Author: Neil

Posted on by — Leave a comment

Inasal Manok -Filipino grilled chicken

Inasal Manok

Neil
This is my take on a delicious Filipino dish for grilled chicken, you can use any parts of the chicken, but the legs and thighs are always the best option for the most flavorful and juicy chicken. You can cook this recipe in any grill, but it is always best if you can barbecue and sear with and over charcoal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinate Time 3 hours
Total Time 3 hours 55 minutes
Course Main Course
Cuisine Filipino
Servings 4

Equipment

  • 1 charcoal grill

Ingredients
  

  • 1 lb chicken for meat, subtract approximate bone weight
  • 1 tbsp fresh ginger grated
  • 6 cloves fresh garlic minced
  • 1/2 cup fresh lemongrass minced
  • 1/2 cup coconut vinegar or sub apple cider vinegar
  • 2 tbsp brown sugar
  • 1/2 cup 7up Sprite or any lemon lime soda
  • 1/4 cup lemon juice or calamansi juice
  • 1 tbsp Dayum Tasty Asian seasoning Neil's Sarap BBQ
  • 1 tbsp Dayum Tasty Lemon Pepper Neil's Sarap BBQ
  • 1/4 cup margarine or butter For baste
  • 1 tsp lemon or calamansi juice For baste
  • 1 tsp annatto powder For baste
  • 1 tsp Dayum Tasty Lemon Pepper For baste

Instructions
 

  • in a bowl mix the first 9 ingredients
    1 tbsp fresh ginger, 6 cloves fresh garlic, 1/2 cup fresh lemongrass, 1/2 cup coconut vinegar, 2 tbsp brown sugar, 1/2 cup 7up, 1/4 cup lemon juice, 1 tbsp Dayum Tasty Asian seasoning, 1 tbsp Dayum Tasty Lemon Pepper
  • add chicken and marinade to a gallon zip lock bag or non-reactive bowl and refrigerate for 2-3 hours maximum. *Do not marinate overnight.
  • Setup charcoal grill with lid with two zones. direct and indirect.
  • add chicken to indirect and barbecue at 250 – 300F
  • Make baste by adding the baste ingredients to a cup or sauce pot. heat and mix well.
    1/4 cup margarine or butter, 1 tsp lemon or calamansi juice, 1 tsp annatto powder, 1 tsp Dayum Tasty Lemon Pepper
  • baste the chicken on both sides every 12-15 minutes until the chicken reached 165F internal temperature.
  • move the chicken to the direct side over the charcoal to sear, turning every 30 – 45 seconds and basting each side with the remainder of the baste.
  • remove the chicken from the grill after a minute or two on each side or before it burns. Serve with jasmine rice or garlic fried rice and garnish with some lemon, lime or calamansi. great served with a spicy coconut vinegar dipping sauce.

Video

Keyword asian, chicken, Inasal, lemon, manok
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Tasty Sear Gourmet Prime Rib Roast with drip pan rosemary potatoes

Tasty Sear Gourmet Prime Rib Roast with Drip pan rosemary potatoes

Neil
This is a tutorial on how to make a Christmas or holiday beef prime rib roast, beef joint, that you absolutely be proud to serve.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 4 TBSP Tasty Sear Gourmet beef seasoning plus or minus to get a good coat
  • 1 handfull Fresh rosemary sprigs

Video

Notes

This is a tutorial on how to make a Christmas or holiday beef prime rib roast, beef joint, that you absolutely be proud to serve. Charcoal roasted on the  @ovenbrothersltd.242  Original Joint Rotisserie with  @jurkcharcoal2282  Competition lump charcoal.
You can cook your roast in the oven, pellet grill, kamado, offset, cabinet smoker, kettle grill, or gas grill, it does not matter, it just needs at least 325F to 400F and removed from the heat 5 degrees before your desired temperature.
I took mine off of the rotisserie at 130F and let it rest for 25 minutes. Tasty Sear Gourmet Beef Seasoning can be found at https://neilsarap.com use code youtube for 10% off.
Temperature monitored with the  @MEATER  limited edition brown sugar Meater Block. get yours today here https://glnk.io/o7jz/neilsarap Get an Oven Brothers Original Joint Rotisserie at https://ovenbrothers.ca or https://ovenbros.com and use code OBNEIL to save!
Jurk Competition Charcoal available at https://jurkcharcoal.com or on Amazon.com
A few of my favorite kitchen and barbecue tools https://www.amazon.com/shop/neilsarap
Keyword beef joint, prime rib, rib roast, tasty sear, tasty sear gourmet
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Tasty Bark Smoked Brisket Tutorial

