Poker Night with the Boys

• Brick Chicken
• Hickory Smoked Baked Beans
• Steak Fajitas
• Stuffed Oversized Shrimp

Brick Chicken

Yield: 4

Ingredients:

Rub

• 2 tsp of ground cumin (10ml)
• 1 tsp of ground coriander (5ml)
• 1/2 tsp of salt
• 1/2 tsp of freshly ground black pepper (2.5ml)
• 1/2 tsp of cinnamon (2.5ml)
• 1/4 tsp of celery salt (1.25ml)
• 2 tbsp of red chili pepper (30ml) - optional

Brick Chicken

• 2 x whole skinless, boneless chicken breasts (12-16 oz each)(or 4 half breasts – 6 -8 ounces each)
• 1/4 cup of extra virgin olive oil (60ml)
• 4 cloves of garlic, finely chopped
• 1/2 cup fresh cilantro, chopped (125ml)
• 1/3 cup fresh lime juice (75ml)
• 2 x bricks wrapped in aluminum foil.

Directions:

Rub

1. Combine all of the rub ingredients in a small bowl and mix.

Brick Chicken

1. If using whole chicken breasts, cut in half and trim off excess fat. Rinse the chicken under cold water and pat dry. Place the chicken pieces into a glass or ceramic dish. Pat the rub mixture into both sides of each breast. Drizzle with 2 tablespoons of olive oil and rub again on both sides. Sprinkle with chopped garlic and cilantro and pat the flavours into the chicken. Pour the lime juice and remaining olive oil overtop and flip the chicken to ensure even coating. Place the chicken in a large plastic resealable bag and leave to marinate in the fridge for 1 to 2 hours.
2. Preheat the grill to medium/high heat 400ºF/200ºC
3. Place the chicken on the grill diagonally. Place one brick on top of each 2 breast halves. After two minutes, rotate the chicken a quarter turn, but do not flip. Replace the brick and continue to cook for another 2 minutes.
4. Flip the chicken, place on an angle, replace the brick on top and continue to cook for another 5 minutes, again rotating the breasts a quarter turn after a few minutes.
5. When chicken is firm to the touch in its thickest part, it is done.
6. Serve warm.

Hickory Smoked Baked Beans

Yield: 4

Ingredients:

Hickory Smoked Baked Beans

• 2 can vegetarian baked beans, drained (16 oz)
• 5 tbsp of smoky red BBQ sauce (75ml)
• 1 cup spanish onion, chopped (250ml)
• 1/2 can of crushed tomatoes (8oz)
• 8 tbsp of maple syrup (120ml)
• 8 tbsp of brown sugar (120ml)
• 8 tsp of garlic salt (40ml)
• 3 handful of hickory wood chunks

Directions:

Hickory Smoked Baked Beans

1. Place 1 handful of wood chips (if cooking on a gas grill or all if using a charcoal grill) in water to soak for 30 minutes.
2. Drain the beans through a sieve and place them into a baking dish (cast iron or baking tin or ceramic dish). Add the BBQ sauce, onions, tomatoes, maple syrup, brown sugar, & garlic salt. Mix and set aside until ready to smoke.
3. Prepare the grill for smoking over indirect heat by putting it on high heat on one side with no heat on the other.
4. Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
5. If using charcoal, wait until the coals have turned to white ash then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
6. Reduce the heat to 200ºF/100ºC
7. Place the bean dish over the cool side of the grill, close the lid and smoke for 1 hour.
8. Remove and serve hot.

Steak Fajitas

Yield: 4

Ingredients:

Steak Fajitas

• 2 x large cloves of garlic, finely chopped
• 2 x jalapeno chiles, seeded and finely chopped
• 1/3 cup of fresh lime juice (75ml)
• 4 tbsp , plus 1 tablespoon of olive oil (60ml plus 15ml)
• 1 tbsp of chili powder (15ml)
• 1 tsp of cumin powder (5ml)
• 1 x large skirt or flank steak
• 1 x large red bell pepper, seeded and thinly sliced
• 1 x large yellow pepper, seeded and thinly sliced
• 1 x large orange pepper, seeded and thinly sliced
• 2 x onions, thinly sliced
• 12 x flour tortillas, each 7-8 inches (18-20cm)
• 1 1/2 cup of guacamole (350ml)
• 1 1/2 cups of sour cream (350ml)
• 1 1/2 cups of shredded jack cheddar cheese (350ml)

Directions:

Steak Fajitas

1. Place the garlic, chiles, lime juice, 4 tablespoons of oil, chili powder and cumin in a large glass or ceramic bowl and mix well. Place the flank steak in a large resealable plastic bag and pour the marinade mixture overtop. Coat well and refrigerate for at least 2 hours.
2. Preheat the grill to medium high heat (375°F). Place a cast iron skillet on the grill and close the lid to heat.
3. After approximately 5 minutes, open the lid and add 1 tablespoon of oil. Add the vegetables and continue cooking with lid up, stirring every 2 minutes to ensure even cooking until the vegetables are tender –approximately 10 minutes.
4. Oil the grill, remove steak from marinade, lightly pat dry and place on the grill. Flip after 4 minutes and continue to cook for another 4-5 minutes for medium rare.
5. Remove the meat and cover with foil to keep warm. Place tortillas in foil and wrap. Place on the grill for approximately 2 minutes to heat through or (10 minutes with indirect heat)
6. Slice the meat thinly across the grain and toss onto the skillet with the vegetables.
7. Build fajitas by layering meat, vegetables, sour cream, guacamole and cheese in the flour tortillas and wrapping.

Stuffed Oversized Shrimp

Yield: 6

Ingredients:

Stuffed Oversized Shrimp

• 30 x extra large Prawns
• 6 tbsp of butter, raw (90ml)
• 2 tbsp of olive oil (30ml) + 1 tablespoon (15ml)
• Salt and pepper to taste
• 2 tbsp of tequila (30ml)
• 4 tbsp of shrimp stuffing mix (60ml)

Shrimp Stuffing

• 4 tbsp of Italian breadcrumbs (60ml)
• 2 tbsp of parsley, chopped (30ml)
• 2 tbsp melted butter (30ml)
• 1 tbsp of olive oil (15ml)
• 1 tbsp of tequila (15ml)
• 1 x shallot, diced
• 1 x garlic bulb, roasted
• Salt and black pepper to taste

Directions:

Stuffed Oversized Shrimp

1. Remove shrimp heads and split the tail of each prawn all the way up. Stuff the tail with approximately 2 tablespoons of stuffing.
2. On a large sheet of tin foil add the room temperature butter, oil, salt, pepper, tequila, and any left over stuffing. Fold the tin foil closed into a pouch and place in the fridge for 1 hour.
3. Prepare the grill to high heat - about 500 ºF/250ºC
4. Place the tin foil pouch containing the shrimp and stuffing directly on the grill, close lid and cook for 10 minutes until pink.
5. Serve with garlic butter

Shrimp Stuffing

1. Prepare roasted garlic by cutting the top off the bulb of garlic, rubbing with olive oil and seasoning with salt and pepper. Bake at 300ºF/150ºC for 40 min. Let cool completely.
2. Combine all of the stuffing ingredients in a small bowl and mix.

---