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(1) Preparing Chicken for the
smoker
Half or Quarter your chicken leave the skin on salt and pepper or use
my gourmet salt on both sides. Place chicken on your grill then paste with
my sauce every 1/2 hour and turn cook until done.
(2) Texas Chick Delight
Try this with your chicken take a large sheet of tin foil then put a pint of
chicken livers and a pint of chicken gizzards on it. Salt, pepper or use my
gourmet salt and pour 1/4 cup of my sauce over them. Fold up your tin foil
and close so that you do not lose your juices . Then place on your fire with
your chicken off to one side.
When your chicken is done take your Texas Chick Delight off and serve with
your chicken.
(3)
Blackened Mesquite Chicken Quesadillas
Grilling Method (same as steaks)
Serving Size : 4
Preparation Time : :25
1/2 pound boned and skinned chicken breast halves
4 tablespoons Cajun seasoning
3 tablespoons olive oil
In a medium bowl, combine the chicken, seasoning and olive oil and mix until
well coated. Prepare the grill for the steaks method. Place the chicken on
the hot grid and cook the chicken breasts over a medium-hot temperature for
8-9 minutes per side until blackened and cooked through, but still moist.
Remove chicken and cool slightly. Dice breasts into cubes about 1/2 inch
thick.
4 large flour tortillas
2 cups cheddar cheese -- shredded
2 cups fresh tomatoes -- diced
1/2 cup green onion -- diced
Fill each tortilla evenly with chicken, cheese, green onions and tomatoes,
dividing ingredients evenly. Fold tortillas over to enclose filling fasten
with a toothpick. Brush the grid with a lit coat of vegetable oil with a
papper towel. Then place tortillas on grid and cook quesadillas, turning
once, until golden brown on each side and the cheese has melted. Remove from
grid and cut into wedges. Serve with sour cream, sliced jalopenos, chunky
salsa and guacamole, if desired. NOTES: Your Mesquite will add additional
smoky flavor on top of charcoal.
(4) BBQ Mesquite Chicken
Wings
Use this marinade for 12 to 15 wings:
Start the day before with the following marinade:
1/4 cup of lime juice
1/4 cup of pineapple juice
2 TBS of vegetable oil
2 pressed garlic cloves
1 1/2 tsp of chili powder
Marinate the chicken wings 6 to 12 hours in the refrigerator.
Heat your smoker to about 275 degrees. Place wings on smoker away from heat
side of the grill/smoker. After You Remove the chicken from the marinade
boil the marinade for about two minutes
(this kills any lurking bacteria). Paste every 15 minutes until done.
(5) BBQ Mesquite Turkey
Drumsticks
Servings: 6
Ingredients:
6 Turkey Drumsticks
1 Bottle of your favorite BBQ sauce or My BBQ sauce
2 Dashes of Pepper
1 Dash Garlic Powder
1 Dash Salt
2 Dashes Red Pepper
Heat your smoker to about 275 degrees Place Drumsticks on smoker. Paste
drumsticks with My BBQ sauce and sprinkle on spices. Try to maintain this
Temperature during cooking the Drumsticks for about an 2 hours perhaps a tad
longer depending on the size of the drumsticks.
(6) Texas Cornbread Dressing
This dressing is terrific with turkey and pork.
Ingredients:
1 lb. Chorizo (Mexican sausage)
2 T Olive oil
1 Large onion, chopped
1 Cup Chopped celery
1 Large clove garlic, minced
1 Poblano pepper, chopped
1 Jalapeño, seeded, ribs removed and minced
2 T Chili powder
1 t Ground cumin
1 t Dried oregano, preferably Mexican
10-12 Cups Cornbread crumbs (see recipe below)
2 Cups Corn kernels (fresh or frozen/thawed)
1/3 Cup Chopped fresh cilantro leaves
2 Large eggs, slightly beaten
3 Cups Chicken broth
Salt and freshly ground pepper, to taste
Directions:
For the Cornbread:
2 Cups Buttermilk
1 t Baking soda
2 t Baking powder
2 t Salt
2 Eggs (slightly beaten)
2 Cups plus 2 T Yellow cornmeal
3 T Bacon drippings
Preheat oven to 450 degrees
In a 13"x9" pan, melt the bacon drippings while the oven is preheating. Once
melted and hot, sprinkle a thin layer of corn meal in the bottom of the pan
and return it to the oven to brown for a few minutes.
Mix together the buttermilk, baking soda, baking power, salt and eggs. Add
the cornmeal, and stir just enough to moisten the dry ingredients. Remove
the heated pan from the oven, and pour the batter into it (it should
sizzle). Bake until lightly brown and cornbread starts to pull away from the
sides of the pan, about 15 to 20 minutes.
