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RECIPES

Fire Brand Habanero Hot Blazing Chicken Wings
Fire Brand Bold & Spicy Marinade
Fire Brand Original Bar-B-Q Pizza
Freedom Grill Kabobs
Day Break Sandwich
Grilled Beef Kabobs
Stout Marinated Tri Tip
Scott Free’s essential rib rub



 
Fire Brand Habanero Hot Blazing Chicken Wings

18 Chicken Wings (drummettes)
1 Tbs. Vegetable oil
1/2 cup of Fire Brand Habanero Hot Sauce
2 Tbs. of red pepper hot sauce like Cholua or Tabasco to taste
2 Tbs. melted butter
 
 

Boil chicken wings on the stove or grill for 8 minutes.  Whisk together sauce ingredients in a small pan.  You can either add the chicken wings to the sauce for a few minutes and then grill them or grill them first then add them to the sauce.  It’s really up to you.  If you make enough sauce you can do both for even more flavor.  Pre-boiling the wings makes them more juicy than just grilling them and grilling will only take a few minutes per side.
 
Fire Brand Bold & Spicy Marinade

1 cup of Fire Brand Original Steak Sauce
1/2 Cup Olive Oil
1/2 Cup Bourbon or Whiskey
2 teaspoons black pepper
1 Teaspoons of Salt
2 lbs of beef steaks
 
 

Whisk together Fire Brand Original Steak Sauce, olive oil, whiskey, salt, and pepper.  Place meat in a zipper storage bag and pour marinade over the meat.  Squeeze out the air and seal the bag.  Place in the refrigerator for at least 1 hour turning after 30 minutes.  Pre-heat the Freedom Grill to high heat and grill meat for about one minute on the first side to get a good sear.  Turn over meat and turn down the heat.  Grill for 5-10 minutes per side to desired doneness.  Serve with additional Fire Brand Steak Sauce on the side.
 
Fire Brand Bar-B-Q Chicken Pizza

2 Pre-made pizza crusts
2 Boneless, skinless chicken breasts
1 bunch of Cilantro loosely chopped
1 red onion sliced thin
1 cup of grated gouda cheese
1 cup of Fire Brand Original Bar-B-Q Sauce

1/2 Cup of Water

 

Marinate the chicken breasts for 30 minutes in a mixture of cup of water and cup of Fire Brand Bar-B-Q Sauce.  Grill breasts over medium heat for 5 minutes per side.  Let the meat rest for about 5 minutes and slice into strips.  With the grill still hot, cook one side of each crust for about 2 minutes and remove from heat. Divide remaining cup of Fire Brand Bar-B-Q Sauce and spread evening over each pizza crust. Evenly distribute chicken slices and onion slices on top of sauce.  Sprinkle cilantro over each pizza then top with Gouda cheese.  Turn one burner to low, turn off the other burner and cook the pizzas on that side of the grill for about 5-10 minutes until the cheese is starting to bubble.
 
Day Break Sandwich

4 eggs
2 sausage patties
4 strips of bacon
1/2 cup of shredded jalapeno jack cheese
2 sesame seed buns or Ciabatta bread
1 teaspoon of butter
Mad Anthony's Hot Sauce

 

Since we get out to the parking lots before dawn we start out the day with the Daybreak Sandwich. Fry the bacon strips until crispy and then fry the eggs sunny side up while frying the sausage. Spread tablespoon of butter onto each bun and toast right on the grill.  Top the toasted bun with the 2 fried eggs, a sausage patty, and 2 strips of bacon.  Sprinkle half of the jalapeno cheese on top of the sandwich and season with hot sauce, salt and pepper as you please.  This sandwich is best with strong scalding hot coffee along with a bloody mary for your daily vegetables.

