Why Bother Marinating Chicken?

While a little salt and pepper on a grilled piece of chicken is great and fine, a piece of chicken that has been marinated first will add moisture, flavor and a little extra insurance that it won’t completely dry out on the grill. I keep my chicken marinade flavors simple to really enhance the flavor of the chicken without adding too many competing flavors (similar to the flavors on my baked chicken legs). It’s a simple method, but one that works beautifully.

A Little Science Behind Marinades

Marinating meat works because the cuts of meat have semi-permeable membranes. Liquids containing salt and sugar (and other flavoring agents) can cross through that membrane and quite literally flavor the meat from the inside out. While my steak marinade is sweeter, this chicken marinade is more on the savory side.

Favorite Spices to Use

I didn’t go too crazy with my flavorings here and prefer the dried to the fresh because I didn’t want huge punches of flavor. Most of the time, dried spices are more mellow in flavor. Of course feel free to substitute fresh garlic or onion for the dried variety or dijon mustard for the dried.

• seasoning salt
• black pepper
• garlic powder
• onion powder
• smoked paprika
• brown sugar
• dried mustard

How to Make Chicken Marinade

Place all dried seasoning and spices into the bottom of a large bowl or plastic container meant for marinating. Whisk in olive oil to create a paste, then whisk in water.

Add in up to two pounds of chicken to marinate. Stir to coat well and refrigerate for up to 48 hours before cooking.

Cook chicken as desired until it reaches an internal temperature of 165 degrees F.

How Long to Marinate Chicken

The longer you can let your chicken marinate, the better! The more time the meat has to absorb all that flavor, the more flavorful it will become. I would recommend marinating all meat for a minimum of 2 hours and a maximum of 48 hours. It does start to break down after two days. 12-24 hours is the sweet spot for sure.

Best Cuts of Chicken for Marinating

While you can technically marinate any cut of meat, there are some that will handle it better and get the maximum benefits. Generally, cuts that could use extra moisture, extra flavor or a little tenderizing will work well in a marinade. Also, cuts that don’t have skin or bones work best. The more surface area on the muscle to soak up the marinade, the better. When it comes to chicken, here is what will work best:

• boneless, skinless chicken breasts
• chicken tenders
• skinless chicken thighs (boneless or bone in are fine)
• chicken legs or wings – would recommend marinating at least 24 hours for the marinade to really work its way through the skin to the meat beneath.

Favorite Cooking Methods

With summer still upon us, I would suggest grilling is the best way to cook a good marinated piece of chicken. But searing the chicken in a skillet on the stovetop is your next best bet. Get the pan really hot to sear in the juices and then cook until it reaches an internal temperature of 165 degrees F.

What to Serve with Chicken

So many options here! While I have a huge list of side dishes in my recipe archive, here are a few of our family favorites:

• Baked Potatoes
• Grilled Corn on the Cob
• Creamy Potato Salad
• Caprese Salad
• Air Fryer Brussels Sprouts
• Homemade Kettle Chips
• Wedge Salad

So there you have it! A delicious and simple Chicken Marinade that keeps your chicken moist and tender! Hope you love it as much and my family did. Have a great day, friends!

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Best All Purpose Chicken Marinade

Course Dinner

Cuisine American

Keyword chicken marinade

Prep Time 5 minutes

Total Time 5 minutes

Calories 458kcal

Equipment

• 1 large, airtight container

Ingredients

• 2 tablespoons seasoning salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon brown sugar
• 1/2 teaspoon dried mustard
• 3 tablespoons olive oil
• 2/3 cup water

Instructions

• Place all dried seasoning and spices into the bottom of a large bowl or plastic container meant for marinating. Whisk in olive oil to create a paste, then whisk in water.
• Add in up to two pounds of chicken to marinate. Stir to coat well and refrigerate for up to 48 hours before cooking.
• Cook chicken as desired until it reaches an internal temperature of 165 degrees F.

Nutrition

Calories: 458kcal | Carbohydrates: 20g | Protein: 2g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 13972mg | Potassium: 182mg | Fiber: 2g | Sugar: 12g | Vitamin A: 996IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

The post Chicken Marinade appeared first on Lauren's Latest.

Crowd Pleasing Chicken Kabobs

This is one of the easiest and quickest dinners that is sure to please even the pickiest palates! I marinated the chicken in a delicious concoction of everyday ingredients that most will have on hand already, skewered them up alongside some colorful vegetables and broiled them! Make some rice, and you’ve got dinner!

Chicken Kabob Marinade

This marinade is perfect because it offers a sweet and savory flavor that guarantees you get flavorful and juicy chicken kabobs every time, whether you broil them or grill them. Using basic pantry items you’ll already have: honey, soy sauce, oil (canola or olive is fine), orange juice, ground ginger, garlic, and salt + pepper…you’ll be able to throw these together in no time.

Kabob Tips and Tricks

• Cut all the chicken in roughly the same size and shape so they cook evenly.
• If you’re using wooden skewers, don’t forget to soak them for at least 30 minutes. If dry skewers don’t catch on fire (and they might), they’ll likely char too much or become too brittle to support the ingredients. 

How to Make Chicken Kabobs

For full recipe details, see the printable recipe card down below. Here is what you can expect when making these Chicken Kabobs.

Cut Chicken into Similar Size Chunks

Cut chicken breasts into large chunks that are all the same size. Set aside.

Make Marinade + Add Chicken to Marinade, Refrigerate

In large bowl, whisk the rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 

Preheat Broiler + Build Your Skewers

To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini or any other vegetable that would be good on a skewer, feel free to add it on!

Broil

Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You’ll know they’re cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Can I add Veggies to the Skewer?

Yes! Roasted veggies are so easy and are great to add. Feel free to add tomatoes, zucchini, peppers, onions, mushrooms, or even broccoli. Sometimes building skewers with like items on the same skewer works a little better, since cooking times vary between meat and veggies.

Storing Leftovers

Store leftover kabobs in an airtight container in the fridge for up to 4 days. Reheat in the microwave until meat is heated through.

Freezing Chicken Kabobs

Yes, you can freeze kabobs. I have found it to work better if I freeze them uncooked. Lay the uncooked kabobs on a parchment paper lined sheet pan. Cover and flash freeze for 3 hours. After place the now-frozen kabobs in an airtight freezer safe container for up to 3 months.

More Chicken Recipes to Try…

• Chicken Fajitas
• Chicken Lettuce Wraps
• Homemade Teriyaki Chicken
• Chicken Pineapple Kabobs with Teriyaki Sauce
• Smoked Chicken Wings

I hope you add these to your menu this week! The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends! :).

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Chicken Kabobs

Chicken Kabobs are ready in less than 10 minutes and pair well with a side of rice and vegetables! Perfect for grilling or broiling.

