HOWDY MTSU BLUE RAIDER FOOTBALL FANS! Are your ready for some Florida International Golden Panther Kaboba?! Hey Blue Raiders here's the recipe for quick and easy kabobs with a golden barbecue baste that we did before the game. This recipe is for quick and easy tailgate Kabobs. You can make these at the game, grilled in the back yard or in the oven at the house!
BBQ Bruschetta? Yep, I know....barbecue/BBQ and a classic dish such as Bruschetta? I've had several people ask me to give the Bruschetta recipes that I did with on NBC. The truth is that the recipe is almost to simple to list, but I did below. The bigger questions is this - So, what is Bruschetta?
Three Chicken Wing Recipes Made EASY! The game is coming on, the guest are ready for some chow, Carl is doing his imitation of John Madden for the billionth time! ARE YOU READY FOR SOME CHICKEN WINGS... made easy? Try Kent's tailgate party staples in three easy versions from the recipe section that you can cook on the grill or in the oven. Both are easy, full of flavor and they may get Carl to stop doing imitations for a while.
Thank you Andy Rooney!
Yes, I am stealing... borrowing, a cliche line from Andy Rooney. "Have you ever wondered why TV chefs with their own shows don't seem to know the difference between barbecue and grilling?"
Easy Bayou Beer Can Chicken - I've noticed that chicken breasts are huge these days. I am told it's because they are pumped up with all kinds of stuff to make them larger. One the other hand... have you tried to find a whole chicken large enough for a beer can chicken recipe. It seems like these are getting smaller. Go figure.
And who was the first person to think of shoving a beer can into a chicken? It's almost like the first person that ate a snail. Were these progressive culinary folk just sitting around daring each other to try stuff. "Hey Louie, bet you won't eat that snail."
Regardless, I'm happy that somebody decided to shove a beer can into a chicken and grill it. That being said, here is a pretty simple recipe that you can use with some Creole or Cajun seasoning. Take note that the two are not the same. To safe time lets just say that the Cajun seasoning is often spicier that Creole seasoning.
This recipe also offers a bit of citrus flavor with some garlic. And, of course, beer. People are amazed about beer can chicken because they expect it to taste like old beer, but this is full of flavor.
You may need to squeeze the top of the can, or split the chicken if it is too small. Don't worry you can use some oven safe ties to hold things together.
Easy Bayou Beer Can Chicken
1 large whole chicken
2-3 tablespoons Creole or Cajun seasoning
1 (12-ounce) can beer1 teaspoon garlic powder
Directions: Thaw chicken in the fridge and clean out the insides and rinse with cool water. Open your beer and pour a small amount of it into a glass, or have a sip. Sprinkle some of the seasoning into the beer can and some inside the chicken. Do the same with the garlic powder and a splash of lemon. Put the can into the chicken and use its base and the legs to balance the chicken in a foil pan in the grill. (of course you can use a store bought holder if you have one. If you want to add some beer and seasoning to the pan. Cook until skin is deep brown and the wings of the bird rise up as the cooked skin tightens.
From the book Smoke In The Mountains Barbecue - by Kent Whitaker
Kent Whitaker is a culinary writer and cookbook author. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Kentâ€™s books are in bookstores nationwide and are available online. Kent lives in Chattanooga. Visit him online at www.thedeckchef.com or via twitter at twitter.com/thekentwhitaker
Original article by Kent Whitaker posted June 14, 2011 www.Chattanoogan.com
There are some things that just seem to go together. Pork, apple butter, pecans and Double Cola are some of those things.
Stuffed Burgers! Heck Yea - Here are two tasty burger recipes for your next grilling session or tailgate. Quick, easy and full of flavor. Ya, Can't Beat That!
Stuffed Home Run Burgers!
This recipe is from an article from the Chattanoogan.com . It was originally published for a Father's Day Grilling article I wrote.
Ground Beef - Enough for 4 HUGE patties
Dash of Hot Sauce
Lots of Ground Black Pepper
Pepper Jack Cheese
Fine Sliced Onions
Directions: Combine the meat with some minced garlic, a few dashes of olive oil, Worcestershire sauce and hot sauce.
Mix well by hand and separate into four LARGE portions. Split each portion in half to make eight equal portions. Flatten these into eight wide patties that are a bit thin and wide.
Sprinkle with pepper and place an equal portion of pepper jack cheese in the center of four patties leaving an edge around the outside.
Place other four patties over the four covered patties and press the edges together to seal. You should have four good sized stuffed burgers. Grill over medium high heat turning as few times as possible. Serve hot on fresh bun, toasted French Bread Slices or toasted Texas toast with your favorite toppings.You can stuff this burger with all kinds of other stuff such as mushrooms, Blue cheese, peppersâ€¦ whatever you like.
Basic Taco Burgers
1 pound ground beef
1 tablespoon minced garlic
1 tablespoon hot sauce
2 tablespoons taco sauce
1 packet cheap taco seasoning
1/ 4 cup of fine minced onion
1 handfull crushed tortilla Chips
Directions: Combine all ingredients, form your patties, chill in fridge to set shape. Grill em how you like â€˜em! Serve with hot pepper jack cheese or white American cheese.