Legs and thighs 4 lbs Barbecue sauce: 1 cup Garlic Powder: 1 tsp. Onion Powder: 1 tsp. Coke or beer: 12 oz. Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve: Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
Olive oil 1/4 C. White grape juice 1/2 C. (4-oz.) Soy sauce 1/4 C. Ginger - powdered 1/2 t. Dry mustard 1/2 T. Ground black pepper 1/2 t. Garlic cloves, crushed 2 Sesame seeds 2 T. Green onions, chopped 1/4 C. Chicken breasts, boneless, skinless 4-6 Long grain rice 1 ½ cups
Assembly Directions: Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze. Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions: Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
3 lbs boneless chicken breasts ¼ cup soy sauce ½ cup pineapple juice ¼ cup oil 1 tsp dry mustard 1 Tblsp Brown sugar 2 tsp ginger 1 tsp garlic salt ¼ tsp pepper
Simmer marinade for 5 minutes. Cool. Add chicken and place in a freezer bag. Seal label and freeze flat.
Serving Day: Grill chicken brushing with marinade until done.
2lbs. pork butt roast shaved into 3/16 inch slices (Northwoods will do this if you ask) 3/4 cup water 3/4 cup ketchup dash tobasco 1 tsp. paprika 2 Tbsp. vinegar 2 Tbsp. worcestershire 1 Tbsp. salt 1/2 tsp. pepper 1 tsp. chili powder
Mix all ingredients together, except the pork, in a large air tight container. Drop the slices in one at a time to ensure they are coated with marinade. Let sit for 24 - 48 hours before grilling.
For freezing: What I will do is mix it, then freeze it. The serving day instructions should be : Thaw 48 HOURS before grilling. Grill over HOT flames or heat until dark brown or crisp.
Serving Day:
Place individual slices on grill. With tongs, consistently flip, turn and move the slices until they reach golden brown, bacon like appearance. Some ends may char, this is typical and adds to the flavor, also unavoidable. When individual pieces are done, remove and place in crock to keep warm or place in a pan in oven on warm until all the pieces are off the grill. Serve with salad, vegetable or potato.
2 lb. Lean ground beef 2/3 cup ketchup 1/3 cup dry bread crumbs 2 Tbsp grated or finely chopped onion 1 egg 1 tsp garlic salt ¼ tsp pepper 6 slices American cheese
Combing all ingredients except cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day: Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
Ziploc Chicken
ReplyDelete30daygourmet.com
Legs and thighs 4 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
Grilled Sesame Chicken and fluffy rice
ReplyDeleteOlive oil 1/4 C.
White grape juice 1/2 C. (4-oz.)
Soy sauce 1/4 C.
Ginger - powdered 1/2 t.
Dry mustard 1/2 T.
Ground black pepper 1/2 t.
Garlic cloves, crushed 2
Sesame seeds 2 T.
Green onions, chopped 1/4 C.
Chicken breasts, boneless, skinless 4-6
Long grain rice 1 ½ cups
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Roasted Garlic & Herb Marinated Pork Chops
ReplyDelete3 lbs pork chops
½ cup olive oil
1/3 cup vinegar
3 Tbsp McCormick Grill Mate Roasted Garlic & Herb Seasoning mix
Combine marinade ingredients. Pour over pork chops in a freezer bag. Seal label and freeze flat.
Grill until pork chops are done, brushing with marinade.
Zilge Chicken
ReplyDelete3 lbs boneless chicken breasts
¼ cup soy sauce
½ cup pineapple juice
¼ cup oil
1 tsp dry mustard
1 Tblsp Brown sugar
2 tsp ginger
1 tsp garlic salt
¼ tsp pepper
Simmer marinade for 5 minutes. Cool. Add chicken and place in a freezer bag. Seal label and freeze flat.
Serving Day:
Grill chicken brushing with marinade until done.
Boston Butt
ReplyDelete2lbs. pork butt roast shaved into 3/16 inch slices (Northwoods will do this if you ask)
3/4 cup water
3/4 cup ketchup
dash tobasco
1 tsp. paprika
2 Tbsp. vinegar
2 Tbsp. worcestershire
1 Tbsp. salt
1/2 tsp. pepper
1 tsp. chili powder
Mix all ingredients together, except the pork, in a large air tight container. Drop the slices in one at a time to ensure they are coated with marinade. Let sit for 24 - 48 hours before grilling.
For freezing: What I will do is mix it, then freeze it. The serving day instructions should be : Thaw 48 HOURS before grilling. Grill over HOT flames or heat until dark brown or crisp.
Serving Day:
Place individual slices on grill. With tongs, consistently flip, turn and move the slices until they reach golden brown, bacon like appearance. Some ends may char, this is typical and adds to the flavor, also unavoidable. When individual pieces are done, remove and place in crock to keep warm or place in a pan in oven on warm until all the pieces are off the grill. Serve with salad, vegetable or potato.
All American Cheeseburgers
ReplyDelete2 lb. Lean ground beef
2/3 cup ketchup
1/3 cup dry bread crumbs
2 Tbsp grated or finely chopped onion
1 egg
1 tsp garlic salt
¼ tsp pepper
6 slices American cheese
Combing all ingredients except cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.