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Category: Grilling

Kraft Fresh Take Burgers and Coupon Deal

May 27, 2012 | Articles, Deals, Grilling, Recipes | By: admin

This is the first of our new line of Recipe articles called Deal Meals. It will consist of a meal that you can use coupons on to save money. First up we have Fresh Take Burgers currently there is a coupon for .75 cent coupon off of a Fresh Take packet. The packet I am making is the Savory Four Cheese Recipe which consists of a cheese and breadcrumb mixture that can be used to mix with Ground Beef or Turkey.

Click here for the coupon.

Ingredients:

Fresh Take Packet: Savory Four Cheese Recipe

1 Pound of Ground Beef or Turkey

First step open the Fresh Take Packet and mix with the ground beef.

Next Step Patty your hamburgers.

Then you are ready to grill them up. Cook to the temperature you would like.

Enjoy.

Comments: -

Easy Grilled Salmon

May 29, 2008 | Fish, Grilling, Recipes | By: Average Joe

This past Memorial Day weekend I wanted to grill up something different that I have never done on the grill before. Grilled Salmon Salmon was on sale so I decided to give that a try on the grill.

I wanted a simple recipe so I decided on a just 3 ingredients garlic, butter, and Old Bay Seasoning. I have always been afraid to grill salmon, but it turns out that if you leave the skin on it is really simple to grill. It only takes about 10 to 12 minutes.

From now on I will be grilling my Salmon, it was very flavorful and super moist. I was unable to stop eating it.

Ingredients • 2 pounds of Salmon, skin on • 2 cloves of garlic • Butter • Old Bay Seasoning Items used to make this recipe • Gas Grill • Spatula • Knife • Garlic Press • Oil
Recipe
1. This is very simple. First spread some butter onto each Salmon Fillet. 2. Next press some garlic onto each fillet. 3. Finally, sprinkle on some Old Bay Seasoning. That’s it pretty easy!
4. Now you want to have your grill at medium high heat. Make sure your grill grates are oiled well. Now place your Salmon on the grill and close the lid. It should take about 10 to 12 minutes to grill your Salmon. But you can check for doneness by taking the temperature of each fillet. They should be at 140 degrees, and flake easily with a fork.
Mmmm, there we go some perfectly grilled Salmon! Super moist and tasty! Enjoy!

Comments: 2

Smoked Baby Back Ribs – 2-1-1 Method

May 20, 2008 | Grilling, Pork, Recipes | By: Average Joe

How about some Smoked Baby Back Ribs! If you like your ribs tender and sticky then this is the recipe for you. For this recipe I used my horizontal smoker, Smoke Baby Back Ribs the Char-Griller Smokin Pro and the 2-1-1 method for smoking ribs. You might of heard of the 3-2-1 method which is good for cooking spare ribs, they take a bit longer to cook, however for baby back ribs we only need the 2-1-1 method. The 2-1-1 method refers to the cooking times in hours for each part of the method. You want to keep your cooking temperature around 225 degrees through out this process.

2 – Cook ribs uncovered for 2 hours with smoke and heat.

1 – Wrap ribs in foil and return to the smoker and cook for 1 hour, with just heat. No need for smoke after this point. This part will steam the ribs and make them very tender.

1 – Remove the ribs from the foil and then return to the smoker to cook with just heat for 1 hour. So the ribs can continue to cook and firm up so they are not to mushy.