 


 
 

Freedom Grill Kabobs

1-2 pounds top sirloin beef steak or chicken,
cut into 1-1/-inch pieces
4 cups assorted cut-up fresh vegetables
(peppers, mushrooms, onions, and zucchini)
1/2 cup olive oil
1/2 cup soy sauce
1 teaspoon minced garlic
1/2 Teaspoon cracked pepper
Chopped Fresh Parsley
Sea salt to taste
Wooden skewers

 

This recipe is a tailgating favorite because it's quick and easy to prepare ahead of time. Place cubed meat into a zip lock bag. Combine the olive oil, soy sauce, garlic, fresh parsley, pepper, and salt in a small bowl with a fork or whisk and pour over meat.  Seal the bag and place in the refrigerator or cooler for at least 2 hours.  Put the skewers in a sealable container and cover with a mixture of vinegar, water, and a couple shots of bourbon for added flavor. Cover and let them soak for at least 30 minutes.

At the barbecue, pre-heat the grill for a few minutes while you take out the skewers and arrange meat and vegetables alternately, leaving a little over an inch at each end. Place the kabobs on the grill over medium-high heat. Grill 10 to 15 minutes or until cooked through, turning once. Add some chips or tortillas and you've got a tailgate feast to envy.
 

Day Break Sandwich

4 eggs
2 sausage patties
4 strips of bacon
1/2 cup of shredded jalapeno jack cheese
2 sesame seed buns or Ciabatta bread
1 teaspoon of butter
Mad Anthony's Hot Sauce

 

Since we get out to the parking lots before dawn we start out the day with the Daybreak Sandwich. Fry the bacon strips until crispy and then fry the eggs sunny side up while frying the sausage. Spread tablespoon of butter onto each bun and toast right on the grill.  Top the toasted bun with the 2 fried eggs, a sausage patty, and 2 strips of bacon.  Sprinkle half of the jalapeno cheese on top of the sandwich and season with hot sauce, salt and pepper as you please.  This sandwich is best with strong scalding hot coffee along with a bloody mary for your daily vegetables.

 
Grilled Beef Kabobs

1/2 pounds top sirloin beef steak, cut
into 1-1/-inch pieces
2 cups assorted cut-up fresh vegetables
(peppers, mushrooms, onions and zucchini)
1/2 cup olive oil
1/2 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon cracked pepper
Sea salt to taste

 

A tailgating favorite because it's quick and easy to prepare ahead of time. Place cubed meat into a ziplock bag. Combine olive oil, soy sauce, garlic pepper, and salt in a small bowl and pour over meat, then place in the refrigerator or cooler for at least 2 hours.

Arrange meat and vegetables alternately on skewers.

Place kabobs on grill over medium-high heat. Grill 10 to 15 minutes or until cooked through, turning once. Add some chips or tortillas and you've got a tailgate feast to envy.

 
Stout Marinated Tri Tip

3-4 lbs Tri-Tip Roast
1 large sweet onion cut into large slices
2 Large cans of dark Stout Beer
1 1/2 Tablespoons of Horseradish
2 1/2 Teaspoons of Black pepper (10 ml)
2 Tablespoons of coarse grain Dijon Mustard
1/2 teaspoon dry mustard powder
3 sprigs of rosemary
1 tablespoon of olive oil
Sea Salt to taste

 

 

This recipe will feed a lot of folks at the campsite.  Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder,horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag. Massage the marinade into the meat and ensure that it is well coated. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.

Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon.  Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally.  If you like the smoky flavor of wood/coal, throw a handful of soaked wood chips into the grill partway through cooking.

Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes.  Cook until internal temperature reaches 145 degrees, (about 2 hours.)

Serve and enjoy!

Yield: 8 servings

 

Scott Free’s essential rib rub

8 parts Brown Sugar
4 parts Kosher Salt
2 parts Fresh Ground Pepper
1 part Chili Powder
1 part Onion Powder
1 part Garlic Powder
1 part Ground Cumin
1 part Sweet Paprika
part Cayenne Pepper

 

Apply liberally to rinsed and dried baby back ribs (membrane removed of course) covering completely – let sit in fridge overnight.

Reserve any left over for up to 3 months in a sealed container.

For that real “wood cooked” barbecue flavor we recommend plank cooking the ribs.  Soak a cedar plank in water for at least 30 minutes, place on the grill over low or indirect heat and cook the ribs slow and low until they are tender.

 

 

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