Bacon Potato Bombs . . .

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Recipe courtesy of:

http://bbqpitboys.com/recipes/potato-bombs#.U-B8Z2OTE08

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Using an apple corer, remove the center meat of the potatos. Save the cores. Stuff the potatoes with your favorite deli meats, cheeses or anything you desire. Now plug ’em with the potato plugs. Wrap with bacon and then foil. Bake indirect for an hour, or until done.

Finish off indirect, without foil, on your grill to get the bacon nice and crispy to taste.



Asian Chicken Wing Skewers . . .

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Recipe Courtesy of BBQ Pit Boys:

http://bbqpitboys.com/recipes/asian-chicken-wings#.VMbJcC5gCzw

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The ingredients you’ll need:

– Chicken Wings – 3 lbs
– Skewers

(For the Marinade and Mop sauce)

– Jalapeno Pepper – 1 seeded and dices small
– Ginger – 1 Tbs minced
– Scallions – 1 Tbs diced small
– Garlic – 1 Tbs minced
– Rice Wine Vinegar – ½ cup you can use regular vinegar if you cannot find Rice Wine Vinegar
– Hoisin Sauce – 2 Tbs
– Soy Sauce – ½ cup

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DIRECTIONS:

(GETTING READY)

1. Take your wings and snap the joint between the drumette and the  middle section – this will allow you to straighten out the wing when you  place it on a skewer
MAKING
The Marinade and Mop Sauce

2. In a bowl mix the marinade ingredients
– Jalapeno Pepper – 1 seeded and dices small
– Ginger – 1 Tbs minced
– Scallions – 1 Tbs diced small
– Garlic – 1 Tbs minced
– Rice Wine Vinegar – ½ cup
– Hoisin Sauce – 2 Tbs
– Soy Sauce – ½ cup

3. Pour over wings – reserve some for use as a mop sauce

4. Marinade for 1 hour

5.  After the wings are marinated, take each wing and place on a skewer by  pushing the skewer from the drumette along the bone up through the  middle section of the wing

(COOKING)

6. Set your grill up for direct grilling – you are looking for a medium heat

7. Place the wings directly over the coals and continually flip and brush with the reserved mop sauce

8. It will only take a few minutes to cook the wings

9.  Place cooked wings onto the warming rack and start cooking the next  batch of wings again continually flipping and brushing with the mop  sauce
FINALIZING

10. Pile cooked wings on a plate and call the gang to the pit

Serve and Enjoy!



Spicy Beef Tacos . . .

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My Wife is out of town. So, I’m cooking for myself tonight. This Taco Meat is extra spicy!

Mrs. Renfro’s Ghost Pepper Salsa
Cayenne pepper
Crushed Chipotle Pepper
Blair’s Ultra Death Sauce
Morita Chipotle Powder
Ancho Chile Powder
Fresh Jalapeños (with seeds)

Crispy Beef Tacos Recipe



Grilled Rib-Eye Steak & Bacon Wrapped Asparagus . . .

(Including marinated Whole Baby Bella Mushrooms)

 

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Steak marinated in Bill’s Bug Juice™ (BBJ™).

Asparagus coated and Mushrooms marinated with the following Recipe.

 

Ingredients:

6-10 oz. Whole Baby Bella Mushrooms (Larger the better for skewering)
1 Large Bunch fresh Asparagus

———- m a r i n a d e ———-

¼ Cup of BBJ™
½ Cup EVOO
2 Teaspoons fresh ground Pepper
2 Teaspoons Lawry’s Season Salt
2 Teaspoons Smoked Paprika
1 Tablespoon Garlic Powder
2 Teaspoons Onion Powder.

 

Instructions:

Mix marinade ingredients together in a gallon freezer bag. Add Mushrooms, seal bag, and marinate for up to one hour. Use a skewer to prepare Mushrooms for grilling. Use remaining marinade to coat Asparagus before wrapping with Bacon. Use a toothpick to secure one end of Bacon Wrap if needed.