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Ingredients • 3 racks of Baby Back Ribs • 1 bottle of your favorite BBQ Sauce • Dry Rub Used the below Rub for this Recipe Kansas City Style Rib Rub • 1/2 cup brown sugar • 1/4 cup paprika • 1 tablespoon black pepper • 1 tablespoon salt • 1 tablespoon chili powder • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 teaspoon cayenne	Items used to make this recipe • Large Serving Platter • Smoker • Knife • Cutting Board • Tongs • Paper Towels • Charcoal • Hickory Wood Chunks
Recipe
1. First of all we need to prepare our ribs. So remove them from the packaging one at a time and next we need to peel the membrane off the back of the ribs.2. Peeling the membrane off the ribs is an important step that you do not want to skip. You will need a couple of things to do this, a sharp knife and some paper towels. 3. With the tip of your knife you want to get under the membrane covering the back of the ribs and pull it up a bit. It is sometimes easiest to try right next to one of the ribs. I always check around the rib and see if there is already a section of the membrane that has started to pull off.
4. Once you have a piece of the membrane pulled from the bone. Take a paper towel and grab the membrane and pull it off. If you are lucky you can get the whole thing at once. But that is unlikely to happen. Keep working on it until you get all of the membrane off.
5. Next you will need to mix up your rib rub. You can use the Kansas City style rib rub that I have listed above or you could purchase a rib rub from your local super market. I always make the one above and make extra and store it in an old mayonaise jar. That way I won’t have to do it next time. Once you have your rub mixed together begin rubbing it into the surface of your baby back ribs. You can apply some to both sides of the rib.
6. Now it is time to get our smoker ready to go. You will want to start your charcoal and when it has ashed over transfer them to the side fire box of your horizontal smoker. This is when a chimney starter comes in handy. you can start the coals in the chimney starter and when they are ready just dump them into your side fire box.
7. Once your smoker has reached temperature which is 225 degrees. Then place your baby back ribs onto the grill as shown. You want to maintain the temperature at 225 degrees for the entire cooking process.
8. Now it is time to add in the smoke. Open up the side fire box and throw on some hickory chunks to start the smoke process.
9. For these baby back ribs we are doing the 2-1-1 method. So we cook the ribs uncovered with smoke for the first 2 hours. Then wrap the baby back ribs in aluminum foil and let them cook for 1 hour. This method makes the ribs really tender. After the 1 hour of cooking them in the foil remove them from the foil and let them cook on the grill for 1 more hour. After the end of the 4th hour the ribs should be ready to go. You can check for doneness by how much the ribs have pulled back off of the bone. You want it to be at least a half inch or so.
10. If you like your ribs sticky then in the last 30 minutes the ribs are on the grill you can choose to sauce them with your favorite BBQ sauce.
There we go some great Smoked Tender Sticky Baby Back Ribs! Be sure to have some extra napkins on hand, you will need them.Enjoy!

For this recipe I used the Char-Griller Smokin Pro, you can check it out at Amazon.com. I highly recommend the Char-Griller Smokin Pro. It is a great smoker to start out with.

Comments: 16

Chicken Shish Kabobs

May 9, 2008 | Chicken, Grilling, Recipes | By: Average Joe

It is time to add some color to your grill with some Chicken Shish Kabobs! A shish kabob is typically a skewer of meat and vegetables that is grilled. The fun part about Shish Kabobs is that you can make them with just about any meat or vegetable. From bell peppers, onions, tomatoes, mushrooms, steak, and chicken. For these Shish Kabobs I went with some chicken for the meat and a colorful array of vegetables including red, green, and purple bell peppers, and some onion. I love to eat grilled vegetables they taste very good. Read below how I made this recipe but get creative with how you want to make your Shish Kabobs!

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Ingredients • 4 – 5 pounds of Boneless Skinless Chicken Breast • 1 Large Green Pepper • 2 Small Red Peppers • 2 Small Purple Peppers • 2 Spanish Onions • 2 Bottle of Lawry’s Louisiana Red Pepper Marinade (you can use any marinating sauce you would like, anything from teriyaki, Italian dressing…) Items used to make this recipe • Metal Skewers or Wood Skewers • Large Platter • Knife • Cutting Board • Grill Wok • 2 Zip Lock bags
Recipe
1. OK get ready for some prepwork. First cut up your chicken breat into bite size chunks and throw them into a zip lock bag. Then pour in enough marinade to cover all of the chicken. Place in the fridge to marinate. 2. Next cut up your bell peppers and onions into small pieces about 1 inch by 1 inch in size. Then place all of your vegetables into a zip lock bag and pour in your marinade to cover the vegetables. Place your chicken and vegetables in the fridge to marinate for at least 30 minutes. I let mine marinate over night cause I really like when the flavor soaks in.
3. After your vegetables and chicken are done marinating it is time to start kabobing them. You can do this any way that you would like but I normally do a two different vegetables and then a piece of chicken. So on and so on. Another option if you have a grill wok is to just throw them in your wok and cook everything up that way. That will save you time from having to kabob everything which can be time consuming. For this recipe I did it both ways.
4. Now you have to just grill everything up. Be sure to turn your Shish Kabobs ever now and then so that they cook evenly. On the right side of the grill you can see that I am using the grill wok. It is a major time saver. Just be sure to move everything around in the wok so that everything will cook evenly. To make sure your chicken is cooked properly you can cut open a few pieces and make sure there is no pink on the inside.
Here we go you just need to de-kabob and start eating! This is one of my favorite meals to eat cause it is fairly good for you and it is supper tasty. I really like grilled peppers on the grill. Enjoy!

