Grilling the perfect BBQ Chicken.... Grendeddy's Style!

There's a lot to say about grillin up "bone in" chicken on charcoal....it's a nice change from the good old southern fried chicken.  When looking for something different, try this quick and easy method.  Buy some great looking "Bone in" chicken and rub each piece down with some Grendeddy Dave's Hawg Rub, then line the pieces up in a pan or dish and pour a bottle of Grendeddy Dave's Hawgwash on top.  The Hawgwash (Eastern style vinegar based) BBQ sauce will help break down the meat over night or a few hours before cooking to ensure that juicy and tender chicken we all love.  start if off on a higher heat to seal in the moisture and create a big of a crust on the outside then lower the heat to make sure it cooks all the way through.  Now with a thermometer make sure the internal temperature of the chicken reaches 165 degrees and it's ready to come off. Of course you can't forget to baste on some of that Grendeddy Dave's Sweet and Mild BBQ sauce for an awesome experience that you'll never forget!!!!  "It's some kinda good!"

Grendeddy Dave’s Rib Recipe

Just in case ya'll haven't gotten this recipe before!

Grendeddy Dave’s Rib Recipe

Need:

One or more racks of  ribs (baby backs work best)

Grendeddy Dave’s HawgRub Seasoning or Dry Rub

One bottle of Grendeddy Dave’s Mild or Hot BBQ Sauce

Roll of Saran Wrap (Will only need one sheet per rack)

Roll of heavy Tin Foil (Will only need a couple sheets per rack)

A roasting pan or cookie sheet

Directions: Take the rack of Ribs and pull off the thin plastic looking membrane off the back of them. You will have to get it started from one end and peel it off. Then wash the ribs and pat dry. Then take your bottle of Grendeddy Dave’s HawgRub seasoning and sprinkle liberally all over both sides. Then rub the seasoning into the meat. Cover them or wrap and put in the refrigerator for a couple hours or overnight works best to marinate.

Take the ribs out and place on a counter and let them “rest” and get back up to room temperature (Usually about 20-25 minutes). While they are resting, preheat oven to 350 degrees. After the resting period, on a counter pull out two long strips of tin foil and one strip of saran wrap on top (all about 24 inches long). Lay one rack on top of the stack of  saran wrap and two strips of foil. Take your bottle of Grendeddy Dave’s Mild or Hot BBQ Sauce, and drizzle sauce on both sides and spread out with your hand to completely cover the rack. Then take the saran wrap and wrap ribs up to form a tight pocket (be sure to wrap the ends. Then wrap both sheets of tin foil to form pocket around saran wrap and ribs. (Should not be any saran wrap showing). Place in oven on roasting pan or cookie sheet and lay multiple racks side by side, do not stack. Bake them for two hours. Thicker ribs will take extra time. Take them out after two hours and unwrap and discard saran wrap and tin foil. Be careful because THEY WILL BE FALLING OFF THE BONE. Coat the ribs very well with the BBQ sauce and put them on a hot grill and continue to baste with sauce being careful not to let them burn. (You can also put them back in the oven instead of the grill and let them heat uncovered until the sauce crystallizes and sticks to the meat. Use the extra sauce for dipping. Like Grendeddy Says, “It’s Some Kinda Good!”

Grendeddy Dave’s Grilled Deer Kabobs

Another great one for the Hunters!  Don't forget to come on out and check us out at the Dixie Deer Classic this weekend!

Grendeddy Dave’s Grilled Deer Kabobs

Ingredients:

1-2 Deer Tenderloins

¼ Cup Grendeddy Dave’s HawgRub Seasoning

½ Cup Grendeddy Dave’s BBQ Sauce Mild or Hot

Bamboo or Metal Skewers

 

Directions: Some like to soak the tenderloins overnight. Some don’t! I soak mine in a large pot overnight in the Fridge in a mixture of  7up and water. Take them out and dry them off. Cut tenderloins into about 1 inch cubes. Put them in a container with a lid. Take Grendeddy Dave’s HawgRub Seasoning and coat the cubes real well. Then pour Grendeddy Dave’s BBQ Sauce over them, cover and put in the fridge. You can marinate from 1 Hour to overnight. Take them out and put about 6-8 pieces on each skewer and put on the grill and turn for about 10-15 minutes until pieces start to brown on the outside. Depending on your grill, it may take less grillin time. Save Grendeddy Dave Some!

Grendeddy Dave’s Baked Deer ham

In honor of the Dixie Deer Classic which is going on as we speak, this entire weekend at the NC State Fairgrounds, here is a great recipe for all of you Deer hunters out there!  Come on out and check out Grendeddy Dave's BBQ Sauces and Seasonings at the show!

Grendeddy Dave’s Baked Deer ham

Ingredients:

1-Deer Ham (any size)

1-Large Turkey oven bag

1- Lb. Bacon slices

½ Cup of Grendeddy Dave’s BBQ Sauce Mild or Hot

¼ Cup of Grendeddy Dave’s Hawg Rub Seasoning

2- Pounds Redskin Potatoes

1- Hand full of Carrot Slices or whole baby Carrots

1- Large Onion

Directions: Some like to soak the ham overnight. Some don’t! I soak mine in a large pot overnight in the Fridge in a mixture of  7up and water. Take the ham out and dry off. Take a large knife and cut deep slits in it all over about 2-3 inches long. Take a Bacon slice and stuff in each slit, two if you can. Then take the HawgRub seasoning and rub the whole ham down to create a coating. Cut the potatoes in half (leave the skin on). Slice the onion into large pieces. Put the ham, potatoes, onions and carrots in the bag and pour in the Grendeddy  Dave’s BBQ Sauce. Tie up the bag and shake up a little to coat everything with BBQ Sauce. Preheat oven to 350 Degrees and place bag in a roasting pan and in the oven. Bake at 350 Degrees for about 3 to 3-1/2 hours. (Generally about 20 mins. per pound of your ham). You will also want to make sure that the internal temperature checked with a meat thermometer is at 165 to 170 Degrees. The ham will usually start falling apart and you can add more Grendeddy Dave’s BBQ Sauce and serve. Save some for Grendeddy Dave!