Recipes

Search

Entries for ' club house'

Smoked Sirloin Sandwiches

Smoked Sirloin Sandwiches

with Club House La Grille Southern Style BBQ Seasoning & Montreal Steak Spice

Posted on June 27, 2017
Smoked Sirloin Sandwiches are ideal for a unique 4th of July, or Canada Day main course. They’re easy to make, incredibly flavorful, and definitely not just another burger! (Though we do have some pretty good ones!) These sandwiches are perfect, topped with Spicy Alabama White Sauce, piled high with perfectly tender sliced beef. You don’t need to do much with this recipe once it’s on the grill, especially if you have a Wireless Digital Thermometer like this one. That means you have plenty of time to decorate or relax. When serving, remember to pick a bun with a slightly crusty exterior, and pillowy soft interior. Potato salad and Coleslaw are the sides of choice to go along with this delightful delicacy.
Comments: 0
Smoked Turkey Thighs

Smoked Turkey Thighs

with Club House La Grille Smokehouse Maple Rub

Posted on July 06, 2016
Sometimes you just bump into a recipe without realizing it. I was doing a smoke which takes most of a day, so I always make sure to get as much out of my Apollo as I can when using it. I was mainly smoking up ribs for a family dinner but I had a few other bits and bobs I wanted to smoke as well. While gathering the ingredients for this flavor adventure, I stumbled upon turkey thighs. I had seen breasts in the market before, legs too, but never just the thigh. So I went for them, remembering the giant smoked turkey legs at Disney World with fondness. I wanted to recapture the feeling, and that is how Smoked Turkey Thighs with Club House La Grille Smokehouse Maple Rub came to be.
Posted in: Poultry
Comments: 0
How to Spatchcock a Chicken

How to Spatchcock a Chicken

with Club House La Grille Montreal Steak Spice Wet Rub

Posted on June 29, 2016
So I have never spatchcocked a chicken before. Probably because I couldn’t say the word. One of those- it never sounded right to my ears -kind of things. It’s called spatchcock, spach-kok, and it means a chicken or game bird that has been split open and grilled. That doesn’t sound so hard. I learned how to spatchcock a chicken from watching a celebrity chef do it, and after all that fuss and worry, discovered that it was easy! Possibly easier than the Easiest Rotisserie Chicken Ever! If that is even possible! 
Posted in: Poultry
Comments: 0