6 boneless, skinless, individual chicken breasts, pounded lightly
Split-Second Dry Rub
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
1 cup orange juice
3 Tablespoons butter
1 Tablespoon Worcestershire sauce
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F.
Combine the rub ingredients in a small bowl. Rub the breasts with the mixture and let them sit at room temperature for about 20 minutes.
Combine the mop ingredients in a small saucepan, placing the pan over low heat to melt the butter. Keep the mop warm over low heat.
Drizzle the breasts with about 1/3 of the mop. Transfer the chicken to the Hasty-Bake and cook for 30 to 40 minutes or until cooked through. Either mop the breasts half-way through the cooking time, or drizzle with mop as soon as you remove them from the grill.
Two 3 ½ pound whole chickens
Wild Willy's Number One-derful Rub
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne
12 ounces beer
¼ cup oil, preferably canola or corn
¼ cup cider or white vinegar
2 teaspoons Wild Willy's Number One-derful Rub
Throne Mop (optional):
12 ounces beer
1 cup chicken stock
½ cup water
¼ cup oil, preferably canola or corn
1 Tablespoon Wild Willy's Number One-derful Rub
Two 12-ounce cans beer (no bottles please)
½ medium onion, chopped
¼ cup cider or white vinegar
4 garlic cloves, minced
The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.
With a kitchen syringe, inject about ½ cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 Tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.
Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes. While you wait, open the 2 beer cans and drink half-and only half-of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright with their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.
If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.
Transfer the chickens to the Hasty-Bake. Cook for approximately 2 to 3 hours, mopping every 30 minutes or so. When the chickens are done, the legs will move freely and the internal temperature should be 165°F.
Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens, and serve.
Chicken breasts, with or without skin and bones
16 ounce bottle of Italian salad dressing
Hasty-Bake Gourmet Greek or Lemon Pepper seasoning or equivalent
Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste.)
Cook chicken breasts bone side down at 225 to 250°F over indirect heat (the heat deflector should be in place over the coals). Baste every 20 minutes with a mixture of equal parts soy sauce and Worcestershire sauce using a spray bottle or brush. Sprinkle chicken with seasoning after last basting and again to taste before serving. Boneless breasts will be done in 30 to 40 minutes. Bone-in breasts will take 45 to 55 minutes to cook.
One ripe, fresh papaya, peeled and seeded, 1/2 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lemon juice, 1/4 cup canola oil, 4 tablespoons curry powder, 1 teaspoon sea salt.
Put all ingredients in food processor and puree until smooth. Pour enough of papaya marinade to layer bottom of glass baking dish. Lay boneless, skinless chicken breasts in glass dish on papaya marinade and use remainder to pour on top and cover breasts. Cover with plastic wrap to seal and refrigerate overnight. Grill on grates over medium heat, turning once until desired degree of cooking.
1 Quart of wesson oil, 1 Pint of vinegar, 1 Small bottle of lousianna hot sauce, 1 Small bottle of garlic salt, 1 Tablespoon of red pepper, 1 Small bottle of lemon pepper
Pour all ingredients in boiler and bring to a boil, which will mix all together. Baste frequently while cooking over direct heat, however the charcoal needs to be 15 to 18 inches below cooking grate.
I cook chicken halfs or quarters with skin on it, and the more you char the chicken the better it tastes. It will not dry out as long as you keep it basted.
4 Ostrich Filets - 1/2 TO 3/4 Inch Thick, 2 Tbsp Olive Oil, 2 Tbsp Balsamic Vinegar, Salt and Pepper to taste
Cover filets with oil and vinegar mixture- thin film. Apply salt and pepper. Hot Grill - Place filets on grill. Rotate 90 degrees after 30 seconds, flip after additional 30 seconds, rotate 90 degrees after 30 seconds then close grill and cook for 3 1/2 minutes per side for total of 8 minutes. DO NOT ALLOW TO DRY OUT.
Done when no fluid seeps from surface. Serve bright pink to red. Juicy=good, Dry=leather.
8 Wild quail-cleaned, 8 pieces bacon, 4 jalapenos, Olive Oil, Cavender's greek seasoning, Salt & Pepper
1. Wash & dry the quail
2. Season with olive oil, Cavender's seasoning and salt & pepper
3. Insert 1/2 a jalapeno in the breast cavity of each bird, wrap with bacon and secure with a toothpick.
4. Grill until birds are just cooked - be careful NOT to overcook, as quail dry out quickly with even slight overcooking.
Marinade: 1 can orange juice concentrate, 8 oz teriaki sauce, 4 cloves garlic-minced, 1 jalepeno-minced
Ingredients: 8 boneless chicken breasts-cubed, 2 red bell peppers-sliced into 1" squares, 2 orange bell peppers-sliced in 1" squares, 2 sweet onions-sliced in 1" chunks, 2 cans pineapple chunk,s 2 packages mushrooms, Teriaki glaze
Marinade cubed chicken overnight.
On a skewer in order: Red pepper, Mushroom, Pineapple chunk, marinated chicken chunk, pineapple chunk, onion chunk, pineapple chunk, marinated chicken chunk, pineapple chunk, orange bell pepper, slice mushroom. Turn often, when chicken is close to being done, brush on teriaki glaze.
I will sometimes add chili garlic sauce to the teriaki glaze for an extra punch.
(2) Mallard Ducks, Oil (olive), Ground Ginger, Salt, Leaf or Ground Sage, Apple, Orange, Celery, Onion
Rub the cavity with oil and ample amounts of salt and ginger. Stuff with chunks of the fruit and veggies and the occasional (hearty) pinch of sage. Rub outside of the duck with oil, ginger and salt.
Charcoal Rotisserie - Place the duck(s) on the skewer and tie any dangling legs or wings down. Cook over a good, hot bed of coals at medium height covered for 1 hour to 1 hour, fifteen minutes. Check after the first 45 minutes by poking with a fork, looking for pinkish-clear fluids and skin pulling away from the bone.
Oven - Put remaining celery stalks & leaves, one cup wine or water in the bottom of a Dutch oven or roaster. Place ducks on the stalks or on a rack breast side up. Sprinkle ground pepper on top. Cook for 1 & 1/2 to 2 hours at 350. Cover for the first hour or so. Remove cover to brown at the end. Finish: cut in half. Discard the stuffing and serve on a bed of wild rice.
One large onion (about one cup chopped), 6 garlic cloves (peeled), 3 Tablespoons good Olive Oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 cup fresh lemon juice. This is enough to marinate 10 large chicken breasts.
Blend all ingredients in food processor or blender until rather smooth. Marinate skinned chicken in single layer with mixture covering all the meat for 30 minutes. Mixture will be thick and will coat the chicken heavily. Grill chicken until done through and nicely browned. Discard remaining marinade. Allow chicken to rest for a few minutes before serving.
This receipe is simple and so very yummy. I grill up a large amount of chicken breasts and freeze them to enjoy all month long.