Chicken Drumettes II

Well you can use whatever part of the chicken you choose actually but I prefer Drumettes! You know, the small fleshy part of a chicken wing, often fried and served as an appetizer. [drum(stick) + -ette.] To make this recipe you have to spend a whopping five minutes preparing a simple marinade which is cheap and easy to prepare. When cooked you can eat them ‘as is’ or dip them in your favorite dipping sauce, hot, garlic, whatever you prefer.

Ingredients
3 Lb. – Chicken Drumettes (approx.25- 30 pieces)
½  Cup – Soy Sauce
1/3 Cup – Honey
2-3 Tbsp. – Extra Virgin Olive Oil
2 Tbsp. – Chili Sauce
½ Tsp. – Garlic Powder
½ Tsp. – Fresh Ground Sea Salt
1 Tbsp. – Minced Garlic
Splash – Worcestershire sauce
Preparation and Cooking
1. Combine all ingredients in a bowl and stir well to blend.
2. Place chicken drumettes in a rectangular (9 x 13) baking dish.
3. Pour the sauce over the chicken to coat. Let marinate for 3 hours or longer, turning the chicken after 90 minutes.
4. Preheat Big Green Egg to approximately 350 degrees (dome temp) and insert the plate setter with legs up and place a drip pan large enough to catch drippings from the drumettes while they cook. Option: Regular Grid or Raised Grid position.
5. Drain Chicken and preserve Marinade. Place drumettes directly on the grid and close the lid. Slow cook them to perfection, (approximately 45 minutes) brushing them occasionally with marinade, turning once; enjoy!

Texas Toast Salad - Part 1 of Saturday Nights Dinner

This is a very hearty salad that allows you to choose from a variety of options for the toast, including frozen Texas toast, Texas toast croutons or toasted white bread seasoned with your favorite garlic herb butter combination. You pick your favorite lettuce variety and dressing however this really is tops with plain ol’ mayonnaise.



Ingredients
 Frozen Texas Toast (3 slices) or equivalent crouton quantity
 1/3 Cup Olive Oil Mayonnaise (leave the low-fat stuff in the fridge just this once)
 ¼ Cup Chile Sauce
 ¼ - ½ Tsp. Fresh Ground Peppercorns (to taste)
 1 Avocado, pitted, peeled and sliced
 6 Cups Torn Romaine Lettuce (or your favorite variety)
 2 Medium Vine Ripe Tomatoes (chopped)

Preparation
1. Preheat BGE or Oven to prepare toast, when baked, cut into 1” squares (or sub croutons)
2. Mix mayonnaise, Chile Sauce, Pepper and set aside.
3. In large salad bowl, toss tomatoes and lettuce, top with avocado slices and drizzle on the dressing mix.
4. Serve

 

Three Bean Bake

This recipe can be done on the Egg or on the stove and microwave. You pick and prepare accordingly. Ingredients do not change…only some preparation.

Ingredients
6 slices – Bacon
2 Medium – Sweet Onions
1 Can – 16 oz. Baked Beans
1 Can – 16 oz. Butter Beans, drained
1 Can – 8 oz. Lima Beans, drained
¼ Cup – Brown Sugar
¼ Cup – Chili Sauce
1 Tbsp. prepared Mustard
3 Tbsp. Vinegar

Preparation
1. Slice and separate onions into rings.
2. Cook bacon and reserve the bacon grease.
3. Add onions to bacon grease in casserole dish and cook until onion is tender (transparent).
4. Combine all ingredients and cook in Microwave or Egg until done (boil).
5. Cover and let set before serving; makes 6 Servings.

Grilled Antipasto Salad

This recipe for two is easily modified for multiples by adding extra peppers. Quick and tasty and can be used as an appetizer, salad or side dish; Shown here with Stuffed Mozzarella Grilled Chicken Breasts and Baked Potatoes.

Ingredients - Recommended2 Red Bell Peppers
1 Green Bell Pepper
2 Orange Bell Pepper
2 oz Sun-Dried Tomatoes (marinated)
2-3 Artichoke Hearts (8-10 marinated quarters)
5 Tbsp EVOO (Extra Virgin Olive Oil)
3 Garlic Cloves (minced)
2 Tsp Chili Sauce (minimum)
2 Tbsp Balsamic Vinegar
Salt and Pepper

Preparation Directions
Peppers
Slice peppers into 8ths and again in halves (bite size pieces), Place in bowl and set aside. Julianne the Sun-Dried tomatoes and set aside. Quarter the artichoke hearts and repeat (8ths) and set aside.

Sauce Mince three garlic cloves and place in small mixing bowl, add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste
Whisk and set aside.

Cooking Directions
1. Heat up BGE to 500 degrees (open flame works just fine)
2. Place peppers directly on grill (recommend you use a grill topper or vegetable basket)
4. Grill for 15 minutes and don’t worry about the pepper skins getting black
4. Remove from grill and place in bowl and cover with towel for 5 minutes
5, Uncover and remove all blackened skins by pinching them and they will slide right off (or if you prefer you can leave on the toasted skins)
6. Add the artichoke hearts (do not drain) and the Sun-Dried Tomatoes (do not drain) and place in pepper bowl

7. Pour on Sauce, mix and serve immediately