John thinks this is similar to the recipe that Fogo De Chao uses for their chicken drumsticks. I think he’s correct. Make these!
- 2 cup Beer
- 2 cup Vegetable oil
- 2 cup Dijon mustard
- 1 tbl Sweet paprika
- 1 tsp Fresh ground pepper
- 1 med Onion, thinly sliced
- 12 x Cloves garlic, thinly sliced
- 2 x Bay leaves
- 1 x Chicken, (3-4lbs.), quartered
- Kosher or sea salt
Method: Direct grilling
Advance Prep: 6 hrs. – 2 days for marinating chicken.
Comments: The United States isn’t the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro, I came across this savory grilled chicken, which owes its exceptional succulence to a two-day bath in beer. Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsner-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor. Serve with Crazy Rice or Brazilian Black Beans with Bacon.
- Combine the beer, oil, mustard, paprika, and pepper in a large, nonreactive bowl and whisk thoroughly to blend. Stir in the onion, bay leaves, and garlic.
- Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover, and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
- Preheat the grill, using the two-tiered method. (line the grill with one layer of coals and add a second layer to cover only half the bottom, so you’ve got 2 tiers of heat)
- When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill until nicely browned (3-5 minutes). Move pieces to warmer side for another 5-7 minutes. Watch carefully to avoid flare-ups. Turn the pieces and move them back to the hotter area for 3-5 minutes, and then back to the cooler side until done. Total cooking time will be 16-24 minutes.
- During the first 10 minutes only, brush several times with the marinade. ( frankly, I’d bring that marinade to a boil for 5 minutes first, but since he says the “first 10 minutes only”, that probably will be enough time to safely use it – but why take chances)
Serve with Old Style Beer and stand on one leg and enjoy!
Do you like ribs of beef? Do you like them short? Try these now!
This is what John Lenz does. And if you know John, then you know he knows his ribs.
- Go to Carneceria Tres Hermanos No. 2 (6425 Lawrenceville Hwy. NW, Tucker, GA) Walk to the back left corner of the grocery store. When you see the meat counter, locate the beef short ribs. Find Jose. Say to him “Costillas de Res por favor” (order 3 ribs per person). Ask Jose to cut them in half longitudinally. Say “Gracias! Hasta Luego!” Leave the store after paying for the ribs.
- Take yourself and the ribs home.
- Wash the ribs with water, set aside.
- Make the Judyritas listed below. Pour one for yerself.
- Go outside with the Judyrita and fire up the grill. Charcoal please.
- Put salt and pepper, or Jane’s Crazy Mixed Up Salt, or Tony Chechere’s Famous Creole Seasoning on the ribs about 10 minutes before the coals are ready. Take a sip of your Judyrita. You can add lime or orange juice to the ribs before you add the seasoning if you want a tangy flavor. (That’s what Jose does.)
- Cook em like steaks for about 10-12 minutes over the hot coals. Sip Judyrita while they cook.
- Take them off the grill and eat them with your favourite side item. Enjoy!
Serve with a brown liquour drink of your choice and do the Nashville shuffle and enjoy!
You must make these margaritas, Jerks!
- Put 1 Minute Maid Frozen Limeade (12 oz.) in pitcher.
- Slap a Corona beer in the pitcher.
- Fling a can of diet 7-UP (yours) in the pitcher.
- You know that empty Limeade can you have? Well fill that mutha up with your favourite tequila. Throw it in the pitcher!
- Mix with your hand (Really get in there. Use your whole arm if you have to.) or spoon. Enjoy!
Serve with Everclear and a Benson and Hedges 120 Menthol cigarette. Make sure you are close to the water closet and enjoy!
- 1 cup cooking oil
- 1 pint cider vinegar
- 3 Tablespoons salt(Adjust quantity or eliminate to meet individual health needs and taste. BBQ chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.)
- 1 Tablespoon poultry seasoning
- 1/2 teaspoon pepper
- 1 egg
- Beat the egg, then add the oil and beat again.
- Add other ingredients and stir.
- Brush sauce on the broiler halves every few minutes during cooking.
The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in the refrigerator for several weeks.
Serve with a Bartles and Jaymes Wine Cooler (preferably Strawberry Daiquiri), throw it on the ground and enjoy!
- 2 cups chopped cooked chicken or turkey
- 1 cup chopped green bell pepper
- 1 package (8 ounces) philadelphia cream cheese, cubed
- 1 jar (8 ounces) salsa, divided
- 8 (6-inch) flour tortillas
- 3/4 pound (12 ounces) velveeta cheese, cut up
- 1/4 cup milk
Stir chicken, bell pepper, cream cheese, and 1/3 cup of salsa in saucepan on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12 x 8 inch baking dish.
Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.
Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.