Apple Cinnamon Baked Shrimp

July 5, 2015
by Curt

Apple Cinnamon ShrimpBaking shrimp in the oven is becoming my favorite way to cook shrimp these days. I’ve made my Onion Garlic Baked Shrimp recipe several times now for company, and it’s always a big hit. So I decided to try something different again with this oven baked shrimp recipe.

I’ve been using cinnamon and ginger quite a bit lately in other recipes, and I really like that flavor. So I decided to try that out on oven baked shrimp. I’d definitely say I’ve got a keeper with this recipe.

Give it a try for yourself and see if you agree!

Apple Cinnamon Baked Shrimp

Ingredients

  • 2 lbs. Raw shrimp (peeled)
  • 1 can Apple Juice Concentrate (plus 3 cans water)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • Lemon Pepper (used after baking)

Preparation

  1. Remove the entire shell from the shrimp and set aside. (Or purchase already peeled shrimp).
  2. In a bowl appropriate for sealing for marinating, combine the apple juice, water, cinnamon, onion powder and ginger. Mix thoroughly and add the shrimp. Seal it up and marinate in the refrigerator for 2 hours.
  3. Preheat your oven to 400° F. Pour the entire mixture into a baking dish and bake for 15 minutes at 400° F. The shrimp should be pink and have lost all translucent appearance.
  4. Remove the shrimp with a slotted spoon and place in a serving bowl. Lightly sprinkle with lemon pepper to taste!
  5. HINT: Prepare pasta or rice to serve it over, or serve it as is!
http://www.smokedngrilled.com/apple-cinnamon-baked-shrimp/

Caribbean Style Smoked Baby Back RibsThis will definitely be my new “go to” rub for smoking baby back ribs! Which I do a lot of. In fact, this rub has worked well on every different kind of meat I’ve tried it on so far.

I left these ribs on the smoker until they reached an internal temperature of 208° F. So tender! They literally fell off the bone.

I also chose not to wrap them with tin foil when they stalled out. (The stall is explained in my article The Texas Crutch.) I wanted a good crisp crust on the outside of these. Unfortunately, you have to sacrifice some of the moisture to keep the crust crispy, but it’s an even trade off for me. You can always brush your favorite sauce on them. As for me, I’m a “no sauce” kinda guy!

Caribbean Style Smoked Baby Back Ribs

Ingredients

  • 1 rack of Baby Back Ribs
  • Spice Rub
  • 1 teaspoon onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper

Preparation

  1. Rinse the ribs and remove the membrane on the back side of the ribs. (Hint: Starting in the middle of the rack, from the edge of the rack, push the handle end of a spoon between the ribs and the membrane and slowly raise the membrane up, then peel it off.)
  2. Mix together all of the spice rub ingredients, and put a generous amount of the rub on all surfaces of the ribs and gently rub it in.
  3. Prepare your smoker and maintain a temperature of 230° to 250° F. I used peach and mesquite wood for these, but you can certainly use your favorite wood instead.
  4. Once ready, put the ribs on and close up the smoker. Turn the ribs over once after a couple of hours. They should be done and fall off the bone tender after 5 to 6 hours in the smoker. I took them off when I was getting an internal meat temperature of about 208° F.
http://www.smokedngrilled.com/caribbean-style-smoked-baby-back-ribs/

Santa Fe Chicken Packets

June 20, 2015
by Curt

santa fe chicken packetsHey Smoked ‘n Grilled readers! Kristin from Ro*Tel back here again. I am excited to share another summer recipe with you today.
From backyard barbeques to beach volleyball, everyone has been taking advantage of the warm weather in Chicago. But when weekends are booked back-to-back with cookouts, I want to change up the food. This Santa Fe Chicken Packets recipe is a crowd pleaser I have in my grilling mix. What I love most about this summertime meal is the easy prep-work and grilling. Hope you enjoy!

For more main course recipes and grilling ideas, check out Ro*Tel’s site.

Santa Fe Chicken Packets

Ingredients

  • 1 can black beans, drained and rinsed
  • 2 cups whole kernel corn
  • 1 can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1/2 teaspoon ground cumin
  • Cooking spray
  • 4 boneless, skinless chicken breasts
  • 1/2 cup shredded Mexican cheese blend

Preparation

  1. Preheat outdoor grill to medium-high heat. In a medium bowl, combine beans, corn, drained tomatoes and cumin.
  2. Lay 4 18x12-inch pieces of foil flat on your kitchen counter. Spray foil pieces with cooking spray. Place 1 chicken breast in center of each foil. Evenly divide the bean mixture and spoon over chicken breasts. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
  3. Place packets on grill; cover. Grill packets for 15 to 20 minutes. Remove packets from grill; open packets to sprinkle shredded cheese. Close foil and let stand 2 minutes.
  4. NOTE: If you don’t a have a grill, pop these packets in the oven preheated to 425 degrees Fahrenheit for 20 minutes.
http://www.smokedngrilled.com/santa-fe-chicken-packets/

Grilled Bacon Cheese Meatballs

June 14, 2015
by Curt

Grilled Bacon Cheese Meatballs1Everything is better on the grill! Right? And that even goes for meatballs.

And even better, a stuffed meatball. So….let’s break this down! First we encounter grilled beef burger, followed by an explosion of melted cheddar cheese mixed with pieces of thick cut bacon! And if that’s not enough, the center is sprinkled with a delicious Ranch dressing flavor!

Check out this recipe. It’s actually simple to make. Well, ok…..it’s a little tricky rolling these little bad boys up, but you’ll get the hang of it.