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 Supper Swap Recipe June 2010
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
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.
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.
Tara's note: If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
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 1/2 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. Place in a freezer bag. Wrap cheese in plastic wrap and place inside of bag. Seal, label and freeze flat.
Serving day: Thaw completely. Form meat into patties about ½ inch thick and place on wax paper. 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.
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.
Grilled Sesame Chicken
ReplyDeleteSupper Swap Recipe June 2010
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
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.
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.
Tara's note:
If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
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
1/2 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. Place in a freezer bag. Wrap cheese in plastic wrap and place inside of bag. Seal, label and freeze flat.
Serving day:
Thaw completely. Form meat into patties about ½ inch thick and place on wax paper. 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.