Coffee Rubbed Striploin

Coffee Rubbed Striploin

Coffee Rubbed Striploin

  • Servings: 6-8
  • Difficulty: Easy
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Sunday dinners with family are a time to gather together and enjoy good drink , good conversation and really good food which is why I chose this recipe for this family gathering.

The secret to any good recipe lies in the ingredients and for this one the ingredients in the dry rub make the difference.

Here’s how we do this one.

Shopping list: 

  •  4 Striploin steaks 
  • 2 tablespoons Ancho chili powder
  • 2 tablespoons finely ground Coffee beans
  • 5 tablespoons Brown Sugar
  • 2 tablespoons Smoked Paprika
  • 1 1/2 teaspoons dried Oregano
  • 2 teaspoons ground black Pepper
  • 2 teaspoons ground Coriander
  • 2 teaspoons ground Ginger
  • 1 tablespoon Kosher Salt

Putting it all together:

  1. Preheat the bbq to 450°
  2. In a medium non reactive bowl mix all the dry ingredients together.
  3. Thoroughly rub the steaks with the dry rub and place on the bbq for 9 minutes a side.
  4. Enjoy

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit 

Pit Beef

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Pit Beef

  • Servings: 6-8
  • Difficulty: easy
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Google™ PIT BEEF and you will get approximately 600,000 results with 90% of them referring to a juicy roast beef sandwich. When I imagine pit beef my mind congers up images of southern style BBQ/ smokers loaded with beautifully seasoned hunks of meat that are grilled low and slow for hours and then served with gravy and mashed potatoes.

It was this image of southern smokers and having family coming over for dinner that inspired me to do this one and yeah it also gave me a chance to play with my smoker. I will also add that doing this by indirect heat makes for a much better finished product.

COOKS NOTE: Butterflying the roast will allow it to cook more evenly and faster. I left the fat cap on because as it melted it basted the roast and scoring the fat cap allowed the dry rub to penetrate..

Here’s how we do this one.

Shopping list:

  • 5 pound Top Sirloin roast
  • 6-8 large chunks of Mesquite wood
  • 1/2 cup All Purpose dry rub (see rubs and marinades)

Putting it all together:

  1. Butterfly the roast, score the fat cap and liberally rub it all over using the All Purpose rub and place in the refrigerator while the grill heats up.
  2. Heat one side of your grill to 350° and when ready place the beef on the opposite side thereby grilling using indirect heat (this helps to avoid burning the meat).
  3. Periodically place some of the Mesquite on the coals to get a light smoke flavour in the meat. (If using a gas grill place wood chips in a tin foil envelope and poke some holes in it to allow the smoke to reach the meat.)
  4. Grill until the internal temperature reaches 150°.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……..

                          Bon Appetit

 

 

Bacon Wrapped Chicken Thighs

  • Servings: ”6-8″
  • Difficulty: ”easy”
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Bacon Wrapped Chicken Thighs

 

 

This is one of those “simple but tasty recipes for the grilling season and beyond” that can be done either on the grill or in the oven…… turns out great using either method. I chose to do it in the oven because it was a miserable day outside and I didn’t feel like standing there waiting for things to cook.

Here’s how we do this one.

Shopping list:

  • 6 – 8 Chicken thighs
  • 6 -8 slices of Bacon
  • Chicken dry rub (see Rubs and Marinades)

Putting it all together:

  1. Coat the chicken with the dry rub
  2. Wrap a slice of bacon around the chicken thigh
  3. Put in the oven or on the BBQ until the chicken reaches an internal temperature of 160°
  4. Serve with your favourite side

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

                        Bon Appetit

 

Shake and Bake

Shake and bake chicken

  • Servings: 4
  • Difficulty: easy
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Every once in a while I ask my darling other, better?, half what we should have for dinner and a lot of the time I get “Oh I don’t know. Whatever you feel like making” and this statement has a habit of driving me bonkers which, in itself, is a short drive but it doesn’t help when I’m looking for a bit of inspiration. This time, however, she came back with a reply that I have not heard in quite some time——– Shake and Bake!

Now I know some of you are thinking…… Shake and Bake?… really? isn’t that rather pedestrian…… My answer is “not really” especially when you think about “simple but tasty recipes for the grilling season and beyond” and what could be simpler than coating a piece of chicken and putting it in the oven to do its thing and what will set this recipe off from the others is TWO things.

1) The Shake and Bake coating is home made rather than store bought which allows you to make a large batch and use only as much as you need and…..

2) This home made recipe excludes the one thing that most other Shake and Bake recipes have in common——- Olive Oil. That’s right, olive oil. When I was researching this recipe that is the one thing I kept stumbling over and while I don’t have an issue of using olive oil I find it hard to wrap my head around the concept of adding oil to a bunch of dry ingredients and using it to coat my chicken thus increasing my chance of wasting the dry coating.

This recipe, then, is going to be a bit different in that I am substituting Buttermilk for the Olive Oil.

Here’s how this one goes…….

