For those of you that want to have a bunch over for the Fourth of July, I would suggest you having Pulled-Pork Sandwiches, Bar-B-Q Beans, Potato Salad and Coleslaw.
Why this menu?
Because you can do it a day ahead of the party and be able to enjoy the party on party day. All you have to do is to ice your drinks, heat your beans and BBQ, and enjoy your party as much as your guests do.
If you have a smoker, use wood chips for about 3 hours at 250 degrees Fahrenheit. If your grill does not have a smoker, place a piece of metal over a burner and place wood chips on it. On my gas grill, I use the lid off a 5 gallon metal bucket. It will take about 1 hour and 15 minutes for each pound of raw meat. I would first trim off any loose meat, as it will burn easy. What I do is place them on a cookie cooling rack, fat side up, so I can move them around easily. I then leave them there for 3 hours. Next remove and wrap in heavy duty aluminum foil and place them in your oven so you can regulate your temperature. Next, you want to check them with a meat thermometer. You want it up to 180 degrees Fahrenheit. Remove the aluminum foil and place it back in your grill at about 220 degrees Fahrenheit. Baste with a basting sauce made from 1 part of your favorite BBQ sauce and 1 part apple cider vinegar to mop with. I would mop about every 15 minutes until they reach 195 degrees Fahrenheit. Next, wrap in heavy duty aluminum foil and let rest for at least one hour (make sure that your meat is 195 degrees). When it is cool enough, you need to pull it. That way you can get all the fat and gristle out. You can leave it stringy or chop it. Finally, roll it in some sauce very lightly. Don’t over sauce it. Let your guests add their own sauce. If you have trouble you can email me at foodsofthesouthland at comcast dot net
Have a safe and Happy FOURTH of JULY!!
DAVE
Friday, June 26, 2009
Thursday, June 25, 2009
Grilling and Chilling
Well, I have been dragging my feet lately with my blog updates. I hope to catch up. I have been judging week after week. We’ve travelled all over. You wouldn’t believe! One week in Southern Alabama, next in Southern Georgia. Then we traveled to Salisbury, Maryland, then Northern Mississippi, and then spent a week in Memphis. We had little time to rest, because after that we travelled to Sevierville, TN and then back to Stone Mountain, Georgia. So we’ve been all over recently! Now, we are home for two weeks, and the 4th is right on us.
And it is definitely grilling and chilling time.
I have so much catching up to do, I am going to make this short and sweet.
So let us grill some chicken thighs. I think they are the best: more flavor, more meat and easier to do. Don’t let the Mayo fool you like it did me!
Now we are grilling:
L.R.B.’s Bar-B-Q ‘d Chicken
Use thighs that are the same size.
To make marinate, use one bottle of Kraft Spicy Italian salad dressing. Let it sit then pour off the oil and leave the goodies. Then take the juice from a jar of sliced and pickled jalapeno peppers and fill the dressing jar. Shake.
To make glaze use
1 part Memphis style B.B.Q. sauce or what you have
1/4 part Pure honey
1) Clean thighs, place in zipper locking bag and add marinate. Leave in for 2 hours.
2) Pull skin down over top and sides and pin.
3) Start fire and bring up to 275 degrees Fahrenheit (use wood chips if you can)
4) Take your thighs and pat the skin dry
5) Add a heavy coat of mayonnaise to skin side.
6) Put into the smoker for 1 hour
7) Wrap in Heavy Duty foil for 1/2 hour, and test internal temperature. You want it to be 165 degrees Fahrenheit.
8) Remove from foil and wipe off excessive mayo.
9) Glaze with your glaze. Then put it back into the smoker to caramelize. DON’T LET IT BURN!
Now we are chilling:
Blueberry & Lemon Chicken Salad
This is one that you can play with. You may want more of this and less of that, so do your thing. Another is if you are calorie conscious, you can use yogurt instead of mayo.
