Drunk Chicken
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons lemon pepper seasoning
2 tablespoons kosher salt
2 teaspoons black pepper
1 can beer
Remove neck and giblets and discard. Rinse inside and out, and pat dry with paper towels. Rub with oil and sprinkle seasonings inside and out, using more if desired. Set aside. Open beer can and pour out one-fourth of beer. Place beer can on a solid surface, and place chicken on can through cavity between legs. Heat grill to medium-high and place can on grate using legs to balance chicken on can. Keep over indirect heat and close lid, checking several times for flair-ups. Cook for approximately one hour or more, or until internal temperature in breast area registers 165 degrees and thigh juices run clear when punctured with a knife. Remove from grill, and let bird rest for 10 minutes before carving.
Yield: 4 servings
White Barbecue Sauce
1½ cups mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons prepared horseradish
Juice and zest of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon spicy brown mustard
1 teaspoon white pepper
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
2 tablespoons brown sugar
In a medium-size bowl, whisk all ingredients together until sauce is smooth and thoroughly blended. Cover and refrigerate for several hours. Check seasonings, adding more if desired. Serve with Drunk Chicken.
Yield: 2 cups
Grilled Vegetables
1 red bell pepper, seeds and stem removed and quartered
1 yellow bell pepper, seeds and stem removed and quartered
1 red onion, peeled and quartered
3 small yellow squash, halved
1 bunch fresh asparagus, tough ends removed
¼ cup olive oil
1 tablespoon lemon pepper seasoning
1 tablespoon kosher salt
1 tablespoon ground pepper
2 tablespoons apple cider vinegar
Place vegetables in a large resealable bag. Whisk olive oil, seasonings, and vinegar together, and pour over vegetables. Seal bag, and turn it over several times to coat vegetables with marinade. Refrigerate for several hours or overnight. When ready to cook, heat grill or grill pan to medium-high heat. Remove from marinade and place all directly on grate or grill pan. Cook for several minutes or until grill marks are on vegetables. Turn over and repeat. Remove from grill to a serving platter. Check seasonings and serve hot or at room temperature.
Yield:6-8 servings
Lime Tequila Wings with Lime Butter and Wing Sauce
Wings
3 pounds chicken wings, wing tips removed
Kosher salt and freshly ground pepper
Sauce
Juice and zest of 2 limes
½ cup tequila
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon hot sauce
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 stick butter
3 limes cut into wedges
½ cup fresh cilantro, chopped (for garnish)
Preheat oven to 350 degrees. Season wings with salt and pepper. Arrange on a baking sheet in a single layer. Place in oven and cook for 45 minutes or until wings are browned and crisp. Remove from oven and set aside while making sauce. Whisk lime juice, zest, brown sugar, hot sauce, salt, and pepper in a bowl. Check seasonings, adjusting if needed. Pour sauce over warm wings and let marinate for at least 30 minutes or more. Preheat a grill or grill pan to high heat. Remove wings, reserving marinade. Place on grill or pan and cook until marked, about 10 to 15 minutes, turning as needed. Transfer marinade to a saucepan and cook until slightly thick, roughly 5 to 6 minutes. Turn off heat, and whisk in butter until well combined. Brush wings with sauce and serve remainder on side with lime wedges. Sprinkle wings with the chopped cilantro if desired.
Yield: 20-24 wings
Chocolate Bacon Popcorn with Smoked Salt
3 strips thick-cut bacon
½ tablespoons vegetable oil
1 cup Tribbett Mississippi Farm Raised Crop to Pop popcorn kernels
1 (12-ounce) bag milk chocolate chips
2 cups roasted almonds
Smoked sea salt
In a large, 3-quart pot with a lid, fry bacon over medium heat until cooked and crispy. Using tongs remove bacon and drain on paper towels. Set aside. When cool enough to handle, chop into bite-size pieces. Meanwhile, fill a medium-size saucepan with water. Bring to a gentle simmer, and place the bag of chocolate chips in the water. Keep water warm over very low heat, squeezing bag occasionally to melt chips. Turn off heat. Add vegetable oil to bacon drippings and whisk. Heat over medium heat, and add corn kernels. Cover with the lid. Begin shaking when kernels begin to pop. Continue shaking until all kernels pop. Remove from heat. Lay several sheets of parchment or wax paper on a countertop or table. Pour popped corn over paper, spreading as much as you can. Snip corner of chocolate chips bag and drizzle melted chocolate over popcorn. Sprinkle chopped bacon and almonds over popcorn; toss all together with your hands or wooden spoons until well combined. Season with smoked sea salt and serve. Store in an airtight container for 3 to 4 days.
