Beef Brisket Wet/Dry Rub

Rub for 10-12 pound brisket.  We found that we did 1.5 times the wet rub and 4 times the dry rub to get it seasoned like we wanted it.

Wet Rub:

8 beef bullion cubes

1 Tbsp. Worcestershire sauce

Spread wet rub on brisket first.  Then sprinkle, but not rub in, the dry rub on top.  Leave setting at room temperature while getting smoker ready.

Dry Rub:

½ Tbsp. salt

½ Tbsp. paprika

½ Tbsp. black pepper

½ Tbsp. sugar

¾ tsp. garlic powder

½ tsp. onion powder

¼ tsp. dried oregano

⅛ tsp. coriander seed

Dijon Grilled Chicken Marinade

Our favorite marinade is a Garlic Dijon marinade that we put on pork and I saw this one that is used on chicken.  It was delicious and just a little different from the other marinade.  I didn't take a picture of it, because let's be honest, all grilled chicken looks the same to me.  This is perfectly delicious for tailgating!

Dijon Grilled Chicken Marinade
good for 1-1/2 to 2 lbs. chicken meat

4 tsp. minced garlic
1 tsp. dried parsley
1/3 c. dijon mustard
1/4 c. balsamic vinegar
1 Tbsp. sugar
1/4 c. olive oil
1-1/2 tsp. dried rosemary
salt and pepper to taste

Marinade chicken overnight (or at least 1 hour) and grill until meat is cooked through.

Spice-Rubbed Flank Steak

We've really been soaking up these mild temperatures and been doing a lot of grilling.  This weekend we had this flank steak and grilled sweet potatoes.

Spice-Rubbed Flank Steak

3 Tbsp. brown sugar

2 tsp. ground cumin

2 tsp. oregano

2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. nutmeg

1-1/2 Tbsp. olive oil

1 (2 lb.) flank steak, trimmed

Vegetable cooking spray

Combine first 6 ingredients in a shallow bowl.  Stir in olive oil until combined.  Gently rub olive oil mixture evenly on steak.  Let stand 20 minutes.  Coat cold cooking grate with cooking spray, and place on grill over medium-high heat.  Place steak on grill and cook, covered, 8 minutes on each side or to desired degree of doneness.  Let stand 5 minutes; cut steak diagonally across the grain.



Tangy Garlic Wings

The truth of this recipe is that I believe this would have been delicious.  However, I was cooking low on slow on the grill and the next thing I know I see flames shooting from the grill.  The chicken was completely charred.  It isn't always rosy in this kitchen.  But I did manage to taste the sauce before I put it on the chicken and I watched as it got thick and sticky on the chicken.  Man, I wish I hadn't burned it.  The original recipe calls for chicken wings, but I had thighs and drumsticks.  I think you can use it on any chicken you prefer.

**Made later and it is very good.  This time I chose to use boneless skinless chicken breast.

Tangy Garlic Wings

1 c. ketchup
1/2 c. melted butter
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
2 tsp. chili powder
1 tsp. garlic salt
2 dashes hot sauce
4-1/2 pounds chicken wings

In a large bowl, combine first 7 ingredients.  Add wings, tossing to coat; chill for 4 hours.  Grill until done.

Mustard Baked Chicken

Last week my in-laws came to see The Bun.  I wanted to try this new recipe because it sounded so good.  AND is was SO good, but my chicken didn't get cooked through like my thermometer read!!  I tell myself after I cook a whole chicken that I will NEVER do it again but always do.  Then our world got a little turned upside down when The Chicken Farmer's heart wasn't "beeping" right again.  While I was at my parents helping out and trying to get some real food on the table instead of the pizza and chicken fingers we had been eating, I decided to try the rub on a pork tenderloin.  It was good, but I prefer it on the chicken.

Mustard Baked Chicken

1 (4 lb.) whole chicken
1 Tbsp. paprika
1-1/2 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
2 Tbsp. Worcestershire sauce
1 Tbsp. olive oil

Remove giblets and neck, and rinse chicken with cold water; pat dry.  Place chicken in a large zip-top plastic freezer bag.  Stir together paprika and next 5 ingredients until well blended; rub over chicken, coating evenly.  Seal and chill at least 30 minutes or up to 8 hours, turning occasionally.  Remove from marinade, discarding marinade.  Place chicken in a roasting pan.  Bake at 425 for 50 minutes or until meat thermometer inserted in thickest portion registers 170 degrees.  Let stand, covered, 15 minutes before slicing.

