platter. Top with remaining melted butter and salt. Garnish with lemon wedges; serve immediately.
2 tbsp. butter or margarine, melted
1/4 tsp. salt
4 lemon wedges
Directions
Trim tough ends from asparagus spears; if stems are thick, peel them. Brush asparagus with 1 tbsp. melted butter. Heat grill and place grill rack 6" from heat source. Place asparagus on grill and cook 2 - 3 minutes for thin stalks, 5 - 7 for thick stalks. Watch carefully and cook just until crisp-tender, turning frequently. Transfer asparagus to a clean serving platter. Top with remaining melted butter and salt. Garnish with lemon wedges; serve immediately.
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Tangy Grilled Turkey Tenderloins
Ingredients
Tangy Grilled Turkey Tenderloins
Ingredients
2 tbsp. each low-sodium soy sauce, Dijon mustard, freshly squeezed lemon juice
1 tsp. fresh tarragon or 1/2 tsp. dried tarragon
2 cloves garlic, minced
1 lb. turkey tenderloins
optional salt and pepper
Directions
Coat a grill rack with nonstick cooking spray. Start up grill and allow it to heat for 10 - 15 minutes. Place rack on grill. In a medium bowl, combine soy sauce, mustard, lemon juice, tarragon and garlic. Add turkey tenderloins, turning them several times to coat. Place in refrigerator 15 - 20 minutes. When grill is ready, place tenderloins on rack and grill them until cooked through, 5 - 7 minutes per side, or until juices run clear. Use to prepare a turkey salad with horseradish cream dressing or serve grilled turkey tenderloins with tomato-cucumber relish and garnish with grilled asparagus and arugula salad or new potatoes with parsley-chive pesto. Makes 4 servings.
1 tsp. fresh tarragon or 1/2 tsp. dried tarragon
2 cloves garlic, minced
1 lb. turkey tenderloins
optional salt and pepper
Directions
Coat a grill rack with nonstick cooking spray. Start up grill and allow it to heat for 10 - 15 minutes. Place rack on grill. In a medium bowl, combine soy sauce, mustard, lemon juice, tarragon and garlic. Add turkey tenderloins, turning them several times to coat. Place in refrigerator 15 - 20 minutes. When grill is ready, place tenderloins on rack and grill them until cooked through, 5 - 7 minutes per side, or until juices run clear. Use to prepare a turkey salad with horseradish cream dressing or serve grilled turkey tenderloins with tomato-cucumber relish and garnish with grilled asparagus and arugula salad or new potatoes with parsley-chive pesto. Makes 4 servings.
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Tomato-Cucumber Relish
Ingredients
Tomato-Cucumber Relish
Ingredients
1 cup cucumber, peeled, seeded, diced
4 roma tomatoes, seeded, diced
1 roasted red bell pepper, diced
1/2 cup each chopped green onions, chopped fresh parsley, cider vinegar
4 tbsp. honey
optoinal salt to taste
Directions
In a medium bowl, combine cucumbers, tomatoes, red pepper, green onions and parsley. Mix vinegar and honey in a small saucepan, cook a few minutes. Pour over vegetables. Mix well. Serve with turkey tenderloins above. You can brush tenderloins with marinade while cooking, if you’d like, but please make a fresh marinade. Remove tenderloins from heat and let stand a couple minutes. Cut into 1" diagonal slices. Makes 4 servings.
4 roma tomatoes, seeded, diced
1 roasted red bell pepper, diced
1/2 cup each chopped green onions, chopped fresh parsley, cider vinegar
4 tbsp. honey
optoinal salt to taste
Directions
In a medium bowl, combine cucumbers, tomatoes, red pepper, green onions and parsley. Mix vinegar and honey in a small saucepan, cook a few minutes. Pour over vegetables. Mix well. Serve with turkey tenderloins above. You can brush tenderloins with marinade while cooking, if you’d like, but please make a fresh marinade. Remove tenderloins from heat and let stand a couple minutes. Cut into 1" diagonal slices. Makes 4 servings.
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Grilled New Potatoes with Parsley-Chive Pesto
Ingredients
Grilled New Potatoes with Parsley-Chive Pesto
Ingredients
1/2 cup each stemmed parsley sprigs, minced fresh chives
2 tbsp. lemon juice
1/3 cup each freshly grated parmesan cheese, olive oil
to taste sea salt and freshly ground pepper
12 small (about 2") red new potatoes, scrubbed
Directions
To make pesto, purèe parsley and chives in a food processor to make a paste. Add lemon juice and parmesan; process again. With machine running, pour olive oil through feed tube until thoroughly incorporated. Season with salt and pepper, then transfer to 2 small bowls. Slice each potato at 1/8" intervals to create accordion like slits, taking care not to slice all the way down the bottom of potatoes. Each potato should have 6 or 7 'slices' but remain intact. Using a pastry brush, brush half of pesto generously in between slices on each potato and over outer skin to infuse with flavor.
