BBQ and Grilling Lamb

BBQ & Grilling Lamb Recipes

Denver Burger Dog

Gyros Burgers

Grilled Lamb Chops

Grilled Lamb Cutlets

Grilled Lamb Chops and Portabella Mushrooms

Barbecued Texas Chili Brisket

If you love Barbecued Texas Chili Brisket but just don’t have the time. Then here’s one way to satisfy your cravings for barbecuing and save you time in front of the grill.   

Ingredients

10 to 15 lbs. beef brisket

6 to 8 Dried Chili Pods

3 large cloves of garlic

2 Tablespoons coarse sea salt

1 teaspoon smoked paprika

1 teaspoon cumin

2 cubs of chicken flavor bouillon

¼ cup extra virgin olive oil

3 Tablespoons apple cider vinegar

1 ½ cups chicken broth

1 bottle of Kraft Thick Hickory BBQ Sauce

1 large yellow onion

Directions

In a pot boil the chilies until they become tender remove from pot and cut stems off.

In a food processor blend together chilies, garlic, chicken flavor bouillon, cumin, smoked paprika, coarse sea salt, olive oil, and vinegar until it is a thick paste.

Rub the mixture all over the brisket.

Slice onion and line the bottom of the crock pot with onion.

Put the brisket inside the crock pot on top of the onion slices.

Pour chicken broth in the crock pot, but not on top of the brisket you don’t want to wash the rub off, pour to the side of the brisket.

Cook on medium heat 6 to 8 hours.

Per heat the grill to 275 degrees.

Carefully remove the brisket from the crock pot and place in an aluminum boat.

Grill until the top becomes a little bit crisper; about 10 to 15 minutes.

Optional Smother with Kraft Thick Hickory BBQ Sauce.

Let rest five minutes, slice and serve.

Root Beer-infused Marinade Chicken

A simple root beer-infused marinade delivers a flavorful grilled chicken.

Ingredients

Marinade:

1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 cups root beer

Directions

Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for overnight in the refrigerator.

Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.

Serve with French fries and a mug of root beer.

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.