Make the cornbread a day before you intend to make your dressing. Leave it
out, uncovered, overnight.
For the Dressing:
Preheat oven to 375 degrees
Dice the chorizo into 1/2-inch cubes. In a large skillet, sauté the chorizo
in the olive oil over medium heat until browned, about 5 minutes. Remove the
chorizo from the skillet with a slotted spoon, and set aside.
Add the onion, celery, poblano, jalapeño and garlic to the skillet, and
sauté until onion just begins to brown, about 10 minutes. Add chili powder,
oregano and cumin, reduce heat, and stir to combine.
Crumble the cornbread into a large baking dish or pan. Combine the vegetable
mixture, chorizo, corn and cilantro with the crumbs, and stir well.
Stir the beaten eggs and chicken broth into the cornbread mixture, and bake
at 375 degrees for 15 minutes. Remove pan from oven, and stir dressing down
from the sides of the pan so that it cooks uniformly. Check the seasonings,
and add salt and pepper to taste. Return pan to oven and cook for 15 minutes
more.
Notes: You should cook this dressing until it reaches the consistency you
prefer. If it gets too dry, you can correct it by adding more chicken stock,
stirring it in, and putting it back in the oven for few more minutes.
(7) Mesquite Smoked Turkey
Salt and Pepper turkeys inside and out or use Blanton's Gourmet Salt
Rub with vegetable oil
Place Turkey in your smoker INDIRECT HEAT with the back down and rotate
after 6 hours. It takes about 10 to 12 hours for a 12 lb.turkey at 225
degrees. Remove from smoker and serve, or cool down and refrigerate or
freeze. Check out the
Sauces and Baste to use on Chickens and Turkey
(8) Chicken Strips
with Peach Sauce
3/4 cup buttermilk
1 tablespoon chicken flavor instant bouillon
1/2 teaspoon oregano
1 Lb. skinned boneless chicken breasts (cut into strips)
1 1/4 cups flour
2 teaspoons paprika
Vegetable oil
Peach Dipping Sauce:
1 (16 oz.) jar peach preserves
1/4 cup Dijorn mustard
2 tablespoons lemon juice
In a large bowl, combine buttermilk, bouillon and oregano; let stand 10
minutes. Stir in chicken. Let stand 30 minutes to blend flavors. In a
plastic bag, combine flour and paprika. Add chicken, a few pieces at a time;
shake to coat. Dip in buttermilk mixture again; coat with flour again. In a
large skillet, fry chicken strips in hot oil until golden on both
sides.Drain on paper towels. Serve with Peach Dipping Sauce.
Peach Dipping Sauce:
In a blender, combine peach preserves, Dijorn mustard and lemon juice; blend
until smooth
(9) Garlic Chicken Serves 6
3 lb. Frying Chicken, cut into serving pieces
Salt and Black Pepper to Taste
2 tablespoons Olive Oil
1/2 cup Dry White Wine
1/8 cup Vermouth
2 tablespoons fresh Parsley, chopped
2 tablespoons fresh Basil, chopped
1 tablespoon fresh Oregano, chopped
Dash of Crushed Red Pepper Flakes
20 cloves Garlic, peeled (Yes 20 is correct)
2 stalks Celery, sliced
Juice of 1 Lemon
Peel of 1 Lemon
Remove the skin from the chicken pieces, if so desired. Sprinkle the chicken
pieces with salt and pepper. Warm the olive oil in a heavy skillet over
medium-high heat. Brown the chicken on all sides, and remove to a platter
when golden.
In a large mixing bowl, blend together the white wine, vermouth, parsley,
basil, oregano, and red pepper flakes. Add the garlic and celery, and mix to
coat. With a slotted spoon, transfer the coated vegetables to a slow cooker.
Add the chicken pieces to the remaining herb and wine mixture and coat well.
Place the chicken on top of the vegetables in the slow cooker. Sprinkle the
lemon juice and peel over the top of the chicken. Pour the rest of the wine
and herb mixture over the top of the chicken. Cover and cook on low for 6
hours, or until the chicken is no long pink in the thickest cuts. Discard
the celery and garlic and serve warm.
(10) Mesquite Lemon Chicken
4 Boneless chicken breasts
Juice of one lemon or two
2 teaspoons olive oil
1 garlic minced
1 teaspoon oregano
Cayenne pepper to taste
Remove the skin from the chicken. Place in a shallow dish and marinate above
ingredients for 1 to 6 hours in
the refrigerator.
Place on greased grill Direct Heat and cook 4-5 minutes on each side until
no longer pink inside.
