Sunday August 03, 2008

CU732® Beer Can Chicken

Thanks to CU732® for sending in this recipe for one of my all time favorite grilling entrees!!

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Chefs notes:
I would not cook the chicken until it reached 180 degrees on any part. If you do this you WILL end up with a slightly drier product. Cook the chicken to about 163-165 and take it off the heat, carry over cooking will take the bird to 165-168 during the next 10-15 minutes while it rests.

Friday August 01, 2008

Grilled Green Beans and Potatoes

This one comes from Orangebowl81 on tigernet

Fresh Green beans (cleaned and snapped to taste)
Sesame Oil (in the Chinese section)
Potatoes, cut up into 1" cubes (Washed well if you want to leave the skin on) Montreal Steak Seasoning

Fold Some HEAVY DUTY Aluminum foil double and make a pouch big enough to close the top on with beans and potatoes inside. Fill it with beans and potatoes. Coat with Sesame Oil (barely drench, too little and it won't be moist, too much is better than too little) and lightly sprinkle with Montreal Steak Seasoning. Seal top and place on grill for 30 minutes to an hour, depending on heat of grill. Shake up foil pouch periodically to keep items moist.

Looks great Orangebowl81

Keep sending in your recipes by either tmailing them to tigerchef or emailing them to
tag240@jwu.edu

Southern Sweet Tea (the adult kind)

This beverage is trully a Palmetto State original, and i am sure many of you have fallin in love with it just as i have.

It is Southern Sweet Tea made with Firefly Vodka made on the only Tea plantaion in the nation on wadmalaw island SC

to make this you need of course a bottle of Firefly sweet tea flavord vodka which can only be purchased in SC. so for all out out of staters.... good luck

the recipe calls for
1/2 firefly vodka
1/2 water
and a twist of lemon.

being a fairly large man that enjoys my alcohol, i find that 3/4 firefly vodka and 1/4 water produces a better tasting product.

I hope you all enjoy the blog this year and don't forget to send in your recipes for the RECIPE OF THE WEEK CONTEST!!!

send your recipes via tmail to tigerchef
or email them to
tag240@jwu.edu

Tuesday August 29, 2006

Tailgate Beer

my buddy sent this to me in an e-mail. This is probably the best recipe ever made.

Recipe for Tailgate Beer
1 Cooler
1 Case Beer
3 Bags Ice
Remove cans from recycleable cardboard holder. Place cans in cooler, intermingling with ice cubes. Chill 45 minutes and serve.

southwestern Salad

this next recipe i got off of another website tailgating.com. I have never tried it, but it looks like it is good.

ENJOY!

8 oz Brick or Mozzarella cheese
1 can (15 oz) garbanzo beans
1 can (15 oz) black beans
1 can (15 oz) red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 bunch green onions, sliced (about 1 cup)
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder

Cut cheese in small chunks. Combine with remaining ingredients in a quart bowl. Refrigerate 2 hours or more (up to 2 days). Keep chilled until serving time.

Monday August 28, 2006

another AWESOME recipe from Tiger TC. this one looks AMAZING!

Hot Italian Focaccia

1 loaf of Focaccia bread sliced lengthwise in half
Provolone cheese
Pesto
Genoa salami
Smoked ham
Smoked turkey

Spread both sides of bread with pesto to form a medium layer. Place a layer of cheese on pesto sides. Cover cheese with a layer of Genoa salami. Cover Salami with a layer of smoked turkey. Cover turkey with a layer of smoked ham. Cover ham with a layer of cheese. Top with remainder of bread. Wrap in foil and bake at 350 until cheese is melted about 20-30 minutes.

Slice into servings. Serve hot or cold.

Thanks to Tiger TC for these 2 awesome recipes. they look absolutly devine!

Great jalapeno recipe from Tiger TC... THANKS!!!

Tom’s Jalapeños

12 fresh whole jalapeños (sliced down one side and as many seeds removed as you want—the more seeds, the more heat)
½ stick cream cheese—room temp—I use low fat
½ stick sharp cheddar grated
1 clove garlic minced
½ onion minced
½ green bell pepper minced
1 tomato minced
salt and fresh ground pepper to taste
12 slices of smoked bacon—thick sliced is best

Run cream cheese, cheddar, garlic, onions, peppers, tomatoes and salt and pepper through food processor until you have a squeezable paste. Transfer to Ziploc bag and seal without air. Cut a small hole in one corner, so you can pipe mixture into jalapeño. Pipe mixture into jalapeño. It works best to slice down one side and cut seed lining…but if you accidentally split in two, you will hold the jalapeño together with the bacon wrapped around the jalapeño and skewered with a tooth pick. Grill stuffed/wrapped and tooth-picked jalapeños over medium high heat until bacon is cooked.

