2 bone-in, skin-on chicken legs and thighs (connected)
Freshly ground black pepper
2 cups barbecue sauce
½ cup margarine
1 tsp. grated lime zest
1 Tbsp. lime juice
1 tsp. chili powder
½ tsp. cumin
4 ears corn, husks removed
Lime wedges, for serving
Preheat grill over high heat. Season chicken with salt and pepper and grill on a lightly oiled grate for 15 minutes, turning once, until nicely charred. Baste chicken with 1 cup barbecue sauce and reduce heat to medium. Cover and grill 15 minutes more, then baste with remaining 1 cup barbecue sauce. Cover and grill 15 minutes more, or until the internal temperature reaches 165°.
Make spread: Meanwhile, in a small bowl, stir together margarine, lime zest and juice, chili powder, and cumin. Season generously with salt and pepper.
About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper. Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes.
Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.
Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad
1 ½ lb. small red potatoes
4 tbsp. unsalted butter, room temperature
3 tbsp. minced chives, divided
½ small shallot, minced
1 small garlic clove, minced
Freshly ground black pepper
1 tsp. Dijon mustard
2 tbsp. red wine vinegar
¼ cup extra-virgin olive oil
2 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh basil
2 green onions, halved lengthwise, white and light green parts thinly sliced
2 10-oz. NY strip steaks, halved
Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.
In small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.
In large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add in potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Season with salt and pepper.
Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.
Heat grill to medium-low. In a small bowl, combine the ketchup, vinegar, sugar, Worcestershire, and chipotle.
Place the sour cream in a bowl. Finely grate the zest of the lime on top, then squeeze in juice (about 2 tablespoons). Add cilantro and feta and mix to combine; set aside.
In large bowl, toss the wings with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Brush the remaining tablespoon oil on the corn.
Grill the chicken wings, covered, turning occasionally for 12 minutes.
Place the corn on the grill. Grill the wings and corn, basting the wings with some of the sauce and turning the corn occasionally, until the chicken is cooked through and the corn is slightly charred, 4 to 6 minutes. Serve the corn with the wings, any remaining chipotle sauce and sour cream sauce, for dipping.
Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.
In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks.
Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!