Comments: 1

Beer Can Chicken

May 2, 2008 | Chicken, Grilling, Recipes | By: Average Joe

Are you ready to have some Juicy and Moist Chicken? Well then give this Beer Can Chicken Recipe a try. Sometimes also known as drunken chicken, this recipe incorporates a few things to basically steam the chicken from the inside out. Making for a moist chicken which is always good! You just need a gas grill for this recipe or you could also use a charcoal grill. We basically just need to cook it using indirect heat for about 2 to 3 hours.

Ingredients • 1 - 4 pound or more Whole Chicken • 1 Can of beer • 1 Small Onion or Potato Basic Rub • 1/4 cup brown sugar • 1/4 cup paprika • 2 tablespoons black pepper • 2 tablespoons salt Items used to make this recipe • Can Opener • Beer Can Chicken Holder • Meat Thermometer • Baking Sheet or something to catch the juices	Kansas City Style Rib Rub • 1/2 cup brown sugar • 1/4 cup paprika • 1 tablespoon black pepper • 1 tablespoon salt • 1 tablespoon chili powder • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 teaspoon cayenne
Recipe
1. Preheat the grill for indirect heat. With a gas grill this is easy just turn on one side to medium. If you are using a charcoal grill you will have to move all of the coal to one side of the grill. 2. Next it is time to prep the chicken. Take your spice rub and sprinkle it over the chicken and begin to rub it in every where. You can even rub some underneath the chicken for a bit extra flavor. You can use either of the spice rubs I have provided above. Either the Kansas City style one for a bit of extra kick or the basic rub.
3. Now open up your can of beer and you only want it to be half full so drink half and enjoy. Next take a can opener and go around the edge of the can and open it up so that it is easier to pour in the rub. Pour in any remaining rub. 4. Now take the beer can and insert it into the cavity of the chicken. I used a beer can chicken stand that I got at Walmart for 4 dollars. It makes it easier and you don’t have to worry about the chicken tipping over. But if you do not have a stand just use the legs and the beer can to form a tripod to stabilize it. 5. Important step: After you have your chicken on the beer can remember to take your small onion or potato and stuff it in the top or neck area of the chicken. This will prevent the moisture from escaping.
6. Now take the chicken and place it on your baking sheet and place it on the grill over the side of the grill that is turned off. After about an hour rotate the chicken so that each side get done evenly.
7. It should take about 2 to 3 hours to cook your chicken. You can check to make sure it is done by placing your meat thermometer in the thigh of the chicken and it needs to be at 180 degrees.
There you go that is your Beer Can Chicken. Now be carefull when removing the can from the chicken remember the can and liquid inside will be hot. Once you have the can removed you can begin to carve up your chicken. Be prepared it will be juicy!!! Enjoy!

Comments: -

Grilled New York Strip Steak with Steak Rub

April 30, 2008 | Grilling, Recipes, Steak | By: Average Joe

Here is an easy recipe for making some great New York Strip Steaks on the grill. I usually marinate my steaks in Dales or Italian Dressing but this Steak Rub was so good that I think I will be using rubs for my steaks from now on.

Ingredients • 2 New York Strip Steaks • 1 Tablespoon Montreal Steak Seasoning • 1 Tablespoon Light Brown Sugar • 1 Teaspoon Onion Powder • 1/2 Teaspoon Oregano • Olive Oil Items used to make this recipe • 1 Mixing Bowl • Serving Platter • Plastic Wrap • Spatula and Fork
Recipe
1. Get out your mixing bowl and combine the four spices Montreal Steak Seasoning, light brown sugar, onion powder, and oregano. Mix them together well with a fork or a whisk.
2. Now place your steak on a serving platter or baking dish. Rub in the spices into the steaks and then place some olive oil over the rubbed in spices. Then flip the steaks over and repeat. 3. Wrap the steaks up with some plastic wrap and place them into the fridge and to marinate for at least 30 minutes. You could begin cooking them right away but if you marinate them some the flavors will really begin to take in the steak.
4. After the steaks have marinated it is time to do some grilling. Preheat the grill on high for about 10 minutes. Now when I grill I like to spread some olive oil onto the cooking grates so what ever I am cooking will not stick to the grill. 5. Grill your steak for 4 to 5 minutes on each side turning only once. Temperatures for steaks: Rare – 120 – 125 degrees Medium Rare – 125-140 degrees Medium / Medium Well – 145 – 155 degrees Well Done – 160 degrees Check out this site for more information on how to grill a steak.
That’s it a pretty easy recipe on how to make a great New York Strip steak. The wife made some Sweet Potato skillet fries to go with the steak for this meal. Sorry didn’t do a recipe for those but I will next time, cause they were very good. Enjoy!

