Tasty tailgating recipes for the grill

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Here's the "Salt & Pepper Chefs" hand-crafted recipes for some delicious dishes. 

 

Chef Tee’s Grilled Jamaican Jerk Chicken 

Prep time: 3-to-8 hours; cooking time: 10-to-15 minutes

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Ingredients:
• 6-to-8 boneless skinless chicken thighs, boneless, skinless (can substitute 4-to-6 chicken breasts, boneless, skinless)
• 5 Tbsps. vegetable or canola oil
• 5-to-6 Tbsps. fresh lime juice (that’s about 4 limes)
• 2 green onions, roughly chopped
• 1 Tbsp. wet Jerk seasoning
• 4 Tbsps. garlic, minced
• 1 Tbsp. fresh thyme, finely chopped
• ½ tsp. ground ginger
• 1 Tbsp. brown sugar
• Salt & Pepper to taste
• Optional garnish -- cilantro, chopped
 
Chef Tee’s Roasted Sweet Potato Mango Salad
 
Prep time: 1-to-2 hours; cooking time: about 20 minutes
 
 
Ingredients
• 4 large sweet potatoes, cut into cubes 
• Cooking spray 
• Salt & Pepper to taste
 
Dressing
• 1 lime, juiced 
• 3 Tbsps. olive oil 
• 2 Tbsps. brown sugar 
• Salt & Pepper to taste
 
Salad
• 2 large mangoes, peeled, seeded, chopped 
• ¾ cup onion, minced 
• ¾ cup fresh cilantro, chopped 
• 1 large avocado, peeled, pitted, chopped 
• 1 green onion, chopped 
• ½ habanero pepper, seeded, minced 
 
Directions:
1. Preheat oven to 400° F.
2. Spread sweet potatoes onto baking sheet; spray cooking spray; season w/ Salt & Pepper.
3. Roast potatoes in preheated oven until soft (about 20 minutes). 
4. Transfer roasted potatoes to plate; refrigerate until cooled completely.
5. In medium bowl, whisk lime juice, olive oil, brown sugar, Salt & Pepper; rest for at least 5 minutes.
6. In large bowl, mix together chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, habanero pepper.
7. Drizzle dressing over potato mixture; toss to coat; serve w/ Chef Tee’s Jerk Chicken.
 
 
 
Brian’s Bacon/Pork Belly Burnt Ends
 
Serves 6 to 8; Prep time: 10-to-15 minutes; cooking time: 3 ½ - to - 4 hours
 
Directions:
1. Season all sides of pork cubes w/rub.
2. Arrange cubes on full-size cooling rack; put rack on grill/smoking grate
3. Smoke, grill or cook pork in slow cooker. Directions for all three cooking options below:
 
Smoker 
  • Heat smoker to 225° F to 250° F.  (Use Applewood for smoke). 
  • Smoke pork belly for 2-to-2 ½ hours.
 
Grill 
  • Heat to 250° F to 275° F.  (Add 2 medium / large chunks of Apple Wood for smoke or use a smoke box.)
  • Grill pork belly, covered over indirect heat for 2-to-2 ½ hours.
 
Slow cooker 
1. Cook 6 - to - 8 hours on low (or 2-to-4 hours on high).
2.  Heat grill to about 300° F.
3.  Put cooked chunks on cookie cooling racks that are on grill grates (this helps keep smaller chunks from falling through.) 
4. Grill chunks, covered, for 4-to-5 minutes to get some smoke, char marks, and to crisp fat.
5.  Flip chunks, grill another 4-to-5 minutes, per side. 
6. In deep aluminum pan, add cooked pork belly chunks; top with brown sugar, honey; put butter slices between chunks; cover w/aluminum foil; return to grill or smoker or oven preheated to 250° F for 1 ½ hours (or until pieces are tender).  
7. While pork chunks are cooking, make pork belly sauce.  Add BBQ sauce, apple juice, jelly, onion, hot sauce to medium saucepan; simmer, covered, over medium heat until sauce consistency (about 10 minutes); set aside.
8. After pork has cooked again, remove liquid from aluminum pan; add pork belly sauce; gently toss to coat each piece; return to preferred cooking method for 5-to-10 minutes (or until sauce sets); serve.
 

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