Course Dinner

Cuisine American

Keyword chicken kabobs, honey soy chicken

Prep Time 10 minutes

Cook Time 15 minutes

Servings 5 Large Skewers

Calories 275kcal

Ingredients

• 2 large chicken breasts
• 1/4 cup oil canola, olive, avocado all work well
• 1/4 cup honey
• 1/4 cup soy sauce low sodium
• 1 orange juiced
• 2 cloves garlic crushed
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• vegetables onions, peppers, zucchini, mushrooms, tomatoes, etc.

Instructions

• Cut chicken breasts into large chunks that are all the same size. Set aside.
• In large bowl, whisk rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 
• To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini, mushrooms, tomatoes or any other vegetable that would be good on a skewer, feel free to add it on! 
• Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You'll know they're cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Nutrition

Calories: 275kcal | Carbohydrates: 18g | Protein: 21g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 812mg | Potassium: 423mg | Fiber: 1g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg

The post Chicken Kabobs appeared first on Lauren's Latest.

What is the 3-2-1 Ribs Method for Smoking Ribs?

The 3-2-1 ribs method for smoked ribs is the technique with (as the name suggests) 3 different steps to ensure the most flavorful and tender, fall off the bone ribs. It starts with (#1) 3 hours of smoking with just a dry rub, followed by (#2) a foil wrap in some type of liquid (usually apple juice, wine or beer) for 2 hours, and finished by (#3) removing from liquid, saucing up and smoking uncovered again for one more hour. I have your step by step instructions for this below, so stay close!

What are St. Louis Style Ribs?

For the purposes of this recipe, I am using St. Louis Style Pork Spare Ribs. Mostly, because they were WAY on sale at my local grocery store, but also because they are in my opinion the most flavorful and meaty. The term “St. Louis Style” comes from the way the ribs are cut. In the 1930’s, meatpackers in St. Louis created a new, rectangular cut for pork spare ribs that included more meat.

What Temperature to Smoke Ribs

I recommend setting your smoker to 225° F and keep it at that temperature from start to finish. You could go up to 250° F, but no more than that. Remember, this is a low and slow method.

How Long to Smoke Ribs

You should prepare to smoke your ribs for about 6 hours using this method, if smoking at 225° F. You’ll then want to let the meat rest for at least 10 minutes or however long you can stand it. If you find that you are running short on time and need to speed up the process a bit (just a bit!), increasing the smoker temperature up to 250° F will help a little. I wouldn’t go any higher that that, though.

What is Rib Membrane and Do I Have to Remove it?

The Rib Membrane or Silver Skin is connective tissue found on the bone side of every rack of ribs. No matter how long you cook your ribs, this tissue won’t break down so it’s best to remove all silver skin before cooking to ensure the ribs are as tender as you want. Removing it also ensures your seasonings and especially that SMOKE penetrate all of the meat.

How to Remove Rib Membrane

This is actually so much easier than you think! It seems like it would be intimidating but couldn’t be simpler.

• Turn your rack of ribs over so the back bone side is face up.
• Starting at the smaller, narrower end, use a small knife or kitchen shears to slide under the edge of silver skin and get a little flap to grab.
• Using a paper towel, grip the flap you created and pull off. It should come off in one long sheet but if it doesn’t, use the knife to pull up another section and start pulling again.

How to Smoke Ribs

Now that we’ve learned the basics, let’s get to the STEP by STEP instructions on How To Smoke Ribs. If you follow my instructions carefully, you should have the most delicious, smoky, tender, fall off the bone ribs ever. Printable recipe card will be found at the bottom of this post.

Prepare Smoker

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup. I use a Traeger Wood Fired Pellet Grill. My favorite wood (or wood pellets) to use for any kind of pork is Apple Wood as it just compliments the pork so well but you can use any kind of fruit wood you’d like. Hickory or Mesquite would totally work as well.

Remove Membrane From Ribs

Before you do anything to season your ribs, you first want to remove the membrane found on the bone side of your rack of ribs. Instructions on that above!

Season Ribs with Mustard and Dry Rub

Pat your Ribs dry with paper towels and spread classic yellow mustard all over the meat. The mustard ensures the rub adheres to the ribs and can help to tenderize the meat since it contains vinegar. Then, generously apply a dry rub seasoning of your choice to all sides of the ribs. I used my homemade Pulled Pork Dry Rub recipe, which is perfect for Pork Ribs too!

Place Ribs on Smoker + Smoke for 3 Hours

Place your fully seasoned ribs either in a rib rack or directly on the smoker grate. Smoke for 3 hours.

Wrap Your Ribs + Add Liquid

Tear off a few sheets of aluminum foil and layer together to create a “boat”. Place your ribs in foil boat bone side up and transfer to smoker grate. Carefully pour Apple Juice and Brown Sugar mixture over ribs and crimp foil to create an airtight vessel. Continue smoking for 2 more hours in the braising liquid. This is an important step to ensure super tender ribs.

Remove Ribs From Liquid + Add BBQ Sauce!

Remove your ribs from the foil wrap and discard liquid*. Place ribs back on smoker and slather a sauce of your choice on both sides. I used my Homemade BBQ Sauce. Smoke for ONE FINAL hour to finish things off and let the sauce set. After an hour the rib meat will be pulling away from the bone. OH boy oh boy.

*If you don’t want to waste the braising liquid, you can totally save it for your next batch of BBQ sauce…with an apple twist!

Remove Ribs from Smoker and Let Rest

Finally, remove ribs from smoker and let rest for at least 10 minutes. Your ribs should be falling apart at this point and you’ll be patting yourself on the back! (high five!)

At this point, you can also add more BBQ sauce if you’d like. Serve warm.

What to Serve with Ribs

Here are some of my favorite side dishes for Ribs:

• Classic Coleslaw
• Corn Casserole
• Boston Baked Beans 
• Macaroni Salad
• Macaroni and Cheese 
• Deviled Egg Potato Salad

How to Store Leftover Ribs

Any leftover Ribs can be saved by refrigerating in an airtight container for up to 4 days.

To reheat, simply warm in the microwave, lightly covered (to retain moisture), until heated through.

To freeze, place in an airtight freezer safe bag or container. Ribs will stay fresh in the freezer for 3 months.

Love this Smoked Ribs Recipe? Try These Recipes:

• Smoked Chicken Wings
• Smoked Pork Butt
• Crockpot Ribs
• Easy Oven Baked Ribs

Below is the printable recipe card. Save it and enjoy, friends!

Print

Smoked Ribs

This Smoked Ribs Recipe is the ONLY one you'll ever need. Whatever type of ribs you are smoking (spare ribs, pork ribs, baby back ribs), this 3-2-1 ribs method will give you fall off the bone ribs every time along with that distinctive smoky flavor that is undeniable.

Course Appetizer, Dinner

Cuisine American, BBQ

Keyword Smoked Ribs, St. Loius Style Ribs

Prep Time 10 minutes

Cook Time 6 hours

Servings 4

Calories 161kcal

Equipment

• 1 Smoker

Ingredients

• 1 slab St. Louis Style Pork Spare Ribs, about 3 pounds (any kind of ribs will work in this recipe)
• 2 tbsp Yellow Mustard
• 1/4 cup Dry Rub for Pork
• 1 cup Apple Juice or Apple Cider
• 1/4 cup Brown Sugar packed
• 1/2 cup BBQ Sauce + more for serving/dipping

Instructions

• Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup.
• Remove the membrane found on the bone side of your rack of ribs.
  