Comments: 6

Grilled Hawaiian Pineapple Chicken

April 17, 2008 | Chicken, Grilling, Recipes | By: Average Joe

At the farmer’s market stand just down the road from where I live they had a sale on pineapples. $2 for a pineapple. So I picked one up and was trying to decide what to do with it. When I decided to try creating a dish with it. I had some Lawry’s Hawaiian Marinade and I figured that would be perfect to marinate some chicken in and then grill the pineapples up on the grill.

Ingredients

• 4 Boneless Skinless Chicken Breasts

• Lawry’s Hawaiian Marinade or any marinade you choose. Could use a teriyaki marinade.

• 1 Pineapple

• 1 Cup Brown Sugar

Items used to make this recipe

• Knife

• Cutting Board

• Measuring Cups

• Meat Tenderizer Mallet

• Ziploc Bag

Recipe

1. OK first off we want to get our chicken ready to marinate. So trim all the fat off the chicken breasts and then tenderize them with your Meat Tenderizer Mallet.

2. After your chicken breast are trimmed up and tenderized throw them into a ziploc bag and pour enough marinade in the bag to cover them. Then place the bag in your refrigerator to marinate for 30 minutes.

Grilled Hawaiian Pineapple Chicken - Marinating Chicken

3. While your chicken is marinating we will prepare the pineapple slices. First you will want to lay the pineapple on it’s side and cut off the top and the bottom of the pineapple.

4. Then stand the pineapple up and cut down the sides taking off the rind of the pineapple.

Grilled Hawaiian Pineapple Chicken - Cut the side of the Pineapple

5. Once you have all the rind of the pineapple cut off place the pineapple on it’s side and cut crosswise to make 1/2 inch thick slices.

6. Now you want to cut our the fibrous core from the center of each slice. If you have a fruit corer then you can use that. I however do not have one so I just used a knife to cut out the center of the pineapple slices.

7. OK now it is time to do some grilling. You can put everything on the grill at the same time so go ahead and put your chicken on the grill.

8. Now before you put your pineapple slices on the grill dip them in some brown sugar and then put them on the grill. The pineapple slice will need about 6 minutes per side. Once they have some nice grill marks on them they are ready to go.

9. Once the chicken has reached 170 degrees it is done and ready to pull off the grill. Now just plate everything up.

Grilled Hawaiian Pineapple Chicken - Grilling Chicken and Pineapple

OK here we are all plated up! I also grilled some asparagus for this dish. This came out pretty good the pineapples were super juicy and complemented the chicken very well.

Enjoy!

Comments: -

Baby Back Ribs – Indirect Grilling Method

February 7, 2008 | Grilling, Pork, Recipes | By: Average Joe

Baby Back Ribs - Plated and ready to eat! Do you like eating ribs when you go out to eat, but hate paying the money for them? Well you can make them at home just as tasty and save a few bucks as well. Making ribs is not that difficult. This is my 4th attempt at making ribs at home and I have got it down to a science. Each time I make them they get more and more tender. This time they were better than any restaurant ribs I have ever had.

For this recipe, I cooked on a gas grill using the indirect grilling technique, but you could also use a charcoal grill or if you would like to step up to the next level check out my article on Smoked Baby Back Ribs using the 2-1-1 method.

Any one that has a grill can make ribs! You just need a little bit of time and patience!

