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Asian Pork Stir Fry With Smoked Rice

Asian Pork Stir Fry With Smoked Rice

What I love most about Asian food and is that it is so diverse in flavors and textures. It really opens itself up for creativity. By making Asian dishes on the grill you eliminate most if not all the heavy oils you use for traditional stir fry, thus making it a slight bit healthier. Of course the best part of cooking it on the grill is that it gets me outside and at my favorite place…….GRILL SIDE!!!!!

You don’t HAVE to smoke the rice, but it does give you an opportunity to linger grillside on a beautiful day with a beverage of your choice nearby. Otherwise, this can be a fairly quick cook.

What to expect:

Multiple textures. A slight crunch, brought to you courtesy of the peanuts and green onion. A nice firm bite from the grilled pork. Al dente vegetables. Then the ultimate texture that the rice brings.

As to flavor. A nice smokiness from the rice, a unique savory taste from the grilled peanuts, a gentle yet noticeable Asian flavor from the grilled pork chop, and ultimately a sweet spicy flavor from the teriyaki sauce and sambal.

Yield:

4 dinner servings.

What you’ll need:

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Special equipment:

A grill pan. If you don’t have one of these, GET ONE!!!!! You’ll thank me and use it a thousand time over.

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Time:

About an hour of time if you’re not smoking the rice and do your prep while the grill is coming up to temp.

About 3 hours of time if you’re going to smoke the rice and linger by the grill while it takes light.

Ingredients:

1 bunch green onions

½ cup teriyaki sauce

½ honey

½ tsp garlic powder

½ tsp ground ginger

2 cups extra long grain rice, well rinsed.

A couple of nice wood chunks (if smoking the rice).

3 1-1½ bone in pork chops.

3 tsp. Chinese 5 spice powder*.

1 each red, yellow, and green peppers cut in large dice.

1 large red onion cut in large dice.

1lb asparagus, rough ends removed and cut into 1 inch lengths.

½ cup dry roasted, unsalted peanuts

1 cup chicken low sodium chicken stock

1 cup water

1 Tbls butter

salt and pepper

2-3 Tbls Sambal* (depending on your heat tolerance).

Sesame seeds for garnish.

*Can usually be found in the ethnic aisle of most larger grocery stores.

How we did it:

The steps given here are to maximize your time grillside. Shortcuts and multitasking can be done to speed things up. But what fun is that?

Begin by rincing the rice until the water is clear. This removes the gluten from the rice and makes it less sticky.

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Spread the rice on a sheet pan and set aside.

Season the pork chops with the 5 spice powder and place in the refrigerator.

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In a bowl mix the ½ cup teriyaki, honey, garlic powder, and ginger. Set aside.

Finely chop the green onions for garnish, set aside.

Cut your peppers and onion in large dice, and set aside.

Trim and cut the asparagus, mix in with the peppers and onion.

Set the grill up for COLD SMOKING by lighting just 3 or 4 briquettes and a large wood chunk. The object here is to create smoke while keeping the heat to a minimum.

Place the rice as far from the heat source as possible, cover and smoke for about 2 hours adding wood and charcoal as needed. You can rest your eyes but try to glance up every 20-30 minutes to be sure you’re still rolling smoke.

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Once you have your rice smoked set aside, and set the grill up for direct grilling.

*Rice can be smoked 1 week in advanced and stored in an air tight container.

Oil the grill pan and grill grates.

Place the veggies in the grill pan and toss in the peanuts and mix well.

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Place the pork chops on the grill.

Toss the veggies and flip the pork chops about every 6 minutes, until the veggies are al dente (firm to the bite) and the chops are done.

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Now in ya go with grilled pork chops and veggies in tow.

Mix the 1 cup chicken broth, 1 cup water, Tbls butter, in a pot.

Add rice.

Bring to a boil.

Reduce to a simmer and cover tightly.

Let rice simmer 15-20 minutes.

While rice is cooking, cut your pork chop from the bone and cut into desired dice, and add to a bowl with the vegetables.

