Showing posts with label #BBQWeek. Show all posts
Showing posts with label #BBQWeek. Show all posts

Thursday, May 24, 2018

Mini Tri-Tip Sandwiches / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.


Today is day 4 of #BBQWeek, and I made a super special sandwich, that I think you will love! If you have ever had a Tri-Tip Sandwich, you know how wonderfully moist and delicious they are. Simply awesome! The first time I ever had tri-tip was on a trip to visit a friend of my husbands in California. They were participating in a neighborhood fiesta, and they were serving tri-tip tacos! Talk about amazing!, and I have been hooked ever since!
But tri-tip is not as easy to find here in North Carolina, so ever since we moved here, 5 years ago, I have been on the search for this elusive meat treat! Finally, I found it a few weeks ago at a local grocery. Talk about excited! So I bought some, grilled it, made mini sandwiches, and the rest is history! (and so were the sandwiches, which were gobbled up quickly) I hope you give it a try!

Mini Tri-Tip Sandwiches

(printable recipe at end of post)

2 -2 1/2 lb Tri-Tip Roast
The Great Steak of Texas Seasoning ~Adams Extracts
Mini Buns
Fresh Avocado
Onion Slices
Lettuce


This is how the tri-tip comes from the grocer.
Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.
Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.
Allow the steak to rest for 5 minutes.
Slice the tri-tip thin and against the grain.
Isn't that gorgeous?! Make your sandwiches and enjoy!
Thank you for joining me today! I am so glad you stopped by!
There are so many great ways to enjoy tri-tip! Taco's are amazing made with it, sandwiches, like I did here, just slicing and eating it when it is so moist and tender, or bake it in the oven and put it on pizza!


#BBQWeek Recipes

See what the bloggers served up Thursday for #BBQWeek

All American Hamburgers by Jolene’s Recipe Journal
Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla
  Chocolate Chip Cookie Dough Pie by Cookaholic Wife
  Family Style Hobo Packets by Corn, Beans, Pigs & Kids
  Mini Tri Tip Sandwiches by The Freshman Cook
Spicy Tomato and Corn Salad by Karen's Kitchen Stories
  Summer BBQ Bacon Potato Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime



Adams Extracts develops and sells a large selection of spices and extracts and did you know that they are one of the oldest spice and extract companies in the United States?!

They have a very interesting history! Read their story, find out where you can buy their extracts, and find out more about them at these links:


Website: https://www.adamsextract.com/default.aspx

Thank you to Adams Extracts for being such a spicy partner in #BBQWeek!


a Rafflecopter giveaway

Don't forget to enter the giveaway!

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce. Michigan Asparagus Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh. Not Ketchup Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese Adams Extracts and Flavors   Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.






Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning
entries that will be verified. The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts
or entry.


tri-tip, sandwiches, seasoning. lunch, dinner, picnic food,
steak
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Mini Tri -Tip Sandwiches

ingredients:

2 -2 1/2 lb Tri-Tip Roast
The Great Steak of Texas Seasoning ~Adams Extracts
Mayonnaise
Mini Buns
Fresh Avocado
Onion Slices
Lettuce

instructions:


  1. Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.
  2. Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.
  3. Allow the steak to rest for 5 minutes.
  4. Slice the tri-tip thin and against the grain.
  5. Make your sandwiches and enjoy!
Created using The Recipes Generator

Tuesday, May 22, 2018

Chipotle Chicken Kabobs / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



Day 2 of #BBQWeek is full of flavor and some heat! How do Chipotle Chicken Kabobs sound? The best part is ~ they are made with "Not Ketchup" Cherry Chipotle Sauce, and they are incredible! This sauce has no sugar added, and it is made with ripe sweet cherries instead of tomatoes! I know you will love the difference! How about a bit of heat? "Not Ketchup", Cherry Chipotle Sauce has that bite of heat that I know you are looking for! You are going to love it!

Don't forget about our giveaway during #BBQWeek! Scroll to the bottom of the page to find where to enter!

Chipotle Chicken Kabobs
(printable recipe at end of page)

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer. 
Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party! 
To check out the nice people at Not Ketchup and their other tasty sauces, you can find them here:


Looking for more #BBQWeek recipes? Here they are:

#BBQWeek Recipes

See what the bloggers served up Tuesday for #BBQWeek

Chipotle Chicken Kabobs by The Freshman Cook
Crunchy Cool Coleslaw by Jolene's Recipe Journal
  Grilled Chicken Asparagus Salad by Everyday Eileen
  Grilled Lemon Pepper Butter Parmesan Asparagus by Daily Dish Recipes
Grilled Vegetable Sandwich with Tomato-Bacon Jam by Palatable Pastime
Hamburger and Hotdog Spiedini Hoagies by A Kitchen Hoor's Adventures
Smoky Date Pork Chops by Cindy's Recipes and Writings
  Tangerine Hatch Chile Grilled Corn and Asparagus Salad by Culinary Adventures with Camilla Watermelon, Cucumber and Jalapeno Salad by Cookaholic Wife




Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.





The #BBQWeek giveaway is open to U.S. residents, age 18 & up.
a Rafflecopter giveaway There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the
#BBQWeek posts or entry.






chicken, kabobs, chipotle, not ketchup, sponsored, BBQ, BBQ Week, grilling
BBQ
Pin it

Chipotle Chicken Kabobs

ingredients:

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

instructions:


  1. Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer.
  2. Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
  3. Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
  4. Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
  5. Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
  6. Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
  7. These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
  8. One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party!