(11) Parmesan Turkey
Serves 4
Ingredients:
1 cup plain or seasoned Bread Crumbs
1/4 cup Parmesan Cheese, grated
2 teaspoons Italian seasoning mix
1 cup Milk
1 lb. boneless, skinless Turkey Breast Slices
1/4 cup Olive Oil
Salt and Pepper to taste
In a shallow mixing bowl, blend together the bread crumbs, Parmesan cheese,
and Italian seasonings. Pour milk into a separate shallow bowl. Warm the
olive oil in a heavy skillet over medium to medium-high heat setting. Coat
each turkey slice by dipping it first in the milk, then in the breadcrumb
mixture. Cook the breaded turkey slices in the warm oil for 10 to 12
minutes, or until cooked through. (If using leftover turkey, coat the slices
as directed and cook until warmed through.) Drain turkey slices on paper
towels. Season to taste with salt and pepper, and serve warm.
(12) Hot
Bacon-Turkey Sandwich
(Serves 6)
6 slices bread
mayonnaise
1 1/2 pounds sliced Turkey Breast
12 slices cooked bacon, drained well
6 large tomato slices
12 slices of American, cheddar, or Swiss cheese
Spread mayonnaise on slice of bread. Layer remaining ingredients on bread.
Bake 15 minutes at 350 degrees F. until cheese is melted.
(13) Beef and
Sausage Stuffing Dressing
1 pound Ground Beef
1/2 pound ground Sausage meat
1 medium onion, chopped
2 stalks of celery, chopped
7 8oz. packaged stuffing mix
2 small loaves day-old white bread
3 eggs
salt and pepper to taste
Soak the loaves of bread in water. Saute the onion and celery in small
amount of butter or oil until soft, but not browned. Add the ground beef and
sausage and cook until no longer pink. Remove from flame and drain. Transfer
to large bowl. Squeeze the water from the bread and break into chunks,
adding to the meat mixture. Add the stuffing mix. Whisk the eggs and combine
with the other ingredients. Add salt and pepper to taste. Go lightly on the
salt, since the stuffing mix and sausage already contain it. Place the
mixture into 2 eight inch round cake pans. Bake in a 350 degree oven until
brown and crisp on top, approximately 1/2 hour. Serves 10-12.
(14) Thanksgiving
Holiday Dressing
1 large package Cornbread Stuffing Mix
2 small packages Herb Bread Stuffing Mix
1 cup chopped onion
1 cup chopped celery
Mix and let set for several hours or overnight.
Then Add:
1 can cream of mushroom soup
1/4 to 1/2 cup oil
2 eggs
Turkey broth to moisten
Some of the turkey meat shredded or chopped
Mix well and bake at 350 degrees for 45 minutes to 1 hour or until
it is brown on top.
(15) Roast Chicken and Potatoes
1 fryer chicken cut up
4 potatoes cut in wedges
1 green pepper, sliced
1/4 cup olive oil
3 cloves garlic
1 teaspoon salt
1 teaspoon oregano
Sprinkle Paprika
Crush the garlic, chop it up fine and add the garlic, salt and oregano to
the oil and set it aside while you prepare the chicken and veggies. You get
better flavour if you let it sit for 10 or 15 minutes. Spread the chicken
pieces, potato wedges, and pepper slices on a cookie sheet and pour the oil
over the chicken and veggies. Sprinkle with paprika. Put in 350 degree oven
for 1 hour. Baste with oil a couple of times during the baking period. Serve
with a green salad and a glass of wine.
(16) Picante Grilled Chicken
4 chicken breasts, boned and skinned
1 cup picante sauce
3 tablespoons brown sugar
4 teaspoon Dijon mustard
Salt to taste
Pound chicken to 1/2-inch thickness. Combine picante sauce, brown sugar and
mustard and mix well. Place chicken on grill over hot coals Direct Heat with
Mesquite wood. Brush generously with picante sauce mixture. Grill chicken 6
to 8 minutes until chicken is cooked through. Heat remaining sauce mixture
and serve with chicken.
(17) Garlic Citrus Grilled
Chicken
Serves 4
4 lb. Chicken Breasts or Thighs
Marinade and Baste:
2 teaspoons Lemon Zest
2 teaspoons Lime Zest
3/4 cup fresh Lemon Juice
3/4 cup fresh Lime Juice
1 1/2 tablespoons Granulated Sugar
2 teaspoons Garlic, minced
1/4 teaspoon Cayenne Pepper
1/4 cup Vegetable Oil
In a small saucepan, whisk the lemon and lime zests and juices with the
sugar, minced garlic, and cayenne pepper.
