Chipotle Honey Grilled T Bones Food

CHIPOTLE-HONEY GRILLED T-BONES

Steps:

• In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a shallow dish. Add the steaks and turn to coat. Cover and refrigerate for up to 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 1/2 cup reserved marinade. Serve with remaining marinade.

SLOW-GRILLED CHIPOTLE CHICKEN

Steps:

• Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
• Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
• Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
• Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN

Steps:

• In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
• Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
• Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.

FIREWALKER T-BONE STEAK

Steps:

• Put the steaks in a very large re-sealable plastic bag.
• Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Place in the refrigerator overnight. (Note: I always put the bag inside a large bowl, anticipating leaks).
• Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve "on the side").
• Grill the steaks, (cover off!) over very hot charcoal, (or, on a lava-rock gas grill which has been supplemented with a few wet hickory or mesquite chips), about 8 minutes to a side for a medium steak. You'll have to judge this based on the heat of your grill.
• Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well.
• NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.