Continuing the Barbecue Trend- Pulled Chicken Sandwiches

Lately with the weather and Summer being almost upon us, there have been an influx of recipes and posts pertaining to various types of barbecuing. Keeping up with the trend, I went a slightly different route then the normal version (usually pork), and went with Pulled Chicken Sandwiches.

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For the chicken, I had boneless thighs which I initially tossed on the grill and used a little oil/honey combination which seem to be a nice combination for keeping the chicken very juicy on the inside and a nice crisp outer-coating. After this step, I took the chicken and tossed in the 5-quart Le Creuset. I proceeded to scoop in my homemade barbecue sauce (spice coming from Anaheim Pepper) aand I poured in some spiced rum as well for a little moisture. I then covered the dish, tossed in the oven at 200 degrees and let it go for a few hours.

In the meantime, I decided some type of potato would be in order. Since I had decided we would have sandwiches, I went the route and cut up some potatoes and proceeded to cook in the oven to make some homemade french fries. My seasoning mix for them included: white-truffle infused oil, sweet paprika, finely diced garlic, ground peppercorn, and salt.

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Throw in a side of pickles (counts as my green vegetable) and you have a complete meal.

Enjoy.

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Some Quick and Easy Grilling (Healthy Too): Spaghetti Squash and Grilled Chicken

This was a nice meal as it did jnot take terribly long (just over a half hour) to cook, and the results are quite flavorful and it’s an all-around healthy meal.

To start, I took the squash and cut it in half lengthwise. I then score the inside with a fork and then drizzle on some oil, balsamic vinegar, pepper, paprika, lemon/lime zest, and then some parsley. Once cut and seasoned, I put these on the grill, cut side up. Since this takes about 35 minutes to cook, I then had a few minutes to prep the chicken and toss it on the grill as well.

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The chicken I initially tossed on the grill unseasoned and cooked both sides slightly. I then applied a mixture of balsamic and honey and cooked until almost done. I then applied my homemade bbq sauce (has stuff like tomoato paste, worcesteshire sauce, ground up garlic, onion, anaheim peppers, amongst other “secret” ingredients). I then cooked until i got a nice slight char on the sauce coating.

While that was going on, I placed some asparagus on the top rack of the grill and basted in a combination of truffle-infused oil and pumpkinseed oil.

Upon removing everything from the grill, I scooped out the squash and plated and then I cut up the chicken and placed on top.

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Enjoy.

Sorry for the absence- For now a quick shot of Kabobs

Sorry for the absence- For now a quick shot of Kabobs

Sorry for my somewhat recent absence. I should have the time to do a few food posts over the next few days as well as getting around to award-related stuff. I am also in the early stages of adding a recipe/food index for all of the things that i post to make it easier to navigate for when you may want different ideas for cooking different meats, breakfasts, pastries, etc.

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For now, I leave you with this picture of some mixed kabobs as the weather is nice and I can officially call it “Grilling Season.” Combination of cremini mushrooms, cippolini onions, sweet peppers, potatoes, beef cubes, shrimp, and brussel sprouts. I initially basted them with olive oil and a mixture of spices and orange zest. Later on in the bbq’ing process, I threw on some homemade bbq sauce for the beef- kind of a combination of sweet and tangy in the sauce.

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Enjoy.