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Chicken Panzanella

Paul Mitchell IG @farnorthbbq
Course Main Course
Cuisine Italian

Notes

Dressing:
1/2 cup fresh basil
1/4 cup fresh parsley 
1 tbsp lemon juice
1 tbsp red wine vinegar 
1 garlic clove minced
1/2 cup bruschetta flavored olive oil
Sea salt
Black pepper 
Ingredients:
2 zucchini – cut lengthwise for grilling
4 mini red peppers – cut in half for grilling 
1/2 loaf French bread – sliced thick for grilling
Bruschetta flavored olive oil
4 boneless skinless chicken breasts
1 pint cherry tomatoes- cut in half lengthwise 
Neil Sarap Dayum pork and poultry rub
Directions:
Using a food processor combine basil, parsley, lemon juice, vinegar, garlic and turn on. Slowly add the oil. Transfer to bowl and add salt and pepper.
Brush the zucchini and peppers with oil and sprinkle with Neil Sarap Dayum. Grill over direct heat until slightly charred on both sides. Remove from grill to cool.
Rub the chicken breasts with oil and season with Neil Sarap Dayum. Just before hitting the grill brush with the dressing. Grill chicken on both sides until slightly charred. Move to indirect heat until  internal temp is 165°F.
Brush the bread slices with the olive oil and grill over direct heat until nicely toasted on both sides. Remove to cool.
Roughly chop all grilled items and place in bowl. Add the tomatoes and the dressing. Stir to combine. 
You may add feta cheese if you like.
Keyword chicken panzanella, dayum chicken
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Dayum Poultry Brine

Neil
Brine recipe for poultry
Prep Time 5 mins
Servings 1 gallon

Equipment

  • non reactive container

Ingredients
  

  • 3/4 cup Kosher Salt
  • 3/4 cup Brown sugar or corn syrup
  • 1/3 cup Dayum
  • 1 gallon water

Instructions
 

  • Mix until salts and sugars dissolve
  • store brine in refrigerator and brine for at least 1 hr per pound., but not longer than 4hrs per pound

Notes

mix, brine, rinse
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Southwest Pimento Cheese Sausage Balls

Veronica IG: @bbq_lab_lady
A simple and delicious recipe
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Cuisine American
Servings 32 Pcs

Equipment

  • Grill or oven

Ingredients
  

  • 1 lb ground sausage
  • 2 cups Bisquick
  • 12 oz Pimento cheese
  • 2 tbsp Dayum Tasty Southwest AP rub season to taste

Instructions
 

  • Combine Sausage and pimento
  • Add in Bisquick
  • Form into appetizer size meatballs
  • Season with Dayum Tasty Southwest AP
  • Bake at 375F for 20 minutes
Keyword dayum,southwest,sausage,balls,cheese,