Ingredients:
1 Tablespoon Vegetable Oil
1 Medium Onion
1 Teaspoon Dried Thyme
3 Tablespoons Bourbon*
1/2 Cup Jake's Original Style Smokehouse Bar-B-Que Sauce
1 Slab Baby Back Ribs or 2 Pork Chops or 1 Whole Chicken
Heat Oil in medium saucepan over medium heat. Add Onion and sauté*until beginning to soften, about 5 minutes. Add Thyme and sauté 1 minute. Add Bourbon and simmer until mixture is reduced to glaze, about 1 minute. Mix in Jake's Original Style Smokehouse Bar-B-Que Sauce. Prepare grill (Medium-Hi) heat. Season ribs, chops, or chicken with Salt and Pepper, Grill 5 minutes per side. Cook Chicken until almost done. Continue grilling until rib/chops are cooked through brushing with sauce and turning every 5 minutes. Ribs can run about 15 minutes longer and Chops about 10 minutes longer.
Place on dish, baste with remaining sauce.
*Ribs can be made without Bourbon if desired.
Jake's Smokehouse Style Bourbon Tri-Tip Glaze
This is an excellent glaze and can be applied prior to completion of cooking or used as a spread sauce after the meat is done.
Glaze Ingredients:
1/4 C Jake's Smokehouse Style Bar-B-Que Sauce - Original
1/4 C Butter
2 Medium Onions, minced
3/4 C Bourbon (General kind does not have to be expensive)
2/3 C Ketchup
1/2 C Cider Vinegar
1/2 C Fresh Orange Juice
1/2 C Maple Syrup
1/3 C Dark Unsulphured Molasses
2 T Worcestershire Sauce
1/2 t Freshly Ground Black Pepper
1/2 t Salt
In a large saucepan melt the butter with the oil over medium heat. Add the Onions and sauté for about 5 minutes, if your desire Onions cooking until they begin to turn golden. Add remaining ingredients, reduce heat to low and cook until mixture thickens about 30 minutes or so, stirring frequently. After the second glazing on the Tri-Tip, return the glaze to the stove and simmer for an additional 15 to 20 minutes until the glaze gets sticky. Serve with the Tri-Tip on the dinner table.
To cook Tri-Tip follow these steps.
Season your Tri-Tip with Jake's Special Cinnamon Seasoning Rub or any other favorite seasoning rub. Allow Jake's Seasoning Rub to marinate on the Tri-Tip no less that 1 hour in advance of grilling. Grilling is the preferred method but your Tri-Tip can be oven cooked if desired. After seasoning and marinating place your Tri-Tip on the hottest part of the grill. Coals should be ashed over completely white before adding the meat. Sear the meat for 3-4 minutes per side. Once done move the meat to the coolest portion of the gill. Cover the grill with the lid and cook for approximately 10 minutes. After the 10-minute interval turn the Tri-Tip over and begin checking the Tri-Tip with a meat thermometer to determine the internal temperature, which in turn determines wellness. Follow the scale below:
125 to 130 Degrees --- Rare
130 to 140 Degrees --- Medium Rare
140 to 150 Degrees --- Medium
150 to 160 Degrees --- Medium Well
160 to 170 Degrees --- Well to Very Well
Turn the meat once every 10 minutes. Cover after turning. As the meat nears 15-20 Degrees of your desired temperature begin applying the Bourbon Glaze. Fully cover the Tri-Tip and allow the glaze to cook on for 5 minutes, turn and apply again. Coat the meat at least 3 times on both sides ultimately allowing the glaze to bake on for fifteen minutes or more. Once done allow the meat to cool for 2-3 minutes then go to the cutting board. The glaze can be reapplied to the meat one last time just before cutting if you desire.
Jake's Smokehouse Style Barbecue Chicken Breasts and Grilled Mushrooms Chinese Style
Ingredients: (Jake's Chinese Style BBQ Sauce)
1/4 cup Cilantro -- chopped,
1/4 cup Green onion -- chopped,
2 tablespoons Ginger -- minced,
1/4 cup Orange juice,
1/4 cup Oyster sauce,
1/4 cup Rice wine
2 tablespoons Honey
2 tablespoons Sesame oil
2 tablespoons Chili sauce,
1 Cup Jake's Smokehouse Style BBQ Sauce Original
CHICKEN AND MUSHROOMS
4 Chicken breasts -- whole with Skin, 1/2 pound Mushrooms -- shitake or Portobello, 12 Tortillas -- corn or wheat, 1/4 cup Hoi sin sauce and 1 cup Jake's Smokehouse Style (Original) BBQ Sauce.
