Townsend - Join Us For Our Barbecue Recipes: The Most Delicious and Flavorful Barbeque Recipes Cookbook

2 CRUSHED GARLIC CLOVES
1 TABLESPOON LIGHTLY TOASTED SESAME SEEDS
ABOUT 3.5 TABLESPOONS HOISIN SAUCE
1/2 TEASPOON GINGER POWDER
2 TABLESPOONS SOY SAUCE
1 TABLESPOON HONEY
ABOUT 1.5 TEASPOONS DARK SESAME OIL
2 POUND CHICKEN WINGS

2. NOW ARRANGE THE WINGS ONTO THE LOWER RACK OF THE PALLET GRILL & COOK PROPERLY FOR ABOUT 1.5 HOURS.
3.MEANWHILE, IN A LARGE BOWL, MIX TOGETHER REMAINING ALL INGREDIENTS.
4.THIS STEP IS IMPORTANT. REMOVE WINGS FROM PALLET GRILL & PLACE IN THE BOWL OF GARLIC MIXTURE.
5.THEN COAT WINGS WITH GARLIC MIXTURE GENEROUSLY.
6.NOW, SET THE PALLET GRILL TO ABOUT 360 TO 370 DEGREES F.
7.ARRANGE COATED WINGS ONTO A FOIL-LINED BAKING SHEET & SPRINKLE WITH SESAME SEEDS.
8.ONE THING REMAINS TO BE DONE. NOW PLACE THE PAN ONTO THE LOWER RACK OF PALLET GRILL & COOK, COVERED FOR ABOUT 25 TO 30 MINUTES.
9.FINALLY SERVE IMMEDIATELY.

1/3 CUP OF FRESH ORANGE JUICE
SALT
1/3 CUP OF OLIVE OIL
BLACK PEPPER
ABOUT 1/4 CUP OF FRESH OREGANO LEAVES, FINELY CHOPPED
1/4 CUP OF FRESH LIME JUICE
1 BUNCH OF FRESH CILANTRO
ABOUT 1.5 TEASPOONS OF CUMIN
1 TABLESPOON OF ORANGE ZEST
ABOUT 1.5 TABLESPOON OF LIME ZEST
6 CLOVES OF GARLIC
5 1/2 POUNDS OF CHICKEN LEGS QUARTERS

1. FIRST OF ALL, PLEASE ASSEMBLE ALL THE INGREDIENTS IN ONE PLACE. SEASON THE CHICKEN LEGS WITH SOME SALT & PEPPER THEN SET THEM ASIDE.

2. THEN QUICKLY COMBINE THE REST OF THE INGREDIENTS IN A FOOD PROCESSOR & BLEND THEM SMOOTH TO MAKE THE MARINADE.

3. NEXT, PLEASE SET 1/2 CUP OF THE MARINADE ASIDE & TOSS THE REST OF IT WITH THE CHICKEN LEGS IN A MEDIUM OR LARGE MIXING BOWL.

4. THIS STEP IS IMPORTANT. QUICKLY COVER THE CHICKEN LEGS & REFRIGERATE THEM FOR ABOUT 4 TO 6 H OR OVERNIGHT.

6. COVER EACH CHICKEN LEG WITH A PIECE OF FOIL & POKE SEVERAL HOLES IN EACH ONE OF THEM. 7.THEN SMOKE THE CHICKEN LEGS FOR 1 H 30 TO 35 MIN TO 2 H OR UNTIL THEY REGISTER 165 F WHILE TURNING EVERY ONCE IN A WHILE.
8. ONE THING REMAINS TO BE DONE. ONCE THE TIME IS UP, TRANSFER THE CHICKEN LEGS TO A HEATED AND OILED GRILL AND GRILL IT FOR ABOUT 5 TO 10 MIN ON EACH SIDE.
9. FINALLY SERVE YOUR GRILLED CHICKEN LEGS WITH THE REST OF THE MARINADE & ENJOY.