Ingredients:

  • 1 1/2 Cups bread crumbs
  • 2 1/2 Tablespoons chicken dry rub (see rubs and marinades)
  • 2 Tablespoons dry parsley flakes
  • 2 Tablespoons grated Parmesan cheese
  • 4 Chicken legs, backs attached
  • 2 to 3 Cups Buttermilk

Putting it all together: 

  • Pre heat your oven to 375 degrees
  • Place the chicken in a large seal able bag and add the buttermilk.
  • Marinade the chicken for at least an hour
  • Put the coating mix in a large seal able bag
  • Remove the chicken from the buttermilk making sure to shake off any excess and toss with the coating mix
  • Repeat until all the chicken has been coated

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Bung the chicken in the oven (I really need to stop talking like Jamie Oliver) for approximately 45 minutes or until the internal temperature reaches 165 degrees.

Add you favorite sides and enjoy.

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So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                                    Bon Apettite 

 

 

Cedar Planked Bacon Wrapped Drumsticks

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Back in the day sitcoms usually had at least one episode when the husband came home from work and dropped the bombshell on his wife that “… the boss will be here in an hour for dinner” and the poor wife would spend the next half an hour trying to defrost and cook a roast in order to impress “the boss”. Now I don’t know if that still happens today and if it does I doubt it’s as funny as the sitcoms made it out to be but in the event that it does I would like to present this very “simple and tasty recipe” that I happened to find in one of my BBQ books that was written by Canada’s Master BBQ chef Ted Reader….. Cedar Planked Bacon Wrapped Chicken Drumsticks and you just have to know that if it includes bacon then it’s dynamite.

Here’s my spin on Chef Ted’s recipe……

Ingredients:

Two to three “cooking” cedar planks depending on the number of drumsticks

10 to 12 chicken drumsticks

A pound or two of smoked bacon (if two pounds is to much for the chicken well…… who cares? IT”S BACON!!!!!!!!)

Chicken dry rub (see dry rubs and marinades)

Putting it all together:

Soak the cedar planks in water for at least 45 minutes so that they won’t burn

Pre heat the grill to 350 degrees

Dust the drumsticks with the dry rub

Wrap in bacon

Place on the cedar planks

Cook on the BBQ until the internal temperature of the chicken reaches 160 degrees

 

Serve this with your favorite side dish whether it is mac and cheese, grilled corn on the cob or red beans and rice. What ever side you choose the chicken will be the star of the show and people will rave about it forever and if they don’t then simply unfriend them on Facebook……. that’ll show them who’s boss and if the boss does happen to show up for dinner then he will think you have been cooking for days.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………..

                                                   Bon Appetite

Entertaining and Tasty

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This recipe was originally posted about a year ago but since it’s a great one and it’s BBQ season again it bares repeating and it is easy and fun.

Now as I said this recipe for Beer Butt Chicken or if you have little ones around Beer Can Chicken is easy and fun but it is also very tasty and only requires a few ingredients and one of the main ones, as you can see from the photo, is a beer can chicken holder. This particular piece of equipment is vital because prior to its invention it was very tricky to try and balance a beer can stuffed chicken on a bbq grill without it toppling over and getting ruined. Since the arrival of the holder it’s a simple matter of stuff the can up the birds butt and put it on the grill oh and…. one of the great things about this recipe is it gives you an excuse to go purchase some beer but then again as a guy do I really ever need an excuse for beer? The other thing you can see from the photo is the tray on the bottom where you can put your veggies and grill them at the same time. The other thing that goes really well with this dish is Grilled Corn on the Cob ( see sides).

So here’s how we put the whole thing together.

Ingredients:

One Beer Can Chicken holder

One 4 to 5 pound chicken

Four to six un-husked ears of corn for grilling (see sides for grilled corn on the cob recipe)

One can of beer…… I prefer a Red. It just seems to add flavor

Your favorite chicken rub (see dry rubs and marinades)

Garlic, Rosemary and Thyme

Method:

Empty one third of the beer can, preferably into a glass for yourself

Put Garlic, Rosemary and Thyme in the beer can

Rub your favorite chicken rub on the bird making sure to really cover it (see rubs and marinades for my favorite)

Place the beer can in the holder and then place the chicken on the beer can

Put into a pre heated 350 degree BBQ and sit back and relax.

The chicken is done when the internal temperature hits 160 degrees Fahrenheit

 

People may laugh at you the very first time they see this being made but trust me once they taste how juicy and tender the chicken comes out they will never laugh again……. they will just hound you to keep making it.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                                                Bon Appetite

Chicken Reuben

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Every once in a while I feel like doing something simple that is not too difficult but still tasty .

That something is the Sandwich and with a nod to the Sandwich King Jeff Mauro I like to “Make any meal into a sandwich, and any sandwich into a meal” and this particular sandwich does just that.

Ingredients:

–          1 Butterflied Chicken breast

–          2 Pieces of Swiss cheese

–          Russian salad dressing

–          Cole slaw

–          1 Butterflied chicken breast

–          Chicken dry rub (see Rubs and Marinades)

–          All purpose flour

–          2 Tablespoons Olive oil

Method:

–          Heat the oil in a non-stick frying pan

–          Season the chicken with the dry rub and dust with the All purpose flour

–          Cook the chicken in the olive oil until done. Approximately 10 minutes

–          Toast the bread and spread some Russian dressing on the bottom piece

–          Lay the Swiss cheese on top of the Russian dressing

–          Add the chicken

–          Top with Coleslaw and the other piece of Rye bread

There you have the Chicken Reuben and in case you’re wondering why I use Coleslaw—- simple I can’t stand Sauerkraut and this sandwich is so versatile that it can be served with pretty much any side you wish.

If you decide to try this recipe I hope you find it as “simple but tasty” as I do.

Bon Appetit