There is a saying….A good cook follows a recipe….A great cook follows their heart…!!!
I have never met a recipe that didn’t need a little tweaking…..and BBQing isn’t any different. Here are some yummies to try over the Labor Day Weekend.
Grilled Picnic Chicken
In a bowl, combine 1 1/2 cups of white vinegar, 3/4 olive oil, 6 TBSP water, 4 1/2 TSP salt, 1 1/2 TSP poultry seasoning, 3/4 TSP garlic powder and 3/4 TSP pepper. Remove 1 cup for basting; cover and refrigerate. Pour remaining marinade into a large shallow dish; add 3 (3 to 4 lb) broiler/fryer chickens, cut into pieces. (You can decide here if you want to change up and do all breasts, thighs whatever, the recipe is for a large amount however there is a yummy recipe that you can use the leftovers)
Turn to coat; refrigerate for 4 hours or overnight, turning once or twice. Drain chicken, discarding marinade in dish. Grill chicken uncovered, over medium heat for 15 minutes on each side. Baste with reserved marinade. Grill chicken 10 to 20 minutes longer or until juices run clear, turning and basting several times. Serves 12 or you can have left overs
Who Says It Always Has To Be Ribs, Chicken, Steak…..how about MEATLOAF
You can do a mixture of pork and ground beef or substitute ground turkey and or chicken….your the cook !!!
2 eggs…..1 1/4 cups of fresh breadcrumbs…..3/4 cup finely chopped onion 1/4 cup whole milk….1 TBSP Worcestershire Sauce…1/2 TSP salt…1 TSP pepper….3/4 cup barbecue sauce, divided…1 lb 80/20 lean ground beef (or any mixture you choose) …. 8 oz ground pork (You can also choose to use your own favorite recipe for meatloaf…that is what I have done)
- Preheat grill to medium (350 to 400 degrees) on one side
- Stir together eggs, breadcrumbs, onion,milk,Worcestershire sauce, salt, pepper and 1/4 cup of BBQ sauce in a large bowl. Let stand until the breadcrumbs soften, about 5 minutes. Add the meat combo (beef and pork or your own combination) stirring gently to combine. Shape mixture into a 8×4 inch loaf and place on an un-greased sheet of foil.
- Place the foil with the meatloaf on the un-oiled grates over the unlit side of the grill. Grill, covered, until a thermometer inserted in thickest portion of the meatloaf registers 155 degrees, 1 1/2 hours to 2 hours. Remove from the grill and let rest for 45 minutes.
- Increase grill heat to high 450 – 500 degrees) and oil grates. Cut meatloaf crosswise into six even slices. Place slices on oiled grates and grill, uncovered, until grill marks appear, about 3 minutes per side. Brush the slices evenly on top with the remaining 1/2 cup BBQ sauce and grill for 1 minute per side.
It’s Not A Holiday without Hot Dogs!!!!!
To make pimento cheese, combine 1/4 cup each of mayonnaise and jarred diced pimentos (about 1 1/2 oz pimentos) in a bowl. Stir in 4 oz grated sharp cheddar cheese and 1/8 tsp onion powder, season with salt and pepper. Grill hot dogs. Spread 1 TBSP barbecue sauce on each hot dog bun. Serve hot dogs in buns topped with 1 TBSP. pimento cheese and chopped pickles…..