Recipe of the Month: Georgia Peach Chicken Wings

March 30, 2018 Outdoor Cooking, Uncategorized

Weekend get-together weather is here!  That means it’s time to spruce up the patio, fire up the grill and get ready to entertain.  Our most recent project of the month was built with a Big Green Egg, so we thought we would include some tasty recipes that can be smoked.  Below are a few ideas that are tried and tasted, loved and approved!

 

Texas Caviar

Georgia Peach Chicken Wings

Sea Salt and Vinegar Chicken Wings

Maple Glazed Smoked Pork Belly

 Strawberry Jalapeño Pork Tenderloin 

Ham with Orange Apricot Glaze

Grilled Rosemary Sweet Potato Fries

Cheesecake filled Pears with Champagne Drizzle

 

Recipe of the Month: Rodeo Round Up

February 26, 2018 Outdoor Cooking

In Texas it’s all about the rodeo right now, Houston’s bulls are a buckin’, pigs are a squealin’, and the rest of us are eating!  BBQ, fried Oreos, big-as-your-face cinnamon rolls… anything we can wrangle, we will eat!  So for this month’s recipe of the month we thought we would do a rodeo version with Texas Beef Brisket, smoked coffee, deep fried cookie dough and more!  These recipes will have you saying, “giddy up!”

Margarita Shrimp – We start healthy before we go in for the kill!

BBQ Jalapeño Poppers – Well that didn’t last long!

Texas Beef Brisket –  The secret is in the fruit wood!

The Donut Burger – We warned you, anything goes when it comes to rodeo food!

Deep Fried Cookie Dough – In case the donut burger wasn’t enough.

Smoked coffee – the perfect ending to any meal!

Try these and let us know what you think, yeeeee-haw!

Recipe of the Month: Super Duper Bowl Dips

January 30, 2018 Outdoor Celebrations, Outdoor Cooking

Part of the fun in game day is all the yummy food that you get to try!  Most save up their appetite all day so they can run a 40 yard dash to the grub hub a.k.a. the kitchen!  The Food Network has some tasty touchdowns that will have your party poppin’!  Who doesn’t like a good dip?  Below are 36 of the best recipes that can be served in a bowl, super big bowls!  Followed by sliders and snacks great for backyard tailgating!

Dips served in super bowls:

Tropical Guacamole

Hot Crab Dip

Mustard-Beer Dip

Bacon-Jalapeño Dip

Cauliflower Hummus

Buttery Herbed Nuts

Pizza Snack Mix

And of course the traditional favs like meaty queso and salsa!

For all of the recipes and more, visit here!  

 

Recipes of the Month: Outrageous Eats

December 22, 2017 Outdoor Celebrations, Outdoor Cooking

December’s bad choices bring January’s New Year’s Resolutions.  So before we all decide to jump on the diet/health/workout wagon, what’s one last binge meal(s)?  Below we have collected some of the most insanely calorically crazed recipes.  Some perfect for to bring to your holiday party, others to get cozy on the couch and devour alone!  Don’t just leave Santa boring cookies and milk this year… enjoy and happy eating!

The Donut Burger

Christmas in a Calzone

Grilled Mango and Rum-SoakedPound Cake 

Grilled Doughnuts with Chocolate Glaze

S’more Stuffed French Toast

Nutella and Bacon Stuffed French Toast 

Brie and Blueberry Waffle Grilled Cheese

Loaded Baked Potato Dip and Homemade Chips

Churros Balls with Warm Chocolate Dipping Sauce 

Frozen Snickerdoodle Crunch Cake

Easiest Ever Christmas Cookie Recipes

November 28, 2017 Outdoor Cooking

The holidays are meant for giving and spending time with your family and friends.  Tis’ the season for sweets, too!  Put the two together and make some memories in the kitchen with these easy holiday cookie recipes we found on Southern Living.  Your neighbors will love you (even more)!

Bourbon-Pecan-Gingerbread Cookies

Crunchy Frostbite Cookies

Spiced Molasses Drops

No-bake Chocolate Mint Snowballs

Chocolate Peppermint Crackle Cookies

Red Velvet Sandwich Cookies

Chocolate Chunk Mocha Cookies

Crispy Praline Cookies

Cranberry-White Chocolate Chip Cookies

Cranberry-Orange Shortbread Cookies

Almond Snowballs

Are you hungry yet?

