Recipes

Search

Entries for 'barbecue'

Smoked Chicken Wings

Smoked Chicken Wings

With Bourbon Hot Sauce

Posted on September 22, 2015
I like to make it count when I use the smoker. I mean you're there for the long haul, anywhere from 4 to 16 hours and sometimes longer. And if you're going to commit to that amount of time, you may as well get a lot out of it. So when we made Homemade Smoky Southwest Bacon, I also made sure to have some other things that could be smoked at the same time. I had some wings in the freezer, and wasn't sure what I wanted to do for dinner. But Smoked Chicken Wings sounded mighty good when you're sitting there smelling that meat smoking. That's how Smoked Chicken Wings With Bourbon Hot Sauce came about. Well the smoked wings part anyway. 

 

The sauce was sheer mishap. I didn't want to cheap out and get some store bought stuff, so I thought I would just throw together a sauce. Only, it didn't work out very well at all. My balances were way off in the beginning. But after adding a little of this and that, and a healthy dose of bourbon, I ended up with a lip tingling-ly good sauce. 

Comments: 0
Grilled Chicken With Plum And Feta Salad

Grilled Chicken With Plum And Feta Salad

And Tatziki Dressing

Posted on September 14, 2015
Salads are fantastic. You can literally put anything you want in them. Some people like it wild and others are very reserved when it comes to filling, and dressing. But this salad will make even the most reserved rabbit turn herbivoracious. Yep. I just made a vegetarian joke that wasn't half bad. Grilled Chicken With Plum And Feta Salad And Tatziki Dressing is a mouthful. And each fork load of this super supper salad will be too. Peppery arugula, salty feta, plums so sweet you could cry, and perfectly seasoned, grilled chicken, who could ask for more? Oh wait, there IS more! The dressing? Creamy, tangy, tatziki, mixed with spices, well you will have to read the ingredients list for that part, but let's just say that adding the dressing is like adding icing to this cake. 
Comments: 0
Roasted Duck Legs

Roasted Duck Legs

Glazed With Plum Sauce

Posted on September 14, 2015
I really enjoy the deep savory flavor of duck. It's getting easier to find, but it's still a pretty expensive meat. I wanted to use the last of those delightful in season plums, and knew that the naturally salty flavor of the duck would mesh beautifully with the sweet and smoky flavor of the plums. That's how Roasted Duck Legs Glazed With Plum Sauce was born. I learned the hard way that garlic can quickly overpower the plums when making the sauce, but when all was said and done, everything worked out in the end. 

I served this meal with some roasted potatoes, tossed with fresh dill and gouda, as well as roasted broccoli, just lightly salted. All in all, a well rounded and delicious meal. 

Comments: 0
Smokey Southwest Chicken Legs

Smokey Southwest Chicken Legs

With Cattle BoyZ Smokey Southwest Seasoning

Posted on September 08, 2015
Smokey Southwest Chicken Legs came about when I wanted to pair dinner with my Corona. We had extra limes, so it worked out perfectly. The best part about this meal? After seasoning everything, and searing the meat, you just let it roast on the grill until it's ready. Then you serve it with a squeeze of lime to finish. Super simple, superbly easy, deliriously delicious. 
Posted in: Poultry
Comments: 0
How To Make Hot Italian Sausage

How To Make Hot Italian Sausage

Making it yourself is easy and fun!

Posted on September 01, 2015
This recipe is all about How To Make Hot Italian Sausage. Actually wait. I should back up. I have been waiting for nearly a year to finally do this. Make my own sausage. I initially set out to make something a little more mild when it came to a sausage, so the flavor that we ended up with was a lot spicier than intended, but it's ALL flavor, not just heat for heat's sake. I started with research. I wanted to make something actually easy, and needed to source out good ingredients. Then I needed to make sure that I had the spices that would create the flavors we were looking for. And finally we had to just do it. 