Tasty Bark Smoked Brisket Complete Tutorial

Neil
This is a complete brisket cook tutorial from start to finish, It could be the last brisket tutorial you ever need to watch! The recipe and procedure is easily reproduced with fantastic results, each and every time. No matter what type of smoker or grill you use, Pellet grill, offset smoker, kamado, kettle, or drum, you can apply these same techniques. I developed this method when I smoke briskets for commercial sale, It just has to work each and every time, no matter the conditions.. There are no gimmicks, non-sense, or hocus pocus going on here. The best brisket you will make, is the one you did the least amount of fooling around with.Tasty Bark Brisket Rub https://neilsarap.com/
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Video

Keyword beef, brisket, tasty bark
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Smoked Apple Bourbon Ham

Smoked Apple Bourbon Ham

Neil
This is an experimental recipe I came up with, to pair honey crisp apples and a sweet apple bourbon glaze for a double smoked holiday ham.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Course Sauce
Cuisine American
Servings 1 ham

Equipment

  • 1 small sauce pot

Ingredients
  

  • 1/4 cup apple cider
  • 1 packet ham glaze less 2 TBSP
  • 1 shot bourbon whiskey
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions
 

  • over medium heat stir to dissolve and bring to a boil
  • reduce heat to low and simmer for 10-15 minutes to reduce
  • remove from heat and allow to cool down before glazing ham.

Video

Notes

Recipe for the glaze: (while the ham is smoking) in a small pot on medium heat, I added 1/4 cup of apple cider the rest of the ham glaze packet 1 shot of bourbon 1 tsp of cinnamon 1tsp of apple pie spice stir to dissolve and bring to a boil. set the heat to low and simmer to reduce for 10-15 minutes. allow to cool and pour over and baste on the ham. add about 1/4 cup of brown sugar to the top of the ham for that crunchy edge. pre-heat an oven to roast at 450F In the middle rack add the ham and roast until the sugar bubble and brown on the top. this should only take 5-10 minutes, so check frequently to make sure the sugar doesn’t burn. This smelled like apple pie and came out delicious. I hope you get a chance to try this recipe.
Keyword bourbon glaze, glaze, ham, ham glaze
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Panang Curry Marinade

Panang Curry Marinade and Sauce

Neil
This marinade and sauce would also be excellent on chicken, duck or even an old shoe. 🙂
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Sauce
Cuisine Asian

Equipment

  • 1 sauce pot
  • 1 whisk or spoon

Ingredients
  

Video

Notes

This is an idea I have been thinking about for making a unique turkey with delicious non traditional flavors and technique.
Marinade recipe:
1/2 cup coconut milk
2 TBSP peanut butter
2 TBSP Dayum Tasty Asian Seasoning (available at neilsarap.com)
2 TBSP Ponzu sauce (can substitute light soy or tamari sauce)
2 TBSP Panang curry paste
——————————————————————————–
Panang curry sauce:
1/4 cup of poiultry pan drippings
1/2 cup coconut milk
1 TBSP Panang curry paste
1 TBSP peanut butter
1 TBSP Dayum Tasty Asian Seasoning
2 TBSP Ponzu sauce In a sauce pot,
Bring to a simmer mixing thoroughly, then remove from heat. 
Keyword asian, barbecue sauce, curry, marinade, panang
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Dayum! Mac n Cheese

Dayum! Mac n Cheese

Neil
This is an easy one pan macaroni and cheese recipe, everything cooks in the same pan!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 100000 kcal

Equipment

  • 1 Aluminum 1/2 pan

Ingredients
  

  • 16 oz macaroni elbows uncooked
  • 3 cups whole milk
  • 2 cups heavy cream
  • 4 tbsp salted sweet cream butter
  • 2 tbsp salted sweet cream butter to mix with panko crumbs
  • 8 oz cream cheese
  • 1 can cheddar cheese soup
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded Colby Jack cheese
  • 1.5 cups shredded white cheddar cheese
  • 1 cup shredded cheddar cheese (medium)
  • 1/2 cup panko bread crumbs
  • 3 tbsp Dayum! Seasoning & Rub

Instructions
 

  • Noodles
    16 oz macaroni elbows
  • Milk
    3 cups whole milk, 2 cups heavy cream
  • Butter
    4 tbsp salted sweet cream butter
  • Cream
    8 oz cream cheese
  • Season
    3 tbsp Dayum! Seasoning & Rub
  • Cheese
    1 can cheddar cheese soup, 1 cup shredded Monterey jack cheese, 1 cup shredded Colby Jack cheese, 1.5 cups shredded white cheddar cheese, 1 cup shredded cheddar cheese (medium)
  • Bake for 30 minutes at 350F
  • Mix and continue baking for 30 more minutes at 350F
  • Mix again and add panko crumbs to the top (and bacon if desired)
    4 tbsp salted sweet cream butter, 1/2 cup panko bread crumbs, 2 tbsp salted sweet cream butter
  • Bake an additional 10-15 minutes

Video

Notes

Alternatively, you can also add bacon crumbles to the top 🙂

Nutrition

Calories: 100000kcal
Keyword dayum, mac n cheese, macaroni
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Jerk Chicken Traeger baked rice and beans

Jerk chicken Traeger baked rice and beans.

