How to Stuff Jalapeņos
Wednesday 06-04-2008 7:10pm
Grilled Chicken Breast Fillets
Thursday 05-15-2008 2:37pm


of all the grilling I do, it has been a challenge to cook simple Boneless, Skinless chicken fillets on the grill. It's either over cooked and tough or under cooked and chewy.

I have no problem with skin-on rib split breasts. Mainly because they are bigger (and we like that!). Also, the skin provides more flavor and juice when cooked on the grill.

Well, I think I figured it out.

The fillets require more attention because they are thinner. You also want to use a marinade like Italian salad dressing which helps tenderize. Then a little Kosher salt, ground pepper or even a BBQ rub.

When your grill is ready, place the fillets directly on the fire for about 4 or 5 minutes a side. this will give them grill marks and sear them. After that, move them to the perimiter of the grill. Close the lid and cook for 20 minutes or so. Check after 15 minutes to see how they are doing... depending on cook temperature and size of the meat, the cook time may be more or less.

Hope this works for you!
Let me know.. JD
Voodoo Chili
Thursday 10-25-2007 1:49pm


2 lbs. lean ground beef
1 medium onion, chopped
2 or 3 garlic cloves, chopped
1 15 oz. can chopped tomatoes
1 small can tomato sauce
3 or 4 tablespoons chili powder
1 or 2 tsp. cumin
salt and pepper to taste
cayenne pepper, to taste
1 or 2 cans dark red kidney beans, drained (optional)

Brown beef, onions and garlic in large saucepan, drain grease. Add about a tablespoon of flour to the beef mixture and stir to combine. Add tomatoes, sauce and seasonings to taste. Add a cup or two of water, depending on how thick you like it. Add the beans, if desired, and partially cover with lid and simmer for about an hour. Serve with chopped onions, shredded cheese, sour cream, etc. Even better the next day and can be frozen for later use.
Enjoy!


Email Jon with your questions, recipes and suggestions! jon@lonestar925.com