• Pat your Ribs dry with paper towels and spread classic yellow mustard all over the meat. Then, generously apply a dry rub seasoning of your choice to all sides of the ribs.
  
• Place your fully seasoned ribs either in a rib rack or directly on the smoker grate. Smoke for 3 hours.
  
• Tear off a few sheets of aluminum foil and layer together to create a "boat". Place your ribs in foil boat bone side up and transfer to smoker grate. Carefully pour Apple Juice and Brown Sugar mixture over ribs and crimp foil to create an airtight vessel. Continue smoking for 2 more hours in the braising liquid.
  
• Remove your ribs from the foil wrap and discard liquid. Slather a sauce of your choice all over ribs. I used my Homemade BBQ Sauce. Add the ribs back to the smoker to smoke for ONE FINAL hour and to let the sauce set.
  
• Finally, remove ribs from smoker and let rest for at least 10 minutes.
• Add more BBQ if preferred and serve warm.

Nutrition

Calories: 161kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 0.2mg | Sodium: 458mg | Potassium: 206mg | Fiber: 1g | Sugar: 31g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

The post Smoked Ribs appeared first on Lauren's Latest.

What is Pulled Pork?

Pulled Pork is an American dish, originating from the South which uses shredded pork butt (also called pork shoulder) as the main ingredient with other regional-based sauces added on after cooking slowly over a smoker, wood fire, oven, or in a slow cooker. Not everyone has a smoker, so my Crockpot Pulled Pork recipe will be the next best thing.

What Cut of Meat is Best for Pulled Pork?

Pork Butt, sometimes referred to as Pork Shoulder or Boston Butt, is the cut of pork used for all Pulled Pork Recipes. It doesn’t actually come from the butt of the animal, but the shoulder. So, technically Pork Shoulder would be the correct term but most people know it as Pork Butt, so that’s what we will be calling it today. It is some of the most tender and flavorful meat after being cooked low and slow. Partly because it’s naturally very fatty, but also because it just falls off the bone after cooking.

When pork butts go on sale, pick up one or two, and make this easy meal for your family. It’s also a huge crowd pleaser so you may want to make it the star of your next gathering.

How Long to Smoke a Pork Butt

It takes several hours to smoke a pork butt from start to finish, so plan ahead and start early. Every smoker is different but roughly, you will need about 1 1/2 – 2 hours per pound of pork if smoking at 225° F. There are many factors for how long it will take, including the size or your pork butt, the consistency of your smoker, even the outside temperature. It’s best to give yourself plenty of time and you can always keep your pork warm in a cooler until you’re ready to “pull”. More on that later. I used two 6.5 pound butts for the purposes of this recipe, and my total smoke time was about 10 hours. I’ve done larger 8 pound butts in the past that have taken 14-16 hours. You’ll then want to factor in about an hour of rest time.

What Temperature to Smoke Pork Butt

I recommend setting your smoker to 225° F and smoking your pork until it reaches an internal temperature of 160° F. You’ll then wrap and continue smoking until the internal temperature reaches 203° F which is the sweet spot for this cut of meat. Let rest for one hour before pulling. If you find that you are running short on time and need to speed up the process a bit (just a bit!), wrapping your meat in aluminum foil and cranking the smoker temperature up to 250° F will help. I wouldn’t go any higher that that, though. And I wouldn’t recommend this unless you are desperate.

How to Smoke a Pork Butt

I’ve smoked so many pork butts over the years and have made all of the mistakes along the way…but you don’t have to. If you follow my instructions carefully, you should have the most delicious, smoky, tender, fall off the bone pulled pork that is sure to please. Printable recipe card will be found at the bottom of this post.

Prepare Smoker

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup. I use a Traeger Wood Fired Pellet Grill, which is the new love of my life. Place a disposable aluminum tray of water under the grate. This will help regulate the temperature of your smoker, but is completely optional. My favorite wood (or wood pellets) to use for pork is Apple Wood as it just compliments the pork so well.

Season Pork Butt with Mustard and Dry Rub

Pat your Pork Butt dry with paper towels and spread classic yellow mustard all over the meat. You will never even taste the mustard. It just ensures the rub adheres to the meat and can help to tenderize the meat as it contains vinegar. Then, generously apply any dry rub seasoning of your choice to all sides of the pork butt. I used my homemade Pulled Pork Dry Rub recipe. I make this in huge batches so I never run out.

Place Pork Butt on Smoker and Smoke for Several Hours

Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F. Most smokers will have a built-in thermometer probe or you can use a quick read digital thermometer like this one.

Wrap Your Pork Butt and Continue to Smoke

Once your pork butt reaches 160° F, wrap it in NON-COATED butcher paper and place back on smoker to continue smoking until the internal temperature reaches 203° F. You can also use aluminum foil here, but I prefer butcher paper because it allows smoke to penetrate, while still sealing in juices, thus keeping your meat super tender and juicy. Butcher paper will also not ruin your bark (more on that later). This is my favorite butcher paper (mostly because it’s stinkin adorable!)

The Temperature Stall

You may notice that your meat steadily comes up in temperature, all the way up to 150° or so and you think you’re home free and finishing way faster than you thought. But then, the dial stops moving. This is called “the stall” and is completely normal. It can last anywhere between 2-6 hours. Stay patient and you will get over that hump eventually. This is where all of those tough connective tissues start to break down and the bark starts to develop.

The Bark

At this point, you will start to notice the outside of your meat begin to look like it’s burning. It’s NOT! This is the oh-so-delicious BARK. It’s SCIENCE! It’s caramel-y, sweet, chewy and downright AMAZING when mixed in with the rest of the meat during the pulling process so this is a GOOD THING!

Remove Pork Butt from Smoker and Let Rest

Once your Pork Butt reaches an internal temperature of 203° F (remember, this should have taken about 1 1/2 – 2 hours per pound of meat), remove from smoker and let rest for one hour (still wrapped). You’ll be able to tell if it’s super tender because that shoulder blade bone will be literally pushing itself out of the meat. SUCCESS!

Pull the Pork

Unwrap your Pork Butt and place in a large serving dish. I just use disposable aluminum pans since we’re outside and don’t need to be fancy. Pull out the shoulder blade bone and discard.

The easiest way I’ve found to shred (or “pull”) your pork is to use heat-resistant grilling gloves and just get in there with both hands. You could also use meat claws or even just a couple of forks.

Add Sauce, Serve and Enjoy!

There are many different sauces you can add to the pork at this point, or you can serve it on the side. For this application, I made pulled pork sandwiches with my Homemade BBQ Sauce and Coleslaw on buns, but we’ve been known to just eat it straight out of the pan…no additions necessary! Next time, I think I’ll try them with my more vinegar-based Carolina BBQ Sauce.

