Tasty tailgating recipes for the grill

The 'Salt and Pepper' chefs Brian Reeve and 'Tee' Danley show us how to make tasty treats for tailgating including grilled Jamaican jerk chicken served with a roasted sweet potato mango salad.

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

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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