Warm for about 5 minutes, until the sugar is dissolved. Whisk in the oil.
Remove from the stove and let the
marinade cool.
Arrange the chicken breasts or thighs in a large dish. Try to set it up so
the chicken is in a single layer.
Prick the meat in several places with a fork, and pour the marinade over the
top.
Let the chicken marinate, covered and chilled, for at least 3 hours, turning
once. (You can marinate
the chicken overnight, if you prefer.)
Grill the chicken using Direct Heat. Baste the chicken with the marinade and
turn the meat at least 3 times for
the first 20 minutes, basting each time you turn. Then cook the chicken
until it is cooked through about 10 to 20
minutes more and turning every 5 minutes.
(18) Gorgonzola Dip Sauce
Great to dip Fried Chicken or BBQed in after cooking.
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons water
1 teaspoon fresh lemon juice
1/2 cup crumbled Gorgonzola cheese
Combine mayonnaise, sour cream, water and lemon juice in small bowl and mix
well. Then Stir in gorgonzola cheese.
Makes 1 cup.
(19) Chicken
Livers With Onions & Mushrooms
1 lb Chicken livers
1 large Onion; coarsely chopped
1/2 cup Pancake flour
1 cup Mushrooms chopped
1/2 teaspoon Salt
1/2 cup Margarine
2 teaspoon Garlic powder
3 tablespoons Olive oil
1/2 teaspoon Pepper or dried basil
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
baggie. Plastic bag is best. Coat livers in pancake mixture, coating
thoroughly. Set aside on paper plate.
Heat 2 tablespoons margarine or oil in a frying pan and saut onions until
just clear. Remove onions and set aside.
In a clean pan, heat 1/4 cup margarine on a medium to high heat. Place
livers in pan side by side one at a time. As soon as edges start to brown
turn livers over one at a time, put onions and mushrooms into pan and lower
heat. If necessary add more margarine by adding small amounts around the
edge so as not cool down pan. Saute slowly and tenderly for another 2 or 3
minutes on a medium heat or until done.
Remove from heat and serve immediately with a rice pilaf or alone as an
appetizer.
(20) Grilled Basil Mustard
Chicken
6 boneless, skinless chicken breasts
3/4 cup buttermilk
1/3 cup plain yogurt
1/4 cup honey
3 tablespoons coarse ground Dijon style mustard
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Remove visible fat, skin, and bone from chicken. Place chicken pieces
between two pieces of wax paper and pound to slightly flatten. Place pieces
in a large, food grade plastic bag. Combine buttermilk, yogurt, honey,
mustard, chopped basil, salt and pepper in a small bowl and mix well. Set
aside and refrigerate 1/4 cup of marinade for later use. Pour remaining
marinade over chicken. Close bag securely and refrigerate several hours to
overnight. Drain marinade from chicken and discard marinade. Place meat on
grill using Direct Heat with Mesquite wood. Grill covered for 8-10 minutes,
turning frequently and brushing with reserved marinade until juices run
clear when meat is pricked with a fork.
(21) My Favorite Corn
Bread Stuffing
4 cups fresh sliced mushrooms
1 cup chopped celery
3/4 cup chopped onion
1/2 cup margarine 1 stick
4 teaspoons chicken flavor instant bouillon
1 and 2/3 cups boiling water
1 pound bulk sausage browned and drained
1 ea 16 oz. package corn bread stuffing mix
1 and 1/2 teaspoons poultry seasoning
In a large skillet, cook mushrooms, celery and onion in margarine until
tender. In a large bowl, dissolve bouillon in water. Add sausage, mushroom
mixture and remaining ingredients and mix well. Loosely stuff turkey just
before roasting or Smoking. Place remaining stuffing in greased baking dish
and bake at 350 degrees for 30 minutes. Makes about 3 quarts of stuffing.
(22) Turkey Sausage Stuffing
1 pound sausage
2 cups chopped onion
1 and 1/2 cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 tablespoon sage
1/4 cup melted butter
Salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions and celery in
small amount of sausage drippings and then drain.
Blend sausage, onions and celery together, add cornbread, white bread, eggs,
sage and salt and pepper. Fold in butter. Stuffing can be cooked inside
turkey or in a separate covered casserole.
If you do stuff the turkey with stuffing, make sure that you follow the
cooking directions for a stuffed turkey (it must be cooked longer than an
unstuffed turkey) and remove all of the stuffing from the turkey as soon as
the turkey is cooked.
(23) Cornbread Salad
1 ea 16 oz. package corn bread mix
1 ea 1 oz. package ranch dressing mix
1 and 1/2 cups sour cream
1 and 1/2 cups mayonnaise
2 ea 15 oz. cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
10 slices bacon
2 ea 11 oz. cans whole kernel corn, drained
Prepare corn bread according to package directions. Set aside to cool.
