Hot Butter Lollipop Chicken

This recipe is extremely easy and has just a few ingredients!  Your guests would never expect such a big awesome flavor comes from a 4 ingredient recipe.

It’s absolutely delicious and easy to eat!  Removing that extra skin and tendon gives us a clean handle to hold on to while we mow down and our hands stay gorgeous and grease free!  The only napkins you’ll need are for your drool when you smell these babies cooking!

Next stop:  Flavor Country!

Hot Butter Lollipop Chicken:


  • Chicken Drums
  • 2 Sticks of Butter
  • 1 Cup of Louisiana Hot Sauce
  • 1/4 Cup of Soy Sauce


The hardest part of this recipe is to lollipop the chicken.  Once you figure out the first one, the rest are easy!  About 2-3 inches down the leg bone, take a sharp knife and cut around it.  You’ll start to see the meat, skin, and tendons separate.  Keep going in a circle until you can see that the skin, meat, and tendons have all separated from the part that you’re keeping.  Take your thumb and push up from the cut to the top of the bone.  Once you reach the top of the bone, take your thumb and push the skin up and over!  It’ll look like this.


Take your butter, hot sauce, soy sauce and put them in a microwave safe bowl.  Nuke it until the butter is melted.  Yes – of course you could melt it on the stove top, but we’re all about making this easy!  Boom – this is your sauce and marinade.

Put your chicken in a Ziploc bag, pour in half of your sauce, seal, and place in the fridge for 4 hours or so.  We’re keeping the other half to use as a baste when our chicken is cooking.

Setup your grill for classic indirect heat.  We only want heat on one side of our grill.  We’re going to place our chicken on the opposite end and close the lid.  That indirect heat will slowly cook our chicken to juicy heaven!


Once your coals are mostly grey and you’re holding a temp of around 350, place your chicken on the grill.  The marinade will have clumped by now because of the cold temperature in the fridge solidifying the fat in the butter.

Close your grill lid and let the chicken cook.  Take your leftover sauce that hasn’t touched the chicken and baste your chicken every 10 minutes or so.  We really want this flavor to cook in!  After about 50 minutes or so, your chicken should be done.  It’s pretty hard to screw this one up!  To be certain, an instant read thermometer is good to have on hand.  Make sure your chicken has hit 165 degrees and you’re golden!

Wow!  Look at this!  Buttery, spicy, salty, goodness!  It’s so juicy, packed with flavor, and easy to do!  Check this one out!


Fresh Herb Vinaigrette Pork Filet Mignon

After building my raised garden this year, I’ve been (impatiently) waiting to start using my fresh veggies and herbs!  There is just nothing like garden fresh!  N-O-T-H-I-N-G!  I had the opportunity to try something new while incorporating some of my garden children (Plants, people…  No cannibalism here.  Not until the zombie apocalypse).  Speaking of – what is your favorite zombie movie?  I’m still partial to the 1978 version of…wait…we’re getting off track.  Back to the pork…

If you’re looking for a way to keep your pork tender, flavorful, and juicy…this is the one.  After pulling this off, nobody will be asking “Where’s the beef?”.  This marinade is so packed with amazing flavor, your pork will soak it up and become a bacon wrapped dream come true.  You’ll wonder why you ever ate Aunt Mildred’s dried out pork chops.  We never did like her much, did we?  ON WITH THE FOOD!

Fresh Herb Vinaigrette Pork Filet Mignon


8 Pork Filet Mignons

3 tblspn Dijon Mustard

1/2 Cup Olive Oil

1/2 Cup Water

The Juice of 1 Lemon

1 tblspn Chopped Rosemary

1 tblspn Chopped Licorice Basil (you can also use regular Basil)

1 tblspn Chopped Garlic

1 tspn Fresh Cracked Black Pepper

1 tspn Salt

1 tspn Red Pepper (optional)

Fresh Rosemary and Licorice Basil from my garden:

IMAG2759_1  IMAG2760_1


Grab a mixing bowl and add your olive oil, Dijon mustard, lemon juice, rosemary, basil, garlic, salt, and red pepper.  The red pepper is to give a little heat on the back end.  It isn’t necessary…if your soul is weak.  If you do not have licorice basil, regular basil will do just fine.  Licorice basil has more of an anise flavor present.  It compliments the vinaigrette the way you do your wife when she walks out in that favorite dress of hers…that she only wears once…and then needs to buy a new one.


Whisk thoroughly until the vinaigrette comes together and emulsifies.  You will now add in your water and whisk again to combine.  It is not common in a vinaigrette to add water, though some chefs do add small amounts at times to thin it out and help level the strong flavors.  In this case, we are doing it to thin out our vinaigrette and help it easily cover our pork.


Put your pork cuts into a Ziploc bag, pour in your marinade, remove as much air as possible and seal your bag.  Place in the fridge and marinade for at least 4 hours.