Yield: 6-7 cups chocolate popcorn
Cracked Pepper and Chive Biscuits with Beef Brisket and Jezebel Sauce
3 cups Pioneer Baking Mix
½ cup cold butter, cut into pieces
1 cup milk
1 tablespoon chopped fresh chives
1 tablespoon cracked pepper
¼ cup melted butter
½ pound smoked beef brisket, thinly sliced
Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place Pioneer mix into bowl of a food processor. Add butter pieces and pulse several times until butter is cut in. Add milk, chives, and pepper, and pulse 2 to 3 more times. Do not over-mix. Pour dough out onto a floured board and knead several times. Lightly roll dough out to make a square. Using a sharp knife, cut into 2-inch squares. Transfer biscuits to baking sheet. Brush with melted butter and bake for 11 to 12 minutes or until golden brown. Remove from oven and brush with remaining butter. When biscuits are cool enough to handle, slice and place a slice of beef brisket inside, and serve warm with Jezebel Sauce.
Yield: 24 biscuits
Jezebel Sauce
1 cup pineapple preserves
1 cup apple jelly
2 tablespoons dry mustard
½ cup prepared horseradish
1 tablespoon cracked pepper
In a bowl, combine all ingredients until well blended. Pour into a container and cover. Keep refrigerated until ready to serve. Keeps indefinitely.
Yield: 2½ cups sauce
Smoked Paprika Pimento Cheese Stuffed Jalapeños
12 fresh jalapeño peppers
2 cups shredded cheddar cheese
4 ounces cream cheese, softened
2 tablespoons mayonnaise
¼ cup diced pimento peppers, drained
¼ cup minced sweet onion
½ teaspoon kosher salt, divided
1 teaspoon smoked paprika, divided
1 teaspoon freshly ground pepper, divided
1 sleeve butter crackers such as Ritz, crushed
2 teaspoons olive oil
Chopped, fresh chives for garnish
Preheat oven to 400 degrees. Cut peppers in half lengthwise. Use a spoon to scrape out and discard seeds and flesh from peppers. Set aside. In a bowl, stir together cheddar cheese, cream cheese, mayonnaise, pimento peppers, onion, ¼ teaspoon salt, ½ teaspoon smoked pepper, and ½ teaspoon pepper until well blended. Fill each halved pepper with some cheese mixture and place on a parchment paper-lined baking sheet. Do not overfill. Meanwhile, in a small bowl, stir together remaining salt, paprika, pepper and crushed crackers together. Sprinkle each filled pepper with cracker mixture and drizzle olive oil over each. Place peppers in oven and bake for 12 to 15 minutes or until cheese is bubbly and tops are golden brown. Remove from oven and sprinkle with chopped chives. Serve hot.
Yield: 24 stuffed jalapeños
Goat Cheese and Parmesan Board with Strawberry Balsamic Vinegar and Truffle Salt
1 (4-ounce) wedge parmesan cheese
1 (4-ounce) log of goat cheese
1 small cluster seedless purple grapes
2 to 3 apricots, sliced
½ pint fresh strawberries, washed and patted dry
1 cup fresh cherries
¼ pound sliced, pepper-coated hard salami
Strawberry balsamic vinegar
Truffle salt
Thin crackers for serving
Arrange cheese and fruits decoratively on a wooden cheese board. When ready to serve, lightly drizzle strawberry balsamic vinegar over cheese and fruit. Sprinkle salt over cheese board. Serve with crackers.
Yield: 6-8 appetizer servings