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside. Whisk together the salad
dressing mix, sour cream, and mayonnaise Set Aside.
Place half of the crumbled corn bread in the bottom of a large serving dish.
Top with half of beans.
Add the tomatoes, half of cheese, bacon, corn and salad dressing. Repeat
layering using remaining ingredients. Garnish as desired. Cover and chill
two to three hours before serving.
(24) That's a Hot Chick
2 to 3 lbs chicken pieces
2 to 4 cloves garlic, finely chopped
1/2 cup lemon juice
1/4 cup olive oil
2 tablespoons crushed peppercorns
Salt to taste to taste
Combine all ingredients in a bowl and toss to thoroughly coat the chicken.
Marinate in refrigerated for 2 hours to overnight, stirring occasionally.
Grill with Mesquite wood Indirect Heat cooking the skin side down first and
basting with the marinade from time to time, cook until the juices run
clear.
(25) Texas Style BBQ
Chicken Steaks
2 pounds boneless skinless chicken breast halves or thighs
3/4 cup packed light brown sugar, divided
3/4 cup FRENCH'S Classic Yellow Mustard
1/2 cup cider vinegar
1/4 cup RedHot Sauce
2 tablespoon vegetable oil
2 tablespoons Worcestershire Sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Place chicken in large resealable plastic food storage bag.
In a mixing bowel Combine 1/2 cup of the brown sugar, mustard, vinegar,
RedHot sauce, oil, Worcestershire, salt and pepper and mix well. Pour 1 cup
of the mixture over chicken. Seal bag and marinate in refrigerator 1 hour or
overnight.
Pour remaining mixture into small saucepan. Stir in remaining 1/4 cup of
brown sugar. Bring to a boil. Reduce heat and simmer 5 minutes or until
sugar dissolves and mixture thickens slightly, stirring often. Reserve for
serving sauce.
Place chicken on well oiled grid using Direct Heat and Mesquite Chunks,
reserving marinade. Grill over Direct Heat 20 to 25 minutes or until chicken
is no longer pink in center, turning and basting once with marinade. Do not
baste during last 5 minutes of cooking. Discard any remaining marinade.
Serve chicken with reserved sauce.
(26)
Grilled Tarragon Chicken
2 to 3 lbs chicken pieces
4 shallots, finely chopped
1 cup dry white wine or chicken stock
2 tablespoons olive oil
2 tablespoons dried tarragon
Salt and freshly ground pepper to taste
Combine all ingredients in a bowl and marinate chicken in refriger for 1 to
2 hours. Place the chicken pieces on Grill using Direct Heat and Mesquite
Wood. Cook until browned on both sides, about 20 to 30 minutes per side,
basting occasionally with the marinade.
(27) Super Bowl Chicken Strips
3/4 cup buttermilk
1 tablespoon chicken flavor instant bouillon
1/2 teaspoon oregano
1 Lb. skinned boneless chicken breasts cut into strips
1 and 1/4 cups flour
2 teaspoons paprika
Vegetable oil
Peach Dipping Sauce
1ea 16 oz.jar peach preserves
1/4 cup Dijon mustard
2 tablespoons lemon juice
In a large bowl, combine buttermilk, bouillon and oregano and let stand 10
minutes. Then Stir in chicken strips. Let stand 30 minutes to blend flavors.
In a plastic bag, combine flour and paprika. Add chicken, a few pieces at a
time; shake to coat. Dip in buttermilk mixture again and coat with flour
again. In a large skillet, fry chicken strips in hot oil until golden on
both sides. Drain on paper towels. Serve with Peach Dipping Sauce.
BELOW
Peach Dipping Sauce:
In a blender, combine peach preserves, Dijon mustard and lemon juice; blend
until smooth.
(28) Mesquite Teriyaki Chicken
1 tablespoon cornstarch
1 tablespoon water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken breast
In a small saucepan, combine the cornstarch, cold water, sugar, soy sauce,
vinegar, garlic, ginger and ground black pepper. Stir all together and heat
to simmer and let it simmer until sauce thickens and bubbles.
Grill the checken breast with Indirect Heat using mesquite wood. Brush both
sides with the sauce before you place the breast on the grill and brush
again each time you turn the chicken breast until done.