I think the biggest thing that holds people up is the casing, and stuffing. Casings are either synthetic or animal based. They don't smell great, and they're really gross. But they're an essential part of the process. I recommend going to your local butcher (The Butcher Shop Barrie is ours) and talking to them about casings, which ones they use and if they have any tips and tricks. You will get a lot of bang for your buck that way too. We got enough to make quadruple of what this recipe makes! Now for the pork. You can use a Boston butt, and add pork fat, or ask about pork trimmings. It's a bag full of random stuff, literally. But it will also give you a lot to work with, which is good, and possibly less expensive than buying a whole pork shoulder for this project. 

Posted in: Pork
Comments: 0
Pulled Pork

Pulled Pork

Rubbed With Garam Masala And Clove

Posted on August 31, 2015
This day started like any other. With pork. Actually it did. I had bacon for breakfast, but I digress. Our mission this weekend was to make homemade sausages. Our local butcher - The Butcher Shop - suggested that we would need more than just the pork trimmings that we were purchasing for said sausage. So I grabbed a pork butt (actually the shoulder) and thought nothing of it. But as it turned out, we didn't need the extra pork for sausages. So what was I to do? Why Pulled Pork naturally! Pulled Pork Rubbed With Garam Masala And Clove is something that just materialized. I didn't want to do the same old Pulled Pork, what good would that be to you, my fine readers? So I whipped out my spices and looked for some interesting combinations that I could try.  
Posted in: Pork
Comments: 0
Lebanese Beef Shawarma

Lebanese Beef Shawarma

With Tahini Sauce

Posted on August 25, 2015
The success of the Chicken Shawarma recipe made me realize how delicious Shawarma can be. I wanted to make it again, but I also wanted to make a meal that was just a little different too. Lebanese Beef Shawarma With Tahini Sauce fit the bill exactly, using some traditional spice combinations you can take beef to a whole new level. The only thing we didn't have was the fries to go in the pita. But man was this  ever some good food. 

Actually, having just moved into our new home, my husband and I have had some issues with appliances and unfinished stuff (new build), so having nowhere to put our dishes for the most part left us in kind of a pickle. A pickle that is solved by making food that is portable. I know, all my pretty dishes seem to be making it onto the site okay, and I guess I could use paper plates and what not, but there's no fun in that! I want to make the food work for me! So we did. 
Comments: 0
Chicken Flautas

Chicken Flautas

With Avocado Cream

Posted on August 18, 2015
Chicken Flautas With Avocado Cream are a Mexican dish that came out of nowhere. I hadn't heard of them until a coworker asked me if I had had one before. Nope, but they sound absolutely delicious! I must make some! So I did. Basically it's a fried chicken stuffed soft taco-burrito-thingy. They're sometimes called/confused with toquitos, which are very similar, but Flautas are larger and longer. So here is my take on the Chicken Flauta. (By the way they're really delicious.)

 

Posted in: Poultry
Comments: 0
Mushroom And Onion Bison Steaks

Mushroom And Onion Bison Steaks

With Cinnamon Sweet Potatoes

Posted on August 18, 2015
I wanted to make something special for my friend who came to visit our house. So we went to the farmer's market downtown for some special food. We found bison at one booth, and all of the fresh produce at the others. I even got a basket of peaches that are totally blowing my mind right now. For dinner we made Mushroom And Onion Bison Steaks With Cinnamon Sweet Potatoes. Everything came from the farmer's market. It was glorious. 
Comments: 0
Bacon Wrapped Filet Mignon

Bacon Wrapped Filet Mignon

With Sweet Potato Fries

Posted on August 11, 2015
An elegant meal that is perfect for your next special occasion, Bacon Wrapped Filet Mignon With Sweet Potato Fries was tender and delicious. The first official meal that I grilled at our new house, I thought it was about time to celebrate. It also happens to be Filet Mignon Day on August 13th - hey my lucky number! Sure you can just grill up a filet and be done with it, but I wanted to do something a little bit special. When you go to the butcher, ask for the cut you like the look of best, thickness and color is important. Then season up those beauties on all sides before wrapping with bacon and a secret ingredient. 
Comments: 0
Page 6 of 15First   Previous   1  2  3  4  5  [6]  7  8  9  10  Next   Last