Category: Grilled

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Coffee Chipotle Steaks

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Coffee Chipotle Steaks

It’s time to step up your steak game with easy and serious flavor! This recipe is surprisingly delicious and you get to make your own steak rub!

Ingredients

  • 1 tablespoon espresso
  • 2 teaspoons chipotle powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 2 ribeye or NY strip steaks
  • 1 package large asparagus

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Directions

In a small mixing bowl, combine espresso, chipotle powder, smoked paprika, kosher salt, pepper, and brown sugar. Mix the ingredients together for about 1 minute until thoroughly combined. Next lightly coat the full surface of the steaks in olive oil. This will help the rub to stick to the steaks. Next, completely cover all sides of each steak with the rub. It’s a good idea to coat the steaks heavily with the rub, more is better! For this recipe, large asparagus makes an excellent side dish. To prepare these, lightly coat them first in olive oil, then sprinkle with salt and pepper. Next, preheat your grill to 500F and if you have wood chips, use mesquite or Jack Daniels oak barrel chips. Once your grill reaches temperature, add the asparagus to the grill. Large asparagus is thick and takes some time to cook so give them a 5 minute head start. Next add your steaks to the grill cooking at 7 to 10 minutes per side. When the steaks reach your desired finished temperature, pull from the grill and enjoy!

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Grilled Chicken Breast Pollo Asado

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Grilled Chicken Breast Pollo Asado

Need a new grilled chicken recipe? Who doesn’t right? This recipe packs a delicious flavor in an overnight marinade for your next chicken grilling adventure. For this recipe we are using 2 boneless skinless chicken breasts, but you could certainly use a 1/2 chicken or a pack of 6 boneless skinless chicken thighs.

Ingredients

  • 2 – 6 chicken breasts
  • 1 jalapeno pepper
  • 4 garlic cloves
  • 1 cup cilantro
  • 1/4 red onion
  • 1 lime juiced
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin

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Directions

First start with mincing a ¼ of a red onion. If you have a mini food chopper, just do a rough cut on the veggies rather than mincing. Next remove the seeds and mince 1 jalapeno pepper. Next peel and mince 4 garlic cloves. And finally wash and pick 1 cup of cilantro leaves. Add all these ingredients to a 1 gallon zip seal bag. Next add the wet ingredients to the bag, followed by all seasoning ingredients. Next, score the chicken breasts with a knife to help with the marinating process. Place the chicken in the marinade bag, then place the bag in the refrigerator overnight. On the next day, preheat your grill to 500 degrees. If you have wood chips, try using pecan or apple wood. Cook the chicken over a low burner at 8 to 10 minutes per side. Try to maintain around 400 – 500 degrees in your grill to sear the chicken keeping it juicy inside. Once the chicken reaches 165F it’s ready to eat!

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Mushroom Swiss Burgers

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Mushroom Swiss Burgers

Summer grilling time is here and we have the cure to your burger blues! If you love mushroom swiss burgers, you have to try this recipe for monster 1/2 pound beasts of burgers.

Ingredients

  • 1 pound grond chuck beef
  • 1 pound ground sirloin beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/4 teaspoon everglades seasoning
  • 1 pack sliced portabella mushrooms
  • 1 stick salted butter
  • 6 – 12 slices swiss cheese
  • 6 keiser burger buns

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Directions

First, in a large mixing bowl add ground chuck and ground sirloin. Add Everglades Seasoning and Worcestershire sauce. Mix the beef and seasonings together for about 1 minute until well mixed. Form the beef into 4 large equal sized patties and place on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite. Thoroughly clean the mushroom slices removing all dirt. Add the mushrooms to a cast iron skillet. Add 1/2 stick of butter (4 tablespoons) to the skillet. Coat the mushrooms with soy sauce and season with Everglades seasoning. When the grill reaches temperature, add the skillet. Next melt 1/2 stick of butter and brush the butter onto freshly sliced burger buns. Next place the burger patties on the grill and cook for 8 minutes. After 8 minutes, flip the burgers and cook for another 8 minutes. Be sure to stir the mushrooms occasionally. After 8 minutes, move the burgers to the top rack of your grill and cook another 8 minutes. Next, flip the patties again and then add 2 slices of Swiss cheese to each burger. At this point we will cook the burgers about another 2 – 3 minutes. Place the buns on the grill surface and cook for 2 minutes max, making sure to avoid direct flame. Remove the buns from the grill, place the burger patties on the buns and spoon on some mushroom toppings! Enjoy!

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Grilled Hot Jerk Chicken Wings

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Grilled Hot Jerk Chicken Wings

Are you ready for some seriously hot wings? Our jerk wings recipe will burn your mouth with 6 scotch bonnet peppers but the sweet brown sugar will keep you eating more.

Ingredients

  • 4 pounds chicken wings
  • 6 green onions
  • 1 white onion
  • 6 scotch bonnets
  • 6 garlic cloves
  • 1 lime (juiced)
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon kosher salt
  • 2 teaspoon allspice
  • 1 teaspoon black pepper
  • 3 tablespoon brown sugar
  • 6 sprigs of fresh thyme or 2 teaspoons of dried thyme

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Directions

First, rough chop the green onions, white onion, and garlic and add it to the food processor.


Next remove the seeds from the peppers (unless you want ridiculous amounts of heat) and add them to the food processor.


Add the lime juice, orange juice, and white wine vinegar to the food processor. Add the spices (do not skip any of these spices!) and the brown sugar. Close the food processor, then pulse it several times to break down the contents.


Following this, run the food processor for two minutes. At this point the jerk marinade is ready to use.


Add the chicken and some marinade to a zipseal bag and shake around the contents to coat the wings evenly. Store any remaining jerk marinade for later use. Place the wings in the refrigerator and allow to marinate overnight.


On the next day, preheat your grill and use wood chips for smoking. Ideally pimento wood is best for jerk chicken but if you can’t find this try pecan wood. Once your wood chips are smoking, cook the wings using your favorite method (direct or indirect). For direct heat, cook the wings 8 minutes per side flipping the wings three times. Pair these wings with a garlic aioli sauce and salty fries.

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