Those are just a few, get the recipe for all 25 here… Get to bakin’! 

 

 

 

Recipe of the Month: Grilled… Dinner, Sides & Desserts

October 27, 2017 Outdoor Cooking

Slow Cooker Beef Stew on the Grill

Ingredients

2­3 lb. chuck roast (cut in bite size chunks)

1 large white onion (chopped)

6 whole carrots (chopped)

6 celery stalks (chopped)

3 cups kernel corn

12 large white mushrooms (chopped)

6 medium baking potatoes (chopped)

4 cloves garlic (minced)

1 package brown gravy mix

1 package au jus mix

2 1/2 cups water

3 tbsp. corn starch

Salt Pepper

Slow Cooked Beef Stew

Serves 10 ­12

Prep Time: 30 minutes

Cook Time: 4 hours

Here’s hearty and savory blend of beef and vegetables that’s sure to warm you up on a chilly day. If you haven’t used a Dutch oven in the past you’re in for a treat. Leave uncovered for the first 30 minutes to infuse a mild, smoky flavor to the stew. Serve with fresh warm bread and butter.

Directions

Set up the grill for indirect cooking and heat to 300°F (149°C). In the 7 quart Dutch oven, add 2 cups of water, stir in the gravy and au jus mixes. Add all the ingredients (except the corn starch). Salt and pepper to taste. Fold with a large spoon to mix the ingredients. Place the Dutch oven uncovered in the grill and allow to cook for 30 minutes (to add smoky flavor). Cover and allow to simmer for 3­4 hours. Mix the corn starch with 1/2 cup of water and whisk until thoroughly blended. Add to Dutch oven and fold ingredients. Allow stew to simmer for another 30 minutes. Serve immediately with warm bread and butter.

Grilled Rosemary Sweet Potato Fries

Ingredients

2 lbs. medium­ sized yams

3 tbsp. unsalted butter

1/4 cup good­ quality maple syrup

2 tsp. Dijon mustard

1 teaspoon fresh rosemary, minced

Salt

Pepper

Grilled Rosemary Sweet Potato Fries

Serves 4

Cook Time: 20 minutes

Sweet potatoes have gained popularity as the new french fry. These smoky sweet potato wedges are the perfect complement to any burger or steak dish.

Directions

Place the yams in a pot of cold water; add 1 tbsp. of salt. Cook until the potatoes are just tender when pierced with a knife, about 15 minutes. You can also microwave the yams whole, until just tender. Let cool slightly, and then cut each yam into four or six 1/2­in. thick wedges (depending on the size of the yam). Combine the butter, maple syrup, Dijon mustard and rosemary in a small sauce-pot. Season the mixture with salt and pepper. Bring to a simmer over medium heat, then remove from the heat. Heat your Twin Eagles Grill to high heat. Brush the yam wedges with the butter mixture and season with salt and pepper. Grill the wedges until lightly golden brown, turning often, about 5 minutes. Remove to a platter and drizzle with remaining butter mixture.  Serve hot.

Grilled Corn on the Cob with Chipotle Maple Glaze

Ingredients

2 chipotle chilies, from a can of chipotles in adobo sauce

2/3 cup maple syrup

1/2 stick (2 oz.) unsalted butter

1 clove garlic

Salt

Pepper

8 ears of corn, husks pulled back and cleaned

Grilled Corn on The Cob With Maple Chipotle Glaze

Serves 8

Prep Time: 10 minutes

Cook Time: 15 minutes

The smoky heat of chipotles and the sweetness of maple syrup are absolutely delicious when combined with the flavor of grilled corn.

Directions

Finely chop the chilies, using a food processor or by hand. Place the minced chilies in a small saucepan along with the maple syrup, butter and garlic. Season liberally with salt and pepper. Place the pan over medium heat and bring to a boil, stirring often. Reduce the heat to low and simmer for 10 minutes, or until slightly thickened. Remove the glaze from the heat and let rest at room temperature. Preheat your Twin Eagles Grill to medium heat. Rinse the cleaned ears of corn with water and place them directly on the grill. Grill, turning often, until tender and slightly charred in spots, about 10 minutes. Brush the corn with the glaze and continue to grill for about 5 minutes more, turning often.