Combine all barbecue sauce ingredients in a bowl and stir well. Marinate chicken in half of the sauce for at least 15 min but not longer than 2 hours. Clean mushrooms. Warm tortillas. Chinese wrappers may be used instead. Grill chicken (skin side down) over medium heat for about 6 min. Brush with marinade, turn and grill other side for another 6 min or until centers are no longer pink. Cut into strips. Meanwhile, brush the mushrooms with the reserved marinade and grill until they soften, about 3 min per side. If using Portobello mushrooms, cut into strips. Serve tortillas, chicken, mushrooms and hoi sin sauce for guests to assemble.
Serve.
Jake's Special Smokehouse Style Foiled Fish
Ingredients:
1 pound fish fillets Jake's Original Style Smokehouse Bar-B-Que Sauce
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon fresh parsley -- chopped
1 teaspoon fresh dill weed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced
Use heavy aluminum foil.
Cut into large squares. Place equal portions of the fish fillets on each piece of foil. In a saucepan, melt butter. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done. Yield: 4 servings.
In a medium bowl: Combine oil, crushed red pepper, soy sauce, curry powder and ginger. Cut beef into 1" cubes; add to curry mixture. Stir well to coat meat. Let marinate while grill heats or charcoal burns down to glowing coals. Cut bell pepper into eight pieces. Cut peaches, bananas, and plum into quarters; sprinkle with lemon juice. Set aside. Soak 4 - 12" bamboo skewers in water. Thread meat onto skewers. Grill 6 to 8 minutes or to desired doneness. Turn twice during cooking. When meat has about 4 minutes left to cook, place green pepper wedges, peaches, pineapple and plums, skin side down, on grill. Place bananas on grill. Drizzle with half the butter; sprinkle with half the sugar. Cook 2 minutes turn and repeat steps; continue cooking 1 to 2 minutes.
To serve, place a mound of steamed rice on plate. Remove meat from skewer onto rice. Arrange green pepper and fruits decoratively on the side.
Mix all ingredients together in a saucepan over low heat. Cook until thoroughly dissolved. Mop over brisket ever thirty (30) minutes until Brisket is cooked. Brisket will take 1 to 1.25 hours per pound in a smoker at about 200-220 degrees.
Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
Grill chicken on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 5 minutes of grilling or broiling. Serve.
**Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs.
Jake's Special Smokehouse Style Catfish
Ingredients:
2 pounds catfish fillets
Sauce:
1/4 cup orange juice Jake's Original Style Smokehouse Bar-B-Que Sauce
2 tablespoons vegetable oil
2 tablespoons light soy sauce
1/8 teaspoon pepper
1 tablespoon lemon juice
1 clove garlic -- minced
To make sauce, combine all sauce ingredients in a bowl. Brush catfish with sauce. Place catfish on lightly oiled grill 4-6 inches above hot coals. Cook for 5 minutes longer or until catfish flakes when tested with a fork.
Jake's Southwestern Dry Rub Style Catfish Fry
Ingredients:
5-6 Catfish fillets
8 Tablespoon Yellow corn meal
2 Tablespoon Garlic Salt
2 Tablespoons Black Pepper
2 Cups Canola, Sunflower or Vegetable Oil as desired
1/4 Cup Jake’s Southwestern Hickory Dry Rub
1 Medium to Large freezer bag
Place oil in medium sized saucepan. Heat Oil over medium heat. Wash and pat dry catfish fillets with paper towel. Slice into sections approximately 2-3 inches wide. Place fillets into freezer bag. Add Jake’s Southwestern Hickory Dry Rub, Yellow Corn mean, Garlic salt, and Pepper. Seal bag tightly. Shake until all fillets are completely coated. After oil reaches approximately 350-375 degrees place coated fillets into the oil and cover with lid. Check condition of cooking every 5 minutes. Cook fillets until oil reaches a golden brown color. Remove fillets and drain. Let sit for 1-3 minutes.
