Warm breezes are present, and summer days are longer too. You feel that strong, undeniable pull towards backyard cooking now. Magic happens there with hot coals or wood smoke. Cooking food with fire feels really primal and very satisfying. Smoky, crispy, tender nuggets mean pure BBQ joy. They already claim their spot as summer favorites.
Our friends at City Barbeque start their specials this way. They bring big, bold flavors for classic backyard needs. Two limited-time additions scream summer celebration for us. These are available only until July twenty-ninth, okay? One special is sweet; we’ll touch on that shortly. The other is the savory star, Pork Belly Burnt Ends. If you know, you know this kind of food.
Traditional burnt ends come from the brisket’s point half. They’re legendary for their intense flavor and varied texture. City Barbeque puts their own spin on things, though. They use glorious pork belly instead of brisket here. This signals something special, maybe extra indulgent food. Indulgence is what summer is for, right?
Let’s discuss why these Pork Belly Burnt Ends are so craveable. They start with pork belly cut into cubes first. These get hickory-smoked right away. You can almost smell the smoke flavor just thinking about it. Hickory wood gives a deep, rich, comforting taste. After smoking, the cubes get crispy-fried until golden. Smoking adds a crucial flavor base and tenderizes the meat inside. Frying adds an awesome textural contrast, with a crispy exterior. This gives way to a meltingly tender inside part. It’s a kind of texture play that keeps you coming back.
They don’t stop their preparation here, you know. That’s just the beginning of the flavor journey. Smoking and frying to perfection means it’s time for tossing. These beauties go into a sticky jalapeño-honey glaze next. Just picture that sticky, golden honey coating each cube. It has a subtle, welcome kick from the jalapeño heat. This glaze promises to get your fingers quite messy. You’ll lick off every last drop of the sauce.
A sprinkle of pickled red onions finishes the dish. This is actually a genius idea for us. The bright tang cuts through the richness of the pork belly. It balances the sweetness from the glaze very well. This adds a pop of fresh contrast. It elevates the burnt ends to something truly unforgettable. They’re designed for flavor seekers, you know.
City Barbeque calls this dish a balance of smoky richness, heat, and tang. It’s designed for flavor cravers seeking a unique taste. Using pork belly is a unique and wonderfully indulgent option. Jessica Bograd, Senior Director of Culinary, puts it like this: “It gives us a chance to offer a more indulgent meat cut.” She says the jalapeño-honey glaze adds just the right sweet heat pop. Lots of thought went into making this balance work.
Product on Amazon: Heath Riles Maple Honey Habanero BBQ Glaze
Brand: Visit the Heath Riles BBQ Store
Price: 14.95 USD
Rating: 4.5 Total reviews: 150
Flavor: Maple Honey
Item Weight: 12 Ounces
Package Information: Bottle
Item dimensions L x W x H: 2.5 x 2.5 x 8.5 inches
Features:
1. Melding rich maple with honey, sugar, and habanero pepper mash, this glaze strikes a balance between sweetness and heat.
2. Suitable for meats, sides, and even desserts, you can enjoy it straight from the bottle for a distinct taste, blend it with BBQ sauce for a polished finish, or enhance your ribs or pork butt to become the Grand Champion of your backyard.
3. Discover flavor with Heath Riles’ BBQ Glazes. Perfect for enthusiasts and grill masters alike, our glazes elevate your barbecue experience.
4. Crafted with you in mind, each glaze adds a burst of deliciousness to your favorite meats. Transform your grilling endeavors into culinary masterpieces with the perfect blend of sweet and spicy.
Top Review from US: “Used this for Apple Bourbon glazed ribs. They came out incredible!!!!”
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Savory Smoked Brisket and Cheese Empanadas
Ingredients
- All-purpose flour 2 cups
- Unsalted butter 1/2 cup, refrigerated and cubed
- Salt 1/2 teaspoon
- Sugar 1 teaspoon
- Smoked cheddar cheese 1.5 ounces, chopped
- Ice water 4-6 tablespoons
- Egg yolk 1, for brushing top
- Smoked beef brisket 1.5 cups, chopped
- Honeycrisp apples 2, peeled and diced
- Brown sugar 2 tablespoons
- Lemon juice 1 tablespoon
- Ground cinnamon 1/2 teaspoon
- Ground nutmeg 1/4 teaspoon
- Flour 1 tablespoon, for thickening
- Salt a pinch
Instructions
- Combine flour, salt, sugar and cooled butter cubes in a bowl and press together with your fingers to produce a coarse crumb.
