Chicken BBQ
2 Chickens (have your butcher split them in half for you)
Salt & Pepper
Garlic Powder
Olive Oil
BBQ sauce (I like Bullseye from the supermarket, use your favorite. One day I will make my own. If you have a homemade recipe that’s killer, share it with us)
Rub your chicken down with the Olive Oil. Salt, pepper and garlic powder them to your liking. On a hot grill, start cooking them.
When you cook chicken on the grill, you have to stay on top of it. I constantly turn them, making sure they do not burn and watching the flare-ups.
Grill the chicken for 20-25 minute. The last 10 minutes you can smoother them with your favorite BBQ sauce. The more sauce the better.
Plate the chicken with some fresh corn on the cob and a fresh garden salad.
Makes 4 servings.
- see how to make it -
- where to get these ingredients -
- download this recipe -
Salt & Pepper
Garlic Powder
Olive Oil
BBQ sauce (I like Bullseye from the supermarket, use your favorite. One day I will make my own. If you have a homemade recipe that’s killer, share it with us)
Rub your chicken down with the Olive Oil. Salt, pepper and garlic powder them to your liking. On a hot grill, start cooking them.
When you cook chicken on the grill, you have to stay on top of it. I constantly turn them, making sure they do not burn and watching the flare-ups.
Grill the chicken for 20-25 minute. The last 10 minutes you can smoother them with your favorite BBQ sauce. The more sauce the better.
Plate the chicken with some fresh corn on the cob and a fresh garden salad.
Makes 4 servings.
- see how to make it -
- where to get these ingredients -
- download this recipe -
Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