(29)Mesquite Chicken with Lemon and Onions
2 to 3 chickens about 2 lbs, cut in half
3 lbs white onions, thinly sliced
1 cup lemon juice
1 cup vegetable oil
1/2 cup chopped parsley
3 bay leaves
1 teaspoon thyme
1 teaspoon crushed red pepper flakes OPTIONAL
Salt and freshly ground pepper to taste
3 cups chicken stock
Combine all ingredients except the chicken stock in a large bowl and
marinate the chickens for 30 minutes to 1 hour. Remove the chickens and
begin grilling with Mesquite Wood using Indirect Heat. Place the onion
mixture in a large skillet add chicken stock and simmer over moderate heat
for 5 minutes, stirring frequently the onions should remain white. Sop your
chickens with the sauce frequently until done.
Serve with white rice and remaining sauce.
(30) Mango BBQ Chicken
6 to 8 boneless chicken breasts
1 large ripe mango, peeled, pitted and chopped
3 tablespoons apple cider vinegar
2 tablespoons dark brown sugar
1 clove garlic, minced
1/4 cup ketchup
Best Cooked with Mesquite Wood.
Combine mango, vinegar, sugar, garlic, and ketchup in a food processor and
blend until smooth. Brush chicken with sauce and grill using Indirect Heat
until chicken is fully cooked. Bast Chicken with sauce as it cooks.
(31) Mesquite Grilled
Curried Chicken
1 1/2 cups plain yogurt
1/2 cup lemon or lime juice
1 tablespoon grated lemon or lime peel
1 tablespoon finely chopped ginger
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon curry powder
3 to 4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
2 chickens, cut into serving pieces
Combine all ingredients except the chicken pieces in a large bowl and stir
to combine. Add the chicken pieces and toss to coat. Marinate overnight,
turning the pieces occasionally. Grill using Indirect Heat and Mesquite Wood
until done, basting frequently with the marinade.
(32) Mesquite Glazed Chicken
1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 boneless skinless chicken breast halves
In a small bowl combine all the ingredients except the chicken, blending
well. Then brush the chicken with the glaze mixture before you put them on
the grill. Place chicken on the grill and cook using Indirect Heat and
Mesquite Wood. Cook until the juices run clear and the chicken is tender.
Turn occasionally and brush frequently with the glaze mixture.
(33) Mesquite Zippy
Chicken
2 cups apple cider vinegar
1/2 cup bbq sauce
1/4 cup vegetable oil
1/2 teaspoon salt
1 tablespoon crushed red pepper
1/2 teaspoon ground red pepper
1 & 1/2 teaspoons ground black pepper
2 broiler or fryer chickens 3 lbs each, quartered
Combine first 7 ingredients in a medium saucepan and bring to a boil, then
cook on low 2 to 3 minutes, stirring occasionally and set aside. Cook
Chicken on your grill using Indirect Heat and Mesquite wood. Place chicken,
skin side up, on your grill. Basting with sauce every 10 minutes until done.
(34)
Honey Jalapeno Chicken with Tomato Baste
1/2 red jalapeno pepper, stemmed, seeded and chopped about 1 teaspoon
1/4 cup honey, divided
1/4 teaspoon salt
4 boneless, skinless chicken breast halves
1 medium tomato, peeled, seeded, and diced
1/2 cup minced red onion
1/4 cup finely chopped green bell pepper
12 olives, pitted and chopped
1 tablespoon vinegar
1 tablespoon olive oil
watercress sprigs, for garnish
In a blender, puree jalapeno with 2 tablespoons honey and 1/8 teaspoon salt.
Rub chicken with mixture cover and refrigerate 1 hour.
To prepare Tomato Baste, in a small bowl, mix remaining 2 tablespoons honey
and 1/8 teaspoon salt with tomato, onion, green pepper, olives, vinegar and
olive oil. Grill chicken with Mesquite wood using Direst
Heat cooking and turning until skin is browned and crisp and juices run
clear. Serve Baste alongside chicken and garnish with watercress sprigs.
(35) Marinated
Chicken Breasts
1/2 cup Italian dressing
1/2 cup teriyaki sauce
4 to 6 chicken breasts halves
Combine dressing and teriyaki sauce. Marinate chicken in this mixture
overnight. Grill with Mesquite Wood using Indirect Heat until done.
(36) Texas Deep Fried
Turkey
1/2 Cup Kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaves
1 tablespoon cayenne pepper
2 teaspoons gumbo file powder
3 tablespoons garlic powder
1 and 1/2 tablespoons paprika
1 10 to 12 Pound WHOLE TURKEY
4 to 5 gallons peanut oil
SEE NOTE BELOW
Seasoning Mix
Stir salt, herbs and peppers together. Mix until well blended. May be stored
for several months in an airtight covered jar.
Your Turkey
Remove the giblets and neck, rinse the turkey well with cold water and pat
dry thoroughly with paper towels. Take care to dry both inside cavities.
