Easy Cole Slaw

Cole Slaw is a perfect side for any barbecue, and surprisingly easy to make. It goes great as a side dish, or stacked on top of a pulled pork sandwich or hamburger.

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Easy Cole Slaw
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Whisk the wet ingredients in a bowl. Add the cole slaw mix, and toss in the dressing. Salt and pepper to taste. Serve immediately, or refrigerate until ready to serve.
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Grilled Chicken Gyros

As Alton Brown says, “I never send breast to do what thighs could do better (and cheaper).” Grilled chicken gyros are no exception. You get a juicier piece of meat that works much better as a leftover (chicken breasts tend to get dry and I find they don’t taste as good on day 2) with the added benefit of being kissed by fire, imparting that flavor into the dish. I also find that cooking with the skin on and the bone in helps with keeping the chicken moist.

PRO TIP: don’t bother trying to cut the bone out.  Let the chicken cool, and then bone it caveman style. Just slide your finger along the bone and pull the meat off.  It’s much easier to do than attempting to cut it out, and it saves your blade from dulling on the bone. You also look much cooler doing it that way.

PRO TIP #2: If you really want to kick this up a notch, fire roast the tomato as well. Cook it whole over direct heat turning a few times to just get a char on all sides. If you char it too much, the skin will just slide off (which may be fine for some recipes, but we want to bring that flavor into the gyro sauce). Make sure to let it cool, as the liquid inside will be boiling hot when you cut into it if you do so right away.

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Grilled Chicken Gyros
Grilled Chicken Gyro
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Grilled Chicken Gyro
Instructions
  1. Set up your grill for direct cooking, and preheat to 550 degrees F.
  2. Cut away any excess flaps of skin from the chicken thighs. Gently slide your finger between the skin and the meat on one side, taking care to leave the 3 other sides attached.
  3. Sprinkle a teaspoon of Saint Brian's Dash Cunning Spice Rub into the pocket you created.
  4. Squeeze the juice from half a lemon onto the chicken thighs.
  5. Put a skewer through both onion slices to keep them together.
  6. Oil the grill, and place the chicken, skin side up, and onions on the grates. Cook on one side for 6 minutes, and flip and cook for another 4-5, or until the internal temperature of the thighs reaches 165 degrees. You will know it's time to flip when the chicken releases easily from the grill. Remove, and allow the chicken and onion to rest for 20 minutes.
  7. While the chicken is resting, whisk together the mayonnaise, cucumber, plum tomato, dill, the juice from half a lemon in a non-reactive bowl. finely chop the onion and add to the gyro sauce. Salt and pepper to taste.
  8. Separate the chicken from the bones, and roughly chop into bite-sized pieces. Toss the chicken with the gyro sauce until coated.
  9. Warm the pitas on the grill. Scoop the chicken mix into the pocket. Serve warmed or chilled.
    Grilled Chicken Gyro
Calorie-conscious option
  1. Instead of a pita, use a large leaf or two of lettuce for the wrap.
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Saint Brian’s Beer Battered Onion Rings

Beer battered onion rings, when done properly, should be crunchy on the outside, tender in the middle, and slightly sweet, as the acid has been cooked out of the vegetable. The onion itself should be hidden inside the fried batter, and the batter should neither slip off the onion at first bite, nor should it be overly thick.  And when they are done correctly, onion rings can be a divine side.

The secret is in the batter. While any beer may do, I would recommend finding a microbrew that you like, preferably something local.  Around here, that could be Victory Brewing, Sly Fox, Yards, Evil Genius (who, by the way, have some of the best names for their beer)…there’s just too many to list.

The other secret is making sure that the oil is hot enough, between 370-375 degrees F. If it’s too cool, it won’t cook the rings fast enough and you’ll end up with mushy rings. No es bueno.

Pork Recipes
Beef Recipes
Chicken Recipes
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Saint Brian's Onion Rings
Prep Time 1 hour
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 1 hour
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
Preparation
  1. Peel the onions, cut into 1/2" slices, and separate.
  2. Mix the cider vinegar and 2 cups of beer in a non-reactive bowl. Add the onion. Allow to marinate for 1 hour, no longer than 2 hours. Remove the onions, and pat dry.
Cooking
  1. Combine the flour, cornstarch, baking powder, salt, and pepper in a large bowl.
  2. Whisk in 3/4 of a cup of the beer until combined and slightly lumpy. Slowly whisk in the remaining 1.4 cup until the desired thickness is reached; the batter should fall off of the whisk in a steady stream.
  3. Heat the oil to 370-375 degrees Fahrenheit.
  4. Pour some flour in a separate bowl, and dredge the dry onions in the flour. This will give the batter something to stick to.
  5. Add a third of the rings to the batter, and then carefully move the rings one at a time to the heated oil. BE careful not to crowd the rings, as they won't cook properly. Allow to fry for about 5 minutes, flipping once, until golden brown. Remove with a slotted spoon and allow to drain on a baking sheet with a paper towel. Remove any floating bits of batter, and continue to fry in small batches.
  6. Serve on their own as a side, or with Saint Brian's Barbecue Sauces for dipping.
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