CAVE CHICKEN
Steps Marinade In a small sauce pan mix and simmer on low for 15 mins. OJ, BBQ Sauce, Worcestershire, Soy Sauce, Butter, Brown Sugar, Liquid Smoke, Garlic Salt, Salt and Pepper. Allow to cool and pour into Man Cave Basting and Brush Bottle
1. Preheat Grill Using indirect heat; Turn outside burners on High and middle burner on Low. 2. Prep and gut chicken. 3. Pour Apple Cider Vinegar and Woodchuck Cider with chopped garlic cloves into the center catch basin of the Man Cave Beer Can Chicken Roaster. Then place steel sleeve back over basin. 4. Place chicken over the steel sleeve through the back end of bird. 5. (Optional) At this point you can place your foil LOGO on the bird and secure with toothpicks. 6. With the marinade cooled and in the basting bottle. Fill injector syringe with marinade and begin to inject bird many times in the meatiest parts of the bird. 7. Using the Man Cave Basting Bottle and Brush, baste bird with generous amount of marinade. Then sprinkle entire bird with King's Ultimate Steak and Roast Rub. 8. Place chicken in center of grill and cook over indirect heat for approx 1 hour. 9. Check chicken every 10-15 mins. If skin starts to darken cover whole bird with foil. Internal temp should be 108* when finished. When finished take off grill and let rest for 10 mins before carving and serving.
BUFFALO BLEU CHEESE BURGERS
Who needs a sports-bar to get a great-tasting unique burger that your friends will rave about? You don’t.
Stuff you should have to make 4 burgers:
· (at least)One grill
· Tongs, and a grilling spatula
· 1 LB lean ground beef
· ½ cup to 1 cup bleu cheese crumbles
· Man Cave’s Kings Stock Grilling Spice
· Your favorite buffalo wing sauce
· 1 cup bleu cheese or ranch dressing
· 2 Tbsp. Butter
· Vegetable or Olive Oil
· Optional Fixin’s – Lettuce, Onions, Coleslaw
· IMPORTANT – You beer of choice
Start out by getting your grill hot, you’ll be grilling using direct heat. Make sure your grill grate is clean – remove debris using a durable, wire grill brush. Adding vegetable or olive oil with a paper towel breaks down some of the tougher spots, and seasons the grill to prevent food from sticking.
Stir together the ground beef and bleu cheese to create a consistent mixture. If you want to throw some of the wing sauce right in the meat, feel free –just be sure to add it slowly to keep the mixture solid enough to form into patties. You also can season the ground beef now, or after you have formed the patties, a couple shakes per each side of the burger with some Kings Stock Grilling Spice should do just fine. Form the patties to be roughly ¾ inch thick, and form a small depression in the center of the patty to combat the plumping that will occur during cooking.
Once your patties are formed and your grill is hot, toss them burgers on the grill! You only want to flip each burger once, and don’t press the burgers at any point or be prepared to suffer cheese losses. Grill each patty for 5-7 minutes per side to your desired done-ness. If you are going for a well done burger, the center of the patty will be firm when ready to take off the grill. Let the burgers rest for 8-10 minutes in aluminum foil before serving.
If you want to grill your buns, spread butter on each halve and toss them on the outer edge of the grill butter side down until they are a nice golden brown.
Pour the desired amount of buffalo sauce on the bottom bun, land your burger, and top with bleu cheese or ranch dressing and your favorite fixin’s. Tell your buddies that you just threw this together because you “thought it might taste good,” and enjoy.
