1 whole chicken (Large). Cut it up in 10 – 12 pieces. Marinade Sauce: 1 cup Ranch dressing and 1 cup Italian dressing (Do not use fat-free dressing). 2 TBSP sea or kosher salt. 2 TBSP garlic powder. 2 TBSP onion powder. 2 TBSP Paprika. 2 TBSP Mesquite seasoning liquid smoke.
In a pot, put all ingredients of marinade sauce and use a hand egg beater to mix well. Piece by piece, dip chicken piece and massage in the sauce mixture until all pieces are well coated. Now put all the chicken in the same pot and cook on medium heat for 45 minutes, covered.
Use smoking hickory chips on top of your charcoal right before placing the chicken on the grill. Best results if charcoal is about 5 inches away from grill and if grill has a cover. Make sure the grill’s air vents are closed before placing the chicken. Immediately cover your grill and keep closed for at least 8 minutes. Manage your flames to ensure you don’t burn your food. Bring the pot you cooked in with you so you can use the juices to brush on while you BBQ or dip the chicken in there every time you turn it. Best with the chunky & moist corn breadand a spinach salad with tomatoes and a raspberry vinaigrette dressing topped with glazed walnuts and candied cranberries. Enjoy!
Ingredients: 40 Large white mushrooms. 5 cloves garlic. 1 stick butter. 5 stalks chives. Salt & pepper. Cheddar cheese. Prep: Soak mushrooms in cold water while pulling off its base or stem. Put stems in a bowl. Set the mushroom head upside down on an ungreased cookie sheet that will fit 40 large mushrooms (Approx 14X20). Melt butter in the microwave at full power for 1 minute. In a food processor or chopper, finely chop the mushroom stem, garlic and chives. Add the melted butter until the consistency is like mashed potato. Place in a bowl and add 1/2 cup finely shredded cheddar cheese (Mild or sharp). Mix all together then start stuffing the mushroom until the mix is all gone. Place some hickory smoking chips in your grill right before you put the cookie sheet on the grill. Close lid to smoke for 20 to 30 minutes, depending on your coal’s heat intensity. To know if it is done, mushroom will have a smooth glazed look on the body. Sprinkle with finely chopped parsley before serving.
Meat type: Sirloin sliced 1/8 of an inch thick. Meat size 6 X 3 X 1/8. 24 slices. 1/8 cup sea or kosher salt. Rub salt into the meat. 2 tbsp. extra virgin olive oil. 4 dashes of balsamic vinegar, rub everything in, marinade for an hour. For bread, use ciabatta, french or rolls. Sauce mixture: 1/2 cup ranch dressing, 1/2 cup catsup, 1/tsp. Dijon and 2 pinches of brown sugar. Mix well. Grill the meat and bread. Spread sauce on insides of bread before serving. Fold the cooked meat, shave sharp cheddar on top of the meat and a some French-fried onion rings, place top of bread and serve.