- Add the grated smoked cheddar cheese and stir thoroughly.
- Gradually add the water and knead to produce a smooth dough.
- Wrap in plastic wrap and refrigerate to loosen for 30 minutes.
- Combine chopped apples, brown sugar, lemon juice, cinnamon, nutmeg and salt in a saucepan. Cook over medium heat until apples are soft (approximately 5 minutes).
- Add flour and stir until thickened; remove from fire and cool.
- Crumble smoked brisket and mix thoroughly with apple filling.
- Roll out the dough to a thickness of 3 mm and cut out circular slices about 10 cm in diameter using a round mold.
- Place 1 tablespoon of bovine breast and apple filling on each slice, fold in half, pinch the edges together and press with a fork to create a pattern.
- Brush the surface with egg yolk mixture (water + egg yolk mix).
- Preheat oven to 190°C (375°F) and bake for 20-25 minutes till brown and crispy.
- Sprinkle with powdered sugar
Notes
The team seeks new ways to innovate but stays true to authentic barbeque traditions. Jessica Bograd says they innovate with ingredients that should truly enhance the barbeque experience. This philosophy shines in these burnt ends offerings. They twist classics but build on a smoking foundation. Mike Muldoon, CEO of City Barbeque, also agrees. He says the specials add a tasty twist to authentic BBQ. Guests love and expect that flavor profile. He calls the food craveable and handcrafted for us.
These burnt ends, plus other specials, are available now. They can be purchased at all City Barbeque locations. You have until July twenty-ninth to get them. Just walk in or order online simply. You can also use their app for convenient options. Get delivery, carry out, or dine in.
These burnt ends indeed make your meal very special. They are also ready for a casual weeknight dinner. Need something amazing for a big summer party? Burnt ends work well for that kind of thing. Party Packs easily cater to events of all sizes. It makes feeding a crowd simple and always stress-free.
Talking about summer meals, don’t forget the sweet side now. City Barbeque also offers a new Strawberries & Cream Cobbler. This isn’t just any cobbler you find. It’s a seasonal spin on a fan-favorite item. They always use fresh strawberries, a peak summer fruit. Decadent cheesecake batter is nicely combined with the fruit. Cheesecake batter in a cobbler sounds luxurious and rich. Next, a caramelized brown sugar crust tops the filling. The crust adds a sweet, slightly crisp texture layer. Topping it off is hand-whipped cream. This cobbler seems like the perfect end to a smoky BBQ. It’s also incredible enough to enjoy on its own. It serves two people, so it’s good for sharing. The cost is $4.99, a quite accessible indulgence.
Woodrow's Coffee BBQ Brisket Sandwich
Equipment
- 1 Large Mixing Bowl For rub and potato prep
- 1 Heavy-bottomed Pot or Saucepan For rendering fat and making sauce
- 1 Outdoor Grill For initial searing
- 1 Oven For long roasting
- 1 Large Saute Pan For finishing brisket and cooking onions
Ingredients
Main
- 1/2 cup smoked paprika
- 1/2 cup brown sugar
- 1/4 cup chili powder
- 1/4 cup salt
- 1/4 cup black pepper
- 6 tablespoons granulated garlic
- 6 tablespoons onion powder
- 1 1/2- to 2 pounds beef brisket preferably Angus
- 1 1/4 cups vegetable oil
- 1 tablespoon butter
- 1 clove garlic chopped
- 1/2 shallot chopped
- 1 quart BBQ sauce any kind'll do
- 2 cups your favorite coffee brewed liquid, not grounds
- 1 bay leaf
- 5 brioche burger buns
- 1/4 stick 2 tablespoons butter, melted
- Oil for frying
- 1 Idaho potato cut into thin shoestrings (use a mandoline if possible)
- 2 jalapenos sliced thin
- Salt and pepper
- 1 onion sliced thin
- 5 slices yellow Cheddar or your favorite cheese
Instructions
- For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
- For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
- Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
- Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
- Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
- Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
- Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
- Transfer to the oven and roast for 12 hours or overnight. Let cool.
