Food Recipe Notebook

INGREDIENTS: 1 chicken, 3 1/2-4 pounds 4 tablespoons butter, softened 1-2 tablespoons your favorite spice rub 2 cans of beer, any kind 1/2-1 cup of wood chips HOW TO COOK: 1. For a charcoal grill, set up an indirect, medium temperature fire (if you have a thermometer, it should be a steady 400 degrees). In a bowl, soak wood chips in half a can of the beer. Set aside for 20-30 minutes while the grill heats up. 2. Mix your favorite spice rub with the butter. Slide your hand between the skin of the chicken and the breast meat to loosen the skin, do the same with the skin on the back of the chicken. Spread the butter as evenly as possible under the skin. 3. Sprinkle the wood chips over the coals. Set the drip pan under where the chicken will be, pour in the beer from the wood chips and any beer left in the can (you can also add a tablespoon of butter and a few teaspoons of the spice rub). Set the chicken on the grill grate over the drip pan. Close the lid o...

INGREDIENTS: 6 tablespoons Dijon mustard 6 tablespoons brown sugar 3 tablespoons apple juice 3 tablespoons Worcestershire sauce 4 (8 ounce) bone-in pork chops HOW TO COOK: 1. In a small bowl whisk together Dijon mustard, brown sugar, apple juice, and Worcestershire sauce until smooth. Pour 2/3 of the sauce into a sealable plastic bag.  2. Cover and refrigerate the remaining 1/3 of the sauce.  3. Add the pork chops to the plastic bag, coat with the marinade and seal the bag.  4. Place into the refrigerator and marinate for 8 hours to overnight. 5. Remove the pork chops from the bag and discard the marinade. 6. Lightly grease the grates of an outdoor grill.  7. Heat the grill to medium-high heat. Place the pork chops onto the grill, and cook while basting with the reserved marinade for 4-5 minutes per side until fully cooked (the internal temperature has reached 145 degrees F).  8. Let the pork stand for 5 minut...

INGREDIENTS: 2-3 pound roast 4 tablespoons olive oil, divided 4 teaspoons sea salt 
4 teaspoons black pepper
 28 ounce bottle barbecue sauce HOW TO COOK: 1. Preheat oven to 325 degrees. 2. Drizzle one tablespoon of olive oil on the roast. Sprinkle with two teaspoons of sea salt and two teaspoons of black pepper. Use fingertips to rub the seasoning into the roast. Flip the roast over and repeat on the opposite side. 3. Heat two tablespoons of olive oil in a Dutch oven over medium high heat. Once the oil is hot, carefully put the seasoned roast in the pan using large tongs and sear it for about 2 minutes, until browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold the roast with the tongs and sear the edges as well. 4. Pour a bottle of barbecue sauce over the roast, lifting it up to allow some of the sauce to get underneath the roast. Put the lid on the Dutch oven and cook the roast in the oven, a...

INGREDIENTS 4 boneless skinless chicken breasts, pounded to ¾ inch thickness + salt and pepper to taste 1 cup water ⅓ cup soy sauce (low sodium) ⅓ cup balsamic vinegar 1 tablespoon Sriracha sauce (hot red chili sauce found in the Asian section of grocery stores) OR 1 tablespoon crushed red pepper flakes ¼ cup brown sugar 1 teaspoon sesame oil 3 teaspoons minced garlic HOW TO COOK: 1. Add water, soy sauce, balsamic vinegar, sriracha sauce (or red pepper flakes), brown sugar, sesame oil, and garlic to a medium sauce pan. Cover and simmer for about 20 minutes until reduced down to half. 2. Uncover sauce pan and bring heat to medium-high, stirring regularly until thickened (about 8-10 minutes) then remove from heat. *Be careful not to let the sauce burn when it thickens. 3. Grease and preheat the grill. Season both sides of chicken with salt and pepper to taste. Grill for 5-6 minutes on each side until cooked through. 4. Drizzle chicken (or toss) with the sauce and ga...

INGREDIENTS: 1/2 cup soy sauce 1/4 cup water 2 tablespoons sweet rice wine 1/2 cup brown sugar 1 1/2 teaspoons minced garlic 2 teaspoons minced ginger 1 tablespoons cornstarch 2 pounds boneless, skinless chicken thighs, cut into bite sized pieces 2 cups pineapple chunks 1 red onion, cut into chunks kosher salt and fresh ground pepper olive oil, to prevent sticking 12 wooden skewers soaked in water for 1-24 hours HOW TO COOK: 1. In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger. Bring the mixture to a boil and then turn the heat to low. Simmer for 5 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside. 2. Preheat the grill. Assemble the skewers by alternating pieces of chicken, pineapple and onion. Brush lightly with olive oil. 3. Season with salt and pepper. Place t...