Serve.
Jake's Golden Brown Southwestern Dry Rub Style French Fries
Ingredients:
5 Medium to Large Red Potatoes
2 Cups Canola, Sunflower or Vegetable Oil
1 Teaspoon Black Pepper
3 Tablespoons Jake’s Southwestern Hickory Dry Rub
Heat Oil in medium saucepan over medium to high heat. Bring Oil to 350 degrees. Peel and Slice Red Potatoes into steak fry slices. Wash and dry potatoes. Add potatoes to hot oil. Cover saucepan with lid. Check condition for browning every 5 minutes. Once potatoes reach desired doneness remove saucepan from heat. Remove browned French fries and place into metal strainer to drain oil away. While fries are draining sprinkle on Jake’s Southwestern Hickory Dry Rub and 1 Teaspoon of Pepper. Let sit for 1 to 2 minutes to drain.
Stuffing Mix:
1 1/2 cups whole kernel corn, canned or frozen, thawed
1 cup soft bread crumbs
1/3 cup finely chopped onion
1 tablespoon dried parsley flakes
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
Combine meat, salt and pepper, and Jake’s Tri-Tip, Steak and Rib Rub. On a large piece of wax paper, form meat mixture into a 10- x 12-inch rectangle.
Mix stuffing ingredients. Top meat with stuffing mixture to within 3/4-inch of edges and roll up like a jelly roll. Seal ends to keep corn mixture in. Place roll in a baking dish (with sides). Bake at 350° for about 1 hour.
Serves 8.
Jake's Turkey Salad
Ingredients:
3 cups diced, cooked turkey
1/2 cup bottled French dressing
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 cup thinly sliced green onion
4 to 6 lettuce cups (Bibb or iceberg lettuce)
4 to 6 slices bacon, cooked crisp and crumbled
1-1/2 tablespoons Jake’s Tri-Tip, Steak & Rib Rub
In medium bowl combine turkey and dressing. Cover and let marinate in refrigerator for 1 to 2 hours. Drain excess marinade; fold in mayonnaise, lemon juice and onion and Jake’s Tri-Tip, Steak and Rib Rub. To serve, spoon salad into lettuce cups; top with bacon.
Makes 4 to 6 servings.
Jake's Southwestern Hickory Fried Okra
Ingredients:
1 pound okra pods, stem ends cut off -- sliced 1/4" thick
salt
cold water
cornmeal
salt and pepper -- to taste
2 Tablespoons Jake’s Southwestern Hickory Dry Rub
Put sliced okra in a bowl, sprinkle with salt (liberally), and cover with very cold water. Refrigerate for at least 1 hour. Drain; roll slices in cornmeal seasoned with salt, pepper and Jake’s Southwestern Hickory Dry Rub until well-coated. Fry in hot oil about 1/2-inch deep until browned and crisp. Drain on paper towels and serve hot. This is an excellent crunchy and spicy hot dish.
Prepare Barbecue grill with charcoal. Charcoal should be placed in a mound to one side of the grill leaving a section of the grill without charcoal below it. Start charcoal, let burn until all briquettes are ashed white. While charcoal is burning wash and pat dry salmon fillets with paper towel. Salmon should be sliced into sections approximately 2-3 inches wide. Place on dish and generously coat both sides of each fillet with Jake’s Southwestern Hickory Dry Rub. Wrap all fillets in Aluminum foil until charcoal is ready for cooking. The fillets should be held aside in a cool dry area such as your refrigerator until ready at least 30 minutes. Prepare the grill once the charcoals have turned white by taking a paper towel or cloth and coating it with the olive oil. Rub the olive oil from the towel or cloth onto the grill plate coating each runner as much as possible. The olive oil helps keep the fish from sticking during the cooking process. Once completed and after the charcoals are ready place the Salmon fillets directly onto the coolest section of the grill (the part with no charcoal under it). Close the lid to begin the cooking process. Cook 6 minutes each side or until fish flakes easily when tested with a fork; you can baste with butter if you desire.