Place in a large pan and rub the interior and exterior of the bird with
seasoning mix. To allow for good oil circulation through the cavity, do not
truss or tie legs together.
Cut off the wing tips and plump little tail as they may get caught in the
fryer basket. Cover pan and place in refrigerator overnight.
Cooking Your Turkey
Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium to high
setting, heat the oil to 375 degrees.
Place the turkey in a basket neck down. When the deep fry thermometer
reaches 375 degrees slowly
lower the turkey into the hot oil. The level of the oil will rise due to the
frothing caused by the moisture from the turkey but will stabilize in about
one minute. Immediately check the oil temperature and increase the flame so
the oil temperature is maintained at 350 degrees. If the temperature drops
to 340 degrees or below, oil will begin to seep into the turkey. Fry for
about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10-12 pound
turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees in the breast or 180 degrees in the thigh,
carefully remove the turkey from the hot oil. Allow the turkey to drain for
a few minutes. Remove turkey from the rack and place on a serving platter.
Allow to rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points,
such as peanut, canola or safflower oil. To determine the correct amount of
oil, place the turkey in the pot before adding seasoning and add water until
turkey is covered. Measure the amount of water and use a corresponding
amount of oil. Dry the pot thoroughly of all water.
(37) Mesquite Chicken Livers
1 lb chicken livers, trimmed and halved
1/4 cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon finely chopped fresh ginger
Freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 slices bacon, cut into 1-inch lengths
1 small can 8 oz,sliced water chestnuts, drained
Combine the chicken livers, soy sauce, brown sugar, ginger, pepper, and
optional cayenne pepper in a small bowl and marinate refrigerated for 30
minutes to 1 hour. Place a piece of bacon on a wooden or metal skewer,
followed by a piece of chicken liver and a slice of water chestnut. Repeat
until all the livers have been used. Grill over Direct Heat for 8 to 12
minutes using Mesquite Wood, turning once, until the edges of the bacon are
crisp and the chicken livers are firm but slightly pink inside. Serves 4 to
6.
(38)
Chicken Liver and Sage Sauce
3 Tablespoons olive oil
8 oz chicken livers, trimmed
Salt and freshly ground black pepper to taste
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1/2 cup red wine or chicken stock
1 can 28 oz Italian plum tomatoes, chopped,
with their liquid
1/2 teaspoon dried sage
Pasta of choice cooked according to package directions
Freshly grated Parmesan cheese for garnish
Heat the oil in a large skillet over moderate heat. Season the chicken
livers with salt and pepper and saute in the oil until browned on the
outside but still pink in the center, about 3 minutes. Transfer the chicken
livers to a plate and saute the onion and garlic until tender but not brown,
about 5 minutes. Add the wine and reduce by half. Add the tomatoes and sage
and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Coarsely chop the livers and transfer them and any juices that accumulated
on the plate into the sauce. Simmer until the livers are cooked through,
about 2 minutes. Toss with cooked pasta and sprinkle with Parmesan cheese if
desired. Serves 4 to 6.
(39) Texas Honey Wings
2-4 cloves garlic, finely chopped
1/4 cup soy sauce
2 Tablespoons fresh lime or lemon juice
1 Tablespoon honey
1 Tablespoon sesame oil
1 teaspoon grated fresh ginger
1/2 teaspoon hot red pepper flakes, or to taste (optional)
2 lbs chicken wings
Whisk all the ingredients except the chicken wings together in a large bowl.
Add the chicken wings and toss to coat. Refrigerate for 4 to 6 hours, or
overnight, tossing the wings occasionally. Grill using Direct Heat with
Mesquite Wood turning 2 or 3 times, until no longer pink at the bone, about
10 to 12 minutes. Serves 4 to 6.
(40)
TURKEY - DRESSING - GIBLET GRAVY
TURKEY:
Use about a 12 pound turkey. Wash, dry and rub butter or oil on the turkey.
Cook at 325 degrees for about 5 1/2 hours.
BROTH:
Cook neck, giblets and fat for dressing and gravy using about 4 cups water.
Cover pan when reaches boiling and cook on low heat about an hour or until
meat is tender. Add salt and pepper to taste.
DRESSING:
18 cornbread muffins
8 slices bread, cubed & toasted
1 tbsp. salt
1 tsp. black pepper
2 tbsp. sage
1 lg. onion, chopped
1/2 c. chopped celery
2 tbsp. butter
Saute onion and celery over low heat until done. Crumble breads, add salt,
pepper and sage. Mix onion and celery with bread crumbs. Add 3 cups broth
and mix well. If not moist enough add some water or canned chicken broth.
