Tag Archives: recipe

Dennis’ Pineapple BBQ Sauce Easy Chicken Breasts Recipe

 

Easy Chicken Breasts


We have carried Dennis’ Pineapple BBQ sauce for many years and found that Dennis who is an excellent chef, shares recipes for his products. We love his products, have for a long time now, and just wanted to share this simple recipe for easy chicken breasts. If you want to grill these, make sure you do it low and slow as the BBQ sauce will burn under high heat. No shame in doing it in the oven either, enjoy and thanks to Reva Foods LLC for the recipe!

Ingredients:

4 – 6 oz. Chicken breasts
1 cup Dennis’ Pineapple BBQ Sauce

Directions:

. Place chicken breasts in food safe plastic bag.
. Pour in 1 cup Dennis’ Pineapple BBQ Sauce and refrigerate for 60 minutes.
. Put chicken and sauce mixture into an oven safe dish and bake uncovered at 350 degrees for 25-35 minutes or until chicken reaches 150 degrees.

PRIMO27 Recipe: Fried Chicken with Corn on the Cob

BBQ Pro Shop is very excited to be selling PRIMO27 Seasoning Salt and Original Blend from SpiceCrafters. PRIMO27 is bringing a very interesting balance of eclectic flavors to their blend of spices.  SpiceCrafters PRIMO27 Original Blend features spices used in American, Latin American, Caribbean, Asian, European, African, and Mediterranean cuisine. On the Spice Crafters Web Site, they feature many different uses for this seasoning and Fried Chicken with Corn on the Cob is one of our favorites.


You can find more recipes and more information about Spice Crafters and Primo 27 HERE!

Salt-Crusted Grilled Shrimp & Potent Lemony Garlic Dipping Sauce Recipe

Salt Crusted Shrimp

Grilled Salt Crusted Shrimp

Grilled shrimp is about as fine as it gets. The key is to grill shrimp over a low to medium heat either on your gas or charcoal grill. Overcook the shrimp and they will dry out quickly so it is important not to grill them to quickly. Below is a grilled shrimp recipe that my wife has made time and time again. It is a great appetizer to serve while people are waiting for you to slice up some BBQ or grill the main course.

Recipe by Elizabeth Karmel

Shrimp Dipping Sauce:

  • ½ cup high quality extra-virgin olive oil
  • Juice from one large lemon
  • Zest from one half of a lemon
  • 2 cloves minced fresh garlic
  • 4 stems of fresh oregano
  • Fresh ground pepper to taste

Shrimp:
16 Jumbo shrimp in shell (Frozen black tiger shrimp will work too)
3 TBSP olive oil
Quarter Cup of Kosher salt

Shrimp Dipping Sauce:

  1. Whisk together the oil and lemon. Stir in the garlic.
  2. Take the leaves off the oregano stems and leave whole, add to oil mixture.
  3. Let sit for at least 20 to 30 minutes so the flavors can marry—or better yet, make up to 12 hours in advance.
  4. Set aside.

Grilling the Shrimp

  1. Devein the shrimp with a “shrimp deveiner” or, use a small sharp knife to make a ¼-inch deep slit  down the backs of the shrimp and remove the vein but not the shells.
  2. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over.
  3. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
  4. Place the shrimp in the center of the grill grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).

Serve immediately with dipping sauce on the side.

Serves 4

Serving Tip: This is a great party “ice breaker” appetizer. While the party is just getting started, toss the shrimp in the salt, grill them and place them on the platter. Have everyone take a shrimp, peel and dip it in the sauce for a fun.  Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.

Technicolor Steak Sandwich Recipe

Life in Technicolor

The technicolor steak sandwich gets it’s name from the delicious blend of Marinated Purple Onions & Mushrooms, Fire Roasted Red & Yellow Peppers and Roasted Garlic Spread. Wow! That’s a mouthful, but a delicious one that gives you the idea and will make you a huge hit and a tailgate party or when you want a hearty steak sandwich with a burst of flavor and color. It is best to grill the steak directly over a medium flame or coals, so you get a nice tender steak every time.

Steak Sandwich Recipe by Elizabeth Karmel

The Steaks

4          small rib-eye steaks, skirt steaks or your favorite steak, about ½ inch thick
½         TSP kosher salt
½         TSP coarsely ground pepper
4          Italian or French rolls, cut and split
Extra Virgin Olive oil
Fire Roasted Red & Yellow Peppers (See below)
Roasted Garlic Spread (See below)
Grilled Marinated Wild Mushrooms & Onions (see below)

  1. Preheat gas or charcoal grill and set for direct medium-heat grilling.
  2. Pat steaks dry and brush lightly with olive oil. Season with salt and pepper.
  3. Sear steaks over medium-high heat, about 2-3 minutes per side. Reduce heat to medium and continue cooking for (Medium Rare 4-5 minutes), (Medium 5-6 minute) and (Medium-Well 7-8 minutes)
  4. Remove the steaks from the grill and rest for at least 5 minutes before slicing and serving.

