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What are you cooking?
Hi %CUST_1%. We're now in "fan the fires" hurricane season. In fact, we should be getting another one this weekend. Since there is not much we can do about it, we see it as a perfect excuse to grill early. You guessed it, we're in Houston!
Too many people, put their grills away after Labor Day and that's a real shame! There's so much more time for outdoor grilling and entertaining on the weekends and holidays.
School is also underway in most parts of the nation, many vacations are over and full time work is all around us. Therefore it gives us a great opportunity to place more emphasis on our weekend entertaining.
Remember, this year, don't put that grill away....
With the days becoming shorter, and nights becoming longer, maybe it's time to focus on meals that can be cooked outdoors more quickly and easily. Grilled chicken is one of the easiest and quickest meals to prepare after work or on on the weekends. Here a couple of quick 'n easy poultry recipes for you to try...
Garlicky Chicken Breasts: This recipe can be completed in a few minutes... We use chicken breasts grilled with a seasoning of lemon juice, garlic, and chili powder, along with oregano. Collect the following ingredients:
- 4 boneless chicken breast halves
- 1 cup purchased salsa or picante sauce
- 2 tablespoons vegetable oil
- 1 tablespoon lime or lemon juice
- 2 cloves garlic, finely minced
- 1/2 teaspoon dried leaf oregano, crumbled
- 1/2 tsp cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
Combine all of the ingredients and pour over the chicken. Cover and chill chicken in the marinade for 1 to 2 hours. Next, relax from work, have a cool drink and think about firing up the grill.
Remove the chicken from the marinade and place covered on a plate. Boil the remaining marinade for 2 minutes. With the grill at medium-hot temperature, place the chicken on the hot grates for 6 to 8 minutes, turning a few times and basting with remaining marinade. Use a meat thermometer to make sure the chicken is cooked to 150° to 160° in the thickest part of the meat. Serve moist and tender.
Honey-Raspberry Chicken Breasts: This delightful recipe is from Paul Kirk's Championship Barbecue Book. Paul is 8 times world BBQ champion and really knows his stuff.
If raspberry seeds bother you, strain them out before you cool the marinade.
- 8 boneless, skinless, chicken breast halves
- One 12 ounce package individually frozen raspberries, thawed
- 1/4 cup distilled white vinegar
- 1/4 cup clover honey
- 2 Tbs olive oil
- 1/2 tsp dried thyme leaves
- 1/4 tsp powdered bay leaf
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
1. To make the marinade, place the marinade ingredients in a medium-size nonreactive saucepan. Bring to a boil, stirring and mashing the berries, and let boil for 2 minutes. Remove from the heat and let cool to room temperature.
2. Place the chicken in a shallow nonreactive baking dish or a zippered-top plastic bag. Pour the cooled marinade over the chicken, turning to coat, seal and let marinate in the refrigerator for 2 to 4 hours. Again, relax and let the marinade do it's thing.
3. Prepare a medium-hot fire in your grill.
4. Remove the chicken from the marinade, discarding the marinade; place directly over the coals, cover, and grill, turning frequently, until cooked through, 7 to10 minutes per side. Serve hot.
For more great tips, Click Here
Enjoy The Process!
Sweet-Meat, Barbecue Manual
The master of barbecue has his own book, a manual for proper outdoor cooking really, which is chock full of how to prepare old time barbecue of all types. You will enjoy his humor and techniques.
Old Smokey Contest Winner
Each newsletter we give away one heck of a grill to one of our lucky readers. By far, the Old Smokey Grill is our largest selling portable charcoal grill because of its durability and ability to produce great tasting food. There is only one winner each month! The winner of this month's Old Smokey Grill - #14 is:
Hey Bernard, please send us the email address used when you signed up for the Smoke 'n Fire Enquirer and we'll validate your address. Congratulations! For everyone else, we'll have a new contest next month and will be drawing from the same list you are on!
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Charlie McMurrey, The Smoke 'N Fire Enquirer
11220 S. Hwy 6, Sugar Land, TX, 77478, USA
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