Showing posts with label Barbecue sauce. Show all posts
Carolina-Style Barbecue Chicken Breasts
in Barbecue sauce, Chicken, Dijon mustard, Entree, Grilling, Matthew, Sauces/Marinades on Sunday, March 25, 2012
OK, I know there are endless recipes for chicken on the grill but, you really should try this one ~ it really attracted me! Maybe it was the “mustard” that caught my eye. Or, maybe it’s because of the word “Carolina.” I love, love the “Carolina’s” and envy you if you reside there!
We looked at homes, and fell for one, in the Greenville, South Carolina area before we retired. Due to some circumstances of elderly relatives here, we decided it was best to stay put. Of course, we talk about it now and then, but now we have our first grandchild, Matthew, who is 5½ months old and South Carolina is just too far from him. Here is a photo of him since some of you have kindly asked about him:
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| Matthew at 5 months |
I digress, as Bubba razzes me, “you shifted gears again without a clutch.” So, back to the chicken…
Ohhhhhh! Yummmmm!!! These grilled chicken breasts are about the best I’ve ever eaten. According to the recipe in Food Network Magazine, they only have to marinade for about 10 minutes. (Their recipe is for chicken thighs). I’m a “mustard” addict and this is a perfect mustard marinade! It’s loaded with the good flavors of apple cider vinegar, brown sugar (I use Splenda), mustard powder, Worcestershire sauce, salt and pepper and as much hot pepper sauce as you dare to use.
Grill those chicken breasts and baste them with a little of the sauce. Then serve the chicken with some reserved sauce, tomato salad and maybe a pasta side-dish. Now, that’s good summertime eating!
Carolina-Style Barbecue Chicken Breasts
Adapted
Ingredients:
½ cup Dijon or yellow mustard
¼ cup apple cider vinegar
¼ cup packed Splenda Brown Sugar, or regular
1½ tablespoons mustard powder
1-2 teaspoons hot sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoons McCormick’s Seasoned Pepper
4 skinless, boneless chicken breasts
Method:
Prepare grill.
Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, salt and pepper in a bowl.
Toss the chicken with about one-third of the sauce in a large bowl until coated.
Let sit at room temperature for 10 minutes.
Put ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping.
Grill the chicken, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees, about 12-15 minutes per side.
Serve with the reserved mustard sauce.
I will be trying this on wings the next time! Yum!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now!
Easy Barbecued Chicken
in Barbecue sauce, Chicken, Entree, Grilling, Sauces/Marinades on Monday, February 27, 2012
I really like chicken when it’s cooked on the grill, not that I actually do it ~ Bill is the master of that. It always turns out delicious and he says the secret to basting it is to not add the sauce until near the end of the cooking time or else the chicken will burn before it is cooked through.
This is a recipe I use frequently for the basting sauce. It makes grilling the chicken quick and easy as it does not need marinade time. It turns out juicy delicious every time!
The sauce is a cinch to throw together; tasting spicy with a little heat, making for a good barbecued chicken meal. And it might be worth it to make extra chicken to have on a sandwich the next day or to toss in a salad.
Easy Barbecued Chicken
Ingredients:
1 teaspoon salt
½ teaspoon pepper
1 tablespoon paprika
4 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon hot sauce
½ teaspoon garlic powder
4 boneless, skinless chicken breasts
Method:
Place chicken on grill and cook a few minutes on each side until no longer pink.
Mix remaining ingredients and baste chicken near end of cooking time.
Serve
ENJOY!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Pork Ribs in a MONSTER BLIZZARD!
in Barbecue sauce, Entree, Pork, Pork ribs, Slow cooker on Monday, October 3, 2011
SNOWTHUNDER ~ amazing ~ snowing with zero visibility while thunder boomed and lightening lit the sky! Not to mention the howling wind all Tuesday into yesterday noon. And then to see mountains of snow from the drifting!
Our driveway finally got plowed out from 5-6 foot snow drifts last night at 7:00 p.m. They do a great job of clearing the roads here but this storm was just a bit too much. The roads here and in the surrounding counties were closed and some still are this morning.
Northbound Lake Shore Drive in Chicago was a nightmare. Hundreds of motorists were stranded for 12 hours after several accidents on the beautiful stretch of highway right in the city. Many cars were almost buried and snowmobiles arrived to rescue stranded people. It was a bad day to be on Lake Shore Drive or anywhere around here for that matter.
Northbound Lake Shore Drive in Chicago was a nightmare. Hundreds of motorists were stranded for 12 hours after several accidents on the beautiful stretch of highway right in the city. Many cars were almost buried and snowmobiles arrived to rescue stranded people. It was a bad day to be on Lake Shore Drive or anywhere around here for that matter.
