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Our easy barbecue recipes - 4 recipes

Chef Tips and Tricks

VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!

INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Pork shoulder roast done in the slow cooker with BBQ sauce

  • Pork shoulder roast.
  • Bottle of BBQ sauce. Any kind.
  • One chopped onion.
  • 2 tblsp honey.
  • Salt & pepper.
  • Burger buns.
4/5 (5 Votes)

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Hot wings with a new kick, Boneless

  • 3 lbs skinless boneless chicken breast
  • 6 ozs of Franks Redhot Sauce
  • 1cup of margarine
  • 1 1/2 cup flour
  • tsp garlic powder
  • 2tbl salt
  • 1 tbl pepper
  • Oil for frying
4/5 (5 Votes)

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  • Chicken (frozen or raw)
  • mayo
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  • toppings
2.8/5 (11 Votes)

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Grouper is very mild and picks up on whatever you cook it on/with

  • Marinade
  • •1 tbsp. olive oil
  • •1 red onion, finely diced
  • •4 cloves garlic, minced
  • •2 tbsp. fresh thyme, chopped
  • •¼ cup Gourmet-Style Barbecue Sauce
  • •¼ cup steak sauce
  • •2 tbsp. freshly squeezed lemon juice
  • •salt and freshly ground black pepper
  • •6 grouper fillets, skinless, 5 oz. each,
  • 1 inch thick
  • •3 tbsp. Seafood Seasoning and Rub
  • •12 slices double-smoked bacon
  • •12 slices sourdough bread, buttered
  • •6 leaves green leaf lettuce
  • •1 beefsteak tomato, sliced
  • Tartar Sauce
  • •2 dill pickles, finely chopped
  • •2 small shallot, finely chopped
  • • 2 green onions, finely chopped
  • •2 cups mayonnaise
  • • 4 tbsp. capers, chopped
  • •2 tbsp. freshly squeezed lemon juice
  • •cayenne pepper, salt and freshly ground black pepper to taste
2.6/5 (5 Votes)

Any burning questions? Our chefs answer!

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