Mr. Bijoy Writes

Tailgates are often places with nothing really all that healthy for people trying to eat right. So, I dug into my files and found this for those of you who are looking for a tasty change in pace at your next tailgate! Enjoy! What ya need: 2/3 lb of chicken 1 egg 1/2 of a medium red bell pepper 1/2 of a medium yellow onion 1 teaspoon of coconut oil 1/4 teaspoon of dried parsley 1/4 teaspoon of dried coriander 1/4 teaspoon of freshly ground black pepper 1/2 teaspoon of kosher sea salt Ok, so: In a food processor, finely cut the chicken and set aside. Finely shop the onion and bell pepper. Mix the chicken with all of the other ingredients in a bowl until well-incorporated. Form this mixture into 2 patties. You can refrigerate these for about 2 days. When you're ready to cook, grill over medium coals or pan fry over medium heat for 5-7 minutes per side. Serve hot!

**NOTE: The use of a smoker is highly recommended for this recipe. The results are not nearly as delicious without it.** Here's the deal, pulled pork is delicious. Another thing, pulled pork takes time to be delicious. So, this recipe takes at least one day, and likely better to start one night and finish for dinner the next night. Don't worry, it's not a solid day of work, but it will take one day from start to finish. Ready? Ok, let's do this- The meat: 8 pound Boston Butt  What ya need for the brine: 8 ounces of quality molasses 12 ounces of pickling salt, or fine ground sea salt (make sure it's non-iodized salt) 56 ounces of clean water  8 ounces of Merlot What ya need for the rub:  1 tablespoon of onion powder 1 tablespoon of smoked paprika 1 teaspoon of whole fennel seed  1 teaspoon of chili powder 1 teaspoon of red pepper flakes 3/4 teaspoon of ground coriander 3/4 teaspoon of ground cumin Ok, so:      In a large...

It's football season. In hand, it's tailgating season! Everyone seems to have a favorite tailgating recipe, and I have a few favorites myself. Here's a really easy one for you t share with your friends and family this weekend! What ya need: 8 to 10 country-style pork ribs, a slab or so, cut apart 1 bottle ketchup, (16-oz.) 1 package dry onion soup mix 1/4 cup red wine vinegar 1/4 cup dark corn syrup 2 tablespoons peanut oil 1 teaspoon freshly-ground black pepper 1 teaspoons cayenne pepper  1 teaspoon dry mustard 1/2 teaspoon soy sauce 1/2 teaspoon kosher salt Ok, so- Under a broiler, lightly brown the ribs. This shouldn't take more than 5 minutes. In a separate, small pot, combine all of the other ingredients and bring to a boil. Once boiling, decrease the heat and let simmer for about 2 minutes. Now, put the ribs and the sauce in the Crock Pot for 8-10 hours, on the low setting.

Get over the notion that potato salad needs to be cold. Seriously, stop it. Warm potato salad has been a tradition through these wonderful United States for a really, really long time. Therefore, try it, and maybe, just maybe, you'll love it. Feel free to thank me on a random Tuesday in the near future. What ya need: 8 red potatoes 1 teaspoon of lemon-pepper seasoning 2 tablespoons of seasoned salt 1 tablespoon of spicy Dijon mustard (a spicy German mustard works as well) 1/4 cup of mayonnaise (Do not substitute for light mayo or Miracle Whip) 1 cup of sour cream 1/4 cup of chopped parsley 1/4 cup of chopped green onion tops (don't use the white part) 1 cup chopped celery 3 hard boiled eggs, chopped into large chunks 1/4 cup of thinly sliced green bell peppers (cut into halves, then slice thinly) 1/4 cup of finely diced red bell peppers (if roasted red peppers are available, use those) Ok, so: In a big pot, boil the potatoes for about 15 minutes, or until tend...

Sweet brisket? Yeah, that's a tasty proposition. Try this out for a happy thought! What ya need- 1 - 4lb beef brisket 1 tablespoons of tablespoon of cider vinegar 1 tablespoon of sugar 1 tablespoon of smoked paprika 1 tablespoon of ground black pepper 1 tablespoon of onion powder 1 teaspoon of ground red pepper (cayenne works fine) 1.5 quarts of  hickory wood smoking chips 1 cup Honey Barbecue Sauce 1/4 cup apple cider 2 tablespoons of Dijon Mustard   Ok, so:  Mix the sugar and the seasonings together. Rub this mix onto the meat and cover it all with plastic wrap. Refrigerate this for at least one hour. As the spices and meat are developing this tasty friendship, soak the hickory chips in water. Sprinkle a handful of the wet chips on the hot coals of your grill....