Category: Grilled

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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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Grilled Baby Back Ribs

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Grilled Baby Back Ribs

Cooking baby back ribs on a gas grill is not only easy but also delicious. While nothing beats ribs on a smoker, this recipe will certainly bring you tasty joy. Our recipe is for a full meal that includes a side dish of grilled red potato and a grilled ear of corn.

Ingredients

  • 1 rack baby back ribs
  • 1 red potato
  • 1 ear of corn
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon Emril’s rib rub
  • 2 tablespoons Stubbs BBQ sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon dried rosemary

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Directions

First, if you have smoker wood chips, get them started on the grill.


Next, prep the baby back ribs by removing the silver skin on the bone side. The silver skin can be removed with a flat tip such as a butter knife or a screwdriver. Once removed, season both sides of the ribs. We recommend using both Lawry’s seasoned salt and Emril’s rib rub.


Next place the ribs meat side up on the top rack of the grill. Place a strip of aluminum foil under the ribs to prevent flare ups. If you have multiple burners on your grill, shut off the center burner(s) and slide the ribs to the center for indirect cooking. Turn down the outer burners to low to achieve 350 degrees F. If you have only one burner, this recipe may not turn out well, but the idea here is to cook the ribs on indirect heat.


Next, cut the red potato into 4 equal parts. Lightly coat all sides with olive oil, then season with salt, pepper, and dried rosemary.


Next peel and clean the ear of corn. Using a butter knife, spread mayonnaise on all sides of the corn. Season the corn with chili powder, salt, and pepper. After the ribs have cooked for 20 minutes, place the potato and corn on the lower center of the grill where there are no active burners. This will cook the potatoes and corn on indirect heat.


Brush on a coat of BBQ sauce on the ribs and continue cooking. After 40 minutes of cooking, brush on more BBQ sauce. Move the ribs to the lower grill, over an active burner, meat side down. Move the potatoes to an active burner skin side up. Brush on more BBQ sauce on the ribs. Continue cooking for another 10 – 20 minutes using your judgement of done-ness. Remove all items from the grill and enjoy!

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Tacos Carne Asada

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Tacos Carne Asada

Every day is taco day!! This is a super easy recipe that yields a good amount of food to eat. We’ve followed traditional tacos carne asada street tacos recipes and came up with this delicious gem.

Ingredients

  • 1 London broil / flank steak (2 pounds)
  • 1 package queso fresco
  • 1 white onion
  • 1 jalapeño pepper
  • 4 garlic cloves
  • 1 lime
  • 2 cups cilantro
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons white vinegar
  • 30 corn tortilla shells

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Directions

First, peel and rough cut 4 cloves of garlic and add them to a small food chopper.


Next, wash and pick 2 cups of cilantro leaves. Place 1 cup into the food chopper. Hand chop the other 1 cup of cilantro and place in a container for storage.


Next, deseed and rough cut a jalapeño pepper and add to the food chopper. Run the food chopper to process the garlic, cilantro and jalapeño pepper.


Next peel and chop a white onion and add to a container for storage.


If your queso fresco is a solid block or wheel, chop into small chunks, and add to a container for storage.


Next it’s time to make the steak marinade. Start with juicing 1 lime into a 1 gallon ziplock bag. Next add to the bag the London broil. Add the contents of the food chopper to the bag. Add the orange juice, olive oil, vinegar, salt and pepper to the bag. Seal the bag tightly removing as much air as possible. Move the marinade around in the bag until the steak is covered entirely on both sides. Place the steak bag in the refrigerator along with the chopped white onion, chopped cilantro, and chopped queso fresco. Let this stand in the refrigerator overnight. When possible flip the steak bag and move around the marinade.


Preheat your grill on low and when ready, add the steak and discard the marinade bag. Cook the steak on low with 7 minutes per side for medium rare. For medium or well done, continue to flip the steak and cook another 7 minutes until reaching your desired level. When the steak is cooked to your liking, remove the steak and add corn tortillas to the grill.


Cook the tortillas for 2 minutes each side and then remove. While heating up the tortillas, chop the steak into small chunks. When the tortillas are done, assemble the tacos by placing 2 shells partially overlapped. Add the chopped steak, onion, cilantro and queso fresco. Squeeze a lime over the taco and enjoy!

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Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

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Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

Nothing beats the taste of a grilled skirt steak. In this recipe we combine a Brazilian churrasco influence along with a Mexican jalapeño steak influence to create an unforgettable skirt steak. And to complete the meal, we are cooking up a delicious grilled onion along with yellow rice and black beans.

Ingredients

  • 1.25 pounds or more of skirt steak
  • 1 white onion
  • 1 can seasoned black beans or black bean soup
  • 1 small package of yellow rice
  • 1 teaspoon everglades seasoning
  • 1 teaspoon ground jalapeño
  • 1 teaspoon BBQ salt
  • 1 teaspoon lawry’s seasoned salt
  • 1/8 teaspoon olive oil
  • 2 tablespoons butter

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Directions

First, season the skirt steak with the coarse BBQ salt by spreading it around the steak and lightly patting it down into the meat. Do not push too hard, you want some of the salt to fall off during the cooking process. Next, generously season the steak with the ground jalapeño. We say generously, but you may want to dial it back if heat is not your thing. Finally season the steak with everglades seasoning.


Next, peel a white onion and slice into 4 thick slices. Break up the rings of the onion and place this on a sheet of foil large enough to wrap and contain the onions. Next season the onion slices with Lawry’s seasoned salt. Next cut 2 tablespoons of butter into small pieces and add to the onions. Wrap the onions up in the foil by creating a ball of onion in foil. If needed, add a 2nd piece of foil to wrap the onions.


Preheat your grill on low heat and after 5 minutes, place the onions on the grill. Allow the onions to cook for 10 minutes before adding the steak. Next, empty the can of black beans into a small pot and heat on the stove top on medium low for about 5 minutes. After 5 minutes, reduce the heat to low.


Next, start the yellow rice on the stovetop following the directions on the package. Usually this would be to bring 2 cups of water and 1 teaspoon olive oil to a boil, then add the contents of rice packet. Stir the rice, and after 1 minute, reduce the heat on the rice to low. Once the rice and beans are cooking, it’s time to get back to the steak.


Allow the onions to cook for 10 minutes, then add the steak to the grill. Place it on the direct heat on low. Allow to cook 5 to 7 minutes, then flip the steak once. While waiting on the steak, check up on your rice and beans stirring them up. Allow the steak to cook another 5 -7 minutes and then steaks will be done!


Remove the steaks and onions from the grill. Use caution when opening the onion foil packet, it will be hot and it can burn you! When the rice is finished cooking (usually 25 minutes) spoon out half of the rice onto a place and cover with half of the black beans. Add the steak and onions to the plate. Eat and enjoy!!

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