Cajun Bourbon Grilled Chicken Recipe

I just put this simple recipe together and tested it yesterday. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.

While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you'd like). In "I'm Just Here for the Food," Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef's mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef's mixture was about 500%! It will take a little time to mix these, but if you do, you'll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.

Griff's Cajun Bourbon Grilled Chicken

Ingredients:

4 to 6 boneless and skinless chicken breasts

1 cup bourbon

1/2 cup canola oil

1/2 cup brown sugar

1/2 cup Worcestershire sauce

1/2 cup soy sauce

3 cloves minced garlic

2 to 3 tbsp. Griff's American Creole Seasoning Mix (see below)

Instructions:

Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff's American Creole Seasoning Mix (see below). Makes 4 to 6 servings.

Griff's American Creole Seasoning Mix

Ingredients:

4 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

1 tbsp. white pepper

1 tbsp. Lawry's® seasoned pepper (or black pepper)

1 tbsp. celery seed

1 tbsp. dried oregano leaves

1 tbsp. dried basil leaves

2 tsp. kosher salt

2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)

Copyright © 2007 Lee Griffith. All rights reserved.

Big Green Egg Grill - Smoking and BBQ

The great thing about the Big Green Egg Grill is the diversity of cooking choices that you have available to you, including the option of smoking foods, grilling, as well as outdoor baking.

The Green Egg Grill is a well designed barbecue that's easy to set up and very simple to use.  It is available in a number of different sizes, depending on the amount of cooking that you need to do.  It comes in a mini version, what they call an original version, large, and extra large.  Obviously the more food that you tend to cook with each barbecue, or the more guests that you entertain, then the more cooking space you need.  This will usually lead you to one of the larger models.  If you're in doubt give the company a call since their customer service is excellent.

This grill is very functional in all types of weather.  So even if you live in northern climates you can obtain great cooking results even in the middle of winter when it's snowing and cold.  The key is the unique shape and construction of the BBQ which uses ceramic for the walls.  The ceramic material can withstand very cold temperatures, and it also allows the grill to heat up to as much as 1800°F.  Of course when you're outside cooking in the middle of a snowstorm your next door neighbor may think that you're a bit odd, but they won't think so the next time you invite them over to try some of your barbecued food.

The construction of the Green Egg Grill allows it to maintain a consistent temperature for a long time even though you are using traditional charcoal.  For example, if you want to slow cook ribs or other meets at a very low temperature, say 250°F for several hours you don't have to worry about temperature variations nearly as much as you would with a normal BBQ.

This barbecue is very versatile and allows you to slow cook your food, but it's also great for smoking meats and grilling different types of vegetables and fish.  You can also use this grill to simulate a brick oven to cook pizzas with exceptionally flavorful.  Everyone's heard about the famous fire cooked pizzas in New York, and this grill can simulate those conditions with the extreme heating and brick ceramic walls.

As well, there are a number of accessories that are made specifically for this grill, including a walk gadget that allows you to stir fry rice or vegetables very easily.  Another accessory that many people will find useful is the handy fish great.  Grilling fish has always been a difficult thing for many people to master, because it is very easy to overcook fish and lose all of the flavor and enjoyment.  With this barbecue even the most novice chef should be able to create tender fish dishes with the slow consistent cooking.

This is a long-lasting product, and your investment should last for many years.  Conventional barbecues cannot come close to some of the flavors that are achievable with the Green Egg Grill.

Cuban Mojo pork, rice and asparagus

I show you a quick and easy grilled pork dinner, I also how you how I make grilled asparagus and season rice in my rice cooker



http://www.youtube.com/watch?v=76dRJLiSFA4&hl=en

Bacon Chicken Sticks compound by the BBQ Pit Boys

Looking for another way to grill up some chicken? Check this recipe out. These grilled chicken kabobs are tasty, tender and juicy every time. And they're quick and easy to do on the barbecue grill with these few simple tips by the BBQ Pit Boys. Be sure to make a bunch of these Bacon Wrapped Chicken Skewers because for sure there won't be any leftovers for the Pitmaster. BBQ Pit Boys Grill Grates by Huntingdon County Customs www.huntingdoncocustoms.com



http://www.youtube.com/watch?v=Bc01MskrLgw&hl=en

D'Smith's Shrimp, Sausage & Mussels

D'Smith's Gourmet Home Kitchen presents another photo album recipe - this fast but flavorful dish features grilled shrimp, spicy pork sausage and black mussels in a savory herb butter and white wine broth. Dip the toasted garlic and herb butter French loaf for a simple, tasty meal.



http://www.youtube.com/watch?v=6PHBmYcx298&hl=en

Grilled Zucchini & Yellow Squash

Chef David Bishop teaching how to grill Zucchini & Yellow Squash. This is a great side dish with almost any grilled meat, pork chops, chicken breast and steaks. For this recipe and much, much more!! Visit www.fromthecheftoyou.com



http://www.youtube.com/watch?v=JrxR_eXJzyw&hl=en

The 3 Steps to Permanent Weight Loss Success

You might have thought that getting rid of belly fat or any excess fat in your body is as easy as one week training in the gym. This is not always the case. It may be easy but the tough part is maintaining your routine even if you have already lost all those weight. Yes, losing weight is a challenge before and after the diet and exercise process but when great results surface, everything pays off.

The shedding of pounds is just a temporary task which can be followed by a steady series of weight loss. For this reason, if you wish to lose weight you need to choose a diet plan or an exercise program than can help you have permanent weight loss.

Here are three steps that can help you on your way to permanent weight loss.

1. Exercise, exercise, exercise
Everybody knows that exercise is the best answer towards losing weight. This fact is nothing new but it is most probably a crucial judge if you have succeeded at losing weight and maintaining it. For exercise to help you lose those extra pounds, you need to take action for at least 150 minutes per week. Nonetheless, ten minutes of exercise per day is as good as 150 minutes of exercise in one week. This shorter span helps others exercise despite their excuse for not having time doing it.

Once you have tried extensive exercise training or light exercises you can always have lesser sessions but do not stop exercising because those muscles are going to sag if they are not maintained and most of your weight will be converted to water and fat weight. Discipline in exercising is the key towards permanent weight loss.

2. Lay off with the "Thin" thinking
It is a proven fact that more people become more successful in losing weight when their motivation is geared towards staying healthy rather than becoming thin. If you are one of the many who still thinks that losing weight is all about being thin then you should change your mindset as early as you can because you may be wasting so much time. When it comes to food choose the ones that a will help keep your body healthy rather than fret about foods that can affect how much you weigh. If you lay off with the "thin" goal then you are surely on your way to a healthy and permanent weight loss.

3. Eat less fat
Grilled pork chops, burgers, salad with mayo dips, fries, and pizza are some of the most delicious foods in the world. However, foods as fatty as this stuff are the worst culprits to your health. These do not only give you those extra pounds but they can bring you risks for heart diseases and diabetes. This is why if you want a steady and permanent weight loss you need to put in mind that limiting high fat foods in your diet is essential. Fats have more calories that protein and carbohydrates. Thus, it is empirical that you watch what you are eating before all your hard work for losing weight will all be gone just because of an untrimmed diet.