By Chef Lippe
In our family Sunday is family day. Everyone gathers at our mom and dad’s with the kids and even the pets and we have a BBQ. Today we are going to do Texas BBQ chicken which has a hot mustard base, so for the few family members who do not like “Hot” we are also going to do Hamburger Surprise. My sister is bringing her potato salad, and my brother is in charge of the dessert. Mom and Dad get to relax by the pool.
Texas BBQ Chicken
- 8 boneless, skinless chicken breast halves
- 3 tablespoons brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/4 cup distilled white vinegar
- 1/8 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups tomato-vegetable juice cocktail
- 1/2 cup ketchup
- 1/4 cup water
- 2 cloves garlic, minced
- Preheat the grill to 350 degrees F or medium heat (only lite one side of the grill).
- Place the chicken breasts in a single layer in a 9×13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered on the side not lit, for 35 minutes in the preheated grill. Remove chicken breasts, shred with a fork, and return to the sauce. Bake on the grill with the cover closed for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.
BBQ Potato Slices with butter and cheese
- 8 medium sized baking potatoes
- 2 cups of apple smoked cheddar cheese shredded
- Wash potatoes but leave skin on and slice them in to slices lengthwise first. Keep the potato in it shape. Butter each slice and sprinkle with cheese then restack into potato shape. Slice again so you end up with a potato cut into French fries.
- Wrap in a double layer of aluminum foil and bake on grill with chicken. This can be done on the lit side of the grill for about an hour.
- Turn potatoes every 5 to 10 minutes to cook them even and have the butter recoat the potato every time you turn it.
- 2 pounds of ground meat (we like a mix of beef and pork)
- 1 egg
- ½ cup Italian bread crumbs
- Black pepper
- 1 Tablespoon garlic salt
- 1 cup of cheese cut into small cubes (we like goat cheese, but you can use any cheese that melts easy)
- Mix meat, egg, bread crumbs and seasoning together and roll into 8 balls.
- Push 1 or 2 cubes of cheese into each hamburger ball and then flatten into a nice thick ¼ pound patty.
- Cook on grill for about 8 minutes (depending on how you like your meat, well done vs rare).
- You should only flip the burger once. If you like cheese you can add more on the top once you have flipped the burger.