2 1/5 Cups (replace with craisins for a different flavor) Dried Figs, Chopped
2 Tablespoon Extra-Virgin Olive Oil
1/2 Cup Heavy Cream
1/2 Cup Honey
4 Tablespoon Lemon, Juice
Louisiana Grills Chicken Seasoning
1/2 Onion, Chopped
1 1/2 Teaspoon Finely Chopped Rosemary, Fresh
1 Pound Sweet Italian Sausage
3 Cups Water, Warm
Mix figs, honey, lemon juice, and warm water. Cover with plastic wrap and let figs soften for 30 minutes. Strain the figs and reserve the liquid for glaze.
Heat olive oil over medium heat and sauté the onions with rosemary. Add the sausage. Cook until browned. Place into a large bowl, add the cornbread and figs. Season with Louisiana Grills Chicken Seasoning. Stir. In a separate bowl, Stir together egg, heavy whipping cream, and chicken stock. Pour over the cornbread/fig mix and stir together. Set aside.
Rinse chickens and pat dry. Season liberally with Louisiana Grills Chicken Seasoning, kosher salt and black pepper. Don’t forget the cavity! Stuff cavities with Stuffing. Top each Chicken with 2 tablespoons butter.
Preheat your Louisiana to 300°F. Place in a roasting tray and cook until internal temp reads 165°F.
While chickens cook, place the fig liquid, balsamic vinegar and butter over. Reduce to thicken and baste chickens with about 160°F or 10 minutes before finished. Rest for 10 minutes. Carve and serve!
A delicious side always starts with bacon. We'll show you how easy it is to make Bacon Wrapped Asparagus that you can barbecue on your Wood Pellet Grill.
1. Set grill to 400°.
2. Lay one piece of bacon on a clean surface
3. Starting from the bott
Check and clean the burn pot. Before placing anything on the grill, generously oil the cooking grids, using a cloth and vegetable oil.
DO NOT use a spray oil, as this does have the potential to flame.
Preheat grill to 400°F.
Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 350F.
Unroll the crescent dough. With a pizza cutter, cut each triangle into 3-4 pieces. Roll up each sausage in one piece of dough
Check burn pot and clean if needed. Before placing anything on the grill, generously oil the cooking grids, using a cloth and vegetable oil.
*DO NOT use a spray oil, as this does have the potential to flame.*
Open the main lid. T
The most important part of this recipe is that the completed Smoked Berry Lemonade is equal parts fresh lemon juice and Smoked Simple Syrup.
Simple Syrup Prep:Pour two cups of sugar into a singular tin pan, or between a couple pans. Notice the line
Preheat Grills to 425F.
Place the frozen pie crust in a pie dish. Bake according to the directions on the box (bake at 425F for about 10 minutes). Don't forget to prick the bottom with a fork!
Once pie crust has baked, turn your down
Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 250F.
Place the pork belly meat side down on a clean work surface. Score the top of the pork belly by cutting diagonal lines throug
Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 400F. Place all ingredients in a bowl, combine them and stir well. Shape the mixture into 30 meatballs (1 ½ inches in width). Spray a