CHIMICHURRI
1 TEASPOON ONION POWDER SEA SALT AND FRESH
GROUND BLACK PEPPER VEGETABLE OIL COOKING SPRAY
ABOUT 1.5 TABLESPOON EXTRA-VIRGIN OLIVE OIL 1 TABLESPOON WHITE WINE VINEGAR
2 SKIRT STEAKS

CHIMICHURRI SAUCE: 4 CUPS FLAT-LEAF
PARSLEY
ABOUT 1/2 CUP RED WINE VINEGAR
SALT AND FRESHLY
GROUND BLACK PEPPER 1 HEAPING TEASPOON RED PEPPER FLAKES, OPTIONAL 6 CLOVES GARLIC
3/4 CUP EXTRA-VIRGIN OLIVE OIL

1. FIRST OF ALL, PLEASE ASSEMBLE ALL THE INGREDIENTS IN ONE PLACE. CUT THE STEAK INTO MEDIUM PIECES.

2. THEN TO MAKE THE CHIMICHURRI SAUCE, COMBINE THE WINE VINEGAR, RED PEPPER FLAKES, BLACK
PEPPER, GARLIC, PARSLEY & OIL IN A BLENDER. BLEND UNTIL SMOOTH. SET ASIDE FOR NOW.

3. THIS STEP IS IMPORTANT. ADD IN THE ONION POWDER, WINE VINEGAR, OIL & BLACK PEPPER IN ANOTHER BOWL. MIX WELL.
4. NOW RUB THE STEAK USING THE MIXTURE & LET IT MARINATE FOR ABOUT 30 TO 35 MINUTES OR LONGER.
5. IN THE HOT CHARCOAL GRILL THE STEAK FOR ABOUT 40 TO 45 MINUTES.
6. ONE THING REMAINS TO BE DONE. THEN BRUSH THE ONION MIXTURE OCCASIONALLY ONTO THE STEAK.
7. FINALLY SERVE WITH THE CHIMICHURRI SAUCE.

1/16 TEASPOON ONION POWDER
3 GARLIC CLOVES, PEELED AND CRUSHED 1 1/4 CUPS RASPBERRIES
1/8 TEASPOON SALT
ABOUT 3.5 TABLESPOONS BROWN SUGAR, PACKED
1 TABLESPOON CORN SYRUP, LIGHT 1 TABLESPOON BALSAMIC VINEGAR 1/8 TEASPOON GROUND BLACK PEPPER ABOUT 1 TEASPOON LEMON JUICE
1 TEASPOON MOLASSES
ABOUT 1/4 TEASPOON RED PEPPER FLAKES, PROPERLY CRUSHED (ADD MORE OR LESS DEPENDING ON HOW SPICY YOU WANT THE SAUCE TO BE) 1/4 TEASPOON OLIVE OIL

1. FIRST OF ALL, PLEASE ASSEMBLE ALL THE INGREDIENTS IN ONE PLACE. PREHEAT THE OVEN TO ABOUT 410 TO 420 DEGREES F. LINE A BAKING SHEET WITH THICK ALUMINUM FOIL.

2. THEN LAY THE GARLIC ON THE BAKING SHEET & DRIZZLE OIL ON TOP.

3. WRAP THE OIL-COVERED GARLIC WITH FOIL & BAKE IN THE OVEN FOR ABOUT 20 TO 25 MINUTES.

4. NOW PLEASE REMOVE THE BAKING SHEET FROM THE OVEN & THEN LET IT COOL FOR ABOUT 10 TO 15 MINUTES.

5. THIS STEP IS IMPORTANT.
TRANSFER THE BAKED GARLIC TO A SAUCEPAN ALONG WITH THE REMAINING INGREDIENTS.

6. SET THE SAUCEPAN ON THE STOVE OVER MEDIUM HEAT.
7.NOW BRING THE MIXTURE TO A BOIL BEFORE REDUCING HEAT & LETTING THE SAUCE SIMMER FOR ABOUT 15 TO 20 MINUTES OR UNTIL IT THICKENS.
8.REMOVE THE SAUCE FROM THE HEAT & LET IT COOL DOWN A BIT. NEXT, PLEASE POUR THE SAUCE INTO A BLENDER OR EVEN A FOOD PROCESSOR.
9.THEN PULSE UNTIL THE MIXTURE IS SMOOTH, EXCEPT FOR THE SEEDS.
10.USING A STRAINER OR A PIECE OF CHEESECLOTH, STRAIN THE SEEDS FROM THE SAUCE.
11.ONE THING REMAINS TO BE DONE. USE THE SAUCE IMMEDIATELY OR TRANSFER TO A MASON JAR.
12.FINALLY STORE THE UNUSED SAUCE IN THE FRIDGE FOR UP TO 10 DAYS.