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Mix in the teriyaki sauce and sambal.

Add the cooked rice and mix gently but well.

Plate, garnishing with green onion and sesame seeds, serve, and enjoy.

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Remember what you cook isn’t nearly as important as who you cook it with.

 

 

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Posted by on April 15, 2017 in Uncategorized

 

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Smoked Breakfast Casserole

Smoked Breakfast Casserole

Nothing like a warm filling breakfast to start a cold winter’s day. Although to be honest this would be a perfect breakfast for any time of the year. I must say though it was nice on this frosty morning. The beauty of this breakfast is that it can be made the night before, refrigerated, then popped in the oven the next morning. Of course if you want to go outside and finish it on the grill with a final touch of smoke, then GO FOR IT! But you don’t have to.

The fun thing about this recipe is it is so open to many variations. We wanted to keep it “seasonal” so we didn’t add any bell peppers or green onion, which would have been marvelous in it. I can definitely see some blanched asparagus  being tossed in come spring time. It would also be a good use for left over ham. Personally I would have liked to added some jalapenos, but had to keep tame for the wife.

What to expect

The eggs will be soft and creamy (not runny) with a nice gentle smoky flavor brought by the sausage and cheese. The sausage also helps add body and texture, while the green chilies add an extra note. I also STRONGLY recommend serving it with Sriacha (rooster sauce) it just takes the dish to a whole different level.

Difficulty: Easy

What you’ll need:

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30- 45 minutes to smoke the sausage (can be done a day in advance of assembling your casserole)

20 minutes to assemble

50 minutes to cook finished casserole

1 9X13 baking dish buttered

8 slices of white bread cut into cubes

1 lb sausage smoked with your favorite smoking wood

1/2 lb well smoked sharp cheddar (I recommend smoking your own.)

10 large eggs

2 cups milk

2 tsp dry mustard

1 tsp salt

1 4.5 oz can of green chilis

How we did it:

Begin by setting the grill up for an INDIRECT  cook.

Place wood chunks on both piles of coals, place sausage in the void between coals.

Cut vents by about 1/2.

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While the sausage is getting it’s smoke on begin preparing your other ingredients.

Butter a 9X13 baking dish.

Cut your bread into about 1/2 inch cubes.

Shred the cheese.

Whisk the eggs together.

Add the milk, mustard, salt, and chilies to the eggs. Stir to mix.

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Once the sausage is done, let it rest about 10 minutes.

Coarsely chop it.

Now begin building your casserole.

Spread the bread crumbs in the bottom of your buttered dish.

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Add sausage and cheese.

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Pour the egg mixture over the top.

At this point it can be covered and  refrigerated for up to 1 day, or baked.

When you’re ready to cook it. Remove cover and bake in oven or indirectly on the grill at 350°F for about 50 minutes. A wooden pick will come out clean and it will start to pull away from the sides when it’s finished. If the top starts to brown too much cover with foil.

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There ya go. So if you’re wanting to impress company,or just get out of the house on a cold winter day, this a good way to do it. Don’t let old man Winter tell you that you can’t grill.

Remember what you cook isn’t nearly as important as who you cook it with. (Some day I’m going to explain this tag line, but not today.)

 

 

 

 

 

 
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Posted by on January 31, 2016 in Uncategorized

 

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Grilled Pizza Our Way

Grilled Pizza Our Way

For the longest time I have avoided doing a blog post on grilled pizza. Simply because there’s is a ton of them out there, and I felt as if I had nothing new to add. Then I started looking at some of the post, and they were pretty run of the mill. Grab some toppings, toss them on a crust, place on the grill and VIOLA you have yourself a grilled pizza. And I guess in a sense you do. But by doing so you’re really short changing yourself on all the wonderful flavors your grill has to offer.

What to expect: The grilled taste of the veggies will play nicely with the deep smoky taste of the meat. The final hit of a light smoke as the pizza “bakes” will give you that brick oven flavor that all good pizzas should have.