Here is what we need:
4 Lg. split chicken breast, with skin and bone.
1 red bell pepper (med)
1 celery hearts
1 bunch green onions
1 pt. fresh blueberries
2 fresh lemons (if you get lemon yogurt you will need only 1 for garnish)
1 pt. yogurt (now you can get lemon yogurt) or mayo
Salt and fresh ground black pepper
You will need some good crackers
1) Let’s boil our chicken with a little salt and pepper till just tender.
2) Get it out of the hot water. Let it cool, then pull off the skin and bones.
3) Cut into 1/2 inch squares and chill in the fridge.
4) Cut your red peppers and celery in 3/8 inch squares
5) Slice green onions 1/4 inch thick, white and green parts.
6) What I like to do is to fix everything the day before and let it chill in zipper locking bags. I like to wash and look my blueberries. I use a chilled S/S bowl, add everything BUT the chicken, including the mayo or yogurt If you don’t have lemon yogurt then take the zest of one lemon, then add salt and pepper.
7) Now it’s ready to eat except for the chicken.
8) Lastly, fold (DO NOT MIX) in the chicken. Then transfer to serving dish that the edge is garnished with thin slices of lemon around the edge of your dish.
Serve on a lettuce leaf or with crackers
And it is definitely grilling and chilling time.
I have so much catching up to do, I am going to make this short and sweet.
So let us grill some chicken thighs. I think they are the best: more flavor, more meat and easier to do. Don’t let the Mayo fool you like it did me!
Now we are grilling:
L.R.B.’s Bar-B-Q ‘d Chicken
Use thighs that are the same size.
To make marinate, use one bottle of Kraft Spicy Italian salad dressing. Let it sit then pour off the oil and leave the goodies. Then take the juice from a jar of sliced and pickled jalapeno peppers and fill the dressing jar. Shake.
To make glaze use
1 part Memphis style B.B.Q. sauce or what you have
1/4 part Pure honey
1) Clean thighs, place in zipper locking bag and add marinate. Leave in for 2 hours.
2) Pull skin down over top and sides and pin.
3) Start fire and bring up to 275 degrees Fahrenheit (use wood chips if you can)
4) Take your thighs and pat the skin dry
5) Add a heavy coat of mayonnaise to skin side.
6) Put into the smoker for 1 hour
7) Wrap in Heavy Duty foil for 1/2 hour, and test internal temperature. You want it to be 165 degrees Fahrenheit.
8) Remove from foil and wipe off excessive mayo.
9) Glaze with your glaze. Then put it back into the smoker to caramelize. DON’T LET IT BURN!
Now we are chilling:
Blueberry & Lemon Chicken Salad
This is one that you can play with. You may want more of this and less of that, so do your thing. Another is if you are calorie conscious, you can use yogurt instead of mayo.
Here is what we need:
4 Lg. split chicken breast, with skin and bone.
1 red bell pepper (med)
1 celery hearts
1 bunch green onions
1 pt. fresh blueberries
2 fresh lemons (if you get lemon yogurt you will need only 1 for garnish)
1 pt. yogurt (now you can get lemon yogurt) or mayo
Salt and fresh ground black pepper
You will need some good crackers
1) Let’s boil our chicken with a little salt and pepper till just tender.
2) Get it out of the hot water. Let it cool, then pull off the skin and bones.
3) Cut into 1/2 inch squares and chill in the fridge.
4) Cut your red peppers and celery in 3/8 inch squares
5) Slice green onions 1/4 inch thick, white and green parts.
6) What I like to do is to fix everything the day before and let it chill in zipper locking bags. I like to wash and look my blueberries. I use a chilled S/S bowl, add everything BUT the chicken, including the mayo or yogurt If you don’t have lemon yogurt then take the zest of one lemon, then add salt and pepper.
7) Now it’s ready to eat except for the chicken.
8) Lastly, fold (DO NOT MIX) in the chicken. Then transfer to serving dish that the edge is garnished with thin slices of lemon around the edge of your dish.
Serve on a lettuce leaf or with crackers
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