You can choose to wash your steaks or not wash them if so desired. Pat dry to remove any carton debris. Prepare steaks by placing on 2 long strips of aluminum foil on a cutting board. Place 1 steak on the foil and coat generously with Jake’s Tri-Tip, Steak and Rib Rub. Wrap steaks with aluminum foil and place in cool, dry location in refrigerator. Prepare Barbecue grill with charcoal. Evenly spread charcoal around the grill. Start charcoal, let burn until all briquettes are ashed white.
Hold the steaks aside until the grill is ready at least 30 minutes. Prepare the grill once the charcoals have turned white by taking a paper towel or cloth and coating it with the olive oil. Rub the olive oil from the towel or cloth onto the grill plate coating each runner as much as possible. The olive oil helps season the grill and keeps the steaks from sticking during the cooking process.
TO GRILL: Prepare the grill to a very hot temperature. The hotter the grill, the more tender the beef. Place steaks on grill and allow them to cook halfway through. Searing the meat increases tenderness. Turn the meat with long-handled tongs (for easier handling and to prevent the loss of juices which occurs when meat is punctured with a fork) and finish grilling to degree of doneness desired.
Cooking Tips For Filet Mignon, Strip Steaks and Ribeyes
Thickness
Doneness
Grill*
Pre-Heated Oven Broiler
1 inch
Rare Medium
6 minutes 10 minutes
10 minutes 15 minutes
1½ inch
Rare Medium
10-12 minutes 15-18 minutes
10 minutes 15 minutes
2 inches
Rare Medium
15 minutes 20 minutes
30 minutes 40 minutes
* Listed above are total cooking times; obviously these estimates depend on heat of fire. Be sure to designate half of the time for either side.
Jake's Style Salmon - by Steve Ariga
Thank you Steve for your excellent contribution.
Ingredients:
1 Salmon Fillet “at least 6” long”
4 Tablespoons Jake’s Tri-Tip, Steak and Rib Rub
1/2 Lemon
2 Tablespoon Lemon Juice concentrate
2 – 2 oz section of whole Ginger
1-1/2 Bunches of Cilantro “fresh”
2 Tablespoons Soy Sauce
2 Tablespoons of grated Horseradish
Step 1.
Wash and pat dry your salmon steak.
After washing, wrap in paper towels and hold on the side.
Select enough aluminum foil so as to wrap the salmon completely for baking.
Step 2.
Lay the Salmon filet on the center section of the aluminum foil
Sprinkle 1 Tablespoon of Soy Sauce spread evenly on top of the salmon.
Sprinkle 1 Tablespoon of Lemon Juice concentrate evenly on top of the salmon.
Sprinkle Jake's Tri-Tip, Steak and Rib Rub generously on top of the salmon.
Rub 1 Tablespoon of Horseradish on top of the salmon.
Peel the raw Ginger and thinly grate one section onto the Horseradish. Grate enough Ginger to cover the Salmon completely.
Take 1/2 of the bunch Cilantro and loosely chop it with stems removed.
Lay the chopped Cilantro on top of the grated Ginger.
Step 3.
Turn Salmon over and repeat the above steps.
Step 4.
Wrap the Salmon tightly.
Place the wrapped Salmon on a George Foreman grill or in a 350 degree preheated oven cooking until done about 5 minutes on the George Foreman Grill. Turning the Salmon is not required.
If using an oven place the wrapped Salmon on a baking sheet or container so that juices will not escape.
Check doneness after 10 minutes.
Step 5.
Once done remove from heat and let sit for 3 minutes.
Remove Salmon from foil and place on warmed dish. Garnish with lemon slices on top of the Salmon. Slices can be laid around the Salmon as well.
Step 6.
Serve.
Rosie's Ribs Killer Inferno Syle - by Jeff Thelen
Thanks to Jeff for his excellent contribution*.
Ingredients:
One full rack of baby back ribs
4-5 cans of Beer (regular not light beer)
3 Cloves of garlic
1 Tablespoon of Sea Salt (table salt can be used if Sea Salt is not available)
1 Tablespoon of Fresh Ground Pepper
1 Pot large enough to cover the ribs with water
6 Tablespoons Honey
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
˝ Tablespoon Onion Powder
˝ Tablespoon Cayenne Pepper
1 Jar Jake’s Smokehouse Style Inferno Bar-B-Que Sauce **Note: Jake’s Original or Medium Hot can be substituted in case the Inferno is too hot.