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What you will need:

30-45 minutes for smoking the sausage (this can be done up 2 days in advance, just be sure to leave the sausage whole, wrap tight and refrigerate)

20-30 minutes for grilling the vegetables

1 lb bulk Italian sausage

1 large white onion

1 each red, yellow, and green bell pepper

6 or so small portabello mushrooms

2 12 inch pizza crusts (I reall like the texture I get from Boboli, and it holds up well on the grill)

1 jar or recipe of your favorite pizza sauce

2 fresh jalapeños if you’re a bit of a chili head

How we did it:

Begin by setting your grill up for INDIRECT grilling.

Remove sausage from it’s package being careful not to destroy its form.

Add a nice chunk of your favorite smoking wood to the coals. I recommend hickory. It will stand up well to the stronger flavors of the sausage, and it will be able to compete with the other flavors of the pizza.

Place the sausage between the void in the coals.

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Place the lid on the grill and let the smoke and heat work their magic.

Check the internal temperature after 20 minutes. We’re looking for 165°f. Continue to check every 10-15 minutes until you reach your target temperature.

When done remove from grill and let rest while you prepare your grill to cook your vegetables. (If you are making the sausage ahead, let cool, wrap in plastic wrap, and refrigerate.)

If cooking the vegetables immediately after the sausage, spread your coals for DIRECT grilling, add more coals if necessary.

Wait for the smoke from the fresh coals to subside.

Place vegetables on grill and cook until done, turning about every 10 minutes until lightly charred on all sides.

*Note: The mushrooms will take about 5 minutes per side.

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Once done, slice the mushrooms, and large dice the rest.

Either chop the sausage or give it a quick spin in the food processor. I personally prefer the texture I get from the food processor.

Build your pizzas.Get the grill HOT.

If using a pizza stone, add a light wood chunk, like oak, place pizza on stone directly over the coals, and cook until the cheese is melted and the crust is done.

If you’re NOT using a pizza stone, set grill up for indirect cooking, add a light wood chunk, like oak, rotate the pizza once 90 degrees 1/2 way through cooking.

Now you have yourself a true grilled pizza that you can be proud to serve to guest.

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Remember what you cook isn’t nearly as important as who you cook it with.

 
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Posted by on June 16, 2015 in Uncategorized

 

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Mesquite Smoked Beef Stew

Mesquite Smoked Beef Stew

Cold snowy days call for long slow cooks, and warm comfort food. After 8 3/4 inches fell overnight, I felt it was time for a nice long slow smoke, time to let the UDS do the work while I did the napping. And it was a good plan…… almost too good. Fortunately I have a well seasoned son to cover me when I just can’t quite wake up from a cozy nap.

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What to expect: Is there anything better than a nice warm beef stew on a cold winter’s day? This is the kind of meal that makes you just want to curl up with a blanket and watch the snow fall outside. The mesquite smoked beef plays well with a nice sweet red wine, giving it deep smoky flavors with a slightly coying sweetness. The vegetables round out the dish giving it that full robust feel and taste that you expect from beef stew.

Yield: 6 servings

What you’ll need:

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Time: All day, we ain’t going to rush this. Or 3 hours for smoking, and 2 hours or more for simmering.

1 3lb boneless well marbled chuck roast

1 Tbls kosher salt

1 Tbls fresh ground black pepper

4 cloves of garlic minced

1 Tbls fresh thyme

1 Tbls fresh rosemarry

2 bay leaves

4-5 medium potatoes, peeled, large dice

4 carrots, peeled, sliced into thick rounds

4 celery stalks, large dice

1 large onion large dice

4 cups of water

1 cup red wine

4 cups beef broth

2-3 Tbls corn starch

How we did it:

Begin by adding the 1 Tbls salt and pepper to both sides of the beef roast.

Set aside.

Place the all the vegetables, the thyme, rosemary, garlic, and bay leaves into a roast pan with 2 cups of water.

(A word to the wise here, to prevent smoke stains and make cleanup easier, THOROUGHLY  coat the outside of the pan with nonstick spray, butter, or soap.)

