Showing posts with label easy grilling recipes. Show all posts
Showing posts with label easy grilling recipes. Show all posts

Tuesday, November 4, 2014

Bacon Wrapped Cheesy Hot Dogs


Bring the flavor to your next cookout with these Bacon Wrapped (chicken, beef, or turkey) Hot Dogs.



Ingredients

Kraft Thick'n Spicy BBQ sauce or replace with a BBQ sauce your family enjoys.
Hot Dogs (Chicken, Beef, or Turkey):
8 good quality hot dogs (I used Ball Park Angus Beef Bun Sized Franks)
2 oz sharp cheddar cheese sliced and then cut into thin strips
16 slices of precooked bacon (I used Jimmy Dean fully cooked hickory smoke bacon)
¼ cup butter melted
8 hot dog buns

Directions

Pour Kraft Thick'n Spicy BBQ sauce into a small bowl.

Cut a pocket lengthwise in each hot dog.

Fill the pockets of each hot dog with a couple of the strips of cheese.

Wrap each hot dog with 2 slice of the bacon, using toothpicks to secure the bacon on the hot dogs.

Place on the grill cheese side up and cook over medium low heat until the cheese in is nice and melted.

While the hot dogs cook, brush inside of the buns with melted butter and place butter side down on the grill. 

Grill until toasted and golden brown.

When hot dogs are fully cooked remove from the grill and remove the toothpick. Serve on the toasted buns along the the sauce you prepared earlier.





Saturday, October 25, 2014

"Fried Okra

Okra

This "Fried Okra" recipe taste delicious and the okra is tender. It is better than what you would get at Cracker Barrel!


Ingredients

1/2 cup cornmeal
1 cup all-purpose flour
1/4 teaspoon Sea Salt
1/4 teaspoon white pepper
1/2 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
6 cups oil, for frying

Directions


Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F.

In a medium bowl, combine cornmeal, flour, salt, pepper, garlic, onion, and cayenne pepper.

Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.

Carefully add okra to the hot oil and cook until golden brown.

Remove from oil, drain on paper towels, and then serve immediately.




Tuesday, June 12, 2012

Best Beer Can Chicken



If you are looking for a moist delicious chicken then look no further the "Best Beer Can Chicken" recipe.


Ingredients

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can of Coors beer or your favorite beer

Directions
Remove neck and giblets from chicken and discard. 

Rinse chicken inside and out, and pat dry with paper towels. 

Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub; set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). 

Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. 

Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. 

Remove from grill and let rest for 10 minutes before carving.