Mushroom Bacon Bomb Chicken, BBQ-Box

Recipe mushroom stuffed chicken with bacon jacket.

1 Chicken

4 Strips of Bacon

5 ounce ground meat

1 egg

2-3 tablespoons evaporated milk

1 onion, 1 tablespoon chopped parsley

1/2 teaspoon poultry seasoning

1/2 cup mushrooms

3 tablespoons vegetable oil

1 packet gravy

The chicken inside and out with salt and pepper. Minced pork, egg, evaporated milk, chopped onion, parsley, chicken spice, seasoning and half of the mushrooms, mix well and pour into abdominal cavity and neck of the chicken. Occupy chicken breast with bacon slices and put on with yarn. Bake at 360 degrees in the tube in oil about 1 l/4 hours, pour over it several times with the drippings. Deglaze the browned bits with the boil powdered sauces as prescribed, drain and add the remaining mushrooms.

BBQ chicken legs with grilled vegetables how to Video little Gasthaus, T...

 

 Video will be replaced shortly!

 

Chicken Rub

½ cup paprika powder, noble sweet
3 teaspoons of cayenne pepper
5 teaspoons of black pepper, freshly ground
3 teaspoons of onion powder
6 teaspoons of garlic powder
6 teaspoons of salt
2 ½ teaspoons oregano, dried
2 ½ teaspoons of dried thyme

If that's too much for you, use half

 

use chilli oil or frying oil to sprinkle. 

 

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Dutch Frikandel Nederlands Sausage

Dutch Fast Food, recipe Frikandel

Ingredients:

  1 pound beef,
0.5 pounds of chicken,
  3 tsp pepper
  2 tsp cumin,
  1 tsp crushed coriander seeds,
1/4 tsp nutmeg,
  2 tsp mustard powder
1/2 tsp Chile powder,
  2 large onions,
  5 tablespoons bread crumbs,
  2 eggs ,
  2 tsp salt,
  5 tablespoons sweet soy sauce,

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Dumpling from leftover bread, Knodel Bavarian Style

Ingredients

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5 old buns or white bead

10 oz. lukewarm milk

1 sm. onion

10 g. butter

Salt water (enough to cover the Knödel)

Salt

1 egg

2 tbsp. all purpose Flower

1 tbsp.. parsley

Directions

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Slice buns fine; add salt and pour warm milk over. Cut the onion fine and sauté in the butter
Pour over the cut up buns. Add eggs flower and parsley ; mix all ingredients well with hands. Form a dumpling, rolling them in hands until round and firm and holding together. Simmer the dumplings in salt water.

Remove dumplings and serve them on a platter with veal, pork, beef or poultry.

Smoked Turkey shoulder, Turbo Smoker

Brine recipe:
2 tablespoon Salt
2 1/2 tablespoon brown sugar
1 tablespoon Homemade Chili powder (Texas Rub)
1/4 tablespoon Ginger
1/4 tablespoon Rosemary
1 tablespoon garlic powder
2 cup Water
mix well
give everything together with the turkey in a bag and let rest in refrigerator for 12 hours
for instructions
            Watch the video !

homemade Texas Grill Blend, 7spices Steak seasoning Beef Rub

Here the promised spice video.


The only seasoning you need. "EVER"




Spices:


3 Tablespoons Parsilla Powder,
   (roasted and ground Parsilla-Chilly´s)


4 Tablespoons Salt


2 Tablespoons Brown Sugar


2 Tablespoons Garlic Powder


2 Tablespoons Black Pepper


2 Tablespoons Ground Cumin


1 Tablespoons Ground Thyme

Instructions in the video!




For questions write to the Blog

BBQ Grillfackeln recipe German pork spits finger food

Instructions in the video!




For questions write to the Blog

Smoker BBQ German summerparty Dog association, Hundeverein

Smoker experience at Summerparty, 2 Smoker and 


1 Dutch Oven, 53 pound Ribs, 8 Chicken, 40 Brats and Vegetable.






For questions write to the Blog

Birthday party BBQ 65 People

Mutzbraten , east German traditional meal

"Mutzbraten" are pieces of pork meat ,spiced after a special recipe and slowly roasted over a birch fire. Bread and Sauerkraut

Contents materials / preparation.

3 Cup water
2 oz salt
2 Ts marjoram
1/2 Ts thyme
1 Ts ground pepper
2 onion finely cut

Marinate over night.
Seal meat at 350°F 1 hour use birch wood for authentic taste
wrap in foil 1 hour, let temperature slowly drop to 250°F

Watch the the video !


For questions write to the Blog

Bernds smoky Beef ribs stuffed Bell pepper and more

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Stuffed Bell pepper

Ingredients for 2 people:

2 big paprikas

1 small cup of rice1 small tin of passed tomatoes

1 medium-sized onion

1 garlic toe

3 tablespoons olives (black)

50 g of cheese (Gouda, Cheddar, Parmesan)

Salt, pepper1 TL Italian mixed herbs 

125 ml vegetable stock 

50 ml cream

1 chili pod

Peel the onions and the garlic and cut in small cubes. The olives cut in thin disks. Wash the chilli remove cores and dice small. grate the cheese.

1 cup of rice with 

1 1/2 cups of water allow to boil, then simmer on low heat.

Add 1 pinch of salt. 

In a frying pan heat up some olive oil. sear the onions in it. If the onions are glazed, add garlic and chili. briefly simmer, then add the tomatoes. Allow the sauce to simmer. Add, salt, pepper and Italian mixed herbs spice to taste. Approximately 1 tablespoon of cut onions and 2 tablespoons tomatoes, these are required for the sauce. Preheat the oven to approx. 180°C. Wash the bell pepper and dry. Cut off the lid of the bell pepper. Remove cores and tendon from paprikas. Coat from the outside with some oil and give for approx. 8 minutes in the smoker. In the interim mix boiled rice with the tomato sauce for filling. Fill rice tomato sauce in the bell pepper. Cover with grated cheese, close the bell pepper lid on it place in to smoker. For approx. 15 minutes allow to bake. Add salt, pepper and spices to taste. Top with sour cream.

Ingredients for 2 people:

Smoker BBQ German summerparty Dog association, Hundeverein

 

Beer-But-Chicken
Ingredients:

For the Brine:
3 Tbs of salt 
2 Tbs brown sugar 
3 bay leaves 
3 garlic toes or more
1 Tbs thyme 
1 Tbs of oregano 
1 big onion 
1 Tbs of honey 
3 Tbs of soy sauce 
2 Tbs of pepper, ground 
1 lemon, juice and meat 
17 ounce  O juice 
17 ounce water 


Dry-Rub: 
1 Tbs. black peppercorn, freshly ground 
1 Tbs. Celery seeds or celery salt 
1 Tbs. Cayenne 
1 Tbs. dry thyme 
1 Tbs. dry marjoram 
2 Tbs. Paprika sweetly 
1 Tbs. Mustard powder 
1 Tbs. Salt 
1 Tbs. brown sugar



1 chicken
1 beer can, alternatively a Beer-Butt-Chicken-seat
Beer


Preparation.

Merge the Brine and insert the chicken 24 h.
The next day dry and rub with the Dry-Rub. The beer can or the other vessels fill to 2/3 with beer and enter the chicken. Chicken on the beer can put in the closed BBQgrill or in the smoker at 350-390degrees approx. 60 minutes.
Ideally with the temperature probe in the breast fillet sting and put the center temperature on 160 degrees.
By the Brine and the evaporating beer the chicken becomes tender and juicy.

Brine:
A method for increasing the water content in the meat and thereby making the meat more moist and tender. Brining can impart salt and flavour into the meat