Holy Cow, It's National Barbecue Month!
Partically because I'm from the Barbecue Capitol of Texas, and partially because the HcQ grills up a mean cow, but mainly because it's National Barbecue month, we're celebrating. And to all my vegetarian friends, I'm sorry. But to everyone else, happy carnivores month on the grill.Barbecued Orange Chicken
2 1/2 lbs chicken breasts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
(or citris champagne vinegar works great too)
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tbsp vegetable oil
1 Tbsp white wine vinegar
1/8 tsp salt
1/8 tsp pepper
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
(or citris champagne vinegar works great too)
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tbsp vegetable oil
1 Tbsp white wine vinegar
1/8 tsp salt
1/8 tsp pepper
Prepare grill; heat coals. In medium bowl, mix together all BBQ sauce ingredients until smooth. Place chicken on grill away from center heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.
Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.
Provided by: National Broiler Council at Recipe Amercia
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Or. If you'd rather just order in, I highly recommended it. And I'd advise you to go straight to Kreuz (pronounced like Crites) Market. And you can believe me. Because I was the 1988 Chisholm Trail Roundup Queen. And I'm not even kidding.Or you could order the book, featured above, from here. It looks like it has serious potential.
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Also, if you're celebrating Cinco de Mayo today (Happy Cinco de Mayo!), serve it up with a batch or two of beergaritas in these 70s-inspired glasses at CScQ.
Y'all won't be disappointed.
Also, if you're celebrating Cinco de Mayo today (Happy Cinco de Mayo!), serve it up with a batch or two of beergaritas in these 70s-inspired glasses at CScQ.Y'all won't be disappointed.
posted by Girl con Queso at 10:54 AM
8 Comments:
Wee doggy! I love a good Q. Thanks for the recipe.
I'll bet you were the BEST queen ever
I am as far from being a country girl as you can get...but I want to go on vacation to one of those BBQ contests... where meat is smoked for 24 hrs+... you know...those shows they always show on Food Network. YUM.
A guy who works with my husband is from Texas and the two of them have serious debates about what real BBQ is -in Georgia it ain't BBQ if it ain't pig.
We celebrated Cinco de Mayo by heading out to a cook off out in Waller County - good bbq and great beer. PS. The beergaritas were a huge hit at my pary.
We are big Kreuz fans!
my cinco de mayo would have been so much better with beergaritas. alas, none for me.
but!
i do hope you'll make me feel better by sharing pictures of you as the 1988 Chisholm Trail Roundup Queen. please?
We attended a beach BBQ yesterday where it was super windy. There was an attempt to place the grill under the metal lifeguarding tower to protect it from the wind, before someone pointed out that it was a bad idea to have an open flame surrounded by the plastic wrapping under the tower. Right.
Fortunately, the wind died down enough, and the steak was gooood. Yum.
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