Step 1.
Wash and clean ribs removing the membrane on the underside. Once completed, cut the number of ribs in half. A standard rack is 13 bones so you’ll have 6 on one side and 7 on the other which is fine.
Step 2.
In the large pot add one cup of beer to every ˝ cup of water until the ribs are completely covered. Add 3 cloves of garlic as well as the sea salt and fresh ground pepper.
Step 3.
Place the pot on a stove with water and beer mixture. Bring water to boil cooking ribs until the meat begins to pull away from the bone about an hour.
Step 4.
Remove ribs from pot and pat dry. Use caution, Ribs will be very hot before patting dry.
Step 5.
Drizzle honey over the top side of the ribs. This coating allows spices to stick to meat as well as gives a nice after-taste to Jake’s Inferno sauce.
Step 6.
SPRINKLE: Cayenne pepper, Cumin, chili powder, garlic powder, onion powder, salt, and fresh ground pepper over the honey coated ribs.
Step 7.
Spread a light coating of Jake's Smokehouse Style Inferno Bar-B-Que Sauce over the ribs.
Step 8.
Prepare you barbecue grill about midway through the boiling process. When ribs have been coated with honey and spices place them on the grill until the outer skin turns a nice brown color. Add a generous portion of Jake’s Smokehouse Style Inferno Bar-B-Que Sauce all over the ribs.
Step 9.
Place ribs on the upper level of your grill or on the indirect side of your grill and let warm up.
Step 10.
Serve
These ribs will fall right off the bone
**This recipe can be used for a slow cook too. Instead of boiling cook at 225 degrees until ribs are separating from the bone about 4-5 hours.
*Note: If you have a great recipe and want to see it presented on our page with your "by line" please email the recipe and information to info@jakesbbqsauce.com. Note: recipes must be original content and cannot be copyrighted material unless you can document ownership.
Jake’s Gourmet Slow Grill Rib Recipe
This dish is perfect for making barbecue ribs anytime of year. Ribs can also be “candied” during the process to enhance the flavor. This recipe requires time and is best when ribs are placed in the oven overnight or first thing in the morning for an afternoon meal.
Ingredients:
1 - Whole rack of Pork or Beef Ribs (A rack is at least 13 Rib bones)
Jake’s Tri-Tip, Steak and Rib Rub Dry Seasoning
1- Aluminum baking pan medium to large
Aluminum Foil Wrap
Step 1:
Prepare Ribs by washing and drying. You can pat them dry with a paper towel.
Step 2:
Cut the rack of ribs in half.
Step 3:
Remove the white membrane from the back of pork ribs. If using beef ribs the backing may be hard to remove, no problem you can leave it on. Removal of the membrane allows the dry rub seasoning better penetration of the rib meat.
Step 4:
Generously sprinkle Jake’s Tri-Tip, Steak and Rib Rub Dry Seasoning all over the ribs. Press the rub into the ribs to ensure it holds on.
Step 5:
Cover the ribs completely with foil. Place the ribs in the refrigerator and allow to rest for at least 1 to 1-1/2 hours.
Step 6:
Bring the oven to 210 degrees. Once the temperature is reached after the resting time place the foiled ribs in the baking pan. Ribs can be left in the foil/refrigerator overnight and cooked first thing in the morning if desired.
Step 7:
Place the pan with ribs in the oven and let cook for 7 hours at 210 degrees. By starting the ribs at 11 pm they will finish by 7 am. Or by starting them at 8 am they will finish by 3:30 pm.
Step 8:
During the last 30 minutes of cooking open the foil on top of the ribs and turn up the oven to 350 degrees. (During the cooking time ribs have become extremely tender and falling off the bone. It is at this point that we want to bring back a little texture to the ribs by drying them out a bit).
Remove and serve.