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Place a couple of kabob skewers or wooden spoons on top of your pan to lift the meat above the pan but allowing the juices from the meat to drip into the pan. This allows the meat to receive maximum smoke while continuing to baste the vegetables in it’s juices.

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Place on grill or smoker and cook at the 250.

Pull a blanket around yourself and rest your eyes.

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After about 1 1/2 hours remove your blanket, grab your coat, and check adding the other 2 cups of water if needed.

Return inside, pretend to be interested in what your wife is watching on TV, while resting your eyes. Toss in an occasional “uh-huh” and “yeah, that’s what I was thinking.”

After another 1 1/2 hours stroll out and check the meat temperature. We’re looking for something in the neighborhood of 165°-175°f. It probably won’t be super tender yet, but we don’t want to dry it out. It will get tender as it finishes in the pot.

Remove from smoker and cut into a dice that you like for beef stew.

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Add the beef, 4 cups of beef broth, 1 cup of wine, and vegetables to a large stock pot.

Bring to a simmer and cook for 2 hours or until the liquid is reduced by 1/2.

* 2 hours is a minimum simmer time, as long as you keep it covered and wet it can hold about all day. But sooner or later your going to get hungry.

If the thickness is not to your liking, mix 2-3 Tbls of corn starch and with some water and add to the pot.

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Enjoy with the remainder of the wine and people you love.

So, “Let it snow, let it snow, let it snow.”

Remember, what you cook is not nearly as important as who you cook it with.

 
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Posted by on March 3, 2015 in Uncategorized

 

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Cherry Smoked Stuffed Pork Tendrloin


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I want to apologize in advance for not having pictures of the key parts, sometimes I just get lost in my cooking and forget that I’m going to be blogging later.

There’s not a lot of things that will draw me outdoors when the temperature is a balmy -10°F. Normally when the temperature gets down into the negative category I give up grilling. Oh that doesn’t mean we extinguish the coals, it just means we switch from grilling to more smoking. That way we’re not running in and out like a bunch of kids with my wife yelling “CLOSE THE DOOR!” and “IN OR OUT, MAKE UP YOUR MIND!” Ok, she doesn’t do that, but you get the idea. Long cold winter days call for long slow smokes that require a limited number of trips in and out.

HOWEVER, when you come across pork tenderloin at a ridiculously low price, a little frostbite can be tolerated. When I saw them the wheels started turning and there was no stopping them.

What to expect: Tender moist pork, with a faint but not overpowering taste of cherry smoke. The stuffing will be moist and flavorful, with the carrots giving it a slightly sweet taste. The cornbread will give it a pleasant texture without becoming soggy.

Yeild: 4-6 servings.

What you’ll need:

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2 or so hours of time.

2 pork tenderloins (most come 2 to a pack)

1 cup cornbread crumbled. (I really do recommend making the cornbread. I’m not sure what will happen if you use store bought, it may throw the ratios off.)

6-8 slices of bacon cooked aldente’ cut into small dice. (More if you have a hungry helper or a dog keeping you company, I had both.)

1/4 cup carrots small dice

1/4 cup celery small dice

1/4 cup onion small dice

3 cloves garlic minced

1 Tbls fresh sage finely chopped

1 tsp fresh rosemary finely chopped

1 tsp fresh thyme finely chopped

Salt

Pepper

2-3 Tbls chicken stock

Butcher string or twine soaked

How we did it:

Begin by having all of your vegetables chopped and your garlic minced and ready.

Crumble the cornbread in a medium to large bowl.

Fry the bacon until aldente’ and set aside.

Add your carrots, celery, and onion to the hot fat left from the bacon.

After the the carrots, celery, and onion begin to soften add the garlic.

Cook until the garlic becomes fragrant and starts to brown. Do not over cook the garlic.

Dump the cooked vegetables along with any remaining fat into the bowl with the cornbread.

Mix well.

Add your chopped sage, thyme, and rosemary, salt, and pepper.

Mix and taste. Adjust the seasoning to your liking by add more of any or all the spices.