 

Fire Roasted Cherry Cheesecake

Ingredients

Crust 1/2 cup butter, cubed

1/2 cup packed brown sugar

1½ cups gluten free allpurpose flour mix

1/2 cup cocoa powder

pinch of salt

Fire Roasted Cherry Topping

1 lb. fresh black or red cherries, (or 1 bag of frozen cherries)

1 tbsp. melted coconut oil

pinch of sugar

1/4 cup water

2 tbsp. brown sugar or maple syrup

pinch of cinnamon

Cheesecake

2 (8 oz.) packages of cream cheese

(250 g packages or 1 cup each)

Fire Roasted Cherry Cheesecake

Serves 10

Prep Time: 20 minutes

Cook Time: 1 hour

Fire Roasted Cherry Cheesecake is another cheesecake to add to our growing collection of cheesecake recipes.  This cheesecake is completely gluten free, and totally awesome! Try it yourself.

Directions

Preheat your grill to 375°F, preparing for indirect grilling. Line a sheet pan with foil and spread the cherries on it, drizzle with coconut oil and sprinkle with sugar. Grill over indirect heat while the grill is preheating, (and while you make the crust and cheesecake,) between 15 and 25 minutes. Once they’re split, juicing and bubbly, remove the cherries from grill and transfer them to a saucepan. Set aside. Bring the cream cheese to room temperature while you make the crust. Using a stand mixer, or by hand, cream together the butter and sugar for the crust. Add the flour and cocoa powder, using a pastry cutter or two butter knives to cut the sugar mixture in to the flour and cocoa powder until you have a crumbly mixture that will stay together when pressed. Cut the cream cheese into squares. Blend them with the sugar, flour, and vanilla, using a hand or stand mixer. Add the eggs and yogurt, beating on low, until smooth. Warm the cream until steaming. Pour the cream over the chocolate chunks, stirring until melted. If the chocolate doesn’t all melt, use the microwave in short 15­ second bursts until everything is melted.

2/2 1 cup Greek yogurt, plain, vanilla or cherry 1 cup sugar 2 tbsp. gluten free all purpose flour 1 tsp. vanilla 2 eggs 1 cup solid dark chocolate, broken into small chunks 1/4 cup of cream Pour the filling into the crust lined pan. Swirl in about half of the dark chocolate. Bake at 350°F for approximately 45 minutes. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello, you’re ready to pull it out. Cool in the pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. You can serve still warm, or chill for at least an hour. Do not put it in the freezer. While waiting for the cheesecake to cool, add the water, sugar, and cinnamon to the cherries. Bring them to a simmer. Allow to cool, or keep warm. When you’re ready to serve, top the whole cheesecake with the fire roasted cherry mix

Recipe of the Month: Burgers with a Twist

September 28, 2017 Outdoor Cooking

This month we are taking the tried-and-true “burger” and giving it some kick!  This will be your new go-to recipe for your football watching weekends!

 

Ingredients

1½ pounds ground beef

1/2 tbsp. Kosher salt

1/2 tsp. black pepper (or more/less to taste)

Hot Pepper Jelly

Guacamole

Bacon

Rolls

Greens (lettuce, spinach, etc.)

 

Directions

In a bowl, toss meat with seasoning. Form into patties and place on a large plate or baking sheet (about 7­-8 patties). Cover and chill 2 hours or overnight. Allow burgers to come to almost room temperature before grilling. Season all sides of the burgers with additional salt and pepper.  Clean, oil and heat grill. Once hot, place burgers onto the grill and cook until done to your liking. Once you flip the burger, baste the cooked side with some of the hot pepper jelly, when you remove the burgers, baste the other side. Assemble burgers with guacamole and bacon. Add an additional dollop of jelly on top of the burger and top with the other half of the bun. Smush it down a bit and dig in!

 

For more great recipes like: wild mushroom and blue cheese stuffed burgers, grilled lobster tail with Baja butter, apricot glazed pork kabobs, grilled sausage stuffing, blueberry dumplings or grilled pineapple with coconut caramel glaze … taste here!  