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| Lake Shore Drive |
There is a lot to discuss with this blizzard and is one we won’t be forgetting soon. It was the third-largest snowfall in Chicago history and I hope when the next one hits Bill and I will be somewhere warm and sunny!
It looks peaceful, calm and sunny out there this morning but now the bitter cold has returned --- it is 4 degrees below with the wind chill being 8 below and sunny as I write this but at least it’s not snowing!
This incredible weather demanded incredibly delicious barbecued ribs for our dinner. The simple pleasure of eating ribs that fall right off the bone starts with a zesty blend of seasonings, barbecue sauce and a jar of honey mustard. Then it is all simmered in a slow cooker. It makes a fall off the bone pork dinner that is hard to beat.
This Better Homes and Gardens recipe is good just as is but I think it would be good also if you like a spicier version, to add red pepper flakes and some Cajun seasoning, maybe cider vinegar also. So the ribs can be mild or very spicy depending upon your taste.
Honey-Mustard Barbecue Pork Ribs
Ingredients:
3½ pounds boneless pork country-style ribs
1 large onion, sliced
1 large onion, sliced
1 cup bottled barbecue sauce
1 (8-ounce) jar honey mustard
2 teaspoons zesty grill seasoning blend
Method:
Place ribs in a 4-quart slow cooker.
Arrange onion over ribs.
Arrange onion over ribs.
In a small bowl, combine barbecue sauce, mustard and seasoning blend.
Pour over ribs.
Stir to coat.
Cover and cook on low-heat setting for 8-10 hours on on high-heat setting for 4-5 hours.
Transfer ribs to a serving platter.
Strain sauce and skim off fat.
Drizzle some of the sauce over the ribs and pass remaining sauce.
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Steve’s Brunswick Stew
in Barbecue sauce, Beef, Chicken, Corn, Entree, Peas, Pork, Slow cooker, Tomatoes on Monday, September 12, 2011
Steve said this is really great on a cold day in the winter. Wait a minute---a cold day---he lives in Jacksonville, FL! I think, they think, down Jax way, that anything below 50 degrees is cold, right Steve? When it reaches 50 degrees here in the frigid Midwest, people are out in shorts washing their cars. Guess this means that we would think his Brunswick stew is doubly great, and it is!
Steve and Bill worked for the same company for many years before Bill retired and shared some business trips, of which I am still waiting for the details of!
Neither Bill nor I have ever eaten Brunswick stew and I was intrigued when Steve said he has a great recipe for it. I knew I had to try it! And he is right on spot ~ it’s excellent!
Evidently, there is a “stew” war over the origin of Brunswick stew! Here are two opposing stories:
One account traces the creation of the dish back to 1828 in Brunswick County in southern Virginia and the other attributes its origins to the stew being first cooked in 1898 in Brunswick, Georgia.
The Virginia story goes that a Virginia State Legislator was on a hunting trip with some friends and his chef, “Uncle” Jimmy Matthews. “Uncle” Jimmy was the designated camp cook, and while the others hunted, he shot and dressed some squirrels. As he waited for the hunters to return to camp, he put the squirrels into a large cast iron pot with some butter, onion, stale bread, herbs and spices and let the mixture stew for hours. The hunters heartily approved of it.
Georgia history states that the first batch of Brunswick stew was cooked by a soldier working in the mess hall at a fort on St. Simons Island, on the coast, near Brunswick.
Who knows, maybe both stories are accurate…
Brunswick stew is now usually made with chicken or a mix of meats, which may include beef, pork or even rabbit or squirrel. Corn, tomatoes and onions are added and maybe peas, lima beans or okra. I think the ingredients Steve added are perfect and I’m just glad he didn’t include rabbit or squirrel!
Steve says if you can’t find the BBQ meats in cans, look for tubs of it the refrigerated meat section and that is where I found them; with 2 brands being Lloyds and Curly’s.
This would be a perfect dish for your Super Bowl party!
Steve’s Brunswick Stew
Ingredients:
1 can Castlebury BBQ Pork
1 can Castlebury BBQ Beef
1 can Castlebury BBQ Chicken
2 cans Rotel tomatoes and chilies (I used regular)
1 can whole kernel corn
1 can cream-style corn
1 can English peas
1 can diced tomatoes
1 can tomato sauce
Salt and pepper, to taste
Method:
In a large pot, combine it all well.
Let it simmer for several hours, the longer the better.
Stir occasionally.
8-10 servings
Ummm, mmmm! It is delicious and will get us through the cold winter perfectly!
Pam’s note: I cooked this in my slow cooker for 5 hours on low.
Thanks Steve for the great recipe ~ it’s the best and so are you!
FYI Steve ~ I still have “Steve” the parrot from Missouri hanging in the kitchen; the “impulse buy,” remember him?
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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