To Candy the Ribs do the following:
1.Once the ribs have been brought up to 350 degrees and cooked remove them from the oven allowing them to cool for 3 or 4 minutes. Remove the foil, do not turn off the stove, and in fact turn on your oven to the broiler setting at 350. Coat the ribs on both sides with one of Jake’s signature barbecue sauces Original, Medium Hot or Inferno. This process will bring up the sweetness in the sauce and create a nice crust. Once coated broil for two (2) minutes, remove, turn the ribs and coat again with sauce, cook for two (2) minutes, repeat this process two more times. Remove the ribs let sit for two minutes.
1. Place the salmon in a shallow bowl or dish
2. Pour over Jake’s Kiwi Lime Raspberry marinade, cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Cook the fish over hot coals for 3 to 4 minutes per side, or until cooked through.
4. Remove, let stand for 1 minute and serve.
Miguel P’s Merlot Baby Back Ribs
This recipe is excellent for Country style ribs as well.
Ingredients:
1 Whole slab pork baby back ribs or country style ribs
1C merlot red wine
2T white wine vinegar
2T Worcestershire sauce
1T Honey
2U garlic cloves
Dry rub
8T Light brown sugar
3T Salt
2 T Jake’s Tri-Tip Steak and Rib Rub Seasoning
1T Chili powder
1/2t Ground black pepper
1/2t Cayenne pepper
1/2t Jalapeno seasoning
1/2t Old Bay Seafood seasoning
1/2t Rubbed thyme
2t Onion powder
Preheat oven to 250 degrees.
1) In a bowl, combine all dry ingredients and mix well
2) Place each slab of ribs on a heavy-duty aluminum foil, shiny side down.
3) Sprinkle each side generously dry rub
4) Pat the dry rub into the meat.
5) Wrap meat with the foil.
6) Refrigerate the ribs for a minimum of 1 hour.
7) Combine all the bracing liquid.
8) Microwave on High 1 minute.
1) Place the ribs on a baking sheet
2) Open one end of the foil on each slab and pour half of the braising liquid into each foil packet
3) Tilt the baking dish in order to equally distribute the braising liquid
4) Braise the ribs in the oven for 2 1/2 hours.
5) Transfer the braising liquid into a medium saucepot
6) Bring the liquid to a simmer and reduce by half or until a thick syrup consistency
7) Brush the glaze onto the ribs
8) Place under the broiler just until the glaze caramelizes
9) Slice each rib into 2 rib bone portions
10) Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
Note:
You can finish glaze with Jakes BBQ sauce, the same as the merlot glaze.
Jake’s Gourmet Chicken Grill w/can
This dish is absolutely wonderful as the inner ingredients keep the chicken moist, succulent and sweet while the seasoning adds just the right crispness to the skin.
Ingredients:
1 - Whole Chicken Fryer (skin on)
Jake’s Tri-Tip, Steak and Rib Rub Dry Seasoning
˝ Cup Apple Juice
Ľ Cup Worcestershire Sauce
˝ Cup Bourbon
Ľ Cup Maple Syrup (Thin Syrup is better)
1 Can at least 6-8” tall
Step 1:
Prepare Barbecue grill with charcoal. Charcoal should be placed in a mound to one side of the grill leaving a section of the grill without charcoal below it. Start charcoal, let burn until all briquettes are ashed white. If using gas grill bring temperature to 325 degrees.
Step 2:
Place round metal catch tray under the grill grating in the empty section away from the charcoal. The chicken will be placed above the catch tray while cooking.
Step 3:
Wash whole fryer with water and pat dry. Remove the giblets, liver and any neck pieces and coat with olive oil.
Step 4:
Generously sprinkle Jake’s Tri-Tip, Steak and Rib Rub Dry Seasoning all over the chicken. Press the rub into the skin of the chicken to ensure it holds on. Shake the seasoning into the cavity of the chicken to enhance the inner flavor. After seasoning place the chicken on foil wrap, enough to cover completely, wrap tightly and put aside in your refrigerator. Let chicken rest in foil for 1 to 1-1/2 hours.
Step 5:
In the empty can mix the apple juice, Worcestershire sauce, Bourbon, and Maple Syrup.
Step 6:
Collect a heavy round pie pan and place the filled can in the center of the pie pan.
Step 7:
Once the chicken has marinated remove the foil and open the bottom cavity of the chicken. Slide the chicken onto the top of the can and continue pushing down the chicken to take in as much of the can as possible. The can will act as a natural stand to hold the chicken up. If you have one of those fancy chicken stands you can use that as well.