Kirsty Redden IG @lovetocook4ppl
The only one pan recipe you'll ever need!
Print Recipe Pin Recipe
Course Main Course

Notes

This was sooooooo good! 
Jerk chicken Traeger baked rice and beans.
 
Season your chicken drumsticks with Traeger chicken rub and Neil sarap jerk & leave to marinade all day
 
Peel and chop sweet potato and onion and chop courgette chuck in a roasting tray with 300g long grain rice that you’ve rinsed. 
 
Throw a tin of mixed beans and 500ml of chicken stock
Sprinkle a little of each rub over the rice, stir, place chicken on top and cover with foil 
 
Pop in the ranger at 200c for around 35 mins then remove the foil for 10 mins to crisp up skin 
 
Delicious, healthy, budget meal! 
Keyword jerk, jerk chicken, onepan
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Turkey Empanadas

Turkey Empanadas

Neil
This is how I make my turkey empanadas, these are the most requested item at holiday parties for many years. Thanksgiving dinner in your hand.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Spanish
Servings 40 pieces

Video

Notes

Recipe: Makes 40 empanadas with 5″ discs
4 cups chopped leftover turkey
1 cup diced celery
1 chopped medium onion
2 cups 12oz frozen peas and carrots
2 cups 12oz frozen whole kernel corn
1 cup dried cranberries craisins
1 TBSP fresh minced parsley
1 TBSP fresh minced sage
1 TBSP Thyme
1 sachet turkey gravy mix
1 can cream of mushroom soup (cond)
3 Tablespoons of Dayum or Dayum Wild Game Rub
40 empanada wrappers
Neil’s Sarap BBQ, Dayum Wild Wild Game Seasoning & Rub available at https://neilsarap.com/
Keyword empanadas, hand pie, leftover turkey, turkey, turkey empanadas
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Turkey Soup

Turkey Soup

Neil
My Turkey Soup with Tasty Bark Brisket Rub.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Course Soup
Cuisine American

Video

Notes

Turkey Soup recipe:
Bones, neck
6 quarts of water
3 TBSP Kosher Salt
1.5 cups chopped carrots
1.5 cups/ 3 stalks celery
1 cup chopped onion
6 sage leaves diced
2 tbsp diced parsley
2 cloves minced garlic
1-2 TBSP Tasty Bark (to taste)
12 oz egg noodles
4 cups chopped turkey 
Bring the 6 quarts of water with kosher salt to a boil and add turkey bones, neck and boil for 5 minutes and then lower to a simmer, cover and let simmer for about 2 hours 
Strain off stock to remove the meat and bones.
save the meat aside for the soup.
prepare vegetables.
Add the carrots, onion, celery and garlic and Tasty Bark rub. 
increase the heat to med/high to bring to a boil.
Add the noodles and boil uncovered for 10 minutes then reduce to low simmer.
add parsley, sage and chopped turkey, stir and cover for 5-10 minutes.
check salt and pepper to taste.
Enjoy!
 
 
Keyword Noodle, Soup, tasty bark, turkey
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Mediterranean Wagyu Beef Kabobs

Mediterranean Wagyu Beef Kabobs

By Ukulele Jay BBQ IG: @ukulelejaybbq
Wagyu Beef Kabob Style for this dish just means it's cubed and will look like it came off the grill.  While you can grill these to finish them, I show a pan technique to make these delicious pieces of Wagyu Beef take on new flavors and create a WOW dish for your friends and family.  This is a great dish for a finger food at a tailgate or precursor to any party.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean

Video

Notes

TOTAL TIME: 45 hours
PREP TIME: 15 minutes
SOUS VIDE TIME: 43 hours at 131ºF
INGREDIENTS:
2lb Chuck Meat Cubed (Wagyu or other)
8T Neil’s Sarap Mediterranean Rub ( https://neilsarap.com )
1T White Sesame Seeds
1T chives
INSTRUCTIONS:
• Place your meat inside a ziploc bag.
• Add Rub, seal bag and shake well.
• Place rub coated meat into sous vide bag.
• Seal Bag in vacuum sealer (or use immersion method).
* Place in Sous Vide heated to 131ºF and let sit for 48 hours (40-48hrs) depends on how tender you want it.
• Remove from sous vide bag (save gravy in bag).
• Dry off beef cubes.
• Heat Hexclad or Non-stick pan MH heat.
• Heat 2T olive oil in pan.
• Brown meat in pan for 30 seconds side 1.
• Flip and brown side 2 fo 15 seconds.
• Remove from pan and garnish with white sesame seeds and chives.
• Pour gravy over beef cubes (optional) or serve as dipping sauce (dipping is fun!).
Enjoy!
Keyword beef, chuck, kabobs, mediterranean, sous vide
Tried this recipe?Let us know how it was!