Friday, April 27, 2012

Chicken Kabobs

Planning to fire up the grill this weekend?  Consider some shish kabobs.  These were simple and easy.  Soak the veggies and chicken in your favorite marinade, skewer the pieces being careful to alternate them.  Do not pack the skewers as they will not cook properly and may indeed be under cooked.  Place them on a medium high heat grill and enjoy!

Thursday, April 12, 2012

Giardiniera Stuffed BBQ Chicken Breasts

Who ever has enough chicken recipes?  Here's a simple, zesty and tasty recipe the next time you have some chicken breasts to make.

Boneless skinless chicken breasts
BBQ seasoning
Hot Giardiniera 
BBQ Sauce

Butterfly the chicken breasts.  Spoon some of the giardiniera along with the oil it is in into the opened chicken breasts.  Close the breasts and coat liberally with your favorite BBQ seasoning.  Place the chicken onto a medium high heat grill and cook until done.  Coat with BBQ sauce and enjoy!

Friday, April 6, 2012

Grilled Ham

With spring on the horizon and the grill waiting to go, consider a different type of ham for this Easter this year.

I used a bone in shank ham for this.  Place the ham on a cutting board and score the top of the ham on the diagonal and then on a 90 degree angle about 1/2 inch deep.  This gets through the fat on the ham and lets the flavors get deeper inside during the cooking process.  Very rarely do I use salt to season the ham as it is usually brined in a salt solution.  A touch of pepper or similar is typically enough here.

Set the grill up for indirect heat and place the ham into the grate.  If you desire, you can use a drip pan to catch anything that falls.  This was a 11 pound ham and took about 3 hours to cook through.  After the first hour, I took a mixture of 1/3 yellow mustard and 2/3 apple butter mixed together and began to lightly glaze the ham.  Periodically over the next 2 hours, I added glaze to the ham as needed.

Remove the ham from the heat, let it rest and then carve and serve.  A nice change for your dinner table.