- For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
- Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
- Heat the oil in a deep-fryer to 350 degrees F.
- Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
- Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
- Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
- Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids…DONE!
Notes
City Barbeque has been serving up the flavors of America since 1999. They have earned a reputation for this over the years. Now they have over 70 locations across 10 states. They always hold true to their core principles. They smoke meats on site every single day, using local hickory wood for flavor. Sides and desserts are also made from scratch daily. This handmade quality is evident in their limited offers too. They are a fast-casual brand, making food easily accessible. You can get their food by dining in, taking out, having it delivered, or catering events, large or small.
Enjoying BBQ from places like City Barbeque is great fun. It’s a fantastic way to celebrate the summer season. The season also calls us to fire up our own grills. Immense satisfaction comes from cooking outdoors. Experimenting with flavors at home can lead to smoky masterpieces. Some fundamental grilling tips can help you get started easily. Think of these as your essential checklist for home success. Simple, crucial steps make a big difference in the outcome of your food. They always turn good grilled meals into truly great ones.
First things first: always start with a clean grill grate. This sounds super obvious to you, right? It keeps food from sticking to old residue. It also prevents the risk of food contamination. Give your grill a very thorough spring cleaning. Use a good grill brush, but check the bristles carefully. You never want loose bristles in your food. A clean surface means better contact for the food, allowing more even cooking everywhere on the grate. It also prevents off-flavors from burnt grease bits.
Next, let’s talk about burgers, a very popular summer food. Smash burgers are popular, yes, and they have their place. They sometimes create a specific lacy-edged crispness. Generally speaking, for a standard grilled burger, resist the temptation to squeeze the patties down with a spatula. It may seem faster or make them even flatter, but actually, you press out all the delicious juices and render out the fat. This can make hamburgers end up tasting very, very dry. The juices should stay inside the patty for moistness. Let the heat do the job needed for cooking.
Product on Amazon: CITY BARBEQUE Bbq Sauce Original, 19.5 OZ
Brand: Brand: City Barbeque
Price: 15.88 USD
Rating: 4.6 Total reviews: 17
Flavor: Original,Barbeque
Package Information: Jar
Item Weight: 1.22 Pounds
Specialty: Fat Free
Top Review from US: “There’s nothing special about it but it’s not bad either. 3/5-Flavor”
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Smoked Salmon
Equipment
- 1 Mixing Bowl
- 1 Extra-wide aluminum foil and plastic wrap For wrapping the fish during curing
- 2 Planks or sheet pans For pressing the fish during curing
- 1 Smoker With hardwood chips or sawdust
- 1 Instant-Read Thermometer To check internal temperature
Ingredients
Main
- 1 cup kosher salt
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 tablespoon crushed black peppercorns
- 2 large salmon fillets or sides pin bones removed
Instructions
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
Notes
Investing in a reliable meat thermometer is a game-changer. It removes guesswork from grilling for you. It ensures food is cooked safely and perfectly every time. No need to cut into chicken or steak to check. You often lose precious juices that way. The context mentions the ThermoPop2 model specifically. It is available from the Thermoworks.com website. Note that it comes in multiple colors, a small but fun bonus. Knowing the internal temperature guarantees that proteins are cooked the right way. This works whether you aim for a perfect medium-rare steak or a safely cooked chicken or pork item.
Beyond the thermometer, the right tools make the process smoother. A fish spatula is an incredibly versatile item to have. It has a thin, flexible blade, perfect for fish. It lifts delicate fish fillets without them breaking apart. It’s also good for burgers, veggies, and many more things. Gloves are important for raw meat handling safety. They keep your hands clean when touching meats. Long-handled tongs are essential for safety. They allow you to safely maneuver food on hot grill grates. Avoid singeing your arm hair with long tongs, seriously. A basting brush is key for adding glazes. Apply glazes or sauces at the right cooking time. This works easily for an amazing jalapeño-honey glaze.
