Food on a stick is the most fun of foods. At Mountain Griller's we're all about bbq kabobs and that's why Mountain Grillers' Stainless Steel Skewers are essential in any backyard barbecue we have with friends and family.
Check out our recipe for Honey BBQ Chicken Kabobs. It's frickin' delicious and so easy to make.
2 tablespoons vegetal oil, divided
3 cloves garlic
1 ½ cups Texas-style BBQ sauce
3 tablespoons honey
3 tablespoons whole-grain Dijon mustard
1 teaspoon light soy sauce
1 teaspoon coarsely ground black pepper
½ teaspoon ginger powder
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
For the marinade:
Mince the garlic and dice the onion. Heat 1 tablespoon vegetal oil in a small saucepan over medium heat, then add the garlic and onion and stir until lightly caramelized. Add the BBQ sauce, honey, mustard, soy sauce, pepper, and ginger powder. Reduce the heat to low and let it simmer for about 5 minutes. Let it cool.
In a plastic resealable bag, throw in the chicken chunks and half the marinade, and stir to combine well. Place in the fridge for at least 8 hours, shaking the bag a bit every once in a while.
For the chicken kabobs:
Take the chicken and the remaining BBQ sauce out of the fridge for at least half an hour before cooking. Drain the chicken, then get your grill ready. Stick the meat to the skewers, brush with vegetable oil, and season with salt and pepper to taste.
Place the skewers on the grill and cook for about 12 minutes, turning occasionally. Brush the chicken with the remaining BBQ sauce and cook for one extra minute. Serve with a bowl of sauce on the side.
Pigtail flippers are one of our favorite tools to keep right by the grill. They make lifting big hunks o' meat easy peasy, they're real good for removing excess marinade from the cut before placing it on top of the grill, and all in all, they're one of the most versatile of BBQ tools.
If you want to lift your rack of ribs without a sweat, they most definitely will change the way you cook. Try them out with this BBQ Ribs recipe for ribs straight out of a BBQ joint.
2 racks baby-rack ribs (silverskin removed)
¾ cup chicken broth
¾ cup soy sauce
1 cup sugar
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves
2 teaspoons salt
1 tablespoon paprika
½ teaspoon chili powder
½ teaspoon ground black pepper
¼ teaspoon garlic powder
Dash cayenne pepper
For the marinade:
In a mixing bowl, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil, and garlic (minced). Place the ribs in a gallon-size resealable bag and pour the marinade in. Seal the bag and gently shake to cover the ribs with the mix. Marinade overnight, turning the mix right before bed and again in the morning.
For the ribs:
Prepare the spice rub, mixing ½ cup sugar, salt, paprika, chili powder, ground black pepper, garlic powder, and cayenne pepper. Take the ribs out of the fridge and out of the bag, pat them dry with a paper towel, and rub them all over with the spice mix.
Once your grill's ready, oil the grates and place the meat over indirect heat. Cook the ribs for 30 minutes on each side with the lid of the grill closed. Then move to direct heat and cook for 20 more minutes, basting with the BBQ sauce leftovers. Take the ribs out of the grill, cut in portions, and eat!
I don't know about you bud, but for us at Mountain Grillers stuffed burgers are a whole 'nother level of a guilty pleasure. Except we don't even feel guilty about it. How does stuffing your beef burger with cheese and jalapenos sound? Every bite will take you straight up to Heaven.
For that, you'll need Mountain Grillers' Burger Press and this recipe:
1 ½ pounds ground beef
salt & pepper to taste
¼ teaspoon garlic powder
2 ounces cream cheese
½ cup shredded cheddar cheese
1 fresh jalapeno pepper
½ cup Texas-style BBQ sauce
8 slices bacon, cooked
Start your grill. In a mixing bowl, combine cream cheese, cheese, garlic powder, and diced jalapenos. Shape the meat into eight equal portions (about 3 ounces each) and start the stuffing process: place one portion into the burger press, flatten it, take a spoonful of cheese mix and place it into the middle of the ground beef, then cover with another meat portion and press.
When the grill's ready, oil the grates, season the outsides of the burgers with salt and pepper, and grill for 6 minutes on one side, flip, and 6 minutes on the other side. Top with BBQ sauce and bacon.
What's more epic than shredding a smokey big hunk o' meat? The Mountain Grillers Grill Smoker is without a doubt the right tool for the job. Before moving on, you should check out our smoked pulled pork recipe which has great advice on how to cook this specific type of meat.
Now, who's ready to pull some pork? Check out this Grilled Carnitas recipe to have on tacos!
3-pound pork shoulder
1 can sparkling water
1 orange cut into sections
½ onion cut into quarters
2 tablespoons light brown sugar
1 tablespoon chili powder
3 teaspoons salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon cayenne pepper
12 ounces Mexican cheese
3-4 fresh jalapeno peppers
A handful of fresh cilantro leaves
Get your grill going. Place the wood chips in the grill smoker, and place right under the grates. In a deep pan, place the pork shoulder and pour over the sparkling water. In a mixing bowl, combine the brown sugar, chili powder, salt, cumin, oregano, and cayenne pepper. Rub all sides of the pork, and top with the orange and onion. Take the pork out of the pan (reserve the liquid), wrap it in tin foil, and slow roast for 3 1/2 hours. Check for doneness with a fork after this time, meat should be tender and well cooked. Remove the tin foil and place the cut directly on the grates for 5 minutes on each side.
Take the pork out of the grill, shred, and place it in a bowl. Pour the liquid in the pan into a saucepan, bring it to a simmer, and pour over the shredded pork. Serve in tacos along with cilantro, Mexican cheese, and jalapenos.
Pound it, baby! A meat mallet not only makes your meat tender and flavorful, but it's also fun to use. Get Mountain Grillers' Meat Mallet and check out this Skirt Steak & Chimichurri recipe!
2-pound skirt steak
salt & pepper, to taste
⅓ cup olive oil
⅓ cup dry sherry
⅓ cup soy sauce
2 tablespoons honey
1 clove of garlic
1 teaspoon crushed red pepper
Chimichurri sauce, to taste
For the marinade:
Mix the olive oil, dry sherry, soy sauce, honey, minced garlic and crushed red pepper. Place the meat on a flat surface and tenderize with your meat mallet, then put it inside a gallon-size resealable plastic bag along with the marinade. Shake until the marinade is evenly distributed. Place in the refrigerator overnight.
For the grilled steak:
Light up your grill, oil the grates when ready, remove the steak from the marinade, and place it directly on the grill grates, searing at a hot temperature for 4 minutes on each side. Take it out of the grill, let it rest for 5 minutes, and slice against the grain into thin strips. Serve with chimichurri sauce.
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