Julia Chiles - Grilling for the Backyard Connoisseur: 50 Proteins, Meals, and Sides

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Grilling for the Backyard Connoisseur 50 Proteins, Meals, and Sides BY Julia Chiles Copyright 2019 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Its that easy! Enter your email now to get started! http://julia-chiles.subscribemenow.com OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO Table of Contents OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Introduction

Looking to incorporate new flavors into your smoked meats and veggies. Need some new ideas to keep your audience riveted and coming back again and again? Want to expand your expertise and dazzle them with your flavor know-hows? This is the perfect book for you then! All of your favorites enhanced to keep those taste buds coming back for more! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Chicken Recipes

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Cilantro-Lime Chicken

Great for unique tacos and fajitas! Makes 1 whole chicken Ingredients: 2 Tbsp chopped cilantro 2 tsp grated or minced garlic 1 Tbsp lemon peel tsp coriander tsp cumin tsp black pepper tsp chili powder 2 Tbsp lime juice 1/3 cup olive oil 1 whole chicken Directions: In bowl whisk together cilantro, garlic, lemon peel, coriander, cumin, pepper, chili powder, lime juice, olive oil; pour over chicken and rub into meat; wrap with clear wrap and sit in refrigerator overnight; break breast bone and lay out on grill cooking 40 minutes to 1 hour OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Smoked Wings

Shake up game night with these delicious wings! Makes 24 Ingredients: 24 organic wings or drummies 1/3 cup olive oil 1 tsp salt 1 tsp black pepper 1-2 cups hot sauce 1-2 tsp liquid smoke 2 tsp celery salt or flakes 1 tsp smoked paprika Melted butter, ranch dressing, or blue cheese dressing Directions: Mix together olive salt and pepper; toss in wings ensuring each is coated and marinate in refrigerator overnight; next day, remove and let dry on paper towels Whisk together hot sauce, liquid smoke, celery salt, smoked paprika; Pat dry wings, this step is very important to avoid a rubbery texture; put dry wings on grill; cook at 350 temp 30 minutes; with pastry brush paint on sauce; cook another 3-5 minutes per side Serve with melted butter, ranch dressing, or blue cheese dressing OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Tuscan Whole Chicken

Great for special dinners; makes 1 whole chicken Ingredients: Tbsp molasses Tbsp honey 1 tsp red wine vinegar 1 tsp sea salt 1 tsp garlic powder with parsley 1 tsp pepper 1 Tbsp juice of roasted red peppers 1 Tbsp finely diced roasted red peppers 1 grated shallot 2 grated clove garlic 1 Tbsp diced oregano 1 Tbsp diced rosemary 4 cups unsalted chicken broth 1 cup water 1 whole chicken Canola or olive oil Directions: In large pot combine: molasses, honey, red wine vinegar, sea salt, garlic powder with parsley, pepper, red pepper juice, roasted red peppers, shallot, garlic, oregano, rosemary, chicken broth, water; bring to boil, cover, turn down temp, simmer, 30-45 minutes Let sauce cool 10-15 minutes; transfer brine to large bowl and drop in chicken; sit in refrigerator 1-4 hours; remove chicken, pat dry; return to refrigerator 2 hours; dry skin equals crispy skin, damp or wet skin equals rubbery skin Heat smoker to 300 degrees; brush with thin layer of oil cook until breast read 160 Fahrenheit and thighs read 170 F 1:45 3 hours OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Unspatched Garlic and Herb Chicken

Takes a little prep but soooo worth it; makes 1 whole chicken Ingredients: 1 whole chicken 1 bouquet of herbs (Italian oregano, rosemary, parsley, thyme, lemon basil) 1 bulb roasted garlic 3 cups low sodium chicken broth 1 cup olive oil tsp pepper Directions: Clean out cavity and remove giblets In a large bowl combine chicken broth, oil, pepper; drop chicken in brine and soak in refrigerator at least 1 hour; remove, dry well, and set out 10-15 minutes Fill cavity with roasted garlic and bouquet of herbs Set to 300-degree F cooking 1:30 to 2:45 hours or until meat runs clear juices and meat thermometer 165 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Easy Marinade Spatchcocked Chicken

Great for impromptu gatherings! Makes 1 whole chicken Ingredients: 1 whole chicken 1 can lemon-lime soda (such as 7up or Sprite) 1 tsp garlic powder 1 chopped onion or scallions 2 Tbsp paprika Directions: In large bowl combine: spatchcocked chicken, lemon-lime soda, garlic powder, onion or scallions, paprika; dry and let sit in refrigerator 45-60 minutes (the longer the better) Set smoker to 275 or 300; let cook 1-3 hours or until juices run clear and meat thermometer reads 165 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Smoked Paprika Rubbed Chicken

So tasty and fragrant! Makes 1 whole chicken Ingredients: 1 whole chicken cut into pieces 3 cups of water 1 amber or dark beer cup kosher salt 2 Tbsp smoked paprika tsp chili oil -or- 1 tsp red pepper flakes 1 chopped onion 1 chopped bell pepper 6-8 ice cubes Directions: In large bowl combine: water, beer, salt, paprika, oil or flakes, onion, bell pepper, ice cubes and chicken; let sit in refrigerator 3-4 hours Remove, dry, set in refrigerator 1-2 hours to dry Set cooker to 275, cook 1 hour or until thermometer reads 165 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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