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.
RECIPE INGREDIENTS: 2 garlic cloves, crushed through a garlic press 2 Tbsp balsamic vinegar ½ Tablespoon lime juice ½ Tablespoon lemon juice 1/3 cup light brown sugar 2 Tbsp Dijon mustard 1/3 cup honey 1 teaspoon salt ½ teaspoon black pepper ¼ cup olive oil 3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
3 lbs boneless skinless chicken 1 cup buttermilk 1 T Dijon 1 T. honey 1 T. fresh rosemary, finely chopped ½ tsp. dried thyme ½ tsp. dried sage ½ tsp. dried marjoram ½ tsp. pepper 1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions: Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
Legs Quarters 4 lbs (about 4 quarters) 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.
Decked-Out Burgers 1 cup shredded cheddar cheese 1 jar (4 ½ ounces) sliced mushrooms, drained 1/3 cup mayonnaise 6 bacon strips, cooked and crumbled 1-1/2 pound lean ground beef ¼ cup finely chopped onion 1 tsp salt ½ tsp pepper ¼ tsp garlic powder 1/8 tsp hot pepper sauce
Combine cheese, mushrooms, mayonnaise and bacon. Place in small plastic bag. Combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Place in freezer bag and bundle with cheese mixture. Seal, label and freeze flat. Serving Day: Thaw completely. Shape meat into six ½ inch thick patties. Grill, covered, over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with lettuce and tomato if desired.
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.
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.
*Sweet and Sour Barbecued Chicken*
ReplyDeleteRECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
½ Tablespoon lime juice
½ Tablespoon lemon juice
1/3 cup light brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
Buttermilk Herb Chicken Breasts
ReplyDelete3 lbs boneless skinless chicken
1 cup buttermilk
1 T Dijon
1 T. honey
1 T. fresh rosemary, finely chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions:
Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
Ziploc Chicken
ReplyDelete30daygourmet.com
Legs Quarters 4 lbs (about 4 quarters)
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.
Decked-Out Burgers
ReplyDelete1 cup shredded cheddar cheese
1 jar (4 ½ ounces) sliced mushrooms, drained
1/3 cup mayonnaise
6 bacon strips, cooked and crumbled
1-1/2 pound lean ground beef
¼ cup finely chopped onion
1 tsp salt
½ tsp pepper
¼ tsp garlic powder
1/8 tsp hot pepper sauce
Combine cheese, mushrooms, mayonnaise and bacon. Place in small plastic bag. Combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Place in freezer bag and bundle with cheese mixture. Seal, label and freeze flat.
Serving Day:
Thaw completely. Shape meat into six ½ inch thick patties. Grill, covered, over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with lettuce and tomato if desired.