4 Chicken breast halves, boneless, skinless
1/3 C. Olive Oil
4 Limes juiced
4 Cloves garlic minced
3 Tbs Cilantro chopped
½ tsp salt
½ tsp pepper
Pound chicken to flatten slightly; combine oil, lime juice, garlic, 2 Tbs cilantro, salt and pepper in bowl. Pour over Chicken and marinade for at least 1 hour. Grill 2 minutes each side. Sprinkle with remaining cilantro and serve with grilled veggies.
With shrimp mix marinade and let sit 1 hour and grill.
1/2 c. paprika
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon dried thyme
2 tsp cayenne pepper
2 tsp ground celery seed
2 tsp black pepper
Mix all above ingredients in a Tupperware container or Ziploc bag to keep. Makes about 1 cup.
1 can of beer
2 bay leaves
Open can of beer, pour (or drink!) enough to lower the level by about 1/4th. Break bay leaves in half and drop in beer can.
Take about 3 tablespoons of the rub and rub all over the outside of the chicken. Rub about 1 tablespoon on the inside of the chicken. Using your fingers, pull skin loose and away from the meat around the breast. Rub about 1-2 tablespoons under the skin, pat over the skin. For this step, I prefer to let my husband do the honors
Use a skewer and poke holes in the fatty places.
For BBQ with briquettes, heat about 60 pieces. Place a drip pan in the bottom of the BBQ, place burning briquettes on the outside edges for indirect heating. Place smoke chips in BBQ.
For gas BBQ, heat to desired temperature, with a drip pan in place, then place the chicken on top of the beer can and place above the drip pan.
Close lid, BBQ until done approximately 65-85 minutes; use meat thermometer in thigh, test for 170 – 175 degrees.
Why Beer?: So why does this work so well? First of all, you are adding a source of moisture to the chicken that keeps it from drying out. Second, you are adding beer. The yeast and malt in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy.
What You Need:
enough tenderloin chops for the fam (I buy six at a time)
1/2 cup maple syrup
2 tbl spoons sliced almonds
1 large green apple, diced
1 tbl spoon butter
What You Do:
Bake or grill chops until tender 🙂
Melt the butter in a small frying pan, and toss in apple and sliced almonds. Let ’em cook for ten minutes, stirring often. Add maple syrup, cook for three more minutes, stirring.
Drizzle or coat the chops with maple-almond sauce before serving.
I like to pair this with wild rice and asparagus tips. Delish!!
2 lbs. Pork Tenderloin Steaks
1 packet Grill Mates® Tomato, Garlic & Basil Marinade
- 1/4 cup water
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
Place Grill Mates seasoning, water, oil and vinegar into large Ziploc bag & mix well. Add steaks & coat well. Refrigerate at least 30 minutes. I recommend overnight to really let the flavors sink in!
Barbeque steaks to desired done-ness (is that a word??)
Or if it’s in the middle of the winter and your BBQ is covered in 2 feet of snow, just place them on a broil pan (be sure to spray pan with non-stick spray!)
Broil on low for about 10 minutes on each side until they’re no longer pink.