Flare-ups happen sometimes during the grilling process. They are sudden flame bursts caused by fat dripping. Fat drips onto the heat source quickly, you know. These flare-ups can char your food quickly. A simple and effective way to manage them? Keep a labeled spray bottle of water nearby always. A quick spritz on the flames knocks them down quickly. It doesn’t cool the grill much or ruin the food. Make sure it’s clearly labeled as just water. Avoid grabbing something else in the heat of the moment.
Oiling your grates is a simple step with big payoffs. Before putting your food down, apply a little oil to clean, hot grates. This creates a non-stick surface for food items. It’s crucial for keeping food from sticking. Especially with delicate items, this helps a lot. Plus, it helps protect the grates from rusting. It extends the life of your grill too.
Product on Amazon: ThermoPop 2 — Best Value Instant Read Thermometer – Cayenne Pepper Red
Brand: Visit the ThermoWorks Store
Price: 43 USD
Rating: 4.7 Total reviews: 381
Special Feature: Fast Reading System
Color: Cayenne Pepper Red
Age Range (Description): Adult
Included Components: ThermoPop 2 thermomter, protective probe sheath
Outer Material: Acrylonitrile Butadiene Styrene
Specification Met: NSF, NIST
Display Type: Digital
Product Care Instructions: Hand Wash Only
Unit Count: 1.0 Count
Features:
1. 🥇Rated #1 instant-read thermometer by The New York Times/ Wirecutter.
2. Highly-Recommended Thermometer: ThermoPop 2 has been recognized for its exceptional performance and reliability by USA Today, Business Insider, Bon Appétit magazine, and more.
3. Super-Fast Readings: Get precise temperature readings in just 2-3 seconds. With an accuracy of ±1°F (±0.5°C), ThermoPop 2 ensures perfect cooking results every time.
4. Enhanced Usability: Features a 1 ¼-inch backlit screen that auto-rotates for easy viewing from any angle. Suitable for both left- and right-handed users.
5. Built to Last: IP67-rated waterproof construction ensures durability and reliability, even in the busiest kitchens.
Top Review from US: “The ThermoPop 2 food thermometer has been a great addition to my kitchen toolkit, especially with the eye-catching blue color. Blue adds a fun pop to my counter top and makes it easy to find. The fun colors seem to go well with the sleek design of the thermometer. I’ll note that the probe cover matches the blue top. It clicks securely into place, which I appreciate for both aesthetics and functionality. Importantlly, I think this feature helps protect the thinner probe. It seems to be a bit more delicate compared to the Thermapen Classic or Thermapen ONE. For me, this makes the cover a crucial addition when storing or transporting the thermometer.What I really like about the ThermoPop 2 is the easy-to-read screen. The display is large and clear. It has a backlight that activates for 10 seconds when you press a small button. The button is a bit on the small side and a bit tricky to find without looking, but I think I’ll get used to this pretty quick. Personally, I think 10 seconds… …”
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The Perfect New York Strip Steak
Equipment
- 1 Oven
- 1 Wire Rack Fitted over a rimmed baking sheet
- 1 Rimmed Baking Sheet
- 1 Cast-iron skillet Or other heavy-bottomed pan
- 1 Meat Thermometer Instant-read recommended
Ingredients
Main
- 2 New York strip steaks 1 lb each, 1½ to 2 inches thick
- Salt
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter divided
- 2 cloves garlic skin on
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25–35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
Notes
Here’s a tough one for many home grillers: resist the temptation to constantly flip your food pieces. It’s exciting to do, I totally know. Turning food many times hinders crust development and prevents those coveted grill marks from forming either. Try to limit turning to just one time per side. This lets the heat caramelize the surface properly, browning the food and building the flavor and texture needed. Patience remains a key virtue in grilling.
Timing is absolutely crucial for flavors, especially with sauces containing sugar, like honey. Barbecue sauce also has sugar in it, you know. If you apply them too early in the cooking time, the sugar will burn over a high heat source, resulting in a bitter, acrid flavor, not a sweet caramel taste. The advice is to apply barbecue sauce in the last 10-15 minutes of grilling. This lets the sauce heat up nicely, tacking up and caramelizing beautifully then. For the best results, apply it in thin layers, building up a sticky, flavorful coating gradually this way.