IF it is too dry add chicken broth a little at a time stirring after each addition. You want it loose, but to hold together when squeezed.

Set aside to cool.

Rinse and dry your tenderloins well.

Square off the ends so that you have nice flush ends to work with. Don’t panic about cutting the meat off, you’ll be able to find a use for it later in the week.

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Butterfly the loins by making an incision the length of the loin cutting to within a half an inch of cutting through it.

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Once you have it butterflied, it’s time to beat the fire out of it.

Place a sheet of plastic wrap over the loin and begin pounding  until it’s about 1/4 inch thick.

I usually start with my large heavy cast iron pan. Once I get close then I use my hand to finish it up.

When finished flattening, season both sides well with salt and pepper.

Place 1/2 of the stuffing along the lead edge of the loin, leaving a 1/4 inch space on the sides and along the lead edge.

Roll the loin up and tie off with butcher string or twine.

Set your grill up for DIRECT grilling, add a couple of nice wood chunks of your choosing.

Grill direct turning about every 7 minutes until done. Remember you want the stuffing to register 145°F to be certain all bacteria is dead.

*Ours took about 40 minutes and we turned every 10 minutes but remember it was -10°F out, so this will affect your cooking times.

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The foil pack next to the loins were rosemary infused potatoes and pearl onions for our side dish.

When done let rest 10 minutes, slice, and serve.

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 Remember what you cook isn’t nearly as important as who you cook it with, have fun.

 
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Posted by on February 17, 2015 in Uncategorized

 

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BBQ Bourbon Sliders


It seems as though when the rest of the world is swimming up stream, I’m merrily floating down stream. While everybody marches to the beat of a different drummer, I’m always in step with the tubas. It’s not by choice, for the most part. It would only make sense in writing a BBQ blog that I would want to go with what’s trending. And though I do put forth an honest effort, a lot of times I fail. Well this is one of those cases. A year or so ago when sliders were all the rage I was cooking and blogging GIANT burgers. Now that the big “steak house” and “stuffed burger” are all the rage, I’m going smaller. But let me tell ya, in style or out, these things were an EPIC hit in Tailgate Town this year. In fact other than a taster, my son and I got none and had to settle for a stadium hot dog. They were THAT good and went THAT fast.

What to expect: Let’s begin with the beef. A nice deep smoky flavor enhanced by the bourbon that does double duty by keeping the patties moist while smoking and adding a nice boozy flavor. Add a healthy dose of a slightly sweet BBQ sauce. Combine that with grilled bacon that is going to give you yet another layer of flavor. Top with a FRESH jalapeno that not only brings a little heat, but freshness, and texture Tie it all together with a quality slice of Swiss cheese, and add a world renown King’s Hawaiian roll.

* Some notes on this recipe.

It can be multiplied indefinitely for however many you are feeding.

4 per person is a good number to figure. They are rather filling.

ALL of our recipes, and cooking are ALWAYS done lid closed unless otherwise stated.

Yeild: 12 sliders.

What you’ll need:

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About an hour or less. The patties can be made while the coals catch fire.

Grill set up for indirect cooking

1 lb 80/20 ground beef (80/20 is the ideal meat to fat ratio for great burgers, leaner makes them dryer, more fat and they shrink on the grill)

2 Tbls of bourbon

4 tsp Worcestershire sauce

4 tsp steak seasoning/rub

1 tsp garlic salt

1/2 cup of your favorite BBQ sauce

3 slices Swiss cheese

6 or so slice of bacon, cooked and cut into thirds. (I say “or so”, because you and I both know you’re going eat some while cooking it. It’s the birthright of the Pitmaster.)

1 jalapeno sliced (optional)

12 King’s Hawaiian rolls (It MUST be King’s Hawaiian sweet rolls. We did many test cooks with different rolls for a contest. King’s were the perfect texture, balance of flavor, and gave us the best meat to bun ratio.)

How we did it:

Begin by mixing the 2 Tbls of bourbon, 4 tsp Worcestershire sauce, 4 tsp steak seasoning/rub, and1 tsp garlic salt in a bowl and whisk until thoroughly mixed.

