BBQ Chicken Sandwiche Recipe

Prep Time: 15 Min  Cook Time: 4 Hrs  Ready In: 4 Hrs 15 Min

Yield 12 servings

Ingredients
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)

Directions
1.Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
2.In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
3.When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Nutritional Information
Calories: 662
Total Fat: 29gCholesterol: 137mgSodium: 956mgTotal Carbs: 51.4g Dietary Fiber: 2.7gProtein: 47.9gVIEW

Slow Cooker Carolina BBQ Recipe

Prep Time: 15 Min  Cook Time: 12 Hrs  Ready In: 12 Hrs 15 Min

Yield 10 servings

Ingredients
1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

Directions
1.Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2.Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Footnotes

Sandwich option Scoop pork onto a white bun and garnish liberally with your favorite coleslaw.

Nutritional Information
Amount Per Serving Calories: 293
Total Fat: 17.3g
Cholesterol: 90mg

Cedar Planked Salmon Recipe

"I like to serve with an Asian inspired rice and roasted asparagus."

Prep Time: 15 Min  Cook Time: 20 Min  Ready In: 35 Min

Yield 6 servings

Ingredients
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Directions
1.Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2.In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3.Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4.Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutritional Information
Amount Per Serving Calories: 678
Total Fat: 45.8g
Cholesterol: 179mg

Rotisserie Chicken Recipe

"It's perfect as the main dish of a simple meal with French fries and cole slaw."

Prep Time: 15 Min  Cook Time: 1 Hr 30 Min  Ready In: 1 Hr 45 Min

Yield 6 servings

Ingredients
1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper

Directions
1.Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2.During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3.Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Nutritional Information
Amount Per Serving Calories: 560
Total Fat: 42g
Cholesterol: 191mg

Grilled Venison Backstrap Recipe

"Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored."

Cook Time: 20 Min  Ready In: 20 Min

Yield 4 Servings

Ingredients
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Directions
1.Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2.Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3.Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Grilled Lamb with Brown Sugar Glaze Recipe

"Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour."

Prep Time: 15 Min  Cook Time: 10 Min  Ready In: 1 Hr 25 Min

Yield 4 servings

Ingredients
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

Directions
1.In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
2.Preheat grill for high heat.
3.Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Nutritional Information

Amount Per Serving Calories: 241
Total Fat: 13.1g
Cholesterol: 56mg

Out of this World Turkey Brine Recipe

"This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty."

Yield 12 Servings

Ingredients
2 gallons water
1 1/2 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar

Directions
1.In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

Amazing Whisky Grilled Baby Back Ribs Recipe

Prep Time: 20 Min  Cook Time: 2 Hrs 40 Min  Ready In: 3Hrs

Yield 4 servings

Ingredients
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Directions
1.Preheat oven to 300 degree F (150 degrees C).
2.Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3.Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4.Preheat an outdoor grill for high heat.
5.Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Nutritional Information
Amount Per Serving Calories: 1043
Total Fat: 68.5g
Cholesterol: 234mg

Grilled Veggie Sandwich Recipe

Prep Time: 30 Min  Cook Time: 20 Min  Ready In: 50 Min

Yield 4 servings

Ingredients
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

Directions
1.In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.Preheat the grill for high heat.
3.Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4.Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutritional Information
Amount Per Serving Calories: 393
Total Fat: 23.8g
Cholesterol: 22mg

Marinated Grilled Shrimp Recipes

"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it."

Prep Time: 15 Min  Cook Time: 6 Min  Ready In: 55 Min

Yield 6 servings

Ingredients
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Directions
1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Footnotes
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information
Amount Per Serving Calories: 273
Total Fat: 14.7g
Cholesterol: 230mg

Grilled Salmon Recipe

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.":

Prep Time: 15 Min  Cook Time: 16 Min  Ready In: 2 Hrs 31 Min


Yield 6 servings

Ingredients
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions
1.Season salmon fillets with lemon pepper, garlic powder, and salt.
2.In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.Preheat grill for medium heat.
4.Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Footnotes
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information
Amount Per Serving Calories: 318
Total Fat: 20.1g
Cholesterol: 56mg

Cumin Turkey Burgers Recipe

"These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick! Ground chicken also works great if you want to substitute the turkey."

Prep Time: 20 Min  Cook Time: 10 Min  Ready In: 30 Min

Yield 6 burgers

Ingredients
1 egg
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1/4 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 cup dry bread crumbs
1 1/2 pounds ground turkey
6 hamburger buns, split and toasted

Directions
1.Mix the egg, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended. Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties.
2.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3.Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on the toasted hamburger buns.

Nutritional Information

Amount Per Serving Calories: 370
Total Fat: 14.5g
Cholesterol: 119mg