Recipe: Easy Asian Pockets

For a couple of years my wife and I were buying those little recipe books from the checkout isle just to try some different meals. I found this one and it was an instant favorite.
Ingredients: 2 Boneless Chicken Breasts, 1 packet of Chicken Flavored Ramen Noodles, 2 tablespoons soy sauce, 8 .oz can of pineapple chunks, Water, 1 Red & 1 Green Bell pepper, four 1'x1' sheets aluminum Foil.
Cook Chicken (Grill or Pan cook), cut into chunks

In a cup in a half container add the spice packet from the noodles, the pineapple juice from the can of chunks, 2 Tbs of soy sauce and enough water to make the other ingredients equal 1 1/2 cups.

Shape aluminum foil into a bowl. Split the noodle square into two pieces and place a half in the bottom of the pocket. Split the cut up chicken and bell peppers into the two separate bowls. Add the liquid and seal up the bowls.

Place the pockets on top shelf of your grill @ med low heat and close the lid. Rotate after 10 minutes and remove after another 10 mins.


Dump the contents of the pocket into a bowl and enjoy.

Healthy Big Kahuna Burgers

This tasty recipe came to me while trying to spruce up a normal turkey burger. Although Julse Winnfield never tells us whats in a Big Kahuna Burger, this can't be far off.

Ingredients: 1 lb of Ground Turkey, Lawrey's Teriyaki Marinade, 2% Smoked Provolone Cheese, 1 Can Sliced Pineapple, Ketchup and Whole Wheat Hamburger Buns


Prep: Mix 3/4 cups of Marinade and Ground Turkey. Let sit in fridge for an hour.
Cooking: Heat your grill or frying pan on medium. Form ground turkey into four uniform patties. Cook until meat is brown throughout or about 15-20 minutes. Place four slices of pineapple on the grill about 10 minutes before the burgers are to come off. Cook pineapple 3 minutes each side.

Place pineapple on the burgers when done and cover with cheese. Remove the burgers when cheese is melted. Slap this stunning concoction between two buns...hahaha. "mmmm...That is one tasty burger."

And no Julse, you can not have a sip of my beverage to quench your thirst. "What ain't no country I ever heard of. They speak english in What?"

Independence Grillin'

Last week, leading up to the Fourth, I grilled out every day except for one. I felt like I needed to feel out my newly purchased grill before I fed others from it. According to my wife, I made some of the best steak she has ever eaten. I think I really like this grill.
I have been practicing my rib making over the past five months using other peoples grills when I could. This quest came from attending the Lakeland Pig Fest (best BBQ ever). The ribs there sent me into such euphoria I knew I could not wait a whole year before having them again. I've tried to find good ribs from a restaurant but they just didn't do it for me. So, I started to read articles on the Internet about how to get the best fall off the bone ribs without having a pit or smoking grill. I believe I have found the perfect method. My guests this past weekend can attest to that.
Ingredients: 1 rack of Pork Spare Ribs, 1 can of Chef Paul's BBQ Magic and 1 Bottle of Good Sweet BBQ sauce (your choice)
Prep the Ribs by removing the "membrane" on the back of the ribs (very IMPORTANT)

You should also scrape most of the fat from between the rib bones with a fork. Once you have trimmed off most of the fat you are ready to season. Roll out enough aluminum foil to wrap around the ribs so that you can seal them. Liberally sprinkle the BBQ Magic on both sides of the Ribs.

Seal them in the aluminum foil, throw them in your oven (top rack) and Bake 225 for about 2 1/2 to 3 hours minimum. Don't worry; they will not dry out. In fact, beware of the juices that will be retained in the foil when they are done. Now that we have oven roasted the hell out of some ribs, they are ready for the grill. Set the grill on low heat and slap those puppies on there. Baste them in BBQ sauce turning every couple minutes and adding more sauce for about 15 minutes. Careful though, as the meat will be tender and will want to fall apart while flipping. The larger ribs will hold together a bit better, so flip from there.

If these ribs don't make you want to "slap yo mama" you've done something wrong. Enjoy

New Grill

I have been into grilling for a quite some time. When I was in the Air Force we grilled on the reg. I have recently been working on perfecting my rib cooking skills, which are coming right along..IMO. The problem was that the grill I used in Kansas was kaput, living the remainder of it's life in a land fill. It was cheap and I did not take care of it as well as I should have. So, since the forth is around the corner and my wife gave her blessing, I started looking for a replacement. I found the Char Griller Grilln Pro Gas Grill on the Lowe's web site. It had some good reviews and supposedly made some top ten list of grills. I know, gas is not for real BBQ'ers, but I will use this grill a lot. Probably more than my stove. At least I used to back when I had a grill. There is an option to add a fire box/charcoal grill that mounts to the side. Yet another reason why I chose this grill. I decided to stop by Lowe's on my way back from lunch to see if they had one available. Lucky me, they had one and it was already assembled. Whoopty whoop. I am now ready to get my grill on...biotch.