- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small butternut squash, peeled and cut lengthwise into 1/2-inch slices
- In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices.
- Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.
- 1/4 C kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1teaspoon black pepper
- 2 (3.5 – 4 lb) whole chickens
- 2 (12 oz.) cans beer (your favorite)
- Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. (If necessary, remove giblets from chickens, and discard or reserve for another use.) Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.
- Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out 1/2 cup beer from each can. (Drink the poured-out beer, or reserve for another use.) Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.
- Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.
- 1 butternut squash
- 1 acorn squash
- 1 head garlic
- 2 tbsp olive oil divided
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Christie Vanover’s Pork Rub
- 1/4 cup onion diced
- 3 cups chicken or vegetable broth
- 1/4 cup heavy cream
- pinch cayenne
- pinch nutmeg
- 1 tsp fresh thyme or mint garnish
- Heat Grill: Heat the grill to 350-375F degrees, setting up an indirect cooking zone (see instructions in post above)
- Grilled Squash: Slice the squash in half vertically and spoon out the seeds. Chop the top off of the head of garlic. Drizzle the squash and garlic with one tablespoon olive oil and sprinkle with salt, pepper and pork rub. Grill over indirect heat for 1 hour and 20 minutes, or until the squash is fork tender.
- Sauté Aromatics: Place a skillet on the grill over direct medium heat (or on a stove). Heat the remaining tablespoon of olive oil. Sauté the onions. Squeeze the garlic from the head and add it into the pan. Spoon out the squash from the skins and add it to the skillet, as well.
- Cream Squash: Add 2 cups of chicken or vegetable broth to the skillet and stir. Use an immersion blender to break down the squash. (To use a regular blender, see post above.) Spoon the squash into a mesh strainer and press into a bowl, leaving behind the chunky bits.
- Finishing Touches: Place the strained squash back into the skillet. Add another cup of broth and the heavy cream. Season to taste with salt, Pork Rub, cayenne and nutmeg. Serve in a bowl with fresh herbs and more pork rub.
- 1/4 c. sugar
- 1 tsp cinnamon
- 4 Tbsp cold butter
- 1/2 c. brown sugar
- 1 (12.4 oz) package cinnamon rolls with icing
- Preheat grill to 325 or prepare campfire coals.
- Spray two pieces of tinfoil with non-stick spray. Set aside.
- In a gallon Ziploc bag combine cinnamon and sugar. Cut each cinnamon roll into 4 pieces. Place in bag. Toss until coated. Divide cinnamon rolls between tinfoil sheets.
- Cut butter into small cubes and sprinkle evenly between the two foil packs. Sprinkle with brown sugar. Seal tightly by folding up edges.
- Cook on grill grate over low heat, turning frequently or on a grate over hot coals for 15-20 minutes or until cooked through.
- Open foil packs and drizzle icing on top of monkey bread.