Foil-Wrapped Barbecued Chicken

"My hubby learned how to make this chicken by watching his Dad at the grill.  It's an easy way to barbecue chicken and ensures that the center of the chicken gets cooked completely and stays juicy and tender.  What a great trick!" 

Chicken pieces, desired amount
salt, pepper, onion and garlic powder, desired amounts
your favorite barbecue sauce

Tear off a large piece of Heavy-duty aluminum foil.  Place chicken in the center of the foil.  Sprinkle both sides of chicken with seasonings and brush with barbecue sauce.  Fold foil around chicken to make a sealed packet.  Place foil packet onto grill and cook until juices run clear and internal temperature of the chicken reaches 170 degrees.  Remove chicken from foil and place back onto the grill.  Cook chicken on both sides, basting with additional barbecue sauce, until chicken is browned and barbecue sauce is caramelized.  ENJOY!

Buttery Barbecued Steaks

"My Dad taught me this recipe years ago.  It's so easy and it makes grilled steaks buttery and mouthwatering!"

 "These steaks are perfect served with Twice Grilled Potatoes!"

Beef Ribeye Steaks, or your favorite cut of beef

Salt and pepper

Season steaks with desired amount of salt and pepper.  Place on grill.  Baste with Butter Basting Sauce (Recipe follows) while grilling.  Cook until desired doneness.

   

Butter Basting Sauce:

1/4 cup Butter

1/4 cup of your favorite Barbecue Sauce

In a saucepan, melt butter.  Add barbecue sauce and stir to combine completely.  Use to baste steaks throughout grilling
time. 



                                                                         Check out my recipe on Bakewell Junction

Twice Grilled Potatoes

"A twist on the original recipe, Twice Baked Potatoes, this recipe 'kicks it up a notch' as Emeril would say.  We grilled the potatoes; scooped out the creamy insides; mixed in butter, sour cream, bacon and chives; piled everything back in and threw it back onto the grill until they were smoky and ooey gooey delicious!"  

"Everything you need for a delicious side dish!"

"Cut the top off of each potato."

"Scoop out potato flesh, leaving about 1/4 inch border." 

"Add butter, sour cream, bacon and chives to potato."

"Over-Stuff potato shells."

"Grill until heated through." 

"Serve at your next Barbecue."

Grilled Potatoes:
2 Idaho Potatoes
salt and pepper
cooking oil (vegetable, olive or canola)

Preheat grill to 400 degrees.*  Prepare potatoes by washing them and poking them several times with a fork.  Rub potatoes with a few drops of oil until they are completely coated.  Sprinkle with salt and pepper.  Place potatoes over indirect heat and grill for 1 hour.  Remove from the grill and allow to cool slightly.   

*TIP:  Our grill has 3 separate burners.  My hubby turned the two outside burners on and left the middle burner off.  He grilled the potatoes over the unlit middle burner.  That way the potatoes could cook over indirect heat and would not burn.

To prepare Twice Grilled Potatoes:
2 Grilled Potatoes
1/4 cup butter, softened
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Mozzarella cheese
1/4 cup crumbled bacon
1 Tablespoon minced fresh chives
Salt and Pepper, to taste

Cut the top off of each potato.  Scoop potato flesh out, making sure to leave about a 1/4 inch of potato flesh in the skin, and place into a medium sized bowl.  Mash potato with potato masher or fork.  Stir in remaining ingredients.  Spoon 1/2 of mixture into each potato shell.  (The potatoes will be overstuffed.)  Place potatoes on grill.  Close lid and grill at 400 degrees for 20-30 minutes.