 

 

Recipe of the Month: Frozen Hot Chocolate

July 29, 2017 Outdoor Cooking

To keep in the spirit of our Project of the Month (Christmas in July) … we decided we would cool things down with a sweet twist on a traditional holiday treat.  July (and really the next few months to come) are too hot to drink anything other than something ice cold.  Enjoy this month’s recipe poolside, and before you know it the holidays will be here to enjoy the real deal.

Frozen Hot Chocolate

Ingredients

  • 6 fluid ounces milk
  • 1/2 cup hot cocoa mix (or two packets)
  • 1 1/2 – 2 cups crushed iced cubes
  • Whipped cream

Directions

Pour milk into blender.  Add hot cocoa mix and ice.   Blend first at low speed and then high speed until ice is finely crushed and slushy. Pour into a tall glass and top with whipped cream and a dusting of hot cocoa mix.  Serve with a straw and enjoy!  Happy hot holidays! ;)

Recipe of the Month: Secret Recipe Pulled Pork and Fire Cracker Cookies

June 26, 2017 Outdoor Celebrations, Outdoor Cooking

Independence Day is about celebrating our country, gathering around the delicious food with our family and friends and of course, fireworks!  We have a recipe that will have your party booming with flavor.  Plus, check out our Pinterest page below for some patriotic party plans!   But first, the main course …

Pulled Pork Barbecue Sandwiches

by Tyler Florence

Ingredients

Dry Rub:
Cider-Vinegar Barbecue Sauce:

Directions

Cider-Vinegar Barbecue Sauce:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:

1 head green cabbage, shredded

2 carrots, grated

1 red onion, thinly sliced

2 green onions (white and green parts), chopped

1 fresh red chile, sliced

1 1/2 cups mayonnaise

1/4 cup Dijon mustard

1 tablespoon cider vinegar

1 lemon, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

You can’t have a Fourth of July party without a little red, white, and blue!  These cookies from HEB (if you’re in the Houston area) are called Red, White & Boom Twisters … they have popping candy in the cream, so it’s literally a party in your mouth.  Oreo also makes a version that is pretty tasty, the kids will go wild over them!   Check out our Pinterest page for inspiration on patriotic sweets and decor ideas.

Happy Birthday, America!

Recipe of the Month: Grilled Mahi-Mahi Tacos with Mandarin Habanero Salsa

May 25, 2017 Outdoor Cooking

Now that’s a mouthful … but a delicious mouthful.  For this month’s recipe star we got a taste of inspiration from Hearth & Home.  The great thing about this recipe is if you’re fishy about fish, you can substitute the protein for grilled chicken or even steak.

Ingredients

Mahi­-Mahi Tacos 4 (5­6 oz.) Mahi­Mahi fillets

2 tbsp. olive oil 2 tbsp.

Pit Boss Mandarin Habanero spice

2 cups shredded red cabbage

1 cup sour cream

12 small corn tortillas

Mandarin Habanero Mango Salsa

2 mangos, peeled and diced

1/3 cup red onion, diced

2 tbsp. lime juice

1 tsp. Pit Boss Mandarin Habanero seasoning

¼ cup fresh cilantro, chopped

 

Directions

Rinse the Mahi­-Mahi fillets under cold water and blot dry with paper towel. Rub fillets with olive oil, then sprinkle Pit Boss Mandarin Habanero seasoning over both sides of the fillets, rubbing the seasoning in. Set aside.

Prepare the Mandarin Habanero Mango Salsa by combining all ingredients in a medium­-sized bowl, tossing lightly to mix. Set aside.

Light the ceramic charcoal barbecue to 400°F. Place Mahi­-Mahi fillets directly on the grill and cook 5–7 minutes on each side. Remove the Mahi­Mahi from grill and let rest 5 minutes before pulling apart into small pieces. Carefully remove cooking grate from barbecue using oven mitts or grill grippers. Replace grill grate with heat deflector and place tortillas on heat deflector, heating for 30 seconds to 1 minute or until warm, but not hot.

Stack the tortillas in twos. Distribute the fish evenly between each set of tortillas.

Top with red cabbage, sour cream, and mango salsa. Serve immediately!

Sit back and listen to the “mmmms!”

 

 

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