Southwestern Chicken Roulade

Wanted to try something a little different this weekend, and as it turned out I had all the ingredients needed...which was a real plus. Decided to make a Chicken Roulade. Roulade comes from the French word "Rouler" which means to Roll. It is basically a thinned out piece of meat which is rolled up with some type of filling. The filling can consist of almost anything from Cheeses and vegetables to another type of meat.

For my Roulade I decided to use Chicken which I pounded out to about 1/4 inch and filled it with a layer of Chorizo and Pepper-Jack Cheese.

Chorizo is a pork sausage which is highly seasoned. It is produced throughout Europe, Spain and Portugal in particular. It is also a staple of Mexico. The seasoning used in Chorizo is really dependent on what country it is produced in. The Mexican influenced Chorizo which we get here in Texas is generally seasoned with among other things Cumin, Garlic, Paprika and of course Chile Peppers.

You start by browning your chorizo and breaking it up into small pieces. If you can get the bulk chorizo, great. If all you can get is the chorizo Sausages, be sure to remove the outer skin by taking a sharp knife, cut down the length of the sausage and remove the outer skin.

Next take all your pent up aggression out on the Chicken. Place your boneless, skinless chicken breast on a piece of plastic wrap and cover. Using a meat mallet, a cast iron fry pan, rolling pin or even a heavy saucepan, strike the chicken at a slight angle until you get it to about 1/4 inch in thickness. By doing it at a slight angle it allows the chicken to stretch out in one direction.

Once the chorizo is browned, drain and allow to cool. Once cool mix the Cheese with the chorizo together and apply a thin layer over the chicken to within 1/2 inch of the edges. Fold the sides in and roll the chicken up starting with the narrowest end and secure with a toothpick.

Spray the roulade's with cooking spray and gently roll in a shallow bowl of masa harina*.

***Masa Harina is a Mexican flour used for making tortillas and tamales. DO NOT substitute all purpose flour or corn meal for the Masa Harina, since they are manufactured different ways and taste differently. Most stores carry some type of Masa Harina in their Hispanic sections. Just look tortilla or tamale flour.

If you are unable to find the Masa Harina, simply go without a flour coating and brown the outside of the roulade.

Place the roulade's into a 9x9 baking dish which has been sprayed with cooking spray. Bake in a preheated 375 F. oven for 30 minutes or until done (165 F. internal temp). Allow to cool slightly, then top each with a serving of your favorite picante sauce.

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Smoked Beef Brisket

My buddy Jeremy came across some nice Briskets at H.E.B. the other day and was able to snag me a 10 pounder. After a little bit of extra trimming, I coated it real well with a dry rub, wrapped it in plastic and refrigerated it for about 36 hours. Saturday was such a nice day.....perfect for a smoke. Fired up the smoker at about 10am and stoked it with Hickory. Put the meat on about 11am. Then went inside and made up a good, basic beer mop. Except this time I added about 2 tsp each of ground dried Ancho and Arbol Chilies. The Ancho is a sweeter milder chile, while the Arbol is a little hotter. About 3:30pm, I wrapped the meat in aluminum foil and placed it back on the smoker for a couple more hours. When it was done it was perfect. Very nice smoke ring, nice hint of the chilies and still very moist. Can't wait to do another one.

Still working on the web site. Planning to get some better templates and change it up as soon as I get the time. Until then, check it out, email me and let me know what you think (be honest now..)

GrizzlysBBQ. com

Smoked Beef Brisket

My buddy Jeremy came across some nice Briskets at H.E.B. the other day and was able to snag me a 10 pounder. After a little bit of extra trimming, I coated it real well with a dry rub, wrapped it in plastic and refrigerated it for about 36 hours. Saturday was such a nice day.....perfect for a smoke. Fired up the smoker at about 10am and stoked it with Hickory. Put the meat on about 11am. Then went inside and made up a good, basic beer mop. Except this time I added about 2 tsp each of ground dried Ancho and Arbol Chilies. The Ancho is a sweeter milder chile, while the Arbol is a little hotter. About 3:30pm, I wrapped the meat in aluminum foil and placed it back on the smoker for a couple more hours. When it was done it was perfect. Very nice smoke ring, nice hint of the chilies and still very moist. Can't wait to do another one.

