Monthly Archives: September 2014

Barbecue Chicken Skewers

Chicken is one of the most popular BBQ meats. Chicken is barbecued in a variety of ways. Whether it is grilled chicken wings, chicken tikka or rotisserie chicken, BBQ chicken has a unique and irresistible flavor. Chicken is also a much healthier option than red meat and can even be beneficial to your health and well-being.

The following recipe is for a Caribbean-style chicken dish with hints of lemon in it. If you want a change from the regular hamburgers and steaks, this recipe is the way to go. Though it requires some advance preparation, it is quite an easy recipe and can be attempted even by those new to barbecuing. It is also quite economical as it uses common ingredients that you can easily find in your local supermarket if you don’t already have them at home. This dish would be a perfect appetizer at your next BBQ dinner party and is sure to impress your family and friends. You can even serve it as your main dish if you make a salad to go with it.



For the chicken:

  • 6 skinless, boneless chicken thighs
  • 2 tablespoons of any refined oil, preferably olive oil
  • 2 chopped spring onions
  • Pellet grill reviews
  • 2 chopped garlic cloves
  • 1 handful flat-leaf parsley
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons lime juice


For the lime chili sauce:

  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 3 tablespoon finely chopped flat-leaf parsley
  • 2 teaspoon finely chopped rosemary
  • 1 chopped red chili
  • 4 thinly sliced spring onions




Preparing the marinade:

Mix the spring onions, garlic cloves, parsley, cayenne pepper and lime juice in a bowl along with a little olive oil together in a bowl and then blend it or use a food processor to make it into a smooth paste. Place the chicken in a big mixing bowl and coat it with this paste, making sure it is thoroughly covered. It is best to put the chicken in the refrigerator and let it marinate overnight or for at least 6 hours. The longer you marinate the chicken, the more flavourful it will be.

Lime chili sauce recipe:

Start the process of preparing the sauce at least forty minutes before you plan to start grilling. Mix the lime juice, olive oil, parsley, rosemary, red chili and spring onions together in a bowl. Add about 125ml of boiling hot water and stir well. Keep the sauce aside for the moment.


Preparing the chicken:

First, remove the chicken from the refrigerator at least 30 minutes prior to grilling. You will also require wooden skewers. Soak the skewers in water for 30 minutes; this will prevent them from burning up while grilling. Preheat your grill to high. Thread the chicken onto the skewers and place them on the grill. Cook the chicken for about eight to ten minutes, making sure to turn it so that all sides get evenly cooked.

Transfer the chicken skewers to a plate at top them off with the lime chili sauce. Your barbecue chicken skewers are ready to serve.

How to Make Jerky in a Smoker?

Many people enjoy the taste and convenience of jerky because it is low fat and also a healthy source of protein. If you have an electric smoker, you can make your own jerky with your favorite seasonings and spices. There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. This way of making jerky is one of the best ways of doing it because you get to sit outside, drink beer, and stare at a smoking box all day. What’s better than that?

Here are some instructions to point you in the right direction so that you can enjoy the perfect jerky.

1. Start by buying a lean piece of meat. You may use a beef eye of round roast for this recipe.

2. Trim any visible fat from the meat. The extra fat will spoil your jerky, so you should cut off as much as possible.

3. Wrap the meat in plastic wrap and place in the freezer for about 1-2 hours to let it freeze partially. This step makes slicing the meat at a consistent width easier, but it is not mandatory. Afterward, slice against the grain at around 1/8″-1/4″ thick for an easier chew or with the grain for more chew.

4. Place the slices of beef to the side and assemble your jerky marinade. Place the beef slices in your marinade and make sure they are covered evenly. Marinate the jerky in the refrigerator for 6-24 hours.

5. Dry the jerky strips on paper towels to remove any excess marinade. You may also lay your jerky pieces across the metal racks of the smoker or use toothpicks and hang your strips. After drying the strips on paper towels, slide one toothpick through one of the ends of each piece of jerky.

6. Dehydrate it. Place the top metal rack in the highest slot in your smoker, and hang your strips.

7. Open the top vent on the smoker. Dry for 90 minutes at 170°F. If you have soaked your strips in a wet marinade while making jerky, do not put water in the water pan.

8. Bring the temperature up to 180°F to 200°F. Soak a handful of wood chips in water for about 10-15 minutes and add them to the smoker. Then, smoke at this temperature for about 30 minutes to 1 hour until the wood chips have quit smoking. Decrease the temperature to 160°F and do not add any more wood chips.

9. Continue to smoke at 160°F until your jerky bends and cracks but does not break in half. Keep pulling a piece out of the smoker at regular intervals and let it cool. Check to see if it is finished by bending it after it has cooled down. It should take a total of about six to fifteen hours. The timeframe also depends on the thickness of your jerky and the brand of smoker you have.

Store the jerky in a Ziplock in a cool place and enjoy the delicious jerky with your friends and family.