Yummy!

Sunday August 27, 2006

Grilled Tomatoes

just got this recipe from a buddy today... said he found it on the internet last year, but i do not know what site.

1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 cloves of garlic minced
3 dashes of Worchestshire sauce
1/2 cup chopped fresh basil
Salt and pepper to taste
5 large tomatoes - quartered

Prepare the grill

combine oil, lemon juice, garlic and Worcestershire sauce, add basil and let set.

season the quartered tomatoes with s&p. When grill is hot sear the tomatoes, turning frequently until brown on all sides.

4.) Toss sheared tomatoes in the basil mixture. Season with salt and pepper.

sounds good, and would make a great side item!

Friday August 25, 2006

Mojito, a nice drink for a hot day

14 fresh mint sprigs
6 tsp sugar
9 tbsp fresh lime juice
6 oz light rum
club soda

in a glass , crush the mint sprigs with a fork, and coat the bottom. then add the lime juice and sugar, mix throughly. add chilled club soda, and serve with slice of lime and mint sprig

Serving size= 3

a very nice drink for those hot september games

Enjoy!

RevDodd's RAZOR CITY CAROLINA BOG

"Truth be told I must credit Winfred Mosely with the recipe. Said it came from her grandmother in South Carolina. She always coats the bog with a thin layer of black pepper across the top, even though that's not in the recipe. ``Grandma just did it on her own,'' Mosely said."----RevDodd

RAZOR CITY CAROLINA BOG

1 whole onion

2 washed, snapped stalks celery, leaves and all

2 carrots, sliced

1 tablespoon poultry seasoning

1 tablespoon parsley flakes

2 bay leaves

1 whole chicken, about 3-1/2 pounds

Water (personally, I use chicken broth) for added moisture

2 tablespoons butter

1/2 pound smoked sausage

2-1/2 cups long-grain rice

Salt and black pepper to taste (Lowry's adds some zing for those so inclined)

Use a large soup pot or kettle with a top. Put parsley flakes, onion, poultry seasoning, celery, carrots, bay leaves, pepper and salt in the pot.

Rinse the chicken and place on top of the ingredients in the pot. Add enough water (or broth) to cover the chicken. Bring to a boil uncovered over medium-high heat. Reduce heat, cover and simmer for about an hour, or until chicken's juices run clear when you poke it with a fork.

Remove the chicken to a plate to cool. Strain broth from the pot. You should have at least 8 cups. If there's extra, put it aside.

Return the 8 cups of broth to the pot and boil over high heat. Add rice and return to a boil. Reduce heat to low setting, stir again and cover. Cook for 20 minutes, stirring rice occasionally. Make sure the pot does not cook dry. Add some of the extra broth if necessary.

While the rice is cooking, skin the chicken and cut into smaller pieces. Some people also remove the bones. You can if you want, but you'll lose flavor.

When the rice is cooked, add the chicken, smoked sausage and butter. Stir together carefully and thoroughly. Add salt if needed. Keep heat on low until ready to serve. Five minutes before serving, liberally sprinkle top with black pepper. Serve warm.

SPOT THE DANG BALL!

Wow what an awesome recipe! Sausage, Chicken, and Butter.... it DOES NOT get better than that

Thank you RevDodd for this GREAT recipe. another i am sure to try out this year!!!!

TSpoone's Shotgun Alley melt in your mouth pork tenderloin(or chicken)

TSpoone's Shotgun Alley melt in your mouth tenderloin(or chicken)

Use chicken or pork tenderloin depending on your preference
Place chicken or tenderloin in a deep dish
Sprinkle some cajun seasoning over the meat
Add equal parts of Worscheshire and soy sauce to almost cover the meat
Add generous amount of olive oil
Cover and refrigerate overnight

Wake up, put on Orange, and go to tailgate.
Open a beer
Light the grill and preheat (as with any thing on the grill make sure the grill is extremly hot, so you can sear in the juices.)
Drink beer
Cook until desired doneness
Drink more beer.
Eat
Cheer the Tigers on!

Thank you TSpoon for this great recipe. the fact that the recipe calls for beer drinking makes it ever better!!!!

