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Recipes From Visitors
Beer Butt Chicken
Things you will need:
- Take any can of beer that someone in your home
drinks if you do not drink then pour out half of the can. I use bud
light when I cook.
- 1/2 can of beer any brand do not use bottle
please!!!
- garlic powder or salt
- Tony's Creole seasoning ( you can find at any spice aisle at
Kroger.)
- Any dry steak rub you like I use Montréal steak seasoning
- 1 whole chicken enough to feed your group, you may need more than
one.
- A grill, gas or charcoal
How to prep chicken:
- take put of wrapper make sure chicken is not frozen, wash with cold
water take everything out of the inside and remove neck, you will not
need any of these itmes. if you can pull the skin back without taking it
off by placing your hand under and pulling it back please do this if not
it will not matter
- Mix all your dry spices in a bowl. rub on the outside and under the
skin if possible.
- What ever is remaining in your bowl pour into the beer can it will
fizz.
- Now get your grill ready, for gas turn all burners to high let warm
to 400 or higher, when warm turn center burners off or if you only have
2 turn 1 side off, you are going to place the chicken on the portion of
the grill that is off and let the other side stay on high. for coal
grill use mettle pan in with coals place coals around the pan not in it,
you may wish to get a pan that you can throw away this can ruin most
mettle pans, do not use glass please, prep grill as normal.
- Cooking the chicken, place the beer can into the bottom of the
seasoned chicken place upright on grill the can should hold the chicken
upright or you can get a chicken grill stand at most grill sales
locations and the beer can will fit inside. if you use the stand before
placing chicken on stand spray with cooking spray to keep chicken from
sticking.
- Cook small chicken about 1 hour medium chicken 2 to 2 1/2 hours etc.
test temp needs to be 165* or above i cook mine till it is 180* all
around I do not with to take any chances with raw chicken, the liquid
will keep chicken moist while is flavors it.
My Pork Chops on
the Grill
- Take a pack of chops about 15 about 1&1/4th inch thick.
Remove the paper padding from the bottom and separate the meat.
- Take a 2 cup measuring cup.
- Add about an quarter of in inch of teriyaki and the same amount of
Lea and Perrins sauce
- Add 1 tsp of soy sauce.
- Add 1 cup of water
- 2 tsp of hot sauce.
- Pour it over the meat in and let it set in the refrigerator for
about 2 hrs.
Dry rub.
- Rinse and wash out the measuring cup.
- Cover the bottom of the measuring cup with garlic powder
- Add the same amount of ground pepper and the same amount of dried
onion powder
- Place meat on a cookie sheet, sprinkle and rub the powder on the
meat. Flip meat over and use the same amount of powder on the other
side of the meat.
- When the Charcoals are grey place meat on the grill about 15 min a
side depending how close to the flames.
- While grilling brush the marinade juice over the meat.
Marty's 24 Hour Steak Marinade
- Take a Porterhouse Steak and
Completely submerge the steak in the cheapest Italian Dressing at your
local grocer. USE A PIECE OF TUPPERWARE.
- Pour the whole bottle in the
container. Close the lid and put it in refrigerator.
- The next Morning get up and turn
the steak over and put the container back in the refrigerator.
- About 24 hours after the steak was
first put through this process take the steak out and take whole
peppercorns and crush them coarsely on the steak. Pound the peppercorns
into the meat with the palm of your hand, this part can be done before
marinating the steak.
- Your Steaks are ready for the
grill. Your can follow my cooking chart to learn how long to leave them
on the grill, Cooking
times.
- To
make sure your steak has "no pink" for your friends who want it 'well
done', put diagonal slices half way through the steak on both sides. This
way, you can grill your 'medium' and 'well' meats for the same amount of time
without charring the steak Thank You
clydeberny@aol.com
your entry is noted.
Taters N Onions
-
Take Several Large
potatoes, THICK sliced LENGTH - WISE(enough for your crowd) (pealed or
scrubbed, your choice)
- 3 or 4 Large onions, brown or white, cleaned and THICK sliced
- 1 stick of BUTTER, cut into 1/4 in thick slices
- Salt, pepper, garlic powder to taste (other seasonings optional)
- HEAVY DUTY aluminum foil
- Tear off enough foil to make an envelope large enough to hold all
ingredients and fold in half. Open it up and layer the potatoes,
seasoning the layers as you do, add slices of onion on top of each layer
of potatoes then lay out the butter patties on top of the onion.
- When you have all of this together, begin making an AIR TIGHT envelope
by folding each edge of the foil about 1/4 inch at least 4 times
pressing each fold tight. Carefully place the "package on the warming
rack of your grill and cook for at least 1 hour, longer is OK. If you
are cooking a roast, this works real well to cook at the same time.
- Carefully slit open the top of the foil (watch out for the steam) and
get your "Taters 'n' onions", dip out the onion flavored butter and pour
over them - DELICIOUS!!!!
Steaks
For Steaks Try My
Program Steak
Grilling Times.
You Can save It To A Floppy, Or Open It From My Server. It's A Visual
Basic Program, So Most Virus Utilities Recognize It As A Virus. If You
Don't Trust The Source, Save The .exe File Onto A Floppy and Scan The
Disk Afterwards. Steak
Grilling Times
Email Me With Any Questions.
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