In Texas, grillin' (nobody down here calls it grilling) isn't just a way of preparing food. No. It's an art that borders on religion or even something more sacred, like FOOTBALL. Yeah, we take it seriously.
That's why I was thrilled when the good folks at Bush's Beans asked us if we'd try their new Black Bean Fiesta Grillin' Beans and Texas Ranchero Grillin' Beans - along with a couple of recipes from famous Ft. Worth chef Tim Love.
Know what Bob had to say about that? Hold the weddin'...you had me at BEANS.
Then Bush's said, "How'd you like it if we gave away some Free beans, BBQ tools and AMEX Gift Cards?!"
That's when my head almost exploded like that guy in Scanners and I yelled, "THANKS" and fired up the BEAST (my pet name for my backyard grill) and got to grillin'.
Tim Love's Skin-On Chicken Breast
1 gallon of water
½ cup salt
1 tablespoon chili flakes
3 garlic cloves
¼ cup sugar
4 medium chicken breasts with skin
Paper towels
3 tablespoons minced garlic
¼ cup chili powder
¼ cup peanut oil
Kosher salt
Pepper
1 can (21 ounces) BUSH'S Black Bean Fiesta Grillin' Beans
Combine water, salt, chili flakes, garlic cloves and sugar in a container. Mix until salt and sugar dissolve. Add chicken breasts to mixture; cover and marinate in the refrigerator for at least 2 hours.
Remove chicken from marinade and pat dry with paper towels. Combine minced garlic and chili powder in a small bowl, add peanut oil and mix together. Rub chicken breasts with chili powder mixture and lightly season each breast with salt and pepper.
With grill heated to at least 350 degrees, place chicken breasts on grill, searing each side for 9 to 11 minutes. Cook breast skin side down first, searing it until skin is crispy brown. Move chicken to warm side of grill (not directly over hot coals) and finish cooking for 13 to 16 minutes, until internal temperature reaches 165 degrees Fahrenheit (juices should run clear).
Serve with one can (21 ounces) BUSH'S Black Bean Fiesta Grillin' Beans.
What We Liked
I marinated the chicken the night before, so the actual prep time before cooking took only about 15 minutes. It's a dish I could do after a busy day slaving away in the Blogosphere.
How It Tasted
Delicious! The minced garlic and chili powder combined with a little peanut oil kept the chicken moist and tender. It had just enough spice to please our Texas tongues. Charlotte has crowned this her new backyard chicken favorite - suitable by itself, or as the starring ingredient in her spicy chicken dip!
How 'bout the Sides?
Charlotte and I have been eating more black beans lately and Bush's Black Bean Fiesta Grillin' Beans were the perfect complement to the tender chicken.
A couple of nights later, I fired up the Beast again and tried another Tim Love recipe.
Tim Love's Grilled Beef Skirt Steak with Citrus
2 pounds beef outside skirt
steak, clean
Dry Rub:
2 tablespoons minced fresh
rosemary
2 tablespoons minced fresh
thyme
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons cracked black
pepper
¼ cup peanut oil
2 lemons, cut in half
1 can (21 ounces) BUSH'S Texas Ranchero Grillin' Beans
Bring meat to room temperature. Light the grill and bring to 350 degrees. Combine rosemary, thyme, chili powder, cumin, kosher salt and black pepper to make dry rub. Rub meat with peanut oil. Season well with dry rub.
With grill heated to at least 350 degrees, place meat on grill for 4 minutes a side for medium rare. Just before the meat is done, squeeze lemon all over the steak while still on the grill. Check temperature with a thermometer; remove from grill when the internal temperature reaches 165 degrees Fahrenheit. To serve, slice meat across the grain.
Serve with one can (21 ounces) BUSH'S Texas Ranchero Grillin' Beans.
What We Liked
We're used to having our skirt steak served as fajitas, but the dry rub with the fresh rosemary and thyme turned this into a whole new experience. Again, prep time was about 15 minutes, so it's doable during the week.
How It Tasted
Another home run! The chili powder, cumin and peanut oil kept the beef spicy and moist. Charlotte's not a big steak eater, but this recipe won her over with the spicy - but not too hot - flavor.
How 'bout the Sides?
Bush's Texas Ranchero Grillin' Beans are simmered with mild jalapeno peppers in a chili sauce. I can't imagine a better side for Tim's skirt steak.
Bush's is showing some Boomer love by offering five prize packs. Five lucky winners will receive a package that contains:
Register to win by emailing enter@boomerbrief.com and put the words Bush's Grillin' Beans in the subject line. Hurry, promotion ends Oct. 7.
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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