Still working on the web site. Planning to get some better templates and change it up as soon as I get the time. Until then, check it out, email me and let me know what you think (be honest now..)

GrizzlysBBQ. com

Ole Settlers Baked Beans

During a family BBQ last weekend my sister-in-law Cathy prepared a very good baked bean cassarole. If you are so used to the same old "pork and beans" or "ranch style beans" served at just about every BBQ, then this is the one for you. Try it just once and I know that you will be making it over and over again.

Its called "Ole Settlers Baked Beans" and talk about easy......just brown the meat and onion, add it to everything else and bake. The only thing easier is to open a can, dump it in a bowl and heat in the microwave.....no, no, no....not this guy.

Pulled Pork Sandwiches

This is one of the best meals you can make for a large crowd at a backyard event. It is very easy although when done right it tends too take some time. It can be prepared in advance and even frozen until needed (although there is nothing like having it fresh off the grill). Although this is a "recipe" it is actually more of a "cooking method". This particular cooking method is very forgiving allowing for longer cook times without sacrificing taste and quality. You can use just about any dry rub you wish before hand, and any BBQ sauce you wish at the end.

You want to start off with a good Pork Butt (not the picnic cut). And contrary to its name it is actually from the shoulder of the pig. Although it needs to have good marbling (the veins of fat that run through most meats) it should not have any large pockets of fat. The only exception to this is if it has a nice 1/4 " "fat cap" on one side. During slow cooking, the fat is what keeps the meat moist and flavorful.

Several hours prior to cooking you should LIBERALLY coat your Butt (not yours...the pig) with your chosen dry rub. For this recipe I use ADKINS western style seasoning, cover and refrigerate for several hours or overnight. At this point I generally use plastic wrap. When using aluminum foil be sure to "tent" the meat and avoid contact with the foil since the salt in the rub will eat right through the foil.

Since I generally serve my BBQ in the mid to late afternoon, I will start cooking the meat the night before.

Now is the time to tent your meat with the aluminum foil. Place your Butt (no not that one) into a preheated 225 degree oven the night before (approx. 9-11pm) and allow it to slow cook overnight.

The following morning (approx. 9-10am) start your smoker using your choice of woods (I prefer hickory or pecan) and place your meat on the grating. Maintain an approximate temperature of 200-225 degrees and smoke approximately 5-6 hours.

Remove your Butt from the smoker and allow to rest and cool for at least 30 minutes. When it is cool enough to handle, using either two forks or (best yet) your fingers, begin "Pulling" the meat apart into small bite size pieces, seperating any fat that may remain.

If the meat is to be served immediately, thourghly mix in your favorite BBQ sauce (usually takes about 1 full bottle for an average size Butt), place on the bun of choice and serve.

• If serving a large group the meat can be placed into a slow-cooker and heated on low. If it shows signs of drying out simply add more BBQ sauce.
• Several areas of the south serve their sandwiches with coleslaw on top of the meat...yes to some this sounds strange, however try it, I think you'll like it.
• Other things to have on hand: sliced onion, jalapenos, extra BBQ sauce and plenty of napkins.

Ingedients (things you will need)

1. 9-12lb. Pork Butt
2. Package of Dry Rub (such as Adkins Western Seasoning)
3. Smoking wood - Hickory, Pecan etc
4. 1-2 bottles BBQ sauce - (such as Jack Daniels Hickory Brown Sugar) you will initially use close to a full bottle. You will probably want a little more on hand in a bowl on the side for those that prefer alot of sauce.

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