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.

Baby Back Ribs Done in the Oven.

Every so often I tend to get a craving for something I have not had in quite a while: could be due to scarcity of a product, seasonal/weather related issues (as in this case), or price/time constraints. I was in the mood for some baby back ribs, so despite cold winter weather, I created a nice indoor version.

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A day ahead, I had made a marinade of brown sugar, soy sauce, ancho chili, and some soy sauce. I put the rubs in a ziploc bag and left in the fridge overnight until the next afternoon. I set the oven to 450 and prepped the ribs by placing them on cooling racks over a sheet pan. I then cooked them for 20 minutes with the curved side upwards.

In the meantime, the extra marinade I put in a small saucepan and added some fresh ginger, garlic, and a little corn starch. I then heated lightly until it started to boil, added in some ale and let simmer until it reduced to a nice consistency like bbq sauce. After the initial 20 minutes in the oven, I then took the rack out, basted the ribs on the same side and put back in for about 10 minutes. I then flipped the ribs over, coated the other side and cooked for another 15 minutes.

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Nice sticky glaze, tender juicy ribs. A nice side of seasoned fries.

Enjoy

One Stylish Burger

Not a meal I make too often (actually on fairly rare occasions) so when I do, I like to spruce it up a bit and try some different things.

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A while back I had done some shopping at Whole Foods and while in going through their meat case I came across some nice looking buffalo meat so I bought some. For these burgers, this meat was the base for burger, to add some extra fat (buffalo meat is on the leaner side, I put a few slices of bacon in a food processor and then mixed it into the buffalo grind.

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While this was going, I cooked some bacon strips in a separate pan (added some pepper to make it peppercorn bacon). In a small saucepan, I took some pear slices I had sliced up and cooked them in some butter and brown sugar. In another small pan I made some crispy fried onion strings with fresh onion and a buttermilk coating.

When the burgers were close to being finished, I threw on some cur pieces of brie cheese and let it melt. I then tossed on some of the onion strings, and topped with the pear.

Can’t forget a side of seasoned fries.

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Enjoy.