Making 4 packets total, wrap 3 potatoes tightly in foil. Grill potato packets until tender, 25 - 30 minutes. Carefully remove from foil, top with remaining pesto and serve at once. Makes 4 servings.
2 tbsp. lemon juice
1/3 cup each freshly grated parmesan cheese, olive oil
to taste sea salt and freshly ground pepper
12 small (about 2") red new potatoes, scrubbed
Directions
To make pesto, purèe parsley and chives in a food processor to make a paste. Add lemon juice and parmesan; process again. With machine running, pour olive oil through feed tube until thoroughly incorporated. Season with salt and pepper, then transfer to 2 small bowls. Slice each potato at 1/8" intervals to create accordion like slits, taking care not to slice all the way down the bottom of potatoes. Each potato should have 6 or 7 'slices' but remain intact. Using a pastry brush, brush half of pesto generously in between slices on each potato and over outer skin to infuse with flavor.
Making 4 packets total, wrap 3 potatoes tightly in foil. Grill potato packets until tender, 25 - 30 minutes. Carefully remove from foil, top with remaining pesto and serve at once. Makes 4 servings.
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Deep in the Heart of Texas Backyard Barbeque Chicken
Ingredients
Deep in the Heart of Texas Backyard Barbeque Chicken
Ingredients
3 whole chickens (3-4 lb. each), each chicken cut into eight pieces
3 tbsp. canola oil
to taste dried thyme, crushed red bell pepper flakes, salt, black pepper
2 quarts barbeque sauce*
DirectionsÂ
Make sure whole chickens are rinsed under running water. Cut each chicken into 8 pieces, brush with vegetable oil and season to taste with salt, pepper, thyme and red pepper flakes on both sides. Set aside. A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood, charcoal and ignite. When charcoal has burned to white ash, add chicken quarters, skin side down. The process now is to render as much grease from skin without burning skin or causing grease to flare up on fire and burn the skin. Take your time and be attentive to cooking of chickens. Do not overload the grill. Chicken may have to be cooked in batches depending on size of your grill. At this point, add water-soaked hickory chips (a small handful at a time) to edges of the fire. This will start smoking process. Seal in smoke with a lid, or top of grill. Remember to keep an eye on chicken and turn when skin is rendered, about 8 - 10 minutes. If smoke dies down, add another handful of hickory chips. Grill and smoke chicken about 15 minutes making sure meat is cooking evenly on both sides. Check chicken for doneness. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to brush on barbeque sauce heavy and keep turning each piece to prevent burning in one area of grill. Remove barbequed chicken from grill to a platter and serve, family style. Makes 12 servings.
3 tbsp. canola oil
to taste dried thyme, crushed red bell pepper flakes, salt, black pepper
2 quarts barbeque sauce*
DirectionsÂ
Make sure whole chickens are rinsed under running water. Cut each chicken into 8 pieces, brush with vegetable oil and season to taste with salt, pepper, thyme and red pepper flakes on both sides. Set aside. A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood, charcoal and ignite. When charcoal has burned to white ash, add chicken quarters, skin side down. The process now is to render as much grease from skin without burning skin or causing grease to flare up on fire and burn the skin. Take your time and be attentive to cooking of chickens. Do not overload the grill. Chicken may have to be cooked in batches depending on size of your grill. At this point, add water-soaked hickory chips (a small handful at a time) to edges of the fire. This will start smoking process. Seal in smoke with a lid, or top of grill. Remember to keep an eye on chicken and turn when skin is rendered, about 8 - 10 minutes. If smoke dies down, add another handful of hickory chips. Grill and smoke chicken about 15 minutes making sure meat is cooking evenly on both sides. Check chicken for doneness. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to brush on barbeque sauce heavy and keep turning each piece to prevent burning in one area of grill. Remove barbequed chicken from grill to a platter and serve, family style. Makes 12 servings.
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BBQ Corn
 Ingredients
BBQ Corn
 Ingredients
10 ears fresh corn
1 quart beer
DirectionsÂ
Place corn in an ice chest; remembering to leave husks on ears. Pour beer over top. Cover with bagged ice. Set aside overnight. Preheat smoker to 250º F (120º C).
Place corn on racks. Stack racks in smoker. Cook 1 - 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. Makes 10 ears.
__._,_.___ 1 quart beer
DirectionsÂ
Place corn in an ice chest; remembering to leave husks on ears. Pour beer over top. Cover with bagged ice. Set aside overnight. Preheat smoker to 250º F (120º C).
Place corn on racks. Stack racks in smoker. Cook 1 - 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. Makes 10 ears.
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