Setup your grill for direct heat.  Make sure to leave a spot open that we can move the pork filets to that will not be directly over your heat source.  As always, I’m using charcoal.


Once your coals are ready, put those beautiful chops directly over your heat!  We want a medium to medium high heat.  Place the back of your hand over your heat – If it takes 3 – 5 seconds until it becomes too hot and you have to remove your hand, then our heat level is on point!


Cook about 4 to 5 minutes a side making sure to get some nice grill marks.  After cooking on each side, move your chops away from the heat source, close your grill, and finish cooking.  Our grill is now acting as our oven to finish the cooking process.  This ensures we do not dry the outside out before the inside is done cooking.

Let them cook another 6 minutes or so.  Grab your meat thermometer and make sure you have reached a temperature of 140 degrees.  Remove your chops and let them rest for about 5 minutes.  The cooking process will continue and they’ll reach around 145 degrees.  This will give you a nice medium pork filet.  Stop drying out your pork!  However, if you like it done a bit more; go a few more degrees…it’ll still be juicy!


This filet gets the smoky flavor from the bacon, the tang from the Dijon, the light citrus from the lemon, and the freshness from those amazing herbs and garlic!

Well – there it is!  You are now the Pete Sampras of Pork!  Hungry?

Italian Dressing Grilled Chicken Breast

Are you looking for an easy way to achieve juicy plump breasts but don’t have a plastic surgeon?  This is the next best thing!  Hey – you’re already beautiful…so eat some food and be happy!  This takes such little effort and is almost impossible to botch!  Try it out and change the way you think about grilled chicken!  How often have you eaten a tough, dry, and flat flavored chicken breast?  The horror.  The pain!  Try this out and you’ll instantly have your staple for chicken breast recipes!

Italian Dressing Grilled Chicken Breast


  • 4 Boneless Skinless Chicken Breasts
  • 2 Cups of Italian Dressing


Clean your chicken removing any excess fat.  We want these cuts lean and pretty!


Place your meat into a Ziploc bag and pour in the Italian Dressing.  Place into the fridge and marinade for the next 4 hours.  You don’t want to marinade beyond this as the vinegar in the dressing can cook and change the texture of your chicken.


Setup your grill so you have a hot zone for direct heat and another open area away from the coals so you can cook indirectly.  If you have a gas grill, turn on only half of your burners.


Once your grill is heated and ready (coals are 3/4 grey), place your chicken breast directly over the heat.  We want about a medium to medium high heat.  The way we know the level of heat is by placing the back of your hand over your coals or burners.  If it takes 3-5 seconds before its so hot you have to move your hand, that’s what we’re looking for.

Cook about 5 minutes on each side and then move away from the coals, so we can shut the grill lid and cook them indirectly for about another 6-10 minutes depending on how hot your grill is.  You can baste them every few minutes with more Italian Dressing to enhance the flavor!

Remove your breasts from the grill.   You can finish with a little salt and pepper.  Serve and win the hearts of many!


Grilled and Creamy Stuffed Bell Pepper

Looking for an easy, cost effective, and delicious way to appease your pepper loving guests?  This one will do it!  The creamy queso rice, salty and spicy chorizo, and the fresh bell pepper are the perfect vehicle on the grill to soak up that popping smoky flavor!  I love grabbing these peppers fresh from the garden.  You can beat your kids but you can NEVER beat your own organically grown vegetables.  I’m joking!  Organic meat is better…

Grilled and Creamy Stuffed Bell Pepper


  • 5 Bell Peppers
  • 4 Cups Monterey Jack Cheese
  • 1lb Chorizo
  • 2 Packs of Knorr’s Rice Sides – White Cheddar Queso
  • 1 tblspn Ancho Chili Powder


Brown your Chorizo and drain the fat.  Cook your rice following the instructions.  If you cannot find this specific brand, use your favorite cheesy rice pack.  They only take about 7 minutes and work well with this recipe.  Add in 2 cups of Monterey Jack Cheese, your Ancho Chili Powder, and Chorizo.  Mix thoroughly.


Cut the tops off of your Green Peppers and make sure all of the seeds and ribs are removed.  Generously stuff each pepper with your rice and chorizo stuffing.  This ain’t no sissy pepper.


Setup your grill for indirect heat.  Let your grill heat up to about 350 and then place your peppers on the opposite end of the grill, away from the coals.  If you are using gas, only turn the burners on one side/half of your grill, placing the peppers on the opposite end.  Close your grill lid and let it work it’s magic!


After about an hour: **MAGIC**  **POOF** A PURPLE UNICORN?  No!  Your peppers – and they will look like this!  I used a smoke pack (which you can read the “how to” in my tips section) for that added smoky flavor, but it’s not necessary…if you’re a wimp!