Step 8:
With your charcoals ashed white transport your dish to the grill, ensure that the chicken is low enough so that the lid of the grill will close tightly. Fill the bottom pan half full with water which will help keep the chicken from drying out as well as capture any errant dripping. Position the chicken over the pan below. Shake additional seasoning in areas that might have fallen off in transport. Close the grill. *Note if you have an uneven grill surface place the pie pan directly on top of the grill. Place the can on the pie pan and slip the chicken over the can. With this method no bottom pan is required. Ensure that grill lid will close completely.
Step 9:**
Cook for 2 hours at about 285 degrees until the skin cracks and the internal temperature at the thigh is 180 degrees.
Step 10:
Test Temperature with a meat thermometer. All chicken should cook to a temperature of 180 degrees in the breast and thighs of the chicken. If at the right temperature remove from the grill and transport the chicken in doors and let stand for 3-5 minutes. Remove the chicken gently from the can remember the liquid inside will be hot. Discard the liquid and can.
Serve and Enjoy.
**If you want you can place the chicken liver and parts in foil opened on the grill about 1-1/2 hours into the process. Coat with Jake’s Tri-Tip Rub and grill until cooked thoroughly.
Note:
If you find that charcoals are dying and you have not achieved the right temperature remove all the racks from your oven except the bottom rack. Pre-heat the oven turning the temperature up to 350 degrees and place the chicken inside. Check the chicken every 20 minutes as each time the door is opened it takes about 5 minutes to get the desired temperature returned. When temperature is achieved and skin is golden remove and follow above instructions.
Jake’s Mesa Breeze Style Basil Lime Infused Marinade over Roasted Chicken and Vegetables
Ingredients:
4 Zucchinis, peeled and sliced
1 Red bell pepper, seeds removed and sliced
1 Yellow bell pepper, seeds removed and sliced
1 Green bell pepper, seeds removed and sliced
1 Medium Onion, sliced
12 Mushrooms, stemmed and quartered
2 Cups Jake’s Mesa Breeze Basil Lime Infused Marinade
4 Boneless Skinless chicken breasts - thawed
Aluminum foil preferably Non Stick
Step 1.
In a large bowl, combine zucchinis, bell peppers, onion and mushrooms. Pour marinade over vegetables and toss to cover well.
Step 2.
Cut 8 18” X 12” sheets of aluminum foil
Place two pieces on top of each other
Place a chicken breast thawed on each foil sheet
Spoon the marinated vegetables equally over the chicken.
Create a packet by folding the edges, crimping to seal in the juices.
Step 3.
Place the packets in the refrigerator for at least 2 hours.
Step 4.
Remove packets from the refrigerator and place on a preheated grill.
About 20 minutes in or 100 degrees turn the packets over once.
Continue cooking until the chicken reaches an internal temperature of 160 degrees.
Alternate:
If no grill available the packets can be placed on a cooking sheet and baked in the oven at 350 degrees turning over once at about 100 degree. After cooking follow remaining steps.
Step 5.
Remove packets carefully and open placing contents on individual plates
Step 6.
Serve.
Jake’s Basil Lime Steak Marinade with Vegetables
Ingredients:
4 Sirloin steaks
2 Cups Jake’s Mesa Breeze Basil Lime Infused Marinade
3 Tablespoons of cooking oil
1 (2)lb packet of mixed vegetables containing (broccoli, cauliflower, carrots)
1 Medium Onion, sliced
12 Mushrooms, stemmed and quartered
Sesame seeds, toasted
Step 1.
Place steaks in plastic freezer bag or marinade unit and cover with one and one half cups of Jake’s Mesa Breeze Basil Lime Infused Marinade.
Please bags in refrigerator for at least 4 hours
Step 2.
When marinated grill steaks to desired doneness.
Step 3.
While steaks are grilling, heat oil in a skillet or Wok on the stove until oil simmers. Stir in and fry the vegetables until tender/crisp.
Step 4.
Pour the remaining one half cup of marinade over the vegetables and cook until tender.
Step 5.
When steaks are ready, place vegetables in a serving dish and sprinkle with sesame seeds.