What to Serve with Pulled Pork

Any kind of “picnic” foods would be great side dishes for Pulled Pork Butt, but here are some of my favorites (in addition to the Coleslaw mentioned above of course).

• Homemade Rolls to make sandwiches
• Mexican Street Corn because that is just delicious
• Tangy Baked Beans – another southern side that makes my heart sing
• Homemade Cornbread that is sweet and tender
• Macaroni and Cheese – a favorite you can get at any BBQ joint

Can I Make Pulled Pork Ahead?

As hinted at before, you can totally make this Pork Butt ahead of time. BEFORE you pull the pork, keep it wrapped in the butcher paper and then wrap again in an old towel. Place in an empty cooler and it will stay warm for a few hours. I’ve had to do this a few times when the party hadn’t started yet but the pork cooked faster than planned. It can stay warm like this for up to 3 hours.

How to Store Leftover Pulled Pork

Any leftover Pulled Pork Butt can be saved by refrigerating in an airtight container for up to 4 days.

To reheat, simply warm in the microwave, lightly covered (to retain moisture), until heated through, stirring occasionally.

To freeze, place in an airtight freezer safe bag or container. If using a ziploc bag, be sure to remove as much of the air as possible. Pulled pork will stay fresh in the freezer for 3 months.

Love this Pulled Pork Recipe? Try These Recipes:

• Loaded Pulled Pork Nachos 
• Slow Cooker Root Beer Pulled Pork Sandwich Recipe 
• Carolina BBQ Pulled Pork Frito Bites 
• Sweet Potato Pulled Pork Sliders
• Crispy Cheese Pulled Pork Tacos with Sesame Slaw

Below is the printable recipe card. Save it and enjoy, friends!

Print

Smoked Pork Butt

This Smoked Pork Butt is going to turn into the most delicious Pulled Pork you've ever had. Low and slow is the name of the game here!

Course Dinner

Cuisine American

Keyword pulled pork, pulled pork recipe, smoked pork butt, smoked pulled pork

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings 12 servings

Calories 222kcal

Equipment

• Smoker
• butcher paper

Ingredients

For cooking:

• (2) 6.5 lb pork shoulder butts or larger
• 2 tbsp classic yellow mustard
• 1/2 cup dry rub for pork

US Customary – Metric

Instructions

• Preheat your smoker to 225° F. Place a disposable aluminum tray of water under the grate.
• Pat your Pork Butt dry with paper towels and spread classic yellow mustard all over the meat. Then, generously press any dry rub seasoning of your choice over all sides of the pork butt.
  
• Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F. 
  
• Once your Pork Butt reaches 160° F, wrap it in NON-COATED butcher paper and place back on smoker to continue smoking until the internal temperature reaches 203° F.
  
• Once your Pork Butt reaches an internal temperature of 203° F (remember, this should have taken about 1 1/2 – 2 hours per pound of meat), remove from smoker and let rest for one hour (still wrapped).
• Unwrap your Pork Butt and place in a large serving dish. Shred (or "pull") your pork using heat-resistant grilling gloves, meat claws or a couple of forks.
  
• Serve on buns with BBQ sauce and coleslaw.
  

Nutrition

Calories: 222kcal | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 114mg | Potassium: 511mg | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

The post Smoked Pork Butt appeared first on Lauren's Latest.

Why Should I Make My Own Homemade BBQ Sauce

You may have gone in search of a homemade BBQ Sauce recipe because you ran out of store bought and are now on a mad scramble to save dinner. Prepared to have your socks knocked off! And prepare to never be able to settle for store bought sauce again. I recently made this for a neighborhood party (along with pulled pork) and I had so many compliments…and I think a new stalker or two! People were absolutely RAVING.

How To Make Easy Homemade BBQ Sauce

All you need to make homemade BBQ Sauce is 15-20 minutes of time and just a handful of ingredients that you most likely already have on hand.

I used 9 ingredients to make my BBQ Sauce and they are all here for a reason. Some add sweet, some add heat, some are used for a great base flavor, while other add a bit of acid to balance everything out. This sauce is a bit on the spicy side so feel free to omit the cayenne and/or hot sauce if that’s not your thing. If you’re leery of too much spice but still want that contrast of a little heat, perhaps start with just HALF the amounts I have listed.

Mince and Sauté Garlic

Some recipes will have you just throw raw garlic in with the other ingredients but I find that to be a bit harsh. Sauteeing the garlic mellows it out and creates a whole new flavor profile that compliments this sauce nicely. Mince garlic finely, heat oil or butter in a small saucepan and sauté on medium heat until it just begins to brown. Be careful not to burn it or even brown it too much as it will become bitter and you’ll need to start all over. This should only take a minute or two.

Incorporate the Remaining Ingredients

Once the garlic is ready to go, the rest of the sauce comes together in a jiffy! Simply add the rest of the ingredients (found in the recipe card below) to the saucepan. Simmer on medium low heat, stirring occasionally for 10-15 minutes or until hot and bubbly.

Using the BBQ Sauce

This BBQ Sauce is very versatile and can be served with your favorite pork, chicken, beef or on a pizza. It could even be used as a wing sauce if you thin it a bit with a little water.

Try it on these dishes:

Smoked Chicken Wings

Smoked Pork Butt (Pulled Pork)

Crockpot Pulled Pork with Pulled Pork Rub

Crockpot BBQ Chicken Sliders

Oven Baked BBQ Chicken

BBQ Chicken Pizza Recipe

BBQ Chicken Nachos Recipe

BBQ Turkey Bacon Wrapped Cheese Stuffed Mushrooms

How Long Will Homemade BBQ Sauce Last?

This sauce is best when consumed within 1 week, but can last up to 2 weeks in an airtight container in the refrigerator. If you find yourself not being able to use it that quickly, you can freeze homemade BBQ Sauce for up to 3 months in an airtight freezer safe container. Defrost by placing in the refrigerator overnight before using.

And there you have it, the BEST and EASIEST Homemade Barbecue Sauce Recipe you’ll ever need. I hope you make a big ol’ batch this summer and share it with your friends and family. Printable recipe card below.

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Homemade BBQ Sauce

This homemade BBQ Sauce comes together in about 15-20 minutes using ingredients you probably already have on hand. Once they taste this amazing BBQ Sauce, your friends and family will be BEGGING for the recipe. Makes about 1 ½ pints of sauce.

Course Sauce

Cuisine BBQ

Keyword BBQ Sauce

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

• 4 cloves garlic minced
• 1 tsp oil or butter for sautéing garlic
• 2 cups ketchup
• ¼ cup molasses
• 1 tbsp worcestershire sauce
• ½ tsp hot sauce
• 1 tbsp black pepper fresh, coarsely ground
• ½ cup dark brown sugar loosely packed
• 2 tbsp lemon juice freshly squeezed, about ½ lemon
• ½ tsp cayenne (optional)

Instructions

• Heat oil or butter in a small saucepan on medium heat. Add garlic and sauté until it just begins to brown, careful not to burn it.
• Add the remaining ingredients to pan and simmer on medium low heat, stirring occasionally for 10-15 minutes or until hot and bubbly. Serve warm with your favorite chicken, pork or beef.

