* Exported from MasterCook *

Drive Your Neighbors Nuts Grilled Chicken

Recipe By : Terry Ward
Serving Size : 8 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Cut chickens in quarters, leave the skin on. Mix together:
1/4 cup sugar
1 tbl salt
2 tbl mild chili powder
2 tbl hot chili powder ( I used Gebherts)
1 tsp ground cumin
1 tsp Mex. oregano
1 tsp coriander
2 tsp dry mustard
1 1/2 tbl minced lemon zest ( I used dried-purchased)
1-1/2 tsp onion salt
1-1/2 tsp garlic powder
2 tsp ground ginger
2 tsp fresh ground pepper

Loosen the skin on the chicken pieces, and put a generous amount of the combined spices under the skin. Then sprinkle generous all over the chicken, both sides. Cover and refrigerate at least 4 hrs, the longer the better. Start up the grill, cook and smoke until done. Use a little pecan, apple or whatever wood to get the smoke going. The rub is enough to do 2 chickens. Also good on pork!

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NOTES : Serve with Bourbon Baked Beans, boiled corn, and Baked Potatoes for a Crowd

Here are a couple more good ones.

* Exported from MasterCook *

Chili-Rub Chicken

Recipe By : Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground sweet paprika
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon grated fresh ginger
2 tablespoons fresh lime juice
3 tablespoons olive oil
4 cloves garlic -- minced
1 jalapeno pepper -- seeded and minced
3 pounds chicken pieces or boneless breasts

Combine all ingred. except chicken; mix well. (The rub can be made in advance, covered and refrigerated up to a week.) Rub chicken pieces well with mixture and place in zip-top bag or in a bowl. Refrigerate several hrs. or overnight.

When ready to cook, prepare grill using indirect med. heat. Grill chicken with lid closed, turning after 15 min. Cook until juices run clear, about 15 more min. Let stand 5 min. before serving.

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* Exported from MasterCook *

Spice Paste for Steak

Recipe By : Two Hot Tamales
Serving Size : 4 Preparation Time :0:00
Categories : Beef Marinade
Outdoor Cooking

Amount Measure Ingredient -- Preparation Method
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1 tablespoon cracked black pepper
1 tablespoon ground white pepper
1 tablespoon coarse salt
4 cloves garlic -- minced or pressed
1 1/2 teaspoons mustard seeds -- cracked in mortar
1 1/2 teaspoons dried Mex. oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil
4 (6 oz) beef tenderloin steaks

Combine all ingred. but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hr. up to overnight. Prepare barbrcue or preheat broiler. Grill or broil to desired doneness, about 4 min. per side for med-rare.

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