Posts Tagged ‘Diva Q BBQ’
I buy a lot of whole chickens for my family. I cut them up grill them etc. Whole chicken is much more economical than buying pre-cut pieces.
I learned a lot of cooking tips from my Grandma. My Grandma never wasted a single thing ever. So even the backbone from spatchcocking would go into the freezer until she had a bag filled and she would make stock. It is a great tip for saving money.
Here are my steps and 2 videos on how to cut up a whole chicken first for spatchcock then into 8 pieces :
BBQ Crawl is coming back to the travel Channel much sooner than originally scheduled. This is so awesome. So many people lamented the fact they could not see it until much later this year. So here it is the new date:
Wednesday July 2 at 10pm & 10:30pm EST. That’s right my American Friends get to see 2 back to back all new episodes from Season 2!!
Ill also be live tweeting the show somuch sure you come on over and visit & follow our the twitter account https://twitter.com/DivaQBBQ
I love potato salad as a side dish. This is a super creamy version. I really love using mini potatoes. They have such a creamy texture when steamed or boiled. Also the addition of sweet pimento paste has been one of my secret ingredient additions for years. I love adding it to a basic potato salad. This recipe is really best the following day so resist the urge and chill it down for 24 hours. The flavors will be so much better.
|Recipe Title:Pretty in Pink Potato Salad|
|Prep Time: 30 minutes|
|Total Time: 30 minutes|
2.5 pounds mini potatoes
1 cup Dukes/Hellmann’s Real Mayonnaise
½ cup sweet pimento paste
¼ cup finely shredded carrot
¼ cup finely diced celery
1 medium red onion finely minced
1 tablespoon dried dill
½ tablespoon celery seed
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
½ teaspoon granulated onion
Optional add: 6 hard-boiled eggs chopped, 6 slices cooked bacon crumbled
Boil or steam mini potatoes till fork tender. Slice each in half and set aside.
In a medium size bowl whisk mayo, pimento paste, carrot, celery, red onion, celery seed, dill, salt, pepper and granulated onion.
Add in warm potatoes to mayo mixture tossing to coat gently.
Refrigerate 24 hours then serve topped with additional chopped chives.
Sneak Peak BBQ Crawl Season 2 Episode 2 – Helen Turner, lots of Pie, Central BBQ and the Bar-B-Q Shop
SO much fun!! Can’t wait for you all to see it. Ill be live tweeting at 10pm EST. Thanks for watching.
When you have the time it is worth it to invest in a really wonderfully cooked steak. I love the reverse sear method. You end up with a very evenly cooked steak that is oh so juicy and delicious!!
Some of the snow has actually melted in my backyard. We still have about 3-4 feet in places.Ugh. Its just never ending with potentially more snow coming on Saturday. Oh my goodness. It just needs to stop.
I walked by a gorgeous pile of lemons at the market and I just had to make something lemony.
I love whole chicken smoked and stuffed with aromatics. This recipe will perk up your taste buds and bring a little bit of sunshine into your day. Even if you still can’t see your lawn under all that snow. I love the leftovers for this as well. I purposely made 2 whole chickens just so I could have shredded chicken, lettuce and tzatziki wraps the next day.
Luscious & Lemony Greek smoked Chicken
- 2 Whole Chickens 3-4lbs each
- 2 lemons zested then quartered
- 3/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons minced garlic
- 2 tablespoons dijon mustard
- 2 tablespoons Greek oregano
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons rubbed thyme
- 1 1/2 tablespoons dried parsley
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
In a medium bowl whisk oil, lemon juice, zest, oregano, thyme, parsley, garlic, vinegar, salt, pepper. On a baking tray coat the chicken in the marinade and refrigerate for 1 hour.
Prepare you grill for medium heat indirect. (300F)
Place quarters of lemons into the cavity of the chickens then place on grill indirect.
Grill indirect until the internal temperature of the thigh and leg meat is 180 and the breast 165F approximately 2 hours.
I used hickory pellets in my Traeger for this chicken.
Rest tented lightly for 10 minutes prior to carving.
Serve with tzatziki sauce, grilled pita bread and salad. I bought my Tzatziki sauce the day I made this but the following is my go to recipe for the homemade version.
- 2 cups whole fat Greek yogurt
- 1 large English cucumber seeded, peeled and very finely minced
- 2 tablespoons freshly chopped dill
- 2 tablespoons minced garlic
- zest and juice from one lemon
- generously salt & pepper to taste
In a medium sized bowl mix all ingredients. Taste test then add salt and pepper. Set aside in fridge for a minimum of 4 hours or even overnight.
Well it was time for me to create a brand new Youtube Channel. Very excited to share it with you all. I am planning on lots of content uploads this year with how to videos, goofy vids I shoot on my BBQ adventure and so much more.
Please make sure to subscribe and check out this brand new Trailer for Season 2 of BBQ Crawl that will premiere April 1 on the Travel & Escape Channel
Here is the new Promotional Trailer for Season 2 BBQ Crawl! So much fun!
It all starts April 1 on Travel & Escape in Canada.
This is a very rich and decadent sauce for grilled steaks, and all hearty roasts. Turns an everyday dinner into something spectacular.
- 2 cups assorted Sliced Mushrooms
- 3/4 cup heavy cream
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 tablespoon Coarsely ground fresh black pepper
- 1 tablespoon Dried Rosemary (or if using fresh 2 tablespoons finely chopped)
- 1 tablespoon minced garlic
- 1/2 tablespoon kosher salt
* add 1/4 -1/2 cups beefstock or wine if you prefer a thinner sauce.
In a large skillet melt butter and olive oil over medium high heat, when the butter is bubbling (approx 2 minutes) add garlic and cook for one 1 minute. Add mushrooms and cook until softened and golden. Add rosemary, cream, salt and pepper simmer for 5 -6 minutes until thick enough to coat the back of a spoon. Top with additional fresh rosemary serve immediately.
Each year we hold the annual Dimovski Christmas party. It is a tradition that we love. I love getting together with our friends for some festive cheer and fun.
I like to give people a tray of cookies or something festive as a parting gift after each party. This year I made a few batches of BBQ rubs and filled up mason jars. Attached a tag with some rustic jute twine and done. You could also attach an easy recipe that you love using the rubs. Easy gift to give !!
Here are some of my everyday use BBQ rub recipes:
Here is my go to – all purpose Pork & Chicken Rub – the yield is 2 cups and is ideal for doubling up.