Finally the Right Recipe!

Prep Time   1   hour Cook Time   40   minutes Resting Time   15   minutes Servings   10   servings Calories   519   kcal Ingredients 1   (4-pound)   trimmed  center-cut beef tenderloin (used the whole cryopacked meat) 1/2   tablespoon   olive oil 2   teaspoons   salt 1 - 1/2   teaspoons   fresh ground pepper 6   cloves   garlic,   minced (used way more than 6!) 1  to  2   tablespoons   fresh rosemary leaves,   chopped Kosher Salt Instructions Let tenderloin sit at room temperature for 1 hour before cooking. Preheat oven to 450˚F. Pat dry the tenderloin with paper towels. Rub tenderloin with olive oil and generously season with salt and fresh ground pepper. In a small bowl mix together minced garlic and chopped rosemary; rub all around the tenderloin. Put crushed garlic in 4 or 5 slits throughout the ...

Cajun Spice-Rubbed and Creole Butter-Injected Smoked Spatchcock Chicken Prep Time 5   hrs Cook Time 1   hr   30   mins Total Time 6   hrs   30   mins Servings:  1   Whole Chicken Author:  A Bachelor & His Grill  - follow this guy on Instagram, his food is amazing! Ingredients Cajun Brine: 8 cups water and 2 lager beers 1 cup kosher salt ¾ cup brown sugar Aromatics - 6-8 smashed garlic cloves small red onion quartered, fresh thyme and oregano, a small handful of black peppercorns, 1 tablespoon paprika, 1/2 teaspoon each cayenne pepper and red pepper flakes Cajun Spice-Rubbed and Creole Butter-Injected Spatchcock Chicken: 1 4-5 pound whole fresh chicken thawed, trimmed and giblets removed Creole Butter Injection recipe above Olive oil plus additional for basting Cajun Seasoning: 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons each dried oregano and thyme 1 teaspoon onion powder 1 te...

INGREDIENTS 8  chicken thighs Brine  (see recipe below) BBQ Sauce of your choice (I use Sweet Baby Rays) Brine Recipe: (this is enough for one large chicken so you can half the recipe if you like). BBQ Rub (I use 4Rivers Seasoning or Bad Byron's Butt Rub) Fruit wood- apple, cherry, etc (my favorite is Cherry) Hickory wood BRINE RECIPE: 1 gallon  warm water ¾ cup  kosher salt 2/3 cup  sugar ¾ cup  soy sauce ¼ cup  olive oil BEFORE GRILLING DIRECTIONS Mix your brine ingredients in a large container and let your thighs sit in the brine for 4 hours in the refrigerator or longer before putting on the smoker. INSTRUCTIONS Oil your grill grates with canola oil so your chicken won’t stick to the grates. Prepare a grill for direct and indirect grilling with the direct side getting hot enough to sear the chicken briefly. Pat the chicken dry after removing it from the brine. Now, sprinkle your thighs generously with BBQ rub. ...

Ingredients 6 tablespoons balsamic vinegar 1/2 cup zesty Italian dressing  1.25 pounds chicken tenders (or breàsts) 2 heads broccoli 1 cup baby carrots 1/2 pint cherry tomatoes 1 teaspoon Italian seasoning 3 tablespoons olive oil 1/2 teaspoon garlic powder Optionàl: fresh parsley, salt, and pepper Instructions Prеhеаt thе оvеn to 400 dеgrееѕ F. Sрrау a lаrgе trау with nоnѕtісk spray (lіnе with parchment рареr іf уоu tray isn't already nоnѕtісk оr thе bаlѕаmіс + Itаlіаn mіxturе wіll stick to іt) and ѕеt аѕіdе.  Whisk tоgеthеr the balsamic vіnеgаr аnd zesty Italian drеѕѕіng.  Trіm thе tеndеrlоіnѕ оf fаt and undеѕіrеd раrtѕ. Altеrnаtіvеlу cut thе brеаѕtѕ іntо ѕmаll 1/4th-1/2th іnсh thick pieces (rеѕеmblе thе ѕіzе of the tеndеrѕ in thе picture/video)  Plасе 1/3 cup оf the bаlѕаmіс + Itаlіаn mixture іn a lаrgе bag and add thе chicken tenders. Coat аnd place іn thе frіdgе tо mаrіnаtе fоr аt lеаѕt 30 mіnutеѕ and up to 6 hоurѕ.  Chop thе br...