The post Homemade BBQ Sauce appeared first on Lauren's Latest.

Dear Grilled Pizza, I love you.

I’m so happy to be sharing with you my Grilled Pizza recipe today. We have been grilling pizza for years now and let me tell you, this stuff is addicting! Once you get the hang of grilling the pizza crust, the sky is the limit! Pizza in the oven is great in the winter but grilled pizza is where it’s at in the summer! Trust me when I say it will work. Trust the process and you too will be eating right alongside us. Yum yum!

A Few Notes About Pizza Dough

For all homemade pizza I make from scratch, I start with my Fail-Proof Pizza Dough recipe (a recipe on my site that has been popular for years). This recipe makes enough dough for 2 medium 12 inch pizzas. Alternatively, you might be able to find a prepared pizza dough in the frozen foods section or fresh dough in the deli/bakery at your local grocery store.

Divide that dough into manageable pieces for the grill and stretch and roll it out into the size you want. The size of your grill and/or who you’re serving will determine what size you make your pizzas. This recipe is for four individual pizzas. You can do a larger size pizza, but it can be tricky to flip.

How to Grill Pizza

Here is how I do pizza on the grill. Be sure to scroll down for some frequently asked questions answered regarding type of grill, pizza cooking too fast, and what to do if your pizza sticks to the grill.

Preheat the Grill

Preheat your grill to be about 500 degrees. I used a gas grill and paid attention to the thermometer on the lid of the grill. The grill itself will be hotter than 500 degrees, but that’s a good benchmark to look for before adding your dough.

Prep and Grill the Dough

Stretch out your pizza dough into the shape and size you want and either place or slide onto the grill, being sure to avoid known hot spots. If you want to maintain more of an exact shape, consider rolling your dough out on a pizza peel with cornmeal to prevent sticking and then sliding it off carefully onto your hot grill.

Cover and cook your crusts until they are puffed, bubbly and have grill marks and a few charred spots, about 2 minutes. It should release from the grill easily for flipping.

Add Toppings and Grill Again

Flip your pizza and quickly add sauce, cheese, and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and the bottom of the crust has grill marks and a few charred spots.

Cut + Serve

Remove from grill, cut into pieces and serve.

Frequently Asked Questions

I’ve had a few questions about types of grills, pizza sticking etc, so I decided it was worth sharing here.

Charcoal vs Gas Grills

I’ve made grilled pizzas on both charcoal and gas grills and the method remains the same. My only hesitation with charcoal is you can’t control the temperature quite as easily as you can with a gas grill. It’s not impossible and we definitely have had (tasty) success. Just be sure to watch your crust as is cooks. It may need a few more minutes to get that char OR it might be ready to flip after 60 seconds. Just be sure to watch it carefully as you go.

My Pizza is Cooking Too Fast!

If your pizza crust is getting crispy or charred a little too quickly, your cheese won’t melt and your crust will burn. If you see that this is happening to you, your grill is too hot. Reduce the heat or push some of the charcoal to one side to create a hot side and a cooler side. Next, once your pizza is cooked on the one side, remove it from the grill to a baking sheet, add the toppings and then slide it back on the grill to finish cooking.

My Pizza is Sticking! What Do I Do?

Don’t panic. This can happen from time to time. If you notice your pizza is sticking, leave it alone to cook and crisp up for another 30 seconds or so to see if it will release after it gets a little more charred. (It should!)

Also, keep in mind that your homemade pizza dough was coated in olive oil before being left to rise. It still should have some residual olive oil on it before it goes onto the grill. If there isn’t very much olive oil on your pizza dough, add a little extra. This will act as extra nonsticking insurance.

Pizza Toppings

When it come to toppings, any topping you would add to a baked pizza, will work on a grilled pizza. Keep in mind that because grill time is only 2-3 minutes once the toppings are added, many might still be raw when the pizza is done. Any meat you add to your pizza will need to be precooked. Vegetables will work, as long as you don’t mind them crunchy. Whatever toppings you end up choosing, go light. A topping loaded pizza will end up heavy and soggy.

Make Ahead

If time is limited, you can make and grill the crust ahead of time! Prepare the dough and grill as the directions indicate in the recipe card, grilling both sides of the crust. Place on a cooling rack and allow crusts to cool completely. When ready to grill again, add the sauce and toppings and heat on the grill until warm and melty.

Grilled Pizza Flavors to Try!

Now that you are hooked on grilling pizza, use my other pizza recipes as inspiration for your next grilled pizza concoction!

• Country BBQ Chicken Pizza – one of my favorites! Topped with chicken, BBQ sauce, fresh corn, bacon, red onion with a smoky ranch sauce after baking. HEAVEN.
• Brown Butter Chicken Alfredo Pizza – make a homemade brown butter alfredo sauce to top your pizza with and add on chicken and lots of cheese.
• Spicy Pancetta Rosemary Pizza – spicy and super flavorful thanks to lots of pancetta and fresh rosemary.
• Loaded Fajita Pizza – a Tex-Mex pizza fusion that is too good to pass up. A great summer option.

Be sure to save, bookmark or print this tutorial, and keep it handy this summer! Enjoy, friends!

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Grilled Pizza

If you love pizza, you will absolutely adore Grilled Pizza! Basically, it's all the things you love about pizza but with a crispier, chewier crust that has that amazing charred BBQ flavor.

Course Dinner

Cuisine Italian

Keyword grilled pizza recipe, how to grill pizza

Prep Time 30 minutes

Cook Time 6 minutes

Total Time 36 minutes

Servings 6 servings

Calories 478kcal

Equipment

• BBQ grill

Ingredients

• 1 recipe pizza dough
• 1 cup pizza sauce
• 3 cups mozzarella cheese grated
• 6 oz pepperoni
• any other desired toppings

US Customary – Metric

Instructions

• Preheat your grill to be about 500 degrees. I use a gas grill and pay attention to the thermometer on the lid of the grill. The grill itself will be hotter than 500 degrees, but that's a good benchmark to look for before adding your dough.
• Stretch out your pizza dough into the shape and size you want and either place or slide* onto the grill, being sure to avoid known hot spots.
  
• Cover and cook your crusts until they are puffed, bubbly and have grill marks and a few charred spots, about 2 minutes. It should release from the grill easily for flipping.
  
• Flip your pizza and quickly add sauce, cheese and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and bottom of crust has grill marks and a few charred spots.
  
• Remove from grill, cut into pieces and serve.
  

Notes

*If you want to maintain more of an exact shape, consider rolling your dough out on a pizza peel with cornmeal to prevent sticking and then sliding it off carefully onto your hot grill. 

Nutrition

Calories: 478kcal | Carbohydrates: 35g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 1535mg | Potassium: 257mg | Fiber: 2g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 294mg | Iron: 3mg

The post How to Grill Pizza appeared first on Lauren's Latest.