Add your ground beef, and work into mixture.

At this point the meat will be very wet. If you feel that it’s too wet to work, with place it in the refrigerator for 15-20 minutes this will “firm” it up.

Make your patties.

The best way we found to do this is by using a 2 1/2 inch cookie cutter.

Roll you beef into ball slightly larger than a golf ball. Place inside cookie cutter and gently press down with the bottom of a beer bottle. (Told ya we made A LOT of these in the test kitchen.)

If the beef wants to stick to your hands and/or the bottle, just apply a little oil.

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Set your grill up for indirect grilling, add a chunk of your favorite smoking wood, and place the little patties in the void between the coals.

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Let smoke for about 10 minutes, when they have taken on color and are soft to the touch, add your BBQ sauce, bacon, and jalapeno.

Let cook 5 minutes more.

Add cheese, cook one minute more covered until the cheese is melted.

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Plate, serve, enjoy.

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Remember what you cook isn’t nearly as important as who you cook it with.

 
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Posted by on January 20, 2015 in Uncategorized

 

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Bacon Wrapped Buffalo Chicken Bites

Bacon Wrapped Buffalo Chicken Bites

It always strikes me funny how fickle inspiration is. Try and try to come up with a new idea, and nothing. Then one morning the alarm clock goes off, waking me from a deep sleep, and before I can hit the snooze button not only do I have an idea, but most of the logistics worked out and the ingredient list made. This was one of those times. Going to a New Year’s Eve party, I said I would bring wings. But I’d done wings for these people before, and I don’t like doing the same thing over and over. I thought to myself, hmmmmm moink maybe? Nah, I’m sure somebody else is bringing meatballs. My waking thought was “There needs to be a chicken moink.” And as quickly as that this recipe was born.

What to Expect:

The bacon will help keep the chicken moist while doing what bacon does best, by adding flavor. The sauce will give you that wonderful Buffalo heat and flavor that we all love.

Yield: About 24 nice size chicken bites (minus whatever you “taste test” coming off the grill.)

What You Will Need:

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About an hour of time from beginning to end.

A grill setup for DIRECT grilling.

24 or so small wooden skewers (you can find these in the cooking supply aisle of most stores)

4 boneless skinless chicken breast rinsed and trimmed

1lb bacon

Salt and Pepper

1 1/3 cup hot pepper sauce

1 cup cold unsalted butter

3 tablespoons white vinegar

1/2 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper (more or less depending on how spicy you want this)

1/4 teaspoon garlic powder

How We Did It:

Begin by soaking your skewers for 30 minutes in a glass of water.

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Rinse, dry, and trim the chicken breast of any unwanted fat, or loose meat.

Season meat with salt and pepper.

Slice into about 1/2 inch strips, crosswise.

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Wrap the chicken breast with the bacon, running your skewer through the bacon and chicken breast length wise and top to bottom to secure the bacon to the chicken.

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Grill over direct heat turning every 4 minutes to cook evenely on all sides. This took us about 30 minutes (lid on) but it was in the low 20’s and there was a breeze. In good weather they should cook much faster.

When they’re done the bacon should be browned and the chicken will be firm to the touch. If in doubt slice into one and check.

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While they rest, place the: 1 1/3 cup hot pepper sauce, 1 cup cold unsalted butter, 3 tablespoons white vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper (more or less depending on how spicy you want this), 1/4 teaspoon garlic powder in a small sauce pan and bring to a simmer. Cook until the butter is melted and everything is well blended.

Place wings in a large bowl, pour sauce over the top and toss.

Serve with traditional Buffalo wing dipping sauces such as Ranch and Blue Cheese.

Sorry I don’t have any finished, and platted photos. My phone froze, and by the time I was ready to take pictures…… well…… they were gone.

Have fun and happy New Year!

Remember: What you cook isn’t nearly as important as who you cook it with.

 
3 Comments

Posted by on January 1, 2015 in Uncategorized

 

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