LET'S GRILL

HOT AND SWEET STICKY WINGS

Great wings, the mustard is a nice balance to the ketchup and brown sugar and the ancho chili powder gives them just enough kick.



INGREDIENTS:
  • 5 pound bag of wing dings
  • Salt and Pepper
  • 4 tablespoons vegetable oil
  • 1/2 cup kethcup
  • 4 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 1/2 tablespoons ancho chili powder
  • 4 tablespoons vegetable oil 
  • Seasoned salt
  • 1 teaspoon ancho chili powder

DIRECTIONS:

Toss wings with salt, pepper and vegetable oil. Set aside.

Combine kethcup, Dijon mustard, soy sauce, brown sugar, apple cider vinegar, garlic, ginger and ancho chili powder in a small pot over medium heat.  Heat until boiling. Once sugar is dissolved remove from heat and stir in oil.

Season chicken with seasoned salt and ancho chili powder.

Place chicken wings on preheated grill.  Grill for 4 minutes then flip. Repeat for about 16 minutes.  Place wings in sauce and return to grill for about 5 more minutes until sauce is cooked onto wings.



STUFFED JALAPENOS

Cheesy, meaty, spicy, need I say more.



  • 2 Jalapenos deseeded
  • 1 tablespoon real bacon bits
  • 2 tablespoons shredded cheese
  • 1/4 teaspoon ancho chili powder

DIRECTIONS:

Mix bacon bits and shredded cheese.  Stuff cheese and bacon bits into jalapenos. Grill for about 10 - 15 minutes until cheese is melted.  Sprinkle with ancho chili powder.


MEXICAN PORK CHOPS

A little spicy and a little sweet, this dry rub can be used on vegetables as well as meat.



INGREDIENTS:
  • 2 Packets Sazon Goya
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground chipotle
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon adobo
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon brown sugar
  •  8 pork loin chops
  • 1 tablespoon canola oil
DIRECTIONS:

Coat pork loin chops with canola oil. Mix all seasonings together to combine. Liberally apply seasoning mixture to chops.

Place on pre-heated grill. Turning about every 5 minutes until done, about 20 minutes.


GRILLED ITALIAN STYLE POTATOES


INGREDIENTS
  • 1 1/2 pounds small red potatoes
  • 12 cloves garlic peeled
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/2 cup grated Parmesan
  • 2 tbs chopped basil (1 tablespoon if using dried)
DIRECTIONS:

Toss potatoes with olive oil and lemon juice and season with salt and pepper. Place on lightly oiled cookie sheet. Place on grill. Grill for 25 to 30 minutes. Remove from heat, sprinkle with Parmesan and basil.

GRILLED RIBS AND SAUCE
I adapted this recipe from something I saw in "Food and Drink Summer 2011"



BARBECUE SAUCE
  • 1 cup apple juice
  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 3 tbs apple cider vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tsp molasses
  • 1 teaspoon chili powder
  • 1/4 teaspoon chipotle
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup Sweet Baby Ray's BBQ Sauce

RUB
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon thyme
  • 1 tablespoon garlic powder
  • 1 teaspoon brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

2 slabs of ribs, cleaned

DIRECTIONS:

Combine all ingredients for sauce in a medium sauce pan. Cook over medium heat until sauce thickens and reduces by half.

To make rub, combine all ingredients together in small bowl.

Rub ribs with dry rub. (I did mine the night before, so the flavors would be into the ribs).

Grill over charcoal grill for about 45 minutes to an hour, flipping every 5 to six minutes.

When ribs are done, brush them with sauce and let sauce cook onto ribs, about 10 more minutes.

Serve with dipping sauce.


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