Perfect for Summer Grilling

Finding fresh corn that is sweet is pretty easy in July and August! I have a really great, simple tutorial on how to grill corn with or without the husk and the benefits of both methods. This is a really simple recipe to throw together (about 20 minutes) especially if you’re already grilling burgers, honey garlic shrimp or charring off some baked ribs.

How to Make Grilled Corn Salsa

Feel free to use an indoor or outdoor grill, weather permitting. I actually waited for a break in the rain to cook these babies up. Thankfully, they only take 5 minutes or so. Then you chop up a few veggies and stir it all together. I’d say this should be about 20 minutes from start to finish. For full recipe details, see the printable recipe card down below.

Preheat Grill + Prep Corn for Grilling

Preheat indoor or outdoor grill to high heat. Shuck corn if using this method. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.

Chop Other Veggies

While corn is cooling, chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.

Stir to Combine + Serve with Chips

Stir corn into the bowl with other ingredients and season with salt and pepper. Serve this Corn Salsa Recipe with chips.

Looking for even more salsa recipes? I’ve got you covered: Basic Salsa Recipe, Holiday Cranberry Salsa, Mango Avocado Salsa, Pomegranate Salsa, Sweet & Spicy Salsa with Homemade Whole Wheat Chips, Teedo’s Famous Salsa, and Charred Corn Salad.

Customize this Recipe

As with many of my recipes, I’m going to encourage you to adjust this Corn Salsa Recipe as you like! Definitely use this recipe as a guideline since it’s delicious as is and this is how I like to make my Corn Salsa. If you aren’t comfortable switching things up, this is a great version as is. But if you like things spicy, add in more jalapenos. If you want it mild, put in half, or leave them out altogether. If you want it zestier, toss in some more lime juice. Don’t like the zip lime juice has? Just add half!

Go ahead! Take the plunge, live on the wild side, and change it up if you feel so inclined.

Storing Grilled Corn Salsa

Store any leftover salsa in an airtight container, in the fridge for up to 4 days. Beyond this time, the veggies start to wilt and get mushy.

To Freeze: Corn Salsa can also be frozen and eaten later. Place into the freezer in a freezer safe, airtight container for up to 3 months. Allow to thaw in the fridge overnight when ready to use.

More Corn Recipes to Try!

• Mexican Street Corn Recipe
• Corn, Peach & Basil Burrata Salad
• Buttery Corn Casserole
• Seriously *the best* Cornbread Recipe

Printable recipe card is below! Enjoy!

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Grilled Corn Salsa Recipe

This Grilled Corn Salsa Recipe is perfect for a summer appetizer or just as corn salsa dip for any day! Eat with chips or plain!

Course Appetizer, Dip

Cuisine Mexican

Keyword corn salsa, corn salsa recipe, grilled corn salsa

Prep Time 12 minutes

Cook Time 10 minutes

Total Time 22 minutes

Servings 4 servings

Calories 78kcal

Author Lauren’s Latest

Ingredients

• 3 ears white Corn or Yellow Corn
• 1 jalapeno diced finely
• 2 green onions chopped
• 1 medium tomato diced
• 1/4 cup cilantro chopped
• 1 lime juiced
• salt & pepper to taste
• tortilla chips

US Customary – Metric

Instructions

• Preheat indoor or outdoor grill to high heat. Shuck corn. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.
• While corn is cooling, you can chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.
• Stir corn into the bowl with other ingredients and season with salt and pepper. Serve with corn chips.

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 289mg | Fiber: 3g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg

The post Grilled Corn Salsa Recipe appeared first on Lauren's Latest.

Why You Should Learn How To Grill Corn This Summer

If you are going to be firing up that grill this summer for some tasty ribs or burgers, throwing a few ears of corn on the grill is so convenient and makes a fantastic side for any summer meal! Not only is it convenient to cook a tasty sweet and savory side onto the grill along with your main course, but it adds amazing flavor to an otherwise boring ear of corn. Read on, friends…this is a great way to cook your corn!

Grilling Corn in the Husk vs Directly on the Grill

This blog post will give directions on how to cook your corn on the cob still in the husks and how to grill it with the husks removed. Why keep the corn in their husks to grill? If you soak the ears of corn in water first, the corn will first steam until its completely cooked while staying protected in the husks, avoiding char. Of course you can pull the husks away after you finish cooking them to char up the kernels, but this is a great method to keep moisture in the corn and keep it that bright and beautiful yellow color.

Grilling corn in foil or directly on the grill are other options as well if you’d prefer to shuck the corn before grilling. Either wrap in foil or keep it bare and throw it on a cooler spot on the grill to slowly cook. As the hot air cooks the corn, it will turn that bright yellow color while also getting slightly charred, adding amazing flavor. Yum!

How To Grill Corn In the Husk

I really do prefer this method to any other when it comes to grilling corn on the cob. The husks protect the corn, you can keep it on the grill longer without any repercussions, and it tastes amazing!

Remove the Corn Silk

Carefully open up the corn by pulling the husks down while still leaving them attached at the base of the ear. Remove the silk from the husks and the corn. Pull the husks back up around the corn cob.

Soak Corn in Water

For 20-30 minutes before grilling, soak your ears of corn in a large bowl or bucket of cold water with a big pinch of salt.

Can I Skip Soaking the Corn in Water?

No! The water helps the husks from burning on the grill while also adding moisture to the ear to help it steam and cook all the way through.

Grill the Corn

After the corn has soaked, add it to the hot grill and let it cook about 20 minutes at a medium to high temperature, turning every few minutes. I cooked mine at 550° F. It is done when the kernels are bright yellow over the whole ear of corn. You can remove the husks and char the edges, if desired…but it’s totally optional. Serve hot.

How to Grill Corn Without the Husk

If you love roasty, toasty corn on the cob, this is the way to grill your corn! Whether you’re using foil or grilling the corn directly on the BBQ, this is another way you can do it.

Shuck Corn

Remove the husks and silk from all ears of corn. Rinse to remove any last silk hairs.

Wrap Corn in Foil (optional)

If desired, wrap corn cobs individually in aluminum foil.

Why Would I Wrap My Corn in Foil?

Adding a layer of foil onto your corn can help prevent charring. While you may have hot spots on the grill and those can still char the kernels, it’s one layer of protection. If you are grilling over an open flame (like when camping), I would suggest wrapping corn in foil.

Grill Corn

It is best to grill corn that is going directly onto the grill at a lower temperature to ensure it cooks before it gets charred all the way through. Find those cooler spots on the grill for best corn placement. Around the edges or on a higher rack on the grill is great at first, just to ensure its cooked. Then for extra char, add it to a hotter part of the grill for that finishing touch.

How Long to Grill Corn

Grilling Time for Corn in the Husk

Cooking corn on the cob for 20-30 minutes in the husk is perfect on a medium to high grill temperature. Because the ear is protected by the husks, you can easily keep these on the grill longer without having to worry about too much charring or burning.