1/4 CUP VEGETABLE OIL
1 CUP CHERRY WOOD CHIPS
1/2 CUP PAPRIKA
ABOUT 1 TEASPOON CAYENNE PEPPER
1/4 CUP KOSHER SALT

1. FIRST OF ALL, PLEASE ASSEMBLE ALL THE INGREDIENTS IN ONE PLACE. START BY SOAKING THE CHERRY WOOD CHIPS IN WATER FOR ABOUT AN HOUR.

2. NOW IN A SMALL BOWL COMBINE THE PAPRIKA, PEPPERCORNS, SALT,
CAYENNE POWDER.

3. OPEN BEER & POUR OUT APPROXIMATELY HALF OF THE CONTENTS.
4.THEN ADD ONE TEASPOON OF THE SPICE MIXTURE INTO THE CAN, ADDING IT SLOWLY TO MINIMIZE FOAMING.
5.THIS STEP IS IMPORTANT. PLACE THE CAN IN THE MIDDLE OF A SMALL METAL TRAY OR BAKING SHEET. SET ASIDE.
6.NOW PLEASE REMOVE THE GIBLETS FROM INSIDE THE BODY CAVITY & THEN BRUSH THE VEGETABLE OIL OVER THE ENTIRE CHICKEN & THEN PAT LIBERALLY WITH THE REMAINING SPICE RUB
MIXTURE.
7.NOW AFTER PREPARING THE CHICKEN, INSERT THE BEER CAN INTO THE CAVITY WITH ITS LEGS AT THE BOTTOM, & THE CHICKEN STANDING UPRIGHT.

1 HALF-FILLED CAN OF BEER
1/4 CUP GROUND BLACK
PEPPERCORNS
ABOUT 1 TEASPOON CAYENNE POWDER
1 WHOLE CHICKEN

8.PLACE IT, WITH THE CAN, BACK ONTO THE TRAY.
9.PREPARE THE GRILL AND BRING THE HEAT TO ABOUT 340 TO 350F.
10. THEN DRAIN THE WATER FROM THE CHERRY WOOD CHIPS & ADD THEM TO THE GRILL.
11. ADD THE CHICKEN ONTO THE GRILL & COOK PROPERLY FOR ABOUT 80 TO 90 MINUTES, OR UNTIL INTERNAL TEMPERATURE
MEASURES 165F IN THE BREAST OR
180F IN THE THIGH AREA.
12. NOW REMOVE FROM HEAT & LET REST FOR ABOUT 10 TO 15 MINUTES.
13.ONE THING REMAINS TO BE DONE. MAKE SURE TO WEAR A
PROTECTIVE COVERING ON YOUR HANDS WHEN REMOVING THE CAN, AS IT WILL BE VERY HOT.
14. FINALLY USE THE CONTENTS OF THE CAN AS A BASTE FOR THE CHICKEN, IF DESIRED.

1/2 HEAD CABBAGE, SLICED
(APPROXIMATELY 21/2 CUPS)
6 THIN SLICES MUENSTER CHEESE
1/2 CUP RED ONION (DICED)
1/2 CUP CARROT (SHREDDED)
1/2 CUP PICKLE SLICES
ABOUT 1/2 CUP RED BELL PEPPER, FINELY DICED
ABOUT 1.5 TABLESPOON BROWN SUGAR
1/2 CUP CLASSIC MEMPHIS BBQ SAUCE
OPTIONAL (SEE RECIPE)
1 TABLESPOON PAPRIKA

1. FIRST OF ALL, PLEASE ASSEMBLE ALL THE INGREDIENTS AT ONE PLACE. CUT THE LEFTOVER BRISKET INTO THIN SLICES.

2. THEN TOSS WITH CLASSIC MEMPHIS BBQ SAUCE, IF DESIRED.