‘BBQ’

Tequila Lime Chicken Recipe

Saturday, July 23rd, 2011

Andy’s Liquor – Crossroads invited Energy Products & Design to bring their BBQ Grills out and pair some great summer food with featured wines.  We decided to take the offer a step further and utilize their featured Herradura Double Barrel Reposado Tequila with our recipe.  Everybody went so crazy over the food, we had to share the recipe:

Prep Time: 6-12 hours (including marinade)

Ingredients:

  • 3/4 cup Herradura Double Barrel Reposado Tequila
  • 1 cup freshly squeezed lime juice (about 5-6 Limes)
  • 1/2 cup fresh squeezed orange juice (2-3 oranges)
  • 2 Diced and seeded jalapeno peppers
  • 1 Tbs. chili powder
  • 1 Tbs. minced garlic (3-4 cloves)
  • 2 tsp. kosher salt
  • 1 tsp. course ground pepper
  • 6-8 skinless chicken breasts
  • Lime Wedges for Garnish

Directions:

  1. Combine all ingredients (except lime wedges) in one gallon zip lock bag and seal after mixing well
  2. Keep in refrigerator for 6-12 hours
  3. Set Big Green Egg Grill for Direct Cooking and bring to 375 degrees
  4. Brush grill with oil to prevent sticking, and place chicken on grill for 5 minutes
  5. Turn chicken and grill for another 10 minutes (or until cooked through)
  6. Remove from grill and let chicken “Rest” on a warm plate (covered) for 5 minutes
  7. Serve with Lime Wedge Garnish and enjoy rave reviews!

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Jack-N-Coke Steak Marinade Recipe

Saturday, July 23rd, 2011

Andy’s Liquor – Crossroads invited Energy Products & Design to bring their BBQ Grills out and pair some great summer food with featured wines.   In honor of the Jack Daniels bottle signing that day, we created a Jack and Coke marinade that won rave reviews.  Enjoy it with Jack, a Coke, or maybe both!

Prep Time: 6-12 hours (including marinade)

Ingredients:

  • 3/4 cup Jack Daniels Whiskey
  • 1 can Coca-Cola
  • 1/2 cup brown sugar (packed)
  • 1/2 cup soy sauce
  • 3 Tbs fresh squeezed lemon juice
  • 5 gloves garlic (minced)
  • 6 tsp Worcestershire Sauce
  • 2 tsp black pepper (coarsely ground)
  • 2 lbs steak (sirloin or flank steak)

Directions:

  1. Combine all ingredients to make marinade
  2. Reserve 1/2 cup marinade and set aside
  3. Combine remaining marinade with 2 lbs Steak
  4. Keep in refrigerator for 6-12 hours
  5. Set Big Green Egg Grill for Direct Cooking and bring to 425 degrees
  6. Brush grill with oil to prevent sticking, and grills steaks to desired doneness
  7. Let meat “Rest” for five minutes before serving
  8. Serve with reserved marinade or your favorite sauce!

 

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Photo Gallery of Outdoor BBQ

Sunday, May 15th, 2011

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