Place in buttered casserole and bake at 400 degrees until brown.
GIBLET GRAVY:
Cut giblets and neck meat in small pieces and put back in the broth. Add
juice from the turkey pan to the broth for gravy. Blend 2 to 3 tablespoons
of flour with a little cold water in a bowl to make a thin, smooth paste.
Add the blended flour mixture with the broth which has been heating. Stir
constantly to prevent lumping. Thicken to desired thickness and if you need
more gravy add canned chicken broth to the gravy.
(41) Chicken
with Olives
3 Tbs olive oil
2-3 lbs chicken parts
1 onion, chopped
2-4 cloves garlic, finely chopped
1ea 15-oz can tomatoes, drained and coarsely chopped
3/4 cup dry sherry or water
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
Salt and freshly ground pepper to taste
1 cup pitted green olives
Heat the oil in a large pan over moderate heat and brown the chicken pieces
on all sides. Add the remaining ingredients except the olives and simmer
covered over low heat until the chicken is tender, about 1 hour. Add the
olives and cook uncovered for 15 minutes. Serves 4 to 6.
(42) Texas Jerk
Chicken
For the Jerk Seasoning:
4 scallions (spring onions), white parts only
1 habanero chile, stemmed and seeded
3 Tablespoons vegetable oil
3 Tablespoons fresh lime juice
2-4 cloves garlic
2 Teaspoons dried thyme
2 Teaspoons ground allspice
Salt and freshly ground pepper to taste
2 - 3 lbs Chicken Pieces
Combine the ingredients for the Jerk seasoning in an electric blender or
food processor and process until smooth. Rub the mixture over the chicken
pieces and refrigerate covered for 12 hours or overnight.
Grill skin side up over Indirect Heat with Mesquite Wood until the juices
run clear about 1 Hour. Turn and place the pieces skin side down directly
over the Hot Coals Direct Heat for 5 to 8 minutes to crisp the skin.
Serves 4 to 6.
(43) Honey
Citrus Game Hens
4-6 Cornish game hens
1-2 oranges, unpeeled, cut into wedges
2 lemons, unpeeled, cut into wedges
1/2 cup honey
1 Tablespoon grated orange zest
1 Tablespoon grated lemon zest
1 Tablespoon lemon juice
1 Tablespoon Dijon mustard
1 Teaspoon ground ginger
1/2 Teaspoon cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste
Stuff the game hens with the orange and lemon wedges and place in a roasting
pan. Combine the remaining ingredients in a small bowl and brush the game
hens with the mixture. Bake in a preheated 350 Degrees oven until cooked
through, about 45 minutes, basting with the honey mixture once or twice
during the cooking. Serves 4 to 6.
(44) Skillet
Pasta Chicken
1 1/4 cups dried pasta
3 Tablespoons Butter
1 1/2 cups zucchini, sliced 1/4-inch
1/2 cup red pepper, cubed 1/2-inch
1/2 cup chopped onion
1 teaspoon finely chopped fresh garlic
3/4 pound boneless skinless chicken breasts, cut into 3x1/2-inch strips
1 1/2 tablespoons taco seasoning mix
3/4 cup milk
1 1/2 cups Cheddar Cheese, cubed 1/2-inch
Sour Cream, if desired
Cook pasta according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling; stir in zucchini,
red pepper, onion and garlic. Cook over medium-high heat until onion is
softened (2 to 3 minutes). Remove zucchini mixture from skillet with slotted
spoon; set aside. Reserve butter in skillet. Toss chicken strips with taco
seasoning in medium bowl. Add chicken to same skillet. Continue cooking,
stirring occasionally, until chicken is lightly browned and no longer pink
(5 to 7 minutes). Add zucchini mixture and milk to chicken. Reduce heat to
medium. Cook until heated through (2 to 3 minutes). Remove from heat. Add
cooked pasta and cheese. Serve immediately with sour cream, if desired.
Makes 6ea 1 cup servings.
(45)
Dijon Sauced Chicken Breasts
2 Tablespoons Butter
6 (5 ounces each) boneless skinless chicken breasts
1 cup Sour Cream
1/3 cup milk
2 Tablespoons Dijon-style mustard
1/4 cup sliced green onions
Melt butter in 10-inch skillet until sizzling; add chicken breasts. Cook
over medium-high heat, turning once, until chicken is no longer pink (12 to
15 minutes). Remove chicken from skillet; set aside. Add sour cream, milk
and mustard in same skillet. Continue cooking, stirring constantly, until
sauce is smooth and heated through (1 to 2 minutes). To serve, spoon sauce
over chicken; sprinkle with green onions.
Makes 6 servings
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