Finally, when getting your grill lit, please, please ditch lighter fluid completely. Adding chemicals to grilling makes no sense now. There’s a better way to light charcoal, you see. Try a chimney starter instead of fluids. These metal cylinders are super effective and fast, getting charcoal lit quickly and evenly using newspaper. They eliminate the chemical smell and taste near food items, providing a cleaner, more efficient, and authentic way to get coals ready.
So, are you planning to treat yourself to some items, like expertly crafted Pork Belly Burnt Ends, perhaps? Or that delightful Strawberry & Cream Cobbler too? From City Barbeque, either way works great. Or, fire up your own grill at home instead. The stage is set for a summer filled with truly delicious flavors. These tips are the foundation for home grilling success, ensuring you get the most out of your ingredients. Enjoy your time outdoors making smoky magic happen. Get your grill clean, gather the tools you need, practice patience with the cooking process. The season of backyard feasts officially starts now.
Product on Amazon: Elite Gourmet EMG-980B Smokeless Electric Tabletop Grill Nonstick, 6-Serving, Dishwasher Safe Removable Grilling Plate, Grill Indoor, Tempered Glass Lid, Adjustable Temperature, 14″ Black
Brand: Visit the Elite Gourmet Store
Price: 34.99 USD
Rating: 4.4 Total reviews: 12174
Special Feature: Manual
Color: Black
Material: Aluminum
Product Dimensions: 17.2″D x 17″W x 4.1″H
Wattage: 1300 watts
Item Weight: 6 Pounds
Included Components: 1
Style: Circle
Voltage: 2.3E+2 Volts
Top Review from US: “I put in a lot of time and research reviewing electric grills and decided on the Elite Gourmet EMG-980B Smokeless Electric Tabletop Grill – and so glad I did!I want that grill look and taste that you don’t get from the frying pan or stove and reviewed grills from $30 to $200+. Price wasn’t as much of an issue but I definitely wanted the value. Why pay too much when it seems an electric grill basically works the same way…it heats up on a grill plate. But don’t get me wrong…this is my food we are talking about and I’m willing to pay a higher price for a higher grade of quality.I came across the Elite Gourmet 14-inch smokeless electric grill (EMG-980B) and compared to numerous brands and models – and this is why I chose Elite Gourmet:The Price:The price wasn’t my biggest consideration but even when reviewing high-end grills at much higher costs, the EMG-980B still came out on top. Quite honestly, you cannot beat this unbelievable value.Electric Power/Watts/Temperature:This model… …”
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Grilled Tandoori-Style Chicken Drumsticks
Equipment
- 1 Grill
- 1 Large Mixing Bowl
- 1 Measuring Spoons and Cups
- 1 Tongs For handling chicken on the grill
Ingredients
Main
- 1 c. plain nonfat yogurt
- 2 tbsp. fresh lemon juice
- 1 tbsp. mustard seeds
- 1.5 tsp. garam masala see Tips & Techniques
- 1 tsp. kosher salt
- 0.5 tsp. Kashmiri chile powder or cayenne pepper
- 0.5 tsp. chaat masala see Tips & Techniques
Instructions
- In a large mixing bowl, combine the yogurt, lemon juice, mustard seeds, garam masala, salt, Kashmiri chile powder (or cayenne), and chaat masala to make the marinade.
- Wash and pat the chicken drumsticks dry.
- Make 2-3 deep slits in each drumstick using a sharp knife, being careful not to cut through the bone.
- Add the drumsticks to the mixing bowl and coat thoroughly with the marinade.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your grill to medium-high heat.
- Remove chicken from marinade, letting excess drip off.
- Grill the drumsticks, turning them every few minutes, until deeply browned and cooked through, approximately 20-25 minutes.
- Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part.
- Remove from grill and let rest for a few minutes before serving.
Notes
Stepping past the basics can make outdoor cooking better. Let’s really elevate our game this summer. It’s all about finding what’s new. Perfecting touches like sauces truly helps. You can get many flavors from your grill. Go beyond just your favorite meats. Think of this as leveling up your skills. Expand your recipes for backyard fun. Make every gathering unforgettable.
Related posts:
City Barbeque Unveils Mouthwatering Limited-Time Offerings For Summer
23 Quick Grilling Recipes From Salads to Seafood
Firing up the grill this summer? Some useful tips and a barbecue sauce recipe to try