Grilling Time for Corn in Foil or Directly on the Grill

Grilling corn directly on the grill will take less time, 10-15 minutes depending how hot your grill is and how frequently you are flipping your corn. You don’t want the grill to be too hot because it will burn before it ever gets a chance to cook, so find those cooler parts of the grill to start them off and then go from there.

When in Doubt, Your Corn is Done When….

It is that bright golden yellow color. You can see the difference from the raw corn on the cob versus the ones I pulled from the grill after cooking them. All grills are all a little different, so while my cook times are relatively accurate, I want you to use those as a guideline and not the hard and fast rule. Look for the bright yellow color. With that being said, corn is completely edible and delicious in its raw form, so nobody is going to be hurt if it’s not fully cooked.

Delicious Flavored Butters for Grilled Corn

Oh man, you can’t have corn on the cob without butter! While I love a sweet and crunchy corn on the cob in late summer, it gets even better with butter! Here are a few tasty options:

• Honey Butter – I know that seems bizarre, but don’t knock it ’til you try it. So good!
• Green Chile Cilantro Butter – try blending salted butter with some diced green chiles and cilantro. A yummy and spicy butter to slather onto your grilled corn
• Bleu Cheese Butter – butter and bleu cheese mixed together and added onto some grilled corn? Sign me up.
• Basil Butter – add some fresh basil, garlic and parmesan cheese to some salted butter and slather that onto your corn. See how delicious that is!

Other Recipes Using Fresh Corn on the Cob

• Mexican Street Corn (a delicious, classic recipe that is so so addicting!)
• Grilled Corn Salsa
• Corn and Avocado Salsa
• Corn, Basil, Avocado & Tomato Salad
• Mexican Street Corn Guacamole
• Mexican Corn Salad Hot Dogs

Delicious Grilled Main Courses to Enjoy with Corn

• Grilled Garlic Flank Steak and Strawberry Salad
• Ribs and Baked Potatoes
• Favorite Turkey Burgers and Kettle Chips
• Honey Garlic Grilled Shrimp and Butter Rice
• Cilantro Lime Chicken Skewers
• Spatchcock Chicken and Broccoli Salad
• Smoked Chicken Wings

So there you have it! A super simple and delicious way to make your corn all summer long! I hope you will give it a try because it truly is a treat, especially if you get some super sweet ears of corn.

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How to Grill Corn

Grilling some chicken or burgers this summer? Well look no further for your new favorite summer side dish. Learn how to grill corn with this simple tutorial!

Course Side Dish

Cuisine American

Keyword corn

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 servings

Calories 1kcal

Cost $2

Equipment

• 1 BBQ grill

Ingredients

• 4 whole ears of fresh sweet corn

Instructions

Grilling Corn in the Husk

• Carefully open up the corn by pulling the husks down while still leaving them attached at the base of the ear. Remove the silk from the husks and the corn. Pull the husks back up around the corn cob.
• For 20-30 minutes before grilling, soak your ears of corn in a large bowl or bucket of cold water with a big pinch of salt. The water helps steam the corn while preventing the husks from burning too quickly.
• After the corn as soaked, add it to the hot grill and let it cook about 20 minutes at a medium to high temperature, turning every few minutes. I cooked mine at 550° F. It is done when the kernels are bright yellow over the whole ear of corn. You can remove the husks and char the edges, if desired, but it's totally optional. Serve hot.

Grilling Corn Without the Husk

• Remove the husks and silk from all the ears of corn. Rinse to remove any last silk hairs. If desired, wrap corn on the cob individually in aluminum foil.
• Adding a layer of foil onto your corn can help prevent charring. While you may have hot spots on the grill and those can still char the kernels, it's one layer of protection. If you are grilling over an open flame (like when camping), I would suggest adding foil to the corn.
• It is best to grill corn that is going directly onto the grill at a lower temperature for 10-15 minutes to ensure it cooks before it gets charred all the way through. Find those cooler spots on the grill for best corn placement. Around the edges or on a higher rack in the BBQ is great at first, just to ensure its cooked. Then for extra char, add it to a hotter part of the grill for that finishing touch. Serve hot.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

The post How to Grill Corn appeared first on Lauren's Latest.

Delicious, Flavorful Chicken Every Time

Chicken in general needs a lot of seasoning because on its own, it doesn’t have tons of flavor.

I purposely kept things neutral with my flavor profiles and I’m not just talking about seasoning salt, though it definitely helps. With enough of a hit of garlic powder, dried mustard, brown sugar, onion powder and smoked paprika, the mixture works magically to produce super delicious chicken without anyone really knowing why. It’s really a great dry rub for chicken and you too will become converted.

Let’s Make Chicken Dry Rub

Making this particular dry rub (or really any homemade spice blend) just requires a small bowl, a few measuring spoons and five minutes of time. All you do is measure all the spices together, stir them up and store them in an airtight container until you’re ready to use. Sprinkle your pieces of chicken liberally with the seasoning and cook as desired. Here’s what you will need:

• Seasoning Salt, such as Lawry’s – to help bring out the other flavors
• Black Pepper – for a little heat
• Garlic & Onion Powder – for a great flavor base
• Smoked Paprika – for some smoky flavoring
• Brown Sugar – for a little sweetness and to help with caramelization, especially if grilling
• Dried Mustard – for a little kick

Which Cuts of Chicken Should I Use with a Dry Rub?

I mentioned above that this Chicken Dry Rub is an all-purpose mix of spices that honestly could work on any piece of the chicken. Literally. You can use it on a whole chicken you will roast, on simple boneless skinless chicken breasts, on bone-in chicken thighs or even the drumsticks. It all will work!

How to Cook Chicken With Dry Rub

Grilling – Sprinkle the chicken with dry rub (and olive oil if desired) and grill until chicken reaches an internal temperature of 165 degrees F.

Stove Top – Preheat a large, nonstick skillet with olive oil. Sprinkle chicken with dry rub and brown on both sides, cooking until the internal temperature reaches 165 degrees F.

Baking – Sprinkle chicken with dry rub (and olive oil if desired). Place chicken on a foil lined, greased baking sheet and bake at 425 degrees until chicken reaches an internal temperature of 165 degrees F. Pieces of chicken that are still on a bone will take longer to cool than boneless, so keep that in mind.

Delicious Sides to Serve with Chicken

• Butter Rice (my favorite way to make rice!)
• Classic Coleslaw Recipe
• Funeral Potatoes
• Iceberg Wedge Salad Recipe
• Best Pan Fried Potatoes
• Caprese Salad with Garlic Balsamic Dressing

Anyways, I hope you love this recipe as much as me and my family did. It’s certainly a tasty one to have ready to go this summer, for all your grilling needs. Have a great day, friends!

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Chicken Dry Rub

If you're going to be grilling this season, be sure to use this Dry Rub for Chicken! It's an all-purpose recipe that gives a light flavor while seasoning it with seasoning salt, brown sugar, smoked paprika, garlic powder and more. Yum!

