Fall Off the Bone Chicken

Fall Off the Bone Chicken

Dry brine combined with low speed and slow roasting will produce some very juicy and juicy meat. Finally, it flashes quickly under the broiler to make the skin crisp and golden.

Level: Easy

Total: 6 hr 20 min (includes brining time)

Active: 20 min

Yield: 4 servings

Directions

  1. Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
  2. Preheat the oven to 300 degrees F. 
  3. Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil. 
  4. Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices. 

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The Best Baby Back Ribs

The Best Baby Back Ribs

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. 

 

Ingredients

  • 2 racks baby back ribs (about 4-1/2 pounds)
  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • Barbecue sauce, optional

 

Directions

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
  • Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
  • Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts

1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.

The Best Baby Back Ribs
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Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
The Best Baby Back Ribs
Print Recipe
Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
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Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

Total Time:  Prep/Total Time: 25 min.             Makes: 4 servings

 

These easy slow cooker pork fajitas offer loads of taste appeal. Sizzling tenderloin and veggies are tossed with a bold cilantro sauce and tucked into tortillas for a fun take on taco night. —Rachel Hozey, Pensacola, Florida

 

Ingredients

  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pork tenderloin (1 pound), thinly sliced
  • 1 tablespoon canola oil
  • 1 small onion, sliced and separated into rings
  • 1 medium green pepper, julienned
  • 4 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese and sour cream, optional

 

Directions:

  • In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender.
  • Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

Nutrition Facts

1 fajita: 327 calories, 11g fat (2g saturated fat), 63mg cholesterol, 299mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Pork Tenderloin Fajitas
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Smoked Brisket

Smoked Brisket

12 INGREDIENTS
MAKES 12 SERVINGS
APPROXIMATELY 12 HOURS (1 HR PER POUND OF BRISKET)

Ingredients:

 

1 whole Brisket

6 cups post oak wood chips

2 Tbsp. ground coffee

2 Tbsp. kosher salt

2 Tbsp. brown sugar

4 tsp. paprika

4 tsp. chili powder

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground cumin

2 tsp. oregano

2 tsp. coarse ground black pepper

Preparation:

INDIRECT SMOKING

1. Season Brisket generously with seasoning mixture.

2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

6. Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

7. Remove brisket from smoker and allow to rest. (Minimum 3o minutes)

 

 

WATER SMOKING

1. Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.

2. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

3. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

4. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

5. Place water pan under brisket grate. One gallon of water will last 2-3 hours.

6. Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.

7. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

8. Remove brisket from smoker and allow to rest. (Approximately 30 minutes)

 

 

INDIRECT GRILLING:

1. Soak wood chips in water at least one hour.  Drain and set aside.

2. In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.

3. Prepare grill for indirect grilling.  Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.  Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill.  Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F.  Place grill rack on grill.

4. Place brisket in a small roasting pan, place pan on grill rack on unheated side.  Close lid; cook for 6 hours or until internal temperature registers 190°F.  Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. The ideal finished internal temperature is 195°F-205°F. Remove from grill.  Let stand, covered, 30 minutes.

5. Unwrap brisket, reserving juices; trim and discard fat.  Using a large strainer, drain drippings into a bowl reserving liquid.  Skim any fat from the top of the liquid.  Serve with reserved liquid.

NUTRITION INFORMATION

Nutrition information per serving: Calories 290; Total fat 22g (Sat. fat 9g; Trans fat 0g); Cholest. 75 mg; Sodium 690mg; Total Carb. 2g; Fiber 0g; Total Sugars 1g; Protein 21g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10%DV)


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Carne Asada Fries

Carne Asada Fries

These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.

Made this? Let us know how it went in the comment section below!

 

YIELDS: 4 – 6 SERVINGS    PREP TIME: 0 HOURS 25 MINS    TOTAL TIME: 1 HOUR 0 MINS

 

INGREDIENTS:

FOR THE SEASONING MIX

2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne

FOR THE FRIES AND STEAK

1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt

FOR THE CHEESE SAUCE

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt

FOR SERVING

2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream

 

DIRECTIONS:

1. Make the seasoning mix: Mix all ingredients in a small bowl.

2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.

3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.

4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.

5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.

Carne Asada Fries - Delish.com

 

 

Carne Asada Fries
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Carne Asada Fries
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FOR THE SEASONING MIX
FOR THE FRIES AND STEAK
FOR THE CHEESE SAUCE
FOR SERVING
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