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Ingredients

• 4 pounds pork baby back ribs or 2 racks

• 1 bottle of your favorite BBQ sauce

Kansas City Style Rib Rub

• 1/2 cup brown sugar

• 1/4 cup paprika

• 1 tablespoon black pepper

• 1 tablespoon salt

• 1 tablespoon chili powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne

Items used to make this recipe

• Serving Platter

• Gas Grill

• Tongs

• Knife

• Paper towels

Recipe

1. Remove the ribs from the packaging. Wash each rack of ribs off and then you will need to peel off the membrane from the bone side or the back of the ribs. This can be done by using a knife to get under the membrane and then take a paper towel to get a good grip on the membrane and then peel it off.

2. Cut your racks of ribs in half. Leave about 6 to 8 ribs for each one.

3. Next, combine all of the ingredients for your rub and mix them together well. You will probably have extra so use an air tight bottle to save the rub mix for the next time you make ribs.

4. Now, take the rub mix and sprinkle it over the ribs and rub it in with your fingers. That’s it your ribs are prepared. Not to bad so far. Now let your ribs sit out and get to room temperature which should take about 20 to 30 minutes.

5. While your ribs are sitting, preheat the grill and set it up for indirect grilling. You want your grill to be at medium low heat or 250 degrees. With a gas grill this is very simple. Just turn on one side of the grill. For a charcoal grill move all of your charcoal to one side of the grill so you have the other side not over direct heat.

6. Now you are ready to put your ribs on the grill. Just put them onto the side of the grill that is not turned on. Like shown in the picture. Be sure to rotate your ribs every so often.

Baby Back Ribs - On the grill with indirect heat

7. The ribs will take about 2 to 3 hours to get done. You will know they are done when the meat pulls back from the bone about a half inch or so. This is demonstrated in the picture to the right. You can see that the rack in the middle has started to pull back quite a bit so those are definitely ready to go.

8. During the last 15 minutes of cooking is when you’re able to baste the ribs with your barbecue sauce of choice.

9. After the 15 minutes, pull them off the grill and let them sit for 5 to 10 minutes to cool down.

Now your fingers better be ready to get sticky! Enjoy your homemade ribs.

These ribs were awesome this time. I can’t wait to make them again in my new smoker!

Baby Back Ribs - Plated and ready to eat!

How about some Smoked Baby Back Ribs!

Comments: 5

Chicken Burgers

January 31, 2008 | Chicken, Grilling, Recipes | By: Average Joe

The first recipe on the site has finally arrived! Who likes Chicken Burgers! This is one of my favorite easy recipes to make. Rather than making the normal run of the mill burgers I have chosen to make my burgers with ground chicken instead of ground beef. This recipe can also be done with ground turkey.

Ingredients • 1 pound of Ground Chicken • 2 Garlic Cloves • 2 Tablespoons of your favorite A1 sauce • 1/2 Teaspoon of Montreal Steak Seasoning • 1/4 Cup of chopped spanish onions Items used to make this recipe • Large Mixing Bowl • Garlic Press • Chef Knife • Spatula
Recipe
OK first of all you are going to need a large mixing bowl like the one pictured. Then place your chicken into the mixing bowl. Now you will have to chop up your onion and add that to the mixing bowl. Now for the garlic you can either chop up a the garlic cloves or use a garlic press. I have a great garlic press and I use it all of the time. So if you don’t have one and like to cook with garlic I would highly recommend one. Now put in your 2 tablespoons of A1 sauce and the 1/2 teaspoon of Montreal Steak Seasoning. After you have put in all of your ingredients into the mixing bowl you will need to mix them together well.
After all of the ingredients are mixed together, you can make your burger patties. I chose to make two large 1/2 pound burgers but you could certainly make smaller burgers and get 3 to 4 burgers from this recipe.
Now it is time to fire up the grill. Heat up your grill to medium and once it has reached temperature spray your grill with olive oil so your burgers will not stick. Now place your chicken burgers on the grill. They should need about 5 minutes per side. For this recipe, I am using a gas grill, but you could also bake these burgers in your oven if you would prefer. I would recommend cooking them at 350 degrees for approximately 20 minutes.
I put white american cheese on my burgers because I love cheese. Feel free to place your favorite cheese on these burgers if you prefer to have a cheese burger like me. To the right is the finished product. Place it on a bun with all of your favorite toppings. I put mine on sliced bread with mayo and ketchup! It was quite good. I hope you enjoyed this recipe. If any one decides to make these delicious burgers, please let me know how it goes.