One of the reasons I wanted to learn how to grill food was so that I could enjoy chicken that had been kissed by fire and caressed by mesquite. Here's how I put together a recent meal that tasted as good as it looks.
You will need:
Chicken cut into pieces ( I prefer thighs) brown sugar, salt, barbeque sauce (Make your own or use store bought, I do some of both).
1 lb. mushrooms with the stems removed
1 lb of shrimp, shelled, deveined and chopped, 1-8 oz. pkg cream cheese, 2-3 oz shredded cheddar cheese, chopped garlic chopped green onion & some paprika.
I always make sure my shrimp come from the Gulf of Mexico:
Use the brown sugar & salt to make a brine, your brine should be about 50/50 sweet to salt. Put your yardbird in a ziploc bag or other container and add the brine. Let it soak at least two hours & keep it chilled while you're doing so.
While the bird is brining put together your shrimp stuffed mushrooms. Mix the cream cheese, some of the cheddar cheese, garlic, green onions & shrimp together & fill the mushroom caps. When they're full sprinkle on some paprika and top with more cheddar cheese.
Get your grill fired up let the fun begin!
Here it all landed on my plate with some rice & black beans & a cold one to chase it all down with:
I hope you enjoyed this post. Please comment below, I love talking about food with others almost as much as I enjoy cooking itself, hope to see you on another blog soon. 7-3's! The Kid.