Add your remaining cheese to the tops of the bad boys, close the grill, and let that beautiful cheese melt!  (I just had the “Roll that beautiful bean footage” line go through my head)


Hey – you’re a pro now!  Remove from the grill, serve, and Uncle Charles will never make fun of your cooking again!


Dr. Pepper Chicken

Looking for a super simple recipe that will make your chicken juicy, super tender, and full of flavor?  Look no further!  This one will keep your guests guessing what that amazing flavor is and how you were able to keep your chicken SO JUICY!

Dr. Pepper Chicken


3 – 4lbs Boneless Skinless Chicken Breasts

1 can of Dr. Pepper

1/4 Cup Soy Sauce

2 tspn Garlic Powder


Combine the Dr. Pepper, soy sauce, and garlic powder in a bowl and mix.  Set your marinade aside.

Clean your chicken breasts by cutting off any excess fat.


Place your breasts (the chicken) into a Ziploc bag and pour in your marinade.  Put the bag in the fridge and let it marinade for 4-5 hours.


Heat up your grill and put these bad mamma jammas on!  I put them directly over the medium-high heat to get some marks and then finished cooking them by putting the breasts to the side and closing the grill.


After about 20 minutes (though this will vary grill to grill, so use a meat thermometer), the chicken is done and absolutely DELISH!  Make your pappy proud and grill this up for father’s day!

Dr. Pepper Chicken
Dr. Pepper Chicken

Grill Smoked Spicy Chicken Wings

Here we have some bold, spicy, and smoky chicken wings that will forever change what you accept as a proper wing!  Deep fried wings are a thing of the past now.  Cut out the fat and add flavor!

These are always a big hit at our family cookouts.  While standing under the hot sun sipping a cool drink, this is the perfect addition!

Grill Smoked Spicy Chicken Wings:



You can put your wings on whole but then you’d just be a weirdo.  I prefer to separate the drums and flats.


First, place your knife at the bottom of the drummette.  You’ll feel where the joint is at and cutting threw should be easy and not require much force.


Separating the wing tip is similar.  Place your knife where the flat and wing tip meet and feel for the joint.


Prep all of your wings and then pat them dry with a paper towel.


Grab your dry rub and apply liberally to your wings.


Put your wings into a Ziploc bag, place in the fridge, and let them marinade for 3-4 hours.


Setup your grill for classic indirect heat.  If using charcoal, setup your coals on one side of the grill, leaving the opposite end clear.  If using propane, only light the burners on one side or one half of your grill, depending on the size.  Throw your wood chip box or foil smoke on the grates directly over the coals.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!


Let your grill heat up to and maintain a 350 degree temperature.  Place your wings opposite the heat, ensuring they are not directly over any coals or flames.  Keep your grill lid closed!


Check your wings after about 45 minutes.  They may take another 15 to get crispy, but this all depends on how well your grill holds in the heat and smoke.

Remove from the grill, serve, and become a juke box hero (with stars in his eyes).



Spicy Dry Rubbed Chicken Thighs – Crispy, Juicy, and Delicious!

If you’re looking for an easy recipe that is (almost) impossible to botch – then you’ve found the right one!  This chicken is tender, juicy, packed full of flavor, and so simple to do!  BBQ Chicken is just simply one of my favorites and thighs are not only very inexpensive, they’re so packed with juice and fat that they can slowly cook and let that fat render and baste without drying out.

Spicy Dry Rubbed Chicken Thighs



Take your chicken thighs and trim off any excess skin that is hanging beyond the meat.  This is not only unpleasant but also serves as an eyesore when serving these up.  Hey – I’m a perfectionist and presentation is key.

Pat your chicken thighs dry with a paper towel.


Liberally apply Any Day BBQ’s rub.


Setup your grill for classic indirect heat.  If using charcoal, setup your coals on one side of the grill, leaving the opposite end clear.  If using propane, only light the burners on one side or one half of your grill, depending on the size.  Of course I throw on a smoke pack for that added flavor.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!


Let your grill heat up to and maintain a temperature of 350 degrees fahrenheit.  Place your chicken thighs on the opposite end of the grill and close.  This will allow your grill to act as an oven and cook these slowly to perfection!  And I don’t mean perfection like those cheesy cheap restaurant menus claim – in this case, it’s true!


There are two reasons that we cook these indirectly – (1) So we do not burn our thighs, particularly the skin.  There is a lot of fat in chicken thighs and placing them directly over our heat source will cause a lot of flare ups along with burning the skin.  Not to mention there is sugar in our rub which will caramelize and burn which will cause an unpleasant flavor.  THAT.  IS.  NO.  BUENO!  (2) Slowly cooking gives our smoke pack a chance to roll around our chicken, enhancing that rich and spicy flavor from our rub!


After about an hour, open your grill and check your chicken.  The thighs will be tender, crispy, and juicy!


Serve and let the high fives roll in!