Fire Roasted Peppers
Grill the peppers over Direct High Heat

1          yellow bell pepper
1          red bell pepper
1          paper bag or sealable plastic container

  1. Rinse and dry peppers.
  2. Grill the entire pepper over direct heat, turning until skin blackens and blisters all over.
  3. Remove the peppers from the grill and immediately place in a paper bag or sealed plastic container until cool.
  4. Skin and seed the peppers (the bag or container will help the skin slip/peel off easily.)
  5. Cut into strips and set aside until ready to use.

Roasted Garlic Spread (Awesome on fresh bread too!)
Grill over Indirect Medium Heat

1          Head of fresh garlic
2-4      TSP olive oil, as needed
Kosher Salt

  1. Slice off ¼ inch from stem end of garlic (leave root intact).
  2. Drizzle Garlic with olive oil & sprinkle with salt.
  3. Wrap in foil and place over indirect heat on cooking grates or warming rack.
  4. Cook for about 45 minutes or until cloves are golden-brown and soft.
  5. Remove from grill, unwrap foil and let cool.
  6. When cool enough to handle squeeze cloves from head of garlic and mash into paste with a sprinkle of kosher salt and a bit of olive oil until desired consistency is reached.

Marinated Mushrooms and Onions:
Grill over an indirect medium Heat

4          large fresh garlic cloves, grated with a SuperGrater or Microplane
2          TSP kosher salt
3          TBLSP Madeira wine
1/3      Cup extra virgin olive oil
¼         teaspoon ground black pepper
1          LB assorted trimmed and halved wild mushrooms (3-4 mushrooms/person)
2          LBS red onions, sliced into rings

Special Equipment: 4 Grill Friends™ Pecan Organic Grilling Wraps

Butcher Twine

Grill Friends™ Martini Marinade Shaker

  1. Soak wraps and twine in water for up to 5 minutes.
  2. Grate garlic and mash with a sprinkling of salt to make a paste. Transfer to the Grill Friends™ Martini Marinade Shaker or a medium bowl and add Madeira wine, pepper and olive oil.
  3. Shake or whisk until well combined.
  4. Toss mushrooms and onion slices into bowl and pour marinade over vegetables.
  5. Marinate in the refrigerator for 30 minutes, stirring and/or turning occasionally to spread the marinade.
  6. When ready to grill, place a quarter of the mixture in the middle of each wrap.
  7. Tie wrap and place in the center of the cooking grate over indirect medium heat for 10-15 minutes or until mushrooms are tender and onions are slightly caramelized.
  8. Remove from grill and discard twine.

To assemble sandwiches:

  1. Grill the Hoagie rolls and spread with the roasted garlic paste.
  2. Fill rolls with the smoked onions and mushrooms, julienne slices of the peppers and thin slices of the steak.

Serve immediately.

Serves 4

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.

Willingham’s Original Mild Rub

Grill Friends Stainless Steel Rub ShakerJohn Willingham’s Original Mild Rub or W’ham Seasoning as they call it in Memphis is one of our best selling BBQ spice rubs. We know why, it is just incredible. Willingham’s Original Mild has been my go to spice rub on ribs, pork chops and pork butts for my formidable years and is one of my favorites.

We Paired Willingham’s Original Mild Spice Rub with the Grill Friends Stainless Steel Rub Shaker so that you can have the best of both words and a really nice reusable shaker to make your own spice rubs or fill it with Mike Mills Magic Dust or John Willinghams W’ham!

Here are some Willingham’s W’ham Seasoning and Sweet and Sassy Sauce Tips:

  • Split all beef or kosher hot dogs and sprinkle W’ham seasoning and then throw them on the grill under medium heat and let them cook low and slow.
  • Add Willingham seasoning to your vinegar and oil dressing or other salad dressings or just sprinkle on top of you favorite salad for some added flavor.
  • Sprinkle W’ham on tomatoes, cucumbers, or other vegis & allow to marinate
  • Great on fresh apple slices
  • Sprinkle and rub Willingham’s seasoning on Ribs, Chicken, Fish, Ham, Chops, Beef or Pork Roasts before oven baking, broiling, grilling or smoking.

Recipe for Willingham’s Meatloaf

Mix up your favorite meatloaf recipe.

Mix Willingham’s Mild or Willinghams Cajun spice rub with some tomato sauce.

In the last 10 minutes of baking, grilling or smoking your meatloaf, using the Grill Friends Silicone Angled Brush, apply a small amount of the BBQ sauce and W’ham mix over the meatloaf.

After it comes out of the oven do a 2nd light coating, let it cool and serve it hot.