Chicken Rub

You can have your oven do the work instead of the rotisserie spit on your grill. This is mouth-watering delicious and everybody, I mean everybody will love this!

1 or 2 whole chickens, about 4 lbs. each OR
1 large roasting chicken to cook in your oven
2 Tbsp. sugar
1 Tbsp. garlic salt
1 Tbsp. onion salt
1 tsp. celery salt
1/4 – 1/2 tsp. cayenne pepper
1/3 cup paprika
1/2 Tbsp. black pepper
About 2+ Tbsp. olive oil or extra virgin olive oil

Mix all the spices together then add the oil to form a paste. Take your time and really rub this all over and inside the chicken. Place in large plastic bags or on a tray, covered with foil, in the fridge for several hours.

When ready to cook:  Prepare your spit or preheat your oven to 350 degrees. Follow manufacturer’s directions for your grill or rotisserie machine or place chickens on a rack in a large roasting pan and cook until done which is about 20 minutes per pound, or until thickest part of the thigh registers 175 degrees.

Lemony-Garlic Chicken

Delicious fresh from the oven and just as delicious served cold.

8-12 pieces chicken, bone-in, skin on (whatever pieces you want)
1/2 cup extra virgin olive oil
1 head garlic, separated, peeled & sliced
2 Tbsp. dried parsley
2 tsp. dried tarragon
1/2 tsp. ground black pepper
2 lemons, sliced very thinly
2 Tbsp. coarse salt

Into a bowl large enough to hold all the chicken pieces, place the rinsed and patted dry chicken. In a separate smaller bowl, whisk/mix together all the other ingredients up to the salt then pour over the chicken and carefully mix and incorporate all around the chicken pieces. Cover and place in the fridge for four hours or overnight.

Preheat your oven to 425 degrees and take the bowl out of the fridge. Get 1 or 2 rimmed sheet pans ready with parchment paper or aluminum foil. Drain the chicken and place the pieces on the sheet pans and sprinkle each pan of chicken with 1 Tbsp. of the salt. Let sit for 30 minutes while oven preheats.

Cook for about 45 minutes or until done, alternating pans half way during cooking time. Serve fresh from the oven or cool, refrigerate and serve cold.

Nielsen-Massey Vanillas

Go from tailgate to luxury box with quality vanilla from Nielsen-Massey.

Grills are fired up and ready to go in Parking lots across the nation for the great American sports tradition: tailgating. Every year, thousands faithfully don their team’s colors and venture out, rain or shine, to cheer home a winner. Sports fans and home cooks alike can be the reigning champions of parking-lots with tailgating recipes from Nielsen-Massey Vanillas.

Since 1907, Nielsen-Massey has been dedicated to creating the finest vanilla in the world. The vanilla beans are hand-picked for perfection and go through an exclusive cold extraction process, which slowly, gently draws the delicate, distinctive flavor from the vanilla beans.

Nielsen-Massey products compliment both sweet and savory dishes, so hungry Football fans can be fed this season with hamburgers and chicken wings dressed with Smoky Vanilla BBQ Sauce or Apricot Mango BBQ Sauce from Nielsen-Massey.

Smoky Vanilla BBQ Sauce
1 tablespoon butter
1 tablespoon garlic, chopped
1 tablespoon canned chipotle chilies with sauce, chopped
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup catsup
1 tablespoon dark molasses
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or
Paste

Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes about 1 ½ cups.

Apricot Mango BBQ Sauce
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chilies
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Vanilla Extract or Paste
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator. Makes about 2 cups.

From daybreak to overtime, hearty finger-foods flavored with Nielsen-Massey Vanillas can provide an extra kick to fans’ favorite tailgating cuisines.

Grilled Steak

Simple, delicious and ready when you are.

1-1/2 lb. flank steak
2 Tbsp. steak seasoning (such as Montreal by McCormicks)
Juice from one lemon
2 Tbsp. minced garlic

Place all ingredients in a zip-lock type bag, place in fridge overnight or all day.  Preheat grill or bbq, remove steak from bag and discard juices and bag.  Grill to desired doneness, or about 10-15 min per side.

That’s it.