Tiggity's fried Venison loin

First cut away the tendons and casing around the loin, exposing the meat. Then cut the loin into 1/3-inch medallions. Using the top of a soda bottle or beer bottle pound the medallions several times to tenderize. Fill a small plate with Dijon mustard and fill a bowl with flour. Baste the medallion in the Dijon mustard until you have an even layer of mustard on both sides. Then dip the medallion in the flour making sure it is completely covered. Fill a large pan with oil and heat. Slowly drop the medallion in the pan and fry for about 4-6 minutes or until they turn a golden brown. If the grease is the right temperature the medallion will come out a rich, golden brown.

***HINT*** Use a pinch of flour to test the temperature of the oil. If it bubbles up when it hits the grease it's hot enough. You may have to adjust the temperature while cooking to keep the grease from getting too hot

and a little note from myself...
i am sure this would also work well with a beef loin, or even cubed venison or cubed beef.
it would not work well with pork loin. at least in my opinion it would not.

NOTHING is better than venison loin!!!!

Special thanks to Tiggity for this awesome recipe, that I myself will definatly try out this year! Also a big thanks for all of his work on tigermemories.com !!

a FAN FAVORITE... BEER BRATS!!!!

ok so i may be gone for a few days, so i decided to post 4 on here until i get back on sunday. i hope to have at least 10 up before the first game so people can have some to choose from.... If they wish.

ok beer brats, i am sure you have had them, and i am sure everyone has their own way of doing it.

i prefer the dutchoven method. now, if you do not own a dutch oven DO NOT FRET! these will do jsut fine in a big pot, or any iron skillet(you can even use tin foil for a lid you you do not have one)

this particualr recipe calls for 12 brats, and the converstion of the recipe is very easy if you need more or less.

12 Brats (any kind will do, just pick out your favorite)
6 pack of beer

***depending on how big your pot is, you may need more or less. you just need enought beer to cover the brats also, I prefer Shiner Bock to cook with. it has a nice flavor when it penetrates the food.***

2 small vidalia onions (for a little less sweetness from the onion, use one medium yellow onion)

1/2 a stick of butter (sweet cream not salted)

place brats, onions and butter in a pot and cover with beer. Feel free to open and consume your favorite beer at this time. bring this mixture to a boil, and then reduce to a simmer(small continuous bubbles around the rim of the pot). cook the brats until they are done, then grill them until golden brown.

make sure the grill is hot when you place the brats on to get nice grill marks.

place back int he beer mixture until ready to serve.

serve on a bun with sauerkraut, mustard, ketchup and with any side items (i will post some sides later on)

Thursday August 24, 2006

Boiled Peanuts. simple, yet extremly delicious

this recipe calls for a HUGE POT. one that will hold 8 quarts of water, and 4 pounds of peanuts. it would be very easy to change the quantities, just be sure to use a 2:1 ratio of water to peanuts.

4 lbs of green peanuts.

***this is the same as raw, what ever you do, do NOT buy pean uts for planting as these have been treated with insecticide (yes i am speaking from personal experience). most grocery stores these days have green peanuts in the pruduce section, usually in a big wooden crate***

8 quarts of water (spring water is the best, but tap water will do just fine)

8 tbs of salt. rember you can always add more, it is really hard to take the salt away

and if you like to add a little kick to it, throw in your favorite cajun seasoning, or OLD BAY. there is not limit as to how much to throw in, but a little will go a looooong way.

wash the peanuts, and put them in the pot with the water and salt. cover the pot (this will help it come to a boil a lot quicker), and boil for aboit 90 min. it may take as long as 2 hours.

drain after the peanuts are soft, but not mushy.

i find that the peanuts are best when hot. some like them cold though.

hope every one enjoys this, keep the recipes coming!

Spud's Transparent Custard

this next recipe is from T-Netter "Spud"
thanks for the recipe man.

1 tsp. vanilla
1 stick butter
1 cup sugar
1 tbsp vinegar
2 eggs

Blend all ingredients together in a mixer. Have egss and butter at room temp. Pour mixture into a Pet Ritz pie crust and bake at 350 degrees for about 40-45 minutes or until brown on top.

according to Spud, this is the best pie one will ever eat at a tailgate party. Lord knows, we ALL love dessert!!!

of course, this would have to be made the night before, but i think that this should be just fine refridgerated overnight and transported in a cooler with plenty of ice.

thanks again to Spud for the recipe, it looks like it should be good.