Course Dinner

Cuisine American

Keyword dry rub

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 tablespoons approximately; enough for about 2 pounds of chicken

Calories 21kcal

Cost $2

Ingredients

• 2 tablespoons seasoning salt such as Lawry's
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon brown sugar
• 1/2 teaspoon dry mustard

Instructions

• Stir all ingredients together in a small bowl until combined. Store in an airtight container for up to six months.
• To use, blot pieces of chicken with paper towels. Rub with olive oil (optional) and then sprinkle pieces of chicken liberally with dry rub. Cook as desired.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3491mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

The post Dry Rub for Chicken appeared first on Lauren's Latest.

Perfect for Summer Grilling

Man, do I love a good burger and this Blue Cheese Burger (or Bleu Cheese if you’re faaaaancy) will not disappoint! Or this could be called a Blue Cheese BACON Burger if you add bacon, like me. Sometimes you just gotta give into those cravings. Speaking of bacon, have you tried cooking it in the oven? It’s one of my most loved methods for bacon. You can see How to Cook Bacon in the Oven here.

Get Juicy Burgers Every Time

Here are a few rules I like to live by in order to get and keep a juicy burger.

• Start with good quality meat! This sort of seems like a “duh” tip, but it makes such a difference! For best results, use 1 pound of grass-fed 80/20 ground chuck. The fat content will add not only moisture, but great flavor as well. 
• Add minimal salt to your meat mixture, and then salt burgers right before they come off the grill. Salt draws out moisture, so if you salt the meat ahead of time, it will work against you!
• Form even, wide patties for quick and even cooking versus smaller, thicker patties.
• While grilling, don’t press on or try to flatten your burger. This is the exact reason why thermometers were invented! You are getting rid of all that moisture every time you press on your burgers!  Yes, it helps you see if your burger has clear juices running through it, but it also defeats the purpose of maintaining the moisture in the meat. This digital thermometer would be good to have.
• Preheat your grill to moderate heat. You don’t want your grill blazing away over the high heat. ROOKIE MISTAKE! The outside will be nearly black by the time the inside is even close to being cooked. Keep your heat even and on medium.
• Use Residual Heat. Cook burgers on the one side, flip, then cook briefly on the other. Turn the grill off and let them finish cooking in the residual heat with the lid closed. It seems a little odd, but it helps keep things extra moist and that’s the whole point of this list.

Common Burger Toppings to Consider

When it comes to toppings on a good burger, the sky is the limit. I prefer the usual lettuce, tomato, mayo. This burger recipe calls for BBQ sauce in the meat mixture! Yum! Here are some other topping ideas you might try.

• Grilled Mushrooms
• Caramelized Onions
• Pickles
• Fries
• Onion rings
• Jalapeños

A Note About Buns

There are a ton of different hamburger buns out there. I opted for a potato bread buns, which are soft and full of flavor. Consider toasting it for a slight crunch too! If you have a favorite bun that you already use, feel free to use that instead.

How To Make Blue Cheese Burgers

This Blue Cheese Burger is really easy to whip up. It was probably 20 minutes from start to finish. Cook the bacon, cook the burgers and then put everything together. And, let me tell you that burgers are so delicious when made with BBQ sauce. Perfect for summer barbecues. You’ll find the full printable recipe card down below.

Cook Bacon

In a large skillet, cook bacon to personal preference. Remove and drain on paper towels. Pour off excess bacon grease leaving 1 tablespoon. If you want to try cooking the bacon in the oven, I highly recommend it!

Mix Ground Chuck + Onion + BBQ Sauce

In a large bowl, mix ground chuck ( I used 80/20, but use what you prefer or can find), minced onion, BBQ sauce, salt, and pepper until well combined. Divide into 6 equal patties that are 1/2 inch thick.

Turn skillet up to medium-high heat.

Cook or Grill Burgers

Cook burgers for 3 minutes then flip and top with blue cheese crumbles. Cover and cook for 2 more minutes or until the burgers have reached 160 degrees F.

If you’re grilling these burgers, see the section below about grilling the perfect burgers. You’ll never grill differently ever again!

Assemble Burgers + Serve

To assemble, spread mayonnaise on one half of the bun, and top with lettuce, cooked burger, and bacon.

How to Grill the Best Grilled Burgers

Once you try grilling burgers this way, you’ll never go back to your old ways. Promise.

Preheat Grill

Place each burger onto the preheated grill. Cook 3 minutes per side.

Add Cheese

Add blue cheese crumbles to each patty, cover, and cook 1 minute.

Turn off Grill + Continue to Cook

Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.

What Should I Serve with Blue Cheese Burgers?

Here are a few ideas to serve as a side dish with Blue Cheese Burgers:

• Air Fryer French Fries – have you jumped on the air fryer band wagon yet? Amazing fries every time!
• Air Fryer Sweet Potato Fries – get crispy, perfect sweet potato fries every time!
• My Grandma’s Potato Salad – cold potato salad tastes so much better on a hot day.
• Caesar Salad – a cool, crisp salad is always welcome.
• Macaroni Salad – classic side dish welcome at any summer BBQ.

Storing Leftover Blue Cheese Burgers

Cooked hamburger tends to last in the fridge for 4-5 days before it dries out. Store in an airtight container or ziplock bag. I’d suggest assembling these blue cheese burgers when you are ready to serve!

More Burger Recipes to Try!

• The Best Homemade Burger Recipe
• Green Chile Cheeseburger
• Greek Burgers
• Onion Ring Burgers
• Bacon Cheeseburger Sliders

I hope you love these and make them this weekend! Make these at your next get-together with friends! The printable recipe card is below. Enjoy, friends!

Print

Blue Cheese Burger

This classic Bacon Blue Cheese Burger recipe can be made, start to finish, in about 20 minutes! Perfect for summer barbecuing.

Course Dinner

Cuisine American

Keyword blue cheese burger

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 Burgers

Calories 459kcal

Author Lauren

Ingredients

• 1 lb ground chuck 80/20
• 1/4 cup onion finely minced
• 1/2 cup BBQ sauce
• salt + pepper
• 6 slices bacon
• 1/4-1/2 cup blue cheese crumbles
• lettuce
• tomato
• mayonnaise
• 6 whole wheat rolls

US Customary – Metric

Instructions

• In large skillet, cook bacon to personal preference. Remove and drain on paper towels. Pour off excess bacon grease leaving 1 tablespoon.
• In large bowl, mix ground chuck, onion, BBQ sauce, salt and pepper until well combined. Divide into 6 equal patties that are 1/2 inch thick. Turn skillet up to medium high heat.
• Cook burgers 3 minutes then flip and top with blue cheese crumbles. Cover and cook 2 more minutes.
• To assemble, cut rolls in half, spread mayonnaise on one half of the bun and top with lettuce, cooked burger and bacon. Party in your mouth.

Nutrition

Calories: 459kcal | Carbohydrates: 28g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 855mg | Potassium: 372mg | Fiber: 2g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg

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