 

Bill’s Bug Juice™ Recipe



Grilled Chicken Fajitas . . .

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* Serves 6 to 8: I usually over cook for family lunch the next day. For less, cut recipe in half.

 

Ingredients:

 

Fajita Soft Flour Tortillas

2 Pounds of Large Boneless, Skinless Chicken Breasts Cut Into Strips

1 Large Avocado, Smashed (so as to spread over tortilla)

Sour Cream or Plain Greek Yogurt

Hot Sauce or Salsa of choice

1/3 Cup EVOO

2 Tablespoons Cumin Seed

2 Tablespoon Garlic, Finely Minced

1 ½ Teaspoons Dried Oregano

1 Teaspoon Dark Brown Sugar

1 Teaspoon Salt

½ to ¾ Pound Roma Tomatoes, Halved

3 to 4 Large Jalapeños, Seeded and Sliced

1 Large Onion, Sliced

1 Medium Red Bell pepper, Seeded and Sliced

1 Medium Green Bell pepper, Seeded and Sliced

1 Medium Yellow Bell pepper, Seeded and Sliced

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1 ½ Tablespoons Chili Powder

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1 Teaspoon Tellicherry Ground Pepper

1 Teaspoon Smoked Paprika

1 Teaspoon Cayenne Pepper

½ Teaspoon Morita Chipotle Powder

½ Teaspoon Ancho Chile Powder

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Directions:

 

Slice veggies into strips. Cut each chicken breast into 3 equal large strips. Smaller strips would easily over cook and become tuff and dry on the grill.

 

In a small bowl combine EVOO, minced garlic, and dry spices.

 

Add 2/3 of the spice mixture over chicken strips and stir to coat. Marinate chicken for 1 hour. Just before grilling, use the remaining spice mixture over vegetables in a separate bowl and stir to coat.

 

Next add the tomatoes, peppers, jalapeños, and onions to a ‘Grill Tray (also known as a Grill Basket, Pan, or Grid)’ so the vegetables don’t fall through your grill grates. If you do not have a Grill Tray, preheat a Cast Iron Skillet on your Grill or Stove.

 

Preheat your grill to 500+ degrees, or High Heat. Add smoke chips if preferred. I use cherry and apple wood for chicken.

 

Grill the chicken strips covered for 3 to 4 minutes on each side or until chicken is nicely browned, cooked through and still juicy on the inside (using an instant-read thermometer, about 160 degrees). Remember, when grilling chicken breasts they can easily become dry and will continue to cook for several minutes after being removed from the grill. Once cooked, cover the strips with foil and allow them to rest and distribute their juices for 5 to 10 minutes.

 

Add vegetables to the grill. Toss frequently for about 4 to 6 minutes until tender, but firm and nicely charred. Be careful with the Roma Tomatoes, they will cook fast so be gentle and remove them first.

 

Heat the tortillas on the grill or in the oven until soft. Serve with desired toppings. I like to spread mashed avocado, and dollop hot salsa (Mrs. Renfro’s Ghost Pepper Salsa) and nonfat greek yogurt first over the tortillas.



Barbecued Baby Back Ribs and Grilled Eggplant . . .

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PIN 1

 

Barbecued Baby Back Ribs and Grilled Eggplant:

For the Rub I used Tony Chachere’s Original Creole Seasoning, Garlic Powder, Chipotle Powder, and Sweet Hungarian Paprika. For the BBQ Sauce I used Weber All Natural Real Molasses Kick’n Spicy.

For instructions on cooking ribs on a gas grill:
http://williameaves.com/blog/bbq-ribs/1452

 

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Grilled Eggplant with Balsamic Vinegar, Herbs, and EVOO:

Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients:

  • 1 large eggplant
  • 3 tablespoons EVOO
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, very finely minced
  • 1 pinch each thyme, basil, dill, and oregano
  • salt and freshly grated black pepper

Preparation:

Heat grill. When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.

Recipe courtesy of Diana Rattray
http://southernfood.about.com/od/grillfruitveggie/r/bl30627e.htm

 

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