Next time I make this, I will just use chicken pieces and bake or maybe even grill.

**To avoid raw chicken, I have even baked this as individual chicken pieces.  See picture above.

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11/29/12 update:  Recently we have been using this marinade for pork roasts and it is SO good!

Glazed Pork Chops

This is so quick and easy.  And YUMMY!

Glazed Pork Chops

2/3 c. apricot preserves
1/2 c. Italian salad dressing
2 Tbsp. Dijon mustard
Pork Chops

Mix the first three ingredients and marinate pork chops in Ziploc bag overnight  Save the marinade for basting during the cooking process.  Grill until chops are ready.

Cajun Chicken

Well, I couldn't have given The Dish Washer a better birthday present if I tried. That would be what I have heard some TV folks referring to as The Night When the Lights Went Out in Georgia! I am so glad he was able to be there...although he couldn't enjoy himself too much since he was there with a Dawg. He's never the type to rub anything in, because he hates when people do that to him! We've had a good afternoon of celebrating a day that he hates to celebrate. Tonight for dinner we had a new recipe called Cajun Chicken, squash casserole, and a VERY modified (as sugarless as I could get it) version of Not Yo' Mama's Banana Pudding. The picture seems blurry to me.

I have to tell a story about the dish the pudding is in. Granny Miller's famous peach cobbler was always baked in a dish just like this one - except much larger. I found this dish at an antique mall in Pell City one afternoon when I was visiting a patient. I just had to get it and I think it is so cute since it is a mini version. It has become The Dish Washer's birthday dish. Last year his mom made peach cobbler for him in this dish, but we didn't get to see them for the birthday this year so I decided to go ahead and make the banana pudding.

Cajun Chicken

chicken for grilling (we used chicken breasts)

1/2 c. vinegar (I used Balsamic)

1/2 c. lemon juice

2 Tbsp. melted butter

Tony Chachere's Creole Seasoning

Bring vinegar, lemon juice and butter to a boil in a saucepan. Allow to cool. Use this as a baste for your meat while grilling. Liberally sprinkle with seasoning about 2 minutes before chicken is done.

This was very good - The Dish Washer was very liberal with his "sprinkling" so our chicken certainly had a kick. If you don't like much of a kick, you may want to hold back a little.

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I also made Cheeseburger Meatloaf last week. I didn't have any cheddar cheese so I decided to use Pepper jack and it was very good!

Zesty Grilled Chops

Here's what we will be having for dinner on the grill tonight. This marinade sounds a little different from the Cha Cha Cha Grilling Marinade for chicken that I have used and I know it will be good.

Zesty Grilled Chops

3/4 c. soy sauce
1/4 c. lemon juice
1 Tbsp. chili sauce
1 Tbsp. brown sugar
1/4 tsp. garlic powder

Mix all together and pour over chops. Refrigerate for 3 hours or overnight, turning once. Grill using marinade to baste.

(P.S. - Tossie, I'll avoid pictures for a while so you don't get sick looking at them!! HA!)

Marinades

Since I have been a little M.I.A. lately, I decided to share 3 recipes for the price of 1!!! With all three, I let the meat soak in them over night. Then The Dish Washer, remember he is great on the grill, will use the remaining to baste the meat while it is cooking. Here's hoping for a lovely grilling weekend!!

Terriyaki Marinade -- YUMMY on steak (fam fave) and chicken

1 c. soy sauce
2 c. water
diced onion
garlic powder - according to taste
ground ginger - according to taste



Garlic Dijon Marinade -- YUMMY on pork (our fave), chicken and salmon. **Pictured above - looks burned but really not. My kitchen is so dark at night and doesn't take good pictures.

1 Tbsp. minced garlic
2 Tbsp. Dijon mustard
3 Tbsp. soy sauce
6 Tbsp. Olive oil


Cha Cha Cha Grilling Marinade -- YUMMY on all chicken, but particularly chicken wings (pictured above)

1/4 c. chili sauce
1/4 c. soy sauce
1/4 c. white vinegar
2 Tbsp. honey
1 Tbsp. olive oil
2 tsp. chili powder
1/2 tsp. garlic powder